HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put the shrimp in one layer in a shallow baking dish that can go in the broiler and sprinkle lightly with coarse sea salt. Dice the onion up and smash the garlic really well with the flat side of a big knife. Don't cut up the garlic, just smash it. Heat the olive oil in a saucepan and saute the onions until they're translucent. Add the smashed garlic, lemon zest, and the butter to the saucepan. Stir it up. Once the butter has melted, add all the seasonings - garlic powder, crab boil, LOTS of cracked pepper (I don't know my exact measurement but I'd say probably 30 "cracks" of the pepper cracker), and 4 big slugs from the Worchestershire sauce bottle. Keep stirring. Taste to see if it's spicy enough for you, and if it isn't, add some cayenne - there's cayenne in the crab boil, but some people like a higher level of spiciness than the crab boil can provide. Dump in 2 more tablespoons of olive oil and the juice of the lemon while continuously stirring. Add half of the beer (keep stirring!) and drink the rest (while stirring.) Once all the foam from the beer is gone and it's bubbling again it's ready. Pour the sauce over the shrimp in the baking dish, stir it around, and put it in the broiler. Broil for 8 minutes and then stir it up and broil for 5 more minutes (longer if your shrimp are super gigantic) until the shrimp look done (nice and pink) and you have some good brown crusties on top. The shallower your dish is the better it will be - you want the sauce to almost just barely-ish not cover the shrimp so the little bit of exposed surface browns. Let it rest for 10 minutes before eating. Serve in a bowl with tons of sauce and hot french bread for dipping!
Combine the first six ingredients in large pot. Bring to a boil over medium heat, stirring until the refried beans are completely mixed with other ingredients. Turn heat down to low and simmer for 10 minutes, stirring occasionally. Add 1 cup of cheese and stir until melted. Remove from heat. Crumble several chips in the bottom of each serving bowl and ladle soup over top. I prefer to crumble my chips on top so they don't get too soggy and have a few extra on the side for dipping. Sprinkle with remaining cheese.
Marinate chicken in italian dressing for at least 1 hour before grilling. Grill chicken, set aside to rest. Boil fettuchini al dente. For alfredo sauce; saute garlic in oilve oil for 30 seconds, then whisk in milk, parmesean and cream cheese. Slice chicken and serve atop pasta and sauce.
Stir together first 5 ingredients until blended. Stir in pepperoni and chopped cheese slices. Divide each pizza crust into 2 portions. Roll each dough portion into a 7-inch circle. Spoon 1/2 cup cottage cheese mixture in center of each circle. Fold dough over filling, pressing edges to seal; place on a lightly greased aluminum foil-lined baking sheet. Prick dough several times with a fork. Bake at 375° for 20 to 25 minutes or until golden. Let stand 5 minutes. Serve calzones with warm Pasta Sauce. * Chopped cooked ham may be substituted for pepperoni slices. Pasta Sauce: Saute onion and garlic in hot oil in a Dutch oven over medium heat 10 minutes or until onion is tender. Stir in diced tomatoes and remaining ingredients. Bring to a boil; reduce heat, and simmer, stirring often, 2 hours. Divide into recipe portions; and freeze remaining portions.
In a large bowl, beat eggs with milk, salt and sugar. Add flour and baking powder to egg mixture and mix until smooth. Preheat oven to 325 degrees. Peel and core apples. Slice 1/4 to 1/2" thick so that they are shaped liked doughnuts with the core hole in the center of each slice. Squeeze lemon juice over apples. Heat oil in large skillet. Dip apples in batter and let excess drip off, then brown on each side in skillet. Lay on a cookie sheet in a single layer. Sprinkle with cinnamon sugar. Bake for 30 minutes or until soft.
