HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut each of the tomatoes into 8 wedges. Cut the pepper into 1/4 inch strips. In a large skillet, melt the butter over medium-high heat. Add garlic, parsley, chives, brandy, cloves, and nutmeg. blend well. Add shrimp, mushrooms, tomatoes, and green pepper. Saute, stirring, until shrimp are cooked through. Using a slotted spoon, remove the shrimp and vegetables from the skillet. Place in a bowl and keep warm. Add flour to skillet and stir until blended, scraping bottom of skillet. Add vermouth and stir to deglaze pan. Reduce to low heat and simmer until sauce thickens. Pour sauce over shrimp and vegetables in bowl and toss to combine. Serve over hot cooked rice or pasta.
Preheat oven to 375 degrees F. Peel potatoes, then cut the larger ones in half and boil for 20 minutes. Combine breadcrumbs with salt and pepper and place on a baking sheet. Cook for no more than 2 minutes, or long enough to brown them. While the potatoes are cooking, sautee the onion until it turns a golden brown. Mash potatoes by hand or run through a ricer. Chop salmon into small pieces (about 1/4 inch chunks). Dice the capers. Blend the potatoes with the cream cheese while the potatoes are still warm, then blend in the remaining ingredients. Roll mixture into 15 equal-sized balls; an ice cream scoop is a good way to do this. Place egg in a small container with a tablespoon of water and whisk. Place breadcrumbs in another small container. Roll each ball in the egg, then in the breadcrumbs, and place on a baking sheet coated with cooking spray. Bake for 10 minutes, then turn over and bake for another 10 minutes.
Stir all items together. Seperate into two microwaveable bowls. Cook individually in micro for 45-65 seconds depending on microwave.
Heat oven to 350 degrees F. Combine crushed Ritz crackers with 1/3 of melted butter. Press crumbs into a 9-inch quiche dish. Cook onions and green pepper in remaining butter until tender. Add corn and flour. Cook, stirring until thick. Combine eggs, milk, salt and curry powder. Stir rapidly into corn mixture. Add bacon. Pour into quiche dish . Bake 30 minutes or until golden. Serve immediately.
cream together and mix well, powdered sugar, cream cheese,and butter. Then add cocoa, vanilla and nuts. Mix together with hands. Roll into long rolls and put in refrigerator overnight. Cut into pieces.
Drain pineapple, reserving 1/2 cup juice for marinade. Combine reserved juice, brown sugar, cumin, cinnamon, thyme and red pepper in 1 3/4 quart colander bowl. Add garlic cloves pressed with garlic press. Place roast and juice mixture in resealable plastic food storage bag. Refrigerate 4 hours or overnight to marinate. Preheat oven to 350°F Using crinkle cutter, cut sweet potatoes into 2-inch slices; cut slices into quarters. Cut each onion into 8 wedges and pineapple rings into quarters. Remove roast from marinade and place in 9" x 13" Baker. Discard marinade. Place vegetables and pineapple around roast. Sprinkle roast, vegetables and pineapple with salt and black pepper. Cover with Rectangular Lid/Bowl. Bake 1 hour. Using oven mitts, carefully remove lid/bowl, lifting away from you. Continue baking 15-30 minutes longer or until thermometer registers 155F for medium. Remove baker from oven and let roast stand 10 minutes before carving. Cut about two thirds of roast into thin slices. Serve immediately with vegetables and pineapple. Wrap and refrigerate remaining roast for up to 4 days for use in Paradise Pita Pockets.
Drain sauerkraut slightly. Cook onion in butter or drippings until transparent and very lightly browned; Add sauerkraut and stir; cook slowly. Wash, peel, and core apples (I usually leave the peel on one of them for color); dice fruit and add to sauerkraut. Add wine and enough stock or bouillon to cover. Cook slowly on the medium heat, uncovered, for 30 minutes. Add sugar, caraway if using and celery seeds; cover and finish cooking in moderate 325° oven 30 minutes longer until most of the liquid has cooked off but it is not dried out.
