HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil, place a cooling rack inside of foil-lined pan; lightly grease rack. Wrap 1 piece of bacon around each pretzel stick. In a shallow dish, combine brown sugar and chili powder. Roll each wrapped pretzel in sugar mixture to coat. Place on prepared rack. Bake 20 minutes, turning once, or until bacon is crispy. Remove from racks, and let cool. To reheat after freezing, place frozen pretzels on a rimmed baking sheet. Cover lightly with aluminum foil. Bake at 350 degrees 10-15 minutes, or until reheated. Watch carefully, as bacon will burn.
Heat a cast iron griddle over low heat until a drop of water sizzles on the surface. Sprinkle the cheese with half the oregano and half the pepper flakes, then put it on the griddle, seasoned side down. Cook for about 2 minutes, until you see the bottom starting to brown and melt, then turn it ov er with a wide spatula and cook until the second side starts to brown and the cheese is melted. Sprinkle with the remainig oregano and pepper flakes, and serve.
Mix together vinegar, lemon juice, shallots and garlic. Let stand for 30 minutes before continuing. Finely chop herbs and mix with garlic and shallots and vinegar mixture. Whisk in chipotle and extra virgin olive oil. Your Chimichurri should be thick and sauce-like with a good amount of acidic and highly seasoned, flavor. Marinade the halibut in the chimichuri for at least 30 minutes then discard sauce. grill the halibut fillets for 2-3 minutes per side.
Defrost meatballs in microwave. Drain fat. Combine rest of ingredients in microwave casserole (about 21/2 qt) and microwave on medium-high for 3 - 5 minutes, stirring occasionally until well blended. Add meatballs; cook on low setting for 25 minutes stirring occasionally. Serve over rice, noodles or mashed potatoes.
Saute the ground veal, mushrooms and garlic in a large casserole dish for a few minutes, just until the veal is light brown. Drain the liquid (if any) and add the wine. Cook for another minute or so. Transfer the mixture to a bowl and let it rest for a few minutes, then add the breadcrumbs, pine nuts, parmesan, marjoram, parsley, eggs, salt, and pepper. Combine the ingredients thoroughly with your hands or a wooden spoon. Lay out the veal slices and put about a tablepoonful of filling in the middle of each cutlet. Then flatten the filling so that it covers almost the entire surface of the veal slice. Use more or less as required. Roll the veal slice tucking in the sides as you go and secure it with string or toothpicks. Add the tomato sauce (I used barilla) to the same casserole dish, heat it slightly, then add the veal rolls. Cook gently until the veal is cooked through, about 10 to 15 minutes.
First make the dipping sauce. Warm the sugar, rice wine vinegar, fish sauce & chili sauce in a small pan to dissolve the sugar. Set aside to cool. Sifr the flour and baking powder into a bowl and gradually beat in the egg, coconut cream, soy sauce & lemon juice. Stir in the sweetcorn and coriander. Heat a 2 inch depth of vegetable oil in a wok or deep, wide pan until it reaches 180°C Drop in spoofuls of batter and fry in batches for 2-3 minutes until crisp and golden. Serve hot with dipping sauce.
Combine jalapenos, cukes, onions and the salt in a large glass bowl, cover with cold water and let stand for 2 hours-drain and press veg to remove excess water. Combine the sugar and vinegar in a large pot, tie the spices in cheesecloth and add to the liquid. Bring to a boil and simmer 15 minute. Add veg and simmer for 10 min-remove spice bag. Pack into clean hot jars and process 10 minutes in a boiling water bath.
PULSE the chicken chunks in a food processor about 6-8 times briefly to chop chicken into small pieces, *being careful not to overprocess*. In a large bowl, stir together the cumin powder, chili powder and salt. Place the chopped chicken into the bowl and toss with spices to combine well. Heat the coconut oil over medium--high heat until it shimmers. Add chicken in a single layer and cook, undisturbed, about one minute. Stir chicken and continue to cook until chicken is cooked through, about five minutes or so, stirring often and breaking up any large chunks with your spoon. To serve, spoon chicken mixture onto freshly made tortillas and top with the sides of your choice. Note: I made tostadas using a masa mix and we enjoyed our tostadas with the garnishes listed above except I didn't have time to make tomatillo salsa. The menu: tostadas were served with freshly cooked whole black beans (very lightly seasoned with S/P), and fresh strawberries.
