HumbleIntelligence/food-ner-1-Million huggingface dataset:
Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You'll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends. In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and saute them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and saute until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto creamy. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2. Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don't need to stand there and stir it the whole time. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there's still broth in the pot. Now dump in the asparagus and cook until it's tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time. When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whatever you want. Serve right away and top with the remaining chives. * This kind of rice is starchy, so it will make your risotto extra creamy and delicious. If you can't find it don't worry about it, just grab a short grain rice.
In a bowl, combine the cornstarch, bouillon, water, and soy sauce. Cut the steak thinly across the grain, then cut slices in half; set aside. In non-stick skillet or wok, stir fry the green pepper, garlic, and onion in the oil for 4 minutes; remove and set aside. Add the meat and stir fry for 4-6 minutes. Stir cornstarch mixture and add to pan; bring to a boil. Cook and stir for 1 minute or until thickened. Add tomatoes, water chestnuts, and green pepper mixture; cook and stir until heated through. Sprinkle with pepper and serve over rice.
melt butter in saute pan over meduim heat, add leeks and chicken, season with salt and pepper, cover and cook for 5 minutes over low heat. remove cover and add wine and tarragon, cook for 3 minutes over low heat. add chicken stock and correct seasoning, simmer for 3 minutes longer. dissolve cornstarch in cold water, incorporate into sauce and bring to a boil for 1 minte. pour sauce into large bowl, add parsley and pasta. mix well and serve.
Preheat oven to 350 degrees. In a medium bowl, combine all dry cupcake ingredients except for the carrots and raisins (in other words -- cake mix, flour, Splenda, brown sugar, pumpkin pie spice, cinnamon, and baking powder). Mix well and set aside. In a large bowl, mix together pumpkin, egg substitute, and 1/4 cup water until blended. Add the contents of the medium bowl to the large bowl. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots, pineapple, and raisins. Spray a 12-cup muffin pan with nonstick spray. Evenly distribute cake mixture among the cups, and place in the oven to cook for 20 - 25 minutes (until a toothpick poked into the center of one comes out clean). While the cupcakes cook, combine all the frosting ingredients in a small bowl. Using a whisk or fork, blend until smooth. Place frosting in the fridge to chill. Once cupcakes are fully cooked, remove the pan from the oven and allow to cool completely. Then plate cupcakes, and spread frosting evenly over tops. Refrigerate until frosting has set and you're ready to serve.
Heat oil in a heavy saucepan over medium heat. Saute rice until golden. Stir in stock, water and pepper. Increase heat to high and bring to a boil. Immediately reduce heat to low. Cover and simmer 20-25 minutes or until rice is tender and liquid absorbed. Stir in beans. Turn on broiler. Transfer rice to ovenproof serving dish. Arrange tomato slices over beans and dot with butter. Broil 2-3 minutes or cook until tomato slices are cooked throughout. Serve pilaf sprinkled with mint.
Preheat oven to 375 degrees F. In a small bowl, combine 2 tablespoons olive oil, mustards, thyme, rosemary and lemon zest; season with salt and pepper, to taste. Set aside. Cut four sheets of foil, about 30cm long. Divide potatoes into 4 equal portions and add to the center of each foil in a single layer. Fold up all 4 sides of each foil packet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste; gently toss to combine. Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto both sides of the chicken. Top with lemon slices. Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes are tender, about 25-30 minutes. OPTIONAL: Preheat oven to broil. Open the packets and broil for 2-3 minutes, or until caramelized and slightly charred. Served immediately, garnished with parsley, if desired.
1.) Spray a large skillet with cooking spray and place over medium heat. Cook the peppers and onion, stirring occasionally, until soft, about 5 minutes. Transfer the mixture to a bowl. 2.) Whisk the eggs in a seperate medium bowl. Spray the skillet again with cooking spray. Scramble in the skillet over medium heat until fully cooked. Stir in the peppers and onion mixture and cheese, and season with salt and pepper to taste. Remove from the heat. 3.) Spread each whole-wheat tortilla with 1 tablespoon of sour cream down the center and top with one-quarter of the avocado slices. Place one-quarter of the egg mixture on each tortilla, fold over the side edges, and roll into a burrito. Top each with 1 tablespoon of salsa.
