HumbleIntelligence/food-ner-1-Million huggingface dataset:
Using a mortar and pestle, mash garlic cloves and sea salt. Once creamy, add paprika, thyme, oregano and olive oil; combine well. Rub roast all over with this mixture. Place uncovered in a preheated 350 degree Fahrenheit oven. Bake 3 to 4 hours or until cooked through. Remove from oven and allow to stand 15 minutes before slicing. Slice into very thin slices. Serve on crusty baguettes, lightly salted.
Mash onion, chiles& salt to a rough paste. Gradually add pulp from the avocadoes, coarsly mashing it. You want it to be chunky. Stir in lime juice. Fold in pear& grapes& then 1/2 cup of pomegranate seeds. Refrigerate for at least 1 hour placing avocado pit in the middle of the mixture so it retains its color. Remove pit. Sprinkle 1/4 cup more seeds over the guacamole& serve. Enjoy!
Combine the cilantro, cucumber, red onion and yogurt and mix well; place in serving bowl and refrigerate until needed. In a large saute pan, heat the oil over medium high heat, and add the cumin, fennel, pepper flakes, coriander and onion and saute until the onions are lightly browned, about 8 minutes. Add ginger, zucchini and bell pepper and mix well. Pour 1/3 cup of water over the vegetables, cover and reduce heat to low and simmer about five minutes. Fold in the chickpeas and the tomatoes and increase heat to medium high and cook uncovered until the ragout is heated through and the sauce is thick, about five minutes. Season with salt to taste and generous sprinkle of freshly ground pepper. Serve ragout garnished with the cilantro yogurt mixture.
Mix together all ingredients except artichokes and 1/4 cup olive oil. Cut top and bottom from artichoke and rinse. Turn artichoke upside down and smash slightly to open leaves. Fill each leaf from the outside in by using the top of each leaf. Drizzle remaining olive oil over artichokes. Steam in covered pot with just enough water to cover the bottom of the pain, but not touching the stuffing mixture. Steam for about 45 minutes or until leaf pulls off easily. Serve. Note: Crabmeat can be cut from recipe or replaced with shrimp, crawfish, lobster or any other seafood.
Like in recipe #152596, Combine the Mayo, mustard and herbs, and set aside. Plave 3 slices of the turkey breast, 2 slices of the cheese, 4 slices of bacon, and 2 slices of the tomato on a slice of bread. Spread the mixture that was set aside on the second slice of bread, and set that side down on the tomato. Spread the olive oil on the outside of the bread, both top and bottom. Brown the Bread with either a George Foreman Grill, or with the Skillet technique explained in the description.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8x4 inch loafpans. Bake at 350 degrees for 1 hour or until a long wooden toothpick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans or wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing. ** Warm bread is yummy, but to get perfect slices, let bread cool 30 minutes, then cut with a serrated or electric knife. **.
Boil water and add pasta. Saute scallops/shrimp with oil and garlic. Add sundried tomatoes along with chopped vegetables, spinach leaves, marinara sauce, seasoning and basil leaves and cook until soft and tender. Drain pasta and mix in the stir fry marinara sauce and top with shredded parmesan cheese.
Fillet the chicken breasts and pound with a mallet to 1/8". Heat 2 tablespoons each of butter and olive oil in a skillet. Add the mushrooms and saute until tender. Remove from pan with a slotted spoon. Heat the remaining butter and oil over medium-high heat. Saute the chicken, turning once until browned, about 4-5 minutes. Remove chicken and reserve. Add the shallots or scallions to the pan, scraping any browned bits with a wooden spoon. Saute until tender. Add wine and stock and bring to a boil. Reduce by half. Add cream, salt and pepper. Add chicken and mushrooms back into the pan and reheat.
Heat oil and butter in a large skillet over medium heat until butter melts. To the pan add chicken, onion, pepper, and seasonings until the chicken is cooked through and the vegetables are soft. Stir in the rice, stock, and soup and simmer over low heat until rice is tender, stirring occasionally. Serve and enjoy! This would also make a good filling for burritos/enchiladas.
Put the first 7 ingredients into saucepan and bring to boil. Simmer for 2 minutes. Turn off and allow to cool a little. Beat 2 eggs well. Sift plain and SR flours tegether. Add well beaten eggs to cooled fruit mixture. Fold in sifted flour. Place mixture into a well greased, lined 20cm (8") cake tin and bake in moderate oven (180C or 350F) for 1 hour.
