HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the eggs in a pan of boiling water for exactly 8 minutes. Sit a steamer or colander over the eggs, put in the asparagus, cover and cook for 4-5 minutes until just tender - alternatively, cook in a pan of water for 2-3 minutes. Drain the eggs and asparagus and cool under cold water. Melt the butter in a small pan than, with a wire whisk, beat in some lemon juice and salt and pepper to taste. Heat a ridged griddle pan. Cook the slices of parma ham, two at a time in the hot pan for 30 seconds on each side. Set aside on kitchen paper. Cook the asparagus in the hot pan for 2-3 minutes to give light bar marks. Shell and halve the eggs and arrange on four plates with the asparagus, topped with the crispy parma ham. Drizzle over the lemon butter dressing. Scatter over some shaved parmesan and top with a good grind of black pepper. A glass or two of chilled white wine is the perfect accompaniment to this dish.
In a large skillet, cook bacon until crisp. Pour off the fat, RESERVING 2 tbsp of the bacon grease. Return the 2 tbsp reserved bacon grease to skillet; add onions, carrots, vinegar, sugar, water, salt, pepper. Cook until onions and carrots are tender. Add parsley, chopped hb egg and cooked rice to skillet. Stir frequently and heat through, about 5 minutes. Serve warm.
Heat your barbecue grill. Brush the corn with some margarine and then grill until cooked through. With a sharp knife, slice the kernels from the cobs into a bowl. Toss the corn with salt and ground cayenne pepper and then place in individual bowls. Serve the top of the corn with lemon juice, mayo and grated cheese, for own individual taste.
Step 1- Filling. In a sauce pan saute mushroom in 2 tbsp of butter until golden brown, then set aside. Next lightly saute shallots and garlic in same pan. Mix mushrooms and shallots together add thyme, salt, pepper and flour to vegetables and mix well. Now add the white wine and cook till all liquid is absorbed. Taste, reseason if necessary and set aside to cool. Once cooled add grated cheese to mixture. Step 2- Phyllo Preparation- Preheat oven 350 degrees. Brush 1 sheet of phyllo with melted butter. Place a second sheet over the first and brush with melted butter. Place the flattened chicken breast in the lower half of the phyllo sheet. Put 1/4 of the filling mixture ontop of the chicken. Fold the sides of the phyllo over the chicken envelope style. Place on a baking sheet, seam side down, brush with melted butter. Do the same to remaining chicken and bake in a 350 degree oven for 35 minutes. Step 3- Apricot Lemon Glaze. Heat apricot preserves and lemon juice together until well mixed. Pour a small amount of glaze overtop of cooked phyllo chicken and serve the rest of the sauce on the side. Enjoy.
In a large bowl, gently toss together the chickpeas, the tuna, onion slices, the olive oil, vinegar, chopped parsley and lots of freshly ground black pepper. Add more olive oil, vinegar, or salt and pepper as you like. Serve chilled.
Spread hummus in pie dish. Layer vegetables on top of hummus. Sprinkle cheese on top. Chill for one hour. Serve with crackers.
Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces. Whisk vinegar, honey, and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese, and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among six plates and top with a portion of salad. Serve at room temperature or chilled.
Spray 9 inch pie pan with cooking spray. Generously dust with flour. Mix flours, sugar, xanthan gum, and salt in large bowl of an electric mixer. Cut butter into 6 piece and add to mix until crumbly and resembling coarse meal. Add egg and orange juice. Mix on low speed until dough holds together; it should not be sticky. Form dough into ball, using your hands, and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to 1 inch thickness. (Dough can be frozen at this point for up to one month, wrap in plastic wrap and then foil). Roll out dough between the 2 sheets of wax paper. If the dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top sheet of wax paper and invert dough into pie pan. Remove remaining sheet of wax paper , and crimp edges for single crust pie. (Dough can also be frozen at this point for up to one month; kine pie shell with wax paper, wrap in plastic wrap, then foil. To Prebake a bottom crust: Preheat oven to 375&deg;F Gently prick pastry in 3 or 4 places with a fork. Bake for about 25 minutes or until golden and cool completely on wire rack. To partially bake a bottom crust: Preheat oven to 375&deg;F Bake pastry for 10 minutes, remove from oven. Fill and bake as per recipe.
