HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peheat Oven to 400 Degrees. Mix all ingredients EXCEPT potatoes in to large bowl. Peel Potatoes (Optional but recommended). Slice potatoes as thin as possible. Stir sliced potatoes in with the other ingredients until coated evenly. Spray sheet tray with non stick spray. Spread potatoes onto sheet tray. Cook for 17 Minutes Flip potatoes with spatula. Cook for 5 Minutes. Then remove from oven let stand for 3 minutes before serving.
Position oven rack in the center of oven; preheat to 400°. Have ready four 12-inch squares of foil; lightly oil the dull sides of the foil squares; fold each square in half. Heat the oil in a big skillet over med-high heat; add in the red pepper and cook, stirring often, just until it begins to soften, about 1 minute. Add the scallions, ginger, and garlic; stir until the garlic gives off its aroma, about 30 seconds. Remove from the heat, add the sugar snap peas, and stir just until they are coated with the oil. Season the vegetables lightly with salt and pepper (the soy sauce and ginger will provide salt and heat). Lightly season the cod with salt and pepper; open a foil square and place a fillet on the bottom half; top with 1/4 of the vegetables, 1 tablespoon soy sauce and 1 tablespoon butter, cut into a few pieces. Sprinkle 1/4 of the chopped cashews; fold the square over to enclose the fish and vegetables, and tightly crimp the edges closed. Place on a large baking sheet; repeat with the remaining fish, vegetables, soy sauce, and butter. Bake for 15 minutes; remove from the oven and let stand for 5 minutes (this will complete the cooking of the fish). To serve, place a foil packet on each dinner plate; allow everyone to open each foil package by piercing it with the tip of a sharp dinner knife. You can spill the contents of the package onto each plate or eat directly out of the foil. Take care--the escaping steam can be very hot.
Preheat over to 375 degrees F. Season chicken with salt& pepper. In small skillet, melt butter; add onion and garlic and saute for a few minutes. Add paprika and mix. Smush chicken in the mixture, coating well. Place in shallow baking dish. Spoon leftover onion mixture over breasts. Bake in oven for 20 minutes. Cover with foil and bake 10 more minutes. Arrange drained, hot broccoli on top of and around chicken. Mix sour cream and mayonnaise and spoon over all. Sprinkle with Parmesan cheese. Broil low in oven for 10 minutes.
Heat the stock. Put the olive oil snd 2 TBS butter into a separate pan, add the onion, garlic, and celery and cook very slowly for about 15 minutes without coloring. When the vegetables have softened, add the rice and turn up the heat. The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the wine and keep stirring. Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. About 15 minutes. Taste the rice to check if it's cooked aoccasionally. Continue this process until the rice is cooked the way you like it, soft and creamy, yet with a very slight bite. Remove from the heat and add the remaining butter, and Parmesan. Stir well and place a top on the pot and allow to sit for 2 minutes. Eat soon.
Melt butter and 1 cup white chocolate chips in small saucepan, stirring until smooth; set aside. Beat eggs and sugar on high speed of electric mixer until thick and light, about 5 minutes. Stir in melted chocolate mixture, flour and vanilla. Mix well. Spread half of batter in greased 9" square cake pan. Bake at 325°F for 20-25 minutes, or until light golden. Cool 5 minutes. Spread jam on top. Stir 1 cup white chocolate chips into remaining batter. Drop by spoonfuls evenly over jam. Spread out gently. Sprinkle with nuts. Bake 30-40 minutes longer, or until set. Cool completely then cut into squares.
Preheat oven at 350 degrees. In an oven proof casserole dish gather the cooked chicken and boiled macaroni. In a bowl lightly beat together the cream and eggs. Add in salt and pepper. Pour mixture into the casserole dish on top of the chicken and macaroni. Top with grated cheese. Bake for approximately 20 minutes or until the cheese melts and the casserole is set but still a bit on the runny side. Sit for 10 minutes before serving.
