HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°F. Rinse fish and pat dry. Fold fillets in half and place then in a large, shallow baking pan. Mix Madeira and lemon juice and pour over fish. Sprinkle lightly with salt and pepper. Bake in 400°F oven for about 15- 20 minutes until fish flakes readily with a fork (baking time varies depending upon the thickness of your fillets). Remove from oven and drain off all liquid into a measuring cup. Add enough water to make 1 cup and set aside. Melt butter in a pan over medium heat and stir in flour, chicken granules, and mustard, cook until bubbly. Using a whisk, add reserved fish stock, and whipping cream gradually. Continue stirring until thickened and bubbly (about 8-10 minutes). Stir in 1/2 cup of the 3/4 cup of Swiss cheese; set aside. Squeeze moisture out of spinach. Arrange spinach on the bottom of a 1 1/2 quart casserole dish and arrange fish on top. Sprinkle with remaining Swiss Cheese. Preheat oven to 450°F and reheat sauce. Spoon sauce over fish and bake 7-8 minutes. Serve immediately. *Option* May add tiny pieces of cut up shrimp to sauce to have Sole with Shrimp Florentine au Gratin.
In a heavy pot, cook red onion, garlic and jalapeno pepper in soy bean oil until tender. Add the plums and stir in the curry powder and allspice. Once the spices are dispersed, add the honey, soy sauce, plums and the fruit juices. Cook over medium low heat for 1 hour and 15 minutes uncovered, stirring often. The consistency should be like a chunky tomato sauce. Remove from the heat and allow to cool to room temperature. Bottle and chill the sauce. This sauce can be made ahead of time and it freezes well.
Sprinkle scallops with salt and pepper. Brush with olive oil. Thread onto 4 skewers. Grill, covered with grill lid, on a lightly greased grill rack over medium heat 4 to 6 minutes on each side or until opaque in center. Combine margarine, honey, lemon juice, shallots, and garlic in a small saucepan over medium heat 5 to 10 minutes. Serve with scallops.
Preheat oven to 400 degrees. Heat 3 tablespoons olive oil in a saucepan over medium heat. Stir in the 3 tablespoons flour & cook for 3 minutes over medium-low heat to create a roux. Add all other dry ingredients & cook for 1 minute, stirring to blend well. Add chicken broth 1/2 cup at a time, stirring well the entire time. Continue to stir while cooking over medium-high heat until the sauce thickens. Turn heat to low, cover & simmer for 15 minutes, stirring occasionally. If the sauce seems too thick after 15 minutes, you can add some water to adjust the thickness - it should have the consistency of a thick gravy. Set sauce aside. *TO MAKE THE SAUCE GLUTEN FREE*: Omit the flour, and cook the spices in the olive oil over low heat for 1 minute. Add the chicken stock and bring to a simmer over medium-high heat. In a small container, combine 2 tablespoons of corn starch with 1/4 cup of cold water - mix until all the lumps are gone and the corn starch and water are well combined. Stir the cornstarch mixture into the chicken stock/ spice mixture, mix well, and bring to a boil. Simmer for 5 minutes or until the sauce has thickened. Set sauce aside. Saute onions in 2 tablespoons olive oil until translucent. Add garlic & cook, stirring, for 1 minute more. Add rotel tomatoes & chiles and chicken. Stir well & simmer for 5 minutes. Take off heat & set aside. Wet a clean kitchen towel with water and wring it out - you want it to be pretty damp but not dripping wet. Wrap 10 tortillas (at a time) in the towel and microwave them on high for about a minute. Be careful opening the towel to get the tortillas out, they will be hot. Place a tortilla on a flat surface and place a tablespoon of cheese on the tortilla. Spoon in about 2 to 3 tablespoons chicken mixture and roll up tortilla. Place seam-side down in a greased baking dish. Repeat w/ remaining tortillas. Once all the enchiladas are packed into the baking dish, pour the sauce over them, making sure the tops of the enchiladas are well coated. Cover the top of the casserole with any remaining cheese. Bake at 400 degrees for 20 to 30 minutes until all is bubbly and the cheese on top is browned. Let sit for 5 minutes before serving.
