HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a shallow dish combine the breadcrumbs with Parmesan cheese, dried parsley, garlic powder, seasoned salt and black pepper; set aside. In a large bowl whisk together melted butter with 2 tablespoons oil, fresh lemon juice and fresh garlic. Add in shrimp and toss to coat with the melted butter mixture; allow to sit out at room temperature for about 20 minutes. Lighty grease a jelly-roll pan. Remove the shrimp from the butter mixture allowing any excess to drip off the shrimp, then lightly coat both sides in the breadcrumb mixture. Place the coated shrimp onto the pan but not touching each other. Set oven to 425 degrees (set oven to second-lowest rack). Bake for about 10 minutes or until the shrimp are cooked through (baking times will vary for size of shrimp). Serve with lemon wedges.
Preheat oven to 400 degrees F. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs. Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
Blend cream cheese, mayonnaise and lemon juice. Chop crab meat into bite size pieces. Add remaining ingredients and mix well. Serve cold.
Line a 9x13 sheet pan with silicone pad or parchment paper. Melt chocolate chips in micro add butter stir till melted. Stir in remaining ingredients. Spread in prepared pan. You can place parchment paper on top then top with an other pan to flaten and distribute evenly. Chill till hardened. Break into pieces and enjoy.
Place turkey carcass in a soup kettle or Dutch oven and cover with water. Add in 2 bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 quart broth. Remove turkey from bones and cut into bite-size pieces; set aside. In a soup kettle or Dutch oven, saute the onions, carrots, garlic, and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 quart of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cream, rice, salt, bouillon, pepper, potatoes (if using), remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.
Rinse the pork chops and pat them dry. Heat the oil in skillet over medium heat. Place in skillet and cook turning them once, till they are nicely browned ( approximately 10 minutes) Transfer to plate and sprinkle with Salt and Pepper. Add Garlic to skillet and cook for about 45 seconds (don't Burn). Add the tomatoes, oregano crushed red pepper flakes ~optional~ and pinch of salt. Simmer till thickened approximately 15 minutes. Return the Pork Chops to the pan and cook through for approx 10 minutes (Juice should run clear if pierced with fork). Place the motzarella slices on top of each pork chop, cover the pan and remove it from the heat. Let stand for about a minute till cheese melts. Can garnish each pork chop with tomatoes from skillet.
Cook the pasta in salted boiling water until al dente. Meanwhile, cut the pancetta into lardons (little chunky strips about 6mm wide). Heat a large frying pan over a medium-high heat, add the oil and pancetta. Stir until golden. Add the garlic and parsley, heat for a few more seconds then remove from the heat. Drain the spaghetti well, retaining a ladle-full of the cooking water, and add the pasta to the frying pan. Mix well and add the water to create a bit of a sauce, then stir in the beaten eggs and half the cheese. Toss together. The heat of the pasta will cook the eggs sufficiently to make them creamy. Season with salt and pepper to taste. Serve with the remaining cheese sprinkled on top.
Preheat oven to 350 degrees. Rinse short ribs and pat dry with paper towels. Sprinkle with salt. Coat bottom of a 5- to 7-quart Dutch oven with a thin film of oil and set pot over medium-high heat. When oil shimmers, add enough short ribs to cover the bottom in one layer. Cook, without stirring, until short ribs lift easily from pot with tongs and are well browned on bottom, about 5 minutes. Turn and brown on the other side, about 5 minutes more. Transfer to a plate and continue with remaining short ribs, adding more oil to pot in between batches as needed. Meanwhile, stir together orange juice, soy, sugar and red pepper flakes. Set aside. When the last batch of short ribs has been removed from pot, drain off all but 1 tablespoon fat and add onion. Cook, stirring, until onion is softened, about 2 minutes. Add ginger and garlic and stir 1 minute more until fragrant. Pour in orange juice mixture, let come to a boil, then put short ribs back in pot 1 at a time, bone side up; don't worry if you have to snuggle them a bit. Cover pot and transfer to oven. Cook until meat peels easily away from bone when prodded with a fork, 1 1/2 to 2 hours. Remove from oven and transfer meat and bones to a plate. (The recipe can be made ahead to this point; let cool to room temperature and place short ribs and sauce in separate containers and store, covered, in the refrigerator for up to 2 days.). If serving the dish right away, cover meat with foil to keep warm. Tilt pot to one side and spoon off as much fat as possible from sauce. Place pot over high heat and add carrots and 1 cup water; bring to a boil. (If made ahead, lift and remove solidified fat from top of sauce. Put sauce in a wide, deep pan, add carrots and water and continue as directed.) Reduce heat slightly and cook, uncovered, at a steady simmer until sauce is reduced by about half and carrots are just tender, 12 to 15 minutes. Return meat briefly to pan to rewarm, then serve. (If reheating meat, cover pan and heat in sauce for about 10 minutes more.).
