HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the over to 200 degrees. . Season salmon fillets with salt and pepper. Preheat 2 tablespoons olive oil to smoking over medium high heat in a nonstick 12 inch skillet. Place the fillets in the skillet (flesh side down if skin is on) for five minutes. Don't move them around. Wait to form a nice caramelized crust. Place seared fillets (flesh side "up" if skin is on) in a baking dish and put on the middle rack of your 200 degree oven for about 15 minutes. This will be long enough for the salmon to cook all the way through. Carefully wipe out the skillet with paper towels and put back on medium high heat. Add 1 tablespoon olive oil and heat until it shimmers. Add the couscous to the skillet and stir over the heat until the grains are toasted and light brown. (This is a little tricky. This can go from "raw" to "burnt" in about 2 minutes once the first grains turn tan). When the grains are toasted, add the shallots, lemon zest and minced garlic; stir and cook until fragrant ( 30 secs to 90 secs). Add the water to the skillet (slowly to avoid splattering) and let the mixture come to a boil. Cover the skillet and let cook for about 12 minutes (long enough for the couscous to absorb all the liquid). Once the salmon is in the oven and the skillet full of cous cous is simmering, make a lemon scented chive flavor "drizzling oil" by whisking together 2 tablespoons olive oil, the lemon juice and the minced chives. (This sauce makes the dish.). When salmon is cooked through and couscous has absorbed all the liquid, add the frozen peas to the cous cous and remove from heat. The peas will defrost in a couple of minutes (golden raisins work well, too). Serve the salmon fillets on beds of couscous and pour a bit of the drizzling lemon-oil over each serving. Salt and pepper to taste.
Brown the ground beef and drain very well. Return to pan. Add the taco seasoning and follow the directions on the package. When done, drain it again. Line a 9x13 pan with the tator rounds. I only put one layer, but you can put in more. Follow the instructions on the package and bake. When tators are 1/2 done, remove from the oven and spread the taco meat on top. Sprinkle the taco cheese on top of the meat. Return pan to oven and finish cooking the tators. When done serve on plates and add to taste the salsa, lettuce, tomato, sour cream, and quacamole.
Blend the soy sauce, honey, sesame seeds, and ginger well. Baste the chicken breasts and broil or grill 5-8 minutes on each side, brushing frequently with sauce. Alternately, cube the chicken and baste/marinate in the sauce, then fry in very hot oil and serve with vegetables over rice as a stir-fry.
Preheat oven to 350 degrees. Measure butter, sugar, and egg into a bowl, and beat with a wooden spoon or electric mixer until creamy. Mix flour, baking powder, salt, and cinnamon (or nutmeg) together. Add the dry ingredients and the milk, a little at a time and alternating between the two, to the creamed butter mixture. Stir until well blended. Measure syrup into a small saucepan. Heat the syrup until it boils, and pour into a generously buttered 8-inch square baking pan. If using chopped walnuts, add them to the hot syrup. Scoop up the dough in four large balls and drop them into the hot maple syrup. Using two forks, stretch dough balls to the edges until the dough forms one large mass. Bake at 350 degrees for 30 minutes. Serve warm with ice cream or whipped topping if desired.
Filling: Melt butter in a large skillet. Add the onion and saute until translucent, about 5 minutes. Add the chopped mushrooms and cook an additional 10 minutes, stirring from time to time, or until the liquid from the mushrooms has evaporated and the mixture starts to sizzle. Put the onion and mushroom mix in a large bowl. Add the breadcrumbs, parsley and the beaten egg. Season with salt and pepper, to taste. Mix everything together to form a firm paste. Allow the paste to cool slightly before filling the dumplings. The filling can be made 24 hrs ahead of time. Dough: Whisk together the egg, milk and salt. Stir in half of the flour until it is incorporated, then add the other half and continue to stir. After it comes together into a thick, sticky dough, place the dough on a floured surface and knead until it is smooth, supple and soft, but not sticky. Add additional flour, as necessary, to achieve this. Form the dough into a ball, wrap it in plastic wrap or place in bowl and cover with plastic. Let rest 15 minutes. Dumplings: Take half the dough and roll it out as thin as possible, about 1/8 in thick, Cut the dough into 1 1/2 or 2 inch squares. Place a small amount of filling into the middle of the square. Brush a bit of the beaten egg along the edges and fold the dough over to form a triangle, Seal well. Place on the work surface with the top pointing away from you and fold the two side point together, pressing to seal. Heat salted water in a large pot to a boil. Add the dumplings, let them rise and cook for 3 to 4 minutes longer. (Give them a stir if they are sticking to the bottom),. Drain. Place a few pockets in each soup bowl and fill with hot borscht or broth.
