HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place fish filet in a gallon resealable plastic bag. Wisk together the OJ, soy sauce, honey and syrup. Pour marinade over the fish, seal the bag, place it in a container (in case the bag has a small leak - you never know) and put it in the fridge to marinate. I like mine VERY marinated, so I let mine marinate for 6 hours. 4 hours is probably a great starting point for the first time you make this recipe and then go up or down from there in the future based upon your taste buds. Line a baking sheet with foil and preheat the oven to 350 degrees. NOTE: If you fish has skin, then do not grease the foil. If your fish has had the skin removed, you MUST grease your foil. Cut filet into 4-6 pieces (depending on the size of your filet), place fish on the baking sheet with the smaller pieces (such as the tail part) in the middle - and putting skin side down on the foil. Discard the marinade. Cook fish at 350 degrees (uncovered) for approximately 20-30 minutes depending on how you prefer your fish cooked (20 minutes will be more medium while 30 minutes will be pretty well done). About 5 minutes before the fish is done, you can warm up the sauce ingredients in a sauce pan over medium heat just until the sugar is melted - then turn the heat to low. Remove the fish from the oven, then remove each filet from the foil with a spatula (leaving the skin stuck to the foil), plate up the fish and pour the sauce over the top. Enjoy!
Melt butter in skillet. Add mushrooms and garlic. Saute until mushrooms are tender, about 5 minutes. Add frozen peas and stir to coat. Cover pan tightly and simmer for approx 15 minutes, or until peas are tender, stirring occasionally. Salt and pepper to taste.
Preheat oven to 350°F. Lightly grease a 2-quart casserole. Combine all ingredients and stir well. Bake 45 to 50 minutes or until knife inserted in center comes out clean.
Brown meat and onion in large skillet, drain off excess fat. (this can be done ahead and kept frozen until ready to use). Add garlic, mushrooms, salt, wine, spaghetti sauce, paste, and tomato sauce to the meat mixture; mix well. Set aside. In a medium bowl, combine egg, ricotta cheese, Parmesan cheese and parsley flakes, set aside. Spray crock pot with cooking oil. Layer the bottom of a 5 to 6 quart crock pot with 4 noodles, broken into pieces to fit. Spread half of the ricotta cheese mixture over the noodles. Top with 1/4 of the meat mixture and 1/4 of the shredded cheese. Top with 4 noodles, remaining cheese mixture, 1/4 of the meat mixture and 1/4 shredded cheese. Top with remaining 4 noodles and remaining meat mixture. Cover; cook on low setting for 6 to 8 hours. About 10 minutes before serving, sprinkle top of lasagna with remaining shredded cheese. Cover; let stand 10 minutes or until cheese is melted.
Mix coriander, Aleppo pepper, cumin, ginger and turmeric in a large bowl. Add 2 tablespoons of the oil; stir to combine. Add shrimp; toss to coat. Marinate 15 minutes, or in refrigerator 4-6 hours. Heat remaining 2 tablespoons of the oil in a large heavy skillet over high heat; add shrimp in batches, discarding marinade. Cook until browned and opaque throughout, about 2 minutes per side. Transfer cooked shrimp to a large bowl. Toss with lime juice; season with salt.
In large fry pan, heat oil over medium heat. Cook the onion, celery, red or green pepper, jalapeno, and garlic until softened. Add garbanzo beans, spices, and a couple tsp of salsa. Stir until heated through. I like to fit the taco shells in a baking pan, spoon in filling evenly into the shells and bake in a 300°F oven for 5 minutes or so. It helps the shells from falling apart when you take the first bite. Remove from oven and top with your favorite toppings.
MIX crumbs, 3 Tbls sugar and butter; press onto bottom of 9-inch springform pan. Bake at 350°F for 10 minutes. MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Do not over mix! Blend in sour cream. Pour over crust. BAKE 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with cherry pie filling and garnish, if desired.
Pierce potatoes several times with fork. Microwave for about 7 minutes or until soft. Let cool for 10 minutes. Cut potatoes in half and scoop out insides into a medium bowl. Mash with a fork. Discard skins. Add butter, parmesan cheese, milk and salt. Mash again. Add more milk if necessary to make a smooth consistency. Using a small scoop, make 8 balls on a microwave-safe plate. Carefully make a small indentation with your finger in each. Cut cheese slice into 8 pieces and fold each in half. Place in idendation of each potato ball. Microwave potato balls for 2 minutes or until cheese is melted.
