HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put potatoes and 6 sprigs of lavender in a saucepan cover with cold water. Bring to a boil over high heat and continue to boil until the potatoes are tender when pierced with a fork but still hold their shape, 12 to 15 minutes. Drain. Some of the lavender buds will cling to the potatoes. Melt the butter in a large skillet over medium heat. Add garlic, potatoes, chopped lavender rosemary, and salt. Cooking and, stirring occasionally, until the potatoes are very hot and the flavors have a chance to meld, 5 to 8 minutes. Can also brown under the broil to crisp up!
Prepare rice according to package directions; keep warm. Combine flour, rosemary, salt, and pepper; dredge pork chops in flour mixture. In a large skillet over medium-high heat, melt the butter; add in garlic; stir/saute for 1 minute. Add in pork chops; cook 4 minutes on each side or until golden. Remove pork chops from skillet. Add in broth and vinegar; stir to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops back to skillet; cook 5 minutes or until done. Serve over rice.
Heat the broth in a tagine or in a thick-bottomed pot with a lid. Add the spices/herbs and seasonings to the broth and whisk to ensure there are no lumps. You can use a real whisk if you want, but I just use a fork. Finely dice the onion and place into the seasoned broth. Simmer, covered. Finely dice the chillis and add to the simmering onions. Keep the seeds if you like your food hot, otherwise remove the seeds before dicing. While this is simmering, dice the zucchini and yellow squash. Then cut the bell peppers into long strips. Set both aside in a bowl. Cut chicken breast in half the long way. Take each half and slice along the short axis so that the slices are not more than 1/4" thick. This is easiest to do if the chicken is partially frozen. Add the chicken to the simmering onions and chillis, ensuring that the slices are submerged. Add the zucchini, yellow squash, and bell peppers. Do not stir. It's ok if they are not submerged, the steam will cook them. Re-cover and simmer 45 minutes. Serve over couscous or rice. Alternatively, remove chicken and veggies, increase heat to "high", and reduce the sauce. Add chicken and veggies back, heat throughout, and serve as a stew.
Beat egg whites until stiff, then add yolks one at a time, beating between each addition. Add sugar, rind and juice. Combine flour, powder and salt and fold into juice mixture. Bake in a shallow pan long and slowly (at 300-325 degrees and start checking for doneness at 35 minutes)
Preheat oven to 350°F. Using a food processor, pulse cold margerine or butter, brown sugar, almonds, flour, and salt until it is blended together and has a sandy appearance. Pat crust into a 9x13 pan (i give it a spray to keep everything from sticking and prefer to use a glass pan). It may seem very dry, but that is ok. Bake crust for 20 minutes or until edges are just starting to turn golden. Beat your eggs with a fork or whisk, then stir in lemon juice. In another bowl, mix flour, sugar, and salt. I use 1.5 cups sugar and they are very zingy. If you have any doubts, or know that you prefer slightly less zing, try 1.75 cups of sugar! Remove crust from oven and reduce heat to 320°F This step is important! mix wet ingredients into dry ingredients. Pour mixture on hot crust, and return to oven for 22 minutes, or until filling has set. It might still look a little wobbly in the center, but it will firm up a bit while it cools. Cool, dust with icing sugar (You will need it if you used the lesser amount of sugar!). Pucker up! :D.
Chop the onions finely, place in a pan with the butter (or oil) and saute until soft. Add the wine and lemon juice, and reduce. Keeping a low heat, add the flour to the buttery onions and stir in til you have a stiff onion paste. Then gradually add the milk until you have a white sauce of a consistency you want (soup will be thicker than the sauce is now, once you've blended in the salmon and onions). Add the packs of salmon and stir for 3-5 mins to warm/cook through. Blend with a stick blender until smooth. Add the parsley, season to your liking, and cook gently for another 5 minutes. If you like stronger tastes, just increase the quantity of salmon and/or onions as you see fit. Can substitute leeks or shallots for onions, or any other smoked fish for the salmon as you wish.
Place couscous in large bowl. Bring 2 2/3 cups water, 1/2 cup sugar and oil to boil in heavy large saucepan, stirring to dissolve sugar. Pour mixture over couscous and stir until well blended. Cover and let stand 10 minutes. Fluff with fork to separate grains. Mix nuts and dates into couscous. Transfer couscous to 13x9x2-inch baking dish. Cool. Cover with foil. (Can be prepared 4 hours ahead. Let stand at room temperature.) Preheat oven to 350°F Bake couscous until heated through, about 20 minutes. Spoon into bowls. Serve, passing hot milk and additional sugar separately.