Heat the olive in the skillet. Add the onions for 3 minutes. Add the beef and the soy sauce. Let is simmer for 30 minutes. Add all the ingredients. And simmer it for another 5 minutes.
In a medium saucepan fitted with a steamer basket, bring a 1 inch of water to a bowl. Steam the broccoli until tender-crisp, 4 to 5 minutes. Transfer the broccoli to a serving bowl, cover and set aside. While the vegetables are steaming, in a small saucepan over medium heat, melt the butter. Add the oil and garlic and cook, stirring, for 1 minute just until the garlic begins to become fragrant. Stir in the olives, lemon juice and capers and cook until heated through, approximately 1 minute. Pour the sauce over the steamed broccoli and season with black pepper. Toss well to coat. Garnish with a sprig or two of fresh parsley, if desired.
Cream butter and flour. Add milk and make a thick cream sauce. Add remaining ingredients except shrimp. Salt and pepper to taste. Add cooked shrimp and heat until very hot. Serve with rice.
Combine all ingredients into a large pot and cook on medium heat for 2 hours. Turn heat to low and cook for an additional hour or until carrots and celery are soft. It can be kept on very low eat until ready to eat.
Carving the watermelon: Select a ripe, oblong watermelon that has a flat bottom. Carve off the top quarter of the watermelon and set aside to use for sails. Scoop out all of the watermelon innards and set aside for making punch. Once the watermelon's empty, use a pumpkin carving set to carve notches and portholes into the sides of the watermelon to make it look like a pirate ship. For the sails, scrape out the 1/4 shell of watermelon rind down to the white portion. Cut sails from either end of this piece and thread them through skewers. Stick the skewers into the bottom of the watermelon (being careful not to poke through the bottom) and use extra pieces of rind for stability. Make the punch: Add 2 cups of the reserved watermelon to a blender with mint. Puree until mint is finely chopped and watermelon is frothy. Strain watermelon and mint mixture through a sieve. Pour 6 cups of watermelon-mint juice into large pitcher and add lime juice and vodka. Pour this mixture into the carved watermelon, add large ice rounds and top with prosecco.
Fill a 4 cup metal ring mold with 3/4 inch water; freeze until solid. Place enough fresh cranberries on the ice to fill the mold. Fill completely with water and freeze until solid, at least 6 hours or up to 1 week. To remove the ice ring, briefly dip the bottom of the mold in a bowl half-filled with warm water. Immediately float the ring in the punch.
Place chicken pieces between waxed paper and flatten. Dust each piece with salt, pepper and flour. Shake off surplus. Melt 3 tablespoons butter and the oil in skillet and fry chicken in batches on medium heat for about 5 minutes each side. Remove chicken from pan and arrange in a single layer in shallow ovenproof pan. Put in low oven (275-300 degrees) to stay warm. Add 2 tablespoons butter, garlic and shallot to skillet and saute (do not brown) for a few minutes until soft. Add mushrooms and saute about 5 minutes. Use slotted spoon to lift mushrooms out of skillet and arrange on top of chicken breasts. Sprinkle with cheese and put back in oven until you finish next step. Pour Marsala wine into skillet along with chicken broth and remaining 1 tablespoons butter and boil rapidly until reduced by half. Remove chicken from oven, plate it and pour wine mixture over the chicken breasts. I served the breasts along with a small portion of angel hair pasta on the plate.
Cake. Combine pudding mix, cake mix, chips, chips, milk and eggs. Mix by hand until well-blended--about 2 minutes. Pour into a greased and floured bundt pan. Bake at 350 degrees for 50 to 55 minutes, or until cake springs back when lightly pressed with finger. Cool 15 minutes in pan, then remove. Continue cooling. Frosting. Melt margarine in medium saucepan. Remove from heat. Stir in sugar and chocolate. Add vanilla. Stir enough hot water (3-4 Tablespoons) to make desired consistency. Drizzle over cake.
Heat half the oil in a large frying pan over a moderate heat. Cook tortillas, in batches for 30 seconds each side or until golden. Transfer to a plate. Reheat pan; add lamb. Cook for 2 -3 minutes each side for medium rare or until cooked to your liking. Transfer to a heatproof plate. Cover with foil. rest for 5 minutes. Slice. Combine lettuce, tomato, beans, capers, parsley and dill in a large bowl. Chop tortillas and add to salad with lamb. Whisk mustard, vinegar and remaining oil in a jug; add to salad. Toss to combine. Serve at once.
