HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain all of the liquid from the spinach. Over medium flame, slowly brown bacon to render all of the fat, keeping fat in pan. Add the onions, butter, salt and pepper, and chipotle powder. Saute slowly until onions are lightly caramelized. Add oysters with juice and simmer until juice is fully reduced. Stir often to break oysters into small pieces. Add spinach and stir for about 1 minute to fully incorporate the seasoning. Add anisette, heavy cream, cream cheese, and Parmesan cheese. Simmer several minutes until thickened. Remove from heat, cool, and refrigerate for later use. To serve, heat to a simmer and serve warm in a chafing dish in a dip bowl.
In a heavy saucepan, over medium heat, cook all ingredients stirring constantly until sugar is dissolved. Continue cooking, stirring occasionally, to the hard ball stage, about 260°F on candy thermometer (or a small amount of mixture dropped into cold water forms a hard ball). Pour mixture into a buttered shallow pan and allow to cool. When cool enough to handle, rub butter on hands and pull the candy (small portions at a time) until light golden in color and candy has a satin-like finish. Pull into long strips 3/4 inch in diameter and cut into 1 inch pieces with a scissors. When completely cooled, wrap each piece in waxed paper, twist waxed paper closed at each end.
Preheat oven to 400F; put the butter into a single serving oven proof dish and place in oven until the butter is melted. Dice the Spam and mix with all the remaining ingredients, being sure to stir out most of the lumps. Pour into the dish and bake for 20 minutes.
Preheat the oven to 400°. Line baking sheets with Silpats or parchment paper; set aside. In a small bowl, sift together flour, baking powder, and salt; set aside. In a heatproof bowl or the top of a double boiler set over a pot of simmering water, melt together the unsweetened and semisweet chocolates and the butter; set aside to cool. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes. Add cooled, melted chocolate mixture, and combine on low speed. Add flour mixture, and continue to beat on low speed until almost combined, about 1 minute. Remove bowl from mixer; stir in milk chocolate by hand. Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart. Bake until set, 12 to 15 minutes. Let cookies cool completely on baking sheets.
Combine olive oil, lemon juice, chili, garlic, salt and pepper in a large bowl and whisk. Slice chicken and zucchini, mix well with marinade and set aside for 10-15 minutes. Mix one cup of water with vegetable stock powder and bring to boil in a saucepan. Add couscous, stir and bring back to boil before removing from heat. Let it sit with the lid on for 5 minutes or until needed. Fluff with a fork before use. Slice pancetta into strips and cook in a large pan over medium heat until crisp. Remove the pancetta, drain excess marinade from the chicken and zucchini and cook in the remaining pancetta fat (might be best in two batches). When chicken is cooked combine with pancetta and couscous, warm though and serve.
Set oven to 375 degrees. Spray aluminum pan, or cookie sheet, or glass baking dish with cooking spray. chop pepperoni. shred cheeses. mix all ingredients (except crescent rolls, of course). Unroll crescent rolls, place two together to form a rectangle. Place 1 level melon baller scoop (about a rounded or generous tablespoon) in the middle of the pocket. Fold one corner of the dough over to the other corner of the dough, seal the edges with a fork, making a pocket. Place pockets side by side in pan. It is okay, the sides can touch, wiggle them in there. You will wind up having several pans of these. If you have to keep reusing the same pans, just fill the pockets as they are ready to go into the oven, and leave the mix in the fridge. Either way, only bake them on one shelf of the oven. I found baking them on two shelves resulted in the bottoms of one set being undercooked and taking longer. Cook about 15 minutes. Check them. If they require a bit longer or a turn for a hot spot in your oven, do so, but check them every 1-2 minutes at this point, as they should be nearly done at this point. They are ready to eat now. Each person usually eats about two. For storing, bag each in a freezer safe baggie. They both refrigerate and freeze well and heat well in the microwave, though if you are microwaving from completely frozen, I'd use medium heat to defrost/heat them.
