HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brush off any dirt from the mushrooms and slice thinly (any girolles, chanterelles and blewits - tear in half). Put the olive oil in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice. Add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor)and continue to fry quickly another 4 to 5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste. Meanwhile cook the pasta in boiling salted water until al dente. Add to the mushrooms, with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom love from the pan, and sprinkle with a little extra parsley and Parmesan.
Heat the oil in a deep pot and fry the cumin seeds till they start to sputter. Add the onions and garlic to the pot and fry for 3 mins, Add the curry paste, stir and add tomato puree and ground ginger . Cook for 2 mins, add the aubergine and green pepper stir to coat in the mixture, add the milk, bring to the boil. Reduce heat, cover pot and simmer for 10 minutes. ( if the mixture thickens too much add tablespoon of water). Stir in the pineapple and diced tomato. Take of the heat. Season with salt to taste. Serve with boiled rice and a meat curry.
BLUEBERRIES: In a large bowl combine all the ingredients. Put into a 2 quart baking dish which has been sprayed with cooking spray. Bake at 375 degrees for 10 minutes while you make the Cobbler. COBBLER: In a small bowl combine the first five ingredients; mix well. Cut in the cold butter till mixture resembles coarse crumbs. Stir in the buttermilk just till moistened. Drop by tablespoons onto blueberry mixture. Sprinkle some sugar over the top of the dough. Bake uncovered at 375 degrees for about 25-30 minutes or till golden. Serve warm with vanilla ice cream or whipped cream.
Make cake according to package directions. Cool completely. Crumble cake. Place half of crumbled cake in a large punch bowl. Prepare pistachio pudding according to package directions. Pour half of prepared pistachio pudding over cake, spreading evely over cake. Spoon half of undrained pineapple over pistachio pudding. Poke holes in cake to allow pineapple juice to seep through. Pour half of the strawberry pie filling over the pineapple mixture. Spread half of the nondairy whipped topping over the strawberry pie filling. Begin another layer by adding the remaining cake, pudding, pineapple, pie filling and finally ending with the nondairy whipped topping. Garnish with the maraschino cherries and walnut halves, in an alternating pattern. Refrigerate until you serve it to your guests.
Rinse and dry chicken. Arrange chicken in skillet. do not layer. Mix vinegar, water, Worcestershire sauce together. Pour over chicken. Sprinkle chicken with sugar. Dot with butter. Season with salt and pepper. Lay onion rings on top. Cover and simmer for approximately 1 1/2 hours.
To make the topping: Combine the brown sugar, flour and coconut in a bowl. Cut in the butter until crumbly and set aside until needed. To make the cake, grease a 10" tube pan, line the base with parchment paper and grease. Drain the pineapple, reserving 1/2 cup syrup. Cream the butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in the eggs one at a time and beat until combined. Stir in alternately the flour and the reserved syrup, making two additions of each. Spread half the cake mixture evenly over the base of the prepared pan, top with the well-drained pineapple and half the topping. Spread with the remaining cake mixture and sprinkle with the remaining topping. Bake at 350 degrees F for about 50 minutes and let stand 5 minutes before turning on to a wire rack to cool.
Shake the gin, lemon juice, and simple syrup with ice and strain into a champagne flute. Top off with the beer, give a gentle stir, and garnish with a lemon twist.
preheat oven to 350 degrees. in a stand mixer fitted with the paddle attachment, cream the butter and sugar. add the egg and beat until combined. in a medium bowl, whisk together the flour, baking powder and salt. add to the creamed mixture and beat until a dough is formed. form into a ball and chill for 30 minutes in the refrigerator. on a floured surface, roll the ball of dough out larger than your tart shell, about 1/2 inch thick. lightly grease and flour the tart shell and then roll the dough over the shell. with floured fingers, press into the edges. use flour as needed to prevent dough from sticking. chill the crust in the refrigerator for 15 minutes while you prepare the filling. in a large bowl, whisk together the eggs, sugar, vanilla yogurt, lemon juice and zest of the lemon until completely smooth. pour the blueberries into the prepared tart shell. pour the filling into the tart shell over the blueberries. bake for 45-50 minutes until the custard is just set and the crust is golden brown. allow to cool to room temperature. serve at room temperature OR very lightly chilled.
Preheat broiler. Put shrimp in lg. bowl Add all other ingredients. Toss well to coat shrimp. Place on shallow baking sheet. Broil 7 in from heat for about 6-7 min, turning once. Serve with sauce from pan. Add a little butter if you like.
