HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare a medium hot charcoal fire, preheat a gas grill, or the broiler. Place grill rack or broiler pan 4 inches from heat. Place cutlets between 2 sheets of plastic wrap and pound to 1/4 inch thickness. (If you don't have a meat pounder or mallet just use an empty wine bottle). Cut veal into 3 x 2 inch pieces and sprinkle with salt and pepper. Cut mozzarella into 1 x 1/2 inch thick sticks and place a piece of cheese across the center of each cutlet. Sprinkle with parsley and garlic, roll up each piece of veal from one of the short sides. Skewer rolls onto two metal or bamboo skewers (hold skewers in the same hand, parallel and about an inch apart). Rolls should barely be touching. Skewer all meat in this way. Brush rolls with olive oil. Sprinkle with bread crumbs, patting them so they stick. Grill/broil skewers, turning once, until meat is browned and the cheese is slightly melted (about 10 minutes). Slide rolls off skewers and onto a warm serving platter. Serve immediately.
Chop the pumpkin into 1cm pieces. Heat oil and butter in a large pan. Add the onion and garlic, cook until onion is soft. Add rice, cook, stirring for 1 minute. Add pumpkin, stock and water; bring to the boil. Simmer, uncovered, over a low heat for about 35 minutes. Stir occasionally. You want all of the liquid to absorb and mixture to become thick. Remove from heat and stir in sage and parmesan. Spread mixture out onto an oven tray to cool. Roll tablespoons into balls, flatten slightly. Coat in flour, shaking away any excess. Heat vegetable oil in a pan and deep fry balls, in batches, until lightly browned and crisp. Drain on paper towels. Serve bites topped with a dollop of sour cream and garnished with fresh herbs.
1. wash rice well, drain and let stand for 30 minutes in colander. 2. Cook rice in rice cooker or according to directions provided with the rice. 3. After about 45 minutes of cooking remove rice into a large mixing bowl then add Sushi Su seasoning mixing it well into the rice. 4. Periodically turn rice to allow for even cooking, do this for about 20 minutes. 5. Place Nori rough side up and cover with rice leaving small area uncovered at the end, press the rice down with damp hands to even the layer of rice. 6. Sprinkle rice with Sesame Seeks and flip Nori over so rice is face down. 7. Place bands of Unagi, Cucumber, Kaiware Sprouts along the bare end of the Nori. 8. Roll the sushi into a tight cylinder then once roll is sealed, compress the roll with the bamboo rolling mat. 9. Put slices of fresh Avocado on top of Roll and press lightly to ensure it stays on. 10. Slice the roll into desired size and drizzle with Unagi Sauce. Display on a plate with Pickled Ginger, Wasabi and Soy Sauce for dipping.
Heat the white chocolate and butter together in a heavy saucepan over low heat, stirring constantly, until melted. (The mixture may be thick and grainy.) Remove pan from heat; stir in the heavy cream until smooth. Cover and refrigerate about 2 hours, or until chilled.
Cut bars into small pieces. Combine gelatin and cold water in a large saucepan; let soften for 5 minutes. Add 3 Musketeers. Heat slowly over very low heat, stirring constantly, until candy melts and gelatin dissolves. Remove from heat. Stir in ice cream until it is melted. Place mixture over bowl partly filled with ice and water; stir occasionally until mixture is thickened. Pour into prepared pieshell. Chill 3 hours or until firm.
In a skillet, heat oil to medium-high heat. Add chicken and brown. Put chicken in crockpot. Add frozen vegetables and tapioca. Mix well. In a small bowl, mix all remaining ingredients. Pour on the chicken. Cover and bake at low heat for 4 hours.
