HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook spaghetti according to package directions, drain and set aside -OR- **If you're good at multi-tasking, you can cook the spaghetti noodles and the shrimp at the same time and they should both be done at the same time. Sprinkle blackening seasoning evenly over shrimp and set aside. Coat a large, non-stick skillet with cooking spray and add oil. Place over medium-high heat until hot. Add shrimp to skillet; cook 2 minutes on each side or until shrimp turn pink. Stir in lemon juice, tomatoes and pepper. Turn heat down to simmer and cook until thoroughly heated. Spoon shrimp mixture over drained pasta and serve immediately.
Frangipane - Cream the butter and sugar together. Mix in the almond flour. Add the eggs one at a time, to gradually incorporate them. Fold the flour into the mixture. Assemble - Place 1 sheet of pastry into a 9" tart pan. Spread the frangipane mixture over the top. Place the remaining pastry on top. Trim the edges and seal. Make a couple of vents in the top. Bake at 350F for 30 minutes until the pastry is golden. Allow to cool.
With a mortar & pestle, make a paste of the salt and minced garlic. Mix together lemon juice and olive oil. Add the salt and garlic mixture to the lemon juice and olive oil in a tightly closed container. Shake well. Sprinkle optional grated Parmesan or lemon zest on top of salad before tossing.
Boil the first 4 ingredients for 5 minutes, or until sugar has dissolved, stirring continuously. Chill the liquid in the refrigerator for an hour. Pack rhubarb into glass jars, pour the liquid over the stalks, then screw on the lids. Keep refrigerated for a day or two before eating.
Put meat in a bowl with 2 Tbs soy sauce and ginger mix well. Heat your wok or frying pan to very hot. Add oil and coat the sides well. Add beef and broccoli and stir-fry until meat changes color (about 2 minutes). Dissolve cornstarch into the beef stock and stir in remaining soy sauce and sesame oil. Add to the beef and broccoli -- stir until the sauce thickens. Serve over rice or noodles.
PUDDING PAINT: Prepare the pudding according to package directions. Put dabs on oilcloth or vinyl tablecloth or placemat. SHAVING CREAM PAINT: Squirt some aerosol shaving cream on colored paper (dark blue or black look cool) OR add a few drops of food coloring and smear around on white paper. WHIPPED CREAM PAINT: Beat cream until soft peaks form, add the vanilla and continue beating until firmer peaks form, then add sugar and incorporate. Add a few dabs to paper or a paper plate. Food coloring may be added to make it interesting, too! SUDSY FINGER PAINTS: Finger Paint (Non-edible): 1°C soap flakes (Ivory), dry tempera paint OR food coloring, 1/2°C water. Whip soap flakes, paint, and water using an electric mixer--until smooth and thick. Stir in food coloring if using. Put a blob on glossy-slick paper.
Cook Pasta in lightly salted boiling water for 15 minutes until"al dente". Drain and keep warm. Heat oil in a large pan,add onion and garlic and saute for about 5 minutes til soft. Stir in remaining tuna sauce ingredients,and simmer for 15 minutes until thickened stirring occasionly. For the cheese sauce melt butter in a pan,add flour and cook for 1 minute,stirring all the time. Gradually stir in the milk,bring to boil then reduce heat and simmer for a minute stirring all the time. Stir in 2 ozs of parmesan. and remove from heat. Layer 1/3 of the pasta in a 3 pt ovenproof dish (lightly sprayed with non-stick spray.) spoon a 1/3 of the tuna sauce over and then a layer of the cheese sauce. Continue layering sauces andpasta,finishing with cheese sauce. Sprinkle with the remaiing Parmesan and bake in a pre-heated oven for 30 minutes until golden. Sprinkle with a little fresh thyme and serve hot.
