HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill a 4-quart pot three fourths full with salted water and bring to a boil for beans and orzo. Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters lengthwise into 1/4-inch-thick slices. Trim beans and cut into 1-inch pieces. In a large skillet cook onion and garlic in oil over moderate heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. Remove skillet from heat. Have ready a bowl of ice and cold water. In boiling salted water blanch beans 1 minute. With a slotted spoon transfer beans to ice water to stop cooking. Drain beans well in a colander and pat dry. Add beans to tomato mixture and return water in pot to a boil. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.
Blend first four ingredients with juice from 2 lemons in food processor until smooth and creamy, about 5 minutes. Add blend in remaining ingredients starting with 4 cloves of garlic. Taste and adjust seasoning as needed.
Put first four ingredients in food processor and process with steel knife until consistency of thick paste. Remove to bowl. Add last 4 ingredients and mix well. Shape into a log on a large piece of foil or baking paper. Roll the foil down to seal. Freezes great at this point. Ideally placed in the top of a pot of cholent (a special stew that is prepared before the Sabbath and cooks for approx 20 hours and is eaten with lunch). This is pulled out and served separately. Can also be made in a pie dish and baked at 350 for 45 minutes, but it definately won't have the deep rich color and taste.
Steam asparagus for 5 minutes until crisp tender. Mix shallots, vinegar, mustard, and oil. Pour over asparagus, top with toasted nuts.
Rince rice under running water until water runs clear. Bring chicken stock, salt, water and garlic clove to boil in a large saucepan. Add rice and return to boil, stirring lightly. Cover, reduce heat to low and simmer 18-20 minutes until rice is cooked and liquid adsorbed. Clean and slice on a bias the asparagus into 1/2 inch pieces. Remove sauce pan from heat, immediately add asparagus and orange zest. Cover and allow asparagus to steam while rice cools about 5-8 minutes. Serve immediately.
For Sesame Sauce: (Depending on size of green peppers, you may only need to use 2-4 T sauce for this dish and you can keep the extra sauce for other sauteed veggies and meat). Grind toasted sesame seeds using a mortar and pestle or spice/coffee grinder until they are moderately ground. It should be half way between seeds and paste. Combine prepared sesame seeds with oyster sauce, rice vinegar, mirin, sugar and 1 T soy sauce; set aside. For Vegetables: Thinly slice green peppers, ham, and tofu pockets (aka aburaage) approximately same size. Using a moderately high heat, heat a frying pan and add oil and sesame oil. Add green pepper, ham, and tofu pockets (aka aburaage) slices to the frying pan and turn down heat to medium. Saute for 5-6 minutes, stirring frequently. Add 1 T soy sauce and continue to saute for additional minute. Remove from heat and combine with sesame sauce and serve either warm or at room temperature.
Set oven to 350 degrees. In a heavy skillet over low heat, add in honey stir until warmed. Add in nuts and salt; toss thoroughly. Transfer to a baking sheet and bake for about 10-12 minutes, or until the nuts are a slightly darker shade of brown and the honey is almost hardened. Allow to cool then store in an airtight container.
In a large nonstick skillet, combine mushrooms, chopped onions and 1/2 cup water. Cook over medium-high heat, stirring often, until liquid has evaporated and vegetables are beginning to brown. To deglaze, add 1/3 cup of the vegetable broth and stir to scrape any browned bits free from pan bottom. Continue to cook, stirring occasionally, until vegetables begin to brown again. Repeat deglazing and browning steps 2 more times, using 1/3 cup broth each time. Onion should be golden brown. This should take about 15 to 20 minutes total. Remove pan from heat. In a large bowl, beat eggs to blend. Stir in shredded zucchini, mushroom mixture, bread crumbs, cheese, pepper and oregano. Turn into greased 9x13" baking dish, spreading out evenly. Bake uncovered at 350 until casserole appears set in center when dish is gently shaken -- about 35 minutes. Let stand 5 minutes, then serve.
Cook pasta following package directions, about 12 minutes. Add peas to pasta water for last 2 minutes of cook time. Drain and return to pot. Meanwhile, heat oil in a large non-stick skillet over medium heat. Cook onion and garlic for 3 minutes. Stir in Cajun Seasoning and cook 1 minute. Stir in shrimp and cook 2 minutes and set aside. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking, for 1 to 2 minutes. Slowly whisk in broth and milk. Bring to a simmer and cook 3 minutes. Stir in remaining 2 teaspoons Cajun Seasoning and Gruyere until smooth. Pour into pasta pot along with shrimp mixture. Toss to coat and serve immediately.
