HumbleIntelligence/food-ner-1-Million huggingface dataset:
Take oil, lime juice, cumin and cayenne and mix together in a glass bowl. Put chicken in bowl and let it marinade for 1-2 hours. In a wok, heat 1 tablespoon of water until very hot. Add chicken with marinade and stir-fry over high heat until chicken is white throughout, 3 to 5 minutes. Remove to plate. Add another 2 tablespoons of water to wok and heat until very hot. Add peppers, onion, garlic; stir-fry until crisp-tender, 3 to 5 minutes. Return chicken to wok and season with pepper. Toss until heated through, about 1 minute. Serve with flour tortillas, shredded cheese, sour cream and guacamole.
Bring the potatoes to the boil and simmer around ten minutes or until just tender. Cool (I plunge the potatoes into cold water to do this). Mix together the next 8 ingredients and fold through the potatoes gently. Add the flaked trout and fold through gently. At this stage, I like to pop this in the frige for a few hours as I reckon the flavour improves with sitting.
Mix all ingredients in a slow cooker. Cook on low 6-8 hours stirring occasionally. Keep whole or break up into small pieces. Serve with left over sauce mix. enjoy.
If your fillets are frozen, thaw in advance. When your fillets are ready to prepare, preheat your oven to 350F degrees and lightly grease a shallow pan. Melt your butter, and set aside. Take a large plate (NOT PAPER) and pour breadcrumbs on to plate. Add spices to breadcrumbs and mix through with your fingers. Add butter to breadcrumbs and mix through with fingers again. Melt the other 1/2 teaspoon butter. Take melted butter (allow to cool a little so you do not burn your fingers!!!) and lightly spread over the fillet and then roll fillet in breadcrumbs. Pat breadcrumbs into both sides of the fillet over and over again until nicely coated. Put fillets on pan and bake for 20 minutes, or until fish flakes nicely. Enjoy alone or with your favorite sauces!
Place chicken in baking dish. Spread mayonnaise evenly over chicken. Sprinkle with bread crumbs. Bake uncovered at 400°F for 50 minutes.
Make a Bechamel sauce as follows: Heat clarified butter in medium size saucepan. Whisk in bread flour and stir and cook over low heat until light cream color, but at least 1 minute. Cool slightly. In another saucepan, scald the milk. Gradually add milk to the roux (flour and butter mixture) beating constantly with whisk. Bring sauce to a boil, stirring constantly. Reduce heat to a simmer. Stick the bay leaf to the onion with the clove. Place onion in sauce. Simmer at least 15 minutes stirring occasionally. Season very lightly with salt, nutmeg and white pepper. Strain through a china cap. Place plastic wrap on sauce to prevent formation of skin. Cool in cold water bath and store in freezer in ziplock bags for later use, or keep warm over warm water bath for use in dishes being currently prepared. To 1 qt of this Bechamel Sauce, add the cheddar cheese, dry mustard and worcestershire sauce. Whisk over low heat until the cheese is melted and sauce is smooth.
Gather all of your ingredients. Butter both sides of pieces of bread. In a large frying pan, (over medium heat), grill 1 side of bread until golden, set aside. Fry ham in pan, (over medium heat), until warm, & any honey coating caramelizes a little, set aside. Now, to make the Hollandaise sauce: Place 3 eggs, 4-5 t lemon juice, 3 T water, in a smallish bowl, & whip with a fork, until thoroughly blended & pale yellow. In a nonstick pan, melt (over low heat), 6-7 T of the butter Add egg mixture SLOWLY, stirring CONTINUOUSLY until sauce has thickened, immediately remove from heat, DO NOT OVERCOOK. Before serving, add 1/2 t salt & fresh ground nutmeg. I sometimes add a little more lemon juice because I like mine very lemony. Set aside as you finish the rest. To make the eggs: In a small pan melt 3 T of butter (or so) & approximately 4 T. of water until slightly bubbling, add 4 remaining eggs, cover with a tight fitting lid, & cook (over medium heat), until they are to your liking, (I cook mine until they are over-easy, & yolks are still runny). If you find that all the water has not evaporated when your eggs are just about right, take the lid off for the last moment or two of cooking. In the MEANTIME, while you cook the eggs: Return bread to the large pan, (over medium heat), place bread, cooked side UP, (to grill the 2nd side), placing the cheese, & ham on cooked side, cover. As soon as eggs are done, carefully, place 1 egg on each piece of bread, place servings on plate(s), cover each serving with as much Hollandaise sauce as is preferred. You will want to serve this with a sharp knife & a fork, or it will become a mess. Serve immediately & enjoy! This is nice with fresh fruit, hash browns or anything else you enjoy, or nothing at all!
