HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season chicken breasts with garlic powder, seasoned salt and pepper. Brown chicken in butter while cooking Ramen noodles, reserve the seasoning packet for later. Cut chicken into bite sized pieces. Place in small casserole dish that has been lightly greased. Drain noodles then add to chicken. Add remaining ingredients then sprinkle seasoning packet from Ramen noodles stir well. Bake at 350 degrees until heated through and cheese is completely melted.
Cut fish into 4 pieces and season with salt and pepper. On a work surface, arrange 3 slices bacon so they overlap slightly. Place a piece of fish at one short end and tightly wrap with bacon, cutting off any excess bacon. Repeat with remaining fish and bacon. Whisk together mustard, honey, vinegar, and grapefruit juice; season with salt and pepper. Gradually whisk in oil. Heat a large non-stick pan over medium-high. Place fish, seam side down, in pan and cook until bacon is brown on all sides, about 9 minutes, turning occasionally. Toss lettuce with dressing and grapefruit and serve with fish.
Heat oven to 375. Trim all visible fat from chops. Spray 13x9 pan with non-stick cooking spray. Put bread crumbs in one dish. In another dish combine the mustard, lemon juice, and capers. Dip both sides of the chops in mustard mixture then in bread crumbs. Place chops in baking pan and bake at 375 for 30 to 40 min. until pork is no longer pink, turning once about half way through.
Make the salad: Place basmati rice, wild rice and water in a pressure cooker. Cover loosely and bring to a boil. Add salt, seal cover, and bring to high pressure. Reduce heat to low, place pot on a flame deflector, and cook for 25 minutes. Turn off heat and leave pot undsiturbed for another 25 minutes so rice can finish cooking in the steam (I just skipped all of this and used my rice steamer). Transfer rice to a serving bowl. Stir in dried fruit, nuts and vegetables until well combined. Set aside. Make the dressing: Combine soy sauce and oil in a saucepan. Warm over low heat for 1-2 minutes. Transfer to a bowl with remaining ingredients. Whisk until well combined. Fold dressing into rice salad and allow to stand for 10-15 minutes before serving to allow flavors to develop.
Sift flour and salt into a mixing bowl. Using a pastry cutter, cut in shortening until until particles are the size of small peas. In another bowl, combine egg, water and lemon juice. Sprinkle over dry ingredients tossing and stirring with a fork until mixture is moist enough to hold together. Divide in half; shape into 2 flat balls. Roll. Makes 1 8 or 9 inch 2-crust pie.
Preheat oven to 375 degrees. After measuring oats, place in blender and process until they turn to powder. Also, place coconut in a blender and process until fine. Cream together butter and sugars. Add eggs and vanilla. Mix together flour, salt, baking soda, baking powder, oatmeal and coconut. Add to butter mixture and mix well. Add nuts and white chocolate. Stir. Make golf ball size cookies and place 2 inches apart on an ungreased cookie sheet. Bake 10 minutes.
Melt the butter and peanut butter in a small sauce pan, remove from heat. Mix peanut butter mixture with graham cracker crumbs and powdered sugar until completely blended. Press evenly into the bottom of an ungreased 9x13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with 4 tbsp of peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
Fire up your grill. Combine all the spice rub ingredients in a bowl. Rub the pork butt all over with the spice mixture. Grill the pork butt over indirect heat, with the grill covered and the vents fully open. To help keep the meat moist, fill a small metal pan with the water, cider, and orange and onion slices and place it under the meat to catch the drippings and provide steam. If your grill has a thermometer, keep the temperature of the grill at about 350°. Barbecue the pork slowly, turning it occasionally adn adding coals as necessary, for 2 1/2 to 3 hours, until the meat is very tender and shreds easily with a fork. Remove the pork from the grill and wrap it in foil; let meat rest for at least 10 minutes, then slice it across the grain, pulling off and discarding any large chunks of fat. Using a large knife or Chinese cleaver, chop the sliced meat into 1/2-inch chunks. While the meat is resting, you can fry the tortillas--heat the oil in a saute pan over med-high heat. Fry the tortillas until crispy, about a minute per side; drain on paper towels. On the plate--set out the crispy tortillas, a platter of chopped pork, and a bowl of pico de gallo (in a small bowl, toss together the tomatoes, onions, cilantro, jalapeno, and lime juice; season to taste with salt; best used the day it is made). Allow everyone to make their own tacos. You can set out bowls of sour cream, diced avocados, chopped lettuce, cooked pinto or black beans, and grated pepper Jack cheese. Don't forget the Margaritas:-).
