HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop the bacon up and brown/crisp it in a saucepan with olive oil. Once crisp, deglaze pan with balsamic vinegar and stir all together and salt and pepper to taste. Add tomatoes and garlic powder and cover pot, simmering over low heat and stirring occasionally for 30 minutes. Add basil and mascarpone cheese and fold everything together gently, allowing the cheese to melt thoroughly. Keep on low heat, stirring occasionally, for another 10 minutes. Serve over pasta or meat. We have even mixed this with diced cooked potatoes.
Prepare barbeque (medium heat). Brush both sides of mushrooms with 1/3 cup olive oil. Place whole mushrooms and whole red bell peppers on grill rack. Grill till mushrooms are tender and bell peppers are blackened on all sides, turning occasionally, about 20 minutes for mushrooms and 25 minutes for bell peppers. Transfer mushrooms to a plate. Enclose bell peppers in a paper bag. Let stand for 10 minutes. Peel and seed peppers. Cut mushrooms and bell peppers into 1/2 inch wide strips. Season mushrooms and peppers with salt and pepper to taste. Combine 1 tablespoon red wine vinegar, chopped fresh rosemary and garlic clove in food processor. With machine running, gradually add the remaining 1/3 cup of olive oil and proces until well blended. Season dressing with salt and pepper to taste. Arrange mixed greens on a large platter. Top with mushroom strips, and then red bell pepper strips. Drizzle dressing over all and serve.
Mix crust ingredients thourghly and put on bottom and sides of a 10" spring form pan. Mix together the cream cheese& sugar until very light and fluffy Then add the egg*YOLKS* Vanilla, lemon juice, and flour. Then beat in the sour creme. Beat the egg WHITES until stiff and fold them into mixture above. BAKING INSTRUCTIONS- Pre-heat oven to 300 degrees- First hour- Place cake in oven and bake for one hour Second hour- Turn off oven& let cake sit in oven with the door closed. third hour- open door of oven and let the cake rest. After 3rd hour move to frig- Cake is best made the day before use, given enough time to chill and harden sufficently.
In a bowl, combine peanut oil, balsamic vinegar, lemon juice, green onions, soy sauce, brown sugar, ginger, paprika, pepper, pepper flakes, salt, sesame oil, and garlic cloves. Once properly mixed, combine salmon fillets with marinade. Cover and place into refrigerator for 2-24 hours. The longer the better. Place fillets on outdoor grill. Cook fillets 4 minutes on each side. Enjoy.
Mash the pineapple chunks with a fork, combine all ingredients except coconut. Spoon about 3 tbsp of batter onto hot, greased griddle. Top with some shredded coconut and spread about 1 more tbsp batter over coconut. while the first side is still cooking. Flip and brown second side. Repeat for rest of batter. Top warm pancakes with butter and more pineapple juice!
Mix all ingredients, except crumbs and chops. Marinate chops in mixture for a minimum of 3 hours. Coat chops with corn flake crumbs and bake on a cookie sheet at 350 for about 45 minutes.
Bring a large pot of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium. Boil, uncovered until the rice is barely tender, about 15 minutes; drain into a sieve and rinse under cold running water; place in a large bowl. In a big skillet, melt the butter over med-high heat; add in the onions and carrots; cook, stirring often, until the onions are golden brown, 10-12 minutes. Add the cardamom, ginger, cinnamon, turmeric, and cloves; stir until very fragrant, 15-30 seconds. Scrape the vegetables into the bowl of rice and mix. Stir in the cashews, apricots, cilantro, salt, and pepper; place in a lightly buttered baking dish, drizzle with the broth, cover, and bake in a preheated 350° oven for about 30 minutes.
In a large skillet, over medium heat, add 2 tablespoons oil, chopped peppers, half the shallots, and cook, stirring frequently, until softened, about 3 to 5 minutes. Add half the garlic and cook one minute; season with thyme, salt and pepper, stir. In a medium saucepan, over medium heat, add remaining tablespoon of oil, remaining shallots, and cook, stirring frequently, until translucent, about 5 minutes. Add remaining garlic and ginger, stirring. Add the wine and bring to a boil; reduce heat and cook until the liquid has reduced by 3/4 then add the fish or chicken stock. Increase heat and add the coconut milk, stir; reduce heat to medium and cook until the sauce thickens, stirring frequently. Strain, discard solids, season with salt and pepper; keep warm. Meanwhile, pat fish dry with a paper towel, season on both sides with salt and pepper; lightly dredge in flour. In a large skillet, melt butter over medium heat, add fish and cook until golden, about 2 to 3 minutes; carefully turn over and cook until golden on the other side. To serve, place a fillet on a plate, top with warm pepper mixture, spoon sauce around the fish.
