HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roast the peppers over a high flame so that the skin blisters and can be easily removed. You can omit this step but peeling makes the peppers easier to digest. Cut the peppers into strips. Heat the oil and gently brown the chopped onion and the garlic. Add the chicken pieces and brown them on all sides. Mix the tomato paste with the stock and add to chicken along with the wine. Add the sliced peppers and cook slowly (medium low) to create a thick sauce (1 1/2 hours). If sauce is getting to dry then add a little more stock. Season to taste. Cook the pasta in boiling salted water, drain and stir in the chicken and sauce. Serve at once.
Preheat oven to 425°. In a medium bowl, toss sweet potatoes with olive oil, salt, garlic powder and chipotle chile powder. Spread potatoes on a baking sheet. Avoid crowding so potatoes get crisp. Bake 15 minutes. Turn and bake an additional 10-15 minutes. Ovens may vary so keep an eye on them and be sure to cut all the potatoes the same size to ensure even cooking.
Preheat oven to 450. On a rimmed baking sheet, toss carrots, shallots adn 1 tablespoons rosemary with on tablespoons olive oil. Season with salt and pepper. Roast veggies 10-12 minutes. Meanwhile, season pork with salt and pepper. In large skillet, heat 1 tablespoons oil over medium heat. Add pork and cook turning occasionally until golden brown on all sides, about 10-12 minute Transfer to a plate, insert meat thermometer. Remove baking sheet from oven; push vegetables to sides. Place pork in center; return to oven. Roast, tossing veggies occasionally until meat thermometer reads 145 (takes about 30-40 min.) Loosely tent with foil. Rest 10 min.
Cream butter and sugar in large mixing bowl. Add eggs one at a time beating each before adding and well after each addition. Mix in vanilla and brandy. Sift together salt, flour, carb soda, baking powder. Add sifted flour mixture gradually by the spoonful. Mix ingredients well using the dough hook. Turn out on to lightly floured board and knead lightly by hand. Rest dough in refrigerator for one hour. Remove and shape into circles or twists as desired. Brush tops with well beaten egg and lightly sprinkle with sesame seeds. Bake at 180 degrees for 20 minutes.
In 12 inch covered skillet add enough oil to cover bottom about 1/4 inch thick. Add sliced potatoes and quartered onions. Add salt and pepper to taste. Cover and cook over medium heat, stirring occasionally till potatoes are tender.
Hard boil eggs. I place the eggs in cold water in a pot, bring it to a boil and continue to boil for 2 minutes. Then I remove from heat and cover for 7 minutes. Rinse under cool running water to keep the yolk from turning dark. Tap the eggs to make peeling easier, and peel them while they are still warm. Cut them in half lengthwise, placing the yolk in a separate bowl. Place the egg yolks, mayonnaise, mustard, pickle relish, apple cider vinegar, onion, and cayenne, salt and pepper to taste in a bowl. Mix well. Spoon the yolk mixture into the egg-white halves neatly, filling the inside. Sprinkle the top with the paprika for color.
Melt chocolate in double boiler, then remove from heat and allow to cool to room temperature. Add egg yolks, one at a time until well blended. Mix in Kahlua and return to double boiler for 2-3 minutes, stirring constantly. Pour into bowl and beat in butter one tablespoon at a time. Continue beating until light and airy. Cover and refrigerate overnight. Form into 1 inch balls and roll in nuts, cocoa or sprinkles. Refrigerate until used. Can be frozen.
Pick meat from crabs. Combine egg, mayonnaise, Tabasco, mustard, Worcestershire sauce, cayenne, salt and pepper in a large bowl. Add crabmeat, breadcrumbs and parsley and mix well, but gently so as not to break up the crab meat too much. Form mixture into 12 balls, place on a plate and refrigerate for 1 hour. In the palm of your hands, flatten balls into discs and coat well with breadcrumbs. Melt clarified butter in a frying pan and fry crab cakes, in batches if necessary, turning once until golden on both sides. Keep warm in a low oven while cooking remaining batches if necessary. Notes: You can use other types of crabs for this recipe, or 500g fresh crabmeat if you don't want to pick your own. Frozen crabmeat won't work as well, as the texture of these cakes relies on the large, succulent chunks of crabmeat. If using frozen crabmeat make sure you drain it well, squeezing to extract as much excess moisture as possible. Make breadcrumbs by pulsing stale bread in a food processor until crumbed.
