HumbleIntelligence/food-ner-1-Million huggingface dataset:
Breadcrumb Topping:. In a small mixing bowl, combine the melted butter, bread crumbs, and garlic. Season to taste with salt. Set aside. Green Chili Crema:. In a medium saucepan, heat the cream and add the chiles, tomatillo, and garlic. Simmer gently for 2-4 minutes and then remove from the heat. Let cool. Pour mixture into a blender and liquefy. Add the green onion and liquefy. Season with salt to taste. Pour the crema through a single mesh strainer or sieve. The crema should be very smooth. Mac & Cheese:. Coat an 8- to 10-cup capacity, ovenproof casserole with vegetable spray or a dab of butter; or coat six 11/2-cup capacity stoneware ramekins. Bring a large pot of water to a rapid boil, add 1 teaspoons of salt, return to a boil, and add the pasta. Cook until still al dente (but not until until fully tender). Remove the pasta pot from the stove and carefully drain in a large colander. Run cold water over the pasta to cool it to room temperature. Add pasta to a large mixing bowl. Add the cheddar, queso Asadero, and Parmesan and toss. Set aside. In a medium saucepan, melt the butter. Add the onions and peppers and saute until just beginning to soften. Add the corn and stir to coat with butter. Stir in the flour and cook without browning for two minutes. Slowly pour in the Green Chile Crema and whisk constantly while bring the sauce to a simmer. Simmer, whisking continuously, for 2 minutes. Season to taste with salt and pepper. Pour the sauce over the pasta and cheeses in the bowl. With a large spatula, fold to combine. Spoon into the prepared casserole, mounding slightly at the center. Sprinkle on the breadcrumb topping. Bake at 350° 30-40 minutes for a large casserole (or 10-15 minutes for individual ramekins), or until heated through and just bubbling. (High heat or excessively long cooking time may curdle the cheeses.). Broil for a minute or two to finish browning the top.
Add oil to a large sauce pan over low heat. Add the celery, leek, garlic and carrots and let sweat out for 5 minutes stirring so nothing catches or browns. Add the Cajun seasoning and pumpkin, then fry for 5 minutes, so the vegetables are well coated. Add 150 mls water. Add tomatoes and beans, cook till pumpkin is tender. Add brown sugar, stir through then serve.
Mix together dressing, pineapple juice from can, brown sugar & soy sauce. Marinate Pork Roast in ingredients from step 1. Place pineapples in separate plastic bag with a little marinade. Marinate minimum 4 hours to overnight in fridge. Remove from fridge, let rest 1 hour or until room temperature. Grill at medium heat on BBQ for 1 hour, turning as needed. Remove from BBQ, cover loosely with tin foil for 15 minutes. Simmer leftover marinade for 10 minutes. Grill pineapple slices until lightly charred. Slice Pork Roast at your desired thickness. Serve with pineapples & marinade. Side dish of corn on cob, rice pilaf or steamed broccoli is nice. ENJOY!
Whisk together yogurt, lemon juice, garam masala, paprika, salt, black pepper, and cayenne in a small bowl. Divide mixture between 2 large resealable plastic bags. Place 5 chicken breasts in each bag, seal bags, and turn to coat chicken with marinade. Lay bags flat in the refrigerator. Refrigerate at least 2 hours or overnight. Heat a grill or grill pan to medium-high. Remove chicken from bags. Brush grill with oil and grill chicken until cooked through, about 7 minutes per side. Serve warm. * make-ahead: Chicken can be marinated in resealable plastics bags in the refrigerator up to 1 day.
Combine all ingredients in food processor except cheese, lettuce, and olive oil. Process. While processing add olive oil in a stream. Toss lettuce with dressing. Top with grated parmesan.
In a large bowl, combine turkey and poultry seasoning. Mix well to combine. Shape mixture into 12 patties, each about 1 inch thick. Press blue cheese into the center of 4 of the patties, covering cheese with turkey. Heat oil in a large skillet or griddle over medium-high heat. Add turkey burgers and cook 4 to 6 minutes per side, until cooked through. Serve the cheese-stuffed burgers with this meal and refrigerate remaining burgers until ready to use. Serve burgers on rolls.
Add all ingredients to a blender and blend until smooth. Pour into and Old Fashioned glass. Sprinkle with nutmeg.
Prepare the hen by splitting it in half and remove the backbone. Season the hen with black pepper and salt set aside. Add butter to heated pot with a splash of chicken stock. Chop celery, eggplant, onion, bell pepper, and garlic; add to pot. Season with sage, salt, pepper and file. Smother ingredients until clear. Add bread crumbs and chicken stock and mix. Place in shallow pan and bake at 375°F for about 30 minute. Grill the hen on your grill brushing with butter until done.
