HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together vinaigrette and lime juice. Place cheese slices in a 13- x 9-inch baking dish; drizzle with 1 cup vinaigrette mixture, and set remaining vinaigrette mixture aside. Let cheese stand 20 minutes. Slice top one-fourth off bread loaf. Scoop out bread, leaving a 1-inch-thick shell. (Reserve top and center for other uses.) Place shell on a baking sheet, and brush inside evenly with 1/2 cup vinaigrette mixture. Bake at 400° for 12 to 15 minutes or until golden; cool. Line bread bowl with lettuce. Fill with tomato and cheese; top with bacon. Serve with remaining vinaigrette mixture.
Bring the broth to a boil in a saucepan; stir in the couscous and currants; remove from heat, cover, and set aside for 10 minutes. Heat the oil in a large skillet over medium heat; add in shallots, bell pepper, zucchini, carrot, chile, scallions, coriander, cumin, cayenne, turmeric, and season with salt and pepper to taste. Increase heat to med-high and cook until vegetables begin to soften, stirring often, about 5 minutes. Add the couscous mixture and lemon juice; cook until heated through, about 3 minutes. Remove from heat and stir in the parsley; taste to adjust seasonings. Serve hot, cold, or at room temperature. *Can add a can of drained chickpeas for protein.
Place the sugar in a heavy saucepan over medium-low heat. Cook the sugar until it melts and begins to turn a caramel colour. Give the caramel a stir to blend in any uncooked sugar. Once all the sugar has turned to liquid caramel, remove the pan from the heat and dip the base of the pan into cold water VERY BRIEFLY to stop the caramel from cooking further. Carefully stir in the cream (the mixture may splatter and foam), add the butter, and place the pan over low heat, stirring until all the caramel is dissolved. Let cool slightly before servinng. Enjoy!
Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add onion and saute 10 minutes or until tender. Spoon onion into a bowl and let cool. Add beef, pepper, and egg white to onion, and stir well. Divide beef mixture into 4 equal portions, shaping into 3/4-inch-thick patties. Sprinkle salt evenly over surface of skillet. Heat salt in skillet over high heat 2 minutes. Add patties. Cook 5 minutes on each side, or until done.
Asparagus -- First cut off about 14 tips - not to long. These will be lightly cooked in the microwave for about 30 seconds, just to lightly blanch or to soften them up. They are just a garnish. Rough chop the remaining asparagus. They are going in the food processor, so no need to chop them too fine. Soup Base -- To the food processor, add the diced asparagus (not the reserved tips), the onion, garlic, potatoes and a little of the broth, just to allow it to puree. Continue pulsing until smooth or the consistency you like best. Cook -- To a medium size soup pot, add 1/2 the butter and melt on medium heat. Add the vegetables and cook on medium to medium low and slowly cook the vegetables. They will take about 15 minutes until cooked through. Sauce -- As the vegetables cook, add the remaining butter to a small measuring cup and melt in the microwave (just 10 seconds or so). Remove from the microwave and add the flour and sherry and stir well. Pour this mixture into the vegetables, along with the broth and mix to combine. Bring to medium heat until the soup begins to thicken. Slowly whisk in the cream. You can add as much cream as you like. Some make like a more creamy texture and other less. So start slow and add 1 cup cream and a time until it reaches the consistency you like. Check for salt and pepper seasoning, and add the dill. Cook another 5 minutes until heated through. Asparagus Tips -- Wrap the tips in a damp paper towel and cook for 20-30 seconds in the microwave on medium high until they are slightly tender. Serve -- Top each bowl of soup with a couple of the asparagus tips and a little of the monterey jack cheese. You can also add bacon bits or a toasted baguette, or even bagel chips. Anything you want. Enjoy!
Cream sugar, butter,crisco and vanilla together in a large bowl. Mix dry ingredients in a separate bowl. Add dry ingredients and water alternately in small amounts and mix into the creamed mixture. Add the cut sauerkraut and blend well. Spray Pam in two round cake pans. Preheat oven 350*. Spread batter in the two pans. Bake 30 minutes until edges come away from the sides of the pans and the top springs back when gently touched. Cool in the pans on racks. Frost the two layers with cream cheese frosting or whipped cream. It is great with ice cream also.
Shake all but grenadine with ice and strain into a martini glass (if you have one). Place a few drops of grenadine in the center of the drink.