Allow ice cream to sit out long enough to soften, but do not let it melt! Spread ice cream into crust. Top with carmel topping, and pecans. If you want an extra rich flavor cook your pecans in real butter until they become aromatic and roast just a bit.
Prepare chicken breasts into cutlets, cutting into thirds and gently pounding to an even thickness of 1/2 inch (easier and cleaner if done between two layers of plastic wrap). Blend egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside. Combine bread crumbs, parsley, salt, pepper, zest, pecans, and seasonings in another wide shallow dish. Crust chicken breasts by dipping both sides of prepared chicken into egg white mixture. Then applying crumbs to both sides, patting them on as much as possible. Transfer to a cookie rack to air-dry on both sides for 20-30 minutes. (This will set crust so it will stay on chicken and crisp up nicely). Saute chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp on bottom. Turn carefully with a spatula and transfer the skillet to the oven to finish cooking. This should take about 8 more minutes. Don't overcook, you don't want it to dry out.
Place lamb chops on tray. Put 1/2 tablespoon of chosen topping on each chop and spread to cover. Put in oven at 180 degrees celcius for 15 mins. Also works well with beef steak, chicken breasts and turkey chops.
Put the borax in 1/3 c of warm water and stir until dissolved. Then add several large squirts of food coloring and set aside. Pour the remaining 2 cups of water into a container and add the 2 cups of school glue. Stir until dissolved. Add the borax solution to the glue solution. Mix with your hands. Remove all jewelry! Do not use a spoon! This is really fun. It takes approximately 5 minutes for all of the water to be absorbed and for the mixture to reach the right consistency. Knead firmly to encourage suspension of the glue particles. Store in a sealed container in the refrigerator. It should last two weeks or more.
Place walnuts, garlic, vinegar, lemon juice, honey, dill, pepper, salt and orange juice in a blender container. Process until smooth. With blender running, slowly pour the oil through hole in lid. Process until emulsified. Serve over salad. Enjoy!
Heat oven to 400°F Heat water and butter to rolling boil. Stir in flour, salt and garlic powder. Stir vigorously over low heat 1 minute or until mixture forms a ball; remove from heat. Beat in eggs until smooth. Stir in cheese and onion. Drop dough by scant teaspoonfuls 1 inch apart onto lightly greased baking sheet. Bake until puffed and golden, 20 to 25 minutes. Tip-Top Puffs: Place pimiento-stuffed olive or 1/2 inch-square cheese slice on each puff. Bake as directed. Filled Puffs: Place salted peanut, 1/2 inch ham or bologna cube or half of pimiento-stuffed olive on each puff. Top with enough dough to cover. Bake as directed.
Heat oven to 375 degrees. Melt the 1/3 Cup of butter. With a pastry brush, butter the baking dish. Layer the filo dough sheet by sheet, buttering between each layer. Make sure you fold the filo dough up the sides of the pan. In a medium sized skillet, melt the 2 tablespoons of butter over medium high heat. Add the chopped onion and peppers. Cook, stirring occasionally, for about 5 to 7 minutes or until crisp-tender. Set aside. In a large bowl, combine the cottage cheese, parmesan cheese and eggs. Add the pepper, oregano and garlic powder. Add the ham and cooked vegetables. Mix well and pour into the filo crust. Bake in preheated 375 degree oven for about 30 to 35 minutes or until center is set and toothpick inserted comes out clean. Let stand for 10 minutes before servings. Serve with a green salad. This recipe makes six generous servings.
Preheat oven to 350 degrees F. Cook pasta according to package directions; drain and set aside. In a large bowl, combine whipping cream, egg white, and truffle salt. Mix well. Add bacon, mushrooms, Gruyere, and Gorgonzola. Toss to combine all ingredients. Add shrimp and toss again. Add cellentani and gently mix with a wooden spoon to distribute noodles evenly throughout the mixture. Pour mixture in a glass 8" x 10" baking dish that has been sprayed with non-stick cooking spray. Bake for 25-30 minutes; until the top is bubbling and the shrimp are opaque. Serve and enjoy!
