HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in frying pan. Break off ~2" pieces of dough. Place in hot oil, cook until done (around 3-5 min and turning once). Place on paper towel and let drain (1 min). Sprinkle with granulated sugar. Cut open and place in a teaspoon of jelly (optional), or just eat them as is. --OR--. Do not add sugar/jelly - let cool and just cut open place sauce/cheese/meat/whatever inside then bake in oven for ~3-5min (until done). It's like having an extra good hot pocket LOL.
Pour tequila, Damiana, orange liqueur, and lime juice in a shaker and fill with ice (Sammy officially says "Mucho Ice"). Shake it up until ice cold. Pour into a chilled, salt rimmed martini glass. Drop in lime peel. Finish with a splash of blue curacao.
In a medium to large enameled cast-iron pot (or any thick, good quality cookware), heat the olive oil. Add the andouille and cook over med-high to high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl. Add the onion, bell pepper, celery and garlic to the same pot. Cover and cook over med-high heat, stirring occasionally, until the veggies are soft, about 3 minutes. Add the Old Bay, rice, andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes. Add the chicken stock, water and thyme, season lightly with salt and pepper and bring to a boil - then turn heat to very low. Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes. Fluff the rice with a fork and stir in the crab and scallions. Cover and let stand for 2-3 minutes, just until the crab is hot. Discard the thyme sprig. Serve the jambalaya in bowls, passing the hot sauce at the table.
I n a large pot saute the onions in olive oil until brown, then add peppers and allow to soften. Stir in whole garlic cloves, tomatoes and bay leaf and turn heat down to a simmer and leave for 10 minutes. Meanwhile, in a separate pan, sautee eggplant and zucchini (they tend to get mushy if you throw them in with everything else but that can be good too and is easier than dirtying a second pan) until browned and softened. Add the zucchini and eggplant to the simmering pot along with the sprigs of thyme and some salt and pepper (to taste) and allow to simmer at least another 20 minutes. Simmer longer if you want the flavors to really get good, or just reheat it the next day and you'll have the same effect. Finish out the bay leaf and the whole garlic cloves and serve piping hot with crusty fresh baked bread or basmati rice. Add the minced garlic to the top of each serving.
Preheat the oven to 400 degrees. Toss together the tomatoes, 1/4 c olive oil, salt and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. In an 8 quart stockpot over medium heat, saute the onions and garlic with 2 T olive oil, the butter, and red pepper flakes for 10 minute Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minute Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
To make the tartar sauce: add all the ingredients to a bowl and stir well to combine. Cover and chill in the refrigerator until ready to serve. Prepare grill by preheating it and brushing it lightly with olive oil. May season fillet with a little salt and pepper, if desired. Grill the fillet for about 2 1/2 minutes per side or until it just flakes easily with a fork. While the fillet is grilling, top it with the cheedar cheese slice, bell pepper, and onion. The cheese should be melted by the time the fish is done (if not, cover grill and cook a minute longer). Place the grilled halibut on the bottom half of the bun; top it with salsa, lettuce, and tomato. Spread the top half of the bun with tartar sauce and place atop the burger.
Simmer all of the ingredients under Step 1 (except the lobsters!) in a large enameled or stainless steel pot for 15 minutes. Bring to a rolling boil and then add the live lobsters. You can tell when they are done because they are bright red and the long head-feelers can be pulled out pretty easily. While the lobsters are steaming, stew the mushrooms over low to medium low heat in a covered saucepan with all of the other ingredients from Step 2 for 10 minutes. When the lobsters are cooked, remove them from the kettle. Pour the mushroom juices in the kettle (not the mushrooms!) lobster-juices pot and boil down rapidly until it is reduced to about 2 1/4 cups liquid. Strain the liquid into a large saucepan and bring to a simmer. Cook the first 2 ingredients from Step 3 slowly together in another saucepan. Be sure not to brown it! Remove from heat, and beat in the lobster-mushroom liquid. Boil, stirring constantly, for 1 minute. Drizzle the cream from step 3 on top of the sauce. Split the lobsters in half, lengthwise, making sure to keep the shell halves intact. Discard 'sand sacks' in the heads and intestines. Rub 'lobster coral' and 'green matter' through a fine sieve into a 3 quart mixing bowl, and blend it into the ingredients from step 4. Beat the lobster-mushroom sauce into this mixture in small spats. Return the sauce to the pan, and, stirring with a wooden spoon, bring it to a boil. Boil slowly for 2 minutes. Thin out with step 5. By now the sauce should be thick enough to coat a spoon pretty heavily. Set aside, top filmed with a spoonful of cream. Remove the meat from the lobster tails and claws, cut into 3/8 inch cubes. Set the skillet with the butter from step 6 over medium heat. When butter foam begins to dissipate, stir in the lobster meat and saute, stirring slowly, for 5 minutes, until the meat has turned a rosy color. Pour the cognac in and boil for a minute or two, shaking the skillet, until the liquid has been reduced by half. Preheat oven to 425°F. Fold cooked mushrooms and 2/3 of the sauce into the skillet with the lobster meat. Arrange the split lobster shells on a shallow roasting pan or fireproof serving platter. Heap the lobster mixture into the shells, and cover with the remaining sauce. Sprinkle with cheese and dot with butter (you can refrigerate it at this point to finish up later on). Place in upper 1/3 of the oven for 10-15 minutes, until lobster is bubbling and sauce is a nice brown. Serve immediately!
