HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain the rice in a fine mesh strainer for 1 full minute under cold water. Set aside to drain. This is best done first thing in the early part of the day. Grate the tomato into a glass measuring cup. I used a cheese grater and grated the toms down to their skin, then discarded. Add enough water to the tomato to equal 2 cups. Pour the mixture into a medium sized pot; add the butter and salt. Bring to boil and stir in the rice. Cover and cook on low heat. This will take about 15-20 minutes. If for some reason the rice starts to dry out, add about 1/4 cup more water and cook an additional 5-10 minutes. Transfer to a serving bowl and garnish with *fresh* parsley. This side dish works well and is a perfect accompaniment to a heavily seasoned/more intensely flavored main dish because the flavors won't compete.
In a small bowl, combine flour, salt and pepper, mix well. Sprinkle mixture on both sides of chicken. Heat oil in large frypan over medium high heat until hot. Add chicken, cook until browned on both sides. Add apple cider, vinegar, quartered tart apple, raisins and gingerroot, mix well. Reduce heat to medium low, cover and simmer 5-10 minutes or until chicken is no longer pink in center. Remove chicken and apple from frypan, place on serving platter, keep warm. Increase heat to high, bring cider mixture to a boil, stirring constantly. Cook until slightly thickened. Pour mixture over chicken and apple.
Remove berries from stems, wash with cold water and let drain. Bring 4 cups water to boil, add the berries and let cook over a soft fire with a lid on, for about 15 minutes. Press the berries and water through a sieve and return to the fire. Add the cinnamon stick, the lemon peel, the sugar and the salt. Peel the pears, core and cut in thin slices into the berry mixture. Let the pears cook in the soup for a few minutes. Take out the cinnamon stick and the lemon peel. Mix the cornstarch with the white wine and pour into soup to thicken it. Chill the soup in the refrigerator. Serve with a dollop whipped cream on top.
Preheat oven 350'. Spray a large baking dish with cooking spray. Peel potatoes,slice and cube them and place in a pot add 2 c water and chicken bouillon and bring to a boil. Boil 5 to 7 minutes. Drain potatoes. Place potatoes in ice water to get a quick chill. Drain potatoes again. In a large bowl add carrots, veg-all, and potatoes. Set aside. In another large bowl combine mushroom soup, mayonnaise, sour cream and milk. Stir to combine. Add cheddar cheese, ranch dressing mix, seasoning salt and black pepper to soup mixture. Stir to combine mixture well. Stir soup mixture in with the vegetables. Stir to combine well. Place vegetable mixture in baking dish. Sprinkle mozzeralla and sharp cheddar cheese over top. Sprinkle club crackers crumbs over top of cheeses. Pour melted butter over top. Place in oven and bake 30 to 35 minutes or until bubbly.
Prepare rice according to package directions and set aside. In a large saute pan over medium heat, melt butter. Add garlic and shrimp and saute for about 1 minute. Add cream, salt, Parmesan cheese and 1 to 2 tablespoons of pureed chipotles depending on amount of heat desired. Bring mixture to soft boil. Remove pan from heat when cream begins to stick to the spoon. Spread cooked rice in bottom of serving dish and cover with chipotle shrimp mixture. Sprinkle tomatoes and green onions over all, and garnish with tortilla strips.
Make Your Pizza Bases (premake and allow to rise before rolling out bases). Sift Flour into a bowl, adding yeast, sugar and a pinch of salt. Cobine warm water and oil and add to flour mixture. Preheat Oven to 220°C, and lightly grease two pizza trays. Allow dough to rise, cut in half then roll out dough to cover each pizza tray. (Extra dough can be frozen for later use for up to 6 months, thaw in fridge then bring to room temp before rolling out). Fry onion and garlic for 2 minutes, Add lamb mince, stirring to break up mince, for 6 minutes or until browned. Add 2 tablespoons lemon juice and oregano, and cook till juice is evaporated/absorbed. Allow to cool for 10 minutes. Top Pizzas with mince mixture spreading evenly over pizza bases, add haloumi and olives and Bake for 15 to 20 minutes or until bases are crisp and golden. Top with parsley and season with pepper. Serve with lemon wedges and tzatziki.
Grate the zucchini and place in a colander; sprinkle with salt and let drain for 30 minutes; squeeze out moisture and pat with paper towels. Place the zucchini in a bowl and add the green and yellow onions, dill, parsley, cheese, eggs, flour and salt and pepper to taste; mix well. In a large saute pan over medium-high heat, pour in oil to a depth of 1/4 inch; when the oil is hot, drop the batter by heaping tablespoonfuls into the pan (or form into small patties), allow space in between fritters; fry for 2 minutes on the fist side, then turn to brown on the second side for about 3 minutes; using a slotted spatula transfer to paper towels or newspaper to drain; repeat with remaining batter.
