HumbleIntelligence/food-ner-1-Million huggingface dataset:
Adjust oven rack to middle position and heat to 200°. Combine 3 Tblsp of the oil, minced garlic, and cutlets in a zip lock bag and refrigerate while preparing the remaining ingredients. Pulse the bread in a food processor until coarsely ground. Bake the breadcrumbs on a baking sheet until dry, about 20 minutes. Spread the flour in a shallow dish. In another shallow dish, whisk the egg whites until foamy. Combine the breadcrumbs, garlic powder, and cornstarch in a third shallow dish. Remove the cutlets from the bag and season with salt & pepper. One at a time, coat the cutlets lightly with flour, dip in the egg whites, and dredge in the crumbs, pressing to adhere. Place the cutlets on a wire rack set over a baking sheet and. let dry 5 minutes. Heat 1/2 cup of the oil and 3 of the smashed garlic cloves in a large nonstick skillet over medium heat until the garlic is lightly browned, about 4 minutes. Discard the garlic and fry 3 of the cutlets until crisp and deep golden, about 2 minutes per side. Transfer to a paper towel-. lined plate and place in the warm oven. Discard the oil, wipe out the skillet and repeat with remaining oil, garlic and cutlets. Serve.
get a round pan and put on med high heat. get the can of tomato sauce and water and put into the hot pan let boil for a few minutes than with the potatoes cut into fries( leave the skin on thats the best part). few add a time drop the potatoes into the soup when all in then stir add the salt, oregano, chicken bouillon, and tabasco mix well. let cook about 30-40 minutes or till potatoes are soft but not to soft. serve.
1. Preheat oven to 375°F. 2. Melt butter in a large skillet. Add the zucchini, onion and garlic and cook on medium high heat for 10 minutes, or until onions are translucent and zucchini is soft. 3. Mix in the parsley flakes, salt, pepper and Italian seasoning so that the vegetables are coated well with the seasonings. Turn off the heat and let sit while you prepare the pie plate. 4. To prepare the pie plate, take a large 9 or 10 inch pie pan that has been sprayed with cooking spray and line it with the crescent rolls so that there are no holes. You may have to stretch out the crescent rolls and cut them up to make it fit. 5. Once the crescent rolls are covering the bottom of the pie plate, spread the Dijon mustard evenly across the crust. Now stir in one cup of the cheese and then pour the beaten eggs into the zucchini mixture and pour everything into the prepared crust. 6. Sprinkle with remaining one cup of cheese and place in the oven to bake for 20-25 minutes or until no longer runny. Let cool a few minutes before slicing into it.
Place cherries in a heavy medium-sized saucepan, and cook over medium heat, covered, for 10 minutes. Meanwhile, combine cornstarch and sugar in a small bowl. Add lemon juice and whisk until smooth. Stir this into the hot cherries, and cook over medium heat, stirring frequently, until thick, about 5 to 8 minutes. Remove from heat and stir in lemon zest, almond extract, and slivered almonds. Serve hot, warm, room, temperature, or cold, top with whipped cream, whipped ricotta, or yogurt. Enjoy!
Poor any flavor V8 V-Fusion(R) Fruit and Vegetable Juice into popsicle trays. Put on Tops/Sticks and Freeze for at least 3 hours. Enjoy!
Preheat oven to 350 degrees. Stack tortillas and wrap them tightly in alumimum foil. Heat in oven for 10 minutes. While tortillas are heating, combine apples, raisins, orange juice, lime juice, and cinnamon in a small saucepan. Cook over medium heat, stirring frequently, 5 to 7 minutes until apples are tender. To assemble, spread 1 teaspoon of jam on each of the heated tortillas. Divide apple mixture evenly and spoon it along the center of each tortilla. Roll tortilla up tightly into a cylinder and place each seam-side down on a serving plate. Sprinkle with confectioners sugar and serve right away.
