HumbleIntelligence/food-ner-1-Million huggingface dataset:
in the same frying pan over medium heat, melt the butter. Add the shallot and parsley and saute until the shallot is softened, 2-3 minutes. Remove the pan from heat and add the Cognac. Briefly return to the heat to warm; then remove from the heat again to ignite the Cognac using a long kitchen match, making sure the overhead fan is off and averting your eyes. Keep a lid handly in case the flame should flare up. When the flame has burned out, return the pan to high heat and whisk in the mustard, tomato paste, reserved 1 Tb rub, and beef stock. Cook, whisking often, to reduce the sauce by half, 4-5 minutes. Remove the pan from the heat and whisk in the cream and cayenne to taste. Add any accumulated juices from the steaks. Season to taste with salt and black pepper. To serve, spoon a generous amount of sauce over the steaks and serve at once. Pass any extra sauce at the table.
Grease a 9" square pan. Preheat oven to 350°F. Sift flour, baking powder, and salt together. Melt butter and chocolate together over low heat. Beat eggs and sugar until light. Add flour mixture, chocolate mixture and 1/4 cup Kahlua. Blend well. Bake 30 minutes or until done. Cool in pan. Brush with remaining Kahlua.
Place tuna in a large bowl and flake well with a fork. Add all remaining ingredients (start low with the mayo and work up to desired amount. Mix well. Chill for at least 2 hours for best flavor.
In medium mixing bowl, beat melted chocolate with Eagle Brand and vanilla until well blended. Chill 15 minutes or until cooled; stir until smooth. Fold in whipped cream. Pour into crust. Chill thoroughly. Garnish with a dollop of whipped cream and a few curls of chocolate. Refrigerate leftovers.
Bend ea asparagus stalk till it snaps at its tenderest point. In a med-sized skillet, bring 1 cup water to a boil. Add asparagus & reduce heat to med. Cook for 5 minutes. Remove asparagus w/a slotted spoon to a serving platter. Return the remaining water in the skillet to a boil & reduce liquid to about 2 tablespoons Add soy sauce, butter & cream. Stir & remove skillet from heat. Pour the cream sauce over the asparagus & garnish w/toasted sesame seeds.
Mix all together. Pour in 9x13 oven safe dish. Bake at 350 for 45 minutes.
Soak 12 long wooded skewers in water for 30 minutes. Push skewers through shrimp lengthwise from top to tail, 1 shrimp per skewer. Combine all other ingredients in saucepan and cook over low to medium heat, stirring, until butter is completely melted. Dip skewered shrimp in orange sauce and position on oiled grill rack about 4 inches above the coals. Baste liberally with sauce and grill for 2 minutes. Turn shrimp over and baste again, cooking for another 2 minutes. Smaller shrimp will be done at this point, but continue basting and turning larger shrimp until they are pink and cooked through. Remove from heat immediately when done, as they will get tough if overcooked. Use any remaining sauce for a dip for shrimp.
Heat oven to 350*. Spray 9x2" round baking pan with cooking spray. Line bottom of pan with parchment paper; spray paper. Heat all topping ingredients except pecans in small saucepan over medium heat 5 minutes or until butter melts, stirring frequently. Pour into pan, coating bottom;sprinkle with pecans. Beat 6 tbsp of butter in large bowl at medium speed until creamy. Add sugar and 1/3 cup brown sugar; beat 3 minutes or until light and fluffy. Beat in eggs and vanilla until blended. Whisk flour, cinnamon, baking powder, baking soda and salt in medium bowl. At low speed, beat in flour mixture in 3 parts alternately with buttermilk, beginning and ending flour mixture. Spread batter over caramel layer. Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean and top is firm to the touch. Cool on wire rack 8 minutes. Invert onto serving plate; drizzle with any caramel remaining in the pan. Serve warm or at room temperature.
Heat the oil in a large saucepan over medium heat. Pat the chicken dry with paper towels. Season with 1/2 t. salt and 1/4 t. pepper and cook until golden brown, about 2 minutes per side. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, tomatoes and their liquid, rice, 1/2 t. salt, and 1/4 t. pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Stir the peas into the rice and chicken and cook, covered, until heated through, about 2 minutes. Spoon the chicken and rice onto individual plates and sprinkle with the parsley. Garnish with the olives.
