HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl whisk together the mayonnaise, lemon juice, mustard, scallions, all the herbs, salt & pepper until blended. Fold in crabmeat, then the bell peppers (& avocado, if using). Season with additional salt & pepper, if needed. Lay 2 lettuce leaves on each of 4 salad plates & divide the crab salad accordingly ~ Enjoy!
In medium bowl, stir together garlic, cilantro, and liquids. In a large bowl, stir together all dry ingredients. Add the wet to the dry mixture and stir until just combined. Knead dough for 2-3 mins, then let rest for 10 minutes. Meanwhile, pre-heat oven to 350*F. Tear apart 4 squares of aluminum foil (approximately 8 inches long). Divide dough into 4 equal pieces and form logs on each of the foil pieces. Roll them long-ways, twisting the ends to firmly secure the logs. (Note: Do not to wrap too tight in case of an expansion/explosion.). Place the wraps on a baking sheet and cook for 60-75 minutes They will feel more firm when you remove them from the oven. Allow to cool for at least 40 mins, or overnight. (I recommend overnight - it firms up in the fridge and the flavors come together nicely.). Makes 4 sausages, or 8 servings.
For cinnamon peach compote: Combine peaches, brown sugar 1/4 cup water, cinnamon and nutmeg in heavy medium sauce pan. Cook compote over medium heat until liquid is reduced to medium think syrup, stirring occasionally, about 15 minutes. For Waffles: Put oven race in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron. Whisk together flour, almond flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk together buttermilk, melted butter, eggs, and almond extract in another bowl, then whisk into flour mixture until just combined. Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold. Cook waffles according to manufacturer's instructions until golden brown and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffle in same manner. NOTE: If using a regular waffle iron (not Belgian), batter will yield about 14 waffles using 1/3 cup per waffle. To serve: Place waffle on dish, add compote, sweetened whipped cream and toasted almonds on top.
COMBINE all ingredients into a small container and shake well. STORE tightly sealed in a cool, dry place and shake well before using. SPRINKLE over fresh fish before baking, broiling, grilling or steaming, or over fresh vegetables before steaming. SUGGESTION TO FURTHER ENHANCE SEASONED FISH: Coat first lightly with olive oil before seasoning. Add a small pinch of dried tarragon or crushed rosemary, then cook as desired. TO PREPARE SEASONED RICE: Use 1 1/2 teaspoons Lemon and Dill Seasoning with each 1 cup water used for steaming rice. Or, you can use a portion of bouillon with water (2 cups water + 1 cup rice + 1 1/2 teaspoons Lemon and Dill Seasoning + 1 cube or teaspoon bouillon). To further compliment fish and seafood dishes add 1/4 teaspoon dried tarragon. Bring to a boil over stovetop for one minute. Reduce heat to low. Cover and simmer over low heat for 30 minutes. Uncover and fluff with a fork. Serves 4. TO PREPARE SEASONED RICE PILAF: Saute 1 tablespoon of 3/4-inch broken spaghetti or orzo pasta with 1 tablespoon slivered almonds in 1 tablespoon butter or olive oil until golden. Add 2 cups low-sodium broth, 1 1/2 teaspoons Lemon and Dill Seasoning, 1 cup rice, and 1 teaspoon capers if desired. Bring to a boil over stovetop for one minute. Reduce heat to low. Cover and simmer over low heat for 30 minutes. Uncover and fluff with a fork. For Greek-style pilaf add a pinch each dried crushed mint and oregano before boiling, then fluff rice with 2 tablespoons crumbled feta cheese after steaming. Serves 4.
Heat the oil and butter over medium high heat till it stops sizzling. Add onions and reduce the heat to medium-low. Cook slowly, stirring occasionally, until golden brown and caramelized, about 30 minutes. Add the thyme,rosemary, salt, and pepper, brown sugar and stir well to combine. Cook for 5-15 more minutes. Add sherry and reduce.