Pizza -- brush the pizza crust with the olive oil mixed with the salt, pepper, and garlic. Cook for 5 minutes at 450 middle rack, just to warm up and lightly crisp. You don't want to burn it, but you do want it warm with a crisp. While that cooks. Start your eggs because after the crust is done and takes, just a minute to put it all together. Eggs -- I like to make mine in a large frying pan. Fill with 1 1/2 inches of water. Add the vinegar and bring to medium heat. Not a rolling boil, but just a bit more than just a simmer. Break each egg into a small bowl and then slowly add to the water. Let the white lightly firm up before adding the next egg. You can use a small spoon to lightly just keep the egg together. They really are not hard. The vinegar helps the eggs stay together and does not make any bad taste to the egg itself. The eggs only take 3-4 minutes until the whites are firm but yokes are still runny. Note: if you are uncomfortable poaching. You could make them and lightly fry and very lightly so very soft whites and top the pizza. But the poaching really makes the dish. But for those afraid of the poaching method. Don't panic. The idea is a gooey runny egg over the top so use what method works best for you. Pizza -- As the eggs cook assemble the pizza. Crust is warm so top with the creme fraiche. Just spread on like you would cream cheese on a bagel. Top with the chives, then the salmon, dill, red onion and then top with the poached eggs. Top with some fresh ground black pepper and slice and enjoy.
In a large bowl combine the sugars and melted butter and mix until combined. Then stir in the eggs and vanilla. In a separate bowl mix together the flour, baking soda and salt. Add the dry ingredients to your wet mixture. Mix with a spoon until a dough is formed (don't over mix). Once your dough is formed add the chocolate chips. Gently mix them in with a spoon. Put your dough in the freezer for 20 minutes. Preat oven to 325 degrees. grease a baking tray or use parchment paper. roll dough into walnut sized balls and bake for 12 minutes. let cookies sit for 3-5 minutes before removing them from the baking tray. enjoy!
Grate the potatoes and onion, drain well. Combine in a bowl with eggs, flour, melted butter, salt, and pepper. Mix well. Place 2 tbsps. butter in a 1 1/2 quart baking dish. Melt in oven or microwave. Tilt dish to coat evenly. Pour potato mixture into dish and spread evenly. Bake at 400 degrees uncovered for 15 minutes. Reduce oven temperature to 375 degrees and continue baking for 45 more minutes or until set and lightly browned.
Scrub clams rinse. Discard any that will not close when tapped. In frying pan, heat oil over medium high. Add clams, garlic, oregano, hot pepper flakes and white wine. Cover and cook, shaking pan frequently. Discard any clams that do not open. Add parsley to pan and toss gently. Serve clams and warm broth in soup bowls.
Saute tomatoes, onion, tortillas, jalapenos, cilantro in olive oil in heavy pot. Cook until tortillas and tomatoes are soft. Add chicken stock and seasonings. Bring to boil and reduce heat and simmer for 20 minutes. Pureee soup in small batches using either a blender or imulsion type tool in the pan. Strain. Pour back in pan and reheat. Serve with crispy tortilla strips, sliced avacado, grated cheese.
Peel green onion and julienne. Clean peppers, remove stems and seeds and cut into strips. Without peeling them, crush garlic cloves with broad side of chef's knife. Heat oil in large frying pan, add garlic cloves (still unpeeled) and fry until they start to turn golden. Transfer garlic to plate, peel and reserve. Add cod to pan and fry 3 minutes each side. If the skin is still on, it's very important not to fry the skin side first. Fry the side with no skin first. After frying remove from pan, place on plate. Add green onion and pepper to pan, add salt to taste and cook 12 minutes on med-low heat. Return fish to pan with any liquid on the plate (the fish will release some liquid while it sits), also return peeled garlic to pan and cook on medium-low heat for 1 minute. Serve fish and vegetables together.
Drain artichokes. Grind in food processor until only small chunks remain. Mix all together in an oven-proof dish. Bake uncovered at 325 degrees for 20 minutes, until brown and bubbly. Allow to cool for 5-10 minutes, because it comes out very hot!
Combine sugar, cornstarch, and salt; gradually add to milk, stirring until smooth. Bring to a boil, stirring over medium heat and boil for 2 minutes. Remove from heat and stir 1/2 of hot mixture into egg yolks, then combine with rest of the mixture in saucepan. Cook, stirring over low heat until boiling and thick enough to mound from spoon - about 5 minutes. Turn into bowl; stir in extracts and half of coconut. Place waxed paper directly on filling; refrigerate 1 hour. Turn into pie shell; refrigerate 3 hours. To serve: Whip cream, and spread over filling; top with remaining coconut. *2 cans flaked coconut can be used in place of grated fresh coconut.
