HumbleIntelligence/food-ner-1-Million huggingface dataset:
Nuts -- First, toast the pine nuts. In a small dry skillet over medium heat, toast the pine nuts until slightly brown and you can smell the aroma. The heat just brings out their flavor. Set to the side and rough chop. Pasta -- Cook the pasta according to package directions in salted water. Once the pasta is tender, (reserving 2 cups of the pasta water) and just keep warm in the strainer you make the sauce. NOTE: Whole wheat makes all the difference in this dish. Garlic -- In the pot you cooked the pasta in, return to the heat and add the olive oil and bring to medium heat. Add in the garlic and cook for one minute to lightly toast. Finishing -- Return the pasta to the pot with the garlic and oil and add the lemon juice, zest, parmesan, pine nuts, parsley, salt (go lightly, the parmesan is salty), pepper and 1 cup of the pasta water and toss until everything is well combined. You may need a bit more water until it is the consistency you like. That's it. You can garnish with extra parmesan or parsley if you want, but I don't think it is necessary. ENJOY.
Preheat oven to 375°F. Season shanks with salt and pepper; dust with flour. In a large skillet, heat olive oil and butter; brown the shanks. Remove to a large baking dish. Adjust carrots beside the meat (optional). To the skillet, add the tomatoes, broth, wine, lemon juice, basil, cinnamon and garlic powder. Stir together, scraping up any browned bits on the bottom of the pan. Pour over shanks. Cover the veal shank with aluminum foil and. bake at 375°F for 1 1/2 hour or until tender and brown. Note: I tried this recipe out. It was really delicious. We got this meat without bones; and this for the same price!
Preheat a deep-fryer to 375 degrees F. In a large bowl add the turkey and the stuffing and mix to combine. In a small bowl, beat the egg with water to form an egg wash. Layout the egg roll wrappers and spoon 2 tablespoons of the turkey mixture onto each wrapper. Brush the edges of the wrappers with egg wash. Roll tightly, being sure to bring the sides together so the egg roll is tight. Before the final wrap, use some egg wash to seal. Set the finished egg rolls on a platter until ready to fry. Fry the egg rolls, in batches, until golden brown and crispy, about 1 to 2 minutes. Remove the egg rolls to paper towels to drain. Allow to cool and arrange on a serving platter. Serve with warm Gravy and Cranberry Dipping Sauce. Jazzed Up Stuffing: About 1 cup chicken stock 1 box prepared stuffing 1 tablespoon freshly chopped thyme leaves 1 tablespoon freshly chopped rosemary leaves 1 tablespoon freshly chopped sage leaves In a large saucepan add the chicken stock and bring to a simmer over low heat. Remove from the heat and stir in the stuffing and the fresh herbs. Mix well. Dip in gravy or cranberry sauce.
To prepare the marinade, place all ingredients in a blender and process until smooth. For the lobster, bring a large pot of salted water to a boil. Place live lobsters into the boiling water and cover tightly. Cook 4 or 5 minutes, until the lobster tails are curled and the shells have turned bright red. Remove lobsters from water and place in an ice-water bath to halt the cooking process. Break off the claws and separate the head from the tail. Remove the meat from the tail in one piece by cutting along the soft underside shell to expose the flesh. With the back of a knife, lightly crack the shells of the large claws and gently remove meat in one piece. Place the lobster tail and claw meat in the marinade, cover, and refrigerate for 4 hours. To serve, preheat the oven to 500°F. Place the marinated lobster meat on a baking sheet and cook for about 4 minutes, until the meat is opaque white and the marinade is slightly browned.
Place chicken breasts in boiling water, lower temperature and simmer for 20 minutes. When finished cooking, cut breasts into 1/2 inch cubes. Combine all other ingredients except rice in medium saucepan. bring to a boil over medium heat stirring regularly. Once boiling, remove from heat. To Serve, place cubed chicken on rice then pour sauce over the top.
Preheat oven to 350°F. In large bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. In large mixer bowl, beat butter, the 1 cup granulated sugar, and brown sugar at medium speed until light and fluffy. Beat in eggs one at a time; add vanilla. Add flour mixture; beat at low speed until combined. Cover and chill at least 1 hour. Shape one level tablespoon of dough around each marshmallow; seal edges. Roll in granulated sugar. Place 2 inches apart on parchment-lined baking sheets. Bake until cookies crack, about 6 to 8 minutes. Cool on baking sheet for 2 minutes; transfer to wire rack to cool completely. Store in airtight container.
