HumbleIntelligence/food-ner-1-Million huggingface dataset:
To make the sauce, bring the mirin, vinegar, soy sauce, honey, ginger, and wasabi to boil in a small saucepan. Cook, stirring occasionally, over medium-high heat until the flavors are blended and the sauce is thickened, about 5 minutes. Remove from the heat; cover and keep warm. Meanwhile, sprinkle the salmon with the salt and the pepper. Spray a large nonstick skillet with nonstick spray and set over high heat. Add the salmon and cook, turning once, until the fish is browned on the outside and opaque in the center, about 4 minutes on each side. Spoon the sauce over the salmon. Sprinkle with the scallions. Serve at once.
Preheat oven to 350 degrees. Lightly grease 12°C muffin tin with butter spray. In a large bowl combine flour and milk, stirring with a rubber spatula until just combined. Fold in the Sugar and Mayonnaise, again, until just combined. Spoon into the muffin tin. Bake for 12-15 minutes until golden brown.
In a small saucepan, combine sugar and water. Cook over medium heat for 2 minutes or until sugar is dissolved. In food processor or blender, process sugar syrup, mangos and liqueur until smooth. Transfer to covered container and refrigerate up to 3 days.
Put whole chicken and broth in large pot over medium heat (be sure that the broth covers the chicken). Roughly chop and add 2 carrots, 2 celery stalks and 1 onion. Add peppercorns, garlic, 2 sprigs parsley, thyme, bay leaf. Bring to a boil, reduce to simmer and cook, covered, 1 1/4 hours until chicken is tender. Remove the chicken, strain the broth and discard the vegetables used to make the broth. The meat should be falling off the bone from the chicken, chop the meat that you want in the soup and discard the rest. Let broth rest a bit and skim fat from top (to be honest, I'm very lazy on this step and it never seems too fatty to me!). Chop the remaining 2 onions, 4 carrots, 2 stalks celery. Heat butter over medium heat, add the chopped vegetables and cook about 7 minutes, until onions are translucent. Add the chicken meat, the broth, salt and pepper and the cayenne. I said 1/2 tsp of cayenne, but I probably use more (I like it to have a little heat!). Simmer soup for 1 hour, covered. Stir in noodles and cook about ten minutes (I also really like orzo for this soup, just be careful not to use too much or it will be more of a porridge!).
Preheat a grill to medium. In a large bowl, toss the eggplant slices with 2 tablespoons olive oil; season with salt and pepper. Grill, turning once, until softened, about 4 minutes. Lay the bread on a work surface. Top 4 slices with a layer each of cheese, prosciutto, eggplant and another layer of prosciutto and cheese. Top with the remaining bread slices. Brush the outside of the sandwiches with the remaining 2 tablespoons olive oil. Grill, covered, turning once, until crisp, about 2 minutes.
Preheat oven to 450F. Line a baking sheet with aluminum foil and spray with cooking spray. Slice potatoes in half, then cut into 1/2 inch cubes. Place potatoes in a medium bowl and toss with oil. Combine Parmesan, paprika, garlic powder, salt, black pepper,and cayenne pepper in a small bowl. Add the Parmesan mixture to potatoes in bowl; toss to coat potatoes evenly. Arrange potatoes on prepared baking sheet. Bake, turning once, until potatoes are lightly browned and easily pierced with a knife, about 25 minutes.
Heat 4 T. oil and 2 T. butter in heavy medium skillet over medium high heat. Add tomatoes, reserving juice and dried sage. Cook until thickened to saucelike consistency, stirring frequently, about 15 minutes. Add Set aside. Divide remaining 2 T. oil, 2 T. butter and whole sage leaves between 2 heavy large skillets. Cook mixture over medium-high heat until butter melts. Add 2 chops to each skillet. Cover and cook until brown, turning frequently, about 10 minutes. Add 1/4 cup wine to each skillet. Boil uncovered until reduced to a glaze, about 5 minutes. Divide tomato sauce between pans, spreading over chops. Reduce heat, cover and simmer until chops are tender, about 30 minutes longer. Degrease sauce; adding reserved tomato juice if you like a thinner sauce. Season with salt and pepper. Transfer chops to a platter, and spoon sauce over. Sprinkle with mnced sage and reserve.
