HumbleIntelligence/food-ner-1-Million huggingface dataset:
In nonstick 12-inch skillet, toast sesame seeds over medium-high heat until fragrant and golden, about 4 minutes. Transfer to small bowl. To same skillet, add olive oil and heat until hot. Add asparagus, garlic, and soy sauce, and cook, stirring, until asparagus is tender-crisp, 6 to 8 minutes. Toss with sesame oil and sprinkle with sesame seeds before serving.
Preheat the oven to 400 F (200 C). In a large flat pan or baking sheet, salt the eggplant slices generously on all sides, toss to coat evenly and hold for 30 minutes to release excess moisture and bitterness. Drain and rinse the eggplant and toss into a large mixing bowl. Add in the tomatoes, zucchini, mushrooms, garlic and onions. Generously drizzle the vegetables with olive oil and season with salt, and pepper, stir to coat. Transfer the vegetables to an ovenproof pan lined with tin foil. Roast the vegetables in the oven for 20 - 25 minutes or until soft, caramelized and fork tender. Stir or flip the vegetables about 10 - 15 minutes into the roasting process to avoid sticking to the pan. Remove the pan from the oven and set aside. Meanwhile, rinse the farro with water and drain in a colander over the sink. Add the farro to a 3-quart (3L) saucepot and add in the Almond Breeze. Season with a pinch of salt and a drizzle of olive oil. Bring the liquid to boil over medium high heat, and then turn down the heat to a low simmer to avoid spilling over. Simmer the farro for 20 minutes with the lid to the pot cocked to one side to let out steam. Turn off the heat but leave the pot on the stovetop and close the lid. Steam in the pot for another 5 minutes or until the farro is soft but slightly chewy in the centre. Remove the lid and fluff with a fork. When ready to assemble the dish, combine the cooked farro with the vegetables in a large serving dish and gently toss to mix. Whisk together the olive oil with the balsamic vinegar and drizzle over the farro salad. Toss to coat and season with salt and pepper to taste. Garnish with fresh cilantro and a squeeze of lemon. Serve warm.
Cut apples (slice or cube) and place apples in zip lock bag with 2-4 tablespoons of dry jello & shake to coat apples. You can chill for 30 min or so but you don't have to--they are ready to eat.
To Make the Shortbread Crust. Preheat oven to 300 degrees F. Cream the butter and sugar together. Add the eggs one at a time, making sure that the eggs are well incorporated after each addition. Add flour slowly. Add vanilla and chopped macadamia nuts. Press the dough down onto an ungreased 9 X 13 pan. Bake for 30 minutes. Shortbread will not brown. DO NOT OVERCOOK! Let cool. Start on the Okinawan Sweet Potato Pie Filling:. Preheat the oven to 350 degrees F. Peel and dice (about 1-inch cubes) the Okinawan Sweet Potato and steam until tender and dark purple. Whip the potatoes until fluffy. If you prefer a chunkier style of pie, mash the potatoes to your preference. Set aside to allow to cool. In a large mixing bowl, cream together butter and sugar until very fluffy. Add in eggs one at a time and mix until well incorporated. Mix in milk, vanilla and salt. Fold the potatoes into the butter mixture. It should have the consistency of pancake batter. Pour onto the baked crust and bake for 30 minutes. Remove from oven and let it cool down to room temperature. To make the Haupia topping. In a thick-bottomed pot, heat the coconut milk until it is warm. In a large mixing bowl, combine sugar and cornstarch. Add water to the bowl. Slowly add the cornstarch mixture to the pot, whisking constantly until the mixture has thickened. (about 5-7 minutes). Let the mixture cool slightly, and pour it over the baked sweet potato pie layer. Refrigerate overnight.
Mix together sugar and fruit fresh in a small bowl. Do not put peaches in hot water to peel, there is no need to. Peel and slice peaches into a larger bowl. Pour sugar mixture over the peaches. Gently mix with the peaches. Put peaches into freezer bags or containers. Mark with name, date, and amount if desired. Seal and freeze. Only make small amounts at a time to keep fruit from turning brown. For Pie and other desserts: drain juice if needed and add the rest of your favorite ingredients. I have not tried them in other desserts, they just don't make it that far! The get ate before that!
