HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 400 degrees. Slice cherries in sixths, removing the pits, so they're roughly the same size as the blueberries. Mix together all berry sauce ingredients. Cut brie in thin quarter-inch pieces. Spread mascarpone evenly across pizza crust (using your hands is easiest), then drizzle berry sauce evenly across the top, then place brie slices across the top, evenly-spaced. Bake for 12-15 minutes or until crust starts to turn golden and brie is melted; sprinkle caviar across the top, if desired; cut in thin slivers and serve hot.
Set oven to 350 degrees. Butter a 8 x 8-inch or a 9 x 9-inch square baking dish. In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended. Add in onion and creamed corn and thawed corn; mix to combine. Pour half the batter into prepared baking dish. Sprinkle the layer with grated cheese and jalapeno peppers. Pour the remaining batter on top of the cheese and jalapeno peppers. Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used). Allow to cool slightly before slicing.
Place fruit in ungreased 8 x 8" baking pan*. Stir together flour, sugar and cinnamon; blend in mayonnaise until mixture resembles coarse crumbs. Sprinkle/spread over fruit. Bake 35-40 minutes at 350° or until browned--if using a glass-baking pan, reduce oven temperature to 325°.
Set oven to 350 degrees F. Grease an 11 x 7-inch baking dish. Saute red pepper and onion in butter until tender. Stir in soup, garlic powder, milk, chilies, salt, cayenne if desired and hot pepper sauce; heat through. Stir in 3/4 cup cheese until melted. Add potatoes and mix to combine. Transfer to a greased baking dish. Bake uncovered for 20-25 minutes or until bubbly. Sprinkle with remaining cheese, bake 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
Wash the limes and dry them, then cut into wedges. In a glass bowl, mix them with the salt. Cover with clingwrap and store in a cool place for a week, or until the lime wedges start discolouring. Mix all the spices together, add to the limes, and toss well. Cover again, and let stand for another 2 - 3 days. Sterilise a large canning jar by putting it in a cookie (or other tin) in a cold oven and heating the oven to about 300 deg F/ 150 deg C or more. Leave jar (or 2 - 3 smaller jars) at that heat for at least 10 minutes, or until you fill the jar. It has to be very hot, otherwise it will crack at the next step. Heat the oil in a pot (be very careful not to burn yourself) until it is very hot and starts to smoke. Please watch the oil! (Keep the lid of the pot handy -- if the worst happens and the oil catches fire, slam on the lid. This will kill the fire immediately). When the oil gets to really hot, take the sterililised jar or jars out of the oven, and pack in the lime wedges. It's best to use tongs. Pour the smoking hot oil over the limes, and seal with a lid. Store at room temperature for at least a week before using.
Mix the mayo with the Italian dressing. Spread it on your sandwich of choice. That's it! Enjoy!
Cut liver into 1 in strips. Soak in milk for one hour. Remove from milk and dredge in flour/salt mixture. Saute in hot oil until browned on all sides. Remove and set aside. Brown onions in same pan. Remove onions and set aside on top of liver. Add beef broth, lemon juice and sugar to hot pan and deglaze. Place liver and onion back into pan and cook for 5 minutes. Turn off heat and add sour cream. Serve with parsley whipped potatoes and your favorite green vegetable.
For the basil aioli: Whisk egg yolks, basil, garlic, anchovies, vinegar, and Worcestershire sauce in medium bowl. Whisk in 2 Tb oil a few drops at a time, then gradually whisk in remaining oil in a thin stream. Whisk in 1 Tb warm water, lemon juice, and hot pepper sauce. Season to taste with salt and pepper. Cover and chill. (Can be made 1 day ahead. Keep chilled). For Salmon: Prepare a BBQ (high heat). Brush grill rack with oil. Brush salmon with oil; sprinkle with salt and pepper. Grill salmon, uncovered, 5 minutes. Using 2 large spatulas, carefully turn fish over. Grill until fish just begins to flake in center, 4 to 5 minutes longer. Transfer salmon to platter. Serve with aioli.
In a medium saucepan, heat the coconut milk. The jackfruit I buy comes in 8oz DRAINED weight, and 20oz net weight. Drain, rinse and dice the jackfruit if using canned. Now add the diced jackfruit and sugar to the coconut milk. Cook on medium low flame, stirring often until jackfruit is tender (about 40 minutes). In the last five minutes of cooking, stir in the cardamom. Serve either warm or chilled. NOTE: If you're able to find it, there's nothing like fresh juicy ripe jackfruit. For this dish, use firm fruit not the floppy one. Don't throw away the seeds - they can be roasted and taste somewhat like roasted chestnuts. For a more authentic flavor, use homemade coconut milk and jaggery in place of brown sugar.