Cut a pocket in each chicken breast by holding a knife parallel to breast and making about a 2 inch deep slit in side. Do not cut through. Place a strip of cheese and 1/8 teaspoon sage in each pocket; chill. In large bowl beat together eggs,parmesan,salt,pepper,and parsley. Roll each breast in flour; dip in egg mixture. Heat butter or oil in skillet. Saute breasts until crisp and golden,turning with a spatula, not tongs. *You may refrigerate breasts at this point, finishing them just before serving. Transfer chicken to baking dish and bake in a preheated 375° oven 8 to 10 minutes, or until coating begins to brown. Garnish with parsley sprigs, lemon slices and serve.
Chicken. 1. Combine mayonnaise, oil, lemon juice, parsley, scallion, tarragon, garlic, salt, sugar substitute and pepper in a gallon-size resealable plastic bag. Add chicken, seal bag and shake to coat. Refrigerate 1 hour. 2. Heat a charcoal or gas grill to medium or heat a grill pan. Grill chicken, turning occasionally, until just cooked through, about 7 minutes. Peppers. 1. Over an open flame on the stove, or under a broiler, roast peppers until skins are charred on all sides. Place in a paper or plastic bag and seal bag. Let peppers steam 10 minutes. When peppers are cool enough to handle, peel, seed and cut into 1/3-inch-wide strips. 2. Transfer to a glass dish, drizzle with olive oil. Peppers will keep refrigerated for up to a week.
Preheat oven to 350°. Combine the first 5 ingredients in a mixing bowl. Beat butter at medium speed with an electric mixer 2 minutes, until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Beat in food coloring and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition, stopping to scrape the bowl as needed. Drop dough by 1/4 cupfuls 3 inches apart onto parchment paper-lined baking sheets. Spread dough to 3-inch rounds. Bake for 15 minutes, until tops are set; cool on baking sheets 5 minutes. Remove to wire racks, and cool completely. Crumble 1 cookie into fine crumbs to use as garnish. Make frosting--beat cream cheese, butter, vanilla, and salt at medium speed with an electric mixer 1 minute, until creamy. Gradually add powdered sugar, beating at low speed 2 minutes or until smooth. Spread about 2 1/2 tablespoons cream cheese frosting onto each cookie; sprinkle with crumbs. Store cookies in refrigerator up to 5 days.
Blanch the tomatoes, dunk in cold water, slice a thin cut off both ends, remove stem end and gently squeeze out the seeds, peel the tomatoes Chop the tomatoes in a food processor. Put into a suacepan and add green onions, salt, pepper,sugar, herbs, lemon juice, lemon peel and chicken stock. Bring the mixture to a boil, let cool. Check the taste and adjust the seasoning. Refrigerate, pour into a thermos for your picnic. Take along the sour cream mixed with the chopped parsley. When you serve the soup add a dollop of sour cream.
Line a 9x13" baking pan with aluminum foil. Break up the white chocolate into small pieces and melt in either a double boiler set over simmering water, or in the microwave according to the package directions. Do not let the chocolate burn! Remove from heat and stir in the 1/3 cup of crushed candy canes. Immediately pour this mixture into the prepared pan and spread spoon with a rubber spatula, leaving a 1/2" border around the edge of the pan. Don't worry if it doesn't look perfectly shaped, but try to get it as evenly flattened as possible. Melt semisweet chocolate pieces. Drizzle the melted semisweet chocolate all over the surface of the white chocolate. Sprinkle with the remaining 2 tablespoons of crushed candy canes. Set in the fridge until it firms up- this only takes a short time (about 15 minutes or so). Cut or break the bark into serving pieces. Jagged edges are ok. These will look nice wrapped in plastic tin and tied with pink& white curling ribbon to give as holiday treats.
Add all ingredients to heavy bottomed saucepan and heat over low, stirring constantly, until the sugar has dissolved. Turn the heat to low. Simmer 20 minutes or until the fruit is cooked and thick. Check periodically to see if more liquid is needed. If time allows, use proper methods (check with your local cooperative extension office) to can the chutney and let sit for 6-8 weeks. Otherwise, cool and dig in!