Separate crescent dough into four rectangles; seal perforations. Spread cream cheese over each rectangle to within 1/4 inch of edges. Top with ham and spinach. Roll up each jelly-roll style, starting with a short side; pinch seams to seal. Cut each into 5 to 6 slices. Place slice cut side down on greased baking sheets. Bake at 400 degrees for 8-10 minutes or until golden brown. Serve warm.
Cut the garlic cloves into 3 or 4 Large slices apiece. Rinse the dill sprigs and leave whole. Cut the hot dogs in half (the short way). In a large container, place a layer of garlic and dill. Top with half of the hot dog pieces. Place another layer of garlic and dill (reserving some for the top), and the remaining hot dog pieces. Put remaining garlic and dill on top. Sprinkle the pepper flakes and mustard powder on top and cover all with rice vinegar. Let "marinate" in the frige for a week for the best flavor, then inhale as needed.
Mix all the ingredients in a bowl and let the chicken marinate for at least 20min. Pre-heat the grill for 2 minutes. Grill the chicken thighs for 12 minutes on each side. Do not turn more than once but make sure you rotate the grill once, so that the chicken browns evenly.
In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage). Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream. In a separate bowl, combine espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse. Create another layer and chill until set. (At least 2 hours.). ENJOY!
Bring lentils and water to boil in a saucepan over high heat. Reduce heat, cover and simmer until lentils are tender, about 30 minutes. While the lentils are cooking, char the red pepper over a high flame on the stove until the skin is blackened and blistered. Place it in a paper or plastic bag for 10 minutes to get the skin to further loosen. Remove skin from pepper and dice into 1/2 inch pieces. Set aside. Drain lentils and transfer to a large bowl. Add vinegar, oil, garlic, peppers and basil; toss to combine. Season to taste with salt and pepper. Place salad onto serving platter/bowl or individual plates. Top with feta crumbles. Serve warm or chilled.
Heat the milk. Add sugar and cocoa, cook, stirring. Let cool a bit then add the alcohol. Let cool in a pan of water. Strain and pour into bottles. I keep mine refrigerated though you don't have to.
When Making this dish I always use imitation crab meat, it is cheaper and in this dish not noticeable. (Update: I have since found out that not all imitation crab is equal. The imitation crab I get comes from the seafood counter and looks like shelled crab legs.). Wash and remove stems of mushrooms, leaving a little dish in the mushroom where the stem used to be. In a bowl mix equal parts crab to cream cheese. Season with Old Bay Seasoning. Stop eating the filling! Spoon generous amounts of filling into the mushroom caps. Stop eating the mushrooms! In a muffin tin, spoon a generous amount of butter into each cup. Heat tin in oven until butter is melted. Place stuffed mushroom caps into each muffing tin stuffing side up. Bake approx 15 - 20 minutes until mushroom caps appear cooked. Set oven to broil and just brown the tops a bit, careful not to melt the cream cheese into molten lava. Remove stuffed mushrooms and place on plates, careful not to bring to much butter with them. Be careful they are hot. Serve after a few minutes cooling time. What to do with the excess stuffing? Well it is excellent in an omelet! Also makes nice tea sandwiches.
