HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and pat dry tilapia. In shallow bowl, mix together mustard, honey, soy sauce, and sesame oil. Place sesame sticks in food processor and crush until it resembles coarse sand. Place in large shallow bowl. Brush each tilapia fillet on both sides with honey-mustard mixture, then coat with crushed sesame sticks. Place coated fish on a non-stick or lined baking tray and bake at 375 degrees for 15 minutes.
Preheat a skillet to medium-high. Saute the apples and shallots in butter for 3-5 minutes. Add the nutmeg and salt and pepper to taste. Lay each piece of puff pastry on its own piece of parchment paper and roll them lightly. Top both pieces with apple mixture and distribute evenly. Then top with them with shredded cheese. Fold the pastry sheets inward 1/4 of the width on both ends. Fold in again so that the dough meets in the middle. Fold one more time. Wrap the rolls in the paper and put the rolls in the fridge for at least 30 minutes to chill before cutting. (Wrap them well if you are prepping ahead). When ready to bake, preheat the oven to 450 degrees F. Carefully slice each roll into 12-15 1/2 inch slices and lay flat on parchment paper lined baking sheets. Whisk the egg and brush it over the tops. Bake for 12-14 minutes. Cool before lifting!
Preheat oven at 550 degrees. After seasoning turkey, cook for 30 minute on 550. Turn oven down to 450 degrees and cook for 1 1/2 hours. Do not open the oven at all during this cooking time and the turkey is cooked complete (providing you follow the directions). It really doesn't matter how big or how small the turkey actually is. It will be fully cooked as long as the directions are followed and the oven door remains closed during the cooking process!
Add oil to dutch oven and heat. Add onion, green onions and leeks and saute until translucent. Mix in flour to make a roux and saute until mixture just starts to turn golden. Add broth, wine (if used) and nutmeg. At this point taste the broth for flavor and seasoning. If the broth used does not meet your expectations, add a chicken or beef bullion cube or 1/2 teaspoon of chicken or beef base. Taste the broth again and make adjustments until you are satisfied with the intensity of flavor and the seasoning. Stir and simmer on low heat for 25 minutes Spoon into bowls that can be placed under the broiler, top with french bread and cheese. Place bowls in the broiler and broil until cheese melts and is bubbly.
With a sharp knife, score the chicken through the skin (if skinless, just lightly score the outside). Rub with the garlic and place in a non-metal dish. Pour the wine, white vinegar and salt/pepper to taste over the chicken. Marinate several hours or overnight. Heat butter in a skillet. Add the shallots and cook for 2-3 minutes or until softened. Remove the chicken from the dish, reserving the marinade. Place in the pan and cook over medium heat until lightly browned on all sides. Reduce heat to medium-low and add the marinade. Cover and cook for 15-20 minutes, adding more marinade if necessary. When chicken is tender, add in the balsamic and thyme, then cook 5 minutes longer. (If the sauce is too acidic or watery for your taste, dissolve a tablespoon or so of corn starch in a little water and add to the pan. Cook for 5-10 more minutes until thickened slightly.). Transfer chicken to a serving platter. Serve hot with polenta, pasta or rice.
Mix the partially drained Mandarin oranges and the chunked apple together. Here is where you can add half a banana too. If you like more juice, spoon some of the reserved juice into the mixture to make sure the apple is coated. This acid stops the apple from turning brown overnight. Divide the fruit mixture into 2 containers. Top each container with 1/2 cup of vanilla yogurt (or you can use plain yogurt with a bit of vanilla extract stirred in for less sugar) If you are going to enjoy this the next day, cover at this step and put in the fridge. Top one container with 1/4 cup wheat germ and 1 teaspoon of honey before enjoying!
Dip veal into oil and then coat with bread crumbs. While flat, put on onions, salami, ham and cheese - don't stuff too much because you now will roll them up and fasten with toothpicks. You'll need a baking pan with a little olive oil on the bottom. Fill with spitini and top with more olive oil. Stick bay leaves in between spitini. I use alot say, one leaf to every 4 spitini. Bake in a 375 degree oven for about 40 minutes, adjusting heat higher or lower until they reach a lovely golden color. And then MANGIA. They are easy to make and taste like a million! We eat them for breakfast when they are leftover. Hm!
