HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll scallops in bread crumbs. Put olive oil and butter in a large skillet; stir and heat until hot. Add scallops, turning once, until browned on both sides (3-4 minutes); remove from heat. Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese. Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.
preheat oven to 200°C. cut the stalk fron the zucchini, then slice the top so that it is wide enough to be stuffed. using a melon baller scoop out the flesh and put in a small pot together with the sliced tops, carrot, 1 cup water and roughly chopped onion. Simmer about 30 minutes or until the carrots are tender. when cooled blend until smooth. Mix the tuna, cooked rice, egg, capers, tomato,onions, anchovies and olives with a fork until mixed ( do not use a processor). Fill the zucchini with the mixture but do not over fill. Place pieces of cheese on top, then drizzle with olive oil. sprinkle some oregano and season. place in an ovenproof dish. At this point you may throw in some quartered, medium sized potato and some extra sliced onions to the dish and they will cook at the same time. Cover in foil and bake for 30 minutes, then remove the foil and bake for another 30 minutes or until potatoes are done.
Spoon 1 tablespoon soy sauce over fish and let stand 5 minutes. Combine the remaining 1 tablespoon soy sauce, ginger, and 2 teaspoons wasabi paste in a small bowl, stirring with a whisk. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add fish to pan; cook 2 minutes on each side. Spoon marmalade mixture over tuna. Cook 1 minute or to desired wellness (recommend rare as best, medium-rare at maximum). Remove tuna from pan. Sprinkle with cilantro.
Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm. Continue until all batter is used. Serve immediately. NOTE: If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce.
Chop and seed vegetables and herbs. Set aside. Simmer the vegetable stock in a pan. . Melt butter in a large pot. Saute shallots, garlic, and salt until they begin to weep. Add the rice and saute until evenly coated with the butter. Do not let the rice brown. Add one cup of the hot stock, and stir until the liquid is adsorbed. Continue adding one cup of stock at a time and stirring until the rice is creamy. This should take about 18 minutes. Remove from heat. Add drained diced tomatoes,thawed green peas, black olives, jalapeno peppers, cilantro, and lime juice. Mix well. Spoon rice mixture into poblano peppers that have been halved and seeded. Top each popper with cheese. Place poppers on a foil lined pan and bake at 350 degrees for about 15 minutes.
Bring 4 cups of water to a boil, then lower to a simmer and add rice. Give a quick stir to break up clumps, then simmer for 20 minutes or until water is absorbed. Remove rice from pot and spread evenly on a baking sheet. Place baking sheet in the freezer until ready to use. Cut the chicken into 1 inch chunks. Rub chicken with Chinese 5 Spice. Create a marinade with lime juice, 1 tablespoon of Chinkiang vinegar, 1 teaspoon of sesame oil, 1 teaspoon of garlic, 1 teaspoon of ginger, and a teaspoon of shredded cilantro. Place the chicken in the marinade overnight, ideally using a vacuum sealer. Put 1 tablespoon of canola oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl. Add snow peas, Brussels sprouts, and mushrooms to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl. Put remaining canola oil in the skillet, followed by garlic and ginger. Stir constantly for about a minute. Add chicken to the pan and cook for about 1 minute on each side. Remove the chicken and set aside. Add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice. Return vegetables to the skillet and stir to integrate. Add mirin and water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add additional Chinkiang vinegar and soy sauce if necessary. Turn off heat, stir in the cilantro and serve.
Bring a large saucepan 3/4 full of water to a boil over high heat. Add the onions and cook for 30 seconds. Drain and place under cold running water to halt the cooking. Drain again. Using a small, sharp knife, trim off the root ends and slip off the skins. Do not cut the onions too deeply or they will fall apart. In a large, heavy frying pay over medium heat, combine the onions, stock and butter. Cover and cook, stirring occasionally, until the onions are partially cooked, about 30 minutes. Uncover the pan and stir in the vinagar, sugar, salt and pepper. Reduce the heat to low and cook, uncovered, shaking the pan occasionaly, until the onions are very tender when pierced with a fork, about 30 minutes. Add a bit of warm water if needed to keep the onions moist. Serve warm.
Add all ingredients to a bowl; stir until fully combined. Add to a ketchup container for "normalcy" if desired (you can purchase a squeeze bottle), and store in the fridge. Note on the hot sauce you need to be careful of the same problems as ketchup. Apple-cider vinegar based hot sauces are your best bet to avoid garlic.