Add oil, spam, green pepper, onion, potatoes and spices to a large skillet over medium heat. If you like a little spice add a couple of good shakes of jalapeno sauce, it's very mild. Mix with an egg flipper then cover tightly with aluminum foil and set timer for 5 minutes. After 5 minutes flip mixture over and repeat like this for 30 minutes (5 minutes cover, flip, etc) if it starts to stick to the pan add 3 or 4 tbs water, this helps to make steam which will cook the potatoes. When you see the potatoes breaking down around the edges stick a fork in one, if it goes in you will know it is done. This make 6 servings so when you plate it take 2 cheese slices per plate and pull them into stripes and lay on top of fries (an extra slice of cheese at this point never hurts either), nuke for 45 seconds on high and serve. Optional: Some people like a couple of shakes of jalapeno sauce on top, some do not. It adds a lot of flavor, not a lot of heat. DO NOT USE REGULAR HOT SAUCE IN PLACE OF THE JALAPENO, JUST LEAVE IT OUT. Also, when you cut up your potatoes don't make them all exactly the same size, you will get a better texture in the finished product this way. Enjoy.
In pan, heat butter and oil. Brown chicken in this mixture. Season with salt & pepper if desired, remove. In remaining fat, cook onion and garlic until clear. Add ground or crushed almonds, basil, pepper, and honey and cook, stirring, until mixture is well blended. Combine broth and cornstarch and add to pan; cook, stirring, over high heat until sauce thickens. Remove from heat, stir in lemon juice. Place chicken in a casserole dish, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.
Combine first 5 ingredients, and rub over steaks. Let stand 1 hour. Grill, covered with grill lid, over high heat (400° to 500°) 7 minutes. Turn steaks, and grill 5 more minutes or to desired degree of doneness.
Heat the olive oil in a large sauce pan. Add the chopped onion, red and green peppers, Jalapeno and the crumbled tempeh. Stir fry for 5-6 minutes. Stir in the cumin, garlic, salt, canned tomatoes, beans, cilantro and Chipotle chili if using. Allow this mixture to simmer for about 40 minutes. Sprinkle with soy cheese if you like. Using a soy based cheese will keep this recipe Vegan.
Mix pudding according to directions on box. Fold in thawed cool whip, add vanilla wafers and sliced bananas and mix well. Chill and enjoy!
Heat olive oil in heavy large pot over medium-high heat. Add ground turkey and ground beef and saute until brown, about 3 minutes. Add cubed beef and garlic and saute 5 minutes. Add 2 cups water; bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper. Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes. Add black beans, cilantro and any amount minced hot chile peppers you may desire. Add beef broth 3/4 cup at a time, until thinned to desired consistency. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.) Bring chili to simmer. Ladle hot chili into bowls; top with grated cheddar cheese and serve.
Preheat oven to 450°F. Combine first four ingredients on a jelly-roll pan coated with cooking spray. Drizzle with oil, sprinkle with thyme and pepper and toss well to coat. Roast for 30 minutes or until beans are lightly browned. Sprinkle with salt and toss to combine.
Bring the stock to the boil in a large saucepan. Add the lemongrass, shallots, chili, mushrooms and sugar and reduce the heat; simmer for ten minutes. In the meantime, heat the oil in a non-stick frying pan. Sear the salmon fillets, skin-side down, until the skin is crisp, then turn once and cook briefly on the other side, leaving the inside slightly pink. Remove from the heat and season with sea salt and freshly ground black pepper. Wilt the spinach in the hot broth for five seconds, remove with a slotted spoon and arrange in two warmed shallow soup bowls. Place the salmon on top. Add the fish sauce and lime juice to the broth, and spoon it around the salmon. Serve.
Butter two 9-inch round cake pans; line bottoms with parchment paper or waxed paper. Position a rack in the middle of the oven; preheat to 350°. Melt chocolate in a large heatproof bowl set over hot, but not simmering water; let cool. In a bowl, stir the flour, baking soda, and salt together; mix well. Add the butter to the chocolate, then pour in the boiling water; stir well to mix. Whisk in the sugar and sour cream. Stir in the flour mixture; whisk in the eggs. Pour the batter into the prepared pans; smooth the tops. Bake for about 25-30 minutes or until test done-toothpick comes out clean. Cool in pans on racks for 5 minutes; then unmold onto racks to finish cooling. **Recommend to frost with fluffy white frosting or whipped ganache.
