HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450 degrees F (230C). Line a baking sheet with foil and set aside. In a small bowl, using a fork, mash cheese and mix well with onions. Using your hands, form cheese into a long, thin log, about 8 inches (20 cm) long and 3/4 inch (2 cm) wide. Place meat on a large cutting board. Using a sharp knife, slice pork lengthwise, down the center, cutting almost but not completely through the meat. Spread out at flat as possible. Cover with a piece of plastic-wrap. Using a meat mallet, pound pork just until it is uniformly thick- 1/4 inch (0. 5 cm) thick. Sprinkle pepper over pork. Place cheese log on long edge of meat, then roll meat around it, jelly-roll style. Fasten with a few toothpicks. Place, toothpick-side down, on baking sheet. In a small bowl stir teriyaki (or soy) sauce with oil. Brush over pork. Roast, uncovered in centre of 450F (230C) oven until pork is firm when pressed; (from 20-25 minutes). Don't worry if a little melted cheese leaks out. Remove from oven and let stand 5 minutes. Serve with roasted new potatoes and Balsamic Green Beans and Pancetta.
In a small microwave safe bowl.microwave the chocolate on 50% power for 1 minute. Stir well. If necessary, continue microwaving on 50% power, stirring at 30 second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. (Alternatively, melt the chocolate in a double boiler over simmering water, stirring frequently. Immediately remove from the heat. Sift the powdered sugar, and cocoa powder together into a medium bowl. Combine the corn syrup and 1/3 cup water in a small saucepan. Heat to just boiling, stir well. Stir the syrup mixture into the powdered sugar mixture just until well blended and completely smooth. Stir in the melted chocolate and vanilla until completely smooth. Thin the glaze to a spreadable consistency with hot water, a few drops at a time until completely smooth. Set the glaze in a large bowl half full of hot tap water to help keep glaze warm while you work. Reheat it to warm in a saucepan or in a microwave over if it cools completely) If the glaze thickens upon standing, stir in a few more drops of hot water until thoroughly blended; be sure to blend in thoroughly, so the glaze maintains its luster. Using a table knife, spreader or small palette knife, cover the top of each cookie witha smaooth even layer of glaze. Let the cookies stand on wire racks until the glaze completely sets, at least 1 1/2 hours and preferably several hours. Store in a single layer or layered with wax paper in an airtight container. MAKES ENOUGH GLAZE TO DIP 25 5" COOKIES OR 50 MEDIUM COOKIES.3".
Generously butter an 8-inch square baking pan; line with plastic wrap. In a medium saucepan over medium heat, combine the 4 tablespoons butter, sugar, cream, and salt. Bring to a boil, stirring frequently. Reduce heat to medium-low or just low enough to keep the mixture from boiling over. Continue boiling, stirring frequently, to a temperature of 230°F This will take about 6 to 8 minutes. Remove from heat and stir in chocolate with a whisk until the chocolate is melted and the mixture is smooth. Add 1 cup chopped hazelnuts and the liqueur and flavorings; stir to blend. Pour the mixture into the prepared pan and spread evenly. Sprinkle with a few tablespoons of chopped hazelnuts. Cover with plastic wrap and refrigerate until firm, about 2 to 3 hours. Remove the top layer of plastic wrap and flip the pan upside down on a cutting board or platter. Loosen sides if the fudge doesn't come out right away. Cut into small pieces. If the fudge is difficult to cut without breaking, let it stand at room temperature for several minutes before cutting. Makes about 3 pounds.
Place chicken in 13x9x2-inch glass baking dish. Mix lemon juice, vinegar,lemon peel, oregano, and onions; pour over chicken, cover and marinate in refrigerator several hours or over night, turning occasionally. Preheat oven to 325 degrees; Sprinkle chicken with salt, pepper and paprika, cover and bake for 30 minutes, uncover and bake 30 minutes more or until done.