In large bowl, cream butter and sugar. Add eggs one at a time, beating well after each one. Beat in vanilla. Combine the flour, cocoa and baking soda. Add to creamed mixture alternately with buttermilk. Then beat in water and oil until smooth. Pour into two greased and floured 9 inch heart shaped baking pans. You can also line the pans with parchment paper and grease and flour that as well. Bake at 350 for 20-25 minutes or until cake tester inserted near center of cakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a mixing bowl, beat cream cheese and sugar until fluffy. Beat in cream and extract. Place one cake on serving dish; spread with half of cream cheese mixture. Refrigerate for 10 minutes. Top with 1 cup pie filling and second cake; spread with remaining cream cheese mixture. Make a heart shape indentation in center of cake (can use a knife to trace a heart shape); fill with remaining pie filling. Refrigerate until serving.
Mix the wasabi with 1/2 teaspoon warm water in the bottom of a mixing bowl and let it stand for 5 minutes. Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds. slice thinly widthwise.( if using english hothouse just cut in half lengthwise and slice thinly). Add the vinegar and sugar to the wasabi and whisk until smooth. Whisk in the sesame oil, salt and pepper. Just before serving, add the cucumbers, green onion, and sesame seeds to the dressing and mix well.
Grease an 8x8" baking pan. Slice each chile along one long side and open flat. Arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer. Top with the pepper-jack cheese. Top with shredded chicken. Arrange the remaining chiles over the cheese, skin side up. Beat the eggs, cream and salt well. Pour evenly over the chiles. Top with the cheddar cheese. Bake at 350° for 35 minutes, until golden brown. Let stand 10 minutes before cutting.
Non-bread machine: In large bowl mix yeast, Splenda brown sugar, Splenda for baking or sugar, powdered milk, cardmon (if using), nutmeg, cinnamon, ginger, whole wheat flour, bread flour and salt. Mix oil, lemon juice, egg substitute and warm water. Add to dry ingredients and with a dough hock on a stand mixer mix till soft ball forms. Bread machine: Place all ingredints, except filling into bread machine and run on dough cycle till end of dough cycle. Place dough on a floured board; cover and let rest for 10-15 minutes. Roll into a rectangle that is about 1/2 inch thick. Spread apricot jam over dough leaving 1/2 inch edge all the way around. Sprinkle with chopped figs. Roll up, sealing edges and placing in a greased loaf pan. Let rise in a warm place, till almost doubled about 1 hour. Bake at 375 F for 30 to 35 minutes. Cool on rack.
Mix tuna and crisps in a large bowl. Add cheese, onion and mushrooms mixing well. Stir in the eggs and milk again mix well. Spoon the mixture into a 10" flan dish (no need to grease). Bake in a pre-heated oven 180 for 30-40 mins until set. Sprinkle with parsley and enjoy.
Slice the pork tenderloins on a diagonal about 3/4 inch thick to make medallions. Season with salt and pepper, the with the cumin. Melt the butter in a non-stick skillet over low heat. Add the pork medallions and cook slowly until just cooked through (do not overcook or the medallions will be tough). Remove the pork from the skillet, and keep warm, covering with foil. Add the Calvados to the skillet and with a wooden spoon scrape up any bits at the bottom. Bring to a boil and add the half and half. Stir the cornstarch into the cold milk, and add to the sauce, and bring to a simmer while stirring to thicken the sauce. Adjust the seasonings with salt and pepper, if necessary. Put the pork medallions back in the skillet just long enough to warm them up, and then fan them out on a preheated serving plate, spooning the sauce over them. Garnish with chopped parsley.
Rinse lentils; set aside. In a large saucepan or Dutch oven cook onion and garlic in hot oil till tender but not brown. Stir in lentils, water, tomatoes, bouillon granules, Worcestershire sauce, salt, thyme, fennel seed, pepper, and bay leaf. Bring to a boil; reduce heat, cover and simmer for 20 minutes. Add carrots and frozen spinach. Bring to a boil, breaking up spinach with a fork; reduce heat. Cover and simmer about 15 minutes more or till lentils are tender. Stir in vinegar, and discard bay leaf. To serve, ladle stew into individual bowls.
