HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place fillets in a glass dish large enough that they can all lie flat. Mix the water and soy sauce together (if you want it saltier, don't water the soy sauce down) and pour over the fillets. However many fillets you choose to make, just make sure the marinade comes up about halfway on each fillet. Dust the top of each fillet with garlic powder, then pepper them generously. It's okay to almost cover the tops with pepper, if you like. Marinate a minimum of two hours in the fridge, covered--I usually use frozen fillets and let them defrost in the marinade overnight. Preheat oven to 350 degrees. Place each fillet on a piece of aluminum foil large enough to fold into a sealed packet, but before you seal it, add a couple of splashes of fresh soy sauce. Bake sealed packets in an uncovered glass casserole dish (for convenience) for 30-40 minutes or until salmon flakes easily when prodded with a fork. Unwrap and serve!
Chop of the green part from leek and cut lengthwise. Slice finely and in a sieve run under cold running water to clean from the soil dirt. On a skillet melt the butter and add leeks. Add salt, pepper and sweat few minutes until soft. In a bowl combine half & half, egg and shredded cheese. Add salt pepper and mix together. Add leek and stir the mixture around. Roll out the puff pastry and cut out nine uniform squares. Place each square in the muffin pan like on a picture. Spoon the mixture into each tart and bake in the oven preheated to 400EsF for 30-40 min until the edges are nicely brown. Let cool slightly and transfer each tart to a plate.
Spread inside bottoms of rolls with mayo. Toss ham slices in dressing. Pile ham inside rolls, don't lay flat. Mix cheeses together, pile on top of ham. Wrap each in foil loosely, sealing top of foil closed. Bake in 350° oven for 20 minutes or til heated through and cheese is melted. Remove from oven. Spread top rolls with butter and broil til butter is melted and tops are lightly toasted. While tops are toasting, open foil and top hoagies with lettuce tossed in a little salt and pepper, then top with tomato slices. Do this fairly quickly so your tops don't burn under the broiler! Then place on tops and enjoy! *You can spread tops with additional mayo if desired.
Prepare grill. Preheat on medium heat. Combine soy sauce, garlic, and pepper flakes in measuring cup. Place chicken in shallow baking dish. Pour soy sauce mix over chicken, coating both sides. Let stand for 10 minutes. Combine honey and lime juice in small bowl until well blended and set aside. Place chicken on grill. Brush with marinade and grill, covered, for 5 minutes. Brush both sides again with honey mixture. Grill for 5 minutes more or until chicken is cooked through. Enjoy!
Pre-heat oven to 350 degrees. Use 1/2 tablespoon of butter to grease an 8 x 8 glass baking dish and set aside. Cook peppered bacon until crispy and set aside to cool on a plate lined with a paper towel. Julienne red bell pepper into 1 inch long slices. Heat 1/2 tablespoon butter in a non-stick skillet over medium-high heat. When pan is hot, add red pepper slices and sautee until they start to brown but aren't soft (about 3-4 minutes). Layer Simply Potato Country Style Slices in the buttered baking dish. Crumble bacon and spread over potatoes. Sprinkle red bell pepper slices over the top. Cover dish with foil and bake at 350 degrees for 25 minutes. Take dish out of oven, discard foil, crack 4 eggs (placing one in each quadrant) over dish, place back in oven, and bake the remaining 10 minutes uncovered. Pull out of oven, slice, and serve immediately. Egg yolks should still be runny when slicing. Can be made ahead and baked within 24 hours.
1. For aioli, in a small bowl combine mayonnaise, lemon peel and juice, dill, and garlic. Mix well, cover, and refrigerate until crab cakes are ready. 2. For crab cakes, in a large bowl, combine mayonnaise, mustard, egg, cayenne, 1 cup bread crumbs, celery, red bell pepper, and green onion; mix well. Gently stir in crabmeat. 3. Place remaining 2 cups bread crumbs in a shallow dish. Shape crab into small cakes (about 1 1/2-in. diameter); coat with bread crumbs, pressing gently to adhere. 4. Place apart in two oiled 12- by- 17-in. rimmed baking pans. Bake in a 500° oven for 7 minutes, switch pan positions, and continue baking until golden brown, about 7 minutes longer. Serve hot with aioli.
In a bowl, toss the cucumber with the salt; let stand for 15 minutes; drain. Add the vinegar, sugar, sesame oil,garlic,hot pepper flakes and cayenne pepper. Toss to combine. Enjoy!