Start to marinade the steaks at least 2.5 hours before you want to grill. Mix all of the marinade ingredients together in a small bowl. Place steaks in a large ziplock bag, pour marinade over the steaks and let sit in the fridge for at least 2 hours. Take the steaks out and set on the counter for 30 minutes to bring the meat back to room temperature. Pre-heat your grill on medium-high heat 10 minutes before putting the steaks on. Put steaks on the grill and close the cover, cook for 3 minutes and then give steaks one quarter turn to give criss cross grill marks. Cook for an additional 3 minutes (6 total per side) before flipping steak over. Repeat the process until you have cooked both sides of the steaks for 6 minutes each. Take off of the grill and let sit for 5 minutes before serving. Enjoy! (Adjust cook times depending on how you like your steak done. Current cook times will result in a Medium steak, however, you should always use a meat thermometer to check internal temperatures.).
Arrange chicken in slow cooker; set aside. Combine remaining ingredients; pour over chicken. Cover and cook on low setting for 8 to 10 hours.
Place cake in food processor until it has been reduced to fine crumbs (this can also be done by hand). Add enough frosting to form a "dough". Be careful not to add too much! Roll the dough into 1 - 1.5 inch balls and place on a cookie sheet lined with wax paper or parchment paper. Melt the candy melts according to the instructions. Dip a lollipop stick in melted candy melt, then stick about half way into a cake ball. Repeat with the rest of the cake balls and sticks. Chill cake balls for 30 - 60 minutes. This helps the candy melts to harden, lessening the chances of the cake pop falling off the stick. Melt the candy melts again. Dunk one of the cake pops in the melted candy melts and swirl until coated. Dip in sprinkles if desired. Place upright in a piece of styrofoam. Repeat with remaining cake pops. Wait 30-60 minutes until candy melts have hardened (you can speed up this process by using a fridge).
Cook, peel and mash sweet potatoes. Beat in lemon, butter, salt & pepper to taste, eggs yolks, and nutmeg to taste until smooth. Transfer into a 1 1/2 quart buttered casserole dish and brush top with butter. Top with lemon slices. Cook at 325 degrees for 45 minutes or until heated through.
Preheat oven to 350°F. Mix goat cheese, Garlic & Herb Blend, thyme, and bacon. Cut the chicken breast horizontally to form a pocket. Stuff each with some of the goat cheese mixture. Season chicken breasts with salt and pepper. Heat Roasted Garlic Grapeseed Oil in a large oven-ready skillet over medium-high. heat. Add chicken to pan and cook for 3 minutes on each side. Transfer pan to oven bake for 12-15 minutes or until chicken is. completely cooked through (165°F). Let chicken rest for 5 minutes before slicing.
Preheat oven to 400 degrees F. Spray a regular sized muffin tin with cooking spray. Break a piece of bacon in thirds and cover bottom of muffin tin, it's fine that it comes up along the sides, and fine if the bottom isn't fully covered. Bake in oven 2 minutes. Pull out of oven and crack an egg in each section. Place salt and pepper on egg to taste. Put 1 Tablespoon shredded cheese on egg. Put 1 Tablespoon of milk on top of cheese. Bake for 15 -20 minutes or until the egg is set the way you like it. Enjoy!
Slice bananas down the middle (do not remove skin), try to create a generous opening. Add chips pressing down gently. Add marshmallows then wrap with foil. Add to coals or grill and cook on one side for approximately 4 minutes, then flip and cook for another 2 minutes. Let cool briefly, then open packets and serve with whipped cream and spices.
Saute diced veggies in butter for 5-10 min with thyme & poultry seasoning. Add water & chicken base. Simmer 20 min until potatoes are soft. Add dry egg noodles & simmer 5-10 min more until noodles are soft. Stir in fresh parsley & serve.
In a skillet, melt butter on medium-high heat. Add the garlic and cook for 60 seconds. Add the wine (if using), salt and heavy cream. Stir well. Let cook for 5-6 minutes, to let the alcohol cook out of the sauce. Remove from heat and stir in cheese. Serve once all the cheese has melted and the sauce is nice a creamy. NOTE: If sauce is too thin, you can use a cornstarch slurry of 1/4 cup milk and 2 tablespoons of cornstarch. Stir in the slurry after the cheese is added and this will thicken the sauce. OPTIONAL: Once the sauce is done, you can stir in your favorite meats or vegetables.