Combine soy sauce, vermouth, ginger, garlic powder, and brown sugar in a bowl, mixing well. Split mixture in half. Place salmon in a dish and cover with half the sauce mixture. Marinate for 45 minutes, turning every 15 minutes. Chop pineapple into small bite size peices. Don't forget to remove the core! Finely dice onions and chop cilantro. Combine pineapple, onions, cilantro, peppers, and salt in a large bowl. Squeeze lime juice over and stir. Set off to the side. In a small saucepan combine rest of sauce mixture and reduce to half over medium heat. Set this aside. In a large skillet or griddle spray with a nonstick spray and heat to a medium high temperature. Add the salmon and cook for about 5 minutes a side. Remove salmon to plates and top with sauce and salsa.
Preheat oven to 350°F Lightly coat a baking sheet with cooking spray. In a bowl, thoroughly mix the milk and prepared brown mustard. In a separate bowl, mix the panko, herbs and garlic. Dredge each turkey breast first in the milk mixture, then in the crumb mixture to evenly coat. Bake turkey 30 minutes in the preheated oven, until the coating is crisp and the internal temperature of the turkey has reached a minimum of 180°F. In a bowl, mix the yogurt and whole grain mustard. Season with salt and pepper. Drizzle over the cooked turkey to serve, or use as a dipping sauce.
In a medium glass bowl combine the marinade ingredients (oil - pepper) and add shrimp, toss. Let shrimp marinate for 15-30 minutes. Remove from marinade and saute shrimp until pink and done. Set aside. Make salad by combining dressing ingredients (yogurt - pepper) in a small bowl. Make salad by combining the greens and pears in a large salad bowl - toss. Add shrimp to salad. Toss. Pour on the dressing and toss and then sprinkle with the walnuts.
Saute ground beef, onion and garlic in a large saucepan until beef is browned (about 5 minutes). Add the spices, herbs and cocoa and cook about 1-2 more minutes. Stir in tomatoes, beans and honey. Heat to boiling, then reduce heat and simmer, covered for about 15 minutes. Uncover and simmer another 10 minutes. Spoon chili over pasta. Garnish with feta cheese and olives.
Boil water and sugar together. Remove from stove. Pour Mochiko into syrup and stir vigorously until dough is free of lumps. Sprinkle katakuriko (potato starch) on cutting board. Turn cooked mochi on board. If too hot, allow to cool. pinch off large walnut size pieces of dough, then flatten and shape to form 3. 5" round wrappers. Place one teaspoon or more koshian in middle. Gather edges together and shape into a ball. Lay pinched side down.
Cream butter, sugar and vanilla. Add flour and chopped nuts. Roll golfball-sized balls of dough in your hand. Bake at 350 degrees for 8 minutes, or until light brown. Roll warm cookies in powered sugar.
Pour pineapple in 9x13 baking dish. Layer apples, 1/4 cup sugar and lemon juice on top of pineapple. Sprinkle fruit with cake mix. top with melted butter, 1/4 cup sugar and pecans. Bake at 350 degrees for 20 minutes, then cut into with knife so juices can rise Bake 30 minutes longer. Very good served warm with ice cream.
In food processor, chop onion, garlic, celery, green pepper, jalapenos (can chop all together). Heat large skillet over medium heat, add oil, and contents of food processor and stir for 2 minutes. Add chicken to pan and cook through. Add 1 1/2 cans beans with liquid, and food process remaining beans and add to pot. Stir well and add remaining ingredients. When pot comes to a boil, reduce heat and simmer for 1 hour. Salt to taste. Garnish with shredded cheddar cheese if desired.
Place ham bone in a medium stock pot. Fill water to just cover ham bone. Bring water to a boil and add carrots, celery, potato, onion, pepper, and bay leaves. Reduce heat to a medium simmer. Simmer 1 hour. Add lentils. 10 minutes before serving, bring back to a boil and add egg noodles. 5 minutes before serving, add peas. Serve when noodles are cooked to desired "doneness".
