HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butterfly the breasts, spread open, and pound to 1/2-inch thickness.Top each breast with slice ham and slice cheese, tucking in any protruding ends. Brush the edges of each breast with egg, fold in half and seal in the ham and cheese. (save remaining egg). Pat the outside of the chicken dry. Sprinkle with salt and pepper. Heat 2 Tbsp butter in skillet over med-high until the foam subsides. Meanwhile, brush more egg onto the seam of each breast. then dredge in flour, shaking off the excess. Saute chicken, turning once, until golden and cooked through, about 4 minutes each side. Remove from skillet, cover loosely with foil to keep warm. Add remaining Tbsp butter to skillet and saute mushrooms and shallot, stirring, for 1 minute. Add wine to deglaze the pan. And cook till reduced by half, about 1-2 minutes. Add tomatoes and cook, stirring occasionally, until they begin to soften, about 3-4 minutes. Add cream and simmer, stirring occasionallt, until reduced by half, about 6 minutes. Stir in any juices that have accumulated on the chicken plate, and season with salt and pepper. Serve chicken topped with sauce, garnish with chopped flat-leaf parsley, if desired.
Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick. Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid. Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed. Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
Make the dough: combine the flour, sugar, and salt in a food processor; pulse a few times to blend. Add the butter and pulse until it is the size of small peas, about 15 times. With the processor running, add the ice water and process for about 10 seconds; stop the processor before the dough comes together. Turn the dough out onto a sheet of waxed paper; divide the dough in half, and shape it into two disks. Wrap them in plastic wrap and refrigerate at least 1 hour (the dough can be refrigerated 2 days or frozen for up to 2 weeks; if it has been frozen, defrost the dough for 30 minutes at room temperature). Preheat oven to 450°. Roll one disk of dough into an 11-inch circle on a lightly floured surface. Transfer to a baking sheet (reserve the second disc for another use). Prepare the filling: combine the flour and sugar in a small bowl; blend in the butter with two knives utnil the mixture resembles coarse meal. Place the peaches in the center of the dough circle on the baking sheet and top with the butter-sugar mixture. Begin draping the edges up and over, forming about 3 pleats. Crimp the pleats and press down to seal; brush the pastry with the egg wash and sprinkle with the sugar. Bake the tart for about 25 minutes or until golden brown; let cool on a rack and serve slices with vanilla ice cream or cream anglaise. Variation: line the dough bottom of the crostata with a heaping tablespoon of pecan frangipane before adding the peaches; to make frangipane--combine 1/2 cup toasted pecans and 1/2 cup sugar in a food processor and process until the nuts are coarsely ground; add 8 tablespoons of unsalted butter, cut into small pieces, and 1 large egg; pulse until the mixture resembles a coarse paste.
Heat the olive oil in a large and deep pan. Add the onions and fry gently until they have started to go tender. This takes about 5 minutes, stirring often. Crumble in the ground beef and cook, stirring when needed, until all of the meat is browned. This took me about 8 minutes. Add the ketchup, Southern Comfort and brown sugar and stir until everything is combined with the meat. Bring to a boil and then reduce to a simmer and continue to simmer for about 15 minutes, stirring now and then. Stir in the dijon mustard and then let simmer for another 15 minutes or until the sauce is the thickness you like with a sloppy joe. Serve on buns.
Quarter the eggplants and cut them crosswise into 3-inch sections. Steam over high heat until tender, 10-15 minutes, using a bamboo steamer or steamer basket. Meanwhile, combine all other ingredients for the sauce, except the cilantro, and mix well. When eggplants are tender, gently mix into the sauce in a serving dish. Sprinkle with the cilantro. Serve at room temperature or chilled.
Preheat oven to 200C (400F/Gas 6). Line a baking tray with baking paper. Wash the spinach and put into a pan and cover and cook over a medium heat for 5 minutes or until wilted and cool slightly and then squeeze out any moisture and finely chop. Put the chopped spinach, ricotta and parmesan into a bowl and mix to combine and season with cracked black pepper. Place 1 teaspoon of the filling in the centre of each won ton wrapper and brush the edges with water and fold over to form a triange and then press the edges with a fork to seal. Place the pillows on the prepared tray and lightly spray with olive oil spray and bake for 15 minutes or until crisp and golden.