Melt butter in a large microwavable bowl. Stir in the sugar, beaten eggs, baking soda, and salt. Choose bananas that have black freckles on the skin so they are almost over ripe. Mash them until they're smooth (you can do this in a food processor or by hand.) Add the banana puree and mix throughly. Mix in the flour and then the nuts. Cover your bowl and refrigerate it for 4 hours (overnight is fine, too). When you're ready to bake, preheat the over to 350 degrees F., rack in the middle position. Roll the chilled dough into walnut-sized balls with your hands. (This dough is quite sticky-you can wear plastic gloves if you like, or wet your hands slightly so the dough won't stick to them.) Put 1/2 cup white sugar in a small bowl and roll the balls in it. Place the dough balls on a greased cookie sheet, 12 to a sheet. Press them down just a little so they won't roll off when you put them in the oven. Then return your bowl to the refrigerator and let it chill until it's time to roll more. Bake for 10-12 minutes at 350 degrees F., or until they're lightly golden in color. They'll flatten out, all by themselves. Let them cool for 2 minutes on the cookie sheet and then move them to a wire rack to finish cooling.
Mix flour, sugar, and butter together. Add nuts. Press in bottom of 13" X 9" pan. Bake at 350* for 20 minutes. Cool. Mix Dream Whip as directed. Mix cream cheese with powdered sugar and blend with Dream Whip. Spread over crust and chill for several hours or overnight. Top with cherry pie filling and chill, or serve.
Heat oven to 350 degrees F. Quarter peppers; remove seeds and membreanes. Broil peppers under hot broiler skin side up until skin blisters and blackens. Transfer to plastic bag until cool enough to handle, then peel away the skin. Blend or process peppers until finely chopped; stir in tomato paste and oregano. Spread pesto on each pita, leaving a 1/2" border around edge. Top pesto with pepper mixture and sprinkle with tomato strips. Place ring of chorizo slices around each pizza and top with mushrooms and olives. Carefully lay cheeses on top. Arrange pizzas on lightly greased baking sheet and bake until cheese is lightly browned, 15-20 minutes. Serve immediately.
Preheat the oven to 350°F Line a 9-inch springform pan with aluminum foil. Pit and halve the plums and place them, cut sides up, in the bottom of the pan. Set aside. In an electric mixer, blend the flour, sugar, and oil on low speed until the flour is evenly moistened. Add the eggs and blend thoroughly. In a small bowl, mix together the baking soda, cinnamon, allspice, nutmeg, ginger, and cloves. Add the spice mixture to the batter in the mixer and blend well. Scrape the sides and bottom of the bowl. Add the vanilla and almond extracts and the salt and mix again. Pour the batter slowly over the plums. Bake the cake for 50 to 60 minutes, or until a tester inserted in the center comes out clean. Set aside to cool for 15 minutes before inverting onto a serving plate. Serve the Plum Spice Cake warm with softly whipped cream.
In small bowl, mix sugar, paprika, chili powder, curry powder, cumin, coriander, pepper, and salt; set aside. In large microwavable bowl, combine oil and nuts. Microwave uncovered on HIGH about 2 minutes or until fragrant. Stir in cereals, crackers and pretzels until evenly coated. Stir in sugar mixture until evenly coated. Microwave uncovered on HIGH 2-3 minutes, stirring every minute, until mixture is throughly heated. Spread on paper towels to cool. Store in airtight container.
Mix all ingredients in a bowl with an immersion blender or in a regular blender. Make sure all ingredients have fully blended, no lumps. Serve or chill for later - will thicken slightly. Notes:. This is a recipe that really flexes to personal taste. Add a little zest unless you like a lot - then add more. Start with juice from half the lime , one garlic and one chipotle, ziz it up, then add what you like more of - I like 1 chipotle, 2 garlic and juice from the whole lime and zest from half a lime, but lime sizes vary greatly and so does how much juice you get. You want a tangy, garlicky crema with some pow from the chipotle.
In a medium bowl, combine collards with remaining ingredients. Cover and chill at least two hours to blend flavors.
Prepare and mix all the fruit in a bowl. Measure 1/4 cup of the reserved Mandarin orange juice, squeeze in the juice of the lime (apprx 2 tbsp) & stir in the sugar (splenda). Pour over the fruit, refrigerate 1 hour or until well chilled.
In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter. Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours. Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.