Heat the olive oil and butter in a 4 to 5 quart pot over medium heat until the butter is foaming. Stir in the onion and cook, stirring, until light golden, about 8 minutes. Add in the garlic and cook until golden, 1-2 minutes. Stir in the peas and celery; season the vegetables lightly with salt and pepper, and cook, stirring occasionally, until the peas are softened, about 5 minutes. Add the chicken stock and bring to a boil over high heat. Adjust heat to simmering and cook until the peas and other vegetables are very tender, about 20 minutes. Stir in the rice and cook until tender, 12-14 minutes, stirring occasionally (for a firmer texture, cook the rice a few minutes less). Remove the soup from the heat and check the seasonings, remembering the cheese will add a little saltiness. Stir in grated cheese and serve immediately.
Preheat oven to 350°F. Prepare bundt pan. Sprinkle soda on prunes. Pour boiling water over and allow to cool. Cream butter and sugar in food processor. Add eggs. Add prune mixture and process for 15 seconds. Gradually add flour sifted with cocoa. Mix until blended with on/off motion. Pour into pan. Bake 45-55 minutes. When cool, turn out. Sprinkle with powdered sugar.
Preheat your oven to 350. Mix the soup, cayenne and rice together. Brown the hamburg and kielbasa. In that same pan cook the green pepper, onion and celery until soft. Add all the ingredients to a 9 X 13 pan, mix together. Bake until brown and bubbly.
Dissolve the sugar in the hot tea. Stir in the juices. Pour over a large block of ice (or ice ring made in a jello mold). Just before serving add the 7-up and garnish with mint leaves or fruit slices.
Cook chicken in a kettle until done. Cool, debone, and chop into pieces. Strain the cooking liquid and return chicken broth to a boil over high heat. Add diced potatoes, onion, and dillweed. After the soup returns to a boil, reduce the temperature and simmer the potatoes until tender, about 12 minutes. Add the chicken, salt, and pepper; simmer about 5 minutes. Sprinkle with chopped red onions and dillweed just before serving.
In a large bowl, mash pinto beans and liquid. (You may leave some beans whole, or mash until smooth if you prefer a creamier texture). Heat olive oil in large nonstick skillet over medium heat. Add green onions, cumin, and garlic, and cook 1 minute, stirring frequently. Stir in mashed beans (mixture will be soupy). Increase heat to medium-high, and cook beans 10 minutes, or until they thicken and will hold their shape on plate, stirring frequently. Remove pan from heat. Stir in lime juice and lime zest, and season with pepper. Top with cilantro for serving.
Place butter, sugar and golden syrup in a saucepan. Heat until butter has melted. Sift flours and baking powder. Stir into butter mixture and mix well. Place teaspoons of mixture onto baking tray coverd with baking paper or greased greaseproof paper. Bake at 190 deg C for about 8 minutes until firm around the edges. Cool for 2 minutes then roll around handle of wooden spoon or other round handle. Place on wire rack to cool completely before filling with cream.
Soften ice-cream in large bowl for about 40 minutes. Time will epend on weather but do not melt completely. Stir in chopped caramels and biscuits. Transfer to an airtight container. Freeze overnight. Serve with caramel sauce.
Cake. Preheat oven to 325* and butter the bottoms of 4 9-inch cake pans and line with parchment. Sift together the flour and baking soda. Cream the sugar and butter -- add eggs and vanilla to the butter mixture -- mix thoroughly. Add the dry ingredients in three parts -- alternating with the cold water -- mix completely -- Add the sour cream and melted chocolate. Divide the batter between the prepared pans. Bake for 30 to 40 minutes -- cool the cakes in their pans for 15 minutes -- the cakes will sink to half their height -- Remove from pans and cool completely. Frosting. Place chocolate in large mixing bowl. Heat the cream, sugar, and corn syrup just to boiling -- pour over the chopped chocolate -- slowly stir till smooth. Add vanilla and cool completely -- then add sour cream -- frost -- store covered at room temperature.