Preheat oven to 375°F. In a large mixing bowl mix together ground turkey and Worcestershire sauce and onions. In a smaller bowl mix all together bread crumbs, cheese, and spices. Add the mix to the ground turkey and mix thoroughly using hands, until all well combined and slightly stiff. (Note: Depending on what type of meat you use, you may need more or less bread crumbs to make it stiffen). Place meat mixture into a 9x13 pan. Spread it out so that it spreads out the length of the pan, while leaving about a 1" border on the sides. In a small bowl, combine soup, brown sugar, and hot sauce, stirring it together thoroughly. Slather the meatloaf with the sauce mixture, reserving some for basting. Bake in pre-heated oven for 1hour 15 minutes. Remove from oven and enjoy. I usually serve with a fresh garden salad and of course, potatoes.
Dice four mushrooms semi fine. Dice green onions leaving half the stalks intact. Mix and set aside. Mix flour, breadcrumbs, and spices. Take a little of the flour mixture and mix with the diced mushrooms/onions. Saute mushroom/onion mix using a small amount of the olive oil. Set aside. Take the pork chops and using a fillet knife carefully slice into the center of the chop lengthwise. Be careful not to cut the edges open. Stuff the chop with the mushroom mixture. Now, take the chops and place then in the flour mixture, coat them well and quick fry them in a skillet using the rest of the olive oil. Place the chops back in the flour mixture and repeat with the skillet. Save the flour and skillet. Take the remaining mushrooms and slice them. Place them on the bottom of a pyrex baking dish and throw on the remaining green onions. Place the chops in the baking dish and cover. Bake at 350 for 40 minutes. Remove from oven and take the chops out of the dish. Remove the mushrooms and green onions and place in skillet with remaining flour and 1 cup of milk, on a low heat alternate milk and flour until you find the consistency of a sauce you like. Serve chops over a bed of rice, topping with the sauce. Garnish as you wish.
In a large pan, melt the butter, add the celery, onion, thyme, red pepper flakes and lemon zest. Cook until vegetables are softened, about 20 minutes. Gradually stir in broth and half and half. When warm, stir in cornstarch. Heat on medium until bubbly and thick, about 10 minutes. Add the cooked lobster, sherry, salt and pepper. Garnish with red pepper slivers.
Whisk together olive oil, vinegar, and lime juice until blended. Stir in red peppers, green onions, parsley, cilantro, sugar, salt and pepper. Set marinade aside. Cut blocks of cheese in half lengthwise. Cut into thin rectangular slices. Arrange cheese slices alternately into a pie dish or other shallow dish, standing slices on end. Pour marinade over slices and spread gently with fork until cheese is pretty much covered. Cover and chill for 8 hours or overnight. Peel back cellophane slightly and pour most of marinade out into sink. Serve with crackers.
In 1-quart saucepan, place 1 tablespoon soymilk and 1 oz baking bar. Heat over low heat, stirring constantly, until baking bar is melted and mixture is smooth. Cool slightly. Meanwhile, in medium bowl, beat 3/4 cup soymilk and the pudding mix with wire whisk until mixture is blended and thickened. Stir in melted white baking bar mixture until well blended. Fold in whipped topping. To serve, spoon into individual dessert dishes; serve immediately or refrigerate until serving time.
Bruise 3 sprigs of rosemary and cook with the potatoes on a steamer in pressure cooker; remove from heat 5 minutes after the top starts to shake. Cool. Mix ingredients for the dressing; set aside. Chop all the vegetables, the parsley, basil, and remaining rosemary. Toss with the potatoes and sunflower seeds; add dressing and toss to coat. Season to taste.
In the bowl of a food processor, pulse the garlic and ginger root until finely chopped. Add the peanut butter,sesame oil soy sauce, tea, brown sugar, Siracha, red wine vinegar and process until smooth. Bring a stockpot of water to the boil and add the salt and cook noodlesuntil done-follow package directions. Drain the noodles, rinse well with cold water, drain well again and toss with the 1 tablespoon of dark sesame oil. Toss the noodles with the sauce and arrange on a large platter. Top with the carrot, cucumber and scallions.
In a large mixing bowl, combine angel food cake mix and 3/4 teaspoon Kool-Aid mix. Prepare cake mix according to package directions. In a medium bowl, combine powdered sugar, hot water and grenadine syrup. If necessary, add additional water, 1 teaspoon at a time, to make icing of drizzling consistency. Drizzle icing over cake. Top with white chocolate curls. Makes 12 servings.