Combine whipping cream, milk and swiss cheese, set aside. Mix together cornstarch, salt & spices. Peel potatoes, slice and coat with cornstarch, salt & spices. Add parmesan cheese and onions, toss well to coat. Place potatoes in greased casserole dish. Pour liquid carefully over potatoes. Cover and bake @325F for 45 minutes. Uncover and bake another 30 minutes.
Open the tomatoes and set aside. Peel the onion and cut into chunks. Split and seed the jalapeno pepper and cut into small pieces. Peel, seed, and chop the cucumber and cut the celery into chunks. Put the vegetables, the chili powder, cumin, salt, black pepper, celery seed, sugar, garlic, green onions and cilantro into the bowl of the food processor. Pulse about 10 - 20 times or until the onion, pepper, garlic, and cilantro are finely chopped. Move the vegetable mixture to a large bowl. Add the tomato, V-8 juice, and the lime juice. Cover and chill in the refrigerator for several hours.
Preheat the oven to 350°F. In a large skillet saute together the fish filets, onion, celery and black pepper in the oil for approximately 10 min; set aside to cool slightly. Cook the spinach in a little water until limp; drain, squeezing out as much water as you can and set aside to cool. In a bowl combine the potatoes, the fish filet mixture and the egg substitute. Butter a 2 quart casserole dish and then begin assembling the casserole. First a layer of fish mixture, then a layer of spinach; then sprinkle with half of the cheddar cheese. Next, a layer of the remaining fish mixture, then the remaining spinach, then the remaining cheddar cheese. Bake in the preheated 350°F oven for 25-30 minutes. Variation: if you don't recognize the fish 'hake' -- you may substitute cod, flounder, haddock, pollock or tilapia in it's place. Variation: you can also swap out the cheddar cheese for another type such as mozzarella or monerey jack.
Preheat oven to 375°F. Mix tahini and water until well mixed (it should get kind of"fluffy"). Set aside. Spray 9x13 pan with olive oil. Dump all ingredients into pan. Add salt and pepper to taste. Mix well. Add tahini mixture, stir until well combined. Bake at 375°F for approximately 40 minutes, until top begins to brown. Sprinkle with sesame seeds, and bake 5 minutes more. Serve hot!
Blanch scallops in boiling water for 10 minutes. Remove and place in ice bath. Marinate scallops with 2 tsp cornstrch, egg white, and salt andpepper; set aside 30 minutes. Mix together soy, remaining cornstrach, and 1 tsp water. Heat oil; cook vegetables 2-3 minutes. Add scallops and cook 1 minute before adding sauce mixture; stir till thickens. Place the scallop mixture in a lettuce leaf with bean sauce. Eat and enjoy.
Simmer the lentils in 4 cups of water for approximately 20 minutes, until just cooked, but not 'mushy'. Keep an eye on the lentils while they cook to ensure the water does not fully evaporate. Drain off most of the water when the lentils are cooked and add the powder spices, kokum (or tamarind paste), desiccated coconut and salt to taste. Simmer for a couple of minutes and stir until well mixed, adding more water if necessary to make a moist, but not 'sloppy', consistency. Remove from the heat and keep warm. Heat oil in a small pan, add the mustard seeds, and saute until they pop and crackle. Add the cumin seeds, asafoetida and curry leaves. Stir once, then pour the oil and spices over the lentils. Mix well, and serve hot garnished with cilantro. Accompany with rice and a vegetable curry if desired.
In a bowl beat the egg white with the lemon juice until it starts to foam, add the peppermint, sift in the icing sugar and combine. Once the mixture gets tough, bring together with your hands and need it a little on a surface dusted with icing sugar. You can roll out the dough and cut little rounds with a cookie cutter or you can shape by hand by rolling into a little ball placing it on a lined and dusted tray and pressing down with a fork and leave them to dry out (about 2-5hrs). In a double broiler melt the chopped up chocolate. Dunk and cover each patty in the chocolate and let set on a lined baking sheet to dry.
Preheat the oven to 350 degrees F. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.). In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving. Pour off some of the pan drippings and place pan on stovetop over medium-high heat. Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
PREHEAT oven to 400°F. Defrost artichoke quarters. Set aside. Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Stir in additional ingredients of mushrooms, onions, basil, balsamic vinegar and salt and pepper. Set aside. Mix together 1 teaspoon garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle chicken with mixture; place chicken in a greased 13x9 inch baking dish. Top chicken pieces with artichokes and stuffing mixture then sprinkle with mozzarella and parmesan cheeses. Bake for 30 minutes or until chicken is cooked through. Garnish with basil sprigs and red pepper flakes if desired.