Preheat oven to 400F. Separately, cream crisco and sugar; sift together dry ingredients; beat egg, milk and vanilla. Mix all 3 parts together well. Flour cutting board and roll dough out thinly. Cut out small circles for the tops and large circles for the base. Place large circles in muffin tins. Add 1 tbs of apple sauce to each tin. Add tops, seal with fingers or fork. Score the tops with knife or fork. Bake for 12 minutes. While cooling, sprinkle with icing sugar.
Chop vegetables and prepare the shrimp. Heat oil in a wok or a large fring pan over high heat. Add garlic, onion, and peas in the pan and saute. Add green pepper and chicken in the pan and saute. Add rice in the pan and mix with the ingredients. Sprinkle salt, chicken bouillon, and curry powder over the fried rice and stir quickly. Turn the heat down to low, and add Worceter sauce. Stir quickly and stop the heat.
Whisk vinaigrette ingredients. If desired you can seed the cucumber. I didn't. Thinly slice cucumber into half-moons; add to vinaigrette. Add daikon cut into thin strips. Add the mango, cubed. Before serving, snip parsley into salad-the leaves retain their shape and won't deteriorate too fast. Gently toss salad together. Divide salad among 4-6 small salad plates. Note: I served on a bed of red leaf lettuce. Looked beautiful with the white, light green,and yellow of the salad. Garnish salads with toasted sesame seeds.
Filling: Mix cranberries, sugar, flour, salt, orange rind and boiling water. Boil for 3 minutes, allow to cool completely. Cookie: Cream butter and sugar. Add egg. mix. Now add the Milk and vanilla. Mix well. in another bowl, add flour, salt, and baking powder, sift together well. Add to butter mixture and mix well. On floured surface, roll cookie dough out thin. Cut into desire shapes. Place 1 teaspoon of filling into the center of one cookie, top with another cookie, moisten edges of cookies and seal with fork. Bake 350 degrees until cookies are brown about 10 to 15 minutes. OPTIONAL, drizzle a powdered sugar glaze on top of cookie.
Set roast in large Crockpot. Add seasonings and pour liquid over. Cover and cook on low 8-10 hours. Remove meat to platter. Allow to cool a bit then shred using 2 forks. Return shreds to liquid in Crockpot. Serve using slotted spoon.
Mix first 7 ingredients together in a jar; cover; and shake to blend. Refrigerate for at least a hour to meld flavors. When ready to serve, dip each fillet in the orange mixture; then in cracker crumbs to cover. Melt butter in a large skillet over MEDIUM heat; when foam subsides, add fillets and cook on each side until fish flakes, about 10-15 minutes (depends on the thickness of fish). Do not overcook! Remove fish to warm platter. In small sauce pan, bring remaining orange sauce to a boil. Cook about 2-3 minutes. Sauce will be thin. Reduce heat to LOW; add mandarin oranges slices. Cook 1 minute to heat orange slices. Serve sauce over fish.
Thaw pastry sheets at room temperature for about 20 minutes before unfolding. Place each rectangle on lightly floured board and cut out about 2 1/2 inch rounds with biscuit cutter. Prick rounds with a fork and bake on an ungreased baking sheet at 350F for 18-20 minutes; cool. While the puffs are baking, beat together the cream cheese, herbs, seasoned salt and hot pepper sauce until well combined. When the pastry rounds are cool, slit through the middle but do not cut all the way through. Spread the inside of the pastries with the cream cheese mix and sprinkle with green pepper. Refrigerate until ready to serve.
Wash bok choy. Cut stems AND tops into about 1-inch pieces. In a large bowl, combine last 7 ingredients and mix well. Add bok choy to the dressing and toss to coat. Place in a hot wok or large pan and stir-fry over med-high heat for about 8 minutes or until desired tenderness is reached.
In a medium pot, saute the bacon over medium heat until browned. Remove with a slotted spoon and set aside. Next, add the white onion and saute over medium heat until onions become translucent. Add the diced potatoes along with the olive oil and continue to saute for about 6 or 7 minutes, stirring frequently. When the potatoes begin to soften, add the chicken broth and stir, scraping the bottom of the pan (to deglaze). Reduce heat to low and allow to simmer for about 15 minutes, checking on it every 5 minutes or so. Next, add the evaporated milk, salt, nutmeg, and pepper. Stir so that ingredients are well mixed. At this time, you can use a hand held blender to puree the soup. If you don't have a hand held blender, use a food processor and pulse blend for a couple of minutes. You may add a bit more chicken stock if it seems too thick. When the soup is well blended and velvety, add back the bacon as well as the parsley and stir well. Simmer for a couple more minutes and then taste for proper seasoning. Remove from heat and stir in 1 tablespoon of butter until melted. Serve hot, adding some of the scallions for garnish and a small pad of butter. Serve with a hearty bread on the side. Enjoy.