In a big bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Cut in butter and cheese, using pastry blender. Stir in pepper; refrigerate dough for 30 minutes; meanwhile preheat oven to 400°. Gently stir buttermilk into chilled dough; gather the mixture into a ball with your hands, and on a well-floured surface, roll or pat the dough into a 12 x 8 inch rectangle, approximately 3/4 inch thick. Grease a baking sheet; using a large spatula, or a couple of spatulas, transfer the dough to the baking sheet. Use a dough scraper, baker's bench knife, or a knife to cut dough into 1 1/2 inch squares. Separate the squares slightly on the baking sheet. Brush each square with a little buttermilk. Bake for 15-20 minutes, or until they are very lightly browned.
In a bowl, combined chicken, chilies, tomato, ricotta, scallions, cilantro, salt and pepper. Place tortillas on a flat surface and spread the filling equally down the center of each. Roll up tortillas and place seam side down in a lightly greased 13x9 baking dish. Spoon salsa over tortillas and sprinkle with cheeses. Cover dish with foil and bake at 325 for 20 minute. Remove foil and bake 10 minutes longer.
Preheat oven to 300 degrees. Cream together margarine and sugar. Add flour and vinegar. Mix well. Roll into tiny balls and place on ungreased cookie sheet. Take a glass and dip bottom in sugar. Use this to press down cookies. Bake in over for 25 to 30 minutes or until light brown.
Wash all fruit. Remove all seeds and stems. Cut apricots, nectarines, and mango into 1-inch squares and use a melon baller for melon and papaya. Slice passion fruit and strawberries. Add blueberries, blackberries and cherries. Gently mix all the fruit together. Serve in one large bowl or in 8 individual ramekins.
Hull and slice strawberries into quarter-inch thick slices. Mix with 2 tablespoons of sugar and let stand while you prepare the cream mixture. Whip heavy cream until stiff peaks form. Add mascarpone cheese, remaining sugar, and vanilla, and mix well to blend ingredients. In a clear bowl with steep sides or a trifle dish, place ladyfingers on bottom and brush with rum. Add a layer of sliced strawberries. Follow with a layer of mascarpone/whipped cream mixture. Repeat with ladyfingers, rum, strawberries, and cream mixture until you reach the top of the dish, reserving about 3/4 cup of strawberries for the garnish. The top layer should be the cream mixture, and can be piped on with a pastry bag or spread smooth with a knife or spatula. Arrange strawberry slices on top of the cream mixture in concentric circles, from the outside of the dish in, leaving a 2-3 inch border of mascarpone mixture around the edge, to create a flower design. Works best if you use the largest slices on the outer rings and smaller slices as you move towards the center of the dish. Finish by standing 4 small strawberry slices in the center like the center of a rose petal.
Glazed Maple Pecans: Heat a saucepan over medium-high heat until warm. Add pecan halves, maple syrup, and a pinch of salt. Cook for 2 or 3 minutes while stirring, being careful not to let them burn. You'll know they are ready when they smell good. Transfer to a plate to cool. Dressing: Whisk together oil, rice vinegar, soy sauce, lime juice, grated ginger, cilantro, and brown sugar, in a small bowl. Salad: Right before serving, mix half of the dressing with the salad greens. Divide on plates. Arrange chicken and apple slices over bed of greens. Sprinkle with raisins, carrot, and glazed pecans and drizzle with remaining dressing to taste.
Preheat oven to 375 degrees F. In a large bowl, toss all of the ingredients together until well coated. Pour onto a rimmed baking sheet in a single layer and bake until a light crunchy coat forms on vegetables (about 25 minutes).
