HumbleIntelligence/food-ner-1-Million huggingface dataset:
Turn on oven grill element/broiler. Cut avocado in half. Slice brie into thin slices. When grill /broiler is heated, place bread under and toast one side. Turn bread over and grill/broil until other side is just beginning to toast. Take bread out and spread lightly toasted side thinly with mustard. Spread 1/4 avocado flesh onto each slice of bread - it will be thick, but that's OK! Cover all the bread with avocado, so it doesn't burn when it goes back under the grill/broiler. Season with salt, pepper or other seasonings to taste. Arrange brie slices over avocado. Put back under grill/broiler until brie is melting and has started to brown (unti I made this, I didn't know brie COULD brown!). Serve at once, while hot.
Mix the flour, salt and yeast together and then stir in the warm water and olive oil to make a soft dough. Transfer to a floured surface and knead for five minutes until springy, using extra flour if it's too sticky. Shape into a ball, brush over a little more oil, cover and leave to rise in a warm place until it doubles in size. This should take about an hour. Knead again on a floured surface and divide into six pieces, rolling each chunk into a ball. Leave to rise for 10 minutes. Preheat the oven to 240 C or 475 F. Meanwhile, roll the balls flat until they're only 3mm or 1/8 of an inch thick and about 17cm or 7 inches across. Place on greased baking sheets, cover with a tea towel and let rest for 30 minutes. Spray the dough with water and bake for two minutes. Check to make sure they haven't gone hard and if not, bake for a couple minutes more. You want them firm but not hard or brown. Remove from the oven and serve immediately with dips or as a wrap for all sorts of fillings. Great with kebabs! If you must serve them later, you can brush them lightly with oil and then reheat them by briefly heating them in a frying pan.
In a nonstick skillet coated with cooking spray, brown chicken over medium heat. Transfer to a 13-in. x 2-in. baking dish coated with cooking spray. Remove skillet from stovetop and recoat with cooking spray; cook onion over medium heat until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Pour over chicken. Bake, uncovered, at 350 degrees for 45-55 minutes or until chicken juices run clear and a meat thermometer reads 170 degrees.
Preheat electric oven to 350°F Grease a 13 x 9 x 2-inch baking pan. In a large bowl, sift mochiko, baking soda, and salt; add brown sugar and mix well. Add coconut milk and water; mix well. Fold in sweet potatoes; pour into prepared pan. Sprinkle with sesame seed. Bake for 1 hour. Cool, cut into 2 x 1-inch pieces. Coat each piece with Kinako (yellow soy bean powder).
Preparation:. For every recipe version: Bring a large pot of lightly salted water to a boil. Add potatoes and cook until tender, about 15 minutes; drain and return to the pot. Meanwhile puree the second vegetable from the ingredient list of the mashed potato recipe of your choice: spinach, carrots or peas. Puree in a food processor until completely smooth. For every recipe version: Mash potatoes with a potato masher or ricer. Mix in pureed vegetables and remaining ingredients from the recipe version of your choice. Warm over medium heat, stirring constantly. Nutritional Information Per Serving: Colcannon: Calories 199; Total fat 7g; Saturated fat 2g; Cholesterol 6mg; Sodium 141mg; Carbohydrate 30g; Fiber 2g; Protein 3g; Vitamin A 34%DV*; Vitamin C 22%DV; Folate 29%DV; Calcium 9%DV; Iron 14%DV; Potassium 25%DV.
In a small skillet over medium-high heat, heat the oil. Mix in the onion, chili powder, cumin and 1/4 teaspoons salt. Saute until the onion is translucent and crisp-tender, 4 minutes. Adjust the seasoning with salt to taste. Cool to room temperature.
Preheat oven to 375 degrees. In a large bowl stir all ingredients until well mixed. Drop in rounded teaspoons on an ungreased cookie sheet. Bake for 10-12 minutes or until centers are light brown. Cool on cookie sheet for 5 minutes.
Preheat oven to 350 degrees. Cook beef and add taco seasoning. Mix both cans of refried beans with the jar of salsa, set aside. Layer the bottom of a 13" x 9" (lasagna) pan with taco chips. Place the cooked ground beef on top of the taco chip layer. Add any remaining liquid to the bean and salsa mixture, mix together. Place this mixture over the ground beef. Cover with aluminum foil and bake for 30-40 minutes in preheated oven. Uncover, crumble taco chips and cheese over the top and bake for another 5-10 minutes. Enjoy!
