HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray a skillet with some olive oil, add the spinach and chives and stir on medium heat for 2 minutes. Add the cheese, mix well and stir for 2 minutes. Then remove from skillet and set aside. Whisk the egg white with milk, pepper, salt and parsley flakes. Cook the omelet with a skillet and just when its about done spread the spinach, chives and cheese mix on half of it. Put the chapped tomato on top of that half and fold the omelet in half then let it sit for a minute. Slide omelet from skillet onto a plate and you may garnish with some fresh parsley then serve it.
Combine all ingredients except green onion right in the sandwich bag, including the fillet. Seal the bag and shake well to distribute the mixture. Marinate at least 30 minutes, then turn fish over and marinate for 30 more minutes. You could also marinate it overnight for a stronger flavor. Reserving marinade, place fish in steamer and set timer to 15 minutes. If you don't have a steamer, you can use a steaming rack and a pot or wok. While the fish cooks, place marinade in a small saucepan over medium-high heat. Add sriracha sauce and stir well. Reduce sauce to thicken, about 5-10 minutes. When fish is finished, put on plate and pour reduced marinade over fish. Garnish with the green onion and serve hot. If you can have rice, it will go well with that.
Rinse Quinoa. combine quinoa and water in the bowl of a vegetable steamer. Steam for 40 minutes. I add sauteed vegies, what ever I have available ie. zuccini, red bell pepper, green onions, left over cooked ground meat, fresh english peas, carrots and/ or corn and add to the fluffed quinoa. Drizzle lemon juice over the salad before eating.
Preheat the oven to 180 deg C. Then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great. Next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices. Add the puree and the tomatoes and stir well. Add a ladle of stock and allow that to bubble! Then add the rest of the stock and bring up to a simmer. Stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven. After 10 minutes, remove it and stir once. Return to the oven for 10 minutes. When the risotto is ready, take it out, stir in the cheese and basil. Season and leave to stand for a few minutes before serving.
Rinse chicken inside and out and pat dry. Place lemon slices inside cavity along with tarragon and truss chicken loosely. (See Tip) In a skillet, heat oil over medium high heat. Brown chicken on all sides, using two wooden spoons to turn the bird so you don't puncture the skin, finishing with the breast side up. Turn off heat and pour brandy, if using, over chicken. Ignite and, when flames subside, transfer chicken to slow cooker stoneware. Drain off all but 1 tablespoons. fat in pan. Over medium heat, cook shallots until soft. Season with salt and pepper. Add wine and chicken broth and bring to a boil. Cook until sauce is reduced by about one third, about 5 minutes. Pour over chicken, cover and cook on Low for 7 to 9 hours or on High for 3 1/2 to 4 1/2 hours, until juices run clear when pierced with a fork or a meat thermometer inserted in the thickest part of the thigh reads 170°F. Carefully lift chicken from liquid, transfer to a large heatproof platter and keep warm while you make the sauce. TO MAKE TARRAGON-CREAM SAUCE: Pour cooking liquid into a 4-cup heatproof measure and place in the freezer for a few minutes until the fat rises to the surface. Skim off as much fat as possible. Transfer remaining liquid to a saucepan and, over high heat, boil rapidly until sauce is reduced by half. Stir in tarragon and cream and season to taste with salt and pepper. Serve in a sauce boat alongside carved chicken. TIP: I suggest trussing the chicken loosely for ease of browning and lifting. However, it is important to keep the string loose or the inner part of the thigh, which is less exposed to heat, will not cook properly. The 150 Best Slow Cooker Recipes. J Finlayson.
Preheat oven to 400 degrees. Rinse fillets and ry well. Season each fillet with a mixture of salt, lemon pepper and cayenne. Rub oil in a 9x13" glass baking dish. Place fillets in prepared baking dish and top fillets with 4 Tablespoons of the melted butter. Sprinkle with fresh bread crumbs and 2 Tablespoons of the fresh lemon juice. Bake, uncovered, for 15 to 18 minutes, just until fish flakes easily. Do not overcook. Butter Sauce: Combine all remaining butter and lemon juice with other sauce ingredients, except parsley and lemon slices for garnish. Simmer for 5 minutes. Place fillets on serving dish, top with butter sauce and garnish with parsley and lemon slices.
