HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the oregano, salt, and pepper together; rub the mixture into chicken. Melt butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in crockpot. In the same skillet, mix the wine, lemon juice, garlic, and bouillon. Bring the mixture to boil; pour over the chicken. Cover, and cook on High for 3 hours, or Low for 5 hours. Add the parsley 15-30 minutes before the end of the cook time.
Boil water for pasta; have it ready. Heat olive oil and melt 3 tablespoons of butter in large skillet over medium heat. Add garlic and cook, stirring in the pan, for 1 minute. Add the shrimp, then stir and cook for 2 1/2 to 3 minutes, until shrimp are no longer translucent. Squeeze in the juice of the lemons, using your hands to catch the seeds. Add salt and pepper, an additional tablespoon of butter, then stir and reduce heat to low. Throw linguine into the boiling water. Cook until just done/al dente. Drain. Remove skillet from heat. Add pasta and parsley and toss. Taste and adjust seasonings. Variations: Add a splash of cream at the end for extra richness. Add a few dashes of hot sauce for some heat. Toss in Parmesan shavings!
Combine all ingredients. Let venison soak in the marinade for 4-6 hours before grilling or baking.
Boil 5 cups of water in tea kettle, then transfer boiling water to saucepan. Add sugar, mix till disolved. Add teabags, and mint (if desired), and bring back to boil. Take off burner, and let tea bags and mint steep for 7-10 minutes, depending upon how strong you like your tea. Discard tea bags and mint. Add Lemon Juice and stir well. Add ice cubes, and they will begin melting right away. Stir, then pour contents into juice jug - ice cubes don't have to finish melting, they will do so in the jug. Chill well; if you are in a hurry, serve over several ice cubes in a glass. The flavor is quite different when adding the mint, so try it both ways to see which way you prefer it. Note: This can also be made with limes, all other ingredients and measurements remain the same.
Rinse peas. Add all ingredients to a large pot. Bring to a boil. Cover, reduce heat and simmer for 1 1/2 to 2 hours. Longer if you like thicker soup. Serve steaming hot with fresh baked bread. Enjoy!
Spray rice bowl with Pam (nonstick coating spray). Add water to rice bowl. Add instant rice. Push button down to cook. When button pops up let rice sit for 5 minutes. Serve.
Stir first 4 ingredients in small bowl until sugar dissolves. Thread pineapple pieces onto 6 skewers, dividing equally. (Tequila mixture and pineapple skewers can be made 8 hours ahead. Cover separately and chill.). Marinade the pineapple for 30 minutes, bring to room temperature Prepare barbecue (medium heat). Grill pineapple until brown, basting with tequila mixture and turning occasionally, about 10 minutes total. Remove pineapple from skewers; serve hot or warm.
Make the dressing by mixing olive oil, lemon juice cumin, salt and pepper in a small jar or bowl. Peel and cut avocado and orange. Place in a bowl and mix carefully so as to not mash the avocado. Pour the dressing over the salad and blend gently.
In a large pitcher, combine wine, juice, cherries, berries, and sugar (if desired). Refrigerate at least 2 hours. Just before serving, stir mixture and add lemon-lime soda. Serve over ice.
Preheat oven to 350°; butter a shallow 1 1/2 quart casserole dish; set aside. In a small skillet, melt the butter over medium heat; add in the scallions and garlic; cook/stir about 5 minutes, until softened. Layer half the mushrooms in the prepared casserole; spoon half the scallion/garlic mixture on top; sprinkle with half the parsley and half the thyme. Make another layer with the remaining mushrooms, scallion/garlic mixture, parsley, and thyme. In a small bowl, beat the half-and-half and wine; pour over the mushrooms. Season with salt and pepper; bake 15 minutes, covered. Uncover and baste the mushrooms with the liquid; sprinkle the cheese evenly over the top; bake uncovered, 10-15 minutes, until crusty. Serve spread on toasted baguette.
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 1 cup flour, 2 tablespoons sugar, salt, egg, melted butter, grated orange rind, and orange juice; beat at medium speed until blended. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a well-floured surface, and knead until smooth and elastic, about 5 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place 1 hour or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times. Roll dough to 1/4 inch thickness; cut with a 2 1/2 inch biscuit cutter. Cover with a towel, and let stand 10 minutes. Combine chopped orange and 1 tablespoon sugar; let stand 5 minutes. Drain and pat dry between paper towels; set aside. Make a crease across each circle, and place an orange piece in center. Fold over; gently press edges to seal. Place rolls in a lightly greased baking pan. Cover and let rise in a warm place 30 minutes. Bake at 425 degrees for 15 minutes. Spread with glaze. FOR GLAZE: Cream butter and orange rind at medium speed; add powdered sugar alternately with juices, beating until blended. Yield: 1/3 cup.
