HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dressing -- mix all the ingredients and set to the side until the pasta and asparagus are cooked. Salad -- In a large pot of salted water, boil the pasta according to directions. Approximately 3 minutes before the pasta is done, add the asparagus until is comes out al dente. Now drain the pasta and asparagus. Rinse under cold water for just a few seconds to stop the cooking process and cool slightly. Combine -- Now toss the still slightly warm pasta with the dressing. Add in the scallions, extra salt and pepper and serve garnished with the cheese fresh lemon slices. A nice simple salad! Now this is a very light tasting salad with a very simple dressing. It doesn't have bold flavors, but subtle flavors which is a nice compliment to a fresh herb roasted chicken breast or piece of fish. This is all about fresh subtle flavors.
Thaw hens place in large bowl and set aside. Take the next 5 ingredients and put in blender or food processor. Pour mixture over hens, cover with plastic and let marinate in the refrigerator for at least one hour. About 20 minutes before you take out the hens begin the basting sauce and preheat the grill to about 400 degrees. First saute onion with butter in a small sauce pan. Add broth, cranberry sauce, sugar , strawberries and allspice bring to a boil. Add heavy cream as needed to bring to desired thickness. Strain the sauce then divide mixture in half. Sprinkle parsley and thyme on hens before grilling. I like to place hens directly on the grill to sear them then I move them to a pan to finish (because of grease and drippings). Use one half of the mixture to brush on hens while grilling to really pop the flavor. I baste around every 15 minutes or so. Again, do to your preference. When inside temp reaches 180 degrees the hens are finished usually takes at least 40 minutes. Use the thermometer it is the most accurate way to cook to perfection. Warm the other half of the sauce and serve with the hens and your favorite side dish.
Melt 2 Tbsp butter in a skillet. Saute turkey, onions and garlic until browned. Place in a casserole dish and top with butter, hot sauce and black pepper. Bake at 350 degrees until done, 45 minutes to 1 hour. Serve with blue cheese dressing.
Mix butter and brown sugar until thoroughly blended. Add eggs and vanilla; beat well. Combine oats, flour, salt, and baking powder. Blend oat mixture with butter mixture. Stir in walnuts, coconut and raisins.*. Pack cookie dough into an ice cream scoop (4 oz size) or 1/2 cup measuring cup, scrape dough level with rim, and empty onto lightly oiled baking sheets, spacing dough about 3 inches apart. Bake in 350 oven until cookie edges are golden brown about 20 minutes. Cool cookies on a rack, serve or store airtight for up to 2 days. *TIPS: I have never added the walnuts, coconut or raisins to this recipe, so I do not know how they will turn out with them. BUT -- They are AWESOME without them! Also, I have made this using the 1/2 cup measuring cup, and by the teaspoon, I believe they taste waaay better when measuring the dough by 1/2 cup!
Preheat Barbeque. Pull off the husks and silks and boil the corn cobs in a large saucepan of salted water until tender. Drain the corn cobs and leave to cool. Melt butter in a saucepan and add the olive oil, crushed garlic, salt, pepper and stir to blend. Pour the mixture into a shallow dish. In another shallow dish, blend the breadcrumbs and parsley. Roll the corn cobs in the melted butter mixture and then into the breadcrumb mixture until they are well coated. Cook the corn cobs on a hot barbeque for about 10 minutes, turning frequently, until the breadcrumbs are golden brown.
Using a whisk, combine the flour and salt. Cut the margarine in with a pastry cutter. You can use a food processor also. Add the ice water and form the dough into a disc. Roll the dough out between two sheets of wax paper. Peel one sheet off the dough and place it in your pie plate. Make sure you get all the air pockets out of the crust around the sides. Place in the fridge for at least 30 minutes to chill. Preheat your oven to 350'F. For the Blind Baking: Put a piece of wax paper on top of the pie crust and weight it with dry beans or rice. Bake for 20 minutes. Then, remove from the oven and let it cool for a few minutes. Then remove the wax paper and weights. Prick the pie crust all over to make sure no air bubbles form. Put a foil lining around the edge of the pie to prevent it from burning and pop it back into the oven for another 10 minutes. Cool it thoroughly and add your prepared filling. Of course you can use this with uncooked pie fillings as well. Just follow the directions. You can double this recipe if you need to have a top for your pie. Bon Appetit!
