HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 3-quart heavy saucepan cook bacon over moderate heat until crisp and golden. Transfer with a slotted spoon to paper towels to drain. Set aside. Reserve 1 tablespoon fat in pan. In a small saucepan bring broth to a simmer and keep at a bare simmer. Heat reserved bacon fat over moderately high heat until hot but not smoking and saute onion, stirring, until just beginning to soften. Stir in turnips (and greens if using) and rice and saute, stirring constantly, 1 minute. Stir in 1 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. Stir in cheese and crumbled bacon. Garnish with bacon crumbles and freshly grated Parmesan cheese, if desired.
Preheat oven to 450°F. Combine first 6 ingredients in a shallow dish. Dip fish fillets into the milk and coat with breading mixture. Place fish in a lightly greased 13x9 dish or cookie sheet; drizzle with butter. Bake for 10-15 minutes or until fish flakes easily with a fork. Serve with lemon, tartar or browned butter.
For chicken, in a shallow dish, combine breadcrumbs, thyme, salt, and pepper; set aside. Brush both sides of chicken breasts with mustard. Dredge chicken in breadcrumb mixture. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add chicken, and cook for 4 minutes. Add remaining olive oil to skillet, turn chicken, and cook for 3 to 4 minutes. Place chicken on a cutting board; let rest for 5 minutes. Cut chicken crosswise into 1/2-inch-thick slices. For cheesy pasta, in a large skillet, melt butter over medium heat. Add garlic and ham; cook for 2 minutes. Add flour, salt, and pepper; cook for 2 minutes, stirring constantly. Gradually stir in half-and-half. Cook, stirring frequently, for 4 to 5 minutes, or until slightly thickened. Add cheese, stirring until melted. Add hot cooked pasta to pan, tossing gently to coat with sauce. Spoon creamy cheesy pasta onto serving plates. Place sliced chicken over pasta. Garnish with fresh thyme, if desired.
In a large pan, melt margarine. Saute onion, garlic powder, parsley and seasoned salt. Add carrots and saute on low heat for about 5 minutes. Stir in flour and blend real well. Add chicken broth, stirring constantly. Bring to boil stirring constantly. Then reduce heat and cover pot. Simmer for 30 minutes, stirring occasionally. In blender or food processor, puree the carrot mixture. Return mixture to pan and stir in the whipping cream. Heat till good and hot. Serve with French bread. YUM.
Cook rice according to package directions, using the water and butter. Meanwhile, in large heavy saucepan, heat oil over medium-high heat for about 2 minutes, or until hot. Add mushrooms and cook for 7 minutes, stirring occasionally. Add shallot and thyme, stirring to combine. Cook for 3 minutes. Add mushroom mixture to cooked rice, stirring to combine. Serve immediately.
For chocolate flavour: Put condensed milk, butter and cocoa in a saucepan and cook on medium heat, stirring continually until mixture is thick and sticks to the spoon. Grease a plate well and put the mixture on it. Refrigerate for 30 minute. Take the plate out and butter your hands well. Taking a teaspoonful at a time with your hands, roll into a small ball and then roll in chocolate sprinkles. For coconut flavour: Put condensed milk, coconut, vanilla essence and butter in saucepan. Proceed the same as chocolate flavour, only roll in dessicated coconut when done.
In a large saucepan, make a roux out of the butter and flour by melting the butter and adding the flour, mixing until smooth. Cook over low heat for about 3 minutes while mixing continuously. Slowly add the milk and then cream. Bring to a boil and simmer for about 10 minutes or until mixture is nice and thick. Turn off the heat and whisk in the cheeses and sour cream in the following order: mozzarella, fontina, St. Andre, smoked Gouda, Parmesan, goat cheese, sour cream. In a large, separate sauce pan, saute the prosciutto until browned. Add the peas. Add the cheese sauce and cooked, drained macaroni, tossing to mix well. Plate, and garnish with the truffles. Serve warm.
Preheat the oven to 350 F with a rack on the middle level. Butter a baking sheet. Mix dry ingredients. Cut in the butter until the size of peas. Beat the egg in a small bowl, then beat in the milk. Add the blueberries to the dry ingredients, then add the egg mixture quickly, stirring just until moist -- the mixture will be sticky. Pat out the dough 1/2 inch thick on a cookie sheet into a rough 9 x 12 inch rectangle. If desired, sprinkle with cinnamon-sugar. Bake until slightly risen and browned, about 12 minutes. Break apart into chunks.
