HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rub a little gqrlic salt into the meat. Season with salt and pepper. Saute the chops in the oil until well-browned. Remove to a hot platter, and pour on the juice from the pan. On each chop, put a heaping teaspoonfull of the onion. Over that, put on the cheese (don't experiment with other cheeses). Put in a hot (400 degree) oven for about 10 minutes. The cheese will melt; the cheese and onion will produce a very tasty sauce.
add lemon juice to milk, and warm to room temp in the microwave. warm 2 eggs in hot water. add ingredients in the order listed. bake on 2lb loaf, light crust and whole grain settings.
Melt 1/4 cup butter over low heat. The fat will rise to the top, and the solids will sink to the bottom. Skim off the white froth that appears on top. Then strain off the clear, yellow clarified butter, keeping back the sediment of the milk solids. Set the clarified butter aside. Combine cream cheese and the next 3 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until creamy. Shape the mixture into 6 balls; roll in Swiss cheese. Cover and chill 1 hour. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Spread mustard evenly over each chicken breast half. Top each with a chilled cheese ball. Fold long sides of chicken over cheese ball; fold ends over, and secure with wooden picks. Dredge chicken in flour; dip in egg, and roll in breadcrumbs. Cover and chill 1 hour. Brown chicken in clarified butter in a large ovenproof skillet over high heat 2 to 3 minutes. Place skillet in oven; bake, uncovered, at 400 degrees for 7 minutes or until chicken is done. Remove and discard the toothpicks.
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
Place rice in bottom of lightly greased 3 litre casserole dish, I sprayed the dish with veggie spray. Combine tomatoes, garlic, onion,jalapeno pepper, chili powder and water in medium bowl; stir well. Pour half the tomato mixture over the rice; arrange chicken pieces on top of tomato layer and top with remaining tomato mixture; top with cilantro. Bake, covered, in 325f degree oven for 1 1/2 hours until chicken and rice is cooked and all liquid is absorbed. Garnish with more cilantro if you wish.
Mix all ingredients together. Roll dough to half inch thickness. Cut into finger-width slices. Cut slices in half (roughly 4" length). Roll each 'fingerling' of dough in parmesan cheese, lengthening the dough as you go so that the final product is approximately 6" long and 3/4" thick. (Start rolling with your fingers together and spread your fingers wide as you roll). Bake on cookie sheet in preheated 350F oven for 15-20 minutes or until golden brown. Note: Can use all white or whole-wheat flour depending on your preference.
Process all ingredients in a blender until smooth. Chill for at least 2 hours and serve over the salad of your choice.
Place wings (frozen or thawed) into pan of lukewarm water for 30 minutes, changing water every 5 to 10 minutes. Remove wings from water and pat dry. Preheat oven to 400 degrees. Place wings on single layer on broiling rack, and bake for 30 minutes, turning once. While chicken is cooking, create glaze by combining sugar, cornstarch, salt, ginger, and lemon pepper in a medium saucepan, and mix well. Add water, lemon juice, and soy sauce to sugar mixture stirring until well blended. Heat glaze mixture slowly, stirring occasionally, until sauce begins thickening. Once thickening starts, stir constantly until fully thickened. Once wings have finished cooking for the first 30 minutes, remove from oven and dip each wing in glaze, coating well. Return wings to oven, and an additional 30 to 40 minutes until done.
To make the paste; in a small bowl whisk together the paste ingredients - the oil through the pepper. Spread the paste evenly on both sides of the fish fillets. Grill over direct high heat until the flesh is opaque throughout and starting to flake 5-7 minutes, turning once halfway through grilling time. Serve warm and garnish with lemon wedges.
Crumble sponge cake. Mix together all ingredients. Roll into small balls. Roll in coconut. Refrigerate. Can be frozen. Ejoy :). Instead of sponge cake you can use any sweet biscuit similar to Marie.
