HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coat a large roasting pan with cooking spray. Set pan on middle rack in oven and then preheat oven to 425°F. Combine garlic, oil, lemon juice, salt, pepper and parsley in a small bowl; mash to a fine paste using back of a wooden spoon (or you can use a mortar and pestle). Set aside about 1/3 of garlic paste for use on the meat (the other 2/3 will be for the toasts). Wash beef and pat dry with paper towels. Rub about 1/3 of garlic paste on meat. Place meat in preheated roasting pan and cook about 22 minutes for medium rare or 25 minutes for medium. Remove meat from oven and place on a cutting board. Loosely cover meat with aluminum foil and let stand 15 to 20 minutes (meat will continue to cook slightly). Reduce oven temperature to 350°F. Meanwhile, spread tops of bread slices with garlic paste; place in a single layer on baking sheets. Bake until slightly toasted, about 5 to 7 minutes. Remove strings from meat and slice against the grain into 32 very thin pieces; slice each piece in half. Place a slice of meat on each garlic toast and serve. Yields 1 piece per serving.
Preheat oven to 350 degrees F. Grease a 13 by 9-inch baking pan. Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted. Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes. FROSTING: While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted. Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth. Working quickly, stir in the marshmallows. They will soften but you do not want them to melt completely. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.
Cook pasta in slighty salted boiling water. add oil to frypan, and gently fry leeks and chopped bacon for about 6 mins or untill leeks are soft then add dried season and evaporated milk and cook gently for another 3mins check for seasoning, you may wish to add pepper at this stage. Stir in cooked pasta and add the parmesan cheese,stir well and serve with crusty bread.
Boil carrots in lightly salted water just until tender; drain. Return carrots to saucepan along with butter, mustard, and brown sugar. Toss until butter is melted and carrots are coated with sauce.
Combine dried cranberries and 1/4 cup orange juice in a small bowl; set aside. In a large bowl, toss apple with remaining 1/4 cup orance juice. Mix in carrots, red onion, cilantro, and pumpkin seeds. Drain cranberries, reserving juice; add cranberries to apple-carrot mixture. Whisk reserved orange juice and olive oil; pour over slaw and toss well. Season to taste with black pepper. Serve cold or at room temperature.
Set oven on grill. Vinaigrette: Dissolve the salt, pepper and honey in the vinegar and beat in the virgin olive oil until an emulsion forms. Cut the cheese into 3/4 inch thick slices and grill in oven until golden. Place baby greens on plates, dress with the vinaigrette and add the cheese on top.
In a saucepan, combine 1 bottle full-bodied red wine, 3 tbsp. honey, 2 cinnamon sticks, 2 tbsp. cardamom seeds, 1 tbsp. black peppercorns, 1 sliced orange, 1 sliced lemon and 1/2 cup sugar. Simmer 15 minutes. Pour into a mug garnished with a cinnamon stick.
Cook onions, bell peppers, tomato juice, lemon peel, paprika and garlic in 10-inch skillet over medium heat 5 minutes, stirring occasionally; reduce heat to medium-low. Stir in broth. Cover and cook about 10 minutes or until liquid has almost evaporated. Stir in basil, lemon juice and salt. Remove from heat; keep warm. Set oven control to broil. Spray broiler pan rack with nonstick cooking spray. Brush beef with oil; sprinkle with pepper. Place beef on rack in broiler pan. Broil with top 2 to 3-inches from heat about 10 minutes for medium doneness, turning once. Cut beef across grain at slanted angle into thin slices. Serve topped with bell pepper mixture.
To make the slaw: Boil the mirlitons until tender, about 20 minutes; julienne. Blanch the onion in boiling water briefly; drain well. Rinse in cold water and drain well again. Combine the rest of the ingredients, mix well and set to the side. For the piri-piri sauce: Combine all ingredients except garlic in a small pan and simmer for ten minutes. Whirl all ingredients in a blender or food processor until smooth; set to the side and let cool. Store in a covered jar for a week before using (it will keep for about two months). Brush the salmon with soy sauce and season. Dredge in sugar. Heat oil over medium high heat in a large skillet; cook salmon until caramelized, about 5 minutes on each side. Serve with slaw and sprinkle with piri-piri sauce.