In a medium-sized bowl, gently fold together the cranberries, mandarin oranges, walnuts and pecans. Refrigerate. Serve chilled. When Paula demonstrated this recipe, she mentioned she liked walnuts best and didn't use pecans. She did not use 2 cups of nuts either, which leads me to believe you can tinker some with this recipe!
separate egg whites and yolks into two separate bowls. beat whites until stiffish. add powdered sugar and 1/2 teaspoons vanilla to whites. mix until ingredients are blended. -. in separate bowl, beat egg yolks until blended. add white sugar and 1/2 teaspoons vanilla to yolks. mix until ingredients are blended. -. pour yolk mixture into loaf pan or ramekins. sprinkle cinnamon evenly on top. gently spoon whites mixture on top. sprinkle with powdered sugar -. bake at 350 for 1/2 hour. enjoy!
In a glass, pour orange juice over ice. Combine gin, simple syrup, and pink grapefruit juice; slowly pour over orange juice. Top with soda water.
Hull the strawberries and cut them in half. Remove the stems from the spinach. Chop the onion. Melt the red currant jelly with the mango vinegar in a small pot over medium-low heat. Let cool. Combine the spinach, strawberries, mandarin oranges, and onions together in a bowl. Stir the dressing and pour it over the salad. Toss gently to coat.
Boil the water and cook the penne according to package directions. DO NOT ever add oil to the water! It will make your sauce slide off the pasta later. Meanwhile, heat the oil (medium-high heat) in a large skillet and saute the broccoli, sausage and garlic until tender and starting to brown, about 15 to 20 minutes. Toss the butter, hot pasta, sausage mixture and romano cheese together and serve. Pass the grated cheese at the table.
Beat egg, stir in corn meal, salt and milk. Drop spoonfuls of batter onto a well-greased, hot griddle. Fry until golden brown on each side.
Place the potatoes in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Cook, covered, for 15 minutes or until tender. Drain potatoes and set aside for 5 minutes to cool slightly. Cut into 1cm-thick slices and place in a bowl. Add the oil, mustard and capers and gently toss to combine. Season with salt and pepper. Meanwhile, combine the cucumber, vinegar, salt and sugar in a small bowl and set aside for 10 minutes to develop the flavours. Combine the prawns and chopped dill in small bowl. Arrange the potato salad, cucumber salad, prawns, salmon, bread and lettuce on serving plates or platter. Serve immediately with mayonnaise, if desired.
Season eggplant with salt and pepper, arrange in a shallow 2-quart microwave safe dish with a lid. Microwave on high until tender and pliable but not fully cooked, 6-8 minutes. Transfer eggplant slices from dish to a paper-towel-lined baking sheet, arrange in a single layer. Blot dish dry and spread bottom with 1/4 cup marinara sauce; set aside. In a small bowl, mix together ricotta, parmesan, egg, garlic, 1/4 teaspoons salt and 1/8 tsp pepper. Dividing evenly, spoon ricotta mixture onto the wide end of eggplant slices, roll up slices and arrange seam side down in a single layer in prepared dish. Top with remaining 3/4 cup marinara sauce. Cover dish and microwave on high until eggplant is very tender, 15-17 minutes. Sprinkle with mozzarella and microwave another 2-3 minutes until cheese melts. Cool 5 minutes.
preheat oven to 350. boil potatoes in pot and then simmer 20-30 minutes. remove and when cool enough to handle peel and mash. meanwhile boil asparagus for 3 minutes, drain and rinse with cold water. in a saute pan add oil and saute onions until softened. add onions and oil to mashed potatoes. add asparagus, salt and pepper, add egg, mix well. pour into greased baking dish, sprinkle with paprika. bake 50 minutes, until lightly browned.
Peel onions and cut in half horizontally. Place in a 1-quart casserole dish. Top each onion half with salt and pepper to taste. Add a pat of butter, using 1/2 teaspoon to 1/2 tablespoon per onion. Cover and cook at 100% power (HIGH) for 8 to 10 minutes, or until onions are soft. Uncover and top each half with shredded cheese to taste. Pop back in microwave and zap just long enough to melt the cheese. If you prefer, bake the onions one hour in a conventional 350-degree oven, topping with cheese when baking has finished. An alternate topping: Prepare onions as above, but top each half with 1/2 tablespoon EACH butter and brown sugar.
