HumbleIntelligence/food-ner-1-Million huggingface dataset:
Halve peaches and remove pit. Mix honey and balsamic together well. Place peaches cut side down on heated grill. Grill until starting to turn tender and nice grill marks appear. Turn over. Brush top liberally with honey-balsamic glaze. Continue grilling until peaches are tender. Brushing with more glaze if desired. Immediately add crumbled feta to center of peaches. Serve warm.
In a large saucepan, heat olive oil over high heat until very hot. Add the garlic and shallots and saute until they begin to give off their aroma, 2-3 minutes. Add the stock and heat just to a boil. Gradually whisk in the polenta to avoid lumps from forming. Cook until the polenta is thick, 3-4 minutes. Add the cheese and cream and mix well. Season with salt and pepper and remove from the heat. Set aside. In a small saute pan over high heat, cook the butter until golden brown, 2-3 minutes. Add the herbs and immediately remove the pan from the heat. Stir the pan roasted herbs into the polenta and serve right away. Enjoy!
Cut eggs in halves lengthwise. Remove yolks. Mash yolks in medium bowl. Add relish, onion and bacon. Add butter, salt, pepper, and mustard. Mix thoroughly. Add mayonnaise to bind. Refill egg whites. Sprinkle with Paprika. Refrigerate to meld flavors.
Preheat the oven 375 degrees. In a large bowl, combine turkey, feta cheese, olives, artichoke hearts, jalapeno peppers, oregano, and pepper. Mix together, and form into patties. Place patties in the oven. Cook for 20 minutes, turning halfway through. Serve on hamburger buns.
In a large pan, cook apples and cider over a low heat until soft. about 20 minutes. Using a food mill, blender, food processor, etc, puree the apples. Measure the amount of puree and add half as much brown sugar. Add the five spice powder. Return to the pan and cook over a low heat, uncovered, until thick and bubbly, roughtly one and a half hours. Stir occasionally. Preheat oven to 200. Place jars, lids, and rings, on a cookie sheet in the oven for 10 minutes to sterilize. When ready remove from oven and pour hot butter into the jars, tightly sealing with lids and rings. Invert (lid side down) on the countertop and leave to rest for at least one hour (this will seal the jars). Flip right side up and store in a dark cool cupboard or pantry. Refrigerate after opening.
Place steak in a preheated hot broiler about 4 inches from the flame. Cook about 3 minutes on each side, depending on the thickness of the steak. Steak should be on the rare side. Remove to a plate to cool; if possible, do not refrigerate before using as the steak will dry out somewhat. While the steak is cooling, wipe the mushrooms clean with a damp cloth and trim the stem ends. Slice the mushrooms thinly with a sharp knife. Cut the green onions, discarding the green tops, into paper-thin rings. Cut the tomatoes into 1/2-inch dice. When the steak has cooled to room temperature, cut it against the grain into 1/4 inch thick slices. If the slices are particularly long, cut them in half crosswise. Combine the sliced steak with the mushrooms, green onions, tomatoes, and parsley in a big bowl; set aside. Make the dressing-combine olive oil, vinegar, mustard, garlic, shallot, salt, and pepper in a small bowl. Beat with a whisk and pour over the steak salad mixture. Toss gently and serve on lettuce leaves.
Preheat oven to 250°F. Prepare batter: Mix flour, cornmeal, old bay, and salt together. Add ale and mix well. Batter should be thin. Heat oil in deep fryer. DO NOT FILL TO TOP. The potatoes and the fish will cause the oil to bubble. Allow room for the oil to rise. Cook 1/4 of the potatoes until golden brown, about five minutes. Drain on paper towels. Place in warmed oven. Repeat process until potatoes are done. Season with salt and pepper. Dip fish in batter, allowing excess to drip off. Fry in batches until golden brown, about 5 to 8 minutes. Drain on paper towels. Keep warm in oven until all fish are cooked. Season with salt and pepper. Serve with a sprinking of malt vinegar.
Put the olive oil and butter/margarine into a good sized frying pan (with a lid) and then fry, not too quickly, the chopped garlic and shallots. When the shallots and garlic are just transparent, (about two minutes), add the water, wine, bay leaf, parsley and mussels. Add ground pepper to taste and pour cream over the mussels. Cover pan with lid, over moderate to high heat. When liquid starts to steam, keep over the heat, constantly shaking the pan until all (or at least most) of the shells open. This will only take three, or four minutes. Do not overcook and avoid letting the liquid boil. You will hear the shells crack open and when most have opened, remove from heat. Too much cooking will only make them tough. Serve immediately (only the ones that opened) in bowls with plenty of sauce and crisp fresh bread.
