HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut mushrooms into 4 or 6 pieces and cook in skillet with 3 tablespoon of olive oil. Add prosciutto, jalapeno and clam juice. Continue cooking for another 5 minutes. Remove from the skillet and set aside. In the same skillet, add scallops with 1 tablespoon of olive oil and caramelize quickly. Add preparation obtained in step 1 and mix well. Season with salt and let mixture warm for 1 or 2 minutes, stirring constantly. Serve in endive leaves as appetizers. As en entree, arrange about 24 of these appetizers on a serving plate and heat in oven preheated to 375 F for about 3 minutes. Chef's Tip : For a complete meal, add 50 ml of cream (15 %) to preparation obtained in step 2 and mix with cooked linguine. Sprinkle with finely chopped coriander and serve with steamed broccoli.
Slice the angel food cake into 10 to 12, 1-inch thick wedges. In a shallow dish combine eggs, milk, sugar; and vanilla. Soak wedges in egg mixture for 1 minute per side. In a nontick skillet or on a nonstick griddle melt butter over medium heat. Cook 4 wedges at a time for 1 to 2 minutes on each side or until golden brown. To serve, stand slices in cake formation. Top with whipped cream or creme fraiche. Drizzle with maple syrup and top with strawberries. Serve immediately.
Scrub the potatoes and stab all over with a fork. Rub skins with salt and bake at 200 for 45 mins until soft. Melt margerine and saute onions and celery with spices until onion is transparent and then add the apple and stock. Roughly chop cooked sweet potato and add to the pan. Cover with a tight fitting lid and simmer about 30 mins, or until everything is soft. Process to a smooth texture and then cool and refrigerate covered overnight. Reheat gently to serve.
Split bun of your choice in two crosswise. Spread with cream cheese, 2 tablespoons on each side. Place tomato slices, half on each side of bun. Sprinkle with salt and pepper to taste. Place a ring of each sweet pepper on each side. Place 4 slices cucumber on each side, sprinkle each side evenly with green onion and again salt and pepper. Sprinkle each side evenly with shredded lettuce and season again. Place one slice of cheese on each side. Place on foil lined cookie sheet and place under broiler for about 30 seconds or until cheese is melted, as short a time as possible to keep it all crisp. Remove to plates and garnish with carrot and celery sticks. Enjoy!
Mash the potatoes. Add the greens and onion. Mix together and form into patties by hand. Fry over medium-low heat until golden brown on the bottom.
Soak dried apricots overnight in water. Drain apricots and chop. Boil the chopped onions for a few minutes to soften them; drain. Cut zest from oranges in long strips, and dice strips into 1 inch pieces. Put all the ingredients except the walnuts into a large non-aluminium kettle and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick. Stir in the walnuts. Pour while hot into warm sterilized jars. Seal with lids and rings. Process in boiling water for 10 minutes. Cool on wire rack. Lids will ping if sealed properly. If any jars fail to seal, refrigerate and use within a few days. Store sealed jars in cool, dark place.
Place leaves vein side up on a cutting board. Trim the stem from the leaf. I found kitchen shears to be the best tool for this job. Bring 1 quart water and salt to a boil. Blanch the leaves for 30 seconds. Remove leaves from pot with tongs or a slotted spoon taking care not to rip them. Allow to cool in a bowl. Bring 1 1/2 cup water and lemon juice to a boil. Stack leaves in piles of 5 and roll up from side to side. Place rolls upright in a sterile wide-mouth pint mason jar. Fold over tops to allow 1/2 headspace. Pour hot water/lemon juice mixture over the leaves leaving a 1/2 inch head space. Wipe rim of jar with a clean towel. Top with a lid and screw down lid. Process for 15 minutes in a boiling water bath or keep in the refrigerator.