Thoroughly wash all your citrus fruit and remove the zest with a vegetable peeler. Scrape as much of the pith as possible from each strip of peel with a very sharp knife and slice the zest into very small, thin pieces. Place the prepared zest, water and baking soda in a nonreactive pot. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally. In the meantime segment your zested citrus fruit by slicing off the ends of each fruit, standing it up on a cutting board and slicing off the pith. Then cut each fruit in half and cut between the membranes to free the segments. Place the segments in a 4-cup measuring cup and keep going until you have accumulated 3 1/2 cups of segments and juice. Add the segments with juice and 1 cup of the sugar into the peel mixture. Cover and simmer for 20 minutes longer. Stir in the remaining 5 cups of sugar and butter and bring to a full rolling boil, stirring constantly. Quickly stir in the pectin and return to a full rolling boil, stirring constantly for 1 minute. Remove from the heat and stir constantly for 6-8 minutes to evenly distribute the zest throughout the marmalade (if you skip this step you will end up with all of your zest floating to the top of your jars!). Ladle quickly into sterilized jars, leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes, adjusting for altitude. The jars need to sit for 2 weeks before you taste to let the marmalade mellow and lose some of its bitterness. I usually get somewhere between 3 and 4 pints from this recipe!
Note: For those not use to making angel food cakes Don't get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container. DO NOT GREASE PAN. I always use a two piece angelfood cake pan. Heat oven to 375°. Sift the cake flour and 3/4 cup + 2 Tbsp sugar separately; set aside. Combine the extracts in a small bowl; set aside. Beat egg whites, cream of tartar and salt until it forms peaks. Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form. If you have a mixing guard for your mixer bowl now would be a good time to attach it. Beating on LOW, add flour mixture and extracts slowly. Make sure you fold in the sides and bottom of your mixing bowl. (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan. Move a knife through batter to remove air pockets. Bake 30-35 minutes or until top springs back when touched lightly with finger. Invert pan onto a tin funnel to cool completely. To remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan. Then firmly spank the sides of your pan. You could use a knife but this sometime tears the sides of the cake. Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert. No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate. Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).
In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown. Add garlic and cook another 2 minutes. Stir flour in with onions and garlic so that it thickens. Add chopped chilies, beef broth and salt and mix well. Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce. The sauce should be thick enough to bind chilies and onions together. Sauce can be refrigerated for three days, or frozen.
Toast almonds until browned, leave to one side. Toast sesame seeds, they brown very quickly. In a small container combine dressing, soy sauce and sugar, shake until sugar has dissolved. Place shredded cabbage, sliced celery and shallots in a large serving bowl. When ready to serve toss the noodles, sesame seeds, almonds and dressing with cabbage at the last minute as the noodles soften quickly. Sprinkle with the chopped red and green capsicum for colour.
Pulse the roast beef in the food processor until fine. Mix with the reast of the ingredients and roll up in the wraps. Then wrap in tin foil. Once camping place the tin foil bundles around on the camp fire rocks and slowly heat up till warm through- the wraps will get nice and toasted. T. his can also be done on a grill or even in the oven at home- just needs to be warm all the way through!
Place sugar in a heavy-bottomed saucepan over medium heat. Allow to remain over heat until fully melted, and approximately the color of a US copper penny. Carefully add broth. It will steam and bubble wildly, and the caramel WILL seize. This is expected, and as you continue to apply heat, the caramel will dissolve back into a nice syrup. Add fish sauce, shallot, garlic, and white parts of scallions. Bring to a simmer until vegetables soften. Sprinkle pork with ground black pepper. Toss to coat, and add to pot. Simmer very low for 75-90 minutes. Serve with rice and top with scallion greens.
Blend cream cheese with garlic, caraway, basil, dill weed and chives. Pat into round, flat shape. Roll generously on all sides in lemon pepper. NOTE: This is better if you make it a few days ahead. It tastes a lot like French Boursin au Poivre.
Pound chicken breasts with a meat mallet to flaten. Sprinkle chicken breasts with salt, basil and thyme. Using a large saucepan over low heat, saute chicken breasts in olive oil until juices run clear -- approximately 10-15 minutes. Turn heat off, cover with lid and allow chicken to remain in pan for 10 minutes. In a small saucepan saute mushrooms in olive oil. Add minced garlic and wine. Remove chicken from large saucepan to a plate. Place mushroom mixture in large saucepan and stir to loosen brown bits from bottom of pan. Allow mushrooms to simmer approximately 2 minutes. Add heavy cream. In a small cup, dissolve cornstarch with cold water and add to cream. Heat and stir until sauce thickens. Place chicken breasts back in pan and spoon sauce over chicken. Allow chicken to reheat. Sprinkle parmesan cheese on top. Serve with pasta of choice. Enjoy!
