HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the chicken: Heat oil in a medium skillet over medium-high. Add chicken and cook 6 minutes or until brown, flip, cover, and cook another 6 minutes or until almost cooked thru. Remove chicken to a small plate and tent with foil. For the sauce: Melt butter in same skillet over medium heat. Stire in shallot and garlic, cook 30 seconds. Turn off heat, deglaze skillet with brandy, scraping up any browned bits on bottom. Return skillet to heat and boil brandy 30 seconds. Whisk in dijon mustard & worcestershire sauce. Turn of fheat, whisk in half & half or heavy cream and parsley. Return skillet to heat to slightly thicken sauce; season with salt and pepper. Return chicken to skillet, turn to coat, turn down heat and cover to keep warm but do not boil. Linguine: Cook fresh linguini according to directions. Reserve 1/3 cup pasta water, then drain pasta. Toss pasta with truffle butter parsley, chives and oil. Add pasta water a tablespoon at a time to loosen suace, if needed. Season pasta with salt and pepper. Plate up chicken, top with sauce. Serve alongside linquine. Enjoy!
Put onion and water in a small microwave proof bowl. Heat for 30 seconds on medium. Let sit 15 minutes or until the water has been absorbed. If the onions still seem wet you can press out the extra water with the back of a spoon. Spread onion on top half of your hamburger bun.
Preheat oven to 400°F Coat an 8-inch-square baking dish with cooking spray. Place bacon (if using) in a large Dutch oven. Cook over medium heat, stirring often, until crispy, 4 to 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Pour off the bacon fat. Return the pot to medium-low heat; add oil, onion, and garlic and cook, stirring often, until fragrant and starting to brown in spots, 2 to 8 minutes (cooking time will be quicker if you started with bacon). Add 1 cup broth and salt; bring to a boil over high heat. Add collards (or kale); stir until wilted down to about one-third the volume and bright green, 1 to 2 minutes. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until tender, 18 to 20 minutes. Adjust heat during cooking to maintain a simmer, and add water, 1/4 cup at a time, if the pan seems dry. Meanwhile, bring 2 cups water and the remaining 1 cup broth to a boil in a large saucepan. Pour in grits in a steady stream, whisking constantly. Bring to a simmer, whisking constantly. Reduce heat to medium-low and cook, whisking often, until thick, about 5 minutes. Combine 1/2 cup cheese, salsa, and egg in a small bowl. Remove the grits from the heat and quickly stir in the cheese mixture until combined. Working quickly, spread about half the grits in the prepared baking dish. Top with greens, spreading evenly. Spread the remaining grits over the greens. Sprinkle with the remaining 1/4 cup cheese and the reserved bacon (if using). Bake the casserole until hot and bubbling, about 20 minutes. Let stand for about 10 minutes before serving.
Combine all ingredients in saucepan. bring to boil and cook on low for 10 minutes.
Wash, dry and prick potatoes with fork. Bake in 400 degree oven for 1 hour or until done. Let cool. Cut into half length wise and scoop out pulp; set aside. You can throw away the skins or use them for something else. Melt butter in heavy sauce pan over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 teaspoons green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if needed for desired consistency. Serve with remaining green onions, bacon and cheese.
Begin by cutting the beef steak into strips, 3-inch long and 1/2-inch wide. Place the beef strips into a glass bowl with the marinade ingredients, turn the meat to coat. Allow to marinate for several hours. Heat 3 tablespoons of the olive oil in a wide, heavy-bottom skillet. Once the oil is hot add the snow peas, carrots, and mushrooms. Cook over high heat for 3 to 4 minutes; tossing. Remove vegetables from skillet with a slotted spoon; reserve. Next, heat the remaining 1 tablespoon of olive oil in the same skillet used to cook the vegetables. Remove the beef strips from the marinade; discard leftover marinade. Season the meat with salt and pepper. Add the beef strips to the skillet and cook over very high heat for 3 to 4 minutes, stirring often. Remove from skillet. Add broth to the same skillet, bring to a boil. Stir in the rice. Place the beef strips in the rice, cover tightly and simmer for 20 to 25 minutes. Add the vegetables, coriander, green onions and tomatoes to the beef and rice. Cover and simmer an additional 10 to 15 minutes.
Bake baking fries as instructed. Meanwhile, heat oil in pan and brown sausage in it, turn occasionally. In a pot heat up ketchup and season with curry as desired. When fries are well done, serve on plate with sausage and ketchup curry sauce.