Toast bread. Combine everything else and top on bread. Broil for a few minutes to melt cheese.
Grease and sprinkle 12" cast iron skillet with meal and preheat in oven at 300 degrees. Mix all ingredients and pour into skillet. Bake at 300 for 20 minutes, then bake for another 40 minutes at 350 degrees or until brown.
Mix first 3 ingredients in shaker or blender. Add sugar and grenadine. Shake or blend until frothy. Serve over shaved ice in a highball glass. If desired, garnish with a slice of orange, a cherry, and a sprig of mint.
Preheat oven to 350 degrees. Brown beef well, then drain. Saute onion in 1 tbs. butter until clear. Combine beef, onion, and remaining ingredients in large sauce pan. Simmer for 20 minutes. Meanwhile, break spaghetti into 2 " pieces and cook according to package directions. Drain and put in a roasting pan. Pour sauce over spaghetti. Mix together and bake at 350 for 30 to 45 minutes before serving. Top with parmesan cheese and chow mein noodles. Serve with rye bread (because when you taste it, it will make sense.). Enjoy!
Preheat oven to 350 degrees. Chop celery, onion, and carrot, and saute in butter. Set aside. Brown the ground pork with salt and pepper to taste until cooked thoroughly. Add the celery, onion, and carrot, to the cooked pork, along with the cheeses, garlic powder, parsley, and mushroom (optional). Stir until blended over low-medium heat. Add croutons and chicken broth, and stir until blended. Bake at 350 degrees until croutons start to get a little crunchy on top (20 minutes?).
Blend or process all the spice ingredients to form a smooth paste. Heat half the oil in a large frying pan, cook paste stirring over a medium heat until fragrant, add coconut milk and cream, bring to the boil, reduce to a simmer and simmer about 15 Minutes until curry sauce thickens slightly. Heat remaining oil in a large frying pan, cook prawns and fish, about 10 minutes or until cooked as desired, times will vary depending on thickness of fillet. To serve: Pour some curry sauce into a bowl, arrange fish and prawns on top, drizzle some more sauce over the top of the fish, sprinkle with coconut and lime leaves. Serve with Jasmine rice or for lower carb version cauliflower.
Heat oven to 350°F Spray 13x9-inch glass baking dish with cooking spray. Cook and drain pasta as directed on package. Meanwhile, in 4-quart saucepan, melt 1/2 cup butter over low heat. Add garlic; cook 30 seconds, stirring frequently. With wire whisk, stir in flour and salt until smooth. Increase heat to medium; cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheeses. Cook until melted, stirring occasionally. Stir pasta into cheese sauce. Pour mixture into baking dish. In 6-inch skillet, melt 1 tablespoon butter over medium-high heat; stir in bread crumbs. Cook and stir until crumbs are golden brown. Sprinkle over pasta mixture. Bake uncovered 20 to 25 minutes or until bubbly.
Cut the meat in cubes. Mix the wine, oil, garlic, thyme, rosemary, chili pepper, black pepper and salt; whisk well. In a dip bowl, Combine the meat and the mixture; Keep it in the fridge for an hour to marinate. Chop the vegetables as desired and mix with the marinated meat. Arrange the meat and the vegetables on skewers; grill or broil for 12-15 minutes. Serve it hot.
Cook macaroni as directed on package. Add carrots, onion and green pepper and mix. Mix the four ingredients for the dressing together and pour over macaroni and veggies. Refrigerate overnight before serving.
Preheat oven to 180°C (350°F) and have your cupcake liners ready in the pan. Whisk soy milk and apple cider vinegar and set aside to curdle. Then, beat together the soy milk mixture, oil, sugar, vanilla extract, and almond extract. Sift in the flour, cornstarch, baking powder, baking soda, and salt. Mix until smooth. Fill cupcake liners and bake for 20-25 minutes or until cake tester comes out clean.
Follow instructions for your bread machine. My machine instructs to measure all ingredients in the order listed into the baking pan. (I microwave the buttermilk on high for about 30 seconds before adding it to the pan.). Insert baking pan into oven chamber and secure the pan. Close lid. Select rapid cycle and 2 pound loaf. When cycle is complete, I remove the loaf, place it in a large zip lock bag, seal the bag, and place on a wire rack to cool completely before slicing.