Note: the key to making this cake batter smooth is incorporating the almond paste completely before the eggs are added; the success of the glaze-a pretty crystallized look and a proper set-requires 2 things, the glaze must be made just before it is brushed on the cake, and the cake must be warm from the oven so the sugar and juices can penetrate it properly and form crystals. Position a rack in the lower third of the oven; preheat oven to 350°. Lightly butter and flour an 8 1/2 inch tube pan OR a 9x5 inch loaf pan, knocking out the excess flour. Make the cake: sift together the flour, baking powder, and salt twice. In a small bowl, combine the eggs and vanilla; whisk just to combine. In the bowl of a stand mixer fitted with paddle attachment, beat the almond paste on low speed until it breaks up. This can take up to a minute, depending on how soft and warm it is. Slowly add the sugar in a steady stream, beating until incorporated. If you add the sugar too quickly, the paste won't break up as well. Cut butter into 1 tablespoon pieces. Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes. With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated. Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds. Add in the citrus zest and mix in with a wooden spoon. Finally, add the flour mixture in batches, stirring after each addition until incorporated. Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula. Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes. Meanwhile, stir together the lemon and orange juices and sugar in a small bowl. Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack. Brush the entire warm cake with the glaze, then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don't attempt to move it). When the cake is cool, transfer it to a serving plate; serve at room temperature.
Cook spagetti or linguini aldente. Drain spagetti and rinse with cold water. Let pasta cool. Use the same pot to prepare peanutbutter sauce. Add margarine then add peanutbutter. Add soy sauce and stir until smooth. Place pasta in a bowl and then add the peanutbutter sauce to the pasta. Top with sesame seeds and green scalion.
Mix cheese and salad dressing mix. Moisten chicken with milk, coat with cheese mixture. Place in shallow baking dish. Bake at 400 degrees for 25 minutes or until cooked through. For a golden, crispier chicken, set oven to broil. Broil 2 to 4 minutes or until golden brown, watching closely.
In a large bowl, combine the first six ingredients. In a small bowl, combine the salad dressing, lime juice and cumin. Pour over the coleslaw and toss to coat. Refrigerate until serving.
In a medium stockpot or Dutch oven heat olive oil, over high heat, and saute sausage for 3 minutes. Remove with a slotted spoon and set aside. Add onion, garlic, red pepper flakes, salt, pepper and sun dried tomatoes. Reduce heat to medium high and saute until onions are soft, about 3 - 5 minutes. Stir in the wine and cook 2 minutes. Add cabbage, reserved sausage and chicken stock. bring to a boil, reduce heat and simmer 15 minutes. - - - - - - - - - - - - - - - - - - NOTES : To serve, place a piece of garlic toast in the bottom of the bowl and ladle soup over top.
Preheat oven to 350. Melt butter in a small sauce pan, then whisk the flour in gradually. Once you have a thick butter/flour mixture, slowly whisk in the milk to create a thick white sauce. Whisk in 1 cup cheddar cheese. Season with the cumin, chili powder, garlic powder, cilantro, and salt and pepper. In a frying pan, heat vegetable oil, then add onions and peppers. Sautee until soft, then add shrimp/chicken, cooking until the meat is cooked through. Add the cheese sauce to the pan with the peppers, onions and meat and stir. Spoon the cheese and meat mixture into the tortillas, about 2 or 3 tablespoons, then roll the tortilla and place in a greased baking dish, seam side down. After all the tortillas are filled and placed in the dish, cover with the tomato sauce, remaining cheese/meat sauce, the remaining 1/2 c cheese, and sprinkle with cilantro. Bake for 25 minutes at 350.
In a small cup or bowl mix oregano, cumin and paprika together. Sprinkle steaks with salt and pepper. then sprinkle each side of steaks with spice mixture, reserving some for the sauce. Heat oil in large skillet over medium-high heat. Add steaks and cook to desired doneness (about 5-10 minutes per side for medium). Transfer steaks to a platter and keep warm. In the same skillet, combine broth, vinegar, honey and the remaining spice mixture. Bring to a boil and boil until slightly reduced (3-5 minutes). Remove from heat and whisk in butter. Season sauce with salt and pepper if desired. Pour sauce over steaks.
Special Equipment: A deep-fry thermometer. Lightly season cod with salt and black pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour or up to overnight (this air-dries the surface so the batter will adhere better to the fish). Whisk flour, cornmeal, seasoned salt, paprika, baking powder, baking soda, in a medium bowl. Add beer, club soda and vinegar and whisk just until combined and no lumps remain. Fit a large heavy pot with thermometer; pour in oil to a depth of 3". Heat over medium-high until thermometer registers 375°. Working in batches, dip fish into batter, allowing excess batter to drip back into bowl. Lower carefully into oil and fry until light golden brown and just cooked through, 3-4 minutes. Transfer to paper towels to drain. Serve fried fish with tortillas, pico de gallo, hot sauce, pickled vegetables, limes, avocado, cilantro, and cabbage.
