HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the mushrooms, garlic, lime juice and olive oil in a bowl. Season the mushroom mixture with salt and pepper and set aside to marinate for 20 minutes. To make the spice mix, combine all the spices together. Toss the spices through the mushroom mixture and allow to stand for 10 minutes. Place the mushrooms on a preheated BBQ plate (medium heat) & BBQ and grill, carefully turning mushroom's frequently, until the mushroom are a golden brown colour. Remove and serve.
Set oven to 400 degrees. Grease a 8x4-in loaf pan. Slice onions crosswise, and separate into rings. Combine/whisk the milk, eggs and salt to taste in a bowl. Soak onion rings in mixture for 30 minutes. Place pancake mix in a shallow bowl. Heat oil for frying in a skillet to 375 degrees. Remove onion rings from the milk mixture, dip in pancake mix, and place in hot oil. Fry rings until golden brown. Drain fried rings on paper towels. Pack fried onion rings solidly, but loosely, without pressing, into prepared loaf pan. Bake for 10-15 minutes. Turn on a serving plate. Delicious!
Cut tenderloin crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small, heavy skillet. Combine salt, thyme, pepper, and allspice; rub over both sides of pork. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook for 2 minutes on each side or until done. Remove pork from pan; keep warm. Reduce heat to medium. Add shallots and butter to pan; cook 2 minutes, stirring occasionally. Add brown sugar and vinegar to pan; cook 30 seconds or until sugar melts, stirring constantly. Spoon sauce over pork.
To make the sauce: melt butter in a saucepan; stir in flour until thoroughly blended; cook, stirring 2 minutes. Gradually add in the chicken broth; stirring constantly, until mixture begins to boil and thicken; add in the heavy cream. Cook, stirring, over medium heat until sauce is thickened and smooth, about 10 minutes. Beat in the yolks in a small bowl; gradually beat in some of the hot sauce. Return yolk mixture back to saucepan; stir to combine; season with salt and pepper. To make the filling: melt 2 tablespoons butter in a large skillet. Add in chicken; saute until tender, about 7 minutes; transfer mixture to another dish. Add the remaining 2 tablespoons butter to the skillet; add in the mushrooms; saute, stirring, until tender and lightly browned. Add in scallions and garlic; saute 2 minutes; return the chicken to the skillet; add in parsley; season with salt, pepper, and nutmeg. Cook the macaroni in lots of boiling salted water until al dente, about 8 minutes; drain. Combine the macaroni, sauce, chicken-mushroom mixture, and parmesan cheese. Spoon mixture into a buttered 9x13 inch baking dish; sprinkle top with the Gruyere. Bake in a preheated oven at 350°F for about 45 minutes, until top is browned and bubbly.
TO COOK GNOCCHI Bring a large pan of water to the boil. Add salt. Add gnocchi. Cook gnocchi just until it floats to the top- DO NOT OVERCOOK, this will only take a couple of minutes. Drain and divide gnocchi into serving bowls. TO COOK SAUCE Start preparing the sauce while the water for the gnocchi is coming to the boil. Melt butter in a small frypan over a medium heat. When the butter starts to foam, tip the pan often to check the colour of the butter. As soon as the butter begins to take on a golden brown tinge, add the garlic and sage. Give the mixture a stir, then remove the pan immediately from the heat. The sage and garlic will continue to cook in the heat of the butter and the pan, while you drain the gnocchi and divide it into serving bowls. Spoon the burnt butter sauce over the gnocchi, distributing the pieces of garlic and sage evenly. Using a spoon, turn the gnocchi over lightly in each bowl so that it is evenly covered with sauce. Sprinkle over parmesan cheese and serve immediately.
In a small bowl, combine peanut butter & marmalade; add carrots & raisins. Mix well. Use as a sandwich filling with your favorite bread or enjoy with crackers.
Preheat oven to 350°F. CRUST- mix flour Sugar, orange zest, and salt in a bowl on low speed for 30 seconds. Add butter on low speed until mixture looks crumbly (approx 3 minutes). I use a pastry cutter. Add egg and cream, mixing on low speed til dough is just combined. Mold dough into a 1-inch-thick disk and wrap in plastic wrap. Refrigerate at least 1 hour or for up to a week (or freeze for up to a month). FILLING - Place pumpkin into a bowl and whisk in the eggs one at a time. Add both sugars, flour, ginger, cinnamon, cloves and salt and whisk about 30 seconds. Whisk in heavy cream and bourbon. STRUESEL TOPPING - Combine flour, both sugars, cinnamon, and salt in a food processor or bowl. Add the butter and pulse (or cut) until butter has blended and mixture is crumbly. Stir in the walnuts and crystallized ginger. ASSEMBLE THE TART. Unwrap dough and let it warm up until it is pliable (5-15 minutes). Roll the disk into a 13 inch round and drape around a 10 inch tart pan. Pour the pumpkin mixture into the unbaked tart crust Scatter the struesel topping evenly over the pumpkin mixture. Bake until the topping is evenly cooked and no longer looks set in the center (50-65 minutes). Let the tart cool for at least 2 hours before serving. Serve with lightly sweetend whip cream or with vanilla ice cream.