Cut small slits in the roast all over, then stuff with garlic clove halves (as many as you wish). Place in a shallow glass pan cover with plastic wrap and refrigerate for 8-24 hours to allow garlic to infuse in the meat. Remove from the fridge and allow to sit for 1-1/2 hours or just until the meat is almost room temperature (this might take more than 1-1/2 hours). Set oven to 375 degrees. Place the roast in a small or medium-size oval roasting pan with a fitted lid. In a small cup or bowl mix together 4 tablespoons flour with 1-1-/2 tablespoons salt, 2 teaspoons Italian seasoning, garlic powder and 1 teaspoon black pepper. Sprinkle the flour/seasoning mix all over the roast. Pour 2 cups water and the vinegar into the bottom of the roasting pan. Add in the onion and whole garlic cloves. Drizzle the pork evenly with hot sauce. Cover with the lid and cook for 3-1/2 hours or until very tender. Remove pork from the roasting pan and wrap tightly in foil. Pour 1 cup pan drippings into a 2-cup pyrex measuring cup; let stand 10 minutes, then skim off the fat from the top of the glass. Melt butter in a large skillet over medium-high; whisk in the remaining 2 tablespoons flour, the pan drippings, broth, red wine and 1/2 teaspoon Italian seasoning; bring to a boil, whisking constantly, then reduce heat to medium and simmer for about 10 minutes. Season gravy with black pepper. Serve the gravy with the roast.
Mix flour and oil in skillet over medium heat until brown, stirring constantly. Add canned milk and water enough to make gravy. Add canned soup and a quart jar of canned venison. Salt and pepper to taste; cook till thick. Serve over mashed potatoes (hopefully mine, lol).
Squeeze the lemon juice inside the prepared kid and insert the lemon peel as well. Peel and core the apples, wrap them in bacon rashers and stick a clove in each. Stuff the kid with the apples and use skewers to keep them inches. Insert the cloves of garlic into the legs and rub the entire animal with the ginger, salt and pepper together. Put in a roasting pan with the butter and some olive oil and roast at a low temperature for 30 minutes per kilogram, basting frequently. When it is cooked, remove the kid to a warm dish to rest, pour off the surplus fat and add the cider to the essence. boil rapidly on the stovetop until reduced by half.
In a bowl, beat egg; mix in cornflakes, onion, sour cream, garlic, parsley, salt and pepper. Mix in beef. Shape into four 1/2 inch thick patties. In nonstick frypan, heat oil over medium high heat; cook patties, turning once, until no longer pink inside, about 10 minutes. Chimichurri Sauce: Meanwhile, in mini chopper or food processor, finely chop together parsley, oregano, oil, 2 tablespoons water, vinegar, jalapeno pepper, garlic, salt and pepper. Serve over patties.
Defrost cheesecake slightly. Dip into buttermilk; lift to drain excess liquid. Roll into cornflake crumbs, pressing slightly to coat cheesecake completely. Refreeze for at least 2 hours. Heat peanut oil to 325 degrees. Immerse cheesecke completely. Deep fry for approximately 1 minute. serve with praline sauce: Heat pecans in skillet. Add amaretto and reduce. Add brown sugar and cream. Cook on medium heat and reduce to half. Pour over cheesecake.
Grease a casserole dish. Heat butter in a large frying pan and brown the meat. Stir in the tomato sauce, garlic, sugar and salt. Cover and cook for 20 minutes. Meanwhile, cook the noodles for 7 minutes, drain and rinse. Beat the cream cheese and sour cream together until smooth. Add the green onions and noodles. Pour the noodle mixture into the casserole dish and top with the meat mixture. Sprinkle the cheese on top. Bake at 350 degrees farenheit for 30 minutes.
Combine harissa, cumin, coriander and 1/2 teaspoon cinnamon in a resealable plastic bag. (Use a non-metal container if you prefer.) Add chops to bag, seal and shake until well-coated. Marinate the meat for 30 minutes in the fridge. Heat oil in a large skillet over medium-high heat. Cook chops until cooked through, about eight minutes per side. Bring broth to boil in a medium saucepan. Add 1/4 teaspoon of cinnamon, turmeric and couscous. Turn heat down to lowest possible setting, cover and simmer for 5-7 minutes. Fluff couscous and mix in the apricots and cilantro. Serve chops on top of the couscous. Cooking time includes the time to marinade the meat.