Mix together the first 6 ingredients in a bowl; set aside. Cut the eggplant crosswise into 1/2 inch thick slices. Brush both sides of the eggplant with oil; put slices on a foil-lined baking sheet. Broil for 2 minutes on each side or until lightly browned. Place eggplant evenly over the pizza crust (I sprinkle ever so lightly with salt). Top with tomato mixture. Sprinkle with cheese. Bake at 450° for 8-10 minutes or until heated. Serve immediately.
In a medium saucepan, bring water to boil. Add noodles, cover and remove from heat. Allow 10 - 15 minutes for softening, then drain. Set aside. In a large skillet, heat oil. Add onions and sambal olek. Saute until onions are slightly transparent. To the onions add red peppers, carrots and garlic. Continue to saute until peppers are just beginning to soften. Add chicken, basil, salt and pepper. Stir until chicken is heated through. Add orange pieces and the drained noodles. Toss gently until heated through.
Mix your flour, splenda, baking soda, baking powder and salt in a bowl. In your mixer bowl combine your O.J., shortening, Orange Peel and egg. Add the dry to the wet and mix until JUST combined, do NOT overmix. Stir in the nuts and Cranberries by hand. Pour into a greased loaf pan and bake at 350 deg for approx 30 minutes
BASE: Mix well and press firmly in a greased 9-inch square pan. Bake 15 minutes at 350°F. FILLING: Cook until thick. Spread over base. TOPPING: Beat unitil thick. Spread over filling, Top with a layer of coconut. Bake in 350F oven for 15 minutes. Cool in pan. Cut into squares. NOTE: Coconut could be added to the filling rather than the topping.
Preheat oven to 350 degrees F. Grease a large rectangular baking pan with a light coating of olive oil. Sift all dry ingredients together. In small bowl, dissolve espresso powder in 1/3 cup water. Add eggs and olive oil and beat with a whisk until well-combined. Pour wet ingredients into dry, add pistachios and (yes, I do this by hand) start mixing the flour gently into the liquids until all the ingredients have been incorporated and you have a malleable dough. If the dough is a bit sticky, sprinkle over 1 tablespoonful of flour and turn dough into the flour to coat. Knead the flour in. The dough should now be malleable without being sticky. If it is still sticky, repeat with another tablespoonful of flour. Cut dough into 3 equal pieces and shape into logs that are about 12 inches long and 2 1/2 inches wide (every person's logs are slightly different - they will spread while baking so have a good distance between them). Bake for 30 minutes. The biscotti will have risen only slightly, spread out some, and have a cracked surface. Cool completely. Preheat oven to 300 degrees F. With a serrated bread knife and a straight, downwards motion, cut biscotti at just under 1/2 inch intervals on the diagonal. (this will leave you with 6 not-so-nice-looking end pieces that you can munch on there and then) Place the pieces, cut side down, back in the baking pan. Not all the pieces may fit, in which case you'll have to bake a second pan's worth after the first. Staggering two pans is not suggested unless you have a convection oven and can use that feature to make sure there is even heat distributed within the oven. Bake 15 minutes, turn pieces over, bake 15 minutes longer. Cool completely and keep in an airtight container.
Toast sesame seeds in a dry pan over medium heat until golden, 4-5 minutes. Peel bananas & slice into quarters. Combine bananas, sugar, coconut milk & salt in a saucepan& bring to a boil over medium heat. Simmer for 8 minutes until bananas are soft. Sprinkle with sesame seeds & serve hot.
In shallow dish stir together vinegar, oil, garlic, rosemary and salt. Add steak turning to coat. Marinate at room temperature for 10 minutes turning once. Heat greased grill pan or skillet over medium-high heat. Cook steak turning once for 10-12 minutes or until desired doneness. Transfer to cutting board and tent with foil. Let stand 5 minutes before slicing.
In a cocktail shaker with ice combine ingredients. Shake to mix; then strain and serve in a chilled cocktail glass.