Prepare a place for the paneer to drain, placing a colander in the sink and lining it with 4 thicknesses of cheesecloth or a clean linen kitchen towel. Ina large (at least 3 quart) saucepan, bring the milk to a boil over high heat, stirring almost constantly to prevent it from burning or boiling over. As soon as the milk comes to the boil, add the yogurt and sir gently. The milk will soon foam up into soft clouds and then break into thick curds of cheese floating in a thin, faintly greenish liquid called whey. Remove from the heat and pour the contents of the saucepan into the cheesecloth-lined colander placed in the sink to drain away the whey. When the cloth is cool enough to handle, bring its corners together and squeeze the cheese into a ball, twisting the top portion of the cloth to force out more liquid and then securing it with a rubber band. Suspend the cheese from the faucet and let it hang over the sink for about 30 minutes to drain off any remaining whey. Now press the cheese to make it firm enough to cut. To do this, place the wrapped lump of cheese on its side in a pie pan or frying pan, and place another pie pan or frying pan of equal or smaller size on top of it, or cover the cheese with a plate. Balance a weighty object, such as a teapot filled with water, on the pan or plate to compress the cheese. As you can see in the photos, I put the wrapped cheese in a bowl, placed a smaller bowl on top of that and a large, full bottle of wine into that bowl. Press for 30 minutes more. Carefully unwrap the pressed cheese, cut into 1/2-inch cubes, transfer it to a container and seal tight. Refrigerate until needed. The paneer will keep 3 to 4 days in the refrigerator and several months in the freezer.
Place the flour, sugar and butter in a food processor. Pulse until it forms a fine powder. Add the oats and pulse to mix. Chill. Peel and core the pears. Cut into small cubes about an inch in diameter. Put the pears in a saucepan with the lemon juice and the sugar. Bring to the boil and then simmer for a while until the pears begin to tenderise. This depends on how ripe your pears are. If they are like bullets then you may need to do this for 20 to 30 minutes. If they are juicy and ripe then just bring to the boil. Allow to cool. Preheat oven to 200 deg Celsius. When the pears are cool, place them an oven proof dish. Add the chocolate and give it a mix. Do not be tempted to add more chocolate, it will over power the dish! Finally add the topping and sprinkle with some more brown sugar. Cook for 20-25 minutes or until piping hot. Serve with custard or vanilla ice cream and enjoy.
Cook asparagus in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. Stir sesame seeds in a heavy small skillet over low heat until light brown, about 3 minutes; transfer to a small bowl. Whisk vinegar, mustard, soy sauce, ginger, orange peel and garlic in another small bowl. Gradually whisk in both oils. Season vinaigrette to taste with salt and pepper. Arrange asparagus on plates. Spoon vinaigrette over. Sprinkle with sesame seeds.
Preheat broiler. Beat eggs, milk, salt and pepper in a medium-size bowl until blended. Stir in 1/2 cup cheese. Set aside. Melt butter in a 10-inch nonstick skillet with ovenproof handle over medium heat. Add mushrooms, shallots and asparagus. Cook and stir 3 minutes until vegetables are crisp, yet tender. Reduce heat to medium and pour egg mixture over vegetables. Cover and cook 10 minutes, or until bottom of frittata is set, carefully lifting edge with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath. Place skillet under broiler. Broil 2 minutes or until top is set but not brown. Top with remaining 1/2 cup cheese. Let stand until cheese has melted. Cut into 6 wedges.
1. Make a roux with the flour and butter. 2. Add liquid smoke. 3. Slowly had cold cream to hot roux, stirring constantly to get smooth consistency. 4. Add dried dill and honey. 5. Zest lemon into sauce, and squeeze juice of lemon into sauce. Pour over cooked fish and serve.
In a large bowl, mix cereals together. Do not mix in noodles. Heat oil in a large skillet. Fry mustard seeds and cumin seeds well. Add noodles and heat for approximately 2 minutes. Add other spices and mix well. Mix in peanuts. Add two handfuls of the cereal mix and mix well. Add oil mix to remaining cereal mix in bowl and stir well. Place in baking dish and cook in 250 degree oven for 25- 30 minutes. Serve in individual bowls. For each serving, stir in 1 tablespoon chopped onions and 1 tablespoon lemon juice, more or less to taste. You can also add more red pepper if you like foods that are EXTREMELY hot. Serve with something cold to drink.