For the sauce: Combine all ingredients in a small bowl; set aside. For the stir fry: Heat 1 tsp oil in a large skillet or wok over medium. Cook and stir pheasant and garlic for 6-8 minutes, or until pheasant is just barely pink. Remove from pan and cover to keep warm. Increase heat slightly, add remaining oil and vegetalbes. Cook and stir until vegetables are crisp-tender. Add pheasant back to pan and heat through for a minute. Add sauce to pan, stir over medium heat until it reaches a boil, and has thickened.
Select a 1/2 inch thick flank or top round steak. Trim away all fat then partially freeze until firm. Slice across the grain into 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or teriyaki sauce to cover meat. If desired, onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low temperature oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer.
Combine the first 7 ingredients in a medium saucepan. For 4 min or until the cheese melts, cook over low heat. Stir constantly to prevent any sticking. Add the broccoli and cook another 2 min. or so until it is thoroughly heated through. Coat a 2 qt. casserole with the spray. Spoon the mixture in. Bake at 350* for 30 min.
Place meat in crock pot. Mix flour, salt and pepper. Pour over meat and stir to coat meat with flour. Add remaining ingredients except peas and stir to mix well. Cover and cook on low 10-12 hours. Add the frozen peas during the last hour of cooking. Stir thoroughly before serving.
Rub fish with salt and chill for 3 hours. Soak bread in cold water until soft, press out water and add bacon fat, tomatoes and seasonings. Wash pike; stuff and fasten opening securely with toothpicks or lace with cooking string and dredge with flour. Preheat oven to 375F and grease a baking pan. Place fish in prepared baking pan with 3 bay leaves beneath and 3 on top. Bake, allowing about 10 minutes per pound for fish under 4 pounds. At the end of 15 minutes baking, sprinkle lightly with salt and paprika. Garnish with lemon wedges and parsley.
Sieve flour, salt, pepper and mustard together into a mixing bowl. Cut the margarine into smaller blocks, and then rub in until the mixture resembles fine breadcrumbs. Beat the egg and mix with the milk in a small basin. Make a well in the centre of flour mixture, add the cheese (save a little to sprinkle over the scones) and pour in a bit of the egg and milk mixture at a time, mixing with a blunt knife, until you get a soft, but not sticky dough. If you find the mixture too dry, you can add some more milk. Lightly flour the work surface so the dough doesn't stick, and roll out the dough until it is about half an inch (1cm) thick. Use a scone cutter (you can lightly dust it with flour to stop it from sticking) of a size of your choice and cut out the scones from the dough. You can keep gathering up the off-cuts and re-rolling it out until you use it all. Place the scones on a greased baking tray, or on baking paper in the tray and brush the tops with milk and sprinkle on some cheese. Bake at gas mark 8, 500 Fahrenheit or 250 Celsius for about 10 minutes, or until the tops have turned a golden brown.
Place sweet potatoes in 3 quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered about 20 minutes or until potatoes are tender; drain. Shake potatoes in saucepan over very low heat until dry. Preheat oven to 425 degrees, if making same day. Mash potatoes, add remaining ingredients EXCEPT the last two--the 1 tablespoon butter and crystallized ginger. Beat vigorously until potatoes are fluffy. Drop potatoes by 1/2 cupfuls onto ungreased cookie sheets forming 8 mounds. Or spoon into decorating bag using large star tip or ziplock bag with corner cut off and form 8 rosettes. At this point, you either bake OR cover and refrigerate or freeze for later. If freezing, it will need to be thawed in fridge. When baking, brush remaining 1 tablespoon butter over rosettes. Bake at 425 degrees about 15 to 18 minutes or until hot. Sprinkle with ginger, if desired.
HEAT oven to 400°F Prepare Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package. STIR sour cream into prepared Dinner. Spoon 1/2 of Dinner mixture into 8-inch square baking dish; top with layers of meat mixture, 1/2 of Cheddar and remaining Dinner mixture. Cover. BAKE 15 min.; top with salsa, remaining Cheddar and crushed chips. Bake, uncovered, 5 minute.
Clean the scallops and reserve one of the shells. Brush the scallops with garlic. Put the scallops in a scallop shell. Mix the soy sauce and chili garlic sauce together, and pour the mixture onto the scallops. Put the shell into a bamboo steamer, and steam for 4 to 5 minutes. Take the scallops out the shell and serve immediately, garnished with ginger.