Preheat oven to 350 degrees. Wisk together cake mix, egg, and water until there are no lumps. Put butter in a 9x9 baking dish and put in oven until melted. When melted take pan out of oven and pour batter over melted butter. Do not stir. Pour pie filling over batter and again, do not stir. Bake for 30 - 35 minutes until golden brown.
Blend ricotta and cream cheese. Gradually add cream & mix until light and fluffy. Add sugar, almond, and salt while still beating. Pour in to 4 serving dishes. Serve with fresh fruit.
Preheat oven to 325 degrees. Cream butter until light. Cream in the powdered sugar and the grated lemon peel. Now work in the flour. Knead the dough on an unfloured board until nice and smooth. Spray the shortbread pan very lightly with a non-stick vegetable spray. Firmly press the dough into the shortbread pan. Prick the entire surface with a fork, and bake the shortbread right in the pan. Bake for 30 - 35 minutes, or until very lightly browned. Let the shortbread cool in the pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board. If the shortbread does not come right out, tap one edge of the pan. Cut the shortbread into serving pieces while it is still warm. Note: I usually leave it whole and wrap in plastic wrap and tie with ribbon or rafia for gifts.
Preheat oven to 350°F Grease and flour a 13 by 18 by 1 1/2-inch sheet pan. Melt together the 1 Pound Unsalted Butter or the Substitute, 16 Ounces Chocolate Chips, and 6 Ounces Milk or Dark Chocolate on top of a double boiler. Let it cool slightly. Stir together the eggs, instant coffee, vanilla and sugars. Stir in the warm chocolate mixture and cool to room temperature. Sift and Stir together the Flour, Baking Powder and Salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of Chocolate Chips with 1/4 cup flour to coat. Then fold the walnuts and Chocolate chips it into the chocolate mixture. Pour into prepared pan. Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.
inches a small bowl, combine bread crumbs and milk; let stand 10 minutes. In large bowl, combine prosciutto, beef, pork, eggs, cheese, parsley, oregano, 3 tablespoons basil, 3 minced garlic cloves, 1 teaspoons salt, and 1/2 teaspoons pepper. Add soaked bread crumbs and mix gently until combined. Divide into 1/4 cup portions; roll into balls. Set on parchment paper-lined baking sheet. Heat 2 tablespoons oil in 11" skillet over medium-high heat. Working in 2 batches, brown meatballs on all sides, about 8 minutes per batch. Transfer to plate. In same pan, warm 3 tablespoons oil over medium heat. Cook onion, stirring occasionally, until softened, about 8 minutes. Add 2 minced garlic cloves, cook one minute, Add tomatoes and juices; season with salt and pepper. Bring to a simmer; cook until sauce thickens, about 20 minutes. Stir in 3 tablespoons basil. Add meatballs; cook, turning occasionally and basting with sauce, until cooked through, about 30 minutes. Transfer to platter.
Mix sour cream, melted butter & cheddar cheese together and refrigerate. (This will keep at least a week - I've tried it.). When ready to serve, let the mixture warm up on the counter for an hour or so (while you bake the spuds)then add green onions & crisp crumbled bacon. Spoon over hot, baked potatoes. Serving size = 1 tablespoon.
Place rice in a large, nonstick pot. Cover rice with water and, with your hands, agitate the rice, releasing the starch. Pour off the cloudy water then repeat this process until the water is clear. Pour off the water a final time and drain rice in a colander. Place drained rice, 2 cups water, coconut milk, and salt in a large pot. Stir to combine. Bring to a fast boil over high heat. Reduce heat to low. Cover pot and simmer rice until just tender and liquid is absorbed, about 25 to 30 minutes. Meanwhile, melt butter in a large nonstick skillet. Add onions, raisins, and cashews. Saute, stirring occasionally, for 3 minutes. When liquid has been absorbed and rice is tender, fluff rice with a fork. Add onion mixture to rice and toss with a fork. Season with salt and pepper to taste. Transfer to a serving bowl. TO MAKE AHEAD: Rice can be chilled and refrigerated overnight. Microwave for 3 minutes or until heated through before serving. NOTE: Substitute dried cranberries or dried cherries for the raisins for a different flavor boost. Rehydrate them in 1/4-cup warm water and then drain them before using in this recipe.
