HumbleIntelligence/food-ner-1-Million huggingface dataset:
CAULIFLOWER FLORETS: Plunge cauliflower florets in boiling water for 1 minute. Plunge florets in icing water, drain and let dry. VINAIGRETTE: Mix together, lemon juice and sugar until sugar disolves. Add mayonnaise, lemon zests, olive oil, yellow mustard, salt and pepper,mix well. Add onions, chives, cranberries and chopped eggs to cauliflower florets, pour vinaigrette and mix well. Refrigerate for 1 hour.
Place the two packages thawed spinach in a microwave-safe bowl with about 1/2 cup water in the bottom of the bowl, and microwave on HIGH for 8 minutes; cool to almost room temperature, then squeeze all of the moisture out of the spinch with your hands (to speed the cooling process up just run the spinach under cold water). Set oven to 400 degrees. Lightly grease a large baking sheet. Whisk the eggs in a large bowl until blended, then add in squeezed spinach, feta cheese, garlic and black pepper; mix well to combine. Unfold the prepared pizza dough onto prepared baking sheet and gently stretch to a 11-inch square. Cut into 4 equal squares, repeat with the remaining tube of pizza dough. Spoon about 1/3 cup of the filling into the center of each square. Fold one corner of each square over the filling to the opposite corner (forming a triangle). Press dough edges together tightly with a fork to seal. With a shap knife cut 2 or 3 small slits in the top of each turnover to allow steam to escape. Beat the small egg in a cup then brush over the tops of the turnover. Bake until the filling is cooked through and the tops of the turnovers are golden brown (about 15 minutes).
Mix the limeade, tequila, beer & soda in a pitcher. Serve over ice. Enjoy!
In a small skillet, heat 1/3 cup of the extra-virgin olive oil. Add the shallots and cook over moderately high heat, stirring frequently, until golden brown and crisp, about 5 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain; reserve the shallot oil. In a medium saucepan, cover the lentils with 2 3/4 cups of the chicken stock and bring to a boil over high heat. Add the bay leaf and thyme, cover and simmer over low heat until the lentils are tender, about 30 minutes. Drain the lentils and return them to the saucepan; discard the bay leaf. Stir in the parsley and the reserved shallot oil and season with salt and pepper. Cover and keep warm. Meanwhile, in a large heavy skillet, heat 1 tablespoon of the olive oil until almost smoking. Flatten each piece of pork tenderloin slightly with the palm of your hand and season on both sides with salt and pepper. Working in batches, if necessary, add the flattened pork to the skillet and cook over moderately high heat until well browned and just cooked through, about 4 minutes per side. Transfer the pork to a plate and keep warm. Add the wine to the skillet and bring to a boil. Cook, stirring, until reduced by half, about 2 minutes. Add 1/2 cup of the chicken stock, the mustard and the remaining 2 tablespoons of olive oil. Boil, whisking constantly, for 1 minute. Remove from the heat. Stir the remaining 1/4 cup of chicken stock into the lentils and bring to a simmer over moderately high heat. Spread the lentils on a platter, arrange the pork on top and drizzle with the mustard sauce. Garnish with the crisp shallots and serve at once.
Thaw spinach and mix with Ricotta cheese 1 cup of mozzarella and the 2 eggs. Season with black pepper. Cook the ground beef and add the marinara sauce. Oil a 9X13 baking dish. Ladle some marinara sauce on the bottom. Add some lasagna noodles. Follow with marinara sauce. Add some of the spinach mixture, followed by more lasagna noodles. Continue doing this in layers. The last layer should be the sauce. Top with the rest of the mozzarella (I also added a little parmesan cheese on top so it could brown). Bake in a 375 oven for about 30 minutes. Garnish with the parsley.