For crust, mix crushed graham crackers with 1 stick of butter. Line bottom and sides of a 13x9" pan with mixture. Beat until fluffy: eggs, 2 sticks butter, and the powdered sugar. Spread mixture on crust. Add layer of crushed pineapple (drained) and layer of sliced bananas. Cover with Cool Whip. Sprinkle with nuts or graham crackers. Refrigerate for 1 hour.
Preheat oven to 350°F. Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan). In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt. In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper. Dip chicken in butter mixture; then in crumb mixture. Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust). Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.
Place Whole Wheat flour, the Light Brown Sugar and the all-purpose flour in a large mixing bowl and blend well. Cut the butter into the flour mixture until it resembles coarse crumbs. Remove one cup and reserve for the topping. Stir the baking powder, salt and the one-half teaspoon of cinnamon into the remaining mixture. In a separate bowl, lightly beat the milk with the egg and vanilla extract. Pour into the dry mixture and stir, by hand, until just moistened. Grease a nine-inch, round, microwave-safe pie plate and fill with the batter. Arrange peeled apple slices in a single, even layer over the batter. To the topping, add the chopped nuts and one teaspoon of cinnamon and sprinkle evenly over the apple slices. Mixture should cover the apples entirely. Microwave uncovered, on the medium heat setting for nine minutes, rotating dish every three minutes. Cook on high three to five minutes longer (rotating once), or until the cake springs back when lightly pressed in its center and no uncooked batter remains on the bottom of the dish. Allow cake to stand at room temperature for five minutes.
Heat oil in a heavy saucepan over medium heat. Add onion and minced garlic and saute until tender, about 5 minutes. Add pato sauce (or tomato sauce if you cant find el pato), diced tomatos and broth. Bring to a low boil and add bay leaves, celery, string beans, green chilies and jalepeno. To prepare meatballs mix rice into meat, adding mint leaves salt and pepper. last add the egg, combine well. Form meat into 1 inch balls & lightly brown in a skillet to lock in juices. Return soup to a gentle simmer and add meatballs & zucchini. Cover and simmer for 1/2 hour. Add pinches of oregano and salt and pepper if needed. Garnish with cilantro & lemon juice.
Preheat the oven to 120C/250F/Gas 1. Place three-quarters of the sweetcorn kernels, the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined. Transfer to a large bowl, add the remaining sweetcorn kernels and stir to combine. Heat one tablespoon of the vegetable oil in a non-stick frying pan over a medium to high. When the oil is hot, drop two heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three, for one minute on each side. Drain on paper towels and keep warm in the oven while you are making the rest of the cakes.
Grind up onion flakes and Renaissance rub in a mortar and pestle or spice grinder. In a small bowl, mix oil and all the seasonings except the cheese. In a large, sturdy plastic bag, put the crackers. Drizzle the oil mixture over them and make sure the bag is closed tightly. Gently toss the crackers but make sure they are well mixed- at least a dozen turns of the bag. Open bag and sprinkle about half the cheese, toss again, and then add remaining cheese and toss again. They are better if they sit for 1-2 days before you eat. Note on Italian seasoning: I used Renaissance Rub (by Nantucket Off-Shore). I got this rub at my local grocery store (HEB) and it is available online. If you don't want to buy a special seasoning you could probably use half the amount of a regular Italian herb blend and then add big pinches of dried lemon zest, fennel seed and sesame seed.
Mix all of the preceding ingredients using enough milk to reach desired consistency. Chill 24 hours.
Wash mushrooms in hot water. Melt butter and margarine; add beef base, onion, garlic powder and black pepper. Simmer mushrooms in mixture until soft. Add wine.
In a bowl, combine the first five ingredients; mix well. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight. Drain and discard marinade from meat. Place meat in a roasting pan coated with nonstick cooking spray. Pour the reserved marinade on top. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.
