HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, saute the garlic in butter until tender. Add the next 8 ingredients. Bring to a boil, stirring constantly. Remove from the heat and set aside. Grill the chicken, covered over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until juices run clear. Continue basting and turning during the last 15 minutes of cooking. Serve with any extra sauce you set aside for dipping. (The sauce is just that delicious!).
Bring a large pot of salted water to a boil. Add the potatoes. After 10 minutes of boiling time add the brussels sprouts and continue to boil for about 3-5 minutes. Strain and run under cold water to stop the cooking process. Melt butter in a large sauce pan and add the garlic, salt and pepper. Add the vegtables and saute for 3-4 minutes. Remove from heat and add chopped parsley. Transfer into serving dish and garnish with parmesan cheese and a bit more salt and pepper.
Preheat oven to 450 degrees. Coat an 11X7 inch baking dish with cooking spray. Add lemon juice and next 5 ingredients to dish, stirring well. Add shrimp toss well to coat. Bake at 450 degrees for 8 minutes or until shrimp tun pink, stirring occasionally.
Combine all ingredients, except the chicken, and simmer for 10 minutes. Put chicken in baking dish and half of the sauce over it. Set aside rest of sauce to pour over cooked chicken. Bake at 350°F for 50- 60 minutes, basting twice.
Stir the orzo into a large stockpot of boiling water. Cook 8 minutes, or until almost tender. Add the broccoli and cook 2 minutes longer, or until the broccoli is tender crisp. While the orzo is cooking, heat the olive oil in a small skillet over mediumheat. Add the pine nuts and saute them until golden brown. Add the crushed red pepper flakes and saute about 30 seconds, or until aromatic. Remove from the heat. Drain the orzo and broccoli. Transfer to a large bowl. Pour the olive oil and pine nuts over and toss to coat. Add the tomatoes, feta cheese, olives, parmesan cheese and basil. Toss again. Season with salt and pepper and serve.
In large saucepan, heat oil and cook mushrooms, shallots, garlic and pepper until vegetables are tender but not brown. Add rice and cook and stir 2 minutes more. Stir broth and wine into rice mixture and bring to a boil. Reduce heat, cover and simmer for 30 minutes (do not lift cover). Remove from heat. Stir in carrots, asparagus, Parmesan and lemon zest. Cover and let stand for 5 minutes. Add a little additional water, if necessary for the desired consistency.'. Garnish with basil or parsley.
Saute onions. Stir in flour. Add immediately the chicken broth and bring to a boil. Add in the can of corn kernels and can of creamed corn, bring to a boil. Add in soy milk until heated through. Serve!
In a large bowl, dissolve gelatin and sugar in water. Stir in the apricot nectar, pineapple juice and lemon juice. Freeze in two 2-qt. freezer containers. Remove from the freezer 2-3 hours before serving. Place contents of one container in a punch bowl; mash with potato masher. Stir in ginger ale just before serving. Repeat.
Warm the oil in a large saute pan over medium heat. Add the garlic and saute about 2 minutes. Do not let it burn. Increase the heat to high, and add the mushrooms. Saute until tender for about 5 minutes, stirring occasionally. The time may need to be adjusted according to the type of mushroom used. Add the wine (or sherry) and continue to cook until the liquid is absorbed. Add the parsley, salt and pepper, and stir to combine. Serve while hot.
Preheat oven to 350. Melt butter on large skillet on medium heat. Add celery; cook and stir 5 mins or until crisp-tender. Stir in water. Bring to a boil. Remove from heat. Stir in stuffing mix, cranberries and walnuts. Add 1 cup of the cheese and the egg; mix lightly. Spoon stuffing mixture evenly into 8 greased medium muffin cups, mounding mixture as necessary to use all the stuffing mixture. Sprinkle with remaining 1/2 cup cheese. Bake 10 mins or until cups are heated through and cheese is melted.
Preheat oven to 450 degrees. Combine first 6 ingredients in a large bowl. Peel potatoes, and cut into 1/4 inch strips. Add potato strips to olive oil mixture; toss gently to coat. Arrange potato strips in a single layer on a baking sheet lightly coated with cooking spray. Bake, for 25 minutes or until golden brown.
Cook turkey giblets while preparing vegetables - Save broth - strip meat off turkey neck and save for dressing. In deep pan fry sausage and ground beef, use 12 cube butter with meat. Fry until no longer pink. Add a few of the diced vegetables, about a cup at a time. Stir and cook, add more butter and vegetables gradually. Also, add spices as you add vegetables. Don't use table salt as the pork has salt in it. As vegetables cook down (test carrots for doneness) pour broth and croutons alternately into mixture, keep stirring all the while. The croutons will make the mixture thick, be sure and don't get it soupy. (if you do, add more croutons) add meat from stripped turkey neck. May be served like this or put in baking dish and bake about 1 hour at 350*.