Peel the prawns and put in the fridge. Transfer the shells to a large saucepan over high heat and add the fish stock. Bring to a gentle simmer and cook for 15 mins so that the flavor infuses the stock. Remove from the heat, strain the stock and add the saffron; set aside. Heat the olive oil in a large saucepan over medium-to-high heat. When the pan is hot, add the onion, green pepper, 1 tsp of sweet paprika, and cook for 5 minutes. Lower the heat to medium and cook for another 10-15 minutes, stirring every so often. Now stir in the chopped garlic and fennel seeds and cook for 5 minutes more or until the garlic and the onions have same color and are sweet. (Lightly caramelized). Add the rice to the pan and stir for 1 minute to coat the rice with oil. (Up to this point everything can be cooked in advance. The next stage should be started about 20 minutes before you wish to eat.). When you are ready to cook the rice, bring the stock to a boil. Remove and set aside. Place the paella pan (or large pot) over a medium-high heat and add the wine, followed by the hot stock and season. Simmer for 15 minutes, stirring every now and then to prevent sticking, then add the pieces of monk fish and squid(not in mine)and turn the heat down to medium-low. Cook 2 minutes, then add the prawns, turn off the heat and cover. Let the rice sit for 3-5 minutes, then check seasoning. (The rice should be and surrounded by a soupy sauce.). Serve with sprinkled parsley over the rice and lemon wedges.
Mix all dry ingredients in a bowl. Add all liquid ingredients and mix well. Bake in greased and floured 9" square pan (or lined with waxed paper), at 350 F, for 30 - 35, or until toothpick inserted comes out clean.
Heat a little oil or butter on medium high heat in large skillet. Optional: Season chops with salt and pepper or seasoning of your choice. Place chops in skillet and cook until brown, flip over and cook until brown on the other side. Mix breadcumbs, onions, 1/4 cup butter or margarine, 1/4 cup water and sage. Place chops in greased casserole dish and place mound of stuffing on each chop. Mix soup and 1/3 cup water and pour over chops. Bake at 350 for about one hour.
In a saucepan, bring broth to a boil. Add rice,and cook on low till liquid is absorbed - about 20 minutes. Place in a lightly oiled or sprayed 4-quart casserole. While rice is cooking, make Parmesan Cheese sauce and set aside. Preheat oven to *350. In a skillet melt butter. Add the mushrooms.bell pepper,onion,and almonds. Saute until soft-about 5 minutes. Stir in parsley and basil.Add to the rice in the casserole along with the chicken and Parmesan Cheese sauce and mix well. Season with salt and pepper. Bake,covered, until bubbly - about 45 minutes. Serve immediately. PARMESAN CHEESE SAUCE. In a saucepan over medium heat, melt butter or margarine.Add flour and salt and stir until blended. Add broth and stir until slightly thickened. Add milk,wine and Parmesan cheese, and stir until smooth and flavors are blended - about 2 minutes. Remove from heat and stir in sour cream.
Lightly grease an 18cm x 28cm slice pan. Line the base and two long sides with baking paper, extending paper 2cm over the pan edge. In a small saucepan, combine condensed milk and butter. Stir over a low heat for 2 - 3 minutes, until the butter has melted and the mixture is well combined. Transfer butter mixture to a large bowl. Stir in the crushed biscuits and 2/3 of the chopped violet crumbles. Press firmly into the prepared pan using a fork. Chill for 3 minutes, until firm. Melt chocolate and oil in a heatproof bowl over a saucepan of simmering water. Pour over the slice. Sprinkle with remaining Violet Crumble. Chill for 25 minutes, until firm. Using a hot knife, cut into squares. Store in an airtight container in the fridge.
For the Meat Sauce: Heat oil in a heavy- bottomed pot over high heat and brown veal for 5 minutes. Add salt to taste. Add onion, garlic, celery, peppers, dried tomatoes,tomato paste and seasonings. Reduce heat and cook for 15 minutes. Break up whole tomatoes with the back of the spoon and stir sauce occasionally. Add the grated orange zest and cook another 5 minutes. Cook sausages in a frying pan. Remove, slice and set aside. For the Bechamel Sauce: In a saucepan, melt butter and then add flour. Cook for 2 minutes over low heat, stirring constantly. Add milk, salt, pepper and nutmeg to taste. Blend in the Cheddar cheese, stirring well. Set aside to cool. Assemble the lasagna: Preheat oven to 400°F. Cook lasagna noodles in plenty of boiling, salted water until al dente. Rinse in cold water, oil lightly and set aside on a clean towel. Pour a layer of meat sauce in the bottom of a lasagna pan. Cover with a layer of noodles, then half of the combined cheeses (tossed together) and half of the Bechamel. Continue with another layer of noodles and the rest of the meat sauce. Cover with one more layer of noodles, the remaining bechamel sauce and the sliced sausages. Finish with the remaining cheese mixture. Garnish with fresh basil leaves. Bake in centre of oven for 40 minutes.
