HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute shrimp in a large saucepan until cooked. Set aside. Melt butter in saucepan over medium heat. Stir in flour and cook for 1 minute, stirring constantly. Add chicken broth. Bring to a boil. Stir the mixture frequently, until it's thickened and smooth. Add all other remaining ingredients, except for the green onions, parsley and shrimp. Return pot to a boil. Turn heat down and let simmer for 15 minutes (or until mushrooms are cooked). When 3 minutes are left on the timer, add the green onions and parsley. When soup is done, add the shrimp.
Preheat oven to 425°F. Heat oil in large non-stick pan over high heat. While oil heats, season the loin with salt and pepper. When oil is very hot but not smoking, add loin to pan and brown on all sides, about 4 minutes total. Transfer to oiled, foil-wrapped shallow baking pan. Reduce heat under non-stick pan to medium and add butter. Add garlic and cook until fragrant and slightly browned, about 1 minute. Crumble cornbread into pan and sprinkle with cheese. Layer sage leaves together in one hand, and use kitchen shears in the other to snip fine ribbons onto the cornbread. Stir mixture in pan and season with pepper to taste. Spread mustard over loin, then carefully but firmly pat the crumb mixture onto the mustard (when making this for family, I just mound the crumbs over the loin and pat it down a bit for speed). Tent loosely with foil and cook just until instant-read thermometer registers 155 (a remote probe thermometer helps, otherwise you are likely to knock off a lot of the crust by repeatedly stabbing the loin) about 20-25 minutes. Transfer loin to a cutting board and tent with foil. Let rest 10 minutes before serving.
Steam the asparagus tips for 2 minutes or until crisp but tender. In a large bowl, whisk the yogurt, curry, lemon juice, and salt until well combined. Add the steamed asparagus, chicken, bell peppers, cilantro and almonds. Toss to coat with dressing. Serve on fresh spinach leaves.
place chops in single layer in a 9x13 glass dish. gently sprinkle both sides of chops with seasonings to taste (measurements were estimated). drizzle raspberry chipotle sauce over the top of chops. top with sliced green onion and bell pepper. marinate for at least 15 minutes. bake at 350 for 1 1/2 hours, covered tightly in foil.
Make your Krumkake from your favorite recipe, there are many to choose from here on Zaar. Roll into cones as you make them. These can be made ahead and stored in an airtight container. For each person you will want to serve 2- 3 Krumkake. Just before serving, spoon or pipe a little cream into the point of the Krumkake. Spoon 2- 3 tsp of jam into the cone spreading it slightly in a line most of the way up the cone. Fill the cone with whipped cream by spooning or piping, serve up right in wine glasses. You can use more or less jam as you prefer.
In a small bowl, add the first 3 ingredients; stir to combine and set aside. In a mixing bowl, add the egg, milk, yogurt, oil, and vanilla; stir until blended. In another bowl, add in the flour, sugar, baking powder, and salt; stir to mix. Pour the egg mixture over the flour mixture and stir just until dry ingredients are moistened. Fold in berries and pour into a greased 8X8 inch baking pan. Sprinkle with reserved brown sugar-pecan topping and lightly press into the batter. Bake at 350 degrees for 30-35 minutes or until a pick comes out clean. Let cool for 5 minutes, cut into squares and serve.
1. Clean crabs but do not remove top shell. 2. Rinse well in cool water. 3. Place the crabs on a sheet pan and season with salt, pepper, lemon, soy sauce, garlic power and onion powder, then refrigerate for at least two hours. 4. Place flour in one bowl, eggs in another, and bread crumbs in the last. 5. Roll each crab in the flour, dip in the eggs, and then coat with the bread crumbs. 6. Preheat oven to 450 degrees. 7. Heat a skillet with about one inch of oil. 8. Saute each crab on one side for 4-5 minutes, turn and continue until each crab is crispy. 9. Place browned crabs in oven for 8 minutes until hot all the way through and crispy.
In 12 inch skillet, cook bacon over medium-high heat until crisp. Remove. Reserve 1 tablespoon of drippings in skillet. Drain bacon on paper towels. Meanwhile, in 2-quart microwave safe dish, cook beans in 2 tablespoons of water, covered, on high for 4 minutes, stirring once. Drain and set aside. Brush pork chops with soy sauce. In skillet, brown chops on both sides. Add apple butter and the 1/4 cup water. Reduce heat and simmer, covered, for 5 minutes. Add beans, tomatoes, and bacon. cook uncovered 3-5 minutes until sauce thickens. Serve and enjoy!