Preheat oven to 400°F. Wash potatoes and poke all over with a fork then rub with olive oil. Place potatoes that have been rubbed with oil in the oven naked for about 1 hour in the middle rack or until done, let cool until you are able to handle them. Once cooled slice potatoes in half and scoop out the insides being careful not to break the shell. Place the potato pulp in a bowl mash until smooth. Next mix in with the pulp the brown sugar, heavy cream, butter, maple syrup, cinnamon, nutmeg, and extract. Fold in raisins, pecans, and pineapple. Scoop pulp back into potato shells and place in a baking dish and bake for about 15-20 minutes or until heated well through. Remove from oven and top with marshmallows and place back into the oven and broil until marshmallows are toasted if desired.
Blanch lobsters in salted, boiling water for 12 minutes and then immediately plunge into an ice bath. Crack lobster shells and remove meat. Set meat aside. If using shrimp, peel shrimp and set meat aside. Heat rondeau (a large pot, wide and low, with 2 handles) or other large pot to medium and add butter. When the butter stops bubbling, add lobster or shrimp shells, celery, carrots, onion, garlic, and tomato puree. Cook until lightly caramelized. Deglaze with white wine and add thyme, bay leaves, and water. Cook for at least 30 minute Strain stock and discard solids. Melt butter in a skillet over medium-low heat. Stir in the flour and cook over low heat for 5 minutes, stirring frequently. Add to strained liquid and stir to distribute, allowing mixture to thicken. Add brandy, sherry, and cream. Season with smoked paprika, salt and pepper. Saute lobster or shrimp meat in additional butter, garlic, salt, and pepper. serve with bisque.
Mix the first 9 ingredients to make a spice mix. Set aside. Heat butter and olive oil in a large pot. Add onion and saute until starting to brown. Add garlic and 3 Tbsp of the spice mix. Stir and cook a couple minutes. Add pepper and celery and cook a couple more minutes. Add tomato sauce, bay leaf and tofu. Mix well. Bring to a boil and then simmer 10 minute. Add hot sauce to taste.
Cut English muffins in half. On each half put about 1/2 teaspoon of tomato paste on each muffin. Top with diced shrimp and crab meat. Add cheese about 1/4 cup on the 2 halves. Sprinkle on Italian seasonings. Place muffins on cookie sheets. Put under the broiler until cheese melts.
Put red wine, orange pieces, cinnamon sticks & bay leaf in a pan. Warm but do not boil. Keep warm for 5 - 10 mins to let flavours infuse. When warm add brown sugar to required sweetness. Add the brandy or rum for a little 'oomph'.
Preheat oven to 350°F Melt butter or margarine and set aside. In a large mixing bowl combine frozen hash browns, onion, soup, milk, sour cream, cheese, salt and pepper. Pour in 1/2 cup of the melted butter to potato mix, set reserve aside. Mix well and transfer to a casserole dish. In a separate mixing bowl pour in cornflakes, drizzle remaining butter over cornflakes and continue to mix well until most pieces are lightly coated (cereal will be shiny but not soggy). Cover all potatoes with cereal. Cover and bake for about 45 minutes. Uncover and continue baking for about 30 minutes. Serve & enjoy! (If you are making this ahead of time, cover cooked potatoes and keep warm, uncover and put back in the oven at 400 degrees for about 10 minutes before serving, this will make the topping crispy).
To make poaching liquid, combine water, leek greens, pickling spice, and salt in a medium-sized pan. Bring to a boil over high heat. Turn heat to medium low and simmer for 30 minutes. Rinse fish fillets under cold water and pat dry with paper towels. Place fillets in a large frying pan, top with cooked leek greens, and pour 1 cup of poaching liquid over fish. Cover and allow to simmer over medium heat for 15 minutes. Scrape leek mixture from fish, remove fillets using a slotted spoon, and place them on a large serving platter. Keep platter of fish in a warm oven until ready to serve. Pour liquid from the pan through a fine sieve and reserve clear stock only. Place butter in a medium-sized pan over medium-high heat. Add white parts of leek and saute, stirring constantly until leeks are golden. Add flour and stir until flour is light brown. Add 1 cup of reserved fish stock, dill weed, and pepper. Stir to blend well. Remove from heat, add sour cream, and blend. Pour sauce over fish fillets. Optional: Sprinkle with chopped tomato pieces.