Preheat oven to 350 degrees. Brown ground beef. Saute onion. In a casserole dish, combine ground beef, sauteed onion, cream of celery soup. Top mixture with tater tots. Sprinkle shredded cheddar cheese over top of tater tots. Bake in oven for 30-40 minutes.
Whisk together the cream, milk, egg yolk, tapioca and sugar in a medium sauce pan. Let the pan sit for five minutes. While the mixture is resting, zest the lemon. Stir constantly while cooking the mixture over medium to medium high heat. Keep cooking until it boils. Remove the pudding from the stove and stir in the vanilla extract and lemon zest. Cover and let sit for 20 minutes. Uncover and let it sit for another ten minutes. Pour into a bowl, stir and cover with plastic wrap. The wrap should touch the top of the pudding. Place in refrigerator until cold.
Pierce sweet potatoes with a fork. Microwave on HIGH for 8-13 minutes or bake at 400 degrees F. for 1 hour or until they are fork tender. Cut in half lengthwise. Scoop out potato pulp and set aside. Heat the butter in a 6-qt. saucepan over medium heat. Add the onion and celery to the saucepan and cook until they're tender. Add the broth and white potato cubes. Heat to a boil. reduce heat and simmer for 15 minutes or until the potato is tender. Add the maple syrup, white pepper, and reserved sweet potato. Place one-third of the broth mixture into a blender or food processor. Cover and blend smooth. Pour mixture into a large bowl. Repeat blending process twice more with the remaining broth mixture. Of course an immersion blender may be used instead. Return all pureed mixture to the saucepan. Add the cream, if desired. Cook over medium heat until the mixture is hot. Season to taste. NOTE: Three and three-fourths cups of mashed, drained, canned sweet potatoes may be substituted for the fresh sweet potatoes.
Combine 2 1/2 cups water and bottled clam juice in medium saucepan. Bring to simmer and keep warm over low heat. Heat 3 Tbl olive oil in heavy large saucepan over medium heat. Add shallots and mushrooms; saute until shallots are light golden, about 4 minutes. Add rice; saute 2 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add stewed tomatoes; cook until liquid is absorbed, about 3 minutes. Add 1 cup clam juice mixture to rice. Simmer until liquid is absorbed, stirring often. Continue adding clam juice mixture by 1/2 cupfuls until rice is tender, but still slightly firm in center and mixture is creamy, simmering until liquid is absorbed before each addition and stirring often, about 25 minutes. Heat bacon in heavy large skillet over medium high heat until fat is rendered (should be about 3 Tbl fat) and bacon is slightly brown. Add shrimp, scallops and garlic and saute until shrimp and scallops are opaque in center, about 6 minutes. Mix seafood into rice. Cook 3 minutes longer. Season with salt and pepper and stir in gremolata just before serving. (Seafood can be sauted while rice is absorbing liquid). Gremolata:. 3 or 4 garlic cloves, chopped. bunch of chopped flat leaf parsley. grated zest of 2 lemons. (this makes more than the 2 Tbl you need but it keeps relatively well and can be used in other dishes.).
Mix the sauce ingredients together in a bowl and set aside. In a large pot of boiling water, cook the pasta and drain well. Place the uncooked shrimp in a medium sized bowl and add the paprika, 3 cloves of garlic, pepper. Heat the coconut oil on medium high heat and add the coated uncooked shrimp. Stir constantly while cooking until pink for approximately 7- 10 minutes. Add the cooked, drained pasta to the shrimp. Add the sauce mixture and toss for a quick minute. Turn off the heat. Garnish with parsley and serve immediately.
In a large mixing bowl beat margarine'til softened. Add sugar; beat'til fluffy. Stir in flour, nuts and a dash of salt. Cover; chill 1 hour. Heat oven to 350 degrees. Shape dough into 1" balls. Bake on ungreased cookie sheet for 15 minutes or until lightly browned. Cool on cookie sheet for 5 minutes; remove and roll in powdered sugar. Let cool completely and roll again in powdered sugar.