Place poblanos or cubanelles under a broiler on high, in the oven, or on a very hot grill. (NOTE: Roast or grill 3 large red bell peppers while you roast the poblanos if you are using the Roasted Red Pepper sauce I recommend.) Broil or grill the peppers, rotating until the outer skin is charred all around, but the peppers are still slightly undercooked. Place charred peppers in a brown paper bag, closing the end to retain the steam, and allow to cool fro at least 5 minutes to a temperature that you can handle comfortably. Peel away and discard the skin that has charred on the outer surface. Using a sharp knife and being careful not to cut all the way through the stem and bottom ends of the pepper, make a vertical slit along one side. Carefully remove the seed strings and core through this slit. Chop the garlic, jalapeno, red bell pepper, and shallot; let them stand undisturbed on the cutting board or in a medium sized mixing bowl for about 5 minutes. Mince the cilantro and basil and add to the mixing bowl. Shred the mozzarella cheese, adding it and the Boursin to the mixing bowl. Stir well. Add rice, chopped spicy shrimp, shredded cheese, and herbs. Stir to mix well. Spray or rub a shallow baking dish with olive oil. Place a prepared pepper on the cutting board with cut side up; spoon stuffing inside, roll to close opening, and place in the baking dish. Continue until all the poblanos are stuffed. If there is extra stuffing it may be mixed with black beans and fresh tomatoes for a lunch salad. Bake in a preheated 350 F for 15-20 minutes. To serve as main dish: Place 2 peppers on each plate; drizzle with roasted red pepper sauce. To serve as appetizers: Arrange all the peppers on a serving dish. Either drizzle red pepper sauce over them on the serving plate, or provide a small dish of red pepper sauce and small ladle for self service.
In a large saucepan over med. heat fry 4 strips bacon until crisp. Discard bacon. Saute onions and shallots in bacon fat until tender. Add balsamic vinegar, wine, oregano, cook for 30 minutes. Stir frequently until the onions carmelize and are golden brown. Pous in chicken broth. Simmer gently for 1 hour, stir occassionally. Season with salt and pepper. Ladle soupn into 4 oven proof bowls. Float the sliced baguette ontop and sprikle with grated cheese. Broil until cheese melts.
Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes. Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Using a stick blender, puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve. (If you don't have a stick blender, a regular blender works just fine but takes a bit more time.).
Heat oven to 350 degrees. Spread macadamia nuts and coconut over a cookie sheet; roast, stirring every 2 minutes, until golden brown, about 6 minutes. Set aside to cool. Increase heat to 375 degrees. Whisk flour, baking soda and baking powder together in a medium bowl; set aside. Cream the butter in a mixing bowl with a mixer on low speed, 30 seconds. Add the sugars and salt; increase the speed to medium. Beat the mixture until light and fluffy, 2-3 minutes. Reduce the speed; add the egg and egg yolk. Beat until combined. Beat in vanilla. Add dry ingredients; mix on low until combined. Stir in chips, nuts and coconut. Scoop out about 3 tablespoons of dough per cookie, arranging 2 inches apart on greased cookie sheets. Bake cookies 1 tray at a time, rotating baking sheet halfway through baking, until cookies are golden brown and edges have begun to set but centers are still soft, 10-14 minutes per batch. Transfer sheet to wire rack to cool.
Saute celery, carrot and onion in a little vegetable oil until reasonably soft. Then add curry paste, chillies, garlic, sweet potatoes, bay leaves, thyme and parsley. Mix really well to coat with oil and add stock to cover. Bring to the boil and cook until vegies are tender. Remove bay leaves and blend, adding a little cream. Taste for seasoning.
1. Place garlic, salt, pepper, and thyme on a cutting surface adn use a large knife to chop together until mixed. 2. Transfer mixture to a large ziplock bag. Add soy sauce and oil; seal and press bag gently to combine ingredients. 3. Place steak in the bag and seal. Turn several times to coat meat. 4. Refrigerate, turning several times, for at least 3 hours and up to overnight. 5. To cook meat: preheat broiler to high and arrange rack 6 inches from heat source. Remove meat from bag and pat dry; discard marinade. Broil on a broiling pan for 7 minutes. Turn meat over and broil 5 to 7 minutes longer. To check for doneness, test with the tip of a sharp knife. If juices run red, broil 1 to 2 minutes longer, until instant-read thermometer reads 140 degrees F (for medium rare). Let steak rest for 10 minutes. Working against the grain, cut into thin slices with a knife.
Melt butter in skillet, add minced onions and cook 1-2 minutes. Mix flour, paprika, & grill seasoning together and place on a plate. Season steak with salt and pepper then dredge through flour mixture making sure not to coat the meat too heavily Cook for 3-5 minutes on each side depending on size of meat. Serve immediately.
Dissolve the yeast cakes (or dry yeast) in lukewarm water, mix all the ingredients into a soft dough. Let sit in a warm place until it rises to about double in size. Use two greased tablespoons to form the ball shape. Drop carefully into deep hot (360° F) fat. Fry until brown (turning if necessary- usually they turn by themselves). This should take 5 - 8 minutes. Drain on paper towels for a moment. Sprinkle heavily with powdered sugar and serve hot. This batch serves a large crowd. You can easily cut the recipe in half.