Preheat oven to 425*. Wash and dry tilapia filets, spread with olive oil and creole seasoning, to your taste. Place in well oiled baking pan, bake for 8-10 minutes, until just white. While fish is baking, saute slivers of red pepper in 1 tbs butter,until cooked, about 5 minutes. Warm alfredo in a small saucepan. In a frypan, melt 3 tbs butter, add minced garlic and cleaned, prepared shrimp, saute for about 5 minutes. When fish is ready, remove from pan from oven. Carefully remove fillets, 4 per plate. Place one quarter of the red pepper slivers and one quarter of the cooked shrimp on top of fillets. Top with 1/4 cup of alfredo, sprinkle of grated cheese and a dusting of more creole seasoning. If you like, you can put this under the broiler for about a minute.
Once you've roasted your turkey, pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat, discarding the rest, and add the separated juices to the broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf; season with salt and pepper. Cook until shallot is tender, about 3 minutes. Meanwhile, make a paste with the butter and flour in a small bowl; set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.
Heat a frying pan or wok at high temperature. Add oil, lemongrass, peppers and spring-onion an stir fry for 3 minutes. Mix rice, meat, mint, coriander, lime leaves and lemon grass root mixture in a bowl. Mix lime juice, sugar and fish sauce and pour over salad. Serve chilled.
Make the rice (according to the directions on the package) in an extra-large pot. While the rice is cooking, saute the yellow pepper, onion, mushrooms, garlic, currants, sun-dried tomatoes and the olive oil until golden brown. Be sure to use an extra-large skillet and medium to medium-high heat. When vegetables are finished, add them (along with the chopped fresh mint and dill) to the cooked rice and gently stir together until mixed evenly. To give this dish an added "punch" of flavor, substitute vegetable or chicken broth for water when making the rice.
Sieve flour into a bowl. Cream the yeast with some of the warm milk. Make a well in the dough and pour in the yeast mixture. Cover with a cloth and leave in a warm place until it ferments. Add the remaining warm milk, the currants and the beaten eggs. Knead well to a smooth elastic dough. Replace in bowl , cover with a cloth and allow to rise in a warm place. Add the sugar butter and salt, mix until well absorbed. Half fill the greased dariole moulds or deep muffin pan, and allow to rise. Bake in a pre-heated oven at 220 c ( 425 f) for about 20 minutes. Turn out when cooked. Cool slightly. Soak carefully in hot syrup. Sprinkle liberally with the rum. SYRUP: Boil all the ingredients together and strain.
Melt butter in a skillet. Add lemon juice, worchestershire sauce, and jalapeno to taste (best to use mild - more flavor, less hot), salt and pepper to taste. Add chicken, simmer about 10-15 minutes, or until chicken is thouroughly cooked. Can thicken sauce slightly with flour. Best way is to dredge chicken in flour before adding to skillet. Serve over rice.
Beat the cake mix with the pie filling, eggs, and sour cream using a fork. Beat one minute. Pour into an ungreased jelly roll pan. Bake at 350 degrees for 25-35 minutes. Cool. Whip together the cream cheese, pudding mix, and pineapple. FOld into the Cool Whip and spread on the cake. If you can't find an orange cake mix, you can use a lemon supreme cake mix. I have also used a yellow cake mix with 2 Tbs of orange jello (mixed in). Variation: use three cans of mandarine oranges, marinated in peach schnapps, instead of the pineapple, and use some for a garnish.
Butter a 9 x 13 glass cake pan. Combine flour, baking powder, salt, vanilla pudding, melted margarine, milk and eggs. Beat for 2 minutes and spread into prepared pan. Drain the peaches and reserve 1/2 cup of the juice. Arrange the peaches over the batter. Beat together the 2 pkg of softened cream cheese and 1 cup sugar. Add 1/2 cup of peach juice and beat until mixed. Spread over top of the peaches. Combine 1/4 cup white sugar and 2 teaspoons cinnamon. Sprinkle over top of the cream cheese mixture. Bake for 35- 40 minutes at 350.