Spread 2 tablespoons of the oil in a large cast iron or ovenproof frypan. Layer potatoes, onion and half each of the salt and pepper in pan; sprinkle with 1 tablespoon of the remaining oil. Heat over high heat until sizzling, about 2 minutes. Reduce heat to medium; cover and cook for 12 minutes. Meanwhile, in bowl, mix together tomatoes, garlic, parsley and remaining oil, salt and pepper; set aside. Remove pan from heat. Arrange fish over potatoes; top with tomato mixture. Sprinkle with fennel seeds or oregano. Bake in 450f degree oven until fish flakes easily when tested, about 12 minutes.
Place the first 4 ingredients in a large bowl mixing together, add chicken and marinate for 1 hour. Heat grill to medium high. Remove chicken from marinade shaking of excess; place the marinade in a small pot and bring to a boil then simmer stirring often. Meanwhile place chicken on hot grill and grill for 3-5 on each side. Remove chicken when 165° to 170°F cook until juices run clear. Sit for 10 minutes before slicing. Mix 1/2 the heated sauce into the rice. Plate chicken on some sauce serve with sliced fanned out mango, rice and a veggie of choice.
Melt the butter or place the olive oil in a bowl. Add the remaining ingredients, except for salmon, and mix well. Grill salmon skin side down at medium low temperature. Use tinfoil shaped into a pan to protect grille and hold sauce. Pour butter sauce over fish, close grille and cook just until fish begins to flake, approximately 10-12 minutes. Slip spatula between fish and skin and remove salmon to serving platter. Pour any remaining sauce over fish. Note: For oven, bake at 350°F Put foil on cookie sheet and follow above instructions.
Building the Sandwich. Lay out five slices of bread. Layer two with green leaf lettuce. Layer each of the remaining three with one of the following: shredded romaine, red leaf lettuce, or Boston lettuce. Layer the first green leaf sandwich half with three slices jack cheese, next add turkey and top with four tomato slices. Cover with another slice of bread and place on spindle. Layer second green leaf sandwich half with three white American cheese slices, add pastrami slices and top with slice of bread. Place on spindle. Layer shredded romaine sandwich half with three slices of provolone cheese; on top of cheese, shingle two slices of salami, next fold one ham slice and place on salami. Then shingle two slices of pepperoni, fold and add one ham slice; top with yellow peppers and bread slice. Place on spindle. Layer red leaf sandwich half with three slices cheddar, two slices tomato, fold and add roast beef; top with bread slice. Place on spindle. Layer Boston lettuce sandwich with three slices tomato, add four pieces bacon and top with bread. Place on spindle. Garnish top of completed sandwich with cherry tomato skewered by a toothpick or miniature flag of favorite team.
Immerse peaches in boiling water and peel. Chop the flesh and discard the pits. Chop the onions. Crush the garlic and chilies. Finely grate the ginger. Put the peaches, onions, garlic and dried fruit in a pot. Stir in the chilies, ginger and vinegar. Stir in the sugar. Bring slowly to a boil over low heat, stirring occasionally. Once the sugar has dissolved, increase the heat and simmer for 30-40 minutes until thick, stirring often. Ladle the chutney into jars and seal.
Crush Flavor Creations tablets and dissolve in 1 tsp hot water. Add to cold milk and froth with milk frother, moving frother up and down to get the best froth. Spoon on top of hot chocolate or cappucino Note: Flavor Creations tablets are distributed by NSI, may be found in the coffee section of the grocery store, and contain no fat, sugar or calories. They come in a handy tin about the size of a Tic-Tac container, and come in various flavors. I use French Vanilla. Note: To give as a gift in a hot chocolate gift basket, pour out all the tablets in a ziplock bag, crush them as fine as you can with a rolling pin and then pour back into the tin. Attach instructions to use 1/8 tsp per 1/3 cup milk.
