HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in large nonstick skillet over medium-high heat. Add bell pepper and onion to pan; saute 2 minutes. Add garlic and Old Bay seasoning to pan; saute 1 minute. Add shrimp, wine, and clam juice; bring to a boil. Stir in rice, cover and removed from heat. Let stand 5 minutes or until liquid is absorbed. Place pan over medium-high heat. Stir in 1 tablespoon thyme and tomatoes; cook 2 minutes or until thoroughly heated, stirring occasionally. Sprinkle with remaining 1 tablespoon thyme.
In a medium bowl, toss the cucumber slices with all the other ingredients, except sesame seeds. Cover, and refrigerate for at least an hour. Sprinkle with the toasted sesame seeds just before serving. Note: To toast sesame seeds, place in a dry skillet over medium heat, and toast until lightly browned and fragrant. Actually, I pick up a half pound at the health food store, rinse and drain them well, and then toast them in thedry skillet. Allow them to cool completely, and store them in the freezer until needed; they WILL rapidly go rancid otherwise.
Mix dry ingredients. Put oil in measuring cup and add milk. Do not stir. Add to dry ingredients. Mix lightly to moisten ingredients and knead one or two times to form ball. Roll out between two sheets of plastic wrap to about 1/2" thick. Cut into 2" biscuits. Bake on an ungreased pan at 475F for 10-12 minutes, until lightly browned.
Cook broccoli according to package directions. Drain, reserving 1/3 cup liquid, adding water if necessary. Stir granules into the liquid. In a blender, combine broccoli, reserved liquid and sour cream. Cover and blend till smooth, stopping to scrape down sides of container as necessary. Pour broccoli mixture into a saucepan. Stir in worcestershire sauce and garlic powder. Heat through. Transfer to a fondue pot and place over the burner. Serve with veggies, crackers, and breadsticks.
Saute onions in oil until transparent. Add garlic and continue cooking until onions start browning. Add sugar and continue cooking until onions are caramelized. Add sherry, capers, Dijon mustard, lemon juice, broth, bay leaf, thyme, and fresh dill bring to a simmer and simmer 10-15 minutes. Add scallops and cook until done. Be careful not to overcook. Remove scallops and set aside. Add cream and continue cooking until hot. To thicken mix cornstarch in a bit of water then add to sauce, cooking until desired thickness is reached. To serve. Ladle sauce over noodles and top with scallops. Sprinkle the top of the scallops with parsley and paprika.
Preheat oven to 500. Let fish thaw if it's frozen. After thawing, rinse and pat dry. Spray baking pan with nonstick spray. Mix together bread crumbs, cornmeal and lemon pepper. Add the oil, tossing mixture to combine. Dip ONE side of fish fillet into the beaten egg white, then dredge through the bread crumb mixture (just the one side). Place fish, coating side up, on the baking pan. Bake, uncovered for 6 to 8 minutes for each 1/2 inch thickness of fish, or until it flakes easily with a fork.
In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside. In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together. Continue to whisk as the mixture begins to lightly brown, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes. Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas. In a small size skillet, add oil to medium-high heat. Gently add one tortilla at a time and fry to a semi soft stage. Dab each tortilla with paper towels to remove excess oil. As each tortilla is fried and dabbed with paper towels, stack them to keep them soft for rolling. Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside. Lay (one at a time) fried tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 tablespoon shredded cheese. Roll the tortilla tightly and place in the baking dish (seam side down). Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6). Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives. Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional. Makes: 6 servings.
Variation: 2 tablespoons frozen pineapple concentrate plus 1/4 cup or so water can be substituted for the pineapple juice. Place all ingredients in a blender and process until smooth. Please feel free to add or decrease the amount of juice/ice cream to get a consistency you prefer. Enjoy, make slurp noices, wipe your mouth on your shirt sleeve! Repeat. NOTE: Here are the ingredients for the {real} Dole Pineapple Whip-if you're interested: Water, High Fructose Corn Sugar, Sugar, Corn Syrup, Pineapple Juice Concentrate, Partially Hydrogenated Soybean Oil, Maltodextrin, Stabilizers (Cellulose, Locust Bean, Guar, Xanthan, Karaya Gum, Pectin), Citric Acid, Sodium Caseinate (A Milk Derivative), Mono & Diglycerides, Sodium Citrate, Salt, Dipotassium Phosphate. Where's my Latin dictionary when I need it?
