HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccolini(broccoli rabe) in boiling water for 4 minutes. Remove with a slotted spoon. Place in colander and drain well. Cook gnocchi per package directions, reserve 1/4 cup cooking liquid. Heat butter in large skillet over medium heat. Add pine nuts to skillet and cook for 2-3 minutes or until butter and pine nuts are lightly browned, stir constantly. Add garlic and cook 2 minutes. Add broccolini/broccoli rabe and gnocchi and reserved cooking liquid ad salt and pepper. Cook for 2 minutes. Sprinkle with parmesean cheese.
Melt butter; add sugar, cinnamon and water. Bring to slow boil and boil 30 minutes, stirring constantly. Test in cold water for brittle test. Pour on cookie sheet and mark as soon as it sets. When chilled, dip each piece and dipping chocolate and ground nuts.
Heat 2 Tblsp. oil in frying pan until hot. Saute green onions and ginger 1 minute. Add lobster and stir-fry 4 minutes; remove from pan; set aside. Heat 2 more Tblsp. oil in frying pan until hot. Stir-fry pork and salted black beans 5 minutes. Add broth, soy sauce, sherry, and salt; bring to boil. Pour eggs slowly into pork mixture and stir gently. Add lobster pieces; cook 2 more minutes. Serve hot as part of a chinese meal.
Prepare the chimichurri: Pile the herbs together and finely chop. Coarsely chop 2 cloves of garlic. Add the chopped garlic to the herbs and mill them together, chopping even finer, then transfer to a small bowl. Add the finely chopped red onions and the lemon zest. Add the red wine vinegar, a splash of water, and about 1/3 cup of the extra virgin olive oil and stir to combine. Heat a large nonstick skillet over medium-high heat. Place the chicken in a bowl and add half of the chimichurri sauce, salt, and pepper. Combine and form the chicken mixture into 4 patties, then add them to the pan and cook on each side for 6 minutes. Serve on a bun with tomato slices. Toss the cabbage and red bell pepper together and serve with the extra chimichurri sauce.
Combine eggs, milk, water, mustard and seasoning and add liquid mixture to flour and whisk vigorously to eliminate any lumps. The consistency should resemble pouring cream. Rest the batter for more than 15 minutes but no more than a few hours. Preheat oven to 220C or as hot as it can go. Meanwhile lightly brown the sausages in a fry pan. Place sunflower oil into a loaf tin and place it in the oven to preheat until smoking. Working briskly, pour the batter into the hot oil (cautin -- it will spit and sizzle). Arrange the sausages int he batter. Transfer the tin into the oven and bake for 25 to 30 minutes or until puffed and golden.
Put the rice and water in the pressure cooker. Lock on the lid and bring to pressure over high heat. Lower the heat to medium and cook at pressure for 2 1/2 minutes. Remove from the heat, and let the pressure drop for 10 minutes. Release the remaining pressure if it hasn't finished naturally. Fluff with a fork. Cover with the lid, and let sit for 20 minutes.
Place ingredients into bread machine in order listed. When you add the flour be sure to cover the liquid completely. Bake on the whole grain bread cycle. Let cool in pan 15 minutes. Cool completely on a rack before bagging it.
Heat oven to 400 degrees F. Line muffin cups with liners. Mix flour, sugar, baking powder, dillweed, salt and pepper in a large bowl. In another bowl, beat egg and mix in cottage cheese, melted butter. milk and onion. Pour over dry ingredients and mix just until blended. Scoop batter into baking cups. Bake 15 to 20 minutes or until springy to the touch in the center. Cool completely.
Preheat oven to 425°F. Place wings on a greased baking pan (9 x 13) and bake 20 minutes. Drain fat. In a small bowl, blend honey, brown sugar, soy sauce, lemon juice, garlic and ginger. Pour sauce over wings. Reduce heat to 400°F. Bake 40 -45 minutes, turning over the wings twice.
In large pot, cook onions until translucent. Add remaining ingredients and cook until boiling. Reduce heat to simmer and cook, covered, for 20-30 minutes or until potatoes or pumpkin is tender. Sprinkle with parsley when serving for color, if desired.
In a small saucepan over very low heat, melt chocodrops and grapeseed oil. Stir in agave, vanilla and salt. Place frosting in freezer for 15 minutes to cool. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy. Frost over cake, cupcakes or between cookies.
Heat oil in skillet over medium heat. Sprinkle Old Bay seasoning on both sides of Tilapia. More or less seasoning depending on how spicy you pefer it. Cook for 4-5 minutes on each side. When fish flakes it's done. Serve with lemon wedges. Note: To reheat this, broil for 8 minutes and it's perfect.
