HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make the sauce: In a large saucepan, heat the oil over moderate heat. Add the scallions, garlic, celery, green pepper, and onions. Cook, stirring frequently, about 5 minute until softened but not brown. Add the flour to the veg. mixture and stir to combine. Continue to cook, stirring, about 1 minute longer. Add the tomatoes, lemon juice, worcestershire sauce, thyme, cayenne, black pepper, and stock. Bring to a boil, stirring, then simmer, partially covered, 25-30 minute Stir the parsley into the sauce, then remove about 1 cup of the sauce from the pan and reserve. Add the fish fillets to the pan in a single layer. Pour the reserved sauce over the fillets. Partially cover the pan and simmer the fish about 10 minutes, until the fish flakes. With a large slotted spatula, transfer the fish to a serving dish and spoon the sauce over the fillets. Serve with creamy mashed potatoes or rice and green beans.
Heat 2 tbs. butter and the oil in a skillet,and saute shrimp 2 to 3 minutes,depending on size, until bright pink. Remove to a bowl and set aside. Add onions to pan and cook over low heat til limp. Add remaining butter and saute mushrooms til soft. Add sherry and peppers. Cook gently for 2 minutes. Stir in tomato paste, cream, chili powder,salt, and pepper. Add the shrimp and simmer gently 2-3 minutes. Spoon the mixture into the split pastry puff diamonds. Garnish each with a shrimp and a drift of parsley.
Dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes. Combine cottage cheese and next 6 ingredients in a large mixing bowl; stir well. Gradually stir in enough flour to make a soft dough. Turn dough out onto a well-floured surface, and knead 8-10 minutes or until smooth and elastic (will be sticky). Place in a well-greased bowl, turning to coat . Cover and let rise in a warm place, free of drafts 1 hour or until doubled in bulk. Punch down dough, and divide in half, shape each half into a loaf. Place in 2 well greased 8 1/2x4 1/2x3-inch loaf pans. Cover and let rise in warm, draft free area, 45 minutes or until doubled. Bale at 350°F for 30-35 minutes or until loaves sound hollow when tapped. Remove loaves from pans; brush with melted butter. Cool completely on wire racks.
Preheat oven to 350. Cook pasta to al dente, according to package directions. Drain and set aside. Brown beef over medium heat and season with salt and pepper. Drain and set aside. In a saucepan,add olive oil and saute shallots for about 3 minutes. Stir in flour and garlic powder and cook for 1-3 minutes. Whisk in broth,bring to a boil,then stir in cream and blue cheese. Return to a boil,reduce heat then simmer 1-2 minutes. In a bowl combine beef,pasta,and blue cheese sauce. Spread mixture in a 9"x13"pan. Bake 15-20 minutes until brown and bubbly.Garnish with chives and serve.
To make the glaze: simmer the vinegar and the sugar until it has reduced by half. Cool then refrigerate. To make the crustini: slice the baguette in 1/4 inch thick rounds. Lay out on wax paper on the counter. Cut the tomatoes in half from top to bottom, then lay cut side down and slice into 1/4 inch thick half circles. Lay out next to the bread rounds. Brush the bread and the tomatoes with olive oil and season with the salt and pepper. Grill the bread for about 1 minute on each side on low heat. Watch out for hot spots to avoid burning. Lay out on a serving platter. Grill the tomatoes for about 30 seconds on each side on med-high heat, making sure to heat through and to get a little charring. Place the tomatoes on top of each lice of bread. Sprinkle the Gorgonzola evenly on each crustini then drizzle the glaze over the tops and around the serving platter. Sprinkle the platter with the parsley.
