HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place cabbage into bottom of serving bowl. Top with carrot. Next, the green pepper. Slide the cucumber slices down the side of the bowl, so that they are"standing" on the inside of the bowl, surrounding your salad, and you can see half of each slice sticking out. Put the tomato wedges on the top of the salad. Serve with thousand island dressing.
Preheat oven to 350°F. Remove meat from chicken; discard bones. Cut chicken pieces in chunks to equal 3 cups. Save remaining chicken for another use. In Dutch oven cook spaghetti according to package directions. Add asparagus the last 1 minute of cooking. Drain. Return to pan. Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally. Stir in flour and black pepper until well combined. Add broth and milk all at once. Cook and stir until thickened and bubbly. Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture in Dutch oven. Toss gently to coat. Spoon pasta mixture into 3-quart rectangular baking dish. In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel. Spread bread cube mixture on pasta mixture. Bake, uncovered, for 15 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with parsley before serving.
Preheat the oven to 350 and line two or three baking sheets with baking parchment. Put the eggs and brown sugar in a large bowl and whisk together until well blended. Stir in the vanilla extract. Add the oil and creme fraice and stir in well. Add the flour and mix well. (The mixture will be quite runny at this stage.) Cover with plastic wrap and chill in the refrigerator for about 30 minutes. Put the frosted cornflakes in a large bowl. Remove the cookie dough from the refrigerator and stir in the bananas. Using a tablespoon, drop heaps into the flakes. Lightly toss so each cookie is well coated, then remove and place on the prepared baking sheets. Flatten very slightly with your fingertips. Bake for 15-20 minutes, or until risen and golden brown and crispy. Transfer the cookies to a wire rack and dredge with sifted confectioners' sugar. Serve while still warm.
Brown burger and onion. Add remaining ingredients. Heat until cheese is melted. Serve warm with tortilla chips, corn chips, Doritos, etc. Variation: 8 oz mild taco sauce may be used instead of the green chili/tomatoes. Drain slightly before adding if you use this as a substitute ingredient.
Small mushrooms, leave whole. Slice the big ones into large pieces with the stems intact. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and saute until soft and translucent, 5 to 10 minutes. Add the mushrooms and saute until slightly tender, about 15 minutes. Stir in the paprika and saute for 1 minute. Add the tomatoes, oregano, salt, and sugar, bring to a boil, reduce the heat to low, and simmer for 10 minutes. Add the wine and chili and simmer until the mushrooms are tender and the sauce thickens, about 20 minutes. Serve warm as an accompaniment to mamaliga (cornmeal mush) or pasta.
In a small bowl, mix together all dry spices. Sprinkle seasonings evenly over both sides of tilapia fillets (this can be done hours before you are ready to cook the fillets). In a large skillet, heat olive oil and saute garlic and onions until just tender. In a shallow bowl, whisk eggs well. In another shallow bowl, season the flour (or bread crumbs) to taste with salt and pepper. Working with only a few pieces at a time, dip seasoned fillets in flour, then in beaten eggs, then again in flour. Saute the fillets in the seasoned oil for 2 minutes on each side, adding more oil if needed. Remove to a plate to keep warm and repeat the process until all fillets are cooked. Serve immediately.
Fill cocktail shaker with ice. Add half the vodka, Kahlua, creme de cacao, and espresso. Shake vigorously-the mixture will become foamy. Pour the mixture into 2 chilled martini glasses and drop in 3 coffee beans per glass; garnish with lemon peel. Repeat for two more cocktails.
Make garlic breadcrumbs: In a food processor, pulse bread until coarsely ground. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the breadcrumbs and cook, stirring frequently, until beginning to brown, about 3 minutes. Stir in 1 tablespoon garlic; cook stirring constantly until garlic is fragrant, about 1 minute. Salt to taste and remove to a small bowl. Wipe out skillet with paper towels. Heat remaining oil over medium-high heat. Add the pancetta and cook until crisp, about 8 minutes. With a slotted spoon, transfer to a small bowl. Add the onion to the pan and cook until starting to brown, 5 minutes or so. Add remaining garlic and red pepper flakes. Cook another 30 seconds. Add half the greens to the pan and toss until starting to wilt, about 2 minutes. Add remaining greens and broth and 3/4 tsp salt. Cover (pan will be full) and increase heat to high and bring to a strong boil. Reduce heat to simmer and cook, covered, tossing occasionally until greens are tender, about 15 minutes. Stir in the beans and pancetta. and cook until heated through. Cover and remove from heat. Meanwhile, bring 4 quarts water to a boil in a large pot for the pasta. Add salt to taste and the pasta. Cook stirring often, until pasta is just shy of al dente. (refer to package directions). Drain pasta and return to pot. Add the greens/beans/pancetta mixture to pasta and toss to combine. Cook over medium-high heat until pasta absorbs most of the liquid, about 2 minutes. Stir in the fontina cheese and serve immediately with garlic breadcrumbs.
Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and cook stiring, until tragrant, about 30 seconds. Stir in the edamame, salt, cayenne; cook, stiring, until heated through, about 4 minutes.
Heat oven to 425 degrees F. Cut lengthwise slit in each pork tenderloin, cutting to but not through the other side. Set pork aside. Melt butter in large saucepan over medium heat. Add mushrooms and green onions; cook until tender. Remove from heat. Stir in cooked long grain and wild rice mix, pecans and parsley. Set aside 3/4 cup of the rice mixture. Spoon remaining rice mixture into 1 1/2-quart casserole; cover and set aside. Divide 3/4 cup rice mixture between slits in pork tenderloins, spreading evenly in slits. Close slits; secure with toothpicks. Stir together Italian seasoning and salt in small bowl. Sprinkle evenly over top of pork tenderloins. Place pork tenderloins on rack in shallow roasting pan. Roast tenderloins, uncovered, for 25-27 minutes until internal temperature is 145 degrees Fahrenheit, followed by a 5-minute rest time. Bake casserole of rice mixture alongside tenderloins. Meanwhile, for sauce, combine Alfredo sauce and Chardonnay in medium saucepan. Cook and stir over low heat until bubbly. To serve, spoon rice mixture onto serving platter. Remove toothpicks from tenderloins. Cut pork tenderloins into 1-inch-thick pieces; arrange on rice mixture on platter. Serve sauce with pork and rice mixture.
Preheat oven to 350 degrees F. Have ready 2 8-x4-inch loaf pans. Mix all ingredients (except sauce ingredients) together. Divide among loaf pans. (It may also be made in a 9- x 13-inch pan.). Bake 1 hour in preheated oven. Remove from oven and pour the sauce over the tops of the loaves. Return to oven and continue baking 1/2 hour longer. To make sauce: Combine sauce ingredients in a saucepan and bring to a boil, stirring to make sure everything is combined well and sugar is melted.
First of all I had 2 chickens that I seperated the legs and breasts of to be used another time. The Carcass then cut into smaller bits I placed into a large stock pot and covered with my finest water. This is brought to a simmer and the foam skimmed of as it rises to the top. After about 10 minutes I add the vegetables and spices apart from the stelline pasta, cut leeks, peas and diced broccoli stem. This stock now is left to quietly simmer for 2 hours or more (it can be anything up to 24 hours, but who would want to wait that long). After 20 minutes I will lift out the carrot and parsnip pieces, cut them into cubes and use them in the finished soup. Strain the stock, pick any meat of the chicken and in another pot bring all remaining ingredients for the finished soup to a boil. Now it all just needs another 5 minutes of simmering to warm through the vegies, chicken and pasta. Then it's ready to make you feel good! Enjoy!
Preheat oven to 375°F. Stem, wash and drain huckleberries. Place berries in a heavy pot, cover with cold water and bring to a slow boil. Cook until soft. Drain; mash berries with a potato masher to break their skins. Add sugar, nutmeg, salt, butter, lemon juice and cornstarch. Cook for about five minutes, stirring constantly, until the mixture thickens. Place pastry for bottom crust in pie pan. Pour in the berry mixture and dot with butter. Cover with top crust, crimping crust edges to seal and piercing top crust all over with a fork to allow steam to escape. Bake for 45 minutes or until the crust is a light brown. Cool.
Chile Paste:. Soak chiles in a bowl of boiling water 30 minutes. Drain, pat dry, and finely chop. Combine garlic and salt in mortar, and pound with pestle(or food processor). Add lemongrass, shallots, miso and chiles, pounding and crushing after each addition to make a thick paste(or use food processor). Soup:. Bring the broth to a boil in a saucepan over high heat. Stir in soy sauce and chile paste. Add greens, fennel, and mushroooms, and bring to a boil. Cook 5 minutes. Reduce heat to medium low, and simmer 5 minutes. Add tofu, and cook 2 more minutes. Stir in arugula, mint and parsley. Simmer 1-2 minuttes, or until herbs wilt. Enjoy!
