HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tbsp parsley and 1 C olive oil. Season with salt, fresh black pepper and red pepper flakes and let stand at room temperature for 30 minutes. In large fry pan, heat 3T remaining olive oil until hot. Working in batches, season fillets with salt and pepper. Cook on one side until opaque, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining batches wiping pan clean between batches and starting with fresh oil for each batch. Remove fish to a serving platter pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish and garnish with tomato-olive mixture.
Place chopped escarole in a clean sink filled with cold water. Swish it a little and the impurities will sink to the bottom of the sink. Heat olive oil in a large pot. Add garlic and pancetta and cook for about 3 minutes over medium-high heat. Add onion and cook another 2 minutes. Drain the escarole in a colander and add it to the pot. Add remaining ingredients, using salt and pepper to taste. If you feel you need more liquid, add a can of broth or make a quick cup or two using chicken bouillon. Continue to cook using medium heat for 15 to 20 minutes, until the greens are no longer bitter. It's OK to simmer longer, but it shouldn't be necessary.
Mix the sugar and cinnamon together well; set aside. Butter one side of the bread and sprinkle evenly with the cinnamon sugar mixture. (You will probably have more cinnamon sugar than you need; save remainder for another use.). If desired, repeat on the other side of the bread with more butter or margarine and cinnamon sugar. Heat a skillet on medium heat. Lay the prepared bread slices on the hot skillet and cook for about 2 to 3 minutes or until the bread is nicely carmelized; be careful not to burn the bread. If you have only prepared one side of the bread, turn for about 30 seconds or so until just lightly browned; serve. If you have prepared both sides of the bread, turn and cook the other side for another 2 to 3 minutes, or until that side is nicely carmelized and serve.
Thaw dough in refrigerator 12 hours. Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add apples; saute 10 minutes. Add 1/4 cup brown sugar; cook 5 minutes. Remove from heat; stir in almonds. Roll dough into a 15 x 12-inch rectangle on a lightly floured surface. Place on a baking sheet coated with cooking spray. Spread apple mixture lengthwise down center of dough. Remove rind from cheese; cube. Arrange cheese on top of apple mixture. Make diagonal cuts, 1 1/2 inches apart, on opposite sides of filling to within 1/2 inch of filling. Fold strips alternately over filling from each side, overlapping at an angle. Cover and let rise in a warm place (85°), free from drafts 1 1/2 hours or until doubled in size. Preheat oven to 350°. Combine 1/4 cup brown sugar and flour in a medium bowl; cut in 1 tablespoon butter with a pastry blender or 2 knives until combined. Sprinkle over top of loaf. Bake at 350° for 30 minutes or until golden.
In a mixing bowl, combine cake mix, whipped topping and egg. Beat with electric mixer on medium speed until well blended. Batter will be VERY sticky -- and I can't even begin to tell you how sticky it is. :). Drop by teaspoonfuls into confectioner's sugar; roll lightly to coat. Place on ungreased cookie sheets. Bake at 350F for 10-12 minutes or until lightly browned on edges.
Dice mango, red pepper, and red onion and combine in bowl. Mix lime juice, olive oil, ground cumin, hot sauce and salt in small bowl, Whisk together. Mix into salsa. Chop cilantro and add to salsa. Stir until combined.
Dissolve yeast in the warm water. Melt butter. Sift flour with 3/4 C of the sugar and the salt into a large bowl. Beat egg yolks until thick and light; blend in the sour cream and melted butter; stir in the dissolved yeast. Gradually stir the egg yolk mixture into the dry ingredients, mixing to make a soft, smooth dough. Turn out on a lightly floured board and knead for 5 minutes, or uintil the dough is smooth. Turn into a bowl, cover, and let rise until almost doubled in bulk. Prepare cheese filling. Cream the cheese until light and blend in the remaining 1/2 C sugar. Add the whole eggs, one at a time, and beat until smooth. Blend in vanilla. Punch down dough and knead a few minutes. Lightly flour a board; roll out dough into a large circle, about 18 inches in diameter, and lay it over a greased 3-quart ring mold (you may use two 9" ring molds. Roll 1/2 dough 13" thick for each 9" ring mold). Fit the dough down into the bottom and the sides of the ring mold, being careful not to poke holes in it, and let it hang over the outside. Pour in the cheese filling (1/2 cheese fill for each 9" ring mold). Lift outside edges of the dougn, and lap it over the filling, sealing to the inside ring of dough. Cut a cross in the dough which covers the center of the ring mold and fold each triangle formed back over the ring, completely encasing the filling. Let rise until doubled in bulk or until the dough comes to the top of the pan. Bake in a moderate oven (350 degrees) for 40 minutes, or until golden brown and a toothpick inserted comes out clean. (For 9" ring mold, bake for 30 minutes.) Let cool for 10 minutes, then turn out with top side down onto a rack. When bread ring is cool, heat jam until it runs easily; carefully spoon jam over the ring. When set, dust lightly with powdered sugar by shaking about 2 tbsp sugar through a sieve. To serve, slice the ring in 1" wedges.
