HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dressing: In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper. Salad: In a saucepan, combine quinoa, salt and cold water; bring to a boil over medium high heat. Stir, reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork, spread on a large baking sheet and let cool completely. Place cranberries and apricots in a small bowl. Cover with warm water and let stand for about 5 minutes or until plump. Drain and set aside. Just before serving, peel avocados and cut into bite size chunks. Place in a bowl and toss with dressing to prevent discoloration. Add cooled quinoa, cranberry mixture, green onions and almonds. Make ahead: The dressing can be stored in an airtight container in the fridge for up to 1 day. The quinoa can be cooked up to 1 day in advance; after cooling, add the green onions and cranberry mixture, chill. Toss with the avocados just before serving.
Put a steamer into a pan, cover with water. Let water to a boil. Add the asparagus, cook for five minutes till becoming tender. When asparagus is ready, cut into pieces and set aside. Put the chicken broth in another pan and cook over medium heat;. Grease a large skillet and put over medium heat. Continue cooking for about ten minutes till the vegetables become tender. Season with black pepper and salt. Add garlic and rice. Stir about five more minutes till rice is toasted. Fill white wine over the rice mixture, often stir, till all the liquid is dampened. Mix chicken broth into rice, allow the liquid to be absorbed fully before adding the rest. Stirring constantly for about twenty minutes. When the cooking process is finished add asparagus. Turn off the heat and mix with Parmesan cheese and lime juice. Serve when it is hot.
Preheat oven to 350 degrees, and line cookie sheets with parchment paper. In large mixing bowl, cream together butter and sugars until smooth. Beat in eggs and vanilla. Combine dry ingredients and blend into wet mixture, adding about 1/4 of the dry mixture at a time until all blended. Combine cinnamon and sugar in small bowl. Shape dough into 3/4 inch balls and roll in cinnamon sugar mixture. Place on parchment lined cookie sheets and bake for 12-13 minutes. Cool on wire racks and store in airtight container for up to a week.
FOR THE PANCAKES: Preheat oven to Gas Mark 6 (200C or 400F). Grease & line w/parchment paper a deep 8-9-in springform cake tin. Whisk egg yolks & sugar in a bowl till thick & creamy b4 whisking in the milk. Whisk egg whites in a grease-free bowl till stiff. Fold egg whites into the egg yolk mixture, alternating w/spoonfuls of the flour & 2 tbsp of the melted butter. Using a non-stick crepe or frying pan as near to the size of your prepared cake tin as possible, lightly grease it with 1/2 tbsp of the remaining melted butter & use a pastry brush to spread over the surface. Ladle 1/4 of the batter into the pan & fry the thick pancake on ea side till golden brown. Then slide it into the prepared cake tin. Repeat process using 1/2 tbsp of the melted butter ea time to make 3 more pancakes in the same way & set them aside while you make the filling. FOR THE FILLING: Whisk egg yolks in a bowl w/the icing sugar till thick & creamy. Stir in the grated lemon rind & vanilla sugar. Whisk egg whites in a separate bowl. Fold them into the egg yolk mixture b4 adding the ground almonds & mix together well. TO ASSEMBLE GATEAU: Spread 1/3 of the filling mixture on top of the 1st pancake in the prepared cake tin. Repeat twice more w/the 2nd & 3rd pancakes & top w/the final pancake. Spread sour cream over the top & bake for 20-25 min or till the top is a pale golden brown. Remove from oven & leave in the cake tin for at least 10 min b4 releasing the springform pan & removing the gateau & paper lining. TO SERVE: Transfer gateau to a serving platter, cut into 6-8 wedges & serve warm, liberally dusted w/powdered sugar & the lemon wedges on the side. PERS NOTE: This may horrify more purist & experienced pastry chefs, but I'm really into prep made easy. While entering this recipe, I kept thinking to myself -- Since we're using a non-stick crepe or frying pan for the pancakes, why not use spray PAM (butter flavored if that settles your mind) vs the butter? Just a thought :-).