In a large bowl, whisk 1/4 cup of the olive oil with the lemon zest, lemon juice, thyme, garlic and a generous pinch each of salt and pepper. Spoon 1 tablespoons of the mixture into a medium bowl, add the tomatoes and turn to coat. Add the chicken to the large bowl and turn to coat. Let the tomatoes and chicken stand at room temperature for 30 minutes. Light a grill. Brush the rolls with the remaining 2 tablespoons of olive oil and grill over high heat until golden. Add the chicken to the grill, season with salt and pepper and grill over high heat, turning once, until cooked through and lightly charred, about 6 minutes. Place the chicken on the rolls and top with the mozzarella, tomato and basil. Spoon any tomato juices on the top half of the bun, close the sandwiches and serve.
Preheat oven to 350 and prepare a 2 quart casserole dish. Melt butter, and cook onion and garlic until softened. Add crawfish tail with all the liquids. Cook for about 2 minutes, add flour and stir. Add the whipping cream while stirring, until reaching proper consistency. Add cheese, then add the spices, add salt/pepper, etc. meanwhile, cook fettucini until al dente. Pour mixture over prepared pasta. Sprinkle more Cajun spices and parmesan. Bake at 350 for about 20 minutes.
To make crepes, follow the instructions on pancake mix box---with the following substitutions: Instead of using WATER, use MILK, and triple it. If the instructions do not call for eggs, USE AT LEAST 3 EGGS! You want this batter to be VERY LIQUID and VERY"EGGY". This will ensure a good consistency for the finished crepe. Grease your pan and pour approximately 1/4 to 1/2 cup batter (depending on pan size.) Cook on each side until slightly browned. Fold crepe into quarters and toss onto a plate kept in a warm over until all crepes are made. To serve: Place about 4 folded crepes on a plate for each person. Top each with mashed strawberries and a generous dollop of sweetened sour cream.
Rub a serving bowl with the garlic, reserving half the clove. Drop beans into boiling water and boil, uncovered. Taste after 5 minutes. When tender and beginning to lose their crispness, drain and sprinkle with salt. Turn into the bowl. Rub the warm toast with the reserved garlic and tear into irregular, bite-sized pieces. Add tomatoes. Gently toss with olive and vinegar. Season with to taste salt and pepper. Serve at room temperature.
Shrimp: In a shallow baking dish or bowl whisk together the cornstarch, salt and pepper. Toss shrimp to thoroughly coat. In a heavy bottomed pot heat oil to 350 degrees. Working in batches fry the shrimp until golden brown about 1-2 minutes. Remove to a paper towel lined plate. Toss the shrimp in half of the sauce. Build tacos with shrimp, cabbage, cilantro and squeeze of lime juice. Drizzle remaining firecracker sauce on top. Firecracker sauce: Whisk all ingredients together. Season with salt and pepper to taste.
in a large frying pan, heat oil and butter. Add onion, pepper and celery and bacon. Cook on low to medium heat for approx 10 minutes until vegetables are softened and bacon is mostly cooked. Add garlic and cook 5 more minutes until bacon is crispy. Remove pan from stove to cool slightly. In a large bowl put crab meat, bread crumbs, mayo, mustard, and vegetable mixture. Stir until combined. Add more breadcrumbs or mayonnaise if necessary to make patty consistency. Form into patties. Fry in oil until golden on both sides ( approx 7 minutes per side). Serve as patties next to rice and a vegetable, or place on a bun with tarter sauce, tomatoes, and lettuce -- whatever you decide, these will be great!
Preheat oven to 350 degrees. Rinse pork chops, pat dry and season both sides with garlic powder and seasoning salt. Place the beaten egg in a small bowl. Dredge pork chops lightly in flour, dip in egg and coat with bread crumbs. Heat olive oil in a medium skillet over medium-high heat. Fry the pork chops 4-5 minutes per side, or until breading appears well browned. Transfer the chops to a 9 x 9 in baking dish and cover with aluminum foil. Bake for 1 hour. During last 15 minutes combine chicken broth, beef base, honey Dijon mustard and soy sauce in same skillet used for frying pork chops. Whisk 3 tablespoons flour with 1/4 cup cold water add to mixture to make sauce. Cook on medium heat until boiling. Boil for 1 minute. Cover pork chops with the sauce, replace foil and bake for about another 25 minutes.
