HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and chop the pumpkin into small cubes. Place on a cookie sheet and drizzle olive oil, salt and pepper. Bake in preheated oven of 375. Bake until soft (about 15-20 minutes) Remove from oven and keep warm. Remove woody ends from the larger asparagus and chop into 1 inch pieces. Leave the smaller ones whole. Steam asparagus until tender (about 5 minutes for large and 3 minutes for baby) Plunge into ice cold water when cooked. Lightly fry the onion and garlic in hot oil until softened. Then add the rosemary and cook for another minute. Add rice and stir for about 2 minutes until rice begins to turn translucent. Add ladleful of hot stock and stir until absorbed and conitnue adding ladleful of broth at a time. Rice will become creamy and tender. When the risotto is almost done mix in the grated cheese, pumpkin and chopped asparagus. Continue to heat through for about a minute or two. Divide into four bowls or plates and criss cross 2 baby asparagus over each dish. Drizzle with a little truffle oil and finish with fresh ground pepper and enjoy.
Cook tortellini in large pot of boiling salted water until 'al dente', stirring occasionally. Drain well. Meanwhile, heat olive oil in heavy large skillet over medium-high heat. Add onion; increase heat to high and saute until onion is beginning to brown, about 6 minutes. Add tomatoes; saute 3 minutes. Stir in garlic; cook 2 minutes. Add vermouth, then parsley, basil, olives, and oregano. Cook 4 minutes, stirring often. Add cooked tortellini; toss over medium heat until sauce coats pasta. Remove from heat. Stir in cheese. Season pasta to taste with salt and pepper and serve. Makes 6 servings. That's it!
Place the chicken parts in a shallow dish, whisk together the buttermilk and pepper, pour over the chicken. Set aside. Next we're going to set up our assembly line. In a container with a tight fitting lid add the flour, salt, and pepper. Give this a good shake (with the lid on!) and set aside. Next, in a microwave safe shallow dish add the olive oil and butter, microwave just long enough to melt the butter, it took between 20 - 30 seconds in my microwave. Set next to the flour container. In another lidded container place the final three ingredients, close the lid and give it a good shake. Grab a baking sheet and line it with foil. Normally I'm all about a little olive oil or cooking spray, but humor me. If you are completely texture oriented and need the chicken as crispy as humanly possible get a baking rack to place over the sheet. Preheat the oven to 375&deg;F. Find something to do for 5 minutes or so. Go wild, plan a side dish. Starting with the smallest pieces: wings, drumsticks, thighs, then breasts, place one or two pieces in the flour container and give it a good shake. One at a time, remove the pieces from the flour, shaking off any excess, and dip in the oil / butter mixture. Shake the pieces again and add to the final container, giving a good shake to coat the piece evenly. Place on the baking sheet or rack. Once all of the pieces have moved through your assembly line place in the oven for 40 - 60 minutes. Use a meat thermometer to ensure the largest pieces have reached 165&deg;F If using a whole chicken it may be necessary to cook the breasts longer than the wings and drumsticks, simply set them aside on a paper towel. If the coating on larger pieces looks as though it may brown too quickly, use a small piece of foil as a tent to shield the coating. Serve immediately.
Saute' bacon in skillet until it is browned. Add onion, cooking until the onion is transparent. Add the okra and continue cooking until it is tender and almost done. Add tomatoes and continue cooking 4-5 minutes more. Add salt and pepper to your taste. Serve as a side dish or over rice.
Split prawns lengthwise w/a sharp knife, without completely separating the halves. Melt 3 tbsp of butter w/the crushed garlic, salt + pepper & brush the prawns w/it. Chill for 30 min under refrigeration. Seed & chop the bell peppers & slice the mushrooms. Melt the remaining 2 tbsp of butter in a lrg non-stick frying pan, saute peppers & mushrooms for a few minutes & remove to a dish. Place prawns in the frying pan (cut side down) & fry for 2-3 min (in batches if necessary). Drizzle the brandy over them & ignite it. When the flame dies down, add the cream + veggies & simmer for 2 minutes. Serve immediately. To Serve: Serve 5 prawns per person w/an equal amt of veggies & sauce over toast points lightly brushed w/garlic-infused olive oil or garlic butter.