In a large saucepan heat the oil, then gently fry the onion, bay leaf & celery for 5 minutes to soften them slightly, BUT DO NOT BROWN! Add the carrots & cook, stirring for another 2 minutes, until well coated in the onion & celery mixture. Stir in the lentils, tomatoes veggie stock, & bring to a boil before turning down the heat, covering & simmering for about 40 minutes, stirring occasionally, until thick & tender. Remove from the heat & let stand, covered for 10 minutes, before discarding the bay leaf. Stir in the orange juice, the zest & seasoning, then return to the heat & reheat gently until piping hot BUT NOT BOILING! To serve, ladel into warmed soup bowls & swirl the surface with a tablespoon of yogurt, then sprinkle a little chopped parsley on top & ENJOY!
Cook whole unpeeled potatoes in boiling water until fork-tender but not mushy; Place in cold water to stop cooking; carefully cut each cooked potato in half; With a melon baller or small spoon, scoop out centers, leaving a 1/4-inch shell of pulp in skins(Use centers for soups or salads). In a small bowl, combine sour cream, bacon, seasoned salt, pepper and chives. Spoon sour cream mixture evenly into centers of cooked potatoes.; Sprinkle tops with cheese; Arrange on a baking sheet; (May be covered and refrigerated at this point for up to 24 hours and completed later). When ready to serve, preheat broiler; Place stuffed potatoes under broiler until cheese melts; Arrange broiled appetizers on a platter or serving plate; Garnish with parsley.
Position a rack in the center of the oven and heat the oven to 350°F Fill a 12-inch-wide, 2- to 3-inch-deep pan with 1-1/2 inches of water and 1 teaspoons cider vinegar. Bring the water to a simmer over high heat; reduce the heat as necessary to maintain a gentle simmer. Meanwhile, cook the bacon in a 10-inch skillet over medium heat, stirring often, until browned and crisp, about 7 minutes. While the bacon is cooking, spread one side of the bread triangles with 1 Tbs. of the butter and arrange butter side up on a small baking sheet. Toast in the oven until crisp and golden, about 10 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Pour off all but 1 Tbs. bacon fat from the skillet. Add the remaining 1 Tbs. butter and the shallot to the skillet and cook over medium heat until softened, about 2 minutes. Add 1/3 cup water and the Brussels sprouts, cream, the remaining 2 Tbs. cider vinegar, and 1/4 teaspoons each salt and pepper; cook, stirring, for 1 minute. Cover the pan and cook, stirring occasionally, until the Brussels sprouts are just tender, 5 to 7 minutes. While the Brussels sprouts cook, crack the eggs one at a time into a small bowl or teacup and then gently slide each egg into the simmering vinegar water. Poach until the whites are completely opaque but the yolks are still soft, 3 to 4 minutes. With a slotted spoon, remove the eggs from the water (in the same order they were added) and gently blot dry with a paper towel. Put 2 toast triangles on each of 4 plates and top each toast with an egg. Season the eggs lightly with salt and pepper and spoon the Brussels sprout mixture on top. Sprinkle with the bacon and a few shavings of Parmigiano-Reggiano. Serve immediately.
Trim pork. Combine remaining ingredients and rub into the pork. Marinated 20-30 minutes or overnight. Scrape off and reserve the miso marinade. Broil or grill the pork. Brush with reserved marinade and continue to grill until golden.
In a three quart saucepan over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover. Heat to boiling. Reduce heat to low; cover and simmer for 45 minutes. Add liver and cook 15 minutes longer. Strain broth into a large bowl. Cover and keep in the refrigerator until needed. To make the gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour the poultry dripping through a sieve into a 4-cup measuring cup. Add 1 cup giblet broth to the roasting pan and stir until crusty brown bits are loosened: pour the deglazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes until the fat rises to the top. Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2 quart or larger saucepan. Whisk flour and salt into heated fat and continue to cook and stir until the flour turns golden. Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 31/2 cups. Gradually whisk in warm poultry drippings/broth mixture. Cook and stir until gravy boils and is slightly thick. Stir sherry into cooked gravy, reheat to simmering and serve.