Preheat oven to 375 degrees F. Unroll the dough into two long rectangles. Place in an ungreased 9 x 13 inch pan and press over bottom and 1/2 inch up the sides to form a crust. Firmly press perforations to seal. Bake for 5 minutes. Set aside. In a bowl, combine the pecans, sugar, corn syrup, butter, vanilla, egg, chocolate chips, and chocolate toffee bits. Pour over the partially baked crust. With a spatula, spread filling to cover the dough. Bake an additional 18 to 22 minutes, or until golden brown. Remove the pan from the oven and sprinkle with extra chocolate chips and chocolate toffee. Cool completely. Cut into bars.
Heat oven to 240°C (475°F). Add butter, sage, lemon pepper and garlic in a bowl and combine. Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs. Slip butter mixture between skin and meat, spreading it evenly. Brush skin with chicken fat or oil and season cavity with salt and pepper to taste. Stuff with lemon, parsley, some of the carrots and 1 quartered onion. Tie legs together with kitchen twine. Put the other quartered onion and leftover carrots onto center of roasting pan and place chicken on top of them. Roast for 20 minutes, then reduce oven temperature to 200°C (400°F). Continue roasting until a thermometer inserted into thickest part of thigh reads 80°C (170°F), about 1 hour. This will be about 20 minutes less with a pound less chicken. Transfer chicken to where you plan to carve and let rest for 10 minutes before carving.
- Put fruit in bottom of 9x13-inch pan. -Mix together flour, Splenda, and butter until it resembles a course meal (cut in with pastry knife or fork). -Sprinkle on top of fruit. Because whole wheat pastry flour can be grainier than all purpose, I melted 1/2 stick of butter and poured over topping for added moisture. -Bake at 350°F for 30 minutes, or as your oven allows. Enjoy!
Wash okra and drain. Remove tips and stem ends. Cut okra crosswise into 1/2 inch slices. Combine egg and buttermilk. Add okra, stirring to coat well. Let stand 10 minutes. Combine cornmeal, flour, baking powder and salt in a zip-top plastic bag. Drain okra. With small portions at a time, using a slotted spoon, place okra in bag with cornmeal mixture, shaking gently to coat. Brush oil on a 15x10x1 inch jellyroll pan; add okra in a single layer. Coat okra with cooking spray and bake in a 450 degree oven for 8 minutes. Stir well and spray with cooking spray again; baking 8 additional minutes. After last baking, broil 4 inches from heat (with electric oven door partially opened) 5 minutes or until browned, stirring occasionally.
In a bowl, combine the shallot, chili sauce, olive oil and lime juice and zest, mixing well. Stir in the shrimp, red pepper and salt and pepper. (Salad can be refrigerated at this point for up to 4 hours. When ready to use, bring to room temperature and drain any excess liquid). Add chopped cilantro and mix well,. Arrange endive leaves on a platter, fill each with 1 1/2 teaspoons of shrimp salad and serve.
Halve the lemon and, in a small bowl, mix with the water. Wash and peel the oranges, tangerine, banana, pear, and apple (if using the latter). Trim the strawberry tops. Core the pear and the apple, (if using the latter). Trim any pithy parts from the oranges and tangerine as necessary. Cut the apple and pear fruit into small, bite-sized chunks. Drop the chunks into the lemon water and then pick them back out, allowing any juice to drip off -- place the fruit in a medium mixing bowl. Cut the banana into small, bite-sized chunks and dip the chunks into the lemon water, allowing the fruit to drain off, through your fingers, before placing it in the bowl with the pear and apple fruit. Discard the lemon water. Cut the strawberries, the oranges, and the tangerine into small, bite-sized chunks and place directly into the bowl with the other fruit. Make sure to extract any seeds in the oranges and in the tangerine. Toss the fruit carefully. Cover the bowl and allow the fruit to macerate in the refrigerator for 2-4 hours prior to serving.
Cut up carrot and boil in water until it's almost soft. Discard most of the water (like, leaving only a table spoonful or two) and add a little sugar and butter. Continue boiling until the carrot is soft. They are just regular carrots, and you don't have to use a lot of sugar. Carrots are naturally sweet when boiled; a little butter makes the sweetness more noticeable.Serve hot with rice.
