HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 10-inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic. Add 4 slices bread; cook over medium-high heat, turning once 5 to 7 minutes or until toasted. Remove from pan. Add remaining 1 tablespoon oil and 1/2 teaspoon garlic; repeat with remaining bread slices. Sprinkle 1/4 cup asiago cheese on bread. In same skillet, combine pesto, and pepper. Add chicken, coating with pesto. Cook over meiudm high heat, turning once 8-10 minutes or until chicken is brown. Place 3 slices mozzerella cheese on each bread slice; top with tomatoe slice. Slice chicken pieces in half horizontally; place on tomato. Sprinkle with remaining cheese.
Preheat oven to 350°F. Liberally grease a 9x5-inch bread pan. Mix together egg with salt. Add in dry ingredients: flour, starches, xanthum gum, baking powder, brown sugar, baking soda and dill. Stir lightly to combine. Add in about half of the beer and mix just until ingredients are wet. Add in the remaining beer and mix until combined. Pour the bread dough into the bread pan. Top with melted butter if desired. Bake for 45 minutes. Remove bread from pan and allow to cool on a wire rack for 10 minutes. Enjoy!
In the bread machine pan, put the water, oil, and sugar. In a separate bowl, mix all the dry ingredients and the seeds if you are using them, with the exception of the yeast and baking powder. Mix well. Take out appoximately 1/4 cup. Pour the rest of dry ingredients into the pan. Mix the reserved 1/4 cup of dry ingredients with the yeast and baking powder. Pour into the bread machine pan. On our machine, we use the three hour bake cycle. After 55 minutes, gently lift the dough out and remove the paddle and place the dough back into the machine. This way, you will not have such a large hole in your bread. If you do it on the 80 minute cycle, remove the paddle after 30 minutes. Let cool. Place in a ziploc bag in the refrigerator. This bread seems to slice better when it is nice and cold. Makes great toast. This bread is a little more"spongey" in texture than regular bread.
Combine 2 cups of the pineapple, the sugar, vinegar, soy sauce, and garlic in a blender and blend on high until smooth, about 30 seconds. Pour into a medium saucepan and bring to a boil over medium heat. Skim off any foam and reduce heat to low. Simmer until glaze is thick and syrupy enough to coat the back of a spoon and has reduced to about 3/4 cup, about 30 minutes. Stir in cayenne and set aside to cool slightly, at least 5 minutes. Meanwhile, heat a gas or charcoal grill to high (about 400°F) or a grill pan over high heat until very hot. Skewer 1 shrimp, making sure to pass the skewer through the thick portion and the tail portion, then skewer 1 piece of the remaining pineapple. Repeat, alternating between the two and leaving a space in between, until you have 3 shrimp and 2 pineapple pieces per skewer. Brush skewers on one side with glaze. Rub the grill with a towel dipped in vegetable oil, place the skewers on the grill glaze side down, and brush the other side of the skewers with more glaze. Continue brushing and turning every few minutes until the thick portions of the shrimp are white and firm, about 10 to 15 minutes. Remove from the grill and serve immediately.
Prepare a stew of onions and tomatoes, chop the meat and toss with carrots and peas. Cook cabbage leaves in water without being too soft, remove from water and drain. Take each leaf and fill it with stew, tie the top and place in a pot. Spread each tamale with butter and cover with tomato juice and bring to medium heat until well seasoned.
Cut the base off each of the cherry tomatoes and scoop out the seeds. Put them, cut side down and sit on kitchen paper to absorb any tomato juices from inside. In a bowl, mix together the goat's cheese, cream and chopped chives and season with salt and pepper. This can now be spooned or piped (piping looks more stylish and professional) into the hollowed-out tomatoes. Cut the chives for the garnish into 1cm lengths. Top each tomato with a little caviar and a couple of pieces of chive.
Rinse and pat chicken dry. In a large, wide saucepan, mix together sesame oil, onion, garlic, broth, rice vinegar, soy sauce, hoisin sauce, apricot preserves, light brown sugar and ginger; mix well. Heat mixture to a boil over med-high heat. Add the chicken drumsticks. Continue to cook over medium to medium-high heat for 25-30 minutes, turning/rearranging chicken (with tongs) often, or until chicken juices run clear. Remove chicken to a platter; keep warm. IF the sauce has not yet reduced to a thick glaze yet, continue to cook and stir until it reduces to a thick glaze; do not let burn. Either Pour the reduced glaze over chicken pieces or return the chicken to the galze in the pot (off the heat) and stir to coat. Sprinkle with sesame seeds and/or sliced green onions, if desired. Serve hot or room temperature. Grab some napkins and dig in!
