HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil in a large skillet. Add onion and saute over medium heat until slightly softened, about 2 minutes. Add pepper strips and cook stirring occasionally until tender about 8-10 minutes. Season with salt and pepper to taste. Add egg beaters (or beat eggs and add) to skillet and cook stiring often, until set about 2 minutes. Divide the egg mixture between two slices of toast, now top with slice of cheese and remaining toast. Cut each sandwich in half and serve.
In a small bowl, combine yeast and warm water. Let stand for 5 minutes while you prepare the next step. In a large bowl, place the brown sugar, 1 cup flour and the yeast mixture (when it is ready). Mix well. Then, stir in enough of the all-purpose flour to make a soft dough. Turn dough onto a well-floured surface and knead for about 3 minutes. Cover and let rest 20 minutes. Cut dough into 12 pieces. Roll each into a 12-15-inch long rope and shape into pretzels. In a shallow bowl, add 1 tablespoon baking soda to 1 cup water. Dip each finished pretzel shape quickly into water, shaking off excess. Place immediately on greased baking sheet. Sprinkle with salt (if desired). Bake at 475 degrees for 6 minutes or until golden brown. Remove from pan quickly and serve with melted butter brushed on top, or with your favorite dip.
Preheat oven to 350 degrees (F). Mix together the granulated sugar, flour, and butter until well combined. Add in the chopped walnuts, and mix in evenly. Once it becomes a nice doughy mixture, divide it into 12 sections, and form them into medium thick circles.They will flatten out as they bake. Lather each one with powdered sugar before sticking them on a baking pan. Bake for about 10 minutes, or about when the edges of the cookies turn golden brown. Take them out, and let it cool for a bit. Eat and enjoy!
Rinse and drain fish. Score the skin at 1/2 inch intervals on both sides. Place the fish on a large plate, and sprinkle with salt inside and out. Place the fish in a steamer basket and place in a wok, or use a regular Western steamer pot. Sprinkle the fish evenly with the ginger slices, then cover with a lid. Steam the fish on medium heat for about 10 minutes. Meanwhile, mix soy sauce and vinegar. When the fish is flaky and cooked, place it on a serving plate. Pour sauce over fish. Toss out any water from the wok, and add oil and green onions. Saute quickly over a hot flame until onions are a bit tender, then pour sizzling oil and onions over fish. Garnish with chopped coriander (cilantro) and serve.
Shell shrimp, leaving tails intact. Remove back vein, flatten with rolling pin. (butterfly them). Toss shrimp in Parmesan cheese. Heat butter and oil in pan, add shrimp, cook quickly on both side until light golden brown. Do not overcook or shrimp will toughen. Drain on paper towels immediately. Serve with lettuce (I use romaine), cherry tomatoes and lemon wedges. Top with Basil Dressing. Basil Dressing: combine all ingredients, mix well.
Saute zucchini, carrots, celery, onion, garlic and pepper in oil, covered until slightly softened over medium heat for about 10 minutes, add chili powder, and cumin, stir. Add beans, diced tomatoes, tomato sauce and jalapenos (if using), water and salt. Bring to a boil, simmer on low, covered for about 2 and a half hours or until vegetables are cooked through. Serve over rice and garnish with cheese, sour cream and avocado.
Place in bread machine and prepare according to manufactures suggestion. (I like to use the dough cycle so that I can cook the bread in the oven ay 350°F for about 30-35 minutes). Homemade Bread -- Yum!
Mix tomatoes, basil, oil, garlic, salt and pepper. Cook pasta until al dente then drain. Toss pasta with tomato mixture and feta cheese. Serve immediately.
Prepare canner, jars and lids. In a large pot combine cranberries, apples,onions, ginger, granulated sugar, salt, pepper, cinnamon and vinegar. Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring often, for about 30 minutes or until thickened to a thin jammy consistency. Ladle hot chutney into hot jars, leaving 1/2 inch headspace. Remove airbubbles and adjust headspace as necessary by adding hot chutney. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight. Place jars in canner and return to a boil. Process for ten minutes. Turn off heat and remove canner lid. Let jars stand in water 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that aren't sealed.
Preheat oven 170 celcius. Beat eggs and sugar until light and creamy, and ripples form while you're beating the eggs. Add salt, vegetable shortening, marmalade, lemon juice, rind, and mix well. Fold in the flour and mix until a dough forms. Add the walnuts and mix again. Using a spoon, form cookie balls onto a greased tray and flatten with a fork. Bake for 12 - 14 minutes until sides turn brown.