In a 4 quart sauce pan brown diced chuck steak in vegetable oil, stir steak frequently until lightly brown. Add beef broth and water. Simmer beef mixture for 1 hour on medium low heat. After beef has been simmering for 1 hour, add 2 cups of tomatoes that have been processed in a blender with their juice. Strain after processing to remove seeds and pulp. Add all spices to meat and tomatoes and stir well. Simmer for forty five to fifty minutes on low heat, stirring from time to time. Slowly pour enough of the thickening sauce into meat and tomato mixture, to bring it to a thick state, stir constantly. Depending how much the liquid has been reduced, you may need less of the thickener . Simmer on low heat and stir until chili reaches the desired consistently and ready to be served. Great over hot dogs or served alone with your favorite accompaniments.
Mash bananas, add sugar and eggs. Sift together flour, salt and baking soda. Add to banana mixture. Pour into greased and floured loaf pan. Bake at 325°F for 1 hour.
Preheat the oven to 400 degrees F and place a rack in the middle of the oven. Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes. Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside. Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes. Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.
Using a large bowl, cream butter and beat in sugar until light and fluffy. Stir in lemon rind. Gradually stir in flour until blended. Shape dough into 2 equal discs, wrap in plastic wrap and refrigerate for about 30 minutes until chilled. Preheat oven to 300F. Between 2 sheets of waxed paper, roll out dough to 1/4 inch thickness. Using a 2 inch floured cutter, cut out cookies and place on an ungreased baking sheet. Bake in 300F oven for 17 to 30 minutes until lightly browned on bottom. Remove from oven and allow cookies to cool on racks.
Preheat oven to 350 degrees. Spray a 13 X 9 inch pan with Pam. Cook sausage with jalapenos until done then drain well. Once drained, spoon the sausage into the baking dish. Add the cheese and butter to the hot grits and stir until they are melted. Combine eggs and milk and stir well; then pour the egg mixture into the grit mixture and mix until well blended. Pour this mixture over the sausage and bake uncovered for one hour. Garnish with cheese and more jalapenos if you desire.
In a medium bowl combine sherry, cornstarch and stir well; add scallops and set aside for 10 minutes. In a small bowl, combine the soy sauce, sugar, hot Szechuan oil, sesame oil and hoisin sauce. In a large skillet or wok, heat the vegetable oil. Add ginger, garlic and stir fry for 30 seconds. Add scallops, red pepper& scallions and cook, stirring constantly 4 to 5 minutes or until the scallops turn opaque. Stir the sauce mixture. Add it to the pan and cook, stirring constantly until the sauce thickens. Add peanuts and cook 2 minutes. Stir in sesame oil. Serve hot over orange rice. Makes 4 servings. RICE: Combine rice, chicken broth, OJ, butter, s/p in a medium saucepan; bring to boil, lower heat, cover and cook until rice is tender about 20 minutes. Makes 4 servings.
Crust:. Pulse graham cracker crumbs, pecans in food processor. Add butter & sugar pulse till sandy moist texture is achieved. Cheesecake:. Using electric mixer, lightly beat softened cream cheese. In a separate bowl mix brown sugar & pumpkin pie spice. Add to cheese and mix at low speed 2 minutes scraping the bowl from time to time. Next add the egg yolks and continue to beat at low speed. Add the whole eggs and mix thoroughly. Now add the pumpkin puree & grated zest of lemon. Lightly butter a non stick 10 inch springform pan and place on baking sheet. Put the graham cracker crust mixture in the bottom and distribute evenly, packing firmly. ( I use the back of a spoon). Bake 8 to 10 min @ 350°F. Pour the cheesecake mixture into the springform pan and bake at 325F for 30 minutes. Reduce the heat to 300F and continue to bake for another 10 - 15 minutes Topping:. Mix ingredients thoroughly. Spread on cheesecake after it has baked the 15 min at lower temperature. Return to oven for another 8 minutes. Cake should still jiggle a bit. Cool 8 hours or more.
