HumbleIntelligence/food-ner-1-Million huggingface dataset:
The success to the best salads is to first chill your serving plates. Place salad plates or bowls in the refrigerator while preparing. Simple as that. Toss the pears, 2 teaspoons of the sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the pears cut side down in a single layer and cook until golden brown, 2 to 4 minutes. Using a small spatula or fork, tip each pear onto its second cut side; continue to cook until the second side is light brown, 2 to 4 minutes longer. Turn off the heat, leave the skillet on the burner and add 2 tablespoons of the balsamic vinegar; gently stir until the vinegar becomes glazed and coats the pears, about 30 seconds. Transfer the pears to a large plate and let cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into 1/2 inch pieces. Whisk the remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 2 tablespoons plus 1/2 teaspoon sugar and shallot together in a large bowl; season with salt and pepper. Add the lettuce, watercress and cooled pears to the bowl; toss and adjust the seasoning with salt and pepper to taste. Divide the salad among individual chilled plates; top each with portions of the cheese and nuts.
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, seasoning, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Pound chicken breast to 1/4" thickness. Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 2 hours (the longer the better). Heat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Slice and serve over pasta. Meanwhile, Cook pasta al dente according to package directions. Drain; set aside. In a small saucepan, melt butter, add garlic, whipping cream, seasoning, pepper, and parmesan cheese. Whisk together on low heat for 5-6 minutes. In a large bowl, pour over cooked, drained pasta. Top with ranch chicken and sprinkle a little bit more shredded parmesan cheese on top.
For the crust, combine graham crumbs & powdered sugar; stir in melted butter. Press onto the bottom and 2 inches up the sides of a 9-inch springform pan; set aside. In a bowl, stir together 1 cup of the raspberries with the granulated sugar; set aside. For the filling, beat the cream cheese and condensed milk until combined, add eggs & vanilla; beat just until combined. Divide batter in half. Stir melted chocolate into half of the batter. Pour chocolate batter into the prepared pan. Stir the raspberry-sugar mixture into the remaining half of batter. Spoon this batter over the chocolate batter. Place on shallow baking pan. Bake at 350°F for 50-60 minutes or until center appears nearly set when shaken (only seems to take about 45 minutes in my oven). Cool in pan on wire rack for 15 minutes. Loosen crust from sides of pan,cool cake completely. Cover and chill at least 4 hours. Serve with remaining raspberries, whip cream if desired.
Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle garlic powder and any other desired seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve on a plate with a side of sour cream for dipping.
Grate yellow zest from lemons, being careful not to include any bitter white pith. In a small bowl, combine lemon zest, garlic and parsley. Set gremolata aside. Cook angel hair pasta in a large pot of boiling salted water until tender but still firm, between 3 and 5 minutes. Meanwhile, in a large frying pan, warm olive oil over medium-low heat. Add gremolata and salt and pepper. Cook 1 minute, being careful not to burn garlic. Drain pasta and pour into pan. Toss to coat. Sprinkle parmesan cheese to top.
Saute onions and mushrooms in olive oil. Add chicken. Combine remaining ingredients and pour over chicken mixture. Slow cook on top of stove for 1 1/2 to 2 hours. (You can also combine ingredients in the Crock Pot and cook on low for up to 12 hours). Serve over Rice or Pasta.
Move oven rack to slightly above middle and turn oven on to 375°F In one bowl, sift dry ingredients together and set aside. In another bowl, beat margarine with brown sugar, then add the rest of the wet ingredients and mix until well combined. Pour wet mixture into dry mixture and mix until just combined. Spoon 12 batches on the greased and foil-lined cookie sheet and, with a water-wet spoon, spread out and push down the batter to the height of the chocolate chips. Bake for 8-12 minutes, careful not to overbake - Cookies should be soft and will harden a little bit after being cooked. Transfer cookies to a cooling rack after 1-2 minutes of taking them out of the oven. Best eaten warm.
Sift flour, baking powder, soda, cocoa, and salt into a large mixing bowl. Stir in the sugar. Lightly beat the eggs, milk and vanilla. Add to the mixing bowl, then add the oil and coffee. Beat until a smooth batter is formed. Pour batter into a greased and lined 23cm square tin. The batter will be thin. Bake at 180°C degrees for about 1 hour or until the cake springs back when lightly touched. Leave in tin 5 minutes before turning on to a cooling rack. When cold dust with icing sugar or ice with your favourite frosting.
