HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400*F. In a roasting pan, toss the tomatoes with the garlic, red pepper flakes, and 1 tablespoons of the olive oil; season with salt and pepper. Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through. Pour the remaining 2/3 cup olive oil into a medium bowl; crush the rosemary and oregano between your fingers and submerge in the oil. Add the tomatoes and their juices, stir gently, and let stand for 30 minutes before using. Store remainder in the refrigerator for up to 3 days; bring to room temperature before serving.
Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Blanch the spinach in a pot of boiling water until the spinach is wilted, about 1-2 minute Drain and rinse in cold water to stop the spinach from cooking further. Squeeze to remove all the moisture possible. Chop and set aside. Heat a large skillet on med. high. Add the chopped bacon and saute until the bacon begins to render some fat. Add the chopped onion and garlic. Saute until onions are translucent. Make the bechamel sauce. Melt butter in a small saucepan on med/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minute Slowly add the milk, whisking continuously, cooking until thick. Combine spinach, bacon and onion mix, and bechamel sauce into one pan. Add nutmeg, salt and pepper to taste. Bring to a simmer, remove from heat and serve.
Preheat the oven to 400 degrees. Slice the red potatoes until they are about the same size as the onions. Skin the onions. You may want to boil them for a minute and then shock them in cold water to make this easier. Toss onions and potatoes with olive oil in a large bowl. Add rosemary and Nature's Seasoning (other all-purpose seasonings can be substituted. Add salt if the seasoning does not include it). Roast the potatoes until they are brown and crispy. For crispier potatoes, chop the potatoes and onions to a smaller size.
Cook the potatoes whole (in salted water, you can also blanch the cauliflower in the hot potato water for 3 minutes) and leave them to go cold, then dice into 3-4cm cubes. Heat the oil in a large pan and cook the cumin and mustard seeds until they begin to pop. Add the cauliflower and spring onions and cook on medium to high heat until the cauliflower takes a deep colour in places. Add 125 ml water, cover the pan and cook for about 10 minutes. Take off the lid and add the other spices, lemon juice, diced cooked potatoes, salt and pepper to taste. Stir carefully to incorporate everything, and cook for another 5-7 min until the cauliflower is tender and the potatoes are heated through.
Heat oven to 350 degrees. Line a sheet pan with parchment paper. With a pastry brush, lightly brush the slices of baguette with olive oil. Place pieces on pan, season with salt and pepper. Bake in oven for about 5-7 minutes until golden. Blanch trimmed asparagus in rapidly boiling salted water for about 3 minutes. Transfer immediately to an ice bath. Remove once cooled to dry, then cut into 1-inch pieces. To assemble: Place a small piece of salmon on top of the crostini, then two pieces of asparagus, and top with one small slice of brie. Garnish with freshly cracked pepper.
Cut pastry into small rounds and sprinkle with remaining ingredients. Bake 15 mins at 180degC (350degF).
Preheat over to 325°F. Form ham, pork, eggs, milk and cracker crumbs into 20 balls. In a separate bowl mix vinegar, cold water, dry mustard and brown sugar. Just before baking, cover the meatballs with sauce. Bake 2 hours at 325F covered the first hour and uncovered the second hour.
Combine flour, salt and pepper; dredge cube steaks. Heat oil in skillet and brown steaks on each side. Set aside and keep warm. Add onions and mushrooms to skillet, reduce heat to low and cover. Stir occasionally, scraping browned bits from bottom, and "sweating" the vegetables until softened. Add remaining ingredients, and stir to combine. Return steaks to the skillet, covering with the sauce and veges. Cover and simmer until steaks are tender and sauce has thickened - about 45 minutes. Serve immediately. To freeze, place completely cooked steaks, with sauce, in freezer-safe container and freeze. To prepare, thaw in refrigerator and heat through on stove top or in micorwave.
In a large skillet, brown and crumble sausage for about 5 minutes. Add onion and continue cooking until onion is translucent, about 5 minutes; drain. Remove from heat; add cheese, broccoli, rice, tomato, and olives; stir well. Pour into pie crust. In a bowl, combine eggs, cream, garlic, salt, pepper, and thyme; mix well. Pour over sausage mixture. Bake at 425 degrees for 10 minutes; reduce heat to 400 degrees and bake 30-35 minutes or until golden and firm.
