HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice chicken breasts horizontally in 1/8 inch thick slices, then cut in 1 inch squares. Arrange on a tray. Remove the ends and strings from fresh peas. (If you can't find fresh, you can use 2 packages frozen pods, partially thawed). Wash and slice mushrooms. Cut the green part of the onions into 1 inch lengths and then slash both ends several times making small fans; slice the white part 1/4 inch thick. Slice bamboo shoots. Arrange all the veggies on the tray. Pour chicken broth into small bowl. Mix together soy sauce, cornstarch, sugar and salt; pour into another small bowl. Place oil and nuts in containers. Arrange at the table with electric frying pan or wok. To cook, heat 1 tbl of the oil over moderate heat (350F), add nuts all at once, and cook 1 minute, shaking pan, until lightly toasted; remove from pan and set aside. Add remaining oil to pan, add chicken, and cook quickly, turning, until it turns opaque. Add peas and mushrooms; pour in broth, cover and simmer 2 minutes. Add bamboo shoots. Stir the soy sauce mixture into the pan juices, and cook until sauce is thickened, stirring constantly; then simmer 1 minutes uncovered. Mix in the green onion. Sprinkle with the nuts for service.
For the filling: Grind the mushrooms and onion in your food grinder and then set aside (You can use you food processor if you don't have a food grinder). Heat the oil in a large saucepan, over medium heat. Add the mushroom and onion paste into the saucepan and saute for another 10 minutes. Add the rice (drained) along with an additional 1 cup of water. Stir and let the mixture boil for 10 minutes or until almost all excess liquid is absorbed. It doesn't need to be cooked, it just has to absorb all of the excess water. Add spices. Remove from heat and add chopped parsley. Let it cool for 10 minutes. For the wrappers and assembly: Separate the grape leaves and make the rolls adding about 1 Tablespoon of filling into each roll. See here how you can make the rolls. Take a large pot and line the bottom with some grape leaves. Put the assembled rolls in the pan on top of the grape leaves. Arrange them around the pan until the pan is full. Add the bay leaves. Cover with remaining grape leaves. Add water until all rolls are covered. Place in oven at 392FEs for 1 hour. Check every 20 minutes and add more water if necessary. 15 minutes before it's ready, add the tomato paste and finish cooking. Serve!
Start by creating the oil you will brown the beef in, and the best for a really rich, smoky flavor is bacon fat. Dice the bacon and cook in your stew pot over medium-high heat. Once the bacon bits are crispy and have rendered all their fat, remove bacon with a slotted spoon and set aside. Then pour out all but a tablespoon of the fat and keep the rest handy. Combine flour, rosemary, thyme and salt with black pepper to taste and shake with beef cubes until covered. Brown half of the beef in the fat, browning on both sides - add fat if it isn't browning properly. Remove the first batch of beef and brown the second, including any left over flour mixture. Add fat as needed, then remove from the pot and set aside. Reduce the heat to medium, mince garlic and add to pan, adding a little fat if needed. Once garlic becomes fragrant, add quartered mushrooms and cook briefly. Add red wine, stir to deglaze the pan, pour in broth and throw in the cubed carrots and crispy bacon bits. Bring to a boil then reduce to a simmer. Cover and cook on the stove-top until meat is tender, about 1 1/2 to 2 hours.
Peel the lemons, using a potato peeler, making sure not to remove any of the white pith. This should yield about 1 cup of lemon peel. Save the peeled lemons for juice in other dishes. Place the peel in a mortar along with 1/4 cup of the olive oil. With the pestle, pound and rub the peel and oil together for one minute. Remove to a 2 quart glass jar or sealed plastic container and add the remaining 3 3/4 cups of olive oil. Allow to marinate four days at room temperature. Strain the oil and discard the peel.For safety, not to mention best flavor, keep ANY infused oil under refrigeration and use quickly. For longer term storage, freeze in small amounts which will thaw quickly.
Lightly brush one side of a tortilla with butter. Spread the tortilla with a thin layer of cream cheese, if desired. Spread about 1/4 cup pie filling on one-half of the tortilla, then fold the tortilla in half, pressing slightly to seal the edges. In a large skillet on medium-low heat, cook the tortilla until lightly browned (about 4 min.); turn and brown the other side. To serve, dust with confectioners' sugar or cinnamon-sugar. Each quesadilla may be served whole or cut into 3-4 wedges before serving. Serve hot.