Bake cake according to package directions. Cool completely. Poke cake with a fork. Mix jello with boiling water until dissolved. Mix in cold water. Pour over cake. Top with cool whip. Keep in refrigerator.
Combine chicken and taco seasoning mix in a heavy duty zip-top bag; toss to coat. Refrigerate for 1 - 2 hours or overnight. Place chicken in a broiler pan or in a 15 x 10 x 11 inch jellyroll pan. Broil coated chicken 6 inches from heat (with electric oven door partially open) for 5 - 6 minutes. Remove from oven and cool. Cut chicken into bite-size pieces. In a bowl, combine chicken, cheese, picante sauce, and red peppers; stirring well. Set aside. Brush 1 side of each tortilla with melted butter; place 2 tortillas, buttered side down, on a cookie sheet. Top each tortilla with about 1 cup of chicken mixture, spreading to edges of tortilla. Top each with a tortilla, buttered side up. Bake at 375 degrees Fahrenheit for 10 minutes or until golden brown. Cut into wedges. Repeat with remaining tortillas and chicken mixture. Serve immediately. NOTE: If making these into burritos, mound chicken mixture 1/4 of the was down on tortilla's. Turn over short side of tortilla over chicken. Turn both right and left sides of tortilla about 1 inch inches Roll up cigar style, enveloping the chicken mixture tightly. Place on greased cookie sheet, seam-side down. Brush each burrito with melted butter. Bake until golden brown. Note # 2:If you can find Chi-Chi's taco seasoning mix, these will be To Die For. But unfortunately I can't find this seasoning anymore. They used to advertise right on the package that it didn't contain the "red stuff". I use other taco seasoning mixes, but none compare to the goodness that Chi-Chi's had. If you can find Chi-Chi's somewhere, use 2 pkg's because each pkg. was about 1 /2 - 3/4 ounces. If you do find it, let me know, because I'd love to know because I've been searching for a long time.
Put the walnuts into a food processor bowl and process until coarsely chopped. Peel the bananas and break each into 4 pieces and process with the walnuts until mashed. Add the remaining ingredients and process untill well mixed. Spoon the mixture into a large greased loaf tin. Smooth the surface and bake for 1-1 1/2hrs at 350 degrees or until a tooth pick comes out clean. Cool in the loaf tin for 15 minutes then turn out onto a cooling rack.
In a big bowl, whisk the eggs, salt, and a generous grinding of pepper until well blended. In a big nonstick ovenproof skillet with low, sloping sides, heat the oil over low heat. Add in the eggs and cook until set on the bottom and around the edges, about 4 minutes. With a spatula, lift one side of the frittata and tilt the pan so the raw eggs flow under the set edges. Repeat at least twice at different places around the edge until the egg is no longer runny. Sprinkle the frittata with the prosciutto and then arrange the figs evenly over the frittata. Cover and cook until barely set, 10-15 minutes. Meanwhile, preheat the broiler; sprinkle the cheese over the frittata and broil just until the top is golden, 1-2 minutes. Let stand a few minutes before serving. Slide the frittata onto a platter; serve warm or at room temperature, cut into wedges.
In large pitcher, stir together first 6 ingredients until sugar is dissolved. Cover and refrigerate. Just before serving, add soda. Garnish with limes, oranges and grapes.
Dice 1 c. strawberries. Combine in a small bowl with mango and kiwi. Reserve and refrigerate 1/2 cup. Pure remaining strawberries with sugar in food processor until smooth. Pour into a bowl; stir in grape juice and lime juice and remaining diced fruit. Refrigerate at least 2 hours. To Serve: Ladle gazpacho into individual bowls. Top with yogurt, then reserved fruit.