Put potatoes in a saucepan and cover with water. Boil for 4 minutes or until tender; drain and cool slightly. In a mixing bowl, whisk together the eggs, salt and pepper; add 1/4 cup cheese and set aside. In a large non-stick, broiler-proof skillet, heat the oil over medium heat;. Add sausage and cook, stirring constantly for about 3 minutes. Add onion, garlic and bell pepper and saute until soft, about 4 minutes. Add potatoes to the pan and continue to cook until golden brown, about 4 minutes. Stir in egg mixture and mix well. Cover, reduce heat to low; cook until the eggs are almost set, about 10 minutes. Preheat broiler. Sprinkle frittata with remaining cheese. Place frittata under the broiler and cook until top is set and starts to brown, about 3 minutes. Place a large serving plate over the pan, and carefully invert to turn out the frittata or serve right from the pan.
Heat oven to 375 degrees. Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt; graduallt beat into peanut butter mixture. Stir in 1 cup toffee bits; reserve remainder for topping. Drop by heaping teaspoons about 2 inches apart on ungreased cookie sheet; top each with reserved toffee bits. Bake 7 to 8 minutes or until set. Do not overbake. Cool 2 minutes. Remove to wire rack. Cool Completely.
Peel potatoes and cut into sticks about 1/2" thick and 4" long. Drop them into a bowl of cold water immediately after cutting to prevent discoloration. Pour 3" of oil into a deep fryer and heat to 350. Meanwhile, drain the potatoes and pat with paper towels until dry. Add the potatoes to the hot oil in batches that allow the potatoes to fry in a single layer (not too many at a time). Fry for about 5 minutes, or until they just turn brown. Remove them from the oil and place on paper towels to drain. Continue cooking each batch until they are all fried. Be sure to bring the temperature of the oil back up between batches. Transfer the potatoes to a baking sheet, in a single layer, and place in the freezer for one hour. Process the corn flakes and panko in a blender or food processor until fine. Pour into a shallow bowl. Combine the flour, salt and cayenne in a second shallow bowl. In a third bowl, lightly beat the eggs. Roll the partially frozen potato sticks in the flour, then dip them in the eggs, shaking off the excess, and then roll in the cornflake mixture. Repeat this process a second time, and place each fry in a single layer on a baking sheet. Heat the oil to 375. Fry the potatoes in batches for 3- 4 minutes until golden brown. Remove and drain on paper towels. Sprinkle with salt and pepper and serve.
Bring the fennel seeds and water to a boil over high heat. Reduce the heat to medium and simmer ,reducing the liquid to 4 cups for a milder tea (beat for children)and to 3 cups for a stronger one. Add the honey,stir to dissolve,and let steep a few minutes until it is cool enough to drink.
Preheat oven to 350°F. Beat egg yolks. Whip egg whites to stiff peaks. Cream butter and sugar until light and fluffy. Add beaten egg yolks, almonds and brandy and lemon rind and juice. Sift flour and baking powder together and add gradually to creamed mixture. Fold in stiffly-beaten egg whites. Roll out 2/3 of the dough and line a 9" springform pan, with the bottom thicker than sides. Fill with jam. Roll remaining dough, cut into strips and place into crisscrosses on top. Bake for 45 minutes. Before serving, fill any hollows with jam.
Preheat oven to 350. Lightly coat baking dish with non-stick spray. In large skillet, cook onions and garlic in butter over medium heat until onions are soft. Stir in brussels sprouts and thyme. Cook for 5 minutes or until onions begin to brown. Add broth and bring to a boil. Cook 7-8 minutes, stirring occasionally until broth is nearly evaporated. Add cream and nutmeg. Cook for 4 minutes or until broth begins to thicken. Transfer to baking dish, stir in 1/2 cheese, salt and pepper. Sprinkle with remaining cheese. Bake, uncovered, 20-25 minutes.
Preheat oven to 350 degrees. Combine all ingredients, except onions, in a small saucepan. Over medium heat, simmer for about 1 minute, and reduce slightly. Place onions, cut side up, in a single layer on baking pan. If using pearl onions, no need to cut in half. Drizzle the honey,vinegar mixture over onions and roast for about 45 minutes, or until onions are caramelized.