Add water to 2 cups peaches and soak slightly until peaches are soft. Add sugar mixed with cornstarch. Cook 5 minutes. Add lemon juice and set aside to cool. Place remaining 2 c peaches in pie shell and top with peach mixture. Chill for 4 hours. Serve topped with ice cream or whipped cream.
Soak the cranberries in the sherry for 10 minutes. In a food processor, process the cream cheese, cheddar cheese, and Worcestershire together until smooth. Stir in the cranberries and sherry. Place the cheese on a piece of plastic wrap and form into a 1-inch log or a ball. Combine the walnuts and parsley in a small bowl, pat over the cheese log or ball and roll until it is completely covered. Do-ahead--at this point, refrigerate for at least 4 hours and up to 1 week to let the flavors develop, or freeze for up to 6 weeks. Defrost in the refrigerator overnight and bring to room temperature before serving.
Microwave morsels in medium, uncovered, microwave-safe bowl on Medium-High (70%) power for 1 minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until smooth. Cool to room temperature. Beat melted chocolate, cream cheese and vanilla extract in large mixer bowl until light in color. Fold in whipped cream. Spoon into crust. Refrigerate until firm. Top with sweetened whipped cream, chocolate curls or nuts, if desired.
Praline: Combine ingredients, mixing well then set aside. Combine dry ingredients, mixing well then set aside. Combine pumpkin, buttermilk, oil, egg and marmalade, mixing well. Combine pumpkin mixture with dry ingredients, mixing well. Spoon batter into greased muffin pans or into paper muffin cups, filling 3/4 full. Spoon praline mixture over batter. Bake at 400 degrees for 18 to 20 minutes, checking for doneness by inserting toothpick into middle and coming out clean. Cool in pan 2 to 3 minutes before removing.
Salt and pepper the chicken thighs. Heat the olive oil on medium high in a large skillet. Brown the chicken on all sides. During the last minute of browning, add the garlic to the pan, between the chicken pieces, and cook just until soft. Pour in the tomatoes and artichokes including their juices. Stir in the sugar. Bring to a boil. Lower the heat and simmer uncovered, turning the chicken pieces occasionally to cook evenly. Chicken will take approximately 20 minutes to cook through. Turn the chicken pieces so that the top faces up. Crumble the feta on top and heat just until feta starts to melt. Garnish with generous handfuls of the fresh herbs. Note: The pan will have lots of juice with flecks of feta chunks. Spoon the chicken and sauce into a shallow bowl over cooked orzo or other pasta.
Place oats in a mixing bowl and cover with the buttermilk. Wait 10-20 minutes. Add the remainder of the ingredients and mix well. Cook on medium heat, or 375 degrees if you use a griddle.
Mix together sugar and enough cream to achieve a spreading consistency. Add extract flavor of your choice and salt (if desired- I omit). To use: Spread over warm biscuits or sweet bread still warm from the oven or drizzle over gingerbread cookies. This also makes a nice icing for quick breads like banana bread or zucchini bread.
Heat sesame oil in a large pot on medium heat. Add leeks and saute for about 5 minutes, scraping the bottom continuously with a spoon or spatula. Add garlic and ginger and saute for another minute, stirring continuously. Add cabbage and bamboo shoots to pot and stir thoroughly to coat. Stir occasionally for 5 minutes.Stir in tamarind paste to coat thoroughly and cook for another minute. Add vegetable stock and stir thoroughly. Open the can of tomatoes, but leave them in the can. Add chopped Calabrian chili peppers (minus the stems) to the can. Use an immersion blender for 30 seconds or so to blend tomatoes and peppers together. Add mixture to the pot and stir thoroughly. Add both vinegars to the pot and stir. Cook for 20 minutes on medium heat, or until cabbage is tender. In a separate bowl, use liquid reserved from bamboo shoots to blend with cornstarch. Alternately, use 1/2 cup of water or some of the soup removed from the pot. Blend the cornstarch mixture into the soup by pouring in a steady stream while stirring continuously. Whisk two eggs in a bowl, then blend them into the soup by pouring in a stead stream while stirring continuously. This will produce a "feathering" effect in the soup. Stir in chopped cilantro and serve, adding additional fresh cilantro as a garnish.
