HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place fish on plate. Combine cilantro, garlic, lime juice, oil and salt in a bowl. Set 2 tablespoons aside in a separate bowl. Pour the cilantro mixture over the fish (do not use the 2 Tbsp reserved marinade). Cover and let it sit 10 minutes. Spray broiler rack with nonstick cooking spray. Place salmon on rack and brush with 1 tablespoon marinade. Broil 6" from heat about 3-4 minutes. Turn steaks over and brush with remaining tablespoon of marinade. Broil 3 more minutes or until cooked through. Note: I have used two very thick salmon steaks instead of the four 3/4 inch thick ones that the recipe calls for, and I have used the same amount of marinade. However, since thicker steaks will take longer to cook, the marinade can burn. To compensate for this, I add a little bit of marinade at a time. For example, if the salmon steaks are 1- 1 1/2 inch thick or more, they can take around 10 minutes to cook. So I brush the salmon steaks with less marinade, around 1/2 tablespoon. I then remove them from the broiler after 2 1/2- 3 minutes, and add a little more marinade, reserving enough for two more applications. Then I broil for another 2 1/2 minutes. I then turn the salmon over and add more marinade, still reserving a little. I broil another 2 1/2 minutes. I then add the remaining marinade and broil the remaining 2 1/2 minutes or until cooked through. This may seem tiresome, but it's well worth it. The marinade is great and you definitely don't want it to burn!
Preheat over to 400F; prepare a muffin tin with paper liners or by spraying with cooking spray. Mix flour, baking powder, salt, cereal and milk in large bowl; let stand 3 minutes. Stir in egg, applesauce, sugar and butter; stir just until moistened (batter will be lumpy). Fill each muffin cup 2/3 full. Bake at 400F for 20 minutes or until golden brown, and they test done with a toothpick.
Sauce -- Make the avocado sauce ahead of time and set in the refrigerator to chill. I like to use my mini food processor for this, or a blender will work fine. Add the avocado, milk, lime juice, sour cream, jalapeno and cilantro. Blend until smooth. Check for seasoning salt and pepper and adjust as needed. Remove to a small bowl and cover and chill until ready to serve. This sauce is serve cold. Chicken -- Remove to the counter, along with the salsa and eggs. You want them to be room temp or at least have the chill taken off them. Tortilla Chips -- Add the tortillas to the food processor and grind until fine chopped. The finer chopped the easier it is. A rough chop or hand chop will not work. Dredging Stations -- 1: Flour, salt and pepper. 2: Eggs, lightly beaten mixed with salsa. 3: Ground tortilla chips. Cheese -- Cut a thin slice about 1/2 of the way through one side of the chicken breast (making a pocket) as you will be stuffing it with the cheese. Make sure not to cut all the way through to the other side. But make a nice slice so you can stuff it with a fair amount of cheese. About 2 tablespoons per chicken breast. Stuff the chicken breast and secure with a single toothpick. Chicken -- Dredge the chicken in the flour and make sure to shake off any extra. Next, dip in the egg and salsa mix and last into the tortilla chips. Saute -- In a large NON STICK pan (I prefer non stick for this, but one that is oven proof) and heat to medium high heat. Add enough oil to just lightly cover the bottom of the pan. Saute on each side until golden brown. I transfer the pan (if oven proof) to the oven, if not, transfer to a pie plate and finish cooking in a 400 degree oven until the juices run clear. Approximately 10 minutes. It really depends on the thickness of your chicken. Serve -- Garnish the chicken with the avocado sauce, some beans, rice, anything you want. The avocado sauce is really good with this. Even serve this over some crisp romaine, onion and black beans and use the avocado sauce as the dressing. You can really serve it lots of way. ENJOY!
Preheat oven to 350°F-175°C and spray cookie sheet WELL. Mix ingredients and pour onto sheet (this is very watery). Try to get the bran mixture distributed evenly. Bake 10 min, remove sheet from oven, score crackers, and return to oven. Bake 15 minute more. Turn oven off and let sheet sit in oven 1 hour. Remove sheet from oven, and turn oven on to 250°F-120°C. With spatula, turn crackers over, and return to oven for 10-15 minute. Turn oven off and let sheet sit in oven 1 hour. (Letting crackers sit in oven while it's off helps them to dry out.).