Mix the tapioca pearls with the milk in a large pot and let them soak for at least an hour. Add the salt and bring the mixture to a boil. Simmer on low heat for five minutes while adding the sugar gradually. Beat the egg in a separate bowl and mix in about half of the hot mixture. Pour the egg back into the pot and mix well. Bring the mixture to a boil again and then cut it down to low heat. Mix in the vanilla extract. Simmer for another ten minutes, stirring constantly.
To prepare apple filling: In medium saucepan, combine apples, flour sugar and butter. Bring to a boil over medium high heat. Cook 3 minutes. Reduce heat to medium low and cook 10 minutes, stirring constantly until thick. Stir in cinnamon and nutmeg. Cool completely. While filling cools, prepare dough. In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat 1/2 cup water with milk and butter until very warm (120-130°F). Gradually add to dry ingredients. Beat 2 minutes at medium speed, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead dough on lightly floured surface until smooth and elastic, 8-10 minutes. Cover and let rest 10 minutes. Divide dough into 2 equal parts. Roll each part into a 12x8 inch rectangle. Spread cooled apple filling evenly over dough. Beginning at long end of each rectangle, roll up dough as tightly as you would for a jelly roll. Pinch seams to seal. Cut each roll into 12 equal pieces. Place, cut sides up, in two greased 9 inch round pans. Cover and let rise in warm, draft-free place until doubled in size, about 45 minutes. While dough is rising, prepare cinnamon-sugar topping. Stir together sugar, cinnamon, and nutmeg until well blended. After dough has doubled in size, sprinkle rolls with cinnamon-sugar topping. Bake in 375°F oven for 25-30 minutes or until done,. Remove from pan, serve warm.
Combine all ingredients in a large punch bowl. If not serving immediately, add the gingerale just before serving. Serve over ice.
Cook lamb and onion over medium-high heat until meat is browned and onion is soft. Drain fat. Stir in spices, seasonings, potatoes and water. Cover and simmer until potatoes are soft, about 30 minutes. Stir occasionally to break up potato. Add peas and tomato and simmer for another 5 minutes. Serve 1 cup of lamb mixture over 1/2 cup rice.
In a hot saute pan, saute the planks of zucchini in the olive oil, sprinkle with the italian seasoning and the salt and pepper (to taste). Saute until lightly brown, turn and cook the other side. Saute the zucchini in a single layer, so you will need to do this in batches. I think a grill pan would work very well, I just used a non-stick skillet. If desired you may garnish the zucchini with a few shavings of parm. cheese.
Cut small squares out of desired amount of pastry sheets. Brush with melted butter, and sprinkle with black sesame or regular sesame seeds. Bake in a preheated 400*F. oven for 15 minutes until golden. Float in soup, sprinkle over a salad, or eat out of hand as a snack! Enjoy!
Remove stem and seeds from cherry peppers and rinse peppers under cold water. Cut meat slices into halves or quarters Cut cheese into appropriate sizes for cherry peppers (pieces should be about half the size of pepper cavity) Add a little grated cheese to bottom of pepper Add half slices of salami and prosciutto Stuff cheese into meat so all fits snugly Sprinkle grated cheese on top Salt and pepper to taste Garnish with fresh parsley.
Fill a deep pot with water. Remove the paper off the can of sweet condensed milk and place the can as it is in the pot(dont open it). Let it boil for about 2 1/2-3 hours adding water every once in a while that it covers the can or the can will pop and ur kitchen is gonna be in a dangerous mess.If the can pops it can burn.BE CAREFUL! Pour the caramel onto the popcorn and mix thoroughly. Allow to chill. Finally enjoy!
In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. In a medium bowl, combine apples, sour cream, egg and vanilla. Mix well. Add apple mixture to dry ingredients. Stir until just blended. Lightly grease griddle or large skillet with butter or Pam. Heat griddle to 350-375 degrees, or heat skillet over medium heat. Pour heaping 1/2 cup batter onto griddle and cook until bubbles form and tops look dry. (The time to cook may vary depending on how large you make your pancakes) It took mine about 10-15 minutes on each side using 350 degree). Turn pancakes and cook until golden brown on bottom. Serve with your favorite syrup and enjoy.
