HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat Oven to 425 degrees. Bake okra in a single layer on a lightly greased baking sheet for 20 minutes or until golden brown. You may also fry the okra following the package directions if you wish to do so. Toss okra, salad greens, onion& walnuts in a large serving bowl. Heat the salad dressing and serve warm with the salad.
Preheat oven to 425. Place large baking sheet in oven. While preheating, toss leeks garlic and cauliflower with 1 tbsp oil, sea salt, black pepper and nutmeg. Roast in center of oven, stirring occasionally until cauliflower is browned and almost tender, 25 to 30 minutes. Remove garlic from baking sheet and set aside. Scrape leeks and cauliflower into large saucepan. Add chicken broth and bay leaves. When cool enough, squeeze garlic from skins into saucepan and discard skins. Bring to a boil then reduce heat. Cover and simmer until leeks are very tender, 10 to 15 minutes. Working in batches puree in a food processor or blender and pour into saucepan. Stir in milk. Reheat before serving. Place basil in a blender. Add hot water and puree until smooth. Ladle soup into warm bowls. Add a spoonful of basil into each, using a toothpick swirl decoratively into soup.
In a large pot saute (sweat) chopped onions in olive oil. Peel and dice potatoes into small bites and add to onions and olive oil. Add cayenne pepper, black pepper and salt. Cook potatoes with 1/4 cup of water covered until fork tender. In a small pan on medium heat mix butter and flour as if your were making a gravy or white sauce. Add flour and butter mixture to large pot and mix with potatoes. Pour 4 cups chicken broth and stir until it starts to thicken. Add can of whole baby clams and chopped clams with juice. Pour in heavy cream. (Thickness varies. Mashing some of the potatoes or adding instant potatoes for thickening.). Cook for 30 minutes. Top with Old Bay Seasoning.
Heat oven to 325°F. Place the meat on the rack in a roasting pan and bake 2 hours. Let cool then slice very thin with electric knife. Pour the broth into the roasting pan, set over medium heat on top of stove. Stir to loosen the brown bits. Add garlic, Worcestershire, bell peppers, oregano, marjoram, basil and thyme. Bring to boil, reduce heat and simmer for 20 minutes. Add the meat, stirring to coat with gravy. Cover and refrigerate overnight (at least 4 hours). Reheat and serve on haogie rolls moistened with the gravy and layered with pepperoncini. Garnish with the optional Giardiniera Relish. ** gravy ingredients can be doubled.
Using a sharp, pointed knife, make a horizontal cut in each steak without cutting all the way through. Season to taste. Melt the butter in a medium saucepan and lightly cook the mushrooms, garlic and onion for 5 minutes, until softened. Remove from the heat. Add the parsley, red wine, breadcrumbs and cream. Mix together well. Generously fill each pocket of the steaks with the stuffing and use some toothpicks to help keep stuffing in the steaks. Grill the steaks for 5 - 15 minutes, until the meat is cooked to taste. Serve with potatoes and salad for a wonderful meal!
Pat chicken dry and sprinkle on all sides with salt and pepper. Heat oil in a deep 12 inch skillet until hot, then brown the chicken in 2 batches, turning once, about 10 minutes per batch. Transfer to a plate. Reduce heat to moderate and add onion, bell pepper and garlic to skillet. Cook, stirring occasionally and scraping up any brown bits until onion and garlic are golden, 8-10 minutes. Add wine and simmer until liquid is reduced by 1/2. Add tomatoes with their juice and simmer, breaking up the tomatoes, for 5 minutes. Add chicken stock and return chicken pieces to the pan. Simmer, loosely covered until the chicken is cooked through, 35-45 minutes. Season to taste with salt and pepper.
Core and slice your apples. Add a very small amount orange juice to the apples (enough to coat them lightly). Spread them out in a medium sized baking pan. In a separate bowl, mix your dry ingredients. Add in the canola oil and mix until you have a crumbly mixture that can be easily packed together in your hand. Spread the mixture in the bowl over the apples. Place in oven at 375°F and cook until the top is golden brown. Enjoy!
Cut the tops off the persimmons; scoop out the flesh. Discard the seeds and cores. Crush the fruit and cook with the remaining ingredients over medium heat until mixture is thick., taking care not to scorch. Ladle into hot canning jars, leaving 1/4 inch headspace. Wipe edges of jars with a clean cloth, place lids and screw bands on fingertip-tight. Process in boiling water bath for ten minutes. Remove to a protected countertop and allow to cool undisturbed for 24 hours.