In a large glass or stainless-steel bowl, whisk together the lemon juice, orange zest, orange juice, salt, and 1/8 teaspoon of the pepper. Add the oil slowly, whisking. Add the fennel and onion and toss. Let stand at least 5 minutes but no more than 1 hour. To serve, top the salad with the grated Parmesan, or with a few curls of Parmesan shaved from the chunk of cheese using a vegetable peeler. Sprinkle with the remaining 1/8 teaspoon pepper.
Mix first six ingredients together in large bowl. Add jalapeno to taste (I usually use about 3/4 of a medium-sized jalapeno, which gives it quite a quick!). Refrigerate for at least 30 minutes to an hour to allow flavors to mellow. Immediately before serving, give salsa a quick stir. May be stored in a sealed container for several days.
Preheat oven to 425°F. Crust: Combine flour, salt and butter with fork until crumbly. Add in water one tbs at a time until soft dough forms. Gather into a ball and roll out into a circle about 1/8 inch thick. Place 9 inch pie plate upside down on crust and cut off excess dough, leaving 1 inch overhang. Place crust into pie plate and arrange as you wish. Filling: Peel and slice peaches 1/4 inch thick and line the crust in a circle, slightly overlapping each other until you have an outer circle and inner circle. (Save any excess slices for garnishing the top of the pie if you wish.). Whisk together sour cream, egg yokes, sugar, flour and vanilla until just blended and pour over top of the peaches. Bake for 30 minutes until custard in mostly set. Streusel Topping: Combine butter, flour, sugar and cinnamon with your fingers until crumbly. Sprinkle evenly over top of pie and bake for an additional 15 minutes until custard is set. Note: If your crust browns too fast cover the crust with foil. Let pie cool and serve cold or warm. Enjoy!
Preheat oven to 350 degrees. In a large bowl, combine all ingredients. In 13 x 9" baking or roasting pan, shape into a loaf. SPrinkle top with additional Worcestershire sauce. Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.
In a heavy saucepan or dutch oven heat 2 Tbsp of the oil over medium heat. Brown the chicken well on both sides in batches if you have to. Remove chicken and set aside when done. Add chopped onion, carrot, celery and cook till softened. About 3 to 5 minutes. Add flour and cook stirring for about 2 minutes until browned. Stir in the wine, stock, tomato paste, garlic, thyme and bay leaf. Bring to a boil. Return chicken to the pan, reduce heat to low, cover and simmer for 30 minutes. While this is simmering boil some water in a saucepan and add pearl onions. Boil for 3 minutes, drain and run under cold running water. Peel and trim. In a heavy skillet cook bacon until crisp and brown. Remove, drain fat. Wipe clean the skillet and add the remaining oil over medium heat, add pearl onion and cook until brown all over, about 3 to 5 minutes. Remove and set aside. Add mushrooms to skillet and brown lightly for about 3 minutes. You might need to add extra oil. Add pearl onions and mushroom to chicken mixture. Simmer covered for 15 minutes or until onions are tender and chicken is no longer pink. Remove bay leaf, season with salt and pepper to taste. I like to transfer this to a serving platter then sprinkle with cooked bacon and fresh parsley.
Heat the oil in a wide saucepan and, when hot, add the mustard seeds. Once the seeds start popping, remove the pan from the heat. When the popping stops, return to the heat, reduce the heat and stir in the chilis and onion. Fry for 8-10 minutes until the onions are soft. Add the tomatoes and 1 cup water (if using canned tomatoes, drain juice into measuring cup and add additional water to equal 1 cup) and stir. Stir in the tamarind and coriander seeds and season. Add the chicken, mix well and cook over a medium heat for 8 minutes until cooked through.
