HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 20 minutes (depends on consistency you prefer), stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat. Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot skillet seasoned side down. Season the opposite side of the chops with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear. Remove chops from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of apple juice and 2 tablespoons of butter. Pour pan sauce over chops. Remove ginger from the sauce and top chops with generous portions of warm golden apple sauce.
Make small cuts in roast and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat. Cover and cook on LOW for 6 to 8 hours. Pig the heck out. Moo.
Heat oil or pan with cooking spray. Saute your finely chopped onion, celery, and apple with the added dash of salt and pepper. When the mixture becomes soft, take off the burner and let cool. Once cooled take your ground turkey and mix the chipotle hot sauce, lemon juice, parsley and saute ed mixture. Make into burger patties and set in the fridge for atleast 2 hours before cooking. When grilling cook for 15 to 20 minutes. Let them cool down and enjoy!
Pour milk and cream into a mixing bowl and add pudding mix. Whisk until slightly thickened. Pour into a large baking dish and sprinkle with brown sugar. Broil until sugar melts and bubbles.
Combine the first 8 ingredients. Add the torn lettuce, chicken and peaches and toss. Place 4 lettuce leaves on a plate then spoon 2 cups of salad mixture on it, and top with 1/2 tbsp of pine nuts sprinkled.
*NOTE: Any of the following **UNSPRAYED/PESTICIDE-FREE** flowers will work in this recipe: nasturtiums, daylilies, pansies, borage, roses or the flowers from culinary herbs. VINAIGRETTE: In a small, non-reactive bowl whisk together all salad dressing ingredients. Set aside. Best prepared 30 minutes to 1 hour in advance. SALAD: Wash and *gently* pat dry the butterhead lettuce, all herbal greens and edible flowers. Tear apart the butterhead lettuce and any large-leafed herbs. In a pretty salad bowl, toss together all greens except for the flowers. Pour the vinaigrette over the salad and toss gently to coat. Garnish with the edible flowers and serve immediately.
Preheat the grill, brush the eggplant slices lightly with some of the oil and cook under a high heat, turning once, until golden. Cut into quarters. Mix together the remaining oil, vinegar, garlic, lemon juice, cumin and coriander; season to taste with salt and pepper; mix thoroughly; add the warm eggplant quarters, stir well and chill for at least 2 hours. Transfer the chilled eggplant mixture to a serving dish, and add the cucumber, tomatoes and olives; spoon the yoghurt on top, sprinkle with parsley and serve.
In a large bowl stir boiling water into dry gelatin mix for 2 minutes until completely dissolved. Add 1 cup ice cubes and cold water. Stir until ice is completely melted. Stir in lime peel and juice. Add whipped topping and stir with a wire wisk until well blended. Stir in chopped strawberries. Refrigerate mixture for 1 hour. Spoon into crust. Refrigerate 4 hours or overnight. ENJOY!
Preheat the broiler. For individual servings, divide the fontina among four 6-inch cast-iron pans. Drizzle with olive oil and scatter the garlic, thyme, and rosemary over the cheese. Season with salt and pepper. For one large pan, use a 12-inch cast-iron skillet and follow the same directions. Broil until the cheese is melted and bubbly, 6 to 7 minutes. Serve each person an individual pan, setting it on a trivet or napkin, or serve from the 12-inch pan set in the center of the table, with the bread alongside for dunking.
Fry bacon until crisp. Drain and save approx 1 tbsp bacon drippings in skillet. Add onion and saute until tender. Add beans. vinegar, and sugar. Heat until hot. Heat until hot. Serve.
In a bowl, combine syrup, water, brown sugar, salt, seasoning and smoke flavoring. Add breasts, marinate for length of time duck legs are cooking. Place duck legs in cake pan. Add the rest of the dry cure (oil should cover about 1/2 up leg). Cover and cook at 250F for 3-4 hours. Allow to rest for time breasts are cooking. Change oven temp to 400°F. Season foie gras; sear on both sides in a hot skillet until golden brown. Remove from pan; reserve on paper towels. In same hot skillet, sear breasts duck fat side down; finish in 400F oven for 10-12 minutes (medium done). To prepare risotto, saute garlic and shallots in olive oil. Remove garlic and shallots and reserve. Add rice and saute until translucent (7-10 minutes), stirring constantly. Add bay leaf, thyme, garlic and shallots. In three stages, add warmed stock, stirring each time until liquid is almost absorbed then adding the next stage. First stage is 1 cup, second stage is 2 cups, and last stage is 1 cup. After stock has been totally added, fold in cheese and pecans. Let it sit, covered, for two to three minutes, and it will be ready to serve. For reduction, simmer ingredients in pot until mixture thickens, stirring occasionally. Season as needed. To plate, mound 1 cup of risotto in center of plate. Lay confit leg against the rice with drum leg up. Slice duck breast thin; fan around leg. Drizzle with reduction; top with foie gras.