Rinse chicken and place in a large baking dish or ziploc bag. Cover with water and sprinkle with salt.(approx. 1 TBS per 3 lbs of chicken). Refrigerate overnight. Drain, rinse, and pat dry. In a shallow bowl, beat eggs with buttermilk. In a separate shallow bowl, combine flour with salt and pepper to taste. (Here is where I either add just salt and lots of pepper, or I use Emeril's Creole Seasonings, from this site). Drain chicken pieces and dredge in egg mixture, then flour mixture. In a heavy large skillet over high heat, pour enough oil to cover chicken. Heat until flour sprinkled in the pan causes grease to splatter. Turn heat to medium. Add chicken, and fry chicken, uncovered, until brown on one side, 5-8 minutes. Turn chicken to brown on the other side. Larger pieces will take longer. Remove and drain on paper towels.
In large pan combine potatoes, onion, celery, bouillon, and enough water to cover; boil until tender. Add the butter. Add pepper gravy to the milk and stir well. Add to the soup mixture. When it thickens up, add the crumbled bacon and cheese. Stir the soup until the cheese melts. Serve.
Toast the bread to your liking. Divide cottage cheese to both slices. Drizzle honey over the cheese and then sprinkle with cinnamon. Guess what?. YOU ARE DONE! So easy even your little ones can make it. Why -- even Dad!
Preheat oven to 400 degrees F. Brown turkey with chili powder. Add soup, pepper, corn, salsa, and water--cover and cook for 5 minutes. Spoon into casserole dish--place prepared corn mix onto top. Bake about 20 minutes.
Put a piece of cloth or coffee filter in a sieve. Mix the yogurt with cream and salt and pour it in the cloth. Drain for 12 hours, throw away the fluid. Form balls of the drained yogurt, and put them uncovered in the fridge for 24 hours. Roll them in the oregano and basil (or other herbs) and put them in the fridge for another 24 hours. Stack them in a glass jar and cover with olive oil. Keep in the fridge. Enjoy!
Rinse the cranberries and go through them thoroughly to remove any stems and throw away the "bad ones", ones that are heavily bruised and brownish. Add water, orange juice, lemon juice and peach schnapps to a sauce pan and heat over medium heat. Add the sugar and occasionally stir until sugar is dissolved and the mixture starts to boil. You can use less sugar (3/4 - 1 cup) if you prefer a more tart cranberry sauce or increase the sugar up to 1 1/4 cups if you prefer a sweeter sauce. Add the cranberries and bring back to a boil. Continue to cook until just about all of the cranberries have popped and the sauce has thickened, usually about 25 minutes or so. Then allow to cool and refrigerate. The sauce will form a gelatin consistency when refrigerated. **If you prefer a smoother textured sauce, you can pulse it in a food processor right after it has cooled down and then refrigerate.
Cover a plate with the salad mix, scatter with herbs if using, drizzle with a little vinaigrette and dot with the goat's cheese over the top. Put the pecans in a grill pan and toast under a hot grill pan for 1-2 minutes until they smell delicious and are lightly browned. Watch them carefully, as they burn quickly. Remove the pecans from the heat as soon as they're ready and toss over the top of the salad and serve at once.
Drain a 19-oz tin of chick peas (garbanzo beans), rinse well, then drain again; place in a large mixing bowl. Drain a 14-oz tin of green beans and a 14-oz tin of wax beans well and then add to bowl. Drain a 19-oz tin of red kidney beans, rinse well then drain again; add to bowl. Dice up a coloured bell pepper (red, orange or yellow, I don't use green as I don't like them much) and add to beans. Peel a small red onion and slice into very thin strips and add to bowl. Lastly, add about 1/2 cup of chopped fresh flatleaf parsley. Now make dressing: in a separate bowl, whisk together the vinegars, oil, sugar (I use a scant 1/2 cup), minced fresh garlic, worcestershire, and salt and pepper. Pour dressing over salad ingredients and toss. Cover and refrigerate overnight, stirring occasionally (before serving, taste, as it may need more salt). When ready, spoon bean salad into a serving bowl using a slotted spoon, to drain off most of the dressing before serving.
Place the dark and milk chocolate pieces into a heavy-based pan. Add the butter and golden syrup and cook over a low heat to melt and combine. Place the amaretti biscuits into a freezer bag and bash with a rolling pin to make crumbs of various sizes. Place the Brazil nuts into another freezer bag and bash in the same way. Take the pan of melted chocolate mixture off the heat and add the crushed biscuits and nuts. Add the glace cherries and mini marshmallows. Fold the mixture carefully to coat all of the solid ingredients with the syrupy chocolate mixture. Pour the mixture into a 25cm/10in x 30cm/12in greased and lined baking tray (Swiss roll pan) and smooth the surface as much as possible (although it will look bumpy). Refrigerate for two hours, or until firm enough to cut. Dust with icing sugar, then sprinkle with edible glitter if you wish. Remove the block of rocky road from the tray and cut into 24 rectangles.
