HumbleIntelligence/food-ner-1-Million huggingface dataset:
Microwave Directions: Sprinkle sablefish with salt and pepper. Combine lemon juice and oil in microwave proof baking dish; turn fish to coat both sides with lemon juice mixture. Arrange onion slices over fish. Cover with plastic wrap; microwave at medium 4 minutes. Remove cover and arrange orange slices over onion; sprinkle with parsley and cover. Rotate dish 1/4 turn; microwave at medium 3 to 4 minutes longer or until sablefish flakes easily when tested with a fork at thickest part. Oven Directions: Sprinkle sablefish with salt and pepper. Combine lemon juice and oil; brush on all sides of sablefish. Place fish in baking dish and arrange onion slices over fish; brush with remaining lemon-oil mixture. Bake at 400°F, 5 minutes. Arrange orange slices over onion; sprinkle with parsley. Bake 5 to 8 minutes longer or until sablefish flakes easily when tested with a fork at thickest part. Recipe can be halved or doubled.
Preheat oven to 350°F. Cream the butter, then mix in the two sugars, eggs and vanilla and beat well. Blend in the salt, flour, baking soda & baking powder and thoroughly combine. Add in the oats, coconut and cereal and mix well. Using a small cookie scoop, scoop out dough onto cookie sheet, then flatten with a fork. Bake for 12 - 15 minutes, or until golden brown.
Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels. Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels). Place in bowl with whole corn kernels. Using the back of a knife, scrape any pulp remaining on all cobs into bowl. Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne. Heat oil in large heavy bottomed non-stick skillet (I used my cast iron) over medium-high heat until shimmering. Drop 6 heaping tablespoons batter in pan. Fry until golden brown or about 1 minute per side. Transfer fritters to plate lined with paper towels. Serve immediately. Note - Batter can be prepared ahead, cover & refrigerate up to 4 hours.
Flatten chicken to 1/4 inch thickness; sprinkle with salt and pepper. Top each with prosciutto or deli ham and cheese. Roll up and tuck in ends; secure with toothpicks. Transfer to an 11-inch by 7-inch baking dish coated with cooking spray. Sprinkle with bread crumbs. Bake, uncovered, at 350 degrees F for 35-45 minutes or until juices run clear.
Put in large pan milk, sugar, fruit and butter. Melt all on stove top so that sugar dissolves. Cool. Add egg to mix. Add all other ingredients and mix. Bake in a greased fruit loaf tin and bake for 1-1 1/4 hrs in moderate hot oven or until skewer comes out clean. I put it at 160 degrees. Cool and enjoy. Great with butter.
Mix all three ingredients until sugar is dissolved. Refrigerate mixture for 1 hour. Freeze using an ice cream maker according to the manufacturer's instructions.
Combine whole milk and basmati rice in a large saucepan over medium-high heat. Bring to a boil, stirring constantly. Reduce heat to medium, and gently boil 40 minutes or until mixture thickens. (Mixture will be a chowder like consistency.) Stir in sweetened condensed milk, cardamom, and salt; cook for 5 minutes, stirring constantly. Spoon 1/2 cup cup rice mixture into each of 8 dessert bowls. Top each serving with 1/4 cup chopped mango.
A note on ingredients: If you do not have Cake Flour, you can make some. For every cup of Cake Flour needed, scale out 120g (1 cup) of All Purpose Flour and substitute 15g (2 tablespoons) of All Purpose Flour with 15g (2 tablespoons) of Corn Starch. Sift the mixture so that the All Purpose Flour and Corn Starch are evenly distributed. The Corn Starch lowers the protein content of the mix and makes for a more tender dough. To yield 75g (1.5x) Eggs, crack two large Eggs into a bowl, beat them gently with a fork to combine the yolks and the whites, and scale out the 75g. Place the room temperature Butter and Powdered Sugar in an electric mixer fitted with a paddle attachment. Cream the ingredients until they are completely smooth. With the mixture on medium speed, slowly add the eggs. Continue mixing until the ingredients are once again completely smooth and homogeneous. At this point, a properly mixed dough should have the appearance of mayonnaise. Chef's Note: As with the Butter, room temperature Eggs are best. Adding cold Eggs or adding all of the Eggs at once may cause the dough to "break" (i.e. the dough will appear curdled as the Butter & Sugar float in the Eggs). Add the Cake Flour in two additions and mix until all of the ingredients are fully combined, but do not over-mix. Chef's Note: The final dough should have a smooth, shiny appearance. There should be no visible sports of unmixed Flour or Butter. Rest the dough wrapped in plastic wrap in the refrigerator for at least 30 minutes before rolling. Storage: The dough can be refrigerated for a couple of weeks or frozen for several months. The dough should be tempered but still chilled before rolling. Bake times for Pate Sucree will vary by recipe and filling. Bake an unfilled 8"/9" tart shell at 350 degrees Fahrenheit (177 degrees Celsius) for approximately 25 - 30 minutes or until it is lightly browned throughout.