Preheat grill to med-high heat. Oil if necessary. On the stovetop, combine coconut milk, sugar, bay leaves, salt and pepper. Simmer uncovered for 5-7 minutes, until sugar is dissolved. Carefully peel back the corn husks and remove the silk from each ear of corn. Using a long strand of husk, tie back the ends of the husks - this creates a handle with which to eat the corn. Fold a piece of aluminum foil a few times to create a grill guard. Place each piece of corn on the grill. The husks should sit on the foil so they don't burn. Grill the corn, rotating every 2 minutes to ensure it's evenly browned. Baste the corn with the coconut milk mixture, rotating every minute or so until each ear has been coated twice. Remove corn from the grill, baste one more time and serve with cilantro garnish.
Mix flour and spices in shallow dish. Cut potatoes into 1/2-inch thick wedges. Dip potato slices into the beaten egg, then into flour mixture. Deep fry in hot oil (about 375°) until golden brown, about 5 to 7 minutes. Serve with dressing or sour cream.
Leave butter at room temperature for about 1 hour before starting recipe. Saute crawfish over med heat with 1 tablespoon of Cajun seasoning for 3 minutes. Add wine and garlic and simmer till evaporated. Set aside to cool about 5 minutes. In a food processor combine butter, crawfish and rest of ingredients. Process until all ingredients are incorporated evenly throughout butter. Spread butter mixture out on a plastic wrap and roll into a log. Wrap with a second coating of plastic wrap and seal the ends by twisting. Place in a sealed bag and freeze till solid. Slice off as needed. Chef: Michael O'Boyle. Credits: ChickenFriedGourmet.com.
Preheat oven to 350 degrees. Lightly grease and flour 2 round cake pans cake pans or one 9x13. Sift first 6 ingredients in a bowl. In an other bowl mix eggs, pumpkin, and oil. Add to dry ingredients stirring till just mixed. Fold in apples and pour into prepared pan. In a bowl or food processor add topping dry ingredients and cut or pulse in cold butter till crumbly. Sprinkle over cake batter. Bake for 35-40 minutes or until toothpick come out clean.
Make sure all utensils are grease-free. Using an electric mixer, blend all ingredients on low speed* for 7 minutes. Color flow icing "crusts" quickly so keep it covered with a damp cloth while using. Stir in desired icing colors**. *If using a hand mixer, you may have to use a higher speed. **Wilton icing Colors work best and do not affect icing consistency.
Soften cream cheese and mix well with sour cream, cheese and salsa. Make sure to drain the salsa if it has to much liquid. Garnish with chopped tomato or cilantro.
Pre-heat oven to 375. In a bowl, combine crushed noodles, seasoning packets, warmed cream cheese, soup, water, beer, milk, onions, red pepper flakes, chili powder and garlic powder. Mix well. Brown meat and drain the grease. Combine meat with noodles mixture. Pour mixture into a 9x13 greased casserole dish. Cover and place in oven, cook for 20 minutes. At the same time cook the tater tots per the instructions, your cooking time may vary due to the temperature difference. After the 20 minutes remove and stir the casserole, top with the tater tots Cook for another 5 minutes uncovered. After the five minutes sprinkle on the cheese. Cook for another 5 minutes uncovered. Enjoy!
Preheat oven to 350*. Grease a 10-inch bundt pan. Cream the butter and gradually add the sugar, beating until light. Beat in egg yolks, one at a time, and the orange zest. Add dry ingredients alternately with the orange juice to the batter. Beat the egg whites until stiff and fold them into the batter. Pour batter into the prepared bundt pan. Bake for 30 to 35 minutes, or until sides of cake shrink away from edges of pan and a cake tester inserted in the center comes out clean. Cool for 10 minutes in pan, unmold onto a rack, and drizzle with Orange Glaze while warm. Cool before serving. Orange Glaze: Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms.
Cook noodles according to package directions. Brown ground beef. Drain beef and add the next 7 ingredients. In a medium size bowl, mix sour cream, onions, and cream cheese. Mix beef mixture with sour cream mixture. Combine with noodles in a 9 X 13 inch casserole dish. Cover with cheddar cheese. Bake at 350 for 30 minutes. Notes:I used 12 oz. noodles, eliminated meat seasoning, 3 cloves of garlic to the meat while cooking instead of powder.