Prepare bruchetta: dice the tomatoes, shred the basil, dice one scallion, and mince garlic, then add in oil and vinegar, then combine and pinch a bit of rosemary on top. Slice the bread, each slice about 1/2-1 inches. Heat skillet at medium-low settingand butter it, allowing butter to melt, and whip the eggs. Once aggs are uniform in color, allow bread to soak, 1 or 2 pieces at a time. Soak no more than 20 seconds for both sides, then place 1 or two slices of bread in pan. When underside of bread looks cooked, flip the bread. sprinkle mozzarella on top, and add lid. Remove the slices when it looks cooked all the way through and cheese is melted, anywhere between 1-3 minutes. Top with heavy amounts of Bruchetta, serve & enjoy!
In a large nonstick skillet coated with cooking spray, saute spinach for 2-3 minutes or until wilted; remove from the skillet. Cool slightly; chop. In a large bowl, combine 1/4 cup mozzarella cheese, cottage cheese and Parmesan cheese. Stir in the spinach, salt and pepper. Spread over crust to within 1/2 inches of edge. In a large bowl, combine the tomato, onions, olives, basil, oil, vinegar and garlic; sprinkle over spinach mixture. Top with the feta cheese and remaining mozzarella cheese. Bake at 400° for 12-14 minutes or until cheese softens and is lightly browned.
In 3-4 quart crockpot, place chicken thighs and sprinkle with taco seasoning mix. Top with chilies, tomato sauce, onion, chili powder, and drained beans. Cover and cook on low for 8 hours. Remove chicken from crockpot and shred with two forks. Using potato masher, mash some of the beans in the crockpot. Return chicken to crockpot and mix well to blend. Make tacos with chicken filing, taco shells, and toppings.
Heat oil in large skillet over medium-high heat. Add carrots and saute a few minutes (they take longer than parsnips to cook) then and parsnips. Sprinkle with salt and pepper to taste. Saute until vegetables are beginning to brown at edges, about 12 minutes. You can do the above a day ahead of serving and cover and chill in refrigerator. Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated trhrough and vegetables are glazed, about 5 minutes. Check taste to see if more salt and/or pepper is needed if desired.
Mix in bowl: Lemon juice, lemon rind and both mustards. Slowly pour in oil and blend until medium-thick sauce forms. Add breadcrumbs. (Can be made 1 day ahead and chilled). Preheat oven to 375 (F) degrees. Lightly grease 9x13-inch baking dish. Arrange salmon in prepared dish, skin side down. Press breadcrumb mixture onto fish. Bake salmon until cooked through and golden brown, about 18 minutes. Using large spatula as aid, transfer salmon fillets to platter. Serve, passing the following mustard sauce separately. MUSTARD SAUCE: Combine Mustard Sauce ingredients, mix with whisk in bowl and serve with prepared salmon.
Combine all the ingredients with a mixer until you get a smooth batter without lumps. Place the bowl, covered with aluminum foil, in a warm place for about an hour, and allow the batter to rise. Choose a good Teflon frying pan. The frying pan must be cold. Oil very lightly, you can use a spray, place on a high flame and pour in a ladleful of the batter. When the batter begins to bubble (after a minute or a minute and a half), turn the frying pan over onto a dry towel. Keep the lechuch in a pile, back-to-back, face-to-face. Cool the bottom of the frying pan with tap water, and put back on the stove.