In a food processor beat cottage cheese until very smooth. Add relish, beat until well combined. Keep refrigerated. Best made a few hours ahead.
Place beefaroni, drained tomatoes, beans, corn and cumin in large saucepan; stir to combine. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 15 minutes. Sprinkle with cheese and broken chips just before serving.
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice and ENJOY.
Toss shrimp with Cajun spice seasoning and set aside. Heat 1 tsp oil in large skillet and saute' peppers for 6 minutes over medium-high heat. Turn heat down and add minced garlic, stirring constantly so that garlic doesn't burn. Remove peppers and garlic from pan, wipe pan out with paper towel. Return pan to medium-high heat, and heat remaining tsp of oil. Add shrimp and cook approximately 3 minutes, stirring frequently. Add wine (don't forget about yours) and lemon juice, peppers and garlic, and cook for 2 to 3 minutes. Season with hot sauce; serve each portion over 1/2 cup cooked brown rice.
Dissolve yeast in 1/2 cup warm water, then mix remaining ingredients as you would for bread with about 9 cups flour (Do not add the flour all at once; 9 cups is approximate, as with all bread many things including temperature and humidity effect how much flour you need. Use enough to make a smooth pliable nonsticky dough); knead well. Let rise 2 hours. Mix filling ingredients together while milk is still warm. Spread or roll dough on table top, making sure you have no holes. Spread filling on top. Roll up, then coil as a snake. Let rise 2 hours in large greased roaster. Bake 2 hours at 350°F.
Heat the oven to 350°F and place a rack in the middle of the oven. Place the chocolate wafers in the bowl of a food processor fitted with the metal blade and pulse until ground into evenly sized crumbs or place them in zip-top bag and pulverize them with a rolling pin or meat mallet until finely crushed. You should have about 1 1/2 cups of crumbs. Place the crumbs in a medium mixing bowl. Drizzle in the melted butter and mix with a fork until the crumbs are evenly moistened (if using a food processor, drizzle the butter through the feed tube while pulsing). Transfer the buttered crumbs to a 9-inch pie plate and use your fingertips or the back of a spoon to press the mixture evenly into the pie plate, spreading it up the sides but not over the rim. Bake for 7 to 10 minutes or until the sides of the crust feel firm to the touch. Transfer to a wire rack to cool completely before filling. Place the milk, cream and vanilla bean in a 4-quart saucepan. Heat over medium-high heat, stirring occasionally, until almost about to simmer (Do not let it boil). Remove from the heat and let the vanilla bean steep in the milk for 15 minutes. Place the egg yolks, sugar, salt and cornstarch in a medium mixing bowl and beat with a whisk until well blended (1 minute). Remove the vanilla bean from milk. Use a knife to scrape out as many seeds as possible and add them to the milk. Swirl the pod in the milk to remove any remaining seeds. Discard the pod or save for another use. Add 1 1/2 cups toasted coconut and place the pot over medium-high heat. Bring to a simmer then remove from the heat. Ladle out about 1/2 cup of the hot milk and whisk it into the egg mixture. Slowly pour the egg mixture into the pot of milk, whisking steadily to keep the eggs from curdling. Place the pot over medium-high heat and bring the mixture to a boil, stirring constantly but not furiously. Reduce the heat to low and continue to cook while whisking constantly (make sure to get the sides and edges) until the mixture is very thick (2-3 minutes). Remove from the heat, add the butter and stir until melted then stir in the coconut rum. Let the filling cool to lukewarm (about 15 minutes), then pour into the cooled pie shell. Place a piece of plastic wrap directly on the surface (to keep a skin from forming). Refrigerate the pie for at least 4 hours before serving. Just before serving, make the whipped cream topping. Place the cream and vanilla in the bowl of a stand mixer fitted with the whisk attachment or, if using a whisk or hand-held mixer, put it in a deep mixing bowl. Beat on medium speed until frothy. Sprinkle in the confectioners' sugar and beat on medium-high until stiff peaks form (when the whisk is lifted the cream will form a point that doesn't droop). Mound the whipped cream in the center of the chilled pie. Use the back of a large spoon or an offset metal spatula to spread it out to the edge and give it a few decorative swirls. Sprinkle with remaining toasted coconut and serve.