Cook chicken in 1/2 cup broth until cooked.About 5 minutes. Reserve broth. Cool chicken. Combine 2-1/2 cup flour, 3/4 teaspoons salt, 1/4 lb. butter and shortening until mix resembles coarse meal. Toss 7-8 tablespoons cold water a tablespoons at a time. When mix begins to clump press into a ball, wrap and refrigerate. Cut carrots in half length wise then chop. Bring water to boil with carrots. Cook until tender(about 5 min.)drain. Slice mushrooms. In a large pan, add remaining.butter. Saute mushrooms until tender. Add 1 teaspoons salt and 1/2 teaspoons thyme. Cook about 5 minute. Stir in remaining 1/4 cup flour and cook 1 minute Gradually stir in reserved broth. Add remaining 1-1/4 cup broth and cream. Bring to a boil and cook 1 minute stirring constantly.Remove from heat, pour off 1-1/2 cup reserve. Chop green onions. Stir in remaining ingredients. Heat oven to 425 deg. Beat egg with 1 tablespoons water. Divide dough into 12 pieces. Roll to fit 5" pans. Fill with chicken mixture. Roll remaining 6 balls into top pieces. Flute edges. Cut vents in top. Brush with egg mixture. put pies on baking sheet and bake at 450 deg. for 35 minute. Serve pies with reserved cream sauce.
Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce and freshly grated Parmesan if desired.
Heat oven to 325°. In large bowl combine 1 cup margarine and pudding mix; beat until light and fluffy. Add egg; blend well. Gradually add flour; mix well. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookies sheets. With thumb, make indentation in center of each cookie. Bake at 325° for 15-18 minutes or until firm to the touch. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled. Fill each indentation with 1/2 teaspoon preserves. In small saucepan, melt chocolate chips and 3 tablespoons margarine over low heat, stirring until smooth. Drizzle glaze evenly over cookies.
Set oven to 350 degrees. Grease 1 13x9-in casserole dish. In a saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat, and cook for 4-5 minutes, stirring occasionally. Remove grits from the heat; add a small amount of hot grits to the eggs. Return all to the pan. Stir in sausage, 1 cup milk and butter; stir until butter is melted. Pour into prepared baking pan. Sprinkle with remaining cheese. Bake, uncovered for 50-55 minutes, or until top begins to brown.
Coat waffle iron with cooking spray and preheat. Combine milk and next 5 ingredients, stirring well with a whisk. Place bread in a 13x9 inch baking dish; pour milk over bread, turning to coat. Let stand 5 minutes. Place 4 slices on hot waffle iron. (More or less, depending on the size of your waffle iron). Cook 3-5 min or until done; repeat with remaining bread.
Preheat oven to 400 degrees. Coat a 9-inch round cake pan with cooking spray. Sprinkle with parmesan cheese and set aside. Heat butter and oil in a medium skillet over medium heat. Add onion and bell pepper, cook 5 minutes or until soft. Place onion mixture in a food processor. Add 1 1/2 cups corn and cottage cheese; process until almost smooth, scraping sides of bowl occasionally. Place pureed mixture in a large bowl. Stir in remaining 1/2 cup corn, cornmeal, cheddar cheese, milk, salt and black pepper. Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon into prepared pan. Bake at 400 degrees for 30 minutes or until a wooden pick inserted in center comes out clean (cover loosely with foil if it becomes too brown). Cool in pan 10 minutes on a wire rack. Place a plate upside down on top of bread, invert onto plate. Cut into wedges.
Preheat oven to 350°F. In a large nonstick pan, heat vegetable oil over medium heat. Add zucchini, mushrooms, onions and garlic, and cook until tender. Add tomatoes, water, tomato paste and Italian seasoning. Bring to a boil, reduce heat to medium-low and simmer uncovered for 20 minutes until mixture has spaghetti sauce consistency, stirring occasionally. Season with pepper to taste and add sugar if too acidic. In large pot of boiling water, cook lasagna noodles as directed on package (usually 10 to 12 minutes) until tender but firm. Drain and rinse under cold water the drain again. Combine cottage cheese, mozzarella, egg and half of Parmesan. Cover bottom of 13 x 9 inch baking dish with a bit of the tomato sauce. Place 1 layer of cooked noodles in dish. Cover with half of cheese mixture. Repeat with remaining sauce, noodles and cheeses to make 3 layers of each ending with a final layer of tomato sauce. Sprinkle with remaining Parmesan cheese. Bake for 45 minutes or until hot and bubbly. Remove from oven and allow to stand for 5 to 10 minutes before serving.
