HumbleIntelligence/food-ner-1-Million huggingface dataset:
For sauce: combine wine, cream, lemon juice, vinegar, chopped shallot and pepper in medium saucepan. Boil until reduced to 1/4 cup, about 8 minutes (can be prepared 1 day ahead). For chicken: Pound each chicken breast between sheets of wax paper to 7 x 4 inch rectangle. Place smooth side down on work surface. Rub 1/2 tsp olive oil and 1/2 tsp minced garlic over each chicken breast. Sprinkle each with 1/3 cup of Fontina cheese. Top each with 3 spinach leaves, overlapping if necessary. Starting at short end, tightly roll up chicken, jelly-roll style. Tie with string in several places (can be prepared 8 hours ahead). Preheat oven to 350F degrees. Heat remaining 2 tblsps oil in heavy, large ovenproof skillet. Season chicken with salt and pepper. Brown well on all sides, about 10 minutes. Transfer skillet to oven and bake until chicken is cooked through, about 15 minutes. Transfer to plate and cool 5 minutes. Bring sauce to simmer. Add butter, one piece at a time, whisking just until butter melts and sauce is smooth. Spoon sauce onto plates. Cut string off chicken. Cut chicken crosswise into 1/2 inch thick slices and fan out on plates, overlapping. Serve, passing remaining sauce separately.
Preheat oven to 375. Cook macaroni according to package instructions. In a large mixing bowl, grate cheddar cheese. In a separate bowl, scramble eggs with a fork, then add to cheese. Add milk, parmesan, and feta cheese and mix thoroughly. When macaroni is done cooking, drain and rinse with hot water. Drain well. Put macaroni back into saucepan and add butter or margarine. Stir to melt and coat noodles well. Add macaroni to cheese mixture and stir well. Pour mixture into glass 9x13 baking dish that has been greased or coated with cooking spray. Use fork or spoon to spread cheeses evenly across the top. Bake for 30 - 35 minutes until edges start to brown slightly. Add bread crumbs evenly across the top and continue baking until edges and top are golden brown, and center is firm (about 10 - 15 more minutes).
Boil a large pot of water and add a generous pinch of salt. Add the pasta and cook until al dente. Drain and reserve 1/2 cup of the pasta water. While the pasta is cooking, heat a large saute pan and add the olive oil, swirling to coat the pan. Add the shrimp to the hot oil in a single layer. Sprinkle with the freshly ground pepper. When the shrimp looks pink and opaque (about 2 min), turn them over. Add the garlic and red pepper. Stir constantly for 1 - 2 minutes. Be careful not to burn the garlic or overcook the shrimp. Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta, and reserved pasta water to the pan. Toss. Remove from heat, add the butter and the parsley and give it another toss. Taste and add any additional salt or pepper if needed before serving.
Add seasoning and salad dressing mix with pepper. Rub mixture on both side of pork chops. Arrange pork chops in a single layer on baking pan or broiler rack. Sprinkle with paprika. Bake at 450 degrees Fahrenheit for 20 to 25 minutes, or until cooked through.
Blend (or process) chicken, breadcrumbs, egg, apricots, nuts, sauce and the chopped coriander. Roll mixture into balls. Place balls in steamer, cover and cook over boiling water for about 10 minutes or until cooked through. Cool and refrigerate.
In medium saucepan, warm corn slightly covered in water to about room temperature. DO NOT OVER COOK. Drain corn, place back in pan. Add butter and cream cheese. Cook, stirring over medium heat only until melted, add salt and pepper. Pour into serving bowl and sprinkle slight amount of parsley for color.
Preheat oven to 350°. Spray 9x4 loaf pan with non-stick cooking spray. In large bowl, with a hand mixer, mash bananas. Add egg, brown sugar, oil, milk and vanilla. Mix well. In small bowl, sift together potato starch, cornstarch, coconut flour, baking powder, xanthan gum, baking soda, coriander and salt. (Sifting will better distribute the baking powder to avoid areas of bitterness.). Pour batter into prepared loaf pan, smoothing as much as possible, to ensure a uniform top. Bake for 40 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack for 5-10 minutes before removing from pan. Slice and enjoy immediately. Wrap any leftovers tightly in plastic wrap to prevent drying out.
Add prepped fruit to a tall glass. Add ice to the glass. Pour sparkling water into glass. Allow to sit for the flavors to infuse as you drink and enjoy!
