HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the olive oil in a large soup pot, and cook the onion, celery, carrot, and garlic until soft and fragrant (about 15-20 minutes). Add four cups of the broth and the beans to the pot and cook for 10 minutes over med-high heat. Season with salt and pepper, oregano, and half of the parsley. Be careful with the salt, as salty Parmesan cheese will be added later. Cut the tomatoes in half, squeeze out the juice and seeds, chop the tomatoes into a small dice, and add to the pot. Add the pasta and cook until pasta is tender (about 10-15 minutes - check package instructions). Add the remaining two cups broth, the Parmesan cheese, and the remaining parsley. Heat for two minutes, mixing well. Place toasted baguette pieces in four to six low bowls (the amount of bowls/servings depends on appetites), and ladle the soup over the bread. Sprinkle on some additional Parmesan and serve.
In a blender, combine all ingredients except ice. Add enough ice to come to the top of the liquid. Blend on high until smooth. If desired, serve in a salt-rimmed margarita glass or garnished with a lime wedge. Serve immediately.
Wash and drain mushrooms. Remove stems. Reserve caps. Chop enough stems to make 1 cup. In a medium saucepan cook stems, onion, and garlic in margarine until tender; stir in bread crumbs and cheese. Spoon crumb mixture into mushroom caps. Arrange mushrooms in a 15x10x1-inch baking pan. Bakin in a 425 degree oven 8 to 10 minutes or until heated through.
In a small bowl, melt white chocolate in microwave (heat for 30 seconds, stir, and repeat until completely melted smooth). In a medium bowl beat heavy cream until it holds soft peaks. In a medium bowl, beat pudding into milk for 2 minutes. In a large bowl beat together cream cheese, confectioners' sugar, vanilla, and a pinch of salt until creamy smooth. Beat in the melted white chocolate. Stir the pudding into the cream cheese mixture. Stir in 1/3 of the whipped cream into the cream cheese mixture to lighten. Then fold in another 1/3 of the whipped cream and then fold in the remaining 1/3. Chill 15 minutes and use as a filling for a cake.
Thinly slice the potatoes and place in a greased shallow 2-quart baking dish. In a small saucepan, heat butter, onion, salt, thyme and pepper until the butter is melted. Drizzle over potatoes. Cover and bake at 425 degrees for 45 minutes or until tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until the cheese melts.
Cut a circle from the center of 2 slices of bread. Lightly spread both sides of bread with butter. Place bread in moderately hot non-stick skillet. Break an egg into each hole in the bread. Season with salt and pepper. Cook slowly, until the eggs asre set and bread is golden. Turn and cook until desired doneness.
Cut off tops of strawberries. Combine ingredients in blender. The blender should be about half strawberries and half ice with the concentrates filling in the gaps. Add rum to taste. Blend!
In a bowl, add the first 6 ingredients; stir to combine. In another small bowl, add the buttermilk, eggs, and butter; stir to combine. Add the buttermilk mixture into the bowl with the dry ingredients; stir just until combined. Gently fold in the strawberries. In a large skillet or griddle,over medium heat, add a little vegetable oil or butter to coat the pan. Pour enough batter into the skillet to make a 5-inch circle; cook the pancakes until the tops are covered with tiny bubbles, then flip them over and finish cooking. Serve warm with strawberry syrup or melted butter and sifted powdered sugar.
boil shrimp until done 3-5 minutes. after boiling the shrimp, place in a bowl and add lime juice. mix taco seasoning according to directions on package. add shrimp to taco seasoning. dice and chop tomato, onion, and lettuce. place canole oil in skillet on high heat, then one by one place taco shells in the oil for 3 sec. and remove. place taco shell on plate and add all ingredients on taco shell and add your favorite tops -- enjoy.
Preheat the oven to 350°F. Cut the onion in half, then into thin slices. Heat the wine or water in a large skillet or pot and braise the onion until it is soft, about 5 minutes. Add the sliced mushrooms, bell peppers, garlic, and basil. Continue cooking over medium heat for 8 to 10 minutes, then stir in the dissolved miso, tomatoes, and pepper. Simmer 5 minutes. Spread 1/2 cup of sauce evenly in the bottom of a large casserole dish. Arrange the seitan slices in the dish, then cover with the rest of the sauce. Cover the dish and bake for 20 to 25 minutes.