Preheat the oven to 425°F. In a food processor, combine cilantro, scallions, salt and pepper with as much spinach as will fit. Pulse, adding the rest of the spinach in batches, until all is coarsely chopped. Coat an 8-9 inch square baking dish with butter or oil. Lay 4 tortillas in the bottom of dish, overlapping slightly. Layer with half of beans, salsa, spinach mixture and cheese. Repeat with remaining ingredients, ending with cheese and pressing in gently. Cover dish with foil, place on a rimmed baking sheet. Bake until bubbling, 25-30 minutes. Remove foil, and continue baking until golden, 15-20 minutes more. Cool for 10 minutes before serving.
In a food processor, chop basil. Add butter, lemon juice and pepper and garlic salt; blend until smooth. Drop by half-tablespoons onto a baking sheet; freeze. Remove from baking sheet and store in freezer bags. Use to flavor chicken, fish or vegetables.
Oven setting 400°F. Spray 2 Qt casserole with oil. In a large skillet, saute celery and onions in oil until just softening. Add ground meat and stir/crumble until mostly browned. Add mushrooms and stir until soft. Season with salt, pepper, garlic. Put corn starch in a measuring cup, and add bouillion. Stir into mixture in skillet and continue stirring until thickened. Pour into 2 quart casserole. Combine flour, baking powder and salt in a bowl. Measure 1/2 cup milk and add 3 Tbsp oil. Pour into flour mixture and blend. Place four "dollops" of topping on the meat/veggies in the casserole. Bake for 15 minutes. Remove from oven and sprinkle grated cheese over all. Return to oven and bake another 15 minutes (or until biscuit topping is browed and cheese has formed a melting glaze).
JAMAICAN JERK CHICKEN FINGERS Category: GRILL Serves: 8 Lay strips in baking dish and pour juice over top. Cover and refrigerate 1 hour. In small bowl, combine remaining ingredients. Sprinkle generously over chicken. Marinate 1 hour. Grill should be medium hot and grate set on highest level. Lay out chicken and. grill on both sides 1 hour or until done.
Crust:. Set oven to 400. Combine flour, salt, and baking powder. Cut/blend in the butter until you have coarse crumbs. Add ONE beaten egg yolk, don't mix yet. Add cold water 1 Tbsp at a time until dough is soft but NOT sticky. Depending on your humidity, it will take 2-4 Tbsps of water. Refrigerate for at least 20 minutes (longer is better). Roll out or press into a greased 9" pie pan, making sure that the crust comes all the way to the top, even overlapping the edge to make a "lip". Brush crust with remaining, beaten egg yolk. Prick all over with a fork. Bake for 10 minutes, then set aside away from the heat Change oven setting to 350. Filling:. Spread the cheese around in the bottom of the crust. Follow with the mushrooms and minced garlic. In a seperate bowl, whisk eggs together with the egg whites. Add salt, pepper, sour cream, and milk. Pour egg mixture into pie shell (do not stir). Place slices of tomato around on the top. Sprinkle with thyme. Bake for 45-50 minutes (The quiche may still be a tiny bit wobbly in the middle.). Allow to set, away from heat, for 10 minutes. Can be eaten hot or chilled.
Cook beef in large skillet over medium-high heat about 7 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add 1 can undrained tomatoes and seasoning mix; mix well. Gradually add water, stirring until well blended. Bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally. Spoon meat mixture evenly into taco shells; top with lettuce and cheese. Drain remaining can of tomatoes; spoon evenly over tacos. COOK'S TIPS: For a milder flavor, use Ro*Tel(R) Mild Diced Tomatoes & Green Chilies. Draining the liquid off the second can of tomatoes reduces the spiciness of the tomatoes used on top of the tacos.
Combine first 4 ingrediens (chili sauce - jalapeno)in a bowl. Place roast in roasting pan and rub all over with marinade, pouring remainder over roast. Pour beer over all. Refrigerate for 24 hours, turning occassinally. Preheat coals to medium low in smoker (*to smoke in a coverered barbeque, preheat coals to medium low in grill. Push coals to sides. Place marinade in 7 x 11-inch disposable aluminum pan. Put pan in center of coals and fill with water. Spread mesquite over coals. Smoke pork until meat therometer registers 170-degrees F, turning several times). Spread mesquite chips on coals. Pour marinade in drip pan and fill with water. Plae pork on smoker rack over the drip pan. Cover smoker and smoke until meat therometer registers 170-degrees F., adding more water to drip pan as needed (5 1/2 hours).