Turn your radio to a spanish station. Cut open the 4 avocado's around the equator. Scoop out the avocado insides(disregarding the pits) and place into medium-sized bowl. Now, mash up the avocados in the bowl with a potato masher. Next, cut up the bell pepper, onion. tomatoes, jalapenos, apple and cilantro. Place all of this into the bowl with the mashed avocados. Next, measure out the sour cream, garlic powder, lime juice, and celery seed. Add to the avocado bowl and mix thoroughly with a spoon. Salt/Pepper to taste.
Place all the ingredients in the container of a food processor fitted with the metal chopping blade. Process until the mixture is chopped to the consistency you like. Cover and refrigerate.
Pour ingredients into a shaker filled with ice or into a glass that a smaller glass can fit into and shake. Strain into a highball glass and squeeze the juice from one orange slice into the drink and garnish with the other orange slice and a maraschino cherry.
Combine all broth ingredients in a large pot. Heat on high until mixture comes to a rolling boil. Reduce to low and let simmer for 45 minutes to 1 hour. Meanwhile, separate 'bowl' ingredients into either 2 or 4 bowls. Once broth is sufficiently simmered bring back to a boil and ladle on top of ingredients in bowls. Add into your own bowl whatever from the add in list you like, to taste. Adding more Sambal, Sriracha, jalepenos or chili oil will make it more spicy while adding more soy or Hoisin will make it more salty. Squeeze lemon into bowl and discard lemon after. Enjoy.
With an electric mixer on low speed, beat together first 6 ingredients for 2 minutes. Add mayonnaise and beat an additional 30 seconds. Increase speed to medium and beat for 2 minutes. Fold in bleu cheese. Refrigerate for at least 24 hours before serving. Note: Sometimes I will add 1/2 the bleu cheese, when adding the mayo. This gives the dressing a smoother consistency when serving to younger taste buds. Cooking time is 24hr. refrigeration.
Break pasta in half and cook according to package directions. Rinse in cold water and drain well. Combine dressing ingredients in a small bowl and stir until thick and creamy. Pour pasta into a large bowl and toss with dressing. Add carrots and chicken. Garnish with cilantro and peanuts.
Place flours and salt in food processor work bowl and pulse for 2 seconds to combine. Add butter. Pulse 3-4 times, 2-3 seconds each time, or until mixture is crumbly. Sprinkle in water, a tablespoon at a time, pulsing briefly after each addition, until mixture pulls away from the side of the work bowl and starts to form a ball. I find that 4 tablespoons water is usually enough, but you can add up to 3 more if your mixture is dry--just don't let it get too wet and sticky. Remove from bowl and form into two balls. Flatten each ball slightly. Wrap in plastic wrap and chill for about 10 minutes. On a lightly floured surface, roll each ball out into a circle. Use in any savory recipe that calls for pie crusts.
Heat bacon in a 6 qt saucepan over medium-high heat. Cook until fat is rendered and bacon is crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a bowl and set aside. Add sausage to pan. Cook until browned (4-5 minutes), then using a slotted spoon, transfer to bowl with bacon. Drain and discard all but 3 tbsp fat from pan and add onions. Cook, stirring occasionally, until slightly caramelized (10-12 minutes). Add garlic and cook 1-2 minutes more. Add tomatoes, salt, pepper, and 2 cups water and bring to a boil. Reduce heat to medium-low. Cook, uncovered, until soup is slightly thickened, about 1 hour. Remove from heat and let cool slightly. (May be cooled completely, refrigerated and made later at this point). Working in batches, puree soup in a blender until smooth. Transfer to a very large high-sided skillet and bring to a simmer over medium heat. Working with 1 egg at a time, crack eggs into a small bowl and carefully slide into soup. Using a spoon, baste eggs with soup, until whites are firm and yolks are just set, about 5 minutes. Divide bread slices between serving bowls and using a slotted spoon, place eggs over bread; ladle soup over the top. Garnish with reserved bacon and sausage.