Blend olive oil, basil, pepper and balsamic in a blender. Mix feta, diced tomatoes, and grilled peppers together. Heat grill to high and grill bread until lightly brown. Set bread on plate and place tomato, feta, and pepper mixture on top. Drizzle olive oil mix over the bruschetta. Enjoy.
Combine sauce mix, tomato paste and hot water; whisk together and set aside. Brown beef; salt and pepper to taste. Drain. Stir in 1/2 of sauce mix and 1/2 of cheeses with ground beef. Spoon beef mixture, evenly divided, into each of the tortillas and roll up. Place rolled tortillas, seam side down, in a 13 x 9 pan sprayed with nonstick spray. Cover with remaining sauce and cheese. Bake at 350 degrees for 25-30 minutes. Garnish with lettuce, sour cream or guacamole if desired.
Fill the spray bottle with tap water, add 1 tablespoon of vinegar and shake to mix. Spray the effected bushes thoroughly every morning until the problem goes away. It's very important that you do it in the morning so the leaves dry. Spray undersides of leaves as best you can. After you kill the black spot, spray the bush about once per week to avoid a recurrance.
Cut the mozzarella into sticks a bit more than about 1/4 inch thick and about 1 1/2 inches long. Coat the sticks with flour, shaking off excess. Combine the bread crumbs and seasonings in a flat dish. Beat the eggs and place in a separate bowl. Coat the sticks by dipping them in the egg and then in the bread crumbs. The coating on the first stick should be fairly dry when you finish the last stick. Repeat with another dip in the egg and then in the bread crumbs. Deep-fry the coated sticks in oil for about 3 to 4 minutes until the coating is cooked. Fry in batches, keeping the finished ones warm in the oven. Serve with chilled marinara sauce or salsa.
Place chow mein noodles in a plastic bag and crush into smaller pieces. Place butterscotch chips in a bowl and microwave for 1 minute and 10 seconds. Remove and stir. Add chow mein noodles and peanuts. Working fast, place a heaping teaspoon of mixture onto wax paper. Let harden and cool. (I use wax paper on a cookie sheet and then place in refrigerator for cooling.) Store in air-tight container. Enjoy!
Dressing: In a medium bowl, whisk together oil, sugar, vinegar, lime zest, lime juice, garlic, salt, poppy seeds, paprika and mustard. Set aside. Salad: In a large bowl, combine oranges, apple, broccoli and grapes. Add dressing and gently toss to coat. Cover and chill for at least 2 hours, until chilled, or for up to 6 hours. Sprinkle with pecans. Dressing can be made ahead of time and stored in the fridge for up to 3 days. Variation: use a chopped red skinned pear in place of the apple and toasted hazelnuts or walnuts in place of the pecans.
For pesto:. Place Red pepper on foil in oven under broiler to roast. Turn over every 2-3 minutes until outer skin in blackened all around. Place in a small paper bag or wrap in foil to sweat for about 10 minutes. Skin will separate from pepper and peel off easily. Remove skin, seeds and stem from pepper and cut into medium pieces. This may be done ahead of time. Turn oven down to 350 degrees. Place pine nuts in a pie or cake pan and roast until light brown. Check every 2-3 minutes and shake pan to stir. Cool slightly, then put pine nuts in food processor, grind until coarse, add Garlic, Kosher salt, Lemon juice and red pepper. Blend well, then add the Olive oil, continue to blend. Add the Parmesan and mix until just blended. Set aside. For Scallops:. Rinse scallops and dry well- salt lightly with Kosher salt on both sides. Melt/heat butter and olive oil over medium high heat in medium pan. place scallops in pan and sear just until browned on both sides. Will not be cooked through yet. Remove from pan. Add wine to pan, stir to loosen brown bits and reduce sauce by approximately 1/2. Place scallops into a medium shallow baking dish. pour wine reduction over scallops, place a spoonful of pesto on top of each scallop. If have extra left keep adding over scallops. Sprinkle top with remainder of Parmesan. Bake at 350 degrees for 10 - 15 minutes (depending on size of scallops) until pesto is bubbly and lightly browned. Remove from oven and serve.