Cook and drain meat. Combine the remaining ingredients and stir until well blended. Cook on medium heat, stirring occasionally, until bubbly. Serve with Fritos Scoops corn chips.
Salsa -- now I won't go into the whole avacado and mango peel routine. I am sure most people have seen it. And if you haven't there are enough sites on the web to tell you how to do that. So I will skip that. So -- that aside -- Salsa -- after chopping all the fruit and vegetables, mix the mango, avocado, onion, jalapeno, cilantro, red pepper, oil, garlic, seasoning, lime juice, and just set to the side covered well with plastic wrap. Avocado Creme -- just a dash of salt if needed, I don't add more than just a pinch, sour cream and avocado. I just mash wish a fork. Honestly guys and gals -- just add to a baggie and squeeze. Save the bowl and fork. Why not. I like to add it to a small bowl when I serve it but for a quick make -- it works just fine. Take a couple of cups of the cabbage -- right out of the bag. Just hit it with salt and pepper. Nothing more. Like a pinch. It just reduces the juice. Put in a serving bowl and set to the side. Cover with plastic wrap. Nothing more. The garnish -- open can, drain and put in bowl -- I think we can all handle that. I will never be offended if someone doesn't like them. Black olives to me just work well with mango and avocado and fish, so. I like them as a topping. Now -- the salsa is made and all the flavors are mixing together. The avocado cream is chilling, And now the fish -- We are all done. Five (5) minutes and taco time. Fish -- in a large baggie mix the salt, pepper and flour. Then just lightly toss fish fish to coat lightly. Now in a large frying pan non stick I prefer for this, add the oil and heat to medium heat. Just pan saute the fish until lightly brown on each side. It only takes 2 or so minutes per side. Once done -- just remove the fish and drain on a paper towel. Beans -- just heat up in a measuring cup in the microwave. Nothing more for this -- ok some time a squirt some lime in it if if had some left. not a big deal. Enough big flavors for this dish. Tortillas -- I wrap my tortillas in foil and just warm up in the oven as I cook the fish. They just take 10 minutes. is all. Nothing much. They can also be heated up on a grill too. Dinner -- Just serve all the ingredients so everyone can put them together them selves. Taco Bar Style. A bowl of the fresh fish, just broken up, the cabbage, beans, the sauce, olives and the salsa. Now, if you want to add some salsa, tomato based you can. To me NO WAY. Ok - Tortilla warm, then -- Cabbage chilled, then -- Warm beans, then -- Fish warm, then -- Sauce chilled, then -- Salsa chilled, -- Now -- everyone has the best fish taco around trust me. I have a taco party every year. I make this and also make the traditional and then a chicken one. This is by far the requested one. If you want cheese, I prefer a provolone or monterey jack, bland, but I don't for this dish. That taco bar is worthy or any party. If I add the beans to the dish I don't add as a side. but a nice green salad and some rice is such a easy thing to add. This is one of my OH SO INEXPENSIVE MEALS. with summer prices for fruit and Tilapia so cheap. This easily feeds 6-8 and is worth entertaining with. Remember to make in steps. There are a lot, but nothing is hard.
Preheat oven to 325 degrees Fahrenheit. Heat bacon fat in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent. Add paprika and cook until it has lost its raw taste. Add beef and remaining ingredients, except sour cream. Stir well to combine. Simmer in a preheated oven for 1 1/2 to 2 hours, or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream on top of each serving.
Heat the oil in a tagine over medium-low heat. Add in the onion, parsley, cilantro, & chicken then sprinkle with 1 tsp of ras el hanout. Cook until the chicken has begun to turn golden on both sides. Add in the lemon, chickpeas, broth, & remaining spices. Cover & continue to cook on low for 1 hour. The tagine is done once the chicken is tender.
Beat together butter, sugar and salt with electric mixer. Add egg, then pumpkin and stir in the flour until just combined. Turn on to floured board and cut into squares. Place in tray on top shelf of very oven, 225-250c for 15-20 minutes.
Preheat the oven to 350 degrees F. Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins, and let the mixture sit for 2 hours, stirring occasionally. Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Lay each slice in the center of each serving plate. Spoon some of the Bourbon Sauce over the pudding. Top with the spiced cream. Garnish with a sprig of fresh mint and confectioners' sugar.
