HumbleIntelligence/food-ner-1-Million huggingface dataset:
Divide tomatoes into individual serving bowls. Immediately before serving top each bowl with a dollop of mayo. Do not try to do this ahead -- the tomato juice will melt the mayo into an unappealing mush. Pass the salt shaker and pepper grinder at the table.
1 Crack eggs into a blender container. Add milk, 1 cup cold water and salt. Blend to mix. Add flour and butter. Blend 1 minute, scraping down sides of container if necessary. Cover; refrigerate 2 hours or up to 24. (Leave in the blender container if desired.). 2 Heat an 8-inch well-seasoned crepe pan or nonstick skillet over medium-high heat until hot. Dip a paper towel into a little vegetable oil; carefully wipe it over the inside of the hot pan. Set the pan over the heat to heat the oil. Pour in a generous 2 tablespoons batter. Immediately pick up the pan and swirl it gently to coat the entire bottom evenly with the batter. Pour any batter that does not adhere to the pan back into the container of batter. Return the pan to the heat; cook until set, light brown and little beads of moisture are visible on the surface, about 30 seconds. Use a heatproof spatula to help loosen and flip the crepe. Cook the second side to brown it lightly, about 30 seconds more. 3 Transfer the cooked crepe to a covered baking dish. Keep warm in a low oven while you cook the remaining crepes. Top each crepe with a couple of tablespoons of the desired filling. If using the Florentine filling, roll up the filled crepes and serve sprinkled with chopped parsley. SUGGESTED FILLINGS:. Florentine: Heat 1 tablespoon olive oil in a large nonstick skillet. Add 1 halved, thinly sliced onion; saute until golden, 5 minutes. Add 2 cups chopped mushroom caps; cook until golden, 4 minutes. Stir in 2 bags (6 ounces each) spinach and 2 finely chopped cloves garlic (add spinach in batches if needed). Cook and stir until the spinach just barely wilts, about 3 minutes. Transfer to a plate to cool. Stir in 4 ounces crumbled goat cheese, and salt and pepper. Jam and creme fraiche: Spread hot crepe lightly with a scant tablespoon of creme fraiche. Top with dollops of your favorite jam; smooth with a rubber spatula. Fold crepe into quarters. Sprinkle with confectioners' sugar. Caramel and banana: Spread hot crepe lightly with a scant tablespoon of caramel sauce or Mexican cajeta. Top with sliced bananas. Fold crepe into quarters. Top with more caramel and banana slices and sprinkling of confectioners' sugar.
Place a large skillet over high heat. Add oil and tip pan to coat. Add chicken, sausage, pepper, and onion; cook until chicken is cooked through and vegetables soften, about 8 minute. Add the garlic, green chiles, and jalapeno; cook for 2 minute. Add the chili powder, cumin and salt; stir to combine. Transfer to a bowl and cool. Lay a tortilla down and spread 1/4 of the chicken mixture (about 1 cup) evenly over the tortilla. Top with 1/4 of the cheese and another tortilla. Repeat with remaining tortillas. Cook each quesadilla in a large skillet over medium high heat for 3 min on each side, or until golden and cheese has melted.
Boil toomato juice if making spicy; you can add the spices in a boil bag or use ground. Add lemon juice and fine zest. Stir in pectin. Bring to a boil. Stir in sugar until dissolve. Bring to a rolling boil; boil 4 minutes. If making hot jelly add Tabasco now. Let stand a minute; skim. Pour into jars.
Grease your crock pot, then add all the veggies. (I used a 4-quart slow cooker.) Season with the salt, herbs, and oil, then stir to evenly coat. Cook 3 hours on high (or longer on low), stirring just once every hour or so. At this point, you can open the lid and drain the liquid for another use. Don't discard it; the liquid is seriously delicious! I just drank it like soup. The veggies will be a softer texture than oven-roasted veggies, but they are actually even more flavorful and sweet.
In a saucpan over medium heat cook squash with butter, onion and sugar until tender(do not add water, it will create enough to cook). If excessive water in squash drain it off; let cool. When cooled, add egg/milk mixture and salt and pepper to taste. Place squash mixture in at 8x8 or similar casserole dish. Cover with cheese and bake at 375 degrees for 45 minutes to 1 hour.
In saucepan, melt butter over medium heat. Stir in sugar and cook, stirring, until simmering, about 4 minutes. Remove from heat. Whisk in cream. Return to heat and bring to boil; cook, stirring, until thickened enough to leave trail when spoon is drawn through, about 6 minutes. Remove from heat. Whisk in rum and salt. Let cool.