Preheat oven to 350°F. Divide the violet petals between 8 individual ramekins. Beat together the eggs, yolks, and sugar. Blend in the milk, vanilla, and sugar. Divide the custard among the ramekins and place them into a large baking dish. Add enough boiling water to the large baking dish to reach half way up the sides of the ramekins. Place the baking dish with ramekins in the oven and bake for 40-45 minutes. The custard is done when a knife inserted in the center comes out almost clean.
Fill a large pasta pot with water and place it over high heat. Once the water comes up to a boil, salt it and drop in the pasta. Cook the pasta to al dente according to package directions. Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve. While the water is coming up to a boil, place a large skillet over high heat with 3 tablespoons of olive oil. Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet. Cook the chicken until golden brown and cooked through, 3-4 minutes per side. Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes. Add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven't started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper. Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute. Remove the pan from the heat and stir in the basil, arugula or spinach, and cheese.
Turn on the oven to 375 degrees. Seperate the dough into eight triangles. Place one marshmallow right in the middle of each triangle. Sprinkle each marshmallow with some of the cinnamon sugar. Bring up all of the sides of the roll to completely cover the marshmallow, pinching all of the edges together so that none of the marshmallow shows. Cover the cookie sheet with a piece of parchment paper. Place the rolls on the parchment paper, making sure none of them are touching. Sprinkle with more cinnamon sugar. Bake the rolls for about ten minutes, until they are light brown and puffed up. Use ovenmitts or hot pads to remove the cookie sheet from the oven. Serve warm. NOTE: to make cinnamon sugar, combine 1/2 cup sugar with 1 teaspoon cinnamon.
Set out cream cheese to soften. Then prepare your chicken. Precooked chicken strips are very easy, and this would also be a great way to use up leftover rotisserie chicken, by dicing into bite-sized pieces. Or you can bake or pan-fry your chicken breasts and then cut into bite sized pieces. Prepare the balsamic mushrooms. First, in a small dish, whisk together the balsamic vinegar, brown sugar and 1 tablespoon water, set aside. In a large skillet, heat 1 tablespoon of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat. Let the mushrooms cook undisturbed for 2 minutes and then stir once. The pan will look dry, but keep the heat at medium-high and continue to cook, stirring infrequently, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more. Turn the heat to low, add the garlic and the remaining 1 tablespoon butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Carefully add the balsamic mixture. Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms, 15 to 20 seconds. Season with pepper. Set aside mushrooms. Prep remaining ingredients - shred parmesan, mince garlic (or use garlic press), halve cherry tomatoes, julienne-slice basil leaves into thin strips, boil pasta. In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes. Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper, salt, and half of the fresh basil. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Plate! Layer pasta, then chicken, then mushrooms, then sauce, and top with cherry tomatoes and remaining fresh basil.
Preheat the oven to 350 degrees. Bring a pan of water to the boil. Plunge the peaches in for approximately 30 seconds - this makes the skin easier to peel. Drain and refresh in cold, iced water. Carefully peel the peaches once cool. Cut in half and remove the stones. In a large bowl mix the peach halves with the amaretto and maple syrup. Sprinkle over the sugar and mix well. Allow the peaches to sit in the marinade for a few minutes. Place the peaches, cut side up, on a non-stick baking tray. Spoon the marinade into the holes in the peaches to keep them moist while cooking, pour over any excess. Sprinkle with a little extra sugar. Bake in the oven for approximately 5- 8 minutes, then remove and baste with the cooking juices, return to the oven to for a further 5 minutes, or until the peaches are tender. Remove from the oven. Serve two peach halves per person, cut side down on the plate. Spoon a little creme fraiche on each plate and drizzle the remaining juices over the creme fraiche. Lightly crush the Amaretti biscuits and sprinkle over the plates.
Wash the rice in a colander until the water runs clear. Soak in enough water to cover for 30 minutes. Heat the oil in the slow cooker set on HIGH. Drain, rinse, and drain rice again. Add the rice to the hot oil and cook, stirring until the rice is well coated with oil and smells toasty, about 5 minutes. Add the stock all at once, then the salt and cilantro stems. Stir well, cover, turn the cooker to LOW, and cook, 8 to 9 hours or overnight. To finish the jook, stir it well if it has separated. If you want it thicker, cover, turn cooker to HIGH, and cook for 1 to 1 1/2 more hours, stirring occasionally. Add milk now if you want an extra-creamy porridge. To serve, sprinkle over chopped cilantro leaves, minced green onions, salty potato chips, or your seasoning sauce of choice.