Slice apples and cut fruit into 1/8 - 1/4 inch thick slices. Mix 2 tablespoons of salt in one gallon of water and soak fruit slices for 5 to 10 minutes. Remove from water. Spread slices on baking sheet and bake in 180 degree oven for 3 to 4 hours until dry, turning occasionally. Dust with cinnamon and string with raffia or ribbon.
Pour all the juices from the tins into saucepan. Add sugar, prunes and apricots. Bring to boil,remove from heat and cool. Add drained fruit and brandy. Store in airtight jar in refrigerator for 1 week before using. Serve with cream or ice cream.
Combine according to your manufacturer's directions. Makes one 1 1/2 pound loaf. Success Hints: For a real treat, also prepare Rum Bath for dipping (see recipe I posted). This recipe can be made using regualr and rapid bake cycles.
In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer. In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary. Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir. Serve immediately.
Preheat broiler. Arrange tortillas on nonstick baking sheet and brush each tortilla with 1/4 of the butter and sprinkle with 1/4 of the cinnamon. Broil 6 inches from heat source until bubbly, 1-2 minutes. Combine remaining cinnamon with the sugar. Turn tortillas over; brush each with half of the cinnamon-sugar mixture. Broil until cinnamon-sugar mixture carmelizes, about 1 minute. 2 Points per serving (1 tortilla).
Melt butter and Velveeta cheese together. In large bowl, combine confectioners sugar and cocoa. Add nuts. Stir vanilla into melted cheese and butter. Pour into sugar mixture. Stir until smooth. Pour into greased 9x9 inch pan and put in refrigerator until set. Cut into small squares and serve.
preheat oven to 375 degrees. line a baking sheet with foil. place pecans on cookie sheet. In a small bowl stir together maple syrup, chilli powder, cayenne and salt. Drizzle over pecans. Tossing to coat. arrange in a single layer. Bake for 15 -20 minutes or until syrup is bubbling and deep golden brown. Remove from oven. remove from pan and place on a clean sheet of foil. makes 1 1/2 cups of pecans.
Except for the water, place all ingredients in a food processor. Process until the mixture starts to form a ball. If mixture is not fully hydrated, add 1 Tablespoon of water and pulse a few times. Wrap your dough with plastic wrap and set aside to rest for at least 30 minutes. Cut your dough into 6 equal pieces. Roll each piece of dough into a rectangle using the extra Garbanzo flour to prevent sticking. Try to roll the dough as thin as possible; this should not be difficult if the dough is well rested. Using a pizza cutter and ruler as a guide, cut each piece of dough lengthwise into strips 1/2" wide. Create a nest with the noodles of each piece of dough. The nests may now be frozen or refrigerated until ready to use. Bring a large pot of salted water to a boil. Cook noodles 4-7 (if frozen) minutes. Drain and toss with olive oil to prevent sticking.
Mince liver and an onion in ther food processor. In a big bowl combine the rest of the ingridients with the liver-onion paste. mix well. heat the frying pan on medium high heat. pour one tablespoon of any friyng oil. using a small ladle pour the paste making half palm size pancakes. cook each side for 2 minutes or until the juce in not coming out. serve hot or warm with some garnish or by itself with a little of sour cream.
Cook ravioli per package instructions. In large skillet, combine enchilada sauce and salsa. Stir and cook until heated through. Drain ravioli and add to enchilada sauce/salsa mixture. Stir to coat. Top with cheese and olives. Cover and cook for 3-4 minutes over low heat until cheese is melted.
Preheat oven to 350 degrees. Grease 9-inch pan. In large bowl, combine brown sugar, margarine and eggs; mix well. Stir in applesauce and vanilla; blend thoroughly. Stir in flour, 1/4 cup cocoa, 1 teaspoon cinnamon, baking powder, baking soda and salt; mix well. Stir in nuts. Bake 25 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack. Just before serving, use foil strips to make striped design with powdered sugar, cocoa and 1/4 teaspoon cinnamon. Cut into bars.