Mix all of the chopped vegetables with the soups and place into the crock pot. Put the roast on top and sprinkle with pepper. Put on low all day and enjoy with a crusty loaf of bread. I have put everything together the night before and just set this as I was leaving for work.
Pulse flour, parmesan, and salt in food processor to blend. Add butter and pulse until mixture resembles coarse crumbs. Sprinkle 5 tablespoons of water over mixture. Pulse, adding the remaining 1 to 2 tablespoons of water if necessary, just until mixture is moistened and begins to hold together (dough should still be crumbly). Gather dough into a disk and cut in half. Shape into 2 disks. Wrap disks and refrigerate for 30 minutes. Meanwhile, heat a 12" skillet over medium-high heat. Add sausage and cook 3 to 5 minutes or until browned. Using a slotted spoon, transfer the sausage to a bowl. Discard excess drippings. Increase heat to high and add cook chicken 3 to 5 minutes, turning chicken occasionally and cook until lightly browned. Add onion and cook 3 to 4 minutes or until tender. Add tomatoes and juice and bring to a boil. Break up tomatoes with a spoon and reduce heat and simmer 7 to 8 minutes longer. Add sausage and cool. Heat oven to 375. Trim stems from chard and coarsely slice leaves and stems. Bring 1/2 cup water, chard stems, and leaves to boil in a large pot. Cover and cook 9 to 10 minutes until the stems are tender. Drain in colander and press out excess liquid with a spoon. Stir chard into cooled chicken-sausage mixture and divide mixture between 2 quart baking dishes. Divide and sprinkle 2 tablespoons parmesan over tops of filling. Roll each pastry disk so it extends 1" behind edge of baking dish. Place pastry on top of each disk and press pastry against the side of the disk to seal in the filling. Cut 2 slits in the center of each. Bake potpies 40 to 45 minutes or until tops are golden and filling is bubbly. If you decided not to bake your potpies and froze them instead, unwrap dishes and let stand at room temperature for 30 minutes before baking. Increase the oven temperature to 375 degrees and bake 45 minutes longer. Serve with cooked zucchini.
Make ginger juice with the 3 inch knob of fresh ginger by grating it into a thin cotton kitchen towel or piece of cheesecloth, then squeeze the juice into a bowl (you want 2 tablespoons); set aside. In a medium saucepan, bring the wine to a boil and cook for about 2 minutes; add vegetable stock, ginger juice, mushrooms, and ginger matchsticks. Cook for 3 minutes, then strain the broth back into the saucepan, reserving both the broth and the solids; set aside. Blend the butter into the broth with an immersion blender; return reserved solids to broth, along with 2 tablespoons lime juice (any extra can be saved for another use), scallions, cilantro, cayenne, and lime zest; cook for 2 minutes then remove from heat. Preheat a grill to medium high; season bass pieces with salt and pepper, drizzle with olive oil. Place bass skin side down on grill and cook 2 minutes, rotate a 1/4 turn and cook 3 minutes; flip and cook until flesh is easily flaked with a knife, about 3 to 5 minutes. Remove fish to a large oval platter, reheat broth and vegetables, then pour it around the fish; garnish with fresh cilantro sprigs.
Make pico de gallo: place avocado thru pepper in a bowl; stir in onion thru lime juice; let stand, covered, 2 hours. Combine soy sauce & lime juice; use to marinate meat 15 minutes, turning pieces over once. Broil or grill meat about 4 inches from heat source 3 minutes (for medium-rare) or to desired doneness. Warm tortillas in 325° oven. To assemble, top 1/2 each tortilla w/ meat, pico de gallo and sour cream.