PESTO. In food processor, pulse cilantro, garlic, and parmesan until chopped, but not pureed. Slowly pour in oil as machine is running, until well blended and smooth. SOUP. Prepare vegetables: Leeks, remove roots and all but 3" of the green. Cut lengthwise, then chop into 1/2" pieces and clean well. Soak in vinegar for 20 minutes, then rinse. Cut carrots, zucchini, and potatoes into 1/2 inch pieces. Tomatoes, seed and cut into 1/2" pieces. Green beans, trim and cut in half. Garlic, peel and crush. Put broth,leeks, carrots, potatoes, tomatoes, thyme, beans and crushed garlic into a large pot. Boil and reduce heat to medium low. Simmer for 30 minutes. Increase heat and add the pasta, zucchini, green beans and basil. Bring to just boiling then reduce heat to simmer for until pasta is tender, about 15 minutes. Add corn (if using peeled fava beans add them now too) and cook another 2-3 minutes. Serve, topping each bowl with pesto and grated parmesan.
Place all of the ingredients in a food processor and blend till its a smooth, creamy consistancy. Since I didn't measure when I made this dip, all measurements are approx., but accurate in my opinion -- you know how creamy you like your dip, so adjust according to your own taste! Enjoy!
Preheat oven to 400°F Melt butter in shallow pie dish; set aside. In another shallow dish, mix cracker crumbs, seasoning and spices. Dry fillets and dredge in butter; then, in crumb-seasonings mixture. Place on oil-sprayed foil-lined baking sheet and distribute remaining crumbs on tops of fillets. Drizzle remaining melted butter over crumbs. Sprinkle each with grated cheese. Bake for 15-20 minutes, until fish flakes easily and topping is golden. Serve with Chili SauceII-Recipe #7161, if desired. Enjoy!
Toss the diced apples with the lemon juice. Add the diced celery. In a small bowl, whisk together mayonnaise, mustard, vinegar, sugar and tarragon. Pour mayo mixture over salad and toss to coat. Season with salt if desired. Chill and serve.
Heat a well oiled skillet on medium- high. When hot, add the veggie sausage. Let cook for a few minutes, and break up into small chunks. Cook until brown. Pour in all of spaghetti sauce. Let simmer on medium heat. Add in 1/2 tsp onion powder and 1/2 tsp Italian Seasoning. Boil 3 cups water. Add a dash of salt. When boiling, add in noodles. Cook until al-dente. Serve and enjoy!
Melt ghee in a pot over medium heat. Add ginger, cinnamon and black pepper. Simmer until aromatic, about a minute -- more or less. Add almond milk and honey. Continue to stir just until the mixture comes to a boil. Immediately remove from heat and serve warm.
In heavy saucepan or metal bowl, mix rhubarb and sugar. Let stand all night or all day. Cut rind from oranges and lemon into 1 inch pieces or smaller; cover with cold water and bring to a boil and simmer for 15 minutes or until tender. Drain and set aside. Remove pith from oranges and lemon and chop pulp, add to rhubarb. Bring to full rolling boil. Reduce heat and cook about 10 minutes, until jam stage is reached. Remove from heat and add ginger and rind. Stir 5 minutes, skim foam. Pour in sterile hot jars, put hot lids on and screw tight. Makes 7 cups.
Preheat oven to 190°C (170°C fan-forced). Line a large baking tray with baking paper and scatter half of the thyme, oregano, lemon and garlic across it diagonally (where the fish will lie). Place the fish on top of the herbs and lemon and fill it's cavity with remaining herbs, lemon and garlic. Season well with salt and pepper. Drizzle fish with the olive oil and place in pre-heated oven uncovered. Roast 15 minutes per kilo.
Cake: Cream the oil, carrots, sugar, pineapple, eggs and vanilla. Add flour, cinnamon, salt, baking soda and baking powder. Add pecans and coconut. Combine dry mix with creamed mix. Pour into lightly greased 13" x 9" pan. Bake the cake at 325 degrees for 40-60 minutes. Cake icing: Cream all the ingredients together until creamy. Toast some nuts and coconut and add to creamed mixture.Spread on cooled cake. Decorate as desired.
Place eggs in a large pot& cover by 2 inches with cold water. Bring water to a full, rolling boil& immediately remove from the heat. Cover& let stand for 15 minutes. Remove from pan, run under cold water& peel. In a medium pot, mix together the vinegar, water,& salt. Combine pickling spice, garlic& bay leaf in cheesecloth, tie and add to pot. Bring to a boil over medium heat, lower temperature, cover& simmer for 5 minutes. Remove spice bag. Transfer the eggs to sterile containers, fill with hot vinegar mixture& seal. Allow to cool& then refrigerate for at least 8 days before serving.