Preheat oven to 350°F. Grease a 10" pie plate. Layer the tuna, celery, cheese and onions in the pie plate. Beat the remaining ingredients together for 15 seconds in a blender. Pour the mixture into the pie plate. Bake for about 40 minutes until golden brown or bake until a knife inserted in center comes out clean. Cool for about 5 minutes before serving.
Mix everything but the apples until creamy. Serve with apple slices, I leave the skin on and use red and green apples with a bit of lemon juice on them to keep them from turning brown.
Preheat oven to 350. Lightly spray 9x13 pan with Pam. Add rice and spread it evenly over bottom of pan. Layer vegetables next. Put pork chops on top. Pour soup over top of pork chops. Carefully pour water over top of soup. Cover tightly with tinfoil. Bake 1 hour.
Process the garlic cloves in a food processor until finely minced, stopping the processor occasionally to scrape down the sides of the bowl. Add the beans and pulse the machine a few times to chop them coarsely. Next, with the machine running, puree them while you slowly pour the sesame paste through the feed tube. Still with the motor running, pour the olive oil, lemon juice, and soy sauce through the feed tube, stopping the processor occasionally to scrape down the sides of the bowl. Stop the processor, open the lid, and add the salt, cumin, coriander, and cayenne. Process until thoroughly blended. If the puree is too thick, mix in the 1/4 to 1/2 cup cold water. Transfer the puree to a bowl, cover, and refrigerate before serving. Preheat the oven to 250°F. Put the pita breads in the oven and heat until thoroughly warmed, 6 to 8 minutes. Carefully remove and cut into wedges. Serve with the chilled hummus.
Combine pork, onion, jalapeno, orange peel and soda in a crockpot. Cover and cook on LOW for 8 hours. Uncover and shred the meat using 2 forks. Serve on flour tortillas and top with pico de gallo, if desired.
Preheat oven to 350 deg. Spray a 9x13 inch baking dish with non-stick spray or grease it with butter. Chop the almonds in a food processor and place in a shallow dish. Add the grated coconut, curry powder and salt. Set aside. Prepare the chicken by rinsing it under cool water. Remove any fat deposits and pat dry with a paper towel. Lay on a paper towel while you melt the butter. Place the melted butter in a small bowl or melt the butter in the bowl in a microwave. Dip each piece of chicken in the melted butter, then in the almond coconut mixture. Place the coated chicken in the baking dish in a single layer. drizzle any leftover butter over the chicken and sprinkle with remainder of the coconut almond mixture. Bake for 45 minutes to 1 hour until the chicken is thoroughly cooked through.
Preheat oven to 400 degrees F. Carefully trim the rack of lamb, leaving the rib bones as long as possible. Leave about 1/4 inch of fat on the outside of the rack. Cut neat crisscrosses in the fat with a sharp knife. In a small mixing bowl, combine all the remaining ingredients. Put the rack of lamb in a roasting pan and cook it in the oven for 15 minutes. Remove the lamb and reduce heat to 375 degrees F. Pat the bread-crumb mixture on top of the rack and on the bony side to form a crust. Return to the oven for another 10-15 minutes. The lamb should be served very pink. If you like it more well done, just make sure the crust isn't burning.
Place all the ingredients in a casserole, add enough water to cover, and boil for 1 and a half hours, lowering the heat after 1 hour. serve warm.
Cream butter and sugar until fluffy. Beat in egg and vanilla. Stir in melted chocolate. Sift dry ingredients and add to chocolate mixture alternately with sour cream. Mix well. Add nuts if desired. Bake 10 minutes at 350 and cool on wire rack. Frost with cream cheese frosting. For frosting: Mix together until creamy. Add additional powdered sugar if needed.
Preheat oven to 325°F. Spray a pie plate (or two ramekins) with cooking spray. Thinly slice (or dot) butter over bottom of pie plate. Place shrimp, feta, and green onions in plate. Beat eggs with dash of garlic salt, freshly ground black pepper, and sour cream until well-combined. Pour over shrimp in pie plate. Top with crushed croutons, then Romano cheese. Bake at 325F for 20 minutes. Cool 5 minutes before slicing into wedges. Serve with a salad, or sliced tomatoes.
In a small saucepan, combine wine, shallot, thyme, and bay leaf. Bring to a boil. Reduce heat and simmer briskly, uncovered, for 5 minutes or until reduced by one-half. Remove bay leaf and discard. Combine beef broth and cornstarch. Stir into wine mixture. Cook and stir until thickened and bubbly, then cook and stir 1 to 2 minutes more. Add butter, lemon juice, parsley, and pepper. Reduce heat and simmer, covered, for 5 minutes. Serve over roasted potatoes or whatever meat you choose. I typically serve with chicken.