Preheat oven to 350. Brown sausage, breaking with a spoon. Drain well. Mix egg, milk and baking mix. Season with salt and pepper. Divide egg mixture between 12 greased muffin tins. Divide sausage between muffin tins and cover with cheese. Bake 15-20 minutes or until tooth pick inserted comes out clean. Freeze left over muffins in single serving zip top bags. To reheat, place frozen muffins in microwave for approximately 60 seconds.
The richer flavor of chicken thighs benefit from more flavorful woods like hickory, corn cob or mesquite. Use about 2 tablespoons of any of the above per batch. Trim off all the skin and cut away excess fat from the thighs before seasoning them. Or, leave the skin on and crisp the skin in a hot pan after smoking, about 3 minutes. Season each thigh with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Smoke over medium heat until an instant-read thermometer inserted into the thickest part of the thigh near the bone registers 170°F, 25 to 30 minutes after closing the smoker lid. Check for doneness with the thermometer about 15 minutes into the cooking time. Serve right out of the smoker with salsa and your favorite coleslaw or use in another recipe. Note: Six chicken thighs will yield about 3 cups shredded cooked meat.
Rinse the celery, them trim off the leafy parts, and cut into 10-inch pieces. In a medium-sized bowl, combine the drained pineapple, cream cheese, peanut butter, and honey. Stir with a rubber spatula until well mixed. Stir in the raisins or fruit bits and hot sauce, if desired. Using a table knife, fill the groove of each celery stalk with the cheese mixture. Sprinkle the crushed nuts over the stalks.
Preheat the oven to 250 degrees centigrade. Do not peel the potatoes. Cook them in boiling water until soft. Cool until the potatoes are comfortable to hold in your hand. Halve the cooked potatoes and score the undersides in a crisscross pattern. Transfer them to a large bowl. Add the olive oil and fresh herbs to the bowl. Mix well until the potatoes are all coated. Place the potatoes cut side up in a roasting pan and roast in the oven for 30 minutes.
Place the potatoes in a large pan and cover with water. Bring to a boil, add a big pinch of salt, and cook until tender, about 20 minutes. Let cool completely, then peel and dice. Shred the salmon into a medium bowl. Add the onion, horseradish, mustard, capers, and the 1/4 cup of sour cream. Toss to combine and season with salt and pepper to taste. Set aside. Melt the butter in a large heavy saute pan and add the oil. Add the cubed potatoes to the hot fat and saute until golden brown and crisp. Add the salmon mixture and toss to combine and heat through. Add more salt and pepper, if desired. To Make the Poached Eggs (Optional): Meanwhile, fill a large skillet with water. Add the vinegar and some salt and bring to a soft rolling boil. Break the eggs into saucers. carefully tilt the eggs, one at a time, into the bubbling water. Cook until the whites are set and the enters are just soft, 2 to 3 minutes. Divide the hash among four plates. If you poached the eggs, remove from the water with a slotted spoon and place them on top of the hash. Top with a little of the sour cream mixture and serve immediately.
Preheat oven to 350°F. Coat a loaf pan with nonfat cooking spray. In large bowl, mix egg, zucchini, oil, yogurt, relish and vanilla. In medium bowl, mix dry ingredients except pecans. Add dry ingredients to egg mixture and mix just until blended. Fold in chopped pecans, or omit and use pecan halves on top of loaf. Pour into loaf pan. Top with pecan halves, if using. Bake 50-60 minutes, or until wooden pick inserted in center comes out clean. Cool on wire rack, in pan, for 10 minutes. Invert onto rack and cool completely.
In a large pot of boiling salted water, cook the pasta to just short of al dente. Drain the pasta, and place in a large mixing bowl. Add the chopped chicken and pesto to the bowl, and stir to coat. If adding vegetables, add them to the bowl now. Preheat the oven to 350°F. Spray a 9x13 baking dish with cooking spray. In a medium saucepan, melt the butter over medium heat. Add the flour, and whisk to form a roux. Cook for 2-3 minutes. Slowly whisk the stock into the roux. Bring to a boil, and contiue to whisk until the sauce is slightly thickened. Crumble the boullion cube, and add to the sauce. Stir in the lemon juice. Taste the sauce for seasoning, and add salt or pepper as needed. Add the sauce to the chicken and pasta mixture. Stir to combine well, then place the mixture in the prebared baking dish. Top with the grated cheese. If making ahead, cover at this point and chill until needed. Bake at 350F for 20-25 minutes, or until the sauce is bubbly and the top is golden. If made ahead, the baking time may need to be increased.