Cook rice in water as directed on package. Meanwhile, in 12-inch nonstick skillet, brown ground beef until thoroughly cooked. Remove beef from skillet; drain. In same skillet, combine pea pods, frozen vegetables, water chestnuts and stir-fry sauce; mix well. Cover and cook on medium 7 to 10 minutes or until vegetables are crisp-tender, stirring occasionally. Return beef to skillet; mix well. Cook 2 to 4 minutes or until thoroughly heated, stirring occasionally. Serve over rice; sprinkle with peanuts.
Place beans in a saucepan and cover with water. Boil beans for 10 minutes then cover and simmer for 1 1/2 hours. Drain beans and place into crockpot. Add remaining ingredients. Cook on low 10-12 hours, high 4-5 hours.
Put achiote condiment or paste in a 6 to 8 quart pan. Use a heavy spoon to work condiment into a smooth paste, gradually adding a little of the water and mixing until well blended. Add remaining water and bouillon cubes and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes, then pour liquid through a fine wire strainer and return to pan; discard residue in strainer. (If you are using achiote substitute, it is not necessary to strain the broth.). To broth, add anise seeds, mint, and chicken, placing chicken on top. Bring to a boil, reduce heat, cover, and simmer for 45 minutes; do not stir. Core tomatoes and cut each into 6 wedges. After chicken has cooked for 25 minutes, add onions. After 10 more minutes, add tomatoes alongside onions. At end of cooking time, remove pan from heat. Gently lift out vegetables and chicken, letting broth drain back into pan. When chicken is cool to touch, remove and discard skin and bones. Tear meat into bite size pieces. Boil broth over highest heat, uncovered, until reduced to 2 cups; stir to prevent sticking. (if using achiote substitute, add masa flour water mixture and return to a boil, stirring.) Remove from heat. Grease a 3-quart shallow casserole; evenly spread about half the Masa dough (you need 5 cups dough total) over bottom and sides of casserole, flush with rim. Add chicken, tomatoes, onions, and eggs, distributing evenly, then cover with broth. Shake dish gently to level filling. Gently spoon dollops of remaining dough on top, then spread carefully to enclose filling; don't worry if a few thin areas develop and bits of filling show. Cover tightly with foil. Bake on lowest rack of a 425°F oven for 30 minutes; remove foil and continue to bake until top is golden brown, about 1 more hour. Remove from oven and let stand for at least 10 minutes before serving. Accompany with radishes and green onions. Makes 8 servings. MASA DOUGH: Double recipe above and whip lard, butter, margarine, or solid vegetable shortening until fluffy, then stir in dehydrated masa flour and homemade chicken broth or canned regular strength chicken or beef broth. Stir until mixture holds together. If made ahead, cover and refrigerate for up to 3 days; bring to room temperature before using. ACHIOTE SUBSTITUTE: Mix 2 tablespoons vinegar, 3 tablespoons paprika, 1 1/2 teaspoons dry oregano leaves, 3 cloves garlic (pressed), and 1/2 teaspoon ground cumin. ACHIOTE PASTE: Place 2 ounces (1/3 cup) achiote )annatto sees (available in Mexican markets) in a small bowl with boiling water to cover; cover tightly and let stand for at least 12 hours to soften. Drain seeds and discard liquid. Combine seeds in a blender with 1 tablespoon ground cumin, 1 teaspoon coarsely ground black pepper, 2 teaspoons ground allspice, 2 tablespoons chopped garlic, 2 small dried hot red chiles (broken into pieces),1/2 teaspoon salt, and 6 tablespoons EACH orange juice and white wine vinegar. Whirl until smooth (takes several minutes). If made ahead, cover and refrigerate for up to 10 days; freeze for longer storage. Makes about 1 cup. The Best Of Sunset.
Heat oil in large skillet or wok. Add okra and all other ingredients. Stir-fry for 8-10 minutes or until okra is tender crisp.
Dissolve 1/2 sugar in warm water add yeast and let dissolve. Beat Eggs in the other 1/2 of the sugar and oil until foamy. add Flour and salt knead well. let rise once -- when risen shape into buns and let rise when ready bake @ 375 for 12 - 15 min.