Preheat oven to 325 degrees. Grease 4 loaf pans. Combing flour, baking powder, baking soda and salt in a large bowl. Combine sugar, oil and eggs, beat until frothy. Add bananas and blend. Fold into flour mixture until well blended. Pour into prepared loaf pans and bake for 1 hour.
Preheat oven to 350 degrees F. Butter a 8 x 8-inch baking dish. In a medium bowl combine the fettucine, broccoli, and chopped red bell peppers; spoon into the buttered dish. In the same bowl, beat the cream cheese, 3/4 cup grated Parmesan, eggs, garlic, salt, and pepper with an electric mixer on medium speed until combined; stir in the cream. Pour cream cheese mixture over fettucine mixture and top with remaining Parmesan cheese. Bake for 30 minutes until hot and bubbly.
Put everything but the cilantro into a blender and puree until smooth. Stir in the cilantro, then taste and adjust seasonings if needed. Shake before serving.
whisk liquor, juice, oil and sugar to make marinade. wash and pit cherries. clean asparagus and trim ends if tough. toss marinade over cherries and asparagus. let sit for 10 mins or so. preheat grill basket on heat source. use med-low indirect heat. gently place asparagus and cherries in basket using slotted spoon. watch for flare-ups. Grill for 20 mins or so, gently turning. Move to cooler side of grill if cooking too fast. Cherries should sweat and soften wihthout losing shape. add personal touches like roasted hazelnuts or goat cheese. serve warm.
Brown the ground beef very well on medium high in a large fry pan stirring frequently. (Add a little vegetable oil if necessary.) Add the onion and garlic and cook until the onions are slightly browned. Keep an eye on this so that the mixture doesn't burn. Sprinkle the flour over the meat and onion mixture and stir until all the flour has been absorbed. Cook 2 or 3 minutes stirring frequently. Add water and the Worcestershire sauce and stir to dissolve browned particles stuck to the bottom of the pan. Let bubble on low for about five minutes. Add more water if it's too thick. Add salt and pepper to taste and possibly more Worcestershire sauce. Place meat mixture in the bottom of a large casserole dish. Put frozen peas on top of this and then the mashed potatoes. Bake in 350F oven for about a half hour or until bubbly. Let rest about 15 minutes before serving.
Wash and trim Brussels sprouts. Cut an"X" in the stem, about 3/8 inch deep (This will help cook the Brussels sprouts more evenly and quicker). In a medium size saucepan, add Brussels sprouts and cover with cold water, add 1 teaspoon of salt and bring to boil. Reduce heat, cover and simmer for 6 minutes or until just tender, (DO NOT OVERCOOK); drain. Place sprouts in a six-cup oven proof casserole dish. Sprinkle 3 tablespoons melted butter over the sprouts and mix well to coat. Brussel sprouts should be in a single layer. Meanwhile, combine Parmesan cheese, dried bread crumbs, granulated garlic powder, black pepper, seasoning salt and remaining 3 tablespoons butter and mix well. Sprinkle mixture over the Brussels sprouts. Place casserole dish about 3 inches below broiler in oven and broil on HIGH for about 5 minutes or until the crumb mixture is lightly browned. Serve hot.
Mix vinegar, salt, garlic and pepper. Toss the mushrooms in the mixture and let stand for 15 minutes. Toss the spinach and oil until leaves glisten. Toss the mushroom mixture with spinach. Serve immediately.
Place the whole peppercorns in blender jar. Blend for 10 seconds.Some peppercorns will be pulverized,some will be cracked and crushed. Remove and reserve. Place the Parmesan cubes in blander jar. Blend for 20 seconds and scrape sides of jar. Add shallot, garlic and salt. Blend for 10 seconds and scrape sides again. Add remaining ingredients in order listed. Blend for 10 seconds. Add black peppercorns. Blend for 5 seconds. Transfer dressing to a resealable container and refrigerate for 30 minutes or longer to allow flavors to develop. Keeps for one week in refrigerator.
Mix preserves and wine, and blend very well. Set aside. Spoon 2 scoops of sherbet into each of 4 parfait glasses, and pour wine mixture over sherbet in each glass. Then, in each glass place 4 strawberries on top, and pour 1 tablespoon of Grand Marnier over the strawberries. Add a sprinkle of grated orange peel to each glass. Serve immediately.