In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Add cooked and drained macaroni and stir again. Set the slow cooker on low and cook for 3 hours, stirring occasionally.
Put the unopened can of sweetened condensed milk in a sauce pan, and cover with water. Boil for 3 hours. Make sure there is always water in the pan. Remove can from heat and let cool. Preheat oven at 350°F. Mix graham cracker crumbs and melted butter until well blended. Press mixture into a 9 inch pie plate and bake 10-15 minutes or until lightly browned. Open can and pour half of the dulce de leche over pie crust. Cover with a layer of sliced bananas, then cover with the other half of the dulce de leche and finally put another layer of sliced bananas. Whip the cream with the powder sugar and vanilla extract. Spoon it on top of bananas. Refrigerate before serving.
Combine the lentils, water and bay leaf and bring to a boil. Reduce heat, cover, and simmer 30 to 40 minutes or until the lentils are tender but not mushy. Add salt to taste toward the end of the cooking. Drain off most of the liquid, but reserve it in case some is needed later. Heat the olive oil in a heavy-bottomed skillet and saute the onions until tender and beginning to color. Add the garlic, coriander, and cumin, and continue to saute a couple of minutes, stirring. Stir this mixture into the lentils and add cayenne and black pepper to taste. Meanwhile bring a large pot of water to the boil, add salt to taste, and cook the noodles until al dente. Drain and add to the lentils. Add the yogurt, and toss together. Add some of the reserved lentil cooking water if mixture seems too dry. Reheat gently if necessary and serve at once.
Lightly oil a 6-1/2 cup ovenproof dish. Cream butter with 1/4 cup of the superfine sugar until light and fluffy. Gradually beat in the eggs, one at a time, adding 2 teaspoons of flour with each addition. Stir in 1 tablespoon lemon zest with the remaining flour, the ground almonds and baking powder. Spoon into the prepared dish. In a small bowl, mix the remaining sugar, 1 tablespoon lemon zest and 4 tablespoons lemon juice with 1 1/4 cups boiling water. Pour into prepared dish. Cover prepared dish with aluminum foil and secure around dish. Also make 2 long aluminum foil "handles" by folding aluminum foil into long strips. Place the trivet in the pressure cooker so the prepared dish will not sit on the bottom, allowing room for liquid to heat underneath. Add the 2 tablespoons lemon juice to the pot. Set the aluminum foil handles in place on top of the trivet, crossing each other at a 90-degree angle (as if about to wrap a present with ribbon). Set prepared dish on top of the middle of the "handles" in the cooker, on top of the trivet. For each handle, complete the loop, pressing together the ends of the aluminum foil. Pour the remaining 4 cups boiling water between the side of the prepared pan and the edge of the cooker wall. Secure the lid. DO NOT TURN ON HEAT YET. Allow to presteam for 15 minutes from the boiling water in the pot. Bring pot up to 10 psi or low pressure, and adjust heat to maintain low pressure. From moment that low pressure was reached, cook for 10 minutes. Remove from heat. Allow to depressurize naturally until steam vent has sunk. Remove lid. Serve pudding in bowls and sprinkle with confectioners sugar.
Preheat oven to 375 degrees. Brown sausages in oil till done, drain and slice into rounds. In large bowl, combine sausage, spinach, beans, onion, cream, 1/4 cup of the Parmesan cheese, lemon peel and juice, nutmeg, and salt and pepper. Turn mixture into a greased 2 qt casserole. In small bowl, mix bread crumbs, remaining 1/4 cup cheese, garlic and melted butter. Sprinkle on top of casserole. Bake uncovered 35 minutes, or until heated through.
Mix all ingredients for the marinade. Put the chicken breasts in the marinade and leave for 1 hour. While the chicken is soaking in the marinade make the sauce as follows: Put the egg yolk in a bowl. Slowly add the olive oil to the egg yolk while whisking constantly. This can also be done with a handblender to avoid the mixture separating. Add the rest of the ingredients for the sauce. Put sauce in the fridge. When the chicken has been in the marinade for an hour put the filets in an overproof dish and set into the oven at 200 degrees Celcius for 15- 20 minutes.