Soak mushrooms and cellophane noodles (in a separate bowl) in warm water for 30 minutes. MAKE DIPPING SAUCE: Combine all ingredients in a bowl, add 3 Tablespoons water and refrigerate. If you like it hot add 4-5 paper-thin rings of fresh habanero or scotch bonnet chili to the sauce. MAKE THE FILLING: Drain mushrooms and noodles thoroughly. Chop mushrooms finely and cut noodles into 1 inch lengths. In a bowl combine with the pork, garlic, onion, carrot, eggs, salt and pepper. Brush rice paper rounds generously with water to soften. Cut in quarters with scissors. Place 1 teaspoon filling on curved end of each quarter. Fold curved edge over fill, fold in sides and continue rolling, sealing the finished roll with more water, if necessary. Repeat until all the filling has been used. Heat oil in wok or large fry pan to 375°F Fry rolls a few at a time until crisp, about 6 to 8 minutes. Drain on paper towel and serve with sauce for dipping. The cooked rolls may be frozen. Re-heat frozen rolls in a 400°F oven for 20 minutes before serving. Welcome to Our World.
Rinse and chop green pepper; peel and chop onion. In a small microwave-safe bowl, mix green pepper, onion and water; cover with wax paper and microwave for 4 minutes then let cool. Heat oven to 350°. Into a medium bowl, crumble bread into small pieces; add milk and let stand for 3 to 4 minutes; stir until blended. Crumble turkey into bread mixture; add parsley, taco seasoning, chili powder and cooked green pepper and onion; mix well. Spray muffin pan cups with vegetable spray. Using kitchen scissors, cut 4 slashes in each tortilla from the outer edge toward the center; place tortillas into muffin pan cups. Divide the turkey mixture evenly over the tortillas; cover with foil and place muffin pan in oven; bake for 30 minutes. Remove sombreros from muffin pan and place on plates; spoon 1 teaspoon of salsa on top of each sombrero and top with cheese.
Stir together the marinade and toss to coat with the chicken pieces in an ovenproof baking dish. Marinate the chicken for at least 2 hours but up to 12 hours. The longer it marinates, the more intense the flavor. Once marinade time is completed, transfer the chicken pieces to a bowl and soak in the milk for 15-20 minutes. Transfer back to the baking dish. Discard the milk. Preheat oven to 350 degrees. In a large saute pan heat up a little bit of oil. Dredge the chicken pieces in the flour, shake off the excess flour, and add to the heated pan. Do not crowd the pan. Fry the chicken pieces until light brown but not cooked all the way through. With slotted spoon, transfer the chicken pieces back to the baking dish and bake for about 35-40 minutes or until cooked through and golden brown.
Heat fryer oil to 350°. Slice green tomato about 1/2-inch thick. Mix both flours and Old Bay Seasoning together. Dredge tomato slices in flour mixture to completely coat it, then in buttermilk, and then back into flour mixture. Place into fryer and cook until golden brown.
Wash and tear spinach into bite-sized pieces (or you can use pre-washed bagged baby spinach). Combine dressing ingredients; mix well. Toss dressing with spinach, strawberries, and toasted almonds; serve and enjoy!
Grease a 13 x 9 nonstick metal baking pan with 1 Tbsp butter. Preheat oven to 350. Prepare macaroni according to package directions, cook until al dente. Add a pinch of salt and a dash of olive oil to the boiling water while cooking. Drain pasta well and pour into the baking pan. In a large mixing bowl, add the heavy cream, half-and-half, and sour cream. Break the cream cheese into small pieces and add it to the bowl. Add the egg, flour, worcestershire, garlic and onion powder, dry mustard, cayenne pepper, and nutmeg. Combine very well with a wire whisk to break up the cream cheese. It will still look lumpy when your done. Place and push down the Velveeta and White Vermont cheddar cubes into the pasta. Work your way around the whole dish, through and toward the middle (they don't have to be completely pushed to the bottom because they will spring up , but just push them down as best you can). Now sprinkle the wondeful Gruyere cheese evenly over the top. Pour the mixture on top evenly, covering all of it. Gently shake the pan afterwards to make sure that the liquid is even. Push down and make little holes into the mixture with your fingers. (You're just helping to get some of that Gruyere down deeper below the surface.). Sprinkle the Jack-and-Cheddar combo over the mixture and sprinkle the paprika on top. Put in the oven on the middle rack. Bake until brown and bubbly. (30-45 minutes).