Preheat oven to 400 degrees. Heat olive oil in large skillet over medium heat. Add diced onion and stir until translucent, around 5 minutes. Add garlic, stir for a minute. Add spices, stir 30 seconds. Add drained garbanzo beans, stir to mix. Add Ragu sauce and let simmer 3 or 4 minutes. Stir in 1/2 cup feta cheese. Gently crack eggs on top of the sauce, one in each corner of the pan. Let heat for a few minutes until egg whites start turning white. Gently push shrimp into tomato sauce mixture, being careful not to break the yolks. Put skillet in oven and bake for approximately 20 minutes, or until egg whites harden. Remove from oven, sprinkle remaining tablespoon of crumbled feta on top, sprinkle with smoked paprika, salt and pepper to taste. Using a large serving spoon or ladle, place into individual serving bowls. Bon appetit!
Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray. To make the biscuits: pulse the flour, baking powder, sugar, and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn dough out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough. Drop the dough onto the baking sheet in scant 1/4 cp. portions, 2 inches apart, andbake until golden, 15 to 20 minutes. Meanwhile, make he garlic butter: melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with thegarlic butter and serve warm.
To make almond butter cream mixture, mix butter, sugar, egg, vanilla extract in a bowl. Then, add orange zest, almond flour, flour, and corn starch. Roll out a store-bought pie crust dough; make a thin rectangle shape. Spread the almond butter cream mixture on top of the pie crust dough evenly; leave 3/4" around the edges. Fold over the edges to create a crust. Cover the tart with sliced orange, blood orange, lime, kumquat, grapefruit, and meyer lemon. Sprinkle sugar on top. Bake at 350F for 30 minutes. Slice and serve once cooled.
Combine the graham cracker crumbs, sugar, and margarine. Press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add the gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat the egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm.
Preheat oven to 325 degrees. Spray 12 cup bundt pan with nonstick spray. Whisk flour and salt in bowl to blend. Using an electric mixer ( I use my kitchen aid large bowl mixer) beat butter in large bowl until fluffy. Gradually beat in sugar until fluffy. Add eggs 1 at a time until until combined. Add in 1 teaspoon each of lemon and lime peels. Beat in flour mixture in 4 additions alternating with 3/4 cup of the lemon lime soda in 3 additions. When all combined transfer batter to prepared bundt pan. Bake cake until golden on top and tester comes out clean (about 1 hour 15 minutes). Cool cake in pan for 5 minutes. Turn cake out onto cake rack and cool completely. Combine powdered sugar and reserved 1/2 teaspoon each of the lemon and lime peels in a bowl. Whisk in enough of the remaining 2 tablespoons of soda to form a thick enough frosting to drizzle over the cake.
In a 10 gallon crock, put in rhubarb and cover with boiling water. Let set 12 hours with cover over crock. Remove rhubarb from juice. To juice add sugar, oranges, and yeast. Let set 21 days, stirring each day. If juice is not clear after 21 days, continue to stir each day till clear and no bubbles come to top. Strain through 4 layers of cheesecloth and bottle with caps not completely tightened. For Strawberry Rhubarb Wine: Use above method but use only 1/4 bushel rhubarb and 10 quarts strawberries. Add 2 large jars of maraschino cherries for added color and taste. Dandelion Wine: Use above method but use 1/2 bushel dandelion flowers (not greens). But use 6 oranges and 6 lemons, sliced, 1 lb raisins, 1 yeast cake and 25 lbs sugar.
Heat butter in a medium nonstick skillet over medium heat. Add leek; cook 5 minutes or until tender, stirring occasionally. Add water and peas; cook 5 minutes or until peas are tender. Place pea mixture in a food processor. Add basil, juice, and tarragon; process until smooth, adding more water if necessary. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper; keep warm. Sprinkle salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add salmon, skin side down, and cook for 6 minutes or until golden. Turn, and cook for 8 minutes or until fish flakes easily with a fork or until desired degree of doneness. Serve salmon over warm mashed peas. Garnish with lemon wedges, if desired.