Preheat oven to 350. Lightly butter an 8-inch square or round cake pan. Whisk together flour and baking powder for a moment to aerate. Mix eggs, milk, and oil well. Stir into dry ingredients, mixing well. Pour into prepared pan and bake for 20-30 minutes or until top is golden brown. Brush crust with melted butter. Slice into wedges or squares, serve warm, and enjoy!
In a large soup kettle cook the frozen snapper (in the shell) in the 3 quarts water for 90 minutes. When the turtle meat is tender, remove the snapper from the pot and allow to cool. Pick the meat from the shell, keep warm, and set aside. Put the turtle shell back into the snapper stock, along with the beef extract, beef stock, carrots, celery, onion, marjoram, salt and pepper (to taste), tomato puree, Tabasco, bay leaf, and garlic. Simmer for 30 minutes and strain. In a separate container mix together the melted butter with the flour. Beat the butter/flour mixture into the soup until smooth. Cut the snapper meat into small pieces and add to soup. Add the chopped hard-cooked eggs to soup. Stir in the sherry and sliced lemons. Let soup simmer for an additional 30 minutes. Presentation: Serve soup in a tureen. Into each soup bowl ladle some of the snapper meat, a couple slices lemon, and some soup. Pass a small pitcher of sherry and let each person add some to his/her soup according to taste. Using red snapper instead of turtle: Cook the skin, head, and bones of the fish with some of the flesh for 90 minutes in 3 quarts of water. Proceed with recipe. Dice about a cup and a half of the snapper fillets and add them to the soup for the last half hour.
Lay the peppers cut side up in an oven proof dish that has been lightly oiled. Mix remaining chopped ingredients (except cheese). Spoon the stuffing onto the peppers leaving the edges exposed. Sprinkle with Parmesan. Bake in 375F oven for approximately 15 minutes.
Place chopped Toblerone in a heat-proof bowl over a saucepan of simmering water. Make sure bowl doesn't touch water or chocolate may be ruined. Stir until melted, then set aside to cool slightly. Beat the 2 egg whites until fluffy. In a different bowl beat cream. Stir the 2 egg yolks into the cooled chocolate. Gently fold in cream, then egg whites into the chocolate mix. Try to maintain the 'lightness' of both items. Share between 4 glasses [it looks great in a martini glass] Place in fridge for at least 3 hours.
Preheat the oven to 200 degrees celcius. Cut the slices of bread into cubes and coat lightly with cooking spray. Place on a baking tray and bake for 5 minutes or until crisp and golden. Reserve. While the croutons are baking, place the cauliflower, potato and onion in a large pan. Add the vegetable stock and bring to the boil. Cover and gently simmer for 10 minutes or until the potato is tender. Transfer the mixture to a food processor or blender. Process until smooth. Return to the pan and add the skim milk. Reheat and ladle into warm bowls. Scatter with the chives and the croutons.
Preheat oven to 350 degrees F. Rinse eggplant and cut in half lengthwise. Remove pulp, leaving 1/2 inch of outer shell. Dice pulp and set in a bowl. Place butter or margarine, if used, in large, heavy skillet or nonstick skillet over medium-high heat. Add onion, mushrooms, seasonings, and meat. Saute, stirring constantly, 8 to 10 minutes or until meat begins to brown. Stir in tomato paste, wheat germ if used, and eggplant pulp. Cook 5 minutes, or just until warm. Lightly spray an ovenproof dish large enough to hold two eggplant shells with vegetable oil. Spoon meat mixture into each eggplant shell and place in prepared dish. Bake 20 to 30 minutes. Remove from oven. If desired, sprinkle some freshly grated Parmesan or Romano cheese on top of each eggplant half before serving. Then sprinkle chopped fresh parsley on top of each.
Cut the carrot and cucumber in half, lengthways. thinly slice all vegetables and apple. Toss to combine, and serve as a light lunch, or as a side.
Place the warm water in a large bowl and put the sugar inches Proof the yeast in it for about 10-15 minutes or until foamy. Add the remaining ingredients except the cornmeal and knead until elastic-y, just a couple minutes. Cover with a dish towel loosely, and let rise for about 30 minutes. In the final countdown, preheat the oven to 400°F. Read the description for the right pan size to use-- then grease it with cooking spray and sprinkle the bottom lightly with cornmeal. Depending on how thick the crust is laid out in the pan, bake for 5-8 minutes or until lightly browned. Remove the pan from the oven then lower the temperature to 350°F. Add your desired sauce, cheese, toppings, and seasonings and bake for another 10-15 minutes, then slice, serve, and enjoy.
in a sauce pan saute garlic, cilantro, and half cup of butter until soft, then add bottle of hot sauce.(i use a hot sauce that also doubles as a buffalo wing sauce because i like the extra vinegar, my fave is Franks) - juice three limes using at least a tablespoon of lime zest, and the juice with pulp. add brown sugar, honey, salt and pepper(s) - (s&p to taste). simmer on stove until you get a deep red color, then pour over chicken wings or dip chicken fingers. THIS IS DELICIOUS ! The real secret of this recipe is getting that clear-red result after the simmer. *butter correction made*.
