HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the salmon fillet in a shallow non-metallic dish,. Mix together the oil, soy sauce, honey, ginger, green onions, lime zest, juice and the seasoning. Pour over the fillets and turn to coat. Cover and marinate in the refrigerator for 30 minutes to 1 hours. Lightly oil a baking tray. Lift the fillets and green onion out of the marinade and place on the baking tray. Brush the fillets with a little of the marinade, then cook for 3 minutes about 4-5 inches from broiler element on high. Turn over, brush with more of the marinade and broil for 3-5 minutes until cooked though. Garnish with lime wedges.
Boil the sugar& water for 5 minutes. Beat the egg yolks& in seperate dish,beat whites until stiff. Remove sugar from heat,adding in the butter. Stir until butter has melted. Slowly pour over beaten yolks,beat until cool. Add in the egg whites,vanilla extract and nuts. Combining mixture,add whipped cream. Freeze until firm,then serve and enjoy!
Combine rhubarb, dates, apricots, onion, brown sugar, vinegar, candied ginger, nutmeg, curry powder and salt in non-reactive saucepan. Bring to a boil over medium-high heat. Reduce heat and cook, uncovered, for 8 minutes or until thickened and fruit is soft, stirring frequently. Ladle into sterilized, hot pint jars to within 1/2-inch. Seal and process in boiling water canner for 15 minutes (10 minutes if using 1/2-pint jars).
Mix flour, baking powder and salt. Add milk and salad oil, stirring until it forms a ball, then put on a pizza pan and press into shape. Spread ketchup or pizza sauce over dough. Add all other toppings (except cheese) that you are using. Then combine both cheeses and put on top of pizza. Bake at 450* for 20 minutes, or until it just begin to turn brown and is bubbly.
Combine the lemon pepper seasoning, garlic powder, thyme and cayenne; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets in 1 teaspoon oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm. In the same pan, saute the red pepper, onions and garlic in remaining oil until crisp-tender. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until liquid has evaporated. Serve over snapper. Sprinkle with olives and chives.
Preheat the oven to 350 degrees. In a large bowl beat the brown sugar and 3/4 cups of the white sugar with the lard (save the other 1/4 cup of white sugar). Add the eggs and vanilla. Add the cocoa powder and baking powder. Mix in the flour until you have formed the dough. Cut the mars bars into one inch cubes. Take a chunk of the dough and form it into a small cup shape in your hand. Put in a cube of the mars bar and roll the dough around it to form a ball. Roll the ball into the 1/4 cup of white sugar. Place on parchment paper on a baking sheet. Once you have all the cookies formed and on the baking sheet - bake for 12 minutes. Let them cool before you eat them as the melted caramel middle can burn!
Heat oven to 475 degrees F. Mash garlic with 1/4 teaspoon salt, pepper and ginger to form a paste. Place pork in a jelly-roll pan or large roasting pan; rub all over with garlic mixture. Toss sweet potatoes with 1 Tablespoon oil and 3/4 teaspoon more salt in a large bowl. Arrange potatoes in pan around the pork. Combine the brown sugar, vinegar, soy sauce and remaining 1 tablespoon oil in a small saucepan; brush some of the mixture over the pork. Roast pork and potatoes 10 minutes. eanwhile, bring remaining soy sauce mixture to a boil over high heat. boil until sauce is thickened, 5 minutes; remove from heat. Brush half the sauce over the pork and turn sweet potatoes. Rioast 5 minutes more until the sweet potatoes are tender and meast thermometer inserted in thickest part of pork registers 155 degrees F. (I find it takes my tenderloin closer to 20 minutes to reach that temperature). Cut pork into 3/4 inch thick slices. Arrange on a platter with sweet potatoes. Pout any pan drippings and remaining sauce over the pork. Makes 6 servings. I like to double the amount of sauce. because my family loves it so much!
Cream brown sugar and butter. Add sour cream and eggs, mix well. Sift together flour, baking soda and 1/2 teaspoon of the cinnamon. Stir flour mixture into the sour cream mixture until moistened. Fold in rhubarb. Pour into greased muffin tins. Mix together sugar and remaining cinnamon and sprinkle over batter. Bake at 375 degrees for 25 to 30 minutes.
While raw, chop bacon into small bits. I typically just stack and chop the slices I'm going to use. Place in skillet over medium heat and cook until crisp; remove bacon and drain on paper towel, reserving 2 Tablespoons bacon drippings in skillet. Saute onion in hot bacon drippings until tender. Stir together bacon, onion, beans and remaining seasonings and place in 1 quart baking dish. Bake beans, uncovered, at 400F for 55 minutes or until sauce is thickened.