Preheat oven to 425 degrees Farnhieght. Brown the Chorizo in a skillet if it is not crumbled, crumble it before browning it. and set aside to cool for a few minutes. Cut the peppers in half lengthwise and clean out the seeds. in a mixing bowl mix together the potatoes, 1/2 cup of the cheese and the Chorizo and salt & pepper to taste. Put a little cooking oil on the outside of the peppers and place them on a baking sheet. Fill the peppers with 1/2 cup of the potato mixture in each one. sprinkle the remaining cheese equally over the top of the peppers. After the peppers are cooked top with a tablespoon of your favorite prepared salsa and enjoy!
Combine vegetables and parsley in a large bowl. In a saucepan, combine vinegar, water, sugar and salt. Bring to a boil, stirring until sugar is dissolved. Pour over vegetables and toss. Add dill and chives and mix in well. Cover and marinate overnight. Stir well. Just before serving, drain off excess liquid. Stir in sour cream and salt and pepper to taste.
Preheat oven to 350. Soak bread cubes in milk. Add eggs and beat with mixer. Add onion, celery, green pepper, garlic, salt, pepper and poultry seasoning; mix thoroughly. Add meat and mix well. Form into 2 loves. Place in a 13x9x2-inch baking dish. Bake uncovered for 1 hour. For glaze, spread loaves with mixture of ketchup and corn syrup. Bake 15 minutes longer.
Combine Creme De Noyaux and Coconut Rum in a highball glass. Fill with Pineapple Juice and Enjoy.
Peel and dice spring onion. Clean the leek and chop into fine disks. Cut the zucchini in half lengthwise and slice, making "half moons". In a large frying pan, heat olive oil, add all vegetables (except beans), cover and cook on medium heat for 8 minutes. Open jar/can of beans and add to frying pan. Add also tomato sauce and one pinch of salt. Stir gently until heated through and serve.
In a large bowl, combine all ingredients together; toss well to combine (adjusting seasonings to suit taste). Mix in mayonnaise, adding in more to taste. Cover and chill for a minimum of 2 hours.
Drain the tofu, and then remove excess moisture by cutting it in half lengthwise and microwaving on high, uncovered, for two minutes. Gently squeeze out and wipe off excess moisture, then throw tofu in the freezer for one or two hours before removing to thaw in the fridge -- this will give the tofu a slightly heavier texture. Cut tofu into tiny cubes (about 1/4" thick) and arrange in a lidded dish to be marinaded. Combine brown sugar, soy sauce and rice vinegar in a small bowl. Pour over tofu. Let sit in the refrigerator for at least an hour; I usually leave it overnight. Heat olive oil in a skillet over medium-high heat. Add tofu, water chestnuts, mushrooms, onion, and garlic and cook until vegetables are tender. Dissolve 1 Tsp brown sugar in 1 Tsp soy sauce and add to pan. Saute until well mixed and heated through. Spoon mixture into lettuce leaf "bowls". For the sauce, combine sugar, water, soy sauce, rice vinegar, ketchup, lemon juice, sesame oil, mustard and garlic in a bowl; pour over lettuce wraps and serve.
Preheat oven to 450 degrees. Lightly oil a large baking sheet or shallow roasting pan. Place the root vegetables in the pan. Drizzle the olive oil over the vegetables then season with salt and pepper and tossing gently to coat; spreading the vegetables into a single layer. Roast for about 45 minutes, stirring and shaking the pan occasionally for even cooking. Cook until lightly browned and just this side of tender. Sauce: Meanwhile, gently heat the butter and melt. Stir in the balsamic vinegar and maple syrup. Pour the sauce over the vegetables the [final*]10 minutes of roasting. Cook the vegetable mixture until tender and the sauce has started to caramelize. Use a metal spatula to toss and turn the vegetables making sure they are well coated with the sauce. Serve hot. Pass the salt and pepper shakers. The sauce was **delicious** spooned over brown rice!
Dissolve Jello in boiling water, Stirring about 1 minute. Stir in milk, then oranges, then sour cream, then Banana's. pour into a 9x13 casserole dish. Top with mini marshmallow. Refrigerate till set. 2-4 hours. Enjoy-. ***All natural sour cream would be one like Knudsen or Daisy that is just sour cream without guargum and whatnot added to thicken it.