Whisk together the eggs and milk, then set aside. Grease a crock pot with oil. Place a layer of hash browns in the crock pot, add some onions, a layer of green peppers, then sprinkle some cheese on top and add a layer of ham pieces. Start all over again and layer the hash browns, onions, peppers, cheese, and ham. When done layering, pour the egg and milk mixture over everything. Place a lid on the crock pot, turn on low heat and go to bed.
HEAT oven to 350°F Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray. BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour and cocoa on low speed until well blended. BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie. BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon caramel topping into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.
preheat grill. trim fat from breasts to 1/4 inch. score in a diamond pattern, rub in salt and 5 spice powder. meanwhile make sauce ingredients and simmer put duck breasts on grill fat side down, grill for 10 minutes turn over and grill, then slice thinly and serve with sauce.
In large skillet, saute green pepper and onions in butter until tender. In a bowl, combine the flour, cornmeal, baking soda and salt. In another bowl, combine eggs and buttermilk; stir into dry ingredients just until moistened. Fold in the ham, sausage and green pepper mixture. Transfer to a greased 10-inch ovenproof skillet or 9-inch square baking pan. Bake at 425° for 20-25 minutes or until a toothpick inserted near center comes out clean. Serve warm. Refrigerate leftovers.
Preheat oven to 350°F Arrange tortilla chips on a large oven-proof serving dish. Place the Meal Maker Assembly with Shredder Disc on Base. Lock on Slicer/Shredder Cover, placing tortilla chips on serving dish underneath spout. You can add some of your favorite toppings now BEFORE the recipe toppings. Some suggested additions are refried beans, black olives, green onions, and cooked chicken. Turn on the Bullet ExpressTM and add tomatoes, onion, jalapeno peppers and cheese through Feed Tube. Place dish in oven and cook until cheese has melted, about 5 minutes.
Stir together ingredients and bake in a greased glass pie pan for 45-50 minutes at 375°F or until firm and lightly browned. Cool 5-10 minutes before slicing and serving.
In large, deep skillet, heat 1/2-inch corn oil. Add Prosciutto and cook until it turns dark brown and curls up on ends. Drain on paper towels. Cool and crumble into small bits. For dressing, in medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined. Whisk in oil in thin stream. Add pepper and oregano; whisk to combine. Adjust seasoning to taste, adding more sugar or garlic if necessary. Place lettuce, onion, cheese and Prosciutto in large bowl; toss. Add enough dressing to lightly coat leaves; toss and serve immediately. Refrigerate extra dressing in airtight container for future use.
Cook the green beans in a pot of boiling salted water until JUST crisp-tender (about 3 minutes) plunge into an ice water bath to cool completely. Drain well and pat the beans dry using paper towels. Heat sesame oil in a wok or large skillet over high heat; add in garlic and chili flakes (if using) stir-fry 1 minute. Add in beans and stir-fry for about 2 minutes. Add in soy sauce, rice vinegar, brown sugar and black pepper; cook until the sauce reduces slightly and coats the beans (about 1-1/2-2 minutes longer). If you want a thick sauce mix a small amount of cornstarch with a small amount of cold water and add in towards the end. Add in the almonds or sesame seeds; toss to coat and transfer to a bowl.
Melt chocolate and butter together. Mix in honey, then eggs. Sift together flour and baking powder. Combine with chocolate mixture. Add vanilla and nuts. Bake in a well greased 7x11 or 8x8 pan for 35 minutes at 300°F.
In sauce pan bring to a simmer the sauce and basil. Simmer 5 minutes. Remove from heat and stir in heavy whipping cream. Serve immediately. Serving Suggestion;. Serve with grilled cheese sandwhiches.
Topping number 1: Combine all ingredients in a sauce pan on the stove top until heated thru, or nuke in the microwave until heated thru and top over baked spuds. Topper number 2: Melt butter and sugar on the stove top in a sauce pan over med low to med heat. Add peeled shallots and stir to coat. Add wine and bring to a low simmer for about 15 minutes covered. Remove cover and contine simmering for about 10-15 minutes or until tender and caramelized then spoon over spuds! Topping number 3: Melt butter on the stove top then blend in flour and stir until mixture is very smooth. Add nutmeg if you choose so and cook for about one minute until the flour flavor is cooked out. off of the heat add in milk in a slow stream stirring non stop until like milk takes on the butter/flour mixture. Return pan to heat and simmer until thickend then add you cheese and stir until melted then spoon onto spuds!