Melt 1 tbsp butter in a medium non-reactive saucepan. Saute onions until translucent, 2-3 minute Add wine, juice and broth. Turn heat to high until sauce boils, then turn down to medium and reduce to 1 1/2 cups. Strain into a measuring cup and set aside. Preheat oven to 200 degrees F. Place a baking rack in a rimmed baking sheet and place in oven. Slice breasts in half horizontally and pound to an even 1/4" thickness. Whisk salt and pepper into flour in a pie plate. Whisk eggs and milk in a second pie plate. Dip chicken cutlets in flour, then in egg, then back in flour. Set aside on a rack over a baking sheet. When all 8 cutlets are coated, melt 1 tbsp butter in 1 tbsp oil in a 12" nonstick skillet. Saute 4 cutlets over medium heat until nicely browned, 1 1/2 to 2 minutes. Flip and brown another 30-60 seconds. Remove cutlets to baking rack in oven. Wipe out pan with paper towel, and using another 1 tbsp butter and 1 tbsp oil, cook remaining 4 cutlets. Remove to baking rack. Wipe out pan with paper towel and add reserved sauce to now-empty pan over medium heat. Swirl in remaining 2 tbsp butter. Dip cutlets in sauce and serve, 2 cutlets per serving.
Drain clams, saving liquid. In a large saucepan, saute celery and green onions in the butter. Add water, tomatoes (including liquid), carrots, bouillon, thyme, pepper, and the clam liquid. Bring to a boil; reduce heat and simmer, covered, for 20 minutes. Add macaroni; cook uncovered for 8 to 10 minutes, stirring occasionally. Add clams; heat through.
Preheat an outdoor grill, or preheat a grill pan for 3 to 5 minutes over medium-high heat. Brush the grill rack or pan lightly with vegetable oil. Thread 4 assorted pieces of fruit onto each skewer. Grill the kebabs in batches, turning once, until lightly browned and slightly softened, about 5 minutes. Transfer to a platter and serve with the sweet syrup on the side and/or your choice of ice cream.
Heat a little of the oil in a wok or large skillet. Tip in the beaten egg and stir with a chopstick until set. Remove from pan and set aside. Heat the remaining oil in the pan and stir-fry the chicken, garlic, ginger and pepper over a high heat for 5 minutes. Stir in the pepperoni, peas, onions, rice and eggs and continue to cook, stirring, for a further 3-4 minutes until piping hot, Season with the soy sauce and serve.
Cook onion, pepper and garlic in oil until tender, about 3 minute. Add remaining ingredients, except rice, cook over low heat for 30 minute. Serve over rice.
Drain cherries well and count them. Unwrap an equal amount of chocolate kisses and carefully remove one side of the chocolate cookie from the Oreo, leaving the cream filling on the other side. (Save plain side for another use.). Melt the chocolate chips and shortening in the microwave and stir till smooth. Dip the cherries in the chocolate, shake to remove excess. Set the cherry on the flat side of chocolate kiss, and then position them on cream side of the Oreo with the stem hanging over the edge. Position 2 sliced almonds for ears. Use red gel for eyes. Keep the chocolate warm by setting it in a bowl of warm water. Line cookie sheet with wax paper to set the mice on as you put them together. When you get them all done, let them set for a few minutes before decorating. To make holly leaves - draw a "v" on each side of the red berry. For the leftover melted chocolate and plain half of Oreos. Dip each Oreo in chocolate and either sprinkle coconut or chopped nuts on them. NOTE: You could use cherries without stems and substitute chow mein noodles for the tail.
Cut the apples into julienne (matchsticks), ending up with about 2 cups of apple. Cut the onion and the carrot similarly, ending up with about 1/2 cup of matchsticks of each. Combine the remaining ingredients (except the celery seeds) to make the dressing. Toss the apples, carrots and onions gently in the dressing and chill for at least on hour. Remove the slaw from the fridge at least 30 minutes before serving. Sprinkle with celery seeds if desired.
Cream butter and softened cream cheese. Add 2 cups confectioners' sugar and blend thoroughly. Fold in Cool Whip and pureed strawberries. If using frozen strawberries (I never have) you may want to drain a bit of juice off and add it to the dip separately, a bit at a time so the dip doesn't get too thin. Serve in a pretty bowl with a platter of your favorites: grapes, strawberries, kiwi, Satsuma oranges, Fuji apples (soaked in orange juice), fresh pineapple- you get the idea.