Season the chicken on both sides with salt and pepper. In a large straight-sided skillet, heat the oil over medium-high heat until rippling. Sear the chicken thighs, turning once, until golden brown, 8-10 minutes per side. Transfer to a plate and set aside. Drain half the oil from the pan and return the pan to the heat. Add the onion, bell pepper, piquillos, garlic, tomatoes, Espelette and bay leaves and cook, stirring, until the onion begins to brown, 6-8 minutes. Stir in the tomato paste and cook, stirring, until it begins to caramelize, 3-4 minutes. Add the rice, Sazon and saffron and cook, stirring, for 2-3 minutes. Pour in the chicken stock, season with salt, pepper and hot sauce, stir, and bring to a boil. Reduce the heat to maintain a simmer and nestle the chicken thighs skin side up in the rice. (Try not to submerge the skin, so it stays crisp as the rice cooks.) Cook, partially covered, until the rice has absorbed the liquid and the chicken is cooked through, 25-30 minutes. If the chicken skin is not crisp, place the pan under a hot broiler until the chicken is crispy and golden brown on top. To serve, remove the bay leaves, sprinkle the cilantro and parsley over the rice and gently stir to incorporate. Serve directly from the pan, with the yogurt sprinkled with lime zest and the bottle of hot sauce on the side.
Combine first 5 ingredients in small bowl. Cut chicken into 1 inch cubes and add to bowl; toss to coat well. Cover and marinate at room temperature at least 30 minutes, stirring occasionally. Soak orange peel in enough water to cover, about 5 minutes; drain and set aside. Combine stock, soy sauce,rice wine,cornstarch, sesame oil, and pepper in another small bowl;set aside. Heat peanut oil in wok. Drain chicken and add to wok in small batches and stir-fry until cooked through, about 2 minutes, adding more oil if necessary. Remove with slotted spoon and set aside. Wipe out wok. Heat 1 tablespoons peanut oil with orange peel and stir-fry 1 minute. Return chicken to wok with snow peas and soy mixture and stir-fry 3 minutes. Serve immediately over rice.
To prepare the marinade, Combine ingredients in a saucepan and then heat until boiling. Stir until sugar is dissolved. When the marinade is cooled, combine with vegetables and chill for approximately 30 minutes. Serve as a relish, side dish or over fresh greens.
Preheat oven to 400 degrees. Let frozen pie shell stand at room temperature for 10 minutes. Do not prick the shell. Bake pie shell for 7 minutes. Remove from oven and set aside. Reduce oven temperature to 375 degrees. Crumble sausage, and cook in a large skillet with onion over medium-high heat until sausage is thoroughly cooked. Drain off excess fat. Remove from heat. Stir in cranberries. Sprinkle cheese on the bottom of the pie shell. Top cheese evenly with sausage mixture. Combine eggs and half and half in medium bowl. Whisk until blended but not frothy. Pour egg mixture over sausage mixture in pie shell. Bake for 40-45 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes before serving. Garnish with fresh parsley or sage.
Clean mushrooms with a moist towel and rinse & dry green onions. Cook bacon in a frying pan or buy precooked. Drain bacon on a papertowel covered plate, if you fry. Chop mushrooms, green onions, garlic, and bacon. In the same frying pan, pour 1-2 tbsps of olive oil and saute mushrooms, add garlic when mushrooms are almost done. Cook for 3 more minutes, stirring for even cooking. Drain mushroom mixture on a papertowel covered plate. In a large mixing bowl, add eggs, evaporated skim milk, tabasco, and all seasoning. Add the bacon, mushroom mixture, green onions, and cheese last. Mix until blended and pour into a greased 11 x 7 or 8 x 8 glass dish or pie plate. Bake @ 350 for 40 minutes.
Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade. Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and saute until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate. Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.
Melt butter over medium heat. Add chopped onion to butter and saute until onions are soft. Add sauteed onions, butter and remaining ingredients to crock pot. Stir well to mix. Cook on high for 4 hours or on low for 6 to 8 hours.