Mix the cucumber cubes with the corn and chopped onion. Add the chilisauce Asian shop, lemon juice, salt, pepper and coriander (you can replace it with parsley). Serve with roastbeef slices.
I start with two ten-inch non-stick skillets on my two front burners. This way, the two pancakes are ready at the same time -- and cleanup is very quick for non-stick pans. Heat 1 tablespoon butter in each pan. Wash and core apples. Do not peel. Cut in half. Then cut each half into about 8 slices. Put slices in each pan, arranging them in circle along edge of pan, and fill the center with 3 or 4 slices or as best they fit. Sprinkle generously with cinnamon and nutmeg. Allow apples to cook until softened over low to medium heat. They will caramelize a little; just don't let them burn. This takes about 5 to 10 minutes. Meanwhile, scramble the eggs in medium mixing bowl. Add flour and salt, stirring in with fork until completely mixed. Add milk and extracts, stirring until smooth. Pour batter slowly around the apple slices in the pan, taking care to cover all the spaces between the slices and have a solid pancake. The apples will not be completely covered. I just eyeball the amounts to divide the batter evenly. Keeping flame low, cook pancake, uncovered, for approximately ten minutes. When pancake is solid enough to hold together, slide wide nylon spatula under pancake and flip over. Cook for a few more minutes, checking for a little golden browning on the pancake. Slide onto plate and top with butter and maple syrup. FLIPPING PANCAKE: I usually slide the pancake out onto a dinner plate, then take the frying pan and hold it over the plate like a cover in my left hand; then take the plate with my right hand and simultaneously turn the pan back to its upright position with the plate dumping the pancake directly into the pan. I haven't lost one yet! 8-).
Cook bacon in large saucepan until crisp. Remove bacon from pan with slotted spoon, reserving 2 T drippings in pan; drain bacon o n paper towels. Add onions to reserved drippings; cover. Cook on medium heat 5 minutes. Uncover, cook 15 minutes or until onions are golden brown, stirring frequently. Add broth, pepper and thyme, stir. Simmer 15 minutes; stir in bacon. Heat broiler, ladle soup into 4 ovenproof bowls; top with toast and cheeses. Broil, 4 inches from heat, 2-3 minutes or until cheeses are melted and golden brown.
Heat a medium saucepan over medium-high heat. Add coconut and cashews. Cook, stirring, until coconut is golden brown, about 2 minutes. Transfer to a large bowl. Return pan to heat. Add butter, sugar, salt and rice. Stir until rice is glossy, 1 minute. Add coconut milk and water. Bring to a boil, then reduce heat to low. Simmer, covered, until tender, about 20 minutes. Stir into coconut and cashews.
Preheat oven to 400°. Place half the olive oil in a roasting pan that will hold the asparagus spears in a single layer. Swirl it around so that it covers the bottom of pan. Cut each slice of Serrano ham in half lengthwise. Trim and discard the coarse woody ends of the asparagus spears, then wrap each stem end in a slice of ham. Place the wrapped spears in the prepared roasting pan and lightly brush with the remaining olive oil. Season with pepper. Roast asparagus spears for 10 minutes, depending on the thickness of the asparagus, until tender but still firm. Do not overcook; keep them firm enough so that you can pickup with your fingers. Serve piping hot and with your favorite Aioli Sauce for dipping.
Preheat oven to 425°F and butter twelve 1/3-cup muffin tins. In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain, reserving 1/4 cup bacon fat. Crumble bacon. In a bowl whisk together flour, baking powder, sugar, salt, Gruyere, scallion, and bacon. In a small bowl whisk together milk, egg, mustard, and reserved bacon fat. Add milk mixture to flour mixture, stirring until just combined (do not overmix). Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.
Combine graham cracker crumbs, condensed milk, chocolate chips, and nuts. Mix well. Scrape into a greased and floured 8x8 inch square baking dish. Bake at 350 degrees Fahrenheit for 25 minutes. Cut into squares while warm.
Preheat oven to 350. Process or blend until smooth. Pour into pie shell. Bake approximately 45 minute or until tester comes out clean.
Thoroughly beat together eggs, cinnamon, vanilla, sugar, and brown sugar in a large bowl until mixed well. Add a pinch of salt if desired. Add milk and mix again. Place a small pat of butter in a large nonstick skillet on medium low heat. Once butter has melted dip bread into the egg/milk mixture. Just do a quick dip to coat the bread. Place bread into the pan. I usually work with three slices at a time. Place another small pat of butter in the pan. Once the butter has melted flip the bread over. This allows both sides of the bread to get that yummy buttery flavor. Continue to cook until both sides are browned nicely. Place finished slices in the oven while you cook the rest. Beat the mixture each time before dipping the bread. This brings the cinnamon up from the bottom of the bowl.