Fry the bacon crisp and drain. Toast the bread. Spread the mayo on both slices of toast. You can put a little avocado on one side if you wish. My boys always liked this. Put the tomatoes, lettuce and bacon on top, with mayo side down; cut diagonally.
Prepare RED CHILE SAUCE: Wash chile and remove stems and seeds. Combine chile and water in a saucepan and bring to a boil. Lower heat and cook for 15 minutes. Let cool and blend in a blender a small amount at a time. Strain through a sieve and add salt. Store 2 cups in refrigerator for immediate use and freeze remainder for later use. Prepare ENCHILADAS: Heat chile sauce over low heat. Heat oil in frying pan. Using tongs, dip each tortilla in the hot oil just long enough to soften it. DO NOT FRY! Place 2 tortillas, one at a time, on an oven proof plate. Spoon on one or two tablespoons of the red chile sauce. Sprinkle with cheese and onion. Repeat the process with 2 more tortillas. Put plate in a warm oven to melt cheese. Repeat the procedure until all four plates are in the oven. Melt butter in a frying pan. Fry the eggs the way you like them (Over easy works best with for this dish). Place one egg on top of each enchilada plate. Decorate edges of plate with shredded lettuce and serve.
Melt butter over low heat in large saucepan. Add flour, heat until bubbly. Add milk and light cream. Bring to a boil, reduce heat and simmer 2 minutes, stirring constantly. Add cheese, salt and parsley. Toss with fettucine.
If using a blender, blend ingredients until super smooth; otherwise, whisk until as smooth as your workout takes you!
Bring the oil & water to a boil, add the pasta and boil for apprs 15 minutes or until it is done to your liking. Drain and set aside in a hot water bath (your pasta pot sitting in larger pot filled with hot water). Meanwhile put frozen seafood in a strainer and hold it under running water. In a medium sized pot melt the 1/2 cup butter. add the seafood and let it simmer for apprx 15 minutes. Add the wine, Chicken stock and Parmesan cheese. Simmer until heated through (do not overcook the seafood). Add cornstarch if necessary. Place the hot Penne in a deep bowl add the seafood, garnish with parsley & 2 tbsp Parmesan cheese. Serve.
Mix the meat with all the above ingredients except the thyme in a. large pot to coat. Ensure the meat is thoroughly mixed and covered. Place the mixture in the crock pot, add the snipped thyme. Cook on high 1 hour, reduce to low and cook for 5-6 hours or until tender and juices run clear.
Combine first five ingredients in a large bowl; toss well. Arrange vegetables in a single layer in a large roasting pan or broiler pan. Roast at 450° for 25 to 30 minutes or until browned, stirring gently every 10 minutes. Stir in herbs and salt just before serving.
In a Dutch oven, cook meat, onion & garlic, over med heat until meat is no longer pink. Drain Stir in remaining ingredients bring to boil. reduce to simmer, cover & two hours. This is what the book say. My notes: Instead of simmering on the stove for 2 hours put into crock pot on med heat for the day, or put into the oven on 300 with lid. We like more salsa,.and have also used Rotela Brand Tomatoes and Green Chili's subing for All or 1/2 the tomato's. and 1 teaspoon garlic powder. It's just one of those things we how cook do-tweeking others recipes and subing as needed. Be creative to your own taste.
Saute vegetables and apples in oil. Make paste of curry powder, ginger, and flour with boiling water and bouillon cube. Add milk and cook until thickened. Add shrimp, sherry and lemon juice. Heat slowly. Serve with rice. Serve condiments in separate dishes. Suggested condiments: fresh shredded coconut, chopped almonds, chutney, crumbled bacon, chopped tomatoes, chopped celery, chopped egg whites and yolks.
In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend. Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and saute until tender. Transfer the onion to a blender. Add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed. Heat the remaining oil in a large skillet over medium heat. Add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside. Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns. Place burgers on the grill, and cook for 5 minutes per side, or until done to your likeing. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly. Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of cheese, and place the top of the bun on top.
