HumbleIntelligence/food-ner-1-Million huggingface dataset:
Have the deli slice the roast beef very thin, but not shaved. Use your favorite beef gravy and heat in medium saucepan. Add roast beef slice by slice into the hot gravy. Remove from heat. Preheat oven to 350 degrees. Heat french bread for 3-4 minutes. Slice in half, lengthwise. Spread mayonnaise on inside of bread. Add lettuce, tomato slices, onions, and pickles. Distribute hot roast beef evenly between both loaves of bread. Cut into 4 sandwiches. Serve with french fries. :).
Cut plantains diagonally or round; should be about 1/4 inch thick. Drizzle oil into frying pan just enough to coat the bottom of the pan and place on medium heat. When oil begins to shimmer, add plantains (work in batches), and fry for 11/2 minutes on one side. Flip and cook for 11/2 minute on the other side. Remove plantains from pan and rest on paper towels to dry oil. Remove from paper towels to avoid plantains stick to paper. Continue frying in batches until all the plantains are fried. Sprinkle lightly with sea salt to give a sweet and salt taste to your Fried Ripe Plantains.
1. Melt stick of butter in a saute pan and add garlic to taste. 2. Saute the shrimp over medium heat until no longer pink and add the cajun seasoning to taste. Remove from heat. Then add the crab meat, Mix well and set aside. 3. Add cooked pasta to a large mixing bowl along with chopped onion and mayo and sour cream. Now add, Onion powder, Garlic powder, Accent, Mrs. Dash and Sweet Relish and mix well. ALL SPICES ARE TO TASTE. DO NOT ADD ANY SALT TO PASTA MIX AS THE MEAT WILL ADD SALT. Add the meat mixture to the pasta mixture and mix well. If you. Eed to add more MAYO do no now. Transfer to a serving bowl and top with Cayenne pepper. Chill 2-3 hours and serve cold.
Preheat oven to 375*. In medium saucepan, combine all ingredients. Cook over medium heat until mixture begins to thicken. Stir constantly. Pour into already baked pie crust. Bake 30 minutes or until firm.
Put the cornstarch, 3 1/2 tablespoons of the flour, and the sugar together in a large bowl. Add 1 cup of the milk and mix well with a whisk. Leave to stand for 10 minutes. Heat the rest of the milk in a large pan with the cinnamon stick over medium-low heat. When the milk begins to bubble, strain it little by little into the sugar and flour mixture, stirring well. Pour the sugar, flour, and milk mixture back into the saucepan and put it over low heat, again stirring well, for 10 minutes. Lightly oil an 11 x 7-inch ovenproof glass baking dish with olive oil Pour in the leche frita mixture to a depth of 3/4 inch (use two molds if you have sufficient mixture). Leave to cool in the fridge (overnight if you have time). Run a knife around the edge of the leche frita to ensure it's not sticking and very quickly turn it out. Cut it into 2 1/2-inch squares. Beat the eggs. Heat olive oil in a frying pan to a depth approaching 1/4 inch over medium heat. Add the butter. Dredge each of the squares in the remaining flour, dip in the beaten egg, and fry in the hot oil for approximately 1 minute on each side, until very lightly golden. Sieve over powdered cinnamon and serve hot. Preparation Note: Although the author suggests using a 11 x 7-inch glass baking dish, we recommend using a smaller size dish to obtain a depth of 3/4 inch. It is important that the leche frita be at least 3/4-inch thick, or it will be unmanageable when frying/turning.
Mix sugar, cornstarch, and salt into a saucepan. Gradully stir in milk. Bring to a boil over medium heat. Boil 1 minute, sitrring constantly. Remove from heat. Stir in butter and vanilla. Chill.