In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste. Mix very well and shape into 1" balls. In a large pot add the stock or water along with the butter and bring to a boil. Add the meat/rice balls and cook at a simmer for about 30 minutes. If the soup is too liquid, take the flour and 1 teaspoon butter and mash together, add to the soup and simmer 1-2 minutes , this will thicken the soup. In a medium bowl beat the eggs and add the lemon juice, and slowly trickle 2 ladle full of broth to temper the eggs (beating constantly to prevent the eggs from scrambling.) Add to the soup.
Preheat the oven to 450; you'll also need a roasting pan with a lid large enough to hold the brisket easily with a little space (but not too much) around it. Aluminum foil can be used to cover the pan if necessary. Put the meat in the roasting pan, and sear uncovered for 15 minutes. While the meat is searing, combine the cranberry sauce, onion soup mix and ketchup in a bowl; mix well. Remove the pan from the oven and lower the heat to 350. Pour the cranberry sauce mixture over the brisket, then pour enough ginger ale into the pan so it will cover the meat about half way up (you don't want it completely covered). Bake, covered, for 2 1/2 hours, occasionally spooning some of the sauce over the meat if desired. Slice the brisket on the diagonal, against the grain. You can return the slices to the sauce to reheat, if desired. NOTE: The amount of ginger ale you need will depend on the size of the brisket and your pan, but I've found usually 1-2 cans (1 1/2 to 3 cups) usually will do it.
For the glaze, melt the butter in a heavy-bottomed saucepan. Add the bell pepper and garlic and saute until tender, about 8 to 10 minutes. Add the remaining ingredients and simmer until the peppers are very soft, about 15 minutes. Transfer to a food processor and puree until smooth. Strain and set aside until ready to serve. To prepare the "chicken wings," skin and bone the chicken wings or thighs and roughly chop. Transfer the chicken meat to the bowl of a food processor fitted with a metal chopping blade, and pulse on and off until smooth. Add the garlic, shallots, sugar, red pepper and salt, and blend thoroughly. Add the egg whites and heavy cream and process until just combined. Work with one wrapper at a time while keeping the others tightly covered so they do not dry out. Brush each wrapper with the beaten egg and egg yolk mixture. Cut into quarters to produce 4 equal squares. Place a teaspoonful of the chicken mixture in the center of each square. Place a pinch of crumbled blue cheese on the chicken filling and press it into the center. Fold up the corners of the squares to form a tight bundle around the chicken and blue cheese filling. Brush each bundle with the egg mixture and roll in the panko to coat. Refrigerate until the remaining bundles have been made. Heat the vegetable oil to 350°F (175°C) in a deep-fryer or a tall stockpot. Fry the "chicken wing" bundles until golden brown and cooked through, about 4 to 5 minutes. An instant-read thermometer inserted into one of the bundles should reach 160°F (80°C) when they are done. Remove from the oil and drain on paper towels. Serve with the sweet-and-spicy glaze.
In a skillet over medium heat, cook the sausage, turning frequently until browned, about 10 minutes; drain on paper towels and let cool; cut into 1/4 inch thick slices and set aside. Preheat oven to 425°. In a bowl, whisk the eggs, 1/2 teaspoon salt, and 1/8 teaspoon pepper; stir in 1 1/4 cup shredded cheese; set aside. In an ovenproof nonstick 12 inch skillet over medium-high heat, melt the butter with the olive oil; add in shallots; saute until softened but not brown, about 3 minutes. Add in the mushrooms; saute for 1-2 minutes; add in zucchini and continue cooking 2 minutes; add in garlic and saute 1 minute. Arrange the sausage slices around the vegetables and season with remaining salt and pepper. Pour the egg mixture over the sausages and vegetables; cook over med-low heat, stirring occasionally, until lightly browned on the bottom, about 5 minutes. Arrange the tomato slices around the edge of the skillet; sprinkle with remaining cheese. Transfer skillet to the oven and bake until the frittata is puffed and brown, 10-15 minutes. Remove from oven and invert onto a plate, invert again onto a serving platter, so the tomato border faces up (or can serve directly from the pan). Place sour cream in a large dollop in the center and garnish with the basil; serve immediately.