Line bottom and sides of buttered 9" (22.5 cm) springform pan with ladyfingers. In top of double boiler, place 5 yolks and 2 whites. Beat together until smooth. Add lemon juice, rind and sugar, and beat lightly. Cook until thick, stirring constantly. Cool. Fold in cream, which has been whipped. Pour into prepared pan. Freeze at least 5 hours. Beat remaining 3 whites with 4 tablespoons sugar until stiff. Spread on cake. Place under broiler briefly until lightly browned. Return to freezer. Remove one hour before serving.
Preheat oven to 350 degrees. Steam halve peppers for approx 15 minutes to soften (we prefer to have them just a little less soft). Drain and set aside to cool. Heat the olive oil in a skillet over medium heat, and stir in garlic, mushrooms and tofu. Saute 5 minutes. Mix in 1/4 cup marinara sauce, rice, salt and pepper, continue to cook 5 more minutes. Spread remaining marinara sauce in a 11X7 baking pan. Place an equal amount of rice mixture into each pepper half. Place 1 tomato slice on each pepper, and top peppers with mozzarella. Arrange stuffed peppers in a baking dish. Bake 25 minutes or until cheese in melted.
brown turkey breast in 1/2 tbsp evoo. cut tops of peppers and boil 5 minutes. cook brown rice according to directions (i actually cooked 2 min less than the box stated so it wouldn't get mushy in oven). Preheat oven to 375. saute onions and garlic over medium heat for about 5 minutes. Add chopped tomatoes to onions and saute with 1 tbsp of evoo on low-medium for about 10 minute Add red pepper flakes, salt and pepper to taste. Combine all ingredients other than peppers. place peppers in a casserole dish and fill with the mixture. bake in oven for 20 min, covered. You can add mozzerall cheese if you'd like the last 5 minutes of cooking.
Place pork roast in crock pot. Add dry onion soup mix. Pour Italian dressing, beer and worcestershire sauce over top of roast. Cover and cook on low 8 hours. Roast can be shredded and put on rolls for sandwiches. Also can be a meat and potatoes meal.
Heat 9 cups water in a pot. Meantime put all the grains in a 3 to 4 quart pot on low to medium heat. Stir for a few minutes until lightly roasted. Add the hot water to the grains slowly, taking care not to splash. Increase the heat to medium to high for a few minutes to let everything boil. Reduce the heat; cook half covered until the grains are soft (about 20 minutes). It should be like a pudding. Add more hot water if needed. Serve hot with milk and the desired seasonings.
Preheat oven to 350 degrees. Put the oats, brown sugar, flour and butter into a small bowl. Stir well until well blended. With a sharp knife or a melon baller,cut the core and seeds out of the center of apple, keeping the apple whole. Place the apple in a small baking dish. Spoon the oat mix into the center core hole and mold the remaining oat mix on the top the sliced area. Pour the juice over the apple. Bake, until the apple is tender-- about 50-60 minutes. Baste with the juice a few times during baking. Place the warm apple in a dessert dish. Spoon the juice from the pan over the apple. Heat the carmel topping for a few seconds in a microwave. Drizzle the caramel topping over the apple. Enjoy.
1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender. Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes. 2. Add the avocado, 1/2 cup water (more or less to get the consistency that you like), and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside. 3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving. 4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds. 5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
heat oven to 350. In a medium mixing bowl, mix egg yolk, vanilla, lemon, flour, tartar using a spoon, whisk, whatever. In a large bowl (hint: Use your stand mixer) beat egg whites, salt until it begins to cling to the beater apparatus. Add the 2 tbsp sugar and beat until stiff peaks form. Butter your baking pan/dish (sides included) and spoon the jam on the bottom. Add 1/3 of your whites to the yolk mix, fold. Fold that into the white mix and so on and so forth until mixed but don't over fold- be gentle. Dollop it into your baking pan; the tradition is to do three dollops to resemble the three mountain peaks in Salzburg or so I've been told. Bake 10-20 minutes until golden and set- you want some "jiggle" not no liquid.it is not a custard but also not quite a souffle, so an in-between consistency or to your liking. Dust with powdered sugar and serve warm.
Heat oven to 375 degrees F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each. On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet. Bake 12-15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa, if desired.
