HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the basil in with the walnuts, pulse a few times in a food processor. Add the garlic, salt and pepper then pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. If the chicken is frozen, then cook the chicken in about a half cup of water till it is thawed enough to dice into cubes. Smash the garlic and add to the water and finish cooking the chicken. Boil a pot of water and add the egg noodles and cook to desired softness, I like mine a little al dente so it only took about 6 minutes. Drain the water from the noodles and chicken and mix it all together with the pesto.
Preheat a grill to medium and place a cast-iron skillet on top. Add the chiles and cook until softened and the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover and let cool slightly. Remove and discard the stems, skin and seeds; finely chop the chiles. Meanwhile, cook the bacon in the skillet until crisp. Discard all but 1 tablespoon of bacon fat; chop the bacon. In a large bowl, combine the chopped bacon, the reserved bacon fat, the beef and half of the chiles. Form into 6 patties; season with salt and pepper. In a medium bowl, combine the queso fresco, mayonnaise, buttermilk, 1 tablespoon olive oil and the remaining chiles. Season with salt and pepper, cover and refrigerate. In another bowl, toss the avocados, cilantro, onion and remaining 1 tablespoon olive oil; set aside. Grill the burgers, flipping once, for about 10 minutes for medium-rare. Just before the burgers are finished cooking, grill the buns until toasted, about 1 minute. Place a burger on each bun bottom, top with some of the avocado salad, drizzle with some of the queso fresco dressing and set a bun top in place.
Butter -- Mix the gorgonzola cheese and butter and set to the side, room temperature. Pears -- Mix the pears, red onion, balsamic, olive oil and thyme and toss well in a small bowl. Let it hang out 15-20 minutes. Baguettes -- Then as the pears marinate, in a 400 degree oven toast the baguette slices on each side until golden brown. Put them all Together -- After the baguettes come out of the oven, spread with the blue cheese butter, top with a thin slice of the proscuitto and top with the pear and onion mixture.
In a medium pan over medium-high heat, saute onion in oil until softened and slightly carmelized, about 10 minutes. Season with salt and pepper. While onions are cooking, combine vinegar, mustard, mustard powder, salt, pepper, garlic, cranberry juice, and honey. Toast pumpkin seeds lightly. Add vinaigrette and dried cranberries to onions and heat through. Place spinach in a salad bowl (note: I usually can only find 7oz packages of spinach), pour warmed vinaigrette mixture over salad, add pumpkin seeds, and toss lightly. Serve immediately. Notes: this makes more than 4 servings, but the original recipe said 4. Once I didn't have any cranberry juice, so I used jellied cranberry, and it was fine - the dressing was a little thicker, but still very good!
Preheat oven to 375. Soften yeast in warm water with a teaspoon of sugar. Scald milk; cool to lukewarm. Add yeast, sugar, honey, and enough flour to make medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter (after allowed to cool), eggs, and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest. Grease the surface of a clean bowl. Knead dough until smooth and satiny Then put dough in greased bowl; turn over to grease top. Cover, let rise in warm place until double in bulk, then punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms and place on greased baking sheets. Let rise until doubled. Bake for 10 minutes; then reduce temperature to 350 degrees for 10 to 15 minutes more. Cool on rack. For cinnamon butter, blend all ingredients at room tempature.
If finishing in the oven: preheat oven to 350°. Combine seasoning mix ingredients and set aside. Remove all visible fat from chicken. Sprinkle 1 tablespoon of seasoning mix over chicken and rub in well. Sprinkle 1 1/2 teaspoons of seasoning mix over shrimp and rub in well. Heat oil in a heavy skillet over high heat. Add chicken pieces and brown on all sides, about 8-10 minutes. Remove chicken to a bowl or plate. Add ham to skillet and saute, stirring once or twice, about 2 minutes. Add onions and 1 tablespoon of seasoning mix. Cook until a crust begins to form on bottom of pan, about 3 minutes. Stir in flour and cook until crust begins to harden, about 3 minutes. Add 1 cup of wine. Stir and scrape bottom of pan to dissolve crust. Cook, scraping well, 1-2 minutes. Stir in stock, scrape pan, and bring to a boil. Stir in remaining seasoning mix and bring to a rolling boil. Whisk in remaining wine. Cook 2 minutes. Remove from heat. To finish in oven: Place chicken and accumulated juices in an oven-proof casserole. Place shrimp on top. Pour sauce over them. Cover and bake until chicken is done, about 30 minutes. To finish on stovetop: Add chicken and accumulated juices back into skillet and stir. Add shrimp to skillet and stir. Spoon some sauce over chicken and shrimp. Cover and simmer over medium-low heat until chicken is done, about 30 minutes.