1. Preheat oven to 350 degrees and grease a 9 x 13 pan. 2. Beat together butter and sugar and then add eggs and vanilla beating until light and fluffy. 3. Add flour, powdered ginger and salt, beat well. 4. Fold in the cranberries, chocolate chunks and minced candied ginger. 5. Spread batter in pan and bake for about 20-25 minutes or until light golden brown. 6. After cake cools, mix all frosting ingredients together and spread over top of cake. 7. Sprinkle with minced cranberries, and cut into bars.
Pour 1 teaspoon of raspberry liqueur into each champagne glass and add 2 or 3 raspberries. Fill each glass with champagne. Enjoy!
Heat the olive oil on medium high in a wok or large saute pan. Add the green pepper and onion. Stir fry until the vegetables are softening, about 4-5 minutes. Add the pepperoni and stir fry until heated through. Add the stewed tomatoes (and extra sauce if you like) and heat through. Pour the sauce over the cooked pasta.
Flatten each biscuit to approximately 3". Cut each package of cream cheese into 20 squares. Place 1 square of cream cheese into the center of each flattened biscuit. Combine sugar and cinnamon and carefully spoon 1 tsp of cinnamon/sugar mix over each square of cream cheese. Pinch and seal each biscuit. Brush heavy duty Bundt Pan with melted butter (heavy duty pan is important). Sprinkle a tablespoons of cinnamon/sugar mixture around bottom of Bundt Pan. Sprinkle a small handful of chopped pecans around pan. Add layer of biscuits seam side down into pan (keeps biscuits from popping open during baking). Brush first layer of biscuits with melted butter, sprinkle with more cinnamon/sugar mix and add a few more chopped pecans into pan over biscuits. Continue adding biscuits 1 layer at a time - remembering to brush each layer with melted butter, sprinkle with cinnamon/sugar mix and add a few more chopped pecans. Bake at 365 for approximately 30 minutes (watch closely near the end of baking time and adjust if necessary). When done baking, turn out IMMEDIATLY onto serving platter - if allowed to cool, it will stick to the pan.
Preheat oven to 350°F Spray and flour a bundt pan. (As always, I highly recommend Kittencal's recipe #78579 ). Mix all cake ingredients *except chocolate chips* in a large bowl. Mix with an electric mixer on low speed for 1 minute, then on medium speed for 2 minutes. Pour batter into prepared pan. Sprinkle the top with chocolate chips and gently swirl them into the batter. Bake the cake for 45 minutes or until done when tested with a toothpick. Pull cake from oven and set it aside on a wire rack. Immediately make the glaze by bringing butter, rum, and sugar, to a boil. Remove from heat, stir in vanilla. Using a toothpick, poke holes all over the bottom of the hot cake. Slowly pour glaze over the bottom of the cake and let soak in and cool completely. Invert cake from pan, dust with powdered sugar and serve with raspberries and whipped cream.
Place chicken in one layer, if possible, in sprayed slow cooker. Mix remaining ingredients. Remove 1/3 of the mixed sauce and brush over chicken. Use a little bit more if needed. Save remaining sauce to serve with chicken. Cover and cook on low 6-7 hours or until chicken is tender and cooked through.
Mix all ingredients together with a whisk. If using as a marinade, leave out the cornstarch. If using as a sauce, whisk in cornstarch until it dissolves; add to the pan or wok and let come to a boil and simmer until thickened.
cut eggs in half and remove egg yokes into a bowl. mix egg jokes with seasonings, mayonaise and mustard. spoon 2 tsp in each egg white half. sprinkle smoked salmon on top. top off with nori.