Separate egg yolk and whites into separate bowls. Add 15g sugar, sifted flour, purple yam powder, oil and milk to the yolks. Mix well until there are no lumps. Do not overmix as you don't want the gluten to come out of the flour. Cover mixture and leave it to the side. Beat egg whites with sugar until stiff peak. Lower mixing speed to low to reduce the size of the air bubbles for the consistent final product. Add 1/3 of the egg whites to the yolk mixture. mix it until its well incorporated. Don't worry about folding here as you are trying to get the yolk to a similar texture as the whites. Add yolk mixture into the remaining 2/3 of egg whites. Fold in the mixture well and you want a thick consistency that runs down your spatula, like a ribbon consistency. Add batter to the aluminium cake tin (make sure its aluminium, do not use non-stick). Bake on lower shelf for 160 C for about 30 mins. Once its out of the oven, drop the cake from a height to get rid of the hot air, tip it upside down on a rack to cool down.
Place all ingredients on a large piece of foil. Roll& pinch sides together. Cook on BBQ 15-20 minutes, turning regularly.
Position oven rack in the middle of oven; preheat to 350°. Coat a 9 x 13 inch ovenproof glass baking dish with vegetable spray. Cook noodles according to package directions and drain thoroughly. Add drained noodles to a big bowl; mix in cottage cheese, brown sugar, and sour cream. Add eggs, butter, salt, nutmeg, cinnamon, and vanilla; mix to combine. Roll pineapple in paper towels to remove excess moisture. Chop coarsely and fold into noodle mixture; fold in raisins. Turn mixture into baking dish. Topping: pour melted butter on top and sprinkle with brown sugar. Bake 50-55 minutes or until kugel bubbles and noodles on top turn golden brown. Place on rack to cool; serve hot or cold with sour cream. Store covered with wax paper in the refrigerator.
Slice avocados in half; remove pits. Scoop out flesh and place in a medium bowl. Pour lime juice over avocados and roughly mash. Add remaining ingredients and stir to combine. Now, grab a bag of chips and enjoy!
Heat oil in large skillet. Add all other ingredients and cook over medium heat, stirring every few minutes. Cook until potatoes are tender and lightly browned, approximately 15 minutes. Drain on paper towels and serve while still hot.
Heat chili about 5 minutes. For an extra-cheesy omelet, stir in a handful or 2 of the cheese. While this is cooking, heat an 8-inch skillet over medium-low heat and melt the butter. Beat the eggs and pour into the pan. Cook until the egg forms a solid yellow circle. Cover half of the omelet with the chili mixture, reserving 1/4 cup. Add a layer of cheese, reserving 1/4 cup. Fold the omelet and top with the remaining chili and cheese. Slide the omelet onto a plate and garnish with a large dollop of sour cream, if desired.
Mix mayonnaise, sour cream, and lemon juice. Add salt, pepper, and dill. Mince one of the eggs very fine. Mix into the mayonnaise mixture. Blend the chives and parsley into the mayonnaise; mix well. Cut hard boiled eggs in half. Cover with herb mixture.
Place the shrimp and ginger in a bowl. Cover and leave to marinate for 30 minutes. In a shallow frying pan, heat the oil over a medium-high heat, then add the onion and baby corn. Fry for 5 mins, then stir in the thai curry paste. Continue to cook for a further 5 mins, then add the coconut milk. Reduce the heat and simmer ently for 10 mins or until the sauce has thickened slightly. Stir in the shrimp and cook for 3 mins until pink. Meanwhile, cook the pasta according to pack instructions. Drain, stir through the spinach to wilt, then toss into the sauce. Divide between the serving bowls and garnish wih a wedge of lime.
Put heavy cream in top of a double boiler. Add sugar. Place over boiling water and scald (i.e., heat almost to boiling). Remove from heat and add chocolate and stir until completely melted. Beat egg yolks and gradually beat them into the hot chocolate cream mixture. Place top of double boiler over boiling water again and cook, stirring constantly, until well thickened (about 3 minutes). Remove from heat, stir in vanilla, and then pour into 6-8 small custard cups (1/2 cup size). When cool, place in refrigerator to chill before serving.
Preheat oven to 350*. Grease baking dish (dishes - I use 4 individual ramekins, but could also be 9x13 pan). Crack & whip eggs. Add applesauce, oil and splenda. Mix in milk, baking powder, vanilla & cinnamon. Add oats & raisins - stir well. Pour into pan(s). Bake for 35 minutes - until set. You can also enjoy with any other type of dried or fresh fruit mixed. Serve with cream and splenda - Enjoy!