Pastry:. Put flour and baking powder into a food processor fitted with metal chopping blade and pulse to combine. Add butter and process. Add water and process until dough just starts to ball. Remove from processor and lightly knead. Roll out the dough and use to line a 23cm flan dish. Chill while preparing the filling. Filling:. Put lentils and bay leaf into a saucepan. Pour in sufficient water to come 2.5cm above the lentils. Cook for about 20 minutes, or until soft and all the water has been absorbed. Remove bay leaf and set lentils aside. Peel and chop sweet potato (kumara) and cook in boiling salted water until tender. Drain and mash. Peel and finely chop the onion and saute in oil until the onion becomes clear. Remove from heat. Beat the eggs in a small bowl. Mix together the eggs, lentils and onion mixture. Add the soy sauce, tomato paste, cumin and salt. Spoon mixture into prepared flan dish. Smooth top surface over. Bake at 180 degrees C, for 45 minutes until golden and set. Sprinkle cheese over top after baking for 30 minutes. Serve hot or cold with salad. NB: You can use ready bought Short Crust Pastry.
Coat the slow cooker with cooking spray; rinse the chicken and pat dry. Heat the oil in a large skillet over med-high heat; brown the wings in batches, 3-5 minutes per side; as they brown, transfer to the slow cooker. In a bowl, whisk the remaining ingredients together; pour mixture over the wings to coat evenly. Cover and cook on HIGH for 1 1/2 to 2 hours; if possible, stir gently halfway through cooking with a wooden spoon, pushing the wings on the top to the bottom to coat with the sauce. Serve hot or warm.
Combine all dressing ingredients in a blender, food processor or covered cruet and process or shake well until blended (I let my blender mince garlic I had sliced). Combine salad ingredients except for sesame seeds into a large bowl. Toss well with dressing and sprinkle with sesame seeds to serve.
Brown ground beef with onion and garlic salt just until pink is gone.Remove beef from skillet and set aside. In the same skillet heat the oil. Add the next 11 ingredients and stir over heat until bubbly and spices have released their fragrance. Stir in tomato puree, and stir till well blended. Stir in broth and water. Bring to a boil and lower heat.Taste and adjust seasoning. Leave to simmer until slightly thickened. Preheat oven to 400*. In a casserole dish spoon a couple of tablespoons of the sauce to coat bottom. Pick up one tortilla with tongs and dredge the tortilla through the sauce. Leave the tortilla submerged just enough to soften but not fall apart. Lay tortilla in the casserole and spoon 1/12 of the beef mixture & 1/12 of the Jack cheese. Roll the tortilla over the filling and lay seam side down in the casserole. Repeat with the rest of the tortillas. Pour remaining sauce over all the enchiladas. Sprinkle the Cheddar over the top of the casserole. Bake in 400* oven for 20 minute or until sauce is bubbling and cheese is melted.
Cook Pasta according to directions. Mix soup and milk in pan and bring to light boil. Flake cooked tuna in mixing bowl. Add Mayo, peas,onion, celery, mushrooms, parmesan cheese and half the mozzarella, mix well, season to taste. Add pasta, and soup until you have a nice creamy mixture. Put in large casserole dish, cover lightly with mozzarella cheese. Combine bread crumbs and melted butter and layer over top of cheese with a spatula. Bake 45 minutes at 350 degrees or until topping becomes golden brown.
Mix sugar, cocoa, milk and salt in saucepan; boil for one minute. Add peanut butter, butter, and vanilla to hot mixture; stir until combined. Stir in oats thoroughly and drop by spoonfuls (I use a small cookie scoop) onto waxed paper. Cool thoroughly before removing from paper. (Note: the new nasty-tasting flaxseed peanut butters taste just fine in this recipe; add that and increase the healthiness even more!).
Place onions in large heavy saucepan and add water to cover. Heat to boiling. Reduce heat and simmer uncovered until barely tender, 7-10 minutes. Drain and let cool slightly. Slip off skins and trim root ends. Melt butter in same saucepan over medium heat. Stir in sugar and increase heat to medium-high. Add onions and cook, stirring occasionally, until onions are glazed and golden brown, 5-8 minutes. Stir in vinegar and thyme; cook 1 minute longer. Serve hot.
Heat 3-4 inches of oil in a deep, heavy pot over high heat to a temperature of 375 degrees F. (be sure to use a deep, heavy pot so there is plenty of room for the oil to bubble up - the pot should be no more than half full.). Combine the egg yolk, water and flour in a mixing bowl, stirring just to combine - a few lumps are okay. Butterfly the shrimp by cutting them almost all the way though along their backs. Dredge the shrimp one at a time lightly in additional flour, dip in the batter, and drop carefully into the hot oil. Don't add more than 5 or 6 at a time, and be careful to keep the temperature as close to 375 degrees as possible. Cook until golden brown on all sides, turning in necessary, and transfer to a wire rack or paper towels to drain. Serve immediately.