Pierce the chicken in 16 places with a sharp knife and insert in each spot the sliver of garlic, rosemary sprig and a anchovy. squeeze over the lemon juice and spread over the creme fraiche and cover with plastic and refrigerate for 24 hours. Combine the stuffing ingredients and stuff the chicken. After seasoning, roast the chicken at 180C for 1 hour, then add the fennel, drizzled with a little oil and cook with the chicken for another 30 to 45 minutes (internal temperature should be 180F/82C at the thickest part - suggest the thigh).
Crumble beef into large bowl. Add salt. Sprinkle crumbs and milk. Let stand a few minutes until crumbs are soft. Blend together. Mix in egg and onion, sage, thyme, nutmeg and black pepper, mixing well. Shape into 4 loaves. Place on foil-lined baking sheet about 3 inches apart. Mix brown sugar, catsup, ginger and garlic salt, soy sauce and mustard. Spread mixture over tops of loaves. Bake at 350 for 35 minutes.
Brown the vegetables in the melted butter. Remove the vegetables and raise the heat to sear the meat on both sides (do not pierce with fork when turning) in the pot. Put the browned vegetables with the olives and chopped tomatoes in th bottom of a large casserole or stock pot. Place the beef on top. Pour stock and/or red wine over, then add herbs. Cover and place in moderate oven for about 2 hours or until the meat is tender. Check during the last hour and add liquid if needed. Remove the meat and vegetables to a warm platter. Strain juices through a coarse sieve, forcing through as much vegetable pulp as possible. This gravy should not need any additional thickening.
Prepare a cookie sheet with foil, sprayed with Pam. Heat (don't boil) the chili and beans. Spoon mixture into tortillas, sprinkle with cheese and roll on a flat surface and place seam side down on prepared cookie sheet. Repeat until all shells are filled, placing them side by side on the pan. Top with remaining chili mix, spread to coat shells. Top with cheese. Bake just until cheese is melted. Serve with sour cream.
On sheet of wax paper, combine flour, pepper and salt. Dredge liver in flour mixture. In large non-stick skillet over medium heat, cook bacon until crisp. Remove to paper towel to drain; crumble when cool. To drippings in pan, add liver and saute, in batches if necessary, until golden brown-- about 1 1/2 minutes per side. Remove to serving platter, keep warm. Add onions to skillet, cook until soft, about 3 minutes. Stir in raisins, brandy and cider vinegar, cook one minute. Add crumbled bacon, pour over liver. Serve Hot!
Preheat oven to 375°F Grease a 9 inch cake pan. Mix sugar and cinnamon in a small bowl. Set aside. Open biscuit tubes and separate the biscuits. Dip each biscuit into the melted butter, then roll in the cinnamon sugar. Arrange 15 of the biscuits around the outer edge of the pan, overlapping to make a circle. Overlap the remaining 5 biscuits to fill the center of the pan. Pour any leftover melted butter over the biscuits and sprinkle with any remaining cinnamon sugar. Bake 25-30 minutes. Allow to stand 5 minutes before serving.
Cut each tortilla into 12 wedges. Heat oil in a large nonstick frying pan until hot. Add the tortilla wedges and stir until crisp. Reduce heat. Add the green onion and stir for one minute. Pour the eggs over the tortilla mixture. As the eggs begin to set on the bottom and sides, gently lift cooked portions with spatula so that the thin uncooked portion can flow to the bottom. DO NOT STIR. Sprinkle with cheese and let it melt. Top with tomato. Sprinkle with the fresh chopped cilantro. Serve at once.