Cut up sausage into about 10 pieces, then split each one in half so that they can lay flat in a large pan. Fry on medium high on the flat side of the sausage first for about 7 minutes or until browned. Place rolls on a cookie sheet and put in oven at 350 degrees until warm. Then flip sausage and pour BBQ sauce and water in pan and stir Cook for another 7 mins or until sauce is bubbling. Place sausage in rolls and enjoy.
Cook rice. Let stand until room temperature. Add chicken, onion, pepper, olives. Drain artichokes and save 1/2 of the liquid. Combine curry with mayonnaise and artichoke liquid. Add to rice-chill.
In a large, heavy skillet, melt butter over medium heat. Add bread crumbs. Stir until golden brown, about 10 minutes. Cool. Preheat oven to 400^F. Place oven rack in the center of the oven. Butter a 4 quart glass baking dish. In a small bowl, combine the thyme, salt and pepper. In a large bowl, combine flour and cheddar cheese. Arrange 1/3 of potatoes over bottom of prepared dish. Sprinkle with 1/3 thyme mixture. Repeat 2 more times. Whisk chicken broth, cream and mustard in a medium bowl. Pour over potatoes. Bake potatoes 30 minutes. Sprinkle bread crumbs over potatoes. Bake about 1 hour longer, until potatoes are done. Let stand 15 minutes.
Melt 2 tbsp butter in a large saucepan; saute onions and celery until softened. Add clam juice, chicken broth and potatoes. Cover and simmer for 20-25 minutes until potatoes are tender. In a separate saucepan, melt 1/4 cup butter, add flour and cook for 1 minute. Add milk and half & half; mixing thoroughly. Add the flour mixture to the broth mixture; add clams, seasonings and heat through. (Do not allow to boil).
Blanch the peeled onions for 5 minutes in boiling salted water. Drain them, pat them dry and set aside. Melt the butter in a skillet. Add the remaining ingredients and stir until smooth. Add the onions and saute on low heat, occasionally basting the onions with the glaze. Turn the onions over at least once. After about 10 minutes, the glaze will be somewhat reduced and thickened and the onions golden brown. Serve immediately.
Have all ingredients at room temperature Preheat oven to 350 degrees with rack in the lower third of the oven. Spray 8-10 cup tube pan with cooking spray. Use a whisk to combine four, baking powder, baking soda, and salt. Sift together. Set aside. In a small bowl combine the espresso powder, cocoa and 1/3 cup of the sugar with 1/4 cup of water. Whisk until smooth. Set aside. In another small bowl, whisk whole egg with egg white. Set aside. Cut the butter into pieces and place in an electric mixing bowl. Beat for 1 minute to soften. Gradually add remaining 1 cup of sugar and beat at high speed for about 3 minutes. Dribble eggs in slowly, about 1 T at a time, beating constantly for about 2 minutes. On low speed, beat in a third of the flour mixture. On medium-high speed, beat in half of the yogurt. On low speed, beat in half of the remaining flour. On high speed, beat in the rest of the yogurt and the vanilla. On low speed, beat in the remaining flour. Measure out 1 1/2 cups of yogurt batter and mix into the cocoa mixture. Set aside. Use a large spoon to fill the bottom of the pan with about three quarters of the white batter placed in dollops. Cover the white batter with dollops of chocolate batter. Top the chocolate batter with small dollops of white batter spaced so that the chocolate batter shows through. Use a table knife to marble the batters together with a circular or zigzag motion; be careful not to blend them too much. Bake for 45-50 minutes or until the cake starts to pull away from the sides of the pan and a toothpick inserted in comes out clean. Cool for 10-15 minutes on a rack. Unmold the cake. Cool completely before serving or storing.
Rinse and pat dry chicken breasts. In a small dish or on a plate, combine the Ranch dressing and the flour. Dip each breast in the mixture until well coated. Transfer to baking dish. Cover breasts with the cheddar cheese and bake at 350°F for 35 minutes or until cooked through.