Mix vinegar, sugar, oil, mustard, celery seed, salt and pepper. Pour over cabbage, onion, and pimiento; toss to mix well. Cover and chill at least 24 hours. Salad keeps 3-4 days in refrigerator.
Preheat oven to 350°F. Sift flour and baking powder in bowl; set aside. In a another large bowl, beat egg white and cream of tartar until meringue-like but not stiff. Gradually add sugar while beating. Then, add vanilla and vegetable oil. Add egg yolks one at a time and continue beating. Add cake flour and baking powder and continue mixing. Line muffin pans with paper cups and pour mixture about 2/3 full. Bake 12 to 15 minutes or until golden brown. Finished when toothpick comes out clean.
Cook orzo according to directions on box. Mix all other ingredients and blend over pasta and chill. Add raisins, shredded carrots, and pine nuts, and mix gently. Note, this can be made 1 day ahead of when you plan to serve it, just don't add the carrots or pinenuts until just before serving so they will remain crunchy.
Combine the rice cereal, oats, flaxseed meal, dried fruit, and nuts in a large bowl. Bring the syrup and brown sugar to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in nut butter and vanilla until blended. Pour nut butter mixture over cereal mixture, stirring until coated (mixture will be stiff). Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper. Cool in pan on a wire rack. Cut into 12 bars. (Wrap bars tightly in plastic wrap and store in the refrigerator). Variations: Chocolate Chip Cookie: Replace the dried fruit with an equal amount of semisweet miniature chocolate chips (or carob chips). Combine the cereal mixture with the syrup mixture, then let the combined mixture stand 10 minutes before adding the chips. Peanut Butter Cookie: Use chopped dates for the dried fruit and dry roasted peanuts for the nuts. Use honey, or half honey-half molasses for the syrup and peanut butter for the nut butter. Will You Cherry Me? Use chopped dried tart cherries for the fruit and lightly salted roasted almonds for the nuts. Use any nut butter (almond butter is great, but I know, very expensive, and add 1/4 teaspoon almond extract. Apple Pie: Use chopped dried apples for the fruit and rice syrup or honey for the syrup. Be sure to add the cinnamon option, and use toasted walnuts or pecans for the nuts.
Preheat oven to 400 degrees. Line a dozen muffin cups with paper liners and set aside. Cook bacon in large skillet or microwave until crisp. Transfer to paper towels to drain; reserve 2 tablespoons bacon fat from pan. Whisk together flour, cornmeal, baking powder, salt, and pepper in a large bowl. Then stir cheese into mixture. In a small bowl, beat together egg and milk; stir into dry mixture. Crumble bacon. Add bacon, reserved bacon drippings and melted butter to batter. Fold until blended. Spoon batter into prepared muffin pan. Bake about 20 minutes. Let cool for 10 minutes before serving.
Preheat oven to 350 degrees F. Combine apple slices with sugar and cinnamon in large bowl. Sprinkle 1/4 of cake mix over the top. Toss until apples are completely coated. Spoon 8-inch square baking dish sprayed with non stick cooking spray (I like to use the butter flavored). Bake for 30 minutes. Place remaining cake mix in medium bowl. Dribble 1/2 cup melted butter over the top. Toss until mixture forms large crumbs. Sprinkle over partially cooked apple mixture. Bake for 20 minutes longer or until the top is puffed and yellow. Serve warm, with Vanilla Ice Cream or Whipped Cream.
Take as many bacon strips as you have tuna steaks, and lay bacon on a paper-towel lined plate. Microwave 2-3 minutes or until bacon is about half-cooked but still very pliable. Preheat outdoor grill to medium-high. Meanwhile, wrap a slice of cooled bacon around the perimeter of each tuna steak and secure to itself and to the fish with a toothpick or two. Depending on the size of your steaks, you might have to squeeze a bit to get the bacon to reach around, but a snug fit will hold the fish together when it shrinks during cooking. Sprinkle both surfaces of tuna steaks with garlic powder & seasoned salt. Spray both sides lightly with cooking spray to prevent sticking to grill. (You can also use a fish grilling grid or basket). Grill until fish is lightly browned and bacon is starting to crisp, about 5-7 minutes per side for well-done (I don't like any pink in my fish). Note: I use the low-sodium Kirkland brand bacon that Costco sells, and Mazola Pure olive oil spray.