Slice and chop all of your vegetables before starting the recipe. Heat a large fry pan over medium heat (absolutely do not"crowd" this recipe- I use a large chicken frypan) and add the olive oil to the pan. Start with your sliced cabbage, as it takes the longest to cook. When the cabbage is starting to wilt, add your onions and red sweet pepper. At this point, you should stir frequently. Once the onions are translucent, add the summer squash and the zucchini and turn the heat down to a medium low heat. Cover the pan and let it"smother" for approximately 10 minutes-- uncovering and stirring at the 5 minute point. Remove the lid after the 10 minutes and add the Basil, Parsley, and Pepper, stirring thoroughly to distribute them. At this point, if the squash and zucchini are not somewhat translucent-- cook until they are. This is a"heart healthy" recipe and can be served in very nice portions.
Preheat oven to 350°F Grease cookie sheets. Let dough stand at room temperature about 15 minutes. Combine dough and cocoa in large bowl; beat at medium speed of electric mixer until well blended. For each cookie, shape dough into 1 (1-inch) ball and 4 (1/4-inch) balls. Place large ball on prepared cookie sheet; place smaller balls on one side of large ball. Bake 12 to 14 minutes or until cookies are set and no longer shiny. Remove from oven; immediately place regular-sized peanut butter chip on first "toe" and place mini peanut butter chips on remaining "toes" of each cookie. Transfer cookies to wire racks to cool completely.
Rinse the lentils and put them in a large pot with 10 cups water and 21/2 tsp salt. (I added the salt towards the end of the cooking period as salt added at the start of cooking can make the lentils hard. Finely dice the carrots, celery and potatoes and add them to the pot, along with the bay leaf and thyme. Bring the water to the boil, lower heat and simmer soup, loosely covered for about 1 hour. Meanwhile chop the onion medium fine and saute it in 2 tblsps olive oil, stirring often over a medium heat until it softens. Add the chopped garlic and keep cooking and stirring until the onion begins to colour, about 10 minutes. Add the onion and garlic to the soup as it simmers. Lightly toast the cumin seeds in a small pan, stirring constantly for a few minutes until they are fragrant. Grind the cumin in a mortar or spice grinder and add it to the soup, along with 1 tblsp lemon juice and plenty of black pepper. Add the vegetable broth and the fresh herbs, bring the soup back to a simmer and taste. Adjust seasonings if necessary. Stir in another 2 tblsps olive oil. When serving add a thin drizzle of olive oil on top of each bowl, or put a tsp of mild salsa on top of each serving.
Drain tuna and flake into a mixing bowl. Coarsely chop, or quarter, artichoke hearts and mix with tuna. Add remaining ingredients, mix gently until just blended.
Preheat oven to 325. Saute onion over medium heat in a large pan for about 5 minutes. Add garlic and saute for 1 minute. Add frozen spinach, 2 TBS butter, Lemon Juice, Nutmeg and Cinnamon. Saute until the spinach is thawed. Add pepper to taste. Saute for 5 more minutes. Turn off heat and let the mixture sit for 5 minutes. Cut spinach mixture into small pieces using either 2 knives or a spatula. Drain off any excess surface liquid. (Do not thouroughly press the liquid out of the spinach mixture as you want some substance moisture, just drain off enough so that it's not liquidy). Melt remaining 4TBS butter in a bowl or glass measuring cup. Brush the bottom and sides of a 9x13 baking dish with melted butter. Layer the dish with half of the phyllo dough (10 sheets) brushing every other layer with the melted butter. Spread the spinach mixture evenly over the phyllo dough. Top with crumbled feta cheese. Continue to layer with the rest of the phyllo dough (10 sheets) brushing every other layer with butter. Using a sharp knive cut the top layers of phyllo into squares. (Only cut through to the filling, DO NOT cut through the bottom layers of phyllo). Cover with foil and bake for 50 minutes to 1 hour. Remove foil and continue to bake until the top is golden brown (1/2 hour). Remove from oven and let sit for 5 minutes. Cut through the bottom layers of phyllo and serve.