Place sausage in a large skillet over medium heat and, using a wooden spoon, cook until brown and crumbly. Meanwhile, bring at least 4 quarts of lightly salted water to boil and add broccoli rabe and cavatelli. Cook until pasta is done, approximately 11 minutes. Before draining, reserve approximately 2 cups of pasta cooking water. When sausage is done, remove from skillet with a slotted spoon. Add extra virgin olive oil to skillet drippings and cook over medium heat until warm. Add sliced garlic, and red pepper flakes and cook until lightly golden (about 1 minute). Add about 1 cup of pasta cooking water to skillet and cook for 1 minute more. Then add drained pasta and broccoli rabe to skillet. Stir to combine and add reserved sausage. Add salt, pepper, and cheese to taste. Stir to combine again. Simmer for 2 minutes or so. If too thick, add more of the reserved pasta cooking water until desired consistency. Add more cheese before serving and enjoy!
Place apples in a 9-inch pie plate. Add brown sugar, butter, lemon peel and juice; mix well. Microwave at HIGH for 3 minutes, stirring once. In a small bowl, combine cornstarch and sugar. Gradually add milk stirring well. Microwave at HIGH for 6 to 8 minutes or until thickened, stirring three times. Gradually stir in egg; mix well Pour custard over fruit mixture; mix well. Sprinkle with ground nutmeg. Microwave at 30%(medium-low) for 6 minutes, rotating dish twice. Let stand 5 minutes.
Pull the yellow blossoms apart from the green parts. Get lots and lots of blossoms. While you are collecting them, you can freeze what you already have. Make sure there are no green parts since the green parts have a bitter flavor. I pack the blossoms into a 4 cup measure. More blossoms mean more flavor for the jelly. Bring the water to a boil and fill the water with dandelion blossom shreds. Simmer over very gentle heat about 10 minutes. Pour the water and blossoms through a strainer. Press the blossoms as dry as possible to extract the maximum amount of water. Add more blossoms to the strained water and simmer for about 10 minutes. Continue simmering and straining until all the blossoms are used up. Add more water to make up 3 cups. You lose some water because it is caught in the blossoms. Strain the water very well. I use a coffee filter. Combine water with lemon juice, sugar and pectin. Bring to roiling boil and stir until sugar is dissolved. Boil hard for one minute. Skim. Pour into hot jars and seal. I haven't used food coloring but I have seen this jelly lightly tinted and it looks prettier.
Coat chicken with a mixture of 6 teaspoons of paprika and all of the garlic powder. Saute chicken in butter over medium heat about 5 minutes on each side. Cover and simmer 15 minutes on low heat. Remove chicken from skillet, reserving liquid. Combine milk, Alouette Spreadable Cheese and remaining paprika in a small mixing bowl. Pour Alouette Garlic & Herbs Spreadable Cheese mixture into skillet, stirring well with reserved liquid. To serve, pour sauce over chicken. Use remaining sauce over rice, pasta or potatoes.
Put it all in one of those little mini-processors and zoom it a couple of times. Add a little bit of water, or oil, to make a paste and zoom it until it all comes together.
cut seitan into bite size pieces. in a plastic bag, evenly coat seitan with flour. mix tempura flour and ice water in a bowl until you get a smooth batter. dip floured seitan in batter and deep fry til crispy. place seitan on paper towel to drain excess oil. In a wok or large frying pan, heat oil and stirfry all shredded vegetables. add teriyaki sauce, sesame oil and salt and pepper to taste. add seitan. serve with rice and sprinkle sesame seeds.
Beat butter, vanilla extract and sugar until fluffy. Add eggs and continue mixing (for quite a while until batter is very creamy). Mix flour and baking powder. Add red wine and flour alternately to dough. Add cinnamon, cocoa and chocolate chips. Bake at 175°C for about 60 minutes.
Preheat oven to 400 degrees. Spray a large oven proof pan or Dutch oven with butter flavored cooking spray. Lay chicken in bottom of pan, sprinkle with salt& pepper. Add carrots, potatoes and onions on top. In a large bowl, whisk together canned soup, dry soup mix, sage and water. Pour onto chicken and veggies. Stir lightly to coat veggies. Bake, covered for 1 1/2 hours. Uncover and bake for 1/2 hour longer.