Combine all ingredents ; except club soda in a blender; blend well. Strain through a fine-mesh strainer. Fill tall glass with ice, add parsley mixture. Top with club soda and serve.
Have your fishmonger fillet the sea bream, or do it yourself, carefully. Heat the oven to 400 degrees Fahrenheit. Clean the parsley, give it a good shake. Skin the garlic. Chop the garlic with the parsley. Put the fish fillets on a platter, salt and pepper them, and pour the wine over. Add more wine if there is not enough. Pour the olive oil over the whole thing. Cover this with the parsley/garlic combination (called a persillade or hachis). Let marinate 15 minutes. Prepare a double thickness of sulferised paper of a size large enough to wrap all of the fillets together. Using a brush, or a paper towel, spread some oil onto the paper. Pick out the fillets from this marinade, wiping them slightly. Butter a frying pan, and over medium high heat, brown each side of the fillets. Put the fillets in the center of the prepared sulfurised paper envelope. Pour the marinade into the same pan, add the balsamic vinegar. Heat this, and reduce by half. Pour the reduced marinade into the cooking envelope. Add the green olives. Close the envelope by folding it, or even taping it here and there. Cook 8 minutes at 400 Fahrenheit.
Blend the jello and boiling water, stirring until dissolved. Let stand until slightly thickened. Reserve 2 tablespoons of graham cracker crumbs for use later. Now combine remaining crumbs, powdered sugar, and melted butter. Press evenly into a 13x9-inch pan. Cream the cream cheese, sugar, and vanilla till fluffy. Blend in thickened jello mixture. Fold in whipped cream to the cream cheese mixture. Pour cream cheese mixture over graham cracker crust in pan. Sprinkle with the reserved 2 Tablespoons of graham cracker crumbs. Refrigerate at least 4 hours before serving.
Put cole slaw mix into bowl. Mix together the oil, vinegar, sugar, salt & pepper. Pour over cole slaw mix. Toast almonds on cookie sheet at 350 degrees for 5 minutes. Put almonds and craisins into slaw mix and toss.
Mushrooms: Heat a wide pan over a low flame and add butter. Add onions and cook until soft and translucent. Add the mushrooms, salt and pepper, raise the heat and stir. When the moisture from the mushrooms has been released, allow it to evaporate, concentrating the flavour. This might happen quickly or slowly, depending entirely on the type of mushrooms used. Add the paprika and cayenne then fry for a few moments more, until the paprika turns a shade darker. Finally, add the sour cream or creme fraiche and dill, and allow it bubble gently for about 5 minutes more. Spatzle: Choose a large boiling pot and a large-hole colander which will rest on top of the pot. Fill the pot with water and rest the colander on top, so that the base of the colander is at least 5cm / 2 inches above the surface. Bring to the boil, salt it well, and reduce to a simmer. Meanwhile, mix the salt into the flour. Add the egg and gradually work in the milk. You may need more or less milk, but you want to achieve a consistency somewhere between a dough and a batter, though leaning towards batter - you should be able to push it through the holes of the colander quite easily. Using a large metal spoon, scoop part of the batter into the colander and push it through into the simmering water. The spatzle will sink to the bottom, then rise when cooked. Remove cooked spatzle with a slotted spoon and keep warm while you cook the remaining batches.
Preheat oven to 350 degrees. Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda, and salt together in a bowl. Mix egg whites, stevia, carrots, and water (optional) in a bowl. Add wet ingredients to dry ingredients and mix together. Spray 8x8 glass pyrex dish with non-stick butter spray. Pour ingredients into dish. Bake for 20-30 minutes. Let cool and cut into 8 bars.
In a food processor, blend the rinsed beans, artichoke hearts, garlic and lemon juice until smooth. With machine running, add the 2 tablespoons of olive oil. If need be, you can add a tablespoon or two of water to get the consistency you like. Blend in the cheese and rosemary; season with salt and pepper. Transfer to a medium bowl. Sprinkle the top with a little cayenne pepper and drizzle with just a little olive oil. Serve with pita chips or crackers.