Cut cutlets into bite sized pieces. Put oil in skillet and heat till hot. Coat the meat with the flour, use more if necessary. Fry meat till done. In the mean time put the vegetable in the crock pot. Pour in the 1/2 cup chicken broth. Add the meat. Add the salt, thyme, and pepper. Toss to mix and cover. Cook on low for 5 to 6 hours. Pour the 1 cup broth into mixing cup. Add enough cornstarch to thicken broth to desired consistency. Pour over stew and mix well enough to coat with sauce. Sprinkle with parsley and serve. Adjust seasonings as desired.
Cut chicken into 8 pieces. Combine the garlic, rosemary, salt and pepper and enough olive oil to make a somewhat dry paste. Divide the paste evenly among the 8 pieces and let sit, covered and refrigerated, for 2 hours. In a Dutch oven, heat 3 tablespoons olive oil over high heat until smoking. Brush the excess rub from the bird and sear each piece of meat on all sides in the hot oil. Remove seared meat to a plate lined with paper towels. Add the onions, the mushrooms and the pancetta and cook over high heat until onions are golden brown and fat has been rendered from pancetta. Drain the excess oil, then add the wine and stir the bottom of the pan with a wooden spoon to dislodge the browned bits. Add the tomato puree, chicken stock, sugar and chili flakes and bring to a boil. Return the chicken to the pan. Cook for 20 minutes, covered, then 15 to 20 minutes more, uncovered. Remove from heat, cut each quarter in half, and divide meat evenly among 4 warmed dinner plates, giving each plate 1 section of breast and 1 section of leg. Top with the sauce and serve immediately.
Split the hens and remove the ribs and backbone. Combine all above except butter and marinate the hens for 2 to 6 hours. Bring them to room temperature before cooking. Preheat oven to 500°F. Remove the hens from the marinade and pat more or less dry. Arrange in an oven dish (single layer), brush with butter, sprinkle with salt and pepper and bake for 20 to 25 minutes, brushing with butter once or twice during cooking.
Mix proofed sourdough starter and Harvest Grain Blend, cover, and let soak 2-8 hours. Combine all ingredients, adding additional flour if necessary. (This can be done in a breadmaker, set to the dough setting.). Allow dough to rest 30 mintues. Fold, like a letter, making three folds, turning the dough 90 degrees in between turns. Place dough in a lightly oiled bowl, turning to coat; cover and place in fridge for 6-8 hours. **You may omit this step if time does not permit it.**. Shape dough into a loaf, and place in greased (PAM'd) loaf pan, or on a cookie sheet sprinkled with cornmeal. Allow to rise until doubled in bulk, approximately 3 hours. If using more of the grain blend for topping, spray loaf with water, and sprinkle topping on, adding a even but light layer. Slash 2-3 1/2" deep slashes on top of loaf. Bake at 375 degrees F for 40 to 50 minutes. Remove from pan and cool on wire rack. The top can be brushed with butter for a soft crust, if desired. NOTE: To proof your starter, feed it with equal parts of flour and lukewarm water, then let it sit overnight or up to 12 hours, covered. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be. If you start with 1 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.
Place stock and the water in large saucepan; bring to a boil. Reduce heat; simmer, covered. Heat butter and half of the oil in large saucepan; cook onion, stirring until soft. Add rice, stir rice to coat in mixture. Add wine; cook, stirring, until liquids almost evaporated. Stir in 1cup simmering stock mixture, cook, stirring over low heat until liquid is absorbed. Continue adding stock mixture, in 1 cup batches, stirring until adsorbed after each addition. total cooking time should be about 35 minutes or until rice is tender. Meanwhile, heat remaining oil in medium frying pan; cook chicken, stirring, until cooked through. Add garlic; stir until fragrant. Add chicken mixture to risotto with peas, stir to combine. Cook prosciutto in same frying pan until crisp. Drain on absorbent paper then break into rough pieces. Stir sage and half of the prosciutto into risotto. Serve risotto with sprinkle of remaining prosciutto.
