HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half. Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes. Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.
Combine strawberries, orange juice, and bananas in a blender. Combine until smooth. Smoothie will be thick. Add orange juice to create the desired consistency. Enjoy!
Sift together, flour, sugar, baking soda and salt into a large bowl. Add the coconut. Melt 2 Tablespoons of the butter in a medium sized bowl then whisk in buttermilk, milk and eggs until blended. Add wet ingredients to the dry ingredients and stir just until combined. Do not overmix. Preheat oven to 450° with a rack on the bottom. Ready two oven proof 6-inch nonstick skillets by melting one tablespoon of the remaining butter in each pan over low heat. Sprinkle 1 tablespoon of the brown sugar into each skillet & heat, stirring, until bubbling. Arrange 4 halved pineapple rings in the bottom of each skillet and heat until the butter is sizzling. Add half the batter to each skillet and bake in the oven until their tops are firm when pressed lightly with the fingertips. About 5-6 minutes. Invert pancakes onto a plate. Serve with Pineapple Coconut Syrup (below). For Syrup:. Combine the pineapple juice and cornstarch in a small saucepan and stir until blended. Add the coconut milk and milk. Heat, stirring gently, until mixture thickens slightly. Remove from heat. Serve warm or at room temperature.
Bake pizza dough according to packaged directions. Use the thousand Island dressing as the sauce for the base of the pizza. Sprinkle partial cheese mixture on top of thousand island dressing. Place half the meat. Add sauerkraut evenly all over, then repeat by layering with the rest of the remaining meat and shredded cheese. Place back in the oven and bake until all is melted and the outer crust is dark golden brown. Pull out and Let cool, slice and serve warm.
Thinly slice the onion, red pepper, zucchini and mushrooms. Heat olive oiI in a large saute pan -- add onions, cooking until softened, then add garlic, red pepper, mushrooms and zucchini -- continue to cook until lightly coloured. Drain and quarter the artichoke hearts. Stir the grilled veggies and the remaining ingredients (except tomatoes and additional dressing) into the cold cooked pasta -- mix well. Place into a container with a lid and refrigerate at least 3 hours. When ready to serve, refresh with additional 1/4 cup of salad dressing and garnish with quartered cherry tomatoes. Notes: The salad dressing is the most recognizable flavour so make sure you're confident with the taste -- you can make your own with a light tasting olive oil, lemon juice (or white balsamic), dijon mustard and your choice of herbs, but I find Kraft's Classic Herb is perfect for pasta salads. As I cook with cheeses so frequently, I stock my fridge/freezer with one-cup baggies filled with a blend of shredded imported Italian white cheeses (asiago, provolone, pecorino romano and parmegiana reggiano). You can easily substitute crumbled feta, but it will completely change the flavour. Also, as these cheeses are quite salty, I rarely add table salt to my recipes.
Combine lemon juice, basil, mint, soy sauce, olive oil, garlic, and pepper in a resealable plastic bag (zip-type works best). Add chicken and place in fridge to marinate for at least 1 hour. Prior to cooking, alternate chicken, mushrooms, bell peppers, and onion on skewers - (Note: it is best not to end with bell peppers as they tended to slide off after being cooked). Cook on medium-high heat grill for approximately 7 - 10 minutes each side.
Preheat oven to 200*C (400*F). Melt the butter in a 28 cm tart tin over a medium heat. Tip in the sugar and 1 TBS water and cook for a few minutes, stirring all the time until lightly browned. If it looks slightly crumbly at this stage don't be put off, it will right itself in the oven. Remove from the heat and put the plums in, cut side up. Chop the marzipan into as many chuncks as tehre are plum halves and put a chunk of marzipan in the hole in each plum left by the stone. Sprinkle a small pile of ground almonds over each plum half. Roll out the pastry and trim to 3 cm larger than the tin all around. Lift the pastry on to the tin and tuck it down between the plums and the inside of the tin. Bake for 30 to 35 minutes until the pastry is risen, crisp and golden. Cool for 10 minutes in the tin, then place a large flat plate with a rim over the tin. Holding it over the sink, incase of drips, carefully invert the tart onto the plate. Some juice from the plums is likely to escape, but it's delicious, especially when mingled with pouring cream.