Thaw broccoli florets in microwave. Heat the oil on medium high in a non-stick skillet. Brown the ginger slices. Add drained broccoli. Stir-fry one minute; add sugar and salt. Continue frying until degree of doneness you prefer and all liquid is absorbed. Remove from heat and toss with sesame oil.
In a frying pan over medium-high heat, warm the tablespoon oil. Add the onion, chiles, and garlic and saute until softened, about 2 minutes. Stir in teh tomato and continue to cook, stirry constantly, until the mixture thickens and the color changes, about 3 minutes. Fold in the chicken, season to taste with sea salt, and heat thoroughly. Remove from the heat and set aside. Place a heavy frying pan over medium-high heat until hot. Lay a tortilla on the pan a few seconds until hot. Transfer it to a plate and arrange several tablespoons of the chicken filling across the lower third of the tortilla. Tightly roll the tortilla up into a tube to make a flauta, secure with a toothpick and set aside. Repeat with the remaining tortillas. (I usually fry them as I make them to cut down on prep time and keep the tortillas from cracking). In a bowl, toss the lettuce with the lime juice. Spread it out on a serving plate or on individual plates, dividing it evenly. Pour oil to a depth of at least 3/4 inch into a deep heavy frying pan and heat over medium-high heat until the oil shimmers and registers 350 on a deep-frying thermometer. Add the flautas, a few at a time, and fry until crisp and pale gold on all sides, about 4 minutes. Using tongs, transfer them to paper towels to drain. Keep warm in a low oven while frying the rest. Place al lthe flautas on the lettuce on the platter, or arrange 2 or 3 flautas on each plate. Spoon 1/2 cup salsa across the flautas in a ribbon, then top with the crema and the radishes. Serve at once, accompanied with more salsa, crema, and guacamole if desired.
Preheat oven to 400°F. Roast potatoes in the oven for 30-45 minutes until they are fully cooked, but not very soft; cool. Halve potatoes and scoop out as much flesh as you can without tearing outer skin. Reserve the inside flesh for another use. Brush cavities of the potato skins with butter, and season to taste with salt and pepper. Heat oven to Broil. Broil the seasoned skins for 5-10 minutes, until they crisp up, being careful not to burn. Top hot skins with 1 ounce of brie (without rind) and some of the chopped nuts. Return to broiler for a few minutes to allow cheese to soften and get hot. Garnish with fresh chives if desired, and serve.
Cut beef to cubes approximately 1 inch. Fry with 1/4 cup vegetable oil (about 15-20 minutes). Separately grate carrots and fry it slightly 10-12 minute. Cut onions and fry. Put meat, onions and carrot in layers in the pot. Add 1/4 cup vegetable oil, let it boil. Add 1 cup of water, let it boil approximately 20 minute. Rinse rice with cold water and make layer above previous layer. Add salt and enough additional water to just cover rice, let it boil. Cover with lid and put in the oven for about 50-55 minutes at 350°F.
Wear plastic gloves, wash off outside of jalapenos, cut off tops, slice in half lengthwise, deseed, and cut out the white membrane the best you can. Mix together the cream cheese, ranch salad dressing, and cheese. Fill peppers with salad mixture. Wrap each pepper in bacon. Set on rack so that later the popper is out of the dripping bacon grease, put rack on plate, and refrigerate for 3 hours or freeze for 15 minutes. Preheat oven to 400 degrees. Set rack inside a cookie sheet that has edges to catch the drippings. Bake about 30 minutes, or until bacon is done.
Rolls: Place ingredients in machine following the specifications of that particular machine. Set for dough cycle. After complete on dough cycle, remove from machine and roll out to about 17x10" rectangle. Filling: Mix together brown sugar and cinnamon. Moisten the dough by brushing with milk. Sprinkle brown sugar and cinnamon mixture over top. Roll tightly from long end, pinching edges closed when completely rolled. Slice rolled dough into 1/2" slices (or larger if a larger bun is preferred). Place into greased cake pans or a cookie sheet. If using cake pans, use 3 9" pans. Let rise until doubled. Bake at 350° for 15-20 minutes, until golden. Do not overbake. Frosting: Spread on very warm rolls. They are best when eaten fresh, but we have found that 10-15 seconds in the microwave rejuvenates them.
Approximately 15 minutes before making the smoothie lay the banana out of the freezer to defrost slightly. Peel the banana add along with remaining ingredients to blender container. Process until smooth and creamy, enjoy!