In a small skillet, saute onion and garlic in oil until tender. Stir in artichokes. Remove from heat; set aside. In a large bowl, whisk the eggs, parsley, salt, pepper, oregano and hot pepper sauce. Stir in cheese, cracker crumbs and artichoke mixture. Pour into a greased 11x7x2-inch baking dish. Bake, uncovered, at 325 degrees for 25-30 minutes or unil a knife inserted near the center comes out clean. Cool for 10-15 minutes before cutting into 1-inch squares. Serve warm.
Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes or until polenta is smooth and creamy. Spread the polenta in a 9x9 baking dish, and set aside to cool. While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set to medium-low heat. Add the sliced onions and a sprinkle of kosher salt, and cook, stirring occasionally until soft, golden, and caramelized - about 20 to 25 minutes. Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3 inch round cookie-cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side - about 2 minutes - then flip and cook the other side another two minutes. To assemble the polenta cakes, place on a plate and add one tablespoon of caramelized onions to each cake. Then top each with about one teaspoon of crumbled goat cheese, drizzle with honey, and enjoy!
In a mixing bowl, stir the cream cheese, onion, sour cream, and taco seasoning until well blended and smooth. Fold in cheddar cheese, chiles, tomatoes, and hot sauce. Spread mixture on tortillas; roll up tortillas. For easier cutting, refrigerate roll-ups until cream cheese mixture is firm. Slice and serve cold with salsa and guacamole, if desired.
Wash and pat dry the chicken. Place each breast between two sheets of clear plastic wrap and pound until about 1/8" thick. They should flatten out to the point where you can cut each in half when cooked to make two sandwiches. Place on plate and season with 1 tablespoons of the Creole/Cajun seasoning. Set aside. Heat a skillet over medium high heat and add 2 of the 4 tablespoons of butter. Add the onions, peppers and the remaining tablespoon of seasoning mix and saute until onions are caramelized. Remove vegetable mixture and set aside. Add remaining butter to the skillet and saute the chicken breast until cooked through, turning once. This may need to be done in batches. To make chipotle mayonnaise, mix all mayonnaise ingredients together. To assemble, spread chipotle mayonnaise mixture on both inner sides of the toasted buns then layer within the cooked chicken, sauteed onions and red bell peppers.
Use the peanut oil or other neutral tasting oil. Press the tofu to remove as much water as possible. Peel and slice onions. Slice the mushrooms. Wash sprouts and set aside to drain. The tofu should be 1/4 inch square and 2 inches long when you slice it. Now heat oil over high heat and place the mushroom, tofu and onion in a single layer on bottom of pan. Saute over high heat until vegetables are browned on bottom. Whisk flour, turmeric, water and milk to form thin batter. When tofu is ready add batter to pan slowly. You don't want the veggies to float to the edges. And tilt carefully to distribute batter evenly. Cook for 2 to 3 minutes. Place sprouts on 1/2 pancake and cook for two or three more minutes until you see the underside of pancake is golden and crispy when you check edges. Fold pancake over sprouts and slide onto serving plate. Make sure each person gets lettuce and mint leaves. TO eat cut off pieces [bite size]and wrap in lettuce leaf with mint and a bit of chili sauce. Do not depend on the time. Use desired results to tell you when the next step or when it is done.
combine all ingredients in medium sauce pan. bring to a boil. lower heat and let simmer until it thickens.
Combine ingredients. To use: rub steaks with a liberal amount of spice rub and wrap in plastic wrap for up to 12 hours (refrigerated). Allow steaks to come to room temperature before cooking. Makes enough rub for 2 large steaks (t-bone or porterhouse).
Preheat oven to 400°F. 12 cup muffin tin, lightly greased. In a large bowl, combine barley and whole wheat flours, sugar, baking powder, lemon zest, baking soda and salt. Mix well and make a well in the center. In a separate bowl, beat eggs. Add buttermilk, butter and vanilla and beat well. Pour into the well and mix with dry ingredients just until blended. Fold in blueberries. Divide batter evenly among muffin cups. Bake in preheated oven until tops are golden and spring back when lightly touched, about 16 minutes. If using frozen blueberries, you may need to cook muffins for as long as 25 minutes. Let cool on a wire rack for 10 minutes before removing from pan. The Complete Whole Grains Cookbook --Judith Finlayson.