Mix all ingredients into martini shaker. Fill with ice. Shake. Serve and enjoy.
Beat eggs with milk. Stir in sugar, vanilla, orange juice, and salt until well combined. Heat about 2 tsp.of butter in a skillet on medium-high heat. Dip bread in egg mixture and lay in butter.(not you-the bread!). Reduce heat to medium and cook bread a few minutes on each side until golden brown. (My pan holds 2 pieces at a time.) Repeat with remaining bread, adding more butter to skillet, as needed.
Place the chicken in a large stock pot and fill with enough water to cover it. Bring to a boil and remove the foam. At this point add the onion and salt and pepper to taste. Once the chicken is boiled remove it and the onion from the pot. Now add the rice or orzo to the broth and let it boil. When the rice or orzo is ready, add the avgolemono sauce.
Cook bacon in large skillet over medium heat until crisp. Place on paper towel to drain. Over medium heat, in hot drippings, cook onion, bell pepper, and celery for 5 minutes or until tender. Stir in garlic and cook for one more minute. Add tomatoes with juice, bay leaf, black pepper, Worcestershire sauce, and hot-pepper sauce. Heat to boiling, then reduce to low and simmer for 20 minutes. Add shrimp and crumble in the bacon. Cook for 10 minutes or until shrimp are opaque. Remove bay leaf before serving.
Preheat oven to 400 degrees Fahrenheit. Cut baguette into half lengthwise. Combine tomato paste, Italian Seasoning, olive oil and salt, mix well. Spread mixture liberally on cut side of bread. Sprinkle Asiago cheese on top of paste mixture, then top with olives and red peppers. Cover with cheese blend. Place on baking sheet; bake for 12 minutes, or until cheese is completely melted. Cut into thirds; serve warm.
In a food processor, combine all of the ingredients except the chicken and lemon wedges and process to a paste. Spread the paste all over the chicken and refrigerate for at least 1 hour or up to 4 hours. Light a charcoal grill. When the coals are hot, move them to one side of the grill to create a high-heat zone. Oil the grate and place the chicken on it, skin side up, opposite the coals. Cover and grill the chicken until browned and just cooked through, about 30 minutes. Turn the breasts over and grill over high heat until the skin is crisp and lightly charred, about 2 minutes longer. Let the breasts rest for 5 minutes, then serve with lemon wedges.
Crush the cereal. Put in a medium bowl and add the sugar. Melt the butter and combine with the dry ingredients. Mix well. Cover the bottom and sides of your cake pan evenly with the crust mix (this recipes makes enough to fill a 9 inch cake pan, give or take). Refridgerate while you make the filling. Preheat the oven to 350°F. In a large bowl or food processor, beat the cream cheese until it starts to get fluffy (a food processor or electric mixer is easiest). Add the remaining incredients and beat until it's fully mixed and there are no remaining clumps. Pour the filling into the cake pan with the crust (depending on the shape and depth of your pan, you may end up with a little left over). Note that the cake has a tendency to puff up while cooking. Cook for 1 hour and 15 minutes or until the surface is lightly browned. Take the cheese cake out of the oven and allow it to cool.
Lightly beat together the egg, caster sugar and vanilla essence in a shallow dish and set aside. Spread the jam on to one slice of the bread and then place the other slice on top, pressing together firmly. Melt the butter in a large skillet over a medium-low heat. Soak the sandwich in the egg mixture until all of the egg has been absorbed. Fry in the butter for 1-2 minutes each side until golden brown. Slice the sandwich in half and sprinkle with the extra caster sugar. You may serve with a scoop of ice cream, yoghurt or a dollop of whipped cream or all by itself.