In a large bowl, sprinkle yeast and sugar over warm water; let stand until foamy, about 5 minute. Add lemon zest, salt, rosemary, 2 T. oil, and 1 1/2 cups flour. Beat with a heavy spoon or an electric mixer until dough is glossy and stretching 3-5 minute. Mix in about 1 cup more flour, or enough to make a soft dough. To knead by hand, scrape dough onto a lightly floured board and knead until smooth and springy, about 10 minute adding more flour as needed to prevent sticking. To knead with a dough hook, beat dough on high speed until it pulls cleanly from sides of bowl and is springy 5-7 minute. If dough is sticky, add flour 1 T. at a time. Turn dough out onto a generously floured board. Pat into a 6-inch square. Brush dough with remaining oil, loosely cover with plastic wrap, and let rise until puffy, about 45 minute. Grease 3 large baking sheets. Gently rub with 2 T flour. With a sharp knife, cut dough lengthwise into quarters. Working with one quarter at a time, cut it lenghtwise into 8 equal pieces. Stretch one piece to about 15 inches long; place on a baking sheet. Repeat with remaining breadsticks, spacing them about 1/2 inches apart. Bake in a 350 degree oven 20-25 minute or until golden brown. Rotate baking sheets after 10 minute. Cool on rack. If you can't cook them all at once, dough can be refrigerated.
Combine cream cheese and lemon juice in mixer. Add mayonnaise and blend well.(when adding the mayo do so by hand). Add green onion, Worcestershire sauce, pepper, salt, paprika onion powder and crab meat. Mix well. Serve with crackers or chips.
Put half and half and pudding mix in a medium size bowl and beat with a whisk for 2 minutes. Stir in pistachios. Pour into a metal cake pan and freeze at least 2 hours, until firm. Every 30 minutes, while freezing, stir frozen edges towards the center with a rubber spatula. Serve sprinkled with chopped pistachios.
Sift flour, baking powder, salt & sugar together. Add the chopped apple & milk. Mix well and place in greased ovenproof dish. Blend together the brown sugar, butter, lemon juice and boiling water. Pour this over the batter in the dish. Sprinkle cinnamon on top and bake at 350'F/180'C for 20 - 25 minutes. After removing from the oven allow to stand for 10-15mins to allow the syrup to thicken and be slightly absorbed. Serve warm with cream or custard.
In a pan, place the can of condensed milk (unopened) and cover it completely with water. Bring to boil, then simmer for about 3 hours, making sure the can stays covered in water. Once it's done, leave it to cool completely, then open it carefully. Combine the water and evaporated milk. Mix a little of the milk mixture with the custard powder. Add the rest of the milk and heat to thicken. Stir in the boiled condensed milk then chill the mixture in the fridge. Grate the chocolate and beat it into the mixture with the egg. Place in the freezer until it begins to freeze, then beat with an electric beater. Place in the freezer again until hard. Alternatively you can place it in an ice cream churner.
Prepare the dough by combining the butter with flour in a food processor or stand mixer until the mixture is mealy (you can also use your hands). Add the egg and mix thoroughly. Add enough water to form a dough that can be rolled. Put in refrigerator while you make the filling. Saute the onion and garlic in butter until soft, but not browned. Cool. Mix all filling ingredients with your hands as you would a meatloaf. Divide the dough into two pieces. Roll one to about 1/8 inch for the bottom. Form filling into an oval loaf on dough and pull up dough to partially cover sides. Roll the other piece of dough to 1/8 thick. Use and egg wash to secure crusts and encase meat loaf in its entirety. Cut a hole in the top to allow steam to escape. Coat entire pastry with egg wash. Left over dough can be cut into decorations and attached to outside of pastry. (I used small Christmas Cookie Cutters to make reindeer, etc.). Preheat oven to 450 degrees and cook pie about 20 minutes. Turn oven down to 350 degrees and cook 1 hour more or until center registers 150 degrees on a meat thermometer and pastry is browned. Allow to cool. To make the aspic combine chicken stock with unflavored gelatin and microwave until boiling. Pour through hole in top. Refrigerate 3 hours to serve cold.