Using a bread knife, trim all crust off the loaf of bread. Cut bread into approximately 2-inch cubes. Pour sweetened condensed milk into a pie pan or shallow bowl. Place some coconut into pie pan or onto a plate. Evenly coat bread cube with sweetened condensed milk, letting any excess drain off over dish. Lightly pat cube into coconut makeing sure that coconut adheres to all sides. Place cube onto a long toasting skewer or sharpened stick. Turn slowly, over the hot coals, until coconut is toasted brown. Remove from skewer and enjoy. CAUTION: Let cool slightly as the sugars in the milk and coconut can be quite hot right out of the fire.
Preheat oven to 350 degrees. Cream sugar and melted margarine Add eggs. Add flour, cocoa, and vanilla. Stir well. Stir in about half a bag of white chocolate baking chips. Grease and flour pan and add mixture. Bake approx 20 minutes at 350 degrees.
Place the stick of butter in the bottom of a large pot, at least 6 quarts. If you have one, place a mandolin slicer on top of your pot and thinly slice the peeled onions, not paper thin, preferably, directly into the pot. A food processor or good ol' fashioned sharp knife works fine too. I like to slice the onions in half, from root to tip, before slicing thin. Saute the onions and butter (and a pinch of salt and pepper) over medium heat, stirring occasionally, for 1-1 1/2 hours, or until onions are soft and caramelized and pretty much all of the liquid has evaporated. It is best to stir the onions only occasionally to encourage proper caramelization and browning. While the onions are cooking, place all the herbs and bay leaf in a square of cheese cloth and tie with a piece of kitchen twine to make a small pouch. Tea filter bags, small mesh jelly bags, and hop socks work as well. Set aside for now. Once onions are caramelized, and reduced quite a bit, add the cocoa powder, brown sugar, and all purpose flour. Stir well to make sure they are well incorporated with the onions. Deglaze the bottom of the pot with the wine and brandy, making sure to scrape up any brown bits (fond) with a wooden spoon. Let the alcohol simmer out until mostly evaporated. Now add the herb pouch to the onion mixture. Also add both the beef and chicken stock. You can use only beef, but the mixture of the beef and chicken stocks makes for a richer, more elegant tasting soup. Bring to a simmer over medium high heat. Once soup comes to a simmer, add the soy sauce and worcestershire sauce. Let soup simmer for up to another 30-45 minutes, or until it has reduced to almost half. Remove the herb pouch and taste soup to see if it needs salt or pepper. Turn on your broiler. Ladle soup into serving bowls and top with a slice of toasted french bread and some of the cheese. We really like a blend of Provolone and Gruyere. Swiss would also work here. Place the bowls of soup on a baking sheet and heat until the cheese bubbles and begins to brown in your broiler. Depending on the bowls you choose, you can get about 4 first course or 6 smaller appetizer portions out of one pot. This soup is even better the next day, if you can wait, since the flavors will have more time to meld.
Preheat the oven to 350 degrees F. Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while preparing the garlic. In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside until Step 7. Increase the heat to medium-high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence. Add the garlic back to the pan and place hot pan in oven. Bake chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.
Beat egg until fluffy. Add remaining ingredients, mix only until smooth. Makes 8 (4 inch) pancakes. Really good and healthy!
Preheat oven to 350°F and heat sugar in a small, heavy-duty saucepan over medium-low heat. Stirring constantly, for 3 to 4 minutes or until sugar is dissolved and caramel colored. QUICKLY pour into bottom of a 2-quart casserole dish. Place evaporated milk, sweetened condensed milk, cream cheese, eggs and vanilla in a blender; cover. Blend until smooth. Pour mixture into the prepared casserole dish (over the dissolved sugar). Place casserole in a 13x9-inch baking dish; fill baking dish with warm water to 1-inch depth. Bake 1 hour and 20 to 30 minutes or until knife inserted comes out clean. Remove flan from hot water. Cool at room temperature in casserole on wire rack. Refrigerate for several hours or overnight. Run knife around rim; gently shake to loosen. Invert into serving dish. Enjoy.