Slit breast horizontally. Mix rice, yogurt, and herbs together. Stuff chicken and bake.
Heat olive oil in skillet over high heat. Salt and pepper steaks to taste. Place steaks in hot skillet and immediately turn down heat to medium high. Cook steaks for 4 minutes on each side or to your taste. Remove steaks to a platter and cover with foil to keep warm. Remove skillet from heat and add butter and garlic. Return to heat and add mushrooms and saute until done. Add flour and cook for about a minute,decrease heat to medium low, then add wine and broth. Bring to a boil, stirring constantly until thick. Remove pan from heat and add rosemary.
Preheat oven to 350F and butter a 13 x 9" pan. Combine brown sugar, spices, salt, milk and butter in a large saucepan and mix well. Bring to a boil; gradually add cornmeal, stirring occasionally. Stir in molasses. Pour mixture into buttered pan. Bake for an hour and 15 minutes or until pudding is set.
Cook egg noodles according to package directions, drain. Saute onion and green pepper in butter, set aside. Brown ground beef, drain if nesessary. Add onion and green pepper mix to beef, set aside. Cream together cream cheese and sour cream, add cottage cheese, mix well. Mix cheese mix into noodles, mix well. Mix tomato sauce and tomato paste, set aside. Butter a 4-quart casserole. Pour noodle mix into casserole. Spread beef mix over noodles. Spread tomato mix over beef mix. Bake at 350 degree for 1 hour.
In a large pot, melt margarine over med. low heat. Add peanut butter, stir until melted. Add chocolate chips, stir until smooth. Remove from heat. DON'T stir in the marshmallows until you can hold your hand on the bottom of the pot. Spoon into a Pam sprayed 9x13 pan. Chill, then slice 6 down and 10 across.
Heat oven to 200°F. Place oven proof platter in it. Toss fish with vinegar. Combine salt, pepper, turmeric, curry powder and cayenne pepper in small bowl, then rub mixture onto both sides of each fillet. Pour at least 1/8" oil inot large nonstick skillet. Turn heat to medium high. Combine flour with enough warm waterto make a batter about as thick as yogurt. Test oil to see if it's hot enough (a piece of flour will sizzle in it). Turn heat to high. Dunk fillets into batter one at a time, letting excess batter run off, then place fish in pan. Do not overcrowd. Fry fish, rotating as necessary so filets brown evenly. Remove fish when golden and crisp on each side for 5 to 15 minutes. Keep warm on platter in oven while you cook remaining fillets. Sprinkle cilantro over fish. Serve with lime wedges.
In 12-inch nonstick skillet, heat olive oil over medium-high heat and brown steak. Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 10 minutes or until steak is tender.
Heat a large wok or frying pan over high head for 4 minutes so that pan becomes very hot. Add oil and heat for 30 seconds. Add haricots verts and stir-fry for 3-4 minutes. Add sesame seeds and crushed red pepper then stir-fry for another minute. Add whichever sauce you chose and stir-fry for 30 more seconds. Season to taste with salt and black pepper if necessary.
Cut off tops of peppers and cut in half, lengthwise. Put peppers in saucepan and cover with water. Bring to a boil and cook for 10 minutes. Meanwhile, cook ground beef, onions and garlic until browned. Drain. Add rice (2 cups prepared), tomato sauce and seasonings and cook on low until heated through. Place green peppers in a casserole dish and spoon filling into peppers. Bake at 350 degrees for 25 minutes loosely covered by tinfoil. Sprinkle cheese over the top and bake another 5-10 minutes until melted.
Crust:. Heat the oven to 350 degrees. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the graham cracker crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly over the bottom of a 13-inch by 9-inch baking pan. Bake until the crust is golden brown, 10 to 15 minutes. Topping and assembly:. While the crust is baking, in a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans. Spread the mixture over the baked crust and return to the 350-degree oven until the filling is dark-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely. Sprinkle a light coating of sifted powdered sugar over the pan if desired, and cut into 24 bars. The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature.
Spray baking dish with non stick spray. Put uncooked chicken in baking dish. Mix together the picante sauce and brown sugar (put in as little or as much brown sugar as you like. in my house we like it sweet). Pour mixture over chicken and bake at 350°F until chicken is done. You can serve this over rice or noodle. I like to use egg noodles. If you are making this for kids. You can cut the chicken up into pieces before you cook it to make things easier for you.
