HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the wheat berries in salted water until softened and chewy. You can either soak overnight to reduce cooking time; bring to a boil, remove from heat and then let soak a few hours in advance; or bring to a boil and simmer until cooked through. It is important to salt the water when cooking the grains so they absorb the salt and have flavor--but don't over salt! Once the wheat berries are cooked to your desired consistency, drain them and drizzle with the rice wine vinegar (they absorb more flavor now than when they cool). Heat oven to 400°F While the wheat berries are cooking, cut the tops and bottoms off the beets, peel, and cube into 1/2" pieces. In a bowl, toss cubed beets with the 2 tbsp olive oil and salt to taste. Spread evenly on a cooking sheet (preferably lined w/parchment paper for no stick cooking and easy clean-up). Cook beets until they are beginning to caramelize (approximately 30 - 45 minutes). Remove from oven and allow to cool a bit. In a large bowl, add cooked wheat berries, drained beans (or other legume), roasted beets, walnuts, pumpkin seeds, scallions, cilantro, lime zest and juice, and olive oil. Stir well. Taste. Season with more salt, acid (either more citrus juice or vinegar), or oil to bring the flavors in to balance.
In small dishes, place egg whites and bread crumbs. In a large skillet over medium high heat, melt butter. Dip goat cheese slices first in the egg whites, second in the bread crumbs. Cook coated goat cheese in the hot butter until just golden, around 30 seconds for each side. Remove and set aside. In a small bowl whisk together all the ingredients from orange juice to the pepper. On each of 4 salad plates, arrange 3 lettuce leaves. Place 2 pear fans on each plate. Place/tuck 3 slices of Prosciutto on each plate. Center the goat cheese rounds, dividing evenly. Drizzle with vinaigrette and sprinkle with walnuts. Serve.
In a large plastic bag, combine vingegar, soy sauce and sugar; add steak. Seal and refrigerate for 8 hours. Remove from marinade, reserving the marinade (used the reserved half if you doubled the marinade recipe). In skillet, heat oil over medium-high heat, cook onion, garlic, stirring, until transluscent, 3 minutes. Add mushrooms; cook until liquid is evaporated, about 10 minutes. Add reserved marinade; cook until no liquid remains, about 5 minutes. Meanwhile, broil steak, or grill over medium-high heat, for 7-9 minutes per side for medium rare. Transfer to cutting board. Tent with foil; let stand for 10 minutes. Slice thinly across the grain. Serve with mushroom mixture; sprinkle with parsley.
Mix the all from the olive oil down to the pepper in a shaker and make sure it is mixed well. Then toss into spinach mixture and combine, then enjoy! ***Amount of spinach sugested, as well as the oranges and cashews may be too little or too much, adjust to your liking!***.
Rinse chicken wings and wipe dry. Marinate in the sauce for 20-30 minutes; set aside. Heat 2-3 tbsp of oil, saute shallot, ginger and spice. Add the chicken wings and stir fly till they turn golden brown, then Sprinkle some wine over. Add the marinate sauce and cook over in low heat. Add in the rock sugar and cook until sauce thickens. Serve hot.
Mix together all ingredients. Roll into 1-inch balls. Roll in the additional confectioner's sugar. Cookies are best if made several days before serving. Store in a cool place in an airtight container.
Melt 1/4 pound butter in large deep stock pot, over medium high heat. Add celery, onion, shallot and saute till transparent. Melt remaining 3/4 pound butter in same pot, and add flour, mix into a roux. Cook till a light golden brown, approximately 3-4 min, stirring constantly. Add lobster base(I use "Better Than Bouillon" brand)hot water, tomato paste, paprika, bay leaves and white pepper. Stir using a wire whisk until mixture is smooth and starts to thicken. Add heavy cream and dry sherry and reduce heat to low, stirring often. Meanwhile, bring a large pot of water to boil, and add the lobster tails, and cook for 7-8 minutes. When cooked, remove lobster tails to cool, then peel and coarsely chop the meat. Then, add the lobster meat to the soup, and blend the soup in 3-4 batches in the blender till smooth. Top each bowl of bisque with garlic croutons and a sprinkle of minced chives. For quick garlic croutons:Melt butter and olive oil in large skillet over medium high heat.Add 1 tsp granulated garlic.Then remove crusts from 10 slices thick-cut bread (the kind sold for french toast)cut into 1 inch cubes, and add to skillet. Cook, stirring gently till lightly browned.Drain on paper towels.