Brown pork and veal over medium high heat. Add minced garlic as meat is close to finished. If very fatty, drain, then allow to cool. Add the diced onion to the meat. While this is going on, I prepare the peppers. I slice on side off, trying to make a flat side they can lay on and create a bowl. (I save the sliced pieces to use in other recipes.) Use a spoon to scoop out the seeds and "ribs" and rinse under cool water. Mix the meat and cream cheese in a bowl while the meat is still warm. (I think the consistency is right at about 6 ozs, but play with it.) Chill in the refrigerator while you finish cleaning the peppers. Fill each pepper bowl with the chilled meat/cream cheese mixture and arrange them in a baking dish. Cook in 350 degree oven. After 15 minutes, drizzle the tomato sauce over/around the peppers. Peppers should be done after 30 minutes total. Let cool for 5 minutes. When serving, cut the stem end off and enjoy!
Put chopped bacon in a pot and brown until crisp. Add onion, garlic and green beans and thoroughly mix. Cook on medium low for 3 hours stirring about every 20 minutes to prevent it from burning. Salt and pepper to taste and Enjoy!
Rinse the chicken thighs, pat dry, and remove the skin. Sprinkle lightly with salt, then let stand while you mix the marinade. In a mini food processor of spice grinder, combine the cardamom, garlic, and ginger. Process to a fine paste. Place paste in a small bowl or zip top bag. Add yogurt, lemon juice, pepper and cayenne to the paste, and stir to combine. Add the chicken, toss to coat, and refrigerate for at least 6 and up to 12 hours. Heat a grill to medium-high. Brush and oil the grate. Remove chicken from the marinade, and place on the hot grill. Cook, turning occasionally, until the outside is nicely browned and the inside is completely cooked, about 6 to 8 minutes per side. Place cooked chicken on a platter, and top with the sliced onion.
Alfredo sauce cooks fairly quickly, so begin your pasta first. Defrost sausages is microwave. Mash them with a fork until broken into little chunks. Melt butter in large pot. Add sausage pieces and sliced mushrooms over medium high heat for 5 minutes. Add heavy cream and spices and reduce heat a bit. Stir frequently until cream thickens (about 8-10 minutes). Remove from heat and add Parmesan. Stir thoroughly. Serve over cooked pasta.
In a large saucepan, heat olive oil and butter over medium-high heat. Add onion and saute' until translucent, about 2 minutes, stirring often. Add garlic and thyme and saute' for 2 minutes. Add crushed tomatoes, sun-dried tomatoes and balsamic vinegar. Bring to simmer, about 3 minutes, stirring frequently. Reduce to low and stir in baking soda. Add half and half, stir well and bring to a simmer. DO NOT BOIL. Use an immersion blender to puree' soup in the saucepan or puree' soup in batches in a food processor or blender. Season with salt and pepper. Serve hot.
Prepare smoker to 250 degrees F. I use charcoal and wood chips such as hickory. Remove membrane from ribs if desired. Rub thoroughly with House Seasoning. Place ribs on smoker grate and cover. Slow smoke ribs for 2 to 3 hours. Every 15 minutes brush ribs with vinegar solution. We serve our ribs without sauce. If you like sauce cooked on, brush ribs with sauce about 15 minutes before they are done, turning often, watching carefully that the sauce does not burn. Ribs are done when they are tender enough to easily pull from the bones. If you're not a sauce eater, remove ribs, cut and serve with BBQ sauce on the side.
In large, shallow dish, mix water and 2 Tablespoons picante sauce. Place tortillas in mixture for 5 minutes, then drain. Brown ground beef and onion in heavy skillet, then drain. Stir in salt, pepper, cumin, chili powder, garlic powder, olives, and 1/4 cup picante sauce. Simmer meat mixture for 5 minutes. In heavy saucepan, melt butter over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk. Cook over medium heat, stirring constantly, until bubbly and thickened. Remove from heat and add sour cream, stirring until well blended. Place 1/2 of tortillas in a 13 x 9 x 2 inch baking dish. Pour 1/2 of sour cream mixture over tortillas. Spoon 1/2 of meat mixture evenly over sauce. Sprinkle 1/2 of cheese over meat mixture. Repeat layers with other half of ingredients. Bake in pre-heated 375 degree oven for 25 minutes.