Mix cocoa and sugar; then add milk and all the Karo syrup. Cook on High 10 minutes, stirring at 7 minute and 3 minute or until soft ball stage. Add butter, vanilla, and nuts. Cool slightly. Beat until stiff and pour into a buttered 8" square. Let cool and cut into squares. Can also be made with skimmed canned milk and or carob powder.
Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
MIX all ingredients until well blended; cover. Refrigerate several hours or until chilled. Serve with ginger snaps, cinnamon graham sticks, and apples.
Add the oil to a large non-stick pan, season the steaks well, then fry for 5 mins on each side until golden and almost cooked through. Mix the sugar, soy, tomato paste and most of the pineapple juice in a bowl. Add the pineapple rings to the pan and let them caramelise a little alongside the pork. Add the chili and five-spice to the pan, then fry for 1 min until aromatic. Tip in the soy mix and let it bubble around the pork and pineapple for a few mins until slightly reduced and sticky. Sprinkle with cilantro, and serve with rice and Chinese greens.
Prepare the marinade the night before you plan to make the tamales. Chop one bunch of green onions. Mince 2 garlic cloves. Combine, then add 1 teaspoon ground cumin and 1 packet of sazon. Rub mixture all over both chicken and ribs. Place meat in separate plastic baggies to marinate in the refrigerator overnight. Next make the "hogao," a kind of sofrito. Combine chopped tomatoes, 1 bunch of chopped green onions, 2 cloves minced garlic, 1 tsp ground cumin, 1/2 packet of sazon, 1/6 cup of chopped cilantro, olive oil and salt to taste in a skillet and saute until everything is soft and tender, kind of like a mush. Cool and refrigerate until ready to assemble tamales. Now you can make the "pique" sauce. Combine 1 bunch chopped green onions, 3 cloves minced garlic, fresh lemon juice, remaining chopped cilantro, 1 teaspoon ground cumin, sugar, vinegar and salt to taste. Make this at least 2 hours before serving so flavors develop. Prepare masa harina according to package directions except use chicken broth in place of water and salt to taste. This mixture should have flavor unlike an arepa which is more bland (my husband says the masa is the best part). It should be fairly moist, but still stay together like a dough when pressed. If it is too wet you can still use it, it is just more messy. Now the hardest part is assembling them. Place about 1/4 cup of dough in the center of a banana leaf and spread it out. Put one rib and one chicken thigh piece on top. Place about 3 slices of the carrots, 6 potato sticks and 3 slices egg on top of the meat. Sprinkle with peas. Spoon 3 tablespoons of the "hogao" (sofrito) over all, then top with another 1/2 cup of spread out masa. This does not have to be uniform or even neat. Next pull up the sides of the banana leaf to form a packet. Tie with kitchen string, but do not let any of the filling seep out (I told you it was hard). If the leaves break just reinforce with extra banana leaves. Wrap packet in aluminum foil. Repeat 5 times. They are now ready to steam. Use a large Dutch oven with a steamer insert so the tamales do not touch the water in the bottom of the Dutch oven. These need to cook about 3 hours. You probably will have to replenish the water during the cooking process. Stack the tamales all the way to the top in the steamer pot and turn up the heat to high. If your pot does not hold all of them, just refrigerate or freeze the rest until you can steam them later. When you hear the water boiling furiously, turn the heat down to medium. Serve the tamales on a section of banana leaf. With the "pique" sauce on the side to be drizzled on bites of the tamale.
Bake chicken breasts at 350 degrees for 1/2 hour, or microwave them per. your unit's instructions. When ready to use, chop the breasts into bite-sized cubes. Saute the onions. and garlic in one Tbs of olive oil in a 5 quart pot until you can see. through the onions and the garlic smells great. At this point stir in a 4 oz can of chopped green chilis with liquid into. the onions and garlic. Add the beans, broth and chicken to the onions and. garlic. Add the cumin, oregano, cayenne, and hot sauce. Heat until it starts to bubble (10 to 15 minutes) and serve with cornbread. or garlic bread. Makes 6 servings. recipe.