Put all in a pot,except for half and half, and let simmer 40 minutes. Let cool, then blend in blender until smooth. Add half and half, heat and serve.
Boil shrimp for 3-4 minutes. Let cool and peel. Preheat oven to 350A°F. Combine mole, chocolate, and oil in a small saucepan over low heat, stirring frequently to make sure chocolate doesn't burn. Keep warm while preparing shrimp filling. Combine shrimp, chopped jalapenos, onion, black beans, garlic powder, and paprika. Spread thin layer of mole mix onto one side of tortilla. Place 1/6 of shrimp filling onto the mole side of the tortilla and wrap up. Place in 9x13 baking dish that has been sprayed with cooking spray. Repeat with remaining 5 tortillas. Pour remaining mole sauce over enchiladas and distribute sauce evenly. Sprinkle monterey jack cheese on top. Bake uncovered at 350F for 30 minutes. Top with romaine, tomatoes, and queso fresco.
Puree advocados in food processor. Add remaining ingredients and mix well. Serve chilled with tortilla chips.
Spray crock-pot with vegetable cooking spray. Sprinkle ground beef with Italian seasoning, mix well. Set aside. Place 1 cup dry pasta in crock-pot that has been sprayed with vegetable oil cooking spray. Cover with 1 can tomato sauce. Add 1/3 cup onion, 1/3 cup green pepper, 1/3 can mushrooms. Spread 1/3 the seasoned ground beef over vegetables. Top with 1/2 cup mozzarella cheese and 16 pepperoni halves. Repeat step 3, layering ingredients two more times. Garnish with 1/2 cup Parmesan cheese. Cover. Bake 1-2 hours on high or until noodles are tender. Reduce heat to low until ready to serve.
Cut aubergine into cubes and sprinkle with salt. Drain and pat dry after 15-20 mins Heat oil for frying aubergine in a frying pan and shallow fry till golden brown Drain and set aside Heat virgin olive oil in a pan, add garlic, chilli flakes or chillies and cook for a minute or till garlic just begins to turn colour. Mix in olives, capers, tomatoes, puree and dried seasoning or fresh herbs Season with salt and pepper to taste Cover pan and cook sauce on low heat for 30-35 minutes. or till tomatoes are cooked through and sauce has thickened Add fried aubergine cubes and remove from heat. Cook spaghetti according to packet instructions. Drain and add spaghetti to sauce Add basil leaves and toss pasta in sauce till well coated Serve immediately with grated Parmesan on the side.
Crop the sugar cube into a champagne flute & add a good splash of bitters to saturate the sugar cube. Slowly pour in the sparkling grape juice & serve garnished with the orange twist.
Soak the cedar plank or shingle in water 3 to 4 hours. Combine all relish ingredients in medium saucepan. Cook over medium heat until mixture boils, stirring occasionally. Reduce heat; simmer 8 to 10 minutes or until onion is tender and mixture thickens. Cool. Meanwhile, combine soy sauce, orange juice, ground ginger and honey in shallow dish; add the salmon, skin side up. Cover and refrigerate for 30 minutes. Heat the grill/broiler to medium-high for indirect heat. Place the soaked plank on or under the grill for 3 to 4 minutes - or until the planks start to spit and crackle. Place the salmon skin side down on to the hot plank; place on or under the grill and grill for 20 to 30 minutes or until flesh is opaque and flakes easily with fork. Continually baste the salmon with the excess marinade as it cooks. Or, for those who are going to use a barbecue, light the barbecue and allow it to heat up for about 5 minutes; then place the soaked plank on the grill for 3 to 4 minutes - or until the planks start to spit and crackle. Put the salmon skin side down on to the hot plank and close the lid on the barbecue. You must monitor the cooking as the plank will buckle, crack, smolder and even catch on fire! Baste with excess marinade and cook as before. This style salmon can be served in several different ways. If the plank is smoldering, extinguish the smoldering parts of the plank. Using a large serving tray, place kale or rainbow chard leaves around the perimeter of the serving tray and place the plank in the middle of the tray with the leaves partially tucked under the edges of the plank. Serve with garlic roasted or steamed new potatoes, wild rice, steamed asparagus topped with bearnaise sauce and the cranberry relish of course!