Place the butter in the top of a double boiler; place over barely simmering water. Scatter the chocolate around the butter. Let the butter and chocolate stand for about 5 minutes, until melted, stirring once or twice once the melting is underway. Remove the top insert; whisk the mixture until smooth and set aside to cool briefly; whisk the mixture again until smooth. In a large mixing bowl, combine the sugar, cornmeal, and salt, tossing with your hands to mix. Add in the eggs, egg yolk, milk, and vanilla; whisk until well mixed. Pour the chocolate mixture into the bowl; whisk briefly until smooth. Pour filling into cooled pie shell. Place pie on the center oven rack in a 325° oven; bake 35-40 minutes, then rotate the pie 180°, so the part that faced the back of the oven now faces the front of the oven. Continue to bake about 20-25 more minutes or until the pie develops a uniformly thin upper crust. The entire top of the pie may puff up as a single piece, unlike many other egg-based pies, where just the edge alone will rise up. Place pie on a wire rack; let cool at least 1 1/2 hours. Serve slightly warm or at room temperature or cover loosely with foil, refrigerate, and serve cold.
Peel shrimp and reserve shell for the shrimp broth. Transfer the shrimp to a bowl, cover, and refrigerate them until the chowder base is completed. Place the shrimp shells in a large pot and add 10 cups of cold water. Bring to a simmer over high heat, then reduce to low and gently simmer for 5 minutes, skimming off any foam that rises to the surface. Strain the broth through a fine sieve and set aside. Cook bacon in a small pot of simmering water for 1 minute. Drain. Heat a medium pot over medium heat; add the bacon and cook, stirring occasionally, until it releases some of its fat. Add potatoes and leeks, stir well, then reduce heat to medium-low and cook, covered, stirring occasionally, for 5 minutes. Add 3 cups of the reserved shrimp broth (freeze remainder for another use) and simmer, covered, until potatoes are tender, about 8-10 minutes. Remove the chowder base from the heat and cover to keep warm. Melt butter in a large skillet over medium-high heat. Raise the heat to high, add the chilled shrimp and cream, stir well, and bring to a boil. Let boil for 30 seconds. Add the shrimp mixture to the chowder base and stir gently to combine. Cover and let rest for 10 minutes. Season with salt, a generous amount of black pepper, and the cayenne. Ladle into warm soup bowls and sprinkle the chives on top.
Combine water with candies and boil to melt candies. Pour over Jello and dissolve. Add Applesauce. Chill.
Rinse scallops, pat dry and set aside. Slice peppers lengthwise inot 1/2 inch wide strips. In a large skillet, melt the butter over medium-high heat. Stir fry the sweet pepper strips and garlic for 4-5 minutes or until just tender. Add arugula; stir fry for 30 seconds or until just wilted. Divide vegetable mixture among 4 dinner plates. Cover; keep warm. To the same skillet, add cream and tomato paste. Bring mixture to a boil and add scallops. Simmer, uncovered, for 2-3 minutes or until scallops are opaque. Remove scallops with a slotted spoon; arrange alongside vegetables. Return cream mixture to boiling; cook for 1 minute or until mixture is slightly thickened, stirring briskly with a whisk. Add lime juice, salt and pepper. Spoon cream mixture over scallops.
Boil the pasta in lots of salty water, the more water you use, the better the pasta will be, even for a small quantity. Drain the pasta and let it stand until your sauce is ready. To save time, start preparing your sauce while the pasta is boiling. For the sauce: in a frying pan, fry the onions and garlic with the pancetta until the onions are golden brown and the pancetta is crispy. Do not use more than a few drops of oil, or even none at all, because the pancetta will give you plenty of that. Toss the pasta with the fried onions, garlic and pancetta. Pour cream over it all, as much as you like (I use about 100 ml). Season with salt and pepper, according to taste. Voila, your delicious meal is ready!