Swordfish: Place steaks in two 13 x 9 x 2 inch backing dishes. Combine vegetable oil and next 4 ingredients in a small bowl; stir well. Pour marinade mixture over steaks; cover and marinate in the refrigerator for 2 hours, turning occasionally. Remove steaks from the marinade, reserving the marinade. Place marinade in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Set aside. Grill steaks over hot coals for 9 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with the reserved marinade. Serve with Avocado Butter. Garnish with parsley sprigs. Avocado Butter: Combine butter and avocado in a small mixing bowl; beat at medium speed of an electric mixer until smooth. Add the lime juice, parsley, garlic, and salt; stir well. Cover and chill until firm. If desired, shape butter into small bowls before serving.
Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1-3 minutes per side; transfer to a dish. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, parsley, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter and cover to keep warm. Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with pasta.
Put kefir in glass jar and fill almost full with the whole milk (organic, non-pasteurized is preferable). Cover with a clean cloth and place on the counter. Wait 1 to 2 days, stirring periodically with a PLASTIC spoon (not metal). When thick, strain out the kefir grains with a plastic strainer. Don't smash the grains. Place grains in a clean jar and repeat. You can cut down the tang of the kefir by '2nd fermenting': After removing grains, put 1-2 slices of lemon or lime peel or a vanilla bean back in the jar with the kefir. Cover and let sit on counter another day. After removing the peel/bean, taste the kefir. If it is to your liking, then cover with a plastic lid and put in fridge until ready to drink. If not, let sit a little longer with the peel/bean. NOTE: If you run out of milk or will be out of town, place grains in a glass jar and cover with milk. Put a lid on jar and keep in fridge until ready to use again (they should be okay for a week or two, but will need fresh milk to feed on then.).
Peel and thinly slice onions. Soak for 2 to 4 hours in the sugar, vinegar, and water. Drain well and toss with mayo and celery salt.
Spread the heated beans on a warm tortilla. Place a frankfurter on top. Sprinkle with cheese and roll up the tortilla. Microwave for 2 minutes or place in preheated 350°F oven for about 10 minutes. Serve with the salsa of your choice.
Mix all the ingriedients above with the exception of the oil. Preheat a pancake size pan greased with the olive oil on medium heat. Spoon enough mixture to cover bottom of the pan in a somewhat thick layer, like a pancake. When you see bottom strat to brown flip it over. Serve over flat pita bread with sliced tomatoes and avocado if desired.
Dice mushrooms & place in bowl. Mix with vinaigrette. Let sit 5 minutes to marinate a bit. While mushrooms are marinating, prepare avocado & cilantro. Add remaining ingredients to bowl & mash avocado as you are mixing together.
cook noodles to desired doneness as directed on package. meanwhile heat oven to 350 degrees and spray 2-quart cassarole dish with nonstick cooking spray. in large skillet, combine the ground beef,onion,and bell pepper,cook over mediuim-high heat until beef is done and vegetables are tender. drain add the sloppy joe mix,soup,and mushrooms mix well heat until bubbly,gently stir in cooked noodles then pour into cassarole dish,sprinkle with cheese. bake 350 degrees for 20 to 25 minutes or until the casserole is thoroughly heated and cheese is melted.
Preheat oven to 450 degrees F, then put the pork tenderloin in a roasting pan. In a small bowl, combine 2 tablespoons of the brown sugar with the Dijon mustard, paprika & ginger, then spread HALF of this mixture over the pork tenderloin, before baking uncovered for 15 minutes. When the 15 minutes are up, spread the pork with the remaining brown sugar mixture & bake 15 to 20 minutes longer, or until a meat thermometer reads 145 degrees F, but if you're a traditionalist, you'll want the thermometer to read 160 degrees F! Meanwhile, for the salsa, in a small mixing bowl, combine the bell pepper & onion with the last tablespoon of brown sugar, along with the cup of diced pineapple & pineapple juice. When the pork comes out of the oven, let it stand briefly before slicing the meat & serving it with a generous portion of salsa.
Stir yogurt and vanilla into icing sugar until thick. Quickly add and mix in the hot water. Immediately spread on cakes/cookies etc.
Preheat oven to 375°F and grease muffin tins. In a large bowl, stir together flour, salt, baking powder and 1/2 cup sugar. In a smaller bowl, combine milk, eggs and 1/2 cup melted butter or margarine. Add to dry ingredients and mix well. Place on a lightly floured board and knead lightly 10 times. Roll or pat into a rectangular shape, 1/4" thick. Filling:. Mix 1/2 cup white sugar, cinnamon, and 1/4 cup melted butter/margarine and spread over the dough. Roll dough as for a jelly-roll, seal edges and cut into 1/2" slices. For bottom of muffin tins:. Combine brown sugar, nuts and 1/4 cup melted butter/margarine and sprinkle lightly over bottoms of greased muffin tins. Arrange slices, cut side down, over this mixture. Bake for 25 to 30 minutes. Turn pans upside down on cooling rack and lift off rolls. Serve hot and enjoy!