GREASE 9-inch-square baking pan. MICROWAVE 1/3 cup morsels and 1/3 cup butter in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir crushed cookies into melted morsel mixture. Press onto bottom of prepared pan. Refrigerate for 10 minutes or until firm. MEANWHILE, BEAT 1/3 cup butter, milk, 1/2 teaspoon peppermint extract and vanilla extract in medium mixer bowl until smooth. Gradually beat in powdered sugar until smooth and creamy. Add food coloring, 1drop at a time, until desired color is reached. Spread powdered sugar mixture evenly over cookie crumb layer. MICROWAVE remaining 1 2/3 cups morsels, 1/3 cup butter and 3/4 teaspoon peppermint extract in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Let stand for 10 minutes. Spread chocolate layer evenly over powdered sugar mixture. Refrigerate for at least 2 hours. For easier cutting, allow bars to sit at room temperature for 10 minutes.
Mix flour and 1/2 cup sugar in small bowl. Set aside. Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to speed 6 and whip 30 to 60 seconds, or until egg whites are frothy. Add cream of tarter, salt, and vanilla. Turn to speed 8 and whip 2 to 2 1/2 minutes, or until whites are almost stiff but not dry. Turn to speed 2. Gradually add remaining 1 cup sugar and mix about 1 minute. Stop and scrape bowl. Remove bowl from mixer. Spoon flour-sugar mixture, one-fourth at a time, over egg whites. Fold in gently with spatula, just until blended. Pour batter into UNGREASED 10-inch tube pan. With knife, gently cut through batter to remove large air bubbles. Bake at 375 for 35 minutes, or until crust is golden brown and cracks are very dry. Immediately invert cake onto funnel or soft drink bottle. Cool completely. Remove from pan.
Clean and trim the heart of the outer membrane and any excess fat(this is very easy as there is very little actual fat inside the heart,most of it will be outside the muscle tissue). Using a sharp knife ,cut the meat into strips about 1/2-1 '' wide and almost paper thin. Mix all marinade ingredients,mix with the meat,massaging everything together and marinade overnight.Start a fire about 30 minutes before cooking time-charcoal is best but your preference. thread the meat strips onto skewers ,passing the skewers through the meat several times lengthwise. Grill about 4 minutes per side or until done to your liking.
Whisk eggs, butter, coconut milk, honey, salt and vanilla until thoroughly blended. Sift all coconut flour (1/4 cup plus 2 tablespoons). Stir sifted coconut flour and baking powder into the batter and stir until there are no lumps. Fold in frozen blueberries, stirring gently. Pour batter into greased muffin tin. Bake at 400 F for 15-18 minutes.
In a skillet heat oil over medium;when hot add chiles and saute quickly,removing after thirty seconds,turning the chiles so they toast evenly.Add to a bowl with hot water and vinegar,cover and soak 1 hour. Meanwhile,place all remaining ingredients,except purslane into a pot,cover with about 6 cups of water and bring to a boil.Cover and let simmer for 45 minutes. Place chiles and 1 cup of the water they were soaked in into a blender and puree until smooth.Add to the soup.(original recipe says this will make 1 1/2 cups of chile paste and to only use 1 cup of it)Cover and continue simmering about 10 minutes. Uncover and bring soup back to a boil before adding the purslane.Cover and simmer 10 more minutes.Serve with hot corn or flour tortillas.