In a saute pan over medium high heat, add olive oil and butter. When butter melts, add the shallots, saute for 30 seconds. Add the scallops and wine. Turn scallops and add saffron. Season with salt. Cook until scallops are golden brown, about 30 seconds to 1 minute. Remove from heat and serve hot.
Shake all ingredients in a cocktail shaker. Pour into a glass and serve. Garnish with speared fruit slices or an"umbrella" if desired.
Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture). To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center; fold right side to center, covering filling. Repeat with remaining ingredients. Yields 1 burrito per serving. You can microwave the burritos, seam-side down, for 30 seconds, if desired. Serve with salsa and reduced-fat or fat-free sour cream (could affect POINTS values).
Combine vinaigrette ingredients in a small bowl and whisk to combine. Set aside. Cook orzo according to package directions. Drain and transfer to a medium-size bowl. While pasta is still hot, stir in the rest of salad ingredients and dressing to taste. Salad is good immediately while still warm, or also chilled or at room temperature.
Preheat the oven to 325. Place a large, ovenproof skillet, preferably cast iron, over medium-high heat. Pat the meat dry, and lightly coat it with oil on both sides. Place the meat in the hot pan and sear one side, until nicely browned, 2 to 3 minutes. Turn, season with salt and pepper, and sear the second side, about 2 minutes. Turn again, and season the second side. Pour the broth into the pan and bring it to a boil. Transfer the pan to the oven and cook, uncovered for 35 to 40 minutes for medium rare or 45 minutes for medium. Transfer the meat to a cutting board. Pour the broth into a small saucepan, and skim off the fat that rises to the surface. Combine the cornstarch and water in a small dish. Bring the broth to a boil over medium heat, and stir in the cornstarch mixture. Whisk until the broth thickens slightly. Taste and season with salt and pepper if needed. Keep warm. Slice the meat into long strips across the grain, arrange on warm platter, and moisten the meat generously with gravy.
Lightly grease a baking sheet; set aside. In a medium mixing bowl combine flour, the 3 tablespoons sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside. In a small mixing bowl combine egg, coconut milk, coconut, and chocolate pieces. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Quickly knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. On the prepared baking sheet, pat or lightly roll dough into a 7-inch circle. Cut into 8 wedges; do not separate wedges. If desired, brush tops of scones with milk and sprinkle with coarse sugar. Bake in a 400 degree F oven for 20 to 25 minutes or until golden. Transfer to a wire rack to cool for 5 minutes. Separate scones. Cool completely. Transfer to an airtight container or bag and store at room temperature for up to 3 days, or in the freezer for up to 3 months. Makes 8 scones.
Place Canola oil, garlick and onion in a pan and saute on medium heat till soft or browned. Add celery and carrots and let saute for about 3 minuted till semi soft. Combine the rest of the ingrediants (Not the sour cream and cheese) in a large pot, or slow cooker, and let heat on low for about 2-3 hours to let the flavors meld. Serve in soup bowls and garnish with the sour cream and cheese to tast.
Rinse and drain tofu noodles very well. Microwave on high for 1 minute and rinse and drain again. You may want to pat dry with a paper towel. Meanwhile, heat skillet over medium-high heat. Add tofu noodles and saute 2 or 3 minutes until noodles appear dried. Add butter and pesto sauce and heat 2 or 3 more minutes until butter and pesto cover the noodles. Enjoy!
Cook bacon until brown and crisp. Remove bacon from pan. Saute oil, onion and garlic until browned. Add chicken stock and tomatoes and bring to a boil. Lower heat to simmer. While simmering, add beans and spices. Simmer another 3-4 minutes. Add cooked pasta, cheese and bacon. Serve with more cheese prinkled on top. Wonderful served with Beer Bread#73440. Started both the pasta fagioli and bread at 4 o'clock and had dinner by 6.