1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Melt 9 tablespoons butter in 12-inch cast-iron skillet over medium heat. Continue to cook, stirring constantly, until butter is dark golden brown, has nutty aroma, and bubbling subsides, about 5 minutes; transfer to large bowl. Stir remaining 3 tablespoons butter into hot butter until completely melted. 2. Whisk brown sugar, granulated sugar, vanilla, and salt into melted butter until smooth. Whisk in egg and yolk until smooth, about 30 seconds. Let mixture sit for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. 3. Whisk flour and baking soda together in separate bowl, then stir flour mixture into butter mixture until just combined, about 1 minute. Stir in chocolate chips, making sure no flour pockets remain. 4. Wipe skillet clean with paper towels. Transfer dough to now-empty skillet and press into even layer with spatula. Transfer skillet to oven and bake until cookie is golden brown and edges are set, about 20 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cookie cool for 30 minutes. Slice cookie into wedges and serve.
Preheat oven to 425 degrees. Lightly grease a square pyrex dish. Mix 1/4 cup of the melted butter and with potatoes. Firmly press potatoes into buttered pyrex dish to form crust. Pour remaining butter evenly over crust. Bake 30-35 minutes, or until lightly browned. REDUCE temperature to 350 degrees. Remove dish from oven and sprinkle sausage & cheeses evenly over potatoes. In small bowl, whisk together eggs, half-and-half, salt and pepper. Pour over sausage and cheeses. Bake 30 minutes or until puffed and set. This recipe can be doubled and cooked in a 10 X 15 pyrex dish.
Combine 2 1/2 cups of water and groats in a saucepan; bring to a boil. Reduce heat and simmer for 45 min or until done. Do not over cook. Drain. Heat oil in pan over medium heat. Add onion, celery and carrot; saute until tender. Add zucchini and garlic; saute 2 minute. Add cooked oat groats, broth and next 5 ingredients. Simmer 10 minute. Stir in basil and peas.
Use a 10-inch skillet, with oil heated over medium heat. Add shrimp and all of the remaining ingredients, except parmesan cheese. Cook for 2 to 3 minutes, stirring frequently, until shrimp are just turning pink. Remove from heat. Sprinkle with cheese.
Preheat barbecue to medium heat. Stir together shallot, mayonnaise, ketchup, baby dill pickles, lemon juice and Worcestershire sauce in small bowl. Cover and refrigerate until needed. Place frozen burgers on greased grill; close lid. Cook, turning once, until instant-read thermometer reads 160°F (71°C) when inserted sideways into burgers; about 10 to 12 minutes. Meanwhile, place red onion on greased grill and close lid. Cook, turning once, until grill-marked; about 6 to 8 minutes. Place buns, cut sides down, on greased grill and close lid. Cook until light golden; about 1 to 2 minutes. Divide lettuce among bottom halves of buns. Top with burgers, shallot mixture, red onion, tomatoes and sliced dill pickles (if using), dividing evenly. Sandwich with top halves of buns.
In a medium saucepan, heat the oil, and cook the onion and apple over medium heat until they are softened, about 5 minutes. Add the anise seeds and cook, stirring for 1 minute. Add the celery seeds and cook, stirring, for 30 seconds. Stir in the mustard, and then add the ketchup, chili sauce, apple juice, vinegar, Worcestershire sauce and honey. Bring to a boil, reduce heat to medium-low and simmer until lightly thickened, about 15 minutes. Will last for several weeks refrigerated in airtight containers.
In a large bowl mix together all the minced vegetables. It is important that the vegetables are a very small dice because they are filling the small wontons. In a skillet, saute the shrimp in the oil until just about pink. I did not fully cook the shrimp because I feel that the steamer does the rest for me. But if you feel differently, by all means go ahead and cook the shrimp fully. The shrimp should also be chopped small, I like chopping them after they cook, it seems easier. Once the shrimp has cooled, add it to the minced vegetables and add the salt to season. Take each wonton square and add a small amount of filling to the center. take your index finger, wet it and trace it around the edge of each wonton (to create a seal for the wontons once they are pressed together.). Pinch each edge of the wontons so to make a triangle, then bring each of the three tips up together to create a bundle. Repeat steps four and five until you use up all the filling. Prepare your steamer with the water, heat it for a minute or so, and then lay the lettuce leaves on the bottom to prevent the dumplings from sticking. Steam the dumplings in batches for about 2-3 minutes, or until the wontons become translucent. Enjoy! They go well with soy sauce, however, I prefer the sweeter type sauce I get with the chinese take-out, so if you can find something like that to serve the dumplings with, I would suggest it.