Preheat oven to 350. prepare 12-cup muffin pan with liners, or spray with a non stick cooking spray, like Pam. combine dry ingredients in a small bowl. Using a stand mixer, like a Kitchenaid with the paddle attachment, cream butter, sugar, bananas, egg, flavorings and milk (tip: If you use a Kitchenaid with the paddle attachment, there is no need to soften the butter, or mash the bananas; the mixer will do it for you). Stir dry ingredients into banana mixture. Stir in walnut pieces. Divide batter evenly between muffin cups. bake. remove when lightly browned and centers are firm to a light touch with your finger tip. remove from pan and cool on rack.
In a small saucepan, bring the pineapple juice, 2 T maple syrup, lemon juice and the cinnamon stick to a boil. Lower the heat and simmer for 5 minutes; remove from the heat. Meanwhile, in a medium bowl, beat the cream with the remaining 1 T maple syrup until soft peaks form. Divide the pineapple-maple mixture among 4 small teacups or mugs. Discard the cinnamon stick. Add 1/4 cup rum to each cup; top with the maple whipped cream.
Stand a large ziplock bag in a bowl. Combine all ingredients except beef in bag. Zip closed and shake well to dissolve the sugar. If don't have access to mirin, you can use combine 1/2 cup regular sake with 1 tsp of sugar. Add beef to marinade. Chill at least two hours, turning occasionally. Heat oven to 450 degrees. Place meat along with marinade into a suitable oven roasting pan (I like Pyrex myself). When oven is ready, roast meat for 10 minutes. After 10 minutes, cover meat with foil. Lower oven temperature to 350 and roast for 15 minutes. Remove foil, and continue roasting for another 15 minutes. By this point, the meat should be about medium. Cook up to another 10 minutes longer for medium well to well done. Remove roasting pan from oven and re-cover with foil. Let sit for 15 minutes. Slice across the grain and serve using the marinade as a sauce.
Preheat oven to 350 degrees F. Greas a 9 x 13-inch baking pan. Beat all ingredients together on low speed for 1 minute using an electric mixer. Increase speed to medium and beat 2 minutes longer. Stir in the carrots and nuts. Spread in prepared pan and bake in preheated oven 40 to 50 minutes or until cakes tests done. Chocolate cream cheese frosting would be delicious on this cake, but vanilla cream cheese frosting would work, too.
Cook rice, following package directions, with the addition of turmeric to the cooking liquid. Heat vegetable oil and butter in a medium saucepan over medium heat. Add onion, celery and green pepper; cook, stirring constantly, until tender. (include sausage in saute, if including meat, until browned & done). Stir in drained beans, tomatoes, sugar, oregano, basil, garlic powder, pepper, salt, and hot sauce; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until thickened, stirring frequently; set aside. Serve hot black bean mixture over rice.
Preheat oven to highest temperature, generally 240 degrees Celsius. Lightly oil a large shallow roasting tin and place it in the oven to get really hot while you prepare the potatoes. Cut the potatoes in half lengthwise, then into long thin wedges, or thicker ones if you prefer. Brush each side lightly with oil (or just pop them into a large bowl, pour some oil over and mix them around a few times to coat them). When the oven is really hot, remove the pan carefully and scatter the potato wedges over it, spreading them out in a single layer over the hot oil. Sprinkle the potato wedges with the herbs and salt and roast for about 20 minutes, or longer if they are thicker. They will be ready when they are golden brown, crisp and lightly puffy. Remove from oven and serve with a dollop of mayonnaise.
Preheat oven to 350°F. Sift dry ingredients into bowl. Beat egg whites or replacer, add to pulp, then add liquids. Mix dry ingredients into pulp mixture, add raisins and almond slivers. Pour batter into two well buttered, powdered loaf pans or one bundt pan. Bake loaves for about one hour or until done.
Preheat the oven to 325*F. Melt the butter in a glass bowl. Let the melted butter sit for 10 minutes to cool. In another bowl, whisk the oats, flour, coffee, baking soda, and salt together and set aside. Add the sugars to the melted and cooled butter and mix by hand(a wooden spoon works well) until well blended. Add the egg, egg yolk and vanilla and mix well. Add the egg/flour mixture and stir until incorporated. It will be tough but not to tough to complete by hand. Add the chocolate chips and stir. The dough will be stiff but still easy enough to mix by hand. Chill the cookie dough at least 30 minutes, preferably 1 hour, or up to 24 hours. To make jumbo cookies, use a large cookie scoop(2 3/4 oz.) to scoop the batter. Roll into a ball and repeat with the other dough. For smaller cookies, just use a regular size cookie scoop, or portion into 1 inch balls. Bake for 11-12 minutes(jumbo) or 10-11 minutes(regular sized). Allow the cookies to cool on the baking sheet; they will continue to cook a bit, so don't leave them in the oven too long(in fact, underbake them by a minute, they will set as they cool). Remove and cool completely on a wire rack.