For Dressing. Combine eggs,vinegar,mustard,sugar,salt,celery seed and pepper in medium mixing bowl and beat until smooth; set aside. Melt butter in heavy nonaluminum 1 1/2 quart saucepan over medium heat. Stir in flour and cook, whisking constantly, about 3 minutes, reducing heat if necessary so flour does not brown. Pour in milk and continue whisking until sauce begins to simmer. Cook,whisking constantly, about 5 minutes. Reduce heat to just below simmer, stir in egg mixture and cook until sauce thickens; do not boil or eggs will curdle. Remove from heat and let cool;season to taste. Transfer to container, cover and refrigerate up to 5 days. For Coleslaw. Combine cabbage,onion,pimiento,sour cream, celery,pepper and parsley in large mixing bowl and toss lightly. Add dressing and toss again. Season with salt and pepper to taste. Cover and refrigerate 1 to 3 days.
Melt the butter in a small saucepan. Stir in the remaining ingredients and bring to a boil. Serve warm.
With a sharp knife remove the top inch of each onion. Cut a small depression into the center of each onion (should be about the size of a walnut), keeping the outside layers intact. Reserve the removed onion for the bread dressing recipe. In a small pan, melt the butter over medium heat, add the honey and reduce the heat to low. Add the cream and stir to combine well. Place onions in a small buttered casserole. Spoon the cream mixture over each onion and top with grated nutmeg. Bake at 350F for 45 - 60 minutes, until onions are soft and golden brown.
Set oven to 350 degrees (set oven rack to second-lowest position). Grease an 11 x 7-inch baking pan. In a bowl cream the butter with both sugars until creamy. Add in eggs and vanilla; beat until well mixed. Add in applesauce; mix until combined. In a small bowl mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice; add to the creamed mixture; mix just until combined. Mix in the apples and raisins (if using). Transfer to prepared baking dish. Bake for about 35 minutes, or until the cake tests done.
Drain the soaked beans, then put in a kettle with 8 cups of water and the bacon. Bring to a boil over medium heat, then reduce heat, cover, and simmer for an hour. Add the green beans, celery root cubes, carrots, leeks, onion, parsley root (or parsley), potatoes, marjoram, thyme, and bay leaves. Bring back to a boil, reduce heat, and simmer for another hour. While the soup is cooking, melt the butter over low heat in a saucepan. Stir in the flour and let it brown very very slowly, stirring occasionally,this could take an hour, if you keep the heat low enough. When ready, stir in a little of the soup stock, whisk for a minute, then stir into the soup kettle. Season with salt and pepper and cook uncovered, stirring from time to time, for 10 minutes. When ready to serve, stir in the parsley, remove the bay leaves, adjust the seasoning, then ladle into soup bowls and serve immediately.
Whisk the horseradish, mustard, garlic, olive oil and 2 tablespoons pepper in a bowl. Spread generously over the beef. Marinate, covered, in the refrigerator for 1 to 2 hours. Season with kosher salt and additional pepper. Grill or broil to desired temperature. Note: It is best never to pierce a steak with a fork when turning as you will lose some of the juices and cause the steak to be less tender. Also, when grilling, may I suggest grilling an onion at the same time (This trick taught to me by Titanium Chef, her recipe#25572). Note: To avoid the crust from falling off while grilling I suggest using a flat grill pan (the type with the holes in it). Be sure to spray it with a non-stick spray and let it heat before placing the steak on it.
Heat the oil in a large skillet over medium high heat. Combine the flour salt and pepper and dredge the chicken breasts in this, shaking off any excess. Add the chicken breasts skin side down to the skillet, cook until golden brown, turn over and repeat. Transfer the chicken to a baking dish, place in oven and bake for 12-15 minutes. Drain the skillet and return to the heat-reducing it to medium. Deglaze the pan with half the verjuice, scraping the bottom with a wooden spoon. Add the shallots, garlic, stock and cream, and simmer until reduced to a consistency that coats the back of a wooden spoon. Add the remaining verjuice, dried cranberries and lemon juice. Stirring with a whisk, reduce sauce a bit more, then season with salt and pepper and add the chopped tarragon. To serve, slice the chicken breasts on an angle, and fan out onto a plate. Top each breast with a generous amount of the sauce.
Put 6 oz. water and tea bag in a microwave safe cup in microwave until hot and let it steep for a few minutes. Remove tea bag. Pour in honey, wiskey and lemon juice. Stir and add sugar if needed. Sip away and feel better!