Preheat your oven to 450 degrees Fahrenheit. Mix together dry ingredients (flour, oats, sugar, baking powder, baking soda, salt). Cut in butter (I like to dice the butter and add it in, separating the cubes) and combine using a fork until the mixture resembles bread crumbs. Add dried fruit to dry mixture if desired. In a separate bowl, mix together the wet ingredients (buttermilk, half-and-half, vanilla). Gradually add wet mixture to the flour mixture and combine until a soft and sticky dough is formed. Move dough to a lightly floured surface and knead 2-3 times. Do not overwork the dough. Roll the dough into a 6-8-inch circle (depending on how thick you like your scones) and cut into 8 pie-shaped slices. You can experiment with other dough shapes (such as circles) to maximize servings. Bake in preheated oven for 15-18 minutes, or until scones are golden-brown and a toothpick inserted in the middle comes out clean. For extra crunch and golden color, brush the tops of the scones with buttermilk. Liberally sprinkle sugar on top and broil carefully for a few minutes, turning and adjusting as necessary. Be sure to watch as sugar browns quickly. Enjoy.
Rinse the rice under cold water in a colander. Drain. In a saucepan, over high heat, bring the chicken stock, water, 1 T of the butter and 1/2 t of the salt to a boil. Stir in the rice and cover tightly, simmer over very low heat for about 20 minutes, or until the rice is tender and the grains have absorbed all of the liquid. In another skillet over medium heat, melt the remaining 2 T of butter. Stir in the pistachios and pine nuts and saute until they are a light golden color. It doesn't take long, make sure you don't burn them! Remove the skillet from the heat. Put the cooked rice in a serving bowl and fluff it with a fork. Scrape the nuts over the rice and toss gently. Sprinkle the rice with the mace, if desired.
Slice Onions into thin rings. Saute Onion in Butter until they are clear. add water and bouillon. Bring to a boil. Turn down heat, simmer for 1 hour.
Deep fry french fries according to package directions (thickness of fries will determine frying time). Drain well on paper towels, and transfer to a serving platter. Season with salt and pepper, then sprinkle on remaining ingredients. Serve with your favorite condiments.
Preheat oven to 375°F. In a 10-inch saute pan set over a medium high heat, add the butter. Once the butter is melted, add the onions and saute for 3-4 minutes. Add the jalapenos and the garlic and saute for 2 more minutes. Add the corn and saute for 5-6 minutes. Remove the corn, jalapenos, garlic, and onion mixture to a mixing bowl. Add the remaining ingredients to the mixing bowl and blend well. Season the dip with salt and cayenne pepper. Place in a casserole dish and bake in the oven for 20 minutes or until the dip begins to bubble. Serve with your favorite chips!
Saute onion in butter, add water and bouillon cubes and bring to a boil. Add noodles and cook until almost done. Add frozen broccoli and cook about 5 more minutes. Add milk and cheese, keep stirring until cheese has melted, and heat to serving temperature.
Preheat oven to 350 degrees. Butter a 9 inch baking dish. Flatten each slice of bread down as much as possible. Butter each piece then cut the slices in half and put aside. In a bowl whisk together the sugar, vanilla, and eggs until pale and fluffy. Add the cream, milk, and Baileys. Whisk until smooth. Slice bananas and lightly toast your almonds in the preheated oven. Dip each piece of bread in the egg mixture, then begin to layer the bread, banana, and almonds in the baking dish. Top layer should end in the bread. Pour over the rest of your egg mixture, using your fingers to pat down the bread to make sure it soaks up all the flavor. Generously dust the top of the pudding with confectioners sugar and bake in the oven for 35 minutes or until custard has set around the outside but is still jiggly in the middle. Allow it to cool and firm up slightly. Serve on its own, with ice cream, or whipped heavy cream.
Mix sugar and water in a blender until sugar dissolves. Add strawberries and juice and blend until smooth. Pour into an 8-inch square baking dish. Cover and freeze 3 hours and stir well. Cover and freeze 5 hours or overnight. Remove from freezer and let stand at room temperature about 10 minutes. Scrape mixture with a fork until fluffy.
In large stockpot, cook bacon until crisp; remove from pan, drain on paper towels, crumble, and set aside. In drippings, place scallops and cook for 3-4 minutes until opaque (8-9 minutes for sea scallops). Remove scallops from pot and set aside. In drippings in pot, add onion, potatoes and celery and cook for 3-4 minutes. Add fish stock and bring to a boil; reduce heat, cover, and simmer for 8-10 minutes until potatoes are tender. In medium bowl, combine flour, marjoram, pepper, and milk and mix with wire whisk until blended. Add to pot along with drained corn and bring to a simmer. Cook over medium heat for 12 minutes, stirring often, until soup has thickened and vegetables are tender. Add cooked scallops and simmer for 3-4 minutes until scallops are thoroughly heated.