Soak the noodles in a large pan or bowl with enough warm water to cover for 20 minutes or until they are soft and pliable. Drain in a colander, shaking well to remove excess water. Using kitchen shears, roughly cut the noodles into 6 to 8 inch long pieces. In a small bowl, combine the broth, soy sauce and rice wine. Heat a 14 in wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tbl of the oil, add the garlic, ginger, and pepper flakes, then, using a spatula, stir-fry 10 seconds or until the aromatics are fragrant. Add the shrimp and stir-fry 1 minute or until the shrimp have just turned pink/orange but are not cooked through. Transfer the shrimp to a plate. Swirl the remaining 2 tbl oil into the wok, add the bell peppers and stir fry 30 seconds or until the peppers are bright green. Add the curry powder and stir-fry 5 seconds or until the curry is fragrant. Swirl the broth mixture into the wok, add the drained noodles, and stir-fry until they are completely coated in the curry mixture. Sprinkle on the salt,, sugar, and pepper and stir-fry 1 to 2 minutes, or until the noodles are just tender. Add the shrimp and pork and stir-fry 1 to 2 minutes or until the shrimp are just cooked through and all the liquid has been absorbed by the noodles. Stir in the scallions and serve.
Place butter in microwavable mixing bowl and cook in microwave till melted, about 1 minute. Stir in vanilla, then sugar. Mix in eggs till well incorporated. In 3-4 batches, mix in flour, cocoa, and baking powder. Pour batter into round microwavable baking dish. Cook on hi 3 1/2 to 5 minutes depending on wattage. Do not overcook. Check with toothpick for doneness if unsure. Let cool. (If you can wait that long) Enjoy.
chop veg to desired size and cook separately cook until tender (NOT SOFT). drain and mix them all together. mix sugar,mustard an vinegar bring to a boil. add mixed veg to hot liquid and bring back to the boiling point. put into hot sterilized jars and seal will keep in the fridge for 6 months or process in a hot water bath to can.
Make the horseradish mayonnaise by whisking together the mayonnaise, horseradish, vinegar, some salt, pepper, and more horseradish, if desired; fold in tarragon. Line a baking sheet with paper towels to drain the shrimp once it is poached. In a large, wide pot, combine dill, shallot, peppercorns, bay leaf, 3 tablespoons salt, squeeze the juice from both lemon halves, then drop in the lemon halves; add 3 quarts of water and bring to a boil. Reduce heat to medium and let poaching liquid simmer for 10 minutes. Working in batches, place the shrimp in a sieve, lower into the poaching liquid, shaking now and then, until shrimp begins to curl and turn opaque, 15-20 seconds; transfer to paper towels to cool. Combine cucumber, cooled shrimp, and 1/4 cup of the horseradish mayonnaise and fold to coat; season with salt, pepper, and more horseradish, if desired.
Preheat the oven to 400 degrees. Lightly oil a shallow baking dish large enough to hold the fillets in one layer. In a bowl stir together the oil, the thyme, the tomatoes, the olives, the red pepper flakes, the garlic, the onion, and the lime juice. In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them. Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes.
In 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove bacon from skillet to large bowl; reserve drippings in skillet. Sprinkle both sides of ribs with salt and pepper; cook in drippings until browned. Meanwhile, stir cabbage, apples and onion into bacon in bowl. Spray 4- to 5-quart slow cooker with cooking spray. Place ribs in cooker, reserving drippings in skillet. Spoon cabbage mixture over ribs. Stir vinegar, apple juice and sugar into drippings in skillet; heat to boiling. Pour over ribs and cabbage mixture. Cover; cook on Low heat setting 5 to 6 hours. To serve, use slotted spoon to remove cabbage mixture and ribs from cooker.
Preheat oven to 350 degrees and generously butter a 10 x 4 1/4 inch tube pan. In a large bowl beat eggs well, stir in sugar and blend in oil. Beat 1 minute, add zucchini, mix well. In medium mixing bowl, sift together flour, baking soda, baking powder, cinnamon and salt. Fold this into zucchini mixture, stir in nuts and raisins. Turn batter into well buttered tube pan. Bake 1 hour or until toothpick inserted near center comes out clean. Let cool about 20 minutes. Invert cake onto dessert platter and serve with whipped cream.
Preheat oven to 450 degrees. In 2 quart shallow baking dish, arrange broccoli. Top with fish. In small bowl mix soup and milk and pour over fish. Sprinkle cheese over soup mixture. Mix bread crumbs, margarine and paprika and sprinkle over cheese. Bake for 20 minutes or until fish flakes easily when tested with fork.