After you chop the tomatoes, onions and cilantro mix together in a bowl, add the diced jalapeno pepper. Add about 1-1/2 cups of tomato juice (V-8 is what I like to use). Then add about 2 tablespoons or more to taste of lime juice (lemon juice will do if you don't have lime and fresh is always better) Add garlic salt to taste do the same to the salt and pepper. Add the shrimp and avocado. Do a taste test to see if you may need to add one or more of the above ingredients. Cover and refrigerate about an hour or until ready to serve. Serve with crackers.
Preheat oven to 350. Cream together Brown Sugar and Butter. Slowly add the Honey, then the egg and mix well. Sift dry ingredients together and add to the creamed mixture. Make sure the batter is mixed well then form balls and dip in white sugar and place on greased cookie sheet sugar side up. Bake for 7 minutes (cooking time may vary). Let cool or eat warm.
Prepare barbecue (medium-high heat). Combine mayonnaise and pesto in small bowl; whisk to blend. Cut bread horizontally in half. Brush chicken lightly with oil; sprinkle with salt and pepper. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to cutting board; cool slightly. Cut chicken on sharp diagonal into 1/2-inch-thick slices. Spread pesto mayonnaise onto cut surfaces of bread. Layer chicken, mozzarella, artichokes, tomato, and greens onto bottom halves. Top with bread tops.
Wash and drain berries well. Hull and quarter berries and place in a large bowl. Add sugar and toss to coat berries. Add amaretto and again stir to coat. Cover bowl tightly and refrigerate until serving. Serving suggestion: Place heaping amount into wine goblet and sprinkle with sliced roasted almonds or whipped cream. This would also be heavenly over pound cake or angel food cake topped with whipped cream. **Feel free to play with the amounts of sugar (less, more or omitting it) and amaretto (more or less) to your taste -- some people prefer it sweeter and some prefer the stronger amaretto taste.
Cook the potatoes: In a large saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover. Bring to a boil over high heat and cook potatoes until easily pierced with a fork, 10 to 15 minutes. Drain potatoes and place them in a large bowl. Assemble the salad: In a small bowl, whisk together olive oil, vinegar, tarragon, remaining 1/2 teaspoon salt, and pepper. Pour olive-oil mixture over warm potatoes. Stir in celery, sweet and green onions, and pickle relish. Fold in eggs and mayonnaise. Cover and refrigerate for at least 2 hours or overnight.
Place potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat and cook for 20-30 minutes, or until potatoes are tender.While potatoes are cooking heat the evaporated milk until hot. Drain the potatoes well. Mash hot potatoes with hot evaporated Milk. Reserve. Meanwhile, heat oil in small skillet. Add onion, garlic, jalapeno and ginger. Cook gently for 5 minutes until onion is tender. Add curry paste or powder and peas. Cook for 1 minute. Add mixture to reserved potatoes. Stir in beaten egg and flour. Mix well to combine all ingredients. Place breadcrumbs in shallow dish. Take 1/2 cup (125mL) potato mixture and shape into patties 3" in diameter and 3/4 " (2 cm) thick. You should get 10 patties. Coat in breadcrumbs. Heat 1 tbsp (15mL) oil in large non-stick skillet. Pan-fry samosa cakes for about 5 minutes per side, or until browned and crusty on the outside and hot in the middle. TIPS:  The potato mixture can be made a day ahead and refrigerated until ready to use.  Omit the beaten egg and the flour and eat this recipe just as flavoured mashed potatoes.
Stir together the flour, salt, lemon zest and thyme. Rub in the butter with your fingertips to form a breadcrumb-like consistency. Using a wooden spoon, beat in the egg and yolks (reserve a small amount of beaten egg for brushing). Knead a couple of times then wrap and place in the fridge for half an hour. Unwrap and roll out until half an inch thick. Cut into whatever shape you wish - the traditional is strips. Use a fork to brick the tops of the biscuits, then brush with the remaining egg and sprinkle generously with the sea salt. Place in a pre-heated oven at 350F until golden (about 20 minutes). Turn out onto a rack to cool. Serve at room temperature.
In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and the chicken. Transfer to an ungreased 4-qt. baking dish. Sprinkle with the Parmesa cheese and paprika if desired. Bake, uncovered at 350 for 30 minutes or until heated through.
