HumbleIntelligence/food-ner-1-Million huggingface dataset:
Depending on the size of the sprouts steam them for 5-8 minutes. They should still be slightly crisp. Drain and pour into a fry pan where you have already melted the margarine. Add lemon juice and pepper. Cook until sprouts are heated through and glazed with the margarine. Sprinkle with the nuts and serve.
Heat one inch water to boiling; add carrots, beans, cauliflower and onion. Heat to boiling; reduce heat, cover and simmer until tender, about 12 to 15 minutes. Drain vegetables, reserving liquid; place vegetables in a 2 quart baking dish. Heat butter over low heat until melted; blend in flour, salt and pepper; cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir one cup of the reserved vegetable water and the whipping cream into the butter/flour mixture; heat to boiling stirring constantly; boil and stir one minute; remove from heat. Pour sauce over vegetables; sprinkle with cheese; broil until top is light brown and bubbly about 3 to 4 minutes.
For caramel sauce: Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. DO AHEAD Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using. For crust: Blend flour, powdered sugar, and salt in processor. Add butter and blend until coarse meal forms. Add egg yolks. Pulse until moist clumps form. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour. DO AHEAD Dough for tart crust can be made 1 day ahead. Keep chilled. For filling: Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated. Preheat oven to 375°F Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Cut overhang even with top of pan sides. Press sides of dough to bring 1/4 inch above sides of pan. Arrange apple quarters, cut side down, in circle around outer edge of pan, fitting snugly. Cut remaining apple quarters lengthwise in half; stand in center of tart, fitting snugly. Bake tart until apples are tender, about 1 hour 15 minutes. Remove tart from oven; brush with some of caramel sauce. Cool tart to room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with sauce. Serve, passing remaining sauce separately.
Cook pasta according to manufacturer's package directions. After pasta is cooked - Slice off a piece of butter and put into a hot skillet. Add chicken to the skillet and cook chicken until golden brown, stirring frequently. Turn the heat up to high, add cooked pasta, peas and remaining butter. As soon as the butter is melted, add the Cajun Seasoning and stir to distribute completely. Cook for another minute or two and serve.
In a bowl, combine the first 7 ingredients; blend until smooth. In large bowl, combine potatoes, apples, pineapples and pecans. Add the dressing and toss to coat. Cover and refrigerate for at least 1 hour.
Preheat the oven to 350°F Spray an 8-inch square baking dish with vegetable spray. Make filling: in a food processor or bowl with an electric mixer, beat together the cream cheese, sugar, milk and vanilla until the mixture is smooth. Set it aside. Make the cake: in a large bowl, mix together brown sugar, sour cream, oil, whole egg and egg white. In a separate bowl, stir together flour, cocoa and baking powder. Add the liquid ingredients to the dry ingredients, blending just until everything is mixed. Pour half the cake batter into a prepared dish. Spoon the filling on top; spread it with a wet knife. Pour the remaining batter into the pan. Bake for 20 to 25 minutes or until it is just barey loose in the centre.
In a 12-inch skillet cook onions, uncovered, in hot oil over medium heat about 20 minutes or until very tender and beginning to brown, stirring occasionally (reduce heat to medium-low, if necessary, to prevent over browning). Add undrained pineapple, vinegar, granulated sugar, brown sugar, and salt to skillet. Bring to boiling, stirring to dissolve sugars; reduce heat. Simmer, uncovered, for 35 to 45 minutes or until thickened to desired consistency, stirring occasionally. Serve warm or transfer to a medium bowl; cover and refrigerate up to 5 days. Warm marmalade in saucepan before serving.
Combine first 5 ingredients in a small bowl; set aside. Combine paprika and next 6 ingredients in a large zip-top plastic bag. Add shrimp to bag; seal and shake well to coat. Remove shrimp. Heat a grill pan over high heat. Coat pan with cooking spray. Add shrimp; cook 2 minutes per side or until done. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Divide shrimp evenly among tortillas; divide tomato, avocado, and sauce evenly among tacos.