Cut onion into 8 wedges. Place in a 13x9x2-inch baking pan; brush with 1 tablespoon of the olive oil. Roast in a 425 degree F oven for 10 minutes. Cut stem end off eggplant; discard. Cut eggplant in half lengthwise. Brush with remaining olive oil. Stir onion; place eggplant in pan, cut sides down. Continue roasting for 15 minutes more or until onion is golden brown and eggplant is just tender. Meanwhile, cook pasta according to package directions; drain well. Toss the cooked pasta with Dried Tomato Pesto and pepper. Transfer pasta to a serving bowl; keep warm. Transfer eggplant to a cutting board; using a serrated knife, cut into 1/2-inch-thick slices. (Use a fork to steady eggplant as you slice.) Toss eggplant and onion with pasta; season to taste with salt. Top with cheese and Italian parsley, if desired. Makes 6 to 8 side-dish servings or 4 main-dish servings. Dried Tomato Pesto: Drain 3/4 cup oil-packed dried tomatoes (about 3/4 of a 7-ounce jar), reserving oil. Add olive oil to equal 1/2 cup; set aside. In a food processor bowl or blender container, combine the drained tomatoes; 8 cloves garlic, chopped; 1/4 cup pine nuts or slivered almonds; 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed; and 1/2 teaspoon salt. Cover and process or blend until finely chopped. With machine running, gradually add the 1/2 cup oil, processing or blending until almost smooth and stopping to scrape down sides as needed. Divide pesto into thirds. Use a third for Rigatoni with Eggplant and refrigerate the remaining 2 portions up to 3 days or freeze up to 1 month. Makes approximately three 1/3-cup portions.
Bring a large pot of generously salted water to a rolling boil. Add the beans and cook until crisp tender, about 5 minutes. Drain and transfer to a large bowl. Toss with 3 tbls olive oil and 1 1/2 tsp salt. Cool, uncovered. Finely grate zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top. Add the mushrooms and toss with 1 tbls salt. Set aside. Toast the walnuts in a dry skillet over med heat until golden and fragrant. Sprinkle with sugar and pinch of salt and cook until the sugar melts, about 3 more minutes. Remove from the heat and cool. Add the remaining 1 tbls oil to the mushrooms and gently combine with the beans, parsley and half the nuts. Season with salt and pepper. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.
Peel beets; grate; put in water with stew beef, chopped onion, and stewed tomatoes. Cook for 1 hour until stew meat is tender. Add lemon juice, sugar, salt and pepper. Cook for 30 minutes more. Beat one egg in bottom of 4 separate bowls.( i did this but had to microwave the egg and i wouldnt add again ). Pour soup over the egg slowly; serve at once.
Place bread on a baking sheet. Bake at 375 for 4 minutes; turn over and bake 4 minutes longer or until very light brown. Cut toasted bread into 1-inch cubes. Toss with melted butter; set aside. In a bowl, beat the eggs until thick and lemon colored. Add the pineapple, currants, sugar and vanilla; mix well. Fold in the bread cubes. Pour into a greased 2 1/2 quart baking dish. Sprinkle with cinnamon. Cover and bake at 350 for 30-35 minutes or until bubbly and golden brown. Serve warm with whipped cream if desired.
Place sausages in glass dish, I use my pyrex roasting dish. Combine ginger, honey, soy sauce, garlic, sherry and thyme in a jug; mix well. Pour marinade over sausages. Cover and refrigerate overnight. Lightly grease a barbecue hotplate, cook sausages 5-6 minutes, away from the hottest part of the fire, brushing occasionally with marinade. Turn sausages frequently to prevent the marinade from burning. Cook for approximately another 10 minutes or until cooked through.
In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch. In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, garlic powder and cayenne pepper. In a deep fryer or a heavy saucepan, heat oil to 375°. Coat fish in batter and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes.
Note: These cook really beautifully with little oil in a non-stick pan. Easy to flip and don't make a gooey mess. Sift and whisk all dry ingredients in a bowl. Whisk milk & eggs in separate bowl. Make a well in the dry ingredients and gradually whisk milk mixture into dry ingredients. (Try not to over-mix, just until blended). Mix in 3 tbsp of melted butter. Heat skillet and add oil to skillet, pour in 1/4 cup batter& sprinkle each pancake with 1 tbsp of blueberries. Cook until surface is bubbly and turn over until second side is browned.