Put everything, except your cheeses into a processor. Blend the ingredients until smooth, you may need to stop once to scape. Pour the mixture into a small bowl and add your cheeses. Blend well. Take ice cube trays and fill each section with pesto. Put the trays into the freezer until frozen and pop the cubes out into a zip-loc bag. If you grow basil, this is a God-send as what to do with all that basil. It lasts all winter. Its' wonderful for sauces, dips, soups, you name it.
Preheat the oven to 400 degrees and combine all ingredients, except the pork chops, in a 9x9 baking dish. Mix well. You may drain off some of the juice from the beans, but I like it. Lay the pork chops on top, turning once to cover the chops with the juice from the beans. Bake uncovered for 30 to 35 minutes until the beans are bubbly and the pork chops are done.
Saute the shallots and spinach for about 5 minutes. Set aside in a small bowl and then saute the green pepper and broccoli for 5 minutes. (I did it this way, because it was easier than doing one at a time.). In a small break 3 eggs and mix very well with a fork. Melt the butter or margarine in a frying pan, on medium high heat and then add the eggs. Very quickly add two tbsp spinach, some pine nuts (the amount is up to you depending on how much you or your loved ones like pine nuts), 2 tsp shallot, two tbsp green pepper, 2 tbsp broccoli. Sprinkle Gouda cheese over the egg and vegetables, and let set for about 3-4 minutes. Flip over half the omelette and continue to cook for another 2 minutes. Repeat two more times. Serve warm.
Trim the tops and ends of leaves from the artichokes, cut in half lengthwise and remove the fuzzy choke. Squeeze a bit of lemon on immediately to prevent browning. If preparing artichokes ahead of time, place them in a bowl of lemon water until ready to boil. If unsure how to properly prep an artichoke, look online for an easy demonstration. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat. Add artichokes to boiling water, and cook for about 15 minutes. Drain well. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper. Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with remoulade. Remoulade: In a medium bowl, combine all the ingredients and mix well. Season, to taste, with salt and pepper. Refrigerate for several hours prior to serving.
Cool potato water to lukewarm. Dissolve yeast in 1/4 cup of the liquid. To the remaining liquid, add the shortening sugar and salt. Add the softened yeast and 1/2 cup of the flour. Beat; add remaining flour gradually. Turn out onto floured surface and knead until thoroughly elastic and no longer sticky (the dough should feel something like your ear lobe in texture). Place in a bowl, cover and let rise until doubled. When doubled, divide into 2 parts, shape into loaves and place in greased loaf pans. Cover and let rise again until dough doubles in bulk. Bake in a preheated 375F oven for 45 minutes or until bread shrinks a little from the sides of the pan.
Heat oven to 350°. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches or 9 x 5 x 3 inches. Mix cranberries, sugar, oil, milk, lemon peel, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely on wire rack before slicing. Store tightly wrapped in refrigerator up to 1 week.
In a large saucepan, let the butter melt over medium heat. Add in the onion, carrot, and spinach; cook and stir frequently for 3-4 minutes or until vegetables are softened. Add the soup mix, then the milk; whisk until mixture is smooth. Bring to a boil, add in nutmeg and pepper; lower heat to medium-low and simmer 5 minutes or so before serving.
Grease a 13x9 baking dish. Arrange cubes on the bottom. Coarsely slice the corned beef and arrange over the bread. Sprinkle the cheese on top. Beat eggs with milk and pepper. Pour over all. Cover tightly with foil and refrigerate overnite. Bake covered for 45 minutes at 350 degrees. Uncover and bake 10-15 minutes more. Serve immediately.
Preheat oven to 350. Grease a 9x13" pan. Mix all ingredients well and spread in pan. Bake 30 to 35 minutes.
Saute beef, onion, celery and garlic in a large pan until well done. Strain off fat, leaving meat in the strainer and reserving pan for later use. Boil potatoes until fork tender, about 20 minutes. Drain and mash with butter. Blanch carrots (or microwave until al dente) and add to beef mixture. Whisk broth with flour to thicken, and add to the pan. When gravy comes to a boil, add beef and carrot mixture. Reduce heat and simmer for 5 minutes. Spoon meat mixture into a 2-quart casserole. Spoon potatoes on top. Bake for 20 minutes at 350 degrees. Top with cheese and let sit until cheese melts from the radiated heat; approximately 5 minutes.