Mash the beans by hand, using a fork or the back of a wooden spoon. Blend in the sour cream, mixing until smooth. Add all the other ingredients and blend well. Cover and chill for a couple hours to allow flavors to meld.
Bring water and salt to a boil. Add rice and stir. Simmer for 20 minutes covered. Add juice of a lime and cilantro and mix. Cover till ready to serve. Towards the end of the 20 minute rice, start the vegetables. Heat olive oil on medium heat. Add sliced peppers and onions. Add salt and pepper to taste. Saute for 7-10 minutes till almost stir-fried brown. In nice sized bowl, add rice 1st, then hot vegetables on top, next add shredded cheese, sour cream and salsa. Enjoy!
Crust:. In a food processor crush wafers till fine add chocolate and butter process till mixed. Press into a deep pie dish, place in freezer while making filling. Filling:. In a blender blend cream cheese and milk add the pudding. Remove to a large bowl and fold in marshmallows and whipped cream. Gentle fold in berries saving some for garnish. Spread into prepared pie shell and garnish with berries. Chill for 1 hour.
Mix ingredients together, adding beef last. Put into a bread pan and bake at 400 degrees for 60 minutes.
Heat the oil and butter in a large frying pan over medium-high heat and add the garlic and the chilli and cook stirring, for 1 minutes or until aromatic and then add the prawns and season with salt and pepper and cook stirring for 3 to 4 minutes or until the prawns are just cooked through. Add the lemon juice, lemon rind and coriander to prawn mixture and toss to combine. Divide the prawns among serving plates and serve with rocket and bread. A TWIST - To make a Chilli Prawn Panzanella, coarsely tear the bread and rocket leaves, toss with the prawns mixture in a bowl and serve.
Line a 10" springform pan bottom with aluminum foil and attach sides. Preheat oven to 350 degrees. In a food processor, crush and combine the cookie crumbs and butter. Line bottom of pan, pressing the crumbs about one-third of the way up the sides of the pan. In a food processor, combine all cream cheese layer ingredients except the eggs and blend until totally smooth and mixture is a thick liquid. Pulse in eggs and yolk 4 or 5 times until blended. Pour into pan. Bake for 45-50 minutes. Top immediately with -- Mix sour cream, vanilla and sugar. Spread over top of cheesecake layer and return to the oven for 10 minutes. In a saucepan heat lemon juice, water, egg yolk, sugar and cornstarch in a saucepan until mixture becomes clear and thick enough to coat the back of a spoon. Spread this mixture over the top of the cheesecake/sour cream layer. Cover with plastic wrap, pressing plastic wrap directly onto lemon layer. This will prevent a skin forming on the top. Cool until just warm on a wire rack and then place in refrigerator to chill well. Cut with a very sharp, long knife dipped into hot water. Rinse knife and wipe down with a dry towel before each new cut to keep each cut clean.
Pre-heat the oven to 200°C. Combine all ingredients, stirring briefly until just combined. Place mixture into mini muffin tins and bake for about 10 minutes or until cooked.
Prepare your broccoli: Separate the florets from the biggest stem(s). Cut the florets into 1-inch chunks. To prepare the stems, I like to peel them, as the skin can be thick and doesn't cook quickly, then slice them into 1/2-inch lengths. You should have about 3 cups of chopped broccoli total. Steam the broccoli until tender but not mushy: Use whatever method you prefer. Drain the broccoli, then set it aside to cool slightly. In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher, mash the broccoli just a bit. You're looking to keep the bits recognizable, but small enough (1/4- to 1/2-inch chunks) that you can press a mound of the batter into a fritter in the pan. Once mashed a bit, stir or fold the ingredients together the rest of the way with a spoon. Adjust seasonings to taste. Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil (I usually use a mix of olive and vegetable oil), about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes. Transfer briefly to paper towels to drain, then to a serving plate if you'll be eating them shortly or a baking sheet in a 200 degree oven if you'd like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed.
Preheat oven to 350F. Cut onions in half, crosswise, and place in a square baking pan. Sprinkle with 2 tablespoons water, cover with foil and bake for 30 minutes. In the meantime, in a 1 cup measuring cup, mix together the rest for the ingredients. Remove onions from the oven, uncover, poke holes in the onions and drizzle on half the honey mixture. Recover and bake for 20 more minutes. Drizzle on the rest of the honey glaze and bake, uncovered, for 15 more minutes. Serving Suggestions: Honey glazed ham.