Heat skillet over medium heat. Add oil and coat pan. Add garlic and cook until soft, but not brown. Drain liquid from tomatoes and reserve. Add tomatoes and oregano to pan and cook 20-30 minutes over moderate heat, stirring occasionally. While tomatoes are cooking parboil potatoes and beans separately (I've nuked potatoes in the micro and obtained satisfactory results- it's quicker than boiling). Drain cooked (al dente preferably) beans and add them to the tomato mixture. Cut potatoes into 1 inch cubes and add to sauce. Cook for another 5-10 minutes (if the mixture needs more moisture or you just prefer this dish saucier you can add some of the reserved liquid at this stage). Salt and pepper to taste.
Heat 8 inch cast iron skillet in 400 degree oven with oil or drippings in it. Mix all ingredients in a medium bowl. When skillet is good and hot remove from oven and pour in cornbread. It should sizzle good. Cook at 400 for 45 minutes to an hour. Turn out on rack to cool. Bottom should have a lovely crust.
Preheat oven to 350 F and grease an 8x8 inch square baking dish. In a medium size bowl, mix together the rice flour, cornstarch, sugars, cocoa powder, baking soda, and salt, making sure to get rid of any lumps. Now add the applesauce, oil, and vanilla and stir until thoroughly combined. Stir in the chocolate chips then spread batter in the prepared pan. Bake for about 30 minutes or so...I like them a little under cooked and gooey :) Let cool before cutting.
Cook pasta in a large kettle following label directions, and keep 1 cup cooking liquid before draining. Toss pasta with butter, Swiss cheese, Bel Paese, mozzarella, provolone, heavy cream, and pepper over low heat until cheese melt evenly and coat pasta. Spoon into a heated dish, sprinkle with parmesan cheese, and serve.
Preheat oven to 350°F. Grease bottom of 9 x 5 x 3-inch loaf pan. Combine flour, sugar, baking powder, salt, and baking soda; cut in the butter until crumbly. Add orange peel, orange juice and egg, and stir just until moistened. Mix in cranberries and nuts; pour into prepared pan and bake 55 to 65 minutes, or until wooden toothpick inserted in center comes out clean. Cool completely before cutting.
Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls (that would be somewhere between golf and tennis) and place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Bake for 20 - 25 minutes. Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden. Heat remaining sauce in a small saucepan. Serve meatballs with a dollop of sauce.
Toss everything well in a serving bowl. Grab a fork or large spoon and eat immediately, or refrigerate until hunger strikes, and then eat! Feel extremely pleased with yourself that you snacked on this instead of that bag of chips you were eyeing. Proceed to eat several helpings of dessert after dinner as reward.
Set oven to 375 degrees. Grease a 13 x 9-inch baking dish. Unroll one can of the rolls then press into the bottom of prepared baking dish. In a bowl beat egg yolk with cream cheese, sugar, lemon juice and vanilla until smooth and well blended; spread on the crescent roll dough in the pan. Top/spread with a thin layer of lemon jam. Unroll the remaining can of crescent dough then shape into a 13 x 9-inch rectangle, place over the cream cheese filling mixture. Whisk the egg white then brush over the dough, then sprinkle with chopped nuts. Bake for 25-30 minutes. Sprinkle with powdered sugar. Cool in pan then cut into squares.
Preheat oven to 350°F. Line a rimmed baking sheet with parchment or aluminum foil. In a mixing bowl, whisk together olive oil, agave, mustard and garlic. Put brussel sprouts in bowl and toss to coat. Spread evenly on baking sheet in a single layer. Bake, uncovered, for 30 minutes, until tender. Place on a platter and squeeze lemon juice over to taste, if desired. Enjoy!
Preheat oven to 275 and line sheet pan with parchment paper. Place each chicken breast between 2 sheets of parchment paper and pound to 1/4 inch thick. Sprinkle both sides with salt and pepper. Mix the flour, 1 teaspoons salt and 1/2 teaspoons pepper in shallow plate. In a second plate, beat the eggs with 1 Tbls. water. Place the breadcrumbs on a third plate. Dip each breast first in the flour, shake off the excess and then dip in egg and then bread crumb mixture. Heat 2 Tbls. olive oil in large saute pan over medium heat. Add 2 chicken breasts and cook for 2-3 minutes on each side until browned. Place them on lined pan and place in oven while you cook the rest of the chicken. Heat more olive oil in saute pan and cook the second 2 chicken breasts. Place them on the same lined pan and place in oven for 5-10 minutes while you make the sauce. For the sauce, wipe out the saute pan with a dry paper towel. On medium heat, melt 1 Tbls. of the butter and then add the lemon juice, white wine, the reserved lemon halves, 1/2 teaspoons salt and 1/4 teaspoons pepper. Boil sauce over high heat until reduced by half which will be about 2 minutes. Remove from heat and add remaining 2 Tbls. butter and swirl to combine. Discard the lemon halves. Serve one chicken breast on each plate and spoon on the sauce with a sprinkling of fresh parsley.