Start by making the cauliflower mash http://www.mynutricounter.com/recipe-pan-fried-sea-bass/. Place the tomatoes in a pan of boiling water and leave for 1 minute (until the skin starts to peel off), then remove the skins. Chop the tomatoes in half and de-seed, then chop into small chunks. Also take the skin and chop this into small strips too. Wilt the kale in a frying pan for 1-2 mins with the linseed (flaxseed). Gently fry the sea bass fillets for approximately 2 mins on each side (until cooked and turning golden), then place on top of the kale. Mix together the lemon juice, coconut oil, shredded basil and chopped tomatoes/tomato skins, then place on top of the sea bass filets. Plate up and serve with the cauliflower mash! Original recipe found here: http://www.mynutricounter.com/recipe-pan-fried-sea-bass/.
Clean shrimp, reserving shells. Toss shrimp with the lime, salt and pepper. Set aside. Heat oil in a saucepan. Add the shells. Saute 3 minutes. Add water and wine. Bring to a boil. Reduce to 1 cup. Strain. Boil cassava 20 minutes. Drain. Puree with coconut milk. Season. Heat oil in a skillet. Add garlic, onion and pepper. Saute 5 minutes. Add shrimp. Saute 1 minute. Add broth. Saute 1 minute. Stir in cassava puree. Heat through.
Begin by catching the rabbit. (You knew that was coming, didn't you?). Dress if not already dressed (the rabbit). If you're not dressed either, do so. Dig little Petunia out of the flour bin. Heat oven and warm up the roasting pan. Cut up the rabbit. Go change the baby's diaper. Answer the phone. Sift the flour and roll the rabbit pieces in it. Wash flour out of Petunia's hair. Grease the roasting pan and pick all the toys up off the kitchen floor. Go look for Tommy. He was on the front porch the last time you saw him. Call Joe Henderson about those seeds. Return to kitchen. Mop flour off floor where Petunia put rabbit. Clean off rabbit. Mop flour off Petunia. Turn off the oven--it's too hot now. The butter has congealed. Melt it again. Let Tommy in the back door with the fresh eggs. Use the broken one in the recipe. Answer phone. Change baby's diaper. Take Tommy's broken egg and beat it. Beat it back to the kitchen. Beat the other egg. Sit down and collect your wits--no, collect the children. Beat the two eggs together. Take the kids and beat it! Take the rabbit and beat it to the creek. Cut up rabbit for bait and go fishing. Fish may be fried the same way.
In a medium saucepan over medium heat, bring cream and butter to a simmer, stirring occansionly. Add sugars and stir until completley dissolved. Whisk in cocoa powder until smooth, making sure there are no clumps. Serve immediately over ice cream.
Mix the lemon grass, garlic and ginger together, season with salt and freshly ground black pepper and rub over the chicken. Leave to marinate for 20 minutes. Put just enough water into a steamer or pan and place the rack or steamer basket on top. Place the chicken and seasoning inside, cover and steam for 15-20 minutes. Scatter over the broccoli florets and cook for another two minutes. Remove the steamer tray and set aside. Whilst cooking the fragrant chicken juices should have dripped down into the water to make a stock and evaporated to leave approximately a glass full of liquid (about 80-100ml - if you find you have too much liquid, bring to a fast boil and reduce). Thicken the stock with cornflour and season if necessary. To serve, arrange the chicken on a plate and scatter over the broccoli, and toasted almonds then drizzle with the sauce. Serve with steamed rice.
Combine first 6 ingredients in a large bowl; stir well. Add macaroni and remaining ingredients. Toss well to coat. Cover and chill for at least 2 to 4 hours before serving.
Combine all ingredients in blender except pie curst, blend well Pour into pie crust, Bake in preheated oven 450F for 10 min. Turn oven down to 325F. Bake for another 40 min or until toothpick inserted comes out clean. Cool and serve with whipped cream.
Preheat oven to 350 degrees F. Put bacon in frying pan and cook until crisp; set aside. Meanwhile, dice and then cook the potatoes in boiling water for about 8 minutes, or until just barely tender. Drain and set aside. Melt the butter and and saute diced onions over medium heat for about 5 minutes. Add the crumbled bacon and cook for 2 more minutes. Then add flour and stir to make a paste. Cook for 5 minutes, stirring continuously. Add three cups of milk to the onion mixture, stirring until lumps are gone. Cook mixture 10 more minutes and continue stirring. Add potatoes, cheese, garlic salt, white pepper and kosher salt. Mix until cheese is melted. Bake at 350 degrees F for 10 minutes. (This recipe can also be prepared up through Step 5 and refrigerated. When ready to finish, place refrigerated casserole in preheated oven for 15-20 minutes.).