Preheat oven to 350 degrees. In a medium bowl combine the cookie crumbs, 1/4 cup of the diced ginger and melted butter. Pat evenly over the bottom of a 8 inch springform pan. Bake for 10-12 minutes. In a food processor or blender whirl ricotta cheese, egg whites and lemon juice until mixture is very smooth. In a large bowl mix the yogurt cheese, sugar, grated lemon peel and vanilla. Add ricotta mixture and stir until well blended (this will be thin). Pour onto cooked crust. Bake in the preheated oven for 55-60 minutes. You want it cooked but the center barely jiggly. Remove and cool on a wire rack for 15 minutes. Run a sharp knife around the rim and place in the fridge until cooled. Cover with plastic wrap and cool overnight. Right before serving remove rim and arrange kiwi slices around the edge of cake. Sprinkle with remaining ginger and candied lemon strips. Serve.
Preheat oven to 350°F Brush cut side of pita bread rounds lightly with olive oil; arrange rounds on heavy large baking sheet. Bake until crisp and golden, about 6 minutes; cool pita rounds. Mince garlic in food processor. Add tahini, 1/2 cup lemon juice, and lemon peel; blend well. With machine running, gradually add 1/2 cup water, blending until mixture is smooth and thick. Mix in 1/2 cup chopped cilantro; season sauce to taste with salt and pepper. Place chicken in large bowl. Mix in 1 1/2 cups sauce, 1/4 cup cilantro, and remaining lemon juice (reserve remaining sauce for another use). Season chicken salad to taste with salt and pepper. Can be made 1 day ahead. Store pita rounds in an airtight container at room temperature. Cover chicken salad and refrigerate. To serve:. Spoon generous 1 tablespoon chicken salad atop each pita round. Arrange on platter. (Can be made 2 hours ahead. Cover and refrigerate.) Sprinkle with pine nuts and remaining 1/4 cup cilantro and serve.
Preheat oven to 400 degrees. Arrange asparagus on a baking sheet. Coat with cooking spray and season with salt and pepper. Bake 12 minutes or until tender. Meanwhile, melt butter in small saucepan over medium heat. Once melted, remove from heat. Stir in soy sauce and vinegar. Pour over baked asparagus and toss gently before serving.
Partially fill a large frying pan with water. Bring to a boil over high heat. Fill a bowl with ice water. In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus. Slip asparagus into boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain. Plunge into ice water. When cool, drain. Pat dry with paper towels. Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing over the top.
Preheat oven to 180.C. In a food processor or blender, combine the ingredients for the rub and process until mixture is well blended. In a large bowl, toss the chicken wings in the oil until the wings are completely coated, add the molasses rub and toss again until all the wings are coated. Place the seasoned wings in a large roasting pan & bake for 35-40 mins or until wings are cooked through.
Coat a 9cup glass bowl with nonstick cooking spray. Line with plastic wrap. set aside. Process strawberries in food processor with 1/4 cup of the sugar until smooth. Set aside. In top of double boiler over simmering water, whisk together egg yolks, eggs, and ramining sugar until smooth. Whisk in wine and continue to whisk until 160 degrees and mixture has the consistency of honey. Place top of double boiler in ice bath; whisk until cool. Stir in straberry puree. Split mixture between 2 bowls. Tiont mixture in one bowl with red food coloring. beat cream in another large bowl until soft peaks form. Fold half of the cream into the untinted mixture and half into the red tinted mixture. Pour the red tinted mixture into the prepared bowl. Stir in the untinted mixture and swirl. Cover and freeze overnight. To serve, allow bombe to stand at room temperature for 20 minutes. gently lift plastic wrap to losen bombe. Invert onto serving platter and remove bowl. Peel off plastic and smooth surface with spatula, if desired. Garnish with berries and mint.