Preheat broiler. Cut baguette diagnoally into 3/4" thick slices. Brush both sides with butter and toast on baking sheet 3" from heat until golden, about 30 seconds each side. Heat oil in frying pan over medium-high heat. Add onions and stir until golden. Add ham and saute until lightly browned. Set aside. In large bowl whisk together eggs, milk, salt, nutmeg and pepper. Add toasted bread and toss gently. Transfer saturated bread to shallow 3 quart casserole, slightly overlapping slices. Place spinach and ham mixture between slices. Pour remaining egg mixture over all. Sprinkle cheese over strata, slightly lifting baguette slices with a spatula to allow cheese to fall between all slices. Preheat oven to 350°F Bake strata in middle of oven for 45 minutes to 1 hour, or until puffed and edges of bread are golden and eggs are set.
Combine garlic, olive oil, lemon juice and seasonings and place along with swordfish into ziplock bag. Marinate fish for 30 minutes turning frequently. In small bowl, combine tomatoes, artichoke hearts, onion, corn and cilantro. Add seasonings if desired. Set aside while swordfish is marinating. Remove swordfish from bag and discard remaining marinade. Grill for approximately 5 minutes per side. Top with salsa and serve.
Prehear oven to 200celsius. Line and grease a swiss roll pan. Beat egg whites first till foamy and gradually add in sugar. Whip till soft peaks form. Put all the yolks into the egg white mixture and beat at medium speed for 3 minutes. Fold in flour and vanilla. Make sure no trace of flour is left. Fold in oil very well till no longer visible. Pour onto tray and bake for 7-8 minutes, no longer. Invert onto a cake rack and let cool COMPLETELY. When thoroughly cool, place on a big sheet of parchment or wax paper and spread buttercream onto cake. With the aid of the paper, roll it up jelly roll style. Roll the top of the roll in the fine castor sugar. Chill for at least 30 mins to ensure it "sets".
Sterilize 2 or 3 bottles for the preserve. Dry them off completely and keep away for other foodstuffs. Cut the mangoes with the peel on.Remove the seed. If really green and raw, they will be soft, white from inside (but firm to touch) without a hard seed in the middle. In that case do not bother to de-seed it. (That is the perfect raw mango actually). Place the cut fruit in a large thick bottomed saucepan. Sprinkle 8 cups of the sugar/ 6 cups of jaggery on it and give it a mixing. Keep for approximately 15 minute. Place the vessel on medium flame, add the water and stir. Let it boil. Stir to prevent sticking at the bottom. DO NOT COVER PAN. Add the spices and salt. After about 15 min please check for taste.You can modify it as you prefer. Or, add the remaining sugar/ jaggery. **The sourness of different varieties of mangoes is very different, so it is necessary to customize this recipe to the kind of mangoes you use. ( The proportions given here are just for reference, made using Indian raw mangoes, in India). It will take about 30 to 40 min to cook off. The fruit will become soft and can be crushed under the pressure of a steel spoon. Stir properly and frequently. Lower the flame and allow all the water to evaporate till a thick syrupy consistency is achieved. ( to help preserve, it is important that no excess water remains, or it will catch some fungi etc.). Let it cool completely. Try not to get it in contact with any other moist surface to prevent spoiling for long time. After it is at room temperature, and no more steam is left, transfer to sterilized jars and store at room temperature. (unless the weather is too hot).
mix with beaters, pour into greased 9x11 pan. Bake in preheated 350* oven on the middle rack for 35-40 mins.until the center is set (test with a toothpick). While this is baking, mix the topping below. Remove from oven and top with: 1/2 C crispy rice cereal, 1/4 C packed brown sugar, 1/4 chopped pecans. Mix these together, sprinkle over top, then pour 2T melted butter over top. Return to oven for 5 mins or until bubbly. This is a thin mixture and cooks quickly. You could bake it in a slightly smaller pan, just keep an eye on it so it doesn't burn. You can cook the squash whole in the microwave to get it to the mashing consistency. Just stab it a couple of times so it won't explode and put it on a plate to microwave. Check it every 5 minutes for doneness - good idea to roll it. Gets very hot! If you have left over squash, I mash it all and measure the left overs and freeze. Then I can take out a 1 cup or 2 cup bag to make a batch when I'm in a hurry. A 1 cup batch (1/2 recipe) is a good size for two people. If you double the recipe, DON'T double the topping!