NOTE: MARINATE SALAD IN REFRIGERATOR FOR 30 MINUTES OR LONGER, THEN RE-SEASON WITH FINE SEA SALT AND RE-TOSS BEFORE SERVING. PEEL and slice red onion into 1/4" rings; PLACE onion slices in a bowl of cold water. REFRIGERATE bowl of water with onions until needed (the cold soak will diffuse sharpness and/or bitterness). PREPARE DRESSING: Finely grate 1/4 teaspoon fresh lemon zest. Knead and cut lemons into halves to juice, yielding 1 1/2 tablespoons juice. Whisk together all ingredients in a small mixing bowl. Set aside at room temperature to allow flavors to infuse. FOR A TANGIER DRESSING: Add up to 2 1/2 - 3 tablespoons extra red wine vinegar, plus sugar to balance acidity. FOR A LIGHTER DRESSING: Replace some of the olive oil with kalamata olive brine before adding sea salt, then adjust salt according to taste. PREP the remaining vegetables to specifications; DICE the feta cheese into 1-inch cubes. REMOVE onions from water and blot dry. COMBINE all ingredients except feta cheese in a large bowl. POUR the dressing over vegetables and gently toss until evenly blended. SPRINKLE top of salad with feta cheese (if desired you can gently fold feta with salad to moisten with dressing). SERVE and enjoy.
Preheat oven to 350 degrees. Grease a 10 by 2 inch round cake pan and line bottom with wax paper or parchment. Grease paper and dust pan with flour, knocking out excess. Sift together flour, baking powder, and salt. Beat butter with an electric mixer until creamy. Gradually beat in sugar on medium speed until pale and fluffy. Add vanilla then beat in eggs, 1 at a time (mixture may look curdled). Alternately beat in flour mixture and milk in 3 batches on low speed. Increase speed to medium and beat batter 1/2 minutes, or until smooth. Fold in coconut. Spoon batter into cake pan and spread evenly. Bake in the middle of oven until golden brown or until tester comes out clean, 45 to 50 minutes. Cool cake in pan on rack for 1 hour, then invert onto rack. Remove paper and reinvert onto another rack to cool completely.
Preheat oven to 450 degree F. Thaw potatoes by running water over unopened package. Combine potatoes, egg and onion powder. Press into well greased 9" pie pan. Bake 20 minutes. Filling: Cook sausage links according to package directions. Blot links on paper towels. Place links in pie crust. Spoon tomato/ corn mixture over links. Bake 15 minutes more. Top with cheese and return to oven until cheese melts. Remove from oven and let set for 10 minutes. Cut in wedges and serve.
Microwave the asparagus for about 1 minute. Roll the sushi. For your fillings, use a stalk of asparagus, some smoked salmon, and a line of mayonnaise. Serve and enjoy!
Preheat oven to 350 degrees F. Rub salmon with salt and pepper. Place salmon in 2-quart shallow baking dish; drizzle with olive oil. Bake for 15 minutes or until fish flakes easily with fork. Whisk balsamic vinegar, cornstarch, orange juice and brown sugar in medium saucepan. Add chicken broth and heat to a boil. Reduce heat to a simmer, stirring until the mixture thickens. Arrange salmon on serving platter and serve with sauce. Serve over hot white rice, if desired.
Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside. Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees. Spray 9-inch springform pan with vegetable oil spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined. Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake. Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve. **TIP: Keeping peaches in the fridge might seem like a good way to prolong their shelf life, but unless the fruit is ripe, the cold temperatures can turn their flesh mealy. Storing the fruit at or below 40 degrees deactivates an enzyme that breaks down its pectin during ripening. If this happens before the flesh is ripe, the pectin will remain intact and the flesh texture will be mealy. The lesson: Store peaches on the counter.
Wash the cabbage, remove outer leaves and slice (wash again if necessary). Bring a large pan of water to the boil, add salt and cabbage and cook for 10 minutes. Drain cabbage. Heat the lard in a large pan, add the garlic making sure it doesn't brown. Add the cabbage and bouquet garni. Moisten with the stock and and season. Cover and simmer for 45 minutes to 1 hour, checking occasionally to ensure there is some liquid at the bottom of the pan and adding more stock if necessary. Remove the pan from the heat and add the creme fraiche, stir and serve immediately.