Preheat the oven to 425 degrees F. Place the wafer crumbs into a bowl and stir in the butter until evenly moistened. Firmly press over the bottom and about 1" up the sides of a 9" springform pan. Bake in the centre of the oven until firm, 5 to 7 minutes. Place in the freezer to cool, about 20 minutes. When the crust is cool, measure the chocolate ice cream into a bowl and cut into small chunks. Drizzle with the Irish cream liqueur and mix it in as best you can. Don't let the ice cream melt completely. It should resemble a very thick milkshake. Spoon into the cooled crust and spread evenly. Freeze until firm on top, about 15 minutes. Meanwhile, measure out the orange juice concentrate into a small bowl to soften. In another small bowl, stir the coffee granules with 1 teaspoons warm water. When the bottom layer is firm, measure 2 cups vanilla ice cream into a bowl. Stir in the coffee and dollop over the chocolate layer, then spread over the top. Freeze until the top is firm, about 15 minutes. Place the remaining 2 cups of vanilla ice cream into another bowl. Stir in the orange juice concentrate and orange-flavoured liqueur. Dollop over the coffee layer, then evenly spread over the top. Tightly cover with plastic wrap and freeze until firm, at least 4 hours. For easy serving, place the cake on the counter and uncover. Let sit for about 10 minutes, just until you can slice. Garnish with chocolate curls or orange slices if desired.
For the Sponge Cake: 1. Preheat oven to 350 degrees Fahrenheit. 2. Melt coconut oil in the microwave in a large bowl. 3. Add the coconut cream, pineapple juice, lemon juice, maple syrup, vanilla, salt and almond flour. 4. Sift in the Gluten-free flour, baking powder and baking soda. Mix until well combined. 5. Pour into parchment lined baking pans. 6. Bake for 15-18 minutes until the cake bounces to touch and toothpick comes out clean, when poked. 7. Set aside until warm, then cover with plastic wrap and allow to cool. Plastic wrap allow the moisture to lock-in. You could wrap and freeze these cakes as well. For the Pina Colada Buttercream: 1. Using a stand mixer or hand mixer with a whip attachment, whip the vegan butter until fluffy. 2. Slowly add in the powdered sugar until combined. 3. Add in vanilla and coconut extract. Slowly add your vanilla increments, until you get the desired consistency. Store in a sealable container, ready for frosting a cake or cupcakes. For the Pina Colada Simple Syrup: 1. Mix equal parts coconut cream with pineapple juice and use to soak the sponge for some extra flavor and moisture.
Muddle the mint with the lime juice in a cocktail shaker. Add rum, syrup and coconut cream, and shake well with ice. Strain into tall glasses and top off with club soda. Garnish with extra mint leaves.
Preheat oven to 350 degrees F. Use pan spray to grease a large casserole baking dish. In a bowl combine the soup, chiles, garlic, beaten eggs, wine/beer/milk, sour cream, salt, and pepper, and stir well to incorporate. Place about 1/2 cup of the mixture on the bottom of the sprayed casserole dish. Place one layer of onion rings on the bottom of the dish, then a second layer on top of the first, overlapping where the rings touch each other (sort of like how the Olympic rings overlap). Pour half of the cheese mixture over the ring layers. Add another two layers, continuing with the overlapping. Pour the remaining half of cheese mixture over the top, using a spatula to try to cover as much of the rings as you can. Top with shredded cheddar (or Velveeta, if you really want to go that direction, but I think cheddar tastes better). Cover with casserole lid and bake at 350 degrees F for 40 minutes, then uncover and bake for another 10 to 15 minutes or until cheese is bubbly and golden. Makes 8 to 10 side servings. Note: you can add other ingredients to this to make it more of a main dish/one dish meal, if you like, such as browned ground beef, hash browns or o'brien potatoes, and vegetables such as green beans or corn; it can probably also be done in a crockpot, somehow. Good with salsa and/or hot sauce, too!
Pre-heat over to 180C / 350°F. Trim excess fat from prosciutto and lay into small lightly greased ramekin dish with fat end at the bottom and other end laying out to the side. Crack egg into dish and carefully, top with diced capsicum and pepper (and onion if using) and fold prosciutto over the top. Bake for 15 minutes for fairly soft yolks, around 20 if you like them firmer. Serve over a slice of toast.