Mix all ingredients with a whisk and then grind in a mortar and pestle until above mentioned texture is obtained. Store in an airtight container for up to 3 months for best flavor. Re: the powdered chili peppers.You should not use chili powder, but rather the powdered chilis. Use the internet to find the best variety of spices. I like a company called Mild Bills for good bulk spices that are not overly expensive. For example, Pasilla chilis have quick heat with a slight smoky flavor. Dark & roasty, with a heat Factor of 3.
Wash chicken, pat dry with paper towels. Coat chicken with flour. Heat oil in large skillet. Add chicken, a few pieces at a time, and brown on all sides. Remove as browned to shallow roasting pan, arranging pieces skin side up. Sprinkle with salt and pepper. Preheat oven to 350°F. Make sauce: Drain pineapple, pouring syrup into 2-cup measure. Add water to make 1 1/4 cups. In Medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon cube; bring to boiling, stirring constantly. Boil 2 minutes. Pour over chicken. Bake, uncovered, 30 minutes. Add pineapple slices and green pepper; bake 30 minutes longer or until chicken is tender. Serve with fluffy white rice.
Sift dry ingredients together. Beat eggs, add sour milk or buttermilk and melted butter; add to dry ingredients gradually, beating to obtain a smooth batter. Drop from a spoon onto a hot, greased griddle and brown on both sides.
Mix first nine ingredients by hand using a light touch. Shape into 1 1/2" meatballs. Brown slowly in a small amount of olive oil in a Dutch oven. Turn carefully to brown all sides. Meanwhile make sauce. Mix tomato paste, tomato sauce and water. When last side of meatballs are nearly brown, add tomato sauce mix to the pan. Add garlic, carrot, salt, pepper and wine. Stir, being careful not to break up meatballs, cover and simmer for at least an hour. Add fresh chopped basil and oregano to taste during the last ten minutes. Serve over linguini with Parmesan.
In large Dutch oven, melt butter over medium-high heat. In medium bowl, combine beef tips and flour. Add to melted butter and cook, stirring frequently, until browned, about 5 minutes. Remove beef; set aside. Add onion, celery, carrots and garlic to pan; cook until onion is soft, about 5 minutes. Add mushrooms, sherry, salt and pepper, stirring to scrape brown bits from the bottom of the pan. Stir in rice, broth and beef. Cover, and cook for 5 minutes, or until rice is tender. Garnish with fresh thyme, if desired. Serve immediately.
1. Begin heating a large pot of water for the pasta. Meanwhile, turn on a food processor fitted with the steel blade, and drop in the garlic. When it's chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl with a spatula. Add the parsley to the bowl, and process until finely chopped. With the machine running, drizzle in the olive oil. Transfer the mixture to a large pasta bowl. (You can also use a mini-chop for this task.) 2. When the water in the pot comes to a boil, salt generously, add the edamame or peas and cook five minutes. Remove from the pot with a strainer or a slotted spoon, and place in the bowl with the parsley. 3. Add the spaghetti to the boiling water, and cook al dente following the timing instructions on the package. Checking for doneness about a minute before the stated cooking time. When the pasta is cooked, remove 1/2 cup of the cooking water and add to the bowl with the herbs and edamame or peas. Drain the pasta, and toss with the mixture in the bowl. Add Parmesan if desired, and serve.
Preheat oven to 400°F. Melt butter in a large skillet, add onions and potatoes and toss to coat. Cook over medium heat, turning occasionally until vegetables are golden brown. Season with salt and pepper, add sage and 1/2 the vinegar and mix. Place in an ovenproof dish, cover and bake 20 minutes. Add remaining vinegar, bake uncovered 20-30 minutes or until potatoes are tender.