In a large saucepan heat olive oil over medium-high heat. Cook and stir the mushrooms and onion until onion is tender. Stir in orzo. Cook and stir about 2 minutes or until orzo is lightly browned. Remove from heat. Carefully stir in chicken broth, carrot, marjoram, and pepper. Bring to boiling: reduce heat. Simmer, covered, about 15 minutes or until orzo is tender but still firm. Remove saucepan from heat: stir in broccoli. Let stand, covered, for 5 minutes. Serve.
Put all ingredients EXCEPT vinegar and oil in a large bowl. Mix vinegar and oil well. Toss with chickpea mixture. Chill.
Toss all salad ingredients except ramen noodles. Mix all dressing ingredients. Pour dressing over salad and toss. Add broken ramen noodles and enjoy.
Preheat oven to 350 degrees. Wisk together flour, sugar, baking soda, baking powder, cinnamon and salt and set aside. Mash the bananas in a large bowl. Add applesauce, eggs, vanilla, raisins, apple, carrots and butter; mix well. Slowing add dry ingredients to the banana mixture and mix until just blended. Lightly grease 2 loaf pans and divide mixture between the two. Bake for 45 to 50 minutes or until toothpick inserted in the center comes out clean.
Rinse and clean the mushrooms. Remove the stems from the mushrooms and place them on a baking sheet. Fill the mushrooms with boursin cheese and sprinkle with half the parsley. Melt half the butter and drizzle on the mushrooms. Bake between 375 - 400°F until bubbly and golden. Drizzle remaining butter and garnish with parsley and serve!
Wash mushroom caps and drain on paper towel. In mixing bowl, combine ground beef, shrimp, onions, flour, pepper and 2 Tbsp soy sauce. Shape mixture into balls and press into mushroom cap. Secure with toothpicks. In large skillet combine remaining soy sauce, water and bouillon cubes. Bring to boil and stir until bouillon cubes are dissolved. Place mushrooms in liquid ( cap down ) and simmer approximately 20 minutes until meat is thoroughly cooked. Remove mushrooms from liquid and serve hot. These work well in a chafing dish!
Preheat oven to 375 degrees F with rack in center of oven. Melt chocolate in a metal bowl set over barely simmering water, stirring. Remove from heat. Spread chocolate in bottom of pie shell (fitted in 9 inch pie plate) with back of spoon and let it set, then cover with pecans. Whisk together eggs, brown sugar vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans. Bake pie until filling is puffed and crust is golden, 50-60 minutes. (If pie is browning too quickly after 30 minutes, loosely cover with foil). Cool pie on a rack to warm or to room temperature. Serve with whipped cream. Note:** Pie can be baked 1 day ahead and chilled, uncovered, until cool, then cover. Reheat in a 350 degree F oven until warm, about 10 minutes.
Saute chicken over medium heat,in olive oil about 5 minutes. Add onions and continue cooking until chicken is done and onions are soft (about 10 more minutes). Add garlic, green chiles and broth. Bring to boiling. Reduce heat and simmer, covered for 30 minutes. Stir in salsa. Bring to a boil. Remove from heat. Gently fold in cubed cheddar cheese. Serve immediately over beds of rice.
Sear chuck in olive oil on all sides and remove from pan and set aside. Leaving oil left in pan add butter. Once butter has melted add onions and garlic, cooking until fragrant. Add celery and carrots, cooking until tender. Add chuck back to pan and add tomato paste stir to incorporate cook for 2 minutes. Add wine and stir to incorporate, cook for 2 minutes. Add tomatoes and beef stock to pan. Add bay leaves and thyme sprigs. Cover and simmer on low heat for 3 hours. Remove bay leaves and thyme sprigs stir in cooked pasta. Top with parmesan cheese and serve.
Preheat the oven to 350°, cut the ends of the bananas or plantains and peel. Place them in a baking dish and brush with the butter. Sprinkle with the cinnamon and add the coconut milk, then sprinkle with coconut. Bake for 25 to 30 minutes. Serve warm as a side dish.
Preheat oven to 375. Cook spaghetti in a pot of boiling water until just tender, about 7 - 8 minutes. Drain in colander. Heat oil in skillet over medium high heat. Add onions, chicken pieces and garlic. Sautee until chicken is lightly browned on all sides. Remove from heat. Mix all three soups together, along with a cup of water. Add spaghetti and chicken (make sure to scrape the pan and get all those juicy pieces). Pour into a 13" x 9" casserole dish. Top with mozzarella cheese. Cook 30 - 35 minutes, or until bubbly. Add onion rings and cook another 10 minutes, or until lightly browned and crunchy.