Prepare the rice according to directions. Set aside. Grill the vegetables until done (I marinate them in lf italian dressing first). In a large bowl, mix together the lemon juice, honey, garlic, salt and pepper. Whisk in the olive oil. Add warm rice and stir to combine. Dice the grilled vegetables and add to rice after slightly cooled. Stir in chopped herbs and top with the crumbled feta.
Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken. Season with Creole seasoning. Measure flour into a large paper bag. Add chicken pieces and shake until well-coated. Remove chicken and reserve the flour. In a large skillet, brown chicken in very hot oil, remove and set aside. Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan. Make a roux by whisking in 1 cup of the remaining flour and stirring constantly until the roux turns a dark brown. Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender. Transfer roux and vegetables to a Dutch oven. Add stock to roux and vegetables and bring to a boil. Reduce heat to simmer and add garlic, sausage and chicken. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours. Adjust seasonings and serve in bowls over the rice. Serves 10.
Combine first 9 ingredients in a bowl; reserve a few pieces of lobster. Toss with Miso Vinaigrette, and garnish with remaining lobster.
Cook sliced squash until tender, drain. Meanwhile, gradually stir milk into soup, blend in egg and drained squash, onion, and stuffing. Toss lightly to mix. Pour into a 2-quart casserole dish that has been buttered. Cheese topping: Crush the butter crackers, toss lightly with the 2 tablespoons butter. Sprinkle this over the squash. Top with the grated cheese. Bake at 350°F for 20 minutes.
Combine chopped mango, sugar, vanilla extract and pinch salt in a food processor or blender. Puree fruit mixture, adding 2 tablespoons orange juice to loosen. Strain into small pitcher. Refrigerate until needed. Mix mango syrup with club soda or seltzer to desired strength for delicious flavored soft drink.
Melt butter, syrup, cocoa and sugar together gently. Stir in crushed cookies, mix well. Spoon into greased 7 inch square tin. Press down firmly. Melt chocolate and spread over top. Leave to set before cutting into slices.
Place the couscous in a bowl and pour over 300ml (1/2 pint) boiling water. Leave for 30 minutes until the water has been completely absorbed, allow to cool. Add the olive oil, lemon juice, cilantro and seasoning to taste. Add chili pepper, tomatoes and onions and stir gently to combine ingredients. Allow to chill for at least an hour. It allows the flavours to mingle. Keeps well in the fridge for 2 or 3 days.
In a large bowl: Mix the flour, seasonings, and baking powder with a fork. Add milk, eggs and mix together until it's blended well, this is the batter. In a plastic bag add the Breadcrumbs. Add the wings into the batter and mix well, let sit for 3-4 minutes. Meanwhile, heat the oil. In a plastic ziplock bag, add few pieces at a time, and shake vigorously, *(If you don't have a platic bag, add breadcrumbs to a plastic bowl, add pieces and close the lid to shake)*. After shaking all the pieces, add them to the oil,(don't overcrowd it too much). Fry each side of the wing for 5 minutes. Add fried pieces to a bowl with paper towels, to absorb the oil. Enjoy, Usually served with Potato Salad, Coleslaw, French Fries or Biscuits.
Heat the oven to 400 degrees F. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper.
Whip ingredients together until thick. Serve with fresh fruit cut into reasonable sized chunks for easy dipping. I like to use rockmelon, pineapple, kiwi fruit, strawberries and then maybe another fruit in season, whatever looks nice arranged in colours.
Place all ingredients in the crock pot except the cheese. Cook on low 8 hours. Sprinkle mozzarella cheese on each individual serving.
Place the chopped onions, tomatoes, green onions, green pepper, garlic, olive oil, cumin, and sazon goya in a large skillet. Cook over medium heat, stirring often, until vegetables are soft and fragrant, about 10 minutes. Add the cilantro and continue to cook for about 5 more minutes, until the mixture is very soft and well mixed. Remove from heat and let cool. Hogao can be stored for up to a week in an airtight container in the refrigerator.
Blend until smooth. Keep in a lidded jar for up to 2 weeks in the fridge.
Cut chicken into about 2-inch pieces. Place in a large slow cooker. Add all remaining ingredients. Cover and cook on high for about 7 hours, or until chicken is done and potatoes are tender. You can par-boil your potatoes, if desired to speed cooking time. Gently stir well before serving.