1. Grate the cabbage finely into a large mixing bowl. The second finest side of a four-sized grater is perfect. [Grated cabbage does give the slaw the best texture and doesn't make it as watery as food processors can. This is roughly half a cabbage, give or take.]. 2. Lightly salt and pepper cabbage. Add the sugar. [The sugar brings out flavor; it does not sweeten the slaw.]. 3. Add mayo, vinegar, and half & half, mixing well to emulsify. 4. Once well incorporated, taste and adjust. For sweeter slaw, add more sugar. Tangier slaw, more vinegar. Careful with liquid ingredients so the slaw isn't slushy.
Insert 2 cloves in each whole, peeled peach. Make a syrup of the sugar and water. Beat the egg white to a froth and add to the syrup; skim. Add fruit, one layer at a time, and boil for five minutes. Pack in sterilized jars. Boil the syrup about ten minutes more, or until thickened. Remove from heat, add brandy and pour over the fruit. Seal at once in a boiling water bath.
Heat olive oil in a medium skillet over medium heat, add the scallion whites cinnamon, salt, and pepper, and cook until tender, about 5 minutes. Stir in the garlic, tomato, and raisins and cook over high heat until mixture is almost dry, about 6 minutes. Add the chicken and cook stirring until meat is cooked through, about 5 to 6 minutes. Remove from the heat and stir in the green part of the scallions, yogurt, and pine nuts. Serve mixture stuffed into warm pita with tomato slices and cucumber slices.
Combine peppers, mustard, five spice powder, and anise in a spice mill. Grind to a coarse powder. In a small bowl, stir the water into the wasabi until smooth, adding a few drops of water if necessary. Let stand uncovered for 15 minutes. Combine the spice mix, wasabi, sake, soy sauce, and mirin. Makes about 1 cup marinade. Score flank steak on both sides and place in a large freezer bag. Pour enough of the marinade over the flank steak to coat. Refrigerate overnight. Grill, brushing with additional marinade as the flank cooks.
In a large saucepan, combine sweetened condensed milk, cocoa, vanilla, and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL! Top with marshmallows if desired. Can be store in refrigerator up to 5 days. Mix well and reheat before serving.
Heat soup pot over medium heat. Add olive oil, chopped shallot and minced garlic. Saute 3-4 minutes. Add both cans of tomatoes and stir to combine. Add vegetable stock and stir. Season soup with salt and pepper to taste. Bring soup to a slow boil, reduce heat and simmer 10 to 15 minutes. If desired, add a dollop of sour cream when serving to make a creamier tomato soup. You can also garnish the soup with parmesan and chopped fresh basil when serving.
Toss cucumbers with salt in colander set over a bowl. Let stand 1 hour. Discard liquid. Place peppercorns, dill weed, garlic and 1/2 cup fresh dill in paper coffee filter or several layers of cheesecloth and tie tightly with kitchen twine. Bring spice bag and vinegar to a med boil reduce heat to low and add cucumbers. Cover and cook about 5 minutes until cukes turn dull olive brown in color (don't over cook or pickles won't be crunchy). Discard spice bag. Transfer cukes and liquid to a glass bowl, add ice, nd stir until melted. Stir in remaining 1 tbls fresh dill. Refrigerate, uncovered, at least 1 hour before serving. (pickles can be refrigerated in covered container for up to 2 weeks). Time does not include chilling.
Heat oven to Gas 4, 180C 350F. Crush the cardomon pods then remove and crush the seeds (discard the husks) placing them in a mixing bowl. Add the semolina, flour, baking power and 125g caster sugar and mix well. Beat the yoghurt, eggs and vanilla essence together, add to the semolina and flour and blend until smooth. Place in a 23cm cake tin and bake for 30 minutes. Simmer and reduce the pomegranate juice by half. Add remaining sugar and mix to dissolve - then cool. Remove all the seeds from the pomegranate, add to the syrup and mix. Spoon over the cooked cake and serve.