Cut the venison into 1" wide 3" long strips across the grain. Divide into two equal portions and place in two plastic bags. Marinate one in the Chile Sauce and the other in a mixture of the Teriyaki and Oyster Sauces. Be sure all surface of the meat comes into contact with the marinade. Leave in the refrigerator over night. When ready to cook, par-boil the unpeeled onions for a couple of minutes then cut off both ends and pop the inner onion free of its skin. Gently peel the lemon grass stems to the smallest diameter that is still stiff. This will usually leave two to three leaves still intact. Cut the peppers into bite size strips. With a metal skewer, punch a hole through the onions from end to end. The center will probably pop out. Save it and add to the grill later. Do the same with the peppers and meat doubled over. Keeping the two portions of meat separate, alternately skewer the meat, onions, and peppers onto the lemon grass. This is a fairly delicate operation so be careful. Place diagonally on a preheated and lightly oiled ribbed grill pan and sear to desired doneness. Let the leaves lay off the edge of the gril.
Preheat Oven to 425°F. Use either the cooked black beans or 1 15.5 oz can but not both and use either instant oatmeal or coarsely grind the old-fashioned oats in a food processor or coffee grinder and use those. Drain and rinse the black beans. Mash the black beans coarsely. You want some half beans and bean pieces left. If you mash them too much your burgers will fall apart. Add the spices and liquid smoke and mix to combine. Add the oatmeal and mix until it has a uniform texture. Measure 1/3 cup portions and shape into patties. Place your patties on a greased or parchment paper lined cookie sheet. Bake for 7-10 minutes until color changes and they appear crispy. Carefully flip burgers. Bake until remaining side appears crispy. It should take about 7-10 minutes.
Preheat oven to 350 degrees. Combine the dry ingredients (flour, sugar, ground almonds, poppy seeds, baking powder and baking soda) together in a bowl. Combine the zest, egg, egg whites and extract in a second bowl. Add the dry mixture and mix well. Form the dough into 2 logs each 8-9 inches long. Place logs onto a cookie sheet lined with parchment paper. Bake for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Put cut slices soft sides down back on the cookie sheets and bake slices another 8 to 10 minutes until dry. Cool completely and store in an airtight container.
Preheat oven to 350. Butter a 9 x 13 inch baking pan. Line the bottom and up two sides with a single sheet of parchment paper, letting the paper overhang the two long sides of the pan by an inch or so. Place a large pot filled with an inch or two of water over low heat and bring to a gentle simmer. Combine the chocolate and diced butter in a stainless steel or glass bowl. Set the bowl over the pot. Stir occasionally until melted. Remove bowl from the top of the pot and set aside to cool slightly. Meanwhile, in a large bowl, beat the eggs just until the yolks and whites are blended. Whisk in the sugar and beat until the mixture is creamed together (slightly thickened and pale). Stir in the vanilla. Sift together the flour, cocoa and salt. Set aside. Pour the chocolate into the egg and sugar mixture, stir to blend well. Add the flour mixture in three additions, using a spatula to gently fold in each addition before adding the next. Scrape the batter into the pan and place in the center of the oven. Bake for approximately 35 minutes, or until a tester inserted in the center of the brownies comes out clean. Transfer pan to wire rack and let cool completely before cutting. Use the parchment overhang to lift from pan.
Rinse chicken breasts and cut into 1" pieces. Place coconut milk, fish sauce, curry paste and honey in a large pot and bring to a simmer over medium heat. Once sauce is simmering, add chicken pieces and cook for about 20 minutes or until chicken is cooked through and no longer pink. Remove from the heat and stir in the ground peanuts. Allow to cool. If freezing:. Divide evenly among 3 gallon sized freezer bags. Seal, pushing out as much air as possible. Label and freeze. To serve:. Thaw in refrigerator. Place chicken mixture into a large skillet and bring to a simmer over medium heat. Do not boil - the sauce will curdle! To serve:. Serve over fresh baby spinach leaves or over steamed rice.
Carefully cut thin slices across and almost through the potatoes. Combine the butter, garlic powder, paprika and seasoned salt. Top each potato with the butter mixture, rubbing into the cuts. Individually wrap each potato in aluminum foil. Roast on a hot, covered grill 45 - 60 minutes or until soft, turning occasionally.