Heat a nonstick skillet coated with Pam. Add onions, garlic, and broccoli and stir fry for about 6-8 minutes,. In a bowl combine next 8 ingredients. Add to pan the last minute of cooking and stir to coat broccoli completely. Enjoy!
heat oil in saucepan, add shallots and cook for 3 minutes. add stock, wine and brandy, reduce until thickened, 5 minutes. add cream, reduce until 3/4 c, set sauce aside melt butter in skillet, add garlic, saute 1 minute. add spinach, cook until wilted, tossing, about 2 minutes, set aside in another skillet heat oil, add tenderloins and cook until med rare, about 5 mins per side (i like mine cooked longer). divide spinach between 4 plates, top each with a filet. add sauce back to pan, stir in mustard and tarragon, add salt& pepper to taste, pour over steaks.
Boil the potatoes in their jackets until soft, remove the skins and put potatoes through a ricer. Spread on a towel for a few minutes to remove moisture, then put them in a bowl and add the salt. Add the eggs, flour, 2/3 cup bread crumbs and nutmeg. Mix thoroughly. Form mixture into dry balls (if mixture is too moist, add more bread crumbs). Drop the balls into boiling salted water. When balls come to the surface, allow them to boil for 3 minutes. Remove one from liquid and cut open; if center is dry, they are sufficiently cooked. Remove balls from liquid and pour over them a dressing made as follows: Brown the butter in a skillet, add the 1/2 cup bread crumbs and onion and cook for several minutes.
In a large stockpot, cover the sweet potatoes (with the skins on) with 1" of water; boil for 20 minutes, or until fork tender. Drain, allow to cool, and remove the skins. Preheat oven to 350. Grease a 2 quart casserole dish. Place the potatoes in a mixing bowl, and beat until smooth. Reduce speed to low, and add Splenda, milk, butter, vanilla, eggs, and salt. Allow any potato "fibers" to remain on the beater and remove. Pour the sweet potato mixture into the casserole dish. Prepare the topping in a small bowl by whisking together the brown sugar Splenda, rice flour, butter, and pecans. Sprinkle the mixture over the potatoes and bake for 40 minutes or until bubbly.
Slice potato thinly. Heat oil on stove in heavy pan. Put your seasonings into a small bowl and rub the potato slice in the spices Add seasoned potato slices into the pan with the oil. Cook for about 3 minutes on each side, or until they become brown on either side. Let cool and then enjoy!
Pour all liquid ingredients into the smoothie maker or blender then add all the frozen ingredients. Blend at the low setting for 30 seconds then at high until smooth. Serve immediately.
Combine the oil ,garlic, onion over medium heat until light golden color. Add the cabbage and continue to saute for 2 minutes. Add the ham hocks, drained chickpeas and salt. Continue to stir for 3 to 4 minutes. Add the stock . Bring to a boil, then reduce heat to medium to low. Cook, uncovered, stirring occasionally, for 2 1/2 hours. Skim off any fat that rises to the surface. You can substitute good bacon instead of hocks if you'd like. You can also add some white potatoes. I've even made it without any meat at all. Don't substitue Savoy cabbage for any other. Recipe needs this kind. Cook 1 cup white rice separately in a pot filled with at least 4 cups water until done.Should look like soup. Drain rice, scoop out and place in stew.
Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot. Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice. Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan. NUTRITION INFORMATION: Per serving: 359 calories; 10 g fat (4 g sat, 4 g mono); 18 mg cholesterol; 55 g carbohydrate; 18 g protein; 7 g fiber; 602 mg sodium; 467 mg potassium. Nutrition bonus: Folate (38% daily value), Calcium (30% dv), Vitamin C & Zinc (20% dv). Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 1/2 fat; 3 Carbohydrate Servings.