Preheat oven to 350 F (180 C). Clean spinach, wilt it in hot water and squeeze out moisture; or thaw frozen spinach and squeeze out moisture. Cut tops off peppers, save top to use as a lid; clean out the insides of seeds & membranes. Mix beaten egg, feta, herbs and salt and pepper to taste. Spread spinach around inside of peppers and add in feta mix, stuffing it in the center of the spinach, but not mixed into the spinach. Grease a baking dish and arrange peppers close together so they stand up. Bake at 350 F (180C) for about 50 minutes.
Preheat oven to 400°. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Combine eggs and soup; pour over cheese. Bake, uncovered, 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
Preheat oven for 425°F. Turn a large skillet onto med-high heat Coat skillet with the olive oil. In one bowl, add eggs and beat with a fork. In the other bowl add bread crumbs. Coat chicken in the egg mixture then dip in the bread crumbs until coated. Then dip it again in the egg mixture then bread crumbs to get a nice breading around the chicken. Place chicken in the skillet. Let the chicken lay on both sides til their a nice crisp golden brown, about 2-3 minutes. Lay chicken on a greased backing sheet and brush on honey mustard. Cook for about 25 minute or unit chicken is done. Add mozzarella and return to oven for about 2 minutes for the cheese to melt.
1. Cut the squash, clean it and steam it until soft. 2. Mash it with a fork or with a potato masher. 3. Add in salt, nutmeg and flour and knead well. 4. Take pieces of dough and roll them down with your hands on a floured (I used cassava) wooden floor until 1 inch thick. 5. Cut the rolls in small pieces (1 inch wide) and set them aside on a tray covered with parchment paper so they don't stick or on a different side of the wooded board you are using as a working space. 6. Fill a medium sized pot half way with water and bring it to boil. When the water starts to boil, add in a pinch of salt and pour in the gnocchi making them slide gently from the board to the water. 7. To prepare the Balsamico Saffron sauce, heat up the olive oil in a small pan. When it starts to fry, add in the sage that you previously washed and cut. Let if cook until is starts to get crispy, then press it down with a fork until it breaks in small pieces. 8. Add in the coconut milk and the saffron, mix for a couple of minutes and set aside. 9. Cook your paleo gnocchi for about 4 to 5 minutes and when they start to load on the surface, strain them with a wire strainer and put them in the plates a bit at the time. 10. As you place each portion of gnocchi in the plate, scoop a table spoon of sauce on top of them until completely seasoned. 11. Add a drizzle of aged Aceto Balsamico from Modena on top of your paleo gnocchi and enjoy!
Combine all ingredients in a bowl. If the mixture is too wet, add some more flour. If it's too dry, add more milk. Fry the pancakes in butter. Serve with maple syrup and cream.
Mix first five ingredients in mixer until blended. Add the remaining four ingredients. Blend well. Add oatmeal and chocolate chips last. You may decrease the oatmeal if the batter seems too dry. Bake at 375 for approximately 12 minutes or until cookie is light brown. Don't over cook!
Defrost and drain the spinach. Thoroughly squeeze handfuls to remove the liquid. Reserve for another use if desired. The water leftover from this is great for cooking pasta or rice! Preheat oven to 350 degrees. Mix drained spinach with all remaining ingredients except cooking spray. Spray a 9x2x13 baking pan with cooking spray. Bake for 30 - 40 minutes until top is nicely browned. Let cool and cut into squares. My favorite way to have leftover spinach squares is to cut one up into small pieces and use it as omelet filling. Yummy! Cut into 24 squares for hors d'oeuvres.
Keep chicken stock simmering in a sauce pot. In a dutch oven, heat butter and 2 Tbsp olive oil. Cook yellow onion until tender, 3 minutes. Add rice and cook over medium-low heat for 3 minutes. Add 1 cup stock and stir constantly. Continue to add stock and stir until rice is tender and creamy. Meanwhile, cut red onion, pepper, and mushrooms into thin strips. Saute in the rest of the oil. Add garlic and Worcestershire sauce and keep warm. Season steak with salt, pepper, and garlic powder, to taste. Broil or grill until medium-rare (about 6 minutes per side under the broiler). Slice cross-wise into thin strips. When rice is tender, add salt, pepper, and Parmesan cheese to taste. Stir in veggies, steak, and garnish with paprika.
Saute the garlic in the olive oil until it starts to turn light tan in color. Add the white wine and bring to a boil. Salt and pepper the fish to taste. Carefully slide the fish in the pan of boiling wine skin side down, when it appears as though it is starting to flake, gently flip it to cook the other side. If you prefer you can double the wine and poach the fish without flipping, providing the fish is covered with enough wine. When the fish is cooked remove and add the lemon and capers. Reduce the wine and add the butter, top the fish with the sauce and enjoy!