Set oven for 350 degrees Fahrenheit. Mix together bread crumbs, parmesan cheese and Ranch mix in a small bowl. In another small bowl, beat two eggs with a fork. Dip the chicken breasts first in the beaten eggs, and then in the bread crumb mixture. Lay them in a casserole dish. Scatter the shallots over the chicken breasts. Place the mozzarella slices over the shallots, completely covering all the chicken in the dish. Spread Ranch dressing from the bottle over the mozzarella. Use a knife to smooth it out so that a thin layer of the dressing covers all the cheese. Put the chicken in the oven and bake it for 1 hour but check it at 45 minutes. The cheese should be golden brown and the chicken tender and delicious.
Combine the first six ingredients in a mixing bowl. Mix well. Beat together egg, bananas and applesauce until smooth. Add to dry ingredients. Stir to blend. Stir in cranberries just until combined. Spoon batter into prepared muffin pan, filling almost to the top. Bake at 375 degrees F for 20 to 25 minutes or until the top springs back when lightly touched.
Melt margarine in large saucepot and cook onion, celery, carrots, zucchini and mushrooms over medium heat, stirring occasionally until vegetables are tender; about 8 minutes. Stir in garlic and ground red pepper, stirring frequently for 1 minute. Stir in water, broth, tomatoes and lentils, and bring to a boil over high heat. Reduce heat to low and simmer covered until lentils are tender; about 55 minutes. Stir in vinegar.
Skin the chicken (optional) and cut it into small serving pieces using a heavy cleaver. Disjoint wings, thighs and drumsticks. Trim wing tips. Halve thighs and drumsticks. Seperate breasts from back and split breasts in half. Cut each half into 4-5 pieces (depending on size). Place all chicken pieces in a large bowl. Prepare the marinade. Mince the rosemary, sage and garlic and add to the chicken pieces. Add the eggs, olive oil, salt and pepper. Mix well, rubbing the chicken with the marinade. Let stand in the refridgerator for 4-6 hours. Place flour on a tray. Dredge the chicken pieces in the flour. When the chicken pieces are completely coated with flour, squeeze the chicken pieces so as to press the flour up against them. You will have a lot of flour left over. Heat the peanut oil in a deep fryer. The oil will have reached the right temperature when you place a small piece of bread in the oil and it sizzles immediately upon contact. Or when a thermometer reads 350°F. Fry the chicken pieces in two batches. Do not overcrowd the fryer. In about 10 minutes the chicken pieces should be ready. Do not overcook the chicken or it will lose its moistness. Take the chicken out of the oil with a slotted spoon and drain on paper towels. Sprinkle with salt. Serve the chicken with lemon wedges.
1. Heat oven to 392°F Place the beef on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 minutes. 2. While the beef is cooling, chop the mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don't turn into mush. 3. Heat 2 tbsp of the oil and all the butter in a large pan and fry the mushrooms on a medium heat, with the thyme sprig, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over the wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom mixture from the pan to cool and discard the thyme. 4. Overlap two pieces of plastic wrap over a large chopping board. Lay the prosciutto on the plastic wrap, slightly overlapping, in a double row. Spread half the mushroom mixture over the prosciutto, then sit the fillet on it and spread the remaining mushroom mixture over it. Use the plastic wrap edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of plastic wrap to tighten it as you go. Chill the fillet while you roll out the pastry. 5. Roll out a third of the pastry to a 7 x 12in strip and place on a non-stick baking sheet. Roll out the remaining pastry to about 11 x 14in. Unravel the fillet from the plastic wrap and place it in the center of the smaller strip of pastry and brush the pastry's edges, and the top and sides of the wrapped fillet, with beaten egg yolk. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the edges to about a 1.5in rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hours. 6. Heat oven to 392°F Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
Bring water, salt and sugar to boil. Add bay leaves, cloves, cinnamon stick, peppercorns and garlic. Simmer 5 minutes. Remove from heat and let cool to room temp. Pour over pork roast and marinate a minimum of 8 hours or overnight. Drain. Pre-heat oven to 250 degrees. Season meat with salt and pepper. Place in a roasting pan with meat side down. Drape bacon slices over the roast so the top and sides are covered with the bacon. Bake in pre-heated oven until internal temperature of the meat is 140 degrees. (Approx. 2 hours+ depending on roast size.) Let roast rest about 20 minutes before slicing. I've found it easiest to cut with an electric knife with the meat down and ribs up- slicing between the rib bones.