Preheat oven to 350 degrees. Preheat olive oil in a large skillet over medium heat. Add asparagus, onion and mushrooms. Saute, stirring often, for 5 minutes, or until slightly softened. Remove from heat; allow to cool slightly. Mix cottage cheese, cheddar cheese, eggs, garlic, salt and pepper in a large bowl. Incorporate cooled vegetables. Stir until well incorporated. Spray a pie pan with nonstick cooking spray. Pour ingredients and distribute evenly. Bake for 45 minutes or until knife inserted in the quiche comes out clean. Allow quiche to rest for 5 minutes before serving.
Combine all ingredients and mix well. Apply sparingly to salad of your choice to taste. Store in the refirgerator.
Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside. Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl. Once all of the meat is browned, add the beer to the cooker to deglaze the pot. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.
Spread out pretzels on 2 waxed paper covered cookie sheets. Sprinkle marshmallows over pretzels. In 2 cup measuring cup, microwave 1 cup dark choco wafers approximately 60 seconds, stirring after 30 seconds. Remove chocolate from microwave and quickly stir melted chocolate and drizzle over pretzels in trays. Reheat chocolate 10-12 seconds if it thickens from cooling down If you choose to add sprinkles, this is the time for it so they'll stick to the chocolate before it hardens. Cool at room temperature. Store at room temperature. Refrigeration not necessary at any point. The amounts above make 2 cookie sheets' worth.
To make the topping, mix the brown sugar and water together in an 8-inch square metal cake pan or cast iron skillet. Heat the mixture until it begins to boil, reduce the heat and simmer 45 seconds, stirring constantly. Remove from heat and set aside to cool. When cool, slice the bananas into 1/4-inch thick slices. Arrange them in rows over the melted sugar in the pan, overlapping them slightly. Sprinkle the slices with the lemon juice. To make the cake, preheat the oven to 350 degrees. Sift the flour, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in the granulated sugar. In a separate bowl, mix together the butter, egg, egg white, banana puree, sour cream and vanilla. Make a well in the center of the flour mixture and stir in the wet ingredients until just combined. Fold in the chocolate chips. Carefully spread the batter over the bananas and bake for 40 minutes. Remove from oven and allow to cool for at least 20 minutes. Loosen the edges of the cake from the pan and invert on a serving platter.
Remove any of the silver membrain with the edge of your knife. Cut the loin into 2 to 2.5" slices. With the tip of your knife make 1" slit in the ctr of each piece. Break down each onion quarter into 2 layer pieces. Stuff each slice of loin with 1 of the 2 layer pieces of onion. Wrap each piece of loin with a slice of bacon. With the ends of the bacon tucked under. Grill or broil @ medium heat until cooked trough, turning half way through the cooking process and the bacon is crispy. Once cooked you place a piece of cheese top each piece of meat and let melt. Let stand 5 minute Serve Warm, Enjoy.
Fried Oysters:. Combine cornmeal, flour, paprika, thyme, salt and pepper in a dish. Toss oysters in cornmeal mixture. Heat enough oil to film base of skillet on high heat. When oil is very hot, add oysters, but do not crowd pan. Saute for about 1 to 2 minutes or until coating is browned. Remove immediately to serving dish. Add more oil as needed to fry remainder. Serve with Chipotle Mayonnaise (recipe follows). Chipotle Mayonnaise:. Combine mayonnaise, chipotle peppers and adobe sauce. Season with salt and stir in coriander.
Soften ice cream in a large bowl, but do not allow to melt. Beat cream in a medium-size bowl until stiff. Beat in the powdered sugar. Fold mixture into softened ice cream. Stir in the Marsala, then fold in the strawberries, cherries, pineapple, apricots, lemon peel, almonds and chocolate. Turn mixture into a shallow metal bowl. Cover securely with plastic wrap; place in freezer. Stir spumoni several times during freezing, to keep it creamy and prevent fruit from sinking to the bottom. Spumoni is at its best when served slightly softened, so transfer from freezer to refrigerator about an hour before serving. Makes about 1 1/2 quarts.
