HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place basil, chopped garlic, and 2 tbsp oil in food processor, pulsing until the basil is chopped, about 30 seconds. Avoid pureeing the mixture. Cut a pocket int each chicken breast. Put half the basil mixture into each pocket. Heat 1 teaspoons of oil in a frying pan. Add chicken breasts carefully to avoid the spilling the basil mixture from the pocket. Saute until lightly browned. Turn to brown other side. Remove from frying pan. Put chicken into an oven-proof container. Set aside. Brown onion in the same pan/oil used to saute the chicken adding another teaspoons of oil if needed. Add soy sauce. Remove onions from pan, add to baking dish, arranging so that the chicken breasts sit on top of the onions. Add a 2-4 Tbsp water to the frying pan. Stir, scraping to remove any browned bits. Add this to the baking pan. Cover. Bake at 350 degrees F for 30 minutes. Flip chicken breasts. Cover, return to oven and back 30 minutes more. Remove from oven. Slice each breast in half. Spoon onions and drippings over meat. Serve.
Melt butter in a small pan. Add 1/4 cup of the dressing, garlic and shrimp and saute until the shrimp is pink and cooked through. Drain off the liquid and set the shrimp aside, covered to keep warm. In the same pan, combine the rest of the dressing, chicken broth, and spices and bring to a simmer. Stir in the cream cheese until melted. Add the sauce to the cooked pasta and add the shrimp. Toss together until combined. May top with Parmesan cheese.
Chop the shrimp; combine all the ingredients for the filling. Lay out 6 dough circles, place a spoonful of filling on each side, lightly moisten the edges; fold in half, pinch the edges together well to seal securely. Place onto a plate. Cover with a cloth (the dough dries out quickly) and repeat the procedure with the remaining dough circles. Heat 2 tablespoons oil in a skillet over high heat; reduce the heat to medium and add the dumplings. Pan fry until the bottoms become crisp and brown. Add 125 ml (1/2 cup) water. cover and let simmer about 6 minutes, until the liquid has completely evaporated. transfer to a plate with the "stuck" side showing. Serve warm with the sauce on the side.
Saute pancetta over medium heat until crisp, stirring often. While it's cooking, pour the clam juice/chicken stock into a 4-cup measuring cup. Add the liquid from the cans of clams to the juice/stock, making approximately 4 1/2 cups of liquid. Add the diced celery and onions, cooking unti translucent. Add the minced garlic and cook, stirring, until fragrant, about 30 seconds, being careful that the garlic doesn't burn. Stir in the collagen, coating all of the veggies and the bacon. Continue cooking about a minute until it begins to brown. Slowly pour in the clam juice/chicken stock mixture, whisking it into the flour veggie mixture. . Add the celery root, thyme, and bay leaves. Increase the heat to high and bring to a boil. Reduce to a simmer; continue cooking for 20 minutes or until the celery root is soft. Stir in the cream and chopped clams, and let heat through for a minute. Remove from the heat stir in the fresh parsley. Season with salt and pepper to taste.
Preheat oven to 350. Spray a 9x3 loaf pan with cooking spray. If you are using fresh carrots, make the puree by cooking the carrots until soft and then blending. I used 5 medium carrots. Combine all the dry ingredients EXCEPT egg substitute in a large bowl and whisk until combined. In a large bowl combine the egg substitute and water whisking until completely mixed. Add in all the remaining wet ingredients and mix well. Pour the wet ingredients into the dry and mix just until combined. Pour into the prepared pan and bake 50 to 55 minutes.
"Dump" the pie filling and pineapple in a 9x13 inch pan. Mix together. Sprinkle the cake mix evenly over the top of the mixture. Dot the butter over the cake mix. Bake at 350 for about 30-45 minutes until golden brown.