Dissolve yeast in milk and let stand 10 minutes or until foamy. Stir in shortening. Gradually add flour, sugar and salt and mix until smooth. Cover with a damp cloth or plastic wrap and let stand until doubled (2 hours). On a floured board roll dough into rectangle 1/4 inch thick. Heat oil in deep frying or large skillet to 375-degrees F. Cut dough with biscuit cutter (or use a drinking glass) and drop a few at a time into the oil. When biscuit is puffed and brown turn and brown other side. Remove with a slotted spoon and drain on paper towels. These can be made ahead and reheated in a 200-degree oven for 5-10 minutes.
Preheat oven to 450°F. Heat 1 tablespoon oil in a large skillet over medium heat. Add leek and cook, stirring, until beginning to soften, about 3 minutes. Add apple, chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the apple is beginning to soften, about 2 minutes. Transfer the mixture to a bowl to cool. Rinse out the pan. To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness. Spread the apple mixture in the center of the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends. Tie kitchen string firmly lengthwise around the roast to secure the two ends. Then tie it crosswise with string at 2-inch intervals. Lightly brush the roast with 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Reduce the heat to medium and brown the roast on all sides, about 4 minutes total. Transfer the roast to a rimmed baking sheet (set the pan aside). Place in the oven and roast until an instant-read thermometer inserted into the thickest part registers 145°F, about 15 minutes. Let rest on a clean cutting board for 5 minutes. Meanwhile, prepare the sauce. Crush garlic with the flat side of a knife. Return the pan to medium-high heat. Add applejack (or apple brandy), thyme sprig and the garlic; bring to a boil and cook for 1 minute. Whisk cider and cornstarch and add to the pan. Return to a boil and cook, stirring occasionally, until thickened and reduced by just over half (to about 3/4 cup), 8 to 10 minutes. Remove from the heat; discard the garlic and thyme. Whisk in mustard and any juice from the baking sheet. Slice the pork and serve with the sauce.
One cookie sheet with edges, greased. Cover the pan with crackers and set aside. In a small pot bring to a gentle boil the yellow sugar and the butter, boil gently for 3 minutes. Pour over the crackers and place in a 350°F oven for 5 minutes. Remove from the oven and cover with the chocolate chips of any flavour. Return to the oven till just melted. Remove from the oven and spread the chocolate all over the top. Sprinkle with the chopped nuts, raisins or ?; press gently into the chocolate. Refrigerate till set then break into pieces.
Pour limeade, beer, Agavero, tequila and water, into a large pitcher. Stir until well-blended and limeade has melted. Add plenty of ice. Pour into margarita glasses rimmed with salt (if salt is desired). Garnish with lime wedges.
Preheat oven to 375. Spray a 2 quart baking dish with cooking spray and set aside. (I don't use cooking spray, but I use my leftover butter wrappers to grease the pan). In a medium size mixing bowl, use a hand mixer and whip together the softened cream cheese and tomato salsa until the cream cheese is smooth. Mix in 3/4 cup of the shredded cheese. Mix together just until blended. Pour the cream cheese mixture into the bottom of the baking dish. Sprinkle with 1/3 remaining shredded cheese. Spread the tomatillo salsa over the cream cheese, and sprinkle with 1/3 of the remaining shredded cheese. Spread the chili over the tomatillo lyer, and sprinkle the last 1/3 of the shredded cheese on top. Place in oven and bake for 30 to 35 minutes or until bubbly. Remove from oven and sprinkle with chopped scallions on top for garnish. Serve with tortilla chips.
In a large saucepan with boiling salted water, cook pasta until al dente. Drain and lightly oil. Set aside. In a large skillet at high heat, brown chicken and chorizo in oil. Set aside on a plate. In the same skillet, brown onion, pepper and celery until tender. Add more oil if needed. Add garlic, spices and keep cooking 1 minute. Add salt and pepper. Deglaze with lemon juice. Put the chicken and chorizo back in the skillet. Add sauce and shrimps. Bring to boil and let simmer slowly about 2 minutes or until shrimps are cooked. Add pasta. Adjust seasoning. When ready to serve, add parsley.