Empty entire jar of peanut butter in a mixing bowl. Heat vanilla frosting in its container (make sure you pull off all the foil lining) in microwave for about 60 seconds or until completely melted. Pour the melted frosting in the bowl with the peanut butter and mix well. Quickly pour the mixture into a 9x13 pan, allow fudge to set, cut into small squares, and enjoy!
Beat eggs. Add oil, sugar, zucchini, and vanilla. Mix lightly but well. Add other ingredients. Beat well. Bake in greased loaf pans at 325 for 1 hour. Yields 2 loaves. Freezes well.
Lightly brown the scallions and onions in olive oil. Add eggs, tomatoes, and cheese. Cook thuroughly. Turn off stove, and add meat. Enjoy with or without english muffin (2 pts).
Mix well all the ingredients in a bowl or with the food processor. Cover the dough in the bowl with 1 tablespoon flour and let raise 30 minutes. Spread 2 tablespoons flour on a baking foil on a big plate. Use a spatula and if necessary some flour to detach the dough from the bowl and transfer on the baking foil. Spread 1 tablespoon of flour on the dough. Place the dough in a lukewarm oven (40°C/105°F) or in a warm place and let double its volume. 30 Minutes before baking place your baking stone in the oven and preheat at 475°F (250°C) (heat and timing are basing it on convection oven). Place a bowl with hot water on the bottom of the oven. Transfer the foil with the dough (leave the foil under the dough if it's easier for you!) on the stone. Bake about 30 Minutes or until nicely brown at 475°F (250°C). Let cool down on a rack. Enjoy!
Preheat oven to 350°F Cover the bottom of a 9-inch springform pan with wax paper, then cover it with a fine dusting of powdered sugar. For the batter, mix eggs and sugar thoroughly. A little at a time, add sifted flour, cocoa and salt, mixing slowly by hand. (If you mix with an electric mixer, the dough may come out tough) Place the batter in the prepared springform pan and bake 20 minutes. Test for doneness with a toothpick, and notice that the cake will begin pulling away from the sides of the springform when done. (The original recipe calls for 30-40 minutes which always burned my cake). Remove sides of springform. Place a dinner plate over the top of the cake, then flip it upside down, carefully. This will put the flat part of the cake on top--looks prettier. Remove bottom of springform and wax paper. Cut the torte in half horizontally with a sharp bread knife. The top half can be lifted with two knives to a plate and set aside. Wash all fresh cherries and let dry well. Set aside 8 fresh cherries. Remove the stems and pits from the remainder of the cherries, then chop them into little bits with a knife. Press them in a colander to remove the juice, and set the juice aside. Drizzle a tablespoon of Kirschwasser evenly over each of the cake halves with a tablespoon (or use a spritzer if you have one). Then place the chopped cherries over the bottom cake half. Mix whipping cream with electric mixer. Mix 4 tablespoons Kirschwasser and up to 8 tablespoons of sugar, depending on taste, into whipping cream. (If you don't have Kirschwasser, you may use 2 tablespoons of the reserved cherry juice.) On bottom cake half with cherries, lay 1/3 of the whipped cream. Gently replace top half of cake over bottom half. Gently spread remaining whipping cream evenly over top and sides of cake to cover. If you wish, use a pastry bag with a star nozzle to make 8 little mounds of whipped cream on top of cake around the edges upon which you can place the 8 reserved cherries. Optional: you may grate 50 grams of chocolate and cover the sides of the cake with it. Chill cake in refrigerator to firm up whipped cream frosting.
Preheat the oven to 375 degrees F. Grease a 9 x 5 loaf pan. (Grease very! well as there are so many blueberries that only half of the loaf may come out--it is still tasty, but not presentable!). Stir the topping ingredients together and set aside. In a medium-size bowl, cream the butter and sugar. Then mix in the egg. Mix in the milk and beat until mostly smooth. In another bowl, mix the flour with the baking powder and salt. Mix the dry ingredients into the wet ingredients. Fold in the blueberries and the lemon zest. Pour the batter into the loaf pan and sprinkle with topping. Bake until the topping is deep golden brown and has formed a thick crust--approximately 50 minutes. Cool in pan 5 minutes before transferring to a wire rack to finish cooling.