Preheat oven to 425 degrees. Rinse asparagus and pat dry. Place on jelly roll pan or a pan with sides. Drizzle sesame oil onto asparagus, tossing to coat, then sprinkle with kosher salt. Roast for 10 - 15 minutes, depending on the thickness of the asparagus. I like the ends to be a little crispy.
Preheat oven to 375F. Combine first 8 ingredients in large bowl. Use a muffin pan with medium size muffin cups, spray with cooking spray. Fill muffin cups 3/4 full. Bake for 20 - 25 minutes or until tops springs back when lightly touched.
Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside. In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir till the cream thickens, then remove from heat and set aside. Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add remaining 1/4 cup cream and parsley flakes. Heat through. To serve, place pasta in a large mixing or serving bowl. Add the mushroom mixture and pour in cream sauce. Toss well, and serve.
Mix mayonnaise, ketchup, 1 teaspoon of the sliced green onions and 2 teaspoons of the parsley in a bowl. Set aside. Cut the chicken breast in half down the center. Cut each half into four thin long slices. Peel the avocado, remove the pit and slice each half lengthwise into four slices. Place two slices of chicken on each piece of toast. Spread half the reserved dressing over the chicken. Lay the avocado slices over the dressing and cover with remaining dressing. Place a piece of cheddar on top of each sandwich (the cheese should be large enough to cover the toast). Sprinkle lightly with the paprika and the remaining green onion slices. Preheat the broiler. Place the sandwiches in a broiling pan and broil 3 inches from the heat until the cheese melts. Remove the pan from the broiler and sprinkle the sandwiches with the remaining 1 teaspoon of parsley. Serve immediately.
Heat oven to 350. Line 9 inch baking pan with aluminum foil leaving 2 inch overhang on edges. Butter and flour foil; set aside. Place 1 cup dark chocolate chips and butter in medium microwave-safe bowl. Microwave on high, stirring every 30 seconds ocasionally, or just until chips are melted. Stir until smooth. Combine sugar and eggs in medium bowl. Beat at medium speed until thick and smooth. Add melted chocolate mixture; continue beating until smooth. Stir in flour and remaining 1/2 cup dark chocolate chips just until flour is mixed inches. Spread batter into prepared pan. Bake for 30 to 35 minutes or until edges are set and center appears soft. Cool completely. Meanwhile, place semisweet chocolate chips in a bowl. Place whipping cream in 2 quart saucepan. Cook over medium heat until whipping cream just comes to a boil. Pour warm cream over chocolate chips; let stand 1 minute. Stir until smooth. Cool 5 minutes. Spread over cooled bars. Drop 8 small portions of melted white chocolate randomly over glaze. Pull knife through white chocolate to create design. Cover; refrigerate at least 2 hours or until serving time. Carefully lift bars out of pan using foil overhang. Cut into bars using sharp knife.
Preheat oven to 350°F. Lightly oil a 1-1/2 quart casserole or spray with a nonstick cooking spray. In a large bowl, combine all ingredients. Mix well. Spoon into prepared pan. Cover tightly and bake 45 minutes. Serve hot.
Mix ground chuck with chilies, onion, garlic, salt and pepper, and blend well, but gently. Form into 6 patties and grill, uncovered, about 4 inches from medium coals or other heat source until cooked to the degree desired. Turn once half way through cooking time. (To yield a juicy burger, do not mash burgers with spatula and check temperature with thermometer or T-stick.) One minute before burgers are done, add cheese and continue to cook until cheese is melted. Serve with grilled corn on the cob and a freshly tossed salad.