1. Preheat oven to 400°F In skillet over medium heat, heat 1/4 cup of oil. Season the chicken well, on both sides, w/ salt n' pepper and place in pan skin down. Brown evenly and turn over and sear flesh side. Place skillet in oven and cook chicken until done (about 12 to 14 minutes). Set aside and keep warm. For White Bean Ragout: Strain water from presoaked beans. In a medium pot, add beans, crushed garlic, 1 sprig of rosemary, 1 sprig of thyme, bay leaf and chicken broth. Bring to a boil, reduce to a simmer and cook until beans are almost tender, about 20 minutes. Add the onion, carrots and mushrooms and cook until veggies are tender, about 15 to 20 minutes. When veggies and beans are tender, remove from heat. Strain off cooking liquid and reserve it. To finish, take 4 cups of the liquid and place in small pot, whisk in 2 Tbsp of butter and season with salt n' pepper. Finely chop remaining 2 sprigs of rosemary and 2 sprigs of thyme, and add the chopped herbs to cooking liquid. In 4 large bowls add 1/2 cup of cooking liquid in each bowl. Place a small amount of the bean and mushroom mixture in the center of the bowl. Finally, place the chicken breast atop the white bean mixture.
Chop the vegetables for the bouillon. Add water, wine and vegetables in a sauce pan. Bring to a simmer and add the fish, simmering until fish is cooked. Drain the fish well and let it cool (retain the boullion - it's a good stock for fish chowders). Finely chop the pepper and the onion. Add the chopped vegetables, beaten eggs and mayonnaise and seasonings to the fish and chill this mixture. Form about 8 cakes from the fish mixture and coat it lightly in your favorite fish coating - we like a Cajun flavored mix. Fry in hot oil, serve with favorite sauce.
beat sugar eggs vanilla and yogurt in bowl. next add the zucchini and mix together. combine the flour baking powder baking soda salt and raisins together then add it to the mixture with the zucchini. bake at 350 degrees for an hour.
Combine sugar, milk, salt, flavorings, and eggs. Soak bread in mixture. Cook in hot oil and butter mixture until golden brown on both sides. Sprinkle with confectioner's sugar. Serve hot with syrup or honey.
mix dry ingredients. Add wet ingredients and mix well. Top the brie with crust and bake in oven at 400 degree f. until bubbly. Serve with apple slices and/or crackers.
Cut chicken breasts in two and sever the legs at the joint. With the salt mash the ginger and garlic to a pulp. In a grinder mix together the coriander seeds, cumin seeds, fennel seeds, cardamoms, cinnamon stick, dried chillies, peppercorns, bay leaves, fenugreek seeds, and the mustard seed. Mix in 6 tbsp water to make a past, add the garlic and ginger pulp mix well and add to the chicken, making sure that the meat is well coated. Refrigerate overnight. In a large pan melt the ghee over medium heat and fry the chicken with any juices for about 10 minutes. Add the water, bring to the boil and simmer covered for 20 minutes. Turn off the heat. Mix the split peas and lentils together and wash them till the water runs clear. Drain them. Heat the oil in another pan and fry the onions till just golden. Add the turmeric and garam masala, cook for 1 min, add the lentils and cook over low heat for 5 minutes. Add the water and salt bring to the boil, reduce the heat and cook for 30 minutes. Mash the dhal to make a smooth sloppy mixture and add this to the pan with the chicken inches. Bring to the boil, reduce the heat and cook for 30 mins,stirring to make sure that it does not stick or burn. Dissolve the tamarind in a little hot water and add this to the pan cook for 3 minutes. Serve with boiled rice and a good chutney.
In a large skillet over med-high heat, melt butter. Add onions, garlic, cabbage, mushrooms, salt and pepper and cover; stirring occasionally until cabbage is wilted. Reduce heat to medium. Add tomato soup and milk and stir well. Add HALF of the shredded cheese; mix well. Pour into a casserole or baking dish and sprinkle with remaining half of cheese. Bake uncovered at 350° for about 20-25 minutes or until cheese starts to brown.
Slice the pork into thin strips. Heat the oil in a wok or pan. Stir-fry the garlic until golden, then add the pork and stir-fry for 4-5 minutes. Add the onion. Season the meat and onion mixture with fish sauce, sugar, and ground black pepper. Stir the mixture for about 4 minutes, until the pork is cooked. Add the rest of the vegetables with the pineapple. You may need to add a few tablespoons of water. Stir-fry 3-4 minutes longer. Serve.