Add first 5 ingredients to a 4-quart slow-cooker. Pour broth over all. Cover and cook on LOW for 8-10-12 hours. Season to taste with salt and pepper; serve hot.
Take dough out of can in a whole sheet. Press perforated edges together to form one sheet of dough. Spread sausage over dough evenly. Starting with a long edge, roll dough and sausage into a log. Refrigerate log overnight or until firm. Slice 1/2 inch pieces from the log and place on baking sheet. Bake at 375 degrees for 12-18 minutes.
Preheat oven to 350°. Cook the broccoli until tender-crisp; drain very well. Put in a greased 2-quart casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Bake for 20-30 minutes, until bubbly.
Melt most of the margarine or butter, add the chicken and cook until lightly browned. Add the mushrooms and cook for a few more minutes, then stir in the flour and cook for another few minutes. Gradually add the chicken stock and bring to the boil, stirring all the time. Add the creme fraiche, wholegrain mustard and dried tarragon. Heat through, season and place in an oven-proof dish. Spread the bread lightly with a mixture of the remaining margarine or butter and garlic. Cut into triangles and arrange on top of the chicken mixture. Cook at 180C or 350F for about 30 minutes until crisp and browned.
Fill a cocktail shaker with ice. Add all the ingredients and shake well. Strain the mixture into a martini glass and serve immediately.
Put meat in a large bowl, preferrably metal, glass, or ceramic. Plastic holds odors and sometimes bacteria. Mince onions (now would be a good time to use that expensive food processor that's collecting dust somewhere in your house!). Add onions, worcestershire sauce, salt and pepper, tomato paste and Old Bay Seasoning to meat in the bowl and mix VERY thoroughly. Mash it all together and firmly pat out your hamburgers using 1/2 to 3/4 of a pound of meat per person. Spray grill rack with Pam or similar spray and put burgers on grill. Flip every 3 minutes until desired doneness is reached (if you're using ground poultry cook THOROUGHLY! Until juices run clear, allowing for the coloring of the seasonings). If you want to pan fry your burgers spray a frying pan with Pam and cook as described above. If you want cheeseburgers put desired amount of cheese on burgers about 1 minute before removing burgers from heat. Allow cheese to melt thoroughly. Remove burgers from heat and put on buns. Have lettuce, tomato, onion, relish or other pickles, mustard, mayonnaise, and ketchup, etc. available for people to make their masterpiece. ENJOY!
To make the crust: combine all the crust ingredients; firmly press on bottom and up sides of a 9-inch pie plate. Cover and chill 30 minutes or several hours. To make the pie: in a mixing bowl, beat cream cheese and sweetened condensed milk using an electric mixer on medium speed until smooth. Add in lime juice and rum; stir to combine. Pour filling into crust. Sprinkle evenly with coconut. Cover and chill at least 12 hours or until set.
Combine crumbs and butter; blend well. Press into the bottom and 2 inches up the sides of a 10-inch springform pan. Bake at 350 degrees for 8-10 minutes or until set; cool. In a saucepan over low heat, melt caramels in milk, stirring until smooth. Cool 5 minutes. Pour into crust; top with 1 1/2 cups of pecans. In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Add chocolate; mix just until blended. Carefully spread over pecans. Bake at 350 degrees for 55-65 minutes or until filling is almost set. Cool to room temperature. Chill overnight. Ganish with remaining pecans and whipped cream if desired.
Cook the onions in butter until soft and translucent. Stir in hamburger, salt, paprika and chili powder. Cook this over medium beat until browned. Blend in ketchup and simmer for 20-30 minutes and get all of those flavors happy. Add water by the tablespoons if necessary to thin the mixture. Garnish with left over onion, shredded cheese - I recommend a cheddar blend, and any other hot dog fixings you prefer. Or simply enjoy this coney sauce all by itself. After this, you'll have a hard time returning to chili dogs.