Combine the olive oil, garlic cilantro and 1 t each of the salt& pepper in a blender. Puree until smooth. In a large bowl, mix together the turkey, egg and cilantro paste. Add the bread crumbs and mix only until combined. Roll into small walnut sized meatballs in the palms of your hands and place on a tray in the refrigerator. Heat 2 tablespoons of the vegetable oil in a large stockpot over high heat. Saute the leeks and carrots with the remaining 2 teaspoons salt and 1/2 teaspoon pepper for about 2-4 minutes. Add the cabbage, jalapenos and tomatoes and cook, stirring frequently until the vegetables are limp, about 3 minutes longer. Pour in the chicken stock. Bring to a boil, reduce heat to simmer and cook, uncovered for 15 minutes. Meanwhile, heat the remaining oil in a medium skillet over medium high heat until nearly smoking. Add the meatballs in batches, shaking the pan to prevent sticking and brown on all sides. Transfer with a slotted spoon to paper towel to drain. When all meatballs are browned, transfer to the simmering stock and cook an additional 5- 10 minutes. Stir in the vinegar and serve hot. Note: For a heartier dish add a handful or two of brown rice or small shaped pasta along with the stock.
For the soup, place sweet potatoes, a cup of the coconut milk and the broth in a stock pot. Bring to a low boil and simmer 15 minutes until the sweet potatoes are soft. Place potatoes and liquid in a food processor and blend until smooth, adding lime juice and the remaining coconut milk as needed. For the shrimp, mix together the ingredients in a plastic bag. Marinade the cleaned shrimp for one hour in the fridge. Broil or grill shrimp for five minutes until done. For the bananas, place banana slices in a single layer in a shallow baking pan. Broil 2-3 minutes. Turn bananas over and broil another minute or two until they are a bit soft and lightly browned. Ladle soup into bowls and top with shrimp. Serve condiments in small bowls on the side.
In nonstick skillet, heat oil over medium heat. Add onion and pepper; cook 5 minutes. Add curry, ginge3r and salt; cook 5 minutes. Add tomatoes and milk. Bring to a boil. Reduce heat; add shrimp and cilantro. Cook, stirring, until shrimp are opaque, about 5 minutes. Stir in peas. Serve over couscous or rice.
Cut each chicken breast horizonally down the center to make two thin slices. Add some lemon rind and pepper to once side of each slice then cut the dried apricots on top. Roll the chicken slices to wrap them around the apricots then insert a cocktail stick to hold the roll in place. Mix the yogurt with the coriander, cumin, turmeric, salt, pepper and garlic. Brush or rub the sauce into the rolled chicken breasts. Arrange the chicken in a dish and cook in a preheated oven at 190°C for 25 - 30 minutes. Check the chicken is properly cooked.
Melt butter in a 15x10 inch jelly roll pan while oven preheats to 300 degrees. Spread the pecans in the pan, tossing to coat with the butter. Bake at 300 degrees for 30 minutes, stirring twice. Melt the chocolate candy coating in a heavy saucepan over low heat. Cool for 2 minutes; add pecans, and stir until coated. Drop by rounded teaspoons onto wax paper. Cool. Peel from the wax paper and store in an airtight container.
CAKE: Combine cake mix according to package directions, except reduce water by 1/4°C. Pour into a prepared 9X13 pan. Bake for 34-40 minute or until a toothpick comes out clean. SAUCE: Combing sugar, butter and Eggnog in a small saucepan, bring to a boil, boil 2 minute Stir in extract and nutmeg. Serve warm over Holiday Mincemeat Cake.
Make a bundle of the parsley and push this through the juicer together with the carrots and apple.
Combine cream cheese, sugar, milk and coconut in blender. Blend at medium speed for 30 seconds. Fold into whipped topping. Add extract, spoon into crust. Freeze for about 4 hours. Sprinkle with additional coconut, toasted, if desired. Let stand at room temperature for 5 minutes before serving. Store in freezer.
In a pitcher mix together the coffee, half-and-half, and the chocolate syrup. Chill in the fridge if you have time. Serve with ice. I don't remember where this recipe came from, perhaps Todd Wilbert and his Top Secret Recipes.
rinse fillets and sprinkle both sides with salt and pepper. place fillets skin side down on well greased broiler pan. top fillets with pats of butter. broil at 500 for approx 10 minutes. baste once and turn around 5 minutes into cooking time. serve with lemon wedges. enjoy!