Season chops with the salt, pepper, cayenne pepper and rye seeds on both sides. Cover and refrigerate overnight. Directions. In a small bowl, mix together the orange juice and marmalade. Heat the butter and vegetable oil in a large skillet over medium heat. Add the chops and cook, turning once, until just cooked through. Transfer the chops to a platter and cover loosely with aluminum foil. Pour off all but 3 tablespoons of drippings from the skillet and add the orange juice mixture. Raise the heat to medium-high and stir, scraping up the brown bits on the bottom of the pan, until the sauce is reduced and slightly syrupy. Return the pork chops to the pan, reduce the heat to medium, and cook, turning the pork chops a few times in the sauce. Transfer the chops to serving dishes and drizzle with some of the sauce. Pour the remaining sauce into small serving bowls and serve alongside chops. In a separate skillet you will have prepared onions and mushrooms, add butter and cook until the onions are soft. Serve on top of the pork chops. ROASTED CARROTS-SIDE DISH. 12 carrots. 1 handful of fresh thyme. 1/4 cup extra virgin olive oil. Instructions. Arrange the carrots onto your baking dish, pour on the oil and mix around a bit. Add the fresh thyme and slide them into a 400 degree oven for 35-40.
Heat coconut milk in wok and whisk curry paste in until smooth. Bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque. Add eggplant, lime leaves, fish sauce, brown sugar. Taste for sweetness, saltiness etc, and correct if needed. Continue to simmer until eggplant is tender and chicken is cooked through, about 8-10 minutes more. Stir in basil leaves and chilies and serve with steamed jasmine rice.
Preheat oven to 350°. Cream butter and sugar. Add lemon zest, eggs and extract. Stir in flour and baking powder. Add nuts and coconut. Shape into 1 1/2" balls. Roll in powdered sugar and place on greased cookie sheets. Bake for 18 minutes until the edges are set. Cool a minute or two on cookie sheets, and remove to wire rack, and sprinkle powdered sugar over the tops as cookies continue to cool.
Cook pasta in large pot of boiling, salted water until al dente (about 7 minutes?). While pasta cooks, toss shrimp with lemon juice, parsley, pepper flakes, garlic, olive oil and a pinch of salt. Heat large skillet over medium hight heat, add shrimp, oil and spices and cook about 3 minutes or until its pink and slightly firm. Remove shrimp from pan and set aside, covered, to keep warm. At this point, you may pull out the whole, crushed cloves. I usually leave them. Lower heat to medium low and add the 1/4 cup of olive oil. Next, add anchovies, garlic and red pepper to oil. Be sure to break up the anchovies in the pan until they melt into the oil and garlic. Drain pasta and toss it in large bowl with garlic and olive oil mixture. Sprinkle with fresh parsley, and top with the shrimp.
Sift the flour and garlic powder into a bowl. Beat to a smooth batter with unbeaten egg, butter and Guinness. Dredge the onion rings in the batter to coat them and place them, a few at a time, in a frying basket and fry in hot oil or fat (350°F/180°C) for about a minute or two until the batter is golden brown.
In a small bowl, combine vinegar, oregano, basil, bay leaf, sage, thyme, rosemary, mustard, Tabasco sauce, garlic and onion, blend well; beat in egg yolk. Add oil, a few drops at a time, beating after each addition until thick and smooth, season with salt and pepper and blend well. Place London broil in a shallow baking dish, pour marinade over it, cover and refrigerate overnight, turning once or twice. Remove meat from marinade and place over hot coals or under broiler. Grill or broil to desired doneness, turning once, about 7-8 minutes per side for rare, slice and serve immediately.
Place the beer, olive oil, egg, salt and 2/3 cup water in a large bowl and whisk to mix. Add 2 3/4 cups of the flour, 1/2 cup at a time, mixing well after each addition. Knead the dough briefly in the bowl to incorporate all the stray flour. Turn the dough out onto a floured work surface and knead until smooth and elastic, about 5 minutes, kneading in enough of the remaining 1/2 cup flour for the dough not to stick to your hands. (If the dough sticks after all the remaining flour has been incorporated, oil your hands and continue kneading.). The dough will be pliable and slightly oily. Shape the dough into a ball, place it in a well-oiled bowl, cover it with plastic wrap, and let stand while you prepare the coca filling.
Heat bacon grease in a heavy nonreactive skillet over medium high heat. Cook onion 3-4 minutes or until translucent. Add okra and cook another 5-6 minutes, or until okra begins to brown. Stir in tomatoes, sugar and salt and pepper to taste. Cover skillet and simmer over low heat 20-30 minutes or until thickened.