Preheat your oven to 400°F. Remove the stems of the tomatoes and cut the tomatoes in half. Next, scrape out the seeds and juice, season the tomatoes with salt and pepper and set aside until needed. Blend the rest of the ingredients together in a bowl and fill each of the tomatoes with the mixture then sprinkle the tomatoes with olive oil. In a baking or gratin dish arrange the tomatoes not close to each other and bake in a 400° F degree oven for 15 minutes. Enjoy!
Roll out pizza dough, layer with salami, ham, pepperoni,and cheese. Roll from top to bottom. Brush on beaten egg and sprinkle with garlic powder. Bake in oven at 375 degrees for 20 to 25 minutes or until top is golden.
Prepare the potatoes according to package instructions. Place in a large bowl; add the remaining ingredients plus reserved fruit juice. Gently toss to coat. Cover and refrigerate 1 hour to blend flavors.
VARIATIONS: 1- Add 30 ml (2 tbsp) white wine vinegar to sauce. 2- Replace the chestnuts with grilled almonds or hazelnuts. Preheat oven to 160C (325F). Roast chestnuts thusly: cut a small cross into the base of each chestnut, place on a cookie sheet and cook until the chestnuts start to open, about 45 minutes. Remove from oven and let cool. Meanwhile, cook the green beans in salted, boiling for two minutes, plunge into iced water and drain thouroughly. Place in a serving dish and set aside. Cook green onions and garlic in olive oil and butter until softened bit not golden. Set aside. Peel and quarter roasted chestnuts. Sprinkle over green beans. Combine the green beans and mustard, pour over green beans and chestnuts. Add salt and pepper to taste.
Mix salt, pepper, olive oil, parsley, rice vinegar and sugar. Set aside. Place in large bowl romaine lettuce, green leaf lettuce, celary, onions, oranges, avocado, apple or pear, cranberries, almonds, blue cheese, and if using chicken. Toss dressing and salad together and enjoy.
Beat butter, eggs& sugar. Dissolve soda in milk add to mix with vanilla rhubarb& glace ginger. Fold in flour and ground ginger. Bake 200oC about 10-15 mins. TOPPING. Boil all together in microwave 2 minutes. Spoon onto hot muffins and leave to stand in tin.
Ingredient Prep: Dice pepper and onion, drain and crumble tofu, and tear corn tortillas into 9 pieces each. Set ingredients aside. Spray a saute pan with cooking spray and saute onions until almost translucent. After cooking the onions almost completely, add the salsa, (or diced tomato pepper mixture), peppers, and spices to the pan, saute on medium heat until onions are translucent. Add crumbled tofu, salt, and half of the margarine, saute until all of the margarine is fully incorporated. Add tortilla pieces and the rest of the margarine, and cook until the tortilla pieces are softened and incorporated. Serve in a bowl with a side of salsa, or serve with cheese on top for a heartier version.
Preheat oven to 450 degrees F. To butterfly the turkey, place it breast side down on a cutting board; cut out back bone. Turn bird over and press down on the breast to flatten. Loosen skin from the flesh, but do not remove; season under skin with salt and pepper, then distribute the sage under the skin. Rub all over with about 1/4 cup oil and season with more salt and pepper. Cut bread into large cubes and drop into roasting pan; add onions, celery, tomatoes, garlic, and thyme. Season panzanella with salt and pepper, then drizzle with 1/4 cup olive oil, toss; if mixture looks dry, drizzle with a little more oil. Spread mixture all over roasting pan, then top with the turkey, breast side up. Roast 30 minutes, then adjust temperature so that everything sizzles, but does not burn; if bread starts to burn, sprinkle with a few drops of the vinegar. Turkey should be done in about 1 hour; internal meat thermometer should register 165 degrees F in the thigh or breast. Remove turkey to a cutting board or serving platter; wait 15 minutes before carving. Toss panzanella with parsley or basil, and remaining vinegar; adjust seasonings. If you'd like the panzanella more crusty, put it back in the oven while the turkey rests. Carve turkey and serve panzanella on the side.
Preheat oven to 350 degrees. Place butter in oven in a 2-quart baking dish to melt. Stir sugar and flour together and mix well. Slowly add milk and continue to stir to prevent the batter from lumping. Being careful not to burn yourself, remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish (DO NOT STIR). Spoon fruit on top of batter, then gently pour syrup on top (DO NOT STIR). Sprinkle with cinnamon, if using. The most important part of this dish is not stirring the mixture. Bake for 30 to 45 minutes or until golden brown. Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.