Adjust oven rack to middle position, place 4 individual serving bowls on rack, and heat oven to 200&deg;F. Whisk sour cream, 2 tablespoons cilantro, 1 teaspoon lime zest, 1 tablespoon lime juice and 1/4 teaspoon salt together in bowl; cover and refrigerate until ready to serve. Toss beef with 2 tablespoons water, baking soda, 1/4 teaspoon salt, and pinch pepper in bowl until thoroughly combined; let sit for 20 minutes. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add rice and cook, stirring often, until edges begin to turn translucent, about 2 minutes. Add remaining 2 cups water and 1/2 teaspoon salt and bring to boil. Cover, reduce heat to low and simmer until liquid is absorbed and rice is tender, about 20 minutes. Off heat, to the rice add remaining 1 teaspoon lime zest and remaining 2 tablespoons lime juice and fluff gently with fork to incorporate. Divide cooked rice among warmed bowls, cover with aluminum foil, and keep warm in oven. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion and bell pepper and cook until just beginning to brown, 5 to 7 minutes. Add beef mixture, breaking up meat with wooden spoon, and cook until no longer pink, 6 to 8 minutes. Stir in cumin, garlic and chili powder and cook until fragrant, about 1 minute. Stir in tomato sauce, beans, corn and 1 teaspoon salt and cook until slightly thickened, about 3 minutes. Spoon chili over rice in bowls, sprinkle with remaining 2 tablespoons cilantro, and serve with lime-cilantro crema.
Preheat oven to 400 degrees. Combine blue cheese, celery, sour cream and scallions in a bowl. Melt butter in a skillet over medium heat. Add chicken and hot sauce and simmer 8 minutes. Shred chicken into bite sized pieces (you can add more hot sauce here if you want). Spread 1/4 of cheese mixture onto a tortilla followed by a 1/4 of the chicken and then top with another tortilla. Bake for 15 minutes or until golden brown.
heat olive oil in a large deep skillet or dutch oven over med-high heat. Add garlic, onion and carrots. stir until vegetables soften (3-4 mins). Add remaining ingredients (except raisins and peanut butter). Bring to a boil; reduce heat to low and simmer, covered, for about 20 minutes. Stir in raisins and peanut butter. Mix well. Simmer 5 more minutes. Very good served over rice.
Brush each piece of bread with butter. Press into greased deep patty tins. Break an egg into each bread case. Top with an even amount of chopped bacon. Sprinkle with a little parsley. Bake in a moderate oven 180oC for 15 to 20 mins or until egg is firm. Serve warm or cold. Store in an airtight container in the fridge for up to 3 days.
Preheat oven to 350 F and line a baking sheet with parchment paper. Combine all the meatloaf ingredients together in a large bowl. Transfer the mixture to the prepared baking sheet and shape into an 8x4 inch loaf. Bake for 50 minutes. Whisk the sauce ingredients together and brush all over the meatloaf. Bake for another 15-20 minutes. Transfer the meatloaf to a serving platter and garnish with sesame seeds and sliced scallions.
Preheat oven to 350 degrees Combine all ingredients in a bowl and spoon into 24 small or 12 large un-greased muffin tins. Bake for 20 to 30 minutes.
In a heavy pot, heat the fat or oil until it just begins to shimmer. Add onions and sweat gently until soft, about 5 minutes. Add ground lamb and spices. Cook, stirring often, until lamb is no longer pink and most of the moisture has evaporated, about 5 minutes. Add the wine, the tomatoes (with their juices), and the stock. Bring to boil, reduce to a simmer, cover partially and cook until liquid is reduced, 25-30 minutes.
Preheat oven to 350°F. Combine apple jelly, chives, horseradish, vinegar,and 1/4 tsp salt, stirring well with whisk. Sprinkle salmon with 1/4 tsp salt and pepper. Heat oil in large nonstick skillet over medium heat. Add salmon, and cook 3 minutes. Turn salmon over; brush with half of apple mixture. Pour salmon and juices into baking dish; bake at 350°F for 7 minutes and turn fillets over and brush with mixture again. Bake 7 more minutes.
Preheat oven to 350 degrees F. Combine all of the ingredients except the berries and zucchini. Fold in the drained berries and zucchini just until blended. Turn into a greased loaf pan and bake for 1 1/2 hours. Check after the first 45 minutes. If necessary, cover with aluminum foil to prevent browning too quickly.