Using a grater, grate lemon peels, removing only the yellow part. Place the grated peel in a mixing bowl. Squeeze the lemon juice and set aside in a small bowl. Combine the butter, vanilla, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat together at medium speed until creamy. Add the egg, 1/2 cup lemon juice and grated rind and beat until incorporated. Reserve any extra lemon juice for another use. Decrease speed to slow and add the semolina and then the flour, beating until just incorporated. Turn the dough onto a marble or wooden work surface and divide it into 2 balls. Wrap in plastic wrap and place in the refrigerator to chill for 1 hour. When chilled, remove from the refrigerator and roll each ball into a log 2-inches in diameter. Preheat oven to 325°F. Working on a marble or wooden surface, unwrap the dough log and cut into rounds about 1/2-inch thick. Sprinkle each round with a little sugar and lightly flatten the rounds with a rolling pin. Place the rounds on an unbuttered cookie sheet and chill in the refrigerator until firm, about 10 minutes. Bake the cookies on the middle rack of an oven for about 10 minutes, or until the surface starts to crack slightly. Remove from the oven and let cool. The cookies will harden as they cool.
Set oven to 300 degrees. In a large skillet over medium heat melt butter. Add in the brown sugar, fresh ginger, 3 tablespoons water, salt and ginger powder; cook until the brown suagr is dissolved. Remove from heat and add in nuts; stir until coated. Spread the nuts in a lightly oiled baking sheet. Bake, stirring occasionally for about 25 minutes until golden; cool completely.
Cut the chilli in half and discard the seeds, chop the chilli flesh and combine in a small bowl with the coriander. Add the lime juice, garlic, salt and olive oil and mix well together. Spoon onto each of the oysters with a little caviar. Serve with the lime wedges.
Cook bacon until crisp and set aside. Brown hamburger and onion, drain. Combine crumbled bacon, hamburger/onion and remaining ingredients in a crockpot. Cook on high for approximately 3-4 hours or until all ingredients blend together. (Some crockpots now days cook really fast so may want to use lower setting depending on your crockpot).
Preheat oven to 350 degrees; place soft bread cubes on an ungreased cookie sheet and put in the oven while it preheats (this will just make the soft cubes a little more done); remove when oven is done preheating. In a large saucepan, bring butter, water and salt to a boil; remove. Add milk and potato flakes, mix well. Stir in 3 cups of croutons, celery and Hidden Valley mix. Transfer to casserole dish and top with remaining croutons; bake at 350 degrees for 35-40 minutes. *If using cheese, remove from oven and add cheese; return to oven until cheese is melted.
Combine all ingredients, except chicken in a large plastic zip lock baggie. Add chicken breasts, coat, and refrigerate overnight. Remove chicken from marinade, discarding marinade. Grill chicken until juices run clear. Do not overcook, as chicken will be dried out. Time does not reflect marinading time.
Preheat oven to 400°, grease 2 quart casserole dish. In prepared casserole dish, place chicken, broccoli and cheese. In a separate mixing bowl, blend baking mix, milk, eggs, salt and pepper on high speed until well mixed. Pour into dish over chicken, broccoli and cheese. Bake for 35-40 minutes until knife inserted in center comes out clean. Let cool 5 minutes before serving.
Mix flour, salt, dry mustard and garlic and dredge the chops with the mixture. Heat the oil in a skillet and brown the chops on both sides. Place the chops in the crock and add the soup. Cook on low for 6-8 hours or on high for 3-4 hours. Good over rice or noodles. I served it with peas and applesauce.
Batter: In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. In separate bowl combine flour, baking soda, and salt; gradually add to the creamed mixture. Stir in bananas (I squish mine in my hand as I put it in). Spread in a greased cookie sheet, 17 x 12 x 1 inch baking pan. Bake at 350 for 20- 25 minutes or until a tooth pick comes out clean from the middle. Cool before frosting. Store in fridge. Frosting: In mixing bowl beat cream cheese, butter and vanilla. Gradually beat in enough powder sugar to achieve desired consistency. After 2 cups of powdered sugar I start tasting to see when it seems balanced with sugar and cream cheese.
Prehat oven to 250 degrees F. Line a cookie sheet (or two) with parchment paper or aluminum foil. Place egg whites in a totally grease free bowl and beat until frothy (medium speed) Add cream of tartar, beat at high speed until soft peaks form. Beat in the almond extract and the sugar, 1 tbsp at a time. Continue to beat until the meringue is shiny& stiff. Gently fold in the almonds. Drop by tbsp onto the parchment covered cookie sheet. Bake in the center of the oven for 30 minutes, then turn the oven off, do not open the oven door and let the cookies sit for another 30 minutes Remove from the oven and cool ON THE BAKING SHEETS before trying to remove. Keep in tighly closed tins.