Preheat oven to 325°F Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely, then grind in a coffee grinder, food processor or blender until coarsely ground. Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together, flatten into a disc and wrap in plastic. Chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.). Preheat oven to 325°F Line a rimmed baking sheet with parchment paper. Roll out dough disk on lightly floured work surface to scant 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters, cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies. OR. Before chilling form dough into a log - 1 3/4- to 2-inch-diameter, wrap well in plastic and then place in a baggie or foil. After chilling, with a thin bladed sharp knife slice scant 1/4-inch thick rounds. Place on cookie sheets as above. Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store airtight at room temperature up to 1 week.). Note 1 - If you can't find unsweetened, use sweetened and cut back the sugar by 2 tablespoons. Note 2 - for unsweetened coconut, the smaller amount of salt, with sweetened, the larger amount. If you don't have Kosher salt, halve the amount of table salt.
Preheat oven to 350. Lighly grease a 9x13-inch baking dish. Peel and thinly slice potatoes, using a food processor if available. Arrange half of the white and sweet potato slices randomly in the baking dish. In a small bowl, combine the cheeses, thyme, salt and pepper. Sprinkle half of the cheese mixture over the potatoes. Sprinkle evenly with flour. Add the remaining potato slices, and sprinkle the remaining cheese mixture on top. Pour the chicken broth and cream over the potatoes. Cover with aluminum foil and bake for about 1 1/2 hours, until potatoes are tender. Meanwhile, crush the French-fried onions. Remove the baking dish from the oven and uncover. Sprinkle the crushed onions evenly over the top and return to the oven to bake, uncovered, for another 10 minutes. Remove from the oven and let stand 20 minutes before serving.
Preheat oven to 200c. Heat oil in a frying pan over medium heat; add onion and garlic and cook for 5 minutes or until soft. Add beef and cook, stirring to break up mince, for 5 minutes or until browned. Add pasta sauce and season with salt and pepper. Bring to the boil, then reduce heat to medium and simmer for 10-15 minutes or until sauce has thickened. Meanwhile, bring a saucepan of salted water to the boil and cook gnocchi partially (about 3 minutes should do) then drain. Gnocchi will finish cooking in the oven! Spoon meat sauce into a baking dish (6cm deep, 24X30cm base). Top with gnocchi, sprinkle with cheese, then bake for 15-20 minutes or until cheese is melted and browning and sauce bubbling at edges.
Shred chicken. Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper. Preheat oven to 400 degrees F. Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish. Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.). Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish. Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese. Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes. Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes. Serve with remaining salsa, sour cream, and guacamole. Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.
Combine soy sauce, mayonnaise, vinegar and garlic in a large plastic food storage bag. Add chicken and marinate 20 minutes, turning occasionally. Broil chicken 7 minutes each side, or until cooked through. Sprinkle with pepper.
Vegetables -- Mix all vegetables with the olive oil, salt and pepper, dried oregano, red pepper flakes and roast in a 375F oven. Roast for 20 minutes. Just until the vegetables begin to brown and they are tender. Remove and let cool. Then mix in the fresh basil and parsley. Pizza dough -- roll out into 2 large rectangles about 18x12. I just roll mine on the counter with a little corn meal or flour on the counter so it doesn't stick. Make the sandwiches -- Spread the vegetables over the two pizza crusts. Make sure to leave a 1" border around all sides. Top with the Parmesan and mozzarella and roll up. You are just making a log. Baking -- I like to bake mine on a cookie sheet lined with parchment paper so it doesn't stick. Make sure you slice 4 slices in the top of the stromboli before cooking and to brush with olive oil to make a golden brown crust. Bake at 400F for 30 minutes until golden brown and a light crunchy crust. Let the stromboli rest a few minutes (5 minutes) before slicing. I cut each stromboli into 4 pieces. If you want, serve with some marinara on the side. Just enjoy! Make a nice soup or salad and this is a great hearty dinner.
Beat cream cheese, powdered sugar together until fluffy. Spread evenly over bottom of crust. Drain pineapple well and spread evenly over cream cheese. Slice banana and cover pineapple with slices. Pour on pudding mixture. Top with frozen topping. Cover entire pie or garnish with strawberries, or other fresh fruit.