Coat beef and onions in flour and brown in butter in a large pot. Add beef broth, curry powder, and bay leaves. Simmer for 30 minutes. Add potatoes, vinegar, and salt. Simmer for another 60 minutes. Serve over rice if desired.
Prepare pie shells. Peel and slice apples. Mix togeth- er 3/4 cup sugar, flour, 1/2 teaspoon cinnamon and heavy cream. Pour over apples. Mix well. Arrange in pastry shell. Combine and sprinkle over top 1 tablespoon sugar and 1/4 teaspoon cinnamon. Bake 50 to 60 minutes in a 350 degrees oven.
Fry chicken wings with no coating in a deepfryer While wings are frying, melt butter on low heat in a large sauce pan. Add 1/2 of the louisiana hot sauce bottle. Slowly stir the butter and hot sauce together. Add wings to the butter and hot sauce mix. Completely cover all the wings. Remove the wings with tongs put on a plate and serve. Dip wings in dressing if desired.
Roughly chop the chives, cilantro and jalapeno then place all of the ingredients except the buttermilk into a blender or food processor. Blend until smooth, checking the consistency. Add the buttermilk and blend just until incorporated. Store refrigerated in an air-tight container.
Pre-heat oven to 190°C. Mix together the breadcrumbs, cheese, onion, lemon zest, butter, salt and pepper. Place the chicken breasts (pretty side up) in a lightly greased oven-proof baking dish (or spray dish with non-stick spray). Salt and pepper breasts as desired. Divide the topping mixture between the chicken, cover them as evenly as possible and press the mixture down with a fork. Bake approximately 20 minutes, or until the chicken is done (juices run clear); remove them from the baking dish to plates. Add the lemon juice to the baking dish and mix with the pan dishes; return to the oven (briefly). Sprinkle the chicken with the parsley. Remove the baking dish from the oven, stir the juices again then pour over the breasts and serve.
Add first 5 ingredients to a blender and liquify. Add extra water if needed to keep blender moving. Dip rims of glasses in lime juice then salt. Place a lime wedge on glass rim. Serve.
Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper. In a large skillet over medium heat, melt the butter and brown the beef strips and then remove from pan. Add onions and cook for 3 to 5 minutes, then remove from pan. If there are any juices in the container holding the beef, pour juices back into pan. Slowly add flour to the juices and stir. Slowly add beef broth to flour and stir until no longer chunky. Bring sauce to a boil, stirring constantly. Lower the heat and return beef and obions to the pan and stir in mustard. Cover and simmer for 1 hour or until the meat is tender. Reduce temperature to low heat and add sliced mushrooms and worchestershire sauce. Add block of cream cheese and cook with lid on for 15 minutes or until cheese is melted. Five minutes before serving, stir in the sour cream.
Wash fillets; drain; arrange in bowl. mix all other ingredients; pour over herring. cover and place in refrigerator. let chill and marinate 24 hours.
Combine soup and 1/4 cup water. Add 1 cup of the chow mein noodles, dash pepper; and remaining ingredients. Toss lightly; turn into 10x6x11 1/2 baking dish. Sprinkle remaining noodles atop. Bake at 375 degrees for 30 minutes. Serves 4 or 5.
sprinkle shrimp and scallops on one side with garlic powder. place 1 T olive oil and 1 T butter in large non stick skillet and quickly saute shrimp over medium heat on both sides until shrimp turns pink. remove and set aside in a bowl. add scallop 1/4s and saute untill opague and has a little brownish sear on a few of the sides remove to the shrimp in bowl. in hot pan add remaining butter (leave any cooked bits and juices from shrimp and scallops) saute onion, and mushrooms in butter until tender. add sundried tomatoes and let cook about 2 minutes. pour in cream and let cook 2 minutes, add garlic let cook 2 minutes. add crushed red pepper, cayenne, and salt stir well. add parmesan cheese and reduce heat to medium low. add shrimp and scallops (and any juice that collected in he bowl) stir well to coat everything. add brocolli and pasta toss well, raise heat to medium or medium high just to throughly heat everything through. serve with a little sprinkle of parsley. enjoy.
Preheat oven to 350°. In bowl with electric mixer, cream butter with sugar; beat until light and fluffy. Add peanut butter and beat until combined well. Beat in the egg, vanilla extract and salt. Add flour; beat mixture until just combined, then stir in the coconut. Spread mixture evenly in a buttered 15 x 10-inch jellyroll pan. Sprinkle the peanuts over it, pressing them into the mixture lightly. Bake in the middle of oven for 20-25 minutes, or until tester comes out clean. Let cool completely in pan on a rack. Cut it into 24 bars; cut each in half diagonally forming triangles.