Grease bottom and sides of an 8-inch springform pan; place on a baking sheet. In a large mixing bowl stir together flour, pudding mix, and baking powder; add the 1/2 cup milk, butter and egg. Beat with an electric mixer on medium speed for 2 minutes. Pour batter into prepared pan. Slice the 2 bananas; arrange slices atop batter. Set aside. In a medium mixing bowl beat cream cheese, sugar, the 2 tablespoons milk, lime juice, and rum extract on medium speed till smooth. Spoon cream cheese mixture over bananas, carefully spreading mixture to cover. Bake in a 350F oven for 30 to 35 minutes or till center is set. Cool in pan for 15 minutes on a wire rack. Loosen crust from sides of pan. Cool for 30 minutes more. Cover and chill at least 2 hours before serving. To serve, remove sides of springform pan; garnish cake with additional banana slices and lime peel strips.
Preheat oven to 200'C. Sift the flours, baking powder and sugar into a bowl and stir to mix well. In a separate bowl combine the eggs, nuts, juice and rind of either the lemons or limes. Add the egg mix to the dry ingredients and mix to form a stiff dough. Turn out the dough onto a floured board and divide into two and shape into 2 logs. Place the 2 logs onto a baking tray which has been lined with a piece of baking paper, or has been greased and floured. Bake at 200'C for 15minutes. Remove logs from oven and allow to cool completely. Cut into thin slices (I use a bread knife for this) and place in a single layer onto a baking paper lined baking tray. Return to oven which has been turned down to 150'C and bake for 10mins or until firm and golden. When cold store in an airtight container.
Put water in a medium/small pot on the stove and add noodles when the water comes to a boil. Start frying the chicken breasts in a TBSP of oil (olive or your choice) as you cut the garlic and onions. Saute the onions and garlic in the same pan. (Don't forget to stir the noodles!). Add the spinach when the onions and garlic are almost browning. Cook until spinach is hot and chicken is cooked and browning. Turn down heat to 3 or 4 and add parmesan, tarragon and lemon juice. Serve over noodles and enjoy!
Place a glass plate in the freezer. Combine all ingredients and bring to a boil; simmer 10 minutes or until agar-agar is dissolved. Test consistency by placing a bit of the jelly on the cold plate and returning plate to the freezer for 1 minute. Add more agar-agar if too liquid.
Mix ground mustard, cider vinegar, and sugar to equal 1 tablespoon of prepared mustard. Let stand for 15 minutes so that the flavors can develop. If adding mustard to wet or liquid mixture, 1 teaspoon ground mustard is equal to 1 tablespoon prepared mustard.
In a large bowl combine 1 1/2 cups flour, 1/4 cup sugar, salt and yeast; blend well. In small saucepan, combine milk, water and 1/3 cup margarine or butter until very warm. Add warm liquid and egg to flour mixture. Blend at low speed until moistened and well blended. Stir in an additional 2 to 2 1/4 cups flour until dough pulls cleanly away from the sides of the bowl. On a lightly floured surface, knead in 1/2 to 3/4 cups flour until dough is smooth and elastic, about 5 minutes. Place dough in large, well greased bowl, cover loosely with plastic wrap and cloth towel. Let rise in a warm place until doubled in size, about 45 to 60 minutes. Generously grease 24 muffin cups. Punch down dough several times to remove air bubbles. Divide dough in half. Roll each half into 12 inch by 9 inch rectangle. Cut each half into twelve 3-inch squares. In a small bowl combine 1/2 cup sugar and cinnamon, blend well. Dip each marshmallow into melted margarine or butter and then roll in sugar-cinnamon mixture. Place each marshmallow in the center of a dough square. Bring the corners of the dough square up and around the marshmallow to completely seal. Place seam side down in prepared muffin cups. Cover and let rise in warm place until doubled, about 30 minutes. Heat oven to 375°F. Bake about 20 minutes or until golden brown in color. Remove from muffin cups immediately. Brush tops with melted butter and dip in sugar. Serve warm or cold.