Heat 3 tablespoons oil in heavy large pot over med-high heat. Add onions and saute until brown, about 25 minutes. Sprinkle flour over sauteed onions; stir 2 minutes. Gradually mix in broth, scraping up browned bits from pan bottom. Simmer 15 minutes. Working in batches and using on/off turns. blend soup in processor to coarse puree. Return soup to pot and bring just to simmer. Season with salt and pepper. Ladle soup into bowls.
Mix artichokes hearts, cheese and pepper. Add garlic. Add mayonnaise, green onions and organo. Mix well. Spoon into baking dish. Top with almonds. Bake 25 to 30 minutes at 350 degrees or until brown and bubbly.
Put salad dressing mix ingredients into a small jar with tight fitting lid. Shake to combine. This can be stored at room temperature for months. For the dressing, place 1/2 tsp salad dressing mix into another small jar with a tight fitting lid. Add both vinegars. Cover jar and shake well. Add olive oil. Cover and shake again.
Preheat the oven to 350°. Coat a 9-by-13-inch baking pan with cooking spray; line with parchment paper. In a bowl, combine the boiling water and espresso. Whisk in 1/4 cup cold water, then the oil, whole egg and vanilla. In a large bowl, whisk together 1/2 cup granulated sugar, the flour, brown sugar, cocoa powder, baking powder, baking soda and salt. Whisk the egg mixture into the flour mixture until just combined. Spread the batter evenly in the prepared pan. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Let cool completely on a rack, then invert onto a baking sheet. Discard the parchment paper. Line the pan with another piece of parchment paper. Using a 2 1/2-inch cutter, cut the cake into 8 rounds and transfer to the prepared baking pan; freeze for 30 minutes. Using a 2-inch-wide ice cream scoop, top each cake with a scoop of sorbet; cover the pan with plastic wrap and freeze for at least 3 hours or overnight. In a small saucepan, combine the remaining 1 cup granulated sugar with 1/4 cup water and cook, stirring, over medium heat until the sugar is dissolved. Boil until slightly reduced, about 3 minutes. Using an electric mixer, beat the egg whites at medium speed until soft peaks form, 1 to 2 minutes. With the mixer on low, drizzle in the sugar syrup, then beat on high speed until the egg whites are stiff and glossy, about 8 minutes. Pipe or spread the meringue over each cake to cover. Freeze for up to 1 hour. Preheat the broiler. Broil the meringue-covered cakes until lightly browned, about 2 minutes.
in large mixing bowl with a wooden spoon mix together the sugars corn syrup and butter ( i used mixer ). stir in eggs one at time until absorbed melt chocolate over hot not boiling water and stir into sugar mixture until combined stir flour to aerate stir in flour until just combined stir in pecans reserving 1/2 cup for top butter jelly roll pan turn onto jelly roll pan and spread evenly sprinkle with pecans. bake in preheated oven 350 degrees until cake tester comes out clean 20 minutes check at 15 minutes cut into bars making 6 evenly spaced cuts on 15 inch side and 5 on 10 inch side.
Toss the tomatoes and garlic in the olive oil, salt and pepper. Roast in a preheated 425°F oven for 10 minutes. Mix the lemon juice into the pesto. Season the fish with salt and pepper. Spread the pesto onto the fish. Chop the lemon rinds into slices. Add the lemon slices to the tomatoes in the pan and set the fish on top. Bake until the fish is white and flaky, about 10 minutes.
Layer onion, mushrooms and turkey in a crock pot. Mix soup, poultry seasoning and black pepper and pour over the turkey. Cover, cook on Low 8 hours or on High 4 hours. If cooking on Low, turn to High, stir in peas and carrots and milk. Cook an additional 10 minutes or until heated through.
Peel the eggplants and cut them into large cubes. Place the cubes in a large saucepan and sprinkle them with 1 teaspoon of the salt. Add 2 cups water and bring to a simmer over medium-high heat. Reduce the heat to low, cover, and let cook until the eggplant is soft, about 45 minutes. Drain off the water and mash the eggplant well with a potato masher, or puree in a food processor or blender. Preheat the oven to 350°F Brown the ground beef in a large heavy skillet over medium-high heat. Pour off the excess fat. Add the onions, bell pepper, celery, and garlic. Stir well, cover, and let cook until the vegetables are transparent, about 20 minutes. Stir in the thyme, the rest of the salt and the peppers, and cook for 5-7 minutes more. Mix in the pureed eggplant, cook 2 minutes more, and remove from heat. Stir in 1 3/4 cups of the bread crumbs. Butter a casserole dish and sprinkle with the remaining bread crumbs. Pour in the eggplant mixture and bake in the oven until bubbling and just beginning to brown, about 20 minutes.