In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. Line up 3 like-sized baking dishes or shallow bowls. Place flour mixture in first dish. Place beaten eggs in second dish. In third dish, place bread crumbs. To bread fish fillets, coat with flour mixture, dip into eggs, then coat with bread crumbs. Set aside on platter or baking tray. In 12-inch nonstick skillet, heat 1/3 cup oil over high heat. Add half of the fillets, cook about 2 minutes or until lightly browned and crisp. Turn fish; cook other side about 1 minute. Remove from skillet to warmed serving platter, cover to keep hot. Cook remaining fillets, adding more oil if neccesary. Move remaining cooked fillets to platter, cover to keep hot. Add garlic an chile to hot oil in skillet. Season with salt and pepper. Cook and stir 2 minutes. Add basil; cook and stir 2 minutes to crisp. Toss in orange peel. Arrange fillets on serving platter or individual plates, top with the basil, garlic and orange mixture.
Place hot water in large bowl. Add the shortening, salt and sugar. Stir and let stand until lukewarm. Sprinkle yeast over all. Beat until smooth. Add 3 cups flour and beat until mixed. Work in 2 cups flour with a wooden spoon. Gradually knead the last 1-1/2 cups flour in until no longer sticky-about 3 minutes. Cover and let rise for 30 minutes. Punch down and place on floured board. Roll out to a rectangle. Cut lengthwise in half. With each strip, roll up lengthwise and pinch seams. Roll gently back and forth with hands to desired length and to smooth loaf out. Lightly grease cookie sheet or use French loaf bread pans. Cover and let rise for 25 minutes. Cut diagonal slashes across bread about 1/4" deep. Preheat oven, pour boiling water on large cookie sheet to fill. Place cookie sheet on bottom rack in oven. Brush loaves with warm water and place bread on higher rack in oven above water. Bake at 350°F for 30-35 minutes.
On a cookie sheet lay bread out in one layer. Melt butter with olive oil in microwave oven or stove top. Add rest of ingredients except for cheese. Spread evenly on bread slices and top with a srinkle of cheese. Broil till bubbly and cheese is slightly browned.
To Make the Filling:. Wash the currants and drain them. Stir the sugar and butter together well. Mix in the egg and vanilla until well blended. Stir in the currants. To Make the Pastry:. Mix the flour and salt together. Cut the lard into the flour and salt until the consistency is like crumbs. Gradually add enough of the water to make the dough hold together, and form it into a ball. Roll out the dough and cut out with a round cookie cutter and fit into muffin tins (regular size, not mini). To Assemble & Bake:. Pre-heat oven to 375 degrees Put a large spoonful (about 2 tablespoons) of the filling into each unbaked tart shell. Bake @ 375 for 15 to 20 minutes, until bubbly and golden and crust is done. (Don't overbake - the filling should not be too brown or crispy.).
Cut the onion into very thin slices. Grate the tomatoes to get all their flesh. Heat olive oil in a large skillet and saute onion over medium heat until soft and slightly golden. Add the tomato pulp and allow to stir-fry for 5 minutes more. Cut olives into small pieces and add to skillet. Add the capers and stir with a wooden spoon to incorporate all ingredients well. Chop finely and add chilies. Let the sauce cook for approximately 10 minutes or until thickened. Season with salt and pepper and reserve the sauce. Cut the fish fillets and bring the sauce back to the fire. When boiling, add fish fillets and 1/2 cup of water to prevent the sauce becomes too dry. Let cook on medium heat for 10 to 15 minutes (depending on thickness of fillets). Serve fillets with a good amount of sauce and spread cilantro or parsley.
In a large, deep skillet, cover the carrots and garlic with water and bring to a boil. Cook over moderately high heat until the carrots are tender, about 10 minutes. Drain and let cool; discard the garlic. In a large bowl, combine the olive oil, lemon juice, parsley, cilantro, paprika and crushed red pepper. Season the dressing with salt. Add the carrots, toss to coat and sprinkle the almonds on top. Serve warm, at room temperature or slightly chilled.
Preheat the oven to 375F and get out an ovenproof dish (measuring 10in by 15in, and about 2.5in deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well. While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, galric, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, and salt and pepper then add the pasta and broccoli and mix well. Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar and parmesan. (You can chill this for up to 4 hours if you want to get ahead.) Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden - don't let it go too dark or the fish will overcook.