Preheat oven to 375 degrees F. Spray an 8 x 8 inch baking dish with Pam. Combine dry ingredients in bowl (cornmeal - salt). Combine remainder of ingredients in a seperate bowl or large measuring cup. Add the wet ingredients to the dry, stirring to combine. Using a rubber spatula transfer batter to baking dish, spreading evenly. Bake for 15 mintues or until golden brown and toothpick comes out clean. Cool for 5 minutes on a wire rack before serving.
Brown meat. Stir in tomato sauce and taco mix. Simmer for 5 minutes. Unroll rolls in a baking dish. Bake for 10-12 minutes. Cover crust with meat mixture. Cut the cheese into slices, distribute them on top of the meat mixture, and continue baking until cheese melts. Top with lettuce and tomato.
chop the meat into 2 inch cubes. put the chopped meat into a large saucepan along with the marrow bones and water. bring the contents of the saucepan to a boil. skim the fat from the surface. turn the heat down and cover pan with a lid. let the meat & bones simmer int the liquid for about 2 hours. wash & clean the leeks thoroughly. carefully chop the leeks into small rings. clean the carrots & chop them into small peices. peel the onion & cut in 1/2 the cut finely. clean celery & remove bad part of same. chop celery into small pieces. when the meat is almost cooked remove the marrow banes with a slotted spoon. add the chopped vegatebles and the sage or mixed herbs. let the stew simmer and a further 15 to 20 minuites or until the vegetibles are soft. skim fat ftom the stew then serve.
Set oven to 350 degrees. Set oven rack to center position). Wrap foil around outside of a 10-inch springform pan with 3-inch sides. Combine the crackers, cinnamon, cold butter cubes and sugar in a processor. Using on/off turns blend until crumbs stick together. Press crumbs into bottom and about 2-1/2 inches up the sides. Bake for 10 minutes. Transfer to a rack and cool while making the filling (leave oven at 350 degrees). For the filling; In a large bowl using an electric mixer at medium speed beat cream cheese with, sugar, lemon juice, vanilla and salt until very smooth. Add in flour and mix until combined. Add in eggs and beat until combined, scraping sides of bowl occasionally. Pour the mixture into crust. Bake the cheesecake until outer 2-inch edge of the cake is puffed and slightly cracked and the center is just set and top if brown in spots (about 55 minutes). Transfer to rack to cool for 15 minutes (leave oven set to 350 degrees). For topping; in a medium bowl whisk together sour cream, sugar and vanilla until well blended. Spoon the topping over the cheesecake spreading to the edge of the pan. Bake until set (about 5 minutes). Place on rack to cool then chill overnight (do not remove from pan). The following day; release pan sides from the cold cheesecake. Arrange whole berries points facing upwards atop cheesecake to cover completely. Stir the jelly in a heavy small saucepan over medium-low heat until smooth and melted. Cool to barley lukewarm (about 5 minutes). Brush enough jelly over the whole berries to glaze generously allowing some to drip between berries (reseve some glaze to serve with cake slices). Slice and drizzle the glaze over the slices.
Heat honey in heavy large skillet over medium heat until bubbles form. Add plums, cut side down and cook unti light brown, rearranging plums occasionally to cook evenly and adding water by tablespoonfuls as needed to prevent burning, about 8 minutes. Turn plums over. Tuck rosemary sprigs between plums. Cook 3 minutes. Transfer plums to a plate. Add port to skillet and simmer until sauce is reduced to 2/3 cup, stirring and scraping up any browned bits, about 3 more minutes. Mix in butter. Season to taste with salt and pepper. Return plums to skillet. (Can be prepared 4 hours ahead, letting stand at room temperature.). Using shapr kinife, score duck skin every 3/4 inch on diagonal, cutting almost throught to meat. repeat in opposite direction, creating 3/4 inch diamond pattern. Sprinkle duck with salt and pepper. Place duck, skin side down in skillet over midium heat; cook until skin is brown and crisp and the fat has rendered, about 9 minutes. Turn duck and cook to desired doneness, about 5 minutes longer for medium-rare. Transfer duck to plate; tent with foil to keep warm. Let rest 5 minutes. Rewarm plums with sauce over medium heat, turning plums occasionally, about 3 minutes. cut duck crosswise into into 1/3 inch slices and fan on plates. Garnish with plum halves; spoon sauce over duck and serve.