In a micrrowave-safe cup or bowl mix together the milk, vanilla, nutmeg, sugar and cinnamon (if using). Microwave on HIGH until the milk is very hot, removing once to stir. Sprinkle the mini marshmallows on top and enjoy. Good night!
Melt butter in a large saucepan or pot. When butter is almost melted, add the flour and stir it until a paste forms. DON'T LET IT BURN! Add the 2 cups of milk and stir constantly on high heat until it thickens. Do not stop stirring or the bottom will burn. When it is quite thick, add a little more milk to thin it. Then continue stirring until it has thickened again. Repeat this step as needed until there is as much white sauce as you think you need. We usually have quite a lot. Salt, Pepper and/or parmesan cheese can be added at this point, if desired. When all milk has been added, and sauce has thickened again, add the drained peas. Stir. Serve on warm, buttered toast, with more grated parmesan on top. Mmmm.
Truffle Bar Crust: Preheat the oven to 350_F. Lightly spray a 9" x 13" cake pan with some pan spray. Set aside. Place the butter in a heavy saucepan. Melt the butter over low heat. Remove the pan from the heat. Add the unsweetened chocolate to the melted butter, stirring constantly with a wooden or nylon spoon until the chocolate is completely melted. Add the sugar and stir to completely combine. Add the eggs, one at a time, stirring vigorously after each addition to thoroughly combine the egg into the batter. Add the flour and stir to combine. Add the Vanilla extract and walnuts. Pour batter into prepared pan. Bake for 20 to 25 minutes only. The brownie may still look soft and shiny. Care must be taken not to over bake the base or it will end up being dry and crumbly. Remove from the oven and place on a cooling rack. Cool completely. Topping: Chop the chocolate and place in a stainless steel or glass bowl. Place one inch of water in a small heavy saucepan. Place the saucepan on the stove and bring the water to a simmer. Remove the saucepan from the stove. Place the bowl containing the chopped chocolate on top of the pan of simmering water. Stir the chocolate until it is completely melted. Remove the bowl from the top of the pan and dump the water out. Place the cream and light corn syrup into the sauce pan and bring to a boil. Pour the hot liquid over the melted chocolate. Whisk the hot liquid and the chocolate together to completely combine. Set the chocolate mixture aside and allow the Ganache to cool for five minutes. Whisk the softened butter into the chocolate mixture. Allow the Ganache to cool to room temperature. The mixture will be a thick, custard-like consistency. Whisk the Ganache just until it begins to lighten in color slightly. Spread the whipped Ganache evenly over the brownie base. If desired, cover the top of the bars with shaved dark chocolate. Allow the bars to sit at room temperature until the Ganache firms up. Dust lightly with cocoa powder. Cut into 1 1/2 inch squares.
Combine rhubarb and the juice of one orange (juice should equal at least 1/4 cup liquid- if additional liquid is needed, add water to make 1/4 cup). Add 1/2 cup sugar, cover and cook over medium heat until rhubarb is tender. Set aside 1/2 cup sliced strawberries. Stir remaining strawberries into rhubarb mixture. Stir in a few drops red food color for eye appeal. Cool. Mixture will begin to thicken slightly. Slice cake horizontally to make 3 layers. Spoon 1/2 the filling on bottom cake layer. Add second layer cake and spoon on remaining filling. Place top layer on cake. Chill cream well, whip until stiff. Set aside. Beat together ricotta cheese, 4 tablespoons sugar, and the grated peel of one orange. Beat until fluffy. Fold whipped cream into whipped ricotta cheese. Frost the sides and top of cake with whip cream mixture. Garnish with remaining strawberry slices and mint leaves. Refrigerate until ready to serve. Cake is best if served same day.
