HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F. Preheat a skillet over medium high heat. Add extra-virgin olive oil, garlic and onions. Saute them 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat with oil. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast for 18 to 20 minutes.
To make Marinade: Combine all ingredients except chicken in food processor or blender; Process until smooth. Use immediately or refrigerate for up to two weeks. Makes approximately 1 1/2 cups jerk marinade. Reserve 1/2 cup marinade for basting. Put chicken pieces into large self sealing food storage bag. Pour on remaining 1 cup of marinade and rub it in well. Seal and refrigerate at least 2 hours and as long as 24 hours, turning occasionally. Heat grill to medium-high; oil the grates. Lift chicken from the marinade, letting excess drip off; discard marinade. Place on grill and cover. Cook, turing occasionally, until chicken is blackened in spots, about ten minutes. Move chicken to a cooler part of grill and continue to cook covered, basting from time to time with reserved marinade until chicken is cooked through; 10-15 minutes more.
Cook onion and meat until meat is well browned. Add 3/4 cup water, stock cubes, sauces and seasonings, bring to the boil, cover and simmer 15 minutes. Blend flour with remaining water to make a smooth paste. Add to the meat and bring to the boil, stirring continuously; boil 5 minutes, cool. Line a lightly greased pie plate with the shortcrust pastry. Spoon in the cooled meat filling. Moisten edges of pastry base with water. Top with puff pastry sheet, pressing down gently to seal edges. Trim and score edges. Glaze. Bake in very hot oven for 15 minutes, reduce to moderately hot and cook a further 25 minutes or until pastry is goldn.
Combine dry ingredients. Stir in cranberries. Beat egg, orange juice, oil and orange rind. Add to dry ingredients all at once. Stir just to moisten. Spoon into greased muffin cups. (fill 3/4 full). Sprinkle tops lightly with a bit of sugar. Bake 400F 15-20 mins until lightly browned and firm to the touch.
Slice onions and place in bottom of pot. Season chicken with season salt and pepper and place on top of onions. Add sliced zukes and squashes, topped by mushrooms. Pour tomatoes over all. Top with basil. Add wine and a few dashes of olive oil. Cook on high 3 hours. I have not tried it on low but I would imagine 6-8 hours.
Boil potatoes, cauliflower and garlic until tender. Drain well. Mash with rest. Re-heat if needed. YUM!
In a heated wok add oil and when the oil is smoking add sausages, bacon, onion and garlic. Stir-fry the mixture and after 2 minutes add in the cooked rice and season with salt and pepper. Blend the rice and pea and carrot add oyster sauce and mix well. Before serving the fried rice blend in the sesame oil. Top with green onion.
mix all ingredients together cut up steak tips, put in ziploc bag and soak over night. Can be grilled or broiled.
Combine all ingredients and blend until well mixed. If needed you can add sparingly the juice from the olives - or even add vodka. Chill for an hour. Serve.
Preheat oven 375 degrees. Heat enough olive oil to thinly films the bottom of the saucepan. Add onion and garlic and cook 2-3 minutes until it begins to soften. Add carrots and cook 5 minutes to soften. Set aside. Melt butter. Wisk in flour and mix well. Mixture will be dry. Gradually add 1 Cup stock to the saucepan. Cool 2-3 minutes until mixture begins to thicken and takes on a golden color. Add chicken, corn and any additional stock to achieve consistency. (Some like it soupy, some like it thicker.) Add salt to taste. Place Mixture in baking dish and top with pie crust. Bake at 375 degrees for approximately 25 minutes or until crust is golden and pie is bubbly. **Variation: Mashed potatoes can be substituted for pie crust topping. **The longer you leave the chicken in the poached water to cool, the moister it will be.
Combine water and bonito; let stand 2 minutes. Strain the liquid through a fine sieve into a bowl; discard solids. Bring the liquid to a boil in a large saucepan. Add yellow and red miso and soy sauce; stir well with a whisk until smooth. Divide the enoki mushrooms and tofu evenly among 6 soup bowls, and ladle 1 cup soup into each bowl.