Place the poppy seeds in a nonstick skillet over medium-high (not smoking) heat. Gentle stir and cook seeds for one or two minutes so that they are toasted but not burned. Grind the roasted poppy seeds along with the green chillies and a few tablespoons of water to a very fine paste. Set aside. Heat half of the oil in a pan for 2 minutes till very hot. Shallow fry the cubed potatoes in batches on medium heat till they are lightly browned. If needed, sprikle one or two drops of water to keep the potatoes from sticking. Drain on a paper towel and keep aside. Now, heat the remaining oil in the same pan. Add the whole dry red chillies and turmeric powder. Fry briefly. To this, add the poppy seed paste and fry again on medium / low heat for 5 minutes till the oil has left the sides of the pan. Add now the fried potato cubes and mix well. Add water and salt. Stir, cover and keep on low heat for 15 minutes till the potatoes are soft. Garnish with chopped fresh coriander.
1. Before you start cooking your tenderloin, let it sit on the counter at least 15 minutes before you place it in a hot pan. Pat the pork tenderloin down with a paper towel before you season it. This will allow it to cook evenly and get a nice gold brown crust on your meat. 2. Move oven rack to the upper third part of your oven (enough room for your tenderloin to be close to the top without touching the coils. Try to have an inch or two between your tenderloin and the top of the oven. Preheat the oven to 400 degrees. 3. Generously sprinkle salt, pepper, chopped rosemary, and Italian seasoning over both sides of pork tenderloin. Use butcher twine to tie loin together if needed. 4. In a large oven proof skillet, heat oil. Add pork to skillet, fat side down. 5. Cook over moderately high heat until golden brown, 4 minutes. Brown pork on the remaining sides, then turn it fat side up. Add garlic to the side of pork and cook stirring, letting garlic soften but not brown. 6. Add the orange juice, chicken stock, and bring to a boil. 7. As soon as you see bubbles along the side of the pan, transfer the skillet to the upper shelf of the oven and roast the pork for about 35 minutes, or until thermometer reads 145 degrees. 8. Transfer to cutting board and let res, then slice. 9. Place skillet on stove top and turn to medium-high heat until reduced to 1/2 cup, about 7 minutes. Sever sauce alongside sliced pork.
In medium saucepan,add the first four ingredients, saute onions, garlic. Then add flour and mix well. Add pinto beans and tomato sauce. Heat until hot and simmering. Do not burn. Preheat oven 350°F. Spray Pam in a glass 9X13 pan or glass 8 X12 pan. Mix batter base and topping. Pour 3/4's of batter in the bottom of pan. Batter should be runny. Add 1 cup shredded cheese over the batter. Add contents of saucepan by spoonful. Sprinkler the chili powder. Add whole kernel corn by spoonful. Drizzle the balance of cornmeal batter across lengthwise in thin lines. Sprinkle 1 cup Monterey Jack cheese on the top. Bake 35 minutes. Batter will rise up on the sides of the pan and encase the filling. The top should just start to brown and when pushed spring back. To serve this with the serving in tact, cool for at least 15 minutes. Note: For one can of whole kernel corn, drained, add 1 tbsp margarine or butter and 1 tbsp evaporated milk if desired. Or, 2 frozen cobs of corn, microwaved, cut the corn off the cop, add the butter and milk. This dish keeps well in the freezer. You can add cumin, cilantro or any ground cooked meat if desired but I serve as a vegetarian dish. You may also add sliced olives.
Preheat oven to 350 degrees F. In medium bowl, beat egg and milk together; add salt. Lightly dust chicken with the flour. Immerse chicken breasts into egg/milk mixture, coating thoroughly. Spread Panko onto large plate or into large bowl. Roll breasts in Panko, coating thoroughly. Spray 9x13 baking pan with cooking spray. Place chicken in the pan and then spray the chicken with cooking spray. Bake for 15-20 minutes until golden brown or internal temperature of 160 degrees F. (The time may be different depending on how thick your chicken breasts are). Optional: For cheese lovers, add 1/4 cup grated parmesan to panko.
Heat grill to medium high. Grill your sausage for about 6-8 minutes each side until you get a nice char. Toss peppers and onions with olive oil, salt, and pepper. Grill for about 4 minutes or so per side, being careful not to burn. Place sausage and peppers in a warm flour tortilla and top with toppings of choice.
In a large bowl, beat all ingredients except milk until well combined. Add 1-2 tblsp milk depending on the consistency you like. I only add 1 tablespoon. Chill overnight. Serve with assorted crackers.
In a medium-size mixing bowl, combine the veggies and bread crumbs. Add the ground beef. Mix well. Shape the mixture into four 4-inch wide patties. Preheat the grilling machine for 3-5 minutes and place the patties on the grill two at a time. Close the lid and cook for 5-6 minutes or until the meat is no longer pink and the juices run clear.
