HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in an oven proof skillet. Season salmon fillet with jerk seasoning. Eyeball it because this stuff can get spicy and overpower the fish. Salt to taste. When pan is hot, place fish skin side down in skillet. Do not move. About 3 minutes later depending on the thickness of the salmon, flip. Move to oven preheated to 350 degrees. While salmon is cooking heat 1 tbls preserves and 1tbls horseradish in microwave proof dish until it melts and stir. Remove salmon from oven when done to your likeness. Slather salmon with apricot mixture. This recipe can easily be triple/quadrupled.
Heat olive oil and butter in a large shallow pot, add onions and thyme and toss with the oil. Place the lid on top and cook over medium low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium low heat, stirring occasionally for 25 to 30 minutes, until t he onions are caramlized and golden brown. This could take much longer than 30 minutes, if your stove top is on a very low setting. If the onions are cooking too fast, lower the heat. Don't rush the process. It is worth the wait. Add the sherry wine vinegar, salt and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste. They should be highly seasoned.
To an 8 quart stock pot, add beef bone or chicken, water, bay leaf, onion chunks, and sprigs of parsley. Bring to a boil; cover, then simmer about 1 to 1 1/2 hours until beef or chicken is almost done. Remove meat bone or chicken to a plate and let cool enough to handle. Strip meat from the bones into chunks (discard bones), and set aside. Meanwhile add sliced carrots, leek, chopped celery with leaves, chicken bouillon cubes and pepper (do not add salt). Bring to a boil; cover and simmer 5 to 10 minutes. Add the potatoes and the chunks of meat from the cooled soupbone or the chicken; cover and simmer about 35 minutes longer. Add cauliflower rosettes, cover, and simmer for 10 minutes. Add chopped fresh parsley and remove from heat. Serve steaming hot with a crusty French bread or rolls and butter. Makes good leftovers (soup is great on day 1, but tastes even better on days 2-3), and freezes/reheats well. VARIATIONS: May add about 6 oz. frozen peas at same time as cauliflower (increase cooking time by about 5 minutes to compensate for the cold peas). I also sometimes add a cup or two of fresh sliced zucchini and/or green beans a few minutes after adding the cauliflower. Also good with sliced hot dogs or kielbasa sausage added during the last 5 minutes or so of cooking time (enough time to heat through).
Combine dry ingredients in medium bowl. In another bowl, beat together the eggs, cream and vanilla, then pouring it into the bowl of dry ingredients. Stir well and let sit for 3 minutes until it begins to bubble and thicken slightly. Using about 1/8 cup, spoon batter onto a hot, buttered griddle and let cook until some bubbles appear on the surface of the pancake. Carefully turn and cook the other side for just a minute. Serve with your favorite syrup.
Preheat oven to 400 degrees. Toss the cauliflower pieces in a tablespoon or 2 of olive oil and place on baking sheet (lined with release foil works great for easy cleanup);Roast for about 20 minutes until brown and crispy on the edges. While the cauliflower is baking, place the garlic, lemon zest, lemon juice, red pepper, and thyme in a sauce pan with the 1/2 cup olive oil; heat over medium low heat for 20 minutes. When the cauliflower is done, place in a bowl and pour oil mixture over cauliflower; add the sun dried tomatoes and capers and stir all together to combine; Serve hot or at room temperature.
Place in shaker. Shake and pour into an old fashioned glass. Decorate with a cherry. Serve with straw. Note: Trader Vics served this in a ten pin pilsener glass.
Wash and cut the potatoes in half lengthwise, skin on. Cook it in salted water, until the potatoes becomes tender. Heat oil in a pan. Add mustard seeds after it splutters add the red chillies and curry leaves, fry till it becomes crispy. Add the methi leaves and stir fry for few minutes, lower the heat, add the chilli powder, cumin powder and salt. Add the potatoes to it and cook for few minutes, mix it well without breaking the potatoes. Add 3 tbs of yogurt to the mixture and stir it thoroughly, check for salt and remove it from heat. Transfer it to a serving bowl, cover it and let it stand for at least 2 hours before serving. Add the remaining 1 tbs yogurt to it just before serving.