In a big bowl combine all of the dry ingredients (polenta through to sugar) and mix well. Make a well in the centre. In a separate bowl combine yoghurt and egg. Add corn kernels, water and cheese if using. Mix well and pour into the well in the dry ingredients. Mix to form a soft, thick dough. If it its too dry, add more water tbs by tbs until your dough looks right (it should be creamy and thick, very much like cake dough). Pour into prepared muffin tins. Bake in the preheated oven at 200°C/400°F for 15-20 minutes or until lightly golden and baked through. Enjoy!
Prepare pie dough or use store bought. Line a pie plate with the botton crust . Peel and slice the apples and place in a large bowl. Add pineapple, cinnamon candies, lemon juice, sugar, flour, and salt. Mix well . Pour into pie shell and dot with butter. Roll out top crust and place on top. Pinch edges well and cut a few slits of the top to vent steam. Place on a baking sheet to catch drips. Bake at 350 for approx 45 minutes or until apples seem tender when a knife is inserted thru a vent hole.
Heat oven to 350. Grease 11x7x2 inch baking dish. Cut sausage links into slices. Stir together all ingredients in large bowl. Pour mixture into baking dish. Bake 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes.
PREHEAT oven to 400°F Mix flour and baking powder; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar and 1 pkg. of the dry gelatin, beating until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition. SHAPE dough into 1-inch balls. Place, 2 inches apart, on ungreased baking sheets. Flatten with bottom of clean glass. Sprinkle with remaining dry gelatin. BAKE 8 to 10 minute or until edges are lightly browned. Remove from baking sheets to wire racks. Cool completely. Store in tightly covered container at room temperature.
Layer the above in dutch oven. Bake at 250 degrees for 6 to 8 hours. Stir after the first hour and then every hour or so thereafter. Potatoes are optional Give them about 3 hours to cook (good size pieces).
Place potatoes in saucepan and cover with water, cook on medium heat until tender. Remove potatoes from heat, drain and set aside. In 2 quart saucepan on medium low heat melt butter, add diced onions, cook until onions are slightly clear in color. Add flour to butter and stir briskly. Mixture will start to thicken. Add half and half a little at a time while stirring briskly. Mixture will be creamy and will look like thick cream. Place salt, clams and juice, potatoes, bottled clam juice and milk with mixture. On medium low temperature bring chowder to a slow boil. Turn temperature down to low and let chowder simmer gently for 15 minutes, stirring frequently.
Brown beef in oil in a skillet or pressure cooker over medium-high heat. Remove with a slotted spoon and set aside. Reduce heat and add onion, garlic, and 2 T of the broth. Cook, stirring, about 1 minute. And remaining ingredients (except the beef). Stir well to dissolve the tomato paste. Add beef. For pressure cooker: Cook at high pressure 15 minutes. Remove from heat and use natural release method. For stove-top: Bring to a boil, reduce heat, cover, and simmer for 45 minutes or so, until beef is tender. Remove rosemary springs and herb bouquet or bay leaf. Serve.
Combine orange peel, orange juice, soy sauce, cornflour, sugar and ginger until blended. Set aside. In a wok or large skillet, stir fry carrots and celery in hot oil until crisp-tender, this takes about 4-5 minutes. Remove vegetables from the wok and set aside. Stir fry the pork cubes until well browned, this should take about 5 minutes, adding more oil if necessary. Stir in orange juice mixture and add to pork, and add in cashews. Cook and stir until thick and bubbly. Return vegetables to wok or skillet, cover and heat through for 1 minute. Serve immediately over hot cooked rice and decorate with orange slices if desired.
For tart shells: beat butter and cream cheese until smooth. Add flour, mix until soft dough forms. Cover, chill at least 1 hour or overnight. Preheat oven to 350 degrees F. Shape dough into 1 inch balls, place into mini-muffin pan. form into little shells with floured fingers. (this is where the tart shaper comes in handy!). For Filling: Mix the rest of the ingrediants well. Fill tart shells evenly with mixture. Bake 20-25 minute or until a light, golden brown. Remove from pan and place on cooling rack. Sprinkle with powdered sugar.