Drain cucumber in sieve or colander (very important or dip will be watery). Combine all ingredients. Chill at least an hour to blend falvours.
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans. Whisk the sugar, oil, and eggs together until the color changes to light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour to keep them from sinking to the bottom of the pan during baking. Add to the batter and mix well. Fold in the carrots and pineapple. Pour the batter equally into the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool in the pans on a wire rack. Whisk the cream cheese, butter and vanilla until combined. Add the sugar and mix until smooth. Once cooled, remove the cakes from the pans and peel the parchment paper off of them. Place the first cake layer on a cake pedestal. With a spatula, spread the top with frosting. Place the second layer on top and spread the frosting evenly on the top and sides of the cake.
Preheat oven to 450°F. Toss the okra with olive oil to coat. In a small bowl combine coriander, cumin, paprika, cayenne pepper and salt. Toss okra with spiced salt mixture. Spread okra on a rimmed baking sheet and roast for 12 to 15 minutes, or until tender, turning once. Serve immediately with lemon wedges (squeeze over each serving)! Makes four servings.
In a large roasting pan or steamer, place one-inch layer of seaweed or layer of crumpled aluminum foil or on a rack. Parboil onions and potatoes. Shuck corn except the innermost leaves. Place lobster on seaweed or aluminum foil; arrange corn and onions between the lobster and the sides of the pan. Place clams, mussels, and potatoes gently over the lobster. Keep the top of the pan contents level. Cover with remaining seaweed and add water (salted if no seaweed) over the top. Cover the pan tightly with aluminum foil or a lid and place on stove or preheated grill to cook. If using a grill, make sure the coals are very hot. When steam becomes visible, cook covered for 15 minutes. Remove from heat, but leave covered for 5 more minutes. Serve with lemon, melted butter or margarine, or your favorite lobster accompaniment.
Put oven racks in upper and lower thirds of oven and preheat oven to 400°F Line 2 large baking sheets with parchment paper. Cut dough into 12 equal pieces. Roll each piece into a 10-inch-long rope on a lightly floured surface with lightly floured hands, stretching as needed, then pat lightly to flatten slightly. Spread top of each rope with 1/2 teaspoon olive paste, then fold in half. Let stand, uncovered, 10 minutes. Working with 1 piece at a time, twist folded dough, stretching it slightly, into a 6-inch twist, then transfer to 1 of 2 baking sheets, pressing ends lightly onto parchment to keep twists from untwisting. Brush twists generously with egg white and sprinkle with cumin and kosher salt, pressing to help adhere. Bake twists, switching position of sheets halfway through baking, until golden, 22 to 24 minutes total. Transfer twists to a rack and cool to just warm. Note:. Twists (without egg white and seeds) can be prepared 2 hours ahead and chilled, covered. Let stand at room temperature 15 minutes before coating with egg white and seeds and baking.
Combine all prawn or shrimp ingredients except the prawns or shrimp in a large resealable plastic bag. Add prawns; turn to coat. Refrigerate 30 to 60 minutes. Meanwhile, mash 1 1/2 teaspoons garlic and salt with back of fork or side of chef's knife to form a paste. Combine garlic and all remaining sauce ingredients in small bowl; cover and refrigerate. Heat grill. Thread prawns onto 4 (12- to 16-inch) wooden or metal skewers.* Grill, covered, over medium-high heat or coals 3 to 4 minutes or until prawns turn pink, turning once. Serve with sauce.
Combine all ingredients in a blender and blend until smooth. Add honey or ice cubes if desired for sweeter or thicker smoothie.
Chop or tear lettuce. Cut tomatoes (or use cherry or grape) and onions. Toss with lettuce. Saute pepper, onions, and garlic in water. Add beef and cook until almost done. Add beans with juice. Add spices and heat through. Mix together salsa and fat free sour cream in a separate bowl. Cut tortillas into triangles. Spray with Pam on one side and sprinkle with a little salt or spices. Bake in 400 degree oven until crisp. Turn and brown on other side. Arrange salad on plate. Top with the meat and bean mixture. Arrange chips around the sides. Top with the salsa and sour cream mixture.