Combine cheese, mayonnaise, and onion. Spread on halved French bread. Place on baking sheet, bake at 375 for 15 to 18 minutes or until bubbly and lightly browned (or wrap in foil and heat on grill). Do not overcook. Remove from oven, let sit 5 minutes, then cut into serving pieces and enjoy. Careful, as topping will be very hot!
Place all ingredients except potatoes and carrots in a bowl or ziplock bag. Marrinate overnight for best results. peal and cut potatoes into 1" cubes, rub with 1 - 2 tbsp olive oil (light coat) and place on a cookie sheet in a 400F oven until they brown all sides. put 2-3 tbsp olive oil in dutch oven and cook chicken for 5 minutes. Put lid on pot and cook on low heat for 15 minutes. add coconut milk, water and potatoes into pot with no lid and cook for 20 - 25 minutes. add salt, pepper, and fish sauce to taste. Add carrots and shallots cook for 10 min. Service with bread.
Mix dry ingredients well in bowl. Add beer stirring constantly until desired consistency is reached (indicated quantity worked for me, a bit under 3/4 cup). Add tobasco sauce and stir. Place cubed pineapple into bowl and mix well to coat. Place bowl in freezer for an hour, stirring 3 or 4 times to re-coat the pineapple. Deep fry in hot oil until golden brown. Take care while placing something very cold into something very hot. Serve cooled as a finger food or hot in a bowl with ice-cream over the top (not a bad idea and how I had them).
Peel eggs and chop roughly. Chop spring onions very finely and use most of the green. I used up till the leaves spread. Throw the eggs, spring onions, and chives in a bowl. Mash throughly with a fork. Add the butter and mayonnaise and mix. Substitution information: Instead of mayonnaise I used Elimination Salad Dressing (http://www.recipezaar.com/162646) without the garlic or herbs. The mayo is mostly to add moisture to the filling, so extra butter should work in a pinch.
This is all subject to your taste. On your clean cupboard sprinkle the black pepper, crushed red pepper, rosemary, thyme, fennel, and parsley. Make sure your feta is dry, pat it with a few paper towels if needed. Sprinkle the cheese over the herbs on the cupboard and gently press them all over the cheese. Get a clean canning jar, I like the French canning jars, they seal tight and they're very pretty. Take a third of your cheese and put it in the bottom of the jar and spread it out. Do not pack it down, you need little nooks and crannies. Then layer on a third of your roasted garlic (I'm sure you've removed it from the skin), then a third of the olives and repeat until it's all inches Take your olive oil and slowly drizzle it in so it takes up all the space between the cheese, garlic and olives and fill just to the top so everything is covered. Let it sit in the fridge for a week so the flavors can blend (I only lasted four days before I tried it). Serve on french bread, sliced baguettes, with a salad. Serving size varies on how much you like on your bread. I say about 10 people could have 5-6 appetizers from this amount.
Season both sides of each steak with the salt and pepper. Heat the oil in a large heavy skillet over high heat, and then saute the steaks, 2 at a time, for 3-4 minutes on each side. Transfer the steaks to a heatproof dish and keep them warm in a 175-degree oven. Pour any leftover liquid from the skillet and lower the heat to medium. Add the shallots and 1 piece of butter; saute for 5 minutes, until cooked. Carefully add Cognac (it may flame) and bring to a boil for 2-3 minutes until the sauce thickens. Stir in cream and other piece of butter; heat through, stirring constantly. Serve over steaks immediately.
Preheat oven to 350 degree F Place hazelnuts and sesame seeds on 2 seperate baking trays and lightly roast in oven 5-10 minutes; when hazelnuts are cool, rub off the skins. In a food processor, grind nuts and seeds together until they resemble fine crumbs (if you prefer a coarse pate, grind half nuts and seeds fine and grind the other half coarsely). In a large bowl beat together the cream cheese, garlic, salt, pepper, sage and oil. Add nut and seed mixture, combining well. Add the milk to get a moist consistency (the mixture should be fairly wet because the nuts will absorb some liquid). Place mixture in ramekins or other desired mold and chill until set. Serve chilled in ramekins or with small individual salads with toast.