Rub the bottom and lower sides of the inside of the crock with the garlic clove, then discard the garlic. Pour the Champagne into the slow cooker, turn on HIGH, and cook, uncovered, for 30 minutes to evaporate some of the alcohol. Combine the Emmental and Gruyere cheese in a large bowl and toss with the cornstarch and lemon juice. When the wine is hot, add the cheese slowly, a handful at a time, letting each addition melt before adding the next, and stirring to keep lumps from forming. Decrease heat to LOW, cover and cook until the cheese is melted, about 1 hour. It will keep on LOW for up to an additional hour before you need to serve it. The melted cheese will be the consistency of a light cream sauce. Stir in the pepper right before serving. Set the slow cooker in the entertaining area, set on LOW, leave the cover off, and dip the bread cubes.
Preheat oven to 500 F, 475 if using a. Crack eggs into small bowl and mix well with salt and white pepper. Pour into food processor bowl. Pour oil into a 9" round baking pan (disposable is fine). Place pan in oven. Working very quickly to prevent potatoes from browning (and oil from burning), peel, wash, and grate potatoes on high speed using a grating blade, not a shredding, pureeing, or blending blade. (This is typically a blade that has both very tiny and larger holes in it and makes the potatoes into a "mush" that is not smooth but has very tiny bits of potato, though not big lumps or long stringy shreds.). Remove pan with oil from oven, and pour oil into potato mixture. Mix well with rubber scaper to scrape down sides of bowl. Spray pan with nonstick cooking spray, pour in batter, and bake for 45-60 min or until top is dark and crusty with a deep brown color. Note: For a really white kugel, I recommend you refrigerate the potatoes for several hours or overnight. The colder they are, the longer it takes for them to turn brown, which would give your kugel a darker color. I put the potatoes in the fridge as soon as I buy them, and if I don't take them out until every other step is done and I'm ready to peel and grate them immediately, I get a lovely-looking kugel that is almost snow white!
Preheat oven to 375°F. Saute mushrooms. Break salmon into small pieces. Place evenly over bottom of pie crust. Top salmon with cheese and mushrooms. Blend cream, eggs, browned.salt, hot sauce, and nutmeg. Pour this mixture over the cheese, making sure all cheese is moist. Bake 40-45 minutes, or until quiche is puffed and browned.
Preheat oven to 350°F. In small saucepan bring broth and 1/2 cup water to a boil. Spray a 1 1/2-quart nonstick ovenproof skillet or Dutch oven with nonstick cooking spray; place over medium-high heat 30 seconds. Add onion and garlic; cook, stirring constantly, 3 minutes, until soft. Add rice; saute 1 minute. Remove from heat; stir in broth mixture, artichokes, tomatoes and pepper. Cover tightly; bake 25 minutes, until liquid is almost absorbed. Remove from oven; stir in spinach. Cover; let stand 5 minutes. Sprinkle evenly with cheese and serve immediately. SERVING (1 CUP) PROVIDES: 1 1/2 Vegetables, 1/2 Protein, 1 Bread, 5 Optional Calories; 4 grams Fat, 3 grams Fiber. PER SERVING: 204 Calories, 4 g Total Fat, 2 g Saturated Fat, 8 mg Cholesterol, 247 mg Sodium, 33 g Total Carbohydrate, 3 g Dietary Fiber, 10 g Protein, 195 mg Calcium; 4 points.
Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok. Allow wok to cool slightly. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve. Set out additional soy sauce on the table, if desired.
In 3qt pan, saute onion in butter until soft. Stir in flour; add salt, pepper, and nutmeg. Blend in the milk. Cook, stirring on med heat until bubbly. Keep stirring for 1 minute. Stir in the spinach. Cook 1 minute, remove from heat. Serve piping hot.
Prepare beans by rinsing them and cutting off stems. Boil water and add salt. Prepare a large bowl with very cold water and ice. Add beans to boiling water and stir frequently. Cook beans approximately 6-10 minutes. I babysit mine to achieve the perfect balance between cooked and still crunchy. Remove beans and immediately place in ice water to blanche. Warm saute pan over medium heat with olive oil and minced garlic. Add onions and mushrooms and cook approximately 2-3 minutes. Remove beans from ice water, pat dry and add to saute pan. Stir frequently to coat the beans in the oil and garlic and to mix mushroom and onion. Add pepper to taste and additional salt if desired. Saute' beans for approximately 5 mins or until warm. Serve immediately.
Mash the potatoes with butter and milk. Season with salt & pepper. Brown the meat in a large skillet, and put in colander to drain. Heat the oil in a skillet and add the onions and garlic. Cook, stirring occasionally until they are wilted. Add the curry powder, cumin and coriander and cook briefly, stirring. Add the meat, salt, pepper, the ketchup, broth and sugar. Cook, stirring occasionally, about 20 minutes. Put mixture into a baking dish and top with the defrosted frozen peas, then the mashed potato mixture. Smooth over the top. Dot with a tablespoon of butter. Run the mixture under the broiler until it is golden brown.