SESAME SEED DIPPING SAUCE. Crush toasted sesame seeds until they form a paste, using mortar and pestle or a clean coffee grinder. Add 2 teaspoons of oil if necessary to assist in forming a paste. Mix paste with rest of ingredients. GINGER DIPPING SAUCE. Combine all ingredients. LEMON AND GARLIC DIPPING SAUCE DIPPING SAUCE. In a small bowl stir together 1/4 cup lemon juice, 2 tablespoons fish sauce and 1 tablespoon sugar until sugar has dissolved. Stir in 2 chopped small red chillis and 3 finely chopped cloves garlic. SOY AND GINGER DIPPING SAUCE. Combine 1 cup shoshoyu (Japanese soy sauce), 5cm (2 inch) piece peeled, finely grated ginger, 2 ts caster sugar in small bowl, mix well and serve within 15 minutes of preparation.
Preheat oven to 350 degrees and melt banana in microwave at high for 2 1/2 minute. In a large bowl mash the banana then add peanut butter, pumpkin puree, baking powder, baking soda, agave nectar if using, salt, vanilla and stir. Add oats, desiccated coconut and flour and mix well. Add chocolate chips (if using), raisins, pecans (or other nuts) and stir until well combined. Drop cookies by spoonfuls (I used a large ice-cream scoop) onto a paper-lined baking sheet and press down slightly to flatten. Bake for 15-17 minutes or until the cookies are slightly golden brown. Rest on baking sheet for a few minutes before transferring to a cooling rack.
Combine the marinade ingredients in a pot with the tempeh, using just enough water to cover. Bring this to a boil, lower to a simmer. Simmer for 30 minutes, removing the teabags after 4 minutes. In a dry pot toast the fennel and peppercorns, then grind them. In a medium sized bowl combine with the other herbs and garlic. Drain the tempeh, and when cool enough to handle crumble and mix gently with the spices. In a medium sized cast-iron skillet heat the olive oil and cook the onions until tender. Add the tempeh mixture and cook until browned and crispy at the edges.
In bowl, combine peppers and cilantro. Add olive oil, lemon juice and salt. Toss until well coated. Let stand 5 minutes.
In a small saucepan boil vinegar, sugar, salt and soy sauce over medium heat. Mix cornstarch and mustard in 1/2 cup cold water. Stir in and cook until it thickens. Grate in ginger root (or dry ginger). Serve over any type of roast meat.
1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. 2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. 3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside. 4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. 5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
Add oil to empty skillet used to cook chicken and return pan to low heat. Add garlic and cook, stirring constantly for a couple of minutes until lightly browned, Add flour and paprika, cook, stirring constantly for 30 seconds. Add broth and 1/2 cup sherry, increase heat to medium-high and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly for 3-5 minutes until reduced to 3/4 cup. Stir in any accumulated chicken juices, return to simmer and cook 30 seconds. Turn off heat. Pat dry and dice the peppers into 1/4 inch pieces. Whisk in peppers, thyme, butter and remaining teaspoon sherry, season with salt and pepper. Spoon over cutlets and serve immediately.
Beat all the ingredients (except spinach) together and mix until well blended Stir in the spinach. Heat oven to 350 degrees F. Grease a 1 1/2 quart casserole dish. Pour in the spinach mixture. Bake apprx 35 minutes or until a knife inserted in the middle comes out clean.
Add all ingredients into a blender and blend until smooth. Cook in lightly grease cast iron pan. serve with syrup or jam, berries or apple sauce.
Add shrimp, salt, cumin, chile powder, oregano, garlic, lime juice to a large bowl or heavy duty zip-top plastic bag. Toss until spices are distributed and shrimp is well coated. Let marinate for 10 minutes. Heat oil in a large skillet (cast-iron is best). Add the green onions and peppers; cook and stir occasionally 2 minutes or until slightly softened. Add the shrimp and marinade; cook and stir constantly about 3 minutes or until the shrimp are pink. Spoon shrimp and vegetables into warmed tortillas; garnish with sour cream, cilantro and onion if desired. Fold up and eat.
Skin and bone the trout. melt the chocolate morsels with the marshmallow cream in the microwave for 30 sec at a time until melted (approx 3 minutes). Mix well. Spread the chocolate mixture over the trout and mushrooms Bake at 350 for 8 minutes or until the fish is flaky. Salt and pepper to taste and enjoy!
Place beef in crockpot. Mix dry and canned soups together, pour over beef. Cover and cook on low for 8-10 hours. Serve over noodles or rice.
Split quail in half. Mix honey and mustard. Brush quail with glaze. Crush pecans in food processor. Sprinkle pecans on quail. Place in baking dish in 350 degree oven for 45 minutes.