Wash zucchini, and put in a pot of cold water (do not remove ends). Bring to a boil and cook until tender, about 10-15 minutes, maybe a little longer depending on the size of your zucchini. Meanwhile, heat olive oil in a fairly large skillet. Saute garlic first, then add onions, green pepper, thyme, and oregano. When the veggies begin to soften, add ground meat (or whatever you are using), season with salt and pepper, and brown until cooked through. Drain off any excess grease. Set aside to cool slightly. When the zucchini have cooked through, remove from water, and allow to cool enough to handle. Slice cooled zucchini lengthwise, and scoop out center, leaving a little veggie flesh to form a"boat. "Mix ground meat mixture with the red peppers, and the scooped out zucchini (chopped), and the egg. Fill the zucchini boats with the mixture, and top each with a slice of cheese. Bake in a 375°F oven for 20-30 minutes, until heated through, and cheese begins to bubble and brown. Serve hot. Note: If making this dish with tuna or fish, I like to add a little mayo or garlic mayo, and substitute the raw egg for a hard boiled and chopped one.
Peel and de-stone 2 of the avocados and chop the cucumber and 3 of the spring onions. Place in a food processor or blender with the vegetable stock, soy milk, lemon juice and crushed garlic clove. Blitz until smooth and creamy. Place the soup in the fridge to chill - then when ready to eat, serve with the other avocado sliced on top, Greek yoghurt, the final spring onion (chopped) and fresh parsley.
Preheat oven to 350. Cream together both sugars and margarine until light and fluffy. Add egg and salad oil. Add oats, cornflakes, coconut and nuts, stirring well. Add vanilla, flour, salt. Mix well and form into pecan sized balls. Place on an ungreased cookie sheet. Flatten with a fork dipped in to water. Bake for 12 minutes. Allow to cool on cookie sheet a few minutes before removing.
Cook pasta according to directions on pkg. Sautee garlic in oil. Add red pepper flakes,salt, and bread crumbs/mix well. Add to cooked and drained pasta. Sprinkle with plenty of parmesean cheese.
Thaw broccoli, rinse with water, then put in microwavable dish and microwave for 2 minutes. Drain again. Add cream cheese and mix well. Then add the remaining ingredients and stir until well blended. Bake for 30 minutes or until hot and bubbly. Top with cheddar cheese and continue baking until the cheese is melted, about 5-10 minutes. Serve with crackers. This can also be combined in a crockpot and cooked on high for a few hours.
Brown ground beef and onion in skillet. Put all the other ingredients into large mixing bowl and mix well. Add ground beef mixture. Put in covered casserole dish. Bake at 350°F for 1 hour.
Wrap 1 piece of bacon around each sausage. Roll in Brown Sugar to coated. Place on a FOIL lined 15x10x1-inch baking pan (cookie/jellyroll pan). Bake uncovered at 400°F for 30-40 minutes or until bacon is crisp with a golden outer shell.
Combine all ingredients and shape into balls the size of walnuts. Bake on papered sheet pan at 300 degrees F. in the convection oven for 15 minutes. Turn after pan 7 minutes. NOTE: defrost and reheat at 350 degrees F.
Brown meat in skillet and then meanwhile heat up a dutch oven. In dutch oven, saute onion and peppers in olive oil til softened, about 5 minutes. Add garlic and cans of tomatoes, cook for about 5 minutes. Add cans of beans to tomato mixture and when meat is done browning, add as well. Add salt, pepper, and other seasonings to taste. Simmer 2 hours before serving. This is great frozen in 4 serving portions to reheat later. Yummy with cornbread!
Whisk together first three ingredients and set aside. Place 1 cup of greens on each plate. Top each plate of greens with a few slivers of onion, 6 beet halves, 6 raspberries, 3 blackberries, and 1 T of goat cheese crumbles (if you can't get crumbles, just put a "round" of goat cheese in the middle). Finish off with a drizzle of dressing and some fresh ground black pepper.