Bring 2 quarts of water to a boil in a stockpot. Add carrots and sugar snap peas; cook 3 minutes. Remove with a slotted spoon. Add pasta to boiling water; cook according to package directions,omitting salt and fat. Drain. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; saute 2 minutes. Add carrots, peas, salt, pepper, and garlic; saute 2 minutes. Stir in wine, scraping pan to loosen browned bits. Stir in cream and juice; cook 1 minute. Add pasta and cheese; stirwell to coat. Remove from heat; stir in basil and remaining ingredients.
Combine flour, sugar, baking powder and salt. In another bowl combine eggs, milk and oil, whisk. Stir wet ingredients into dry, just until mixed, batter will be slightly lumpy. You can also added spices if you would like, I have used cinnamon and it was wonderful, or try pumpkin or apple pie spice for a real treat! The secret to these pancakes is to preheat your pan on a medium to low setting, this allows them to cook slower and rise higher. Pour 1/2 cup of batter at a time and flip when bubbles appear across top of pancake. Cook on other side until golden brown. Top with favorite toppings and enjoy!
Immerse tomatoes in a quart of boiling water for 30 seconds. Remove and peel. Stem, core and slice. Arrange in shallow plastic container. Combine sauce ingredients in a small bowl and whisk. Serve with sliced tomatoes.
To make dressing in a jar or bowl, whisk together first 4 ingredients (oil - mustard) and then add the onion all the bell peppers, parsley and egg, stirring to blend. Season with salt and pepper. In a large salad bowl or platter, combine the remainder of the ingredients (avocados - hearts of palm) and drizzle with dressing.
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash the potatoes. Add the cream cheese, sour cream, milk, salt, garlic powder and pepper; beat until smooth. Stir in chives. Sprinkle with paprika.
Remove core from apples & peel if desired (I would prefer them unpeeled). Combine water, Calvados, sugar + cinnamon stick in med saucepan & heat till sugar is dissolved. Add apples & cook over low-heat till apples are tender (about 25 min) & spoon liquid over apples occ. Carefully remove apples w/a slotted spoon, allow excess liquid to drain & place on individual serving plates. Cont cooking liquid till reduced by half, spoon over apples, sprinkle w/almonds & serve immediately.
Preheat oven to 425°F In an ovenproof casserole dish large enough to hold all 4 steaks, combine leeks, water, olive oil, and lemon zest. Cover with aluminum foil and bake 20 minutes, stirring once half way through. Remove from oven, push leeks aside, and add steaks to the dish. Spoon leeks evenly over the fish, season with salt, pepper, and lemon juice. Return to oven and bake, uncovered, until salmon is opaque, about 10 to12 minutes. To serve, divide the leeks onto four plates and top with the salmon steak.
With a light hand, combine ground beef, bread crumbs, egg, garlic, parsley, Worcestershire sauce and salt. Shape into 4 patties, about 3/4 inches thick. Press crushed peppercorns evenly onto the exterior of both sides of the patty to adhere. In a large skillet over medium heat, melt butter then add onions or mushrooms. Saute onions approximately 20-25 minutes or until golden brown. Mushrooms caramelize in about 10-15 minutes. These can be seasoned with salt once cooked. Remove from skillet, set aside and keep warm. Place patties in same skillet and brown, approximately 5 minutes per side. (Tip: Do not move the patties for a few minutes. Do not press down because this squeezes the juices out and makes them dry. When they are browned on one side, flip them over and brown the opposite side. Don't worry about cooking through.). Add broth to pan, reducing heat to low, cover and simmer 10 - 15 minutes. Remove patties from skillet, keeping warm. Bring liquid to a boil. Add water/cornstarch mixture, stirring constantly for 1 minute. Return patties to the skillet, flipping to coat with gravy then topping each evenly with reserved caramelized onions or mushrooms. Heat through. Serve with mashed potatoes.