Chop up the bacon into bite size pieces. Place a small amount of olive oil in a 12 inch skillet and cook bacon over medium heat until cooked through. Remove bacon with slotted spoon. Add ground sirloin, onion and garlic to bacon drippings and brown until meat is cooked and onion is transparent. Drain meat. Combine bacon, meat/onion/garlic mixture and all other ingredients in a crock pot until hot and bubbly. Cook on low (4-5 hours), or high (2-3 hours).
In a blender or food processor, blend together the tofu, vinegar, maple syrup, dill, salt and pepper until smooth and creamy. Add pickles and pulse until pickles are chunky. Serve chilled.
In a saucepan, combine the applesauce, unflavored gelatin, the Jello powder, sugar and the 1 tsp lemon juice; bring to a boil then boil for 1 minute stirring frequently. Fill a loaf pan up with very cold water and then pour the water out of the pan, immediately pour the gelatin mixture into the wet pan. Allow the loaf pan to cool for 10 minutes and then put it in the refrigerator for about 3 hours or until gelatin is firm. To remove the candy out of the pan turn the pan upside down and lay a warm wet towel on the pan (this will "melt" the sugar just a bit, and the gumdrop loaf will pop right out). If desired before cutting them you may place the gumdrop loaf back in the fridge to harden further before slicing into small pieces (this is not really necessary but will aid in cutting them better) remove from fridge and cut the candy into very small squares (here's a tip, when cutting the candy into small squares dip the knife into warm water to avoid the candy from sticking to the knife). Transfer the small pieces onto an ungreased cookie sheet. Allow to dry (at room temperature) for at least 8 hours. After the candy has dried pour some sugar into a bowl then coat the candy pieces in the sugar.
Stir until thoroughly blended. Bake in a well-greased 8 x 12-inch rectangular or 9-inch round cake pan at 375' for 40 minutes. Test with a toothpick (when it comes out dry, bread is done).
Rinse potatoes and place in a glass bowl, sprinkle with salt and olive oil. Microwave , covered, on high for 5-7 minutes, or until tender. Place in a pretty serving bowl, spearing each with a decorative toothpick. Arrange a dish of the crumbled bacon or ham and a dish of the creme fraiche sprinkled with chives. Guests dip their potatoes into the creme and then into the bacon bits! Super easy, super yummy!
Preheat oven to 375°F. Place the gnocchi in salted, boiling water and cook until they've floated to the surface for a couple of minutes. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray. Melt the butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes. Combine the gruyere and fontina, and then add the cheese by the handful to milk mixture, stirring until melted before adding more. Once all the cheese is melted, taste the sauce and season it with salt and pepper. Pour sauce evenly over the gnocchi. In a small bowl, combine the parmesan and panko - then, sprinkle the mixture evenly on top of the gnocchi. Bake the gnocchi until they puff and the cheese is golden and bubbly, about 25 minutes. Let the gnocchi rest for 5 minutes before serving.
Season boneless thighs with salt and pepper. Heat two tablespoons olive oil in a large skillet and cook thighs until browned and set aside. Add the other two tablespoons olive oil in the same skillet over medium heat and cook chopped green peppers, green onions and garlic. Stir frequently for about 5 minutes or until green pepper is tender. Add the rice and green peas and mix well all the ingredients. Add chicken broth, chopped tomatoes, oregano, salt and pepper to taste and bring to boil and then reduce the heat to simmer for about 15-20 minutes until the rice is tender. Add some more chicken broth or water if it is necessary to make it saucy and not too dry. finally, add the sliced green olives, finely chopped parsley and serve warm. NOTE: I also make Spanish Paella with this recipe, but since saffron threds are very expensive, I buy yellow rice with saffron included and add Spanish chorizo sliced, cooked shrimp, and also scallops, clams or mussles can be added if you like, for a complete dish or casserole.
Cook pasta according to directions --. Meanwhile: Saute onions and garlic in oil until tender. Add mushrooms and cook until soft. Add cognac and cook about 2 minutes. Add 1 tbsp flour and stir. Add chicken broth and reduce by 1/2(about 7 minutes). Add salt, heavy cream, tobasco sauce, and spinach, shrimp proscuitto, and mozerella. Simmer 10 minutes or until shrimps are pink. Pour sauce over pasta and enjoy. Serve with garlic bread.