Saute the ground beef and onion over medium heat. When onion is translucent and the meat is browned, add black beans, corn, tomato sauce, broth or water, bell pepper, chili powder, cumin, salt, pepper and simmer for 15 minutes. Set aside and prepeat the oven to 425°F In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a small bowl, whisk together the egg, milk, and vegetable oil. Pour the milk mix ingredients over the cornmeal mix and whisk together until well-combined. Spread the meat mixture into a 3 quart casserole and cover with the corn bread topping. Don't worry if the cornbread falls into the meat mixture; it will rise while baking. Bake until corn bread is brown, about 20-25 minutes.
To make the crust: in a large bowl, using an electric mixer on medium speed, beat together the butter and flour until crumbly and well combined. Transfer the mixture to an ungreased 13x9 inch baking pan. Using your hands, pat the crust firmly and evenly into the pan. Bake in a 350° oven for 20 minutes; remove from oven a let cool completely, about 45 minutes. To make the topping: in a large bowl, mix the flour, sugar, oats, and cinnamon together. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs; then using your hands, toss until all the ingredients are well combined; set aside. When the crust is cooled, evenly spread the apple filling over the crust, leaving a 1/4-inch edge all around. Sprinkle the crumb topping over the apple filling; sprinkle the additional 3 tablespoons rolled oats over the crumb topping. Bake for 45 minutes; allow to cool to room temperature. To make the glaze: In a bowl, combine the sugar and water; beat until smooth. Cover until ready to use. When the bars are completely cooled, drizzle the glaze decoratively over the crumb topping. Allow the glaze to set for 15-20 minutes before cutting into bars and serving.
Place shrimp in a colander, rinse in cold water and pat dry. In a large bowl, combine shrimp, lime juice, salt, black, white and cayenne peppers and chili powder then toss to coat. Add splash of vermouth and 1/4 cup of oil then toss to coat and refrigerate until ready to use. Prepare a charcoal or gas grill for direct grilling over medium high heat. Brush and oil the grill grate. Working in batches, grill shrimp, turning once, until bright red and nicely charred, 2-3 minutes per side. Transfer to platter and tent with aluminum foil.
Prepare a cake pan by lining it with wax paper. Do not preheat the oven; these lime balls are not baked. Sprinkle the confectioners' sugar on top of the softened butter in a large mixing bowl and mix it all up. You can do this by hand or by using your electric mixer. Add thawed limeade and mix in thoroughly. Add the lime juice and mix inches Add the green food coloring, if you decode to use it, and mix that in thoroughly. Crush the vanilla wafers using a food processor or by putting them in a plastic freezer bag and crushing them with a rolling pin. Add the crushed wafers to your bowl and mix them inches. Place the coconut in the food processor and chop it up even finer. Transfer to a medium-sized bowl. Using clean hands, form balls from the mixture that are about the size of bonbons. A 2-teaspoon scooper makes the perfect size. When you've finished forming each ball, roll it in the bowl of coconut to oat it, and then place it in the cake pan. When you've finished forming and coating all your lime balls and placing them in the cake pan, cover them with another sheet of wax paper and refrigerate them for 2-3 hours before serving. If you are making them several days ahead of time, over the cake pan with a sheet of aluminum foil and secure it tightly. Keep pan in the refrigerator until you're ready to use. If you're giving these as gifts, place each ball in a paper mini-muffin cup and place in candy boxes. Remember to tell the recipient to keep them refrigerated.
Put the strawberries and water in a bowl and then blitz with a hand blender until most of the berries are pureed or use a food processor for a smoother texture. Add the sugar and lemon juice and stir a few times to combine. Pour into a sealable container, cover and put in the freezer for two hours. After two hours, take it out and run a large spoon around the outside, mixing the frozen bits into the unfrozen centre. Return to the freezer for another hour, give it another mix, and then freeze again for one last hour. Now you should have a whole box of strawberry"snow crystals". You can serve it now, or just leave in the freezer for another day. If you continue to freeze it, remember to leave enough time to let it sit in the fridge for 30-40 minutes before you want to serve the granita, so you don't have a solid mass.
