HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slip the potatoes into the boiling water and simmer for 15 minutes, or until they are still slightly firm when they are pierced with a knife. Do not completely cook them. Drain them in a colander and rinse under cold running water to stop the cooking. While the potatoes are cooking, heat the oven to 400°F In a food processor (or just with a quick whisk), combine the olive oil, garlic, lemon juice, and salt and pepper; puree/whisk. Stir in the chutney and whisk/puree to mix. Place the fish steaks in a shallow bowl. Pour the marinade mixture over them, and refrigerate for 20 to 30 minutes. Thin-slice the potatoes (peel them as well if you want at this point). In a shallow baking dish that can hold the fish steaks with some room to spare, overlap the potato slices to cover the bottom of the dish. Moisten the potatoes with a little of the marinade. Top the potatoes with the fish steaks, then the rest of the marinade. Roast the fish in the oven for 10-15 minutes, or until the fish is just firm when pressed. The flesh should be barely opaque near the center; make a small cut to check. Remember, If the fish is cold when it goes into the oven, it could take longer to cook. Serve the fish and potatoes in the baking dish, sprinkled with the parsley leaves for garnish.
In a small bowl, combine oregano, cumin, and chile powder. In a chili pot, combine enchilada sauce, tomatillos, and salsa verde. Press tomatillos against the side of the pot to crush. Add the oregano mixture to the liquids. Heat to boiling. Reduce heat and simmer, stirring frequently. Brown the meat in lard or oil in batches with onions and pressed garlic. Drain meat and add to chili pot. Add diced green chiles. Return pot to simmer. After 2 hours, add half of finely minced green peppers. Add salt, as desired. Taste and adjust, adding additional minced peppers as desired. After 2 1/2 hours thicken or thin, as needed. After 2 3/4 hours, adjust salt and other seasonings as needed. Just before serving, add lime juice and cilantro.
First prepare sauce by wisking milk into sour cream until smooth. Wisk in one half of Hidden Valley Ranch Mix, chives, lemon zest, and garlic powder. Stir in tomato. Set aside in refrigerator to use later. Next prepare egg mixture for frittata by beating eggs until smooth. Wisk in Half & Half, milk, the other half of Hidden Valley Ranch Mix, sumac, lemon zest, salt, and pepper. Set aside. In a 10" oven safe skillet melt 2 Tbsp butter over medium heat. Lightly sautee red potatos over medium high heat until lightly browned. If necessary add more butter or coconut oil to prevent sticking. Add shrimp and minced garlic to pan, and sautee until shrimp begins to turn pink. Salt lightly to taste. Then add Spinach to pan in order to wilt for about a minute or so. Next add egg mixture to pan while stirring. Stir in swiss and lobster. Keep stirring every minute or so to keep circulating raw egg to bottom of pan as it begins to set up. When mixture is still moist but setting up at the top, add layer of Parmesan to the top and pop under the broiler on high for 4 minutes (with the rack on the 2nd from highest position in oven) turning a quarter turn every minute. Cheese should be nicely bubbling and lightly browned on top. Pull from the oven and let cool for about 10 minute Sprinkle sauce on top (leaving the rest in a small bowl to serve with the Frittata). Sprinkle chives on top, and serve.
In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND(R) and salt. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store leftovers covered in refrigerator.
Bundle spinach in a clean dishtowel and squeeze very tightly to remove all excess moisture. In a food processor, blend together all ingredients except spinach until very smooth, about 90 seconds. Pulse in spinach until just combined. Taste and adjust seasoning, if necessary. Serve with tortilla chips. Note: You can omit the sour cream and increase mayonnaise to 1 cup.
In a large non-stick skillet, heat oil over medium-high heat. Add chicken and sprinkle with salt and pepper, cook, stirring for 5 minutes. Remove to a plate. Add onions, red pepper, and garlic to the pan, cook stirring for about 3 minutes or until softened. Add curry paste and cook stirring for 1 minute. Add the chicken stock and bay leaf and bring to a boil. Peel and chop bananas into 1-inch chunks and add to skillet along with the reserved chicken. Simmer about 5 minutes, or until chicken is no longer pink inside. Add pineapple and stir to combine. In a small bowl, whisk together cornstarch and water. Add to the pan stir for one minute or until thickened slightly. Sprinkle with coriander leaves.