Dissolve yeast in warm water. Let sit, undisturbed for about 10 minutes. You should see little bubbles appear. This tells you that the yeast is active. In a large bowl, mix oil, eggs, salt, sugar and water and yeast mixture together till blended. Add flour one cup at a time, mixing well after each addition. Knead till smooth and elastic. Let rise till doubled, about 1 hour and 30 minutes. repeat the kneading and rising. Punch down. Cut dough into 2 pieces. Let rise, covered for 10 minutes. Shape into 2 oblong loaves, about 14 inches long. Place on greased cookie sheets. Cover: let rise again, about 50-60 minutes. Cut slash down middle of bread or 3 slashes diagonally on top. Bake at 350 for 20 to 25 minutes.
Combine the first eight ingredients in a small bowl to make the spice rub. If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight. Roast uncovered at 300 degrees for 5 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Combine ingredients for the sauce (ketchup through hot sauce) in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Set aside. Combine cabbage, onion and jalapeno in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well. Remove meat from pan and let it cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.). Toss shredded meat with sauce in an oven-proof serving dish. Reserve some of the sauce if it looks too wet or add some of the juices from the meat if it looks too dry. Return to 300 degree oven, covered, for 1 hour. Serve meat on buns with slaw to top.
In a nonstick skillet melt the butter and then add the chopped onion and the chopped garlic. Cook on medium heat until the onion gets tender and clear. Add the green beans and don't forget to stir frequently. Let everything cook for 1 or 2 minutes. Add the chicken broth and the lemon juice, let it boil and then reduce heat. Let it simmer for 4 to 5 minutes or until you see the green beans are crisp.
Prepare crostata dough: Sift 2 1/2 cups flour. Place flour, butter (minus 1 tablespoon), sugar, salt, and lemon zest in food processor. Pulse until mixture is moistened and crumbly. Add egg yolks and pulse until mixture just begins to form a ball of dough. (Crust can be mixed by hand if you do not have a food processor). Remove dough and flatten into a disk. Wrap in plastic wrap, and refrigerate for 45 minutes. Preheat oven to 350°F. Unwrap dough and place it on a floured work surface. I have a little better luck rolling out the dough if I let it come back to room temperature a bit. Roll out crust into a circle about 12 inches in diameter. Transfer circle to a parchment lined baking sheet. Using a fork, prick holes in the crust about 5 or 6 times. In saucepan over low heat, warm cherry (or strawberry) jam with remaining 1 tbsp butter. Spread warm jam in a thin layer over the crust, leaving about 1 1/2 to 2 inches around the edges for a border. Spread fresh cherries over the jam. Fold the outer edges of the dough over the fruit, leaving about a 6-8 inch circle of the cherries showing in the middle. I turned the halved cherries that were visible in the middle skin side up to make the crostata look a bit more uniform. Bake until golden brown, about 30 minutes. Let cool. Dust with powdered sugar if desired, and serve.
Preheat oven to 375°F Generously butter and flour pan for large madeleines (about 3x1 1/4 inches). Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended. Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 10-16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.). Dust cookies with powdered sugar.
Fry up your sliced onion until golden brown then add your blended onions and cook until it dry & darker golden brown. Add ginger garlic paste. Add your fennel seeds, turmeric, paprika, salt & pepper, red curry powder& cumin seeds. Cook 3 minute You can drizzle in a little more oil if needed. Add tomatoes and lemon juice stir well keep simmering. Add your red and green peppers/capsicums. Keep simmering till mixture is paste form. Add your dried herbs ground cumin; ground coriander and sugar cook 2min, and then add meat. Cook for 5-7 min (until meat is no longer red). Add 1-2 cups of water simmer 20 minutes (until almost dry). Keep simmering add your Garam Masala and cilantro with a 3 tbl of oil.
Heat the vegetable oil in a large, heavey based saucepan.Add the onions, garlic & sugar & fry over a low heat for 25-30 mins, stirring occasionally, until the onionsare caramelised. Sprinkle with the flour & cook for 1 minute Gradually stir in the ale,stock & the marmite & bring to the boil. Reduce the heat & simmer, stirring occasionally, for 10 mins or until thickened.Keep warm until ready to serve.
In a small, heavy saucepan over medium heat, whisk eggs, sugar, lemon juice, and lemon peel until blended. Add butter and cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer lemon curd to a small bowl and cool for 10 minutes. Cover and refrigerate until chilled. Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint leaves, and/or whipped cream, if desired. Refrigerate leftovers.