Preheat the oven to 180Celcius (350 Fahrenheit) and grease and flour a 9 inch baking pan. Retain 2 tbsp butter, cream the remainder with sugar. Beat in the eggs separately, then stir in flour, salt and milk. Stir in pineapple pieces. Pour the batter into the pan. Bake for about 50 minutes. While still hot, turn out and spread with reserved butter and sprinkle with a mixture of brown sugar and cinnamon.
Preheat the oven to 350 degrees and grease an 8 inch loaf pan. In a medium saucepan over high melt the butter. Once it is melted lower the heat to medium and swirl the butter around the pan instead of stirring it. It will take about 5 minutes for it to brown. Occasionally swirl it. You will notice when it turns brown because it literally, turns brown. Remove the pan from the heat and allow to cool while getting everything else ready. In a large bowl sift the flour, sugar, baking powder, baking soda and salt. In another bowl whisk the eggs then add the mashed bananas, vanilla and the semi-cooled butter. Add the liquid to the dry mixture. Mix just until incorporated, don't over mix. I only used maybe less then 15-20 stirs. Pour the batter into the greased loaf pan. Bake at 350 degrees for 60-70 minutes, until it is browned on top and a fork inserted comes out clean. Cool for at least 15 minute sin the pan before cutting and serving. Cut loaf into 10 slices and serve, warm, with extra butter?!
Cut chicken wings into 3 pieces at the joints, reserve wing tips for stock. Combine remaining ingredients in a large bowl with chicken, toss to coat chicken in marinade. Cover refrigerate 3 hours or overnight. Preheat oven to hot. Place undrained chicken on oiled rack over baking dish. Roast uncovered in hot oven for about 40 mins until browned and cooked through, turning once during cooking.
Mix all ingredients and bring to a simmer. If you want to thin it, just add more vinegar.
Remove all excess shell from crabmeat In a mixing bowl, combine softened cream cheese, butter, green onions, old bay seasoning and horseradish. while mixing gradually add crabmeat. Divide mixture into two balls. Refrigerate the balls for at least one hour. On a piece of waxed paper, mix the parsley and old bay seasoning. Remove crab balls from the refrigerator and roll them on the wax paper until they are completely coated.
Slice your carrots into batons and put on the boil to cook. Slice your mushrooms (you can use any type or a mixture). Finely chop your chives. Add the butter to a frying pan and once melted add the mushrooms, chives, salt and pepper and saute lightly for about 2-3 minutes. Add half the tub of cream and stir for about 2 more minutes. Add the other half of the tub of cream and stir again for 2 minutes. Take the carrots off the boil, drain and add the cream and mushroom mixture to the carrot pan. Mix and serve topped with parsley.
To toast the pine nuts place them on a cookie sheet in a 325°F oven for about 5 minutes, be careful they burn easily. Bring water to boil in a skillet with a tight fitting lid, add kale and cook for approximately 5 minutes of until the kale is just tender, drain& set aside. Rinse out the skillet, dry, add olive oil and heat over medium heat, add garlic and saute for 30 seconds, add raisins and stir for about 30 seconds. The raisins should be glossy and slightly puffed. Add kale, stir, season and saute until heated through. Garnish with the pine nuts and serve.
Mix all items together. spread a thin layer on tortillas. When you spread across the Tortillas make sure that you leave two edges with out the spread (each end of the roll). They will be cut off as waste since they will not lay flat. Roll up, Cover and chill over night or at least for 1. 5 hours. After chilled slice about 1/2 inch size. ***If you add to much salsa and it is to Spicy, just add in some more sour cream, not Cream Cheese. ***I also tend to use almost a cup more Cheddar Cheese. ***I tend not to use the Olives or Chives but everything else. ***On the season salt 1Tsp will do just fine.
Clean mushrooms and remove stalks. Push small piece of feta cheese into the space left by stalk and flatten. Dip mushrooms in flour (can add pepper). Dip in beaten egg. Coat in breadcrumbs. Chill if time. Fry in mix of oil and butter or deep fry if preferred.
MIX crumbs and butter; press onto bottom and up side of 9-inch pie plate. Reserve 1/2 cup whipped topping; refrigerate. POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Gently stir in remaining whipped topping. Spoon into crust. Mix melted chocolate and condensed milk until well blended. Spoon over pie. Cut through chocolate mixture several times with knife for marble effect. FREEZE 6 hours or until firm. Remove pie from freezer 15 minute before serving. Top with reserved whipped topping.