Preheat oven to 350°F Lightly coat six 8-ounce souffle dishes with nonstick cooking spray; place dishes on a baking sheet. Chill dishes. In a small saucepan stir together sugar, flour and 1/8 tsp salt. Whisk in milk and lemon juice. Cook and stir over medium-low heat 8 to 10 minutes or until thickened and bubbly. Stir in peel. Remove from heat. In a large bowl beat egg yolks with an electric mixer on medium to high speed 3 to 5 minutes or until thick and lemon color. Stir milk mixture into yolks to combine. Thoroughly wash beaters. In another large bowl beat egg whites with an electric mixer on medium to high speed until foamy. Add cream of tartar. Beat on high speed until stiff peaks form (tips stand straight). Gently fold egg whites into milk mixture. Divide batter among prepared dishes. Bake 20 minutes or until a knife inserted near centers comes out clean. If desired, sift powdered sugar over souffles. Serve immediately.
Make sauce. Warm oil in a saucepan over medium heat. Add onion and garlic; saute until soft and translucent ( about 5 minutes ). Mix in remaining sauce ingredients and 3/4 cup water. Reduce heat to low; cook for about 30 minutes, stirring frequently, until you're satisfied with the taste and the sauce heavily coats the spoon. (If thats too thick for you, add more water.) Set aside.( you can also make ahead of time and store up to 2 weeks). Prepare chicken. Rub with salt and a spritz of oil. Cover; let sit at room temperature for 20 minutes. Heat grill to medium (when you can hold your hand 2 inches above it for 4 to 5 seconds, no more, no less.) Grill one side of the chicken uncovered for about 3 minutes; repeat on the other side. Flip back to original side, then rotate 90 degrees, to get crisscross mark. Cook 3 minutes more, and brush on some sauce. Repeat on other side. Chicken is ready when white throughout but juicy, and sauce is a bit chewy and caramelized in spots. (for a slightly crusty surface, leave them on for an extra minute). Serve whole, or sliced thickly, with leftover sauce.
Remove the tofu from its container and drain of the liquid. Press both blocks under a brick. I do this with a brick I covered with tin foil. I also use a piece of ceramic tile I covered with tin foil. I put the tofu block on a plate, place the ceramic tile on top of the tofu and then put the brick on top of that and press for the appropriate length of time. Make sure the ceramic tile is bigger then the tofu block. Once done drain off the water and cut each block into 4 even pieces. Place the tofu sticks in a 8x8 inch casserole dish and pour the teriyaki sauce over them turning to coat evenly. You will turn these every 20 minutes for about 3 hours to make sure they absorb the teriyaki sauce. When the 3 hours is nearly up prepare the coatings and preheat your convection toaster oven to 425'F. For the Lundberg rice cakes: I broke them up in pieces and then pulsed them in my magic bullet. A food processor would probably work also. I didn't process this into a fine powder, I left some pieces the size of a tiny pea. Set this aside in a shallow bowl. For the flour mixture: Put the flour into a shallow dish. Add the Nori, parsley and black pepper. Using a whisk mix the parcsley, pepper and Nori granules into the flour. Dredge the tofu sticks in the flour and then in the rice cake crumbs. Shake off any excess and place the coated tofu sticks in a greased 9x12x3" casserole dish (or equivalent) and put in the preheated convection oven. Bake for 10 minutes, then remove from the oven and flip the sticks over. Put back and cook for another 10 minutes. The finished product should be lovely and golden shade. Bon Appetit!
Clean the Squid, remove the head, ink sacs and tentacles discarded, outer purple skin peeled off and do not cut squid open. Slice squid into 1/2 inch rings. Marinate in lime juice for about 25 minutes. beat eggs. Dip squid rings in eggs, then dredge in flour. Heat oil in a wok and fry squid rings in hot oil a few pieces at a time until they turn golden yellow, about 1 minute. Do not overcook as this will make the squid tough. Remove squid rings from the wok and drain on paper towels. Season with salt and pepper. Serve with Mayonnaise as an appetizer.
Preheat oven to 375°F In a skillet, over medium heat, brown meat till cooked. Drain grease & set aside. In same skillet, saute onion & zucchini about 3 minute Stir in tomatoes & oregano; return meat into saucepan & bring to a boil. Pour over uncooked tortellini into large casserole (with cover). Sprinkle with 1/2 of the cheese. Bake, covered, for 10 minute Stir casserole, sprinkle remaining cheese & bake 10 min longer or until pasta is tender.
Preheat oven to 400°F. In large bowl, combine butter and powdered sugar and mix well. Add vanilla and beat. Add dry ingredients and mix until a dough forms. Form dough around pecan halves or chocolate kiss, enclosing nut or chocolate completely. Bake on ungreased cookie sheets for 10-12 minutes. Cookies should not brown. Immediately drop into a bowl full of powdered sugar and roll to coat. Let cool on wire racks. When cool, roll in powdered sugar again. NOTE: the number of cookies depends on how big you make them.