Place very warm water, yeast and sugar in food processor and pulse once or twice to mix. While most recipes will tell you to use lukewarm water when making yeast dough, I find that by the time you take hot water, put it into a measuring cup and then into a food processor, it has cooled significantly. I always use water that is almost too hot to the touch, and have always had great luck with this dough. Let sit while you measure out the dry ingredients. After 2-3 minutes you will see small bubbles forming in the liquid in the food processor, which indicates that your yeast is working. Dump in the dry ingredients and turn on the food processor. The machine will go all the work, including the kneading. After about a minute the dough should form into a ball going around in your food processor. Open the machine and take a look. If you think the dough is too wet, you can add a bit a flour, but know that too wet is better than too dry, and the dough will loose some of its stickiness as it rises. Place about a tablespoon of olive oil in a large bowl. Take the dough out of the food processor (putting a little olive oil on your hands will keep it from sticking) and form it into a ball. Place in the bowl and turn to lightly coat with the olive oil. Cover with a clean kitchen towel and let dough rise in a warm, draft free place for about an hour or until doubled in size, before rolling out and baking. For a crust with a perfect pizzeria taste and texture, I recommend baking on a pizza stone in a very hot oven (500 - 550°F for about 10 -12 minutes.
Rinse bulghur in a sieve. Put bulghur in medium bowl and cover with boiling water by 2 inches?. Soak uncovered for 30 minutes, or until tender. Drain thoroughly by spooning batches into a sieve and pressing out all of the liquid with the back of a spoon. As the batches are completed, put them in another medium bowl. Heat the oil in a large skillet over medium heat. Add the onions and saute for 3 minutes, tossing often. Add carrots and cauliflower and saute for additional 2 minutes. Sprinkle on the turmeric, coriander, cumin, cloves and cayenne and cook 1 minute, stirring frequently. Add the drained chickpeas. Mix and cook 2 minutes. Stir in the drained bulghur, tomatoes and tamari and mix thoroughly. Cook, tossing occasionally, 15 minutes, or until piping hot. Toss cashews on top and serve with plain yogurt, for contrasting flavor & texture.
In a small bowl crush 1 cup of the raspberries with 2 tablespoons sugar. Let stand at room temperature for 1 hour. In a large bowl toss peaches with 4 tablespoons sugar. Let stand for 30 minutes, tossing occasionally. Press raspberry/sugar mixture through sieve set over a bowl. Stir in remaining raspberries (2 cups). Stir raspberry mixture into peaches. Refrigerate.
Preheat oven to 400 degrees. Grease 8x8 inch sqare baking pan. In a large bowl, stir together the cornmeal, flour, baking powder, and salt. Set aside. In another large bowl, beat together the milk, eggs, and butter. Add the cornmeal-flour mixture and stir until just combined. Stir in the pork rinds. Pour into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in the pan and cut into 9 squares.
Preheat oven to 350°. Mix sugar and oil together in a large bowl. Add eggs and pumpkin, mix well. Sift all dry ingredients together. Stir in small amounts of dry ingredients and water until everything is mixed well. Pour into 3 5x9 loaf pans or 6 mini loaf pans. Bake for 1 hour or until it test done. (mini loaf pans or muffin pans take less time). Cool in pans 10 minutes, then remove to wire racks to finish cooling. Maple Butter. Mix 2 sticks butter and maple syrup together until well blended. Honey/cinnamon Butter. Mix 2 sticks butter and honey and cinnamon together until well blended.
Heat oven to 325°F. Cross cut the potatoes and place in a roasting pan. Mix all of the ingredients in a small bowl except for the green onions. Spoon the mixture over the potatoes making sure to fill in the slices. Cook for 1 1/2 hours or until golden brown. Garnish with green onions. This goes excellent with Grilled Salmon with Dill Sauce.
(Boil the water and currants without the sugar until the fruit are soft. Sugar added too soon makes the currants tough, and they will not release their flavour.). Cover the currants with 1 cup of water and boil until the fruit is soft. Strain the mixture, keeping only the juice. Add 1 cup of sugar to the juice and reheat. Once the sugar has dissolved and the mixture has thickened a little pour the black currant syrup into a jar and seal, allow to cool, then place in refrigerator until ready to use. When ready to serve, add ice cubes and the squeezed lemon halve to the chilled glass. For one serving of lemonade use equal parts syrup and equal parts cold water with juice from a half a lemon.