Microwave the potato untill it's soft when squeezed, Mine took 8 minute. Let it cool a bit. Put the well punctured links in the skillet with water to about 1/2 inch deep. Add the optional dehydrated onions and fennel seed to the water and bring to a slow boil, for about 15 minute. Add a bit more water if it gets dry but let it evaporate as much as it can. In the bowl put the diced onion, relish, bell pepper, and celery seed. Scoop the cooked potato out of the skin into the bowl. Add a couple TBS of the Miracle whip or{You know whose} Real Mayonaise and the splash of lemon juice. Mash together in the bowl adding more Mayo as needed to moisten. Don't over mash, you'll like it better with some texture. Salt N pepper to taste. Refrigerate only for the time it takes the links to cook through. Plate up everything with a salad and maybe some chutney. I used my onion jam (#54605,hint hint). The leftover potato salad is great cold Enjoy.
Preheat the oven to 450. Spread the pepperoni between two paper towels and blot to remove the excess grease. Brush the olive oil over the pizza crusts and cover with the pizza sauce. Next add the cheese, pepperoni, and tomatoes in that order. Finally topped with the chopped vegetables. Place pizzas on pizza stones or pizza pans. These really work better than cookie sheets. Change the oven temperature to 425 before putting the pizzas in the oven. Bake until the crust is a golden brown. About 15 minutes.
Combine all ingredients and toss gently. Shouldn't be floating in the dressing and the lettuce must be cold and crisp. Enjoy.
Prepare noodles by following the package directions (make sure to season the water with a little salt); drain and set aside. Heat the olive oil in a large saucepan over medium heat. Add in the onion and stir/saute 2-3 minutes or until soft. Whisk in the mushroom soup, milk, and lemon juice. Season to taste with pepper; stir and cook about 4 minutes or until sauce is smooth, thickened slightly , and bubbling; remove pan from heat. Add the noodles, frozen peas, and tuna to the mushroom sauce; stir to combine. Tranfer mixture to a greased 2 quart casserole; smooth top with a rubber spatula. Scatter the potato chips evenly over the top. Bake in a 425° oven for 20-25 minutes or until bubbly and the potato chips turn golden brown.
Peel and chop the potatoes into large pieces. Saute peppers and onions over medium heat in oil for 10 minutes. Stir in the coriander and garlic and stir-fry for another 3 minutes. Add the remaining ingredients and bring to a boil. Cover and cook over medium heat for 40 minutes. The potatoes should be well done but still somewhat firm. If needed add more water. Serve hot.
Pre-heat oven to 425". Place pizza stone in oven as it pre- heats. While pizza stone is heating, cut chicken breasts into 1/2 " pieces. Saute chicken and garlic until chicken is no longer pink. When pizza crust has heated up, spread 2 T. ranch dressing on the pizza crust Than add 1 cup mozzerella cheese, than add chicken-garlic mixture, topped with the parmesan cheese. Top the parmesan cheese with the second cup of mozzerella cheese. Bake 10-12 minutes or until top is golden brown and bubbly. Let pizza rest for a few minutes, then slice and serve.
On a work surface, open lamb like a book; use the tip of a small knife, and make slits all over the lamb. Peel and thinly slice 4 garlic cloves; insert garlic into the slits in the lamb. In a food processor, combine remaining 4 garlic cloves, mustard, olive oil, wine, rosemary, and lemon juice; puree to a paste. Spread half the paste on the lamb, then place seasoned side down in a glass baking dish; spread with remaining paste and cover with plastic wrap. Marinate in the refrigerator overnight. Allow an hour to bring lamb back to room temperature, then sprinkle generously with salt and pepper; roll lamb and tie with kitchen twine at 1-inch intervals. Meanwhile, preheat oven to 375 degrees F. Place lamb on a rack and roast to an internal temperature of 125 degrees F, about 45 minutes. Let rest for 15 minutes, then slice thinly. Place slices overlapping on a serving platter, drizzle with pan juices, sprinkle with salt and pepper, and decorate with fresh herb stems, if desired.
Whisk salad dressing ingredients together. Toss salad ingredients together. Toss salad with dressing.