Preheat oven to 350°F. Grease and flour one 13 x 9-inch baking pan. If you want a layer cake, use two 9-inch pans. In large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, buttermilk, coffee (if making with instant, use 2 tsp to make 1 cup), oil and vanilla; beat on medium speed of electric mixer 2 minutes. Batter will be thin. Pour into prepared pan. Bake until cake tester inserted in centre comes out clean (30-35 minutes for round pans, 35-40 minutes for rectangular pans). Cool 10 minutes; (if using 9-inch round cake pans, remove from pan) and cool on wire racks. Cool completely, then frost with your favourite vanilla icing.
Preheat oven to 350 degrees F. In a small saucepan over low heat, melt butter. Stir in sugar, fennel seeds, and allspice until combined and sugar is dissolved. In a large bowl, toss potatoes with spiced butter. Season with salt and pepper. In a baking pan, roast potatoes until tender, about 45 minutes, turning once halfway through. Transfer to a warmed platter and drizzle with pan juices. Season with additional salt and pepper, if desired.
Cook the pasta al dente; drain. Put the put back on the stove. Immediately sprinkle the finely grated cheese over the pasta, and mix in some of the water used to boil the pasta, until the cheese melts into a light, almost watery, creamy sauce. Grate pepper on top.
Melt the butter in a large pan. Add the onion, garlic, celery, and carrot and cook over low heat, stirring occasionally, for 5 minutes, or until softened. Increase the heat to medium, pour in the wine, and cook for 2 minutes, until the alcohol has evaporated. Pour in the vegetable stock and bring to a boil, then add the corn, cayenne, and mixed herbs. Bring back to a boil, reduce the heat, and simmer for 15 minutes. Add the heavy cream and simmer gently over very low heat for an additional 10 to 15 minutes. Do not let the soup boil. Gradually add the sour cream, whisking continuously with a balloon whisk, then stir in the dill and crabmeat and season to taste with salt and pepper. Heat gently for 3 to 4 minutes, then ladle into warmed bowls and serve immediately with bread rolls.
Preheat oven to 350°F. Mix together milk and eggs until well blended. Stir in cracker crumbs until most liquid is absorbed. Mix in onion and seasonings. Add meat and combine well. Shape into a loaf in a shallow baking pan, or lightly pack into a loaf pan. Bake 50-60 minutes. Remove from oven and let rest 5-10 minutes before slicing.
Use favorite pie crust recipe or Pet Ritz. Beat eggs and add remaining ingredients. 1/2 pint of sour cream is 1 cup. I use French's brand of French Fried onion rings. I'm not positive about the ounces, but it is the small size and the 8 oz. I have listed is an approximate. Also, be sure and get all of the moisture out of the spinach. I blot it between paper towels to remove all of the water. Pour into pie crust. Bake at 350 degrees for 30-40 minutes or until knife comes out clean.
Put all ingredients in a food processor, apart from salt and pepper, and blend until just about smooth. Alternatively you can put them in a mixing bowl and use a stick blender. Season with salt and freshly ground pepper to taste.
Tip: To grind almonds use a little of the sugar in a processor with the nuts, as this will prevent the nuts from turning to butter. Cake: Preheat oven to 350°F. Grease a 9-inch springform pan. Combine the flour and the almonds together. Beat egg yolks until very thick and pale pale yellow. Gradually add the sugar and beat until mixture forms a ribbon. Add the nuts and flour. Beat the egg whites until stiff peaks form. Fold the beaten stiff whites into the yolk mixture. Pour into prepared pan. Bake 45 minutes until just done. Use a tester at this point. Cool in pan. Filling: Gently warm 3 tbsp of the cream in a small pot. Sprinkle the gelatin over and let stand until lukewarm but not set. Whip the remaining cream until soft peaks form. Add the warm gelatin mixture, and beat until stiff. Fold in the toasted finely chopped almonds, and Cognac. Split cooled cake in half. Spread half the filling over bottom; replace the top layer and cover all with the remaining cream mixture. Garnish with strawberries and shaved chocolate and extra whipped cream.