Wrap the Camembert in plastic wrap and place in the freezer for 1 hour. Grate using a cheese grater. Set aside. TORTILLAS: Heat a 10" non-stick skillet over medium heat. Place one tortilla in the skillet and sprinkle evenly with one quarter of the grated Camembert. Top with a second tortilla, pressing down gently. When nicely browned, flip the quesadilla over and brown the other side. Transfer to a warming plate. Repeat the process with the remaining tortillas and Camembert. SALSA: Combine the apple, red onion, tomato, jalapeno and lime juice in a non-reactive bowl. Stir in the walnut oil and fresh basil. TO SERVE: Slice each quesadilla into quarters and arrange attractively on a serving platter with the salsa on the side.
Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover. Continue to add water if necessary. It will have a soupy consistency.
Preheat oven to 350. In large bowl cream butter and sugars until light and fluffy. Beat in egg. In medium bowl combine flour, oats, cream of tartar, baking soda,and salt. blend flour mixture into creamed mixture. Stir in "M&M's" semi-sweet chocolate mini baking bits, cereal, coconut and pecans. drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets.(I use a cookie scoop). Bake 10 to 13 minutes or until lightly browned,. ]. Cool completely on wire racks. store in tightly covered container.
Preheat oven to 350°F. Cook pasta according to package directions in Dutch (6-qt.) Oven; drain. Meanwhile, chop onion. Place onion, ground beef and garlic pressed with in (12-inch) skillet. Cook and stir over medium heat 8-10 minutes or until beef is no longer pink. Remove from heat; drain. Sprinkle with seasoning mix. Stir in sauce and tomatoes. In bowl, lightly beat egg with whisk. Add ricotta cheese, 1 cup of the mozzarella cheese, parsley and black pepper. Grate Parmesan cheese; set aside 1/4 cup. Stir remaining Parmesan cheese into ricotta mixture. To assemble casserole, place cooked pasta in a ovenproof baking bowl. Add 6 cups of the meat sauce; mix well. Spread ricotta mixture evenly over pasta. Top with remaining meat sauce. Bake 1 hour. Top with remaining mozzarella and Parmesan cheeses. Continue baking 10 minutes or until bubbly. Garnish with additional parsley.
Cream sugar, butter & lemon extract. Add egg. Sift flour, baking powder, baking soda & salt, add to creamed mixture. Mix well w/ as much pineapple juice as you need to make a medium stiff batter. Fold in the drained pineapple & apples. Put in well greased loaf pan. Bake 350 degrees 40-45 minutes if using glass loaf pan, different pan may take longer.
Coat an 8-inch square pan with spray, line the bottom with parchment paper. Coat parchment with spray and set pan aside. Put sugar, corn syrup and 3/4 cup water in small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring, let mix come to a boil. Raise heat to medium high. Cook until mix registers 260 degrees on a candy thermometer. Sprinkle gelatin over 3/4 cup water, let stand 5 minutes. Set bowl over pan of simmering water, whisking constantly until dissolved. Stir in peppermint extract after removed from heat. Beat egg whites until stiff peaks form. Whisk gelatin into sugar mix. Add egg. Mix on high until very thick, about 12-15 minutes. Pour into lined pan and swirl with red food coloring. Let stand overnight and cut into squares.
Season steak with salt and pepper. Let sit 10 minutes. Combine orange juice, garlic, cilantro, chiles, olive oil, vinegar, spices, salt and pepper (to taste) in a blender. Blend until smooth. Place steak in a ziplock bag and pour in marinade. Let sit for 1 hour. Remove steak and discard marinade. Grill until desired doneness. Let sit 5 to 10 minutes before slicing.
Combine first 5 ingredients in a large shallow dish; stir well. Add scallops, and refrigerate at least 2 hours. Remove scallops from marinade, place in a 15x10 inch jellyroll pan. Pour enough marinade over scallops to coat, but cover( about 1 cup). Broil 2 minutes; turn scallops over, and broi 2 minutes until done. Serve hot.