Beef Mixture: Put all ingredients in the Beef Mixture in the crock pot. If your beef is frozen cook on high 4-5 hours. Break ground beef up with a spatula or spoon and let it simmer on low while you make your cheese sauce. Cheese Sauce: melt butter over medium high heat in a medium sauce pan. add flour and garlic stir well until it lightly browns. add water stirring constantly until it boils and thickens to a gravy constancy. add grated cheeses and stir well to blend. add cheese sauce to beef mixture and mix well. serve over biscuits, rice or pasta. For OAMC divide mixture into meal size portions and freeze in freezer bags, reheat in microwave or in sauce pan over low heat. You may need to add a little milk or water to get the right constancy. This made 3 meals for my family of 8.
In a small bowl combine the maple syrup with soy sauce, fresh garlic, garlic salt and lemon pepper (or black pepper) until well blended. Place the salmon in a shallow glass baking dish; cover and refrigerate for 2-3 hours turning once halfway through marinating time. Set oven to 400 degrees. Sprinkle the chopped pecans over the fish gently pressing down to adhear to the fish. Bake in the baking dish for about 20 minutes or until the fish flakes easily with a fork.
Thaw pierogies in boiling water 5 minutes, drain and keep warm. In the meantime, combine chili and salsa in a skillet. Cook over medium high heat until hot and bubbly, about 4 minutes. Reduce heat to medium, add corn and cook 6 minutes. Pour chili mix over pierogies and top with cheese.
Mix tuna, cheese, mayo, celery and relish. Spread mixture evenly onto two tortillas. Roll up tortillas. Place tortillas seam side down on microwavable plate. Microwave on high 20 seconds or until cheese melts.
Preheat oven to 400 degrees. Make sure there are no scales on the skin. Rinse well, the inside and outside. Pat dry and place on a rimmed baking sheet. Stuff the cavity of the trout with your choice of aromatics, if using. Rub the skin of the fish all over with the olive oil (this will make it easier to remove the salt crust after roasting). In a large bowl with a rubber spatula, mix the salt with the egg whites and water. Spread enough of the salt mixture on the bottom of a large rimmed baking sheet to make a bed about 1/4 inch thick and roughly the same size as the fish. Put the fish on top of the salt bed. Using your hands, coat the fish with the remaining salt mixture to make a 1/4-inch-thick crust, molding it around the contours of the fish. (If the tail or head extends beyond the rim of the pan, it doesn't need to be covered with the salt mixture.). Cook the trout 40 to 45 minutes. Cook until the thermometer registers between 135°F and 140°F.Start checking at the lower end of the time range in the chart above. Let the fish rest in its crust for 5 to 10 minutes before serving. To remove the salt crust, tap with a metal spoon to crack the crust and remove with spoon or fork. Use a pastry brush to remove any salt remaining. To Serve: Remove skin, separate top part of fish from bone to platter, remove bones and aromatics and remove lower part of fish from skin and put onto platter. Serve.
In large pot soak the beans for at least 4 hours. Bring to a boil, cover, reduce heat to medium and cook until soft. If necessary, add more water as needed so that the beans do not dry out while cooking. Once beans are cooked, drain beans but *RESERVE* liquid. Fry up the bacon slices in large cast iron skillet and set aside to drain on paper towel. Reserve drippings. Meanwhile, mince the onion and garlic. *Heat a cast iron skillet on medium and saute the onion and garlic in the bacon drippings or solid lard until soft. With slotted spoon, transfer the cooked beans to the skillet. Lower temperature to low-medium. Add about a cup of the bean liquid and mix in the beans with the onion and garlic. Begin to mash the beans with a potato masher, adding more bean liquid as necessary to facilitate. Great grandma prepared these beans soupy with about 3/4 of the beans mashed, the remaining left whole. That is how great-grandma cooked them and that is how I like them. Keep mashing beans and adding liquid until soupy and not dry. Lower heat to simmer. Do not allow beans to dry out, adding more bean liquid if needed. Crumble the bacon and stir into the beans. Season with salt. Taste and reseason with more salt if necessary. Beans seems to require a good amount of salt to bring out their flavor. *NOTE: If you choose to use a cast iron skillet be warned that the iron content will turn lighter colored beans an unattractive pinkish-grey color. This will not affect the taste at all other than adding a bit of extra iron to your diet. If preferred, cook beans in a non-reactive pot. Save the bean liquid to rehydrate and reheat any leftovers, but *DO NOT* use plain water to reheat the beans.