Slice the vanilla bean in half lengthwise and scrape the seeds (do not discard), set aside. Roughly chop the chocolate and melt in a medium sauce pan together with milk and cream (over medium heat). After the chocolate has melted, whisk in the cocoa powder, avoiding clumps. Add the vanilla bean and seeds. Bring the mix to just under a boil (150° on a candy thermometer), stirring frequently. Remove from heat and let the mix steep, covered, for 30 minutes to an hour. Remove the vanilla bean. Reheat mix over moderate heat until hot (150 degrees), stirring frequently. Whisk the eggs, sugar and salt together in a small bowl. Temporarily remove the pan from the heat. Add 1/2 cup hot cream mixture to the eggs/sugar in a slow stream, whisking constantly. Whisk the egg/cream mix back into the saucepan and return to medium-low heat, STIRRING CONSTANTLY until a candy thermometer reads 170 degrees (do not let it boil). In a medium to large bowl (that cream mixture will be chilled in) combine the cinnamon and cayenne pepper. Pour a small amount of the chocolate cream through a strainer into the bowl and whisk to combine, avoiding clumps. Pour the remaining chocolate cream mixture through the strainer and whisk to combine. Cool completely in the refrigerator (at least 4 hours). Freeze in an ice cream maker. Transfer to an airtight container and put in freezer to harden. Notes: DO NOT add more than 1/8 tsp cayenne pepper. The flavor intensifies as it freezes in the ice cream maker. If you don't have 1/8 tsp, use 1/4 tsp and remove half the cayenne. Notes: To chill more quickly, place the final mixture in an ice and cold-water bath for 30 minutes (a larger bowl for the ice water, a smaller bowl filled with the cream mixture that will sit in the "bath"). Stir frequently.
Preheat oven to 140°C. Grease (I use butter) and line with baking parchment an 8 x 8inch square baking tin. In a large mixing bowl, sift flour, salt and ground spices together. Add oatmeal then mix to thoroughly combine. Make a well in the center and set aside. In a heavy bottomed saucepan, melt butter, sugar, treacle and syrup on a medium to low heat. Stir to combine here and there. Do not allow the mixture to boil! Once the mixture is deep and golden in appearance grate in the fresh ginger and lemon zest. Mix together, take off the heat and set aside. In a small dish lightly whisk the eggs together. Pour the melted butter mixture into the flour etc and beat to combine. Beat in the eggs in two steps followed by the milk and finally vanilla extract. Pour into the baking tin and bake for 1 hr 30 minutes. ( Although I use an oven thermometer, I check at 1 hr 20mins as my fan assisted oven is kinda keen). Allow to cool in tin for 15 mins then transfer to a cooling rack. DIFFICULT BIT. This is one of those cakes that tastes waaaaay better days after it has been made. So once completely cooled down, allow this to do its thing wrapped in parchment, then foil, and allow to sit untouched for three (yes 3!) days.
Preheat grill to medium heat or a broiler to 325 degrees F. and set an oven rack five inches below the heat source. Flame-char the whole eggplants on the gas grill, turning constantly until blackened and soft, about 15 minutes. Alternatively, you may roast the eggplants under the preheated broiler on a sheet pan until completely soft and lightly burnt and the skin starts peeling off, about 15 to 20 minutes. Immerse the grilled or roasted eggplants in cold water to cool. Remove the skin and stem and coarsely chop the flesh. Set aside. Heat the ghee or oil in a saucepan over medium heat. Add the cumin and saute until it begins to crackle, about 30 seconds. Add the onion and cook until transparent, about two minutes. Add the ginger and cook, stirring constantly, for 30 seconds. Reduce the heat to medium low. Add paprika, salt and tomatoes and cook for two minutes. Add eggplant and green chili peppers and cook, stirring constantly, until soft and mushy, about four to five minutes. Stir in the cilantro and serve hot.