First make the semolina porridge by warming the milk in a saucepan and gradually adding the cream of wheat while whisking continuously. Let simmer for about 15 minutes stirring continuously. This will take less time if you are using the "1 minute Cream of Wheat". Leave to cool completely. Whisk eggs and sugar until foamy. Add all other ingredients, including the cooled down porridge and stir well to combine. Pour the pancake mixture in to a greased oven proof dish and bake in 400F oven for 20-25 minutes until firm. Serve with a dollop of cloudberry jam (available at IKEA).
Brown beef in large skillet. Add spices. Sprinkle flour over beef and stir well for about two minutes over medium heat Add water or broth. Cook on low heat till thickened (about 15 minutes). Serve with Mashed Potatoes.
Grill or broil hot dog. Wash peel and cube potato. Toss potato in oil, season with salt - pepper. Saute potatoes until fork tender (like home fries or they can be roasted). Saute onion and pepper until tender. Place your hot dog in torpedo roll,. Top with spicy mustard, potatoes, peppers and onions. ENJOY!
Heat a non- stick skillet over medium heat. In the meantime, spread butter on the outsides of two slices of light Rye bread. On one slice spread one to two tablespoons of peanutbutter (on the inside) and place two to three slices of sharp ceddar. Grill the sandwich until golden brown and enjoy!
Toss the Brussels sprouts with half of the olive oil, 1 tsp ground sage and a generous amount of salt and pepper. Place Brussels sprouts in a baking dish coated with cooking spray. Bake at 425 for 20-25 minutes or until spouts are crisp, yet tender. Heat remaining olive oil in a skillet over medium heat. Add sliced garlic and cook for about 3-4 minutes or until golden brown. Remove from heat and stir in fresh lemon juice if using. Add roasted sprouts to the garlic oil, and toss to combine.
In a skillet over medium high heat melt butter. Add shallots and saute until tender (3-5 minutes). Stir in peas and broth. Cook for 5-10 minutes or until peas are tender. Stir in chives and season with salt and pepper.
In a large skillet, add margarine and saute onions, then add garlic powder, seasoned salt,chili powder, green chilies, and cayenne pepper. Stir in cream cheese, heat and stir just till cream cheese melts. Add diced turkey or chicken,. Spread out 8 tortillas and spoon about 3 heaping tablespoons of turkey-cream cheese mixture on each tortilla. Use all turkey mixture. Roll up tortillas and place seam-side down in lightly greased 11x15 baking dish. Pour whipping cream over enchiladas and sprinkle cheese over enchiladas. Bake uncovered at 350°F for 30 minutes or till cream and cheese are bubbly, but not brown.
Cream butter and sugar together with an electric mixer. Beat in egg yolks. In another bowl, using clean beaters, beat egg whites with salt until stiff. Fold into yolk mixture. Fold in flour. Divide batter between two bowls. Add combined spices to one bowl; stir well. Line the bottom of a buttered 9" round cake pan (or springform pan) with wax paper and butter the wax paper. Pour about 1/2 cup of the spice batter into the pan, spreading to form a thin layer. Place pan under a preheated broiler for 2 minutes, or until the layer is firm and very lightly browned. Spread 1/2 cup of the plain batter over the top and broil until firm. Repeat layering and broiling until all batter is used. Let cake cool, then remove from pan. Sprinkle top with confectioners' sugar. Serve in thin slices with strong, hot coffee.
Combine the jalapeno pepper, ginger, honey, sesame oil, soy sauce, and red pepper flakes in a plastic food storage bag. Add the pork tenderloins and marinate overnight; drain. Oil the rack on the BBQ and make the flame medium. Pat the meat dry and grill the whole tenderloins for 8-10 minutes on each side, turning once until just cooked through; do not overcook. Let stand on a carving board, covered loosely, for 5-10 minutes. Cut lenghtwise into thin slices and serve.