Get the freshest, leanest piece of top sirloin you can find (Black Angus is most recommended). Make sure it is deep red in color. Place your sirloin in a deep rectangular pan. LIGHTLY score the meat with a very sharp knife on both sides to make sure marinade gets into meat. Start by sprinkling both sides of meat with the salt and pepper. Stuff a few cloves garlic all over meat by cutting little slits. Pour in red wine vinegar, A1 sauce, Tabasco sauce; add the chopped spanish onions. (Reserve the green onions for later as a garnish). Stir and flip the meat to coat evenly on both sides. Cover pan with foil or plastic and let sit in refrigerator for at least three hours. Preheat charcoal or gas grill for 20 minutes on high setting. Place your marinated steak on the hot grill and place a small weight on top. Grill for about 1 1/2 minutes, then flip it over and do the same for the other side. Reduce heat on grill to a low medium setting, and turn every minute or so, taking care to grill so that you get charcoaled score lines in a criss-cross pattern on the steak. Do NOT over cook! The steak should be pink inside-not brown!
Peel the peaches by dipping them into a pan of boiling water to loosen the skin; then immediately cool them by holding under cold water. The skins will slip off; remove the pits. In a large bowl, coarsely crush the peaches by hand or with a potato masher or pulse a few times in a food processor; you'll have about 5 cups of pulp. Combine the peaches and lemon juice in a slow cooker; sprinkle with the pectin. Let stand 20-30 minutes. Stir in the sugar; cover and cook on LOW for 2 1/2 hours, stirring twice. Remove the lid, turn the cooker to HIGH, and cook 2-3 hours longer, until the jam reaches the desired consistency. Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand to cool. Store, covered in the refrigerator for up to 2 months. OR spoon into small plastic storage containers and freeze up to 3 months.
In a large mixing bowl, cream butter and sugar. Add the eggs and extracts; beat well. Combine the flour, salt, and baking soda; add to creamed mixture alternately with sour cream. Fill greased or paper-lined muffin cups 3/4s full. Bake at 400 for 18-20 minutes. Cool for 5 minutes and move to a wire rack to cool. Combine glaze ingredients; drizzle over muffins. Serve warm.
Peel and halve lengthwise the cucumbers. Scoop out the seeds with a spoon. Finely chop cucumbers and drain in a colander; squeeze out any excess liquid. In a large bowl, stir together cucumbers with the next six ingredients until blended; puree with stick blender ( or put it all in a blender). Refrigerate until serving time. Serve in glass bowls with a dollop of yogurt and a sprinkle of chopped chives and parsley.
Combine cornstarch, sugar, ginger with soy sauce; mix well. Add meat and stir. Get oil hot in deep dish skillet and add beef only, reserving soy sauce liquid. Meanwhile, cut up peppers and tomatoes. When beef is browned, add the peppers, tomatoes, garlic, water and reserved soy sauce liquid into skillet. Cook over medium to low heat until peppers are tender, about 10 to 15 minutes. Serve over rice (I prefer Jasmine rice).
Heat the oil and add the cumin seeds and the bay leaves. When the seeds begin to splutter, add the onion and the ginger and garlic pastes. Saute till brown and fat separates. Add the curd, turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till the fat separates. Add the paneer and the green chillies and saute over high heat till well mixed. Serve hot, garnished with the coriander leaves.
In a small bowl whisk together the eggs, salt, and pepper. Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Pour in the eggs and scramble until cooked through. Divide the eggs among the bottom halves of the rolls. Add the prosciutto and cheese and sandwich with the tops of the rolls. Melt the remaining butter in a grill pan or large nonstick skillet over medium heat. Add half the sandwiches to the skillet. Cook, pressing frequently with the back of a spatula or placing another pan on top of the sandwiches to weigh them down, until the cheese has melted and the bread is golden, 4 to 6 minutes. Repeat with the remaining sandwiches.