Put all the vegetables in a large pot. Cover with water (about 10 cups) and cook on high til the vegetables are soft. Shred the cheese and add to the pot. Stir until the cheese is melted. Reduce heat to low and add the milk and chipotle. In a seperate bowl mix the cornstarch and cold water with a whisk until smooth. Pour mixture into the pot and stir. Simmer for about 20 minutes. Salt and pepper to taste. Ladle into bowls. Garnish with sour cream, croutons (I like to make my own cornbread croutons) , and green onions.
TO PREPARE THE SAUCE: Melt the butter in a heavy skillet over medium heat. Stir in the shallots. Saute for 3 minutes. Increase heat to high. Stir in the Champagne. Boil for 10 minutes or until the liquid is reduced to 1/2 cup. Add the cream; mix well. Cook for 8 minutes or until thickened and of sauce consistency, stirring constantly. Remove from heat. Season with salt and pepper. May cover and store in the refrigerator at this point for 1 day. TO PREPARE THE BASIL-PINE NUT MIXTURE: Process the olive oil, pine nuts and basil in a food processor until finely chopped. Season with salt and pepper. TO PREPARE THE SALMON: Brush the steaks with the olive oil; sprinkle with salt and pepper. Arrange on a rack in a broiler pan. Broil for 3 minutes on each side or until the salmon flakes easily. TO ASSEMBLE: Sprinkle the salmon with the basil-pine nut mixture, pressing gently to adhere. Bring the sauce to a simmer. Stir in the chives or green onions. Spoon the sauce onto plates; top with the salmon.
Heat the olive oil in a wide skillet. Add the onions and 1/2 teaspoons salt; saute over medium heat for about 10 minutes, until the onion begin to soften and release their juices. Add the garlic and continue to cook over medium heat, gently scraping the pan with a wooden spoon to keep the onions from sticking as they caramelize. After 40 minutes, the onions should be a rich golden color and very sweet. At this point, add the wine to deglaze the pan and simmer over low heat. Bring a large pot of water to a boil. Chop or break the toasted walnuts into pieces with your hands. When the water is boiling, add 1 teaspoon salt and the linguine and cook until tender, about 1 minute. Just before draining the pasta, add 1/4 cup of the cooking water to the confit. (This will make the sauce juicier without adding more oil.) Immediately drain the pasta, then add it to the confit along with the walnuts and basil. Season with 1/2 teaspoon salt and a few pinches of pepper. Crumble in the cheese and serve immediately.
Combine all ingredients except red onion and mix well. Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving. Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side. It is important to use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.
In large bowl, dissolve yeast in warm water and let stand til foamy, about 5-10 minutes. Stir warm milk, orange juice, sugar, ricotta, orange zest, salt, and egg into the yeast mixture. Using the paddle attachment, beat 2 cups flour on low speed into the yeast mixture until a wet dough forms. Beat in the remaining dough, 1/2 cup at a time, until a stiff dough forms. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5-10 minutes, adding more flour as needed to prevent sticking. Place dough into a large greased bowl, turn to coat. Cover loosely with a damp towel or cloth and let rise in a warm place til doubled in bulk, about 1 1/2 hours. Grease a 10" springform pan. Punch down dough and turn out onto a lightly floured surface and knead for 1 to 2 minutes. Divide the dough into 3 equal pieces and roll each piece into 20" long ropes. Braid the ropes together. Coil braided dough into prepared pan and tuck ends under. Cover loosely with a damp towel and let rise again til almost doubled, about 30 minutes. Brush dough with the glaze. Bake in 425 oven about 25-30 minutes til the top of the cake is golden brown. Turn cake out onto a wire rack to cool slightly. Icing:. In small bowl, stir together powdered sugar and orange juice til smooth. Spread icing over warm cake. Serve warm.