Butter a 10x14 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight, turning over after several hours. The next morning, remove dish from refrigerator and sprinkle with cinnamon to taste. Preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake in preheated oven, uncovered, for 25 minutes. Turn slices over and return dish to oven for an additional 15 minutes.
Combine marinade ingredients in a blender and puree. Set aside. In a blender combine spread ingredients and puree. Set aside. In a marinating dish combine vegetables and marinade, toss to cover. Marinate 20 minutes while preparing grill. Grill vegetables over hot coals until tender, turning often. DO NOT CHAR. Peel and slice the pepper. To assemble, spread po' boy loaves with spread and add tomatoes and lettuce. Lay the vegetables (eggplant, onions, zucchini, roasted pepper, and onion) and the cheese on top. Top with dressed top bread and slice in half.
Place ribs in the bottom of the crock pot. Separate onion into rings and place on top of pork. In a small bowl, mix together ketjap manis, pineapple juice, lime juice, ketchup, brown sugar, ginger, turmeric, and cayenne pepper until blended. Pour mixture over pork and onions. Cover crock pot and cook on low for 6-8 hours or on high for 3-4 hours or until pork is tender and cooked through. Serve pork with rice (if desired), garnished with slices of hot chiles. Serving suggestion: for my dinner, I also took some sliced crimini mushrooms and snow peas (about 2 cups each), and stir-fried those with some hot chilies until they were partly cooked, then added a ladle of the sauce from the crock and allowed it to thicken onto the veggies until the veggies were crisp tender; I served the veggies also with chunks of fresh pineapple on the side.
preheat oven to 350. prepare squash by washing, poking 2-4 holes into center with sharp knife. bake whole squash in oven for 60-90 minutes, until soft. when squash is done, cut in half, remove seeds and fibers, and scrape flesh from skin into a bowl, mash but do not puree squash. melt butter in a large skillet. add sage leaves and fry until crisp 1-2 minutes. add leek and salt and continue heating 2-5 minutes until leeks are soft and translucent. now add squash to skillet and mix until all butter is incorporated.
To Make Vanilla Crumb: Combine the flour, sugars, salt and butter in the bowl of a food processor or a stand mixer with the paddle attachment. If using a food processor, pulse until the mixture is the texture of coarse crumbs. With a stand mixer, combine on low speed, also until the texture of coarse crumbs. Drizzle the vanilla over the mixture and either pulse or mix briefly to distribute the vanilla. Set aside. Preheat the oven to 350°F Butter a 9-inch square baking pan. Sift the flour, baking powder and salt together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter, sugar and orange zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla. Stir in the flour mixture in three additions alternating with the sour cream in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally. Fold in 1 cup of the cranberries. Spread the mixture into the prepared pan. Distribute the remaining 1 cup cranberries over the cake and sprinkle the crumb topping over the cranberries. Bake for 45 to 50 minutes, or until lightly golden and firm on top.
Preheat your oven to 220C, fan 200C, gas 7. Unroll the pastry and use to line the tin, trimming the edges if necessary. Rest in the fridge for 40 minutes before pricking the base with a fork, lining with baking parchment and baking beans (or rice) and baking on the baking sheet on the middle shelf of the oven for 18 mins or until golden around the edges. While the pastry is cooking, whisk together the eggs and egg yolks with the double cream, season with 1 tsp of salt and 1/2 tsp of cayenne pepper. Take the pastry case out of the oven, remove the parchment and baking beans (or rice) and brush with a little of the egg mixture. Bake for 5-7 mins or until golden all over. Remove from the oven. Next, top and tail the courgettes and thinly slice each one at an angle. Heat a large frying pan with the vegetable oil and fry the courgettes over a medium-to-high heat for 3 mins, until they just begin to brown. Add the chopped garlic and fry for 30 seconds, enough to soften, rather than brown it. Season with a little salt and cayenne pepper then transfer to a plate lined with kitchen paper. To prepare the prawns, slice all the way through them, from top to bottom with a very sharp knife, and remove any black veins. Set aside. Spread the chopped rocket over the pastry base and arrange the courgette slices and prawns on top. Pour over half the egg mixture, ensuring it runs evenly underneath the prawns and courgettes. Place the quiche on the middle shelf of the oven. Pour over the remaining egg mixture, turn the oven down to 180C, fan 170C, gas 4 and bake for 30 minutes Turn off the heat and leave in the oven for a further 10 minutes Then remove the tart from the tin and slide off the base onto a cooling rack. Serve warm from the oven or cold, but not chilled, with the reserved rocket leaves on top.