In a large saucepan, melt 2 Tbsp of butter in the olive oil. Add the onion and garlic and cook over moderate heat, for about 5 minutes, until softened. Add the cauliflower and coriander and season with salt & pepper. Cover and cook for 5 minutes, stirring occasionally. Add the stock and bring to a boil. Cover and simmer over moderate heat until cauliflower is softened; about 15 minutes. Puree the soup in a blender or with an immersion blender until smooth. In a medium bowl, whisk the egg with the cornstarch. Whisk in the yogurt. Whisk the mixture into the soup and bring to a boil over moderate heat, whisking constantly until slightly thickened; 2 - 3 minutes. Season with salt and pepper and stir in the chopped cilantro. Meanwhile, in a small skillet, melt the remaining 2 Tbsp of butter. Cook over moderate heat, swirling the pan occasionally until the butter is fragrant and starting to turn brown, about 5 minutes. Ladle the cauliflower soup into individual soup bowls and drizzle the brown butter on top. Sprinkle with crushed red pepper and serve immediately.
Saute the chicken in the vegetable oil until just starting to turn golden. Add the onion and keep cooking until soft. Add the potatoes and pour in the yellow curry paste and the coconut milk. Mix well. Bring to a boil, then reduce heat and simmer for 30 minutes or until the potatoes are cooked through. You can add a little chicken stock if the mixture starts to dry out. Serve with Jasmine rice.
Mix the flour, salt, and pepper together in a shallow bowl. Mix the breadcrumbs with the oregano and spread onto a plate. Whisk the eggs lightly. Dredge each steak into the flour, coating both sides. Dip each piece into the egg, then place into the breadcrumbs, coating both sides thoroughly. Heat 1/2 inch of oil in a large skillet on medium-high heat. Fry each steak for about 3-4 minutes on each side, or until breading is crispy and steak is cooked to desired doneness. Serve warm, with chimichurri sauce.
Put the ham in a casserole and cover it with cold water. Add the ingredients of the first part and bring to simmer for 30 minutes. With a fork get the ham out of the cooking liquid and put it on a Pyrex plate or other oven proof dish. Insert evenly the cloves in the ham top surface and cover it with honey. Place in a preheated oven (350°F) for 30 minutes. Once the ham cooked, let it cool a while and with a spoon complete the glazing with the honey left at bottom of the plate. Serve it warm or cold. (THE COOKING LIQUID THAT YOU KEPT, USE IT AS A SOUP BASE. ex: bean soup, minestrone, orsley. etc).
Cut the chicken into coarse mince and playfully spank it with a mallet to tenderize. Say, "You've been a naughty little chicken!". Mix the marinade ingredients together, add chicken, and refrigerate for one hour. At the 45 minute mark, add the mushrooms and scallions. Cut paper or foil pieces into 6-inch squares. Paper-wrapped chicken is normally wrapped envelope style. Take a square of paper and lay it out in front of you. Add 2 of the chicken slices, 1 slice of mushroom, 2 slices of green onion and a coriander sprig (if desired) in the middle, being sure to keep the filling in the center and not near the edges. Bring the bottom flap up over the chicken. Fold the right side over toward the middle, then the left side, so that one is overlapping the other. Fold the top flap down, tucking it inside the opening to seal the package. It is very important to make sure the packets are well sealed so that no oil seeps inches. If using foil, fold in half diagonally to form a triangle, then crimp the open edges together. DEEP FRYING METHOD: Heat wok and add oil for deep-frying. When the oil is ready, slide the packages in, about 6 at a time so as not to overcrowd the wok. Deep-fry the packets, stirring occasionally, until the chicken is cooked through. Drain on paper towels. Continue deep-frying the rest of the packets. Serve the chicken packets on a large platter, garnished with greens if desired. Guests can open the packets with either chopsticks or their fingers, but be careful as they're hot inside. OVEN METHOD: Bake in a preheated 350 degree Fahrenheit (230 degrees Celsius) oven for 18 minutes. Cool slightly before serving.
Puree strawberries in blender. Drain to remove seeds. Cook spaghetti according to package. Drain and toss with cheese. Heat butter and cream in a small saucepan. Place pasta in a sealable container, then add strawberries, followed by the butter sauce. Serve with additional cheese and garnish with mint, if desired.