Drain the can, and insert a clove into each egg; I am assuming there are approximately 25 eggs in each can. (There may be more.). In a container, place the eggs, add the other seasonings (including the slice of jalapeno if you wish), and cover with red wine vinegar. Alternatively, make a vinegar to water ratio of 3 or 4 parts to 1 part, if otherwise the taste will be too vinegary for you. Cover and set in refrigerator for 4 days, or longer. Swirl occasionally. Drain and serve. Eggs will be pinkish-brown. The swirling will ensure uniform coloration. Depending on your crowd, remove the cloves before serving.
Preheat oven to 300 degrees. In small bowl, combine 2 T. olive oil and ginger. Brush on baguette slices. Transfer to baking sheet and bake until crispy, about 15 minutes.
Put everything into a blender and blend until your preferred consistency. I typically buy my fruits and vegetables frozen because I find it easier to just have them on hand - and this way I'm not dealing with stuff going bad before I'm able to use it. But, when buying frozen fruits, make sure that there is no added sugar. This will just lead to a sugar crash. I use Blue Diamond Almond Milk and Coconut Milk blend because I like the flavor of coconut milk, but regular almond milk is great, too. The almond butter is a great source of protein and healthy saturated fat. This will both provide you with energy and help you to feel full later into the day.
Pick the grapes from the stem and wash well. Place them into a pot and just cover with water. Bring to the boil then reduce to a simmer and cook until the grapes are soft. Strain off the water and pass the grapes through a good mill or force through a sieve. Throw away the skins and any seeds and weight the resulting pulp. Place the pulp into a heavy-based pan with the required quantity of sugar. Cook until the pulp becomes very thick and is difficult to stir. If the fruit begins to stick and burn, remove it from the pot straight away and continue in a clean pot. Brush a biscuit tin with the grape seed oil then pour in the paste. Allow to set, and wrap in plastic. It is best kept in the fridge although in cooler climates may be stored in a pantry. It is tastiest after one month as flavour matures.
Heat grill to medium. Line a large cast iron skillet with Reynolds Wrap foil, leaving 2-inches of foil overlapping over sides of skillet. Spray the inside bottom and sides of foil lined skillet with cooking spray. In a small bowl, stir preserves, brown sugar, honey, butter and cinnamon until blended. Spoon and spread preserve mixture evenly into bottom of greased foil lined skillet. Add fruit slices evenly over top of spread preserve mixture in a spiral layer, slightly overlapping. In a large bowl, beat together cream cheese, sugar, cream, lemon juice, lemon zest, egg and vanilla until well blended and creamy. Drop biscuit quarter pieces into cheese mixture and toss, until biscuit pieces are well coated. Spoon and spread creamy biscuit coated mixture evenly over top of layered fruit slices. Place skillet with capirotada mixture onto heated grill on indirect heat, close lid to grill and grill for 35 minutes. Remove from grill and let set for 10 minutes. Place a large serving plate over top of foil lined skillet and invert upside-down onto serving plate. Gently lift and peel away foil. Sprinkle sliced almonds evenly over top of capirotada to garnish. Cut into 8 servings and serve warm.
Preheat oven to 375°F. Combine the first eight ingredients and using a pastry cutter or fork make a coarse meal. In a separate bowl combine the milk, egg, orange juice and vanilla extract until smooth. Add the liquid ingredients to the dry ingredients with a rubber spatula or wooden spoon just until blended. Turn the dough into a floured surface and knead slightly five or six times. Roll the dough out to 3/4 inch thick and cut into rounds with a floured 2 inch biscuit cutter. Sprinkle tops with coarse sugar before baking. Bake 15-18 minutes or until golden brown.
Dice onion; then gently brown onions in the cooking oil. When onions are golden, add seasoning salt to taste. Take off heat and cool somewhat. (If I'm in a hurry, I spread them out on a plate and stick them in the fridge for a few minutes.). Prepare vegetarian bacon strips according to package directions, which is usually microwave on high for 1 and 1/2 minutes. Crumble bacon into bits. Dice hard boiled eggs. Combine all ingredients in bowl and mix thoroughly. Check salt level, Adjust seasonings. Serve on lettuce leaves or on your favorite bread or matzo. Enjoy!