1. Cut your roast into 2 or 3 equal pcs. (optional). 2. In a med. to large pot put the roast and green beans (any other veggies you want except potatoes -- add those later) in along with both cans of french onion soup, fill with water until it's about 3 inches above meat. Bring to a boil, boil for about 30 minutes then reduce heat to simmer, you want the liquid to evaperate but not too fast. Now cook for 3 to 4 hours or until meat is falling off of fork (if water gets too low just keep adding a cup or two at a time, you want the liquid to cook down and allow the soup to thicken but not until it has been cooking for about 3 to 4 hours). 3. After the roast and green beans have been cooking for about 3 hours or so when meat is tender, then you can add your potatoes. Keep cooking until potatoes are done and the liquid in the pot has thickened and evaperated down to where you can see the meat and veggies. Now if you want to add rice or noodles you can cook them while the roast is sitting for 30 mins -- DINNER ROLLS ARE A MUST TO SOAK UP ALL THE YUMMY JUCIES FROM COOKING THE ROAST. i may have not explained this very well but it really is the easiest way to cook your roast and veggies -- If you are using a crock pot use the set on low-med. put potatoes in with roast fill up with water and just let it cook all day, after about 6 or 7 hours it will be done.
Microwave the glaze ingredients in a micro-safe container until cornstarch is dissolved. Brush on meat and grill as directed by your convection oven handbook.
Combine all ingredients and salt and pepper to taste. The amount of mayo used will depend on the amount of fish you have, and how moist it is. So, start with a small amount, such as 1/4 cup and add more until you get your desired consistency. This is NOT a creamy-like salad with mayo. The mayo binds the dip, but doesn't mask the flavor of the halibut. Serve with crackers and veggies. I particularly like to stuff celery with it. But, I'm weird like that. HINT: Halibut is a delicate fish and doesn't take a long time to cook. A simple method - Preheat oven to 400, salt and pepper fish on both sides, place in oiled pan to prevent sticking. Cook 15 - 20 minutes, depending on how thick the fish is. Fish should be moist, flaky and opaque. If it is still a bit translucent, cook an addition 1 -2 minutes.
Cook potatoes just until tender; drain when cool. Peel and slice potatoes and set aside. In a large skillet, cook sausages until no longer pink. Remove and cut in to 1/4-inch slices; set aside. add butter sugar, salt, mustard, and celery seed to the skillet; cook and stir over medium heat until the mixture is hot and bubbly. Gradually add broth and vinegar and bring to a boil; cook and stir until thickened. Gently stir in onions, celery, parsley, potatoes and sausage; heat through and serve.
Cut spareribs into two-rib sections. Combine remaining ingredients and brush outside curve of spareribs with sauce. Arrange in single layer, sauce side down, in a shallow baking pan. Brush top of the ribs with sauce. Cover with aluminum foil and bake at 375F for 45 minutes. Remove foil and poru off any excess fat. Brush with sauce. Continue baking, uncovered about an hour longer, or until ribs are tender, brushing about 4 times with remaining sauce.
Combine all ingredients. Refrigerate overnight. Serve with sliced or slivered almonds.
Preheat oven: 350 degrees. Grease a 9x13 inch pyrex with butter. Get a large mixing bowl and stir together the dry ingredients. In a blender, add the milk and vanilla. Stir in the peanut butter and blend until you get peanut butter milk. Add the peanut butter milk to the dry mixture and mix thoroughly. Pour into the pan. Cover tightly with foil. Place the pan in the center of the over and bake for 45 minutes. Uncover and cool for several hours. When cool, use a plastic knife to cut the peanut butter mochi. Roll each piece around in some potato starch to keep from sticking to each other.
Add banana, almonds, and dates, preferably cut into smaller pieces, in a food processor or blender. Add some of the soy milk. Run the blender for roughly one minute, adding more soy milk until you like the consistency. You don't want lumps of frozen banana in the drink, so make sure it is all smoothiefied. Don't run too long, or the almonds will disappear. Enjoy.