Preheat oven to 350. Line a baking sheet with parchment paper: set aside. Wrap each string cheese stick in 2 slices of ham, being sure to secure ends. Unroll phyllo dough. Brush 1 sheet evenly with melted butter. Top with a second sheet of phyllo, brushing evenly with butter. Roll prepared cheese in butter phyllo sheets, being sure to secure tightly. Brush tops and sides with melted butter. Tear 1 phyllo sheet into strips, and layer strips onto buttered sticks. Repeat procedure with remaining prepared cheese stick, ham, phyllo, and butter. Place on prepared baking sheet, and bake for 20 minutes, or until lightly browned.
Sprinkle both sides of fish with paprika. To make gremolata, combine parsley, zest, and garlic on a plate. Heat a large frying pan over a moderate heat. Spray fish with oil. add to pan; cook for 3-4 minutes each side or until golden brown and cooked. Lift fish from pan and place on gremolata; turn to coat. Spoon salad onto serving plates. Top with fish and lemon wedges. GREEK SALAD:. Combine all ingredients together in a bowl.
Peel the onions. Cut in half through the root. Thinly slice into half-moon shapes. Set electric skillet to 300°F Add oil and wait until it shimmers. Add a layer of onion and sprinkle with a little salt. Continue layering onion and salt until all the onions are in the pan. Cover and let stand, untouched, 20 minutes. Sprinkle in black pepper to taste, then sugar. Cook, stirring often, 10 minutes, until onions look fairly dry. Add vinegar and cook, covered, stirring occasionally, 1 hour, or until onions are very soft and a dark mahogany brown. Serve warm or at room temperature. It will keep, refrigerated, up to 1 month.
Cream together first 5 ingredients. Add vanilla and water. Add rest of ingredients. Spoon batter into 9 x 13 inch pan. Spread batter evenly in pan, bake at 350 degrees for 20-25 minutes or until knife comes out clean Note: You can use bananas in place of carrots to make banana cake or chopped apples to make apple nut cake.
Heat 1 tblsp of the oil in a wok and fry the onions and 80% of garlic and chilies until the onion is just browning at the edges. Add the tomato soup plus half can of water and the basil and bring to the boil. Season, turn the heat to very low and simmer for 10 minutes. Add the pasta to boiling water and cook for 8 minutes (or as per the instructions). Drain. Heat the remaining olive oil in a frying pan and stir fry the remainder of the garlic and chilies for 2 minutes. Add the prawns and stir fry for another 2 minutes. Mix the pasta and prawns into the tomato sauce, simmer for 30 seconds and serve hot with lettuce.
Cut off ends of loaf;set aside. Hollow out loaf with a long serrated knife,leaving a 1/2 in. shell. Process bread removed from inside loaf in a food processor to make bread crumbs. Cook sausage,beef,onion in a large skillet until meat is browned,stirring until it crumbles;Drain. Stir in 1 cup breadcrumbs,cheese,and next 6 ingredients. Spoon into shell,replace loaf ends,securing with wooden toothpicks. Melt butter in saucepan. Add garlic;cook 1 min. Brush garlic butter over loaf. Wrap loaf in foil,leaving top open slightly;place on a baking sheet. Bake at 400 for 25 min. Cut into 4 pieces.
In saucepan, reduce shallots in chardonnay and 1/2 cup lemon juice. Add clam juice and 1/2 tablespoon dried lavender. Bring to a boil and reduce by 1/3. Remove from heat and whisk in butter, bit by bit. Strain mixture with fine grid strainer. Add the remaining dried lavender and keep the sauce warm. Salt and pepper to taste. Grill salmon giving it a diamond shape marking. Cut mango on each side of seed. Place half, skin side down and with a thin blade, separate skin from pulp. Cute each half mango lengthwise to create a fan effect. Ladle 1/2 ounce of lavender butter sauce on plate. Place salmon in middle of plate. Garnish with mango fan. Sprinkle circumference of dish with fresh lavender flowers.
Preheat oven to 350°; in a skillet over medium heat, cook pancetta until crisp, about 5 minutes. Remove to a plate, leaving 2 tablespoons drippings in pan (add oil if necessary). To pan, add onion, bell pepper, mushrooms, and garlic; stir/saute 6-7 minutes, until tender; return pancetta to skillet. In a bowl, whisk eggs, milk, flour, parsley, basil, oregano, salt, and pepper together. Add pancetta/vegetable mixture to eggs; fold in mozzarella. Pour mixture into a lightly oiled 13x9 inch baking dish. Sprinkle with parmesan cheese. Bake, about 40 minutes, until set; let stand for 10 minutes. Cut into squares and serve.