Make the cake: Position oven rack in the center of oven; preheat oven to 350°; butter the bottom and sides of two 9-inch round cake pans; dust the pans with flour. Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in to a bowl. Whisk together the dry ingredients until blended; set aside. In the bowl of an electric mixer, using the paddle attachment, beat the eggs, sugar, and light brown sugar at medium speed until well combined, about 2 minutes. On low speed, add the oil, melted butter, milk, vanilla extract, ginger, and orange zest and mix until blended, scraping down the sides of the bowl with a rubber spatula as necessary. Add the flour mixture in three additions, mixing just until blended. Add the carrots and walnuts and mix until blended. Scrape the batter into the prepared pans, dividing it evenly. Bake the cakes for 25-30 minutes, until they are dark golden brown and a cake tester inserted into the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes. Invert the cakes onto the racks and cool completely. Make the frosting: melt the white chocolate in the top of a double boiler over barely simmering water, stirring frequently. Remove the chocolate from the heat and set aside to cool slightly. In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese and butter at medium speed until smooth and creamy, about 1 minute. Add the melted white chocolate and mix until blended. Add the lemon juice, vanilla, and powdered sugar; mix until blended. Increase the speed to high and beat until smooth and creamy, about 1 minute. Use the frosting immediately, as it will begin to harden quickly. Frost the cake: place one of the cake layers right side up on a serving plate or cardboard cake round; spread the top of the cake with about 1 cup of frosting; top with the other cake layer, upside down. Frost the top and sides of the cake with the remaining frosting. Serve the cake immediately, or refrigerate; bring to room temperature before serving.
Place the stock, rice wine, soy sauce and star anise in a large saucepan. Bring to the boil and add the duck, the chinese cabbage and the garlic, stirring to mix thoroughly. Reduce the heat and simmer for 25 minutes, or until the duck is tender. Remove the star anise. Stir through the sesame seeds, the oil and the parsley and serve at once in warmed bowls.
Heat oil in large nonstick skillet over medium heat. Add raisins and bell pepper; saute 1 minute. Add spinach, salt and pepper; toss until spinach is just wilted. Add shrimp; saute 30 seconds. Add hot rice and feta cheese. Toss all ingredients until heated through and cheese is soft and creamy. Top with toasted nuts, if desired.
Gently twist stems out of mushroom caps. Melt butter in frying pan. Add remaining ingredients. Saute until vegetables are softened. Remove from heat. Stuff mushroom caps. Arrange on broilling pan. Broil until sizzling hot. Makes 12.
Cut a round of parchment paper that fits inside of a large cast iron skillet. Pat dry pork chops and generously season with salt and pepper. Preheat cast iron skillet over high heat. When smoking, add oil and swirl to coat. Add pork chops in an even layer. If necessary, cook in batches so as not to overcrowd pan. Place prepared parchment round on top of chops and top with additional skillet or two to encourage searing. Cook, flipping once, until golden on the edges, about 2-2 1/2 minutes per side. Replenish oil if necessary between batches. Remove pork chops to a plate. Add thyme sprigs, honey mustard, and chicken broth. Cook until reduced by half. Add butter and capers and swirl to emulsify. Season with lemon juice, salt, and pepper and pour sauce over pork chops. Add 2 tablespoons olive oil and garlic to skillet. Cook, stirring, until garlic is sizzling and begins to turn golden, about 1-2 minutes. Add mustard greens, toss to coat, and season with salt and pepper. Cook just until wilted, about 30 seconds. Remove from heat. Serve pork chops with mustard greens, additional fresh thyme, and red pepper flakes, if desired.
Stir together avocado, lime juice and 1/8 teaspoon salt. Heat oil over medium-high in a large saucepan. Add vegetables, chili powder, chiles and cumin. Cook until vegetables are soft for 5 minutes. Stir in broth, beans and tomatoes then simmer for 10 minutes. Add chicken and remaining salt. Simmer until chicken is cooked through (7 minutes). Top with avocado.