Place cream cheese in medium sized bowl and allow to sit out to soften a bit. Using a garlic press press shallot into cream cheese. Remove seeds from red and serrano chilies and dice them very finely. Dice chives. Dice olives. Mix all of the above together. Spread in an even layer on tortillas making sure to spread to about 1/8" of the edges. Roll it up like a jelly roll. Place the rolls in the fridge or freezer depending on your time constraints to firm rolls. Take out of fridge or freezer and slice into 1" rounds. ENJOY!
Sift together the flour, baking powder, and salt; set aside. Beat the eggs until light, add the sugar gradually and beat until the mixture is ribbony, about 10 minutes. Stir in the orange rind and Godiva Liqueur. Add the sifted ingredients and blend on low speed until incorporated. Fold in the almonds, hazelnuts, and pine nuts until blended. With lightly floured hands, form 3 loaves, each 12 inches long and 2 inches wide; place on a buttered baking sheet and brush with egg wash. Bake in a preheated 350-degree oven for 20 minutes until lightly golden. Remove from the oven, and using a serrated knife, immediately cut diagonally into 3/4 inch slices. Lay the slices on their sides on a sheet pan, return to the oven and bake for 6 minutes on each side or until golden brown. Remove from the oven, cool and store in a tightly covered container. Serve drizzled with additional Godiva Liqueur.
CRUST: Preheat oven to 350°F Blend granola and almonds in a food processor until coarsely ground. Add graham cracker crumbs, melted butter, and sugar. Mix to blend well. Press the mixture (save 1/4 cup of crumbs for a deco topping, if desired) into a 9x13 baking dish. Bake for 10 minutes, until crust is golden brown. Remove from oven and let cool. BOTTOM LAYER: Mix well (using a blender, food processor, or hand mixer) all bottom layer ingredients to blend. Pour into the pie crust. Bake 20-25 minutes, or until mixture sets. Cool to room temperature. TOP LAYER: Mix top layer ingredients in a mixing bowl. Pour over the cooled baked layer spreading out evenly and smooth over the top. Cover and refrigerate, at least 4 hours. If you saved some graham cracker/granola topping, sprinkle over top just before serving.
Preheat oven to 475 degrees F. In a Ziplock bag, mix the garlic powder and cumin together; add the cubed potatoes, seal the Ziplock, and toss it all together until potatoes are coated evenly. In a large, heavy skillet over medium heat melt the oil and butter together. Add the seasoned potatoes and cook, stirring frequently, until they're a nice, golden brown, about 10 minutes; cover and cook an additional 10 minutes or until potatoes are tender then season to taste with salt and pepper. Transfer the sauteed potatoes to a non-stick baking sheet and bake at 475 degrees F for 10 minutes, stirring occasionally, until potatoes are nice and crisp. When potatoes are almost done baking, place the cubed Velveeta, salsa, and Tabasco into a microwave-safe bowl (I use a large Pyrex measuring bowl) and microwave for 1 minute; stir and microwave another minute; stir again and microwave for 1 more minute, then stir until smooth. For each serving, place some potatoes in a bowl, then pour over 1/4 of the melted Velveeta cheese sauce, top with some sour cream, then sprinkle with chopped green onion.
Marinate the fish with the lime juice, salt and pepper. Batter the egg with the oil. Pass the fish through the egg and then through the milled flax seed, until it is well coated with it. Cook on both sides at low flame. Serve immediately when they are crispy, add the side dishes of broccoli and brown rice.
Peel mango and remove from the seed. Puree mango in a food processor. (We keep it chunky but blend as much as you want. ). Add all the other ingredients. (A splash of some complementary alcohol will keep the gelato from sticking to the freezer bowl but is entirely optional.). Scoop the mixture into the gelato bowl and turn it on. Gelato should be ready in about 20-30 minutes. Portion out the gelato and sprinkle the chocolate chips on top. (Well, some of us enjoy the chips. Others prefer their gelato without the distraction of chocolate.).