Combine basil and garlic in food processor and blend into a fine paste. Add pine nuts and cheese. Process until smooth. With machine running, pour olive oil into feed tube in slow, steady stream and mix until smooth and creamy. Transfer pesto into container. Cover surface of pesto with olive oil. Seal with a tight fitting lid. Refrigerate up to 3 weeks or freeze. Stir oil into pesto before serving.
Heat the butter in a large saucepan, add the onion and garlic and gently fry 4 to 5 minutes or until softened. Stir in the flour, nutmeg, cinnamon and pumpkin; cover and cook gently for 5 to 7 minutes, stirring occasionally. Pour in the chicken stock, orange juice and brown sugar. Cover and bring to a boil, then reduce the heat and simmer for 20 minutes, until the pumpkin has softened. Meanwhile, make the croutons. Heat the oil in a frying pan, cut the whole wheat bread sliced into cubes and fry gently until just brown - add the sunflower seeds and fry for an additional 1 to 2 minutes; drain the croutons and sunflower seed on a papper towel. Return to soup. Pour only half of the soup mixture into a blender or food processor and process until smooth; return soup to the saucepan. Season well with salt and freshly ground black pepper, if desired and heat through. Serve the soup hot garnished with a few of the croutons and sunflower seeds sprinkled over the top. Enjoy!
Place meats into a large stock pot. cover with water. bring to a boil. Reduce heat to simmer. Simmer for 5 to 8 hours adding water to your both when needed. Turn off heat. Strain broth, remove meat, discard bones and ALL FAT, set aside. Note: this should make around 7 cups of both more or less. In a large saucepan melt lard over low heat, add tapioca starch and stir. Stir milk into lard add broth to lard/milk stir. Separate eggs and beat. Add some warm soup (broth/lard/milk mixture) to egg yolks, stir. add egg yolk mix to the soup. Stir for 30 sec. Stir egg whites and ferret kibble into soup. heat for 2 min with constance string and cool for 1 hour. stir off and on when cooling soup. Shred up meat well! in a blender blend 4 parts soup, 3 parts water, 2 parts shredded meat for 10 to 20 sec and freeze ( this should make about 2 gallons of condense soup. I freeze mine in 20 one quart zip lock bags.) unfreeze 2 tablespoons of soup in microwave add 2 tablespoons of water. (per ferret). test heat, when lukewarm serve to your lucky little ferret.
Pat the oysters dry with paper towels and set aside. Prepare bechamel sauce by combining the milk, bay leaf, onion, peppercorns and celery in a small, heavy-based saucepan, over a medium heat until bubbles form around the edge of the saucepan. Remove from the heat and stand at room temperature for 15 minutes to cool. Strain and reserve the milk. Melt the butter in a small saucepan until hot and bubbling. Add the flour and stir constantly for 1 minute. Remove from the heat and gradually add the milk, whisking constantly to avoid the sauce from becoming lumpy. Return the saucepan to the heat and cook the sauce, stirring constantly on a medium-high heat until it comes to the boil and thickens. Season to taste with salt, pepper and nutmeg. Preheat the oven to 200°C. Spoon 1 teaspoon of bechamel sauce into the base of each vol-au-vent case, top with an oyster and spoon over a little extra bechamel sauce. Bake in the oven for 8-10 minutes, or until the pastry is crisp and hot. Just before serving, sprinkle with chopped chives. Note: These vol-au-vents can be prepared a few hours in advance and put in the oven just before they are required.
Combine boiling water, chocolate, vinegar, molasses, caraway seeds and coffee in a large bowl till chocolate melts; cool to 105-110 degrees F. Dissolve yeast in the warm water; let stand 10 minutes. Add to chocolate mixture and add sugar and salt. Mix in rye flour and bran, kneading well. Knead in white flour (I use a kitchenaid). Grease the bread, cover and let rise until doubled. Form into 2 round loaves; let rise again till double. Bake at 350 degrees for 25 minutes; brush with egg white and sprinkle with salt. Bake another 20 minutes until loaves sound hollow.
Heat sugar and vinegar in a saucepan until sugar dissolves. Boil the mixture until it starts to thicken. Remove from heat and stir in salt and chili. Allow to cool before serving.