Mix mayonnaise, garlic, green onion and fresh ground pepper together. Let rest for a few minutes. Refrigerate whatever you don't use right away.
Preheat oven to 325. On lightly floured surface, roll out pastry to a 12 inch square. Using a fork, prick pastry all over. Spread jam evenly over the pastry. Cut into 24 equal fingers. Bake for 15 minutes or until golden. Sprinkle with sesame seeds. Let cool before serving.
Drizzle the tomatoes with olive oil and sprinkle with salt and pepper. Prepare a stovetop smoker according to the manufacturer's instructions. Smoke the tomatoes for 20 to 30 minutes. They will keep, covered, in the refrigerator for up to 5 days.
Mix well. Take a teaspoon of dough and roll it in sugar. Then place it on a cookie sheat. Bake at 375 tell golden brown.
Half fill blender with ice. Combine ingredients & blend until ice is crushed & mixture is smooth. Pour into tall glasses, garnish and enjoy!
Add potato to salted water in a large saucepan. Cook, covered, 10 minutes or until tender. Drain. (Do NOT overcook the potatoes- they will be mushy!). Meanwhile, melt the butter in a small skillet over medium-high heat. Add garlic and salt (optional). Cook, stirring constantly, for 3 minutes or until garlic is tender. Add parsley, pepper, and dill (optional). Pour over potatoes, tossing gently to coat. Enjoy!
Dissolve the cornstarch in the cold water. Add all ingredients to a large pot. Bring to boil. Simmer, stirring often for 2-1/2 hours on medium heat. Bottle in sterilized glass bottles or jars while still very hot. Refrigerate after opening.
Preheat oven to 400*F. Line baking sheet with foil. Toss together all ingredients in large bowl. Arrange sunchokes in single layer on prepared baking sheet, and bake 15 minutes. Flip chips with tongs, and bake 15 minutes more, or until crisp and golden. Serve warm or at room temperature.
Preheat oven to 400 degrees. Grease or paper line muffin cups (i sprayed). Combine cereal, bananas, milk, egg and oil in bowl; mix well. Let stand 5 minutes; stir to break up cereal. Combine flour, sugar (sweetner), baking powder, baking soda, spices and nuts (if using) in separate bowl. Add flour mixture all at once to cereal mixture, stirring just until moistened. Divide evenly among prepared muffin cups, which comes to about a heaping tablespoon per muffin. Bake 20-25 minutes or until tester inserted in center comes out clean. Serve warm (room temp is OK too).
Heat oven to 375°F. Or heat a grill to medium heat. Line a large baking dish with a large piece of aluminum foil. In a small saucepan, heat butter over medium-high heat until melted. Stir in the garlic and cook for 1-2 minutes until fragrant. (You want the garlic to be partly- but not fully-cooked.) Remove from heat and stir in the white wine and lemon juice. Using a pastry brush, brush a tablespoons of the butter mixture on the foil until it is evenly covered. Lay the salmon out on the foil. Then pour the remainder of the butter-garlic mixture on top of the salmon and brush it around until it evenly covers the salmon. Season the salmon evenly with a few generous pinches of salt and pepper. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. (If your sheet of foil is not large enough, just place a second sheet of foil on top and fold the edges so that it forms a sealed packet. TO COOK IN THE OVEN: Bake for 14-15 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.) Remove the salmon from the oven and carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Change the oven setting to broil, then return the fish to the oven and broil for 3-4 minutes, or until the top of the salmon and the garlic are slightly golden and the fish is cooked through. (Keep a close eye on the salmon while broiling, though, to be sure that the garlic does not burn.). TO COOK ON THE GRILL: Carefully transfer the packet of salmon to the grill, and grill for 12-14 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.) Carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Continue cooking for 3-4 minutes, or until the top of the salmon and the garlic are slightly golden and the fish is cooked through. Remove salmon from the oven or grill. Sprinkle the top of the salmon evenly with parsley and green onions, and serve immediately.