For the Gado Gado:. Place the tofu in a shallow bowl and put a small plate directly on top of the tofu. Put something heavy, like a can of soup on the plate and leave for 20 minutes. Drain away excess water and chop the tofu into cubes. Return cubes to the bowl and toss with the soy sauce, leaving to marinade for 20 minutes, turning occasionally. Heat 1 tbsp oil in a frying pan over medium-high heat. Add the sliced onions and saute for 5 minutes. Reduce heat to low and continue to cook, stirring occasionally for another 20 minute. Heat 1 tbsp oil in another frying pan over medium-high heat. Pan-fry the marinaded tofu for 2-3 minutes each side until golden. Set aside and keep warm. Bring large pan of salted water to a gentle boil. Add the carrots and cook for 2 minutes. Add the cauliflower and cook 2 minutes more. Add the broccoli and cook further 2 minutes. Add the snow peas for 1 minute, then drain all the vegetables in a colander. For the Sambal Kacang:. Heat the oil in a saucepan over medium heat. Add the shallots and garlic, then saute until soft. Add the spices and stir until fragrant, cooking approx 1 minute. Add the remaining ingredients and stir well, it should be quite thick, over medium heat. Remove from the heat until ready to serve. You may need to add a little bit of water if too thick or when re-heating. To serve, heat the Sambal Kacang until hot (add water if too thick). Divide the vegetables amongst the tofu and spoon sauce over the top. Garnish with pea shoots, sprouts and/or hard-boiled eggs.
Slice eggs lengthwise and carefully remove yolks. Place yolks in a mixing bowl and whites on a platter. Mash yolks with a fork or potato masher. Mash in the mayo, mustard, relish, dill weed, pepper and salt. Pipe/spoon this filling into the yolk cavities of the egg whites. Lightly sprinkle w/ paprika for garnish.
Mix all the ingredients in a small saucepan over moderate heat and stir until the butter is melted, or use the microwave. Marinate seafood or meat 30 minutes to 2 hours (any more and the lemon starts to "cook" the meat. Baste with marinade while cooking.
Place raspberries in a small bowl; mash with a fork. Add hot Simple Syrup and Chambord, Cover and let stand 30 minutes. Strain mixture through a sieve; discard solids.
Preheat broiler. Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. Add onion and bell pepper; saute until golden, about 8 minutes. Add zucchini; saute until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute. Season with salt and pepper. Whisk eggs, egg whites, salt and pepper in medium bowl to blend. Pour egg mixture over hot vegetables in skillet; stir gently to combine, reduce heat to medium-low. Cook without stirring until eggs are set on bottom, about 5 minutes. Sprinkle cheese over frittata. Broil until cheese melts, about 2 minutes. Sprinkle with tomatoes and basil.
Preheat oven to 375°. Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly. Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.
Combine beef, breadcrumbs, onion, egg, salt, pepper and thyme; shape into 1 1/2 inch meatballs. In a large flameproof casserole or dutch oven, heat butter and oil; brown meatballs lightly on all sides. Drain excess fat and add remaining ingredients except parlsey, flour and water. (Recipe may be made ahead to this point and refrigerated). Cover and bake at 400 degrees for about 45 minutes or until vegetables are tender. Taste and adjust seasoning. During last 15 minutes of baking, thicken sauce with 2 tbsp flour into 1/2 cup cold water. Add parsley and serve. Note; This casserole freezes well, baked. Thaw completely and reheat at 350 degrees for 30 minutes. You can also freeze in tubs and pop into a crockpot to reheat.
Combine sugar sour cream milk butter corn syrup and salt in heavy 2 quart sauce pan Stir over moderate heat until mixture comes to a boil, 236°F Boil over moderate heat for 9 minutes to soft ball stage 237°F. Remove from heat and allow to cool to lukewarm 110°F about 1 hour aAdd vanilla beat until mixture loses its gloss and hold its shapes Requires very little beating Quickly stir in walnuts and cherries Turn into buttered pan let stand until firm before cutting Cook to 240°F if weather is damp. If fudge doesn't set, it was poured to soon or not cooked enough Add 1/4 cup milk Stir Recook to softball stage. Cool to lukewarm Beat.