Preheat oven to 200 degrees F. Trim all bits of fat and membrane from the chicken breasts. In a shallow bowl combine flour, salt and pepper. Dredge breasts in the seasoned flour and shake off the excess. Have a warm, ovenproof plate ready. In a large skillet over medium heat, heat the butter and oil. Add chicken breasts and cook just until the thickest part springs back when pressed, 3-5 minutes per side. Remove the chicken to the warm plate and keep warm in the oven while you prepare the sauce. The recipe may be prepared to this point up to 15 minutes ahead of serving time. If the butter has browned too much, pour it out and add another 2 tablespoons of butter to the pan. Add mushrooms, garlic and green onion, turn the heat to high and saute until the mushrooms just begin to soften. Add sherry, bring to a boil and reduce by half. Add cream, bring to a boil and reduce to a thick sauce. Taste for seasoning and adjust if necessary. Return chicken breasts to pan and turn to coat with sauce. Serve topped with mushrooms and sauce (and rice on the side, if desired).
Heat strawberries, sugar, and Jell-O just enough to dissolve Jell-O, stirring constantly. Set aside and cool. Mix pudding and milk by directions on pudding box, but use ONLY the 3 cups of milk. Add sour cream; fold in 3/4 cup of Cool Whip. Layer in 13x9 dish by placing a layer of wafers, a layer of pudding mixture, and a layer of strawberry mixture. Repeat until all is used. Top with remaining Cool Whip. Garnish with sliced strawberries & refrigerate for several hours before serving.
Cook 6 slices bacon in heavy large saucepan over medium heat until brown and crisp. Transfer bacon to paper towels, crumble. Drain off all but about three tablespoons of bacon fat.Add onion to drippings; saute until tender, about 10 minutes. Add 6 cups water, lentils, remaining 2 slices of bacon, and thyme to the bacon fat and onion. Bring to boil, then cover and reduce to a simmer. After about 20 minutes, add carrots and continue to cook until lentils are tender, about 10 more minutes. Drain lentils, let cool. Whisk oil, red wine vinegar, and Dijon mustard in bowl to blend. Add lentils, red onion, celery, bacon, and parsley. Toss to combine. Season to taste with salt and pepper and serve at room temperature or slightly chilled.
Heat oil in deep skillet on medium heat. Add onions and cook until transparent. Add brown sugar and vinegar and cook covered for 15 minutes over low heat until onions are caramelized. Season with salt and pepper as desired and cook on low until all moisture is evaporated. Cool slightly and spoon approx. 1 tablespoon into pre baked shells and top with a sliver of Brie cheese. Bake at 350 degrees for 15 minutes or until the cheese melts. Serve warm.
1. Preheat oven to 350°F. Spray muffin tin with Pam or line with muffin cups. 2. Combine dry ingredients and set aside. 3. In a medium bowl, cream together butter and sugar until light and fluffy, about 1 minute. 4. Add the egg and milk. Combine until thoroughly blended, about 1 minute. 5. Slowly add the dry mixture to the wet mixture. Blend well, but don't over mix. 6. Fold in the pumpkin and chocolate chips if using. 7. Spoon batter into the muffin tin. The cups will be about 3/4 full. These muffins will rise. 8. Bake for 25 to 35 minutes. Keep a good eye on them and wait until they spring back after touching. Gluten free muffins tend to brown a little more, so you'll want to go a little behind the typical "golden" color. Fresh out of the oven they will be very moist, but don't worry! After cooling they will firm up. They're good fresh, but much better the next day.