Heat half of the olive oil in a large frying pan over medium-high heat. Add turkey bacon, cooking slices for 4 to 5 minutes per side. Remove from heat. Add remaining olive oil and then add mushrooms, sauteing until just cooked. Meanwhile, toast buns. Add turkey bacon, slice of tomato, mushroom slices, red onion, arugula and mayo in between each bun. Serve and enjoy.
Combine water and sugar in a saucepan; bring to a boil, stirring, until sugar dissolves; cool syrup. Mix syrup with lemon and lime juices; chill until cold; keep covered in refrigerator for up to one week. Note: This mixture is great for most cocktails, but for margaritas you may want to reduce the sugar to 1/2 cup.
For the sauce - mix the cornstarch with 1/4 cup water in a small bowl. Set aside. Add all of the remaining sauce ingredients to a small saucepan and stir over a medium heat for approximately one minute. Add the cornstarch mixture and stir to combine. Continue stirring until the mixture becomes thick and glossy- about 5 minutes. Set the sauce aside to cool. For the meatballs - Preheat oven to 350°F (175°C ). Use a food processor to make fresh breadcrumbs ( I used 4 slices of bread with crusts removed). Add all meatball ingredients to a medium sized mixing bowl and thoroughly mix together. Roll into small meatballs with your hands, using about a tablespoon of mix at a time. Place meatballs in a 9 x 13 baking dish and, if using as a main meal, add the optional cup of pineapple chunks if desired - Just spread them evenly around the meatballs. Pour the sweet and sour sauce over the meatballs , ensuring that they are all covered. Bake for 30 minutes and stir. Continue to bake for another 15 minutes and stir again. Check for doneness and bake longer if needed. Serve over rice or noodles for a main meal. Lightly sprinkle each meal with toasted sesame seeds or finely sliced green onions for presentation if desired. Can be served as cocktail meatballs in a single large bowl with cocktail forks or toothpicks.
Add all ingredients together and let marinade for at least 2 hours (Tip: If using boneless chicken - you can freeze the chicken in the marinade and let thaw all together). Put chicken on already hot grill, cook until done. OPTIONAL: pour marinade into a pot bring to a boil for a sauce to pour on top of chicken.
Preheat oven to 400°. Place paper liners in 12 muffin cups. In a medium bowl, stir together flour, baking powder, baking soda and salt. Using an electric mixer, cream butter, 1/4 cup sugar, and brown sugar on medium-high speed for 3 minutes, until light and fluffy. Add egg and beat well. In a small bowl, whisk together sour cream and maple syrup. On low speed, add 1/2 dry ingredients to butter-sugar mixture. Pour in 1/3 sour cream mixture. Add remaining dry ingredients in 2 batches, alternating with sour cream mixture. Beat until just blended. In a small bowl, stir together walnuts, cinnamon and remaining 1 teaspoon sugar. Pour batter into muffin cups. Sprinkle top of each muffin with walnut mixture. Bake until muffins are golden brown, about 20 minutes. Place tins on wire rack to cool about 5 minutes. Remove from tins and serve warm. *Dark amber maple syrup is preferred (available online at www. bairdfarm. com).
Preheat oven to 350 degrees F. Set oven rack to second-lowest position. Grease three mini loaf pans. In a medium mixing bowl cream the butter with sugar (about 2 minutes). Add in eggs and vanilla; continue beating for another 2-3 minutes or until no sugar granules remain. On low speed mix in the mashed banana until blended. In a small bowl combine the flour with baking powder, baking soda, salt and cinnamon; add to the creamed mixture just until blended (do not over mix). Mix in the blueberries. Divide the batter evenly between the 3 loaf pans. Bake in a preheated oven for about 30-35 minutes or until the loaves test done. Cool slightly in pan then remove to wire racks to cool completely. Drizzle with glaze if desired.
For crust: Beat flour, butter and brown sugar in large bowl until crumbly. Press into greased 13 x 9 inch baking pan. Bake in preheated 350 degree oven 12 to 15 minutes or until golden brown. For Filling: Beat eggs, corn syrup, sugar, liqueur or extract, butter and cornstarch, in medium bowl with wire whisk. Stir in almonds and 1 2/3 cups morsels. Pour and spread over hot crust. Bake at 350 for 25 to 30 minutes or until center is set. Cool in pan to room temperature on wire rack. Take rest of morsels and melt in microwave or in double boiler on stove top and drizzle on top of bars. Let chocolate firm and bars cool and then cut into bars.