Preheat oven to 425°F. Peel, core and thinly and thickly slice the apples; toss with lemon juice if using. Combine and mix apples, sugar, flour, cinnamon and nutmeg; pour into crust-lined pie plate; dot with butter. Place top crust, seal and vent; cover edges of crust with narrow band of aluminum foil, shiny side out. Bake at 425°F for 20 minutes; reduce temperature to 375°F and bake another 30-40 minutes until filling is bubbling and crust is nicely browned. If necessary remove foil last 10 minutes to brown edges.
Heat oven to 450 degrees. Cut 4 square pieces of parchment paper or foil. and coat each with cooking spray. In medium bowl, combine the garlic, tomatoes, onions, oil, lemon rind, dill, parsley and capers. Season with the salt and pepper. Mix well. Place each fillet on the prepared parchment paper or foil. Top with equal amounts of tomato mixture. For each packet, bring 2 opposite edges of paper or foil together over the top of the fish and fold over several times. Twist each of the open ends to close the packet and make a tight seal. Place the packages on a baking sheet. Bake for 10 minutes for every 1 inch of thickness of fish, or until the center portion of the fish flakes easily when tested with a fork.
In a small bowl, whisk 3/4 cup sugar with pectin; set aside. In a bowl of a food processor, combine red peppers and red pepper flakes; process for 15 seconds or until somewhat finely chopped. You should have about 2 1/2 cups give or take. In a large pot over medium-high heat, add red peppers, sugar, white vinegar, butter, fresh tarragon and sea salt. Stir very well and bring it to a boil; cook for 4 minutes. Add sugar-pectin mixture and cook for an additional 4 minutes. If there are some larger chunks of pepper, puree with an immersion blender. To find out if it's ready, dip a metal spoon in iced cold water. Dry it off and scoop up some jelly. Let it cool off to room temperature. If it sets up, it means it's ready otherwise cook it a little longer. Remove from the heat and fill up the prepared jars. Process the jars in the boiling water bath for 10 minutes. Place them in a draft-free area and wait until the lids snap down. Makes 6 jars of 250ml.
Combine the soy sauce, 2 tbls. Creole seasoning, ginger, garlic, kombu, and 6 cups of water in a large pot and bring to a boil. Cut each slab of tempeh on the bias into 1/4" slices. Place the tempeh in the boiling broth, reduce the heat, and simmer for 45 minutes. Remove the tempeh with a slotted spoon to a plate and reserve the cooking liquid. In a mixing bowl, stir the remaining 2 tbls. Creole seasoning and the flour together. Dredge each piece of tempeh in the mixture, coating it well. Place a large saute pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect. Add the tempeh, in batches if necessary, and cook until well browned, 2-3 minutes on each side. Remove from the pan and set aside. Add the onion, bell pepper, and celery to the pan. Cook, stirring frequently for about 5 minutes, until the veggies are just softened. add the tomatoes and garlic. Cook for 3 minutes. Add the reserved tempeh cooking liquid, bay leaves, thyme, oregano, basil, and wine. Season with salt, black pepper, and cayenne to taste. Gently return the tempeh to the pan, placing them down into the liquid. Bring to a simmer and cook, uncovered, for 30 minutes. Remove the bay leaves. Serve in individual bowls over the rice, garnished with the scallion and parsley. Enjoy!
Mix ingredients together in bowl. Crunch up hard boiled eggs into small pieces and serve cold, or if you use the eggs right out of the pot, it will be luke warm. Enjoy!
Melt the margarine, peanut butter, and honey until smooth. Add vanilla, salt, and protein powder. When mixture is well combined, add the rolled oats and raisins, if desired. Spread onto cookie sheet or 13X9 pan and bake at 375 degrees for 10 minutes. Allow it to cool in the pan. Break it into pieces and store in an airtight container.