Heat oven to 450°. Grease a large shallow baking dish with olive oil or spray with olive oil spray. Scrub potatoes and cut large ones in half. In a large bowl, combine the garlic, olive oil, lemon juice, thyme, pepper, and Cajun seasoning, if using. Toss potatoes with the garlic and oil mixture. Arrange the coated potatoes in a single layer in the prepared pan. Bake for 25 to 30 minutes, or until potatoes are tender. (Mine required longer--about 35 minutes.).
Heat oven to 350. Mix marmalade, butter, cinnamon and ginger in medium bowl. Stir in cranberries (cherries/raisins) and sweet potatoes, set aside. I also add about 1 to 2 T. water to this mixture. Mix Bisquick and red pepper. Dip pork into soy sauce, then coat with Bisquick mixture. Spray 10 inch skillet with cooking spray. Heat over over medium-high heat. Cook pork in skillet 6-8 minutes, turning once, until coating is brown. Place pork in ungreased rectangular baking dish, 13x9x2 inches. Arrange sweet potato mixture around pork - putting some of the mixture on top of each pork chop. Bake uncovered 40 to 45 minutes or until sweet potatoes are tender and pork is cooked through.
Combine all ingredients in a large bowl and mix well. Chill 2 hours before serving.
Preheat oven to 275. In a very large bowl mix together oats, wheat bran, sesame seeds, pumpkin seeds, sunflower seeds, and flax seeds. Combine in a sauce pan olive oil,honey, vanilla, brown sugar, and salt. Heat on medium heat until all are dissolved and form a "syrup". Pour the "syrup" into the bowl of dry ingredients and mix very well, try to ensure every piece is evenly coated, stir, smash, stir. When all is mixed well stir in coconut and raisins. Put half of mixture into a glass 9x13 baking dish and spread evenly without packing down. If you have two glass dishes you can bake both at once. Bake at 275 for 40 minutes, then leaving pans in oven, turn up oven to 325 and bake for another 12-15 minutes. Stir granola just once when it comes out and leave it alone to cool, if there are clumps do not break them up. Allow to COOL COMPLETELY before removing from pan or serving. Store in an airtight container or gallon size freezer bags. Serve with milk or soy milk or rice milk as you would breakfast cereal.
Sprinkle meat with spices and place meat in saucepan with onion and butter and brown on both sides of pork chops. Then add in the salsa and red wine vinegar and remove pork chops one at a time cutting into cubes, and place back in pan when finished cutting. Once all pork is cooked through take off heat and sprinkle with cheese and place lid on pan and leave until melted.
Preheat oven to 450°F Line a baking sheet with foil sprayed with vegetable oil. Remove stems from mushrooms and dice until you have 1/2 cup. Place mushroom caps on baking sheet and spray both sides with vegetable oil. Bake for 15 minutes or until tender. Meanwhile, heat a skillet with vegetable oil spray; add oil and saute onions for 3 minutes. Add pepperoni and saute for 3 minutes. Add garlic and mushroom stems and saute for 3 minutes. Add bell peppers and olives; saute for 2 minutes. Preheat oven to broil and spoon pepperoni filling over top mushroom caps. Sprinkle olive oil over top and broil for 1 minute just until topping browns.
Place chicken breasts in a baking pan coated with non-stick cooking spray. Cover completely with barbecue sauce. Place in 350 degree over for 30 minutes or until chicken is cooked through. Top each piece of chicken with 1 slice of swiss cheese and sprinkle cooked bacon over cheese. Place back in over for a couple minutes or until cheese is melted.
Fry meat, drain a tad. Add liquids and veggies. Season to taste. Simmer till warmed through. Add cheese and stir till melted, or serve as a small garnish. Other optional ingredients: Thicken Thin, fried cabbage, and possibly radishes. But I try to eat as few carbs as possible during Induction. 9g of carbs in the whole pot.
Prepare a glass baking dish (at least 8x10) by spreading butter along the bottom and sides. In a bowl, mix eggs, milk, sour cream, chives, seasoned salt, hot sauce and salt and pepper and whisk until well blended. Add 2 cups cheddar and 1 cup mozzarella cheese and tots to mixture. Mix well until all tots are coated and all ingredients mixed. In small pan, cook sausage until just before done (sausage will finish in the oven), drain well and add to tot mixture. Pour the mixture into your pre-greased baking pan and top with the rest of the cheese and the bread crumbs. Spread topping evenly. Bake at 350 degrees for 45 minutes or until topping is golden brown.