Bring peanuts, sugar, salt and water to a boil. Continue to boil until all liquid is absorbed. (aprox. 25-30 min). Preheat oven to 300 degrees. Spread nuts on lightly greased jelly roll pan and sprinkle with salt to your liking and. bake 20 minutes. Remove from oven and gently stir, sprinkle with more salt to your liking and bake 20 minutes more. Cool completely and store in an airtight container.
Dissolve the yeast and malt in the warm water and allow it to stand for approximately 5 to 10 minutes. Add the additional water (1 cup at room temperature) to the dissolved yeast mixture. Add the flour and salt to this mixture and continue to mix until the dough begins to hold together. Knead the dough to a soft, smooth, and elastic consistency. Place the dough in a lightly floured bowl, and cover the bowl with a cotton or linen towel. Allow the dough to rise until double in volume (approximately 2 hours). Gently turn the risen dough onto a flour dusted work surface. Allow it to rest for 10 minutes. Dust a piece of canvas (untreated, 100% cotton), or a proofing board (lumber core plywood) with flour. Cup your hands beneath the dough and delicately fold sections of it toward the center rolling it in quarter turns until it is round. Turn the dough over and gently roll it on the work surface to firm its shape. Turn the dough over once more and place it on the canvas or board with the smooth side down. Cover it with a cotton or linen towel. Allow the dough to rise until it is puffy (approximately 30 minutes). Gently flatten the dough. Ease your hands beneath the risen dough and turn it upside-down onto a lightly floured sheet of parchment paper. Once again, ease your hands beneath the dough, this time stretching it gently from the center out. Cover it with a cotton or linen towel. Allow the dough to rise for an additional 30 minutes. As the dough is rising, place a baking stone in the oven and set the temperature to 500°F Allow the oven to heat for 30 minutes. Lower the oven temperature to 450°F Slide a baker's peel beneath the parchment paper. Make a circular incision on the surface of the dough. Slide the parchment paper from the peell onto the baking stone. After 20 minutes, check the oven to see if the loaf is browning evenly. If the loaf is not browning evenly, turn it around. If it is browning too quickly, cover the loaf with aluminum foil. Allow the loaf to bake until it is a deep golden color (approximately 30 more minutes). Remove the bread from the oven and allow it to cool on a rack.
Preheat oven to 400. Heat sugar, nuts, butter and water until melted. Separate biscuits and cut into 4th's and place in bowl. Pour sugar mixture over biscuits and toss. Spoon biscuits into greased bundt pan. Bake 20-25 minutes. Let stand in pan 3 minutes then invert onto serving plate. Serve warm.
Heat oven 375. Grease 8 x 8 baking dish. Arrange apples in a Pan. Mix remaining ingredients with fork & sprinkle over apples. Bake until apples are tender and topping is golden brown, about 30 minutes. Serve with whipped cream or ice cream. Serves 6.
Dump all ingredients into slow-cooker (chicken can be frozen and whole) (corn is optional). Cook for 6-8 hours Cut up now tender chicken, serve with tortilla chips.
Line a 9x5 inch loaf pan with foil, spoon sorbet into pan and put in the freezer for 10 minutes. Pour milk into a large bowl and add dry pudding mix. Whisk until well blended and fold in whipped topping. Spread pudding mixture over sorbet in pan. Freeze for at least 3 hours or overnight. Wrap securely and label if freezing longer than 24 hours. Unmold loaf pan onto a serving platter and top with fresh raspberries just before serving. It will be easier to cut if it rests for 15 minutes. Enjoy!
Combine everything and form into burgers. Grill or broil (med -high) until done, approximately 15 -20 minutes Serve on buns with your favorite condiments.
Stand over a sink or out in the garden or on a towel before you use this easy and messy shampoo. Mix everything together. Massage the powder directly into the scalp and through the hair. Leave it on for 15 minutes. Using a clean and dry brush, vigorously brush out all the powder.
Melt the butter, stir in the condensed milk, then cool. Add remaining ingredients. Press the mixture into a slice pan, about 26 x17 cm and refrigerate. Top with lemon icing when cool. and cut into sqaures or rectangles.
Heat oven to 400 degrees. Whiz the bread into crumbs in a food processor. Add the horseradish and thyme, then season and mix well. Put the salmon in one layer in a lightly oiled baking dish. Press the crumbs on to the flesh. Bake for 10-12 minutes.