Place steaks in ziploc storage bag. Dump A1 sauce into ziploc storage bag until steaks are covered. Zip bag so that there is very little air in there. Make sure the A1 sauce soaks into the steaks good and let it marinate for about 5 to 10 minutes. Take steaks out of the bag and throw on a charcoal grill until done to your liking.
Preheat oven to 350. Line a 14x10 pan with parchment paper. Whip the butter, applesauce, faxseed and brown sugar. Beat in egg, milk and vanilla extract. Stir in all flour, baking soda, and cinnamon. Fold in oats, cherries, chocolate chips and coconut. Pour the wet mixture into the lined pan, spread evenly and bake for 30 - 35 minutes.
Preheat oven to 350f degrees. Cook penne in salted water to al dente. Drain and set aside. In a nonstick frypan scramble fry hamburger until no pink remains, about 5 minutes, drain fat if necessary, add stewed tomatoes, jalepeno if using, simmer 2 to 3 minutes. Add parmesan cheese, stir to mix, add salt and pepper, simmer 2 minutes until cheese melts. Add spinach, turning over and over until spinach is wilted, about 2 minutes. Spray a casserole with veggie spray, turn hamburger mix into casserole, add penne, stir to combine. Srinkle cheddar cheese over top. Set, uncovered, on middle rack in 350f degrees oven, bake for about 20 minutes, until bubbly and hot. Serve with a green salad.
First, you want to preheat your oven to 350 degrees. Peel the 3 bananas, and put them into a blender along with the spinach and strawberries and puree them. Take a medium size bowl and combine the flour, sugar, egg, canola oil, baking soda, cinnamon and salt, and lightly mix them all together. Take the puree of the fruit and spinach and pour it into the bowl with the other ingredients, and mix them all together well. Get out a muffin pan, and place paper or silicone muffin cups in the muffin pan (this recipe makes about 14 muffins). Spoon the banana smoothie muffin batter into the muffin pan, filling each cup about three quarters full. Place them in the oven and let them bake for about 20 to 30 minutes, or until you can insert a toothpick and it comes out clean. Once the muffins are done, allow them to cool for a few minutes and enjoy your healthy snack!
Combine the oats and the milk in a mixing bowl, cover and let stand about 30 minutes. Add the bran flakes and raisins, let stand 10 more minutes. Preheat oven to 190°C. Add cinnamon, sweetener, walnuts or pistachios. Arrange the sliced apples into a lightly greased baking pan, pour the apple juice over the apples and cover wiht the prepared mxture. Bake about 15 - 20 minutes.
In a shallow bowl, whisk the eggs and milk. In another shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, garlic, salt and pepper. Dip steak in egg mixture, then coat with the crumb mixture. In a large skillet, heat 1/2" of oil. Brown steak over medium-high heat for 2-3 minutes on each side or until meat reaches desired doneness (keep in mind that the longer it is cooked, the tougher it gets). Drain on paper towels. Transfer to a baking sheet. Top beef with tomato, then cheese slices. Broil 4" from the heat for 1-2 minutes or until cheese is melted. Serve with lemon wedges.
In a large saucepan, heat the oil over medium heat. Add the onion. Saute until it begins to soften, 3-5 minutes. Add all the vegetables, the stock, and herbs. Bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, 15-20 minutes. Discard the bay leaf. Season to taste with salt and pepper. Ladle into bowls and serve.
Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended. Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold water; drain. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.) Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with salt and pepper and serve.
Preheat oven to 375. Coat rectangular 2-quart baking dish with no-stick cooking spray. Brown turkey in non-stick skillet. While turkey is cooking combine ricotta, mozzarella, Parmesan , eggs and parsley in medium mixing bowl; stir to blend. Spread a scant 1/4 cup cheese mixture on each lasagna noodle. Roll up starting with a short end. Place seam side down in baking dish. Add pasta sauce to turkey in skillet and heat. Pour sauce over rolls in baking dish. Cover with foil. Bake 30 to 35 minutes or until heated through. Let stand 5 minutes before serving.
Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups apple cider, corn syrup, maple syrup, mustard, vinegar, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess. Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. Add chicken breasts skin-side down; cook until well browned and most of fat has rendered from skin, 8 to 14 minutes. (If after 3 minutes you don't hear definite sizzling, increase heat to medium-high. If after 6 minutes chicken is darker than lightly browned, reduce heat slightly.) Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate. Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup (heatproof spatula should leave slight trail when dragged through glaze), 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin-side down in skillet. Transfer skillet to oven and bake chicken until thickest part of breasts registers 160 degrees on instant-read thermometer, 25 to 30 minutes, turning chicken skin-side up halfway through cooking. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful-handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze), about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons apple cider. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table.
Combine honey, soy and pepper flakes in a small bowl and season to taste with pepper. Heat your grill to high. Brush chops on both sides with oil and season with salt and pepper. Brush onions with glaze. Set aside a few tablespoons of glaze for brushing cooked chops. Grill pork chops until lightly charred and crusty, 4 to 5 minutes. Add onions after 2 minutes. Turn chops and onions over, reduce heat to medium or move to a cooler part of the grill, and grill, brushing often with glaze, until just cooked through, 3 to 4 minutes more. Remove chops to a platter and brush with reserved glaze. Serve chops with the onions on the side.
With electric mixer, beat cream cheese and butter until smooth, scraping sides of bowl as needed. Set aside. Prepare Pesto: In a blender or food processor, whirl to a paste the basil, parmesan or romano cheese, and olive oil. Stir in pine nuts. Set aside. Cut cheesecloth squares about 10-12" square to line custard cups (It needs to be able to cover the bottom, go up the sides and still have some to fold over the top of the torta). If you use the really loose weave stuff (standard grocery store cheesecloth), you'll need two pieces per custard cup. Moisten the cheesecloth with water, wring dry and lay two sheets out flat on top of each other. Smoothly line your custard cups with the cheesecloth (this can be a bit tricky, but it doesn't have to be perfectly smooth). With your fingers or a flexible rubber spatula, spread a thin layer (about 1/2 inch) of the cheese mixture in a lined custard cup. Cover with 1/4-/12 inch pesto. Put another layer of cheese. If you can, do another layer of pesto and cheese, so you end up with 3 cheese layers and 2 pesto layers. Two layers of cheese and one of pesto works if that's the way it comes out. Fold the ends of the cheesecloth neatly over the top of the torta and press down lightly with fingers. Repeat with remaining cheese and pesto. I get 5 large custard cups or 6 small cups plus one large cup from this quantity of ingredients. Chill until tortas are firm when pressed (at least 2 hrs, I usually just let them go overnight). Remove from custard cups by gently pulling on the cheesecloth around the edges. Remove the cheesecloth and wrap the torta tightly in two layers of saran wrap. Seal in sandwich size ziplock freezer bags and place in freezer. To serve: Remove from freezer and thaw (overnight in frig works well). Bring to near room temp and srve with sliced baguettes and crisp raw vegetables. Variation: For a large party, do one massive torta in a charlotte mold, loaf pan or a clean clay flowerpot. You'll end up with 7-8 layers of each filling in this one. I wouldn't freeze this size, but it will keep in the frig for up to 5 days.
In a small bowl, blend together the refried beans & green onion, then spread a layer of this bean mixture on each tortilla. In another bowl, combine the cream cheese, Colby Jack cheese, sour cream & onion salt, mixing together as well as possible with a fork. Spread a layer of this cheese mixture over the bean mixture. Roll each tortilla up tightly in plastic wrap, & refrigerate at least 30 minutes before cutting the tortillas into 1/2-inch slices.
Mix the jam and chili sauce together till blended. Place the frozen chicken in the crock pot. Sprinkle the dry onion soup over the chicken pieces, lifting the pieces so some of the dry mix gets on all of the chicken. Pour in the sauce mixture and spread around on chicken. Cover the crock pot and set on high for up to 7 hours.
Heat 1-1/2 inches oil in a heavy deep skillet over medium-high heat to 350°F. Lightly coat shrimp with 1/4 cup baking mix and crushed red pepper. Combine 1 cup baking mix and remaining ingredients, except tartar sauce, in a bowl. Beat with a hand beater until batter is smooth and thin. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until of desired consistency.). Dip shrimp into batter, letting excess drip into bowl. Place shrimp in hot oil and fry about 2 minutes on each side, until golden brown. Sprinkle with coconut and serve hot with tartar sauce.