Bring the potatoes, broth or water, and salt to a boil in a soup pot; turn down and simmer slowly for about 20 minutes. Add the leeks, garlic and spinach during the last 5 minutes. Use a food processor or hand blender to puree the soup and all the veggies until smooth. You will probably have to do this in batches in the processor. Transfer the soup to a container, cover tightly and chill for about 4-5 hours or overnight. Stir in the buttermilk just before serving and add white pepper to taste. Sprinkle on the fresh dill for garnish.
Mix together the almonds, tahini, onion and carrot in a bowl. Stir in half the tamari and half of the lemon juice. If mixture seems dry, add up to the remaining half of each ingredient until the mixture holds together in patty form, but is not sloppy. (NOTE: you can add additional ground almond if the mixture gets too wet... but it's easier to control things with the liquid.) Form 6 patties and fry in a little oil or broil until golden brown and a bit crispy. Serve on a roll or in a pita pocket with your favorite condiments.
FOR THE PIZZA DOUGH: In the bowl of your mixer, bloom the yeast in the water by mixing it in, breaking up any lumps, then letting it sit until it becomes slightly foamy and the water is cloudy, about 5 minutes. Combine the flour and salt, then add to the bloomed yeast mixture. With the dough hook attachment for your mixer, mix on medium speed for 11 minutes. The dough should come together as one mass and begin climbing the hook. After the dough has been mixed, turn it out into a lightly oiled mixing bowl, and let it proof until it is doubled in size. This should take a few hours, depending on how warm the air is. You should also have this bowl covered with a damp cloth or plastic wrap during this process so it doesn't dry out. After the dough has risen, portion it into 7-8, 9 oz. balls. Place the portioned dough on a sheet tray with a piece of parchment paper that has been lightly oiled. Cover the sheet tray really well with plastic wrap and refrigerate overnight. The dough will be rested and ready to use the next day. FOR THE PIZZA ROLLS: On a lightly floured surface, roll out one portion of the pizza dough into a 10x11" rectangle. Spread 3 tablespoons of sauce over the entire surface, leaving about an inch border. Spread out about 1/2 cup of the grated mozzarella over the sauce and season lightly with salt and freshly ground black pepper. Sprinkle about 2 teaspoons of parmesan over the top of this. Next start layering the pepperoni on top, 16- 20 slices, then place 5-6 whole basil leaves in a horizontal line in the center of the pizza. Drizzle a little bit of olive oil over the whole pizza. Working with the side closest to you, roll the pizza up, pinching the seam, and then tuck each side under. Place on a lightly oiled parchment lined sheet tray while you assemble the rest. Drizzle some olive oil on top of the pizza rolls, then crack some pepper on top and sprinkle a little bit of chili flakes and parmesan over the top. Makes 3 slits in the top of each roll. Bake for 20-30 minutes, or until the top is very golden brown, making sure the dough in the center is not raw. Remove from the oven and let rest for about 5 minutes before slicing.
In large heavy pot, over medium-high heat, heat oil and saute onions for 8 to 10 minutes. Add remaining ingredients. Bring to a boil, then lower heat and simmer for 1 1/2 hours.
1. In a large bowl or a tub, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours. 2. In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil. 3. Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil. 4. Transfer to sterile containers. Seal and chill in the refrigerator until serving. My Note: I says use a large bowl they should have said a tub -- I used three large bowls and then poured it all into a tub to mix the cukes with the salt. I also covered the salted cukes with ice and a loose cover (I think the ice gives the pickles a little more crispness) I made 35 pints in July 2009 and gave them as gifts, as well as ate them, they were a hit. They were too salty after much rinsing so I cut back the salt to about half after the first batch. I started making double the recipe. I mixed them in a large cooler to have enough room to blend everything real well. I added 2 red and 2 orange peppers to the recipe to give it color and just chopped it instead of diced because the peppers are just as good to eat. I put ice on the top while the mix stands so the cukes and peppers get crisp. The cooler helps keep the ice from melting too fast. I packed the pint jars with the cukes then ladled in the brine, this works fine. I put them in a 10 minute 'bath' since I made so many and wanted them to last. I opened the last jar a few weeks ago and it is just as fresh as when I made them last year. I just finished making 45 pints today. They're ready to eat right away. Fantastic pickles! pickle tidbit: when storing pickles, turn them upside down, so that the top pickles are soaking in the brine, since the pickles will rise. Then as you eat them the bottom soaks. I think the recipe should read 25 pickling cukes. Some folks who never made pickles before used regular cukes which were to big and made them come out soggy. One thing I would change is after draining the brine, rinse the vegetable mix and drain again. It was a bit too salty for some. If you make them again, and I will definitely do this.