Preheat oven to 400*. Mix refried beans with 1 teaspoons of seasoning. Spread over bottom of pie plate. Juice lime to measure 1 TBS. Mix cream cheese, lime juice, chilis, garlic and the rest of the seasoning until smoothe. Add chopped onions, half of the black olives, and one cup of the cheese to mixture. Mix well. Spoon cheese mixture over bean layer in pie plate. Sprinkle remaining olives, 1/4 cup cheese and snipped cilantro over top. Bake 10 minutes. If desired, arrange Baked Tortilla Chips around edge of dip. To prepare Baked Tortilla Chip: Cut 8 (7 inch) flour tortillas in 8 triangles. Place on baking sheet and bake in 400* oven for 8-10 minutes or until crisp. Repeat with remaining tortillas.
Decrease water called for on cake mix box directions to just 2/3 cup of liquid -- Mix remaining ingredients in this recipe, beating not more than 2 minutes on medium. Bake in 2-9" loaf pans, which have been well greased and floured -- for about 35 minutes -- .
Mix corn meat, onions, baking powder, salt, and pepper. Pour the boiling water in slowly and stir until batter is a tight paste. Add slightly beaten egg, stirring until batter will fall off spoon in a lump. For batter into balls and fry in very hot deep fat.
Crush cookies. Mix together (reserving a few tablespoons to decorate the top) with melted margarine and press into the bottom of a 9x13 pan. Mix cream cheese, 1 cup powdered sugar, and most of the Cool Whip until creamy. Spread over the oreo layer. Chill 2 hours. Mix pudding mix and milk. Then spread over the cream cheese layer. Let chill 30 minutes. Mix 1/4 cup powdered sugar, vanilla, and the rest of the cool whip together and put on top of the pudding layer. Sprinkle the top with remaining oreo crumbs. Keep chilled until serving.
In a large pot of salted water over medium-high heat, add the potatoes. Bring to a boil and cook until fork-tender, 25 to 35 minutes. Drain the potatoes in a colander and peel while they are as hot as you can handle. Cut one-third of them into 1/2 -inch-thick slices directly into a large resealable food storage container. Drizzle one-third of the oil over them, then one-third of the vinegar. Top the potatoes with one-third each of the onions, salt, pepper and parsley, in that order. Repeat the process twice. Sprinkle the salad with the paprika. Cool to room temperature, then cover and refrigerate at least overnight. Turn the container over for several hours so the juices permeate the potatoes. When ready to serve, bring the potato salad to room temperature and serve with a slotted spoon.
Shape meat into four patties. Sprinkle with taco seasoning. Grill to your liking, melting cheese on top. Serve burgers on buns that have been spread with mayo. Top with cilantro, jalapenos, tomato, and onion.
Lightly season fish with garlic salt and pepper. Then dust in flour and roll in egg. Next roll in bread crumbs. Heat skillet and melt butter. Squeeze lemon juice in and add about 1/2 the capers. Cook 1/2 the fish then add the rest of the capers and cook the other half. Be careful to not overcook as Marlin is easy to turn into leather if you do! Capers: Sort of like little olives. Expensive but it only takes a bit in a dish so worth it. If you don't have any, you might try green olives for a similar effect but use more and chop fine.
Drain beans and set aside. In a large Dutch oven (or pressure cooker), over medium heat, brown bacon to render some fat; add ham and sausage and brown them a little as well. Add peppers and onion; saute until onion is softened, about 5 minutes. Add garlic and saute a minute or so. Add water, pumpkin or squash (okay, pumpkin is squash), cilantro or parsley, potatoes, and cabbage; stir in tomato paste. Return pigs feet and add beans to pot; cover and cook 1 1/2 hours (if using pressure cooker - 1 hour). Open pot, taste for salt and add, if necessary.
Process all ingredients in a blender until smooth, stopping to scrape down sides. Chill at least 8 hours. Serve.