Peel and pit the mango, and puree the flesh. Combine the puree with the nectar, mustard seeds, 3 prepared mustards, vinegar and salt in a suacepan. Simmer for 20 minutes, stirring occasionally. Let cool, then puree in a blender or food processor. At this point, you can stop and refrigerate or freeze the mango-mustard sauce n (You'll have about 1 cup, and you can keep it in the fridge for about 5 days). Spread the salmon fillets with about 1/2 of the glaze and broil, grill, or bake (at 450) for about 12 minutes per inch of thickness. Midway through the cooking, rebaste with 1/3 cup of the glaze. Test the salmon at the thickest part to ensure doneness; when done, drizzle with the remaining glaze and serve.
Mix all ingredients except chiles. Dredge chiles in mixture. Fry until golden.
In a large saute pan, heat 1 tablespoon olive oil. Add the carrots, 2 tablespoons sugar, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt. Cook the carrots until they just start softening. In another saute pan, heat 1 tablespoon olive oil. Add the spinach and cook just until wilted. Remove from the pan and chop roughly. In a large bowl, combine the cooked carrots, spinach, remaining 1 teaspoon sugar, cumin, garlic, orange juice, remaining lemon juice and remaining olive oil. Serve warm.
1. Place oven rack in next-to-lowest position, and preheat oven to 450°F Set 12-cup muffin pan on baking sheet and place in oven. 2. Whisk together flour, Parmesan cheese, chives, salt, and pepper in bowl. Whisk together milk, eggs, and margarine in separate bowl. Gradually whisk egg mixture into flour mixture, making sure not to overmix. 3. Divide popover batter among hot muffin cups, filling two-thirds full. Return muffin pan on baking sheet to oven, and bake 15 minutes. Reduce oven heat to 350 F, bake 20 to 25 minutes or more, or until popovers are puffed and well browned. Cool slightly before serving.
Mix the 1st four ingredients together and pour into a greased baking pan. Melt the butter in a large skillet. Break the bread into small squares and drop into the melted butter. Stir, being careful not the make the bread mushy, until the bread has soaked up the butter. Spread bread evenly over the 1st mixture. Bake at 325°F for 30 minutes.
Mix all the veggies, olives and parsley into a large bowl. Crumble or slice the feta cheese over the salad. Combine the oil, vinegar and oregano - either shake it together in a jar or whisk. Pour the dressing over the salad - don't pour it all in at once, instead pour the amount to taste. Season your salad with salt and pepper and let it marinate until you're ready to serve. Meanwhile, you can quickly grill your pita bread (or use a hot griddle or grill pan). Grill until the pita gets blistered and warm on both sides. Serve the grilled pita alongside the salad and enjoy!
Place chicken pieces in plastic bag in deep bowl. Combine vinegar, oil, onion, garic, bay leaf, oregano, salt& pepper. Pour over chicken; close bag& marinate 6-8 hours in refrigerator. In 12 inch skillet cook bacon til crisp; drain, reserving drippings. Crumble bacon and set aside. Drain chicken reserving marinade. Brown chicken pieces in reserved bacon drippings, about 15 minutes. Drain off fat. Remove garlic and bay leaf from marinade. Pour marinade over chicken in skillet. Add drained tomatoes, carrot and wine. Cover and cook over low heat 35- 40 minutes or until chicken is tender. Remove chicken. Stir bacon into sauce; season with salt and pepper. Spoon over chicken.
In 12in skillet, heat oil. Add garlic, cook 1 minute. Add shrimp, stir fry 1 minute. Add carrot, stir fry 3 more minutes. Stir in cilantro.
To make sour milk, add 1 tbs lemon juice or vinegar to 1 cup of milk and let stand for 5 minute. Preheat oven to 450. Mix all dry ingredients in a large bowl. Cut butter into flour mix until it looks like small peas. Add milk and mix until until dough sticks together and forms a ball. Knead 6-8 times on floured surface. Roll dough flat until it is about a 1/2" thick and cut with a floured biscuit cutter. Place on ungreased sheet pan and bake 10-15 minutes, or until golden.
Cream together butter and both sugars until light and fluffy. Add in egg and vanilla and mix well. Then add oats, flour, baking soda and salt, mixing well. Stir in M&M'S Baking Bits. Drop by rounded tbsp 2 inches apart onto ungreased cookie sheet. Bake 8 to 9 minutes at 375, or until cookies are set. Do not overbake. Cool 1 minute on cookie sheets then transfer to wire racks and cool completely.