Preheat the oven to 500 degrees. Wash, and prep the vegetables. Place the vegetables in one layer on several well greased cookie sheets. (You might want to use disposable cookie sheets to make the clean up easier, since those caramelized juices do stick to the pans). Liberally brush the vegetables with oil and season with salt. Roast on the upper rack of the oven until crisp-tender and some of the edges begin to char, about 15 minutes. The vegetables will not all be done at the same time, so watch each pan carefully and take out those that are in danger of blackening too much. Remove the vegetables to a large serving platter and arrange attractively. While the vegetables are still warm drizzle on about 1/4-1/2 cup vinaigrette. Then sprinkle on some salt and pepper and red pepper flakes, the garlic, sun dried tomatoes and finally the basil. This should be served at room temperature.
Preheat oven to 400 degrees. Melt the butter in a heavy nonstick skillet over medium high heat. Saute onions for 5 minutes, or until tender. Transfer the onions and next 3 ingredients to a bowl. Combine the eggs, milk and nutmeg in another bowl. Season with salt to taste and stir in onion mixture. Pour into pie shell and bake 25-35 minutes or until center is set.
Dice mangos, de-seeded tomatoes, onions,cilantro, hot peppers(only use enough seeds to create heat wanted), green pepper, add lime juice and salt and pepper to taste. *If not sweet enough or using unripe mangos, add apricots to desired sweetness.
Combine rums, juices, grenadine and bitters in a glass with ice. Shake well, or stir if you do not have a shaker (two glasses top-to-top work well as a shaker, just make sure they seal tightly). Pour into a large glass and garnish with the cherry and orange slice, if desired.
Place all the ingredients in an ovenproof dish, stir to mix. Cover with foil and bake in 350°F oven for 30 minutes.
Chop the chestnut mushrooms, melt the butter and saute the onion and garlic for 5 minutes. Add the mushrooms and thyme, and saute for 8 minutes or until the mushrooms are cooked. Reserving the juices in case you need to add a little moisture in step three, drain the onion/garlic/mushroom mixture, and blend it with the cream cheese and fromage frais. Reserving some slivered almonds for garnish, process the nuts in the food processor then add them to the onion/garlic/mushroom mixture OR, if you prefer a finer, smoother pate, add the onion/garlic/mushroom to the food processor and process OR, for a more varied texture, process some of the onion/garlic/mushroom mixture with the nuts, then fold both mixtures together until they are well-combined. If the mixture becomes too dry (which is unlikely), add a little of the juice reserved in step two. Chill the pate for 2 hours, then scatter the reserved slivered almonds on top and serve the pate with crusty bread, pita bread, crackers or vegetable sticks. This pate is best eaten within 2 days. Chef's Note: Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour. If you cannot find these, use flat field mushrooms which are always great, but may need a little more cooking.
Drain your bacon on paper towels. Mix the bacon with the mashed potatoes, flour, salt& pepper. Form into 4 patties. Heat the dripping (butter) (or oil) in a skillet and over medium heat fry the cakes about 5 minutes on each side or until golden, Serve.
Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork. With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat. In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion. Place a small handful of broccoli slaw on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up.
Combine first three listed dry ingredients in a bowl. Rub in the butter. Mix into a soft dough with one lightly beaten egg. Press the dough evenly over the base of a well greased 28 x 18 cm tin. (A metal spoon works well here). Spread the jam evenly over the dough. Topping: Beat the second egg together with the sugar. Mix in the coconut. Spread the topping evenly over the dough and jam. Bake in a moderate oven for 25 - 30 minutes. (Until golden brown). Cut in tin when cool.
Cook the bacon in a large nonstick skillet over medium-high heat until almost crisp, 5 minutes. Pour off drippings leaving about 2 tablespoons. Add the onion to the skillet and cook over medium heat, stirring, until the onion browns, about 10 more minutes. If it starts to stick add a splash of water to the pan. Stir in the hot sauce, sugar, vinegar, and salt and pepper to taste.
Wash the sweet potato and prick it all over with a fork. Wrap in a clean, damp dishtowel and microwave on high for 5 minutes. CAREFULLY check it by squeezing it - you may need to use another dry dishtowel to do this - the potato will be hot. It should give a bit when squeezed, so if it stills seems hard microwave on high for another 2 to 3 minutes. Let cool until you are able to handle it with bare hands. Scoop the flesh out of the sweet potato and discard the skin. In a food processor, combine chickpeas, sweet potato, green onions, parsley, cayenne pepper, garlic powder, cumin, salt and pepper, flour, and one tablespoon oil, 1/4 cup of the barley and 1/4 cup of the quinoa. Process until the mixture is a cohesive paste. Put the chickpea/ sweet potato mixture in a large bowl and mix together with the remaining barley and quinoa. I find it is easiest to do this with my hands. Form the mixture into 6 patties. You can cook these right away in a frying pan lightly greased with olive oil; or you can place them on greased wax paper and freeze for later.