In a medium heavy-bottomed saucepan, thicken the cream and flour over medium heat. Once the mixture has thickened, remove to cool. In a bowl, mix together the sugar, softened butter, shortening, vanilla with the cooled flour/cream mixture. Beat until fluffy and creamy.
Dissolve jelly crystals in boiling water, set aside. Place marshmallows in microwave safe container. Heat in microwave till melted - time depends on your microwave. Whisk marshmallows into jelly mixture. Pour into 2 large glasses. Refrigerate 3 hours till set. Garnish with berries.
Place turkey bones with left over meet into crock pot fill with water over bones. Over night leave on Low heat. Drain into bowl keeping broth. Take meat off of bone and place into crock pot with all the vegetables. Let cook 3 hours, test the flavor. Add Chicken flavor, and salt to personal taste. Cook until you are ready to eat and enjoy!
Mix crumbs and butter and put crumb mixture onto bottom of greased 9 inch spring form pan. Bake 10 minutes at 350 degrees, and cool crust on a wire rack. In a large bowl, combine cream cheese, sugar and peanut butter. Add eggs, one at a time, beating on low speed after each addition. Add sour cream and vanilla. Add the mini chocolate chips. Pour cheesecake mixture into prepared cookie crust. Put cheesecake in 350 degree oven on middle oven rack. Position a baking pan filled halfway with hot water on lower rack. Bake 15 minutes., then lower oven temperature to 300 degrees and bake 70 minutes. Turn oven off. Let cake stand in oven, with door ajar, 30 minutes. Remove from oven and let cool on wire rack. In a medium bowl, combine sour cream, melted chocolate chips, and powdered sugar for topping. Spread chocolate topping over cooled cheesecake. Let chocolate topping cool and set. Cool cheesecake completely on a wire rack. Refrigerate .12-24 hours.
Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan, heat the oil over high heat until very hot, about 2 minutes. Add the onions and bell peppers; saute about 2 minutes, stirring occasionally. Add the pecans and continue cooking for about 3 minutes, stirring occasionally. Add the raisins and butter (these are added together so the raisins will absorb as much butter as possible). Stir until butter is melted, then cook until raisins are plump, about 4 minutes, stirring occasionally. Add the rice and seasoning mix and cook until rice starts looking frizzly (a bit like ce Krispies) Chef Prudhomme recommended using converted rice. This will require about 2 to 3 minutes, stirring almost constantly before the rice looks "frizzly". Stir in the stock, scraping pan bottom well, then stir in the apples. Cover pan and bring to boil; lower heat and simmer covered for 5 minutes. Remove from heat and let sit, *COVERED*, until rice is tender and stock is absorbed, about 30 minutes. (We cook the rice this slow way to let the flavors build to their maximum.) Serve immediately, allowing about 3/4 cup per person.
Put oil in a deep saucepan over medium-high heat. Add onion and cook, stirring occasionally, until soft, 2 or 3 minutes. Add rice and stir to coat with oil, then continue cooking, stirring occasionally, until fragrant, about 2 minutes. Add zucchini along with a light sprinkle of salt and a few grinds of pepper. Stir constantly for a couple of minutes, until zucchini starts to wilt and release its liquid; add about half the parsley. When mixture starts to stick to bottom of pan, stir in 6 cups water. Bring soup to a boil, and reduce heat so mixture simmers steadily. Cover and cook for 20 to 30 minutes, until rice is tender and vegetables start to melt into soup. Beat eggs in a 4-cup or larger heat-resistant bowl, then whisk in the lemon juice. Take a ladle of broth from pot (be careful not to include too many vegetables) and slowly add broth to eggs, a few drops at a time at first, whisking constantly so eggs do not curdle. Repeat once or twice more, until egg mixture is thick, smooth and very warm. Adjust heat so that soup bubbles gently. Slowly add egg mixture, stirring constantly. Taste and adjust seasoning, adding more lemon juice, salt and/or pepper as needed. Serve immediately, garnished with remaining parsley and, if you like, cheese.
In a large skillet cook meat, onion, gr pepper and garlic until meat is browned. Drain and return to skillet. Add wine and bring to a boil until it is absorbed, stirring occasionally. Stir in tomatoes with juice, tomato paste, oregano, brown sugar, basil, thyme, and bay leaves. Bring to a boil then reduce heat and simmer uncovered for 1 hour. Remove bay leaves and serve over hot spaghetti.