Preheat oven to 400°F. Grease cake pan and coat with breadcrumbs. Mix wet ingredients. Slowly fold in all dry ingredients except for almonds. Pour batter into pan and sprinkle with almonds on top. Bake for about 25 minutes. Allow to cool completely on a wire rack. You can make a simple sugar syrup glaze to coat the top if you desire.
The day prior, cut each breast in half across the width of the breast. Place chicken in bowl and pour fish sauce over. Toss to coat. Remove 3 inches of dark green part of scallions and discard. Slice scallions very thin, on the bias, about 1/8 inch thick. Add scallions to bowl with chicken and toss. Cover and chill for 18-24 hours. Preheat oven to 500°. Lift chicken from fish sauce, letting scallion slices remain on the chicken. Place chicken on rimmed baking sheet. Bake 10-12 minutes, until just firm, then put under broiler about 8 inches from heat for 1 to 2 minutes, until golden. Remove from oven, remove skin and serve immediately, if serving hot.
In a small bowl, combine all ingredients. Spoon 3/4 mixture over ham during the last 30 minutes of baking time. Heat remaining sauce and serve with ham.
Preheat oven to 350 degrees. Brush 9x13-inch baking dish with some of melted butter. Cook macaroni in large pot of boiling salted water until tender;drain well. Mix with half of remaining melted butter in a large bowl. Toss with cheeses. Blend in eggs,milk and pepper. Spoon into prepared dish. (Can be prepared 1 day ahead to this point, covered and refrigerated.If refrigerated, bring to room temperature before continuing.). Cover dish with phyllo, brushing each sheet with some of remaining butter. Score top 3 sheets with tip of sharp knife. Bake 15 minutes. Reduce oven to 300 degrees and bake 35 minutes. Let stand 15 minutes. Cut into squares and serve.
Place zucchini in a colander set in sink, and toss with the 1 teaspoon coarse salt; let drain 10 minutes; press out as much liquid as possible. Whisk egg in large bowl; mix in zucchini, scallions, flour and the pepper until combined. Heat oil in a large skillet over medium heat; cook fritters in batches; drop mounds of batter (2 tablespoons each) into skillet; flatten slightly, cook, turning once, until browned, 4 to 6 minutes. Transfer to a paper-towel-lined plate; sprinkle with salt to taste; repeat with remaining batter, serve immediatly, with sour cream.
Cut firm tofu into inch-sized cubes and pan-fry until golden brown. Set aside. Slice shallots into thin rings. Season with salt and cayenne pepper. Lightly dust with cornstarch and fry until crispy. Set aside. Combine all ingredients for the curry paste in a food processor and pulse until smooth. Heat about a tablespoon of vegetable oil in a pan and roast the curry paste, stirring constantly, until aromatic. Add in vegetable stock into the pan to deglaze. Add in coconut cream and eggplant. Cook until the eggplant is tender. Add in tofu and heat for about a minute. Season to taste with salt or fish sauce. Serve topped with fresh basil leaves, fried shallots, and red thai chilis.
Cook frozen mixed berries and 6 tablespoons sugar in heavy medium saucepan over medium heat until mixture resembles jam and is reduced to about 1 cup. Strain syrup from frozen raspberries through a sieve set over a bowl, pressing gently on solids. Discard solids. Add raspberry liquour to bowl. Using a springform pan, trim ladyfingers to fit, if needed, against sides. Dip ladyfingers quickly in syrup and place rounded side up against side of springform pan. Repeat with as many ladyfingers as needed to cover the bottom of pan. In bowl, whisk mascarpone with 6 tablespoons sugar and vanilla to blend; set aside. Thinly slice enough strawberries to measure 1/2 cup. Gently spread half of jam mixture over bottom layer of ladyfingers. Spoon half of mascarpone mixture over; smooth top. Sprinkle with sliced strawberries, 1/2 cup raspberries, and 1/2 cup blueberries. Dip more ladyfingers in syrup, arrange over fruit in pan. Gently spread remaining jam mixture over ladyfingers. Spoon remaining mascarpone mixture over the jam mixture, smooth top. Cover and chill at least 6 hours or overnight. Release pan sides. Transfer cake to platter. Arrange remaining fresh berries decoratively on top and serve.