Special Equipment: A pastry bag and a large closed star tip (we used size 845 tips); deep-fry thermometer. Preheat oven to 350°. Toast cascabel until fragrant and lightly browned, about 5 minutes. Remove chiles from baking sheet, let cool. Increase oven temperature to 450°. Roast tomatoes, fresnos and onion on a clean rimmed baking sheet until skin is browned and beginning to separate from flesh, 30-35 minutes. Transfer to a blender and add garlic, lime juice, and 2 teaspoons salt; blend until smooth. Add cascabel and blend until coarsely chopped. Let sit at room temperature until ready to serve. Melt butter in a medium saucepan over medium heat. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk. Keep warm until ready to serve. Do Ahead: Salsa and queso can be made 2 days ahead. Cover and chill speperately. Bring salsa room temperature before serving; warm queso until smooth and creamy. Fit pastry bag with star tip. Whisk chili powder and 1 tablespoon salt in a small bowl; set aside. Bring milk, butter, cumin, 11/4 teaspoon salt, and 1/2 cup water to a simmer in a medium saucepan over medium-high heat. Using a wooden spoon, add flour and cornmeal in one go, and vigorously mix until dough comes together, about 30 seconds. Let sit in pan for 10 minutes to hydrate the cornmeal. Transfer to the bowl of a stand mixer or a large bowl. Using a stand mixer fitted with the paddle attachment on medium-low speed, add eggs to dough, one at a time, making sure to incorporate each egg before adding the next (alternatively, stir vigorously with a wooden spoon). Dough will look broken at first; continue to beat, scraping bowl occasionally, until dough is smooth, glossy, and somewhat stretchy (pull off a small piece of dough and stretch it-it shouldn't break). Spoon dough into prepared pastry bag. Pour oil into a large pot to come halfway up the sides. Fit pot with thermometer and heat over medium-high until thermometer registers 350°. Holding bag at an angle so tip is a few inches above surface of oil, squeeze out dough, moving the bag as you squeeze so dough is piped in a 6" length into oil. Using a paring knife, cut off dough at the tip to release into oil. Repeat process to make 4 more dough lengths. Fry churros, turning once and adjusting heat as needed to maintain oil temperature, until golden brown on all sides, 2-3 minutes per side. Transfer to a paper towel-lined baking sheet. Repeat with remaining dough. Sprinkle warm churros with reserved chili-salt mixture mixture. Dollop salsa over warm queso and swirl to combine; serve with warm churros.
Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta. Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering. Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours. Preheat the oven to 350 degrees F. Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.
Pare beets and cut into cubes. Bring salted water to a boil and add beets, reduce heat and simmer for about 20 minutes. Pare celeriac and cut into cubes. Add to beets and continue simmer for another 20 minutes. While those are cooking in a skillet saute onion in butter until tender. Drain beets and celeriac. Add onions to veggies and toss with vinegar and oil. Serve hot.
Prepare grits according to package directions. Stir in Velveeta cheese until melted. Mix together the milk and eggs; add to the grits mixture and stir to combine. In a large skillet, melt the butter over medium heat; add the onion, red bell pepper, garlic, and green chiles. Saute, stirring frequently, until tender. Add the onion mixture, 1 cup shredded Cheddar cheese, cayenne pepper, salt and pepper to taste to the grits mixture; stir to combine. Pour into a greased 13 x 9 inch baking dish. Bake at 350 degrees for 30 minutes. Sprinkle evenly with the remaining cheddar cheese and bake 5-10 more minutes.
Bring soup to boil. Dissolve gelatin in shrimp liquid. Add soup to cream cheese and blend until smooth. Add gelatin to soup- mix and add vegetables and mayonnaise. Add seasonings and salt to taste. Pour in greased mold. Cover with Saran Wrap and chill at least 4 hours before serving. (Preferably overnight).
In a Dutch oven, heat oil over medium heat and saute sausage slices until brown on both sides. Remove sausage and keep warm. Add onion, celery, garlic, 1/2 teaspoon Cajun seasoning and rice to Dutch oven. Continue to cook and stir until vegetables are tender and rice lightly browned. Add broth, beans, tomatoes, remaining Cajun seasoning and bay leaves; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 20 minutes. Remove from heat, add sausage and parsley; cover and let stand for 5 minutes. Discard bay leaves. Serve with hot pepper sauce.
In a bowl, combine ingredients, except chops, until well mixed. Cut a slit in the side of chop and stuff with mixture. Combine basting sauce ingredients and blend until smooth. In frying pan, brown stuffed chops, then bake at 350* oven for about one hour, basting chops often with sauce.