Trim fat from roast. Spray a dutch oven with cooking spray and preheat to medium. Brown roast on all sides. Drain fat. In a small bowl mix the 1/2 cup water, Worcestershire sauce, bouillon granules, and basil. Pour over the meat and bring to a boil. Reduce heat, cover and simmer 1 hour. Add potatoes, carrots, celery, and onion to the dutch oven. Cover and simmer for another 45 to 60 minutes or until meat and vegetables are tender. Add more water if needed. Remove meat and vegetables to a platter and keep warm. Pour the pan juices into a metal bowl and place the metal bowl in ice water to solidify the fat. Skim off the fat. You need 1 cup of pan juices, so add water if necessary to make the full cup. Whisk together the 1/4 cup water and flour until smooth. Stir in the pan juices and return to the dutch oven. Cook, stirring constantly, until thickened and bubbly. Cook another minute and serve the gravy with the meat and veggies.
Sprinkle hen halves with lemon juice. Place all remaining ingredients in a plastic bag& shake to combine. Place hen halves in bag, one at a time, and shake to coat. Place hen halves, cut side down, in a 13x9 baking dish. Bake at 350 degrees for 45 minutes.
Mix Parmesan and Romano cheese, garlic and bread crumbs with olive oil. Layer artichoke hearts, cheese mixture, artichoke hearts, cheese mixture. Pour liquid from one can of artichoke hearts over this. Drizzle about 2 tbs. olive oil over casserole. Bake at 350 for 20 minutes covered and 10 minutes uncovered.
Brown sausage and drain well. Mix sausage, softened cream cheese and Rotel tomatoes in microwave safe serving dish. Place in microsafe and heat and stir to creamy warm consistency. Serve with tortilla chips.
Note you may also use vegetarian chicken or beef in place of the vegetable boullion. Preheat oven to 400F and prepare a 4 X 8 by spraying with pam. Mince the carrot and onion in a food processor then saute over medium heat until limp, 4 to 5 minutes. Grind nuts until fine but not powdery and place in large bowl. Add beans to processor and pluse until coarse. Do NOT puree. Add to bowl. Stir in the bread, parsley, almond butter, bouillon, thyme, tamari, garlic, salt and pepper. Use hands to combine by mixing and kneading. Sprinkle the loaf pan with oats. Press into pan and smooth. Bake for 30 minutes. In bowl stir topping ingredients and spread over loaf. Return to oven for 10 minutes. Remove to rack to cool for at least 10 minutes before slicing.
Preheat oven to 250 degrees. Wash kale. Pat dry, or dry however you like. Put on cookie sheet so pieces don't overlap. Spray with olive oil. Salt is optional. Cook 20 minutes. Remove and yum!
Preheat oven to 450°. Place fish fillets on a lightly greased shallow pan. Sprinkle fish with salt and pepper. Dot with butter. In a bowl, combine tomato, onion, basil, olive oil, salt and pepper to taste. (This should resemble bruschetta topping in consistency and taste.) Spoon over fish. Bake fish for about 8-10 minutes, or until it flakes easily when tested with a fork. Turn off oven. Sprinkle fish with cheese and return to oven just to melt the cheese.
Preheat oven to 350 F degrees. In a large mixing bowl, whisk together eggs and cream. Add sugar, cinnamon, rum, salt, cocoa, bittersweet chocolate and whisk until well combined. Spread bread over the bottom of a buttered 2 qt baking dish. Pour the egg-cream mixture over the bread and let sit 10 minutes. Place the baking dish inside a larger baking pan, add enough boiling water to reach halfway up the baking dish. Bake 50- 60 minutes or until a knife inserted in the center comes out clean. Serve warm with whipped cream.
Toss chicken in seasoned flour, shake away excess flour. Heat butter in pan, add chicken, cook on both sides until lightly browned. Drain excess butter from pan, add water, wine, port and stock cube, bring to the boil, simmer for about 10 minutes or until chicken is cooked through. Remove chicken from pan, keep warm. Bring sauce to the boil, simmer, uncovered , for about 5 minutes or until sauce is reduced by half. Stir in cream, return chicken to pan, cook until chicken is heated through.