Preheat the oven to 200 degrees celcius. Cut four large squares of parchment and place a chicken breast on each one. Sprinkle with the sage, tarragon and lemon zest. Squeeze over the lemon juice and spread a tsp of the creme fraiche on top of each chicken breast. Season well with salt and pepper. Bring the corners of the parchment up and over the chicken and twist them together to form a tent like parcel. fold the edges of the paper together to seal and place the parcels on a large baking tray. cook in the oven for 15-20 mins or until te chicken is cooked through. Meanwhile, preheat the grill. Halve the tomatoes and grill them 3-4 mins or until softened. Sprinkle well with the chopped basil and season well. Unwarp the chicken and transfer to warmed serving plates. Spoon over the juice and serve immediately, with the grilled tomatoes and steamed green beans.
Preheat oven to 400'F. Spray a standard 12-muffin tin with Crisco No-Stick Cooking Spray. Set aside. Whisk together in a medium bowl the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside. In another medium bowl, whisk milk, Crisco Oil and eggs until smooth. Add dry ingredients and mix just until blended-do not over mix. Add blueberries and stir just until evenly blended. Spoon batter into prepared tins. Bake until a toothpick inserted into center comes out clean, about 15-20 minutes Sprinkle muffins with coarse sugar (optional). Cool in tins on a baking rack for 5 minutes, then remove.
Slice the chicken breasts into about 3/4-inch strips (or as desired). In a large bowl combine the buttermilk with egg and 1 teaspoon garlic powder. Place the chicken strips into the buttermilk mixture; using cleans hands toss to coat in the milk mixture. Cover and refrigerate for about 3 hours (tossing the chicken strips a few times during chilling time). Prepare a baking sheet or a couple of large plates to place the coated chicken fingers on. For the breading in a large resealable heavy plastic bag (or a shallow bowl) combine the flour with all the remaining ingredients. Remove the chicken strips and discard the buttermilk allowing any excess to drip off. Place the strips into the flour mixture mixture and toss to coat completely. Place the coated strips onto the baking sheet or plate (have all the strips coated before you begin frying, for extra crispness you may double dip in the coating before frying if desired). Heat oil in a large heavy skillet to 375 degrees F. Place the chicken fingers in hot oil a few at a time and fry until golden brown and the juices run clear. Place on a rack or a heavy brown paper bag to drain then lightly sprinkle with more seasoning salt if desired (do not use a paper towel or the coating will become soggy). TO OVEN-BAKE; place the coated chicken fingers on a greased baking sheet, bake in a preheated 350 degree F oven for 25-30 minutes.
Combine the ingredients in a zip lock bag and add the chicken. Marinate for a minimum of 2 hours up to 24 hours. Preheat the grill. Grill the chicken until cooked, 20 - 25 minutes.
Pour shots into a 16 oz. cup and add syrups. Fill with steamed milk and add foam if wanted.
For the sauce, whisk the honey, chili sauce, black bean sauce, oil, garlic and ginger in a 9 inch baking dish until combined. Add the tofu and marinate for at least 10 minutes, or longer for more flavor. Remove the tofu and scape marinade off. Reserve the marinade! Spray a non stick skillet with cooking oil and brown the tofu on both sides, approximately 3 minutes per side. Brush some sauce over the tofu, turn again and brush once more, cooking for 1 more minute. Set aside. Warm the remaining sauce in a small skillet over low heat. Steam the bok choy just until bright green, about 2 minutes. Do not overcook! Place the bok choy on serving plates. Top the bok choy with the tofu and drizzle with the sauce. Garnish with sesame seeds and chopped cilantro.