Make the Butterbeer Cake: Preheat oven to 350 F degrees. Line a baking sheet with parchment paper and spray with nonstick spray. Add cake mix plus required ingredients into a bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed for 5 minutes until combined. Turn off mixer and add butterscotch extract and red gel food coloring. Beat until combined. Pour mixture into prepared baking sheet. Bake for 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely in pan. Use a 3-inch round cookie cutter to punch out 12 rounds of cake. Cut each round in half horizontally so that the cakes are about 1/2 inch tall. Whisk together butterscotch syrup with 1 tablespoon of hot water. Brush tops of cake with mixture and set aside. Make the Decorations: Add yellow candy melts to a microwave-safe bowl and microwave in 30 second intervals, whisking in between, until melted. Transfer to a piping bag. Pipe out 4 lightning bolts onto a parchment-lined baking sheet, using a template if needed. Repeat with the black candy melts, piping 4 pairs of eyeglasses. Set decorations aside in fridge to set. Make the Frosting: Add the cream cheese, sugar, butterscotch extract, and salt to the bowl of a standing mixer fitted with a whisk attachment. Beat until fluffy and transfer to a large bowl. Add the heavy whipping cream to the standing mixer and whip to stiff peaks. Fold the whipped cream into the cream cheese mixture in 3 batches. Transfer about a fourth of the mixture to a piping bag fitted with an 826 star tip. Add the yellow food coloring to the remaining frosting, about 1 teaspoon, and gently fold with a spatula to combine. Transfer to a piping bag fitted with an 806 round tip. Assemble the Cake: Position acetate cake collars on a parchment-lined baking sheet. Push a cake round into the bottom of the cake collar. Pipe in a layer of yellow frosting to cover the cake round, but do not smooth over. This helps keep clean layers. Add another cake round and another layer of yellow frosting. Top it off with a final cake round. Repeat with the remaining 7 cake collars. Carefully peel off acetate. Pipe a small swirl of white frosting on top and garnish with the glasses or lightning bolts.
In a med-large sauce pan simmer rice, milk, coconut milk, sugar, and salt, uncovered, over moderate heat, stirring frequently (never leave unattended), until desired thickness occurs, about 40 minutes. Remove from heat and stir in vanilla and coconut extract. Add shredded coconut to a dry skillet, gently mixing so it wont burn. Will toast quickly so keep an eye on it. Once golden brown, remove from heat and immediately transfer, in a single layer, to a flat surface to cool. To assemble, start by drizzling about a tbsp of caramel sauce in the bottom of your serving cup. Spoon in pudding, leaving about a half an inch from top of cup. Top with toasted coconut, another drizzle of caramel and finish with a drizzle of chocolate sauce. Serve warm or cold. I'm always too impatient to wait, so I eat it as soon as it's cooled down enough so it doesn't burn my mouth -- almost LOL.
Preheat oven to 350'F and line baking pan with paper liners. Mix together flour, baking powder, cinnamon and salt in a small bowl. In a large bowl, whisk together butter, sugar and eggs until smooth. Make sure the butter is cool or you'll have scrambled eggs. Whisk in maple extract and then alternate between whisking in flour mixture and milk. Make three additions of flour mix and two of milk. Beat until smooth. Scoop batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched. Cool the cupcakes on a rack for 10 minutes, then remove from pan and cool completely. Cinnamon Cream Cheese Frosting:. Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the con-fectioners' sugar, a little at a time, blend-ing with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the cinnamon, then increase the mixer speed to medium and blend the frost-ing until fluffy, 1 minute more.
Cook all vegetables in the broth until very tender (app. 30 minutes) at low heat. When cauliflower is very soft, transfer the vegetables to a blender. Puree to desired consistancy. Transfer puree back to pan & add sour cream. Stir to blend. Add parsley & serve. The sour cream took away some of the sweetness from the veggies.
Preheat oven to 375 degrees Fahrenheit. In large skillet, saute mushrooms, garlic and butter until softened. Stir in bread crumbs, clams with liquid, 1 cup mozzarella cheese, 1/2 cup parmesan, ricotta, parsley, basil, salt and pepper. In large pot, bring water to boiling and cook manicotti in salted water until limp. Drain and rinse with cold water. Stuff manicotti loosely with clam mixture. Spread 1 cup of marinara in each of the two 13x9 baking dishes. Arrange stuffed manicotti on top and spoon sauce evenly over noodles. Sprinkle with remaining cheese. Bake covered for 20 minutes, then take cover off and bake 10 minutes. Serve immediately.