Preheat oven to 450 degrees. Place oven rack to the lowest position. Over medium heat stir together the maple syrup, sugar, cream and molasses stirring occasionally until sugar dissolves, 3 to 5 minutes. Remove from heat and set aside for 5 minutes. Whisk in butter and salt. Whisk in egg yolks until well combined. Remove pie shell from fridge. Scatter pecans evenly and slowly pour in syrup mixture. Place pie in center of rack, reduce heat to 325 degrees. Bake until center jiggles slightly when gently shaken, between 45 and 60 minutes. You may need to make a foil tent if your oven runs hot-you dont want the nuts or crust to burn. Remove from oven and cool on a wire rack for 1 to 2 hours. Chill for at least 3 hours.
Score Asian eggplants lenthwise every half inch. (If using regular eggplant, cut off ends and then cut remainder into 1" cubes, but do no peel.). Put all ingredients in a sturdy pot and stir to coat. Simmer for 20 minutes, stirring occasionally so that eggplant cooks thoroughly (until it becomes tender). Serve hot or cold.
Take 6 large eggs from frig to bring to room temperature. Preheat oven to 350 degrees F. Wash zucchini. Coarsely grate them. Toss zucchini shreds with 2 t salt and let it rest for 5 to 10 minutes. Take handfuls, squeezing gently to remove all excess water and pile on paper towels to drain. Heat the butter and olive oil in a large skillet over medium heat. Add the chopped scallion. Saute until almost tender. Turn heat to medium high; add zucchini and some freshly ground pepper and saute for 8 to 10 minutes, stirring almost constantly. Remove from heat. To serve as a starter, butter 6 small individual casseroles or ramekins. Divide the zucchini among them and make a shallow hollow in the center of each one. (If it is meant as a main dish, use slightly larger oval oven-safe dishes and make two hollows in each.). 15 to 20 minutes before you want to serve, break one egg carefully into each little hollow. Sprinkle the eggs with a little salt and pepper. Bake them for about 15 minutes at 350°F. The white should be completely set and the yolk still a little soft inside. If upgrading the dish :-) by using hollandaise or another sauce, spoon sauce over each egg when you take them out of the oven, and serve immediately.
Fry bacon until not quite crisp. Alternate six oysters and six half strips of bacon folded on each of four 8-inch skewers. Make a batter with the egg and milk and season well with salt and pepper. Dip each skewer in batter, making sure batter coats everything on skewer. Roll in flour and deep-fry in hot oil until golden. Serve on toast points with lemon wedges.
Preheat oven to 350. Cream butter with 1/2 cup powdered sugar and salt. Add flour and mix well. Pat it out in a greased 9x13 inch pan with your fingers. Bake at 350 for 15 minutes. Remove from oven. Do not turn oven off. Mix eggs with melted butter, and white sugar. Add baking ppowder, salt, and flour, and mix thoroughly. Melt the chocolate chips in a double boiler or microwave. Be sure to stir and that the chips are completely melted. Add the melted chocolate chips to your bowl and mix thoroughly. Pour this mixture on the top of the pan you just baked and tip the pan so it covers all of the shortbread crust. Stick it back into the oven and bake it for another 25 mintues. Then remove it from the oven and sprinkle on the additon powered sugar. Let it cool and cut into brownie-sized bars. You can refrigerate these, but cut them before you do.
In a medium saucepan, lightly beat egg. Add coconut milk, milk, sugar, and tapioca, whisk to combine. Set aside, at least 5 minutes, until tapioca is slightly softened. Stirring constantly, bring mixture to a boil over medium heat, stir in vanilla. Transfer mixture to a bowl, cover with plastic wrap. Let cool until no longer hot, about 30 minutes. Refrigerate until cold, 2 to 3 hours (or up to 3 days). Meanwhile, preheat oven to 350 degrees. Spread coconut in a single layer on a rimmed baking sheet. Toast, tossing once or twice, until golden, 10 to 15 minutes, let cool. Just before serving, whisk pudding to loosen. Divide among four serving glasses or dishes. Top with pineapple and toasted coconut.
Preheat oven to 450°F. Season fillets with salt, pepper and lemon juice and cut fillets into strips, 5 to 6 inches long and 1 to 1 1/2 inches wide. Roll up each strip like a pinwheel and secure with a toothpick. Place in a single layer in an oiled baking dish. In a heavy sauce pan (or double boiler) over low heat, beat milk and egg yolk until well blended and stir until mixture thickens enough to coat a spoon. Add cheese and dill and continue to stir until cheese is melted, cover with plastic wrap and set aside. Bake fish 5-8 minutes or until center is opaque and remove to serving dish. Reheat sauce using liquid from baking dish or more milk if necessary and spoon over fish.