Mix together cake mix, pudding, sour cream, eggs, oil and water until thoroughly blended. Stir in chocolate chips. Spoon into a bundt cake pan and bake at 350 degrees for 1 hour. Cool before removing from the pan. Sprinkle top of cake with powdered sugar.
Preheat the oven to 325 degrees, coat an 8 inch square baking dish with nonstick cooking spray. In a large bowl, combine the cream cheese and 1/2 C sugar; beat well, beat in the eggs, one at a time, then beat in 1/2 tsp vanilla and 1/4 tsp lemon juice until well combined. Spoon mixture into the baking dish and bake for 40-45 minutes, or until golden; remove from the oven and let cool for 10 minutes, do not turn off the oven. Meanwhile in a small bowl, combine the sour cream and the remaining 1 TBS sugar, 1/2 tsp vanilla, and 1/4 tsp lemon juice; mix well, spread over the top of the cheesecake and bake for 10 minutes. Let the cheesecake cool, then cover and chill for at least 4 hours, or overnight.
In a small bowl, combine eggs, milk, and olives; set aside. In a large bowl combine remaining ingredients. Stir in egg mixture until moistened. Turn dough onto lightly floured surface; knead until smooth, about 1 minute. Place dough on a greased cooked sheet and pat into 8-inch circle about 3/4-inch thick. Cut into 8 wedges. Bake in 350°F oven 15-20 minutes or until lightly brown. Let stand 10 minutes before serving.
Thoroughly combine the lime juice, sugar, fish sauce or oyster sauce and sambal or chili paste in a jar or small bowl sauce (increase the amount of sambal if you're a heat freak). (Sambal is available in the condiment section of most Asian markets and in the specialty or gourmet section of some large supermarkets). Pour this sauce into a 10-inch non-stick pan. Turn the heat to medium high and bring to a boil. Add the shrimp and reduce heat to medium low. Cook until the shrimp is tender and the sauce thickens slightly, about 3 to 4 minutes (depending on size of shrimp) - if you like a thicker sauce, temporarily remove the cooked shrimp with a slotted spoon while the sauce continues to thicken, this will prevent the shrimp from becoming overcooked and rubbery. Add cilantro to the sauce. Taste and adjust the seasonings, pour over cooked rice or noodles.
Combine first 6 ingredients; stir well. Firmly press crumb mixture on bottom and 2 inches up sides of a 9 inch springform pan. Bake at 350 degrees for 8 minutes; cool in pan on a wire rack. Combine white chocolate and 1/2 cup whipping cream in top of a double boiler; bring water to a boil. Reduce heat to low; cook until white chocolate melts, stirring occasionally. Let cool. Beat cream chees at medium speed of an electric mixer until fluffy; gradually add 3/4 cup plus 2 tablespoons sugaar, beating well. Add remaining 1/4 cup whipping cream, beating well. Add egg yolks, one at a time, beating after each addition. Stir in white chocolate mixture and 1 teaspoon vanilla. Beat egg whites at high speed until stiff peaks form. Fold into cream cheese mixture. Pour batter into prepared crust. Bake at 350 degrees for 45 minutes. Remove from oven and let cool 15 minutes in pan on a wire rack. Increase oven temperature to 475 degrees. Combine sour cream, 1/4 cup sugar and 1 teaspoon vanilla; stir well. Pour over cheesecake, leaving a 3/4 inch border on edge of cheesecake. Return to oven and bank an additional 7 minutes. Cool to room temperature in pan on a wire rack. Chill at least 8 hours. Garnish with chocolate curls if desired.
Shake the mushrooms in a strainer to loosen any dirt, then put in a pot along with 7 cups water. Add the rest of the ingredients except salt and sugar. Bring to a boil, then lower heat and simmer, covered, for about 20 minutes. Taste and add a pinch of salt and/or sugar to bring out the flavor. Adjust the balance of soy sauce to wine if needed. Strain the stock, but retrieve the mushrooms to use in a soup.
Break up bread. Mix all ingredients with bread, except margarine. Pour into crock-pot, dot margarine on top. Cover and cook on high for 2 hours or on low for 4 hours.
Put bag of tater tots in a 13x9-inch casserole dish sprayed with Pam then spread tuna over that. Put soup over that. Cover with foil and bake at 350° for about 40 minutes. Spread cheese and cook until melted.