Dice zucchini. Coarsely chop broccoli and spinach. In a nonstick 12 -inch skillet over medium heat, melt butter (or margarine), cook zucchini, broccoli, oregano, and 1/4 teaspoon of salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add Spinach and toss until wilted. remove skillet from heat. In medium bowl, with fork, mix ricotta and eggs; set aside. Prepare lasagna noodles as label directs. Drain. Meanwhile, preheat oven to 350 degrees F. In 2-quart saucepan over medium heat, melt 3 tablespoons margarine (or butter). Stir in flour and 1/4 teaspoon salt until smooth. Gradually stir in milk; cook, stirring constantly until sauce comes to a boil and thickens. Remove saucepan from heat; stir in Parmesan cheese. In13-by-9-inch glass baking dish, layer half of the prepared lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, and half of the mozzarella. Top with half of the sauce, then with the remaining noodles, ricotta, and vegetable mixture. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top. Bake lasagna 40 to 45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving.
In a large saucepan, cook beef over medium heat until no longer pink. Drain. Stir in V8 juice, soup mix, contents of ramen seasoning packet and mixed vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 6 minutes or until vegetables are tender. Return to a boil. Stir in ramen noodles. Cook for 3 minutes or until ramen is tender. To freeze: Place in a rigid container and freeze. To heat: Thaw, place in a saucepan and stir until heated through.
brown the meat- I put some garlic salt in the meat for flavor. put Ragu in medium saucepan and heat on low. throw in all the ingredients above as well as the meat once it has browned. keep stirring and tasting. the Italian dressing is what makes it and is what i kept adding. serve when its just the way you like! sauce was on low heat for about 30 min while I experimented but I do not think it will take that long next time.
In a shallow dish, mix together the flour, salt, pepper, cinnamon and paprika. Coat the chicken pieces well with the mixture. In a large frying pan, place oil over medium-high heat and add the chicken to cook about 5 minutes, turning once, until browned. Mix the salsa and preserves together in a bowl to blend. Add the salsa and preserves to the frying pan with the chicken; bring to a boil; reduce heat to low and simmer for 10 minutes or until a fork can be inserted into the chicken with ease.
Place sugar and 1 cup water in saucepan, bring to a boil and stir until sugar is dissolved. Remove from heat and cool. Place mint leaves in a bowl with the juice of 1 lime and a sprinkling of sugar and using a muddler or the end of a wooden spoon/rolling pin/etc mash the leaves up until they are all mushed up. Combine the sugar syrup, limeade, remaining water, mashed mint leaves/lime juice, the juice form the other lime and the rum in large bowl. Cut up the limes and toss into the mixture. Pour the mixture into a resealable gallon size freezer bag and allow to freeze. When ready to serve use a ratio of 1:1 of slush and club soda. You can add ice cubes to help it stay cool -- **Use the limeade can to measure out the rum**.
Pre-heat oven to 350 degrees F bake. Brown hamburger meat and sausage, drain excess fat. Add cheese. Then add the other garlic and worcestershire according to taste. Cook until cheese melts. Slice french bread in about 1/4 inches thick slices. Put meat mixture, once cheese is melted, on bread and bake until bread is crispy.
Cream butter sugar and molasses and eggs. Mix in dry ingredients and nuts, chips and apples fold together. Drop spoonful on greased cookies sheet. Bake at 350 12-15 minutes.
CRUST: Mix graham cracker crumbs and melted margarine; press into pie pan and bake 20 minutes. Set aside to cool. FILLING: Mix cream cheese, powdered sugar and 1 cup Cool Whip with electic mixer; spread on cooled crust. TOPPING: Combine chocolate pudding and 1 1/2 cups milk; stir in mini chocolate chips, set aside. Combine vanilla pudding and 1 1/2 cups milk in a separate bowl. Spread vanilla pudding on cream cheese filling. Spread chocolate pudding on vanilla pudding. Top pie with remaining 2 cups Cool Whip. Garnish with shaved chocolate (optional). Refrigerate one hour to set.
In a large, heavy-bottomed skillet, warm oil over high heat. Toss chicken with flour in a medium bowl, patting off excess. Place chicken in skillet and brown well on both sides. Remove chicken from pan and set aside. Reduce stove temperature to low and add onion to skillet. Saute, stirring often, until onion is tender and lightly browned. Stir in apples, cider, chicken broth, salt, ginger and chicken. Bring to a simmer, cover and cook for 30 minutes. Use a slotted spoon to transfer chicken, onions and apples to a serving dish. In a small bowl, whisk together cornstarch and 2 to 3 Tbs of pan juices. Combine cornstarch mixture with remaining pan juices, whisking constantly. Simmer for one minute. Pour sauce over chicken and serve. Yields 1 chicken breast and about 3/4 cup of apple-onion mixture per serving.