Drain the spinach well and squeeze out excess moisture with your hands; chop finely and set aside. Fry the bacon in heavy skillet until crisp; remove, drain and chop. Saute the onion and garlic in the bacon drippings; add flour, Seasoned Salt and pepper and blend thoroughly. Slowly add the milk, stirring constantly until thickened. Add the spinach and bacon; heat through and serve.
Place half of the chopped pickle along an edge of a pounded chicken breast , season with salt & pepper then roll it up Jelly roll style and secure with tooth picks Repeat with second breast Beat the egg with the water and dip each breast in the egg then into the potato flakes Coat well, if necessary dip twice Heat a skillet and put in 1 tbsp Oil 1 tbsp Butter saute the rolled breasts, turning gently but to allow all side to turn golden (appx 15 minutes to cook through -( check 170F) Meanwhile make the sauce, mix the cornstarch with the cold consumme in a small saucepan, add lemon juice, sugar and coriander, bring to a simmer & cook until thickened ( this will be a medium thick sauce leaning toward thin if you want it thicker add a bit more cornstarch mixed with cold water, add wine and bring to a light simmer Remove from heat Pour over the chicken rouladens just before serving or serve on the side
Melt margarine in a 9 x 13 baking pan. Put 6 slices of bread in bottom of pan. In a bowl mix 1 cup brown sugar with 1 tsp cinnamon. Sprinkle 1/2 of this sugar mixture over bread. Add another layer of 6 slices of bread. In a bowl, whisk eggs with milk until well blended. Pour over bread layers. Sprinkle with remaining sugar mixture. Cover and refrigerate overnight. Bake covered at 350F 30 minutes. Uncover and continue baking 15 minutes or until set and browned.
Combine dates, bran cereal, muesli, milk, sugar and cinnamon. Allow to stand for at least 4 hours. Preheat oven to 180 degrees Celsius. Line a 23 cm square cake tin with baking paper. Add yoghurt, egg, zucchini and carrot to the date mixture and mix well. Add flours and combine. Pour mixture into prepared tin and bake for 1 to 1 1/4 hours until firm and brown. Remove from oven and cool on a wire rack.
FOR THE CAKE:. Preheat oven to 350 degrees. Beat eggs thoroughly with electric mixer. Gradually ad sugar. Beat until fluffy. Sift flour 2 times. Add, beating thoroughly. Place Milk and butter in small saucepan and let come to a boil. Add immediately to flour mixture and beat until cool (8-10 minutes). Batter will be quite thin. Sift in remaining 1 tablespoon flour, baking powder and salt. Add floverings. Beat 1 minute more. Pour (about 1 cup batter per pan) into 3 well-greased and floured 9 inch cake pans*. Bake approximately 30 minutes or until tester comes out clean. * I get sneaky here cause I love Kittencal's pan release, #78579. FOR THE FILLING:. Mix dry ingredients. Beat egg yolks with water and juice. Add dry ingredients. Blend well. Cook in double boiler until clear. Remove from heat. Add rind and butter. Spread on layers and stack. FOR FROSTING:. Boil sugar and water until syrup forms thread about 3 inches long when dropped from a spoon, or cook until syrup has reached 238 degrees on candy thermometer. Beat egg whites with salt until stiff. While very hot, pour syrup in fine stream over egg whites. Beat until misture is creamy and reaches spreading consistency. Add cream of tarter and vanilla. Spread on sides and top of cake.