Heat oven to 350 degrees; heat a medium saucepan of water to a boil. Starting at the large cavity end of each duck, separate skin from breast meat as much as possible by working your fingers between skin and meat, being careful not to tear. Prick skin all over with a fork. Place ducks breast side up in a large deep roasting pan. Rub each duck inside and out with coarse salt. Divide onions and celery between cavities. Sprinkle 1/2 cup of the sugar around the ducks. Pour enough boiling water over ducks (to help tighten the skin) to reach halfway up them; don't fill roasting pan to more than 1 inch from rim. Cover pan tightly with heavy-duty foil; braise in oven 1 hour. Remove pan from oven; remove foil. Carefully turn ducks over, using one large wooden spoon to turn each duck and another inside cavity to hold it. Cover with foil; braise until meat is tender but not falling off the bone, about 1 hour. Transfer ducks to two large plates. Drain any juices inside ducks back into pan; transfer pan juice to a large bowl. Return ducks to roasting pan, breast sides up; let cool. Refrigerate duck and juices, uncovered, 4 hours. Remove fat from chilled pan juices. Remove zest from 2 large or 4 small clementines with a vegetable peeler; cut zest into fine strips. Blanch the strips in a small saucepan of boiling water 5 minutes; drain. Squeeze enough juice from remaining clementines to measure 2 cups. Pour through a fine-mesh sieve into a 3-quart heavy saucepan. Add vinegar and remaining 2 tablespoons of the sugar; heat to a boil. Cook until reduced to about 1/3 cup, about 25 minutes. Transfer 1 tablespoon of the glaze to a cup; reserve. Stir zest strips and 1 cup of the pan juices into glaze remaining in pan; reserve. Heat oven to 500 degrees. Roast ducks, uncovered, until skin is crisp, 25-35 minutes. Brush reserved tablespoon of the glaze over ducks; transfer ducks to a platter. Pour off all but 1 tablespoon of the fat from roasting pan; set roasting pan over 2 burners. Add shallots; cook over medium-low heat, stirring, until softened and pale golden, 3-5 minutes. Add 2 cups of the reserved pan juices (reserve any remaining juices for another use); heat to a boil. Cook, scraping up brown bits, 2 minutes. Pour through a fine mesh sieve into the glaze and zest mixture; heat to a boil. Stir together liqueur and arrowroot in a small cup until smooth; whisk into sauce. Simmer, whisking occasionally, until thickened, 3-5 minutes. Season with salt and pepper to taste. Serve duck with sauce; sprinkle with pistachios.
Preheat oven to 350°F. Wipe mushrooms clean with a damp towel. Thaw Spinach and squeeze out as much moisture as possible. In mixing bowl combine all ingredients except mushrooms and Parmesan. Mix well (do not use electric mixer). Fill mushroom caps with mixture and place on cookie sheet. Sprinkle Parmesan cheese on top. Bake 15-20 minutes. Serve warm.
Either toasted or untoasted bread will work! Spread both slices of bread with either Miracle Whipp or mayonnaise as much as you like! Wash and slice your tomato and put two or three slices on one side of the bread then layer on the lettuce and pickles add the slice of cheese and top with the other slice of bread and you got a wonderful refreshing Salad Sandwich!. PS. try adding on your favorites like sliced avocado, jalapenos or bean sprouts maybe even some mandrain orange slices for a slightly sweet temptations!
Heat oil in a pan. Sear tofu steaks over high heat for about 2 minutes per side. Set aside. In the same pan, saute ginger, lemongrass, jalapenos, and shallots for about 2 minutes. Add water, coconut milk, soy sauce, and peanut butter. Bring to a boil. Add tofu steaks and simmer for 10 minutes, flipping once halfway through the cooking. Serve with the braising sauce and garnish with chives.