Place all ingredients into a sauce pan except for salt. Cover the chiles with water and bring to a boil. Cover and continue to boil for 15 minutes. Drain the water and add the ingredients including the salt to the blender. Add in 1/2 cup fresh water and blend on high for 5 minutes. Add 1 tbsp oil into the empty sauce pan you used to boil the chiles. Pour in the red chile and cook on medium heat for 10 minutes stirring occasionally and adjusting salt to taste.
Set oven to 350 degrees. Grease a 10-inch deep-dish pie plate. Combine the broccoli, onion and 1/4 cup water in a saucepan; cover and cook over medium heat for 6 minutes, (don't overcook, cook only until just tender); drain thoroughly, dry VERY WELL with paper towels. In a bowl, combine the next 9 ingredients (starting after the 1/4 cup water). Mix in the broccoli/onion mixture; pour into a prepared 10-inch deep-dish pie plate. Sprinkle with desired amount of Parmesan cheese. Bake for about 25-30 minutes, or until set. Let stand for 10 minutes before serving-- yummy! Note: if desired, this may be baked in an 11' x 7" baking pan, instead of a pie plate.
Stir together oats and yogurt. Refrigerate for thirty minutes. Mix in the rest. Enjoy!
Heat oil and saute onion, mushrooms, and garlic. Stir in flour and blend. Add broth, wine basil, parsley, and pepper. Bring the mixture to a boil, add the pasta, and cook until tender.
Mix soda with pancake mix just till wet. Do not over mix. Dough will be very lumpy and thick. Grease a bundt pan add mix bake at 4OO degrees for 45-60 minute. Let cool at least a little bit to make it easier to cut.
In large saucepan over medium-high heat, heat salad oil. Cook cabbage, carrot and onion in hot oil until cabbage is tender-crisp, about 5 minutes, stirring occasionally. Add vinegar, sugar, poppy seeds and salt; cook 2 minutes longer. Serve.
In a large skillet, melt butter, saute onion (do not brown). In a food processor or blender, combine onions, chicken broth, almonds, cheese and 1 tablespoon oil. Process until smooth paste forms adding additional oil until desired consistency. Season to taste with salt and pepper. Sauce can be stored in refrigerator for up to 1 week.
Heat oil in 12 - 14" non-stick skillet over low heat for 5 minutes. Meanwhile, crack 2 eggs into small bowl and season with salt and pepper. Repeat with remaining 2 eggs and second small bowl. (this will ensure that the eggs are cooked all at the same time). Increase heat to medium high and heat until oil is shimmering. Add butter to skillet and quickly swirl to coat pan. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook for 1 minute. Remove skillet from burner and let stand, covered, 15 - 45 seconds for runny yolks (white and edge of yolk will be barely opaque), 45 to 60 seconds for soft but set yolks, and about 2 minutes for medium set yolks,. Slide eggs onto plates and serve.
In a large pot, brown the ground beef and the two chopped onions, stirring frequently to ensure the beef is broken up; drain. Add the remaining chili ingredients except the remaining chopped onion, mixing well. Simmer over low heat for 1 hour and 45 minutes, stirring frequently. Add remaining onion to the sauce and simmer an additional 15 minutes, stirring occasionally (chili freezes well for up to 3 months). Assembly--place grilled hot dogs in toasted buns and top with mustard, chili, cheese, and onion. Serve immediately.
Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth paste. Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in serveral batches and set to one side. Put the cardamom, bay leaves, cloves, peppercons and cinnamon into the same hot oil. stir once and wait until the cloves swell and the bay leaves begin to take on colour. Now put in the onions. Stir and fry for 5 minutes until they turn a medium brown colour. Put in the ginger garlic paste and stir for 30 seconds. Add the coriander, cumin, paprika-cayenne, and salt. Stir and fry for 30 seconds. Add the fried meat cubes and juices. Stir for 30 seconds, now add 1 tablespoon of yoghurt, stir until well blended . Add the remaining yoghurt, a tablespoon at a time in the same way. Stir and fry for another 3 minutes. Now add 275ml of water if you're cooking lamb or chicken and 425ml of water if you're cooking beef. Bring to the boil, scraping all the browned spices off the sides and bottom of the pot. Cover and cook on low for an hour if you're cooking chicken or lamb and 2 hours if cooking beef, (or until meat is tender.). Every 10 minutes give the meat a good stir. When the meat is tender take off the lid, turn the heat up to medium, and boil away some of the liquid. All the fat that collects in the pot may be spooned off the top. Sprinkle the garam masala and black pepper over the meat before you serve and mix them inches.