Season the tilapia on both sides with salt, pepper, cumin and paprika. Preheat a nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to the hot skillet and saute tilapia 3 minutes on each side, turning carefully with a thin spatula. Squeeze the juice of half the lime over the fish, and transfer fillets to a warm serving platter. Return the skillet to the stove over medium-high heat. Add 1 tablespoon olive oil, red oniion, jalapeno and garlic, and saute 1 or 2 minutes, then add the tomatillos. Season with salt and pepper and saute another 1 or 2 minutes. Add the beer and the juice of the remaining lime half, and bring the sauce to a boil. Reduce the heat to low and simmer 5 minutes. Add cilantro, and adjust salt and pepper to taste. Spoon hot tomatillo sauce over the fish and garnish with sprigs of cilantro. Serve with recipe #112774, if desired.
Pound chicken breasts to flatten and cut into bite size chunks. Place pieces into bowl and sprinkle with curry & paprika, stir spices into chicken, set aside. Clean and chop mushrooms, put into large skillet with 1 T olive oil and begin to cook down, stirring occassionally. Meanwhile chop up green onion, set aside a bit of the copped green tops for garnish and add the rest to skillet. After about 8-10 minutes add the chopped chicken & the chopped onion and brown all together stirring often. Remove browned chicken mushroom mixture from skillet and put into a glass bowl. Set aside. No need to rinse out the skillet! Add Chicken broth, coconut juice, chopped garlic, and bring to a boil. Turn down to a simmer as soon as it starts to boil and add in the lentils, cover, simmer, stirring occassionally, until lentils are tender (about 20-25 min). Stir in 2 t cornstarch to thicken and mix well. Bring up to a boil to thicken and turn the heat back down. Add back in the chicken mushroom mixture & heat through well. Just before serving stir in 2 T Plain Yogurt & top with Green onion tops that were set aside earlier.
In a small mixing bowl beat cream cheese and sugar until fluffy. Cover and put in refrigerator. Place several whole strawberries on the bottom of the pie shell and then fill in with sliced strawberries. Set aside. Bring water, sugar, cornstarch to boil over medium-low heat until thick and clear, about 2 minutes. Remove from heat and add Jell-O. Stir until dissolved and pour while hot over berries in pie shell. Let cool, then refrigerate for several hours or overnight. When pie is cooled, spoon the cream cheese topping on top of the pie and smooth over. Or, if you like you can pipe the cheese on with a frosting bag and tip. (a Ziploc bag with the corner snipped off works well too.) Refrigerate until ready to eat. Enjoy!
Cut cream cheese into small pieces and place into cup of Magic Bullet blender or similar blender. Microwave, uncovered, for 10-15 seconds until cream cheese is softened to a blending consistency. Beat one egg in a small bowl. Measure out one tablespoon of beaten egg mixture and add to blender cup. Add remaining ingredients. Blend for 30 seconds until frothy. Pour into serving glass and enjoy!
CRUST: Blend as for pie crust. Pat into buttered 9x13 inch pan and bake until light brown in a 375 degree oven for 15 minutes. Cool FILLING: Mix ingredients well and pour over crust. Bake in 350 degree oven for 25 minutes. Will be very brown. While warm frost.
Preheat oven to 350 degrees F. Rinse chicken thoroughly and pat dry. In a small bowl, stir together salt, pepper, and poultry seasoning. Sprinkle the mixture over the chicken, inside and out. Let stand at room temperature for 30 minutes or even better, overnight in the refrigerator. Rub the chicken inside and out with the softened butter. Place chicken, breast side down, in a roasting pan. Bake for 1 hour. Turn the chicken to breast side up and bake for 45 minutes to 1 hour longer or until juices run clean when pricked with a fork between the leg and the thigh.
Place the cod in a large glass bowl, add enough cold water to cover; soak at least 12 hours, changing water twice; drain and pat dry. In a small saucepan, melt the butter over medium heat; add in the onion and garlic; stir 1 minute. Add in about 2 tablespoons flour and stir for 1 minute. Add in broth and whisk until the mixture is smooth; add in half-and-half; season with pepper and continue to whisk until the sauce thickens, about 3 minutes; then remove from heat. Preheat oven to 350°; grease a 1 to 1 1/2 quart casserole. Cut the cod into 1/4-inch strips; dredge in remaining flour, tapping off excess. In a large skillet, heat the oil over medium heat; add the cod, cook 1 minute on each side; drain on paper towels. Peel the potatoes, cut into thin discs, and arrange half the discs over the bottom of the casserole. Layer half the cod over the potatoes and pour half the sauce over the top. Repeat with the remaining potatoes, cod, and sauce. Sprinkle cheese over the top; cover and bake 1 hour. Uncover and bake until nicely browned, about 25 minutes.