Preheat oven to 400°. Coat a 9-inch cast-iron skillet with cooking spray and 1 teaspoon oil. Place in a 400° oven for 7 minutes. Combine cornmeal and next 5 ingredients (cornmeal through salt) in a large bowl. Combine buttermilk, syrup, 2 tablespoons oil, and eggs in a small bowl; stir well with a wire whisk. Add to cornmeal mixture, stirring until dry ingredients are moistened. Pour batter into the preheated skillet; sprinkle the pecans over batter. Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean.
Grind whole flax seed to a powder in a blender. Place in a resealable container. Add cinnamon and cardamom; mix together. Store in refrigerator until ready to serve. To serve, sprinkle over breakfast toast, yogurt, cereal or oatmeal or add to morning beverages.
Preheat oven to 325 F, and lightly grease 8 X 4 loaf pan. Line the bottom of the pan with greased parchment paper. Whisk flour with cocoa powder, baking powder, baking soda, cinnamon, ginger, and nutmeg. Place beaten eggs in another bowl, and add sugar and honey, beating until smooth and light in color. Gradually beat in oil until blended. Stir the egg mixture into the flour mixture alternating with juice (or water). Pour the batter into the prepared pan, and top with sliced almonds. Bake 50 minutes, or until pick comes out clean after inserting in center of the cake. Cool 15 minutes, then turn out onto rack and peel off paper. Wrap in plastic when completely cool, then in foil.
In a large Dutch oven over medium-high heat, add the sausage and onion. Cook, breaking sausage up with a spoon, for about 5 minutes, or until softened, stirring frequently to cook onion evenly. Add garlic and cook for 1 more minute. Add marinara sauce and reduce heat to medium. Simmer for 10 minutes, or until sauce begins to thicken. Stir in pesto and season with salt and pepper to taste. Set aside. Cook penne in a large pot of salted boiling water for about 10 minutes, or until al dente. Drain well. Preheat oven to 375 degrees F. Oil a 9-x-13-inch baking dish. Spread a thin layer of sauce over bottom of dish. In a large bowl, combine pasta with remaining sauce, the Gouda or mozzarella, 1/3 cup of the Parmesan, and spinach, mixing well. Spoon mixture into prepared dish and sprinkle with remaining 2/3 cup Parmesan over top. Bake for about 30 minute or until casserole begins to bubble and cheese is browned. Serve hot.
In a large pot over medium heat, cook the carrots, celery and onion in the olive oil for about 7 minutes. Add chicken broth, chicken, quinoa, lemon juice and pepper. Bring to a boil, then reduce heat and simmer until quinoa is tender, 20 minutes. Add spinach and cook until tender.
Spray grate of outdoor grill, utensils and 2 large metal skewers with Pam for Grilling Spray. Preheat grill to medium heat. Whisk together heavy cream and 1 tablespoon Cajun seasoning in heavy saucepan. Simmer on grill until slightly reduced, stirring frequently, about 5 minutes. Thread scallops onto prepared skewers. Sprinkle scallops well with remaining Cajun seasoning; set aside. Spray garlic, tomatoes and asparagus well with cooking spray. Grill until well marked on each side; set aside to cool. Grill scallops about 4 minutes on each side or until opaque. Pop garlic out of skin; chop garlic cloves and tomatoes. Cut asparagus into diagonal slices. Toss vegetables with scallops, hot cooked pasta, Cajun cream sauce and parsley. If using wooden skewers, soak in water at least 30 minutes before using to prevent them from burning. Snap off the woody stems of asparagus before grilling. Use toothpicks to connect stalks and make an asparagus 'raft' for easiest grilling. Enjoy!
Preheat oven to 400*F. Peel the celery root and cut it in half to make it more manageable. Using a mandoline, electric mandoline, or begetable slicer, cut into paper thin slices. In a large pot, bring 6 quarts of water to a rolling boil. Add the lemon juice, 3 TBS of salt and the celery root, stirring to prevent from sticking. Cook until tender but firm, about 7 minutes. DRain thoroughly, carefully pressing out any excess water. Meanwhile, in a medium saucepan, combine the tomato sauce and cream, and warm over low heat. Taste for seasoning. Butter a gratin dish. layer 1/3 of the drained celery root on the bottom of the gratin dish. Top with 1/3 cup of the tomato sauce and 1/3 cup of the cheese. Repeat two more times until all the celery root, tomato sauce, and cheese have been used. (The dish can be prepared to this point several hours in advance. Bring to room temp before baking) Place in center of the oven and bake until golden brown, about 40 minutes. Serve immediately, cut into thick wedges.