In a bowl, combine soy sauce, orange juice, olive oil, garlic, green onions, allspice, thyme, salt, pepper, ginger and cayenne; rub on both side of the pork chops. Place chops on a greased broiler pan and broil 4 inches from the heat, 8 minutes per side or until done to personal taste.
Mix in bowl the Mince, Bacon and Breadcrumbs. Drop in the egg (not Beating). Mix well. Put mixture in bowl or loaf tin. Do not press down mixture too much to give a light texture to the roll. Cover with greaseproof paper and tie with string. Place in pan with enough water to come half-way up the container. Steam for 2 1/2 hours, slowly. See that the pan does not get dry. Add boiling water when needed. Leave to go cold before serving with a nice green salad. Would also make a nice filling for sandwiches.
Preheat oven to 375 degrees. Mix butter, sugar, brown sugar and eggs until creamy. Add the remaining ingredients and blend well. Bake until lightly browned.
Chop off the fronds where they meet the body of one fennel bulb. Halve the fennel then thinly slice using a mandoline or a very sharp chefs knife. Repeat with the other bulb. You should have 2 cups of sliced fennel. Set them aside. chop one tablespoon of the fronds and set them aside also. Put the fennel and the apple into a mixing bowl. Add the pecorino romano, lemon zest, 1/4 cup of olive oil and parsley. Toss gently, taste and season with salt and pepper. Arrange the salad on a large, chilled serving platter. Drizzle more olive oil generously over the top, and scatter with the fronds just before serving.
Place chicken, beef and bones in a 12-quart pot, adding enough water to cover and bring to a boil. Reduce heat, cover and simmer until meat is tender (2 1/2- 3 hours). Remove chicken and beef. Let cool and cut meat and chicken off bones, discarding skin and bones. Strain stock. (can be prepared one day ahead to this point), cover and refrigerate in two containers (beef and chicken in one and stock in another. Degrease stock before continuing). Degrease stock and bring to a boil in dutch oven. Cut chicken and beef into small (1/2 inch) pieces and add to stock. Add vegetables (potatoes- tomatoes) to pan. Reduce heat, simmer stirring occassionally for 6-7 hours (or turn into a crockpot on low for 8-10 hours). Season with salt, pepper, and pepper sauce. Garnish with cilantro or parsley, if desired.
In a small mixing bowl, dissolve beef bouillon cube in boiling water. Set aside to cool. Place beef and steak seasoning in a plastic resealable bag. Seal bag, releasing as much air as possible, and toss/squeeze with hands until well coated. Marinate for 30 minutes at room temperature. Once beef bouillon mixture has cooled, whisk in soy sauce, garlic powder, ginger, cayenne pepper and cornstarch. Set aside. In a wok, heat 1 tbs. oil until glistening. Brown beef strips on both sides, leaving a slight tinge of pink in the middle. Remove to another dish, cover and set aside. Add remaining 1 tbs. oil to wok. Add vegetables and black pepper and cook until crisp-tender. Once vegetables are cooked, return beef to wok and toss to combine. Make a well in the center of the wok and add sauce mixture, stirring constantly until slightly thickened. Then toss all together. Serve immediately over rice.
Toast the walnuts in a dry skillet, stirring and watching carefully to make sure they do not burn. Burning makes them bitter. Turn the walnuts into a paper towel and rub most of the skins off. Transfer the skinned and toasted walnuts into a food processor and process until as fine as you wish. Combine with the mirin, miso and sugar, stirring together well. Add desired amount to steamed veggies - a little goes far, you can always add more. Refrigerate remainder for up to a week or freeze.
Brown the butter in a fry pan. Shape the meat mixture into oval patties about 4" long and 1/2" thick. Use two wet spoons. Fry on each side for about 5 minutes or until they are really brown and cooked inside. Shake them on the pan to get them brown all over.
Rinse the smoked trout and remove any skin or bones. (If your smoked trout isn't "ready to eat," you'll need to poach it before you do any of this.) Flake the trout and set aside. In a small saucepan, heat 1 tablespoon of the butter and the 1/4 cup milk over medium heat. When the milk starts to steam, add the fish, stirring occasionally. When the mixture comes up to a boil, remove the saucepan from the heat, cover and set aside for 20 minutes. Preheat broiler. Beat the egg whites to stiff peaks and set aside. Beat the heavy cream into the egg yolks and season with pepper. Add the fish/milk mixture and stir together. Fold in the egg whites. In an omelette pan over medium heat, melt the remaining tablespoon of butter. When the butter is bubbly, pour in the omelette mixture and cook (without stirring or flipping) until underside is golden brown. Remove pan from the heat, sprinkle cheddar over the top of the omelette and place pan under the broiler. Broil until cheese is browned.