Preheat oven to 425F degrees, racks in the middle. In a medium bowl, combine the flour, wheat bran, salt, baking soda and sugar. Beat together the yogurt, egg, honey, and butter in a second larger bowl. Add the dry ingredients and fold in until everything comes together. Fold in any optional add-ins, raisins, nuts, and the like. Resist overmixing. Either grease a mini-muffin tin with butter or line the tin with small muffin papers. Fill each 3/4 full. Bake 10 -15 minutes, until muffins are golden on top and cooked through. You can also make larger muffins in a standard size muffin pan with this batter, you just need to bake them about 5 minutes longer.
Preheat oven to 350F. Butter 13 x 9 inch baking dish. Heat oil in medium skillet over medium heat. Add onion, garlic, cumin and cayenne pepper and saute until onion is translucent, about 6 minutes. Add bell pepper and jalapenos and saute until soft, about 4 minutes. Transfer to bowl using slotted spoon. Add chicken to skillet and cook until opaque, stirring occasionally, about 6 minutes. Add onion mixture to chicken and stir to combine well. Transfer to prepared baking dish. Pour salsa over. Top with cheeses. Cover and bake until cheese melts, about 10 minutes. Dollop with sour cream, sprinkle with green onion and serve immediately.
Using 1 tsp of the olive oil, brown chicken tenderloins in a large frying pan on medium heat. Mix all remaining ingredients to make the marinade. When chicken is thoroughly cooked, reduce heat to simmer, adding the marinade. Allow to cook for 5-10 minutes for the flavor to infuse into the chicken. Remove chicken to serving plate. Continue to simmer marinade another 5 to 10 minutes to reduce. Pour reduced marinade over chicken and serve.
Heat oven to 375 degrees. If fish fillets are large, cut into 4 serving pieces. Arrange in ungreased square baking dish, 8 x 8 x 2 inches. Sprinkle with paprika, salt and pepper. Melt butter in 10-inch skillet over medium heat. Cook mushrooms and leeks in butter, stirring occasionally, until leeks are tender. Stir in wine. Pour mushroom mixture over fish. Sprinkle with almonds and cheese. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.
Make your own pasta or use any broad noodle. Cook pasta according to directions. Cut asparagus into 1 inch diagonal pieces and steam for about 5 minutes until crisp-tender. Set aside. In large skillet, melt butter and cook onions and mushrooms until tender, about 5 minutes. Add garlic and saute another minute. Add heavy cream and bring to a boil. Add the cooked asparagus, herbs, pasta and pignoli and toss to coat with sauce. Fold in cheese and add salt and pepper to taste.
Slice the pineapple (do not peel) and pound in a large mortar with the ginger(I use the food processor). Place in a large pot then pour over the boiling water. Set the mixture aside to cool. Once the mixture has cooled to lukewarm, cover with a clean cloth and set aside to activate over night. The following day, strain the mixture, stir in the molasses until dissolved then turn into a pitcher or a bottle, chill in the refrigerator and serve. You can sweeten further with sugar, if desired and add more ginger, to taste. If the ginger beer is too strong then it can be diluted with either plain or sparkling water before serving.
Slice potatoes into round slices, very thin. Chop onion and spam into small chunks and combine with potatoes. Salt and pepper these. Place potatoes & onions in a casserole dish. Mix Cheze-Whiz, soup, milk and Season All or Season Salt, in sauce pan and heat until chez-whiz is melted. Pour over the potatoes and spam. Bake for 1 hour at 375 degrees, maybe longer until potatoes are tender.
Combine the balsamic vinegar, olive oil, garlic, salt and pepper in a bowl and mix well. Marinate the mushrooms in the vinegar mixture for 20 minutes. Combine the crab meat, artichoke hearts, cream cheese, mayonnaise, lemon juice, worcestershire sauce, salt and pepper in a bowl and mix well. Remove the mushrooms from the marinade and discard the marinade. Grill the mushrooms over hot coals until they begin to get soft. Place them stem side up on a baking sheet. Cut each tomato into 5 slices and arrange on top of the mushrooms. Divide the crab mixture evenly and place firmly on top of the tomatoes. Bake at 350 degrees for 15-20 minutes or until the mushrooms are tender and the stuffing is heated through. Prep time includes marinating time.
Preheat oven to 350 degrees F; line jelly roll pan with foil; coat with cooking spray. In bowl, mix beef, eggs, 1/2 cup pizza sauce, onion, breadcrumbs, Parmesan and parsley. Place mixture on pan; shape into 8x4 inch loaf. Bake until meat thermometer inserted into center registers 160 degrees F, about 55 minutes. Spread remaining pizza sauce over meatloaf; sprinkle with mozzarella. Bake until cheese is melted, about 5 minutes. Let stand 10 minutes before serving. If desired, serve with pasta and garnish with parsley sprigs.