Preheat oven to 400 degrees F. Place bones, stew meat (if using), onions, and carrots in a roasting pan; rum everything with a little olive oil. Roast about 45 minutes, flipping bones, meat, and vegetables halfway through. Bones should be browned, not charred (if they look like they are beginning to burn, turn heat down). Remove everything and place in a large stockpot. Place roasting pan over two burners, add about a cup of hot water and scrape browned bits from bottom of pan. Pour into stockpot, then add enough water to cover bones by 2 to 3 inches; add celery, garlic, parsley, bay leaf, and peppercorns. Heat stock to a low simmer (covered), then reduce heat and almost simmer (covered) for at least 3 hours, 6-8 is better; do not stir as this will combine the fat with the stock and cause it to become cloudy. During cooking you can skim off any fat and scum from the top (the fat will solidify and can be used for cooking!). Use tongs to remove bones and vegetables. Strain stock through cheesecloth to remove all solids; let cool to room temperature. Store in the refrigerator with the fat layer intact (it protects the stock from bacteria). Remove fat if storing in the freezer; remember to leave an inch of headspace so your container does not burst in the freezer since it will expand.
Preheat oven to 375. In a bowl with tight fitting lid, put the flour. Add chicken, in batches, and shake to coat. Shake off excess flour and place pieces in a greased 8x8 baking dish,. making sure not to lay them flat. They should have the same shape as they were in the package. In a small bowl, mix the honey, soy sauce, garlic and seasonings. Pour evenly over the chicken. Cover and bake 30 minutes. Uncover and bake an additional 15 minutes, basting occasionally with the sauce. Serve.
Cook sushi rice following packet directions. Combine vinegar, sugar and salt-heat it for around 30 seconds in a microwave to help melt the sugar; stir through rice as soon as it is cooked. Spread onto a shallow tray to cool quickly, cutting and turning the rice to aid cooling and distribute the vinegar mix . In a small bowl combine the salmon and mayonnaise. Line a 20cm square cake pan with plastic wrap. Place a seaweed sheet on the base. Spread half the rice evenly over the seaweed sheet and lightly spread with wasabi paste. Cover with avocado slices then salmon mixture. Spread remaining rice evenly over salmon and top with a seaweed sheet. Cover with a piece of plastic wrap and press down firmly. Chill. To serve, remove plastic and cut into bite size pieces. Serve with soy sauce or pickled ginger.
Whisk together marinade ingredients in small bowl or cup: mustard, honey, vinegar, and pepper. Transfer marinade to large zip lock plastic bag and add pork. Squeeze out air and seal bag. Coat pork completely with marinade by turning bag several times. Chill pork in marinade 4 hours or overnight, turning bag occasionally. Preheat broiler. Spray broiler rack with nonstick spray. Remove chops from bag and discard marinade. Place chops on broiler rack and broil 5 inches from heat until browned and cooked through, about 6 minutes per side.
Preheat oven to 350 degrees. In a small bowl, combine ketchup,brown sugar, 1 T. of lemon juice, and the mustard powder. In a separate bowl, combine ground beef, onion, egg, bread, boullion, the remaining lemon juice, and 1/3 of the ketchup mixture. Mix well and place in a 5X9 inch loaf pan. Bake at 350 degrees for 1 hour. Drain excess fat and coat with remaining ketchup mixture, bake 10 minutes more.
In a large bowl, combine all ingredeints stirring well with a wire whisk until evenly distributed. Put in a large airtight container, label, store in a cool dry place. This mix should be used in 10 to 12 weeks. To bake the cornbread: Preheat oven to 425 degrees. Lightly oil an 8-inch square pan or round cast iron pan. Spread the batter in pan and bake about 25 minutes or until golden brown. Please note: If using a cast iron pan, place a small amount of oil in pan and place it in the oven while preheating. Putting the batter into a hot cast iron pan helps to create a golden brown crust.
In a large pot of salted water, boil potatoes until tender. Drain. Return to pot and set over low heat for a few minutes to evaporate any remaining water. Remove from heat. Mash potatoes, leaving them a little chunky. Add caramelized onions, salt, buttermilk and dill. Mix until all ingredients are well incorporated.
Cut a small pineapple in half lengthways. Remove the inside meat, cutting in the shape of spears. (Be careful not to puncture the shell of the pineapple because it will be used for serving the finished dish) Cut the onions, mushrooms, bell peppers, lobster and the pineapple spears into cubes, about 1/2-inch in size, and set them aside. Saute the onions, peppers, lobster, and mushrooms in clarified butter. Add the pineapple last so that it will not overcook and become soft. Season with Pico-Pepper sauce and flambe with the brandy and Grand Marnier. At the same time, broil the pineapple shell so the edges become crisp and the shell is heated throughout. Place the mixture back into the shell. Pour the Grand Marnier into a spoon and light with a match and pour over the mixture and serve.