Beat egg whites, vinegar, salt and first 1/4 teaspoon cinnamon until soft peaks form. Add sugar slowly to egg white mixture while beating continuously. When stiff spread evenly over baked pie crust. Bake at 325 for 15-18 minutes or until meringue turns light brown and a knife inserted comes out clean. Next place egg yolks, chocolate chips and water in top of a double boiler or melt in a pan over boiling water. Stir constantly until mixture is smooth. Spread a thin layer of chocolate over meringue layer. Chill the remaining chocolate while doing the next step. Combine 1/4 cup of sugar, 1/4 tsp cinnamon and 1 cup whipping cream. Whip until stiff. Spread 1/2 of mixture over cooled chocolate layer. Fold together remaining chocolate and remaining whipped cream mixture and spread over pie. There should be four layers:meringue, chocolate, whipped cream cinnamon, and whipped cream chocolate mixture on the top. Chill for at least 2 hours.
Bring a large pot of water to boil and prep all your ingredients while the water boils, because this dish comes together in no time. Once boiling, add the pasta and cook as per package directions, usually about 10 minutes. In the last minute of cooking you will be adding the broccoli, so keep that in mind. Preheat a large non-stick skillet over medium heat. Add the olive oil garlic, lime zest and red pepper flakes and gently heat, stirring often for about 2 minutes, being careful not to burn the garlic. Add the wine and bring the heat up reduce the wine, about 2 minutes. Add the vegetable broth, lime juice, salt and fresh black pepper and bring to a boil. Once boiling, lower the heat to simmer and add the arugula. By this point the pasta should be almost done so add the broccoli and cook for one more minute. Drain in a colander. When the arugula is wilted add the broccoli and pasta to the pan and use a pasta spoon to toss it around, making sure to get everything coated in garlic, for about 3 more minutes. Add the avocado and turn the heat off. Gently toss the pasta to incorporate the avocado without smushing it just until it is warmed through, about a minute. Serve with generous doses of fresh black pepper. There is usually a lot of garlic left in the pan, so be sure to spoon that over your bowls of pasta.
Preheat oven to 400 F degrees. Butter a 9-inch square pan and sprinkle the garlic over the bottom of the pan. Arrange 1/4 of the potatoes in the dish. Sprinkle with salt and pepper, then sprinkle 1/3 of the chiles and 1/3 of the cilantro. Repeat the layers of potatoes, chiles & cilantro 2 more times, seasoning the potatoes with salt and pepper as you layer. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper. Cover the pan with foil. Bake until potatoes are tender, about 1 hour and 15 minutes. Uncover and sprikle with the cheeses over potatoes. Bake until the liquid thickens, about 15 minutes. Cool. Sprinkle with rest of cilantro. Enjoy!
Fill a high-sided saute pan with olive oil 1" deep. Place over medium heat. Dip bread in vinegar, then let drain on clean towels for a few minutes. Fry bread in hot oil until golden brown and crunchy. Remove to paper towels to drain. Clean the mussels - remove beards, scrape, and rinse. Discard any that do not close when tapped. Place in a large enough pot, cover, and cook over high heat until they open. Discard any which do not open. Drain mussels, reserving the liquid. Add water to bring the volume to 1 cup. Remove mussels from shells and set aside, discarding shells. Heat 2 tbsp olive oil in a saute pan. Add garlic and chili pepper and saute until fragrant, about 1 minute. Add mussels, reserved liquid and bay leaves. Simmer 5 minutes, then add wine. Cook another 5 minutes, then add parsley. Place 2 crostini in each bowl. Top with a ladleful of mussels and cooking liquid.
Heat butter and oil in a large heavy-bottomed saute pan. Add onions and sear on high for 2 minutes. Add salt, pepper and broth. Reduce heat and simmer 10-12 minutes. Add bourbon and cook down for 3 minutes. Add sugar, if using. Delish!
Mix chestnuts, olives, sausage meat and mushrooms. Stuff Turkey with this mixture and sew closed. Place the turkey in a roasting pan with the breast up. Lay pancetta strips across the breast. Season with salt and pepper and cover with olive oil. Roast in a slow oven, 300 F until tender (cook according to turkey directions). When the turkey is nearly done, remove the pancetta slices, sprinkle the turkey with flour and baste it with pan juices. Return to the oven for 10 minutes. Repeat the basting several times while the turkey cooks for 30 more minutes.
Combine all 8 ingredients. Mix well until blended and fill mushroom caps. (Piping the caps with a pastry bag is a nice touch.). Bake at 375°F for 15 minutes or until slightly browned.