Mix in a food processor to obtain a finer mixture if desired. Store in spice/herb jars or clay pots. The blend can be used to season dishes of soups, meat, poultry and vegetables.
Heat the olive oil over medium heat in a large skillet. Add the onion, cover, and cook until softened, about 5 minutes. Uncover, add the wine, and cook until it evaporates. Add the zucchini, tomatoes, red pepper flakes, beans, and parsley. Cover and cook over medium-low heat for 20-60 minutes or until the vegetables are tender. Add the basil and season to taste with salt and pepper, if using. This ragout is especially good topped with cooked quinoa.
Heat all ingredients to boiling in 3-quart saucepan over medium-high heat; reduce heat. Simmer uncovered 10 minutes. Strain cider mixture to remove cloves and cinnamon if desired. Serve hot.
Season the salmon with salt and pepper. Rub both sides with a little sesame oil and coat the fillets with sesame seeds. Heat the remaining oil in a large skillet, preferably non-stick, over moderate heat until the oil shimmers. Place the salmon fillets in the skillet and cook without moving them until the bottoms are browned and the bottom half of the fillets are opaque, about 5 minutes. Turn the fillets and cook, without moving them, until the flesh is opaque and firm to the touch, about 5 minutes. Serve immediately.
Melt butter; blend in flour salt and pepper. Add milk gradually, stirring constantly until mixture thickens, then cook about a minute longer. Add the meat to the white sauce followed by the seasonings and bell pepper. Spread on a plate to cool. Shape like chicken legs and insert a wooden skewer. Roll in crumbs, egg, then crumbs again. Fry in deep hot fat (380F) and drain on paper towels.
Mix together cake mix pie filling, eggs, and sour cream. Pour into 9x13 inches pan. Bake for 25-30 min at 350°F. Whip cream cheese until fluffy. Add pudding and undrained pineapple. Fold in cool whip. Spread over cooled cake. Sprinkle with toasted coconut.
In a large bowl, stir together 3 tablespoons of oil, the lime zest, habanero, 1 tablespoon salt and 1 teaspoon pepper. Transfer 2 teaspoons of the mixture to a small bowl and set aside. To the remaining oil-zest mixture, whisk in the lime juice, bouillon and 1/4 cup water. Add the chicken and onions and toss. Cover and let marinate at room temperature for 1 hour or refrigerate up to 2 hours, stirring once. Remove the chicken from the marinade and pat dry with paper towels. Set a colander over a large bowl and strain the onions, reserving both the marinade and the onions. In a large Dutch oven over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the chicken, skin side down, and cook until well browned, about 4 minutes. Transfer to a plate and pour off and discard all but 1 tablespoon of the fat. Set the pot over medium heat and stir in the onions and 1/4 cup water, scraping up any browned bits. Cover and cook, stirring frequently, until the onions are softened and lightly browned, 15 to 20 minutes. Stir the reserved marinade into the onions. Return the chicken, skin side up, to the pot, nestling the pieces in the sauce, then pour in any accumulated juices. Reduce to medium-low, cover and cook, stirring occasionally, until a skewer inserted in the thickest part of the meat meets no resistance, about 25 minutes. Using a slotted spoon, transfer the chicken to a serving platter or shallow bowl. Off heat, stir the reserved oil-zest mixture into the onions, then taste and season with salt and pepper. Spoon the onions and sauce around the chicken and sprinkle with chives. Tip: Don't marinate the chicken for longer than two hours; the acidity of the lime juice will soften the meat. Likewise, don't use an uncoated cast-iron pot. The lime's acidity will react with the metal, causing the sauce to taste metallic.
Mix all of the ingredients together in a small bowl. Brown in a nonstick frying pan, stirring often. Serve hot.
Put all except beans into slow cooker on low for 4 hours. Add beans 1 more hour. Serve on a bed of rice, topped the grated sharp cheddar cheese, sour cream, salsa, avocados, and or more Chili peppers.
Preheat oven to 350 degrees. In the bowl of and electric mixer, cream together the butter and sugar until light and fluffy. Add the rest of the ingredients in order. Stir after each one is added. Pour into a 9 X 12 baking pan that has been buttered and floured. Bake for 30-40 minutes. Let the brownies cool completely before cutting. For the glaze, melt the butter and add the remaining ingredients. Let cool and glaze the brownies after they have been cut.