Preheat oven to 325°F. Using a sharp knife, score the ham into a diamond pattern about 1/4-inch deep and 1-inch apart. Stud the ham with whole cloves in the center of each diamond. Place ham fat side up in a shallow roasting pan (for easy clean-up line pan with aluminum foil, or use a heavy-duty disposable aluminum pan). Bake ham for 2 1/2 hours. Meanwhile, stir together the brown sugar, bourbon, orange marmalade, crushed pineapple, and prepared mustard. Heat to boiling over medium-high heat, stirring until sugar has dissolved. Remove ham from the oven. Spoon half of the glaze/sauce over the ham. Decorate ham with pineapple rings, using a few toothpicks to hold ring in place. Place a cherry in the center of each ring, and attach it with a toothpick. Return ham to the oven and bake for another 20 to 30 minutes. Transfer ham to a platter and allow to rest for 10 minutes before carving (be sure to remove all toothpicks). Pass the remaining sauce at the table.
Combine liquid ingredients in a cocktail shaker with crushed ice and shake well until chilled. Strain into a chilled martini glass. Garnish with a fresh strawberry. Strawberry juice. Remove leaves from approximately 5 or 6 large strawberries. Use an electric juicer or mash the berries until you have about 1 oz. of fresh juice.
Preheat oven to 325. Combine tahini and honey in a medium bowl and stir until combined. Add the cinnamon and oats to the mixture and stir until incorporated. Add the nuts, raisins, and chips to the dough and stir until combined. Drop dough by the rounded teaspoon onto a greased baking sheet. Bake until edges are golden brown and the center is set. Remove and cool completely on a wire rack.
Combine the black peppercorns & cumin seeds in a spice/coffee grinder that is used for ONLY spices & grind until spices are coarsely ground. Add celery seeds & 1TB each basil, oregano, parsley & red pepper flakes. Pulse until ground but not powdered. Combine with remaining ingredients in a bowl & stir with a whisk until well mixed. Store in an airtight container.
For vinaigrette: Combine all ingredients and whisk until thoroughly combined. Chill until ready to use. For Tortilla strips: Place strips in large bowl and spray with cooking spray, tossing to coat. Combine seasonings and sprinkle over strips, tossing to coat. Fry in oil until lightly browned or spread over cookie sheet and bake at 350 for 8 minutes. They will get crispy as they cool. For Chicken: Combine marinade ingredients in large zip-loc bag. Add chicken and marinate at least 2 hrs, turning bag occasionally. Preheat grill. Remove chicken from bag and discard marinade. Sprinkle chicken with 1/2 tsp salt. Grill 5 minutes on each side or until done. Cut meat into 1/2" slices. For Salad: Combine jicama, mango and greens in large bowl. Pour vinaigrette over salad and toss to coat. Divide into servings and top with chicken and tortilla strips. Whew! Sit down and enjoy it all with a frozen margarita that someone else fixed!
In a bowl combine all the ingredients for the dip and mix until the ingredients are well combined. Place a piece of non-stick plastic wrap on a clean bench top or work surface. Scoop the cream cheese mixture out onto the plastic wrap and completely cover with another piece of wrap (you may need two pieces to cover it). Use your hands to mould the cream cheese into a tree shape. Then, carefully pick up the tree with one hand and peel off the plastic wrap on the bottom of the tree with your other hand. Place the tree straight onto a serving plate. Use a cake spatula to smooth the edges. Decorate with olives, sun-dried tomatoes and rosemary leaves/sprigs, lightly pressing each element into the cream cheese to ensure they stay on. Brush with some sun dried tomato oil from the jar (optional but adds even more flavour)! Top with a star cut out of a yellow or orange bell pepper OR a thick slice of cheese. Serve with crackers of your choice, salami and prosciutto slices rolled up! Recipe Notes. The cream cheese is more stable in a wider tree shape rather than a tall, thin tree. The taller tree folds over and collapses. If you find your cream cheese has softened too much and won't hold its shape, refrigerate it until it thickens again (about 20 minutes). Pat dry each olive and sun dried tomato on a sheet of paper towel before decorating your tree to make sure they stay on, or they may slide off if covered in oil from the jar.