Peel potatoes and cut into 1/2 inch cubes. Mix oil, vinegar, salt, sugar and garlic. Pour over warm potatoes. Refrigerate until cool. When ready to serve, mix dill and mayo together and toss with potatoes onions, and radishes. Garnish with a few radish slices and green onion sprigs if desired.
In a small covered sauce pan, cook raisins with water until liquid is absorbed, about five minutes. Allow to cool. Combine sugar and flour. Add beaten egg yolks, sour cream, cinnamon and vanilla. Cook in a double boiler until mixture begins to thickened. Mix in raisins, and pour into prebaked pie crust. Spread with meringue. MERINGUE: 3 egg whites 4 tablespoons sugar. Beat egg whites until stiff, but not dry, in the clean bowl of an electric mixer, gradually adding in sugar. Spread meringue on top of raisin filling. Sprinkle lightly with sugar. Bake at 350°F until meringue is lightly golden (about 12 minutes). Makes two 8 inch pies. Serve at room temperature with whipped cream on top if you like. Or you can use this topping: WHIPPED CREAM TOPPING -. 1 cup heavy cream. 1/4 cup sugar. 1 teaspoon vanilla. Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie.
Trim, peel, and cut the asparagus into 1" pieces. Steam the asparagus for about ten minutes. Remove the asparagus and save the asparagus water to either make the chicken broth or to use in the soup and omit the chicken broth. In a large pot, melt the butter. Add the steamed asparagus and oregano. Cook in the butter for a few minutes. Add the flour to the asparagus, stir, then add the chicken broth or asparagus water. Stir again. Bring to a boil, then simmer for 20 to 25 minutes until the asparagus is soft. Remove from heat and blend until smooth. Stir in the milk or cream, then reheat but do not let the mixture boil. Season with salt and pepper.
Tomatillo Salsa: For the tomatillo salsa, toss the tomatillos, avocados, jalapenos, cilantro and onion together in a large bowl. Add the lime juice and canola oil, and turn to coat; season with salt and black pepper. Turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy. Cover and refrigerate while you prepare everything else. Tomato Vinaigrette: Puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar and salt in a blender until smooth. Pour in the oil and puree again until emulsified and slightly thickened. Refrigerate. Shrimp: Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together. Place a large skillet over medium heat, drizzle with a 1/2 count of oil and heat just to the smoking point. Lay the shrimp in the pan (do this in batches if the pan is crowded) and saute until the bacon is crisp, tossing so the shrimp cook evenly. To Serve: Spoon a mound of the tomatillo salsa on each plate. Drizzle a pool of the tomato vinaigrette on another area of the plate and top with 5 shrimp (per plate). Garnish with the green onion and cilantro leaves.
Heat oil in a large saute pan on fairly high heat. (An anodized aluminum pan works well for this purpose because it is stick resistant yet can handle high heat.). Coat the bottom of the pan with the oil, adding more if needed. When the pan is hot, add the zucchini and onions. Spread out along the bottom of the pan. Cook quickly on high heat, stirring frequently, until all zucchini pieces are a little browned at least on one side (about 2 minutes). Sprinkle with salt and pepper while cooking. Halfway through the cooking, add the garlic and the herbs. If there is any sticking to the pan, add a little more oil. Remove the pan from the heat. Place slices of cheese over the zucchini in a single layer. Cover the pan. Let sit for a few minutes, until the cheese is just melted. Remove the zucchini to a serving dish. Serve immediately.