Place the mangoes, chilies, and ginger in a large pan. Add the lemon rind and juice, and stir in the water. Bring to a boil, and simmer for 20 minutes. Add the sugar, and heat gently until the sugar has completely dissolved. Bring to a boil, and boil for 10 minutes or until a thick consistency is reached. Stir in the sultanas and balsamic. Cook for an additional 5 minutes. Let cool slightly, and pour into warm sterilized jars. Seal according to manufacturers directions.
Blend olive oil and garlic in a medium sized bowl. Let sit while you prepare the breading mixture. Combine crushed saltines, pepper, Italian Seasoning and Rosemary in a separate medium sized bowl until blended. To the dry mixture, add both cheeses and mix well. One chicken breast at a time, dip in oil and then coat in breading mixture. Place breaded chicken breasts in a greased baking dish. Sprinkle any remaining breading mixture evenly over the top of the chicken, and then drizzle any remaining oil over the top of that. Bake at 400°F for 25 - 35 minutes, depending on thickness of chicken breasts.
Preheat oven to 350 degrees. Clean chicken breasts and add pepper to taste (no salt needed!); place in baking dish. Cut one stick of butter into 8 pieces and place in saucepan on low heat. Once butter is nearly melted, pour in chicken broth and raise the heat to medium. Add both cans cream of chicken soup and stir till thoroughly combined. Pour the heated mixture over the chicken breasts. Cut remaining stick of butter into 8 pieces and place on chicken pieces. Cover tightly with foil and bake in 350 degree oven for 45-50 minutes, depending on size of breasts. During the last 15 minutes of baking, cook the noodles according to directions. Place noodles on large platter. Place chicken breasts on top. Stir sauce to incorporate the chicken juices and butter, and pour over platter -OR- Pour sauce into gravy boat and serve on the side.
Combine crab boil seasoning, salt, onions, garlic and six quarts of water in a large pot. Squeeze juice from lemons into the pot and add lemon halves. Set pot over high heat and bring liquid to boil. Boil for 10 minutes to allow flavors to meld. Using a slotted spoon, remove onions and lemon halves. Discard. Add cauliflower, turn off heat, cover tightly and let stand until crisp tender, about 5 to 10 minutes. Drain. Spread cauliflower on baking sheet and allow to cool. Serve room temperature or chilled with cocktail sauce for dipping.
In a medium size bowl add the turkey, cabbage, carrots, green onions, garlic, chives, soy sauce, jerk sauce, jerk seasoning, ginger, salt and pepper. Stir together. Lay the egg roll wrapper on a plate so that it looks like a diamond shape (rather than a square). Add the turkey mixture to the middle of the egg roll wrapper in a line within about 1 inch from the left and right sides of the wrapper. Fold the bottom corner over the turkey mixture. Then fold the left and right edges of the wrapper in towards the middle. Then roll the entire egg roll until it's tight. Set aside. In a medium size pan, add the coconut oil and set the heat on medium heat. Fry all sides of the egg roll until they are a light golden color. Remove from the pan and lay them on to a plate with a paper towel. Serve warm with your favorite dipping sauce.
Preheat grill to medium-high heat. Spray grill basket with nonstick nonflammable cooking spray. Sprinkle fillets evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill fish in grill basket for 2 minutes on each side or until fish flakes easily when tested with a fork. In a small bowl, combine oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, cilantro, lime zest, lemon zest, and orange zest. Drizzle vinaigrette over fish. Serve.
Fill a pot or skillet with high sides, halfway up with oil and bring to 365 degrees F. Heat a large nonstick skillet over medium heat. Melt 1 tablespoon butter and cook the Canadian bacon until crisp, about 2 minutes. Transfer to a plate and set aside. In a medium bowl, whisk together 8 eggs, milk, salt and pepper. Return the skillet to moderate heat and add the remaining tablespoon of butter. Once melted, add the eggs, lower the heat and cook slowly until the eggs are slightly running but mostly cooked through. Remove from heat and let cool. To assemble the egg rolls, working one at a time, place the egg roll wrapper at an angle on a clean work surface. Place about 1 tablespoon cheddar and 1 tablespoon mozzarella cheese into the center of the wrapper. Top with 2 tablespoons of the cooked eggs, the Canadian bacon and sprinkle with chives. Bring the corners into the center, over the filling, and roll into a tight log. Brush the edge lightly with the egg wash and place on a platter or baking sheet. Working in batches, fry egg rolls until golden brown, about 2-3 minutes per side. To make the hollandaise, place the egg yolks in a heat-proof bowl with the lemon juice, and whisk vigorously until doubled in volume, about 3 minutes. Place the bowl over a medium saucepan of barely simmering water making sure that the water doesn't touch the bottom of the bowl. Continue to whisk rapidly. Keep the heat low so that the egg yolks don't get too hot. Slowly drizzle in the melted butter in a slow steady stream, whisking nonstop until doubled in volume. Remove from heat and whisk in a pinch of cayenne and salt. If it gets too thick, you can whisk in a small amount of hot water to loosen it up before serving. Serve the egg rolls warm with the sauce for dipping and a sprinkling of chives to garnish.