In large Dutch oven over medium heat, melt butter. Add the shallots, onion, garlic and cayenne pepper and saute until fragrant, about 2-3 minutes. Add broth, water, tomatoes and crushed red pepper; cover and bring to a boil. Add tortellini, spinach, basil and 1/2 cup Asiago cheese; simmer, uncovered, 5 minutes or until pasta is done. Sprinkle with additional Asiago cheese. Season with salt and pepper, to taste, if desired. This makes 8 servings at 1 cup each.
Slightly brown the meat, drain if needed. Add the seasonings. Cook onions and the garlic in the olive oil. Add wine and tomato then cook your mixture 30 minute. Let it cool slightly, then quickly stir in the egg whites and bread crumbs. Set aside while preparing the zucchini. Trim both ends of the zucchini and slice in halves lengthwise. Parboil them for 3 minutes in salted water. Carefully, remove onto paper towels and drain. Place into an oiled, flat roasting pan. Scoop out the centers discarding the pulp. Spoon the meat filling into the shells. Top each with bread crumbs, moistened with oil or butter. Sprinkle with the grated cheese over all. Bake at 350°F for 40 minutes or until crumbs are golden and the zucchini are very tender.
Heat oven to 400. Place spaghetti, Velveeta, chicken and sauce in resealable plastic bag, seal. Shake and press until combined. Press mixture into 9 inch pie plate sprayed with cooking spray. Sprinkle with parmesan. Bake 15 to 20 minutes or until heated through. Let stand 5 minutes before serving.
In a food processor, add the garlic and pulse until finely chopped. Now add the onion and pulse until minced. You don't want any big pieces or they will ruin the texture of the meatball. With a plastic spatula, transfer the onion/garlic mixture to a mixing bowl and set aside. It's okay if some remnants are left, just try to get most of it. Now in the food processor, pulse the lentils, nutritional yeast, wheat gluten, soy sauce, tomato paste, olive oil and water. Once everything gets mixed well, puree them until totally smooth, scraping down the sides to make sure you get everything. Combine this mixture with the onion mixture and add in the breadcrumbs. Mix really well with your hands for about 2 minutes. Preheat oven to 350°F. Roll the meatballs into cherry sized balls. Preheat a large skillet over medium heat and pour in a thin layer of olive oil. You don't want to crowd the pan, so pan fry in two batches. You should be able to tilt the pan and have all the meatballs roll around and get coated in oil, cooking until browned (no more than 5 minutes.). Transfer first batch to a baking pan, cook the second batch, and transfer all meatballs to the baking pan. Bake for 18 to 20 minutes, shaking the pan every once in awhile to toss the balls so that they cook evenly.
To make the dressing, place the garlic and salt in a mortar and crush well. Stir the garlic, yoghurt and tahini together until it becomes a thick paste. Thin slightly with lemon juice (it should be the consistency of pure cream). Taste for salt and refrigerate. Preheat the oven to 150°C Place the salmon on a large sheet of baking paper. Season all over with salt and pepper and drizzle with 2 1/2 tablespoons of the oil. Wrap the salmon in the paper, place on a tray and bake in the centre of the oven for 25 minutes. Gently turn the salmon over and cook for a further 25 minutes, by which time it should be medium-rare. Remove from the oven and open the paper to stop the salmon cooking further. Leave to cool to room temperature. Turn the oven up to 200°C and roast the walnuts for 5 minutes. Remove from the oven and rub briskly in a clean tea towel to remove as much of their skin as possible. Chop finely and set aside. Close to serving time, use a sharp knife to cut through the skin along the back of the salmon from head to tail. Peel away the skin from one side. Scrape away the thin layer of grey flesh (the blood line) to expose the pink flesh underneath. Carefully transfer the salmon to a large serving plate. Brush 1/2 cup of the yoghurt dressing over the top of the salmon. In a bowl, whisk the remaining oil with the lemon juice, salt and pepper. Add the onion and chilli and whisk lightly. Add the chopped walnuts, herbs and sumac. Spoon the salad over the salmon, covering it as neatly as possible. Use a metal spoon to 'cut' portions of the salmon and salad. Serve with the remaining dressing.
Combine bananas, apples and lemon juice in large mixing bowl. Toss until evenly coated. Add pineapple, strawberries, grapes and pecans. In small mixing bowl, combine pudding mix, water and pineapple juice with a wire whisk until smooth. Add pudding mixture to fruit. Mix gently until throughly coated. Refrigerate until ready to serve.