In a medium saucepan, melt the butter in the olive oil. Add the leeks & crushed red pepper flakes, if using, and cook over moderately high heat, stirring, until softened, about 3 minutes. Stir in the broccoli, garlic and stock, season with salt and white pepper and bring to a boil. Cover partially and simmer until the broccoli is tender, 20 minutes. Meanwhile, in a small bowl, stir the sour cream with the lemon zest, lemon juice, chives and Parmesan. Season with salt and white pepper. Transfer the soup to a blender and puree in batches until smooth. Stir in half of the lemon-chive cream. Ladle the soup into shallow bowls and serve the remaining lemon-chive cream on the side.
Marinate the shrimp in lemon juice for 30 minutes. Combine flour, cornstarch, and salt in a mixing bowl then mix well. Add the eggs and milk stir until all the ingredients are well distributed. Heat a pan and pour-in the cooking oil. When the oil is hot enough, dip a piece of shrimp in the batter (leave the tail uncovered) then deep-fry until the color of the outer part turns dark yellow and the texture becomes crispy. Remove from the pan or fryer then place in a plate with paper towel (this will absorb excess oil). Serve with sweet and sour sauce. Share and enjoy!
Season chicken with paprika and pepper. Cook chicken in olive oil over medium heat, add garlic when chicken is almost ready, so it wont burn. Add olives, tomatoes and chiles and proscuitto, bring to a boil then simmer 6 - 10 minutes Sprinkle with parsley and spoon over rice or potatoes when ready to serve.
In a medium bowl, cut first two ingredients with a pastry cutter (or forks) until fine and crumbly. In a 1 cup measuring cup (or see-through measuring cup) add egg, vinegar, salt and sugar. Add enough cold water to make 1 cup, stir mixture well. Stir liquid mixture into flour and shortening until combined. Do not over-work dough or crust will be tough and not flakey. Roll out, between plastic wrap works well. Fill with your favorite pasty filling. Bake at 350-375°F for approximately 60 minutes, or until crust is browned and filling is cooked. *You can brush with an egg-wash before baking for a nice light brown crisp.
In a medium bowl, stir together the cocoa powder and the 3/4 cup sugar. Gradually whisk in coffee until mixture is dissolved. Cool to room temperature. Meanwhile, grease and lightly flour three 9x1-1/2-inch round baking pans. Set aside. Sift together cake flour, baking soda, and salt; set aside. In a very large bowl, beat butter with electric mixer for 30 seconds. Add 1 cup sugar and vanilla; beat well. Whisk or stir the sour cream into the cooled cocoa mixture. Add flour mixture alternately with cocoa mixture to the creamed mixture, beating after each addition until just combined. Using clean beaters, in a large bowl, beat egg whites on medium to high speed about 1 minute or until soft peaks form (tips curl). Gradually add 1 cup sugar and beat on high speed until stiff peaks form (tips stand straight). Gently fold about one-third of the egg white mixture into creamed mixture to lighten. Fold in remaining egg white mixture. Divide mixture among the three prepared pans. Bake in a 350 degree F oven for 25 to 30 minutes or until a toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove the cake layers from pans and cool completely on wire racks. Frosting: In a heavy saucepan, melt 18 ounces chopped white chocolate baking squares or bars over low heat. Cool until slightly warm. In a large bowl, beat one softened 3-ounce package cream cheese with an electric mixer until smooth. Cut 1-1/2 cups butter into pieces. Add to cream cheese; beat until fluffy. Gradually add cooled chocolate, beating until well blended. Frost. Cover and refrigerate. Allow to stand at room temperature for 30 minutes before serving.
Preheat oven to 375 degrees. Melt butter. Combine cake mix and oats in a large bowl; stir in the melted butter until the mixture is crumbly. Measure half of this mixture (about 3 cups) into a greased 13x9x2-inch pan. Press firmly into pan to cover the bottom. Combine preserves and water; spoon over crumb mixture in pan, and spread evenly. Cover with remaining crumb mixture. Pat firmly to make top even. Bake for 20 minutes; top should be very light brown. Cool completely before cutting into bars.
Mix all ingredients together in a bowl. This will keep in the refrigerator for about two days.