Place pudding in small dish, then spread bananas over it. Smooth cool whip over bananas, then top with crushed Cinnamon Graham snacks.
If you are using fresh apples, cook the apples with the apple juice concentrate and enough water to just cover the apples. Cook until the apples are tender. Puree the mixture in a blender and strain out all the seeds and skin. Stir in the spices. If you are using unsweetened applesauce, stir the apple concentrate and spices into the unsweetened applesauce. Preheat the oven to 375. Pour the apple mixture into a heavy baking pan and place it in the preheated oven. After the first hour of baking, stir the apple butter every 30 minutes, continuing for 5-6 hours, until the apple butter is done. It should be a rich, dark brown, and when a drop is placed on a cold plate, no water should separate out. To can the apple butter for long term storage, spoon it into hot, sterilized half pint jars. Seal the jars and process them in a boiling water bath for 10 minutes.
In a large bowl, combine the egg, buttermilk, molasses and melted butter. add the flour, salt, baking soda and baking powder. add the cornmeal last, stirring just until combined; the batter will be slightly lumpy. drop by tablespoons ful on a hot greased griddle until bubbles form around the outer edges. turn and brown on the other side -- serve with butter and sorghum molasses or maple syrup.
Preheat oven to 325*. Mix all ingredients together then turn out onto a lightly floured surface and knead well. Roll dough out to a 1/2" thick and cut out 8" squares. Place each square on a waffle irom (unplugged) and press down the dough in order to make the waffle impression. Place waffles on a greased baking sheet and bake for 1 hour. cool and serve each waffle broken into quarters. Store in an airtight container.
Spray the rack of broiler pan with non-stick cooking spray. Preheat broiler. In a small bowl, whisk together sugar, mustard and ginger. Lightly season both sides of salmon with salt and pepper. Place on broiler rack and brush glaze on top. Broil, 6 to 8 inches from heat for 8 to 10 minutes or until fish is lightly browned and opaque. Serve with a salad of baby spinach.
Preheat oven to 450 degrees. Arrange fish in a single layer in a shallow baking dish. Combine remaining ingredients. Pour half of the sauce mixture over the fish. Bake for 20 minutes, basting with remaining sauce.
Sprinkle steaks with salt and pepper. Dredge steaks in flour; dip in egg substitute, and dredge in crushed crackers. Lightly coat steaks on each side with cooking spray. Cook steaks, in batches, in a hot nonstick skillet over medium heat 3 to 4 minutes on each side or until golden, turning twice. Can transfer steaks to a jelly roll pan at 225 if need be to keep warm.
Preheat oven to 375*. Cook bacon in skillet till crisp -- Remove bacon from pan, cool and crumble.reserve 2 tbls drippings.set aside. Add onion, pepper and garlic to pan.saute 3 minutes or tender.add oion mixture to bacon.add reserved drippings to pan. Arrange 1/3 potato slices in single layer in pan. Sprinkle with 2 tbls fresh romano cheese, grated -- Repeat layers, sprinkle with 2 tbls cheese. Pour chicken broth over potatoes.cover pan with foil. Bake at 375* for 45 minutes or tender. Remove pan from oven and cool 20 minutes and invert and serve.
In medium saucepan melt butter and saute onion until tender. Whisk in flour. Add stock, blending well. Season with salt and basil. Stir in mushrooms. Add heavy cream and chicken and simmer about 1 minute or until warm. Fill and roll crepes with chicken mixture and place in a 11 1/2 x 8 inch casserole pan. Cover and bake at 350 degrees for 15 minute. Garnish with cheese, sour cream and fresh parsley.
For Raspberry Shrub. Mix raspberries, honey and water and bring to boiling. Reduce heat and simmer for 15 minutes. Pour mixture through a fine mesh strainer into a medium bowl, reserving the juice. Add apple cider vinegar and stir to combine. Cool. For Sangria, mix wine, fruit, juice and cooled raspberry shrub in a pitcher. Pour in the sparkling water or soda. Chill at least 30 minutes or up to 2 hours.
Preheat oven to 300°F (150°C). Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside. Preheat an outdoor grill for high heat. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).