Toss salad ingredients together (except avocado, until just before serving. You can cover avocado with a layer of dressed salad to keep it from browning or just add it as you eat it.). Whisk dressing ingredients together and stir into salad. Optional: You can stir in shredded cheddar cheese and/or cubed cream cheese. Serve as a dip with tortilla chips, over lettuce as a salad, wrapped in a tortilla with cheese or on it's own as a filling lunch.
In blender, puree creme fraiche, eggs & vanilla extract. Pour melted chocolate into running blender and puree until smooth and emulsified. Sift dry ingredients (sugar, 5 tsp salt, flour, cocoa powder & atomized chocolate). Make a well in the center of dry ingredients (in bowl) and stir in wet mixture. Let ir rest 30 minutes at room temperature. Press mixture through a spaetzle press (or potato ricer) into a large pot of boiling water. After they float, cook for 1 additional minute. Drain and put into large bowl, tossing with a pinch of salt and olive oil to coat. Heat a griddle or large pan and coat with oil. Toss cooked spaetzle onto hot griddle with macerated strawberries, cooking until spaetzle crisps a bit. Top with chocolate meringue and strawberry sorbet.
Boil pasta according to package directions, drain. Brown ground beef and onion. Add potato, carrot, corn, celery, cabbage, tomatoes, water, tomato sauce, salt, pepper, basil and thyme. Bring to boil, lower heat and simmer 1 hour or more. Add pasta. Serve with fresh grated cheese. Better the next day, so make ahead if you can.
Blend cream cheese, 2 T. granulated sugar and 1/2 teaspoons orange rind until thoroughly mixed and set aside until needed. Cream butter and brown sugar until light. Beat in eggs, orange juice concentrate and evaporated milk. Stir in orange rind, carrot, raisins and walnuts and thoroughly blend. In a large bowl, combine flour, baking powder and cinnamon. Add carrot mixture and stir just until moistened. Spoon 2 T. batter into each greased muffin tin. Spoon 1 T. cream cheese mixture on top. Cover with remaining batter. Bake at 350°F for 15-20 minutes.
Preheat oven to 350 degrees. Using an electric mixer, cream together sugar, margarine and molasses; beat in egg substitute. Blend in the flour and 1 tsp pumpkin pie spice and dried fruit. Drop by rounded teaspoons until a parchment lined baking sheet. Bake approx 8 min or until firm. Stir together 1 tsp pumpkin pie spice and powdered sugar and sprinkle over cookies.
Preheat oven to 400 degrees. Grease bottom of cast iron skillet with Crisco and sprinkle with salt. Bring skillet to med-high temperature. Crumble ground beef all over skillet. After a minute or so, turn heat to medium. Use a heavy duty spoon to squash beef while browning to keep an even crumble. Add 1/4 c onion, 1 tsp thyme, a light layer of black pepper, ground mustard, and cayenne. Add 1 can of butter beans, reserve liquid. Let cook for a bit. Add 1/2 the reserved bean liquid. Let cook for a bit. Sprinkle with flour to thicken. Then add the remaining bean liquid. Let cook down until it is moist but not soupy. Put into mixing bowl and let cool to warm temperature. Make double pie crust. Use your preferred recipe. Make sure to prick bottom crust with fork. Do not bake prior to filling. Add chopped pickles. If the mixture is cooled, mix in 2 eggs. Scoop into pie shell, cover with top crust, cut three vent slits into top. Cook for 30 minutes. Let cool for 20 to 30 minutes. Eat :).
In a small bowl, combine the Italian dressing, chili powder and 2 tablespoons of the cilantro. Brush all sides of the pepper, onion, zucchini and tomato with the Italian dressing. Grill the vegetables over medium coals, turning once until softened, about 7 minutes for the bell pepper and onion, 5 to 7 minutes for the zucchini, and 1 to 2 minutes for the tomato. Wrap the tortillas in foil and warm at the edge of the grill for about 2 minutes. Remove vegetables from grill and place on a cutting board. Cut the peppers, squash and tomato into chunks, and separate the onion into rings. To serve, spread the tortillas with the guacamole, top with the vegetables, sprinkle with the cheese, roll up and dollop with the yogurt.
Place raspberries, vinegar, honey and thyme in blender. Turn on blender and mix well. With blender running, slowly add oil. Dressing will thicken as the mixture emulsifies.
Preheat oven to 325 degree f. Cream butter and sugar. Add eggs slowly, one at a time. Add chiles, corn and cheese, mixing well to incorporate. Sift together dry ingredients, then add and mix until smooth. Pour into well-buttered, square 9 inch pan and bake about 1 hour.