Begin heating up your waffle iron according to the manufacturer's instructions. In a large bowl, whisk together the oil, sugar, pumpkin, and vanilla until smooth. Stir in the flour, baking soda, and salt. Sift the spices, flour, baking powder, and salt into the bowl, and stir well, but be careful not to overbeat the batter. A few lumps are just fine. Finally, add in the oats, and mix just enough to distribute them equally through the batter. Lightly grease your waffle iron before beginning to cook each round. Portion out as much batter in each waffle indent as you would for standard waffles, and spread it out lightly just to make sure it fills the space evenly. Shut the iron and cook for 2 - 5 minutes, depending on your waffle iron, until golden brown all over. Transfer the hot waffle cookies to a wire rack. Repeat with the remaining batter. Once completely cool, prepare the ganache by microwaving the chocolate and soy creamer together in a microwave-safe bowl, in blasts of 30 seconds, stirring thoroughly until smooth. Use a spoon or piping bag to drizzle as desired. Yield varies depending on the size of your waffle iron, but I got about 9 waffle cookies.
Make sure you have already started your rice cooking in order to time it so that you have nice, fresh, steamed rice ready to serve this on once it is ready. In a large skillet, combine lemon juice concentrate, teriyaki sauce, honey, brown sugar, water, garlic, and ginger and allow it to cook over medium heat for about 3-4 minutes, stirring to dissolve the sugar. Add the chicken to the pan and cook partially covered for about 30-35 minutes, or until the chicken is cooked through, turning the chicken once about halfway through and basting with the sauce. You may need to adjust the heat while cooking the chicken so that you don't burn it. Serve with the hot rice and garnish with some fresh parsley and lemon slices if desired. I slice my cooked chicken on a bias and serve with some of the reduced sauce ladled over the top. If you prefer a thicker sauce, you can add a little bit of cornstarch mixed with a bit of water to the sauce after first removing the chicken, let the sauce come to a boil and thicken up (only a few minutes).
In a shallow dish add egg and milk,beating well. Add chicken strips to egg/milk mixture,evenly coating each piece. Place stuffing mix,pepper flakes and garlic powder in a large plastic zippered bag. Mixing well all ingredients in bag. Add chicken strips a few at a time to coating mixture,making sure to let excess egg/milk mixtute to drip off before coating. After coating all pieces, place on a plate to "air dry" the chicken for about 10 minutes so the coating mix will stick better. Heat oil in skillet over medium heat, until hot but not smoking. Add chicken a few pieces at a time, fry until golden brown on both sides,about 8 to 10 minutes.
Heat butter in a large saute pan and add escarole, a handful at a time, while stirring constantly. Add the garlic and toss. Saute until bright green & just tender. Season with salt and pepper and sprinkle with the lemon juice and serve.
Rinse turkey inside and out. Pat dry. Reserve giblets and neck for broth. Make filling: Mix bread crumbs, green pepper, onion, chicken broth and spices. Add orange peel and orange juice. Spoon stuffing into cavity of turkey. Close openings with skewers. Place turkey, breast side up, on a rack in a shallow pan. Insert meat thermometer in thickest part of thigh. Roast turkey, uncovered, at 325 degrees for about 1 hour. For glaze combine butter, orange juice and honey. Brush turkey several times with glaze and pan drippings and roast it for another 1 1/2 to 2 hours until thermometer registers 180 degrees. Remove turkey, keep warm; slice and serve.
Add the vodka, chocolate and coffee liqueurs to a shaker with lots of ice. Shake until very chilled strain and serve.
Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess. Shred the zucchini on the large holes of a box grater and drain by squeezing the zucchini between several layers of paper towels. In a large bowl, combine the flour, baking soda, baking powder and salt. Whisk until fully incorporated. Set aside. Whisk together the sugar, yogurt, eggs, lemon juice and melted butter in a 2-cup glass measure until combined. Set aside. Stir the zucchini and the yogurt mixture into the flour mixture until just moistened. Scrape the batter into the prepared pan and smooth the surface with a rubber spatula. Bake until the loaf is golden brown and a skewer inserted in the center comes out clean, 55 to 60 minutes, rotating the pan halfway through baking. Cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least one hour before serving. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.).