To make the panna cotta: In a mixing bowl, sprinkle the gelatin over 1/2 cup of the almond milk. Allow the gelatin to soften, about 10 minutes. Meanwhile, in a large saucepan over medium heat, combine the remaining almond milk, heavy cream, blanched almonds and sugar. Whisk the mixture to dissolve the sugar while bringing it to a simmer. Remove from the heat, cover with a lid and allow to steep for 15 minutes. Strain out the almonds and return the mixture to the saucepan. Return the saucepan to the stove and bring to a simmer. Whisk in the gelatin mixture, remove from the heat and divide among six 6-ounce ramekins. Refrigerate until set, at least 5 hours. To make the cherry compote: While the panna cotta sets, combine the cherries, cherry preserves, sugar, balsamic vinegar and 1/2 cup water in a saucepan. Bring to a boil over high heat, and then reduce to medium-high heat and continue to boil until the mixture becomes syrupy, about 18 minutes. Remove from the heat and cool (it will continue to thicken as it cools). Cover and chill until ready to serve. If desired, unmold the panna cotta. Serve with the cherry compote either on top or alongside.
In a large bowl, toss together the salad greens, cranberries, sunflower seeds and tomatoes. Top with avocado (and chicken strips, if desired), add vinaigrette and serve. It should read 1 avacado I dont know why it says 0 avacados.
Mix in the salt to the rice flour and knead with hot water to form a soft dough. Mix the coconut with the sugar/jaggery. Make medium sized balls of the dough. Take each ball and flatten them in the well of your palm, spoon in a little of the coconut mix and close it in to make a ball again; do the rest. Steam these balls until cooked. Serve hot!
Preheat oven to 425°F. Sprinkle flour on a clean work surface. Roll out pizza dough to form a 12-inch round pie or 13x9 inch rectangular pie. Place on appropriate baking sheet. Spread sauce and cheese on the dough. Scatter the garlic and red pepper flakes on top of the cheese. Bake pizza for 12 minutes or until cheese is melted and crust is crispy. Top hot pizza with sliced prosciutto, covering the whole pie. Toss arugula leaves with the lemon juice and olive oil and season with salt and pepper. Pile leaves up on the center of the pizza. Cut into 4 wedges and serve.
In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper and Canadian bacon. Cover and cook on low for 6 hours or until vegetables and barley are tender. Stir in evaporated milk and half and half and heat through, uncovered, about 10 minutes. Yields about 1 2/3 per serving.
Combine the sausage, cracker crumbs, 2 eggs, milk, onion, and apple and mix thoroughly. Press sausage mixture lightly into a greased ring mold. Unmold into a shallow baking pan. Bake at 350 degrees for 1 hour. 10 minutes before sausage is done, scramble the 8-10 eggs with the cheese and parsley. Remove the sausage ring from the oven and place on a serving dish. Fill center of ring with scrambled eggs and sprinkle with paprika.
Preheat oven to 350F and grease 24 muffin tins. Beat the eggs thoroughly, then mix in the milk and oil. Once mixed, add the flour and blend until well combined. Place 1 teaspoon of oil in each tin, then pour 1 tablespoon of the batter in each tin. Bake for 35 - 40 minutes. Let cool slightly, then brush the cavacas with the icing. Let the icing harden before serving. Icing: Mix the 10 tablespoons of icing sugar and the water to a thick consistency. Add more sugar or water as needed.
Boil potatoes in their jackets until soft; remove skins and put potatoes through a ricer into a bowl and add salt, eggs, flour, 2/3 cup of bread crumbs and nutmeg. Mix thoroughly. Form mixture into dry balls about the size of walnuts (if mixture is too moist, add more bread crumbs). Drop the balls into boiling salted water. When balls come to the surface, allow to boil uncovered for three minutes. Remove one from liquid and cut open; if center is dry, they are sufficiently cooked. Remove balls from liquid to a hot platter and pour over them a dressing made as follows: brown butter in skillet, add bread crumbs and onion and cook for several minutes.
Mix pepperoni, cheese and Italian dressing in small bowl. Unroll crescent rolls and seperate into 2 rectangles- pinch perforations together so they won't seperate. Spoon 1/2 of pepperoni mixture onto each rectangle. Starting at short side roll dough jellyroll style. Slice rolls into about 1/2 inch slices. Place flat on greased cookie sheet. Bake at 375 degrees for 10 minutes or until just browned.
Heat the oil in a stock pot and cook the onion until soft and translucent. Add the stock, tomatoes, carrots, celery, potato and chickpeas. Cover and simmer for approximately 25 minutes or until all vegetables are tender. Add the chorizo and heat through. Just before serving, sprinkle with parsley and croutons.