Place beef in an 8- by 12-inch roasting pan. In a small bowl, mix wine, hoisin sauce, garlic, and coriander; brush evenly over beef. Roast in a 425 degree oven until a meat thermometer inserted in thickest part of roast registers 135 degrees for rare (about 35 minutes; after 25 minutes, check temperature every 5 minutes). During roasting, brush beef 4 times with wine mixture. If pan drippings begin to burn, add 4 to 6 tablespoons water to pan and stir to loosen browned bits. Transfer beef to a board and cover loosely. Combine any remaining wine mixture and all the pan juices, then measure; add enough broth to make 2 1/2 cups total. Pour broth mixture into roasting pan; bring to a boil stirring to loosen browned bits. Add couscous; return to a boil, stirring. Remove pan from heat, cover tightly with foil, and let stand until liquid is absorbed (about 5 minutes). Stir in peas, onions, and any juices that have accumulated around beef.
Preheat oven to 350 degrees. Grease and flour a Bundt pan (I use Baker's Joy Spray). Measure all extracts into measuring cup, then add milk to equal 1 1/3 cup of liquid, then make cake as directed on box. Pour batter into prepared Bundt pan. Bake for 38-43 minutes or until cake separates from side of pan. Cool cake. Prepare glaze: Combine all glaze ingredients in small pan and cook over low heat until sugar dissolves. Pour glaze over cake.
Preheat oven to gas mark 7/425F/220°C. You will need a large baking tray - approx 11 x 16 inches. Cut the vegetables into large, chunky pieces - about 11/2 inches/4cm - leaving the celeriac unti last as it will discolour if left in the open air too long. Put vegetables in a large bowl, add the herbs, garlic, olive oil and lots of seasoning and mix (use your hands). Spread the vegetables out on the baking tray and cook in the pre-heated oven on a high shelf for 30 - 40 minutes, until they're tender and turning brown at the edges.
1.All pastry ingredients should be allowed to come to room temperature if they have been in the refrigerator. If using yeast: mix the yeast with a few spoonfuls of the warm water. 2.In a mixing bowl combine the flour, baking powder, Sugar, and spice (cardamom is most common in Eastern Africa). Add the yeast. Mix the water, butter, milk, and egg together. Gradually add this mixture to the flour while kneading into dough. Knead until a smooth and elastic dough is formed-fifteen to twenty minutes. If using yeast: Place dough in a clean bowl, cover with a cloth, and allow to rise in a warm place for an hour or more. If using baking powder, let dough rest for several minutes. 3.Divide the dough into several hand-sized pieces. Roll or press the pieces into circles about one-half inch thick. Cut circles into halves or quarters (or whatever you like). Some cooks place the doughs on a cookie sheet and let them rise a second time. 4.Heat a few cups of vegetable oil to 300 degrees Farenheit in a skillet or deep pot. Fry the doughs in the hot oil, turning a few times, until they are golden brown all over. Fry only as many together as can float in the oil without touching one another. Place on paper towels to drain. Serve warm.
Preheat oven to 450 degrees F. Lightly coat 2 quart baking dish with nonstick cooking spray. Sprinkle fillets with salt and pepper to taste. If fillets are thick, place in a single layer in the baking dish, tucking under any thin edges. If using thin fillets, arrange evenly in baking dish, overlapping as necessary. In a large skillet, cook garlic in hot oil for 15 seconds. Add mushrooms and Italian seasoning. Cook and stir until mushrooms are tender. Stir in spinach and cook and stir until just wilted. Spoon this spinach mixture down the center of the of the fish in the baking pan. Cover with foil. Bake until fish flakes with a fork (about 6-8 minutes per 1/2 inch of thickness). Transfer fish and vegetables to a serving platter and sprinkle with feta cheese. Top with tomato if desired.
Rinse chicken thoroughly and pat dry. Mix all above ingredients (EXCEPT: onions and oranges) and marinate chicken overnight. Arrange the onions and orange slices on top of the chicken in a covered baking dish. Pour marinade over chicken. Cook for 45 minutes to 1 hour in a 350°F oven or barbecue outside on the grill.