To prepare the crust, preheat the oven to 375°F and butter a 10-inch spring-form pan. Combine the graham crackers, sugar and salt in the bowl of a food processor. Process until the mixture is finely ground. Add the melted butter and pulse several times to combine. Press the mixture over the bottom and about one inch up the sides of the pan. Bake until firm and lightly browned around the edges, about 15 minutes. Cool on wire rack and reduce the oven temperature to 325°F For the filling, combine the cream cheese, Libby's pumpkin, flour, pecans, sugar and salt in the bowl of a standing electric mixer fitted with the paddle attachment. Mix well and add the eggs one at a time, beating well after each addition. Beat in the vanilla. Prepare a water bath by bringing a large pot of water to a boil. Completely wrap the bottom of the spring-form pan in heavy-duty foil. Pour the filling over the crust in the pan and place in the center of a large roasting pan. Carefully pour enough of the boiling water into the roasting pan to come halfway up the sides of the spring-form pan. Bake until set and firm in the center, about 1 hour and 50 minutes. To make the topping, mix the sour cream, sugar and vanilla in a small bowl. Remove the cheesecake from the water bath and increase the oven temperature to 400°F Spread the topping evening over the surface of the cheesecake. Use a small spoon to drop small amounts of the Libby's canned pumpkin haphazardly over the top. Make small decorative swirls with the tip of a knife. Sprinkle over chopped pecans. Return to the oven and bake until the topping is set, about 10 minutes. Remove from the water bath and cool for 30 minutes. Cover and refrigerate for at least 12 hours before serving.
Place in small container, mix well. Serve immediately or put in refrigerator. Lasts for about a week.
Preheat oven to 350° F. For Crust: Melt butter. Stir sugar and flour together. Mix the two, and pat into the bottom of 9"x13" baking pan. Bake for 20 minutes. For Topping: Using a spoon, combine these ingredients, adding flour and baking powder gently. Do not use electric mixer. Pour over baked crust carefully. Bake another 25 minutes until firm. Sprinkle with powdered sugar. Cool completely before slicing. Reminder: Do not use electric mixer. Do not double this recipe. For more pungent lemon flavor, add one grated lemon rind to the egg mixture.
TO MAKE MINI-MEATLOAF MUFFINS: Preheat oven to 375°. Combine stuffing and milk to let the stuffing moisten. Once the stuffing is moist, combine the ground beef, sausage, eggs, minced onion, and stuffing until mixed through. Spray your muffin tins with cooking spray. Fill muffins tins to the top and press in evenly. Make a small indentation in the middle of each "muffin" with the back of a spoon. Bake at 375° for 18-20 minutes. Meanwhile, mix the ketchup glaze according to directions. Fill the indentation with the ketchup mixture and spread it around a little. Bake 10 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Let stand 10 minutes before removing from the baking pan. TO FREEZE MINI-MEATLOAF MUFFINS: Remove meatloaf muffins from baking pan and let cool. Open freeze "muffins" on a cookie sheet until firm. Once they are frozen, transfer to labeled freezer bags. Seal and freeze for up to 3 months. TO USE FROZEN MINI-MEATLOAF MUFFINS: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350° for 30 minutes or until heated through, or cover and microwave on High for 1 minute or until heated through.
Squeeze the juice of the lemon and orange into a large bowl with the shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use. Using a mandoline or food processor with a slicing blade, shave the brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture. Place the almonds in a food processor and pulse until chopped coarsely. Add 3/4 cup almonds, cheese and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.
Lightly grease a 12x8 inch baking dish. If you don't have this size, 11x7 or 13x9 will work. Put half of the oats in a food processor and process until it forms a powder. This is optional, but I like the texture it creates. Add processed oats, remaining oats, and cereal to a large bowl. Put dates and craisins in a food processor and process until finely chopped. Add to dry ingredients. In a small saucepan, heat honey until it starts to bubble. Remove from heat and whisk in the peanut butter and vanilla until well combined. Pour liquid over the dry mixture and stir to combine. Stir in chocolate chips. Be aware the chips will melt into the mix. You can freeze them ahead of time if you want them to stay whole. Dump mixture into the greased baking dish. Lay a sheet of waxed or parchment paper over top, then press down the mixture until smooth and even. Throw out paper. Allow to cool for about 15 minutes, then slice into bars while still in the dish. Chill dish for about an hour to firm up, then remove bars and place in an airtight container.