Preheat oven to 350 degrees. Beat together eggs, milk, salt, mustard and pepper. Grease a 9x13 baking dish. Layer bacon, egg mixture and cheese. Arrange tater tots on top. Bake for 40 minutes or until eggs are set and tater tots are golden brown.
Heat oven to 450. Slice the tops off the onions and peel them, leave the roots on. Cut each onion into 8 wedges taking care to keep wedges intact. Place onions in single layer in 9x13 pan. Toss gently with oil then replace back into single layer. Pour vinegar over top and sprinkle with salt and seasoning. Cover with foil and bake 45 min then uncover and bake 5- 10 minute.
Roast the first 3 ingredients separately in a dry saute pan over medium high heat until they become aromatic--do not burn. Grind them with the chillies, black salt and citric acid until a powder. Mix in the remaining ingredients. Store in an airtight container.
On a comal or iron skillet, roast the chiles and tomatoes for 8 minutes or until they are soft. Peel off and discard the burnt skin from the tomatoes. In a mortar or molcajete, grind the chiles and garlic. When they are roughly chopped, add the tomatoes and continue grinding. Add salt. Serve in the molcajete or a small bowl.
Spread pesto on inside of each slice of bread. Create sandwich by layering tomato, cheese, meat, and peppers. Grill on panini press or skillet until heated through and cheese is melted.
Preheat oven to 450°F. Spread cold pesto over pizza crust. Saute chicken with olive oil and salt and pepper. Add onions for last 5 minutes of cooking time. Add chicken onion mixture over pesto and spread out evenly. Slice tomato and place slices out over chicken and onions. Spread mozzarella over the entire pizza. Toast pine nuts in a dry non-stick skillet until slightly brown. Sprinkle toasted nuts over cheese and bake pizza at 450°F for 11 minutes.
Beat butter and cream cheese in a bowl until smooth. Add flour; beat just until a soft dough forms. Form into a ball and wrap in plastic wrap; chill for 1 hour or overnight. Preheat oven to 425 degrees F/220°C. Shape dough into 1"/2.5 cm balls. Place each ball of dough into cups of mini muffin pan. Dip Mini-Tart Shaper into flour; press into dough to form tart shells. Pierce shells with a fork. (If you don't have a Mini-Tart shaper just use your fingers and form into shells). Bake 10-12 minutes or until light golden brown. Cool in pan for 5 minutes; carefully remove tart shells from pan. Cool completely. Fill as desired.
Preheat oven to 450 degrees. For crust,combine flour and salt in mixing bowl. Cut in shortening with pastry blender or 2 knifes until mixture is uniform. Add water; toss lightly with a fork until dough forms a ball. Divide dough into 2 parts. On lightly floured surface,roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted 9" pie plate. Gently, ease dough into pie plate,being careful not to stretch dough. Trim edge even with pie plate. For apple filling:Combine all ingredients in mixing bowl. Stir until mixed well. Spoon into unbaked pie shell. Use remaining half of dough to roll top crust,as instructed for bottom crust. Lift onto filled pie. Trim 1/2" beyond edge of pie plate. Fold top edge under bottom crust;flute as desired. Cut slits or design in top crust to allow steam to escape. Brush top crust with milk;sprinkle with white sugar. Bake at 450 degrees for 20 minutes. Reduce heat to 350 degrees; bake an additional 25 to 30 minutes or until crust in golden brown. Cool and serve .
Place the stock in a saucepan, bring to the boil, then reduce heat to low and keep stock at a simmer. Meanwhile, heat the butter and olive oil in a deep frypan over medium heat, add the onion and cook, stirring, for 1-2 minutes until softened, but not coloured. Stir in the garlic, then add the rice and cook, stirring, for 1 minute to coat the grains. Add the wine and allow the liquid to evaporate. Add the stock, a ladleful at a time, stirring occasionally, allowing each ladleful to be absorbed before adding the next. Continue until you have one ladleful of stock left - this should take about 20 minutes. Add the prawns with the final ladleful of stock and continue to stir for 2-3 minutes until the prawns are cooked through. Stir in the parmesan, then cover and remove from the heat. Peel the avocados, dice and toss in the lemon juice. Just before serving, carefully stir the avocado mixture into the risotto. Serve in bowls topped with extra parmesan and chopped chives.