Preheat oven to 350. Cream shortening, then combine thoroughly with sugars. Beat in the egg and vanilla. Sift together the flour, cocoa, and baking powder. Stir into batter. Stir in 1/2 of the M&Ms (or 1 cup chocolate chips.) Spread batter onto a 14" lightly greased pizza pan. Bake for 18-20 minutes. Remove pan, and spread candy bar pieces evenly over pizza while hot. Top with coconut. Return to oven, and bake additional 3-5 minutes. Stir the candy pieces and coconut together on the pizza, with a fork, just to blend. Drizzle on melted caramels or caramel topping. Sprinkle remaining M&Ms over top, and lightly press into the caramel. Let cool and cut.
Combine vinegar, water and butter. Bring to a boil. Lower heat and add ketchup, Worchesterhire sauce, mustard, onions, salt, pepper, paprika and sugar. Boil until onions are soft and serve to any grilled meat.
Preheat oven to 350 degrees. Cook ground beef in a skillet. Separate biscuits and put them on a sheet of waxed paper or foil. Flatten each biscuit with palm of your hand until thin but not too thin. Place each one on a cookie sheet or pizza pan. Spread approximately 1 tsp tomato sauce on each"pizza" evenly, depending how saucy you want them. Put a spoonful of hamburger on each pizza. Spread evenly. Sprinkle each pizza with cheese, depending on how cheesy you want them. Bake in oven for 10 minutes or until edges are golden brown. Cool for a few minutes before serving.
In a medium saucepan warm oil. Add onions and saute until clear. Add curry paste and heat for 1 minute. Add broth and coconut milk. Bring just to a boil, reduce heat and simmer for 5 minutes (you could use this 5 minutes to chop vegetables). Add all other and simmer for 10-15 minutes. Serve over jasmine rice.
# Cook 3 cups of rice. # Cut the Chinese sausages lengthwise and in halves in 1 cm. chunks. # Cut the leek or green onions into small bits. Crack the eggs into a bowl, and mix in 1/2 teaspoon of sugar; add a pinch of salt. Put some cooking oil into the wok and cook the scrambled eggs. When the eggs are cooked, pull them out and cut them into 1/4 squared cubes. Put oil in the wok, turn on medium heat. Use the spatula to coat the sides of the wok with the oil as the wok heats up. Add the sausage chunks and briefly cook them, until the sausage is lightly browned, pull them out and add the onion bits (add more oil if necessary) on low heat. When the onion starts to become fragrant, turn up the heat and add the rice, eggs and sausages. Mix content in the wok. Add additional salt to taste. Stuff your turkey with this before baking or smoking it. For a more exotic flavor with the turkey, pair it with plum sauce and slivered green onions after cooking.
Trim fat from steak, cut steak diagonally across grain into thin slices. Heat 1/2 teaspoon of oil in a large nonstick skillet over medium-high heat. Add steak, green onions and garlic; stir-fry for two minutes or until done to your preference. Remove steak from skillet; keep warm. Remove noodles from packages; only use one for recipe or part of one depending on salt preference. Add water and remaining seasoning packet to skillet; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles for two minutes or until most of liquid is absorbed, stirring frequently. Stir in steak mixture, vegetables and soy sauce; cook until thoroughly heated. To make this dish more quickly you can buy the slaw mix with shredded cabbage and carrot already made. Just use 2 cups of the slaw mix in place of the 1 cup of the shredded cabbage and 1 cups of shredded carrots.
Make you marinade, mix olive oil, lemon juice, lime juice, cayeene pepper, chilli flakes in a bowl. rinse and pat dry your wahoo and put in the marinade. cover marinading fish and put in the fridge for 30 minutes. heat griddle pan - you don't really need oil because you can use the oil from the marinade whilst cooking. put the fish in the pan, add salt and pepper to fish steaks. flip them several times for even cooking and add garlic about halfway through the cook time. They take about 15- 20 minutes in total.