Saute onion and celery in clarified butter until limp, then combine in a bowl with remaining stuffing ingredients. Stuff pounded chicken breasts with 2 oz of stuffing and 2 oz of lobster meat. Sauce: Bring heavy cream to a boil in a 2-quart saucepan then whisk in Boursin Cheese and reduce heat to very low. Cook sauce very gently, scraping the bottom of the pan with a rubber spatula often, so that the cheese does not burn. Continue cooking until the sauce is lightly thickened. Sauce may be held for a short time in warm water bath. Bake chicken in a 350 degree oven for approximately 18 minutes and top with sauce upon serving.
Preheat oven to 350° degrees. Mix together ingredients. Let meat marinate at least one hour (marinate longer for more flavor). Cook in 9x13 baking dish for 30 to 45 minutes. Serve over rice.
Preheat oven to 350 degrees. Heat olive oil in large frying pan over med-hight heat. Sear chicken about 2-3 minutes on each side until brown. Remove chicken to plate. Turn heat down to med. and saute green pepper and onions about 3 minutes. Add garlic and sauteed no longer than a minute. Add chicken broth, oregano, cumin, bay leaf, saffron, tomatoes, salt, pepper and olives. Bring to a boil and set aside. Spray a 9x13 baking dish with cooking spray and add rice. Stir in liquid mixture. Place chicken on top and cover tightly with foil. Bake for approximately 30-40 minutes or until all liquid is absorbed and rice is fluffy. Once rice is done, take pan out of oven and add peas to the top and lay roasted pepper strips all over. Place foil back on top and let set for about 5 minutes or until pea are heated through.
Preheat oven to 100°C. In a food processor place flour, butter and salt and process until the mixture resembles bread crumbs. Add water and continue to process until dough forms a ball. Turn off processor and remove dough. Cut dough into 4 pieces, cling wrap and refrigerate for 1/2 an hour - 1 hour. Remove dough from refrigerator and place on lightly floured work surface using a rolling pin roll each ball to 0.5 cm thick. Grease individual tart tins with a little butter and line tins with pastry. Place grease proof paper over pastry and weigh the paper down with beans or rice. Place tart tins on a sheet tray and bake in the oven for 15 minutes. Remove the weights (i.e. beans or rice) and paper and cook for further 10-15 minutes. Place a medium sized saute pan over a medium to high heat and drizzle a little olive oil and add shallots and mushrooms and saute for 1-2 minutes. Add spinach and continue to saute for further 1-2 minutes. Once spinach has wilted and mushrooms are soft remove from heat and allow to cool. Divide spinach, mushrooms, and cheese between the tarts. In a separate bowl combine eggs and cream and whisk gently with a fork. Pour over egg and cream mixture (be careful not to overfill) and return tray to oven. Bake for 15-20 minutes or until just set. When removing tarts from oven allow to cool for 5 minutes before unmolding. Cut into quarters and arrange on a serving dish.
Preheat the oven to 350 degrees F. Cut the steak into 3 1/2 to 4-ounce pieces. Pound each steak out evenly to about 25 percent of its original thickness. Season them with pepper. On top of each steak place a slice of provolone, some sage leaves, and 2 slices prosciutto. Roll them up into a pinwheel (log) and secure with toothpicks. Heat the oil in a skillet over medium-high heat and saute the pinwheels until they are brown on both sides. Place them in the oven and roast until they are medium rare, about 7-9 minutes. Let the steaks rest for 5 minutes before carving them into bite-sized wheels. Put the skillet back on medium-high heat. Add the remaining sage leaves and cook until they are crispy. Drain them on paper towels; use them to garnish steak.
Set oven to 375 degrees. Grease a 13 x 9-inch baking pan. Mix the first 12 ingredients together. On a large sheet of doubled waxed paper, pat the mixture into a 13x10-inch rectangle. Arrange the ham slices on top of the beef mixture, leaving about 1-inch space around the edges. Sprinkle the mushrooms over the ham. Sprinkle the mozza cheese over the mushrooms, then sprinkle the Parmesan cheese over the mozza cheese. Starting at the smaller side, roll the meat up jelly roll style (using the wax paper to lift up the beef mixture). Lightly press together edges the best that you can (they don't have to be closed completely). Place seam-side down in a 13 x 9-inch baking pan. Brush with remaining 1/2 cup (or more of pizza sauce). Bake for 1-1/2 hours (THE LAST 10 MINUTES OF BAKING, sprinkle with about 1-1/2 cups grated mozzarella cheese).