Add rhubarb to water and bring to a boil; reduce heat and simmer for 1 hour. Strain and add sugar to taste; serve iced with mint garnish.
Place all flour, oats, seeds and sweetener in a large bowl and give it a stir or two. Dump in the beer and stir only until just mixed. Do NOT overmix. Pour into greased loaf pan; feel free to sprinkle some extra oats on top to make it look pretty. Bake at 375 degrees for 1 hour.
In a large stock pot on high heat, Saute the chicken, onions, and celery in olive oil until chicken if browned and onions are translucent, (if using the crock-pot, uses a skillet for this step). For Stove top: Add remaining ingredients and bring to a boil. Once the soup comes to a medium boil reduce heat to a simmer. Soup should just gently bubble from here on out. After 30 minute do a taste test of the broth add additional spices to your taste. simmer for an additional hour then test vegetables for doneness. For Crock-Pot: Transfer ingredients from skillet and add remaining ingredients. Set crockpot on high for two hours then reduce to low. After 2 hours do a taste test of the broth add additional spices to your taste. Let simmer for an additional 4 hours. (Warning if you have a high powered crock-pot and the soup begins to boil to hard reduce the setting to warm if it has one, otherwise unplug your crock-pot for awhile).
Preheat oven to 350 degrees. Grease a bundt pan thoroughly. Mix the first six ingredients together well (for those who are lactose intolerant, you can substitute regular sour cream with a non-dairy substitute sour cream. It does not effect the taste). Spoon in chocolate chips and pour cake bater into bundt pan. Bake for 45 minutes. Remove cake from oven and cool for ten minutes before inverting onto plate or cake saver. Drizzle Icing over cooled cake. For icing - mix two or three tablespoons of Kahlua with powdered sugar and purified water to taste (should be a thick, syrupy consistency).
Toast bread. Spread quarter of avocado over slice of bread. Top with Mushrooms and cheese.
Pre-heat the oven to 375. Bake the potatoes until soft (30 to 50 minutes, depending on the size). Slowly heat the oil. Remove from the heat and add the garlic. Allow steeping at least 10 minutes. Place the potato on a cutting board. Cover with a clean towel. Using a meat tenderizing mallet carefully punch the potato. Use a spatula to transfer to a plate. Pour the garlic oil and vinegar (if used) over the potato. Check the seasoning.
Combine sponge ingredients in a mixing bowl. Mix until blended and knead until dough is smooth. Shape into ball, cover wit damp cloth and let rise for 2 hours. Place the dough ingredients except butter in a mixing bowl. Mix until well blended. Add the sponge and the butter. Knead until dough is smooth and elastic. Shape into ball. Place in a bowl, cover with damp cloth and let rise again until double in bulk. Punch dough and divide equally into 8 pieces. Shape into balls, cover with damp cloth and let rise for 30 minute Roll out each piece thinly into 8 x 5 inch rectangles. Brush surfaces with butter. Roll into long rods and twirl into shape, locking the ends to seal. Place on greased ensaymada molds. Let it rise for 2 hours until doubles in size. Bake at 325 F for about 10 minute or until light golden brown. Cool slightly and brush with melted butter. Top generously with grated cheese and sprinkle with sugar.
Heat skillet then spray well with cooking spray or add a little oil. Toss in chopped onions and let them sweat til they start to turn clear. Add garlic and cook just until it gives off some good aroma. Add ground beef or turkey and brown well. Drain well. (Later when health was an issue we would brown the meat first, then drain and rinse with water and leave to drain in the strainer in the sink while we cooked the onion and garlic. Then returned the meat to the pan.). Add everything but cheese leaving the macaroni raw when adding- it cooks in the pan. Cook for 15 to 20 minutes or until macaroni is tender.Top with cheese if you have it and serve! Note: To make this stretch even more you can make a batch of biscuits or- gulp- open a can- and put them on top. Pop into the oven and bake accordingly.