Set oven to 375 degrees. Prepare rice according to directions. Meanwhile, in a large bowl combine seafood, onion, broccoli, celery, orange/yellow pepper, and carrots. In a small bowl, mix together mayonnaise, milk or half and half, cream of celery soup, worcestershire sauce, onion powder, salt, and pepper. Combine mayonnaise mixture with seafood/vegetable combination. Add rice and stir. Spread contents into greased 9x13 dish. Top with cheddar cheese, then breadcrumbs or crushed crackers. Bake uncovered for 40-45 minutes.
In a large microwave safe pot with a lid, mix together curry paste, oil, and peanut butter. Cover and microwave on high for 2 minutes. Add chicken to the pot and stir. Cover with the lid and microwave on medium for 8 minutes. Add basil, cilantro, coconut milk, soy sauce, and brown sugar and season with salt and pepper. Stir to mix very well, cover it, and microwave on medium for 4 minutes. Stir again, cover, and let it rest for 3 to 4 minutes. Serve hot over white rice.
Brush both sides of chicken with barbecue sauce; grill or broil about 5" from heat source 6 minutes per side, or until juices are clear. Meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup cheese, pepper, corn, black beans, olives and green onions; mix well. Combine dressing, chili powder and cumin; mix well. To serve, divide lettuce mixture onto 6 serving plates. Cut chicken crosswise into 1/2" thick slices; arrange over lettuce. Drizzle salads with dressing and sprinkle with remaining 3/4 cup cheese. Chicken may be cooked, cooled, covered and refrigerated up to 1 day before serving. Reheat chicken or served chilled. Lettuce mixture and dressing may be prepared separately, covered and refrigerated up to 4 hours before serving.
Add cherries and kirsch to a small bowl; let stand for 20 minutes. Position oven rack in the center of oven; preheat to 325°; grease the inside of a 10-inch Bundt pan; dust the pan with flour. Sift together the flour, baking powder, baking soda, and salt into a bowl; whisk to blend and set aside. In the bowl of an electric stand mixer, using the paddle attachment, beat the butter and cream cheese on medium speed until creamy, about 1 minute. Gradually add the sugar and beat on med-high speed until well blended and light, about 2 minutes. Add in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla and almond extract. Add the flour mixture at low speed, mixing just until blended. Add in cherries, along with any remaining liquid, and mix until blended. Scrape batter into prepared pan. Bake the cake for 55-65 minutes, until a pick comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Dust the cake lightly with powdered sugar right before serving.
Combine first 3 ingredients in a heavy saucepan; cook, stirring often, over low heat until chocolate melts. Remove from heat; cool slightly. Beat eggs and sugar at medium speed with an electric mixer until smooth; add chocolate mixture, beating well. Combine flour, baking powder, and salt; add to chocolate mixture, stirring just until dry ingredients are moistened. Fold in chocolate morsels, pecans and walnuts. Drop batter by tablespoonfuls 2-inches apart onto lightly greased baking sheets. Bake at 325° for 12 to 15 minutes or until done. Cool cookies on baking sheet 1 minute. Remove to wire racks; cool.
In a blender, combine the milk, sugar, peanut butter, vanilla, and bananas and blend til smooth. In a large bowl, sift together the flour, baking powder, cinnamon and salt. Add the banana mixture and mix well. Pour into a 9x5 inch loaf pan that has been sprayed with nonstick spray. Bake at 350 degrees 45 minutes or til toothpick inserted in center comes out clean. Cool in pan before slicing.
Mix all ingredients together & place in a pan that has been prepared with butter and flour. Preheat the oven to 350 degrees - bake 30-45 minutes depending on pan used. Bake until toothpick inserted comes out clean. Makes 2 small or 1 large loaves. No alterations required for high altitude except to increase cooking time.
Whisk first 7 ingredients together in a bowl, then whisk in the beer. Pour it into a big zip lock bag and add the steaks. Marinate - turning occasionally - for 1 day if possible. ( I only had 2 hours and it was still good.). Remove from marinade, shaking off excess and cook on a good hot skillet or BBQ. Once cooked to your liking, remove from heat and let rest for 5 minutes. Slice steaks thinly across the grain, and arrange on a platter or on a good salad. Spoon any juices over and serve.
Using a blender or a food processor, mix the onion, herbs and peanut butter. While pureeing the mixture, slowly add enough olive oil to make a thick, smooth paste; don't let it get too thin. Add flour to a shallow bowl and place chicken in another bowl. Rub the pureed mixture over chicken, and then dredge each piece in flour. Shake off the excess flour and re-coat with mixture and dredge once more in flour. Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take a a couple of mniutes more if using chicken with the bone inches Garnish with parsley and serve hot with lemon wedges.