Preheat oven 350 degrees. In a heavy cast iron Dutch oven, melt the margarine over high heat until it sizzles and fry the sliced onions (stirring constantly) for about 10 minutes until they carmelize to a dark brown. While the onions are cooking, sprinkle each piece thoroughly with Cajun seasoning, basil, salt, and black and cayenne pepper. Next, remove all but a thin layer of caramelized onions from the Dutch oven and set aside. A little at a time, alternating as you go, start adding to the Dutch oven the chicken and all of the remaining ingredients (including the browned onions-but not the soup). Note: Do not put any liquid in the pot! It will make it's own liquid. Put the lid on the Dutch oven and bake, covered, for about 1 1/2 hours or until the chicken starts to fall off the bone. Remove the chicken from the Dutch oven, place it on a serving platter, and stir the cream of chicken soup into the "pot liquor". Simmer the gravy until it is hot and bubbly and ladle it over the chicken. Serve with either baked potatoes, mashed potatoes or rice.
Knead all ingredients together with one hand, until dough is completely smooth and even. Roll into teaspoon-sized balls and lay out on a baking tray, before pressing down from the top on each biscuit with a fork. Cook in a moderate over for 15-20 minutes, until golden on top.
Preheat oven to 250 degrees. Spray a sheet pan with non-stick spray. Beat egg white in a large bowl until very frothy. Add all nuts and toss until the egg white is evenly distributed. In a separate bowl, mix the remaining ingredients. Pour the spice mix onto the nut mix and toss with a large spoon until the nuts are evenly coated. Pour nuts onto the sheet pan & shake to evenly distribute. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Allow to cool on sheet pan & enjoy!
Put the flour on a large plate. Top each cutlet with a sage leaf and top with prosciutto and wrap it around the back of the cutlet, pressing gently to adhere. Press both sides of a prepared cutlet into flour. Shake off excess, making sure sage and prosciutto stay in place. Place on a plate; repeat with remaining cutlets. In a large skillet, heat 2 Tbsp of the oil over medium heat. Add 4 cutlets, sage side down, and cook until golden brown, 2 to 3 minutes. Flip cutlets and cook until golden brown and just cooked through, 2 to 3 minutes more. Transfer cutlets to a platter and tent with foil to keep warm. Repeat with remaining oil and cutlets. (If the browned bits on the bottom of the pan start to get really dark, lower the heat. Otherwise, the sauce will be bitter.). Pour off any excess oil, add wine, and briskly simmer, scraping up any bits from the bottom of the pan, until wine is almost evaporated. Add broth and briskly simmer until reduced by about two thirds, about 3 minutes. Stir in butter and lemon juice; season with salt, if needed, and pepper. Pour sauce over cutlets (on a bed of arugula, if you like) and serve.
Preheat oven to 375. If using fresh peaches, peel and slice add 1/4 cup white sugar (depending on sweetness) set aside. Make batter - add flour, baking powder, salt, milk, brown sugar and 1/4 cup melted butter to mixer. Mix well - batter will be thin. Pour 1/4 cup melted butter into 9x 13 baking dish. add batter - place peaches on top. Bake 40-45 minutes. **to use canned peaches***. use 29 oz can of peaches in juice not syrup - drain peaches - do not use the white sugar.
Preheat the oven to 300F. Grease a 9x13 inch baking dish. Saute celery, onion and mushrooms in oil until tender. Mix with remaining ingredients. Put into greased baking dish and bake for 25-30 minutes.
Preheat oven to 475°F. Heat oil in a large skillet over medium-high heat. Add onion and saute until soft. Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, hot sesame oil, salt and pepper. Cook 4 to 5 minutes. Remove vegetables from skillet with slotted spoon, leaving juices in skillet, and spread vegetables in bottom of an 8 x 8 x 2-inch baking pan. Bring pan juices to a boil; add shrimp. Cook 2 minutes or until shrimp turn pink. Add shrimp with juices to baking pan; crumble feta over top. Arrange olives on top of feta and squeeze lemon juice over all. Bake 10 to 15 minutes. Serve over rice.