Combine first 7 ingredients in crock pot. Cover and cook on low for 7 to 9 hours. Mash up potatoes a bit if desired. Stir in milk and butter and cook on high about 1 hour more.
Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft. Drain, and when cool, cut the oranges in half and remove any big pips. Then pulp everything - pith, peel and all - in a food processor. Preheat the oven to gas mark 4/180°C Butter and line a 20cm springform tin. Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but slightly knobbly with the flecks of pureed orange. Pour and scrape into the cake tin and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven. Leave the cake to get cool in the tin, on a cooling rack. When the cake is cold you can take it out of the tin. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.
Blend leafy greens and liquid together first (this helps avoid leafy chunks). Once it's nice and creamy, add remaining ingredients and blend again. Enjoy!
Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for another use. Put the mustard in the bowl and whisk in the balsamic vinegar and soy sauce (a French secret!) vigorously for about 10 seconds to get a creamy consistency. Season with salt and pepper, to taste. Drizzle in the olive oil as slowly as possible with 1 hand while whisking as quickly as possible with the other hand to emulsify. Lay the salad greens on top of the dressing and toss just before serving.
Combine chopped figs and 1/3 cup water in heavy saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper.*. Cover and refrigerate. Bring to room temperature before serving. *This dish can be prepared 2 days in advance. Arrange overlapping cheese rounds in the center of a medium platter. Stir chopped walnuts into tapenade and place in center of cheese circle. Garnish with walnut HALVES and thyme sprigs. Serve with great crackers.
Place chicken drumsticks into a large ziplock bag. Mix remaining ingredients and pour over chicken. refrigerate overnight (or at least one hour) turning bag over occasionally so chicken gets well coated. Arrange chicken on rack in foil lined broiler pan that has been sprayed with a cooking spray such as Pam. Reserve marinade. Brush chicken with reserved marinade. Cook in 375 degree oven for 45 minutes. Turn chicken and cook, brushing occasionally with reserved marianade until chicken is done approximately 45 minutes.
Fry the mince in the oil over a high heat until completely browned and broken down, add the onion half way through. Now add the carrots and the crumbled beef stock cube, mix well, add the Worcestershire sauce and the water along with the herbs and cook until almost all of the water has evaporated and the carrots are soft. Add the gravy granules and mix well. You should now have quite a thick mixture. You don't want it too thick so add a little more water if needed. Add salt and pepper to taste and put into an ovenproof dish. Top with the mash potatoes and bake in a preheated oven for about 30 minutes until browned on top.
Mix the pudding and pineapple juice together. Stir in remaining ingredients. Chill at least one hour before serving.
Butter a baking dish and place in it the 3 apples peeled and sliced. Mix with a fork or pastry blender: flour, brown sugar, oatmeal, cinnamon, margarine, and salt. Spread flour mixture over the apples. Bake at 350°F for about 25 minutes or intil the apples are tender.
Saute onions and bell pepper in olive oil. Add garlic, wine and the rest of the ingredients. Bring to a boil. Cover, then cook over a low fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING SAUCE.
In a big pot over medium heat, warm the oil. Add in the onions, bell pepper, and garlic; saute until tender, about 5 minutes. Add in the stock and potatoes; bring to a boil. Decrease heat to med-low and simmer, covered, until the potatoes are tender, about 20 minutes. Stir in the corn and chipotle. In a bowl, whisk together the flour and milk; stir it into the soup. Increase heat to med-high and stir until thickened, about 5 minutes. Decrease heat to med-low and add the chicken, tomato, cheese, parsley, salt, and pepper to taste. Simmer, uncovered, until the flavors are blended and the cheese is melted, 10-15 minutes (do not boil after the cheese has been added). Taste and adjust seasoning.
1.Preheat oven to 425°F In a large bowl, mix together the sausage, onion, breadcrumbs, salt, pepper and milk or cream. 2.Unfold the puff pastry onto a lightly floured work surface. Cut each sheet in two lengthwise to make four long rectangles. Form a log of sausage down the center of each puff pastry sheet, leaving a 1-inch edge. Starting from a long edge, roll the puff pastry up and over the sausage, brushing the edge with the beaten egg to seal. Pinch the ends closed. 3.Cut each roll into quarters. Place the rolls seam-side down on a parchment or wax paper-lined baking sheet and brush the tops with the egg wash. 4.Place in the oven and bake for 5 minutes. Reduce heat to 350°F, and bake for another 30 to 35 minutes, or until the pastry is puffed and golden and the sausage is cooked through. 5.Let cool for a few minutes, then serve with ketchup. Variations. Add extra flavorings to your sausage mix as you like: chopped parsley, thyme, curry powder, crumbled sage, garlic powder, paprika. Appetizer Portions: Cut each rolled up puff pastry log into 8 portions instead of 4 to make appetizer-sized sausage rolls. Adjust down the cooking time to allow for the smaller size. Sprinkle the rolls with sesame seeds or paprika before baking.