Make the Bread:. Separate the Pizza Doug in half. Roll out as if you were making a regular pizza crust. Drizzle each round with Olive oil, salt, black Pepper, garlic, and Parm cheese. Bake according to manufacturers directions. Make the Dressing:. Whisk together all ingredients until well incorporated. Make the Sandwich:. Take one of the pizza crusts, seasoned side down, and drizzle 1/2 of the dressing on the bread. Layer the meat, cheese, and vegetables. Pour remaining dressing on top. Top the giant sandwich with the second pizza crust. Press. Cut the Giant Pizza shaped sandwich into 8 wedges. Bake the wedges in oven or toaster oven at 350 for a few minutes to allow cheese to melt. Serve and be happy!
Brown the beef and the onion together. Drain the grease. Stir everything together in a large pot and heat through.
Vegan: omit butter (double the olive oil) and use a vegan seasoning like Parmazano instead of the cheese. Use a large heavy bottomed saucepan for this. Heat the olive oil and fry the chopped onion over a medium heat until it goes transparent. You don't want it to crisp at the edges if you can help it. While the onion cooks, bring the vegetable stock to the boil in another pan and leave over a low heat. Add the crushed garlic cloves and the risotto rice and stir constantly for 2-3 minutes or until each rice grain has been coated with oil. Beware of sticking- do NOT stop stirring! Pour the white wine onto the rice, and cook over a moderate heat, stirring constantly again- the liquid will evaporate and the rice will begin to soak up the rest. Once the wine has evaporated, ladle enough stock into the pan to just cover the rice, and cook, stirring occasionally to prevent sticking. Add more stock as before, and continue for 20-25 minutes until the rice is tender. Note: If you find you use all the stock and the rice is not yet cooked, add boiling water where you would have used stock. Just before the rice is ready, stir in the Parmesan, and then gently mix in the avocados and walnuts or pine nuts. Scatter over any remaining Parmesan, and serve!
Over a medium heat in a large saucepan, dry fry the cumin and chilli for a minute or two. Add oil. Add chopped onion and cook gently 5 minutes until softened (do not allow to colour). Stir in the lentils. Stir in the tomatoes and peppers. Add the stock and bring to a simmer for 20 to 30 minutes, until the lentils start to disintegrate. Use a stick blender or liquidize in batches. Serve with coriander or parsley as garnish.
Preheat the oven to 325°F Combine the flour and the next 6 ingredients (through salt) in a bowl. Combine the brown sugar, granulated sugar, and butter in a large bowl, and. beat with a mixer at medium speed until well blended. Add the vanilla and eggs and beat well. Gradually add the flour mixture and cranberries. Beat at low speed until combined. Shape the dough into 1-inch balls. Place balls 2 inches apart on baking sheets coated with cooking spray. Bake at 325°F for 15 minutes or until almost firm. Cool completely on a wire rack. GLAZE: combine the powdered sugar, lemon juice, and orange rind in a bowl, stirring with a whisk. Spoon the mixture into a small zip-top plastic bag. Snip a small hole in one corner of the bag and drizzle glaze over the cooled cookies.
Using a large frying pan, saute onion and garlic in oil over medium heat for 2 minutes. Add chickpeas and dill. Stir-fry for 5 minutes. Add the spinach, a little at a time. Drizzle lemon juice over all ingredients and cover with lid. Cook 5 minutes or until the spinach shrinks. Stir to combine. Serve hot.
Place all ingredients into a baking dish and cover. Bake at 250 degrees for 8-10 hours Pull apart and serve on buns. Use the leftover juice as an au jus to dip sandwiches in.
Prepare chili-lime spread by mixing all the ingredients together. Heat coals or gas grill. Remove large outer husks from each ear of corn;turn back inner husks and remove silk. Spread each ear of corn with about 2 teaspoons of chili-lime spread;reserve remaining spread. Pull husks up over ears and secure ends with fine wire(I don't secure mine) Grill corn uncovered 3 inches from MEDIUM heat 20-30 minutes,turning frequently,until tender. Serve corn with remaining spread. ***TIP***I grill my corn on my gas grill,on the top rack, covered,and it came out the same as directed.
Saute onion in butter in a large saucepan until tender. Add the zucchini and broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until the zucchini is tender. Use an immersion blender to puree the zucchini/onion mix, or place in a blender. Return the pureed mixture to the saucepan. Stir in half and half and seasonings. Cook zucchini mixture over medium heat, stirring constantly, until the mixture is thoroughly heated. Ladle soup into individual soup bowls. Sprinkle evenly with shredded Cheddar cheese.