In a heavy saucepan, combine butter, water, and marshmallows. Cook and stir over low heat until smooth. Add chips, stir till melted. Remove from heat and stir in nuts. Pour in 8" square pan. Cool. Cut in 1" squares. Wrap individually in waxed paper twisting ends.
In a foodprocessor, blend artichokes, breadcrumbs, parsley and garlic. Gradually add olive oil, processing until smooth. Season to taste. Serve with toasted baguette.
Cover cucumbers with salt and them ice cubes in a large bowl for three hours. Drain well. Add onion, peppers, garlic. Place all other ingredients in large pot and bring to a boil. Add cucumber mix and bring to second boil. Place in jars and use water bath to seal - approximately 10 minutes.
Wash the catfish fillets in cold water and pat dry. Melt enough lard or shortening in a large cast iron skillet over medium heat to reach 3/4-inch deep. While the lard/shortening is melting, pour the cornmeal into a large, shallow plate or dish. Season both sides of the catfish fillets (remember to pat them dry, first) with salt and pepper, then dredge them in the cornmeal and shake off any excess. When the melted fat is hot but not smoking, carefully slide the fillets into the pan (careful not to splatter, and don't crowd the pan because you want the fish to fry and not steam). Fry the fish in batches if necessary. Fry the fillets about 4 minutes per side, until crisp and golden brown. Put paper towels on a platter and transfer the fried fillets to the platter with a slotted spatula or spoon. Serve with lemon wedges and your favorite catfish sauce (tartar, cocktail, etc). Make sure to have plenty of napkins, hush puppies, corn on the cob, and coleslaw, too! Makes 6 servings.
Press the tofu between two plates, weighted down with some heavy cans or a cast iron pan, to drain the excess liquid out. Slice into 1/2 inch slices. Wisk together the ingredients for the marinade in a large container with a lid. Add the tofu to the marinade and refrigerate for at least 24 hours, preferably 2-3 days. Flip the container every few hours to ensure even coverage. Tofu pieces can be patted dry, and crumbled over your favorite Greek-style salad or pizza.
For dressing; in a bowl or in a food processor mix together sugar, olive oil, balsamic vinegar, paprika, Worcestershire sauce and 1/4 teaspoon black pepper; whisk or process until well combined; start with 3 tablespoons of sugar and add in more after if desired, mix in poppy seeds and season with more black pepper if needed, refrigerate for 2 or more hours. For the salad; combine all salad ingredients in a large bowl; pour the dressing over and chill for 10-15 minutes before serving.
Add flour to a shallow bowl; place a large skillet over med-high heat; add 1 tablespoon olive oil and the butter to the skillet. Dredge chicken in flour; season with salt and pepper. Add chicken to skillet; cook 7-8 minutes or until browned. Add in wine; scrape up browned bits as wine comes to a bubble; cook the liquid down, 30 seconds to a minute. Combine the half-and-half and mustard; pour over the chicken. Add grapes to the skillet and shake or toss to coat the chicken and grapes in the sauce. Lower heat to low and simmer 3-5 minutes. Meanwhile, make the couscous-bring the chicken broth and a drizzle of olive oil to a boil; add in the couscous. Remove pan from heat and cover; let sit for 5 minutes, then fluff with a fork. Serve mounds of couscous with chicken and grapes alongside or on top.