Cut cherries in halves while frozen. Set aside to thaw and drain. In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs, almond extract and vanilla, beating well. Crush 1/2 cup cherries with a fork; add to batter. Combine flour, baking powder and salt. Fold in half the flour with a spatula, then half the cream. Add remaining flour and cream. Fold in remaining cherry halves. Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter). Sprinkle with sugar. Bake in a preheated 375° oven 20 to 30 minutes, or until golden brown.
Bring a large pot sprayed with nonstick spray to medium heat. Add bell peppers and onion. Stirring occasionally, cook for about 3 minutes, until tender. Add tomatoes, V8 juice, and cornstarch. Stir well, making sure cornstarch dissolves completely. Cook until mixture begins to bubble. Add okra, Cajun seasoning, and Frank's RedHot. Stir and bring mixture to a boil. Reduce heat to low. Cover and let simmer for 10 minutes. Add shrimp, and continue to simmer until shrimp are cooked through, about 3 - 4 minutes. Add crab meat and 3/4 cup water. Raise heat to medium, and return to a boil. Remove pot from heat, cover, and let thicken for 5 minutes. Season to taste with black pepper. If you like, add a little more Cajun seasoning and Frank's RedHot. Enjoy!
Mix together all of the ingredients except the bread. (If making ahead, cover and refrigerate until needed.) Spread mixture on each slice of bread, place on a baking sheet, and bake at 350 for 18-20 minutes or until golden.
Put cream cheese and soup in crock pot, add sliced pepperoni. Heat in crock pot on low for a few hours until a smooth creamy consistency. Stirring occasionally. Enjoy!
Preheat oven to 450 degrees F. Grease muffin pan with cooking spray. Mix egg, milk, cornmeal and oil together in a bowl. Fold in 1 1/2 cup cheese and salsa. Add hot sauce for a spicier muffin. Bake at 450 for 20-25 minutes. During the last 5 minutes sprinkle the tops of the muffins with shredded cheddar cheese. Remove from oven and let cool for 5 minutes before serving.
Soak beans in at least 1 inch of water in small saucepan overnight (or boil for 1 minute, remove from heat, and let stand covered 1 hour). Cook bacon in large pot over medium heat. Remove all but 2 T. of the fat; leave bacon in pot. Add oil and heat over medium heat. Add garlic and parsley; saute until lightly colored, about 2 minutes. Add onion and saute 1 minute. Add 3 quarts water, the carrots, zucchini, tomatoes, and drained navy beans. Season with salt and pepper. Heat to boiling. Reduce heat and simmer uncovered 1 to 1-1/2 hours. Add cabbage and simmer 20 minutes. Add pasta and simmer until tender, about 10 minutes. Taste and adjust seasonings. Ladle soup into wide bowls. Sprinkle with Parmesan and basil.
Mix dry ingredients in separate bowl. Using stand mixer or hand mixer, beat butter and sugar until fluffy. Beat in eggs one at a time, scraping down bowl each time, then vanilla and/or almond extract. Add flour mixture gradually and mix at low speed until comes together. Turn out onto flat surface. Knead a couple of times just until smooth. Pat into a flat disk, wrap in plastic and chill until firm enough to roll, about one hour. Roll and cut as desired. Bake at 350 about 8-10 minutes on parchment-lined sheets.
Beat butter & pwdered sugar thoroughly. Stir in flour, corn starch,lime peel & vanilla until blended. Shape into 1" balls. Place 2" apart on ungreased cookie sheet. Dip flat bottom of a galss into granulated sugar & then press it onto the dough making the cookies about 1/4" thick. Bake at 350 in preheated oven for 9 - 11 minutes. Cookie edges should be very light brown. Cool thoroughly on cookie racks. Combine glaze ingedients and brush over completely cooled cookies.
Add all ingredients to mixing bowl and stir until well blended. Refrigerate until chilled.
Bring potatoes to a boil in a large pot, then reduce heat and simmer until done. Drain and place on low heat for a couple minutes to remove excess moisture. Add milk, butter, sour cream and chives. Mash and add salt and pepper to taste.