Cut unpeeled apples into six wedges from core to stem; remove seeds and core. Place the apples in a skillet and sprinkle with sugar, cinnamon, and dot with butter. Place a lid or foil on top of the skillet tightly. Place on a cold stove and set the heat to low and cook until tender, checking and stirring occasionally. Remove the lid and cook 3-5 minutes longer.
In food processor or blender combine all ingredients except oil. Pulse until well blended. Add oil in a steady slow drizzle while blending. If you find the consistency to thick you can thin with a bit of water.
MIX crumbs, 4 1/2 Tbls. sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 12 minutes. MIX cream cheese, 1/2 cup sugar and 1 teaspoons 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. Blend in melted chocolate. Pour over crust. BAKE at 325°F for 55 minutes to 1 hour 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. Garnish, if desired, with chocolate shavings. Makes 12 servings. Variation: White Chocolate Macadamia Nut Cheesecake: Stir 1 jar (3 1/2 oz.) macadamia nuts, chopped (about 3/4 cup), into batter.
Pre-heat oven to 350 degrees. Prep mini muffin tin with non-stick spray. Mash bananas in a large bowl. Add water, egg, and peanut butter. In a food processor, pulse oats and baking powder until it becomes fine (like flour). Add dry ingredients to banana mixture. Pour into mini muffin pan(s) until 3/4 full. Sprinkle each pupcake with a few extra oats. Bake 20 minutes, rotating once.
Spread the peanut butter on the shredded wheat biscuit. Place the biscuit in a cereal bowl and cover with milk. Microwave the bowl for about 2 minutes, or until the milk is warm and the peanut butter is soft. Sprinkle sugar on top of peanut butter, and enjoy!
Mix all ingredients in a bowl you can shake well. Store in dry location, sealed. Enjoy. Especially good used for grilling.
Blend all ingredients in a blender to form a coarse paste adding the lemon juice last. Keeps for about 2 weeks in the refrigerator.
In Large pan cook bacon, remove and set aside.Add oil to pan. Roll liver in flour. Place onions in pan of bacon grease. Put liver on top of onions. Cover and cook until done about 30 minutes. Serve bacon on the side.
Preheat oven to 375°F In medium bowl, stir together the flour, oatmeal, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. In a separate bowl, combine the mashed bananas, eggs, vanilla and butter. Add the banana mixture to the flour mixture, stirring just until the dry ingredients are moistened. Spoon batter into greased muffin cups. Bake for 15 to 18 minutes (start watching around 12 minutes; oven temperatures vary) or until toothpick inserted into center muffin comes out clean. Let cool in pan on wire rack for 10 minutes. Remove muffins from pan and let cool on wire rack.
Combine ground beef, sausage, veal, garlic, and parsley in a large bowl and put aside. Mix the bread, beef stock, Parmesan cheese, romano cheese, pepper, sea salt, eggs, and breadcrumbs together. Combine well, cover and refrigerate for at least 2 hours or over night. Roll into1-1/2 size balls and fry in 1' of olive oil until golden brown on all sides, or bake for 25 minutes at 375 degrees Fahrenheit - great either way. Meatballs may be added to your favorite sauce or eat them straight from the oven or pan.
Mix first 5 ingredients in a bowl or food processor. If using a bowl: SLOWLY drizzle in the sesame and peanut oil, whisking constantly so that the dressing will emulsify. If using a food processor, leave it running while you drizzle in the oil. When dressing is well combined, add sesame seeds and scallions. Serve immediately or refrigerate and use within a week.