For the soup, heat the olive oil in a medium non-reactive saucepan over medium-high heat. Add the celery, onion and carrot with a pinch of salt. Cook, stirring often, until the vegetables begin to soften, 10 to 15 minutes. Add the tomatoes with their juices, bouquet garni, stock and balsamic vinegar and cook 15-20 minutes more, until the tomatoes have broken down and the vegetables are very soft. Remove and discard the bouquet garni. Transfer the soup, in batches if necessary, to a blender and puree until smooth. Strain the soup into a clean saucepan and place over low heat. Stir in a generous pinch each of salt and pepper and cook 5 minutes more. For the basil oil, heat a small pot of water over high heat. When the water comes to a boil, drop in the leaves and cook for 30 seconds. Immediately plunge the leaves into a bowl of ice water and let rest for 1 minute. Drain the leaves in a colander and remove any excess moisture from the leaves by squeezing them between two plates over the sink. Place the leaves in a blender with the 1/2 cup of olive oil and a pinch each of salt and pepper. Blend until smooth. Strain through a very fine strainer and place in a small zip-top bag. When ready to serve the soup, place it in a warm soup bowl. Cut a very tiny piece out of the bottom corner of the zip-top bag and use this to decoratively drizzle a bit of basil oil over each bowl of soup. Place a few of the diced green or yellow tomatoes on top and serve.
Broil ribs on all sides until brown. Drain well. Combine all other ingredients and heat to boiling, stirring constantly. Pour over ribs and bake uncovered at 325% for 1 1/2 hours.
Preheat oven to 350 degrees. Combine cake mix, peanut butter, egg and oil. Press 2/3 of this mixture into the bottom of a 9x13 pan. Bake for 10 minutes. Cool on wire rack for 5 minutes. Meanwhile, in heavy saucepan, heat and stir sweetened condensed milk, chocolate chips and butter over low heat until blended. Pour this chocolate mixture over the par-baked crust. Sprinkle with remaining crust crumb mixture. Bake an additional 20-25 minutes or until golden. Cool on wire rack.
Sort through the spring mix salad greens and clean out any leaves that are not completely fresh. Mix all ingredients except pomegranate seeds and nuts in a jar or the container of a blender. Whirl until smooth. Place in refrigerator until needed. Just before service, drizzle salad with dressing and arrange on a plate with pomegranate seeds and ground pistachios sprinkled all over.
Blend all ingredients in food processor, may need to do in batches. Form 3 - 4 diameter patties. Fry in about a half inch of half olive oil and half canola oil about 2 mins per side. Drain on rack or paper towels and serve while hot. Can cool, and reheat covered in a 350 degree oven. Freeze fairly well for about 3 mos.
optional: Mushrooms, tabasco sauce and Tony's cajun seasoning to spice it up. Sautee' butter, chopped garlic, sugar, salt, and pepper in a skillet. Add meat and brown. Add tomato sauce and simmer 20 minutes. Cook and drain noodles. Add Cream cheese, Sour Cream, and Onion. Mix well and layer in the bottom of a casserole dish. Top noodles with the meat mixture and top with grated cheese. Bake at 350* for 30 minutes. Allow 10 minutes to cool before serving.
Bring a large pot of water on to a rolling boil. Make the mixings for your omelets, each in a different bowl. YES WHAT EVER YOU WANT you do not need to stick to this recipe, because I did not intend to write a recipe just share the idea, get out what you want. Cheese, tomato, green onions, cooked breakfast meat-bacon, sausage, ham etc, hash browns, mushrooms, olives, salsa etc. Give each guest a water proof marker, and a Quart size- zip lock bag. Have them write there name on the bag, crack 2 eggs into bag, but not use more they will not cook right, it also says large or extra large eggs. Zip closed bag, or just be careful when mixing up the eggs. Have guest mix up the eggs to scramble them. Unzip and add what ever ever they want. Now the recipe says get the air out of bag and zip closed, I'm thinking submerse bottom into a different bowl of water holding top of bag, carefully to not get water in bag. Zip closed. Place each bag into a large pot of rolling boiling water, for EXACTLY 13 minutes. Take each out and wipe off water quickly, cut zip off of bag with scissors, and slide onto plate! Pictures were enclosed with this recipe and it looks just too easy and good not to share. But I did not take them so I can not post them here. Sorry.