Prepare oatmeal according to package directions on stove top or in microwave, using oats and water. Peel and slice banana in half. In a separate bowl, mash half banana with a fork and stir into the oatmeal along with coconut extract. Stir in sugar or sugar substitute if desired. Slice the other half of banana into slices. Top oatmeal with unsweetened coconut and banana slices, and chopped walnuts, if desired.
PREHEAT oven to 350°F Prepare and bake cake mix in two (9-inch) round cake pans as directed on package. Cool in pans 5 minute Invert onto wire racks; remove pans. Cool layers completely. PLACE chocolate and butter in small microwaveable bowl. Microwave on HIGH 2 minute or until butter is melted. Stir until chocolate is completely melted. Cool 5 minute. BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add the whipped topping and cookie crumbs; mix lightly. Place 1 of the cake layers, top-side down, on serving plate; spread with the cream cheese mixture. Cover with the remaining cake layer, top-side up. Spoon glaze over top of cake. Let stand until set. Store in refrigerator.
In heavy saucepan, over low heat, melt chocolate chips with condensed milk and margarine. Remove from heat. In large bowl - combine nuts and marshmallows - fold in chocolate mixture. Spread in wax paper lined 13 x 9 inch pan. Chill at least 2 hours. Remove from pan and peel off wax paper. Cut into squares - store covered at room temperature (won't last long anyways) or freeze in waxed paper.
Bring a large pot of salted water to a boil. In a large bowl, combine the pumpkin, egg, salt, nutmeg, and baking powder. Blend well. Add flour. The dough should be soft. Dip a 1/2 teaspoon measure into the boiling water. Scoop up a generous 1/2 teaspoon of the dough. Drop dough into boiling water. Repeat until all of dough is used. Be sure to always dip the 1/2 teaspoon measure into the boiling water before scooping up the dough. Boil dumplings about 10 minutes. Transfer to a colander with a slotted spoon to drain. In a large skillet, melt the 3 tablespoons butter over medium heat. Add the dumplings and saute until beginning to brown, about 8 minutes. Transfer to a serving dish and sprinkle with the Parmesan. Serve.
Boil the Calamari for no more than 30 seconds. Remove from water and place in a bath of cold water to stop the cooking. Do the same for the shrimp. (Or purchase frozen cooked shrimp -defrost in the refrigerator). Place the seafood into a colandar in a bowl to drain, cover with wrap and place in the refrigerator until chilled and well drained. Pat dry the seafood to make sure all excess water is removed. In a serving bowl, add the seafood, sliced onions, and celery. Squeeze the juice of the lemons over the salad. Add olive oil to coat along with some salt. Mix well. Refrigerate, covered, for a few hours to marinate. (I actually make this the night before, which helps to marinate the seafood).
In large bowl, beat butter, powdered sugar, egg and orange peel with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Divide dough into thirds. Tint one portion red and one portion green; leave remaining portion plain. Flatten each portion into a disk. Wrap in plastic wrap; refrigerate 20 minutes. On separate sheets of lightly floured waxed paper, roll each portion of dough into 12x9 inch rectangle. Place red rectangle on top of green re tangle, using waxed paper ends to help flip dough over. Top with plain dough rectangle. Starting on a long side, and using waxed paper as an aid, roll dough into a cylinder. Wrap into plastic; refrigerate 1 hour. Heat oven to 375 degrees F Cut dough into 1/4 in slices. On ungreased cookie sheet, place slices about 1 inch apart. Sprinkle with coarse sugar. Bake 7 to 8 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.