Mix flour and salt in a basin, make a hollow in the centre and drop in the egg. Stir with a wooden spoon and add liquid gradually, until all the flour is worked inches. Beat well and add remaining liquid. For each pancake -- melt a small piece of fat in the frying pan. When it begins to smoke, stir the batter and place approximately 2 tablespoons in the pan. When golden brown underneath, turn and cook other side. Turn out on sugared paper, sprinkle with sugar and lemon juice and roll up. Pancakes keep well in the freezer, excellent for savoury pancakes in a hurry, especially when you've got left over dinner to put in the middle of them. Top with a cheese sauce and bake until bubbling hot. YUMMO!
Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse. Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes. Stir in parsley, capers, and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.
In a 1 quart mason jar, place all herbs, zest, chili, and peppercorns. Pour 2 cups canola oil and 1 cup of extra virgin olive oil into a saucepan and heat to 200 degrees. Pour hot oils into the jar and cover with a kitchen towel. Let stand overnight. Preheat oven to broil setting. In a large, deep bowl, combine juice of 4 lemons with six cups of water. Set aside. Cut top 1/4 off each artichoke and snap off the outer leaves until you reach pale, green, soft leaves. Using a spoon, remove the hairy choke from the center and discard. Immediately plunge chokes into lemon water to avoid discoloration. Drain chokes and spin to dry. Toss chokes in a second bowl with 1/4 cup olive oil, and season with salt and pepper. Lay chokes out on a sheet pan lined with foil and place on the lower rack of the oven. Broil for 5-6 minutes. Flip chokes and return to oven for 3 minutes. Serve chokes as they are or marinate chokes in herb oil for up to 2 days.
Mix the corn meal, 1/2 Cup of the flour, the hot sauce, the salt and pepper in a large bowl. Slowly mix enough beer into the bowl to make a batter a little thinner than pancake batter. Feel free to drink any leftover! Put the remaining flour into a plastic bag and set aside. Rinse the okra and dry it well. Slice the caps off and discard. Cut the pods into 1/2 inch rounds. Add the okra to the bag of flour and shake to coat well. Remove toe okra from the flour and shake off any excess. Heat the frying oil. Add the okra to the batter in small batches and coat well. Remove the okra, drain slightly and fry until golden. Drain and enjoy!
Preheat oven to 250°F. For the salmon, sprinkle evenly with 1/2 teaspoons salt and pepper. Place salmon, skin sides down on a baking sheet coated with cooking spray. Bake at 250°F for 30 minutes until fish flakes easily with fork or until desired doneness. For the rice, rise with cold water and drain. Combine rice with coconut milk, 1 1/2 cups cold water, and 1/4 teaspoons salt in a medium saucepan. Bring to a boil over high heat, stir once. Cover, reduce heat and simmer 20 minutes until all liquid is absorbed. Let stand 10 minutes and stir in green onions. For the bok choy, heat oil in a large non-stick skillet over medium-high heat. Add bok choy and ginger, saute for 1 minute. Add sake and 1/4 teaspoons salt; cover and cook 2 minutes or until bok choy wilts. Cover and keep warm. For the sauce, combine juice and remaining ingredients, stirring well with a whisk. Serve salmon with sauce, bok choy and rice.
Preheat oven to 350 degrees. Prepare fruit and nuts by quartering cherries and chopping dates, pineapples, and nuts about the same size; set aside. In small bowl combine flour, salt, baking soda, and cinnamon; set aside. In large mixing bowl, cream butter and sugar until fluffy. Add eggs and beat well. Add flour mixture and mix only until combined. Stir in vanilla and fruit and nuts. Place spoonfuls of dough onto cookie sheets and bake about 10 to 12 minutes or until golden brown- do not overcook. After cooling on cookie sheet for 2 minutes transfer to wire rack.