Preheat oven to 350 degrees. Prepare fillings by placing each of the following in individual bowls: cheese, chopped onions, chopped scallions and olives. Set aside. Spray bottoms of two 9x13 baking dishes (glass recommended) with cooking spray. Pour 1/4 can of sauce into each baking dish and spread evenly. Set aside. Note: For best results, shake cans of sauce before opening. In a large skillet, heat vegetable oil to the point where a piece of tortilla dipped in the oil sizzles. Note: For ease in assembling the enchiladas, best to place this skillet on the right front burner. Note: If you leave the tortilla in the oil too long, it will burn. The trick is to place it in the oil for only a moment and then flip it and remove it. If it bubbles up, use the tongs to deflate the bubbles. Some crispiness is desired. Place another skillet on the left front burner and fill it with 1/2 can of enchilada sauce. Note: The sauce in this skillet DOES NOT need to be heated. Using tongs, place one tortilla into the hot oil. Immediately flip it one time and then remove to the skillet containing the sauce. Drench each side of the cooked tortilla with sauce, then remove it to the baking dish. Note: 1 cup of oil should be enough but you can add more if needed. Be sure to test for correct degree of hotness again if you add oil. Once the cooked, drenched tortilla has been moved to the baking dish, use your fingers to lay it open. Fill it down the center with some chicken, cheese and onions. Once filled, roll up the sides toward the middle, then turn the filled enchilada over so that it rests seam-side down in the baking dish. Repeat steps 6 & 7 until you have filled each baking dish with enchiladas. Note: Each pan usually holds 5 but if you haven't filled them too full, you may be able to squeeze in 6. Once each baking dish has been filled with enchiladas, top each with the following in this order: 1/2 can enchilada sauce, remaining cheese (sprinkled down the middle of the enchiladas), chopped scallions and black olives. Bake uncovered for 45 minutes or until heated through (watch that cheese doesn't burn). Dishes are done when sauce bubbles gently around the edges. Have a margarita with them and enjoy!
Put the rack of the oven in the center. Preheat oven to 375°F. Crumble: In a bowl, mix all dry ingredients. Add butter and mix juntil preparation is just moisten and stick together until the pressure of the fingers. Set aside. Garnish: In a square baking pan of 20 cm (8 inch) or that can hold 2 L (8 cups), mix sugar and cornstarch. Add plums, butter and stir well. Cover with the crumble by dropping it in pieces on the plums. Cook in oven about 45 minutes or until golden. Serve to room temperature or cold.
Preheat oven to 400°F. Place cupcake liners in muffin pan and set aside. In a medium mixing bowl combine crackers, sugar and baking powder. In a separate bowl lightly beat milk, egg whites, honey, and cinnamon. Add the milk mixture to the cracker mixture and stir just until moistened. Spoon batter into muffin pan and bake for about 15 minutes. Let stand 5 minutes; remove from pan.
Puree ingredients for garlic sauce in a blender and store in a small covered jar. Top dough crust with garlic sauce, mozzarella cheese, feta cheese, olives, pepperoncini, onion, mushrooms, and oregano. Drizzle with oil. Bake in preheated 500° F oven on pizza stone for 8-10 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and cool on a wire rack for 2-3 minutes before cutting into wedges and serving.
On a cutting board, using the flat side of a chef's knife, mash the garlic and salt to a coarse paste. Add the caraway seeds and finely chop them. Transfer to a large bowl and stir in the chile powder and olive oil. Add the shrimp and toss to coat. Meanwhile, bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly. Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Push it to the end of the skewer and repeat with 2 more shrimp and chorizo. Using more skewers, repeat with remaining shrimp and chorizo. Grill kebabs over a hot fire, turing once or twice, until charred and the shrimp are cooked through, about 5 minutes. Do not over cook. Serve immediately.
Cut dough in half and roll onto two smooth logs. Or form your own dough into logs about the size of a hoagie roll. Preheat oven to 450 degrees F. Put 10 cups of water into a large pan. Add baking soda and heat to barely boiling making sure that the baking soda is dissolved. Lower one loaf at a time into the water. Let simmer for 30 seconds, then turn the bread over to let it simmer for 30 seconds on the other side. Remove bread to a greased cookie sheet and repeat with the remaining dough. Mix together egg yolk and 1 tablespoon water. Brush loaves evenly with a pastry brush. Sprinkle tops with salt. Bake until loaves are a deep brown and sound hollow when thumped. Remove breads to a wire rack to cool. Mix together the butter, mustard and honey. Serve with the bread. You can also make homemade mall style soft pretzels the same way. Just use refrigerated bread stick dough, roll into ropes and shape into pretzel shapes.
In a 12-inch-wide, deep skillet or a Dutch oven, cook the ground beef and onion over medium heat, breaking up the meat with a spoon. When the meat has browned and the onion is tender, spoon off and discard any fat in the skillet. Add the tomato sauce, applesauce, water, vinegar, brown sugar, and pepper. Bring the mixture to a boil, stirring constantly. Stir in the cabbage, which will wilt as it cooks and become more compact. Lower the heat and simmer, covered, stirring occasionally, for 25 to 30 minutes, or until cabbage is tender. Stir in the cooked rice and heat a few minutes longer, until it is cooked through. This is most easily served in bowls.
cut apple into quarters, remove heart/seeds and then cut into chunks. next julienne the carrots and slice the celery putting in large bowl as you go then mix the rest of the ingredients into the bowl making sure to cover the apples completely with lemon juice and sugar as you stir to prevent browning/oxidizing. Chill and enjoy. You can change the amounts listed to suit your taste and add other things or other nuts that you enjoy -- there's no wrong way to do this recipe and it takes a short time for a big bang!