Heat oven to 350.In large bowl, mix cake mix, oil and eggs with spoon until dough forms. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheet, place balls about 2 inches apart. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
spread 1 teaspoons chream cheese onto each cookie. top each cookie with a strawberry half. drizzle each with melted chocolate.
mix curry powder, red curry paste, ginger paste, garlic, and the 1/2 apple, oil,and onions in food processor until smooth. cook mixture in large skillet/sauce pan for 5 minutes on medium heat. add 2 tablespoons of plain flour and cook for a further 3-5 minutes. slowly pour in chicken stock and keep stirring. add oyster sauce, salt, brown sugar. bring to low boil, add chicken stir occasionally until chicken is cooked through. in a separate bowl mix 2 tbs of corn starch with 2 tablespoons water, stir til smooth. add to sauce and stir while it thickens up. Notes:. to make it spicier, add chili paste, or a chopped red chili. serve over white rice (jasmine, or a sticky white rice), shredded cabbage, japanese pickles.
Fry the meat and onions together, break up the beef so there are no lumps. Add the garlic and cook until fragrant (about 40-60 seconds). Add the pasta sauce, tomatoes, basil, oregano, sugar and salt. Reduce heat and simmer while the pasta is cooking. Prepare the pasta BUT, slightly undercook as it will be baked and will continue to cook in the oven,. Prepare the cheese sauce by adding the softened cream cheese (about 20 seconds in the microwave will do it), the sour cream, parmesan cheese and the parsley or spring onions and mix. Spray a 10 cup baking dish with oil, place the almost cooked pasta on the bottom. Cover with spoonfuls of the cheese sauce, place a spoonful in each corner and continue until all used and the pasta is covered (if not covered, spread out). Top with the prepared meat sauce and finally the mozzarella cheese. Bake at 180oC (360oF) for 30 minutes. Best served with a crispy salad and fresh crusty bread.
Place couscous in a medium size shallow heat proof bowl and drizzle olive oil over it. Rub the couscous between your palms until all the grains are coated with oil. Heat the stock in a small saucepan until just begins to boil. Remove stock from heat and add the saffron, stirring to blend. Add half the stock to the couscous. Keep the remaining stock warm over low heat. Stir and fluff the couscous with a fork. Cover the bowl with a plate or plastic wrap and let sit for 5 minutes. Add the remaining stock to the couscous. Using a rubber spatula, scrape up an saffron that may be stuck to the saucepan and add it to the couscous. Fluff the couscous with a fork, and recover the bowl. Let it sit for 5 minutes longer. Season the couscous with salt and pepper to taste and stir in the scallions just before serving.
Preheat oven to 375°. Stir together flour, soda, cream of tartar and salt. Beat butter for 30 seconds. Add the 2 cups sugar and beat until fluffy. Add eggs, milk and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well blended. Form dough into 1-inch (or larger) balls - dough will be sticky. Roll in mixture of cinnamon and sugar. Place 2-inches apart on greased cooked sheet. Flatten slightly with bottom of a glass. Bake at 375° for 8-10 minutes until light golden and just beginning to crack on top.
In a small bowl, combine all ingredients, except whipped topping and cinnamon, until blended. Spoon into 2 dessert dishes. Cover and refrigerate or serve immediately. To serve, place 1 tablespoon whipped topping on each pudding. Garnish with cinnamon.
Preheat the oven to 400°F Bring water to a boil in a large saucepan Add the Brussels sprouts, nutmeg and salt. Bring back to the boil, lower the heat, cover and cook gently for 10-15 minutes. Drain Brussels sprouts and arrange in an ovenproof dish. While the sprouts are cooking melt half the butter in a frying pan, add the onion and saute for 4-5 minutes. Stir in the ham. Sprinkle onions and ham mixture over the Brussels sprouts, then sprinkle with the Parmesan cheese. Dot with the remaining butter and cook in the oven for 20 minutes until the top is golden brown.