Preheat oven to 425°F. Combine brown sugar, dijon, soy sauce and rice vinegar in small bowl. Mix until sugar is dissolved. Place salmon on baking sheet and brush with glaze mixture. Bake at 425 F for approximately 15 minutes or until done, brushing with glaze several times during baking. If desired, broil for 1 minute to caramelize glaze.
Heat oil in skillet on medium-high heat. Cook chicken 3 minutes or until lightly browned. Turn chicken. Add green onions. Cook and stir onions 2 minutes longer. Stir in tomatoes, garlic salt and water. Sprinkle 1 1/2 teaspoons of the garam masala over chicken and vegetables. Bring to boil. Reduce heat,cover and simmer 10 minutes, stirring occasionally or until chicken and vegetables are tender. Stir remaining 1/2 teaspoon Garam Masala into skillet. Bring to a boil. Reduce heat. Cook 5 minutes longer, stirring occasionally.
Cook egg noodles according to package directions, then drizzle with a bit of oil to prevent the noodles from sticking together and set aside. While noodles are cooking, melt butter in large deep skillet over medium-low heat. Add onion, sprinkle with brown sugar and saute, stirring occasionally for about 5 to 10 minutes, or until softened and just beginning to turn golden. Add cabbage to skillet, stirring well to incorporate with onion, and saute for about 5 minutes, stirring occasionally. Stir in caraway seeds if using, then cover, reduce heat to low, and let simmer for 5 to 10 minutes. Turn heat back to medium, add cooked noodles, salt and pepper, and stir well until noodles are heated though. Adjust seasoning if necessary and serve hot.
Fire up the grill. To make the spice rub, combine the brown sugar, paprika, salt, pepper, and thyme in a small bowl. Rub both sides of the salmon fillets with all of the spice mixture. Brush the grill and fish with oil. Grill over direct heat, covered, with the vents open. When the salmon is marked by the grill, flip the fish and finish cooking. It will require a total grilling time of around 10 minutes, depending on the heat of the grill. The sugar in the spice rub can burn easily, so watch it closely. A step ahead: The spice rub can be made a couple days ahead and stored, tightly covered, at room temperature.
Heat butter or olive oil over medium heat and saute garlic, onions and carrot until translucent; add pepper, herbs and tomatoes and bring to boil (note: I puree my tomatoes in the blender, but you can use them whole and break them up as they cook for more texture); reduce heat and simmer, uncovered, for 20 minutes, breaking up tomatoes as they cook; mix in chickpeas and broth; taste and adjust seasoning; simmer, uncovered, for 20 minutes to blend flavours; add more broth or water to thin, if necessary; serve with a sprinkle of dried, crumbled basil.
Thaw out the meatballs. Preheat oven to 350 degrees. Mix 8 oz. grape jelly and 12 oz. chili sauce in separate bowl. Place meatballs in a large baking dish. Pour sauce mixture over the meatballs. Bake meatballs for 1 hour, making sure to stir them around about half way through.
Slowly cook the onions in 3 T of oil on medium-low heat until they are soft and brown, about 20 minutes. Microwave the potatoes on high for 2 minutes to soften. Heat the remaining 3 T of oil over medium-high heat. Cook the potatoes in batches so they are in a single layer, about 10 minutes each, or until they are slightly browned, flipping frequently. Sprinkle with salt and pepper. Put slices of cheese on a tortilla and microwave for 20 seconds, or until cheese is melted. Top with 1/4 of the onions, potatoes, salsa, and ranch dressing. Add guacamole and/or sour cream if desired. Roll up into a burrito and enjoy. Repeat for other tortillas. But don't eat them all yourself; you'll die. A good death, but still death. Suit yourself. What do I know.
In nonstick 12-inch skillet, melt butter over medium heat. Add onion, pepper, and garlic, and cook until vegetables are tender, stirring occasionally. Stir in flour; cook 1 minute. Stir in milk, cream, and salt; heat to boiling over medium-high heat. Stir in spaghetti sauce and cook over medium heat 10 minutes; stirring occasionally. Meanwhile, heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. Drain pasta well; return to saucepot. Add sauce, Parmesan, and basil, toss well to coat pasta.
Line a baking sheet with parchment paper. In a medium skillet, melt the butter over medium heat. Stir in the sesame seeds and crushed red pepper and cook, stirring, until golden, about 3 minutes. Stir in the sugar and, when just dissolved, stir in the soy sauce, then the chow mein noodles. Quickly spread evenly on the prepared baking sheet; let cool. Crumble the sesame mixture into a bowl and toss with the peanuts and wasabi peas.