Saute celery, onions, and peppers in oil until tender, about 10 minutes. Add ground beef, and stir to crumble. Don't wait for the beef to be completely cooked, just cook it long enough to scramble the meat. Add remaining ingredients, and simmer for 2 hours. Serve warm over spaghetti noodles.
Roast Poblano Peppers over open flame (I just do them right on the gas stove top) until most of the outer skin is charred and black. Place Poblanos in a bowl, cover with plastic wrap, and let steam for 5 minutes. Remove skin, stem, and seeds from peppers and discard. Chop Pepper into small 1/2 inch squares. Melt butter in large sauce pan over medium heat. Add bacon & brown. Lightly dust chicken breasts (after pounding thin) with flour & place in pan. Brown on both sides. Remove chicken/bacon & put on a plate. Add garlic & wine to deglaze the pan. Add Chopped Poblanos, Bacon, Mushrooms, Salt, and Pepper. Put the chicken back in the pan. Add cream. Reduce heat to Medium-Low, cover, and cook an additional 15-20 minutes stirring occasionally until chicken is done.
Set the Instant Pot {6 Quart} to Saute setting. Saute olive oil and onion until translucent about 1 to 2 minutes. Add in rice and saute for 2 to 3 minutes. Stir in chicken stock, salsa, and salt into the rice. Lock the lid in place, set to manual high pressure and turn time down to 10 minutes. Make sure the steam valve is set to sealed. Once the time is up, push the steam valve open and let all the steam release. Fluff the rice with a fork and serve.
place chicken in a glass dish. mix remaining ingredients and pour over chicken, cover and refrigerate 4 hrs or more, up to 24 hours drain. heat grill, cook over medium heat 15-20 minutes, turning once.
Heat oven to broil. In a small bowl, mix pine nuts, tomatoes, cheese, salmon and olive oil. Add pepper to taste. Toast bread in the oven. Take out of the oven and rub each one with the garlic. Put some bruschetta mix on each slice of bread. Add basil. Serve.
Cut beef and radish into chunks. Make a marinade with the other ingredients and divide it evenly into two Ziploc bags. Put the beef in one and the radish in the other and marinade for at least an hour. Add the water (hot) and the contents of the beef bag to the water in the slow cooker. 1 hour later add the contents of the other bag. Slow cook for 3-4 hours and it's done.
Prep:let eggs come to room temperature,or if in a hurry you can let them sit,whole,in a bowl of hot water for 5 minutes.Grease and flour a 9" cake pan.Preheat oven to 350°F. Zest oranges using a small hand held citrus zester or grater;you want the zest very fine so it disperses evenly in the batter with no large pieces.You should be able to get 1 1/2 teaspoons from 2 oranges.Set aside. Separate 3 of the eggs,setting the whites aside,and combining the yolks with the three whole eggs in the bowl of an electric mixer. In a small saucepan bring the juice,zest,and butter to a simmer ,just until the butter melts,and remove from heat. Beat eggs and sugar on high for 5 minutes or until it forms ribbon strands when the beater is lifted.(The strands should fall in a figure eight pattern and be visible for a few seconds before disappearing.). Transfer beaten eggs to a large mixing bowl gently,and fold in butter-orange juice mixture.Sift 1/3 cup of flour over the egg mixture,fold in gently but thoroughly with a rubber spatula,Repeat 2 times until all of the flour is incorporated. Pour into prepared cake pan.Bake for 20-25 minutes,or until lightly golden at the edges. Let cool 10 minutes,then turn out onto a rack,and let cool completely. Meringue: Combine sugar,zest,and juice in a small saucepan,simmer over medium heat,stirring as necessary ,until it reaches 230 F on a candy thermometer.Remove from heat. Place egg whites in the bowl of an electric mixer,begin to beat on high,as you slowly pour a steady stream of syrup into the bowl.Continue beating until it forms stiff peaks. When cake is completely cool cut it in half crosswise and transfer bottom half to a cake stand.Frost bottom half with meringue,top with second half,frost top and sides. Serve with slices of fresh orange.