Heat oil in a pan. Add chopped beef and onions and cook until browned. Lower hear and add flour (sprinkled) over beef and stir through. Add water, stir. Add tomato paste and peas. Add garlic, vegetables, herbs, lentils or barley, oats and salt. Stir well. All should be covered with water, add more if not. Simmer covered over low heat 2 - 3 hours. Stir occasionally and add more water if needed. TO SERVE. Slice or chop raw spinach, place a generous serve in bottom of each individual bowl, Ladle hot stew over. Stew will lightly cook the spinach.
Put it all in a blender and blend. You now have your breakfast drink to start your day!
Combine sugar, margarine, cocoa and milk. Bring to a boil and remove from stove. Add oatmeal, coconut and vanilla. Mix well. Drop by tsp on wax paper and leave in a cool place to set.
Heat oven to 350°. Meanwhile, cook pasta according to package directions. Drain and place in 13 x 9 x 2-inch baking dish. Add peas, sprinkling evenly over noodles. Brown kielbasa in nonstick skillet over medium high heat for 5 to 7 minutes. Add to pasta in baking dish. Whisk together soup, milk, pepper sauce and black pepper. Add to baking dish and toss to coat. Bake in 350° oven for about 30 minutes or until heated through. Then let the casserole sit for 5 minutes before serving.
Preheat oven to 350°. Grease 14 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups 1/3 full with water to prevent warping. Topping--stir together the sugar, walnuts, and cinnamon in a small bowl; set aside. Muffins--in a bowl, stir together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, oil, buttermilk, and vanilla until blended. Add the dry ingredients, stirring just until evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, gently fold in the pears and walnuts just until evenly distributed, no more than a few strokes. Take care not to break up the fruit; no not overmix. Spoon the batter into each muffin cup, filling it level with the rim. Sprinkle the muffins with the topping, dividing it evenly. Bake until golden, dry, and springy to the touch, 20-25 minutes. A pick inserted into the center of a muffin should come out clean. Transfer the pans to a wire rack and let cool for 5 minutes. Unmold the muffins; serve them warm or at room temperature, with butter.
To make rhubarb sauce, place about 4 cups chopped rhubarb in a saucepan with 1/4 cup water and 1/2 cup sugar. Bring to boil, then simmer until cooked down to an applesauce consistency. Let cool. In a large bowl, combine all dry ingredients. Add remaining ingredients. Mix on low speed until all ingredients are blended, then mix on medium speed for 3 minutes. Pour batter into greased and floured 8x11 pan (or two 8 inch round pans). Bake in 350 oven for 35-40 minutes (5-10 minutes less for round pans). Let cool in pan for 10 minutes, then remove to racks and let cool completely. If desired, frost with cream cheese frosting or whipped cream.
Combine soy sauce, brown sugar, 1/3 cup water, ketchup, garlic and ginger in a saucepan. Add beans. Bring to a boil over medium heat, stirring occasionally. In a small bowl, dissolve cornstarch in 1/4 cup water. Add to bean mixture. Cook, stirring constantly, 1-2 minutes. Serve over rice.
Saute couscous in oil for a minute or two. Add curry, salt and pepper. Toast for a minute or two. Add water and bring to a boil - reduce heat and simmer 10 min covered. Add remaining ingredients except for basil (or cilantro) and almonds. Stir those in just before serving. I just throw in a handful of basil or cilantro. I mostly use the basil in the summer when I grow it and cilantro in the winter that I purchase at the store. I toast my almonds in a dry pan on the stove top just until fragrant.
Remove the giblets from the chicken and wash it inside and out. Remove any excess fat and pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle with the salt and pepper inside. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towel, brush with the melted butter, and sprinkle with more salt and pepper. tie the legs together with kitchen string, and tuck the wing tips under the body of the chicken. Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. cover with foil and allow to sit at room temperature for 15 minutes (the onions may burn, but the flavor is good). meanwhile, heat a large saute pan with 2 TBs of olive oil until very hot. Lower the heat to medium low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil as needed, and sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Place the croutons on a serving platter. Slice the chicken and place it, with all the pan juices, over the croutons. Sprinkle with salt and serve warm.