Trim beef and cut into 3/4 inch cubes. In a medium bowl, combine the garlic and all of the liquid ingredients. Add meat and toss to coat. Refrigerate 1-2 hours or overnight. Soak bamboo skewers in water for at least 30 minutes. Prepare a hot fire. Drain meat, reserving marinade, and pat dry. Thread 2-3 chunks of meat per skewer. Grill over hot coals, turning once and brushing with reserved marinade.
Fry the bacon until halfway done. Add the onion. When the onion is slightly browned, pour off almost all of the grease (or all of it if you're watching fat content), Add pork and beans, sugar, vinegar and catsup. Stir well, season with a pinch of chili powder. Pour mixture into ceramic bean pot or covered dish. Bake at 350 degrees one hour or until mixture is cooked down so that it's not too runny. You can also cook this mixture slowly on the stove, careful to stir occasionally so the beans won't burn. They'll cook down.
Preheat oven to 350 degrees. Roll out pizza dough into a large rectangle. Brush melted margarine over dough. In a small bowl combine sugar, and cinnamon, mix well. Sprinkle the cinnamon and sugar mixture liberally over the pizza dough. Slice the dough into either long sticks, or cut dough in half, and then slice into smaller sticks. (The smaller sticks are easier to handle.) Place on an lightly greased cookie sheet and bake for approximately 15 minutes or until done. While the pizza sticks are cooking mix together the powdered sugar, milk, melted butter, and vanilla. Mix until smooth. You may need to add an extra teaspoon of milk. Serve icing with sticks.
Heat oven to 375 degrees; spray large cookie sheet with cooking spray. In 10-inch skillet, cook beef, onion and bell pepper over medium-high heat until beef is thoroughly cooked; drain. Stir in ketchup, mustard, Worcestershire sauce, salt and pepper. Separate dough into 8 biscuits. Place 2 1/2 inches apart on cookie sheet. With bottom of flat 2-inch diameter glass or fingers, press out each biscuit to 3 1/2-inch round with 1/4-inch rim around outside edge. In small bowl, beat egg yolk and water with fork. Brush over tops and sides of biscuits. Spoon about 1/3 cup beef mixture into indentation in each biscuit. Sprinkle each biscuit with 1 T shredded cheese. Bake 12-17 minutes or until biscuits are golden brown and cheese is melted.
Wash rice thoroughly and dry. Heat oil and margarine, brown rice lightly. Add vegetables and pepper, stir. Pour in water, stir. Turn stove down to simmer, and stir occasionally until all the liquid is absorbed.
Mix the liqueurs and creamer , stirred or shaken- your choice. Pour over crushed ice if using.
Chop the onion, the garlic cloves and the carrots fairly thinly and saute in the saucepan with a good amount of olive oil. Trim any excess fat off the topside, already in 1/2-inch thick slices. You might want to brown before adding it but I've found that it ends up equally well without doing so, however you prefer. Stir the flour into the saucepan, as a thickener, and soon after that add the cup of white wine or sherry. Add the salt and pepper. Put the topside in the saucepan with the rest of the ingredients. Heat up some water and pour it in to cover the topside fully. Add the thyme, rosemary and cloves. Cover the pot, cook at medium heat so that it is boiling constantly but nothing too vigorous. This should be ready in about an hour if you are preparing it in a normal saucepan. In a pressure cooker it shouldn't take as long. Keep adding water if the water level falls too much, and when it's almost done (you can tell because the meat should be very tender, soft and fairly easy to cut into even with a spoon), take the lid off to allow to reduce. About 10 minutes before the meat is ready (don't worry, it won't overcook), start preparing the rice. Heat up some olive oil in a pan. Gently squash the garlic clove and add it to the pan. Once it's golden, add the rice and stir around. Immediately add the same volume of water. Heat up some more water (again, one cup of water per cup of rice added) and add it to the rice. Add salt, pepper and a bay leaf. Lower the heat to medium so that it boils but doesn't get too vigorous. After 10-12 minutes, the rice should be ready. It should go fairly dry, the bottom can go very crispy but shouldn't burn. Serve the rice, discarding the bay leaf. Serve the topside with the sauce on top of the rice or next to it. You may wish to serve the meat only, then use a blender with all the carrot and onion to get a smooth (and somewhat thicker) sauce, to pour over the meat. I prefer it with all the pieces of onion and carrot.