Heat coconut oil in medium soup pot, then add mushrooms and saute until they start to release their moisture. Add garlic and saute another 30 seconds. Add vegetable broth and miso paste. Bring to a simmer, cook 5 to 10 minutes. Avoid boiling miso to ensure you do not kill the live bacteria in the miso. While the soup is heating, crisp up slices of crimini (and other mushroom slices if you have them) by sauteing them in a single layer in a separate pan with a small amount of coconut oil until well-browned and crisp. Pour soup into a blender*, add remaining garlic clove. Blend about 15 to 20 seconds, until no solid pieces remain. Return to pot. Serve in bowls, top with a couple shakes of kelp flakes, a drizzle of truffle oil and the crisped mushrooms. Note: You can also use a hand-held immersion blender to blend the soup right in the pot, though it may not be as smooth using this method.
Cut wedges from the loaf of Hawaiian Sweet Bread about 3-4 inches thick. Carefully cut a hole in the back of the wedge. In a bowl, mix together honey with the Ricotta Cheese. Measure a tablespoon of the Ricotta Cheese mixture and carefully stuff into the back of the wedge of bread. Beat the eggs in a bowl. Then dip the bread on all sides in the eggs. Fry the bread in a skillet on Medium to High heat. Cook on all sides. When finished, top with fresh strawberries and whipped cream and enjoy!
Cook the pasta according to the package instructions until al dente. Mix all the ingredients except green onions for the sauce in a small bowl, add the sugar slowly and last so it can be dissolved. stir to combine well. When the pasta is cooked, drain with a colander. Transfer the noodles to a big mixing bowl, add the Sauce and green onions, stir to combine well. Serve immediately.
Prepare a baking sheet, lined with foil or waxed paper. In a microsafe bowl, combine the chocolate, cayenne and shortening. Microwave on 50% power for 1 minute, remove and stir. Continue this process in 10 second increments until mixture is blended and smooth. Using a skewer, dip each pretzel one at a time into chocolate mixture making certain to coat each side. Place coated pretzels on lined baking sheet. Refrigerate until chilled.
In medium size bowl add jello crystals and 1 cup hot water. Stir until the crystals desolve. Then open can of peach slices and pour the fruit juice in a liquid measruing cup. The fruit juice should fill the liquid measuring cup up to about 2/3 cup full. Then add cold water to the measuring cup so that it equals 1 cup. Pour the one cup of fruit juice/water into the bowl and mix.Set aside. Place sliced peaches in the bottom of large bowl, or in the bottom of small portion size bowls. Pour the jello liquid into your bowl(or bowls) over top of the peaches. Cover bowl, or bowls with saran wrap and place in fridge for a few hours, overnight, or until set. When jello is set top with whipped cream or cool whip.
Melt butter in a skillet. Add tasso and saute to render fat. Add shrimp and cook until pink and curled, taking care not to burn the butter. Add Alfredo sauce and stir to incorporate. Add heavy cream and bring to a boil. Do not allow the sauce to reduce. Pour heated pasta in a serving bowl. Pour sauce over pasta. Top with green onion and cheese.
In a large shallow baking dish, combine olive oil with garlic, rosemary, salt and pepper. Turn chops in olive oil mixture to coat them well. Marinate 10 minutes at room temperature or up to overnight in the refrigerator. Grill veal chops on a hot barbecue 2 minutes per side. Reduce heat to medium and continue cooking about 6 minutes per side until veal is 145° on a meat thermometer. They should be just pink inside. Toss arugula with cherry tomatoes, lemon juice, salt and oil. Serve salad on top of veal chops.
To make the batter: in a bowl, stir together the flour, garlic salt, and ground chile. Pour in the beer, whisking to make a smooth batter. Cover and let stand for up to 1 hour. Meanwhile, make the creamy salsa: In a small bowl, stir together the mayonnaise, yogurt, and ketchup until blended. Set aside. To make the tacos: Remove the skin from the fillets and run your fingers over the fillet to check for and remove any embedded bones, using tweezers if necessary. Cut the fish into 8 strips, each 3 - 4 inches (7.5 - 10 cm) long and 3/4 inch (2cm) and place in a nonaluminum bowl. Sprinkle wiht the lime juice, garlic salt, and ground chile and toss to mix. Let marinate at room temperature for 10 minutes. Pour the oil to a depth of 1 inch (2.5 cm) into a deep-frying pan and heat to 375F (190c) on a deep-frying thermometer. This may take up to 5 minutes. Meanwhile, heat a comal, griddle, or heavy frying pan over medium heat. When it is hot, stack 2 or 3 tortillas on the heated surface and leave for a few seconds. Flip the tortillas,rotating them every second or so until all are hot. Wrap in a dry kitchen towel and repeat with the remaining tortillas. They should keep warm for 10 minutes. If they are to be held longer, wrap a damp towel around the dry towel and place the packet in a 200f (95c) oven. Pat the fish strips dry with paper towels. One at a time, dip a strip into the batter, allowing the excess to drip off, and slip into the hot oil. Do not allow the pieces to touch. Fry until the strips are crisp and golden, about 7 minutes. Using a slotted spatula, transfer to paper towels to drain, When all are fried, transfer to a warm serving plate. Put the salsa fresca, cabbage, and limes in separate small bowls and set on the table along with the fish, creamy salsa, tortillas,avocado, and hot-pepper sauce. Let the diners make their own tacos, wrapping the fish in a tortilla and adding the other items.