Set oven to 350 degrees. Have on hand a muffin tin and line it with pleated paper or foil baking cups. In a large bowl, sift together flour, cake flour, baking powder, baking soda, and cinnamon and set aside. In a separate bowl, using a hand mixer on medium speed, beat eggs and sugar until smooth. Add the oil and mix until incorporated. Using a wooden spoon, stir the flour mixture into the egg mixture until incorporated, then fold in carrots, walnuts, and pineapple. Be careful not to overmix. Pour batter into cups. Bake 25 to 30 minutes or until a cake tester inserted in the center comes out clean. Cool in pans on a wire rack before frosting. For the frosting:. In a small bowl using a hand mixer on medium speed, beat the cream cheese and butter together until smooth, Add sugar, milk, and vanilla and beat another 5 minutes or until very fluffy.
Cut apples and pears into roughly 2 cm square chunks, slice the banana into roughly 1 cm thick rounds. Mix half the cereal with the yogurt, then mix into fruit. If using Splenda, add your desired amount to the fruit mixture and stir in evenly. Sprinkle remaining cereal onto top then dust lightly with cinnamon.
preheat oven to 180 Celsius lightly grease a large, deep, baking dish. using an electric mixer, beat all the pudding ingredients together till well combined. pour into baking dish. stir the brown sugar and cocoa together till well combined and sprinkle evenly over the batter. pour the boiling water over the top of the sugar/cocoa mix. cook for approx 40 - 45 minutes or until a skewer comes out clean. let sit for 10 minutes before serving. serve with cream or ice cream.
Drain off any excess water from the tofu and place on paper towels. Lay another sheet of paper towel on top and cover with a plate. Weight the plate to squeeze out as much water as possible from the tofu. Be careful not to squish the tofu. Leave for about 30 minutes. Meanwhile, combine the dashi soup stock, soya sauce and sugar in a pan and heat over a moderate heat until the sugar has melted. Remove from the heat and divide evenly into two bowls. Take your tofu, cut each block in half, and coat generously in the cornflour. Pour about 1-2inches of vegetable oil into a large wok and heat - be careful here! If your oil starts to smoke it's too hot. An easy way to judge if it's hot enough is to flick a small bit of cornflour into the oil - if it sizzles and disappears your oil's about ready. Place your coated tofu pieces in the oil and, turning with wooden chopsticks/a slotted spoon, fry until done. The cornflour will harden but not necessarily go golden. This is okay. Split the tofu pieces evenly between your bowls (should be two pieces each) and top with grated daikon, a small amount of ginger and chopped spring onion. Eat immediately and savour the goodness.
Preheat oven to 350 degrees F. Beef Layer: In a large skillet over medium-high heat, saute onion in 2 tablespoons butter. Add beef and cook until browned, add the gravy to heat up. Season with salt and pepper, to taste. Set aside. Biscuit Layer: Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny. Spray a 9 by 9 by 2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of meat and gravy. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving.
In a shallow cooking pan over med heat add butter, garlic, onion. After a minute or two add mushrooms. Cook until soft (eat it -- ). Take pork chops, cut down the center (almost completely through). Add part of the sharp cheddar and feta. and sauteed mushrooms. add another small layer of cheese. (repeat until stuffed, using a spoon each time to pat-down each layer). Skewer the pork chops to close in the stuffing & hold the bacon. add:salt, pepper, Lawry's Seasoning Salt, garlic salt. Cook on BBQ until done (over med heat about 20 min).
Enchilada Sauce: In a medium saucepan heat butter, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder, cumin and garlic powder and cook for 30 seconds. Slowly add chicken broth and stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Add salt and adjust as desired. Sprinkle cheese over top of sauce and stir in until melted. Enchiladas: While enchilada sauce is simmering, brown ground beef and onion. Season with garlic powder, salt, pepper and Worchestershire sauce. Stir in 1-1/2 cups of the cheese. In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan. Dip tortillas in enchilada sauce, coating both sides (one at a time). Fill each tortilla with a large spoonful of meat mixture. Roll tortilla and place seam side down in pan. Continue until meat mixture is gone. Pour remaining enchilada sauce over tortillas and top with remaining cheese. Bake in 350 degree oven for 20 minutes. Allow to sit for 5 minutes before serving. Serve with desired garnishes.
Fill a large pot with enough water to reach a depth of 2 inches and bring to a boil. Add the bok choy and cook, stirring, for 1 minute; drain and rinse with cold water. In the same pot, melt the butter over medium-high heat. Add the scallions and garlic and cook, stirring, until softened, about 2 minutes. Stir in the soy sauce, crushed red pepper and shrimp and cook until opaque, about 2 minutes. Stir in the bok choy until heated through, about 2 minutes. Serve immediately with angel hair pasta.