Place the chicken quarters in a large plastic or glass container, pour 2 beers over the chicken letting it marinate in your refrigerator about 1 hour. While your chicken is marinating, pour 2 beers and your chopped onion into a saucepan and bring your mixture to a boil for about 5 minutes. Use caution to avoid boil-overs. After 5 minutes of boiling, adjust the heat to Low and add 1 teaspoon of Emeril's Essence, 2 teaspoons on McCormick's Montreal Chicken Seasoning, and 1/2 stick of butter. Allow your beer basting mix to simmer for about 30-40 minutes. Preheat your oven to 400 degrees. Place your chicken on a rack in a large oven pan, then pour the beer from the marinade over the chicken so it drains to the bottom of the pan. Season both sides of your chicken quarters with McCormick's Montreal Chicken Seasoning. Gently spoon about half of your beer basting mix over your chicken pieces. Insert your roasting pan with your chicken on the middle rack of your oven. After 25 minutes cooking time, carefully slide your oven rack out and spoon the remainder of your basting mix over your chicken pieces. Slide the rack back into the oven and cook about 25 minutes more until your chicken is brown and crispy. Remove your chicken from the oven, place the pieces on a serving dish, sprinkle with your chopped Spring onions. Serve with corn on the cob and baked potatoes. You did a great job, so open that 5th beer and enjoy it with your chicken as your guests compliment your culinary talent.
Clean the scallops and cut in half, then simmer in the milk for 15 minutes. Strain, reserving the liquid. Heat 1 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps. Season with salt and pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry or wine and finally the scallops. When hot, transfer to an ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges. Dot with the remaining butter and bake in a moderate oven, 350F, for 20-30 minutes, or until the top is turning brown.
Heat the oven to 350 degrees F. Bring a large pot of salted water to boil and add the ziti. Cook until tender, about 8 minutes, then drain the pasta. Place the ziti in a large bowl. Mix with the ricotta and half of the mozzarella. Grease a 9 x 13-inch casserole dish. Use butter, it tastes better. Mix the oregano and the paprika into the spaghetti sauce. Pour half of the spaghetti sauce on the bottom of the pan. Add the ziti mixture and cover with the remaining sauce. Sprinkle with Parmesan and the remaining mozzarella. Bake uncovered, for 20 to 30 minutes, until the casserole bubbles on the edges.
Preheat oven to 400. In a large bowl, combine dry ingredients (through salt). Stir in walnuts. In a medium bowl, beat together egg, oil, honey, and molasses. Beat in milk and vanilla extract. Add liquid ingredients to dry, stirring just until mixed. Gently fold in blueberries. Line muffin cups with paper liners, and divide batter among cups. Bake for 18-20 minutes, or until a toothpick inserted into center comes out clean and tops are lightly browned. Remove from oven and let cool for a few minutes before turning out of muffin tin onto a cooking rack.
Boil the peas for 2 minutes and drain. Puree half of them in a food processor. Sift together the dry ingredients, then stir in the beaten eggs, milk, and pureed peas. Fold in the whole peas, halloumi & mint. Season to taste. Heat some olive oil in a large frying pan over medium high heat. Drop the batter by ladlefuls into the pan. Fry for 2-3 minutes on each side until golden.
Preheat oven to 375°F. Place kadafi in a food processor and chop up finely. Add butter and milk and line a 8 inch square heavy baking dish with half of this mixture. Mix the cheeses with the pistachios, sugar& nutmeg and spread onto shredded filo. Top with the remaining shredded pastry. Bake for 45 minutes. Make a sugar syrup by boiling water with sugar and lemon juice. Cook until reduced by a third and it becomes nice and thick. Stir in rose water to taste. When kunefe comes out of the oven, ladle 2/3 of the hot syrup over it and save the rest to pass while eating. Serve hot.