Preheat oven to 350 degrees. Cook broccoli slightly in microwave or saucepan with water, drain. Line bottom of baking dish sprayed with cooking spray with broccoli and place chicken on top. In mixing bowl combine mayo, lemon juice, soup and curry powder. Mix well and spread over chicken. Top with cheese and bread crumbs and bake 45 minutes at 350 degrees. Cool 10 minutes before surving.
Cook pasta according to package directions. Drain and return pasta to saucepan. Meanwhile, in a large saucepan combine beans, undrained tomatoes, sausage, and basil. Cook and stir until heated through. Add bean mixture and fresh basil to pasta. Stir gently to combine. To serve, sprinkle each with serving of cheese.
Pour the milk into a saucepan and bring to a boil, stirring constantly. When it comes to a boil, add 1/2 pint of heavy cream, and pour into an earthen bowl or Pyrex dish. When it is lukewarm, stir the madzoon starter with a spoon until it is smooth and dilute it with some of the warm milk. Pour this mixture into warm milk and stir. Set your oven to 200F degrees. When heated, turn off oven and place bowl in oven. Check in 2 hours for firmness. Variation: Use skim milk instead of whole milk and eliminate cream. Note: You may use commercial plain yogurt as your starter.
Prepare the muffin mix according to package directions and stir the cheese and cumin into the batter. Spread in a greased 8x8x2-inch baking pan or a 8x1 1/2-inch round baking pan. Bake in a 400° oven about 15 minutes or till a toothpick inserted near the center comes out clean. Serve the cornbread warm.
Remove seeds from the fresh pomegranate. Refrigerate. Mix the yogurt with the seeds in a bowl. Add in almonds and mint leaves. Mix well. Refrigerate until ready to serve. Add salt and pepper before serving. Garnish with pomegranate seeds, mint leaves and almonds before serving. Serve with a spicy curry and rice.
In a small saucepan, combine the peanut butter and sweetener. Stir over med-low heat until melty. Remove from heat. GRADUALLY add the carob powder and stir it in- ditto the sesame seeds. It's easier to roll into balls once the mixture has cooled a little, so if you can, let it sit 5-10 minutes or even refrigerate. Scoop up a chunk with a spoon and roll it into a walnut-sized ball (1 inch) in your fingers. Put it in a small bowl with the coconut and shake the bowl around till the carob ball is coated. Store the balls in the fridge. They freeze great, but you'll have to let them thaw or they'll break your teeth!
Mix flour and the water; knead and form into a ball. Set aside covered with a wet towel or plastic wrap in a warm place for 30 minute Bring a large steamer of water to the boil. Cut dough into 12 - 18 pieces and roll into small flat circles. Mash together all filling ingredients. Place a spoonful of filling in the centre of each dough circle. You can then easily fold in halft and crimp the edges to seal - you end up with a semi circle package. Alternatively you can follow the instructions above. Place momos in a steamer either lined with lettuce leaves or baking paper and steam on high for 30 minute Make the dipping sauce by combining all ingredients. The chili oil is optional. Mix the salsa together just before serving.
In a bowl, whisk together the egg, onion, red pepper, bread crumbs, soy sauce, Worcestershire sauce and pepper, then mix in the beef. Roll by rounded tablespoonfuls into balls and place on a greased rimmed baking sheet. Bake in a 450 degree F oven until no longer pink inside, about 20 minutes. Meanwhile, in a large skillet, whisk the beef stock, garlic, honey, diluted flour and hot pepper sauce. Cook, whisking, over medium heat until thickened, 2 minutes. Add the meatballs and any accumulated juices to the pan, stirring to coat.
Start the rice cooker. Add 1 tablespoon butter melt and then add celery, garlic, onion, and saute till tender. Add sorrel lemon zest and rice stir to coat. Add enough water to top rice by and inch, (about 3 cups water). Cook till ricer beeps add peas toss and toss with additional butter. Season with salt and black pepper taste.
Cut tin foil into 12X16 inch rectangle. Place green pepper, tomato and green onion on lower half of foil sheet. Sprinkle with 1/4 teaspoon basil, salt and pepper. Place fish on vegetables. Sprinkle with remaining basil, salt and pepper. Top with lemon slices. Fold upper half of foil over fish and vegetables. Double fold edges of foil to make a tight 1/2 inch seal. Place foil envelope on baking sheet and bake at 450F for 15 minutes or until envelope puffs. To serve, Cut an "X" in top of envelope and fold foil back.