Preheat oven to 375°F. Brush twelve 1/3-cup (standard) nonstick muffin cups or six 1-cup (large) nonstick muffin cups with 3 tablespoons melted butter; dust with 2/3 cup cheese. Beat eggs to blend in large bowl. Beat in milk and green onions, then remaining 1/2 cup melted butter. Blend flour, salt, and remaining 1/2 cup cheese in medium bowl; gradually whisk into egg mixture (some small lumps may remain). Divide batter among muffin cups. Bake popovers without opening oven 'til puffed and crusty brown, about 38 minutes for small, 48 minutes for large; turn out of pan and serve hot. Makes 12 small or 6 large.
Place the carcass and all the stock ingredients in a large pan. Cover with a litre of water and bring to a boil, then turn down the heat until the water is barely simmering and leave to bubble for an hour or so. You will need to add a cup of water from time to time, to keep the stock topped up. When the hour is up, strain the broth through a fine sieve into a bowl. Measure out 150ml of this broth into a pan for the soup. The rest can be frozen for another day. Add a dash of soy sauce, the lime juice, red chilli and ginger to the broth and bring it slowly back to the boil. Meanwhile, cook the rice noodles according to the directions on the packet. Add the coconut milk, spinach, coriander and noodles to the bubbling broth and leave a few minutes to heat through. Don't let it come to a boil. Serve with some spring onions and crushed peanuts scattered on top.
Saute the onion in a wide skillet in the olive oil over low heat until softened, about 5 minutes. Raise the heat slightly, add the garlic and sliced mushrooms, and saute for 2 minutes, stirring often. Add the prosciutto, tomato and butter and cook for about 5 minutes. Add the vermouth and cook over medium heat for 2 minutes, stirring often. Add the julienned chicken, cream, worcestershire sauce, nutmeg, red pepper, salt and black pepper. Simmer and stir for a few moments, then turn off the heat. (To substitute the cultivated mushrooms with porcini mushrooms, soak 1/2-1 ounce dried porcini in warm water for 30 minutes. Lift out the porcini and wash 2-3 times in fresh water (porcini mushrooms can be sandy). Drain, chop and add to the sauce with the chicken.). Cook the pasta in boiling salted water, al dente. Just before the pasta is done, turn the heat under the sauce to low. Drain the pasta and add it to the skillet with the sauce. Toss evenly and rapidly. Divide the pasta between two heated plates and serve with the grated Parmesan.
Preheat the oven to 350*F>. Mix crushed cookies, margarine, pecans and coconut: press firmly into the bottom of a 13"x9" baking pan. Chill while preparing filling. Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed until mixed well. Add the eggs, one at a time, mi,ing on low speed after each addition until just blended. Pour over the crust. Bake 40 minutes or until the center is almost set. Cool, then chill in fridge 3 hours and up to overnight. Place whipping cream and chocolate in a small saucepan. Cook on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Chill 15 minutes or until chocolate is firm. Store any leftover cheesecake in the fridge. To make this special: Once chocolate topping is firm, place 2 additional chocolate squares in microwaveable bowl and microwave on Medium 1 minute, stirring after 30 seconds. Stir until the chocolate is totally melted. Pour it into a small reclosable plastic bag. Snip off one small corner from the bottom of bag; twist top of bag to squeeze chcolate from bag to pipe a special message, such as Love You, Greetings, etc. on top of cheesecake. Enjoy!
In a medium stockpot, melt the butter, and then saute the chopped onion. Add the chicken broth and milk, then the potatoes. Bring to a boil, turn heat to low and simmer until potatoes are tender. Stir in the cheese, both corns, salsa and black beans. Heat over low heat until serving temperature. Stir occasionally so soup does not scorch. Top each bowl with the crushed con chips and chilies.
Cook macaroni according to pkg. or potatoes. Drain well. Combine in large bowl, cooked macaroni (or potatoes),bacon crumbles, celery, onion, green or red peppers, and dill relish. Add dill weed or dill seeds and stir well. In a small bowl combine mayonnaise, ketchup, chili powder, Worcestershire sauce, salt, black pepper and sugar. Stir well. Pour dressing over macaroni salad or potatoes and stir to combine. Chill 30 minutes to 1 hour before serving. Note: Using macaroni, this will last a week in the refrigerator. Also this has the best flavor a day are two after making. You may also serve warm but its best chilled.