Make sweet potatoes: Preheat oven to 400°F. Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes. Drain; transfer potatoes to large bowl and add butter. Using electric mixer, beat until smooth. Add egg, sugar, spice and salt; beat to blend. Transfer mixture to 8 x 8-inch baking dish. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.). Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes. Meanwhile, prepare topping: Mix together all ingredients in medium bowl. Spoon topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer.
Mince garlic cloves (use four if they are small) and add to a medium sized sauce pan. Add soy sauce (La Choy is gluten free), vinegar and pepper to taste. Drop in chicken so it lies in one layer and bring to a simmer over medium heat. Reduce heat to medium-low and simmer covered for 30 minutes, turning about 3-4 times. Just be sure that you watch it and make sure that heat is not too high or the sauce will boil away. Serve with lots of white rice and veggies.
Prepare the Wild Mushroom Couscous. Cook 1 cup of plain couscous according to package directions and let it cool to room temperature. Whisk together lemon juice and olive oil. Pour into couscous and add the next 5 ingredients, stirring to mix well. Line a nine-inch glass pie plate with the wild mushroom couscous. Prepare the Spicy Lemon Hummus. Stir the ground cumin and black pepper into the prepared lemon hummus. Spread the spicy lemon hummus on top of the couscous mixture. Prepare the Kalamata Olive Tapenade. Mince garlic in food processor and then add the next seven ingredients. Slowly add the olive oil while the blade is running. Process until smooth. Spread one cup of the tapenade over the hummus layer. (The recipe will make slightly more tapenade than you need). Arrange chopped artichoke hearts as the next layer, followed in turn by layers of feta cheese, sundried tomatoes, and parsley. Serve immediately or cover and refrigerate. Bring to room temperature before serving. Prepare the Flatbread with Rosemary Butter. Stir rosemary into the melted butter and brush on the flatbread. Heat on baking tray in 350 degree oven for one to two minutes.
Peel and cut the red onion into 8 wedges, finely chop the garlic, rinse the lentils, place them in a wok of boiling water and cook rapidly for 10 minutes. Reduce the heat and cook for a further 10 minutes, then drain and rinse. Cut the potatoes into bite-sized pieces, heat the oil in a frying pan or wok, add the potatoes and stir-fry for 3-4 minutes. Add the onion and stir-fry for a further 3-4 minutes. Stir the mustard seeds into the pan or wok and stir over the heat until they are no longer popping. Add the lentils and mix well. Remove the pan from the heat and transfer the mixture to a serving dish. Allow it to cool. MAKING THE DRESSING: Put the olive oil, balsamic vinegar, lemon juice and coriander in a jug. Season to taste and whisk well. Add the dressing to the salad and toss lightly, then serve.
For the pasta, bring a large pot of water to boil. When it comes to a boil add a couple tablespoons salt and the linguini. Stir to separate pasta, cover & cook 6-8 minutes or until not quite done. Drain the pasta & reserve about a cup of the liquid. If using frozen shrimp, defrost them in a strainer under cold running water. Meanwhile in a large skillet, melt 2 tablespoons of butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt & pepper; add them to the pan and cook til they have heated through (or turned pink), about 2-3 minutes. Remove shrimp from the pan; set aside and keep watm. Add the wine, pesto and lemon juice and bring to a boil. Add 2 tablespoons of butter. When the butter has melted, return the shrimp to the pan along with the linguini & reserved pasta water. Toss well and season with salt and pepper . Top with lemon zest and serve immediately.
Cream softened cream cheese and powdered sugar. Add vanilla. Seperate crescent rolls into squares keeping 2 together at a time. Pinch together to keep rolls from seperating. I will lightly dust the counter with powdered sugar so they won't stick. Spread cream cheese mixture on top of crescent roll squares and roll up. Put roll ups in the fridge for atleast 30 minutes so they can get hard. Preheat oven to 350 degrees. Cut each roll up into 4 pieces. Place on cookie sheet and back for 18 - 20 minutes. Mix about 1/4 cup powdered sugar with a few tablespoons of milk to make icing. Top each roll up with icing. Enjoy! Top with powdered sugar icing.
Preheat onion to 425°F. Combine soy sauce, molasses, garlic powder, and 1/2 tsp pepper; place in a plastic bag. Add chicken, turning to coat. Let stand 10 minutes (or overnight) to marinate. Toss fresh onions with oil, salt, and remaining 1/4 tsp pepper. Place onions in 13x9" baking dish; top with chicken. Bake 20-25 minutes or until chicken is no longer pink (165 F). Top chicken wth crispy onions and cheese; bake 2-3 minutes or until cheese melts. Combine both dressings; microwave on high 20-30 seconds or until hot. Drizzle sauce over chicken and serve.