Put oven rack in middle postiton and preheat oven to 375 degrees F. Whisk together eggs, salt and pepper until just combined. Heat oil in and ovenproof 9-10 inch nonstick skillet over high heat until very hot but not smoking. Add potatoes and green onions to oil, stirring once, then cover and cook until beginning to brown, about 4 minutes. Stir potato mixture once, then cover and cook 3 minutes more. Pour beaten eddgs evenly over potato mixture and crumble cheese over eggs. Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes. Invert a plate over skillet and, holding them together with oven mitts, invert frittata onto plate and serve immediately.
Melt butter in an 8 inch square baking pan. Add brown sugar and mix well. Pour pie filling over brown sugar. Add egg and milk to cake mix according to package directions. Pour over pie filling. Bake in preheated 350 degree over for 35 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn upside down on plate. Serve warm with whipped cream.
In a Dutch oven, cook potatoes in salted boiling water until tender; drain. In a bowl, mix together potatoes, hot dogs, onion and peas. In another bowl, mix together soup, mustard, salt and pepper; stir into potato mixture. Pour into a 2 1/2 quart greased casserole. Bake, uncovered at 350 degrees for 25 minutes or until heated through.
Preheat oven to 400°F. Rub fillets with oil and place on a lightly greased baking sheet or dish. Spoon salsa and squeeze lime juice on top of fish. Bake for 15-20 minutes or until fish flakes with a fork. Top with fresh cilantro.
Pre-heat your oven to 350. Use the TBSP of butter to lightly grease the bottom and the sides of your casserole dish. Chop onions and garlic into small to medium pieces and sautee them in remaining butter or Olive oil. Once onions are transparent, and garlic is LIGHTLY browned, add your bags of frozen spinach. While spinach is steaming with the onions and garlic, break open your cresent roll dough tubes. Smooth together the cerrated edges in dough and cover bottom and sides if casserole dish. Puncture dough with fork, and bake until golden brown. Once crust is out of the oven, press down with CLEAN dishtowel until flat. Stir spinach and ricotta cheese together in large bowl and add into casserole dish. Use remaining cresect roll dough to the top of casserole dish. Make small slits in the top to allow steam to escape. Bake at 350 for 30-45 mins, or until a knife or fork comes out clean. Let cool for 10 minutes and ENJOY!
Toast your favourite variety of bread, butter it generously and spread a thin layer of Vegemite on it. (Reminder, this is very flavoursdome stuff so you don't need to use much at all). Other variations include:. - vegemite on toast with cheese, then grill to melt. - vegemite with cheese and tomato, then grill.
MIx all ingredients and spread in a nine inch square pan. Bake at 350 degrees for 25 to 30 minutes.
Scrub the mussels under the faucet and remove the beards and then set aside. In a 6 quart saucepot place butter, wine, lemon juice and water and bring to a boil over high heat. Add the mussels and return to a boil. Reduce heat to low and simmer, covered, 3 minutes or until mussels are opened. With a slotted spoon remove mussels to 4 deep serving dishes and set aside. Place the liquid into a blender or food processor and add the parsley, garlic cloves, shallot, salt and pepper and blend well. Pour the sauce over the mussels and serve with a crusty bread, so that you can dip the bread into the sauce.
Sprinkle soda over figs, pour boiling water over figs and allow to stand for 5 minutes. Drain. Mix syrup ingredients. Lemon chunks may be added (I don't use). Whole Ginger may be used also (I don't use). Bring to boil, add figs and boil for 10 minutes. Boil figs in syrup 10 minutes for 3 days. On 3rd day can in sterilized jars. Note: for 12 quarts of figs, use 10 pounds of sugar.
Cook and drain pasta according to package directions. Pour into a large bowl (see note) and toss with vinagrette dressing. Add apple, cucumber and onion and mix well. Combine mayonnaise, sour cream and curry powder in a small bowl. Add to other ingredients and mix gently to combine. Cover and refrigerate several hours to chill and blend flavors. To serve, line a glass salad bowl with lettuce and spoon salad on top. I like to garnish with a sprinkle of paprika. *Note:if you mix in a plastic bowl, the curry powder may stain it.