Preheat the oven to 350 degrees F. Sprinkle the brisket all over with the salt and pepper. Heat the oil in a large Dutch oven or roasting pan over medium-high heat. Brown the brisket on all sides-- 8 to 10 minutes. Remove the meat and pour off all but 1 tablespoon of fat from the pan. Put in the onions, tomato puree, sun-dried tomatoes, bay leaves, and thyme and stir well to combine. Put the brisket back into the pan and spoon some of the onions and tomatoes over the top. Add the stock and the wine and bring to a simmer. Cover the pot tightly with aluminum foil and put on the lid to form a tight seal. Bake the brisket for 3 1/2 hours or until it's fork-tender. Carefully peel back the foil to check. (You can also cut off a small slice and taste.) Transfer the meat to a platter and cover loosely with foil to keep warm. De-grease the sauce and taste for salt and pepper. To Serve: Cut the meat into 3/8-inch slices, napped with the sauce, or refrigerate it, tightly wrapped, to serve the next day. Refrigerate the sauce separately. Before serving, remove any congealed fat, then reheat the meat gently in the sauce or in a microwave.
Without peeling, slice squash in 1/2" diagonal slices. In medium sized skillet, melt butter or margarine and saute onions until golden. Add squash and remaining ingredients, toss to combine. cover and cook 10 - 15 minutes over medium heat until tender.
Preheat oven to 350 degrees F; place pine nuts on a rimmed baking sheet and toast in oven, tossing once, until golden, 6 to 7 minutes (remove and let cool). In a serving bowl, toss together lettuce, radishes, and pine nuts. Whisk together dressing ingredients OR place them in a lidded glass jar and shake to combine. Drizzle salad with 6 tablespoons of the dressing and toss well; grind addition black pepper over top, if desired (looks pretty).
Mix dry spices and set aside. Heat oil in small skillet over low heat. Add bell pepper, garlic, and 1 tsp of spice mix. Cook, stirring, until pepper is slightly soft (about 2 minutes). Let cool. Prepare grill or preheat broiler. Combine turkey, oats, bell pepper mixture, and remaining spice mix; mix thoroughly. Shape into 4 patties. Grill or broil until browned and no longer pink inside (about five minutes per side).
Sterilize milk by heating it in a pan (not in microwave, though this can cause"hot spots" and cold spots where bacteria survive) until small bubbles form and is *almost* boiling, around 180-185°F. Cool to about 112°F. Meanwhile, if using purchased yogurt as starter, set it out at room temp to warm up. Add yogurt starter. You can buy the powder at a health foods store, or use 2 tablespoons of plain yogurt with live and active cultures. Look for some "fresher" yogurt with a very distant expiration date for stronger cultures. Pour milk mix into a *warmed* quart jar, Pyrex bowl, custard cups, etc--preferably something with a lid! Incubate it for 4-8 hours, depending on how tart you like it, by putting the container of milk mix into a picnic cooler and pouring very warm water in around it. Or if you have a big cooler, set the yogurt container into a big pot of hot water, inside the cooler. Don't cover the top of the container with water! You need to keep the water between 90-120 F, as close to 112 as possible. You really don't have to check it or change water much--you'd be surprised how well it holds the temperature, and the more you open it, the more heat you lose. Lower temps or shorter time make milder, sweeter yogurt. Temps closer to 120 or longer times make tarter, firmer yogurt. Also it gets firmer the longer you let it incubate--can go up to 12 hours or so. Remove a small amount as starter for your next batch, and add any flavorings or anything to the rest of the batch *after* incubating. Refrigerate.
Place filling in a slow cooker. Combine dry cake mix and butter (mixture will be crumbly); sprinkle over filling. Sprinkle with walnuts if desired. Cover and cook on low for 2-3 hours. Serve in bowls.
In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour, sprinkling a little at a time and whisking inches Whisk slowly and constantly for 20 to 25 minutes to make a dark brown roux, the color of chocolate. If you get black specks in your roux it is burned and you will have to start over. Add the onions, celery, okra and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. The mixture will be pasty and fairly dry. Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well. Cook, stirring, for 3 to 4 minutes. Add the stock or broth and stir well to combine with the roux mixture. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Add the chicken and cook just until the chicken is heated through, about 5 minutes. Remove from the heat and stir in the parsley, Pickapeppa Sauce and green onions. Ladle into deep soup bowls over rice. Serve with hot sauce, if desired.