Chop the liver into small pieces and mix in the ginger, garlic, chili powder, yogurt, garam masala and salt. Keep aside for at least 1/2 hours. Meanwhile, heat the oil, add the onions and saute till golden brown. Add the liver mixture and saute till the fat separates. Add 1/2 cup of water and pressure cook for 5 minutes. If not using pressure cooker, cover and cook till liver is tender. Finally, uncover and stir-fry to dry the water completely till oil starts oozing out on the edges. Serve garnished with coriander leaves and lemon wedges.
Preheat oven to 350°F. Spread the carrots and green onions over the bottom of a small roasting pan. Place the chicken breasts on top of the vegetables and sprinkle with the no-salt seasoning. Drizzle 2 tablespoons of the maple syrup over the top; cover and bake for 30 minutes. Remove the chicken to a warm plate while you complete the sauce (or keep in a warm oven). To the roasting pan, add the chicken stock, the remaining 2 tablespoons of maple syrup, cinnamon, and rhubarb. Bring to a boil, reduce heat, and cook gently till rhubarb is tender. Stir in the cornstarch and continue to boil gently untill thickened. Spoon sauce over the chicken and serve immediately.
Saute onion, celery and green pepper in a small amount of oil (about 2-3 Tbsp.) for 15 minutes. Add other seasoniongs and cook slowly over low heat for another 45 minutes. Use over beef or veal, pork or chicken. Also great for omelets.
If you are using fresh pearl onions, they are easier to peel if you blanch them in boiling water for 30 seconds and then run them under cold water to cool. If you are using frozen pearl onions, make sure they are defrosted and drained. Heat the butter and oil in a large skillet and add the onions to the skillet. Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible without breaking apart. Pour in the stock, add the herbs, and cover. Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated. Remove the herbs, season with salt and pepper to taste, and serve.
In a small bowl, whisk together the ketchup, marmalade, garlic, vinegar, red pepper, chili powder, and mustard. Heat grill to medium. Place the chicken, skin-side up, over indirect heat, close lid, and cook for 25 minutes. Brush the glaze over the skin and continue to cook, brushing once more with the glaze, until cooked through, about 20 minutes more.
Preheat oven to 325 degrees. Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat. Whisk together yolks, cinnamon, nutmeg, and salt in a bowl. Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups). Bake custards in a hot water bath pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.
Place one chicken breast between plastic wrap or freezer bags and bash it until it is nice and thin -- repeat with the other breast. Mix the pepper, five spice and crushed garlic. Sprinkle the mixture over both breasts. Roll up one slice of ham and place it on the chicken breast. Roll the chicken up firmly and fold the ends under. Whisk the egg and milk together. Coat the chicken with flour (easiest in a freezer bag) shake off the excess. Dip in the egg mixture -- shake of the excess.This step will stop the chicken from separating from the spring roll wrapper. Place the chicken "roll" diagonally across the spring roll wrapper. Brush some of the egg mixture on the ends of the wrapper. Roll the chicken, tucking the ends in as you roll. Deep fry in oil until golden brown and cooked through. Don't have the oil too hot -- otherwise the spring roll wrappers will brown before the chicken is cooked. Drain on paper towels and then cut on the diagonal. Serve on a bed of lettuce with dipping sauces. Serve with your favourite sauce.
Cook the lentils in the water with bullion until al dente, then add the pumpkin and spinach. In a separate skillet cook the onion in the olive oil until translucent, then add the spices. Stir for a few minutes and then add to the soup. Puree the soaked sundried tomatoes in a blender, then add half the soup and puree for another 30 seconds. Add back in and then stir in the coconut milk. Season to taste. Note: If using So Delicious Coconut milk, the calories come to 207 per bowl. I like using this brand because it is low calorie and still gives a wonderful creamy texture to soups.
Cream butter and sugar. Add egg, coffee, and rum. Add flour mixture and almonds. Chill mixture at least one hour, roll out 1/8 inch thick and cut. Bake in ungreased pan at 375 for 12 minutes.
Peel kohlrabi with a sharp knife until white flesh is revealed. Using a mandolin, slice into 2mm slices, then cut into matchsticks. Combine with remaining ingredients and 1 tsp sea salt in a large bowl. Adjust seasoning to taste .