Soak chickpeas overnight for 8 to 12 hours. Strain and rinse well. Cook chickpeas in 2 quarts of water for 15 to 20 minutes or until tender. In a large bowl combine all the other ingredients and mix well. Add chickpeas and toss well. Let marinate for 10 minutes. Taste and adjust seasoning as needed.
Preheat oven to 350 degrees. Butter and flour (not using the butter/flour called for in the recipe) two 8x2 inch cake pans, tapping out excess flour. In medium bowl, whisk flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and uttermilk, beginning and ending with flour mixture; mix just until combined. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely. Place one cake bottom side up on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day Once frosted, serve within a few hours.).
Place corn in a bowl; slightly crush with a potato masher. Stir in chicken, egg, milk, melted butter, salt and pepper. Combine flour and baking powder; stir into the corn mixture, just until combined. In a deep-fat fryer or a skillet, heat 2 inches of oil. Fry for 3 mins on each side, or until golden brown. Drain on paper towels.
Mix together thoroughly--shortening, brown sugar, and eggs. Blend in the cold coffee. Mix in the flour, baking soda, salt, nutmeg, and cinnamon. Add in the raisins and walnuts--mix well. Chill 1 hour. Drop by rounded teaspoonfuls onto a lightly greased baking sheet. Bake at 400 degrees for about 8-10 minutes or until set--just until when touched lightly with fingertip, almost no print remains. Do not overbake.
Cream butter. Add Sugar and beat. Mix in the syrup. Add the eggs one at time. Gradually add the flour and nuts. Bake in a greased 15 x 10" pan at 350° for 25 min. Frosting: Boil butter, sugar, and milk together for 1 minute Add chocolate bits and stir until melted. Frost brownies while they are still warm. Alternative:. Bake in a 9x13" pan at 325° for 25 min and don't frost.
LIGHTLY RINSE THE SCALLOPS and drain thoroughly. Slice any very thick ones in half horizontally. Heat a broiler or prepare a medium hot fire for grilling. Combine the Plum Sauce ingredients and blend well. Cut the strips of bacon in half. Place the scallops in a bowl, ad half the sauce, and toss lightly to coat. Wrap a piece of bacon around each scallop and thread onto the bamboo skewers. If broiling the scallops, cover a cookie sheet with aluminum foil and arrange the skewered scallops on top. Place the scallops about 3 inches from the heat source and broil or grill, basting with the remaining sauce, for about 8 to 9 minutes on each side, or until the bacon is cooked. Serve hot.
In a nonstick skillet, heat canola oil over medium heat. Add jalapeno and red pepper; saute for 5 minutes or until tender. Combine sauteed peppers with remaining ingredients in a medium bowl. Mix well and spoon into prepared slow cooker. Cover and cook on low for 4 to 6 hours or on high for 2 to 21/2 hours. Do not stir. Alternatively, cook on high for 1 1/2 to 2 hours and then reduce to low to keep warm until ready to serve.
Mix cake according to package directions. Fill paper cups in muffin pans 2/3 full. Cream the cheese with the sugar; beat in egg and salt. Stir in chocolate pieces. Drop 1 rounded tsp of cheese mixture into each cupcake. Bake as package directs for cupcakes.
Mix together mayonnaise and salsa. Spread on tortilla. Layer steak, peppers, cilantro, avocado and cheese in the middle of the tortilla. Fold in sides then fold down top and fold up bottom.
Preheat the oven to 180°C/350°F/gas4; sift the flour into a bowl, add the butter and use your fingertips to work on the mixture until it resembles fine breadcrumbs. Stir in the icing sugar, add the eggs and 1 tablespoon of water and work on the dough until it becomes firm and leaves the edges of the bowl clean. Roll out the pastry onto a floured surface and use it to line a 23-cm/9-inch tart tin. Prick the pastry shell with a fork, and chill it for 10 minutes; then line it with aluminium foil or greaseproof paper and fill the pastry case with dried beans or rice, or baking beans; and bake the pastry shell for 10 minutes. Cream together the butter and caster sugar until the mixture is light, then beat in the eggs, one at a time. Gently heat the honey in a small pan until it is of a runny consistency, then add it to the butter mixture with the lemon zest and lemon juice. Stir in the pine nuts and salt, then pour the filling into the pastry case. Bake the tart for about 45 minutes, until the filling is lightly browned and set. Leave the tart to cool slightly in the tin, then dust generously with icing sugar. Serve the tart warm or at room temperature, with creme fraiche, Greek yoghurt or vanilla ice cream.