Remove extra fat from thighs.5-10 # of chicken thighs and legs on parchment paper in a large 1" deep jelly roll pan. Make sure chicken is not touching each other, put legs in middle of pan with thighs on the outside. sprinkle with Lawrys. Place on the middle rack of the oven and bake at 360 deg for 1 1/2 hours.
Line a 8 1/2" x 4 1/2" loaf pan with plastic, so there's a fair amount of overhang. Add the malted milk powder and salt to a bowl. Add a splash of cream and whisk. Add another splash of cream and whisk. Continue this until you've added all the cream. (This ensures that the malted milk powder gets evenly distributed and doesn't get all lumpy and weird.) Continue to whip the cream until stiff peaks form. (A balloon or cage whisk helps, if you have one.). Add a single layer of wafers to the bottom of the loaf pan. Top with a layer of whipped cream. Add a single layer of bananas. Top with a layer of whipped cream. Repeat this until you've used all the cream-making sure to end with the cream. If it starts to rise above the loaf pan, that's fine! Even good. Fold the extra plastic over the icebox cake. If it doesn't completely cover the surface, add more plastic wrap. Chill for at least 12 hours or up to 36. To unmold, peel away the plastic from the top. Carefully-but confidently-turn the loaf pan onto a plate or serving platter. Peel away the plastic. Slice into thick slabs and eat cold.
Place potatoes in large pot of cold salted water and bring to a boil. Cook potatoes until they are tender, drain and cool. In a large bowl combine the miracle whip, sour cream, mustard, chili powder and cayenne pepper, stir to blend then add the cooled potatoes and toss gently. Next you will add the bacon, red and yellow peppers, green onions and cheese, toss gently, cover and put in refrigerator to chill for about 1 hour. When ready to serve garnish your potato salad with the chives, cheese and chili powder.
Preheat oven to 350. Cook stuffing. Mix sour cream, mayonnaise, lemon juice, and dill. Mix in cream of chicken soup. Lay chicken in baking dish; pour mix over top. Top with stuffing. Bake one hour and thirty minutes.
-Cook onion in large saute pan on medium until carmelized. -Add garlic and cook 2 minutes or until garlic is just browning. -Add ground chicken and curry powder and cook until chicken is thoroughly cooked. -Add can of tomatoes and cook until most of liquid has evaporated. -Add yogurt or sour cream and cook until well incorporated and whole dish is of creamy consistency. -Serve with the cooked rice.
Set oven to 180c. Sift flour& soda together, set aside. Cream butter& sugars together until light& fluffy. Add egg& vanilla, beat well. Stir in sifted dry ingredients& choc chips, until well blended. Form into small balls& place on greased baking trays- leaving room for spreading. Bake in oven for 12- 15 minutes, until light& golden brown. Cool on a wire rack& store in an airtight container.
Heat oil in large pan. Fry off rashers, onion and garlic until bacon is cooked. Add cream, chili, green onion, corn, green pepper, broccoli, Parmesan, pepper, herbs and pasta. Cook on a low heat until heated through. Sprinkle with grated cheddar cheese just before serving.
Preheat oven to 350°F. Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic. Add the chicken strips (or shrimp). Cover and refrigerate for at least 30 minutes. Melt butter in a large saucepan over medium heat. Add garlic and bacon bits. Saute for 5 minutes, stirring frequently. Add flour, Parmesan cheese, heavy cream, milk, pepper and salt to your bacon/butter base. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer. Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside. Preheat large skillet. Add chicken (or shrimp) to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165°F for chicken and 155°F for shrimp. Add sauce. Stir until well blended. Place hot, precooked pasta on a lager serving platter. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in oven until top is golden brown. Serve immediately and enjoy.