For salmon: Combine first 5 ingredients in deep skillet. Simmer 10 minutes to blend flavors. Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness. Transfer salmon to plate, using 2 spatulas as aid. Reserve liquid in skillet. Cool salmon. Cover and chill until cold. (Can be prepared 1 day ahead.). For Mayonnaise: Boil salmon poaching liquid in skillet until reduced to 1/4 cup, about 20 minutes. Combine mayonnaise, lemon juice, lemon peel, chives and parsley in medium bowl. Mix in 1 tablespoon poaching liquid. Season to taste with pepper. (Can be prepared 1 day ahead. Cover and chill.). Line platter with lettuce. Top with salmon. Make cut in each lemon slice from center to edge. Twist lemon slices and place atop salmon. Garnish with lemon wedges and tomatoes and serve with mayonnaise.
Mix together all the ingredients with a whisk. Batter should be a bit runny. Cook in a lightly greased skillet as you would any pancake recipe. Drop batter on surface in large spoonfulls. Cook until each side is lightly browned. Serve with butter and low carb store bought syrup.
Rinse and pat shrimp dry with paper towles. Heat butter and oil in large skillet over med heat. When butter is melted, add garlic cook 30 seconds.Add shrimp; cook 2 minutes, stir often. Stir in tequila, lime juice, salt and red pepper. Cook 2 minutes till loist and liquid evaporates and shrimp are pink and glazed. Add cilantro and cook 10 seconds, serve over hot rice if desired.
Peel the cucumbers and slice them in half lengthwise. Scoop out the seeds with a spoon and discard. Cut the cucumbers into thin slices and combine in a bowl with the oil, vinegar, salt, and pepper. Marinate for at least 30 minutes in the refrigerator or at room temperature. Add the mint immediately before serving.
sautee shrimp in butter, garlic, green onion. juice lemon on it after cooked. for sauce, prepare ranch dressing according to package instructions. add remaining ingredients to taste. dip shrimp in sauce, yum!
Combine the soy sauce, oyster sauce & honey in a small jug and set aside. Heat a wok over high heat. Add the sesame seeds & cook, stirring constantly, for 2-3 minutes or until golden. Remove the seeds to a plate and set the plate aside. Add the oil to the wok & heat over high heat until hot & add the mushrooms and stir-fry for 1 minute or until well coated with oil. Add the soy sauce mixture and stir-fry for 2 minutes or until mushrooms are just tender. Add the spring onions, chilli and sesame seeds and stir-fry for 1 more minute. Serve mushrooms immediately.
Remove woody ends from asparagus and discard. Place asparagus in large ziploc bag. Pour in oil and sprinkle seasoning. Close bag forcing out air. Rub asparagus through bag to evenly distribute seasonings. Grill to your taste. We use a pan for the grill that has holes in it. Often serve with grilled shrimp since it can all be placed in the same pan. Delicious.
In a small pot, bring water to boil over high heat. Add quinoa. Return to boil. Reduce heat to lowest setting; cover. Simmer 15 minutes. Water should be absorbed. Fluff with a fork. Let stand, covered, 5 minutes to finish steaming. Transfer to a bowl. (I usually cook my quinoa, after toasting, in the microwave with the 1 1/2 cups of boiling water from the kettle, covered, for 12 minutes on medium-low -- about the same time it takes to cook basmati rice in my microwave). Meanwhile in a small skillet over medium-high heat, toast pepitas, shaking pan often, until they begin to pop and are fragrant and just starting to brown, 3-5 minutes. Transfer to food processor or blender. Add cilantro, garlic, jalapeno, salt and cumin. Process, scraping sides frequently, until well-minced. With machine running, gradually add oil, then lime juice, processing until as smooth as possible, and scraping down sides as needed. Stir pepita mixture, bell pepper and onions into quinoa. Stir well. Serve warm. Pass lime wedges separately, if desired.
Let roast set at room temperature 3 hours. Using kitchen twine parallel to the bone, tie roast at both ends to keep outer layer from pulling away and overcooking. Adjust oven rack to lowest position and preheat to 200. (yes, 200). Pat roast dry with paper towels. Heat oil in large pan over 2 burners set at medium-high. Place roast in pan and cook on all sides until nicely browned and about 1/2 cup of fat has been rendered, 6-8 minutes. Remove roast from pan. Spoon off fat from pan. Set wire rack in pan, then set roast on rack. Season with salt and pepper. Place roast in oven and roast until meat registers 125 (medium-rare) about 3 1/2 hours (30 minutes per pound), Let rest about 20 minutes. Transfer to carving board and carve; serve.