Combine sugar & cornstarch in a heavy, medium saucepan. Add milk& whisk until dry ingredients are dissolved. Whisk in egg yolk & cream. Cook, over medium heat, stirring constantly, until the mixture comes to a full boil & thickens. Remove from heat & whisk in Bailey's. Add chocolate & whisk until melted& smooth. Pour pudding into ramekins or serving dishes. Let cool slightly & cover the tops with plastic wrap to prevent a skin from forming. Refrigerate until chilled- a minimum of 2 hours. To serve, garnish with chocolate curls or cocoa powder or whipped cream or all three!
Place sliced oranges in a serving bowl. Mix sugar and cinnamon together in a small bowl. Sprinkle cinnamon/sugar mixture over oranges. Cover bowl and refrigerate at least one hour.
In a small bowl, combine peppers, onion, corn, garlic, and cilantro. Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well. Serve with tortilla chips.
Combine cereal and milk; let stand 5 minutes. Combine flour, sugar, baking powder and salt; cut in shortening until crumbly. Add cereal mixture to flour mixture and stir until moistened. Turn onto floured board and knead 10 times until smooth. Roll out to a 12x8 inch rectangle with a floured rolling pin. Brush with melted butter and sprinkle with mixture of brown sugar and cinnamon; then scatter raisins evenly overtop. Roll up from edge jelly roll style; seal the edge. Cut into 12 pieces. Combine topping ingredients and divide evenly between 12 large greased muffin cups. Place one piece, cut side down in each cup. Bake at 400°F for 20 minutes. Turn out immediately onto rack placed over a wax paper. Cool slightly before serving.
Dissolve the yeast in the water. Add 1/2 cup of the all-purpose flour. Let sit for 10 minutes to give the yeast a chance to get going. Add the milk, eggs, sugar, extract, orange oil, butter, and salt. Stir to mix well. Add the flour, one cup at a time, until the dough forms a shaggy mass. Turn the dough out onto a lightly floured counter and knead it to form a smooth and satiny ball. Add more flour as necessary to keep the dough from sticking to the counter. Place the dough in a bowl and pour the melted butter on top. Spread the butter over the dough with your fingertips. Cover the dough with plastic wrap or a damp towel. Let the dough rise in a warm spot until it has doubled in size. This will take about 1 1/2 hours. Punch the dough down and turn it out onto a lightly floured counter. Divide the dough into two pieces and knead each one briefly to expel any air bubbles. Roll each piece of dough into a rectangle 1/4" thick, 6" wide and 15" long. Spread each rectangle with filling. Leave a 1" border on the two long edges. Roll each rectangle up, starting with the long edge. Place each log on a cookie sheet that has been lined with parchment paper. Join the ends of the log together to form a circle. Pinch well to seal the ends together. Let the coffee cakes rise for 15 minutes. Make several parallel slashes 1" deep in each coffee cake. Let rise again, this time for 20 minutes. Bake in a preheated 350°F oven for 25 minutes. Let cool for at least 15 minutes before cutting. Almond Apricot Filling. 2 cups boiling water. 2 8-oz. boxes dried apricots. 2/3 cup granulated sugar. 2 teaspoons almond extract. Pour the boiling water over the apricots and cover with plastic wrap so that they can steam. When the apricots have softened, drain them. You can reserve the flavored water for bread dough if you wish. Combine the apricots, sugar, and extract in a food processor and pulse until you have a thick puree. Yield: Filling for two loaves.
Heat the oil in a pan and add the cloves and cinnamon stick. Fry for a few seconds, add the onions and saute for a few more minutes. Add the chili powder, coriander, garlic and tumeric along with just a little bit of water and saute until the onions soften. Add the tomato puree, mushrooms and salt and simmer for 5-8 mins on low heat. Serve hot, great with rice!