Preheat oven to 350°F. Grease a large casserole dish (I usually just spray with Pam). Combine hash browns, 1/2 of the butter, soup, sour cream, and cheese. (I usually do this right in the cassarole dish). Note: I only use 1/2 the amount of butter the recipe calls for & use margarine with no ill effects. In a separate bowl combine Corn Flakes and remaining 1/2 of butter. Spread on top of casserole. Bake at 350°F covered for 45 minutes and then uncovered for 15 minutes. Let sit for 5 minutes after removing from oven. Enjoy! Note 2: I usually use reduced fat sour cream and soup in this with no ill effects. (Just to make it a little more "hip" friendly" -- lol). Note 3: When reheating doing so in the oven maintains the crisp topping & makes it taste almost-freshly made :).
Preheat oven to 425. Add cast iron skillet to oven while it heats up and you mix the ingredients. Mix dry ingredients together in a bowl. Add butter in pats and blend with dry ingredients as if you were making pie crust. (I use my hands to cut it in.). Add the eggs and buttermilk. Mix with fork just until blended. Take skillet out of the hot oven and add 3 TBSP of butter and let it melt. Pour batter over the hot butter. Return to oven and bake for 20 minutes. Once done, flip onto a plate for serving (upside down). (Note: the top won't brown very well but you will never know this once you flip it.).
Combine cream cheese, vanilla and sugar and mix well. Stir in 1 cup whipped topping. Place 1 cup sliced bananas at the bottom of the piecrust. Spread cream cheese mixture over the bananas. Place remainder of bananas on top of the cream cheese mixture. Combine milk and pudding mix and stir until smooth. Add 1 cup whipped topping and mix well. Place this mixture over the bananas and chill for several hours before serving.
Heat oven to 425°. Grease a 9" pie dish. In mixing bowl, sift together flour, the 2 tablespoons sugar, the baking powder, and the salt. Stir in the cornmeal. In a separate bowl,blend egg, milk, and oil. Add to dry ingredients. Beat just until smooth. Spread the batter in the prepared pie dish. Spoon preserves over batter. Sprinkle with the remaining sugar. Bake for 20 to 25 minutes.
To make in oven: Put brisket in roasting pan. Sprinkle generously with garlic powder. Sprinkle with dry onion soup. Mash up jellied cranberry sauce and spread over brisket. Pour 1 can (about 2 cups) water over all. Cover pan with foil sealing tightly and bake at 350° for about 3 hours. To make in crockpot: Put brisket in crockpot. Sprinkle generously with garlic powder; add dry onion soup. Mash up cranberry sauce and spread over brisket; pour 1/4 cup water into pot. Cover and cook on HIGH for about 3 - 4 hours (or on LOW for 6 - 8 hours). Serve with mashed potatoes. To thicken the gravy: About 20 minutes prior to serving remove drippings from crock. De-fat. In a small saucepan, warm drippings on medium heat. Combine 1/2 tbsp of cornstarch and 2 tbsp of cold water in a small bowl. Stir until there are no lumps. Add cornstarch slurry to saucepan stirring constantly to avoid lumps. When it comes to a boil add a dash of black pepper and stir about a minute. Remove from heat and serve over brisket.
Place chicken an Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat. In a large skillet over medium heat, saute. chicken in butter until almost tender, about 5 to 7 minutes. Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat through. Sprinkle Parmesan cheese if desired. Adjust the Cajun seasoning if you like it spicier.
Place vodka, lemonade and a splash of tonic in a martini shaker over ice.
COMBINE the Vegemite, honey, rosemary and oil to form a marinade. Pour over the cutlets and refrigerate for 2 hours. BARBECUE the cutlets over a medium heat for 3-4 minutes each side or until cooked to your liking.
Chop chocolate. Place in a bowl over simmering water. DO NOT allow the bottom the bowl to touch the water (the heat from the water will burn the chocolate. While chocolate is melting prepare a sheet pan with parchment paper. When chocolate begins to melt turn heat off and stir the chocolate with a spatula until completely melted. Pour onto prepared sheet pan and smooth out to desired thickness - about 1/8 inch thick. Place in the refrigerator for at least 15 minutes to set. Feel free to add any toppings that you want. We just liked this combination! You can also make this with milk chocolate or white chocolate or even a mix/swirl (look for our white chocolate bark coming soon). We like the flavonoids and the health benefits of dark chocolate.