Peel film at corner of Simply Potatoes package to vent and heat on high for 3 minutes in microwave. Completely remove film and stir. Microwave on high for 1 additional minute. Add 1 Tablespoon of Hidden Valley Ranch mix. Mix well. You can add more according to your taste. Let cool just enough to touch. You want it a bit warm. It pipes out better when it's a little warm. Load your piping bag with the mashed potatoes, (or Zip Lock Bag). Snip off the tip of the bag enough to have a nice size whole. On a wax paper lined baking sheet, pipe mashed potatoes out into an "onion ring" shape. Nice plump circles. Once all your rings are done, stick into freezer until firmly frozen. 30 minutes should work fine. Preheat your deep fryer to 350. Prepare your Onion Ring Batter according to the directions on the box. Take a few out of the freezer at a time. Work in batches keeping the others frozen until ready to batter and fry. Dip your potato ring into batter, shake off excess. Fry 2-3 minutes per side or until golden brown. Serve with your favorite dipping sauce. Note~you do not have to cook these right away. They keep frozen beautifully for future cravings.
Preheat oven to 350 degrees. Combine flour, salt, and pepper on a plate. Roll meat in mixture until coated. Heat butter and oil in frying pan. Brown meat on both sides. Drain off excess grease, place meat in baking dish Mix onion soup mix, chicken broth, and water, then add to dish with meat. Bake 1 hour, meat should be tender. *You can thicken juices for gravy and serve with mashed potatoes , YUM!
Layer the bread in a greased 9x13" pan; preheat oven to 325. Sprinkle cheese over the bread. Saute the sausage, breaking into bite-size pieces; arrange on top of cheese. In a medium bowl, beat together milk, mustard, salt, pepper and eggs. Pour over items in the pan and let stand overnight. The next day, just before baking, mix the mushrooms and mushroom soup together; pour over top. Bake for 1 hour and 15 minutes or until bubbly. Let stand 5-10 minutes before cutting into squares.
Grate eggs and refrigerate them in a sealed container. Combine mayo and spices in a 1 1/2 quart bowl. Usinga wire whip to distribute the spices evenly. Whip in oil and then vinegar. Adjust the seasonings to taste. Refrigerate for at least 2 hours so the flavors can blend. Add dressing to your favorite salad greens. Sprinkle the eggs over the dressing.
Boil potatoes in pot filled with enough water to cover potatoes and 1/2 teaspoon salt. Boil until fork tender, about 15-25 minutes. Drain potatoes and mash to desired consistency. Add butter, cream, garlic power, wasabi powder, pepper, and remaining salt. Mix well. **If you like your potatoes a little creamier, you might want to add more cream or milk a little bit at a time until desired consistency is reached**.
Bring the 3 cups of white sugar, 3/4 cup margarine and 2/3 cup evaporated milk to a boil. Stir for 5 minutes on medium heat. Stir in chocolate chips, marshmallow fluff and vanilla. Chill in greased 9 " x 11" pan.
Place meat, soy sauce, garlic and pepper in a resealable bag. Marinate for at least 4 hours. Grill 3 minutes or longer depending on thickness on each side. Let rest for 5 minutes before slicing. Serve with tortillas and toppings. Enjoy!
Place raspberry concentrate, vodka, sugar and orange juice in a clean jar with a tight fitting lid. Seal tightly and shake jar until sugar is blended. Let stand at room temperature for a least 2 weeks for flavors to blend. Shake jar occasionally.
Gradually add 2 tablespoons oil to softened bleu cheese; blend until smooth. Add remaining oil and other ingredients, one at a time, blending well after each addition. Store covered in refrigerator and stir before using.
Zest the lemons and remove the white pithe. Place in a large container with the alcohol. Let sit for 1 to 2 weeks. In a large pot, add the sugar and cream. Heat until the sugar has dissolved, about 5 minutes. Let this mixture cool completely. Add the lemon/alcohol mixture into the pot using a strainer to catch the zest. Pour mixture into 2 bottles. Store in refrigerator for 3-5 days before drinking. Continue to store in freezer.