Cut beans in small pieces (it is easier for the bacon sauce to mingle) Place beans in a steamer and steam for 6 minutes or until tender crisp. (or place in the microwave for 3 minutes). Cook the bacon, onion and garlic over medium heat in a medium skillet until bacon is crisp and onions are tender, about 5 minutes. Be careful not to burn them. Remove skillet from heat. Add honey mustard, lemon juice and salt and pepper.
Heat oven to 425. Cover sheet pan with aluminum foil, place sliced peppers, onion and tomato on the pan and drizzle with 2 tablespoons olive oil. Salt and pepper the vegetables and roast in oven for 30 minutes or until browned and soft. Place veggies in a bowl with a cover, or one to which plastic wrap will stick. Cover tightly for 5 minutes and then peel peppers and tomato. Chop into bite sized pieces, cover again and set aside. Meanwhile, cook linguine in boiling, salted water according to package directions. In a colander, drain the zucchini, squeezing to remove excess liquid. In a large non-stick skillet, saute zucchini in remaining oil for 2-3 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Remove from heat. Drain linguine; stir into zucchini. In a large bowl, stir the cooled vegetables and any collected juices with the yogurt, lemon zest, salt and pepper. Add pasta/zucchini to bowl with other ingredients and toss to coat. Add a bit of pasta water to thin sauce if needed. Garnish with chopped parsley and a drizzle of finishing olive oil.
Combine all ingredients; let stand 1 hour. Drain well, discarding liquid. Heat mixture to a boil; lower heat, and simmer 15 minutes. Spoon mixture into hot sterilized jars, leaving 1/8 inch headspace. Adjust lids; process 10 minutes in boiling water bath.
Bring to boil water in large shallow pan. Meanwhile, stir tgether lemon juice and balsamic vinegar and set aside. submerge kale greens in boiling water, pressing down kale into water. cook for 2 minutes. remove kale with skimmer letting water drain for 2-3 minutes. Place on large plate. Sprinkle with feta cheese and lemon/vinegar mix. Top with kalamat olive halves and serve. cooking time includes bringing water to boil. times will vary based on depth of pot.
Spray large saucepan with cooking spray; heat over medium until hot. Saute onions until tender and lightly browned, about 8 minutes, stirring frequently. Stir in carrots, water, sugar and butter. Heat to boiling; reduce heat and simmer, covered, for 10 minutes, or until carrots are tender. Season to taste with salt and pepper. Serve sprinkled with parsley.
Add the garlic and ginger to the soy sauce in a sealable jar. Put the lid on and shake. Taste the mix to see if you would like more ginger and/or garlic (I like mine fairly strong tasting). Adjust to taste. Put the lid on and keep in the fridge. Shake before using. Flavours will infuse the sauce as time goes on.
Combine first eight ingredients. Shape into loaf in the center of a 13x9-inch pan. Place potatoes, onions and carrots in layers around meat. Be sure to season veggies well with your favorite seasonings. Cover tightly with foil. Bake at 375°F for 1 hour. Uncover then bake 10 minutes more. I like to brush meat and veggies with a teriyaki glaze before and during baking. You are able to change the taste of this meal by the seasoning you use. Hope you enjoy.
Stir the couscous, stock powder, sugar and grated orange rind, together in a bowl. Add the boiling water, cover, and leave to stand for 6 minutes. Heat the nuts and currants in the butter or oil in a small frying pan, until the nuts brown lightly, and the currants puff up. Add the chopped apricots. Stir the hot nuts and fruit through the couscous. Serve hot, warm, or at room temperature, adding the finely chopped spring onions and coriander just before serving.
Preheat oven to 350 degrees. In a large mixing bowl, on medium speed, blend oil and sugars. Add eggs, zucchini, carrots and pineapple. Mix dry ingredients together and add to the sugar mixture and mix well. Fold in nuts and Kahlua. Lightly spray two loaf pans with Pam. Divide the mixture evenly between the two loaf pans. Bake for 40-45 minutes.
Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit. In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top. Cover and cook on low for 8 to 10 hours.
In a small bowl, whisk the olive oil with the lemon juice and harissa and season with salt and pepper. Arrange the watermelon slices on a platter and sprinkle with the onion, parsley, olives and feta. Drizzle the dressing on top and serve.
Bake the french fries according to the package directions. Add garlic powder and salt to can of soup and stir. Pour mixture over fries and bake for an additional three or minutes or until soup is hot. You can also warm the soup and spices in microwave and pour over fries.