HEAT oven to 325°F LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 tablespoons sugar and butter; press onto bottom of pan. Bake 10 minute MEANWHILE, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust. BAKE 40 minute or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling. Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep an eye on portions. How to Bake in Springform Pan: Heat oven to 325°F if using 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Prepare batter as directed; pour into pan. Bake 1 hour 10 minute or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Substitute: Substitute 20 OREO COOKIES, finely crushed (about 2-1/4 cups) for the HONEY MAID Honey Grahams and 3 tablespoons sugar. Nutrition Information Per Serving: 440 calories, 31g total fat, 18g saturated fat, 1.5g trans fat, 165mg cholesterol, 340mg sodium, 34g carbohydrate, less than 1g dietary fiber, 27g sugars, 7g protein, 25%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 4%DV iron.
In a 1 quart dish, micro-cook cream and butter at high for 2-3 minutes or until very hot. Stir in parmesan cheese and pepper and toss with hot cooked pasta. I usually top with fresh parsley to dress it up. Variations: Mushrooms, tomatoes, broccoli, shrimp and/or chicken can all be added but must be cooked before hand.
In a big bowl, mix rolled oats, flour, sugar, cocoa, baking powder and salt. Stir well. In a small bowl, whisk together the egg whites, corn syrup and vanilla. Add the mixture of egg whites to the mixture in the big bowl and mix. The dough should be very dense. Incorporate the rice crispies. Let drop the dough to the spoon on a non-stick baking sheet (or you can put some oil on the baking sheet). Cook in a preheated oven of 350 F for 9 to 11 minutes.
Put ice in the shaker. Add melon liqueur, cointreau, vodka, lemon juice and pineapple juice. Shake vigorously and filter in a cold cocktail glass. Garnish with a pineapple leaf.
Preheat oven to 350. In a large bowl, beat together brown sugar and butter. Beat in eggs and vanilla. Gradually add oats. Combine flour and baking soda and gradually mix into batter-- At this point, the dough may be so thick, you'll have to work it with your hands. Mix in vanilla chips and dried cranberries. Drop by tbsp 2 inches apart on to ungreased cookie sheets. Bake at 350 for 12-14 minutes.
Heat a wok-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts. Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes. Add the cooked noodles and toss with to combine. Add the soy sauce and toss the ingredients to coat noodles evenly with sauce. Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil. Cook's Notes: Wok oil is infused with ginger and garlic and is widely available on the International Foods aisle of the market. Cooked shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination.
In a small bowl combine milk & vinegar, stir & let sit for a bit. In a large bowl, (I use my kitchen aid mixer) combine the flours, salt, and yeast; make a well in the center and add the milk mixture, egg, honey and melted butter and mix to combine. Add the oatmeal and continue to mix for several minutes on medium until the batter is elastic but it will still be *very* sticky and not your traditional "kneadable" dough consistency. Cover and let rise until dough doubles in size, about an hour. Grease two bread pans. Divide the dough between the pans, you'll literally be pouring/glooping it out - cover with greased plastic wrap and let rise until the bread is about 1/2 inch above the rim of the pans, about 1 hour. Bake in a pre-heated 375 degree oven for 30-45 minutes, until the loaves are golden brown on top and make a hollow sound when thumped on the bottom. Remove from pans and cool on a wire rack for at least 30 minutes before slicing.
Combine dried oregano, garlic powder, 1/2 tsp salt, & 1/2 tsp pepper in a small bowl. Pat steaks dry with paper towels and rub evenly with oregano mixture. Heat oil in 12-inch skillet (I prefer cast iron) over medium-high heat until just smoking. Cook steaks until well browned and meat registers 120-125 degrees (for medium-rare), 3-5 minutes per side. Transfer steaks to serving platter and tent loosely with foil. Add garlic to now empty skillet and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until reduced to about 1 tbs, about 1 minute. Whisk in butter, cream, basil, and fresh oregano; cook for about 1 minute. Discard garlic. season with salt and pepper to taste, pour sauce over steaks, and serve.
Heat olive oil in a large stock pot over medium heat. Add brown sugar and red pepper flakes and mix until sugar melts. Saute onions, garlic, and anchovy until onions are clear and anchovy breaks up. Add the remaining ingredients in the order listed and stir well. Allow to simmer for two hours. This sauce also makes a great base for meatballs, or bolognese sauce. Allow to simmer for an extra hour at least if adding meat.