Pour onto dry ingredients. Use your hands to mix it WELL. Pour into a large glass casserole dish. Bake at 180 degrees for 6 hours and then break it up into pieces. Bake for an additional 2 hours.
Preheat oven to 450 degrees. Cut the sour cream into your biscuit mix. "Cutting in" is simply incorporating your sour cream, butter or shortening into your dry baking mix without using a mixer. You can use a fork, knife, pastry cutter or the tools God gave you, your fingers. You just want to make sure that each portion of your {wet} ingredient gets coated with the dry mix. Stir in 1/2 cup 7 Up. The dough will be very soft, don't worry. Sprinkle additional baking mix on to your counter, about a 1/2 cup seems to work just fine. Knead and fold dough until coated with your baking mix. Pat dough out, (no rolling pin needed) and cut biscuits using a round biscuit/cookie cutter. Don't have one, no problem, you can certainly use a glass or empty soup can to cut out your biscuits. Where there's a will, there's a way! Improvising is fine. Melt butter in a 9 inch square pan. I stick my pan and butter in the oven for a few minutes. Just a few though, the butter will burn, so watch it. Place cut biscuits on top of melted butter and bake for 12-15 minutes or until brown.
Combine first 4 ingredients in a medium saucepan. Cook over medium-low heat 3 minutes or until chocolate melts, stirring constantly (do not boil). Combine egg whites and egg in a large bowl; gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Stir in liqueur, vanilla and salt. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil, chill 30 minutes or up to 4 hours. Preheat oven to 350 degrees F. Sprinkle hazelnuts evenly over pudding. Place dish in a 13x9 inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered at 350 degrees for 30 minutes. Uncover and bake an additional 5 minutes or until a knife inserted in center comes out clean. Serve each bread pudding piece warm with 1/4 cup ice cream.
Pound the garlic,coriander root and salt in mortar and pestle. Add the chilie peppers, sugar, turmeric and curry powder and pound to a fine paste. Add the fish sauce to the paste and marinate the chicken for 2 hours. Heat a little veg oil in a wok/large saucepan,add the chicken and fry until a good crust forms. Reduce the heat and continue stir-frying until the chicken is cooked through. Serve with coconut milk spooned over the top--optional.
In a ceramic bowl, combine the cooked rice, shrimp, and papaya. In a separate small bowl, combine the picante sauce, honey, pineapple juice, lime juice, ancho, cumin, basil, and olive oil; whisk together well to make the dressing. Pour the dressing over the rice mixture and toss well to coat. Chill for 1 hour. To serve, place butter lettuce leaves decoratively on a platter, place salad on the leaves, and serve. Note: the spicy-ness of this salad depends completely on the picante/salsa that you choose, because otherwise it does not contain any particularly spicy ingredients. Ancho chile powder is not very spicy at all - rather, it's smokey - so if you don't want it spicy, don't use picante/salsa that's too spicy for you.
Grate the potatoes and squeeze out the water. Place in a bowl with the shallots, eggs, flour, salt and pepper and mix together well. Heat the oil in a frying pan, then add the butter. Drop dessertspoonfuls of the potato mixture into the hot oil and cook until golden brown on each side. Remove and drain on absorbent paper. Keep warm. Mash the avocado, then add the diced tomato, chilli,*lemon juice, salt and pepper. Sprinkle with chives and serve with drinks. *If you don't like a lot of lemon juice, you can add less but make sure there is enough lemon juice to stop the avocado from discolouring.
Add all ingredients (except ice) to a cocktail shaker, and shake vigorously. Strain over ice in a tall glass or over-sized martini glass.