In a shallow bowl, whisk the flour and water together to form a smooth, milky consistency. Pour 3/4 inch of olive oil into a heavy saute pan and heat until a drop of the batter rises to the top immediately. Dredge the basil leaves in the batter and fry in small batches, about 1 minute per side or until golden brown. Transfer to paper towels and immediately season with salt.
Dice eggs - I use an egg slicer & pass egg through twice at 90 degree angles for regular dice. Stir in mustard, chile powder & mayo. Fold in celery & onion. Chill for 45 minutes. Taste - be ready for a little toasty kick! Add salt & black pepper if desired. Serve with lettuce & thinly sliced tomato on lightly toasted dark pumpernickel. Enjoy!
Fill 16 quart stockpot half full of water. Add chickens, leftover celery and carrot, and onion slices. Boil until chickens are just about falling apart. Remove chickens and allow to cool completely. Strain broth and refrigerate overnight or until the fat floats. Skim off most of the fat and put the broth back into the 16 quart pot. Pick meat off the chickens and cut into small pieces, set aside. Cook broth, additional broth, fresh celery, and potatoes until potatoes are semi-soft. Add chicken and simmer for an additional half hour or so. Add frozen corn and boullion and simmer until desired consistency is reached. Serve hot or allow to cool, pack into containers, and freeze. The longer this is allowed to sit, the better it is!
Preheat oven to 400°F. Combine first eleven ingredients in a 4 quart baking dish. Cover tightly and bake for 1 hour, stirring once or twice. Blend in remaining ingredients. Cover and bake until cheese melts, about 10 minutes. Serve immediately.
Cook pasta according to directions. In small bowl, stir 1/4 cup of the half and half, flour, salt and nutmeg till smooth;set aside. Melt butter or margarine on medium. Add chicken cook chicken 6-8 minutes till chicken is browned. Add tomatoes,mushrooms and spinach. Cook 5 minutes, stirring till mushrooms are tender. Reduce heat to low. Stir in pasta and half and half mixture. Cook 1 minute till thick. Add remaining half and half. Sprinkle cheese on top. Cover and let sit for 2-3 minutes till cheese is melted.
The night before, Place your beans in a large pot and fill with enough cool water to cover the beans by a few inches. Place the beans in the refrigerator to soak over night. (You could probably skip this step if you just buy canned beans). When you're ready to cook, finely dice the celery, bell pepper, and onion, and mince the garlic. Cook the celery, bell pepper, onion, and garlic in a large pot with the olive oil over medium heat until softened (5-7 minutes). Drain the soaked beans in a colander and rinse with fresh, cool water. Add the rinsed beans to the pot with the vegetables. Also add the vegetable broth, thyme, oregano, bay leaf, smoked paprika, some freshly cracked pepper, and a pinch of cayenne pepper. Place a lid on the pot and bring it up to a full boil over high heat. After it reaches a boil, turn the heat down to low and allow the pot to simmer for at least two hours. Make sure the pot is simmering the entire time, increasing the heat if needed. Stir the pot occasionally to make sure nothing is sticking to the bottom. Keep the lid in place the entire time to keep the beans from drying out. After two hours (or longer if desired) the beans should be soft and tender. (This time may be reduced if using canned) Mash some of the beans against the side of the pot with the back of a spoon. This will thicken the pot and make the classic, creamy texture of the dish. Remove the bay leaf and allow the pot to simmer for about 30 minutes more (after smashing) to help it thicken. To serve, add a scoop of red beans to a bowl and top with a scoop warm, cooked rice. Sprinkle sliced green onions over top and add a dash of hot sauce if desired.
In a large high sided skillet over medium high heat, add tomato sauce, diced tomatoes, wine, garlic, Italian seasoning and crushed red pepper. heat until just starting to bubble, add mussels and clams, cook until they start to open. Lower temperature to medium and add shrimp and squid, cook 4-5 minutes until shrimp and squid cook,be careful not to over cook shrimp and squid to avoid them becoming chewy and not tender. serve over pasta and garnish with cheese or parsley and enjoy.
Grind pork butt with 1/4" plate. Mix all ingredients really well. Let stand in refrigerator over night. Stuff into casings forming 6" links. Let hang for 1 hour before cooking. Place in frying pan with 1/2" water, cover and cook on medium for 15 minutes. Remove cover and continue cooking until water is gone and sausages are browned. Or cook on grill over medium coals until brown. Note: If you have a smoker, these are great smoked.