Sterilize a one pint jar by washing with soapy water and then pouring boiling water over the inside and outside of the jar. Boil the screw band and lid in hot water. Once the jar is dry begin placing the dried tomatoes into the bottom. Use a clean skewer or spoon to pack the tomatoes together. Then add a couple sprigs of basil. Continue layering tomatoes and basil until the jar is full. Then pour olive oil slowly over the top. Insert the skewer or the handle of the spoon down along the sides of the jar five to six times to force any air pockets out. Make sure the oil completely cover the tomatoes. Seal with the sterilized lid and band and refrigerate up to one month.
In medium skillet, brown ground beef and onion; drain excess fat. Stir in garlic salt, pepper, soup and mushrooms. Simmer covered, 15 to 20 minutes. Stir in sour cream; heat through, but do not boil. Serve over rice, noodles or chow mein noodles.
Mix the above in a shaker over ice then shake shake shake! Pour into a chilled large martini glass. Garnish with a lime slice.
Coarsely chop the hardboiled eggs and add to a bowl. Flake in the tuna. Add the pickle relish, and stir to combine. Add the mayonnaise a little at a time, tasting as you go, until you get a consistency you like. I like my tuna salad kind of creamy. Season to taste with salt and pepper. VARIATION: Use canned salmon in place of the tuna. Make sure to pick out all the pieces of bone and cartilage first.
Preheat the broiler and set oven rack 4 inches from the heat. Place the salmon fillets on a baking sheet. Drizzle with the oil; season with salt and pepper. Broil until just cooked through, 6 to 8 minutes. To make the sauce, combine the hummus with 5 tablespoons water in a small skillet over medium-high heat. Simmer 1 to 2 minutes, then season with lemon juice, salt and pepper. Drizzle the sauce over the salmon fillets and serve.
In a large saucepan, saute the green onions in melted butter until the onions are tender. Add in the flour; stir until smooth. Cook for 1 minutes stirring constantly. Gradually add in the milk; cook and stir constantly over medium heat until mixture is thickened and bubbly (pull up a chair). Stir in hot sauce, salt and pepper to taste. Add in crabmeat and shrimp; cook and stir over low heat until shrimp turn pink. Add in parsley and stir to combine. Serve.
Preheat oven to 200°C (~400F). Peel sweet potato and cut into desired pieces; toss with olive oil, salt and pepper. Hint and Tip. I "know" it is a very American thing to do re "Shake and Bake", but found it was HEAPS easier to place the sweet potato pieces in a Ziploc and "fully coat" the sweet potato with oil, salt and pepper. Feel free to substitute other spices on the sweet potato. Spread coated sweet potato on a flat tray and bake for about 15 minutes or until soft; remove from oven; set aside. NOTE. My sweet potato was "lovely and gold brown" at exactly the 15 minute mark. Cut capsicum into small diced pieces; in fry pan, saute for about 5 minutes until slightly soft; set aside; "slightly" cool. PERSONAL NOTE. I thought the capsicum would be nice sauteed in a non stick pan for about 5 minutes, until JUST turning light brown and becoming slightly soft. In a blender, combine corn kernels, AYAM Gluten Free Certified Organic Coconut Milk, and Gluten free AYAM Thai Massaman Curry Paste. Stir in cheese into the mixture and pour into a fluted pie pan (or whatever pie pan you choose); add cooked vegetable then stir "slightly" so some vegetables "sink" and some vegetables are still "floating" ;-). NOTE. Can use baking paper or Gluten Free Oil Spray so quiche does not stick. Bake for 35-40 minutes until quiche is firm. Remove and allow to cool before removing from you quiche pan. Hint and Tip. If the top starts to get "too brown", cover with al foil and continue baking until done.
In a small bowl, combine the first seven ingredients. In another bowl, combine the yogurt, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve with chips.