1. FOR THE FILLING: Combine brown sugar, granulated sugar, cinnamon, and salt in bowl. Stir in melted butter and vanilla until mixture resembles wet sand; set aside. 2. FOR THE DOUGH: Grease dark 9-inch round cake pan, line with parchment paper, and grease parchment. Pour 1/4 cup milk in small bowl and microwave until 110 degrees, 15 to 20 seconds. Stir in yeast and 1 teaspoon sugar and let sit until mixture is bubbly, about 5 minutes. 3. Whisk flour, baking powder, salt, and remaining 5 teaspoons sugar together in large bowl. Stir in 2 tablespoons butter, yeast mixture, and remaining 1 cup milk until dough forms (dough will be sticky). Transfer dough to well-floured counter and knead until smooth ball forms, about 2 minutes. 4. Roll dough into 12 by 9-inch rectangle, with long side parallel to counter edge. Brush dough all over with 2 tablespoons butter, leaving 1/2-inch border on far edge. Sprinkle dough evenly with filling, then press filling firmly into dough. Using bench scraper or metal spatula, loosen dough from counter. Roll dough away from you into tight log and pinch seam to seal. 5. Roll log seam side down and cut into 8 equal pieces. Stand buns on end and gently re-form ends that were pinched during cutting. Place 1 bun in center of prepared pan and others around perimeter of pan, seam sides facing inches Brush tops of buns with remaining 2 tablespoons butter. Cover buns loosely with plastic wrap and let rise for 30 minutes. Adjust oven rack to middle position and heat oven to 350 degrees. 6. Discard plastic and bake buns until edges are well browned, 23 to 25 minutes. Loosen buns from sides of pan with paring knife and let cool for 5 minutes. Invert large plate over cake pan. Using potholders, flip plate and pan upside down; remove pan and parchment. Reinvert buns onto wire rack, set wire rack inside parchment-lined rimmed baking sheet, and let cool for 5 minutes. 7. FOR THE GLAZE: Place cream cheese in large bowl and whisk in butter, milk, vanilla, and salt until smooth. Whisk in sugar until smooth. Pour glaze evenly over tops of buns, spreading with spatula to cover. Serve.
Over medium high heat, heat olive oil in heavy skillet. Add mushrooms and cook until brown. Add onion, garlic and bell pepper cook stirring occasionally until wilted. Stir in saffron, basil, oregano and red chili flakes, cook 1 minute. Add diced zucchini and cook until zucchini begins to wilt. Stir in sauce and bring to a boil over medium high heat. Reduce heat to low, stir in clams and diced olives. Cook until heated through. Serve over hot linguine and sprinkle with cheese.
Combine all ingredients, except steak, in a jumbo ziplock bag that has been placed in a glass bowl for support. After scoring the flank steak place it in the bag. Seal the bag and refrigerate at least 20 minutes or up to overnight. Heat the grill or a grill pan on the stove. Remove the flank steak from the bag and pat dry with paper towels. Grill 4 to 5 minutes per side or until done to taste. Let rest 5 to 10 minutes before carving before serving.
Place tomatoes, vegetable juice, onion, garlic, basil, Italian seasoning, butter, salt and pepper in crock pot on low so this doesn't boil. last 1/2 hour add canned milk At end of cooking, puree.
Saute carrot, onion and celery with olive oil over medium heat until onion is translucent, in large heavy bottomed pan. Add lentils, bay leaf and thyme and saute approximately 1 more minute. Add chicken stock. Bring to a boil and cook for 15 minutes on medium heat until lentils are al dente. Stir occasionally. Remove from heat and set aside. Cut the chicken and pork meat into 1 inch cubes. Slice the sausage into 1/2 inch thick slices. Season the chicken and pork with the salt and white pepper. Sear in pan until rare. Remove chicken and pork from pan and sear sausages. Saute mushrooms separately with butter. Return lentils to heat. Add all ingredients to lentils and cook until meast reach desired degree of doneness. 4-8 minutes. Add chopped chives for garnish.