Place rolls side by side in greased, deep, large cake pan , Bundt pan, while still frozen. Sprinkle pudding mix over rolls. Melt Butter and mix in brown sugar and cinnamon. Sprinkle nuts on top. Cover and let sit overnight to raise. Next morning bake at 325 degrees for 30 minutes.
Preheat broiler and place shelf 4 inches (above where meat will be) under the heat. Mix butter, oil and pepper in bowl. In a separate bowl mix onion, parsley and garlic. Add 4 tablespoons of butter mixture to onion mixture; stir and set to the side. Wash and pat dry chicken. Brush all of chicken with the *Half* of rest of the butter mixture and season with salt. Arrange quarters skin side down on broiler rack and cook for 5 minutes. Baste again with remaining butter mixture and flip over. Broil, basting every five minutes with pan drippings for 10 - 15 minutes or until chicken is cooked through and juices run clear. Remove chicken from oven. Spread each quarter with onion mixture (pat it down) and broil chicken for another 3-4 minutes until golden brown. To serve: place chicken on platter and pour pan drippings over it. Garnish with lemons if desired.
Preheat oven to 400 degrees. Line the bottom and sides of a 9X13 baking dish with 2/3 of the pie crust. Mix brown sugar, flour, cornstarch, cinnamon, and salt in a bowl. Add peaches, tossing to coat. Whisk peach schnapps, 2 eggs and vanilla in a bowl. Add to peach mixture, mix gently. Spoon the peach mixture into the prepared baking dish. Dot with butter. Moisten edges of the pie pastry with water. Top with remaining pastry. Seal edges and flute. Mix 1 egg and whipping cream in a bowl. Brush pastry with egg mixture. Sprinkle with raw sugar. Bake for 55 minutes.
combine butter, sugar, milk in large pan. Stir until dissolved. Stir a few times until boils. Cover and let boil 5 minutes with 3 stirrings. Remove from heat, add marshmellows, stir until dissolved, add vanilla and nuts. Add chocolate 1 at a time. Stir until dissolved. Pour in greased pan- (1) 10 x 15 pan or (2) 13 x 9 pans. May or may not leave refrigerated.
Preheat oven to 325 F and have ready some lightly greased cookie sheets. Mix together flour, cocoa powder, baking powder, and salt. In another bowl, beat together butter and sugar until smooth, then add rum and beat well. Add eggs one at a time, beating after you add each one. Gradually add flour mixture to the butter mixture just until blended well. Form dough into 25 balls and bake until the tops begin to crackle, about 15 minutes. Transfer to racks to cool.
Preheat oven to 350° and spray a 13x9 baking pan with non stick spray. In a large saucepan, combine the cinnamon candies, sugar, 1/2 cup of apple juice and food coloring and heat over high heat, stirring constantly until candy dissolves. Add apples and bring to a boil, reduce heat and stir occasionally for 5 to 7 minutes or until apples are tender. Spoon filling into baking pan. In a medium bowl, combine all cake ingredients and mix well. Spoon over the apple mixture, spreading to completely cover the apples. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool slightly, then invert over a large serving platter. Cool completely, then cut into squares to serve.
Heat oven to 350°F. Grease a 9-inch tube or bundt pan with butter; dust with cookie crumbs, set aside. Combine flour and baking soda in a small bowl; set aside. Mix sugar and butter with an electric mixer until light and fluffy, about 3 minutes; add eggs, one at a time, beating after each addition, about 5 minutes total. Beat in cardamom and cinnamon; add flour mixture; beat until just combined; add sour cream, beat until smooth, about 1 minute. Pour batter into pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes. Let stand 5 minutes; turn out on a wire rack; cool completely. Dust with confectioners' sugar.
Preheat oven to 375. Grease muffin tin with baking spray, coating bottoms and sides. If almond butter is thick, microwave it for about 30 seconds to soften it up. Combine all ingredients in a large bowl and stir until thoroughly combined. Spoon into muffin cups. Top with a few sliced almonds and a slice of banana. Bake 20 minutes. Cool a few minutes before running a knife around the edges and removing them from the tin. Serve with a dab of almond butter on top and a drizzle of maple syrup.