Preheat oven to 350. Cut chicken into small diced pieces, and saute in large skillet with Olive Oil and onions over medium-high heat until cooked throughout. Add Rotel, beans, tomato sauce, corn, and spices to chicken. Cook for 5 minutes until fully heated. Salt and Pepper to taste. In a 9"x13" greased casserole dish, put just enough of the mixture to cover the bottom of the dish. Layer tortillas, half of the remaining mixture, half of the cheese, tortillas, and the remainder of the mixture. Cover with the remainder of the cheese. Bake for 15 minutes, and then allow casserole to cool 5 minutes before serving.
Heat oil in a wok over medium high heat. Stir in peppers, onion, and garlic. Cook vegetables 5 minutes or until vegetables are tinged golden brown at the edges. Add curry powder, and cook for about 30 seconds. Add broth; cover, and continue to cook until peppers are tender, about 4 minutes longer. Add coconut milk and heat until bubbling( do not boil!). Spoon curry over hot couscous or rice and sprinkle with cashews. Makes 4 generous servings.
Fill a large stockpot with 4 quarts water. Squeeze lemons into water, add rinds. Add bay leaves, seasoning, garlic, onions, chile, 1 1/2 teaspoons salt, and thyme. Bring to a boil, reduce heat, simmer 10 minutes. Add potatoes, simmer 12 minutes. Add corn, simmer 5 minutes. Add shrimp: cover and simmer until opaque, 3 to 4 minutes. Transfer to bowl. Sprinkle with salt; serve with hot sauce and lemon wedges.
Heat the oil in a pan add leeks and garlic and cook until soft. Add carrots, pumpkin, stock and water and cook covered until pumpkin is soft. Spoon 2 cups of liquid out, (You want it to be quite thick) Blend or process soup until smooth. Add pepper to your liking. Serve soup in bowls pour a about 1-2 tablespoons of cream over top and serve immediately. Makes about 6-8 servings great for lunches or as a starter.
Measure and add ingredients to YOUR bread maker according to YOUR instructions. (Mine takes all liquids first, then dry ingredients, with the yeast last.). Select the "Sweet Bread" setting. Select "Crust Color" medium. Press Start, walk away, come back 2 hours and 50 minutes later to behold your creation! Notes: Cottage cheese - I drain all the whey that will readily pour off but don't actually strain it to remove all the liquid. I suppose the drained liquid could replace all or part of the water but I haven't tried it. Dough Consistency - As with all bread recipes, more flour or water may be needed depending on the humidity. Watch during the first knead & if the bread looks too dry, add water, 1 teaspoon at a time, until the dough gathers up. Likewise, if the dough looks to wet (my machine makes a louder noise when this is the case) sprinkle in flour.
NOTE: Save the 3 tbsp ginger liquid for that step. The zaar computer didn't like Japanese pickled ginger liquid so I had to change it. Also note simply save what the ginger came inches. In pot of lightly salted water cook green beans for about 5 minutes then add the soybeans. Place bean sprouts in colander and rinse: when water returns to boil after adding soy drain over sprouts. Rinse the green bean/soy with cold water to stop cooking. Whisk ginger, liquid, garlic, oil, Braggs, wasabi and salt together in a bowl. Add in the beans and sprouts plus the scallions and toss.
Prepare lasagna noodles according to package directions. Drain. Cook Italian sausage and ground beef; drain excess fat. Add onion and garlic. Stir and cook 5 minutes. Add next 7 ingredients and simmer 20 minutes. Combine egg, ricotta, parsley and salt in small bowl. In bottom of a 9x13-inch pan, spoon about 1 1/2 cups meat sauce. Layer 1/3 of the lasagna, 1/3 the meat sauce, 1/3 the ricotta, 1/3 the sliced olives, 1/3 the Mozzarella and 1/3 the Parmesan. Repeat layering. Cover with foil. Bake in a 375° oven for 25 minutes. Remove foil and bake uncovered 25 minutes longer. Let stand 10 minutes before cutting.
Mix all ingredients until well combined. Pour into graham cracker crust. Spread whipped topping on top of pie to cover. Chill until se . Serve and enjoy!
Roast in crock pot for 5-6 hours. Shred meat. Cook one more hour. Serve with cafe rio beans, rice, and tomatillo dressing (see other recipes).