Line 13x9 inch pan with foil covering all sides. To make Blondie Layer: Mix flour, cocoa, baking powder and salt. In another bowl beat butter, sugar and vanilla until creamy. Beat in egg, one at a time. On low, beat in flour mixture. Stir in peanuts. Spread into pan; level top. To make Cheesecake Layer: Beat cream cheese until smooth. Add sugar, eggs and flour. Gently spoon over Blondie layer and carefully smooth over. To make Brownie Layer: Stir in flour, cocoa, baking powder, and salt. In another bowl beat butter and sugar until creamy. Add eggs one at a time. Add peanut butter. On low speed add 1/2 the flour mixture then add 1/2 the milk. Repeat. Gently spoon over Blondie layer and carefully smooth over. Place a tent of aluminum foil over the top of the pan (make sure to "tent" the foil because otherwise the top brownie layer will stick to the foil and it wont look good). Bake at 350°F covered for 1 hour, remove foil and bake 25-30 minutes longer. Place on rack to cool 30 minutes. Refrigerate at least 2 hours or up to 24 hours. Garnish: Either prepare chocolate mousse mix according to directions using only 1 cup milk and spread on top or melt a jar of chocolate frosting for 30 seconds in the microwave and pour over the top (if you do this you'll want to refrigerate for an additional hour). Once on serving plate garnish with caramel topping, chocolate shavings and chopped peanuts. Yum!
Prepare apple topping: Stir together apple pie filling, lemon juice and ground cinnamon in small bowl; set aside. Heat oven to 375°F Grease and flour 9-inch square baking pan. Stir together flour, sugar, cocoa, baking powder and salt in medium bowl. Add water, shortening, egg and vanilla; beat until smooth and well blended. Spread into prepared pan. Carefully spoon apple topping evenly over chocolate batter to within 1/2-inch from edges; DO NOT STIR. Bake 35 to 40 minutes or until chocolate is set and cake-like. Cool completely in pan on wire rack; cut into squares. Serve topped with whipped topping or ice cream, if desired.
Heat Miracle Whip in large skillet. Add the cubed chicken and cook(about 8 minutes). Add broccoli, stir till cooked. Add cheese, stir until melted. Serve over hot cooked rice.
Unroll piecrust onto countertop. Spread 4 tbs jam over piecrust leaving a 1/2 inch borderat the dough's edge. Using a pastry wheel or pizza cutter, CUT piecrust into 16 wedges. Starting at outer edge of pastry, roll wedges into crescents. Place on parchment-lined baking sheet and bake for 15-20 minutes at 375*. Or until lighty browned. Sprinkle with powdered sugar if desired. ***Because of the nature of jam or jelly the filling will ooze out a little bit while baking, but this shouldn't affect the taste or presentation of the pastry.***.
Preheat oven to 350°F. Cream butter and sugar. Add the eggs. Dissolve the soda into the sour cream, then add to mixture. Add bananas, flour, salt and vanilla. Spread into a large cookie pan (large sysco one, with 1" deep sides). Bake for 35-45 minutes.
Place the cabbage and carrots in a large bowl. In a small bowl, whisk together the mayonnaise, vinegar, tarragon, the sugar, the parsley, the celery seed, and salt and pepper to taste. Pour the mayonnaise mixture over the cabbage and carrots and blend well. Cover the bowl tightly (you can use plastic wrap) and let sit at least 6 to 8 hours or overnight in the refrigerator for the slaw to soften and the flavors to blend.
Heat oven to 425. Lightly spray square 9x9x2 pan with spray. Cover tomatoes in boiling water. Let stand 10 minutes; drain and chop fine. Mix bisquick, tomatoes, half the cheese and the milk in medium bowl until dough forms. Mix remaining cheese, bell peppers, oregano,basil and garlic and some oil in small bowl. Drop half the dough by tbsp closely together in irregular pattern in pan. Spoon half the cheese mixture over dough. Drop remaining dough over cheese mixture. Top with remaining cheese mixture. Bake 20 minutes till brown. Serve warm.
Measure the oats and place in a large bowl. Measure peanut butter and set aside. Melt the butter in a medium to large saucepan, and add the cocoa. Alternate the sugar and milk, stirring after each addition. Let the mixture come to a good boil and boil it for exactly one minute. Any less and they won't set, any more and they will be dry. Pour the mixture over the oats and stir until well combined. Stir in the peanut butter. Drop in desired size on wax paper and let set.