If you freeze the tofu first, then cook with at after thawed, it will have a meatier texture. After thawed, cut the tofu into a couple of pieces, similar in size. Place on paper towels, then top with paper towels, then put a heavy weight on top (a couple of phone books work well--put some plastic wrap between the tofu and the books or you'll have soggy books). Let sit for at least 30 minutes. The purpose of this step is to squish as much water out of it as possible, making it even more convicing as "meat". After you are satisfied that you've gotten as much of the water out as you can, slice the tofu into 1/4" cubes. Toss in a bowl with olive oil and the taco seasoning. Fry over medium heat until crispy. While that's cooking, toss the cabbage (or lettuce if you have to), onion and cilantro in a bag or bowl or some other reservoir. Then heat the refried beans. And last but not least, in a separate skillet, fry the tortillas one by one, using a couple of tablespoons of the corn oil(or whichever type you prefer)each. I layer the ingredients on the tortillas just like you would a taco. These are very filling and even big burly guys will find it hard to eat many more than 3!
In a Dutch oven, cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat 3 minutes. Add beans, broth and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally. Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add spinach and toss 1-2 minutes, just until wilted. Remove from heat. Ladle soup, top with the spinach and sprinkle with the pepper.
Instructions. Heat oil in large skillet over medium heat. Stir-fry onion, garlic clove and pepper until crisp-tender, then add zucchini and continue to cook for a short time. Finally add mushrooms. Push veggies off to the side. Sprinkle one side of Tilapia with Cajun seasoning. Add to skillet. Cook about three minutes and turn. Cut lime in half and squeeze lime juice on tilapia from one half of the lime. Use the other half for serving if you like to squeeze it fresh on your fish. Sprinkle cayenne pepper according to taste. Then cover and continue to cook until fish is done, about another three minutes. Serve. Pan may dry after sauteing veggies, so I spray some olive oil spray before I place tilapia in pan to keep it from sticking. I also like to add a sprinkle of Marjoram on fish. I like to serve it with Steamed Jasmine Rice.
Season salmon if you choose and either sear in a pan, then place in oven to cook until finished or grill. Keep warm if it finishes prior to the sauce. In the meantime, warm the olive oil in a saute pan until just warm and add pesto and heat on medium until it becomes more liquid. Add cream and half and half and bring to a gentle boil while whisking. Continue to cook over low heat stirring frequently until thickened. Add parmesan cheese and stir until melted. Serve salmon on a bed of the sauce.
in a skillet, brown the ground beef, adding seasoned salt and pepper, until completely cooked. drain off the fat and place the meat in a medium bowl. pour in the 2 cheeses and onions; mix thouroughly. place an equal amount of the cheeseburger mixture on each tortilla; fold each tortilla over to create a half circle and press down lightly. coat a skillet or griddle with a little butter or oil and warm to medium heat. lightly brown each quesadilla for 2-3 minutes per side until the cheese melts. remove quesadillas from the pan and cut each into 3 wedges. serve hot with your favorite cheeseburger toppings.
Combine the vinegar, brown sugar, Worcestershire sauce, salt, black pepper, and red pepper flakes in a saucepan and bring to a boil over med-high heat. Squeeze the lemon juice into the pan and add the squeezed halves. Decrease the heat to a low boil and cook for about 20 minutes. Remove from the heat, let cool slightly, and remove and discard the lemon halves. Refrigerate in an airtight container until ready to use, or for up to 1 month.
In a small bowl mix together salt, paprika, onion powder, thyme, black pepper and garlic powder. Rinse the chicken and inside cavity under cold water, then pat dry using paper towel. Rub the chicken all over with oil. Rub the inside cavity with minced garlic, then season with white salt (or you may use the spice mixture for the cavity). Rub the outside of the chicken all over with the spice mixture. Place in a glass dish cover with plastic wrap then refrigerate for up to 8-24 hours. Set oven to 275°F. Place the chicken in a greased roasting pan, then place the onion quarters inside the cavity. Bake uncovered for about 4-1/2 hours or until very tender. Tent the cooked chicken with foil and let rest 15 minutes before carving.