Mix all ingredients in a large pot or Dutch oven. Bring to a boil over medium-high heat and cover. Reduce heat to low and simmer 15 minutes, stirring occasionally.
Roast first 4 ingredients in oven until nicely browned. Add sultanas. In a pot melt butter, honey and sugar. Mix into dry ingredients. Press into a tray and cut when cooled.
Preheat oven to 400°F. Coat a large baking sheet with cooking spray. Arrange tortillas on baking sheet; spray tortillas with cooking spray and sprinkle with salt. Bake until golden, about 10 minutes. Arrange tortillas in bottom and up sides of 4 salad bowls. Place 1/4 of lettuce, chicken, tomatoes and cheese in each bowl. In a small bowl, whisk together sour cream, salsa, cumin and pepper sauce. Drizzle about 3 tablespoons dressing over each salad.
Heat cream cheese and butter in a small microwavable bowl for about 30 seconds *Watch closely*. Once softened, stir to combine. Add powdered sugar about 1/4 cup at a time. Add vanilla, milk, and last bit of powdered sugar and stir to combine well. Add more milk for a thinner consistency and more sugar for a thicker consistency. Spread/pour over hot rolls.
Preheat oven to 350 degrees F. Score the skin and fat of the fresh ham. Place in a shallow roasting pan (in Spain they use an oval earthenware one) and rub the skin with the butter. Combine bay leaves, garlic, thyme, parsley and minced onion; sprinkle this over the meat. Next sprinkle meat with the juice of 1 lemon, 1/3 cup white wine, sweet paprika and salt. Roast meat for 1-1/2 hours. Remove fat that has accumulated in the pan. Add to pan: 1/3 cup white wine and 1 cup water. Continue to roast for 3-1/2 to 4-1/2 hours longer, or a total of 25 minutes per pound, basting every half hour with the pan juices.
Combine bisquick, pecans, and pumpkin-pie spice in a large bowl. Combine milk and next ingredients (milk through eggs); add to flour mixture, stirring until smooth. Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 tablespoons pecans.
Generously grease 2 1/2 quart casserole of rectangular baking dish, 13 X 9. Beat flour, milk, sugar, vanilla, salt, and eggs in a large bowl with a hand beater until smooth. Stir in bread cubes until coated. Pour bread mixture into pan. Top evenly with cream cheese, berries, and nuts. Cover and refrigerate up to 24 hours (Optional). Heat oven to 400°. Uncover and bake 20 - 25 minutes or until. golden brown. Sprinkle with powdered sugar and serve with syrup.
Grind the roasted channa dal in a spice grinder until it is a fine powder - you may need to do this in two or three batches. Dry roast the cumin seeds in a cast iron skillet or any heavy pan until it is fragrant - about 3 - 5 minutes - watch it don't let it burn. Put 2 cups of the coconut powder in a food processor; add the channa dal powder, the salt, cumin seeds and the chili - then process until it is a nice powdery consistency. Place in a bowl and add the remaining unprocessed 2 cups of coconut powder - stir to combine. Store in an air-tight container. Prepare the rice by rinsing the rice in hot water - drain then place in a pot with the 4 cups of water. Bring to a boil, and then cover with a tight-fitting lid and simmer over very low heat until the water is absorbed. Uncover and fluff with a fork, then cover and cook for about 5 minutes longer. Toss the butter with the rice until it is melted through, then add about 1/2 cup coconut powder and toss until it is completely combined. I usually add an additional 1/2 cup of powder and about 2 more tablespoons of butter. You can adjust to suit your tastes. Serve!
Mix all ingredients together. Sprinkle crumbs lightly on top of coffee cake. Bake as directed.
Heat water in a wok, bring to a boil. Add the bean sprouts, cook for a few seconds. Remove with a large strainer. Put into ice water. Allow to drain and set aside. Turn wok down to simmer. Add shrimp, cook until pink. Remove with a slotted spoon into ice water drain and set aside to cool, then slice in to thin pieces. Reserve. Grate carrot and transfer to a bowl. Add sugar, pepper, vinegar and salt to bowl. Reserve. Beat egg yolks. Heat vegetable oil in a nonstick fry pan and add egg yolks. Cook over heat for about 2 minutes. Yolks should not brown but gel into a thin yellow omelet. Slide the cooked yolks onto a cutting board and fold over twice. Using a knife thinly julienne the yolks and put aside. Place rice papers in a bowl of warm water allow to soak until soft. Take a piece of rice paper and place a small of amount of each ingredient into the center of the paper. Roll rice paper over the ingredients. Place completed rolls in a shallow cooking pan and cover with plastic wrap. Place in refrigerator.