Sprinkle meat with salt and pepper; rub all over with the oil. Place in small, shallow roasting pan. Put pan on bottom rack of oven; bake at 350* for 25-30 minutes. Turn once or twice. Remove from pan; cover loosely with foil. Spoon fat from pan. Put pan on stove top; add mushrooms, (a little salt and pepper is nice here) cook until mushrooms are lightly browned. Add shallots, cook and stir briefly. Add wine; cook and scrape the pan to loosen browned bits. Reduce by half; add broth, tomato paste, and juices that have accumulated around roast. Cook on high for 4 minutes. Swirl in butter and parsley.
Preheat oven to 400°F Line a baking sheet with foil. In a medium bowl, whisk together the lemon juice and zest, honey, garlic, cumin, oregano and 1/2 cup of the olive oil. Place the chicken breast in a glass dish that holds them snugly in a single layer and add the marinade. Cover with wrap and marinate for at least 30 minutes or up to 2 hours in the refrigerator, turning over the chicken occasionally. Heat the remaining 2 Tablespoons olive oil in a large skillet over medium-low heat. Pat the chicken dry, season with salt and pepper and place, skin side down, in the skillet. Cook until the skin is browned and crisp, about 5 minutes. Transfer the chicken, skin side up, to the prepared baking sheet. Bake until cooked through and the juices run clear, about 20 minutes.
Combine ground beef, tomato paste, chorizo or pepperoni, oregano, garlic, and pepper. Form into 4 patties. Now it's time to cook the burgers. Ray's directions are for grilling: cook burgers for 5 minutes on each side over medium-high gas heat or charcoal. But I bet you can just pan fry them or pop them on an indoor grill. In the last minute, melt a slice of provolone on each burger. Serve with romaine lettuce and slice tomato on crusty rolls.
Place a large asute pan over medium heat. Sprinkle the bottomwith a pinch of salt and heat for 1 minute. Add the oil and heat for 1 minute. Add the carrot, onion, bananna pepper, and garlic to the pan and saute, stirring frequently, for 5 to 7 minutes, until the vegetables are just beginning to soften. Add the cumin, red pepper, cayenne and black pepper to taste. Saute for 1 minute. Add the chickpeas and their liquid and 1 1/2 cups water. Bring to a boil. Add the potatoand sun dried tomatoes. Simmer 20 minutes or until potatoes are soft. Serve wrappen in the naan bread or tortillas.
In a bowl, blend all of the dry ingredients for the breading. In a separate bowl, make the egg wash by blending the eggs and milk. Add the chicken and coat well. Place coated chicken in breading and toss. Place the breaded chicken in a deep fryer or in pot that has enough hot 350° F oil to cover chicken. Cook until golden brown. In a large bowl, mix all ingredients for the sauce and toss in cooked chicken, mix well.
Heat oil in large pan add onion, garlic, ginger, chillies and ground spices . cook stirring for about 5 minutes or until the onion is soft. Add lentils, stock, potato and apple, simmer covered about 20 minutes or until the potato is tender and the lentils are cooked. Process until smooth, return to pan. Add coconut milk, juice and coriander leaves. Serve. Can be made a day ahead.
In a small bowl, with a whisk, mix lemon juice, oil, vinegar, garlic, salt and pepper. Add lemon zest, bay leaf and herbs, stir. (You can prepare this marinade in advance and put in hermetic jar. It will keep up to 2 days in the fridge).
Season legs with salt& pepper. Heat a kettle large enough to hold legs in 1 layer, add legs fat side down, cook 15-20 minutes until browned. Turn over and cook 2 minutes more, remove to a plate. In fat add black beans, garlic, and ginger. saute 2 minutes. Add onion, carrots, celery, shiitakes, cook 3 minutes more. Add shaoxing and deglaze the pan. Add tamari, sugar, thyme and duck legs back to pan, fat side up. Add water to cover. Simmer 1 1/2 hrs until duck is tender. Remove legs to a platter. Reduce cooking liquid by one half until thickened. You may add 1 tbs cornstarch mixed with water if sauce isn't thick enough. Pour over legs.
Dill Aioli (you can make ahead):Mix mayo, grated lime rind, 2 tsp lime juice, dill and garlic together. Heat oil in saucepan on medium (or just slightly under) heat. Cut filets into strips and place in bowl, sprinkle cumin and 3 tsp of the lime juice over fish. In separate bowl, mix tempura batter mix with water, then dredge fish in the batter. Place Panko in a third bowl, then dip fish in to coat. Now deep fry fish in the preheated oil a few pieces at a time to give them enough room, for 4-5 minutes, until golden brown. Place on paper towel to drain. Place fish in tortilla and top with your favorite salsa, strips of cucumber, red onion, avocado and dill aioli sauce. Enjoy:).