Heat milk and add eggs. Cook until thickened--about 6 to 8 minutes. Add pureed peaches, lemon juice, and 1/4 c sugar. Add peach mixture to milk base. Refrigerate at least two hours. Freeze in an ice cream maker per instructions.
Boil the eggs for 10 minutes, turn off the heat, but leave the eggs in the pot for another 5 minutes. Place the eggs in a cold water to cool them down. Peel the eggs and use a tooth pick to poke a few holes all around each egg. Next, rinse off your cut of pork and pat it dry with a paper towel. Cut the pork into approximately one and a half inch squares. Sprinkle with some salt and black pepper. Add 1 tbsp of oil and 1 tbsp of sugar to the dry pot and cook on high heat, stirring frequently until the sugar melts into a light brown liquid. Quickly, stir in all the meat so the caramel doesn't burn on the bottom. When all the pieces of the meat turn light brown, pour in the full can of coconut soda and two cups of water. Sprinkle in a teaspoon of salt, a quarter teaspoon of black pepper and one tablespoon sugar. Cover the pot. As soon as the pot begins boiling, uncover it and skim away all the white foam off the surface. Add in the eggs and cover the pot once more. Bring the heat back down to low and let the dish simmer for about an hour, hour and a half - or until the water reduces almost to the bottom of the pot. This step largely depends on personal preference. If you like thicker sauce, allow it to cook for longer. Just know that leaner cuts of meat can dry out a little if you do. If you like a thinner, wetter sauce, take it off the heat sooner. As always, season to taste as you go!
Pre-heat oven to 375°F. Coat a 9"x5" loaf pan with notfat cooking spray. Place All-Bran, Egg Beaters, oil, Splenda, water, brown sugar and applesauce in a mixer bowl. Stir to blend and let sit 30 minutes. (Don't skip this step!). Stir remaining ingredients (except nuts and Craisins) together in a medium bowl to blend. Add to bran mixture and mix on medium speed to blend well. Add nuts and Craisins. Spread batter evenly in pan and bake about 45 minutes, or until wooden pick inserted in center comes out clean. (Do not overbake breads or cakes made with Splenda or they will dry out too fast!). Cool in pan 10 minutes and then remove from pan to wire rack; cool to room temperature. Cut into 14 equal slices.
Heat oil in a sauce pan. Add onions, garlic and bell pepper. Saute over medium high heat until onion is translucent, about 3 to four minutes. Reduce heat to medium. Add cream, Gorgonzola and cream cheese, breaking cream cheese apart with a wooden spoon as you add it to the pot. Bring to a simmer. Add tomatoes and juices, tomato juice and other ingredients. Bring to simmer again, stirring CONSTANTLY, for about 10 minutes. Serve with fresh ground pepper.
This is from a recipe my grandmother use to make in Texas. Preheat oven to 450 degrees. Stir together the dry ingredients. Blend in the butter using a pastry cutter (you can use your fingers) until the mixture is crumbly. Add milk slowly until a soft, not to sticky, ball of dough is formed. Turn the dough out on a floured surface and knead gently for about 1 minute. Flatten the ball of dough and roll out into about a 1/2 inch thick round. Place some butter (about a tablespoon) in a cast iron skillet. Place iron skillet in oven just to melt the butter. Remove the iron skillet as soon as the butter melts and swirl the butter to coat the bottom of the pan. Carefully place the dough into the skillet. Bake about 6 minutes, then flip the bread and bake another 6 minutes. Variations: Sprinkle cheddar cheese on top of bread after flipping. Spread a mixture of brown sugar and cinnamon on top after flipping.