Heat oven to 350. Line a large, deep roasting pan with dish towels. Bring a kettle of water to a boil. Place rack in the center of oven. Drizzle the melted butter over bread cubes and place them in a buttered 9-by-13-inch baking pan. Scald the milk and cream. Mix together the eggs, sugar, salt and vanilla. Stir in the hot milk and cream. Pour this custard over the bread cubes. Sprinkle lightly with cinnamon and nutmeg (go easy on the nutmeg). Place baking pan in roasting pan and set on oven rack. Pour boiling water into roasting pan until it comes at least halfway up the sides of the baking pan. Bake in a water bath until set, about 40 minutes. Serve warm with whisky sauce. You'll only need 1/2 the recipe for the sauce, or make only 1/2 the recipe. Whiskey Sauce: Melt the butter in a sauce pan over medium heat. When bubbling, whisk in sugar but do not bring to boil. In a separate bowl beat the egg yolks. When the sugar is melted, slowly whisk the yolks into the sugar mixture. Remove from heat. Slowly whisk in the whisky and drizzle over bread pudding.
NOTE: IF HALVING THE RECIPE, THE PROPER AMOUNTS OF SUGAR AND VINEGAR SHOULD BE 8 TEASPOONS (2 TABLESPOONS PLUS 2 TEASPOONS). CABBAGE MAY BE SHREDDED OR CHOPPED USING A FOOD PROCESSOR. (STEP ONE): CORE and shred (or chop) the red cabbage. PEEL and core the apple, then chop finely; PEEL and chop one small onion. SQUEEZE enough lemons to yield 2 tablespoons juice, if using fresh (bottled juice okay). MELT butter in a 2 quart saucepan over medium heat. ADD cabbage and cook until just softened, stirring often (or, cook 4 slices chopped bacon in skillet until crisp, then begin sauteeing cabbage). ADD the apple, onion and sugar, then continue cooking 5 minutes. ADD the remaining ingredients. COVER and simmer over low heat for 30 minutes, stirring occasionally. ADJUST seasoning to taste and accompany with with a pork or beef main course. SERVE and enjoy!
PREHEAT oven to 375°F Brown the chicken with the onion and peppers in a large skillet, stirring frequently; drain. Stir in salsa, cream of mushroom, tomatoes and corn; bring to boil. Place 6 tortillas, overlapping as necessary onto the bottom of a 13x9 baking dish. Spoon the chicken mixture over tortillas; top with 1 cup of the cheese. Top with the remaining 6 tortillas. Cover with foil. BAKE 25 to 30 minutes or until heated through. Remove from oven; uncover. Sprinkle with the remaining cheese. Turn off the oven and replace the dish untils the cheese is melted. Serve hot with a salad, chips or cold fruit on the side. Don't forget the sour cream! Note: Sometimes Mom would add spices or salsa to the cheese topping. Or Ortega chiles. I loved it when she added some salt & pepper with garlic and the the Ortegas. This is still one of my favorite meals. :D. Especially when we had a fruit salad on the side.
Preheat oven to 400 degrees. Grease a 10x1 1/2 inch pie plate. Sprinkle asparagus, onions, 1/4 cup of the cheese and salmon into the pie plate, follow that order. Stir together the baking mix, milk, basil, pepper, and eggs until blended and pour over salmon. Bake for 40 to 45 minutes uncovered, or until knife inserted in the center comes out clean. Sprinkle remaining cheese immediately on pie. Bake an additional two minutes or until cheese is melted. Let stand 10 minutes, slice, and serve.
Place chicken breasts between 2 sheets of plastic wrap. With a meat mallet , pound to a 1/4-inch thickness. In a 10-inch skillet over medium heat, in hot oil, cook chickem 10 minutes or until browned on both sides. Remove chicken from skillet. Spoon off fat. Add soup, peanut butter, water, green onions, chili powder and red pepper to skillet; stir until smooth. Over medium heat, heat to boiling. Reduce heat to low. Return chicken to skillet. Cover and simmer 5 minutes or until chicken is tender and juices run clear.
Combine all ingredients in a blender and puree until smooth. Adjust flavors to taste and serve at room temperature.
Whisk together eggs and egg whites and set aside. Heat olive oil in large skillet over medium-high heat. Saute Roma tomato until slightly tender. Add egg mixture and scramble until eggs are soft set. Add baby spinach leaves, stir for 30 seconds, turn off heat and cover skillet for one minute. Portion on two plates and top with feta cheese and chopped walnuts. Season with salt and pepper to taste.
Bring water, sugar, and coffee extract to a boil. Let cool then add vanilla and alcohol. Stir and pour into a bottle.