Spread the chopped pecans in a rimmed baking sheet, pulling them away from the edges, since the recipe does not make enough to cover the pan. In a large heavy pot, melt butter and sugar together, stirring regularly with a wooden spoon. Mixture will begin to bubble. Continue to cook, stirring regularly, until the mixture turns to an amber color. Carefully pour hot mixture over the pecans in a thin stream, making sure to cover all of the nuts. While the mixture is still hot, place the unwrapped chocolate bars on top. As they melt, spread the chocolate over the pecans and hot sugar. Place tray in the fridge to cool. Once cool, they can be broken up into chunks. These do not need to be refrigerated. This recipe freezes well.
Rinse and drain the beans. In an 8-quart saucepan with a lid, bring the beans and 7 cups of water to a boil for 2 minutes. Remove the pan from the heat, cover and let it sit for 1 hour. (The dish may be prepared in advance up to this point.). To continue, add the chicken broth to the pan, cover and bring it to a boil. Reduce the heat and keep at a full simmer for approximately 3 hours, or until the beans are tender. While the beans are cooking, start the sofrito by heating the oil in a large skillet. Add all the remaining ingredients. Cook over low heat, stirring occasionally, for 1 hour, until the mixture is very soft. Don't brown this, but slowly cook it down into a soft mush, adjusting the heat as needed. Add a tablespoon or two of water if the mixture starts to stick. When the beans and sofrito are done, stir the sofrito into the beans. Scoop out 1 cup, and puree in a blender. Return the puree to the pan, cover, and, over low heat, cook an additional 30 minutes. Stir in the vinegar 5 minutes before serving.
Cover broiling pan (at least 1/4" deep) with foil. Heat broiler to Low. Place Monkfish Fillets in pan & season with salt & pepper. Slice sticks of butter in 1/8" pieces & lay on top of fish. Sprinkle lemon & wine over fish. Sprinkle fish with parsley. Place in broiler for aprox. 15 to 30 min (I am not sure of the time as I was not paying that much attention to it). I just checked the fish every few minute & took out of oven when fish started to flake.
In 6 quart electric slow cooker, mix together beer, brandy, Worcestershire sauce, marmalade, cinnamon, nutmeg, ginger, salt, pepper and flour. Reserve 1/2 to 3/4 c of this beer mixture. To the mixture remaining in slow cooker, add the potatoes, sweet potatoes, onions, carrots, apricots and prunes. Mix well. Cut the beef in half horizontally so you end up with two pieces, each about 1 and 1/2" thick. Add to slow cooker. evenly pour the reserved beer mixture over the top. Cover and cook on the low heat setting 10-11 hoursor until the beef and potatoes are tender, stirring once during the cooking time if possible. Taste and season with more cinnamon and nutmeg if desired.
Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally.
Cook potatoes in boiling salted water until done, 25-30 minutes. Drain, cool then refrigerate until called for. Chop next 5 ingredients and combine with mayonnaise, sour cream, vinegar, mustard and salt in a bowl. Mix well. Cut potatoes into 1/2 inch cubes, peeled in preferred. Add potatoes to mixture and stir gently until mixed well. Cover and chill at least 1 hour before serving. Makes 6 servings. *Forspicest flavor use Trappey's jalepeno peppers; for medium flavor use Trappey's Tempero Golden Greek Pepperonicini peppers; for mild use Trappey's banana peppers.
Combine all ingredients and shape into six patties. Cook on grill preheated to medium high for 5 - 6 minutes on each side.
Simmer onions, garlic & green onions in a pan until tender. Put all ingredients in a pot, simmer until all veggies are tender. **** You can add chicken, divide the points by 9 servings. Taste great with a couple toasted taco shells on the side, but count your points -- .