Place couscous and seasoning into a heatproof bowl. Pour over the water while stirring with a fork. Cover with plastic wrap and set aside for 5 minutes or until all the liquid is absorbed. Fluff with a fork to separate the grains. Add lemon juice, tuna, shallot, tomato, cucumber, capsicum and mint and stir to combine. Serve with the lettuce leaves.
Put the chickpeas, maple syrup, lemon juice, almonds and raisins in the bowl of the food processor. Pulse a few seconds. Spread the mixture on bread. Or crackers.
Preheat oven to 350 degrees. In a large bowl, coat the carrots with the olive oil. Toss with the House Seasoning and place in a Roasting Pan. Roast until tender, approximately 30 minutes. Remove from the oven and toss the carrots with butter and chopped parsley. Enjoy!
Put chicken in roaster. Combine ingredients and pour over. cover with lid. Bake 30 minutes at 350. Remove lid. Baste and cook 30 minutes longer uncovered.
Combine flour, salt and pepper. Sprinkle salmon filet on each side with seasonned flour. In skillet combine oil and butter; heat until hot and bubbly. Add salmon and cook until golden on both side. Carefully remove filets and place in a ovenproof pan. Cook in a 350* oven for 10-15 minutes until fish flakes easily with a fork. Place on serving plates. While fish is finishing in the oven make sauce. Deglaze pan by slowly stirring in lemon juice and vinegar. Add parsley, green onions and chicken broth; bring to a boil; Let sit and whisk in cream just before serving. Spoon sauce on salmon filets. Sprinkle with toasted almonds.
Preheat oven to 350 degrees Fahrenheit. In an 8-inch square pan, or a large bowl, dump the ingredients as listed. Mix all ingredients together with a fork.If mixing the batter in the baking pan, scrape into the corners with a spatula to make sure everything is mixed well. Bake on middle shelf of oven for 30 to 40 minutes, or until cake tests done. Place cake on rack to cool. Serving: Cut cake into squares and sprinkle each serving with the spiced dusting sugar ingredients mixed together, or use plain sifted icing sugar. Or, serve each square of cake with a dollop of whipped cream on top and sprinkle with sifted cinnamon or the spiced dusting sugar. Or, ice the cake with Martina's Caramel Frosting Recipe #69561 (delicious).
In a blender or food processor, combine the sugar, vinegar, lemon juice, onion and salt. Cover and process until blended. With blender running, gradually add oil. Add poppy seeds and blend. In a salad bowl, combine the romaine, Swiss cheese, apple, pear and cranberries. Drizzle with desired amount of dressing. Add cashews; toss to coat. Serve immediately.
Chop pecans coarsely. Slice cake in half horizontally, set aside top half. Pour caramel topping over bottom half. Sprinkle 1/2 cup chopped nuts over sauce. Cover with top half of cake. Frost whole cake with cream cheese frosting, and sprinkle liberally with remaining nuts. I personally recommend serving with a scoop of vanilla ice-cream, if possible. note: prep time is for pre-baked cake.
Melt 2 tablespoons butter in a skillet over medium heat and cook onions until golden, about 10 minutes. Add stock and meat and continue cooking until heated through (cook longer if using raw meat until meat is cooked through). Meanwhile, grease a casserole or baking dish with butter; melt remaining butter over low heat. Layer half the meat in baking pan or casserole; top with half the potatoes. Top that with all of the apples, layer meat and potatoes again; top with breadcrumbs and drizzle with remaining butter. Bake 20 minutes.
Combine orange juice, oil, mustard and seasonings in the bottom of a large salad bowl. Whisk to blend. Top with salad greens, endive, strawberries, pine nuts and crumbled goats cheese. Toss and serve.