Put a good handful of flour in a bowl, pie plate, or deep dinner plate, and keep it near the stove. Mix the sauce ingredients together and keep handy also. Heat 2/3 of the butter and the olive oil in a large skillet (12") over medium heat. Test the oil/butter heat by flicking a little of the flour into it. If it sizzles and turns brown pretty quickly, it's ready to cook the chicken breasts. Dredge one of the chicken breasts in the flour, coating both sides well. Increase the heat of the pan to medium high when you place the first breast in the pan, dredge the next one and place in the pan, and so forth until all are in the pan. Cook for 3 or 4 minutes, then flip them in the same order as you placed them in the pan, and cook for 3 or 4 more minutes. When done, move the chicken breasts to a plate and keep them warm in the oven. Turn heat to high, add the chicken stock, red wine, mustard mixture to the pan and boil. Be sure and stir it well, all the time scraping up the bits of chicken, flour mix, etc. from the bottom of the pan. Tilt the pan to one side, and mix in the remaining Tablespoon of butter. Spoon the sauce over the chicken breats and serve immediately.
Preheat oven to 375 degrees. Pour enough sauce to cover the bottom of an 8x8" baking dish; about 1/3 of the jar. Sprinkle grated carrot and chopped onion over sauce in bottom of dish. Top sauce with two of the Barilla noodles. Layer the slices of zucchini, summer squash, and mushrooms and spinach over the noodles. Sprinkle the broccoli, bell pepper, fresh basil and sliced olives over the spinach leaves. Top with half cup of the mozzarella cheese. Pour 1/2 of the remaining sauce over the mozzarella cheese and top with the last two lasagna noodles. Pour the last of the pasta sauce over the top noodles and spread out evenly. Top with the the last of the mozzarella cheese. Cover the baking dish with foil and bake for 40 minutes. Remove foil and continue to bake an additional 10-15 minutes until cheese is melted.
Preheat oven to 350 degrees. slice the apples in an 8x8 pan, and sprinkle with cinnamon. combine the rest of the ingredients and mix until crumbly. sprinkle over apples. bake at 35-40 minutes. good served with milk or ice cream.
Prepare the barbecue (medium-high heat). Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Sprinkle garlic powder, onion powder and red pepper flakes on now if using. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side. Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper. Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve. Drizzle with a splash of balsamic vinegar to finish off if desired. Enjoy!
Slice the chicken breast into chunks. Combine all ingredients except biscuits in crock pot. Season to taste with salt, pepper, seasoning salt and onion powder. Cook until chicken is tender, approximately 5 to 6 hours. Cut biscuits into fourths and add to chicken mixture. Cover and cook 30 minutes and stir mixture gently, this will thickened chicken broth. Cover and cook until dumplings are done.
Combine mustard, brown sugar, salt and turmeric in processor or blender and mix well. With machine running, add beer through feed tube in slow steady stream and blend until mixture is smooth and creamy, stopping frequently to scrape down sides of work bowl. Transfer to jar with tight-fitting lid. Store in cool, dark place.
In a 12-inch frying pan with 2-inch-tall sides or a 5-quart pan over medium-high heat, stir bacon until browned and crisp, about 5 minutes. Transfer to paper towels to drain. Discard all but about 1/2 tablespoon bacon fat from pan. Add 2 tablespoons olive oil to pan over medium-high heat. When hot, add onion, garlic, salt, and pepper. Reduce heat to medium and stir frequently until onion is very soft and browned, 20 to 25 minutes (if onion starts to scorch, reduce heat further and stir in 2 tablespoons water). Meanwhile, rinse chard. Trim and discard stem ends. Thinly slice stems crosswise and coarsely chop leaves. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add chard and cook, stirring occasionally, until stems are tender-crisp to bite, 3 to 4 minutes. Drain, place in a large bowl of ice water until cool, and drain again. Add rice to onions and stir until opaque, about 3 minutes. Add wine and stir over medium heat until absorbed, 1 to 2 minutes. Add 6 cups broth, a cup at a time, stirring after each addition until almost absorbed, 20 to 25 minutes total (rice should be tender to bite). Stir in cheese, butter, bacon, chard, and roasted mushrooms. If risotto is thicker than desired, stir in a little more broth. Spoon risotto into wide, shallow bowls. Note: Begin roasting the mushrooms before you start making the risotto.
Melt butter in a large pan over medium high heat. Add corn, onions, bell pepper, jalapeno and spices. Cook until soft-stirring occasionally. Add cream and cook for 2 more minutes. Remove from heat and serve.