Bring the butter, 1/4 cup corn syrup, and brown sugar to a boil. Remove from heat; add 2 1/2 cups Rice Krispies and mix well. Press into a 9 inch pie plate. Freeze until set. Mix the peanut butter, hot fudge topping, and 3 Tbsp white corn syrup together. Spread half of this mixture over the Rice Krispies crust. Freeze until set. Fill shell with vanilla ice cream and drizzle the remaining sauce over the top. Freeze until serving. Set out 10 minutes before serving and use a hot knife to cut.
Heat the olive oil and fry the onions and celery until softened. Add the garlic, paprika and chilli powder. Fry for a further minute. Add the can of tomatoes and the pepper. Bring to the boil, cover and simmer for 15 minutes. Add lentils ad kidney beans. Cook for 10 minutes Season to taste. Serve with rice.
Heat skillet/frying pan over low-medium heat. Spread butter on one side of each slice of bread. Place cheese between unbuttered sides of the bread. Grill sandwich on each side, flipping when the butter on the edges of the top slice begins to melt. Make sure cheese is nice and melty. As soon as the grilled cheese is done, move to a plate and partially lift up the top slice of bread (keep the corner of the sandwich "attached"). Cheese should be very very melted and almost runny still. Very quickly (before cheese hardens) squirt ketchup in between the two slices of bread, as evenly as possible. Replace top slice of bread. Enjoy over a plate, as ketchup will probably seep out :).
Place carrots in a saucepan with water and boil until cooked to your liking. Meanwhile, in a separate saucepan over medium heat, mix honey, butter, cinnamon, cardamom, and pineapple chunks and stir until butter has melted and sauce is heated through. Drain carrots and add to the honey sauce and mix to coat. Serve warm.
Wash& dry tomatoes. Cut a thin slice from blossom end and press out seeds and discard. Combine tomatoes, sugar& salt, simmer until sugar is dissolved. Boil for about 40 minutes. Add thinly sliced lemon and minced or sliced ginger. Boil about 10 minutes longer. Pour into hot jars and seal at once.
Preheat oven to 375. Spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts/pecans, half the berries and half the chocolate chips. (Save the other half of berries, walnuts/pecans and chocolate chips for the top of the oatmeal). In another bowl, whisk together the milk, egg, butter and vanilla extract. Add the oat mixture to prepared baking dish. Arrange the remaining berries, walnuts/pecans and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set.
1. Heat oil in a skillet over medium heat. 2. Sprinkle sea salt, pepper, Italian seasoning on both sides of chicken breasts. 3. Once skillet is hot, add chicken breasts and brown for about 4 minutes per side or until golden brown. 4. Remove chicken from skillet and set aside. 5. To the skillet, add chicken broth, lemon juice, minced garlic. Stir and scrape up the brown bits stuck to the bottom of the skillet. 6. Add chicken back to the skillet along with used lemon quarters. 7. Simmer the chicken in the sauce for about 5 minutes, turning halfway through. 8. Add broccoli to the skillet and cook until broccoli is bright green and tender and chicken is cooked through, about 5 minutes. 9. Stir in butter or ghee (if using) and add additional salt and pepper to taste. 10. Enjoy! Notes: Try it topped with a sprinkle of parmesan or romano cheese (if not on Whole30). Add a sprinkle of chopped fresh basil at the end. Substitute mushrooms for broccoli (or use both).
Preheat oven to 350°F. To roast your garlic, cut off the tops of the heads to expose the cloves (using a serrated knife will make this much easier). Place the heads in a square of aluminum foil with the head facing up. Drizzle with 1 or 2 tablespoons olive oil (2 tbsp for 2 heads). Seal the foil and roast for 1 hour. Let cool, and then separate heads into cloves and squeeze each clove to extract the garlic. Place the roasted garlic into a blender or food processor. Add the 1 tablespoon remaining olive oil and 1/4 cup cream and whirl until garlic is pulverized. Add the rest of the cream, sour cream, Parmesan cheese, salt and pepper. Whirl to combine. Sauce will be thick at this point. Set aside. Cook the pasta until al dente; drain. Melt the butter in a skillet. Add the pasta and toss with the butter until coated. Add the sauce, cook and stir until sauce becomes thin. Simmer for 10 minutes, stirring occasionally. Serve immediately with extra Parmesan cheese on top to desired taste. To make this a more substantial meal, you could add chopped cooked chicken or shrimp, broccoli or peas.