Add all ingredients (in order) in microwave safe dish. Microwave on high for 1 to 1 1/2 minutes, stirring every 20 seconds. Stir until smooth. If it seems too thin, keep stirring. Serve with flour tortillas or tortilla chips. For mild, leave out the jalapenos. IMPORTANT: Do not leave out the jalapeno LIQUID, that is what helps make the flavor.
In a food processor, finely chop the garlic cloves. While processor is running, through the lid, gradually add 3 tablespoons of the olive oil to the garlic and mix garlic into the oil. Stop food processor. Open lid and add the peanut butter. Close and start processor. Beat until peanut butter, oil and garlic start to mix. While processor still running, gradually add through the lid the lemon juice homogenizing it into the peanut butter mixture. Stop processor. Open garbanzo beans. Drain liquid off the garbanzos but retain a few tablespoons of the liquid and set aside. Open lid and add the garbanzos to the peanut butter mixture. Close processor lid and start processor. Puree the garbanzos homogenizing them into the peanut butter mixture with the food processor running. Only if it is too thick, add, a tablespoon at a time, some of the retained garbanzo liquid until the hummus is a smooth, thick texture. You don't want it too soupy. As processor is still running add salt. Stop processor and test the hummus for proper balance of lemon juice, olive oil, garlic and salt. The tanginess should balance with the flavor of the peanut butter and garbanzo. Adjust to taste. One note: be careful with the lemon juice. It quickly overwhelms the other flavors if you're not careful. To serve, spread hummus into a shallow serving dish and pour remaining olive oil over the top and swirl it backward gently with a spoon to spread it over the surface of the hummus. Garnish as desired. Traditionally, in addition to the olive oil poured over the top of the finished hummus other garnishes are sometimes added over the top of oil. Example of some finishing garnishes are finely chopped parsley and/or paprika. Also, often for color, and because they taste good with hummus, tomato wedges are placed around the edge of the hummus, inside the serving bowl (on top of hummus around rim of dish). It is eaten usually dipping pocket bread into the hummus.
Warm crepe in microwave. Spread Nutella over entire crepe. (use more or less to your taste). Slice banana onto crepe down the center making a row. Roll crepe up burrito-style and enjoy. (Alternatively, you could do as they did there and spread the nutella while the crepe is cooking, then place the bananas on 1/4 of it, then fold in 1/2 and 1/2 again). Repeat as necessary.
With electric mixer, beat cream cheese until smooth. Gradually blend in soup. Beat until smooth. Overbeating makes dip thin. Stir in remaining ingredients. Chill.
Brown beef, drain excess fat. Stir in salt, beans, BBQ sauce and onion, heat until bubbly. Pour mixture into a 2-quart casserole. Cut biscuits in halves to form 20 half circles, place cut side down along the edge of the casserole on meat mixture. Sprinkle with cheese. Bake, uncovered at 375 for 25 to 30 minutes or until biscuits are golden brown.
Start heating waffle iron. Melt butter. Sift together flour, baking powder, baking soda, and salt. Beat eggs until foamy, then add buttermilk. Add milk-egg mixture to dry ingredients. Beat just enough to moisten dry ingredients. Stir in slightly cooled butter. Pour batter into waffle iron. Bake until steaming stops. Remove waffle and place on warm plate. Reheat waffle iron before pouring more batter.
Preheat oven to 325 degrees f. In a bowl, beat the butter, sugar and ground cardomom for 3 minutes. Then with the beater going add the eggs one at a time. When the mixture is light and fluffy , add the flour and salt by hand, being gentle with the dough. When the soft dough is ready, drop the batter using a spoon onto a nonstick cookie sheet. Place them 1/2" apart. Bake these cookies in a preheated oven at 325 F for 10 - 11 minutes or till the cookies have a golden color. Repeat the baking procedure for the remaining dough.
1.	Beat eggs in bowl with fork. 2.	Whip in milk, sugar, cinnamon, nutmeg, and oil. (This step can be done ahead of time and sent in ziplocks,if desired). 3.	Spray skillet with oil. Heat skillet to medium, not too hot. 4.	Using fork, quickly dip a slice of bread in eggs, flip, poke and lift to let excess drain off, then lay in skillet. Doing this quickly to just coat the bread without soaking it is key. 5.	Cook one side of bread. When it gets browned, flip and cook second side. 6.	Top with syrup, powdered sugar, peanut butter, jelly, whatever you like.