Melt butterscotch chips and chocolate chips in double boiler. Lightly toss in 1 large can (not sure of weight) chinese noodles and mix to coat. Drop by teaspoonful on waxed paper. Chill; then peel off paper. Nuts may be added, if desired.
Thread vegetables and tofu onto skewers- keep warm. Coconut Cream Sauce: Blend all ingredients, warm slightly and pour over kebabs. Serve on rice to soak up sauce.
Have a kettle of stew or a skillet of broth simmering on the stove. In a bowl, mix dry ingredients well. Pour in 3/4 cup of buttermilk and mix quickly with a fork. Your dough should be soft but too moist for rolling; add remaining milk if needed. With a soup spoon drop the dough onto the bubbling liquid, covering the surface. Let simmer on medium low heat until the dumplings puff and lose their gloss (8 to 10 minutes). Cover with a lid, reduce heat to low, and simmer another 8 to 10 minutes until dumplings are cooked through. Dumplings in a skillet an be cooked uncovered by turning them halfway through.
Heat grill pan to very very hot. Rub seasoning evenly onto steaks then drizzle with olive oil and let it marinate for 10 minutes at room temperature. Place steaks in pan searing the steaks for 2 to 3 minutes on each side. After the steaks are seared, reduce the heat to moderately hot to hot and continue cooking the steaks to a desired doneness using the timing suggestions below. Transfer the steaks to a platter, and let rest 5 minutes before slicing and serving. Cooking times below include the initial searing time. Give filet mignon one minute less to cook than other steaks. DO NOT OVERCOOK. For best results, check the internal temperature for doneness with an instant-read thermometer a couple of minutes before the end of suggested cooking time. Thickness and Times for Rare (120-130°F): 1 inch 8 minutes;. 1 1/4 inches 10 minutes;. 1 3/4 inches 12 minutes;. Thickness and Times for Medium Rare (130-140°F). 1 inch 10 minutes;. 1 1/4 inches 12 minutes;. 1 3/4 inches 14 minutes;. Thickness and Times for Medium (140-150°F): 1 inch 13 minutes;. 1 1/4 inches 15 minutes;. 1 3/4 inches 17 minutes;. Thickness and Times for Medium Well (150-160°F): 1 inch 18 minutes;. 1 1/4 inches 20 minutes;. 1 3/4 inches 22 minutes;.
Heat oven to 350°. Combine chicken, ham and cheese in a bowl. Separate dough into 8 rectangles; firmly press perforations to seal well. Evenly divide mixture between rectangles. Pull up corners of rectangles to center and twist. Pinch edges to seal & place on a cookie sheet lined with foil (for easy clean up) and sprayed with olive oil spray. Brush pockets with egg & bake for about 20 minutes or until golden brown.
Saute sauerkraut and caraway in a skillet over medium-high heat. When most of the moisture has evaporated and sauerkraut begins to brown, stir in lemon juice and set aside. Arrange an egg roll wrapper on a work surface with a corner towards you; brush edges with egg wash. Place a strip of cheese on the wrapper, about 1 inch above the bottom corner, then top with strips of beef and about 3 tbsp sauerkraut mixture. Drizzle with mustard. Fold the bottom corner up over the filling to enclose, fold in the sides, then roll to the top corner of the wrapper. Repeat with remaining wrappers and filling. Heat oil in a large skillet over medium-high heat to about 360*. Add half the egg rolls and fry on all sides until brown and crisp, 5-7 minutes.Drain on paper towels while frying remaining rolls. Serve Egg Rolls with Thousand Island Dressing for dipping.