Thaw pastry sheet at room temperature 30 minute Preheat oven to 400°F Mix egg and water. Set aside. Mix Muenster cheese, Parmesan cheese, onion and garlic powder. Unfold pastry on lightly floured surface. Brush with egg mixture. Top with cheese mixture and spinach. Starting at short side, roll up like a jelly roll. Cut into 20 (1/2") slices. Place on baking sheet. Brush with egg mixture. Bake 15 minute or until golden. Serve warm or at room temperature.
Cream sugar and butter. Add egg yolks and 1 teaspoon Grand Marnier. Continue to beat. Sift flour, baking soda and baking powder. Add flour to mixture with sour cream, beginning and ending with dry ingredients. Add orange rind, walnuts and stiff beaten egg whites. Butter and flour an angle food cake pan. Bake at 350 degrees for 55 minutes. Spoon topping over baked cake while still in hot pan. Cool and invert onto serving plate.
Preheat a char-grill (broiler) pan over a high heat. Brush the pita bread quarters with oil and cook for 1 minute on each side or until it is crisp and golden. Spread the pita bread with the sour cream and top with the salmon, baby spinach leaves, chives, dill, capers, olives and red onion.
Combine all ingredients in a blender jar and blend until smooth. Strain the mixture into a pitcher and add more agave if needed. Cover the pitcher and let chill for at least 1 hour before serving.
This recipe is for 900 watt microwave. For variation use a guide of same ingredients and adjust cooking time to 45-50 seconds per 100 watts of your microwave. Grease or butter a cookie sheet (TIP) Spray measuring cup with pam to measure corn syrup and spray spatula also to spread on cookie sheet.). in 2 quart bowl or casserole dish add sugar, nuts, syrup and salt, mix until most of sugar is combined. Cook on high for 7 minutes. (should be bubbly and peanuts golden). Stir in butter, vanilla and cinnamon, cook on high 3 more minutes. Quickly, stir in baking soda until foamy (don't over stir, it needs to stay hot to spread). Pour onto greased cookie sheet and spread out. Sprinkle gently (or more to taste) with Kosher salt and let cool for 1 hour. Break apart into peices and store in airtight container. (freezes well in ziploc bag for several months).
In a small heavy-bottomed saucepan combine sugar and water; bring the mixture to a boil, stirring often. Cook stirring occasionally until the mixture is a deep caramel color and has the consistency of a thin syrup (about 10-15 minutes) remove from heat and stir in the whipping cream; return saucepan to high heat and boil the sauce until it regains the consistency of a thick syrup (about 2 minutes); cool. The sauce can be refrigerated until ready to use (allow it to reach room temperature before drizzling).
Preheat oven to 425°F. Place all ingredients in a roasting pan. Place in oven for 15 minutes. Toss all ingredients and roast for 15 more minutes. Roast till fork tender and crisp!
In a large bowl beat cream cheese until smooth. Add peanut butter and 1 cup of the sugar. Beat until well blended. In a small bowl beat 1/2 cup of whipping cream until soft peaks form. Gradually beat in remaining 1/4 cup sugar and vanilla. Slowly fold cream mixture into peanut butter mixture. Pour into cooled pie shell. For the topping-in a double boiler over hot but not boiling water melt chocolate and cream together, whisking until smooth. Cool to luke warm and then pour over pie. You may need to rock the pie back and forth to get even coverage. One inch in from the edge form a circle with the chopped nuts and then chill for at least 2 hours. Once topping has set you can cover with plastic wrap. You can freeze this pie for storage or for a frozen summer treat.
Grind the apples, tomatoes and onions (or dice them very small), then measure and put into a large kettle. Add the rest of the ingredients and simmer for 1 1/2 hours, stirring frequently. After cooking for 1 1/2 hours, ladle into clean, hot pint-size canning jars. Seal in a hot-water bath for 15 minutes. Makes about 10 pints.
Fruit can be either fresh or frozen. Frozen actually seems to work best. Place fruit and vinegar in a stockpot over medium-high heat. Bring to a simmer and mash the fruit to a chunky consistency with a potato masher. Add the sugar and stir until dissolved. Add the pectin and the Habanero halves. Stirring frequently, bring to a rolling boil that cannot be stirred down. Cook for 2 minutes more, stirring frequently to prevent burning. Remove the chile halves. Discard all but two halves. Chop the retained chiles halves into shreds and add back to jam. Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room. Process jars in hot water bath for 10 minutes.