Preheat oven to 400 degrees. Toast baguette slices for 5-7 minutes, or until edges are a nice golden brown. Set Aside. Heat butter in a large saute pan until bubbly. Add garlic and shrimp and saute two minutes on each side. Place in bowl and set aside. Add white wine to the pan and simmer until it has reduced. Add parley and then pour over shrimp. Combine all ingredients for green mayonnaise in a bowl and mix thoroughly. Spread 1 teaspoon of the mayonnaise on each toast. Top each slice with 2 whole cooked shrimp and 2 radish slices. Garnish with mache leaves.
Pour the bag of Fritos (whole, not crushed) on parchment paper. I use a cookie sheet. Cook the sugar and Karo till boiling (stirring on medium heat) for a minute or so. Remove from heat and stir in the peanut butter. Drizzle over the Fritos. Cool completely then break into bite sized pieces.
Add espresso to cup. Stir in syrup and white chocolate sauce. Fill with steamed milk and stir. Top with whipped cream and dust with pumpkin pie spice or nutmeg.
Make the mayonnaise-in a small bowl, mix together all the mayo ingredients; cover and refrigerate until ready to use. Salad-in a large bowl, toss the cooked pasta with the oil. Add in the chicken, celery, and onions, stir to gently combine. Cover and refrigerate several hours. Toss with the dressing 30 minutes before serving; garnish with the eggs.
Put pork in large glass baking dish. Mix 2 T lemon juice, thyme, lemon peel and garlic in small bowl and rub mix over both sides of chops. Cover and refrigerate at least 1 hour,& up to 1 day. Put pork chops on baking sheet, sprinkling each lightly with flour, then salt and pepper. Heat oil in large nonstick skillet over high heat. Working in batches, add pork to skillet and cook until lightly browned, about 1 minute per side. Return all pork to skillet. Add milk and boil until pork is cooked through and sauce thickens slightly, about 1 minute (add more flour, if needed to thicken). Transfer chops to platter. Whisk remaining 1 T lemon juice into sauce in skillet and stir to blend, about 30 seconds. Season with salt and pepper, then pour sauce over pork and serve.
For each sandwich butter outside of bread. Lay in pan, butter side down. On top of bread, spread pizza sauce, 1 ounce of mozzarella cheese, thin pepperoni slices and more pizza sauce. Add another slice of bread, buttered side up. Cook until brown on both sides and cheese melts.
Puree cantaloupe and ginger in blender. Add milk. yogurt, ice cubes and honey and puree. Makes 2 cups.
Prepare pudding according to package directions and cool. Dissolve jello in 2 cups hot water and add Mountain Dew; cool slightly. Whip jello and pudding together and fold in Cool Whip. Chill 4 hours.
Press each pork tenderloin slice to 1 inch thickness. Lightly sprinkle both sides of each slice with cayenne pepper. Heat butter in heavy skillet over medium high heat. Add pork slice. Cook 3 to 4 minutes on each side. Meanwhile, combine next six ingredients in small saucepan and simmer over low heat 3 minutes, stirring occasionally. Keep warm. Place cooked pork slices on warm serving plate. Spoon sauce over them and top pork slices with kiwi slice. Garnish with remaining kiwi and raspberries. Makes: 4 servings.
Spray a 9-by-9-inch pan with nonstick cooking spray and set aside. Preheat the oven to 350°F Combine the oatmeal, flour, brown sugar and cinnamon. Pour the butter and water over the oatmeal mixture. Stir and work with hands until well combined and crumbly. Set aside. Combine the cranberries, apples and sugar. Pour into the prepared pan. Sprinkle crumbs evenly over the top. Bake for 50 to 60 minutes, or until the apples in the center are done. The top should be browned and the edges bubbling. Makes 9 servings. Each serving contains approximately -- Revised Recipe: 219 calories; 5 gm fat; 10 mg cholesterol; 43 mg sodium; 44 gm carbohydrates; 2 gm protein; 4 gm fiber.
Mix vinegar, soy sauce, tomato ketchup, orange juice and honey together. Add the cornflour and stir until well combined. Heat the oil in a non-stick frying pan and stir fry the chicken strips for 3-4 minutes. (If you don't use a non stick pan the chicken will stick to the pan). Add the vegetables and stir fry for 4-5 minutes. Add the cornflour mixture and bring to a boil.(Another tip-Don't use an overly large pan like I did or you will find the cornflour mix spreads too thin and there won't be enough liquid cook the vegetables.). Meanwhile prepare the noodles according to the packet instructions, drain and add to the pan along with the sesame seeds. Mix well.