Preheat oven to 350F and grease an 8x8" square glass casserole dish. Place the drained noodles in the prepared dish and sprinkle pineapple and raisins over the top. Combine the 1/4 cup sugar, eggs, evaporated milk, sour cream, and vanilla and pour over the noodles and fruit; use a fork to swirl around the mixture so that it gets into all of the nooks and crannies, but without disturbing the placement of the noodles and fruit too much. Combine the cookie crumbs, butter, cinnamon, and some sugar, then sprinkle over the top of the casserole. Bake for about 30-40 minutes or until the top has begun to get golden and the pudding seems fairly set (not very jiggly). Serve warm or cool.
Cook spaghetti to very al dente (should be slightly more undercooked than usual as it will be reheated in the sauce later). Drain, and set aside. To the empty pasta pot, add the olive oil, garlic, red pepper flakes and anchovy paste. Heat on medium heat, stirring occasionally until garlic starts to sizzle and anchovy paste begins to melt into the oil. Add the olives and capers, stirring occasionally until heated through and fragrant. Add the tomatoes and stir, allowing them to heat through. Add the basil, oregano, Pecorino, and freshly cracked black pepper. Stir to combine and let simmer for about 2 to 3 minutes. Add the reserved pasta, toss to heat-through, and serve with additional grated cheese. Then enjoy an authentic Italian meal!
Preheat the oven to 325 degrees. Melt the butter in a 10-inch heavy-bottomed skillet. Sprinkle the brown sugar uniformly over the bottom. Peel, core, and cut apples into one-half inch crosswise slices. Arrange them in the bottom of the skillet, overlapping the edges. Combine the next 7 ingredients in a mixing bowl and mix well. Beat in the egg. Stir in the molasses. Add the milk alternately with the flour. Beat in the hot water. Spoon the batter over the apples and bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes, then invert onto a serving plate, but do not remove the pan for 5 minutes. This permits sugar and butter topping to run down over cake. Serve with the whipped cream, if desired. Makes one 9-inch square gingerbread.
Combine eggs, half-and-half, 1 T. brown sugar and vanilla extract in a small bowl, whisk till blended; pour half of the mixture into a baking dish (sized large enough to hold bread slices somewhat compactly). Place bread into dish; top with other half of egg mixture, making sure all parts of bread are saturated with the liquid. Refrigerate, covered, overnight. Preheat oven to 350°. Place butter in a 13x9x2-inch baking dish and set in oven; when butter is melted, stir in brown sugar, honey, maple syrup and pecans. Set soaked bread slices on top of pecan mixture. Bake for 30-35 minutes or until puffed and golden brown. Remove with a spatula and invert slices on 2 serving plates. Spoon any extra syrup and nuts on top. Serve immediately with ice cold milk or piping hot coffee.
Back according to manufacturer's instructions, adding the pear during the add-in cycle or 5 minutes before the final kneading is finished.
1. Cut squash in half lengthwise and remove seeds. 2.Place in a pan that you can cover. 3.Spoon blueberries into squash halves. 4.Add a few pieces of apple. 5. Sprinkle brown sugar over squash and berries. 6.Place 1 teaspoons butter on each squash half. 7.Pour 1/2 cup water in pan,cover and bake @ 350. for 30 minutes. 8.Remove cover and bake 15 minutes longer. 9.Enjoy!
Heat oil in a Dutch oven over medium high heat. Add onion and garlic, saute 5 minutes. Add broth, lentils, carrot, and bay leaves, bring to a boil. Partially cover, reduce heat, and simmer 20 minutes. Add swiss chard, potato,and ham, bring to a boil. Reduce heat, simmer 15 minutes or until potato is tender. Stir in tomatoes, basil, thyme, and pepper, simmer 10 minutes. Discard bay leaves. Sprinkle with parsley.
mix together all spices and vinegar. add to the ground meat. stuff in hog casings or freeze in bulk.