Heat butter in small skillet, add eggs and soft scramble. Remove from heat. Set aside. Heat oil in wok or large skillet. Add hamburger and cook very well. Add garlic, ginger, soy sauce and pepper flakes to cooked hamburger. Stir-fry for 1 minute longer. Add rice. Stir-fry for 3 to 4 minutes longer. Stir in scrambed eggs and thinly sliced green onions. Serve at once.
Peel jicama and julienne by cutting into 1/4 inch thick slices, then stack and cut into 1/4 inch strips. Chop strips onto 2 inch sticks, place in a medium bowl. Remove peel and pith from oranges and cut into sections (hold over bowl or slice on a grooved board in order to retain juices). Add sections and juice into bowl with jicama. Squeeze remaining juice from orange membranes into separate small bowl, add jelly and blend. Pour jelly/juice over jicama and orange sections. Cut avocado into 1/2 inch dice, chop cilantro and red onion to your preferred size (not too big though). Toss with jicama and oranges and let stand 10 minutes or chill for 30 before serving. May be served over greens.
In one shallow dish, place 1 cup of flour. Place two of the eggs in a second shallow dish, and beat lightly. In a third shallow dish, place salt, and half the pepper, and the Parmigiano in a bowl with 1/2 cup of the flour and mix with a fork or a whisk until blended. Dip the eggplant slices in the flour, then into the eggs, then into the flour and cheese mixture. Heat olive oil in a large, deep skillet until hot but not smoking. Place the prepared eggplant slices in the hot oil and fry for 2 minutes on each side until golden. Remove from the skillet and place on paper-towel lined baking sheets to drain until cool enough to handle. Preheat the oven to 350A°F. Place the drained ricotta cheese in a bowl and mash it with a fork. Add the last egg, the parsley, half of the shredded mozzarella, the remaining half of the pepper, and mix well. Set aside. To stuff the eggplant, place one slice of prosciutto on top of the eggplant. Next, drop a heaping tablespoon of the ricotta mixture on top of the prosciutto at the wider end of the eggplant slice. Beginning with the wider end of the eggplant, roll up, from top to bottom. Pour 1 cup of the marinara sauce into an 8 by 12 inch baking dish. Place the eggplant rolls side by side on top of the marinara sauce. Pour the remaining sauce over the eggplant rolls. Sprinkle with the 3 tablespoons of grated Parmigiano cheese and the remaining 1/2 cup of shredded mozzarella. Bake for 25 minutes or until bubbly around the edges. Remove from the oven and let cool for 2-3 minutes before serving. Note: To drain ricotta cheese, place it in a sieve or cheese cloth and set over a bowl. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight. Discard the whey. That's it!
Put the raspberries and sugar in a bowl. Mix and leave until the juices are running from the berries. Blend to a puree. Pass through a fine sieve, to get rid of all the seeds from the raspberries, and chill before use.
In a medium saucepan, bring broth to a boil & add the tortellini. Reduce heat and simmer, uncovered, for 5 minutes. In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread. When smooth, return to the saucepan along with tomato soup; heat through. Sprinkle with chives before serving.
Drain and flake tuna; add celery and relish. Combine the remaining ingredients; mix well. Add to tuna; mix thoroughly. Serve on crisp lettuce.
Toss all ingredients together in a big bowl, and allow to sit for at least 20 minutes.
Preheat oven to 425 degrees. Combine the first 5 ingredients with clean hands. Form into balls and roll in bread crumbs pressing in to coat the balls. Place on a olive oil spayed cookie sheet pan. Lightly spray the tops of the balls. Place in oven and bake 10 minutes. Flip and bake 10 more minutes. Remove and enjoy as is or drizzle olive oil over them, or dip in to your favorite tomato sauce.
Drain juice form pineapple can into bowl with shrimp in it and set aside. Prepare rice as directed on box and add 1/4 cup of coconut to water while cooking. Cut banana in half long ways but do not seperate. Then slice banana across in 1/2 inch thick pieces. Add vegetable oil, banana slices and crushed pineapple to frying pan. Toss fruit to coat it and cook on low heat. Mix constantly until banana begins to break up. Transfer shrimp and pineapple juice into clean frying pan and add 1/2 cup coconut. Begin to cook on medium to high heat for 5 minutes. Add banana and pineapple mixture to shrimp and cook until juice is nearly evaporated. Serve over rice.