Heat oil in a nonstick skillet over medium high heat until very hot. Season scallops with salt and pepper. Add half the scallops to the pan and cook 1 minute or until browned. Turn and cook 2 minutes or until browned and cooked through. Remove from pan and repeat with remaining scallops. Wipe out pan, add butter and melt over medium heat. Add wine, scallions and orange zest and cook 2 minutes. Add scallops, cook 1 minute remove to a serving plate. Sprinkle with remaining scallion and orange zest and serve.
Preheat the oven to 350°F Grease and base line an 8in round cake tin, about 2in deep. Sift the flour, cinnamon and superfine sugar into a bowl. Make a well in the centre and add the egg, milk and melted butter, then combine with a wooden spoon or electric whisk. Beat well to make a thick, smooth mixture. Spoon into the tin and spread evenly. Remove the stalks and stones from the cherries, using a pitter if you have one to keep the fruit whole. Scatter the cherries over the mixture and gently press them inches To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingers to make a crumb-like mixture, then work the mixture until it comes together in pea-sized pieces. Scatter the topping over the cherries. Bake for 30-35 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, then run a knife round the edge, remove the cake from the tin and leave on a wire rack until completely cold.
With your hands and onion soup mix still in sealed packet crush onions up some what, but you do not want to make them into a powder you just want to break them up. Mix flour and onion soup mix in a shallow bowl. Add enough oil to bottom of a pan that would cover about half way up your pork chop. Heat on medium heat until when you add flour mix to pan it sizzles. Coat each pork chop with flour mixture. Add to pan, about 30 seconds after adding the chops turn over, and cook until done (about 4-5 minute per side for 1/2 to 3/4 inch pork chop).
Preheat oven to 400 degrees F. Season chicken thighs with paprika, salt and pepper, to taste. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside. Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme. Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve immediately.
Brown ground beef, green pepper, and garlic cloves in Dutch oven or stock pot; drain. Add onion, diced tomatoes, and tomato sauce. Stir in chicken broth, brown sugar, Italian seasoning, salt, and thyme. Bring to a boil; add lasagna noodles. Reduce heat and simmer for 20 minutes, stirring occasionally. Stir in Parmesan cheese. Garnish each bowl with Mozzarella cheese. Makes 6 to 8 servings.
Bake puff pastry shells at 425 degrees F. for 18 minutes according to package directions. Use a fork to remove the top halves and soft pastry underneath. Allow to cool. Bring 1 cup heavy cream to a simmer in a small saucepan over medium heat. Remove from heat. Stir in A.1. Origianal Sauce and chocolate chips. Stir until well blended and smooth. Set aside. To make the filling, place remaining 1/2 cup heavy cream in a medium bowl. Beat on high speed. Once cream begins to thicken, add cherry juice, vanilla and sugar. Continue to whip until cream is thick and stiff. Fold in Maraschino cherries. To assemble, spoon cream mixture onto pastry shell bottoms. Place pastry tops over cream. Drizzle with the A.1. ganache. Sprinkle with chopped walnuts. Serve immediately and enjoy!
Note: To peel poblano peppers, either broil in the oven or using skewers roast over gas flames until skin is blackened, put into brown paper sack and close lid - Leave for appx 10 mins to steam - While waiting for the peppers to cool, peel and dice potatoes, open tomatoes, measure spices, etc.- Once peppers are cool enough to handle, skin should slip off (I usually do about 12 peppers at a time and freeze what I don't use). In a large soup pot, add all ingredients except for cooked meat. (More water may be needed to cover potatoes). Cover and simmer for 35 minutes. Taste, adjust any seasonings, add pork and simmer for an additional 10 minutes or until potatoes are done and meat is hot. Great with cornbread!
Combine the broth, soy sauce, lime juice, ginger, and curry paste in a medium bowl. Place the tofu in a 1 1/2-quart microwavable dish and pour the broth mixture over the top. Cover with plastic wrap; then prick a few holes in the plastic. Microwave on HIGH until heated through, 4-5 minutes. Top with the bean sprouts, carrots, and basil.
Melt butter in a large skillet. Add brown sugar and stir together. Add the bananas and cook until caramelized over medium-high heat. Pour in the rum and catch a flame off of the gas stove or a BBQ lighter. (BE CAREFUL!) Stand back when ignited and flambe. Let flame die down. Serve over vanilla ice cream.