Soak beans overnight to cut down on cooking time. Drain and place in a 4 quart bean pot. Mix seasonings and Maple Syrup together and stir into beans. Add enough water to cover. Peel Onion and remove root and blossom ends. Push whole onion down into beans and place the salt pork next to it. Bake covered in a 250 degree oven for about 8 hours. Check on them every hour or so and see if you need to add water so they never dry out. When finished if you want the sauce to be thicker then you can always stir in some refried bean flakes and let sit to thicken.
Heat 4 1/2 teaspoons oil in a large nonstick frypan over medium high heat until hot but not smoking. Add leek, cook until soft, 1 to 2 minutes; Stir in cabbage, and add stock. Cook stirring occasionally, until cabbage is slightly soft, about 5 minutes. Stir in 1/2 teaspoon salt and season with fresh ground pepper; set aside. Sprinkle scallops with 1/4 teaspoon salt and season with freshly ground pepper. Heat remaining 2 1/2 teaspoons oil in another large nonstick frypan, over medium high heat until hot but not smoking. Add scallops, cook, turning once , until dark golden, about 4 minutes per side. Divide cabbage mixture between four plates and top each serving with 3 scallops, garnish with lemon slices.
Cook pasta according to package directions, adding broccoli the last 2 minutes of cooking; drain, reserving 1/2 cup of the pasta water; return drained pasta and broccoli to saucepan. In a small bowl, combine pesto and the reserved pasta water. Add chicken, roasted red sweet peppers and pesto mixture to pasta in saucepan; toss gently to coat; heat through over medium heat; add 1/4 cup cheese to pasta mixture and toss to combine. Divide among 4 pasta bowls and sprinkle with additional Parmesan cheese if desired; top with ground black pepper and serve immediately.
Melt the butter; add to softened cream cheese, add sugar. Mix well and add the mini chocolate chips. Serve with graham crackers or wafers of your choice.
Bake at 450 degrees for 10 minutes. or until cheese is melted & crust is golden brown.
Spread corn evenly with butter. Sprinkle each with 1 tablespoons of the parmesan cheese. Serve each with a lime wedge to squeeze over the corn.
Add 1 cup plus 2 T flour to mixing bowl. Add salt and mix with fork. Add oil and mix with fork just until combine (will be crumbly). Add COLD water (I have a cup of water with ice cube set up for this) 1 T at a time. Mix and add water until a ball of dough forms. Put in the fridge and let rest for 15 to 30 minutes (I don't always wait - but it is better if you do). Roll out between two pieces of wax paper. Lift the top piece of paper off the crust. Lift the bottom paper with the crust to the pie pan and invert. Peel the wax paper from the crust. Fit and crimp: fill or bake blind if one crust. Fit, fill and repeat if two crust. I estimate that this makes an 8 inch pie crust see my notes about the amount of crust I use for a 9 inch. Bake according to your pie recipe.
Preheat oven to 350 with rack in middle. Cook fava beans in boiling water, uncovered, until tender, 3-4 minutes. Drain and transfer to an ice bath to stop cooking. Gentle peel off skins (Note: if using edamame, don't peel). Pulse fava beans in a food processor until very coarsely chopped, then transfer 1/2 of the mixture to a large bowl. Add 1/4 cup olive oil, 1/2 cup arugula, grated cheese, lemon zest and juice, 1/2 teaspoons salt, and 1/8 teaspoons pepper to favas in processor. Puree till smooth.then add to the bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture. Cut 16 diagonal slices (1/3" thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoons oil. Bake until pale golden and crisp, 8-10 minute Rub with cut side of garlic. Spoon fava bean mixture onto baguette toasts, then drizzle with oil and top with mint. Chef Notes: Topping can be made 8 hours ahead and chilled, but eliminate the arugula and fold in before using. Toasts can be made 1 day ahead and kept in an airtight container at room temperature.
In a heavy saucepan over medium heat, bring water, butter and salt to a boil Add flour and cocoa all at once, stir until a smooth ball forms. Remove from the heat, let stand 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat until smooth and shiny. Drop by heaping tablespoonfuls 3 inch apart onto greased baking sheets. Bake at 400 degrees for 30-35 minutes or until set and and brown. Remove to wire racks. Immediately split puffs oven, remove and discard soft dough from inside. Cool puffs completely. In a medium mixing bowl, beat the cream cheese and sugar until fluffy. Fold in whipped cream and strawberries Fill bottom halfs of puffs. Replace tops and serve immediately.