HEAT grill to medium heat. MIX all ingredients except chops until well blended. Reserve 1/2 cup sauce for later use. GRILL chops 5 minute on each side. Brush with some of the remaining sauce; grill 5 minute or until chops are done (160°F), turning occasionally and brushing with remaining sauce. SERVE with reserved sauce.
Cover all ingredients with water, cover the pot, and bring to a simmer over high heat. Reduce heat, maintaining the simmer and cook, covered, for 60 minutes. Remove the chicken carcass. Remove the skin, bones, neck, and cartillage and place those items back into the pot. Re-cover and return to a simmer. Set the meat aside for later use in other recipes -- possibly chicken soup. Remove the lid and simmer, uncovered, for another 3.5 hours. Strain the liquid of all solids, taste, and season with salt to taste.
Preheat broiler and coat broiler pan with cooking spray. In a bowl or baking dish large enough to hold steak, combine green onions, garlic, ginger, soy sauce, honey, and rice vinegar; whisk until honey is dissolved. Marinate steak for 5 minutes on each side. Transfer steak to broiler pan and broil 5 to 6 minutes on each side to desired doneness. Remove from oven and let stand 5 minutes. Meanwhile, pour marinade into a small saucepan and bring to a boil. Boil 3 to 5 minutes (to kill any bacteria). Cut meat on the diagonal, across the grain, into thin slices. Drizzle with sauce.
Cook spagetti. Melt butter in skillet; add ham. Drain spagetti; add to ham mixture. Add the beaten eggs IMMEDIATELY; the heat from the spagetti will cook the eggs. Add cream and Parmesan cheese; toss. Put lid on skillet; let set for 5 minutes to fully cook the eggs.
Combine garlic salt, ginger, pepper and paprika; rub over the entire roast. Place roast with fat side up on a greased rack in a roasting pan. Top with onion. Pour water into pan. Bake uncovered at 325 for 2 - 21/2 hours or until a meat thermometer reads 160-170 degrees. Let stand for 10-15 minutes before slicing.
Place ranch dressing mix, mayo, milk, lime juice, garlic, and green salsa in a blender. Blend the sauce until smooth. Add the cilantro and continue to blend until smooth. Place in refrigerator for several hours to allow it to thicken and the flavors to come together.
Preheat oven to 450*. Lightly grease a 13x9x2 inch baking dish. Melt butter in skillet; saute celery and onion till tender, about 3 minutes. In large mixing bowl, combine cornbread, bread, celery and onions, sage and black pepper. Stir broth and beaten eggs into cornbread mixture; blend well. Stir in chopped boiled eggs. Pour into prepared baking dish. Bake 30 minutes or until golden brown.
preheat a broiler on high. Season ribs with salt and pepper and set bone side down on broiler tray. Spray with nonstick spray and broil until meaty parts are brown, about 10 minutes. Transfer to a slow cooker. Mix together the garlic, ginger, hoisin, vinegar, fish sauce, honey, soy sauce, and lime zest and juice in a bowl and pour over ribs. Cook until tender, about 3 to 4 hours on high, or 6 to 8 hours on low. Transfer the ribs to a platter. Skim fat from the liquid and discard. Add the jalapeno, scallions, and cilantro and cook on high 5 minutes. Spoon sauce over meat and serve.
In a shallow saucepan with tight fitting lid, combine Europe's Best Romanesco Concerto with water or stock. Bring to a boil, reduce heat. Cover and cook for 5 minutes or until vegetables are tender. Remove from heat. Gently stir in couscous. Spread over apricots, tomatoes, salt, pepper and cumin. Cover and let steam for 10 minutes. Fluff with a fork. Gently mix in olive oil, sunflower seeds, green onions and cilantro and serve.
Add all ingredients except the nuts in the order suggested by your bread machine manual. Process on the bread cycle recommended by the manual. At the beeper (or at the end of the first kneading in the Panasonic, Sanyo, and National brands), add the nuts.
Cut a one inch slit in each prune and stuff with 1/2 teaspoon of peanut butter. Chill in refrigerator to allow to firm up a little. These can be made a couple of days in advance and kept chilled until you need them.
Put the chicken broth, onion, green and red peppers, into a large soup pot. Bring to a boil, reduce heat, cover and simmer 15 minutes. Add all remaining ingredients and heat through.