Brown the flank steak and then transfer to crock pot or deep roast pan. Sautee' green peppers and when softened, add onion, and garlic and seaxonings. Once softened, add tomatoes. Stir together and pour over flank steak. Add red wine to mixture and stir inches Flank steak should now be fully submerged in the sauce. Cover and heat to boiling. Reduce afterwards to simmer and cook for an hour, occasionally stirring the Ropa Vieja. After an hour, remove the meat from the liquid and let sit for ten minutes. Taking two forks, create super stringy strips out of the flank steak by scraping and moving the forks through the meat. The meat will naturally separate into stringy pieces. Return the stringy flank steak back to the liquid,. Add raisins, green olives and sugar. Simmer covered another twenty minutes. Serve on a bed of rice. http://www.cubancuisine.co.uk.
Divide chicken wings between 2-3 one gallon ziploc freezer bags. In a 4 cup measuring cup assemble remaining ingredients and stir. Divide teriyaki sauce between the 2 or 3 bags of chicken wings, and freeze. To prepare chicken wings, thaw overnight in the refrigerator. Place wings in a large baking pan along with teriyaki sauce. Heat oven to 400°F and bake for 30 minutes turning once.
Dissolve yeast in warm water. Add the cool water, sugar, butter, salt and flour. Mix well. Pour into well-greased loaf pan and let rise in warm place for 1 hour. Bake in preheated 450 degree oven for 15 minutes. Reduce heat to 300 degrees and bake 30 minutes longer. Remove from oven and glaze with melted butter in pan before turning loaf out to cool on rack.
Broth -- In a large pot, add the broth, sherry, garlic, ginger, soy, sesame oil, and jalapeno. Cover and bring to a boil. Immediately reduce to low and simmer for 5 minutes. Remove the jalapeno, garlic and ginger. Just keep covered on low heat. Pasta -- Since this is angel hair pasta it takes just a few minutes to cook. Cook the pasta in salted water according to pkg directions. Once it is done, drain well and set to the side. Shrimp and Vegetables -- As the pasta is cooking, turn the heat back up on the broth to medium heat and add the mushrooms and cook 3-4 minutes. Then add the shrimp and bok choy and cook another 3-4 minutes. Just until the bok choy is slightly wilted and the shrimp are beginning to turn pink. Add in the water chestnuts and scallions and cook another minute or two just to heat through. Season with salt and pepper if necessary (go easy on the salt). I add quite a bit of pepper to mine. Serve -- I think this is best served individually. I place a heaping spoon of the pasta in each bowl and then top with the seafood and bok choy broth. Garnish with a drizzle of the sesame oil. ENJOY a really good light dish!
While the noodles are still in the package, break them in small pieces. . Put the vegetable oil in the cooking pan. Turn on the stove and wait for the oil to heat up. Put your noodles in the cooking pan. . Since ramen are dehydrated, you have to be careful not to burn them. Always gently shake the cooking pan. . Your noodles are ready once they have a nice brownish color. Turn off the stove and put your noodles in a bowl. The recipe:. . Add the sliced almonds, dried cranberries and dried apricots. . Enjoy!
Mix the ingredients together, and bake as directed. When cooled, top cake with Cool Whip. Serve, and enjoy!
Prepare a hot charcoal grill or preheat gas grill to high. Cover and preheat grill grate for 5 minutes. Lightly butter each ear of corn, then season with salt and pepper. Wrap each ear in aluminum foil. Clean and oil the grill grate. Place the corn, red pepper, and jalapeno on the grill and cover. Grill red pepper and jalapeno until they start to blister, but not blacken, on each side. Grill corn until it's lightly charred all over. Remove pepper, jalapeno, and corn to a cutting board as they are done. Brush green onions lightly with oil and place on the grill. Cook until softened and lightly browned on both sides. Remove to cutting board. In a medium bowl, cut kernels off each ear of corn. Remove seeds and ribs from jalapeno and red pepper, then dice and add to bowl with corn. Thinly slice green onions and add to corn and peppers along with cilantro, lime juice, lime zest, sugar, chili powder, and cumin. Stir to combine. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator.
Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree until smooth. Rinse and drain the kelp noodles in a colander, place it in a large bowl, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm, cold or room temperature. The remaining sauce may be added, as needed, to moisten the pasta. I love adding some crunch, so I usually throw some chopped peanuts, or blanched broccoli bits, crumbled crisp onions - anything really! If you're not into spice, reduce it - although I personally feel that the spice adds another layer of amazingness! =).