Bring water to boil in a large pot and add fish, potatoes, bay leaves, and bouillon. Reduce heat and simmer 45 minutes. In a separate pan, melt butter, stir in flour, and cook 3 minutes and add to stock. Saute onion and mushrooms and add to stock. Add everything else (except milk) and simmer 30 minutes more. Add milk and cook 10 minutes. Serve with biscuits or oyster crackers.
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Slice the bread into about 1 to 1-1/2-inch thick slices using a serrated knife. In a small bowl mix together 1/2 cup plus 2 tablespoons soft butter (10 tablespoons) with olive oil, Parmesan cheese, garlic, oregano, and salt until well combined. Add in black pepper to taste. Spread the mixture over the bread slices. Place the slices onto a baking sheet. Broil for about 4 minutes or until slightly brown (watch closely these will brown quickly!). Remove then sprinkle the mozzarella cheese onto each slice, return to broiler for about 2 minutes or until the cheese is lightly browned. Serve immediately.
Preheat your broiler. Place the whole peppers on a baking sheet covered with foil. Place them under the broiler, about 6 to 10 inches from the heat source. Turn the peppers frequently until the skin begins to blacken. Remove the peppers from the oven and put them in a paper grocery bag and fold down the top. This allows the peppers to steam, and to cool. When cool, wash off the blackened skin. You can use them at once or freeze them by placing them in layers between wax paper.
Rub garam masala evenly on both sides of each pork chop and allow to sit about fifteen minutes at room temperature. Heat olive oil in a heavy bottomed cast iron skillet over medium heat. When it is quite hot, add the pork chops. Allow them to sit undisturbed until browned on the bottom, then turn over. When brown on the second side (you will know this because the chops will no longer stick to the pan-they will move freely), add onions and apples to the pan, along with crushed juniper berries. Sprinkle apples and onions with salt. Cook, stirring now and then, until the onions and apples are golden brown. Deglaze the pan with wine, stirring. Allow the alcohol to boil off, then turn heat down to low, and cover the pan. Cook until sauce reduces to a reddish brown glaze, and the apples and onions cling to the chops.
Pour boiling water over cloud ears and soak for 20-30 minutes. Cut pork 'silk' style (into strips about 2 inches long and 1/16-inch thick--this is easier to do with meat that has been in the freezer for 20 minutes), marinate with 1 T soy sauce and 2 t cornstarch about 15 minutes. Cut scallions into small rounds, keeping white and green parts separate. Sliver water chestnuts, then drain cloud ears and sliver them as well. (When the dish is prepared, the shape of the pork, water chestnut, and cloud ear strips should be the same.). Combine seasoning sauce ingredients and set aside. Heat wok until smoking, add peanut oil, swirl to heat, add garlic and toss a moment until fragrant. Then add ginger and white parts of scallions and stir-fry until fragrant. Stir in the bean paste, then add pork, cloud ears, and water chestnuts and stir-fry until the pork is cooked. As you are stir-frying, splash the wine into the wok along the sides, allowing it to sizzle as you continue to stir. Finally add the seasoning sauce, stir thoroughly, and serve. Serves 4 as part of a Chinese meal, with rice, soup, and 2-3 other dishes.
If Frank's RedHot Buffalo Wings Sauce is not available, mix together the Frank's Red Hot Sauce with the butter. Bake wings in foil-lined pan at 500°F on lowest oven rack for 20 to 25 minutes until crispy, turning once. ALTERNATIVELY: Deep-fry at 375°F for 10 minutes; OR broil 6-inches from heat 15 to 20 minutes, turning once; OR grill over medium heat 20 to 25 minutes turning often. Toss wings in Buffalo Wings Sauce to coat. Serve with blue cheese dip and/or cucumber slices and/or celery slices if desired.
In a large cast-iron or nonstick skillet, heat the tablespoon of olive oil over medium heat. Add the chicken and saute until it is browned on all sides and just cooked through (about 7-10 minutes). Remove chicken and place on a plate. Add the teaspoons of olive oil and the onions to the pan, and cook for 2 minutes. Add the garlic and cook for another minute. Add the tomatoes olives, oregano and basil and cook the sauce for 5-8 more minutes. Add the chicken and cook until it is heated through. Put the chicken on plates (over rice if desired), and spoon the sauce equally over the chicken.