MAKE THE PASTRY:. In a 2-quart saucepan, place the milk, butter, and salt. Warm over medium-high heat until the milk is scalded, not boiling. Reduce the heat to medium-low. Using a wooden spoon, vigorously stir the flour into the milk. Keep stirring over medium-low heat until it forms a dough. When the dough pulls away from the sides of the pan and forms a ball, remove the pan from the stove. Turn the dough out onto a lightly floured work space. Using a plastic dough scraper or wooden spoon, turn the warm dough to knead briefly until smooth and the dough slightly springs back when pressed with your finger. (Don't overwork the dough.) Divide the dough in half, forming two balls, and cover with an inverted bowl. Set aside to cool to nearly room temperature. MAKE THE FILLING:. Melt the butter in a 1-quart saucepan. Add the onion and saute over medium-high heat until lightly golden, about 10 minutes. Reduce the heat to medium-low, pour in the milk, and heat to scalding, not boiling. Stir in the cilantro or parsley, hot-pepper sauce, salt, pepper, and nutmeg. Combine the cornstarch or flour with the water. Stir into the milk and simmer over medium-low heat, stirring constantly until it thickens, about 1 to 2 minutes. (Don't over cook or the cornstarch will break down and the mixture will loosen.) Stir in the chopped shrimp, heat through for 1 minute, and remove from heat. Set aside to cool completely. ASSEMBLE AND FRY THE PASTRIES:. Take half the dough and roll out to 1/8-inch thickness. Using a cutter that is 3 1/2 to 4 inches in diameter (smaller if making appetizers for a party), cut disks of dough. Place 1 teaspoon of filling in the middle of a circle. Fold the dough over to form a half circle, pressing the edges together. Set aside on a sheet pan or tray lined with plastic wrap. Repeat until all the filling is used. COOK THE PASTRIES:. Dip the pastries in beaten egg, then quickly into the breadcrumbs, shaking off any excess crumbs. Set aside. Heat 2 or 3 inches of oil in a deep skillet over medium-high heat to a temperature of 350°F (175°C) or until a bit of the pastry sizzles when slipped inches Fry the rissois, two or three at a time, until golden brown. Remove to paper towel to drain. Serve hot or at room temperature.
Bring seasonings, water, chicken base, onion, bell pepper and chicken to a boil and simmer for 15 minutes. Add cream and simmer for 20 minutes. Add biscuit pieces and simmer for 10 minutes. Thicken with cornstarch and water.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour with cardamom, cinnamon, cloves, black pepper and powdered sugar. Mix well with a whisk. Place sugar mixture and butter in a medium bowl; beat well with a mixer on medium speed until light and fluffy. Gradually add flour mixture, beating at low speed just until combined (mixture will appear crumbly) Sprinkle dough with 1 tbsp ice water; toss with a fork. Divide dough in half; shape dough into 2 6inch logs; wrap each log in plastic wrap. Chill for 1 hour or until very firm. Preheat oven to 375°F. Unwrap dough logs and cut each log into 18 slices using a serrated knife. Place dough circles 2 inches apart on an ungreased cookie sheets lined with parchment paper. Bake at 375°F for 10 minutes. Cool on pans for 5 minutes. Remove cookies from pans; cool completely on wire racks.
In a small sauce pan add the 3 Tbsp of butter, orange juice, 1/2 tsp of salt, 1/2 tsp pepper and minced garlic then bring to boil for 2 minutes then reduce the heat and let it simmer for about 10 minutes stirring occasionally. Sit aside. Wash and gently dry the scallops then season with the rest of the salt and pepper. In a hot frying pan add the olive oil and 1 tbsp of butter to melt then add the scallops let it cook for about 3-4 minutes each side then add the orange glaze then flip one more time. Serve with mashed potatoes or fresh steamed veggies.
Roast semolina in the ghee till aromatic. Heat milk and lower the flame. Add roasted rava, chopped bananas, sugar and blend well. Add raisins and cardamom powder. Heat through and serve hot. It can also be chilled and served.
Melt butter, clarify onions and garlic. Add in chicken cook until done. Add beans, corn, salsa and chicken broth. Bring to a slight boil for 10 minutes then turn down to simmer. Add sour cream and cheese then simmer for 45 minutes while stirring.
Place ingredients in food processor and pulse until smooth. Chill for at least an hour before serving.
Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinade in the refrigerator for 1 to 2 hours. Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler. Transfer the swordfish to grill or broiler pan, reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3 inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula, carefully turn each steak. Spoon any marinade and pieces of lemon zest and rosemary on to the tops of the steaks. Broil until lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 minutes. Serve garnished with capers and lemon wedges.
In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork. Place 8 of the bread slices on a work surface. Divide the mashed beans among the slices. Top with the onion, cucumber, sprouts, and avocado. Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread. Slice each sandwich in half, if desired, and serve. Tip: You can make this quick sandwich even more quickly by using store-bought hummus in place of the smashed white beans.
Preheat oven to 350f/190c. Grease 2 regular sized 6 hole muffin pans. Divide tomatoes, onion, olives, parmesan and parsley between the muffin tins. Season with salt and pepper then pour the whisked egg over each. Cook about 20 minutes or until set and golden.
Cook ears of corn in boiling salted water for 4 minutes. Remove and plunge in ice water to cool, strain and cut corn from the cob. You want 10 cups. Combine corn with remaining ingredients in a large pot and simmer for 20 minutes. Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal. Process for 15 minutes in a boiling water bath.
Thaw salad shrimp overnight in the fridge or rinse under water in a colander until ice crystals dissappear and shrimp feels soft. TO TOAST THE ALMONDS: Heat oven to 375 degrees F. Spread almonds evenly on an ungreased cookie sheet; bake for around 2-4 minutes or until golden brown. Remove from cookie sheet; cool. TO MAKE THE POCKETS: Seperate biscuits and press 5 of them into 4 1/2 in rounds; place on same ungreased cookie sheet. Bake at 375 degrees F for 8-10 minute or until golden brown and biscuits have risen and are light and fluffy. Set aside. While they are cooling, mix the toasted almonds, green onion, and salad shrimp in a large bowl. Pour the mayonaisse over the top, then all three spices; mix thoroughly, coating everything in mayonaisse. With a knife, gently cut along the side of each COOLED biscuit a little over half way around and deep to the back;open gently to form a pocket. Spoon about a half cup of shrimp mixture into each pocket. If desired, garnish with additional toasted almonds and green onions. These are delicious served warm or cold! NOTE: To re-warm, place each sandwhich in microwave for 30 seconds. NOTE: Bake the extra 3 biscuits and serve as a filler inner!
Bake the pastry at 450° for 4-5 minutes until lightly puffed. Remove from oven and set temp at 375°. Melt butter in a saute pan over med-high heat. Add chicken and onion cook until onion is tender. Sprinkle cheese over the bottom of the pie shell and spoon chicken mix over cheese. Whisk egg, light cream, mustard and cayenne. Pour over chicken mix. Bake at 375° for 30-35 minutes until knife inserted in center comes out clean. Wait 10 minutes to serve so it will set. You may want to cover exposed pie crust with foil to prevent over browning.
Combine all ingredients except bacon in a 2 quart casserole. Place bacon across top of beans. Bake uncovered at 325 for approximately 3 hours.
Soak bamboo skewers in water for 2 hours. Pierce meat strips onto bamboo skewers. Combine turmeric powder w/350 ml of the coconut milk & marinate for at least 60 min (or longer for more flavor). Grill satays & use the remaining 50 ml of coconut milk & turmeric mixture to baste during grilling. Serve w/heated satay sauce. NOTE: I've entered this recipe as an appy w/1 skewer per person. As an entree to serve 2 persons, I'd increase the amt of meat to get 10 skewers to marinate & keep all other ingredients the same.
Spread tablespoon of walnut oil over pizza crust. Top with cheese and chopped walnuts. Bake at 350° until edges are browned, about 10-12 minutes. Remove from oven and cut into slices.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter (you can add some milk as well to make it easier when spreading). Season with salt and pepper to taste; set aside. Preheat oven to 375 degrees F (190 degrees C.). Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth, veggies, garlic powder, ketchup and tomato sauce. Bring to a boil, reduce heat and simmer for 5 minutes. Spread the ground beef mixture in an even layer on the bottom of a 2 quart casserole dish. Next top with the mashed potato mixture. Bake in the preheated oven for 20 minutes, or until golden brown.