Heat oven to 350°F. Make crust: Combine cracker crumbs, 2 tbsp granulated sugar, and 1/4 tsp salt. Add the melted butter and mix to moisten dry ingredients. Press onto bottom and up sides of a 9" pie pan Bake until the edges of the crust are beginning to brown, 8-10 minute. Make filling: Melt the butter in a small saucepan over medium heat. Once melted, swirl the pan until the butter begins to brown, 2-3 minutes more. Remove from heat. In the top half of a double boiler, combine the brown sugar, flour, cornstarch, and 1/2 tsp salt. Stir in the browned butter, milk, and egg yolks until fully incorporated. Cook mixture over simmering water, whisking until the mixture thickens and coats the back of a sppon, about 8 minutes. Pour the pudding mixture into the prepared crust. Lay a piece of plastic wrap over the top of the pie to prevent a skin from forming. Refrigerate while you make the meringue. Make the meringue: With an electric mixer, beat the egg whites and cream of tartar until frothy. Add the salt and beat until soft peaks form. Add the sugar, 1 tbsp at a time, beating until incorporated. Continue to beat until glossy peaks form, about 4 minutes. Beat in the vanilla. Remove the plastic from the pudding. Spoon some of the meringue onto the edge of the pudding, spreading it right up to and touching the crust to create a seal. Spoon the rest of the meringue into the center, and using the back of a spoon, spread to cover the entire top. Bake until the meringue is golden brown, 10 to 15 minutes. Let stand for at least 1 hour before serving.
Melt the white chocolate chips and butter in a microwave safe glass bowl. Heat in 15-30 second increments and stir in between until the chips are melted. Finely grate the peel (yellow part, only) and squeeze the juice from a lemon. Add to the bowl of melted candy with the lemon oil (or 1/2 teaspoons lemon extract). Mix gently to blend well/. Place the Chex cereal in a large bowl and pour the melted candy mixture over it. Gently stir until all the cereal is evenly coated. Put the powered sugar into an extra large zipper bag, then pour the coated cereal on top. Shake the bag until all the cereal is well coated with layer of sugar. Pour the yummy mixture on a large baking sheet and let it cool. Once cooled, add the Golden Grahams ( or graham cracker pieces) and stir gently to combine. Store in an air-tight container.
Brown sausage, celery and onion in stock pot until onion translucent. Add remainder of ingredients except for orzo and simmer for approximately 30 minutes or more. Add orzo during last nine minutes of cooking.
Preheat broiler and prepare broiler pan with cooking spray. Arrange fish on broiler pan. In a small bowl, combine yogurt, Parmesan, mustard, lemon juice and horseradish. Spread mixture over both sides of the fillets. Broil about 8 inches from heat, turning once, for about 6 minutes, or until fish flakes easily with a fork.
Spread rice in 2-qt. shallow baking dish. Top with chicken. Mix soup, water, soy, vinegar, honey and garlic powder. Pour over chicken. Sprinkle with paprika. Cover. Bake at 375°F. for 45 min. or until chicken is no longer pink and rice is done.
In a large skillet melt butter over medium high heat. Stir in beef and onion and cook for 5 minutes or until beef is browned. Drain excess fat. Stir in corn, tomatoes, sour cream, cornmeal, olives, chili powder, salt and cumin. Sprinkle cheese over top to witin 1/4 inch of edges. Cover. Reduce Heat and simmer 20 minutes. Serve hot with salsa (if desired).
Cook noodles according to package directions. If using fresh broccoli, steam until tender-crisp. If using frozen broccoli, defrost. Chop tomatoes. While noodles are cooking, heat oil in medium nonstick pan, add garlic- saute until light brown and crispy. Add crab and broccoli, saute 2 min. Add tomatoes, cook until just heated through. Toss with cooked noodles. Season with salt, pepper and parmesan cheese if desired.
Preheat the oven to 375Es F. Combine the butter and sugar in a large bowl. Using an electric mixer set on medium speed, beat until light and fluffy. Beat in the egg, vanilla extract, cardamom (if using), and salt. Using a spoon, stir in the flour until well mixed. Pack the dough into a cookie press. Fit the press with the desired disk, and press the dough out onto an ungreased cookie sheet, spacing the cookies 1 inch apart. Bake until lightly golden, about 10 to 12 minutes. Gently transfer the cookies to wire racks to cool. Sprinkle with vanilla sugar, if desired, or decorate with icing.
Throw everything in the blender (except for lime wedges). Use enough crushed ice reach desired consistency. Blend until slushy. If you are worried about overworking your blender, work in batches.