Place eggs in stainless steel pot, do not stack. Cover with cold water to where eggs are just immersed. Cook to boiling, immediately remove and cover with lid; let stand 20 minutes. Voila, the perfect boiled egg. Note: You can do this with however many eggs you need; I only chose 4 because they required me to give a serving size!
For the hot sauce: In a blender, carefully blenderize the chipotle peppers, serrano chiles and pepper oil. This stuff is hot! Be careful with splatter! Reserve. For the chicken: In a large braiser or saucepot, warm 3/4 cup of the olive oil over medium heat for 2 to 3 minutes. Add the onions, garlic, basil, oregano, salt, black pepper, cayenne and red pepper flakes. Stir well and cook until the onions are translucent. Stir the fresh chopped bell peppers into the onion mixture. Stir to coat. Add the reserved hot sauce. Continue cooking for 2 to 3 minutes, stirring occasionally. Add the tomato sauce, heavy cream, Romano and sugar. Whisk well! Lower the heat until the sauce slightly bubbles, and stir well. Turn the heat to low or off while sauteing the chicken strips and cooking the rigatoni noodles. When the sauce is nearing doneness, cook the rigatoni noodles according to package directions. I like to pre-cook my pasta for sauteed pasta dishes such as this. Pre-cooking rigatoni to near doneness, straining and holding at room temperature, or completely chilling down if holding for several hours or more and then dunking in hot, boiling water prior to sauteing works well. For the chicken saute, heat a large saute pan with the remaining olive oil. First, sprinkle the chicken strips with 1 teaspoon salt (more or less), and add to the hot olive oil, one layer at a time. Do not overcrowd the pan. Cook in batches if necessary. Add a dash of black pepper if desired. Flip and shake the chicken pieces around in the hot pan to sear all sides. Cook until opaque and lightly brown, about 4 minutes. Set aside. Toss the tomato sauce and chicken in a large bowl in half-batches, or altogether. Pour onto a serving platter or individual pasta bowls. Garnish with locatelli cheese and reserved fresh scallions.
Pound chicken breast to 1/2" thickness. Cut pocket in each, cutting almost to edge. In bowl combine spinach, scallion, parmesan, and fontina. Mix well, and reserve 1 T. for each breast. Divide remaining mixture among breasts and stuff, closing with toothpicks. Combine Italian seasoning, salt, pepper, and garlic, season tops of breasts and reserve rest of mixture. Heat 1T of olive oil in large nonstick skillet, and Brown breasts over medium heat for approximately 4 minute per side. Transfer breasts to jellyroll pan. Heat remaining oil, toss shrimp with remaining seasoning mix, and cook 2 min per side. Arrange shrimp on top of breasts and cover with reserved spinach cheese mixture. Place in 350°F oven and roast until chicken is no longer pink and cheese is melted inside (15 to 20 minutes).
Place the striploin steaks in a large shallow baking dish and prick holes in the beef all over and both sides using a fork. In a bowl whisk together beer, brown sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and cayenne pepper or Tabasco; pour the marinade over the beef, turning the beef over to coat well on both sides. Cover and refrigerate 24 hours. For the peppercorn sauce; bring the wine, shallot and crushed peppercorns to a boil in a medium saucepan; simmer until the mixture is reduced by half (about 6 minutes). Add in the chicken stock and beef broth; boil until reduced to 2 cups (about 20 minutes). Add in whipping cream and cook until the sauce coats the spoon (about 6-7 minutes). Remove the steaks for the marinade and let sit out for 45 minutes at room temperature before grilling, the longer the better, (this is important to relax the meat fibers, it makes for a more tender juicy steak!). Prepare the grill to medium-high heat. Season the steaks with salt and pepper. Grill to desired doneness (about 4 minutes per side for medium-rare). Transfer the sauce to plates and drizzle with sauce. DELICIOUS!
Brown steak in butter in skillet. Add onion and green pepper. Sprinkle with flour; mix well. Combine garlic, tomatoes, cumin and pepper in bowl; mash well. Add to beef. Simmer for 20 minutes, adding water if needed for desired consistency.
Heat oil in a saucepan on a low flame and add the mustard seeds. When they begin to sputter, add the chopped french beans, lentils, salt, turmeric powder and water. The water should be sufficient to cover the beans, so add some more if necessary. Cover the saucepan tightly and cook on a low flame for about 30 minutes or until the beans are well cooked. Check to see that the water is sufficient (that is, the mixture isn't dry) every 10 minutes, with stirring, and add more water if necessary. After 30 minutes most of the water should have evaporated. Switch off burner, remove from flame and serve hot.
Saute onion and green pepper in butter. Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.