Mix together cheese, flour, salt, pepper, and paprika in large bowl or plastic bag. In another bowl, combine egg and milk; stir well. Dip fillets in egg mixture; dredge in flour mixture. Place fillets in a lightly greased oblong baking dish; drizzle with butter. Bake at 350 degrees for 35-40 minutes or until fish flakes easily.
Preheat the oven to 300 degrees F. In a large bowl, blend the sugar, cinnamon and nutmeg. Whisk in the eggs, milk, cream and vanilla. Tear the bread slices into big, bite-sized pieces and place in a lightly buttered 9 x 13 pan. Pour the custard mixture over the bread and allow to soak until soft, about 1 hour. Stir the raisins into the pudding and top with the nuts. Bake uncovered 1 1/2 hours. Prepare the whiskey sauce and keep warm until needed. Scoop the bread pudding into individual bowls and top with the reserved whiskey sauce. To prepare the whiskey sauce: Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until mixture begins to boil. Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2-3 minutes. Put the yolks into a stainless steel bowl; whisk. Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks. Return the yolk mixture to hot cream mixture, whisking in slowly. After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees F. Remove from heat and pour through a fine mesh strainer. Add the whiskey, adjusting to taste, and keep warm until ready to use. Sauce may be stored in a covered container in the refrigerator up to 3 days.
Arrange fish in glass baking dish. Combine lime juice, jalapeno juice, and cumin; pour over fish. Arrange onion, jalapeno chilies, garlic, and cilantro over fish. Refrigerate, covered, 2 hours, turning fish once. Bake, uncovered, at 400 degrees until fish is tender and flakes with a fork, about 10 minutes. Sprinkle fish lightly with salt and pepper. Arrange fish on serving platter; sprinkle with green onion and serve with lime wedges.
Preheat oven to 400 degrees F. Use paper muffin liners or lightly grease muffin tins (recipe makes 24 full-sized or 48 mini cupcakes--I like to do half and half, so 12 full-sized and 24 mini cupcakes). Whisk together flour, sugar, baking powder, salt, and spices. In a separate bowl, mix pumpkin puree, almond milk, applesauce, coconut oil (heated to liquid), and maple syrup. Pour wet ingredients into dry and mix thoroughly by hand. Fill muffin liners 2/3-3/4 full. Bake full-sized cupcakes for 18-20 minutes, or until toothpick or knife inserted into center of cupcake comes out clean. Bake mini cupcakes for 10-14 minutes. (TIP: If you are doing half full-sized and half mini, fill the full-sized tin first and put it in the oven. Fill the mini tin and put it in the oven when there are 10-14 minutes remaining so both will be done at about the same time.). Allow cupcakes to cool on cooling racks while you prepare the icing. Using a stand or hand mixer, blend all four icing ingredients until smooth and creamy. Fill 16 inch pastry bag and pipe swirls atop each cupcake (be sure cupcakes are cooled completely before icing). NOTE: These will do okay on the countertop or buffet table for a couple of hours, but they keep best for long periods in the refrigerator.
You will need 3 medium to large bowls. In the first bowl beat egg whites until they start to thicken. Add 1 cup sugar, beat until thick. In the second bowl: Beat egg yolks and salt until thick. Combine beaten egg whites with yolks and beat until mixed and thick. In a third large bowl beat cream until it starts to thicken. Add 2 tbsp sugar & vanilla to the beaten cream. Add milk, rum & whiskey beating continually (for non alcoholic eggnog omit the alcohol and add artificial rum flavoring doing it a tsp at a time until you achieve the desired taste). Combine all the ingredients, and chill. Serve with a garnish of a sprinkle of nutmeg on top of each glass.
Sprinkle the beef with the salt & pepper. Spray a dutch oven with Pam. Sear the beef, in batches, over med-hi heat until browned, about 3 minutes. Transfer each batch to a plate. Add the next 6 ingredients and cook until golden. Stir in the beef, tomatoes, and bay leaf. Bring to a boil. Simmer, covered, until beef is tender, approximately 1 1/2 hours. Cut 1 ear of corn crosswise into 1 inch pieces. Remove the kernels form the remaining cob. Add all the corn to the stew and cook 10 minutes. Stir in the cilantro and vinegar. Discard the bay leaf.