Bring water and sugar to a boil and then cool. Add lemonade and grape juice concentrates and brandy. Freeze, stirring occasionally. Serve when frozen and slushy.
Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil. Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl and reserve. In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture. One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray. Bake for 35 to 45 minutes, or until juices run clear when chicken is pierced with a knife.
Combine dried fruit and apple juice in a small saucepan or microwave-safe bowl. Bring to a simmer and stir. Refrigerate 15 minutes. Mix mayonnaise and mustard in a medium bowl. Add chicken (or turkey), green onions (or celery) and toasted almonds. Mix well. Stir cooled fruit into chicken mixture. Add salt and pepper to taste. Chill if desired, or serve immediately. Serve over salad greens as a main dish salad, or in pita pockets or on multi-grain bread as a sandwich filling. Cook time is recommended chill time! NOTE: 1 1/2 pounds chicken breasts = 2 cups cooked, cubed chicken, or a 3 pound whole chicken yields about 4 1/2 cups cooked/diced.
Preheat oven to 350. Lightly spray a 13" x 9" baking dish with nonstick cooking spray. In a large skillet over medium heat, melt butter; add rice, salt and diced tomatoes w/ pepper/onion. Heat through and pour into bottom of prepared baking pan. Sprinkle 1 cup of the cheese over top. In same skillet, over med-high heat, sautee onion in the oil until translucent. Add diced cooked chicken, enchilada sauce, black beans, pepper, salt, adobo, cumin and 1 tbsp cilantro. Stir and heat through. Pour over top of mixture already in the baking pan. Sprinkle remaining 1 cup cheddar cheese over top. (then scatter optional sliced black olives over cheese, if using them). Sprinkle with 2 tsp cilantro. Bake at 350 for 20-25 minutes.
Put the minced shrimp in a large glass bowl. Pour the lemon and lime juice over the shrimp and refrigerate while prepping the rest of the ingredients. The juice will "cook" the shrimp. Toss the remaining ingredients in with the shrimp, cover and refrigerate for 1 hour or longer - depending on the size of the shrimp. Spoon a Tbs or so onto the end of an endive leaf and arrange on a platter as an appetizer, or fill a martini glass as a first course.
In medium saucepan, bring chicken broth to a boil. Stir in barley; reduce heat. Cover and simmer 10 to 12 minutes, or until tender. In large skillet, heat oil. Cook carrots, celery and garlic over medium-high heat 2 to 3 minutes. Add mushrooms and green onions; continue cooking 1 minute. Add cooked barley and soy sauce; mix well. Continue cooking over medium heat until heated through.
Preheat oven to 375 degrees. In a large mixing bowl, stir together first five ingredients. In a small bowl, thoroughly stir together flour, soda and salt. Stir into batter. Stir in oats and chocolate chips. Drop batter by rounded tablespoonfuls onto Silpat or parchment lined baking sheet. Bake for 10 minutes or until set. Remove sheet from oven and let cool on tray for 5 minutes.
Finely chop or grind, through the medium blade of a food chopper, the cucumbers, onions, and red pepper, and put each ground vegetable into a separate bowl. Rinse the food chopper between each vegetable. Also put into separate bowls, the gherkins, white onions, and the cauliflower flowerets. Sprinkle each vegetable with the salt, using about 1/4 c to each bowl. Cover the gherkins, pickling onions, and cauliflower with cold water and let all the vegetables stand overnight. In the morning, drain the chopped vegetables in a colander; drain the whole vegetables and dry them with a towel. Mix the vegetables in a preserving kettle, stir in the sugar and 6 cups of the vinegar, and bring the mixture to a boil. Combine the flour, mustard, tumeric and celery salt and mix them to a smooth paste with the remaining vinegar. Stir the paste gradually into the vegetables and continue to stir until the sauce is slightly thickened. Turn the pickles into jars and seal at once.
Puree all the ingredients except the bean liquid in a food processor, then gradually add the minimum amount of chickpea liquid (or water) required to give the mixture a thick, creamy, smooth consistency. Blend until all the graininess is gone, then cover and refrigerate for at least 1 hour. Serve on warmed pita bread or tortilla chips.