Combine bourbon, brown sugar, salt, and pepper over steaks. Preheat grill. Place steaks on grill and cook for 13 minutes for rare, 17 for medium or 20 for well done, turning once during cooking.
Mix tuna with dry spices Salt and Pepper to taste. Mix in mayonnaise and mustard. Mix in celery and bread crumbs until well mixed. Add in diced onion and mix well. Add to bread as sandwich filling or stuff into pita. Also good on top of a crisp lettuce bed salad with parsley sprinkled on top.
Mix the salt, pepper and chili flakes into the hamburger, form two patties. Place cheese on one patty and put the other one on top, seal edges well. Fry the bacon until crisp, remove from pan, drain on a paper towel and drain grease from the pan leaving a bit of the bacon grease on the pan. Brown one side of the burger on high heat flip after 2 minutes, turn heat to medium, cover and continue cooking for another 5 minutes. Flip the burger, add Mushrooms to the pan, cover and continue cooking (total time approximately 12 minutes). Make room on the pan for the Kraut and brown it a bit heating it through during the last 2 minutes cooking time-keep it separate from the mushrooms. Meanwhile toast the inside of the bun, when the burger is cooked place patty in the bun, top with Kraut, bacon & Jalapenos. Serve mushrooms on the side.
On a low heat slowly heat the sugar, syrup, butter and milk in a large heavy bottomed pan until all the sugar is dissolved. It is quite important to make sure the sugar is dissolved before turning up the heat as it will not set properly. Hints to make sure all the sugar dissolved. Clean round the side of the pan with a pastry brush and boiling water. Dip a desert spoon in to the sugar liquid and if it comes out with no grains of sugar then the sugar is dissolved. Another test is to listen when stirring with wooden spoon to hear if the sound is grainy if it no longer sounds grainy then the sugar is dissolved. Bring to Boil until the temperature reaches soft-ball stage (240° F or 115° C). Soft Ball Stage is when a spoonful of hot syrup is dropped into a bowl of very cold water. Then using your fingers in the water, take the cooled syrup and form it into a ball. If it has reached soft-ball stage, the syrup can be easily rolled in the cold water into a soft ball that doesn't hold its shape. When the mixture has reached the correct temperature take the pan off the heat. Add the vanilla. Beat the mixture until it is grainy. This is a faint sound that is made from the mixture against the pan when it has been beaten and slightly cooler. Pour into a Swiss roll tray. Leave to cool. When part set mark into portions. Either bite size or rectangles (6x8cm). Continue to leave the mixture until it is cold and set completely. Can store in an airtight container for up to 1 month (if you put a padlock on it and don't eat it yourself). Serving suggestions :- Wrap the rectangular portions in greaseproof paper or put the bite size pieces into a pretty box lined with greaseproof paper and give as a gift.
Make a syrup by stirring water into sugar in small saucepan. Boil till slightly thickened; stir in almond extract. Let syrup cool a little. Place the violets, a few at a time into syrup. Make sure that they are completely covered. Remove from syrup and place on wax paper to dry. Note: Do NOT use African violets!
Pre-heat the oven to gas mark 6/400F/200°C Scale the fish well (ask your fishmonger to do it for you) and cut off the fins. Wash the fish thoroughly under cold running water and pat dry with kitchen paper. Make slashes diagonally across the fish, about 4 cuts on each side. Place the fish in an oiled roasting tray and brush lightly with some of the oil. Grate the zest of 1 lime and squeeze the juice. In a bowl, mix the juice and zest with the chopped herbs, grated garlic and finely sliced red onion and stuff the mixture into the slashes. Cut the remaining 2 limes in 4s and place alongside the fish. Season the fish and lime with salt and freshly milled black pepper and drizzle over the remaining oil. Place the tray on the middle shelf of the oven for about 25-30 minutes (depends on the size of the fish) until the flesh feels just firm when pressed. If you want to double-check that the fish is cooked, part some of the flesh down to the bone and see if it flakes. Place the fish on a serving plate and pour the remaining juices from the tray onto the fish. To serve, place the roasted lime alongside the fish or you may want to squeeze the lime on the fish and then place the squeezed lime on the side for garnish!
Place cut up rabbit in a large bowl or crock and cover with marinade of equal parts water and vinegar, the onion, salt, pepper, cloves and bay leaves. Cover the bowl or crock and let marinade in a cool/cold place for two days. Remove rabbit pieces and dry each piece. Melt butter in a Dutch oven or heavy skillet and slowly brown rabbit, turning it often. Gradually add some of the marinade sauce, about 1/2 cup each time, and simmer with a lid on it until it is tender. Add sour cream just before serving.