Peel the shells off the cooled hard boiled eggs. Cut eggs lengthwise, put only the yolks into a medium bowl & smash with a fork. Add sour cream, mustard, vinegar, onion, parsley, dill & lemon pepper into the yolk bowl & mix until smooth. Put yolk mix into a gallon zip top bag (or a pipping bag with fancy tip), cut 1/4in off corner of bag. Squeeze (or pipe) the yolk mix out of the cut bag's corner into the egg halves. Sprinkle the tops of the deviled eggs with the paprika. Chill in fridge 1 hr & now serve. Notes: Add 30min to total time if you don't have eggs already hard boiled & cooled. You can use fresh herbs in place of the dried it's delicious too! You can make the deviled eggs 3 days ahead stored on a platter in a zip top bag in the fridge.
Combine flour, sugar, and baking powder in medium bowl. Stir in egg and milk until mixture is crumbly. With hands, work in butter until well blended. Let stand at room temperature for 30 minutes. In heavy skillet over medium heat, heat 1 inch of oil to 365 degrees F. On lightly floured board with floured rolling pin, roll out half of dough to 1/16 inch thickness. With pastry cutter or sharp knife, cut dough into 3 x 2 inch diamonds. Make a slit in center of each diamond and pull an end through the slit. Repeat with remaining dough until gone. Fry a few pieces at a time in hot oil until golden; drain on paper towels; cool. Sprinkle with confectioners' sugar.
Bake potatoes in a 350F oven for about 2 hours or until cooked. Cool potatoes until cool enough not to burn yourself. Slice a thin layer off the top of potato and scoop out potatoes leaving a thin layer of potato in shell. Mix the rest of ingredients together using granulated garlic amount to taste and over stuff the potato filling into each shell. Sprinkle shredded cheese on top and bake around 30 minutes until cheese is melted on top.
Put all ingredients (except biscuits) into cooker. Cook on HIGH 5 hours or LOW 8 hours. One hour before serving, cut biscuits into quarters and add to mix. Cook on HIGH 1 hour.
Heat oven to 375°F Lightly grease cookie sheet. Mix 1 cup sugar, the oil, molasses and egg in large bowl. Stir in flour, baking soda, salt and spices. Divide dough into halves. Shape 1 half into 2 strips, about 15 by 3 inches. (You will have 4 strips). Place strips about 3 inches apart on cookie sheet. Sprinkle each strip with 1 tablespoon sugar. Bake until edges are light brown and tops appear cracked, 6 to 7 minutes for soft cookies, 8 to 9 minutes for crisp cookies; cool 2 minutes. Cut each strip crosswise into 1 inch slices; remove from cookie sheet.
Crush the rennet into the water and stir to dissolve. Pour milk into a non-reactive pot (no aluminum or cast iron). Place over medium heat. Sprinkle the citric acid over the milk and stir a few times. Heat milk to 88°F; milk will begin to curdle. At 88°F, add the rennet solution and continue stirring slowly every few minutes until the milk reaches 105°F Turn off the heat. Large curds will appear and begin to separate from the whey (the clear, greenish liquid). With a slotted spoon or mesh strainer, scoop the curd into a large glass bowl. (If it's still too liquid, let it set for a few more minutes). Press the curds gently with your hand and pour off as much whey as possible. Microwave curds on high for 1 minute, then drain off all the excess whey. With a spoon, press curds into a ball until cool. Microwave two more times for 35 seconds each, and continue to drain the whey and work cheese into a ball. In the meantime, place the whey over medium heat and let it heat to about 175°F. When cheese is cool enough to touch, knead it like bread dough until smooth. When you can stretch it like taffy, it is done. You can sprinkle 1 to 2 teaspoons salt into the cheese while kneading and stretching it. The cheese will become stretchy, smooth and shiny. If it is difficult to stretch and breaks easily, dip it into the hot whey for a few seconds to make it warm and pliable. Then pick it up again and stretch it into a long rope. Fold over and stretch again. Dip in hot whey as needed to make the cheese pliable. When the cheese is smooth and shiny (this takes just a few minutes), it is ready to eat. Shape it into a log or golf-size balls, then store in a solution of 2 teaspoons salt to 1 cup water.
Heat oil in a large nonstick wok, set over medium-high heat. Add the ginger, scallions, and garlic; cook, tossing and stirring, until fragrant, about 30 seconds. Add red-pepper flakes and orange zest, cook 20 seconds longer. Slip the sirloin strips in the pan and cook, stirring and tossing, until lightly browned, about 2 minutes. Add the broccoli and bell pepper; continue tossing and stirring until slighly softened but still crunchy, about 1 minute. Pour in the soy sauce and vinegar and bring to a boil, stirring constantly. Add Rue and cook, stirring, until thickened, about 15 seconds. Immediately remove from heat. Let stand 1 minute before serving.