Heat oven to 400 degrees. Add oil to a medium size non-stick skillet and heat over medium high until the oil starts to shimmer. While the oil heats, rub pepper, salt, 5 spice, and brown sugar on all sides of the chicken. Cook chicken on each side until brown, approximately 6 - 8 minutes. Lower the heat, cover and cook the an additional 5 minutes or until the internal temperature reaches 165 degrees. Remove chicken from pan, let rest, rough chop and add to a food processor. Blend the sweet chili sauce, hoisin sauce, A.1. Steak Sauce, jalapeno, cilantro, onions, and walnuts in a small bowl. Blend with a fork and remove 4 tablespoons to the food processor containing the chicken. Lightly pulsate mixture. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into four 5-inch squares. Spoon 1/4 cup chicken mixture on the lower third of each pastry square. Fold 2 sides over the filling and roll up like an egg roll. Place the egg rolls seam-side down onto an ungreased baking sheet. Brush the egg rolls with the egg and bake for 20 minutes or until the rolls are golden brown. Garnish with a few sprigs of cilantro and serve immediately with the sauce. NOTES. Time saver tip: buy a rotisserie chicken and use it to replace the skillet chicken. If you like spicy flavors, add 1 minced chipotle pepper from a can of chipotle in adobo sauce to the sauce prior to serving.
HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 5 minute on each side or until browned on both sides. ADD peppers, pineapple with its juice, broth, dressing and garlic powder; mix well. Bring to boil. STIR in rice; cover. Reduce heat to medium-low; simmer 5 minute or until chops are cooked through (160°F.) Remove from heat; let stand 5 minute.
Soften the gelatin in the cold water. In a large metal bowl, beat the egg yolks, gradually adding the sugar. Beat until light and fluffy. Whisk in the cream (or milk) until blended. Place the bowl holding the egg mixture over a pan of boiling water and cook, whisking, until smooth and slightly thickened. Remove from the heat and add the gelatin-water mixture, stirring until blended. Set the bowl over ice water or refrigerate, stirring occasionally, until thick and syrupy but not set, about 15 to 25 minutes. Add the rum flavoring. Whip the egg whites until stiff. Fold the egg whites and whipped cream into the partially set pudding. Turn into a serving bowl and chill for 3 to 4 hours, or overnight, until set. Serves 12. Scandinavian Feasts.
Wash the beans and trim the ends. Bring about 2 cm of lightly salted water to the boil in a medium-size saucepan, and add the beans. Cook, covered, for about 8 minutes, or until crisp-tender. Drain, reserving 1 1/2 tblsp of cooking water. Return the beans to the pan and place over lowest heat. Mix the eggs and vinegar in a bowl, add the reserved water, and beat the ingredients together with a fork. Pour the mixture over the beans. Add the onion, garlic, salt and pepper, and stir until the beans are coated with the sauce. Serve warm.
Pound chicken to tenderize. Mix onion, green pepper, oil, sugar, and seasonings in bowl with chicken and refrigerate for four hours or overnight. Grill until just done. Do not overcook. Accompany with salsa, red chile sauce, pineapple-jicama relish, pineapple-chipotle salsa, or sauce or one's choice.
Prepare vegetables as directed. Combine in medium bowl. Set aside. In a small saucepan, combine vinegar, sugar and salt. Simmer until sugar is dissolved. Add celery seed and mustard seed. Cool. Pour vinegar mixture over vegetables. Stir until well coated. Chill and serve.
Slice potatoes lengthwise. Lay out on a microwave plate, skins down. Carve a vertical line about halfway through the potato. This helps it cook even and is not necessary for smaller or thinner potato strips. You could also carve an "X" shape instead. Microwave on HIGH for 10 Minutes. Take out of microwave and if you want to, spread out margarine or butter thinly over the potatoes. Top each potato with a good handful of shredded cheddar cheese. Sprinkle with Bacos. Microwave on high an additional 2 minutes or until cheese is completely melted. Let potatoes sit for a few minutes. They are usually extremely HOT. Also, be careful handling the plate. After they have cooled, salt to taste and enjoy!
Beat eggs until well mixed. Add the milk, salt and pepper. Heat ghee or butter in a large, heavy frying pan and cook the onions, chilies and ginger until soft. Add turmeric, coriander leaves and tomato, if used, and fry for a minute or two longer, then stir in the egg mixture and the ground cumin. Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan. Mix and cook until the eggs are of a creamy consistency-they should not be cooked until dry. Turn on to a serving plate and garnish with tomato and coriander. Serve with chapatis, parathas or toasted bread. I Squeeze some lime too and scramble it some more until it resembles crumbs for a filling for a chappati or to be had with a loaf of fresh soft/hard bread.
Combine everything but butter and lemon juice in mircoave safe dish. Cook in mircowave 15 minutes until fish flakes easily apart. let stand 5 minutes. Combine butter and lemon juice in bowlmircowave mix 2 minutes. remove cod from cooking broth and plate. Serve with lemon butter for dipping.