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Toss garlic in bowl with 1 teaspoon oil and sugar. Microwave garlic until slightly softened, with light brown spotting, about 4 minutes, stirring halfway through microwaving. Pat chicken dry with paper towels and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat remaining 1 teaspoon oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Place chicken in skillet, skin side down, and cook until skin is well browned, 7 to 10 minutes. Transfer to plate, skin side up. Pour off all but 1 tablespoon fat from skillet. Reduce heat to medium-low, add garlic, and cook until evenly browned, about 1 minute. Off heat, add sherry to skillet. Return skillet to medium heat and bring sherry to simmer, scraping up any browned bits. Cook until sherry coats garlic and pan is nearly dry, about 4 minutes. Stir in broth, cream, cornstarch mixture, thyme, and bay leaf and simmer until slightly thickened, about 3 minutes. Return chicken to skillet, skin side up, with any accumulated juices. Transfer skillet to oven and bake until chicken registers 175 degrees, 18 to 22 minutes. Transfer chicken and half of garlic to serving dish. Discard thyme and bay leaf. Using potato masher, mash remaining garlic into sauce, and season with salt and pepper to taste. Pour half of sauce around chicken. Serve, passing remaining sauce separately.
Preheat oven to 350 degrees. Melt butter in a 9 X 13 pan. Either melt butter in microwave and then pour into pan, or place baking pan with butter into oven for a minute or two; then remove from oven and tip the pan so that the butter coats evenly on bottom and sides. Beat eggs. Mix flour into beaten eggs. Stir in milk, salt and baking powder. Add cheese and spinach, mixing well. Add onion and seasonings, stirring thoroughly. Spread into baking pan and bake at 350 degrees for 35 minutes. Cool 30 minutes before serving. Cut 6 across and 9 down for the perfect sized finger-food appetizer.
blend dry ingreduents together, add butter milk and persimmon pulp. Mix well, add egg and walnuts. Pour into greased 8x8 inch pan. Bake at 350 for 35 min or until test done.
Preheat oven to 350 degrees. Mix the hot milk into the cold potatoes to soften add 1 1/4 cup cheese. Place into a butter casserole pan. Top with the remaining cheese, brush the oil over the top and sprinkle salt. Place in over for 20-30 minutes. Then place under broiler to brown the top if desired.
cream together butter, sugars, vanilla, egg, baking soda, baking powder, milk and salt. Add flours and oats and mix thouroughly. Dough will be stiff. Push into pyrex baking dish and bake at 350 for 15 minutes. Sprinkle chocolate chips across top and cook for an additional 5 minutes. Remove from oven. Spread hot chocolate chips across bars. Cut into squares and refrigderate until chocolate hardens.
saute onion in a small amount of oil until tender. Add beef and brown, stirring. Drain grease from meat and add taco seasoning packet along with 1/3 cup of water. simmer, stirring occasionally. Meanwhile, place 3 flour tortillas on bottom of a 9 inch pie pan, spreading tortillas out to cover the entire bottom of the pan. Spread 1/2 of the refried beans over the tortillas. Add 1/2 of the green chilies. Cover with half of the meat mixtureand 1 cup of the cheese. Repeat the layers and top with cruched tortilla chips. Bake at 350 degrees for 30 minutes. top with chopped tomatoes and serve with taco sauce, if desired.
Melt butter in a skillet over moderate heat until foam subsides. Toast pecans in butter, stirring occasionally, until fragrant and golden, about 5 minutes, sprink with salt to taste. Cool pecans and chill in a sealable bag or bowl. Pecans can be made up to 3 days in advance. In heavy sauce pan bring cream, half and half (or milk), maple syrup and salt just to a boil over medium high heat, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream in a very slow stream, whisking (pour slowly over yolks so as not to scramble the eggs, this is important), and pour back into pan. Cook custard over moderately low heat, stirring constantly, until thermometer reaches 170 degrees F. Pour custard through a sieve into a clean bowl and cool. Stir in extract, cover bowl. Chill custard at least 3 hours, or until cold, and up to 1 day. Freeze custard according to your ice cream maker directions, adding pecans during the last few minutes of the cycle. Transfer chilled ice cream to an airtight container (I put in a sealable bowl, and cut parchment paper to fit directly on top of the ice cream), freeze until harden about 2 hours. As you eat ice cream up, cover exposed areas with parchment to prevent freezer burn. Ice cream will keep for about 1 week.
Slice your bread . Remove crust. Cut into squares or use cookie cutters to get fun shapes. Spray your skillet with non stick spray (or lightly coat with butter) Toast your breads on ONE side over low -med low heat till buttoms and golden brown. Cut your mushrooms up relatively small. Mince your onion. Saute in garlic till soft. Add a bit of garlic salt. Blend in your flour and cream. Mix well. Cook several minutes more. Now pile your mushrooms up in the center of your toasts. Serve right away. Garnish with fresh chopped chives, parsley or watercress sprigs if you like. My Grandmother always spread a tiny bit of mayo on each toast before adding any topping. I usually spread a bit of cream cheese or butter. All totally optional.