Preheat oven to 500°F. Pour and rub lemon juice all over the tenderloin. Season the tenderloin with the tbsp of sea salt and tsp of course black peppercorns. Place in oven for about 20 minutes or until internal temp is 135°F (note the temp should raise a bit still while the meat is resting to reach the temp of 145°F for med rare). Rest meat for about 10 minutes before cutting. For the sauce put the butter in a saucepot over medium heat. Add shallots stirring until fragrant about 30 seconds. Add the ruby port and bring to a boil and cook mixture until it is reduced by half. About 5 to 6 minutes. Add beef stock and boil until syrupy. about 10-12 minutes. Remove pot from heat, whisk in heavy cream. Return to medium heat, boil gently until thickened about 6-8 minutes. Stir in the rinsed and coarsely chopped black pepper and the white wine vinegar. Salt to taste. Thicken with corn starch slurry until you can lightly coat back of spoon. Slice tenderloin and pour sauce over according to how you want to serve. Enjoy.
Dipping Sauce: Mix all sauce ingredients in a bowl. Set aside for the flavors to meld while you are making the spring rolls. The Spring Rolls: Cook salmon in olive oil or a nonstick sprayed medium heat pan until cooked through, about 3 minutes a side, depending on the thickness. Sprinkle with salt and pepper to taste. Break salmon apart into medium chunks with a fork and let cool while you prepare your other ingredients. Get your ingredients ready so that they are separate and ready to grab for each roll. I split each ingredient pile into 4 so I can divide them more evenly between the 16. Set 1 rice paper sheet in very warm water in a pie plate and let sit for about 15 seconds, or until soft and pliable. Remove and set on counter or other flat space where you can place the rice paper. When you remove a sheet, add another one to the hot water while you make a roll, so it will be ready to use for the next one. You will have to replace the water a few times, as it cools. Add 1/16th of each of the ingredients vertically on the rice paper, taking up the center half of the sheet. Fold the top quarter and bottom quarter to meet at the center of the ingredients, overlapping slightly. Tightly roll the sheet from one side to the other to make a secure spring roll. The rice paper will automatically stick to itself to "glue" it together. There is a demo on Recipezaar with photos of another way to roll them. You can see it at http://www.recipezaar.com/bb/viewtopic.zsp?t=224922. Scroll halfway down the page to view the photos. Repeat until you have 16 rolls and place on a plate or baking tray as you go along. You can make these hours before a party if you wish. Cover with plastic wrap to store in refrigerator or serve immediately with dipping sauce.
Heat the oil over medium high heat till it stops sizzling. Add onions and reduce the heat to medium-low. Cook slowly, stirring occasionally, until golden brown and caramelized, about 30 minutes. Add the thyme, rosemary, garlic, salt, and pepper, and vinegar stir well to combine. Cook for 5-15 more minute. Add beet greens just to wilt.
heat oven to 325 and grease and flour two glass or foil loaf pans. (Use oven recommended temp on the cake mix box that you are using). According to cake mix instructions, mix the eggs, cake mix and water together. Beat on medium speed for 2 minutes. In a seperate bowl and BY HAND mash bananas with a fork. You want some small lumps to remain. Don't mash too much. Add applesauce to bananas and lightly stir together. Mix bananas and applesauce into the beaten cake batter and stir by hand until completely combined. Divide batter between the two loaf pans and back for approximately 35-40 minutes -- use the toothpick test for doneness. You should see moist crumbs stick to the toothpick, but not wet batter. Also, center of bread will be flat and soft, but not jiggly. Enjoy this easy one.
In medium saucepan combine oil and walnuts over medium heat until nuts are slightly brown. Add remaining ingredients;reduce heat to low and simmer 5-7 minutes.
Combine the dulce de leche and the greek yogurt until smooth. Stir in the chopped apples and peanuts (if using) until well combined. Let chill for a couple of hours before serving.
Stir fry the minced green onions and shrimp flakes in the oil for 1 minute. Add the salt, sugar, pepper, squash and broth to the mixture and cook over a low to medium flame until the squash is tender, about 10 minutes. Add more broth if necessary. When the squash is tender, add the clams and heat through. Add the cooked rice noodles. Stir constantly to blend the ingredients and heat through. Garnish with sliced green onions and minced chili pepper.
Preheat oven to 425 degrees F. Cut eggplant in half & lay the two halves on a baking sheet, cut side up. Bake for 30 minutes, then remove from oven & let cool. In a bowl, combine avocado, the bell peppers, cayenne, garlic, red onion, cilantro, olive oil & lime juice. Spoon the eggplant from its skin & add it to the bowl, then with a potato masher or a fork, mash the mixture coarsely. Add salt & pepper to taste, then chill the dip for at least 30 minutes, before serving with chips.