Preheat oven to 400 degrees Fahrenheit. Spray a quiche dish with nonstick cooking spray. Mix mashed potatoes, sour cream, cheddar cheese, and garlic in a bowl. Season with salt and pepper; stir to blend. Spread mashed potato mixture evenly into the quiche dish. Arrange the frozen potato wedges (or crinkle cuts) in a spoke wheel fashion on top of the mashed potatoes. For curly fries, make a random pattern, breaking in half any large fries. Sprinkle with bacon bits, green onion and parmesan cheese. Bake for 25-30 minutes. Cut into wedges and serve.
For the Roasted Apples, preheat oven to 375 and butter a large casserole dish. Cut the apple quarters into 2 - 3 wedges each and place them in the dish. Sprinkle with the lemon juice and sugar and dot with butter. Bake, turning frequently 15 - 20 minutes or until apples are tender when pierced with a fork. Remove from oven, drain juices off and cool. Keep oven on to maintain temperature. For the Cake, butter a springform pan (9 - 10 ") and sprinkle the bottom with almonds. In a separate bowl, sift flour, cinnamon, baking soda and salt. Set aside. In another bowl, cream butter & sugar until light & fluffy. Add eggs one at a time and beat until smooth. With a wooden spoon, fold in dry ingredients, vanilla, sour cream (or creme fraiche - see below) and cider. To arrange the Cake, starting in the centre, decoratively arrange half the apples in prepared pan. Roughly chop remaning apples and stir into cake batter. Pour batter into pan and bake 70 - 80 minutes until a skewer inserted in the middle comes out clean. Remove cake and let cool on a wire rack for 10 minutes. Release sides of pan, invert to a cake plate and remove the base. Toffee Sauce; In a medium saucepan bring water and sugar to a boil. stir in lemon juice. Cook 10 - 15 minutes or until it starts turning a light caramel colour. Remove from heat and slowly whisk in the cream. To Serve, cut cake into slices and drizzle with the toffee sauce. NOTE: To make Creme Fraiche in advance of this recipe, combine 1 cup heavy whipping cream with 1 Tbsp buttermilk in a glass jar. Stir to blend, cover and let stand at room temperature for 12 - 24 hours or until thickened.
Note: If you want to make regular crepes, not using whole wheat flour, use 3/4 cup milk, 2 tbs cold water, and substitute 3/4 cup white flour. In a small bowl, beat the eggs, milk, melted butter, and salt until well combined-about 20 seconds. Sift the flour into a medium size bowl or a 2 quart measuring cup, then add the liquid mixture, beating until well combined-about 1 minute. Or blend the eggs, milk, butter, and salt in an electric blender or food processor for 15 seconds; sprinkle in the flour and blend until smooth-about 30 seconds. Cover loosely with plastic wrap; let stand for at least 1 hour refrigerated or at room temperature. (The flour will swell to make a softer batter.) Will keep, refrigerated, for up to 4 hours. Brush butter on the bottom of a crepe pan or heavy 7-inch skillet. Set over moderate heat for about 30 seconds or until a drop of batter sizzles. Stir the batter well, pour 2 tablespoonfuls into the skillet, and quickly tip it back and forth so that the batter evenly coats the bottom. Cook until the crepe edges are golden brown-about 1 minute. Slide a spatula under the crepe, flip it over, and cook for about 30 seconds. Transfer to a warm plate. Repeat with the remaining batter, rebuttering the skillet when necessary. *At this point the crepes can be cooled to room temperature, separated by sheets of wax paper, and stored. Refrigerate, wrapped tightly with plastic wrap, for up to 24 hours. Freeze, wrapped with aluminum foil and labeled, for up to 1 month at 0°F. Serve with your own favorite crepe filling or try Walnut Crepes with Mocha Sauce or Cinnamon Crepes with Caramel Sauce and Pecans. Enjoy!