Heat oven to 350°. Slice pork tenderloins crosswise into 1-inch rounds. Lightly sprinkle both sides of the medallions with salt and pepper; press both sides into the flour. Cover bottom of skillet with olive oil. Over medium heat brown pork for about 2 minutes on each side. Remove the medallions to a plate. Add the mushrooms, shallots and green onions to the pan. Cook until mushrooms are just tender. Put the pork tenderloin back in the skillet and add balsamic vinegar and maple syrup. Stir to coat all pieces of pork. Transfer to a baking pan and place the oven and bake for 30 minutes, stirring once. Serve pork with rice, mashed or roasted potatoes.
Preheat oven to 350F. Make cookie dough: Cream butter and cream cheese. Add vanilla and rind, if using. Mix dry ingredients (separately) and then add to creamed butter mixture. Mix well - use hands to work all of the dry ingredients into the wet until your hands are fairly dry. Divide dough into four pieces. Wrap and refrigerate until hard (3 hours or overnight). Roll out dough very thin. Cut into triangles about three (3) inches wide. Fill, Assemble and Bake Cookies: Combine nuts, sugar, and cinnamon. Smear a bit of preserves (can also use prune lekva or another thick jam) onto the cut dough. Add a bit of filling and roll triangles from the wide base towards the point. Place cookie on cookie sheet with the point on the bottom. Bake about 20 minutes until done.
Cut potatoes into even sized chunks. Place in cold, salted water& bring to a boil. Lower heat& simmer until tender, about 10- 15 minutes. Drain well& place back on burner (heat off) for several minutes. Shake pot occasionally to dry potatoes. Season to taste. Crush with a potato masher but leave some texture in the potatoes. Melt butter in skillet on low heat. Add garlic& saute until golden, about 5 minutes. Remove garlic& reserve. Pour butter over potatoes& gently combine. Pile in buttered serving dish& stud with garlic.
In a saucepan, combine sugar, cornstarch and water and stir until smooth. Add cranberries, and bring to boil; boil for 2 minutes, stirring constantly. Reduce heat; cook until berries pop, about 5 minutes. Set aside and let cool. In a mixing bowl, beat cream cheese, confectioners' sugar and vanilla until fluffy. Fold in whipped cream. Pour cream cheese mixture into pie shell and spread evenly. Top with cranberry mixture. Chill for at least 4 hours. Keep refrigerated until ready to serve.
Cook barley according to package directions; drain (if necessary) and cool. In a bowl, combine the barley, mushrooms, celery and onions. In a jar with a tight fitting lid, combine the oil, vinegar, soy sauce and salt;,shake well. Pour over barley mixture and stir to coat. Gently stir in the oranges and almonds. Cover and refrigerate for four hours or overnight.
Mix milk, melted butter, mustard, honey, curry powder and salt in bowl until you get a thorough blend. Roll chicken parts in this mixture, making sure each piece is well coated. Place coated pieces in roasting pan and put in preheated 350 degrees oven. During cooking, baste chicken several times with mixture from roasting pan. Bake for 1 hour and 15 minutes, until pieces are golden brown and juices run clear.
In a bowl combine brown sugar, soy sauce, ketchup, white wine, pineapple juice, garlic, gingerroot and parsley. Mix well. Separate 1/2 cup of marinade for basting later. Lay out baby back ribs in single layer in a marinade dish. Pour marinade over top and turn to coat. Cover and refrigerate over night. Turning every couple of hours to marinade both sides. Preheat oven at 300°F. Line bottom of broiler pan with foil. Lay baking rack on top and spray with cooking spray. Use cooking spray on another large piece of foil. Lay rack of ribs, curved side up, on foil, and wrap up in foil to seal. Repeat with second rack of ribs. Lay foil packets in single layer, on baking rack. Bake for 1 1/2 hours. Remove ribs from foil and place directly on baking rack, meat side up. Pour reserve marinade over top of ribs. Bake at 350°F for about 20 minutes, until ribs start to brown nicely. Remove from oven. Let rack stand at room temp for 5 minutes before cutting into individual ribs. Serve.