Mix ingredients thoroughly. Pack into greased 9x5x3" loaf pan. Bake in 350 degree oven for 1 1/2 hours. Serve hot or let cool and chill and serve cold. Other suggestions: add 3 cloves minced garlic; spread bacon slices over the top before cooking and/or 3 Tbsp catsup or barbecue sauce; substitute 1 Tbsp horseradish and 1 Tbsp for the mustard and sage; substitute 1 cup sauerkraut for 1 cup breadcrumbs and add 1/2 tsp dill weed to taste; try it with other herbs/spices or combinations added such as curry powder, cayenne and cumin, or oregano and basil.
Combine all ingredients in a jar/ container. Place the jar in a cool dark place for 24 hours, turning occasionally to combine. Strain into a bottle. Store in refrigerator. Serve with soda water. Discarded berries very good over ice cream!
Beat eggs in a large bowl, add the next eight ingredients and mix well. Stir in 2 cups of cheese. Pour into a greased 13 in x 9 in x 2 in baking dish and bake uncovered at 325 for 1 hour. Top with remaining cheese. Let stand 15 minutes before serving.
Place oven rack in lower position in oven. Preheat oven to 375 degrees Fahrenheit. Lightly sprinkle counter with flour. Place puff pastry dough on top. Dust rolling pin with flour. Roll pasty into a rectangle about 16 x 10 inches. Pastry will be very thin and the edges will be uneven. Place on a large ungreased baking sheet. Sprinkle half of the cheese and half of the rosemary along the edges of dough, forming a narrow border. Fold edges over to completely cover and press down to seal. Slice apples into thin wedges and place in a large bowl. Sprinkle apples with remaining cheese and rosemary, sugar, 1 tablespoon flour and cinnamon. Toss to evenly coat. Tumble apples over centre of pastry inside border then evenly spread out and gently press down. Bake on bottom rack of oven and bake until pastry is deep golden and apples are tender, 30 to 35 minutes. Place on rack. To glaze apples, discard any chunky pieces of fruit from jam. Place jam in a small bowl and microwave on medium high until melted, about 30 seconds. Brush glaze over warm apples, let stand 10 minutes before cutting. Cut into squares and serve warm. Great with vanilla ice cream or whipped cream.
Add the first five ingredients (sugar through cider vinegar) in a medium saucepan. Heat over medium and stir frequently, mashing the mango, until the ingredients are incorporated and begin to boil. Lower the heat to simmer, and let cook slowly for about 10 minutes, stirring occasionally. Squeeze 1 tbsp juice from the orange and add with the rum to the sugar/mango mixture. Stir and simmer gently for 2 - 3 more minutes. Set aside and cool. Refrigerate until ready to use. Salt chicken to taste. Grill chicken until nearly finished. Baste chicken with glaze and grill a few more minutes on each side, basting lightly with glaze with each turn until the chicken is done. Garnish with chopped cilantro and serve. Reserve and refrigerate extra glaze for future use.
Bring a large pot of generously-salted (very important as this dish is so simple) water to a boil and cook pasta to just under al dente according to package instructions. If the package says 9 minutes, take out around 7. Reserve 1 cup of starchy pasta water before straining. In a dry, heavy-bottom skillet set over medium-high heat, brown mushrooms in batches until golden and crisp. I browned each variety of mushroom on its own as they may have different moisture levels. It should take about 6-7 minutes per batch to get them nice and golden - don't rush this part. It's the big flavour maker! Once all your mushrooms have been browned, remove everything from the pan. Add the butter and olive oil to pan and let it get shimmering and hot. Add the garlic and let it cook until fragrant, 1 minute. Add the mushrooms, parsley and red pepper flakes and saute until everything is combined, 1-2 minutes. Remove from heat. Strain pasta (don't forget to reserve 1 cup starchy water), and add back to large pot. Scoop the mushroom mixture into the pasta, making sure to really scrape all the good bits from the pan, with the Parmesan cheese and 1/4 cup of starch water and toss. If it's too dry, add more water a little at a time until you've got a nice, loose mushroom sauce coating all the noodles. Taste for seasoning and add salt if needed. Garnish each serving with pine nuts, extra cheese, parsley and fresh ground pepper. For more information visit mushrooms.ca.