Preheat oven to 350 Degrees Farenheit. Brown and drain the ground beef, bacon and onion in large skillet. Grease a 9 x 13 baking pan Add all remaining ingredients, stirring to mix well. Pour bean/meat mixture into baking pan. Bake at 350 Degrees Farenheit for 1 Hour 15 Minutes.
Place a medium saucepan over medium heat. Add the olive oil and rice, and cook until the rice smells toasty, about 3 minutes. Add the chicken stock and half of the orange zest and juice. Bring to a boil, stir once more, then cover and reduce the heat to low. Simmer until tender and the liquid has been absorbed, 18 to 20 minutes. Remove from the heat and let stand, still covered, for 5 minutes. Stir the remaining orange zest and juice into the rice, and garnish with the green onions.
Preheat oven to 400 degrees. Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy). Rest batter for 5 minutes. Grease a muffin pan. Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.
Melt margarine in a large saucepan over medium heat. Add diced apple and cook until apple is slightly soft (about 3 minutes.). Add milk, water, and salt to saucepan and bring it up to a boil. When the milk and water comes up to a boil, add Oats, cinnamon, nutmeg, and sugars. Stir to fully incorporate. Add more flavors to taste. Cook at least 5 minutes, or desired consistency. Makes two servings.
Place a large skillet over medium heat. Add a small amount of butter. Slice the baguette in half lengthwise. Spread 1 T. butter evenly on one half of the bread and the mustard on the other. Layer the ham, roast pork, cheese and pickles on the bottom half; close with the top. Place the sandwich in the skillet and press down with your hands, a spatula or another skillet; cook for about 30 seconds, flip and cook on the other side until golden and the cheese is melted. Slice in half.
Preheat broiler. Bring 2 quarts water to a boil in 3-quart saucepan. Meanwhile, cook ground beef in large nonstick skillet over medium-high heat 5 to 6 minutes or until no longer pink. Meanwhile, cut peppers in half lengthwise; remove stems and seeds. Add 4 pepper halves to boiling water; cook 3 minutes or until bright green and slightly softened. Remove and drain upside down on plate. Repeat with remaining 4 halves. Set aside. Add beans, tomatoes and Mexican seasoning to ground beef. Cook and stir over medium heat 5 minutes or until mixture thickens slightly. Arrange peppers, cut side up, in 13X9-inch baking dish. Divide chili mixture evenly among peppers; top with cheese. Broil 6 inches from heat 1 minute or until cheese is melted. Serve immediately.
Cut tomatoes in half crosswise. Mix together breadcrumbs, parsley, garlic, salt, pepper and 2 tablespoons of the oil. Spread the mixture over the cut side of the tomatoes. Arrange in an oiled shallow baking pan. Sprinkle with remaining oil. Bake at 400 degree oven F. for 15 minutes.
Heat oven to 350. For the meatballs, mix first 7 ingredients in a large bowl thoroughly with your hands. Form into balls, I usually make rather large ones but the size is up to you, although the bigger ones come out more moist. Boil a large pot of well salted water and add pasta when boiling, cook to just almost al dente, then drain. Heat olive oil in a large, deep skillet over medium heat, add onion and garlic and cook untill soft. Do not stir too much, just give it a shake every couple minutes. Add meatballs to pan and turn up heat to med high and brown on all sides. Add spaghetti sauce to pan to cover meatballs. Add a little pasta water to thin out, if needed. turn heat back to medium or medium-low and simmer untill meatballs are mostly cooked through. Add pasta to a large casserole or baking dish, pour meatballs and sauce over pasta and mix slightly to make sure everything is mixed and coated with sauce. Keeping the meatballs down more on the bottom makes them come out more moist. Spinkle cheeses evenly over the top and bake for about 15 minutes, or untill cheese is melted and meatballs are done.
Pick, wash and measure 8 cups of fireweed blossoms (flower part only). Put into large saucepan. Add 1/4 cup lemon juice and 4 1/2 cups water. Boil 10-12 minutes and strain into a bowl. KEEP THE JUICE, and throw the cooked blossoms away. Strain the juice through cheesecloth two more times for clarity of jelly. Take strained juice and heat to lukewarm. Add 2 packages Sure Jell or other pectin and bring to boil. Add 5 cups sugar and bring to FULL boil. Boil hard for 5 minutes. Pour into hot, clean jars and seal. Process in boiling water bath for 10 minutes.