Cut each apple into 8 pieces (do not core or seed). Combine apples and water and spices in heavy, medium saucepan and bring to boil. Reduce heat and simmer until apples are very tender, about 35 minutes. Remove from heat, cover and let stand 8 hours. Line large sieve with triple thickness of dampened cheesecloth; set over large bowl. Pour apple mixture into sieve and let drain overnight. Measure apple juice and transfer to heavy, medium saucepan. Add 3/4 cup sugar for each 1 cup of juice. Mix in lemon juice. Cook over low heat, stirring until sugar dissolves. Increase heat and bring to boil. Reduce heat and simmer 10 minutes, stirring occasionally. Add grenadine. Cook about 8 minutes longer. Check the jelly this point. Drop 1 tblsp of jelly onto a chilled saucer and put in freezer. If it wrinkles when pushed after 2 minutes of cooling, then it is done. Skim off foam from surface of jelly. Spoon jelly into hot, sterilized jars and wipe rim clean. Seal tightly. Cool. Refrigerate up to 3 months.
Preheat the oven to 350. Slice the eggplants in half lengthwise. Remove the pulp from the eggplants, leaving a 1 inch thick shell. In a large, heavy skillet heat 1 TBS olive oil over medium heat. Add the onion and garlic and saute until soft. Add the eggplant pulp. Stir in the tomato sauce and red wine and continue cooking for 10 minutes. Remove from the heat and stir in the remaining ingredients, except the cheese, and mix well. Arrange the empty eggplant shells in a buttered 9"x13" baking dish and brush the shells with remaining olive oil. Add 1/4" boiling water to the bottom of the baking dish. Cover the dish with either aluminum foil or a tight fitting top. Bake for 30 minutes. Remove top and fill eggplant shells with mixture. Top the filled shells with the Parmesan cheese and bake, uncovered, for 45 minutes, or until tender and the cheese is melted and bubbly.
Preheat the oven to 375F (191C, gas mark 5). While the oven is preheating, you will put the ingredients together. Melt one stick of butter and pour it in your 9"X13" pan. Make sure the butter touches every part of the bottom of the pan and try to spread it evenly. Spread one cup of graham cracker crumbs evenly over the butter. Use more crumbs if you need them for an even layer. Sprinkle one cup of chocolate chips them all over the graham cracker crumbs crumbs. They don't have to be even, but try to cover as much as possible. Sprinkle the butterscotch chips over and between the chocolate chips. Sprinkle one cup of chopped walnuts and over the chocolate and butterscotch chips. When you are sprinkling the ingredients over one another, they don't need to cover the entire pan; just try to distribute them evenly across the pan. Cover the entire pan with 1 cup of the shredded coconut. If you need more, feel free to add more, but keep it a fairly thin layer. Spread one cup of marshmallows in the next layer. The pan doesn't need to be covered, but there should be a good amount of marshmallows on the pan. If you need to add more feel free to do so. Pour the can of sweetened, condensed milk over the entire thing and let it run through all the layers. Put the pan in the oven and let it cook. It should take approximately 10-15 minutes, but some ovens are different, so keep an eye on it. Once the sweetened, condensed milk turns a golden brown it is done.
Preheat oven to 350 degrees. Line the bottom of the spring form pan with wax paper; grease. Add the melted butter to the Graham cracker crumbs and press into the bottom of the prepared pan. Prepare the brownie mix according to the package directions. Spread the batter into the prepared pan. Bake until firm, approximately 35-50 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, transfer to a wire rack, and let cool completely. Meanwhile, prepare the mocha frosting: whisk the egg whites and sugar together over simmering water until the sugar is dissolved. Remove from heat and, using an electric mixer, beat until cooled. Add the butter, one nugget at a time, while continuing to beat. Dissolve the instant espresso in 2 tablespoons of warm water. Beat the espresso into the butter cream. Frost the top and sides of the cake with the butter cream mixture. Snip a small corner of a resealable plastic bag and place the whipped cream inside. Pipe 8 rosettes around the outside edges of the cake. Place an unwrapped DOVE(R) Brand Rich Dark Chocolate Heart on top of each rosette. When ready to serve, place 8 unwrapped DOVE(R) Brand Rich Dark Chocolate Hearts in a small resealable plastic bag. Microwave until melted, about 15 seconds. Cut a corner of the bag, and randomly drizzle the chocolate on the dessert plates. Place a cake wedge on each plate and serve.