Saute the onion and celery in the 3 tablespoons of butter. Add the flour and mustard and heat for a couple of minutes until the flour is cooked. Gradually add the milk, stirring constantly, and continue heating until thickened. Stir in the ham and peas and then toss in the noodles. Season to taste with salt and pepper. Pour into a greased casserole dish. Sprinkle the top with bread crumbs and dot with butter. Bake at 350°F for about 45 minutes.
Measure pasta, cook, drain, cool. Combine mayo, onions, seafood sauce, worcestershire sauce. Fold into seafood and asparagus. This is a zesty salad depending on how you mix the seafood cocktail sauce. Making your own seafood sauce with chinese chili-garlic puree will produce a potent dressing that will overpower the asparagus unless test-tasting is done and needed menu adjustments are made with added ketchup and mayo. Smokers prefer the chinese chili-garlic-puree while the more sensitive palate of the non-smoker might find the original coctail sauce based recipe is fine-- Several"victims" here have suggested adding horseradish sauce to the coctail sauce YMMV. Yodar.
Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces. Melt the butter in wok& add the shallots& ginger. Saute until just tender. Add the asparagus& mushrooms. Season w/ salt& pepper& cook for 2 minutes. Add the vermouth& cover. Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest. Cook 1 more minute.
Mash one teaspoon of the cooked chickpeas. Heat oil or ghee in a heavy skillet over medium heat. When heated, add the chopped green chilies and ginger, stir. Remove the skillet from the flame and add the red chili powder, turmeric powder and coriander powder. Stir, and return the skillet to the flame. Add the diced potatoes and saute for about 8 minutes or until the potatoes turn golden brown. Now add the cooked chickpeas and salt. Saute for a minute, and then add the 1 teaspoon of mashed chickpeas, and mango powder or tamarind pulp. Add 1 cup water and bring to a vigourous boil. Garnish with chopped coriander and sprinkle with the ground spices. Serve hot with baturas (deep fried Indian bread), or rotis (common Indian flatbread), or nan (thick Indian bread).
Mix cabbage and green onions in a large bowl. Chill covered in refrigerator. Reserve Ramen noodles. In another bowl, combine flavor packets from noodles with oil, vinegar, salt and pepper. Mix well. Crush Ramen noodles. When ready to serve, add noodles, sunflower seeds and almonds to cabbage mixture. Add dressing. Mix well. Serve immediately.
Combine garlic, mayonnaise, lemon zest, lemon juice, red wine vinegar and salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Slice cucumber lengthwise and slice very thinly into half rounds. Combine the cucumber, olives, oregano, tomatoes, onion, feta, and romaine in a bowl. Add some of the dressing and toss to coat, season with salt and pepper. Spread some of the dressing over the entire surface of the bread, top with some of the salad and sprinkle some grated lemon zest and chopped parsley. Roll and eat or serve open face on a large plate.
Combine all ingredients in crockpot. Stir well. Cover and cook on low for 8 to 12 hours, or on high for 5 to 6 hours. Serve over rice or noodles.
Steam or roast 1 medium beet, I do this in batches and freeze the puree, it greatly decreases time needed to prepare meal. Shred 1/2 apple. Add the two together and puree. Add egg, buttermilk, honey, and oil to puree and mix. Sift dry ingredients and add to wet. Cook as you would any pancakes. I use an iron griddle and some canola oil over medium heat and they turn out well.
Preheat oven to 425 degrees F. Combine olive oil, soy sauce, ginger, cilantro and jalapeno in a small bowl. Place chicken legs in a single layer in a baking dish; pour mixture over chicken and turn to coat. Place garlic cloves between the chicken in the baking dish; add 1/4 cup water and cover with aluminum foil. Cook in oven for 1.5 hours; remove foil for the last 10 minutes of cooking to crisp the skin. The garlic should have roasted and can be squeezed over the chicken if desired.
Slice squash in half lengthwise and scoop out seeds. Bake it face down on a buttered tray for 30 to 40 minutes or until easily pierced by a fork. Cool until ready to be handled. Scoop out the insides gently with a fork which will form into spaghetti strands. While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs. When onions are soft, add freshly chopped tomatoes; cook until most of liquid is evaporated. Combine the ingredients. Pour into buttered 2 quart casserole. Top with lots of grated Parmesan cheese. Bake uncovered about 40 minutes in a 375 degrees oven.