Combine dry ingredients. Slowly add in the eggs, club soda and oil. Stir until smooth. Pour into a greased Bundt pan. Bake at 350* for 50-60 minutes. When cake is nearly done, make frosting: Melt 3 Tablespoons of butter in a sauce pan until it turns a little brown. Add 2 Tablespoons of milk. Then add enough powder sugar to desired consistency. Add 1 teaspoon of vanilla if desired. . Pour frosting on while hot.
Combine in med. saucepan and simmer all ingredients for 3 minutes and bottle. This can also be canned.
Cook corn syrup, sugar and water to 310°F Stir constantly to prevent burning. Remove from heat, and stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocolate.
Wash and peel ginger. Cut into small, uniform matchsticks by slicing into rounds first, then stacking the rounds and slicing across. Place into a strainer and sprinkle with sea salt. Let this sit and drain for about 30 minutes. Squeeze out liquid and pat dry with a paper towel. Stack the shiso leaves on top of each other, roll into a cigar-like cylinder and slice thinly Place the ginger slivers into a clean, glass jar, layering with the sliced shiso leaves. Pour in the ume brine. Cover with a lid and store in the refrigerator. Let the ginger pickle for about a few weeks. Enjoy beni shoga on top of okonomiyaki, takoyaki, yaki soba, gyudon, curry rice or anything else that might please the palate.
In a bowl, beat together the egg yolks and sugar until pale and fluffy. Over medium heat, combine the milk and half of the cream in a saucepan over medium heat, combine the milk and half of the cream and cook until bubbles form along the sides of the pan. Add a little of the hot milk mixture in with the yolk mixture, whisking well. Whisk the milk-yolk mixture into the saucepan and cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a wooden spoon, 5-8 minutes. Do not allow the mixture to boil. Remove from the heat and place the pan in a sink of ice water to cool, stirring frequently to prevent a skin from forming. In medium bowl, beat the remaining cream until soft peaks form. Fold the whipped cream into the cooled cream mixture. Stir in the macadamia nuts. Pour into an ice cream maker and freeze according to the manufacturer's directions. Serve immediately or freeze until ready to serve at a later time.
Combine water, sugar, cloves & cinnamon in a saucepan, mix & bring to the boil. Remove from heat & add tea bags, infuse for 4 minutes. Strain & stir in remaining ingredients. Place over a low heat to keep warm but do not boil. Discard orange peel & add honey to taste, (I added about 1 tsp per cup). Serve with long cinnamon sticks as mixers.
Cut crab and fish fillet into bite-sized pieces. Spray a large soup pot with nonstick cooking spray add the oil. Add bacon, celery and onion; cook until bacon is browned and onions are tender; over med-low heat. Add chicken broth, juice from the clams, bottled clam juice, potatoes, carrots, tomatoes and pepper. Cover; and simmer about 35 minutes or until potatoes are cooked. Add clams, shrimp, crab and fish fillet. Heat until fish is cooked about 3 minutes, add cornstarch to water and blend well, stir into chowder; cook and stir to thicken. You may need to add additional cornstarch and water to get the desired thickness. Serve. Use your favorite combination of fish, mussels ect. Try to keep the total weight of seafood to 1 lb.
Mix soup, water, salsa, rice and chicken in slow cooker. Cover and cook on LOW 6 to 7 hours or until rice is done. Spoon 1/2 cup rice mixture down center of each tortilla. Fold tortilla around filling. Serves: 15 (1/2 Cup Rice + 1 Tortilla). Per Serving: 210 Calories; 3g Fat (12.1% calories from fat); 11g Protein; 36g Carbohydrate; 3g Dietary Fiber; 17mg Cholesterol; 704mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable. WWP: 4.
Preheat oven to 450°. Scrub, dry & pierce potato several times with fork. Bake for about 40 - 50 min., or until soft when poked. Remove and slice a piece off the potato lengthwise, large enough to scoop out the insides. Mash the insides with 1 T. butter, salt and pepper, & 2 T. milk. Refill the potato shell. Place on a pie plate or baking sheet. Break the egg & drop it on top of the potato. Spoon 1 teaspoons melted butter over the egg, salt & pepper it, & put in the oven. Bake for about 8 - 10 minutes, or until the egg is set but the yolk is still soft enough to make a nice sauce for the potato. Serve hot.
Prepare cake according to package directions, adding poppy seeds and coconut extract to batter. Pour into a greased 9X13 pan. Bake at 350F for 20-25 minutes or until a toothpick inserted near center comes out clean. Cool completely. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Spread over the cake. Spread with whipped topping. Sprinkle with coconut.