Break down your broccoli into small florets. Peel and chop the stems. You will use 2 cups of the stems and less attractive florets for the pesto and leave the remaining 3 cups of beautiful florets for the quinoa dish. Boil the 2 cups of broccoli stems for the pesto until they are cooked through. Drain. Now boil the 3 cups of broccoli and the 3 cups of green beans. While the broccoli and green beans are cooking, create your pesto. Using an immersion blender or a food processor, puree the broccoli with the oil, lemon juice, garlic cloves, almond pieces and mayonnaise. Add garlic salt, pepper and dill to taste. I use my immersion blender in a large mason jar and it works perfectly. Set aside. Once the broccoli and green beans are cooked to your liking, remove from the water. Add the rinsed quinoa to the broccoli/green bean water and boil for about 5-10 minutes (until the quinoa gets fluffy and the little tails pop out). Drain the quinoa. Throw the quinoa and the vegetables back into the pot and mix well. Add about 1/2 of the pesto to the quinoa mix, combine well and taste. Continue to add the pesto and taste until it is to your liking. Any left over pesto can be stored for later. Add any final seasonings to adjust the dish based on your personal tastes and enjoy!
lightly brown pork cubes in some olive oil and remove from pot. Brown diced onions for about 10 min or until onions are caramelized Add roasted garlic. Add back the meat. Add flour and cook it for a couple of minutes to remove the flour taste then Add tomatoes and Roasted dry chilies. Pour chicken broth in a blender and blend chili and broth. Add the chili chicken broth to stew. Bring mixture to boil and simmer. Add sugar, salt and pepper. Allow mixture to thicken and thoroughly finish cooking the pork.
Preheat oven to 425 degrees F. Lightly coat shallow baking pan with cooking spray. Sprinkle salmon with salt and pepper. Bake 10 to 12 minutes or until fish flakes when tested with fork. Remove from oven, cool in pan 10 minutes. Remove skin from salmon; discard. Break salmon in large chunks. Using a metal spatula, transfer salmon to plate. Chill 30 minutes. In martini glasses or small bowls arrange salmon, avocado, cucumber, tomatoes, and frisee. Combine lemon juice and olive oil; drizzle over salmon mixture. Season to taste with pepper. Cover; chill until serving time.
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, salt, cinnamon and nutmeg; add to the creamed mixture alternately with milk (batter will be extremely thick). In an electric skillet or deep-fat fryer, heat oil to 375°F. Drop teaspoonfuls of batter a few at a time into hot oil. Turn with a slotted spoon and fry until golden, about 1 minute on each side. Drain on paper towels; roll in sugar while warm.
Fill brandy sniffer or highball glass with ice. Squeeze one of the orange wedges over ice, twisting rind to release oil; discard rind. Add coffee liqueur and vodka; stir in ginger ale. Garnish with remaining orange wedges.
Combine first 5 ingredients, and rub oregano mixture over chicken. Cover and marinate in refrigerator 30 minutes. Heat oil in a large nonstick skillet over medium-high heat; add chicken thighs, and cook 5 minutes on each side or until browned. Remove chicken from skillet; keep warm. Add cider to skillet, scraping pan to loosen browned bits. Bring to a boil; cook until reduced to 1 cup (about 3 minutes). Remove 1/2 cup reduced cider from skillet; set aside. Add cabbage and remaining ingredients to skillet; bring to a boil. Cover, reduce heat to medium, and cook 5 minutes or until cabbage wilts. Return chicken thighs to skillet, nestling them into cabbage mixture; add reserved 1/2 cup reduced cider. Cover and cook over medium-low heat 30 minutes or until chicken is done.
Preheat oven to 350° F. Grease 12-cup Bundt pan. FOR CAKE:. Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Mix the flour, cinnamon, baking soda, salt and cayenne pepper in a small bowl. Beat the brown sugar, granulated sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with milk. Pour into prepared bundt pan. Bake for 40-45 minutes or until wooden pick inserted in the center comes out clean. Cool for 10 minutes; invert cake onto wire rack to cool completely. Transfer cake to serving platter. Drizzle cake with chocolate glaze. Let set before serving. FOR CHOCOLATE GLAZE:. Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; Stir. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Put 1 1/2 cups of powdered sugar in medium bowl. Form a well; pour in butter, whipping cream, salt and melted chocolate. Stir until blended. If necessary, add remaining powdered sugar, 1 tablespoon at a time, until pouring or drizzling consistency is reached. Spoon chocolate glaze over top of cake. Let stand until glaze is firm.