In a bowl, add cream cheese. pineapple, banana, 1/2 cup powdered sugar, macadamia nuts, and rum thoroughly mix by hand. Next, lay out. Lumpia wrappers so that the corners are pointed top to bottom and left to.right. Place equal amounts of the mix on each wrapper, fold the bottoms up over the mix but not completely point to point. Brush upper half with the egg. Fold in the sides and roll the Lumpia up. Place into freezer for one hour. Heat oil to a temperature of 350 degrees. Add Lumpias a few at a time. cook until golden brown (approx 2 minutes) Remove to a paper towel. Cut Lumpias in half, dust with remaining powdered sugar. Place two Lumpias on each plate and garnish with two scoops of ice cream. Serve immediately. The Lumpias can be frozen ahead for future use.
In large skillet, heat butter over medium-high heat; add onions, garlic, bay leaf, peppercorns and cloves. Reduce heat to medium-low and cook until onions are soft, but not brown; about 20 minutes. Season with salt to taste. Line medium-size overproof dish with puff pastry (roll your pastry to fit the size of your dish) Set aside. Remove cloves, peppercorns and bay leaf from onions and discard. Place onions in dish, add cheese and 1 teaspoon of the thyme. Bake in 400F oven on lowest rack until golden brown, about 15 minutes. Just before serving, sprinkle with remaining fresh thyme leaves.
In a tall glass pour in the rum, sugar and lime juice. I zest the ginger in, what you're really looking for is the pulp, not the skin. Then you muddle it for a while until you're satisfied with the mixture. Pour over double old fashioned glass half filled with crushed ice. (try and strain out the ginger pieces) Top with water and give a bit of a stir and enjoy!
Preheat oven to 350*. In a large bowl, combine beef, sausage, egg, crumbs, onion, water, garlic powder and seasoned salt. Mix together until all the ingredients are incorporated. Lightly spray baking dish (I use a glass, 8X10). Move meat mixture to baking dish, and press to the sides. Squirt ketchup across the top, or spread with a brush. Transfer to oven, and bake for 1.25 hours. Let stand for 5-10 minutes.
Preheat oven to 375 degrees. Lay bacon in a single layer on a rimmed baking sheet and cook until crisp, about 15 to 20 minutes. Drain on paper towels. Cool and rinse the pan. Line the baking sheet with foil. Trim the root ends of the scallions, halve lengthwise, and chop into about 1-inch pieces. Lay out the bread on a work surface and butter 1 side of each piece. Put 4 slices of the bread, buttered side down, on the prepared baking sheet. Layer half of the cheese slices on the bread. Layer the bacon and scallions on top of the cheese and cover with the remaining cheese. Top with the remaining slices of bread buttered side up and bake until each bottom pieces of bread is golden brown, about 10 minutes. Flip the sandwiches and bake until the other side is golden brown and the cheese has melted, about 8 to 10 minutes more.
Combine the beaten egg white, paprika, garlic powder, salt & pepper in a small bowl and mix well. Cut the potato into 1/2" spears. Toss the potatoes with the coating mixture. Line a cookie sheet with non-stick foil and coat with cooking spray. Arrange the potato spears in a single layer on the cookie sheet. Spray the potatoes with a light layer of cooking spray. Dust with additional salt or paprika if desired. Bake at 400 degrees for 30 minute.
Combine flour, salt and pepper in a shallow dish. Season lamb with salt and pepper as well, then dredge lamb pieces in flour and tap off excess. Set a large, heavy-bottomed Dutch oven over medium-high heat. Add olive oil and wait until it smokes. Place lamb pieces in the pot. Brown on all sides, about 3 minutes per side. Remove to a plate and set aside. Add garlic, carrot and onion to pot. When onion is soft and translucent, 3-5 minutes, add stock and wine. Add bay leaf, thyme, cloves and barley. Return the meat to the braising liquid. Cover and transfer to a preheated 350°F oven and cook 2 hours. Arrange potatoes, cut side down, over the top of the stew, completely covering the surface (you may need to cut the last one or two to make it fit). Drizzle with oil and sprinkle with salt and pepper. Return to oven, uncovered, for an additional 30 minutes. Meanwhile, melt butter in a small pot. Chop garlic roughly, then drizzle with olive oil and salt. Chop more finely, then press and mash with the side of your knife blade until it forms a paste. (Alternatively, combine garlic with oil and salt in a mortar and grind with pestle.) Add chopped parsley and add to the melted butter. Cook very slowly until heated all the way through. Brush potatoes with garlic butter and serve.