In a large pot over medium high heat, brown the meat on all sides in the butter or margarine. Add 4 cups of the water and bring to a boil. Add the onion, salt and ground black pepper. Reduce heat to low and simmer for one hour. Add the carrots, celery and potatoes and simmer for another 1 1/2 hours. Then combine the flour and remaining 1/2 cup water in a separate small bowl, forming a thin paste. Add this to the soup, stirring well and simmer for 15 more minutes.
Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onions, peppers, chorizo and garlic in the oil fo 3 mins.Stir in the rice and the chopped tomatoes with 2 cups boiling water, cover then cook on a high heat for 12 mins.Uncover, then stir - the rice should be almost tender.Stir in the shrimp with a splash more water if the rice is looking dry, then cook for another minute until the shrimp are pink and the rice is tender.
Combine ketchup, water, vinegar, soy sauce and sugar in slow cooker; whisk together well. Add chicken pieces and stir. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Combine cornstarch and second amount of water in a small bowl; stir into slow cooker when above times have been reached. Cook on High, stirring often, for 15 to 20 minutes or until thickened. For faster cooking, pour into saucepan and heat on stove, stirring often, until thickened.
In a bowl, combine hoisin sauce, soy sauce, sherry, honey, and cornstarch. Heat 2 teaspoons oil to a big nonstick skillet over med-high heat; add in shrimp; stir-fry 3-4 minutes; transfer shrimp to a bowl. To the skillet; add remaining oil, the ginger, garlic, and scallions; stir-fry 30 seconds. Add in the snow peas and baby corn; stir-fry until peas are bright green, about 3 minutes. Stir in hoisin mixture and the shrimp; bring to a boil and cook/stir until thickened, 1-2 minutes. Remove from heat and stir in sesame seeds. Serve over hot cooked rice or noodles.
Preheat grill to medium-high heat. Using your hands, lightly shape the ground sirloin into four 1/2-inch thick patties. Try to leave some air in the burger and avoid packing them too densely. Season with salt and pepper. Lightly drizzle the red pepper quarters with olive oil. Cook the burgers on both sides over the hot grill for about 5 to 6 minutes per side for medium burgers. At the same time, grill the peppers for 2 to 3 minutes on each side. Lightly toast the buns on the grill. Serve the burgers on toasted buns with grilled red peppers, slices of sweet white onion and crumbled blue cheese.
Layer fruit in chosen jar in this order: bananas, grapes, peaches, kiwis. Pour papaya and its syrup over top. In a small, saucepan, dissolve sugar in the water. Add cinnamon stick and maple extract. Bring to a boil and simmer approximately 2-3 minutes or until all sugar crystals are dissolved. Remove cinnamon stick. Cover the fruit with hot liquid and put on lid. Cool at room temperature then refrigerate until ready to serve.
Prepare noodles as directed and set aside. Heat half the oil in a wok on high heat. Stir fry the meat in batches until browned. Set aside. Heat remaining oil in the wok and stir fry vegetables, garlic and water about 5 minutes or until just tender. Return beef to wok with noodles and kecap manis and chilli sauce. Stir fry until heated through. Sprinkle with coriander and serve.
Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry. Coat corn on all sides with cooking spray, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill about 15 minutes or until charred on all sides. Remove cobs from grill, and cool slightly. Slice the kernels from the cobs, and transfer to a medium bowl. Add tomatoes, olive oil, vinegar, and sliced basil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the relish sit at room temperature for 15 minutes before serving. Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fillets skin side down, and grill 3-4 minutes or until golden brown. Flip fillets, and grill for 3 more minutes. Fish should feel slightly firm in the center and will register 145° on an instant-read thermometer. Place salmon onto each of 4 plates, and spoon relish over top. Garnish with basil sprigs, if desired.
Place all ingredients ( except second egg and poppy seeds) in bread machine pan. For dough cycle -- use 1 1/2 tsp yeast For Quick Dough Cycle---. ( NOT QUICK BREAD) use 2 tsp quick yeast. Run dough cycle and remove dough. On floured board shape dough into 3 long rolled pieces. Braid. Put braid on cookie sheet lined with parchment paper. Let rise at least 1 hour. Beat egg and use paintbrush to paint challah braid. Sprinkle poppy seeds. Bake in preheated oven at 375 degrees 20 minutes or more ( until golden brown). Cool.