Clean off the portabella cap, and cut stem close to cap, chop stem. Gently heat the olive oil in a saute pan, then add the peppers, onion, and stem ( I've added cubed tofu at this stage too) Saute all together until just tender Set the peppers, etc. aside for a moment and use a pastry brush dipped in the flavored olive oil in the bottom of the pan to oil the portabella cap ( both sides) Then, with the top side of the cap down, put all the peppers, etc. on the underside (up), transfer to the grill and cook for about 3-4 minutes. Put the cheese onto of the peppers, and grill until melted. Really good, I even like this, and I'm a confirmed carnivore! Vickie.
Heat olive oil over medium high heat in a dutch oven. Add garlic, onions, celery and carrots and saute until onions begin to soften. Add broth, wine, black and green beans, spinach, squash, oregano, salt and pepper. Bring to a boil, cover, reduce heat and simmer for 40 minutes. Add in pesto and adjust salt to your liking. If making ahead, simply stop at this point, then reheat the vegetable mixture and continue with the recipe. While vegetables are cooking, saute pancetta until crisp. Reserve rendered fat to add to the vegetables if you wish. Cook the pasta according to package directions and stir in to the vegetables. To serve, ladle soup into bowls and top with the pancetta and parmesan.
Combine everything in a large bowl and stir until uniformly blended. Transfer to a clean, dry jar with a tight-fitting lid and store in the refrigerator or freezer.
Chop the first 3 ingredients. Mix in a bowl with the mayonnaise. I usually put it in the fridge for a few hours, so the taste of the ingredients could blend, but I guess you could eat it right away. Enjoy!
Take pulp off seeds, rince. Put on plate--salt. Nuke those seeds about 4-6 minutes (depending on your oven). Cool--eat.
Heat 1 T olive oil over medium heat. Saute diced onion, bell pepper, and chopped garlic for about 5 minutes. In a large mixing bowl, pour milk over the bread crumbs and stir until absorbed. Add sauteed veggies, beef, sausage, oregano, red pepper flakes, salt, black pepper, and beaten egg. Mix thoroughly. Form into 16 2" balls. Heat remaining olive oil in large pan over medium heat. Brown meatballs until internal temperature is 165°F. In each Hoagie roll, place 4 meatballs, 1/4 C marinara sauce, and 3 slices mozzarella. Place on baking sheet under broiler until cheese melts. Top with 1 T Parmesan cheese. Serve with cold beer and have men worship you all day!
For brownie layer, in microwave-safe bowl, melt chocolate chips. Cool slightly. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Stir in melted chocolate. Combine flour and baking soda; add to batter. Stir in walnuts. Spread into a greased 13-inch by 9-inch by 2-inch baking pan. Bake at 350 degrees for 16-22 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack. In a mixing bowl, cream butter and sugars. Beat in milk and vanilla. Gradually add flour. stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top. Cut into squares. Store in the refrigerator. Note: Cookie dough layer is not baked and does not contain eggs.
In a large bowl mix 2 cups masa harina and the cheese. Add the eggs and 1 cup water. Mix with hands until the dough holds together and is not dry. If the dough seems too dry and will not hold together when formed into a ball then add 1 tablespoon of water at a time until it reaches this consistency. Take a small amount of dough (about 1/4 cup) and form into a ball the size of a small egg. Flatten balls with your palms and shape into patties about 3 inches wide. Set aside. Cover patties with a wet paper towel while you are shaping the rest of the patties to prevent from drying out. Heat the 1/4 cup oil in a large frying pan. Add patties and fry on each side until golden brown, about 2 mins per side. Place on paper towel to drain and finish other patties. Mean while, in a medium-large pot over medium high heat, heat up the 1 tbspn cooking oil. Add all the veggies EXCEPT for the cilantro and saute until translucent. Add chicken stock and cumin. Slowly WHISK in the 1 1/2 tbspn of the masa harina to thicken it. You can add more masa harina to the stock if you whould like it thicker. Bring to a rapid boil then lower the temp to medium. Add the cilantro then add the patties in one by one. Do not mix or stir the pot to much because you could break the cakes up. Taste soup to make sure it does not need salt. Usually the saltiness of the cheese salts the soup enough. Simmer for about 20 mins or until desired thickness of the soup has been reached. Typically served in a large soup bowl over white rice with a side of lime wedges.