Peel, devein, and behead the shrimp, leaving only the small tail shells on. Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh. You want 2 tablespoons of chopped tomatoes. In a little oil in a medium hot wok, briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed. Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar. Stir to combine fully. Add the prawns and cook until they turn slightly pink and opaque. Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauted garlic and basil to the pan. Transfer to a serving dish and serve with steamed Thai jasmine rice.
To make dressing: Slice off the top and bottom ends of tomatoes and cut them lengthwise into quarters, removing the seeds. Lay the tomato quarters skin side down on a cutting board and fillet the skins from the meat. Dice the tomatoes into 1/2-inch pieces. Combine the tomatoes, red onions, garlic, lemon zest, orange zest, thyme, Italian parsley, olives and anchovies and gently toss in a metal bowl. Add the salt, pepper and sugar. Mix gently. Add the red wine vinegar and stir. Carefully add the extra-virgin olive oil, making sure that the oil covers the ingredients. Marinate the dressing for four hours. To make the spinach: Heat a large stockpot over medium heat. Add half the onions, half the wine, half the spinach, the salt and pepper. Cook together until the spinach is wilted by half. Add the rest of the onions, wine and spinach. (Half of the spinach will be more cooked; this will add variation to the color and texture). If desired, season with salt and pepper to taste. To make the halibut: Season the fish on both sides with salt and freshly ground black pepper. Bring a large saute pan to high heat. Add olive oil and then saute the fish in the pan with the "skin" side down for about 3 minutes, until this side appears to be crisp and golden brown. Flip the fish to its other side and cook for an additional 3 minutes. The halibut is best served when it is still medium-rare to medium on the inside. Longer cooking may result in the fish becoming dry. To assemble: Divide the spinach among 6 plates and place sauteed halibut over spinach. Stir the dressing , and evenly divide dressing over each portions.
Preheat oven to 375°F. Mix 1 egg with water, set aside. Place almonds and sugar in food processor. Cover and pulse on and off until finely ground, about 1 minute. Add 1 egg and continue to pulse until smooth paste forms. Add butter, a little bit at a time, pulsing after each addition. Scrape down sides of bowl. Add remaining egg and pulse until smooth. Add flour and Amaretto and pulse until just blended. Unfold 1 pastry sheet. Place sheet in 9" tart pan. Top with almond mixture. Unfold remaining pastry sheet and place on top. Trim pastry sheet to fit. Crimp edges and cut decorative slits in top. Brush with egg mixture. Bake 45 minutes or until golden brown. Cool in pan on wire rack. Serve with Chocolate Almond Sauce, if desired.*. *If using, divide amount of almonds in half and save one half to garnish the slices of the tart.
In a 6 quart crock pot, combine water, vinegar, sugar, pepper and onions. Place corned beef in mixture. Cook, covered on HIGH for about 4-4 1/2 hours. Remove lid and scatter around the carrots and cabbage wedges. Cover again and continue cooking on HIGH 3 to 4 hrs longer or until beef is tender. Add drained potatoes about 20-25 minutes before serving (just to heat through). Serve beef, sliced with cabbage and veggies. Add a little cooking juices on top of the beef slices to keep it moist. Serve with Dijon mustard or horseradish and some crusty bread. Serves about 6-7 people.
Mix all ingredients together in a large mixing bowl. Pour batter into a 9x13 greased or sprayed cake pan. bake at 350 for 30-35 minute.
Select any of the smaller "pie" varieties of pumpkin (Sugar Pumpkin, Baby Bear, etc) then cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350°F (177°C) for approximately 45 minutes to 1 1/2 hours (depending on size) or until easily pierced with a knife. Let cool, then scoop out the pulp and puree in a food processor until smooth. You do need to extract all the liquid, so strain the pumpkin through a cheesecloth lined strainer and then cool the puree before using. You can freeze any extra for future pies.
Mix together first three ingredients. Place in medium size skillet over medium heat. Stir occasionally until heated through. Divide mixture evenly between the shells, and top with your favorite toppings.