In large, heavy skillet or deep heavy soup pot, add olive oil, heat and add 1 sliced garlic clove garlic (or more, to taste). Saute on low to infuse oil with garlic flavor, do not burn or brown garlic, about 5 minutes. Add butter and continue to saute garlic. When garlic is tender and translucent, remove and toss in the raw mushrooms. Brown and caramelize the mushrooms, without burning. Salt & pepper to taste. When mushrooms are done, add the RAW pasta! Toast pasta, stirring continually, til slightly browned and beginning to soften. Add the broth, a bit at a time, stirring, as the liquid is absorbed. Add beans and a little more broth, or water, as if it were risotto. Continue adding stock til pasta is "al dente" and liquid absorbed, about 12-15 minutes. At this point add the cheese and continue to stir, adjusting salt & pepper. Turn off heat and toss in frozen peas, stir and allow to sit a few minutes. Add parsley and stir again. Serve with big salad and crusty bread.
Soften yeast in warm water. Heat milk, butter, sugar, salt and saffron until sugar dissolves. Cool to lukewarm (110*). Add 2 cups flour and eggs and beat well. In your stand mixer fitted with a dough hook (or by hand) - combine the yeast and milk mixture and knead for 8 - 10 minutes, adding enough of the remaining flour to form a soft dough. If you are using a Kitchen Aid stand mixture you will need less flour. At any rate, do not exceed 5 cups of flour in your mixer. Shape dough into a ball. Butter a large bowl and put dough in it, turning once to coat with butter. Cover with a damp tea towel (not terry cloth) and put into a draft free warm place such as your oven with a proofing feature and 2 cups boiling water set under the bowl. If you have a pilot light in your oven that will be warm enough. If you have no pilot just turn the oven on as low as it will go and turn it off and add the pan of boiling water. 100* is perfect proofing oven. Let rise for 1 hour and 15 minutes or until doubled. Turn out onto a floured board and punch down, letting it rest for 10 minutes. Divide dough into 3 even pieces and roll each piece into a rope 18" long. Place on a parchment lined (or well greased) baking sheet. Braid the strands and secure the ends, turning them under the loaf so they don't unravel. Cover with the damp tea towel and let rise another 30 minutes while you preheat the oven to 375*. Mix egg yolk with 1 tablespoon water and brush over the braid. Sprinkle with seeds if you like, and bake for 45 - 50 minutes. If the loaf is getting too dark lay a piece of foil over the top for the last twenty minutes. Leftovers make wonderful French Toast and Bread Pudding.
Preheat oven to 400 degrees F. Spray 9x9 glass pan with nonstick spray and set aside. Sift flour, salt, baking powder and 3Tb of sugar into a bowl. Mix in 1/2 ( 1/4 cup ) of the butter. Beat the egg and milk together, then add. Mix all well. Pour the batter ( it will be thick) into the prepared pan. Peel and slice apples-then place over batter. Sprinkle with cinnamon and the other 3 TB. sugar. Melt the remaining butter and pour over top. Bake for 35 minutes or until golden brown and bubbly.
Bring the water, salt, vinegar, hot sauce, pepper, oregano, brown sugar, dry rub, and garlic to a boil and stop the cooking. Pull your pork and let it rest in the marinate. Serve, with optional barbecue sauce.
Blend corstarch and water in bowl until smooth and set aside. Sprinkle chicken with salt and pepper. Stir fry chicken in 1 Tbs oil until no longer pink. Remove from pan. Add onion to skillet and stirfry on medium heat 1 minute . Stir in mushrooms and ginger. Cook stirring constantly 2-3 minutes or until mushrooms are tender. Add broth and broccoli to skillet. Heat to boiling. Add cornstarch mixture and heat to boiling. Boil one minute and remove from heat. Stir in chicken and serve over rice.
In large saute pan, warm oil. Saute the onions, green pepper, and garlic until soft. Add the rice and saute another 2 minutes, until sweetly fragrant. Stir in almonds and transfer to casserole dish. Add chicken broth, wine, salt, & pepper, stir to combine. Bake in a preheated 350F oven for 1- 1 1/2 hours or until all liquid is absorbed. Fluff with a fork and serve.