Preheat oven to 350°F. Lightly grease and flour a 10-inch tube or Bundt pan. For cake, in a large mixing bowl with an electric mixer, beat cream cheese until fluffy. Add eggs one at a time, beating well after each addition. In another bowl, combine cake mix, cinnamon, allspice and lemon peel. On low speed add cake mixture, alternately with milk to the cream cheese mixture, beating until well combined. Pour batter into prepared cake pan and bake for 30 minutes at 350°F. Reduce heat to 325°F and bake for an additional 30 minutes more, or until cake tests done. Cool in pan on a wire rack for 15 minutes. Turn cake out onto rack and cool completely while preparing glaze. For glaze, combine milk and butter in a saucepan. Cook over medium heat until butter melts. Gradually add sugar, lemon juice and lemon peel. Mix well. Spread glaze on cool cake.
In a large soup pan. Saute the onions and Mushrooms in the Olive Oil. Mix the flour with one cup of water and add the water to the pan. Bring to a low boil and add the evaporated milk and Nutmeg. Simmer until heated through. Salt and Pepper to taste. Serve with a little Nutmeg sprinkled on top.
Cut jalapeno peppers lengthwise and remove the seeds. Chop the spinach into small pieces. Brown the ground turkey and drain well. Pat dry with a paper towel. In a separate bowl, mix the spinach, A1 sauce, ground turkey and goat cheese together. Using a spoon, fill each jalapeno half with the cheese mixture. Slice an avocado into thin strips and lay one over the cheese mixture. Wrap a 1/2 piece of bacon around each half and secure with a toothpick. Line them up on a cookie sheet an inch apart. Bake at 425 for 15-20 minute.
Combine the salad greens and arugula in a colorful bowl or directly on serving plates. Sprinkle the pineapple chunks over the greens and top with sprinklings of red bell pepper and sesame seeds. For the vinaigrette, combine the sesame oil, one tablespoon of the raspberry vinegar, and herbs. Whisk or stir, and taste. Sesame oils vary in quality and flavor-we prefer dark oils with a nutty, toasted flavor. Raspberry vinegars also vary in acetic quality-some taste slightly sweet, while others are more acidic but have stronger raspberry flavor. Adjust all quantities to your preference, and serve in a small vinaigrette carafe. A tiny drizzle on your salad will deliver a cargo of flavor. Wine suggestion: The tropical flavors of a chilled viognier or roussanne would complement spicy dishes like Prawns in Ginger-Peanut Sauce, and would be excellent served with this fruity, yet spicy, salad.
Dressing: Combine all the ingredients in a small bowl and stir well. Refrigerate. This makes 1 3/4 cups, and will keep a long time in the fridge. Sandwich: Spread 2 tbsp of the dressing on one of the bread slices (we put it on both sides). On top of one slice of bread, layer lettuce, tomato, turkey, Gouda, and bacon. Top with the second slice of bread and serve.
Combine ground beef, bread crumbs, onion, cornstarch and allspice, tossing lightly with a fork until blended. Beat egg slightly, add cream and salt and blend. Add to meat mixture and mix lightly. Shape into 1 1/2" balls. Heat oil in skillet, add meat balls and brown on all sides. Remove meatballs and reserve. Add flour to drippings in skillet and blend. Add consumme, water, pepper and wine. Cook, stirring constantly until thickened and smooth. Add salt to taste. Add meatballs, cover skillet and simmer 20 minutes.
mash the luncheon meat very well in a bowl. put in the cream cheese softened. mix everything well. pour onto a platter very nicely. top with the pineapple jelly. serve with ritz crackers to dip into.
Pour 200 ml of water in a saucepan with the salt and butter cut in pieces. When butter is melted, remove pan from heat, add flour all at once, mix well and put the pan back on the heat. Stir vigorously with a wooden spoon until the dough pulls away from sides of the pan. Remove from heat and add the eggs one at a time, mixing well between each. Then add the grated cheese. Preheat the oven to 200 ° Celsius. Butter a pie pan and spread dough in the shape of a crown. Cut the cheese into cubes and place them on the dough. Bake for 45 min, lowering the oven 160 ° C halfway through cooking. Remove the gougere from oven and let cool before serving.
To make the asparagus, flatten the bacon slices with the back of a knife. Wrap a bacon slice around each asparagus spear. Heat an oiled griddle pan until it is very hot. Place the wrapped asparagus, rosemary sprigs and lemon halves onto the griddle pan. Cook until grilled on both sides. To make the dressing, crumble the roquefort into a mixing bowl. Whisk in all the other ingredients to a smooth dressing. Drizzle over the griddled asparagus and serve.