Directions for cooking day: combine all ingredients. put chicken pieces in a freezer bag. pour marinade over the pieces. put in freezer. directions for serving day: completely thaw chicken and marinade. cook on grill or bake in oven until done throw away marinade.
mix all dry ingredients (including yeast). Add oil. Add water. Let mix for 10 minutes. Let rise for 20 minutes. shape into rolls. let rise 10 minutes. Bake at 350 for 20 minutes. makes 100 rolls. perfect for large gatherings.
Preheat oven to 350 degrees. Cream shortening and sugar. Sift dry ingredients all but baking soda. Stir baking soda and milk in. Add alternately dry ingredients, eggs and milk mixture. Lastly fold in berries. Pour into a greased and floured pans. Bake for 25- 35 minutes or until done.
Heat a large cast iron skilled over high heat. Pat scallops dry with paper towels. Sprinkle salt and freshly ground black pepper over scallops. Add 1 tablespoon EVOO to pan; swirl to coat. Add scallops; cook 2 minutes on each side or until browned and done. Remove from pan and keep warm. Reduce heat to medium. Add chopped garlic to pan; cook 10 seconds. Add vermouth, scraping pan to loosen browned bits; cook 2 minutes or until liquid is reduced by half. Remove from heat. Add parsley, fresh lemon juice, butter and capers, stirring until butter melts. Pour sauce in a bowl. Heat remaining 2 teaspoons EVOO in pan over medium-high heath. Add spinach; saute 30 seconds or until spinach almost wilts. Drizzle sauce over scallops; serve with spinach.
Slice the potatoes into 1/4-inch thick, then arrange in a single layer onto a large greased baking sheet/s. Sprinkle both sides with seasoned salt (or white salt) and black pepper. Place 4 inches from broiler heat and broil until golden brown; turn over the slices and broil other side of slices until browned and fork-tender. Remove from oven and top with taco sauce, green onions, chilies, shredded cheese and sliced olives. Broil until the cheese has melted.
Finely chop yellow onion in a food processor with ginger and garlic; add all the dry spices and the chopped parsley with salt to the food processor. Score the chicken breasts with a sharp knife and apply marinade generously (this can be done the night ahead and allowed to sit in the fridge--it makes the chicken to absorb all the flavours and will make it more juicy when cooked). CHICKEN:-. In a hot pan or a skillet roast every breast of chicken skin side down to get a golden color and then allow to cook in the oven for about 12-15 minutes. SAUCE:-. On the side prepare a sauce using the same pan add chopped shallots and deglaze the pan using white wine or lemon juice or just the chicken broth. Add the saffron allow to simmer for about 15 minutes and thicken with cornstarch check for seasoning. Finish with a 1 tablespoon of frozen butter (keep warm). SMASHED POTATOES:-. Boil potatoes in a large stock pot with sufficient liquid to cover the cover it completely till completely cooked. In a pan heat butter and add ginger, garlic and leeks and saute till translucent. Add the buttermilk and allow to come up to temperature (do not boil as buttermilk will split). When potatoes are completely cooked, drain and allow to sit for 5 minutes. Add the buttermilk mixture an spinach leaves and mash with a potato masher. Season with salt. PLATING-. Scoop a portion of potatoes with a ice-cream mould or cookie cutter in the center of the plate. Place chicken breast on top. Drizzle sauce over the chicken breast and all over the plate. Could garnish with a fresh sprig of parsley or cilantro.
Cook onion and garlic in oil in 2- to 3-quart saucepan over medium heat until onion is tender. Add broth, rice, soy sauce and pepper flakes. Bring to a boil; stir once or twice. Cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir green onions, red pepper and sesame seeds into cooked rice; cover and let stand 5 minutes. Fluff with fork.
Preheat oven to 350. Drizzle olive oil and half the rosemary over peeled shallots and place in a baking dish. Roast for 30 minutes at this temperature. Increase oven temperature to 400 and roast for an additional twenty minutes. Remove from oven and allow to cool. Melt butter in a saucepan and saute onion and remaining rosemary until soft. Add red wine and cook on a low boil, allowing liquid to reduce, about eight minutes. Add chicken stock and continue to cook on a low boil while the liquid contiunes to reduce Slice roasted shallots and add to sauce. Add the peppercorns and the balsamic vinegar and allow to reduce until sauce thickens. Pour over roasted meats or pasta.
Add ingredients to an ice-filled highball glass. Serve with a cherry and lemon slice.