Serve in unusually shaped glasses. Give your glasses a frosted edge by dipping the rim into Lemon juice and then dipping it into sugar. Simple but effective! Add colorful decorations - drink umbrellas, swizzle sticks , paper flowers, straws and even sparklers! These decorations are all cheap and easy to obtain from your local grocery store. Add some straws - colored straws are great - just cut them up for small glasses or use cocktail sticks or toothpicks to twist or skewer fruits. In other words, have fun, make the Tweety Bird your own!
One 4 inch by 12 inch styrofoam cone(at most hobby stores) and toothpicks will be needed to assemble the first tier. Using toothpicks, secure broccoli florets to bottom part of the styrofoam cone. Then on top area, use toothpicks to secure tomatoes. The cone will set on top of the bib lettuce. The second tier will consist of asparagus and dip.
Whisk together flour, oats, Splenda, baking powder and salt in a large bowl. In another bowl, whisk together soy milk, 3 tablespoons oil, eggs, almond extract and vinegar. Add wet ingredients to dry ones and whisk just until mixed. Fold in almonds. Use some remaining oil to lightly grease a large skillet or griddle pan, and heat over medium heat. Ladle 1/4 cup batter for each pancake. Brown each cake on both sides, flipping once, and using more oil as necessary. Serve.
Note: use pasturized eggs. Same amount of Boullion may be used for stock. Scrub potatoes, rinse. Boil in jackets; let cool. Peel and cut into 1/4 slices. Cook bacon until crisp. Add the onion and stir until transparent. Add the vinegar, stock and seasonings. Stir. Let come to a boil. Stir in the egg. Remove from heat and pour over potatoes. Servings 2 to 4. Time to make is a guess.
Preheat oven to 350°. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/2 cup. Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted. Add spinach and macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs. Bake at 350° for 15 minutes or until bubbly.
Saute mushrooms in butter. Add three eggs and scramble into the mushrooms and butter. Salt and pepper to your taste. Cook until done to your likeness. Serve with toast.
Preheat oven to 375°F. Grease an 8x8 baking pan. Line the bottom with parchment paper. Place sugar, oil, syrup and vanilla in a large mixing bowl. Whisk until sugar is dissolved. In a separate bowl, sift together the flour, spices and salt. In small alternating portions, add the flour mixture and pumpkin to the liquid ingredients. Begin and end with the flour mixture. Spread the batter into the prepared pan. Bake 55 minutes to an hour.
Preheat oven to 375°F. Combine first 5 ingredients, 1-1/2 Tbs. cocoa powder and 3/4 cup sugar in a bowl. Pour into an 8 or 9 inch baking dish. Combine 2 Tbs. cocoa powder, 1 cup sugar and hot water in a separate bowl. Pour over cake batter and bake about 40 minutes. Combine remaining ingredients in a chilled bowl. Using chilled beaters, whip cream mixture until stiff. Serve cake upside down with whipped cream.
Preheat the oven to 350°F Mix the butter, sugar, molasses, and water together. Mix in the eggs. In a separate bowl, mix the flour, soda, and spices. Add to the wet ingredients, mix well, and drop by tablespoonfuls onto greased cookie sheets. Bake for 12 minutes.
Preheat oven to 350 degrees. Place chicken in a 13x9 inch baking dish. Drizzle with half of the lemon juice. Season with salt and pepper. Top with feta cheese and the remaining lemon juice. Bake for 35 minutes or until chicken is cooked through. Sprinkle with red pepper and parsley.
Mix the onion and the mayonnaise. Spread on a tiny bread slice and top with a bit of cheese. Broil for a few minutes until the top is just a bit browned. Serve hot.
Heat oven to 350°F. In large bowl, beat brown sugar and spread with electric mixer until creamy. Add egg and vanilla; beat well. Add bananas; beat well. Add combined flours, pumpkin pie spice, baking soda and salt; mix until blended. Add oats and, if desired, banana chips; mix until blended. Drop dough by heaping measuring tablespoonfuls 2 inches apart onto ungreased cookie sheets. With narrow metal spatula, spread into 2-1/2 inch circles. Bake 10 to 12 minutes or until edges are lightly browned. Remove to wire rack. Cool completely. Store tightly covered. To assemble, spread 2 teaspoons peanut butter on flat side of one cookie. Press second cookie over peanut butter.