Heat oil in large saucepan over medium heat. Add leeks and garlic, and saute 5 minutes or until leeks are softened and translucent. Add broth, artichokes, potatoes, thyme, and 2 cups water; cover, and bring to a boil. Reduce heat to medium-low; season with salt and pepper, if desired; and simmer, partially covered, 20-25 minutes, or until potatoes and garlic are very tender. Remove thyme sprigs and strip remaining thyme leaves into soup pot. Transfer soup to blender or food processor and blend until smooth. Return to pot and stir in lemon juice. Season with salt and pepper, if desired. Ladle soup into bowls and garnish each serving with 1 tablespoons prepared pesto.
Preheat the oven to 150°C/Gas mark 2. Cut each pain au chocolat into three equal pieces widthways and pack them into a baking dish. Mix the milk and cream in a saucepan and bring to the boil. Add the chocolate and stir until smooth. Mix the sugar and eggs in a bowl and pour the chocolate mixture over, whisking constantly. Then slowly pour the custard over the pain au chocolat, allowing the custard to be absorbed before adding more. Bake 25-30 minutes or until the top is lightly crisp but the centre is still wobbly. Serve warm with cream or ice cream.
Spray skillet with cooking spray and add about 2 tbsp. butter and saute onion and celery till almost tender. In large bowl add the corn bread stuffing mix, the two cans of soup (undiluted), mushrooms with liquid, corn and the onion and celery mixture; mix thorougly. Spray a 13x9 casserole dish with cooking spray and put enough ham to cover the bottom. Sprinkle the cheese evenly over the ham. Spoon the stuffing mixture over the ham and cheese spreading the mixture evenly. Bake at 400 for approximately 30 minutes.
Salad: Preheat oven to 400*F. Roast tomatoes on large baking sheet 10 minutes. Fill saucepan with 1 inch cold water, place steamer above it. Put green beans and carrots in steamer. Turn heat on high and steam about 15 minutes. Add broccoli 3 minutes before other vegetables are done occasionally prodding carrots with fork to check for desired crispness or tenderness. Meanwhile, toss together lettuce leaves and green onions. Combine cornmeal and herbs in a bowl. Heat oil in large skillet over medium high heat. Coat tofu slices in cornmeal mixture, and cook 3-5 minutes per side, or until golden brown. Transfer to paper towel lined plate to drain. Dressing: Whisk together all ingredients in small bowl. Assemble: Arrange lettuce on a serving plate, followed by warm vegetables, and finally tofu. Pour dressing over salad, and serve immediately.
Mix all ingredients except wonton wrappers and stock. Place a teaspoon of meat mixture in the center of wrappers. Enclose the filling - you can shape the wontons into any shape you want. Don't forget to wet the edges of wrappers to ensure the filling is sealed well. Boil the chicken stock over high heat. Reduce heat to low and simmer. Carefully put dumplings into stock and cook, covered, until dumplings float in the surface. Don't crowd the dumplings - you may need to repeat this step for 2-3 times. Add the vegetables along with the last batch of dumplings, if using. Add salt, pepper, or soy sauce to taste. Enjoy!
Place 1 teaspoon of jelly (or more, depending on your taste) at the bottom of each cup. pour 6 ounces of tea into each cup and stir to the desired consistency. (You may wish to save the jelly at the bottom of the cup as a treat.). VARIATIONS: Substitute orange marmalade or strawberry, cherry, raspberry, or apricot jam for the mint jelly . Proceed as directed above.
Take the vegetable stock in a pan. Add lime leaves, lemon grass and ginger. Bring to a boil and let it boil for 5-7 minutes. Chop spring onion into thin slices. Chop spring onion greens finely. Slice mushrooms and carrots thinly. Heat a little oil in a pan. Add sliced onions and saute for 30 seconds. Add carrots, mushrooms and saute for 2-3 minutes on high heat. Strain the stock and pour it over the sauteed vegetables. Add sweet corn and boil for 2-3 minutes. Add salt to taste and green chilli paste. Add spring onion greens and corriander leaves. Add a little lemon juice for sourness and serve hot.
Whisk the yogurt, lime juice, and curry powder together in a small bowl. Stir in the chutney, garlic, cilantro, green onion and hot sauce until blended. Cover and refrigerate until ready to serve.
Preheat oven to 350°F. Saute the garlic, onion, carrot, pepper, basil, fennel and oregano in the oil for 10 minutes or until tender. In a large bowl, beat the eggs, then add all other ingredients except the tofu. Mash the tofu and add it to the other ingredients; mix well. Form the mixture into 1 1/2-inch balls. Place on a greased baking sheet and bake for 20 to 30 minutes at 350°F or until golden brown.