Spray 2 small glass canning jars with Butter Spray. Layer 1/2 the package of Buddig Ham Slices in each jar. Divide the juice from package, if any, between each jar. Place 1/2 of the Grape Tomatoes in each jar. In each jar, measure 3 Tablespoons of Egg Beaters. Cut pieces of the cheese stick into each jar, one stick each. Place jars in microwave and cook 1 minute. Shake jars around a little to check if done. If not then microwave for 1 more minute. My microwave cooked the two jar perfect in 2 minutes. Serve from the jars or slide onto a small plate and enjoy.
Preheat your oven to about 375 degrees, Farenheit. First, mix the flour and oatmeal in a medium-sized bowl. Then, mix the butter and brown sugar in a smaller bowl. You should do this by hand so that the butter softens. After they have formed a nice, sweet, delectable slime, beat the egg in a measuring cup and add to the smaller bowl. Mix these well. After you have done this, add the wet ingredients to the bowl of dry ones. Again, mix these well. If it is too sticky (and it will be rather sticky no matter what-- this is a good thing), add a little more oatmeal. But not flour. We're done with the flour so using any more would ruin the integrity of the recipe. I promise. After it is about the right consistency, add a couple of drops of your maple extract. When this is complete, use a couple of forks to form a ball in the bowl. Then, on a lightly greased cookie sheet, use the forks to form little balls about an inch in diameter. It might take a few cookie sheets, but I usually get about eighteen or twenty cookies. You should leave each batch in for about 7-9 minutes, then let them cool on a counter or something of the like. they will still look like they aren't done yet, but this is only because of the large amount of butter glistening in the dough. After the cookies have cooled a few minutes, use a spatula to gently pry them from the pan. Eat while warm, they are nice and buttery.
In a large saucepan, bring rhubarb, water and 1/2 cup of sugar to a boil; reduce heat and simmer uncovered for 6 to 8 minutes, or until rhubarb is tender. Cool slightly. Set aside 1 cup of rhubarb liquid for glaze place rhubarb and remaining liquid in blender and process until pureed. Return to saucepan, bring to a boil. Stir in the gelatin until dissolved; stir in vanilla. Cover and chill for 1 hour or until slightly thickened. Meanwhile for glaze: combine reserved rhubarb liquid and remaining sugar in a small saucepan; bring to a boil. In small bowl, combine cornstarch and cold water until smooth. Whisk into boiling mixture. Cook and stir until thickened. Remove from heat. Cover and refrigerate overnight. Gradually fold the whipped cream mixture into rhubarb mixture and arrange 17 split ladyfingers in bottom and 26 around the edges of ungreased 9-inch spring form pan. Spread 1/2 the rhubarb mixture into the pan. Arrange remaining ladyfingers over rhubarb mixture. Carefully spread with remaining rhubarb mixture. Cover and chill overnight. Carefully spread glaze over top. Remove sides of pan. Garnish with strawberries and whipped cream.
In a small saucepan over medium heat, bring the stock just t a simmer. Remove from the heat and add the dried mushrooms. Set aside for 15 minutes. In a large bowl toss together the bread cubes, parsley, marjoram and thyme. Set aside. In a medium saucepan, melt the butter over medium heat. Add the onion and saute, stirring occasionally, for 5 minutes. Stir in the fresh mushrooms and garlic. Cook, stirring occasionally, until the mushrooms are soft, about 5 minutes. Add this mixture to the bread cubes, tossing gently. Drain the stock from the dried porcini, reserving the liquid, MInce the mushrooms and add them to the bread mixture along with the reserved liquid. Fold well until the bread cubes are thoroughly moistened. Cover and let sit for 1 hour. Preheat the oven to 350*F. Generously butter an 8 1/2 by 4 1/2 inch loaf pan. Add the eggs to the bread mixture; mixing well. Place in the pre-pared pan, cover with a sheet of buttered foil, and bake in a bain-marie until firm, about 1 hour. Let cool in the pan for 15 minutes. Turn the bread pudding out onto a board and cut into thick slices. Serve warm with roasted chicken for a real taste treat!