Preheat oven to 400°F. In a food processor add the chocolate, coconut, almonds and butter. Process until smooth. Place one sheet of dough on the counter and brush with oil. Place another sheet on top and cut lengthwise into 4 long equal strips. Spoon 1 tbsp of the chocolate nut mixture onto the end of one strip and fold flag style into a triangular shape. Place on a baking sheet and repeat using the remainder of the phyllo sheets and chocolate mixture. Bake for 10-12 minutes or until golden brown. Cool slightly and serve with ice cream or cool completely.
In large bowl, combine both flours, baking powder, baking soda, and poppy seeds. In another bowl, whisk together remaining ingredients; add to dry mixture, mixing just until moistened. Divide mixture evenly into eight greased muffin cups; bake 10-15 minutes at 400 degrees, or until a toothpick inserted in the center of a muffin comes out clean, and remove muffins to a rack to cool.
Heat oven to 400°F Lightly grease outsides of four 10-oz. custard cups. Place inverted cups on two 15 x 10 x 1-inch baking pans. In small bowl, combine the sugar and cinnamon. Brush one side of tortilla lightly with melted butter or margarine; sprinkle with sugar-cinnamon mixture. Place tortillas, sugared side up, over inverted custard cups. (Tortillas will mold to cups during baking.) Bake at 400°F for 5-8 minutes or until crisp and lightly browned. Remove from custard cups; cool.
In a medium pot brown ground chuck and onion. Add minced garlic when almost done. Drain. Add remaining ingredients (except sour cream). Bring to a boil. Lower heat, cover and simmer until rice/pasta is done. 15 minutes? Depends on what kind of rice/pasta you're using. Look at package instructions. When done stir in sour cream.
Combine macaroni, butter, and egg in a large mixing bowl. Dissolve salt and mustard in hot water; stir into macaroni. Mix in cheese, reserving enough for topping. Lightly spray a 2-qt casserole dish with no-stick cooking spray; pour in macaroni; pour milk evenly over macaroni; top with croutons and remaining cheese. Bake at 350 for 45 minutes or until custard is set and top is crusty. This macaroni and cheese is best baked for about 25 minutes, removed from the oven, topped with croutons and cheese, then returned to the oven to finish baking. Doing this keeps the topping a nice (not overdone) golden-brown. NOTE: 8 ounces elbow macaroni equals 2 cups before cooking. I often use rounded cups of dry macaroni when making this recipe.
Preheat oven to 375. Heat the oil in a frying pan and saute the onions, thyme basil and broccoli over medium heat. Add mushrooms and salt. Saute until tender. Remove from heat. Place piecrust in a 10-inch pie pan. Flute the edges. In a bowl, beat eggs. Add sour cream, then cheeses and pepper. Mix well. Put vegetables into pie shell and pour the cheese mixture on top. Bake for 40-45 minutes until golden and puffy. Let set 10 minutes before cutting.
Spray a larg skillet with non-stick cooking spray. Place chopped potatoes in the skillet, and cook for a few minutes. Add the onions and cook until they're turning translucant. Add veggies and chicken, and cook until done.
Cook bacon in skillet until partially done. Remove bacon to a plate to cool. Use a dry paper towel to soak up some of the bacon drippings; use paper towel to grease a baking dish with the drippings. While bacon is cooling, combine soup and broth in sauce pan. Heat and let simmer while you're completing the next two steps. Wrap a bacon strip around each chicken breast. Place chicken breasts in baking dish and sprinkle with pepper. Pour soup/broth mixture over chicken. Bake at 350 degrees for 20 minutes or until juices run clear. Remove from oven and sprinkle with almonds.
Clean the mushrooms, removing the stems, and slice 1/4 in thick. Cook the pasta or egg roll wrapper in boiling salted water. Remove and drain, unfolding them if they stick or clump together. In a large skillet, heat the olive oil and butter over medium-high heat until the butter melts and the foam subsides. Add the mushrooms and cook, without stirring, until they are browned on one side 2 to 4 minutes. Sprinkle with the rosemary, salt and pepper, and cook, stirring occasionally, until tender, about 3 minutes. Remove to a plate or small bowl. Return the skillet to medium heat. Pour in the cream and add 2 tbl of the Parmesan, stirring constantly, just until the cheese melts. Remove from the heat and season with salt and pepper. Dip the pasta or wrapper quickly into the sauce, turn to coat. Place on serving plate. Scatter the mushrooms over it. Dip the remaining pasta/wrapper and drape, slightly askew, over the mushrooms. Drizzle with any remaining sauce and sprinkle with remaining Parmesan.
Brown onion and ground beef. Add remaining ingredients and simmer 1/2 hour. Fill buns with meat.