Use a knife to separate the grapefruit into sections. Sprinkle 1/2 tbsp of brown sugar on each half. Drizzle 1/2 tbsp of honey on each half. Bake at 350 for 12 to 15 minutes or until top has formed a carmalized crust. Garnish with mint.
Cut Monterey Jack cheese into 6 equal pieces measuring about 1/4 x 4 inches. Cut a horizontal slit into side of each chicken breast, being careful not to cut all the way through the meat. Place one pice of cheese inside each chicken breast, secure with 2 or 3 wooden toothpicks. In a shallow pan, mix together eggs, salsa and salt. In separate pan, combine panko breadcrumbs, chili powder, cumin, garlic salt, and oregano. Dip each chicken breast into the egg mixture to coat, then into the breadcrumb mixture. Place coated breasts in a shallow baking dish and freeze for 1 hour, then carefully wrap eac chicken breast in plastic wrap and place into freezer bag. Freeze until ready to use. Serving Day: Unwrap chicken breasts. Place 1/4 c butter in a 9 x 13" baking dish and put into oven while it's preheating to 375 degrees. When butter is melted, remove pan from oven and plce chicken in dish, turning to coat with butter. Bake uncovered about 35-40 minutes, or just unitl done. Serve immediately with garnishes of avocado, tomatoes, sour cream or whatever you like!
Meatloaf-preheat oven to 350°. Cook bacon in a large skillet over medium heat, stirring often, 8-10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in skillet. Add onions and next 2 ingredients to hot drippings, and saute 3 minutes. Add mushrooms; saute 4 minutes. Transfer mixture to a large bowl, and let cool to room temperature (about 30 minutes). Add ground chuck, next 5 ingredients, 1/2 cup ketchup, 1 1/2 tsp salt, 1/2 tsp pepper and cooked bacon to onion mixture in bowl, and combine mixture, using hands. Stir together brown sugar, soy sauce, and remaining 1/2 cup ketchup in a separate bowl. Transfer meat mixture to a lightly greased 9 x 5 inch loaf pan. Brush top with ketchup mixture. Bake for 1 hour and 20 minutes to 1 hour and 30 minutes or until meat thermometer registers 155° (insert in center). Let cool in pan on a wire rack 1 hour, reserving 1 cup drippings. Gravy--melt butter in a saucepan over medium heat. Whisk in flour until smooth. Slowly whisk in broth and meatloaf drippings. Decrease heat to med-low, and simmer, whisking constantly, 2 minutes or until slightly thickened. Stir in 1/4 tsp salt, 1 tsp pepper, and 1/4 tsp lemon juice; remove from ehat. Preheat oven to 350°. Arrange Texas Toast slices on a baking sheet, and bake 8 minutes on each side or until golden; remove from oven. Melt 1 tbsp butter in a large nonstick skillet over medium heat. Gently break 4 eggs into a hot skillet. Cook 2-3 minutes on each side or to desired degree of doneness. Remove from skillet, and cover with foil. Repeat procedure with remaining 4 eggs. Cut meatloaf into 8 slices. Sprinkle tomato slices with salt and pepper, to taste. Spread 1 side of each toast slice with 1 1/2 tsp mayonnaise. Top each toast slice, mayonnaise side up, with 1 tomato slice and 1 meatloaf slice. Gently place 1 egg on each meatloaf slice. Serve with gravy; sprinkle with chopped fresh parsley and freshly ground pepper.
Brown sausage in a Dutch oven, stirring to crumble; drain. Add remaining ingredients, and stir well. Place mixture in a lightly greased 12-x8-x 2 inch baking dish. Cover and bake at 350°F for 1 hour or until moisture is absorbed.
Heat the oil in a wide pan with a lid. Add the chicken and quickly cook to brown it all over. Tip in the onion, garlic and thyme and fry for a further 2 minutes. Pour in the wine, water and the salt and pepper. Bring to the boil, then simmer for 20 minutes, cover halfway through the cooking time, until the chicken is tender. Stir the beans into the pan and briefly warm through. Roughly chop the parsley, then scatter over to serve.