Preheat oven to 375 degrees F. Line a baking sheet with foil and spray with cooking spray. Roll each chicken fillet around 2 to 3 asparagus spears. Insert toothpick to hold chicken together and place seam side down. Sprinkle chicken with Mrs. Dash seasoning and pepper. Top chicken with the garlic and mushrooms. Bake 25 to 30 minutes until chicken is cooked through.
Prepare vegetable per your method of choice and put aside after preparation. Meanwhile in a small saucepan over medium heat, melt the butter; add the oil and garlic and cook, stirring for 1 minute. Then stir in the olives, lemon juice and capers and cook until heated through, about 2 minutes. Pour the sauce over vegetables, season with pepper; toss well to coat. Lime juice can be substituted for lemon juice for a different take on the same theme. Nutritional information: Per serving, 43 calories, 28 calories from fat (with no trans-fats or significant saturated fat.) 2mg cholesterol, 3 grams carbohydrate, 2 grams protein, i gram fiber, 67 milligrams sodium.
Saute the scallops in 3 tablespoons butter until golden brown. Add the dry white wine, stirring well. Then transfer the scallops to a buttered casserole. Saute the mushroooms and onion in 2 tablespoons butter for 7 minutes. Melt 3 tablespoons butter in another saucepan and add the flour, blending well. Then add the Sherry and cook gently for a few minutes. Next slowly add the milk and cream (mixed), stirring constantly until well blended. Season with salt and a pinch of cayenne pepper. When the sauce has thickened, remove from heat, and stir in the beaten egg yolk. Pour the sauce over the scallops in the casserole and top with bread crumbs, and dot with butter. Bake the casserole in a preheated 350 degree oven for 10 minutes, or until the top is browned.
Whisk milk, heavy cream and sugar over medium heat for 5 minutes until sugar melts. Whisk egg yolks and gradually add them to the milk mixture, stirring constantly until slightly thickened, about 2-3 minutes. Make sure the egg yolks are well combined. Stir in the vanilla extract and salt. Add the pieces of pink bubble gum and bring to a light boil. Whisk until the gum softens and the mixture has thickened, 7 - 10 minutes. Remove from heat and strain to remove of the gum particles. Add few drops of red food coloring to the mixture, cover, and place in the fridge until completely cold. At least for 3 hours or overnight. Pour the mixture into an ice cream machine and churn for 20-30 minutes until frozen, according to the manufacturer's instructions. Add the gumballs and stir carefully. Transfer to plastic container and place in the freezer for an hour before serving. Easy suggestion: take the ice cream out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. It is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).
Mix thoroughly and form into 21/2-inch meatballs. Preheat olive oil in skillet to 350 degrees (oil should cover half the meatball when frying). Fry meatballs in olive oil, 2 minutes on each side. Take out of oil. Place the meatballs in simmering tomato sauce and cook another 10-15 minutes.
Add 1 tablespoon of olive oil and garlic clove in a skillet over medium heat. Add ground elk and cook for five minutes or until meat begins to brown. Add salt, garlic powder, cayenne pepper, chipotle pepper and cumin to the elk meat. Continue to stir until thoroughly cooked. Turn heat to low and add 1/2 bottle of the beer to your elk meat. Continue to cook on low while you BBQ your vegetables. Pre-heat barbecue to high temperature. Coat green onions, tomatoes, sliced onion with olive oil and salt. Place vegetables direct on grill. Turn vegetables as needed until they become slightly charred. While cooking your vegetables, place flour or corn tortillas direct on grill and cook about 1 minute on each side until warm. Remove vegetables and tortillas from grill when ready. Place tortilla on plate, add a heaping spoonful of elk burger, add a few red onions, green onion and cooked tomato. I like to then add a few mild green chilies, some shredded cabbage and sliced radish for the additional crunch. Enjoy... I know we did!
Heat oil in dutch oven. add green onionbs and saute briefly. Stir in meat and 3 cups broth. Simmer about 1 hour, stirring occasionally until meat is tender. Add remaining broth, chili, corn and salt. Simmer about 15 minutes more. Serve hot soup in bowls topped with cilantro.