Allow both crust pouches to stand at room temperature for 15-20 minutes. Heat oven to 375°F. Unfold each crust; remove top plastic sheets. Press out fold lines. Sprinkle each with 1 teaspoon flour. Spread flour evenly over crusts. Invert and remove remaining plastic sheets. Using a 2-5/8" to 2-3/4" round, scalloped cookie cutter, cut 12 rounds out of each crust. Gently press each round, floured side down, into 24 ungreased miniature muffin cups. Divide 1/3 cup of the nuts evenly in pie crust-lined muffin cups. In small bowl, beat brown sugar, chocolate, butter, vanilla, and egg only until smooth (do not overbeat; mixture should not be bubbly). Spoon teaspoonful of filling over nuts in each cup. Sprinkle with remaining nuts. Bake at 375°F for 18-22 minutes or until filling is set and crust is light golden brown. Cool 1 minute; remove from pans.
Preheat oven to 350°F Mix all ingredients together in bowl. Spread evenly on greased pan. Bake for 12-15 minutes, stirring every 4 minutes. Spread on wax paper in single layer, cooling completely. Separate pecans as they cool. Store in airtight container at room temperature.
Toast pine nuts until golden brown on a baking dish in a preheated 325-degree oven, 6-8 minutes, or in a dry skillet, stirring constantly. Remove to a plate and let cool. Bring a saucepan of water to a boil. Add spinach and basil; cook 3 minutes, until tender (or place in a microwave-safe dish, lightly cover with plastic wrap and cook on high 2 minutes). Drain in a colander; rinse under cold water. Press to extract excess moisture. Place spinach, basil, 1 cup Parmesan, shredded cheese blend, cream cheese, garlic and pepper to taste in food processor fitted with a metal blade; process until smooth. Cover and refrigerate 30 minutes. Stir together the remaining 2 tablespoons Parmesan, parsley and pine nuts on a plate. Moisten your hands with water; roll the cheese mixture into a ball. Roll in the nut mixture to coat.
Combine first 5 ingredients. Bring to boil and cook for 90 seconds. Remove from heat. Stir in 1/2 cup peanut butter; dissolve. Add 3 cups quick cooking oats. Add 1 tsp vanilla. Mix well. Drop by teaspoonfuls onto cookie sheet. Cool for 30 minutes or until set. NOTE: Some recipes omit the cocoa.
Dissolve cornstarch in water and set aside. Saute garlic and ginger until golden. Add vegetable broth, soy sauce, sesame oil, vinegar, brown sugar, orange juice, and splenda. Add cornstarch and stir until sauce thickens and bubbles. Remove from heat and stir in sesame seeds. Pour over tofu or seitan.
Spread the dressing on one side of each bread slice. Divide the corned beef among four of the dressed bread slices. Evenly distribute the sauerkraut over the meat, and top with two slices of cheese per sandwich. Place the remaining dressed slices of bread dressing-side-down onto the cheese. Preheat an electric Panini griddle; or heat a skillet over medium-high heat. Spread the top of each sandwich with butter and place them butter-side down onto the hot surface; you'll probably need to work in batches. Spread butter on the other side of each sandwich, then close the griddle, or cover the panini with a heavy lid, flipping to grill on both sides.
Grind the garlic and coriander root in a mortar or blender. If using blender, add just enough oil to aid in the grinding. Spread the garlic and coriander root mixture together with salt and ground white pepper over the pork and marinate them about 2 hours at room temperature or overnight in the refrigerator. In a wok, heat oil on a high heat. Deep-fry the pork about 5 minutes until they are cooked or become golden brown. Place the pork over lettuce leaves on a plate and serve with rice.
Grate the cucumber and onion. Salt to taste and set aside for half an hour. Squeeze out the juices and flavour with white wine vinegar, sugar and a lot of white pepper. Chill for an hour or two.
In a large bowl, whisk together the oilive oil, lime juice, sugar, ginger and salt until combined. Add the grated sweet potatoes, nuts and scallions; reserve approximately 2 cups of the mixture for day 2 variation and serve the remainder in the lettuce leaf cups. Day 2: In a medium size bowl, toss together the reserved sweet potato slaw with the chicken, hoisin sauce and seasame oil; serve over a bed of mixed greens. The recipe serves 8, 4 on day 1 and 4 on day 2.