Lightly coat a 10-inch skillet with cooking oil spray and set aside. Place 3 or 4 paper towles on a plate and set aside. In a medium bowl, combine onion, apples, egg white, oats, parsley and spices. Add the ground turkey and mix well. Shape mixture in eight 2-inch wide patties. Preheat the skillet over medium heat. Place patties in skillet and cook over medium heat for 10-12 minutes, turning once, until sausage is browned and completely done. Transfer patties to paper-towel-lined plate to pat off excess grease. Transfer to plates and enjoy with your pancakes or eggs.
Heat the oil in a large deep skillet or a wide pot over medium-high heat. Season the chicken thighs with salt and pepper on both sides, place them in the pan, and cook them for 2-3 minutes on each side, until they brown thoroughly. Remove chicken to a clean bowl, reserving any juices (at this point the chicken should not be fully cooked). In the same skillet, add the onions and saute, stirring occasionally, until slightly browned, about 10 minutes. Remove onions to the bowl containing the chicken. If necessary, add a bit more olive oil to the skillet and let it get hot. Add the sliced zucchini and saute, stirring occasionally, until slightly browned. While the zucchini is cooking, measure the spices (cayenne pepper, chili powder, cumin, cinnamon, ginger and coriander) into a small bowl and combine. Add the chicken and onions, along with the collected juices, back to the pan. Add the garbanzo beans, tomatoes with their juices, spices, and chicken stock. Stir gently to combine. Turn heat to high until the stew gently boils. Immediately reduce heat to medium and simmer for 10 to 15 minutes, until the chicken is cooked through. While the dish simmers, prepare the couscous according to package directions. Just before serving the chicken, add the juice of one lemon (about 1 1/2 Tbsp). Season to taste with more salt and pepper. Serve over whole wheat couscous garnish with fresh chopped cilantro.
In a five quart slow cooker, combine dry onion soup mix, cream of mushroom soup & beef broth. Whisk to combine (don't worry if there are any lumps; they will come out as it cooks. Cut beef into about 1.5 inch cubes (or use pre-cut beef tips). Sprinkle lemon pepper seasoning on beef. Add meat to crock pot and give it a good stir. Cover and cook on low for at least 6-8 hours. Once ready, work on gravy if you'd like it thicker. In a medium pot, melt two tbls butter. Once melted, add in about 3 heaping tbls of flour. Whisk it together until smooth. Pour in 2 cups of the beef broth mixture into the butter/flour mixture. Whisk until smooth and bring the heat up to high. Once it reaches desired thickness, take off heat and return gravy to crock pot. Serve over rice, noodles, or whatever strikes your fancy!
Allow butter to come to room temperature.This time is not included in prep time. Combine all other ingredients; add gradually to butter mixing throughly. Grill steaks or hamburgers on one side, turn, spread cooked side with butter mixture. When other side is cooked, spread with mixture. Store in refrigerator.
Cut chicken into 1 inch cubes. In a bowl combine chicken, olive oil, 3 tsp garam masala and 3 tsp tandoori masala. Refrigereate, covered, for at least 1 hour to let flavours develop. Can also sit overnight. in a large saucepan, heat butter over medium heat, add onion and cook until soft. Add remaining 1 tsp garam masala and 1 tsp tandoori masala. Cook for 1 minute. Add chicken, cook, stirring for about three minutes. Add tomatoes incl juices. Reduce heat to low and, cover and simmer for 30 minute Stirring occasionally. Meanwhile, in a small saucepan combine cashews and water, bring to a boil. Reduce heat to low and let simmer for 10 minute Drain half the water and blend remaining water with cashews until oureed. Add pureed cashews to chicken and let simmer for 5 minute Stir in cream and cilantro. Serve with basmati rice.
In oil, slowly cook minced onion til soft, don't let onion get color. In a mixing bowl, whisk mayo, and remaining ingredients til well- combined. Refrigerate 2 hours before serving.
Spread the pizza sauce on one side of the lavash. crush turkey with fingers into very small crumble-like pieces, or dice on cutting bored. just make sure the pieces are very small. In a bowl combine crushed turkey and mozzarella cheese, toss a little to make sure its all mixed up. If you wish you could also add pineapple, banana peppers, olives, etc. Spread mixture evenly over lavash. Put in toaster oven, on high for 8-11 minutes, or until the lavash gets crispy and the cheese melts. You can cut it into little pieces, but I think it's more fun to just tear them off as you eat! :D.
Combine citrus zest, lime leaves, lemongrass, and 2 cups water in a small saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Strain lemongrass mixture into a jar and chill. Fill a 12-oz. glass with ice cubes. Add 2 tablespoons lemongrass mixture and 1 tablespoons simple syrup. Top with soda water (about 1/2 cup) and stir to combine.