Wash cucumbers and pepper. Cut cucumbers and onions in slices 1/4-1/2" thick. Cut pepper into thin strips and then cut into thirds. Soak all overnight in salted water. When ready to make pickles: Put 1 quart vinegar in a large pan or kettle. Add cloves, black pepper, celery seed, mustard seed, turmeric powder, and sugar. Drain the liquid out of cukes, pepper and onions. Add them into the vinegar mixture in the kettle. Bring to a good scald, almost a boil. Next, sterilize jars in boiling water in a large canning pan, or whatever you are using. Add the pickle mixture to the jars, and seal while hot. Make sure seals are down. Note: Preparation time does not include soaking the cucumbers and onions overnight, or sterilizing the jars.
Cook sausage in heavy medium skillet over medium heat, crumbling and stirring with a fork, untl sausage is no longer pink and fat is rendered, about 15 minutes. Strain through fine sieve, pressing to extract as much moisture as possible; drain on paper towels, pressing with additional towels to remove any remaining moisture. Wipe out skillet and return sausage to skillet.Stir in cream,mustard and nutmeg. Simmer until sausage absorbs cream and mixture mounds on spoon, about 15 minutes; cool. Butter 2 baking sheets. Place 1 phyllo sheet on work surface (keep remainder covered with damp towel to prevent drying). Brush sheet with melted butter; place another sheet atop first and brush with butter; cut crosswise into 5 strips. Place heaping teaspoon of sausage mixture at bottom of first strip; fold corner of phyllo over sausage and brush lightly with butter. Continue folding down entire length of strip, creating a triangle, brushing lightly with butter after each fold; repeat with remaining strips. Arrange on prepared sheets, spacing 1 inch apart; brush tops with butter. Repeat with remaining phyllo and filling. (Can be prepared 1 day ahead and refrigerated. Can also be prepared 1 month ahead. Freeze on unbuttered sheets until firm. Wrap tightly and return to freezer. To bake, arrange unthawed on buttered sheets. Bake in 325 degree oven until golden brown and crisp, 40 to 50 minutes.). Preheat oven to 350 degrees. Bake pastries until golden brown and crisp, 20 to 25 minutes;.drain on paper towels. Serve phyllo triangles hot or warm.
Season chicken liberally with salt and pepper. Broil 6-8 inches from heat for 5-7 minutes per side, until skin is browned. Remove from broiler and reduce oven to 350. In a small bowl, blend butter, mustard, vinegar, paprika and 1/2 teaspoon salt. Place chicken, skin side up in a large baking dish. Brush with seasoned butter. Sprinkle bread crumbs over chicken. Bake 15-20 minutes, until cating is browned and chicken is tender.
Drain the jackfruit in a colander. In a wide bowl, use a fork to pull the fibers apart. The jackfruit should have a texture reminiscent of pulled chicken. Place the jackfruit and chopped red pepper in a large pot or skillet with a lid, and set aside. Place the sauce ingredients (onion to bouillon) in a blender, and blend until it has become a smooth liquid. Pour the sauce over the jackfruit, and stir to coat. Place the pot on the stove, and bring contents to a simmer. Reduce heat to medium-low, cover the pot, and cook for 30 minutes. While the jerk jackfruit is cooking, make your mango guacamole. Place the guacamole ingredients in a mortar and pestle (or bowl and fork) and mash until your desired texture is reached. I like mine with some chunks in it. Set aside. Serve the jerk jackfruit inside of warmed corn tortillas and topped with mango guacamole.
Cut chicken into pieces. Heat the oil and fry chicken until golden brown. Add onions and cook 5 minutes. Add tomatoes, salt and pepper, and simmer gently for 45 minutes or until cooked through and tender. Slowly pour water into the flour in a bowl, whisking constantly to mix. Add mixture to the chicken and vegetables and gently stir until the mixture is thickened.
Dresssing: Mix together salt, pepper, sugar, sald oil, soy sauce, rice vinegar and sesame seeds. In large bowl mix turkey, cabbage, celery and onions. Pour marinade over mixture (optional: refrigerate for 1-2 hours). Toss with chowmein noodles immediately before serving.