Heat a non-stick pan over a medium high heat and use a little oil, or cooking spray to brown chicken. Remove from pan. In same pan cook onions until soft, add garlic, chillies, ginger and spices for 11 minute, or until fragrant. Return chicken to pan and stir to coat well in mixture. Add tomatoes and simmer gently for 30 minutes, or until chicken is tender. Stir in coconut cream until heated through.
Heat your grill to medium high. Remove stems from tomatoes. Cut them in half lengthwise. Cut onions into thirds. Cut against the onion's grain to make three patty like pieces. Use some foil to make a pouch. Add garlic and 1 tbsp of oil. Fold up the foil and make a good seal. Put Tomato halves on grill skin side down. Grill for 30 minutes or until skin is black. DON'T WORRY, they aren't burnt. After 30 minutes push the tomatoes to the side and flip them. Don't worry if they are losing juice -- it will be OK. Put jalapenos directly above flames and add your foil pouch to the grill as well. As jalapeno skins blacken and blister turn them to roast the whole pepper. This will take 10-15 minutes. Place everything in a bowl and head back to your kitchen. Add everything to a blender or food processor EXCEPT 1/2 of the water, 1/3 of the onion, and the cilantro! Blend away! Continue to add water until you reach desired consistency. Some people may add more than a cup of water to get a thinner consistency (like Baja Fresh). Chop remaining onion into small pieces. Add onions and cilantro to a large bowl. Mix in the ingredients from the blender and mix well. Chill for 2 hours before serving. Great with tortilla chips or on seafood or fish tacos. Throw a lime wedge in the bowl for a good presentation.
In a large bowl, combine all ingredients and mix with a wire whisk until well blended. Refrigerate until ready to serve.
Bring a large saucepan of water to a boil. In a small bowl, mix 1 tablespoon of the soy sauce with the brandy, hoisin sauce and cornstarch. Blend the mixture into the ground pork. In a small bowl, whisk the sesame paste with the vinegar and the remaining 2 tablespoons of soy sauce until smooth. In a small saucepan, heat the chili and sesame oils. Add the garlic and cook over high heat for 30 seconds. Add the sesame paste mixture and simmer for 1 minute. Add the stock and simmer over low heat, stirring occasionally, until reduced slightly, about 3 minutes. In a small skillet, heat the vegetable oil. Add the seasoned ground pork and cook over moderately high heat, breaking up the meat with a spatula, until cooked through, about 3 minutes. Cover the skillet and remove from the heat. Add the bok choy to the boiling water and cook until bright green, about 10 seconds. Using a slotted spoon, transfer the bok choy to 4 small bowls. Cook the noodles in the boiling water until al dente, about 3 minutes. Drain well and transfer to the bowls. Pour the sauce over the noodles and spoon the ground pork on top. Garnish with the pickled mustard greens and scallions and serve.
Topping:. Mix 1/2 the berries and sweetener in a small sauce pan. Mash berries with a wooden spoon and apply medium heat 20 min until the consistency of light syrup. Strain through a sieve or cheesecloth to remove seeds and skin. Serve warm with remaining berries over prepared crepes. Filling:. Mix ingredients with hand mixer or stick blender until smooth. Spoon to taste into individual crepes. Tri-fold crepes over filling and pour on topping and berries.
Firstly, brown the liver for a few minutes in olive oil, remove from the pan and set aside for later. Add the garlic into the remaining oil and saute for 2 minutes before adding the red peppers and tomatoes then continue to saute on a medium heat for 5 minutes. Add the flour while stirring continuously, then add in the feta and ricotta cheese. Continue stirring for a few minutes before adding the bay leaves, water and liver. This is the best time to season to taste with chilli flakes, salt and pepper - then leave to cook together for 5 minutes. Split the mixture into 4 clay dishes and cook on 200 degrees for 25 minutes. Serve the Albanian Tave Dheu while hot and bubbling.
Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 5 minutes, stirring frequently. Stir in tomato paste and Berbere spice; cook 1 minute, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer. Rinse lentils in cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with cilantro. Serve over rice.
In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes. Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes. Cook's Note: If needed, add water or chicken stock if the pan becomes too dry.