De-bone and de-skin the chicken and chop (if uncooked) or shred (if cooked). Chop the onion, the tomato, the celery and carrots and place in a pot with the chicken, salt, peppercorns and water (4 cups if chicken is cooked. 1 quart if chicken is uncooked). Simmer on low heat for about 45 minutes to an hour (if using cooked chicken) or up to 3 to 4 hours (if using uncooked chicken). If saving the stock to eat the soup later in the week, let cool and place in fridge before proceeding to next step. If you plan to serve the soup right away, go to the next step. Bring the stock to a boil and heat on low heat about 10-15 minutes. Now add some of your favorite carbs (I use 1/3 cup whole wheat pasta and 1/3 cup whole grain rice). Chop up the fresh spinach (you can always use fresh cilantro or parsley too) and the juice from 1 lemon. Crumble the dried mint leaves and add them to the soup too. Cook for 10 minutes or until the pasta is cooked. ENJOY!
Heat oven to 350. Cook macaroni according to package directions; drain. In a large saucepan over medium heat, melt butter. Blend in flour, salt, and pepper; gradually stir in milk. Cook, stirring constantly until mixture thickens and begins to boil. Try to avoid lumps, and don't let anything burn to the bottom of the pan. Add cheese and stir until cheese is melted. In a 3 quart casserole dish, stir together pasta and the cheese sauce. Bake 30 minutes or until bubbly.
Cook cauliflower according to package directions, drain and chop into small pieces. In a dutch oven, saute onions and carrots in oil until tender. Stir in cauliflower, corn, and parsley. Add chicken broth. Bring to a boil. Reduce heat and simmer 5 to 10 minutes. In a saucepan over medium heat, melt butter. Whisk in flour. Gradually add milk and half and half. Cook, stirring continously until thickened. Do not allow to boil. Carefully stir thickened mixture into chicken broth and vegetables in Dutch oven. Add salt and pepper, then adjust seasonings to taste.
In a food processor, combine all ingredients except oil, salt, pepper, and chicken. Process until the ingredients are finely chopped. Drizzle in the oil and run until the mixture is fluid. Add salt and pepper, to taste. Wash chicken and pat dry with paper towels. Place chicken in a ziploc bag. Add marinade and seal bag and refrigerate for several hours or overnight. Preheat range top grill or outdoor grill. Grill for 7 minutes per side until juices are clear and internal temperature is 170 degrees.
Put butter, syrup and Mars Bar chunks into a pan. Heat gently, stirring occasionally, until melted. Add rice bubbles. Dust base of a 20cm square cake tin with icing sugar, and spoon in the mixture. Level the top and pour the melted chocolate over. Leave to cool, then cut into 8 bars.
Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium saucepan; bring to a boil. Boil and stir for 1 minute. Press through a strainer or food mill to remove seeds. Combine pulp, skins, sugar, flour, lemon juice and salt; pour into pastry shell. Combine oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry with foil. Bake at 425°F for 15 minutes. Remove foil; bake 20 minutes more or until golden brown. Cool on a wire rack.
Grease a loaf tin. Preheat oven to 175°C. Sift flour and salt 3 times. In a mixing bowl cream butter and castor sugar with vanilla essence until mixture is white, light and fluffy. Add eggs one at a time and beat well after each. Fold sifted flour into creamed mixture alternating with milk, beginning and ending with flour. When mixture is smooth, pour into prepared tin. Lightly smooth top and bake for 40 to 45 minutes or until a fine skewer will come out clean. Cool cake on few minutes before turning out onto a wire rack. VARIATIONS. Lemon Cake - add the grated rind of 1 lemon and 2 teaspoons of lemon juice, omit the vanilla essence. Orange Cake - add the grated rind of 1 orange and 2 teaspoons of orange juice, omit the vanilla essence. Sultana Cake - add 4 to 6 ounces of sultanas and 1 teaspoon of spice. (now 3/4 cup sultanas and 1 teaspoon of ground cinnamon or mixed spice). Seed Cake - add 1 tablespoon caraway seeds to mixture and sprinkle extra teaspoon of seeds on top before baking. Spice Cake - sift 1 teaspoon spice with flour, add 4 ounces chopped dates or chopped walnuts to mixture. (now sift 1 teaspoon spice - ground ginger, cinnamon, cardamom or mixed spice with the flour and add 3/4 cup chopped dates or walnuts to the mixture). Chocolate Cake - add 2 ounces of unsweetened chocolate, dissolved in a little milk. (now - add 60 grams melted dark chocolate to creamed mixture, before the flour).