Preheat oven to 335 degrees. It is better to use a slightly cooler oven for honey cookies. If you only use brown sugar, use 350 degrees. Cream butter and sugar and then add other wet ingredients. Mix dry ingredients (not add ins) and add to the wet with a hand mixer. Add the add ins and mix with a spatula. Drop large spoonsful on a parchment lined baking sheet. Bake for about 10-12 minutes.
Chop bacon into small pieces and cook until crisp. Drain and set aside. Saute onions and garlic until soft in leftover bacon grease, add mushrooms, carrots and celery until lightly browned, set aside. Add more oil if required to hot non-stick pan and brown chicken on all sides being sure to season with salt and pepper. Place chicken, veggies and bacon in a large stockpot with a lid. Mix spaghetti sauce with Worcestershire sauce and balsamic vinegar. DO NOT be tempted to leave these 2 ingredients out, they are CRUCIAL to the taste! Pour over chicken and veggies ensuring everything is well coated. Add olives and stir through. Cover and simmer over medium low heat for 25-30 minutes, stirring occasionally. This can also be baked covered in the oven for 35-40 min at 375. Serve with hot crusty bread for dipping in the sauce and a crisp, tangy side salad.
Grill or broil steak until done, approximately 7 to 10 minutes on each side. Cool and cut into 1-inch slices. Toss together the arugula, tomatoes, and artichoke hearts and arrange on plates. Top with the steak and drizzle with balsamic vinaigrette.
beat cream cheese and mascarpone with milk until fluffy. add sugar and continue to beat (taste and add more as needed). add yogurt, lemon and almond extract, beat some more until smooth and the consistency you like, add more milk if you need to. it should be fairly thick and fluffy, not too runny. serve over fruit salad or as a dip.
Flatten chicken if needed as you want it to fry quickly. Measure flour onto a flat plate and lightly coat chicken. Preserve 1/2 tablespoon of flour and set aside. Melt margerine in a large skillet and brown chicken two to three minutes each side and place in a greased baking dish. Preheat oven to 375. Saute mushrooms in the same skillet (do not wash as you want to preserve the juices) until tender. Add chicken broth, salt, and pepper and bring to a boil. Let boil for 3 minutes, add sherry and remaining 1/2 tablespoon of flour. Be sure to gradually add the flour by sprinkling in and mixing while allowing it to dissolve. Adding it too fast will result in clumps of flour in your mushroom sauce. Let the mixture reduce by half of your original liquid. Pour mixture over chicken and bake uncovered in oven for 12-15 minutes. Remove chicken from oven and layer half of the parmesan cheese, then sprinkle on green onions. Add the remaining parmesan and mozzarella on top and bake for an additional five to six minutes. Enjoy :).
Combine onions, cabbage, green tomatoes, green and red bell peppers and salt; cover and let stand overnight. In the morning drain well. Put vegetables in a large kettle; add sugar, vinegar, water, celery seed and turmeric. Simmer for 20 minutes, stirring frequently. Pack into hot sterilized pint jars. Seal and process in a boiling water canner for 5 minutes. Red bell peppers can be expensive, but they are sweeter and add color to the relish.
Dissolve sugar and syrup in hot espresso. Add milk and refridgerate until cold. Put ice in blender and crush until mostly broken up. Add cooled coffee, pumpkin, and pie spice if using. Blend on high for 1 minute or until smooth.
cut broccoli, blanch and set aside. put rice, dashi, soy sauce, and sake in a saucepan, cover, and place over medium heat. when it starts to boil remove the lid and reduce the heat. add crabmeat and broccoli, stir and cook for 3 minutes. add vinegar and serve.
Preheat oven to 400 degrees F. In non-stick fry pan, brown ground beef breaking up meat into small pieces. Add tomatoes and corn to beef. Bring mixture to a boil. Remove from heat and spread mixture evenly into shallow 2 1/2 quart baking dish. Sprinkle potatoes evenly over beef mixture. Pat down lightly. Bake 20 minutes. Sprinkle with cheese. Bake 8 to 10 minutes longer.