In a large saucepan over medium heat, warm up 1 teaspoons of olive oil and saute the green onion for 2 minutes. Set aside. Heat the remaining oil. Add mushrooms, garlic, and thyme; saute until tender. Don't overcrowd the pan, or mushrooms will be poached. Work in 2 batches. Move the green onions and mushrooms to a food processor. Use the pulse button, and process until coarsely chopped(not mushy!). Don't overprocess. Return the mushrooms to the pan. Add lemon juice, vinegar, and pepper. Saute over medium high heat until the liquid has evaporated, 1-2 minutes. Serve in a small crock as a spread for toast, pita crisps, veggies, lettuce, etc. Enjoy!
Mix all ingredients in a bowl and form a dough. Take a handful of masa and make tortillas in your tortilla press. Cook on a teflon protected skillet or grill on both sides.
Combine pears, sugar, flour, vanilla, and 1/2 stick melted butter. Pour in one pie shell. Cover with the other pie shell. Sprinkle with sugar and remaining 1/2 stick melted butter. Bake at 400 degrees for 45 minutes.
Sprinkle catfish with blackened seasoning. Spread catfish with mayonnaise. Place in shallow dish; cover and refrigerate for 1 hour. In a large skillet, heat 4 tablespoons butter until begins to sizzle. Sear fish until golden, turning once. Transfer to 9x13 baking pan in a single layer. In a different skillet, heat 4 tablespoons butter, cook and stir mushrooms until golden. Stir in parsley, green onions and shrimp. Reduce heat to low and cook until shrimp are just pink through and through. Stir in soup and blend well; turn off heat. Ladle over fish (or chicken) in baking dish. Preheat oven to 375 degrees and bake 30 minutes. (Reminder if fillets are thin, reduce cooking time).
Mix everything together to form a batter. Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy. It can sit as long as 3-6 hours. When ready, stir batter if liquid has settled on bottom. Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water. Batter will be quite thin. Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?) over medium or medium-high heat. Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan. Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible. Batter should be no thicker than 1/8-inch. Do not turn over. Injera does not easily stick or burn. It is cooked through when bubbles appear all over the top. Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm. Finished injera will be thicker than a crepe, but thinner than a pancake.
Marinate chicken overnight in marinade ingredients. Drain the juices off the chicken and then add mayonnaise, celery, grapes,cashews and seasoned salt. Mix well and refrigerate until ready to serve.
Remove stems & puree strawberries with 1 tbsp powdered sugar. Set aside. Combine room temp low-fat cream cheese with 1 tbsp powdered sugar & set aside. Peel & halve the bananas, then split each half again -- but lengthwise. Begin to assemble the tortilla wraps by 1st placing 2 banana quarters side-by-side in the center of ea flour tortilla. Fold the 2 side edges of the tortillas over to encircle the banana halves. Fold the open ends in slightly & then the entire end back over any exposed tortilla edges to form a wrap with all edges on 1 side. Place the wraps (exposed edges down) in a dry skillet & brown the tortilla over med heat, turning several times. (The 1st browning will "seal" the edge side & keep the tortillas in a uniform shape as you continue to brown.). Transfer tortillas to dessert plates. Spoon 1/4 of the strawberry puree over each tortilla & 1/4 of the cream cheese in the center. Serve warm. NOTE: This dish was created for a friend & written to be low-fat. You can dress it up by adding choc chips &/or nuts to the inside of the wrap w/the bananas or other options your imagination might envision.
Butter or spray 9x13 inch baking dish. Heat oven to 425°. Press biscuits onto bottom of baking dish, sealing all areas to make solid crust. Sprinkle with cooked sausage, then the shredded mozzarella cheese. Mix eggs, milk, salt, and pepper together. Carefully pour the egg mixture over meat and cheese. Bake 15 minutes or until firmly set in center.