In a bowl, jar, or a glass measuring cup, add all the above ingredients; mix by stirring with a spoon. If desired, add a 1/2 teaspoon of poppy seeds to the dressing; stir to mix. Serve dressing immediately with your favorite salad fixings, or refrigerate until ready to serve. This almost makes 1 cup of dressing (about 7/8's of a cup). *Note: When I prepared this vinaigrette dressing, I originally used a home-cooked strawberry jam, which I had prepared with a light powdered pectin, SURE JELL (in the pink box), but today I made this dressing using Ball Instant Fruit Pectin, it's a no-cooked strawberry jam. Both are great for this recipe. I enjoy this dressing served over a bed of spinach, along with chopped smoked honey-turkey deli meat, hard boiled egg slices, and chunks of fresh pineapple. I've also enjoyed this served with a mixture of red lettuce, leafy green lettuce, fresh blueberries, canned pineapple chunks, mandarin oranges, slices of red onion, and pecan halves. And today I enjoyed the dressing over baby romaine lettuce, along with mandarin oranges, canned pineapple chunks, and sliced almonds.
Combine dry ingredients. Cut in butter. Add about 1 tablespoon to top of uncooked muffins. Cook as directed in muffin recipe.
Boil the macaroni in hot water for about 5-10 minutes. Allow the macaroni to cool. Mix the mayonnaise, sugar, salt, black pepper and chipped sweet pepper. Add the macaroni to the mayonnaise paste. Refrigerate for 2 hours before serving.
Cream the cream cheese and butter together. Sift the powdered sugar and cocoa into a separate bowl. Add sifted ingredients a little at a time to creamed mixture, beating until well incorporated. Mix in vanilla. Mix in a cup of chopped pecans, if desired.
Combine the first five ingredients in large serving bowl and toss lightly. In small bowl combine remaining ingredients for dressing and stir until honey has dissolved. Can pour over entire salad or serve on the side and apply to each individual salad bowl. If you want to wilt the spinach a little, you can warm the dressing up before adding it to the salad. Garnish with additional shaved Asiago cheese.
In a medium saucepan, cook sugar, chocolate, milk, corn syrup together, stirring occasionally, to the soft ball stage (see below), or about 234° to 240° on a candy thermometer. Remove from heat; stir in peanut butter. Beat lightly for a few minutes; pour into bottom of pie crust. Chill thoroughly before filling. In a large mixing bowl, beat cream cheese with peanut butter, powdered sugar and milk. Fold in whipped topping until well blended. Spoon into fudge-layered pie crust and garnish with chocolate curls and/or chopped peanuts. Chill thoroughly before serving.
Preferrably use a cast iron skillet for blackening the chicken breasts. If you don't have one then regular skillet will work. SAUCE: First off place 1 stick of butter and cream cheese in large saucepan on medium heat, let melt, stir in 1 pint of heavy cream. Let simmer for 5 minutes, stirring frequently. Slowly stir in the parmesan cheese, about 1/4 cup at a time. Add salt and pepper if desired. Simmer for about 20 minutes on low heat. Stirring frequently. The longer this simmer's the better. If sauce seems to be real thick then slowly stir in the rest of heavy cream. In the meantime while the sauce is simmering start the noodles. Drain. Set aside,adding a little of sauce so the noodles don't stick. Chicken: While the sauce is simmering, preheat skillet on medium-high heat with 2 tablespoons butter. Sprinkle both sides of chicken with zataran's blackened seasoning. Place on to skillet and brown on both sides, turn down heat to medium. Cook on each side for about 7-8 minutes or until no longer pink in the middle. Place noodles on plate, top with sauce and place the chicken on the side. Garnish sauce with fresh grated parmesan cheese. Serve with your favorite salad and breadsticks.
Prepare the cornbread according to package directions. Let cool and crumble in large bowl. Toss in tomato, onion, radish, celery& green pepper. In separate bowl, mix together the dressing ingredients. Pour over cornbread mixture and stir well. Chill.
Fill a cocktail shaker with ice. Add the chocolate liqueur and vodka to the shaker. Shake briskly to mix and chill. Strain into a chilled martini glass. Garnish with the chocolate.