Pre-heat your oven to 400 Degrees F. Grease a 9" Corningwear or deep glass bowl in your favorite method. I rub butter in mine, but you can use cooking spray instead. Place one pie crust in the bottom of the greased bowl. (To cut down on cooking time, you can pre-cook this crust for about 15 minutes before you add any more ingredients.). Open all ingredients, drain all the vegetables but do not drain the chicken and pre-mix everything in a separate bowl. If you want more chicken, add a 2nd can of Tyson pre-cooked chicken breast. If you do, drain the broth into another bowl and slowly mix in some of it so that it's not too soupy. Once the ingredients are well blended, pour them over your pre-cooked crust, spreading them out evenly. Take your 2nd crust and cover the ingredients. Pinch the edges with the bottom crust if possible to form an envelope around the chicken and vegetables. Don't worry if this is not perfect. Cut a 1"x1" X in the top of the crust to allow heat to escape without expoding your pie. Put the pie in the oven and bake until the top crust is golden brown. Usually 20-30 minutes. The ingredients inside are pre-cooked, so they only need to be hot. Spoon pie onto plate or into bowl and allow to cool slightly before serving.
Cut the mozzarella into 12 chunks; place each chunk on one half of a bread slice and fold the other half over the top. (Add any other filling ingredients with the cheese, if desired.) Press edges together to seal. In a small bowl, whisk together the eggs and milk. Spread the breadcrumbs in another shallow bowl. Dip the cheese pockets into the egg mixture, allowing excess to drip back in the bowl. Dredge in the breadcrumbs, tuning to coat evenly and completely. In a large, heavy frying pan, heat both oils over medium-high heat until hot but not smoking. Working in batches, fry the pockets, turning once, until deep golden brown--about 4 minutes each side. Drain on paper towels; sprinkle with sage. Serve hot with marinara sauce in dipping cups.
Mix together. Put on top casserole. Try different types of cheese. Mix well and place in a greased casserole dish. Bake 350F degree 30 minutes. Add cheese, bake 30 more minutes!
Preheat the oven to 350F and lightly grease your baking dish. Peel and thinly slice the potatoes; peel and chop the onions. Dice the sausages. In a baking dish put a layer of potatoes, a layer of onions and a layer of sausage. Season to taste and sprinkle over half the herbs. Continue the layers until you have used up all the ingredients, ending with a layer of potatoes. Sprinkle on the rest of the herbs. Dissolve the stock cubes in 1 pint of hot water and pour into the baking dish. Bake for 40 minutes or until the potatoes are tender.
Whip first three ingredients together in mixer to make a fluffy cream. Layer biscuits in pan, dipping them in milk first so they become softer, without becoming mushy and falling apart. About three seconds. Spread a layer of cream over biscuits. Alternate layers of cream and biscuits. Refrigerate until ready to eat.
Slice the tofu into bite sized pieces or larger if you prefer. Combine yogurt and poultry seasoning (or whichever other seasonings you are using). Place tofu and yogurt mixture into a ziploc bag and allow to marinate several hours or overnight. In a medium bowl, combine cornmeal and starch- You may add additional seasonings to this mixture as well. Preheat oven to 350°F. Spray a cookie sheet with PAM. Dredge the marinate tofu in the cornmeal mixture to coat, and lay on the cookie sheet, leaving room between each piece. Bake 20 to 30 minutes, turning once, until browned. Serve with your choice of dipping sauce (I like BBQ sauce myself).
In a double boiler, melt chocolate and butter together. Roast almonds until lightly browned in 350 degree F (180 C) oven. Soak nuts and dried fruit in liqueur, then add grated orange peel. Stir nut mixture into melted chocolate mixture and transfer to a clean, flat surface. Using your hands, roll chocolate mixture into a long sausage shape, then wrap tightly in plastic wrap and chill. Just before serving, remove plastic and roll sausage in sugar to give it the look of a meat sausage. Slice into 16 cookie-like slices and serve at once.
Combine all ingredients in glass pan. Heat throughly. Pour into 6 pint jars process in water bath 30 minutes.