In a small bowl, combine the butter, blue cheese, parsley, basil and garlic. Set aside. Grill the meat on the rack of an uncovered grill directly over medium coals to desired doneness, turning once. Allow 18 to 21 minutes for medium rare, or 22 to 25 minutes for medium. Cut the meat into serving size pieces, if desired. Sprinkle with salt and pepper; top with blue cheese butter. If you season the meat ahead of time, skip the salt and pepper after cooking.
Beat sour cream with sugar well. Add eggs and mix well. Mix all dry ingredients seperately and add into wet mixture. Roll out the dough onto a lightly floured surface about 3/4 inches thick. Cut with a doughnut cutter. Fry in deep hot fat. Deep fat should be temp of 370 degrees. Turn once to brown both sides. Place onto paper towels to drain. Sprinkle or dust with granulated sugar, powdered icing sugar.
Whisk the egg whites until stiff in a large dry bowl. Preheat the oven to 150C/gas 1. Whisk in the sugar, a little at a time, until the mixture becomes glossy. Fold in the vinegar, corn flour and vanilla essence. On a non-stick baking sheet, draw a 20cm circle and spoon the meringue onto it. Make an large hollow in the centre - this will be filled with cream and fruit after it has been baked. Bake for 90 minutes or until light brown and dry. It should still be a little soft in the centre. Leave to cool before transferring to a cooling rack. Whisk the double cream until thickened and set aside. In a separate bowl, mix all the fruits together with the Amaretto liqueur. Spoon the cream into the centre of the pavlova, top with the mixed fresh fruits and serve.
Slice your sirloin as thin as you can. Set into mixing bowl and add spices, oil, soy sauce, ginger paste, rice vinegar, stir well. Marinate sirloin in refrigerator while you prepare your vegetables. Clean bok choy and slice stalks in half leaving the leaf with substantial amount of stalk. If you don't like as much stalk cut the lower half off and slice into smaller pieces. Slice basil into long strings horizontally. I like to roll several basil leaves together (looks like a green bean) and slice horizontally. Slice red bell pepper and onions into long pieces. Chop cilantro and garlic I like my garlic in slivers but you can dice or chop add all veggies to mixing bowl. You can substitute any veggies you like. Get your wok or large pan really hot a medium high heat is great. You really want to sear the meat with flavor. All the oils and seasoning should be soaked into the meat by now marinate longer if you like. Once the pan is very hot add beef until seared. Reduce heat after about 5-7 minutes and add veggies, cook for another 5 minutes or until done. You should have a very aromatic meal that has a kick. Serve with rice or noodles.
In a large saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly for 1-2 minutes. Pour in the chicken broth slowly, stirring until smooth and simmering. Pour in the half and half slowly, stirring until smooth and simmering. Add the Italian seasoning, garlic, onions, celery, and carrots, and simmer for about 5 minutes. Add the potatoes, chicken, salt and pepper and simmer another 5-10 minutes until the potatoes are tender. Pour into a greased medium size casserole dish. Cover the dish with the puff pastry, lightly sealing the edges, and brush the top with a mixture of the egg and teaspoon of water. Bake in preheated oven at 400 degrees about 20 minutes, until the pastry is golden and puffy. Let sit for 5-10 minutes before serving.
Add everything to the hot water, using a tea ball or strainer to contain the ginger. Cover and steep for about three minutes. Stir and drink as often as possible throughout the day while you are sick.
Butterfly smelts and flatten. Combine melted butter and garlic in flat dish. Combine rest of ingredients in bowl. Dip smelt in wet then into dry. Grease baking dish and place prepared smelts skin side down. Bake 450 degrees 8 mins or til browned.
Peel and cut each of the vegetables. Put slab of corned beef into a large pot [5-7 quarts] and cover with cold water; bring to a boil. Reduce heat to medium or medium-low and cook very slowly for 4 hours. Remove meat. Bring stock to a boil; add carrots, turnips and onions; cook for 15 minutes on medium heat. Add potatoes and cook another 15 minutes. Add cabbage and cook for 15-20 minutes more. Shred the corned beef [or slice or cube it, as desired] into bite-sized pieces and put it back in with the stock and vegetables. Heat thoroughly and serve.