Bring a large pan of salted water to a boil over high heat; cook the pasta al dente (8-10 minutes); drain and place pasta in a large mixing bowl. Preheat oven to 350°. In a small saucepan over medium heat, scald the milk (to scald milk means to bring it nearly to a boil and stir attentively). In a saute pan over med-high heat, melt the butter; stir/saute the onion for about 3 minutes or until soft but not colored. Lower heat to low, add in the flour and cook, stirring, about 3 minutes. Whisk in the scalded milk, 2 cups cheddar cheese, mustard, nutmeg, and Tabasco. Keeping mixture over low heat, simmer, whisking occasionally, until the cheese is melted and smooth. Taste and season with salt and pepper. Pour mixture over pasta and stir gently to combine. Spoon macaroni/cheese mixture into a lightly buttered 2-quart casserole dish; sprinkle with 2 tablespoons cheddar and the Parmesan cheese. Bake on the middle shelf in preheated oven for about 25-30 minutes or until bubbling and browned on top. Serve immediately.
Prepare the pasta according to the package directions; rinse and drain. In a non-stick skillet, cook and stir the beef over medium-high heat until meat is browned; drain. Add in spaghetti sauce, soup, pepper, and Italian seasoning; stir to combine. In a large bowl, mix together the pasta, sauce, and 2 cups cheese. Transfer mixture to a greased 4-quart baking dish. Sprinkle remaining 1 cup cheese over the top. Bake at 350° for 40 minutes or until heated through. Note: OAMC instructions--To freeze: Complete recipe through step 6. Seal with foil or place in a zip top bag. Freeze. To serve: Thaw in fridge overnight. Bake as directed.
In a large kettle add oil, garlic and onions heat until onions are transparent. Add barley, carrots, zucchini, cabbage, water,parsley and bay leaf bring to boil. Simmer until barley is tender. Add sugar, salt, pepper, and tomatoes cook 15 minutes longer then serve.
Cover the raw rice in very hot water and set aside to soak for 15 minutes. Drain the rice and rinse under cold water. Drain the rice thoroughly and spread out to dry on a towel or large baking sheet in a ventilated area.Let dry about an hour. Meanwhile,place the tomato,onion,garlic,and pepper in a blender and blend to a smooth puree,adding a little bit of the chicken broth if necessary. Heat the oil in a medium pot over medium heat.When the oil is hot,add the rice and cook,stirring,for a few minutes,lowering the heat slightly to keep it from burning.When the rice is well coated in oil and sounds like sand when stirred,add the tomato puree.Cook,stirring occasionally,until the puree is slightly thickened. Add the celery,parsley,broth,and lime juice.Add a little salt to tste ,if desired(you may want to omit the salt if the broth is well seasoned). Bring to a boil.Cover the pot,and lower the heat to low.Cook for 20 minutes,or until the rice is tender and has absorbed all of the liquid. Serve hot.
pre-heat oven to 160 degrees Celcius. grease and line an oven roasting dish (or muffin tins). cream butter and sugar. add eggs one at a time. mix in zest and vanilla. gently stir in buttermilk/yoghurt and flour. DON'T OVER MIX. spoon into prepared dish and spread out. arrange fruit over the cake batter, cut side up (the fruit will sink a little but this is fine). if you are making muffins just put 1 or 2 pieces of fruit on top. bake 50 - 60 minutes (or 25 minutes for muffins).
Use fresh crab if possible. If not, canned or frozen crab meat is acceptable, but not as good. Place crab in bowl, add onion, green pepper, and lemon juice; gently mix, trying not to break up the crab pieces. At this point, begin adding mayo to obtain the texture you seek- it should hold together, but not be mushy. The mayo should just serve as a binder. Then begin to add curry powder to taste; we like it very spicy, so I use about 2 Tblspn curry per pound of crab meat. Start small, taste& add more if you want it hot& spicy.