Cream butter and sugar. Beat in egg and flavoring. Combine and add flour and salt. Chill dough 3-4 hours. Preheat oven to 350°F. Roll thinly and cut. Bake 5-7 minutes, (this is because I roll them very thin,you might want to cook them longer if you don't roll them thin -- see other peoples notes). Ice with either Almond or Royal Icing. The Almond Icing is a thin icing that you can "paint" on the cookies. I actually use paint brushes, and have fun coloring the icing. The Royal Icing dries hard. It can be used to "glue" tails back on kittens (cookies) and trunks on elephants. It also holds the cookies together better for shipping. I use a small metal spatula for spreading this, and use a lot of sprinkles and other adornments with this icing. The amounts of sugar and liquid are flexible to your own preferred consistency.
Pour olive oil on clean serving platter. Grate cheese; sprinkle on oil. Season to taste with pepper and Fleur De Sel. Options: Serve with baguette. Cheese can be shaved with a vegetable peeler.
Mix butter, sugar, extract, salt, and egg together (I recommend a Kitchen Aid). Slowly add flour to the wet ingredients. Add food coloring (if desired) Load dough into cookie press. Press cookies onto cookie sheet. Decorate. Bake a 400 degrees for 7-10 minutes. Cookies will not brown when done.
For the Salad Ingredients: Place all ingredients in a medium-sized microwave-save plastic container. Cover with lid, and shake to combine. Lift one corner of lid to allow steam to escape. Microwave at HIGH 2 minutes or until vegetables are tender. For Sweet Chili-Lime Sauce: Stir above ingredients together until well blended. Pour on salad/noodle mixture and mix.
Heat butter and milk in a pan until the butter is melted and then let cool to room temperature. Add the milk-butter mixture to the starter, salt, sugar and flour in a large mixing bowl (this needs to be at least double the capacity of the batter). Mix these together to form a thick batter. Cover the bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours. If you do this before going to bed, you'll have the batter ready for breakfast the next day. Preheat your waffle iron until hot. Uncover the batter and whisk in the egg and baking soda. Pour 1/3 to 3/4 cups of batter on the hot waffle iron and close the lid. Let cook for 3-5 minutes until golden brown and crisp.
Sorry to be so non-specific. I just had this sandwich in a restaurant and posted a thread talking about it- several people asked me to post it as a recipe, so I'm kind of guessing here. Split the baguette for a sandwich. Slice the brie into medium thick slices and place a layer on each side of the open baguette. Place in a 350 oven for a few minutes to warm the brie. Top with apple slices, a little chutney or preserves and sprinkle toasted walnuts over.
Cook popcorn chicken and pasta to package directions; cool. Mix ranch drssing and buffalo sauce. Combine chicken, pasta, celery, bleu cheese crumbles and dressing mix. Chill 2 to 4 hours and serve.
Preheat oven to 350°F. Line 2 sheet pans with parchment paper. Sift together flour, baking soda, cinnamon, cloves, ginger, and salt and then combine the mixture with your hands. Beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the speed to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer on low, slowly add the dry ingredients, then mix on medium speed for 2 minutes. Add crystallized ginger and mix until combined. Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place on sheet pans. Bake for exactly 13 minutes. The cookies will be cracked on the top and soft inside. Let the cookies cool for a minute or two and the transfer to wire racks to cool completely.
Cream butter, shortening, sugar and eggs, mix well, beat in lemon zest, juice and extract. Add flour, baking powder and salt, stir in oatmeal. Chill dough 2-3 hrs (I keep dough for up to 4-5 days and make a few at a time). Roll dough in walnut sized pieces, toss generously in powdered sugar; place 1-2" apart on ungreased cookie sheet, flatten slightly with the bottom of a juice jar. Bake at 350 about 12-15 minute or until browned around the edges. Make sure to let them brown enough so they will be crispy. Cool and serve.
Wash beans, trim ends and remove strings. Combine beans and water in a dutch oven. Bring to a boil. cover, reduce heat and simmer 6 to 8 minutes until crisp-tender. drain. Plunge into ice water to stop the cooking process. Drain beans and set aside. Saute mushrooms and next 7 ingredients in oil in a Dutch oven. Stir in beans and cook until thoroughly heated. sprinkle with Parmesan cheese.