Slice beef into thin strips. Heat margarine in large skillet. Add beef and brown. Add onions,garlic,celery and green pepper. Saute until onions and peppers are tender but not browned. Add broth,salt and pepper. Cover and simmer for 20 minutes or until beef is tender. Blend cornstarch with water and soy sauce until smooth. Gradually add to mixture of beef and vegetables and simmer 3 minutes. Serve hot over cooked rice.
In a bowl mix all ingredients but the cucumber. Using a mandolin slice the cucumber length wise on the thinnest setting. Spoon the mixture on a plate forming little balls and wrap it around with some cucumber slices. Bon Apetite!
Tear spinach into small pieces. Toss together spinach, scallions, and bean sprouts. Layer mixture on salad plates and top with mushroom slices, mandarin oranges, and almonds, and chill. Whisk together all ingredients for dressing except oil. Slowly add oil, using whisk to stir constantly. Drizzle dressing over salad on plates and serve.
For the seasoning oil: Mix the oil, oregano, cumin, paprika and parsley in a bowl. Refrigerate for half of a day. For the green chimichurri: In a food processor add a third of the parsley, roughly chopped. Dissolve the sea salt into 1/2 cup of water and set aside. Add the olive oil, vegetable oil, red vinegar, rice vinegar, white vinegar and the garlic. Add half of the salt water solution, and start mixing for 3 to 5 minutes. Add in the cumin, oregano, pepper flakes and black pepper. Then add the remaining parsley in 2 batches and mix for 3 to 5 minutes for each batch. Add more of the salt water solution if necessary. For the red chimichurri: In a food processor add a third of the parsley, roughly chopped. Dissolve the sea salt into 1/2 cup of water and set aside. Add the olive oil, vegetable oil, red vinegar, rice vinegar, white vinegar and the garlic. Add half of the salt water solution, and start mixing for 3 to 5 minutes. Add the cayenne pepper, paprika, cumin, pepper flakes, oregano and black pepper, and mix for 6 minutes. Then add the remaining parsley in 2 batches and mix for 3 to 5 minutes for each batch. Add more of the salt water solution if necessary. For the citrus vinaigrette: In a small bowl, mix the lemon juice, mustard, salt, pepper and egg yolk with a whisk. Add the olive oil while mixing gently, until emulsified. Add water, up to 1/4 cup, as needed. For the meat and vegetables: Heat the grill to very high heat, 410 degrees F. Reserve one section of the grill separate from the vegetables, and heat to medium heat, 250 degrees F. Sparingly brush the prepared seasoning oil on all sides of the hanger steak, skirt steak, short ribs, pork sausage and blood sausage. Place the meat on the grill at a diagonal angle, and sprinkle the tops of all cuts with sea salt. Turn the meats only diagonally when you see a deep grill mark and the meat is sizzling. Sprinkle the other side of the meat with sea salt and cook the meat until medium rare. For the sweetbreads, cut the lobe in the middle and leave it uncut on one side so it hinges. Coat it in the seasoning oil and sea salt and grill it first on the cut side. Then close it and grill both opposite sides until golden and crisp. Cut the tomato in half and make a cross with a sharp knife in the center of the pulp. Coat with the seasoning oil, and pour a small tablespoon of the oil in the center of the core. Season with salt and add some oregano. Place on the grill, cut-side up. Cook until soft with char around the edges and bottom. Coat the green peppers with the seasoning oil and char them until soft and well done. Cut the white bottoms off of the asparagus, and peel them half way up the stalk. Blanch them in salted hot water for 3 minutes in a small pot, and then place them in a medium bowl of ice water. Dry them and coat in the seasoning oil, and sprinkle them with salt. Place them on the grill over medium heat until they are nicely marked on both sides. Plate the meat, sausages, tomatoes, peppers and asparagus on a traditional wooden Argentine plate, sprinkle with sea salt and serve with the chimichurri sauces and the vinaigrette.
Combine the water, sugar and tea bags in medium heatproof bowl. Set aside for 30 mins to infuse. Place in the fridge for 30 minutes to chill. Combine the gin, rum, Drambuie and lemon juice in a serving jug. Add ice, mint and tea mixture and stir to combine. Pour into glasses and serve immediately.