Place the watermelon and ginger in a blender. Process for 2 minutes, or until smooth. Add 6 ice cubes and process until the ice is crushed. Pour into chilled glasses and garnish with a thin slice of watermelon. Enjoy!
Cream butter, shortening and eggs, beat till fluffy -- Mix in apple and carrot. Sift dry ingredients together and add to creamed mizture. Bake in a greased 13x9 pan -- at 350* for 30-45 minutes.until toothpick tests clean when inserted near the center -- May be served warm or cold. to prepare BROWN SUGAR SAUCE:. Boil water in a seperate pan -- Mix sugar and cornstarch in another pan and add boiling water slowly, bring to a boil. Stirring constantly for 5 minutes. Remove from heat and add vanilla.butter and nutmeg. Serve warm, ovr carrot cake.
FOR THE CAKE: Preheat the oven to 350°F Grease the bottom of three 9-inch, round cake pans with cooking spray, line with circles of parchment paper, and grease the paper with cooking spray. With an electric mixer, cream the sugar, oil, eggs and vanilla. Sift together flour, baking soda, cinnamon and salt. Add the dry ingredients to the sugar mixture. Add the walnuts, coconut, carrot puree and pineapple. Beat until smooth. Divide the batter evenly among the prepared pans and bake for 40 to 45 minutes at 350°F or until a toothpick inserted into the center comes out clean. Cool the layers in the pans for about 5 minutes. Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool the layers completely before frosting. (Note: After the layers have cooled, cutting will be much easier if you wrap each cooled cake layer in plastic wrap and refrigerate overnight.). CREAM CHEESE FROSTING: Combine the cream cheese and butter in an electric mixer and beat until smooth. Slowly add the confectioners' sugar and continue beating until fully combined. Add the vanilla. Slice each cake layer horizontally in half using an electric knife. Ease a piece of parchment between the layers and lift off the top portion. Frost the bottom slice then add the next layer. Continue until the entire cake is frosted. Press the chopped walnuts into the sides of the cake. Refrigerate until ready to serve.
For cake, preheat oven to 350 degrees F. Spritz cupcake pans with nonstick baking spray or line with cupcake papers. Place cocoa in a small bowl. Add water, slowly stirring, until well blended and smooth. Set aside until lukewarm. In a small bowl, mix flour, baking soda and salt. In medium bowl, cream butter and sugar with an electric mixer until fluffy. Beat in eggs, one at a time. Add the cooled chocolate mixture all at once, add vanilla and stir well. Add the flour mixture all at once and stir with a wooden spoon until smooth and patches of white disappear. Do not overmix. Using a measuring cup, dip out the batter and place in the cupcake pans; the cupcake pans should be about 3/4 full. Bake for 15 minutes or until a cake tester or toothpick comes clean when poked into the cakes. When cooled, frost with mocha frosting (recipe below). Makes about 18 2 1/2 inch cupcakes. For frosting, remove lumps from both sugar and cocoa by placing the measured ingredients into a sieve set over a bowl; push and rub with the back of a spoon or rubber spatula. Using an electric mixer, cream the butter until smooth. Add the vanilla and salt. Add the sugar all at once and mix until almost blended. Beat in as much of the coffee as needed to make a smooth, spreadable frosting. Makes 1 3/4 cups or enough to frost 18 cupcakes generously. Tip: If the cupcakes are going into a lunchbox or picnic basket, cut them in half, sandwich the frosting in the middle and wrap in wax paper or plastic wrap.
mix lettuce ,tomato ,celery ,olives ,garlic together toss with dressing divide onto 8 plates. cross anchovies on center of salad add pepper artichoke asparagus and shrimp shave cheese on top.