Preheat oven 375 degrees. Oil bottom and sides of 8x8x2 pan with 2 Tbsp olive oil. Cook asparagus until tender & let cool. Cut asparagus into small pieces. Beat eggs with 1 Tbsp olive oil, add asparagus, salt & pepper, mix well. Pour into prepared pan & drizzle a little olive oil on top. Bake approximately 45 minute. Should be nice & brown, Cool & cut into squares to serve.
In mixing bowl combine flour and cocoa, set aside. In large bowl, beat butter until softened, add sugar and next 3 ingredients, beat until well combined. Add egg and vanilla, beat well. Gradually beat in flour mixture. Shape dough into 1" balls; place on ungreased pan. Press down center of each cookie and place a cherry in center of each. In small saucepan combine chocolate and milk, heat until chocolate is melted. Stir in 4 tsp cherry juice. Spoon 1 tsp chocolate mixture over each cherry. Bake at 350 for 10 minutes until done. Remove to wire rack; cool and serve. If frosting is too thick it may be thinned with additional cherry juice.
Using electric mixer, beat cream cheese i med bowl until smooth. Beat in green onions, 14/ cup sour cream, dill, hot sauce and Cajun seasoning. Add trout and beat on low speed until smooth, thinning with additional sour cream by tabls if desired. Season to taste with salt and pepper. Can be made 1 day ahead. Cover and chill. Top with red onion and capers. Serve chilled or at room temp with crackers.
Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate. Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes. Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil leaves. Serve over rice.
Chop the yellow squash and zucchini (unpeeled) into small pieces. Melt butter in a saucepan. Add squash, zucchini, and celery leaves. Cook over low heat, covered, until tender - about 20 minutes. Put the veggies and 1 cup of chicken stock into a blender and puree. In the saucepan, blend puree with the remaining 3 cups of chicken stock. Add salt, pepper, and celery salt to taste. Bring to a boil. Serve hot or cold, garnished with parsley.
Set oven to 350 degrees F. Prepare a greased 13 x 9-inch baking dish, or two 8 or 9-inch round cake pans (although the batter will seem like it will fit into only one 8 or 9-inch pan, this flop rises very high and will run over the sides if baked in just one pan). In a bowl mix the 2 cups flour, 1-1/4 cups white sugar, milk, vanilla or almond extract, baking powder, pinch of salt and egg (if using) until just combined careful not to overmix. Pour into prepared baking pan/s. Generously spread brown sugar and cinnamon on top. If desired sprinkle chopped walnuts or pecans over top. Drizzle melted butter over top. Bake for about 20-25 minutes for 8 or 9-inch round cake pan, and about 30 minutes for a 13 x 9-inch pan.
Preheat oven to 400°; bring a large pot of salted water to boil over high heat; cook the pasta 10-12 minutes or until al dente; drain pasta and place in a mixing bowl. While the pasta is cooking, in a shallow pot or skillet (stainless steel is recommended) over med-high heat, combine the cream and milk; bring to a simmer. Add in the garlic; stir in the Gorgonzola Dolce; when the cheese has melted, add all but 1 tablespoon of the Grana Padano, decrease the heat to medium, and cook, stirring occasionally, 10-12 minutes or until the sauce is moderately thick and creamy. Remove from heat and add in the oregano and pepper. Pour the cream sauce over the pasta; add the mozzarella and Fontina Val d'Aosta and mix well. The mixture should be moist and creamy; if it is too dry, add a little more milk or cream. Brush the bottom and sides of a 13x9 inch baking dish (preferably terra-cotta) with olive oil and pour in the pasta (which should almost entirely fill the baking dish). Sprinkle with the bread crumbs and the remaining Grana Padano. Bake on the middle shelf for 20-25 minutes or until the sauce is bubbling and the top is golden brown and crisp.
Slice Shiitake mushrooms. Slice up green part of scallion, to garnish later. Bring water (with stock if desired) to boil. Stir in miso paste and mushrooms. Lower heat, simmer for 5 minutes. Pour into serving dish, add tofu, sprinkle scallion on. Serve immediately.