The day before cut chicken into bite size pieces.Beat together eggs and milk and soak chicken overnight in refridgerator. Roll each chicken piece in italian flavored bread crumbs and fry slowly in oil until cooked through. Drain on paper towels. Place a layer of chicken in a 9 x 13 casserole dish. sprinkle with a layer of cheddar and mozzarella cheese. Repeat. End with cheese on top. Just before baking add 1 cup chicken broth over chicken. Bake in a 350* oven for 40-45 minutes, covered, until cheese melts and broth bubbles. Serve with rice, tossed salad and garlic bread. Can be frozen. Serves 6.
Preheat oven to 400°F. In a skillet, combine celery, onions and butter. Saute for 5 minutes. Pour into a large bowl. Cut the hot dogs into fourths lengthwise. Then cut each hot dog strip into 4 pieces. Pour hot dog pieces into the same skillet you used for the celery/onion mixture, saute hot dog pieces for 5 min or until lightly browned. Add the browned hot dog pieces into the celery/onion mixture bowl. In another large bowl, combine; eggs, milk, sugar, sage, and pepper. Add 1/2 of the hot dog /celery mixture and 1 1/2 cups of the shredded cheddar cheese, into the milk mixture. Stir in the corn bread mix. Spread the mixture into a 13x9 backing dish. Top with the remaining half of the hot dog/celery mix. Sprinkle remaining 1/2 cup of cheese over the top. Bake, uncovered, at 400°F for approx 35 minutes, or until a knife inserted in the center comes out clean. Enjoy! **If your kids are gonna freak at the sight of celery, leave it out and add a shake or two of celery salt. Some of my kids like this with mustard or ketchup.
Preheat oven to 375 degrees F. Spray 24 muffin cups generously with cooking spray, or use muffin liners. Combine cornmeal, flour, sugar, dry mustard, baking powder, and salt in a medium-size bowl. Add milk, egg, and oil. Mix until smooth. Cut hot dogs into 1-inch lengths. Spoon about 1/4 cup of batter into each prepared muffin cup. Place 3 hot dog pieces in each muffin cup. Bake for 20 to 30 minutes, until a wooden pick inserted into the muffin comes out clean. Serve with mustard, ketchup and relish.
In large skillet, heat oil over medium hat. Add mushrooms, cook 5 minutes or until softened. Add raspberry dressing and vinegar,boil 1 minute. Season with salt and pepper. Place spinach,raspberries an pecans in salad bowl or arrange on idividual salad plates. Toss with warm dressing or spoon over salad. Sprinkle blue cheese on top. Serve immediately. I have a recipe for Raspberry vinaigrette in my Salad Cookbook.
Coat the outside of the pork with kosher salt and put in crockpot. Cook according to your crockpots instructions, you want the meat to literally fall apart. Shred the meat, using a couple forks works great. Put meat on tortilla and add a squeeze of lime. Roll up and enjoy!
In a big pot, heat oil. Add onions and ginger-garlic paste and when they are golden brown, add tomatoes. Turn the heat down to med-low. In a small bowl, mix all of the powdered spices. Add a few tablespoons of water and make a paste (not too thick). Add to onion-tomato mix in pot. Let the spices cook on med-low till u see the oil start to"peep" through the spices. Don't let it burn. Add a little water as needed. (if u don't see the oil, just cook for about 5 min or so). Add the duck and toss in the mixture. Let it cook covered for about 10 minutes. Add vinegar. You may have to adjust the amount of vinegar according to your tastes. If you find it too tart this time, add less next time. If you find it is lacking something, try adding a little more next time-- it's a matter of personal preference, really. Cover and cook, adding a little water now and then, stirring to avoid burning. This shouldn't be too watery though or too thick. Add salt to taste. When the duck is cooked, add the green coriander. Cover and cook for another 5 minutes or so until coriander has wilted into the vindaloo.
Stir together dry ingredients. Add milk and melted butter, stir in remaining ingredients until lightly combined. Put into a shortening-greased 15x10 inch jelly roll pan. Bake moderately, at 350, for 30 minutes, or until golden. Cool 10 minutes, cut into small squares, serve at once.