While heating the water to cook pasta, heat the oil in a large saute pan over medium-high heat. Add onion and saute until soft and beginning to color, about 5 minutes. Add garlic, salami, and red pepper flakes, saute until salami caramelizes, 5-7 minutes. Add tomatoes, tomato paste, brown sugar and vinegar. Reduce heat and simmer until slightly thickened, 10-15 minutes. Season to taste with salt and pepper. Once the water is boiling for pasta, cook pasta to al dente. Drain pasta, reserving 1/4 cup liquid to thin the sauce, if necessary. Transfer sauce to a larger shallow bowl. Add the drained pasta, torn basil, and Parmesan to the sauce (tearing the basil won't discolor it like cutting does); toss to coat. Serve pasta immediately.
PREPARE SWEET POTATOES: Preheat the oven to 400 degrees Fahrenheit. Pierce the potatoes in several places. Bake sweet potatoes until tender, about 45 minutes. Halve the potatoes lengthwise, and scoop the pulp into a medium bowl. Stir in the milk, ginger, salt and pepper. Beat with an electric mixer at low speed until blended and smooth; keep warm. PREPARE SCALLOPS: Heat the butter in a large nonstick skillet over medium-high heat. Cook until the butter just begins to brown slightly. Add the scallops, cook, turning once, until browned on the outside, and just opaque in the center, about 1 minute on each side. Sprinkle with the scallions and serve with the potatoes.
In a large bowl, stir together the spinach, onion, eggs, the flour and cumin; season with salt and pepper. Heat the olive oil over medium heat in a frying pan. Spoon heaping tablespoons of the spinach batter into the oil. Cook the fritters until crisp and browned, about 2 minutes on each side.
In food processor, place the vinegar, mustard, shallot, thyme and pasteurized egg yolks. Cover; process until smooth. With the machine running, add the 1 cup pumpkin seed oil and then the 1 cup olive oil, 1 tablespoon at a time. If the mixture gets too thick, add the 1 tablespoon ice water. Season with the salt and pepper. Stir in pumpkin seeds. Refrigerate while making tilapia. Place the flour, 2 eggs and the bread crumbs in 3 separate shallow dishes. Dip each fillet in flour then in eggs and finally, dredge on both sides in bread crumbs, shaking off the excess. Heat 2 skillets over high heat. Divide 3 tablespoons olive oil evenly between skillets. When hot, add the fish; reduce heat to medium, and cook until nicely browned, about 5 minutes. Turn fish and cook on the second side until the fish is done throughout (test with a fork), about 4 minutes, depending on thickness. Transfer the fish to 6 individual plates. Garnish with the lemon wedges. Toss the lettuce with a portion of the dressing; divide among plates of fish. Spoon some of the additional dressing over the fish; sprinkle pomegranate seeds over all, and enjoy. Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello - June 2010.
Wash, remove stems, and mash berries. Dice apples into tiny pieces - you can leave skins on, but I peel them. Place apples and lemon juice in large pan on medium heat. Cook apples for 5 minutes until soft. Add mashed berries and cook until it boils, stirring a few times. Let fruit boil for 2-3 minutes. In separate bowl, combine sugar and pectin and stir together. Add sugar/pectin mixture into boiling fruit and stir. Boil (high boil) for 5 minutes. Remove from heat and fill jars to 1/4" of top. (Recipe makes nine 8oz. jars). Wipe rims clean and screw on 2-piece lids. Let jars cool. You will hear a "pop" sound once sealed. You do not have to put jars in boiling water. Just let cool on your kitchen counter.
Preheat Onion to 350 degrees F. Brown ground beef with onion and garlic, season with salt & pepper to taste, drain. In a square 9x9 baking dish mix browned ground beef mixture, canned tomatoes, drained canned corn, and tomato soup. Spread mashed potatoes over the top like frosting. Cover dish with tin foil and bake for 25 minute. Take out of the oven and sprinkle with 1 cup shredded cheddar cheese and bake uncovered for an additional 5-10 minutes, until cheese is fully melted. Allow to cool for at least 5 minutes and then serve. Note: the longer you allow it to sit after baking the more stiff it will become, making it easier to serve.
Put all vegetables in crock pot. Lightly brown ground beef and spoon over the vegetables. Combine the tomato soup, V-8 juice and water. Add the seasonings, and pour over the vegetables and meat. Cover crock pot and cook on low 6-8 hours, or on high 2-4 hours. Serve with grated parmesan cheese on top. Enjoy!
Place all ingredients in food processor and mix, or in a bowl using a whisk. Pour over meat of your choice and marinate, refrigerated, overnight (or at least 6 hours).