Combine all ingredients into a medium saucepan. Cover and simmer for 10 minutes or until beans are tender and begin to split. Serve immediately.
Heat olive oil in a stockpot on medium heat. Add onions, carrots and celery and saute until soft and golden, about 10 minutes. Add broth, garlic, tomatoes with juice and season with salt and pepper to taste. Bring to a boil, then reduce heat to low. Simmer for 30 minutes, uncovered. Stir in parsley and check for seasoning. Add additional salt and pepper if necessary. Add chickpeas, corn and cumin and bring back to a boil. Simmer for 5 minutes. Reduce heat to low. Stir in cilantro. Ladle soup into bowls. Garnish with crushed tortilla chips. Serve immediately.
Use whole small (bay) scallops or sliced large (sea) scallops. Rinse and pat scallops dry. Roll in flour mixed with the Old Bay seasoning. Shake off excess. Saute in a butter-oil mix. Bay scallops will be done in two minutes, sea scallops (if left whole) take longer. Sprinkle with parsley and serve with lemon wedges.
in 9" pie pan stir together all ingredients except cornmeal, fish and oil. on waxed paper place cornmeal, dip fish into batter, then coat both sides of fish with cornmeal. in 10" skittle heat oil until hot. place 3 or 4 fish fillets in hot oil. cook over med heat until golden brown. turn and continue cooking until golden brown and fish flakes with a fork. repeat with remaining fish, place fried fish on paper towel to drain any excess oil. Serve with potatoes or rice.
Beat the eggs and milk. Put into a bowl and add the bread and soak. Heat the butter in a frying pan. Fry the saturated bread until it is golden brown on each side. Serve.
Peel the tomatoes by dipping them in boiling water for about 30 seconds. This loosens the skin and makes it easy to remove. Cut the peeled tomatoes in half crosswise and squeeze out the seeds, carefully removing any remaining seeds with a small spoon. Dice the tomatoes and set aside. Melt the butter in a heavy saucepan over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, about 3 minutes. Add the diced tomatoes, cover and cook, stirring occasionally, until the tomatoes are very soft, for about 20 minutes. Remove from the heat and spoon the tomato mixture into a blender and puree. Add the soy milk and all of the remaining ingredients to the blender and puree. At this point you can pour the soup back into the saucepan and heat it to the desired temperature; or you can serve it at room temperature or refrigerate it and serve it cold.
Remove all the meat from BBQ chicken and discard bones and skin. Cut into cubes. Cut all vegetables to cubes too. Mix the vegetables and the chicken together in a large bowl. In another bowl, prepare the sauce by mixing all the incredients together. The sauce is supposed to have a strong taste, and make sure to taste it so that it's to your liking. Mix the sauce and the salad together, and place in a sealed container. Stores for hours in a cool place.
Melt 1 Tbs butter in a small saucepan over med high heat. When the butter stops foaming, add the oats and stir well for 1 minute. Reduce heat to low, and let the oats cook for 1 more minute. Add the water, stir and place the lid on tightly. Allow to simmer for 20 minutes, or until the majority of the water is absorbed. Add the half and half and turn off the heat. Replace the lid and allow to sit for 5 minutes. Add the remaining 2 Tbs butter and salt to taste. Brown sugar and cinnamon may be added if you prefer sweet oats.
Measure the flour and salt and set aside. Dissolve the baking soda in the boiling water. Cream the butter, shortening, blend in the sugar well. Add the dissolved soda, then vanilla. Add in the dry ingredients, and combine until well blended. Shape into small balls 2 inches apart set onto parchment lined cookie sheet. Press down with a floured fork. Bake in preheated oven 350 degrees, for 10 to 14 minutes, until golden.
Preheat oven to 350 degrees. Cook spinach and onion together in skillet until onion is soft and spinach is completely thawed, cool slightly. Cut cream cheese into small cubes and place in the bottom of pie crust. Top with spinach and onion mixture. In a mixing bowl beat eggs. Add shredded cheese, milk, salt, black pepper and cayenne pepper. Pour egg mixture into crust. Bake at 350 degrees for 45-55 minutes or until center is set. You may have to cover it with foil for the last 10-15 minutes so the crust doesn't get too dark. Take out of the oven and let cool for 5-10 minutes. Serve warm.