Cook squash until tender. Drain WELL and mash. Add butter and salt and pepper, feel free to alter amounts to taste. Mix in one egg yolk. Beat egg white until stiff. Fold into squash. Put in buttered casserole dish. Bake until set at 350 degrees (abt. 20 - 30 minutes).
Saute 3 tablespoons olive oil, onion, carrot, celery, fennel, 3 cloves minced garlic, cumin seed, thyme, red pepper, and bay leaf over medium heat for about 5 minutes until vegetables begin to soften. While vegetables are sauteeing, puree 5 cups garbanzos with vegetable broth (but leave a slightly coarse texture). To sauteed vegetables, add garbanzo stock (or water), pureed beans, whole beans, diced tomatoes, potato, coriander, and ground mustard. Bring to a simmer and cook for 20-25 minutes. STIR FREQUENTLY because the bean solids tend to settle and will stick and burn. Meanwhile, saute zucchini, smashed garlic clove, a pinch of salt, and mustard seeds in remaining 2 tablespoons olive oil over medium high heat, until zucchini is lightly browned but still crisp-tender. Before removing zucchini from heat, add lemon juice and cook until juice is evaporated. Add zucchini and red wine vinegar to soup. Simmer another five minutes. Season with salt and black pepper to taste.
Preheat oven to 350. Place meat in a 9x13 inch pan or roasting pan. Cover with onion slices. In a bowl, combine the chili sauce, brown sugar, garlic, and beer. Pour over the meat. Bake for 31/2-4 hours. Add barbecue sauce to any leftover meat, sliced, and serve on crusty rolls!
Combine flour and baking soda in a small bowl. Beat butter, sugar, and vanilla in a separate bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually at the flour mixture and mix until well combined. Stir in chocolate chips. Refrigerate overnight if possible. The dough should be cold before baking to prevent flat cookies. Drop by spoonfuls on an ungreased cookie sheet and bake at 375 degrees until light golden brown.
Place lentils in a quart jar and cover with 2 cups water . Cover the top of the jar with cheesecloth(sometimes I use a clean thin washcloth) and secure with a rubber band. Let sit in water overnight(12 hours). The next day drain off water. Rinse and drain once or twice daily and keep out of sunlight. On the third day (some people wait till the 4th) you will have sprouts with about a 1/4-1/2" tail on them. They are ready! Place in glass jar or plastic jar or bag. They shouldn't be too wet. I use the jar that I used to sprout with. Keep in fridge. Use on salads, as a snack, in stir fries, ground up in spreads. When I'm halfway through the jar I start a new one. Enjoy!
Spray pan with cooking spray. Melt 1/4 lb butter in 12x16 pan. In large bowl mix with beaters eggs and milk. Add sugar salt and flour. pour mixed batter over melted butter. Bake in 450 oven for 20 -23 minutes. Cut recipe in half for 9x13 pan. Serve with maple syrup, jelly, or butter.
Put diced tomatoes and taco seasoning mix into a pan on medium-low heat. Rinse the diced tomato can with 1/4 cup water and add that to pan. Stir taco mix in thoroughly. Add the Prime Grillers Crumbles and the corn, and stir occasionally until heated through. Add the beans and stir just until heated. While mixture is heating, rinse and pat or spin dry the lettuce, and tear it into bite-size pieces. Pile the lettuce onto plates, and top with taco mixture. Top with grated cheese if desired. Crumble two taco shells on top of each salad. If you would like extra sauce, make and top with the optional dressing.
In a large skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add the tomatoes, water, tomato paste, parsley, oregano and salt; mix well. Stir in pasta; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until pasta is tender, stirring once. Combine cheeses; drop by rounded tablespoonfuls onto pasta mixture. Cover and cook for 5 minutes. Yield: 4 servings.
Heat olive oil & butter in a skillet over medium-high heat. Generously season one side of each chicken breast with Cajun Seasoning, garlic powder and black pepper. Place chicken in skillet then season the other side. While chicken is cooking prepare pasta according to package directions. When chicken is cooked through and browned on both sides, remove to platter, cover and keep warm. Reduce heat to low. Add cream cheese to pad drippings, add half-and-half. Amount of cream cheese and half-and-half will vary depending on desired consistency and spiciness. Stir to melt cream cheese - do not boil. Serve sauce over cooked pasta. Top with sliced chicken and shredded cheese.