Preheat oven to 350. Boil ziti just shy of al dente. Place a medium sauce pan on medium-high head and add EVOO. Cook onion and garlic 4-5 minutes, then add the tomatoes. Smash the tomatoes with the back of a large spoon, then add basil, salt and pepper and simmer 15 minutes. Heat a separate medium sauce pan on medium-high heat then add, butter and alllow to melt. Add flour and brown 2-4 minutes, then stir in bay leaf, salt and pepper and cook 5 minutes on low heat. Remove bay leaf. Mix red sauce with pasta and transfer to a casserole dish. Top with white sauce, and both cheeses. Bake 25-30 minutes at 350 degrees.
In a bowl, toss squash and onions with 1 tablespoon of olive oil and seasonings. combine with cranberries. spread in a baking dish. preheat oven to 350 degrees. place in oven for 1 hour. pour cranberry juice over squash and put back in oven for 15-20 minutes. serve warm or cold.
Preheat oven to 350 degrees. Cook rice, set aside. While rice is cooking -- Place broccoli, butter, onion and salt and pepper in bowl. Microwave for 10 minute stir then microwave for 5 more minutes. Microwave cheese wiz to melt. Grease 9 x 13 baking pan. Mix rice, cream of mushroom soup, cheese wiz and broccoli mixture together. Spread in pan. Cover and bake 45 minutes. Uncover and bake 15 more minutes. (note: you must use a shallow baking pan, I tried to bake in a deep casserole dish and it didn't solidify right).
In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the beef and chicken stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper. *For the croutons*. While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside. *To serve*. Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyere. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.
1. Place the potato and salt in a saucepan, cover with cold water, bring to a boil then reduce the heat and simmer for 20 minutes. 2. Meanwhile, heat the oil in a large frying pan, add the onions and saute until golden. 3. Add the tomatoes and cook for 5 minutes. 4. Add the prawns, salt, pepper and coriander, mix well then reduce the heat, cover and simmer very gently for 8-10 minutes until the shrimp are done. 5. Drain the cooked potato, return to the pan and mash with a potato masher or fork. 6. Add the coconut milk to the prawns and mix well then and the mashed potato, a little at a time, stirring vigorously until well incorporated.
After mixing cocoa with sugar, mix in all other ingredients except vanilla. Place on stove. Cook on medium heat until it cooks down and mixture becomes thicker-according to Maxine about 10 minutes. Do not over stir. Remove from stove and add vanilla. Stir. Pour into something that won't crack. Serve over chocolate cake, ice cream, or Maxine's homemade pound cake (recipe for another day). Too Good! I hope you enjoy....now I'm back to the sofa in front of the fireplace with my cat Charlie and my latest good book, I'm sure I'll be in Maxine's World Famous Chocolate Sauce Before the night is over! Happy Cuisson!
Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; saute uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly. Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.). Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.
In a medium mixing bowl, beat yogurt until smooth. Stir in bananas, coconut, chili, lemon juice, coriander, cinnamon, and salt. Cover bowl and chill at leat 1 hour. Just before serving, sprinkle chopped cilantro leaves over raita.
Preheat oven to 400°F. Mix all ingredients together in a large bowl, then place in a loaf pan. Spread ketchup over top. Bake for 60-75 minutes (or until internal temperature is 160°F) in a standard oven or 55 minutes in a convection oven.
Set oven to 375 degrees. Set oven rack to middle position. Cut out about 40 rounds with a 1-1/2 - 2-inch round cookie or biscuit cutter (can use end of a small glass but be very careful not to break glass, a biscuit cutter works the best!). Place on a large baking sheet and brush one side with melted butter. Bake for about 8 minutes, or until golden brown (leave the toasts on the baking sheet). Set oven to broiler heat. In a bowl mix together cream cheese, olives, green onion or scallions, red bell pepper and paprika (add a couple teaspoons of dry sherry in if you have some) mix until well combined. Top each toast with about 1 teaspoon of the cream cheese mixture, then sprinkle with grated Parmesan cheese. Broil 4-inches from heat until the Parmesan begins to turn golden (about 1 minute).
Put maple syrup in the bottom of a mug. Foam & heat the milk. Add the milk to the mug and then the coffee. If you want the layered look as per the photo, pour the milk & coffee over the back of a spoon when adding to the mug. Top with milk froth & dust with cocoa powder.