In a small bowl, combine the oil and garlic and set aside. Trim tops & bottoms of rolls to make flat surfaces. Brush the outsides with the garlic oil mixture and spread the insides with mustard. Place one cheese slice on each bottom roll then top with pickles. Divide pork evenly among the bottoms and top with bacon and the other 4 cheese slices. Replace tops. Heat a large grill pan or skillet over medium heat. Add sandwiches and weight down with a heavy skillet. Cook 2-3 minutes until toasted, turn and repeat. Cut each sandwich into 4 portions.
Preheat oven to 325°F. In a large bowl, beat together the eggs and sugar until very thick; the batter should fall from the beaters in a thick ribbon. Beat in the vanilla. While you're beating the eggs and sugar, heat the hot chocolate and butter in a small saucepan to just simmering. Add the hot chocolate mixture to the egg mixture in a slow, steady stream as you continue beating. In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the wet ingredients, stirring until they're just combined. Pour the batter into a lightly greased 9 inch cake round. Bake for 50 minutes, or until the cake is a deep golden brown and starting to pull away from the sides of the pan. Remove the cake from the oven and cool it in the pan for 10-15 minutes. Run a knife around the sides of the pan.
Steam green beans to just bright green. Combine all salad ingredients in a large bowl. Mix well. Whisk together dressing ingredients in a small saucepan. Bring to a boil. Remove from heat and pour over salad ingredients. Stir gently. Cover and refrigerate overnight.
Melt butter in a large frying pan. Add cabbage and stir until well coated with fat. Cook 5-8 minutes over low heat, stirring often. The cabbage should be softened, but not fried. Place in a warm bowl. Add remaining ingredients and toss together until thoroughly blended.
in a double boiler, pour the water, soy sauce, fish sauce and sesame oil. bring to the boil. add the ginger, garlic, sping onions, coriander roots, continue to boil for 5 minutes to infuse flavours. put a plate big enough to hold the fish into a steaming basket, which will sit on top of the broth mixture. place the fish on plate, skin side up. cover the skin with the chopped corriander (leaves and roots) and the chillies. put steaming basket on top of the broth and cover. allow to steam for 10-12 minutes depending on how well cooked you like your fish. strain the stock and set aside. garnish the fish with boiled ingredients. season with salt and pepper. reduce some of the broth and serve over fish. best served with steamed jasmine rice.
Sprinkle salt on chopped cucumbers, mix well and let set for several hours. Drain, wash and drain well. In a large heavy bottomed pan (or roasting pan) add vinegar, sugar, flour and spices. Whisk well. Add cucumbers, onions and peppers. Cook over medium heat, ( or in a 350F oven) stirring often until mixture and sauce comes to a simmer. The vegetables need to be heated through. Pack in hot sterilized jars. Seal with hot sterilized lids. Put in a hot water bath for 10 minutes.
Preheat the oven to 350 degrees. Lightly grease a muffin tin. Combine all ingredients well so that the dough is smooth. Drop the dough by spoonfuls into the muffin tins. Bake in the preheated oven approx. 30 minutes or until biscuits are done.
In a bowl, blend all ingredients until smooth. Transfer to a glass bowl. Cover and refrigerate overnight.
Make sure you have a 12 inch iron skillet. preheat oven to 400 degrees. in one bowl combine egg whites and beat on high adding sugar until it forms stiff peaks(this sugar is seperate from the listed 8 tablespoons ). in another large bowl combine egg yolks flour milk sugar vanilla salt and chocolate chips( if wanted). Then fold in whipped egg whites Heat skillet on high with 1.5 tablespoons butter and pour in mixture and top with fruit if desired. Immediately place in preheated oven for 15-20 minutes or until golden brown. Remove from pan and top with powdered sugar and slice like a pie and enjoy(you Can also top with maple syrup).
In heavy skillet, on med heat, cook sausage until browned. Add celery, onions, and carrots;,cook and stir for 2 minutes. Add thyme, basil and salt. Add flour and stir until mixed. Slowly add the chicken broth and water, stirring until the mixture comes to a boil. Add potatoes; cover and simmer for 20 minutes, until potatoes are tender. Puree 2 cups of the soup in a blender, (careful, it's hot). Return the pureed soup to pot and add milk and peas. Cook until the peas are hot, about 5 minutes.