Cook potatoes in boiling, salted water until tender. Drain well. Peel and cube potatoes. Transfer to a large bowl. Add celery, onion, sweet relish and bacon bits. Combine mayo, sugar, celery seed, vinegar, mustard, and salt. Add mayo mixture to potatoes. Toss lightly to coat potato mixture. Carefully fold in the chopped eggs. Cover and chill thoroughly. Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits.
Mix together cream cheese, sour cream, mayo, Worcestershire sauce and garlic salt. Spoon onto serving platter, about 1 inch thick. Mix together avocado, lemon juice, Tabasco and garlic salt. Spread over cream cheese. Sprinkle over baby shrimps, pour salsa all over this. Spread a layer of each remaining ingredient in order listed. Refrigerate for about an hour, then remove about half an hour before serving. Serve with thick corn chips and knives to spread.
Place all ingredients (except salt, pepper, and chili pepper) in a large stockpot or Dutch oven. Let simmer for 1 hour. Strain the liquid into a bowl and allow the solids to cool. Puree the cooled solids. Return the puree to the soup pot along with the strained liquid. Simmer, uncovered, until the mixture is reduced to a syrup-like consistency. Add the seasonings while the soup is simmering, and serve while still hot.
Preheat oven to 350 degrees F. Cream butter, oil, and sugars together in a large mixing bowl; beat in eggs. Add vanilla and buttermilk, stirring well. In another bowl, mix together dry ingredients (except nuts and chocolate chips), then add in small amounts to the wet ingredients, stirring well after each addition. Add the grated squash to the batter, and mix well. Pour the batter into a greased and floured oblong 9x11 baking pan and sprinkle with nuts and chocolate chips. Bake in preheated oven at 350 degrees for 15-20 minutes, or until it tests done. Cut into squares when cool.
Preheat oven to 375°F. Cream together first five ingredients (will be soupy looking). In separate bowl mix with whisk next 3 ingredients then add to wet batter (this will be rather thick). Fold in blueberries carefully. Spread into greased 9x13-inch pan. Mix topping ingredients in a bowl and crumble with pastry blender or 2 knives until mealy. Top batter with topping and bake for 35-40 minutes.
Wash cucumbers; peel, cut in halves lengthwise and scoop out seeds. Let stand overnight in a brine made of the salt and water. Drain very well and cut into pieces. Tie spices into a cheesecloth bag. Bring sugar, vinegar and spice bag to a boil; add cucumbers and boil until cukes begin to look transparent but are still crisp. Fill sterilized jars and seal.
To make the Slow Roasted Cherry Tomatoes & Arugula: Preheat the oven to 400 degrees F. Put the tomatoes on a rimmed cookie sheet and drizzle with 1 tablespoon of the olive oil and a pinch of salt. Roast for about 30 minutes (depending on your oven, they may be done in as little as 20 minute or as long as 40 min.), stirring occasionally, until the tomatoes are split and blistered. Which means they are super sweet. While the chicken is cooking, toss the arugula with the remaining tablespoon of olive oil, the vinegar and pinch of salt. Fold the tomatoes into the arugula. Chicken: Put the chicken breasts in between two sheets of wax paper and pound them with a mallet, until they are very, very thin - you should be able to almost see through them - about 1/6 inch thick. Mix the oregano, salt and pepper into the bread crumbs or panko and set on a plate. Put the milk into a shallow bowl. Dip each chicken piece into the milk and then dredge in the bread crumbs. You should have a thin, even coating. Heat 1/4 cup of olive oil in a large nonstick skillet. Cook the chicken for about 4 minutes on the first side, or until evenly browned and crisp. Flip and cook for another 2-3 minutes or until the other side is browned and crisp and the chicken is firm to the touch. Place a piece of chicken on each plate and mound a handful of the arugula mix over each piece.