Bring a large pot of water to boil. Cut the rounded sides off the cauliflower. Cut each center piece in half lengthwise in order to make 2 steaks. Make sure to carefully remove any green, leafy bottoms from the cauliflower steaks. Rinse off the steaks and the florets. Place in boiling water for 5-7 minutes. Meanwhile, in a bowl, mix the buttermilk, italian seasoning, red pepper flakes, and 1 tsp of salt together. Set aside. Pulse together 2 cups arugula, pine nuts, 1/4 cup parmesan, garlic, basil, remaining salt, pepper, and 1/2 cup olive oil for 30 seconds; set aside. Drain the cauliflower, and place them into a large gallon plastic, resealable bag. Reserve 1/2 cup of boiling water. Pour the buttermilk marinade into the bag, and coat the cauliflower very well. Marinate the steaks for an hour by laying the bag flat. Carefully, flipping the bag over halfway through. Preheat oven to 450F degrees. Mix the remaining parmesan with the breadcrumbs. Set aside for dredging along with the flour and egg wash. Remove the cauliflower steaks from the bag. Drain. Dredge one side of each steak in flour, egg wash, and lastly, parmesan bread crumbs. Place the steaks dredged side up on a baking rack along with the other marinated florets. Place the baking rack in a cookie sheet to catch any drippings. Roast on 450F degrees for 30 minutes, covered. Uncover for the last 15 minutes until fork tender. In an electric blender, blend all the smaller roasted florets, the Ragu pasta sauce, and reserved water until smooth. Heat stovetop on medium-high heat. Assemble each plate with sauce, pesto, a cauliflower steak, and additional arugula.
Heat oil in a large skillet on high heat. Add onions and garlic, reduce heat to medium and cook for a few minutes without stirring to allow onions to brown a little on bottom. Stir and cook for 5 minutes longer, until onions are evenly golden and wilted. Sprinkle onions with sugar and vinegar. Continue to cook for 10 minutes, until onions are browned and tender. Season with salt and stir in parsley. Serve warm or at room temperature.
In a Dutch oven or other large, heavy, oven proof pot fry bacon until crisp and set aside. Drain fat. In the same pan, cook ground beef, onion and celery until meat in brown and the onion and celery are tender. Meanwhile, dissolve bouillon cubes in boiling water. Add bouillon to meat mixture with the remaining ingredients and mix well. Cover and bake 1 hour and 15 minutes in a 375 degree oven until hot and bubbly. Crumble bacon over beans and serve. This makes a LOT of beans. I usually halve the recipe.
In a large bowl, sift flour and baking powder. Set aside. In a large saucepan, melt the butter. Add the white sugar, brown sugar and cocoa. Blend well. Beat in 1 egg at a time. Add flour and blend well. Add vanilla and walnuts, mixing well. Pour into prepared 9 x 13 pan. Bake for 30 minutes. Centre will be firm but not hard.
Preheat oven to 350 degrees. Combine ingredients in a bowl and blend till smooth. Pour into a loaf pan and bake for 20-25 minutes or until a toothpick comes out clean. That's it.
Cook onions and mushrooms over med low heat, til very little juices are left. Add garlic, and thyme; cook and stir for 3 minutes. Add broths, water, barley and salt and pepper. bring to a boil. Reduce heat; cover and simmer for 1 1/2 to 2 hours until barley is tender. Just before serving add Worcestershire sauce. Serve with dollop sour cream.
In a 9x13x2-inch baking dish, put enough of the bread pieces into the bottom of the pan to make a thin layer. Make a layer of ham, followed by a layer of broccoli, and then the cheese. Whisk together milk, eggs, salt, and dry mustard. Pour over top. Toss remaining bread with butter; sprinkle over the top of the casserole. Bake at 325° for 45 minutes. Let cool for about 20 minutes; cut into squares.
Preheat oven to 350°F Line the bottom of a 8- or 9-inch spring-form pan with parchment paper, then coat the entire pan with cooking spray. Combine the almond flour, corn flour, and 1/3 cup of the sugar in a bowl. Whisk the egg yolks and 1/3 cup of the sugar in another bowl with an electric mixer for 5 minutes. Beat in the lemon zest, oil, lemon juice, and orange juice. Fold in dry ingredients. In a separate, clean bowl, beat the egg whites and salt until frothy. Add the last 1/3 c sugar and beat until stuff peaks form. Fold 1/3 of the egg white mixture into the batter. Fold in the remaining egg white mixture in two parts, mixing well. Pour batter into the prepared pan. Bake 30-35 minutes. Remove from oven and allow to cool. Invert pan, remove parchment, then turn cake right-side-up onto a plate. Garnish with berries and powdered sugar.
Melt 1 tbsp butter in a 12 inch cast iron pan. Saute onions, peppers, and mushrooms. While these cook place tortilla on a plate, spread beans and chicken on one half and top with cheese. When the veggie in the pan are browned and soft carefully pour them over the cheese. Put the remaining butter in the pan (optional, this helps brown the tortilla). Fold the tortilla in half and place in pan. Heat for about 1 minute on each side. Cut into 4 wedges and serve with salsa.