Cook pasta according to directions omitting oil and salt. Keep warm. Heat oil in dutch kettle over medium high heat. Add onions, mushrooms and garlic; cover and cook 3 minutes. Uncover and cook 5 minutes, stirring until tender. Combine chopped sage, and milk in medium saucepan over medium heat. Bring to a simmer. Combine cornstarch and water and add to milk mixture with cheese, stirring with a whisk. Cook cheese mixture for 2 minutes, stirring constantly, until thick and smooth. Remove from heat and add pumpkin, salt, pepper and nutmeg. Add pasta, pumpkin mixture to mushroom mixture; toss well to combine. Garnish with sage sprigs if desired.
Grate rind from oranges. Put rind and water into saucepan. Use orange for other purpose. Bring to a boil, cover and simmer until soft, about 5-10 minutes. Strain juice into saucepan. Add sugar and crushed pineapple. Bring to a boil, stirring often. Boil rapidly for about 35 minutes, stirring 2 or 3 times, until thick enough. Cool a teaspoon on a chilled saucer to see if it jells. Fill hot sterilized half pint jars to within a 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.
First make your sauce. Blitz all the sauce ingredients together in a food processor or blender until pale green. Set aside for later. Slice the leeks into 3/4 inch thick pieces, then rinse and drain in a colander. Pour half the olive oil in a medium pan and cook the shallots and leeks on a medium heat for 15 minutes, or until they have softened. Place the mixture in a large bowl, add the chilli, parsley, spices, sugar and salt, then leave to cool. Whisk the egg white to soft peaks in a medium bowl, then gently fold into the cooled leek mixture. In another bowl combine the flour, baking powder, egg, milk and butter to form a batter. Spoon in the vegetable mixture and gently stir to combine. Heat 2 tbsp of oil in a large frying pan on a medium flame. Once hot spoon in half the batter to form four large fritters. Fry for 2-3 minutes on each side, or until golden and crisp. Remove, drain on kitchen towels and keep warm. Repeat with the remaining batter. Serve the fritters warm with the sauce and a side of rocket (or your preferred salad leaves). Any leftover fritters will be delicious eaten cold the next day.
Mix first 4 ingredients in small bowl. Push into ball shape with spatula. Refrigerate until firm. Quickly round into smooth ball with hands. Roll in pecans. Cover and refrigerate.
Preheat oven to 200°C or 180°C fan forced. Lightly spray a 9x19x6cm (or similar) small loaf pan with oil. Sift flour, baking powder and 1/4 salt into a mixing bowl. Stir in parsley. Combine milk, egg and tasty cheese in a jug. Add to flour mixture; mix lightly to make a dough. Divide dough into 6 portions. Combine salami, tomatoes and feta. Using floured hands, push a small amount of the salami mixture into centre of each portion. Fold dough over filling to enclose and shape a ball. Place balls in pan. Brush tops with extra milk. Bake for 30-35 minutes or until cooked and golden brown. Cool for 5 minutes before removing from the pan.
Prepare Polenta: In a 3 quart saucepan, heat water and salt until boiling. Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken, about 10-15 minutes. Switch to wooden spoon. Remove from heat and continue to stir until thick as paste. Stir in cheese and continue to stir until it is melted and incorporated. Keep warm. Salami al'Aceto: Place the olive oil in a 12-14 inch saute pan and heat over high heat until almost smoking. Add the salume or salami and cook for 2 minutes, until it is browned and crisped, then turn on other side. Remove the salume to a plate and add the wine to the pan. Swirl over high heat (YOU BE CAREFUL AND THEN WATCH YOUR PAN) to reduce for 2 minutes. Then add vinegar and reduce another 2 minutes, until the liquids turn syrupy. Divide the polenta evenly among 4 plates and lay some salami over each portion. Serve with chilled red wine. Enjoy!
Bring 3 c water to a boil, place 1 1/2 cubes mazzi broth in 2 cups of the water, reserving 1c. Stir in couscous, 2t garlic, parsley, salt, cranberries and pineapple. Let stand five minutes. In saute pan, add slivered almonds. Toast, shaking frequently until lightly browned. Set aside. Add 1/2 c olive oil to the pan and heat on med high. Stir in spinach, green pepper, parsley, basil and thyme. Saute 5 minutes. Add couscous mixture back into saute pan and add 1/2 of the olive oil a little at a time. Heat to steaming, then stir in 1/2 of the butter. Add nutmeg and cinnamon sugar. Heat on low, adding broth or oils as needed, for five more minutes. Add the last of the butter and olive oil to bottom of fry pan. Turn couscous mixture into skillet. Heat on med high, stirring occasionally. At the last minute, add toasted almonds and serve.