HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam clams and scallops in white wine until clams open and scallops lose their translucense. Melt butter in skillet; saute garlic. Add cream; boil on medium-high for 3-5 minutes, until liquid is reduced slightly. Add cheese; season with salt, pepper, and sweet basil. Add pasta and toss gently to coat. Add clams and scallops.
Mix all vegetables except the red and green peppers, and sprinkle with pickling salt. Let stand overnight. Drain. Combine sauce ingredients, cooking over medium-high heat. Add drained vegetables. Boil hard for 10 minutes, stirring often. Add peppers at the 8-minute mark. Put in sterile jars and seal.
In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs and add oil, sugars and vanilla. Pour over dry ingredients and mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into three greased 8x4x2" loaf pans. Bake at 350° for 50 to 55 minutes or until tests done. Cool in pan for ten minutes before removing to a wire rack to cool completely.
Heat oven to 350°F Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until reduced by half, about 10 to 15 minutes. Set aside to cool. In a shallow bowl, combine the mustard and olive oil, and season well with salt and freshly ground black pepper. Toss the chicken in the mustard mixture until well coated. Combine the dukkah and Parmigiano-Reggiano in a wide, shallow dish and mix thoroughly. Roll each tender in the dukkah mix until well coated. Thread a chicken tender on each skewer. Place the chicken skewers on wire cooling racks. Nest each wire rack in a baking sheet and place in the oven. Bake until the meat is firm and the dukkah crust is golden, about 25 to 30 minutes. Serve the skewers with the vinegar-honey sauce.
Cut artichokes in half (into quarters if large). Steam until tender and leaves are easy to pull off. (Or boil, or microwave). Combine melted butter and garlic. Set aside. Meanwhile, combine remaining ingredients and keep chilled until ready to use. Heat grill or grill pan. Brush cut side of artichoke with butter and garlic. Place cut side down on grill and grill until hot and nice dark grill marks appear. Serve with aioli for dipping.
Get out the blender. assemble the ingredients: At this point you should barely have enough room to put the lid on the blender. Now the trick is to turn the blender on and off quickly on "chop" speed if you have one with variable speeds. That is real slow. Best if you got one with a pulse button. This is one ya really don't want all over the kitchen. You can do this with a blender that has only on/off by not leaving it on till you got spicy tomato soup. However, a good stiff shove to the bottom with a wooden spoon of the tomatoes that are floatin to the top tryin to get away from the Jalapenos will help things along quite nicely. All you wanna do is get them broken into large pieces and mixed thoroughly. No more than fifteen seconds on total. This should be about a Quart and a half. I would recommend you put this Gem in Glass jars and Lid/ring them and refrigerate for a while but it is ready right now just gets better after sittin a spell. It'll keep a week or so in the icebox, most likely won't last that long anyhow. Only problem, which I have a solution to, Is that after a period of time there is so much acid in this it starts attacking the metal lid/ring. Solution: I have recently come across some rather sturdy white plastic screw on lids by "BALL" (r) that work very well.
In a large serving bowl, toss together half of all the ingredients except for the Parmesan and croutons; sprinkle half of the Parmesan over the top. Layer the remaining ingredients over: lettuce, tomato, avocado, cheddar, Mozzarella, remaining Parmesan, then sprinkle the croutons over the top. Refrigerate for 30 minutes, then serve with your favorite dressing (Bersteins is a good brand).
Peel and chop potatoes, place in bottom of pot. Rinse meat with water, pat dry. Meat lays on top of potatoes. Season meat to taste. Pour can of soup over roast. Add salad dressing over roast also. Cook on low 8-9 hours or on high a little over 5 hours. ENJOY!
Remove the outer layer of skin from the garlic heads and separate into cloves--leave peel on cloves. Place in shallow roasting dish and stir in remaining ingredients. Roast in the center of a 350°F oven, stirring occasionally, until cloves are soft--25 to 30 minutes. Let cool.
Mix all the ingredients other than oil in a bowl. Add oil gradually into a bowl and mix well.
Sift the flour into a large mixing bowl and add the yeast and salt. Dissolve the sugar in the warm water and dribble it into the dry ingredients until they absorb enough to make a sticky dough, how much water is required will entirely depend upon your flour. Mix in the olive oil and use your hands - or the dough hook on your electric mixer - to knead the dough until it is smooth and silky. It will take about 10 minutes. Lightly oil the ball of dough and put it into a bowl. Cover and leave in a warm place to rise for 2 hours, by which time it should have at least doubled in size. Knock the air out of the dough, then tip it out onto a floured work surface. Cut the dough into12 portions, then lightly flour each one and put them on a tray, covered, for another 10 minutes. When ready to cook, roll each portion out to a 15 cm (6 in) circle and cover with the topping of your choice. Bake in a hot oven (450 -500f) until done to your liking.
Bring small frying pan to medium heat and combine olive oil, tandoori masala spice mix, fennel seeds, and curry powder. If desired, add Mango Pickle Chutney for extra spice. Mix well and simmer on medium heat 2 minutes. While the sauce is cooking you can start to heat up the naan. You can do this in a microwave, in a frying pan, or in the oven. For best results I suggest using a frying pan or oven, cooking a couple minutes on each side until it start to brown. While cooking the naan break the eggs into the frying pan with the sauce. After 30 seconds or so you can start scrambling the eggs into the sauce, making sure that the sauce is evenly distributed with the eggs. By the time the eggs are scrambled and done, the naan should be ready to go. Spread some sweet mango chutney onto it, add the egg combination, garnish with parsley, and enjoy!
In a large deep skillet, sautA onion and celery in the oil for approximately five minutes, so that celery is still crisp. Add soup, water, and garlic, stirring to mix everything. Bring to a boil. Add thawed vegetables and return to low boil for 2 to 3 minutes. Taste and adjust seasonings. Add shrimp, stir, and cook just until heated through, 1 - 2 minutes. Serve over pasta or rice, and top with fresh grated parmesan. Yummm!
Mix and use on your favorite sandwich of leftover turkey or any sandwich you wish. In the issue, one loaf of focaccia bread, lettuce, thin sliced turkey, gouda cheese, tomato and bacon were the ingredients in the sandwich associated with this mayonnaise. Slice the loaf in half horizontally, layer ingredients and cut into four wedges and serve.
Put bulgur wheat in a medium size bowl and pour heated chicken broth over it. Mix well and allow to sit at room temperature for 30 - 45 minutes. This will soften the wheat but still leave it al dente, or with a bite. When bulgur wheat has reached desired tenderness, add the red wine vinegar, garlic, salt, dijon mustard, olive oil and pepper and mix thoroughly. Taste mixture for seasoning and adjust slightly if needed. Add the tomatoes, basil, chicken and mozzarella and combine thoroughly. Taste for seasoning once again and adjust as needed. I find that I might need a touch more acid and salt at this point, depending upon how acidic your tomatoes were and how your cooked chicken was seasoned. Allow to sit for 10 minutes at room temperature to let the flavors to combine. Serve on bed of chopped romaine lettuce dressed with a bit of extra virgin olive oil and vinegar, if desired.
Preheat oven to 350 degrees. Brown the hamburger, drain off fat. Add the onion, minced garlic, salsa and tomatoes. I can my own tomatoes but you can really use any tomato you want as long as you can kind of mash it up. Sprinkle and mix in the enchilada sauce mix. Let this simmer for 20 minutes for until this thickens up a bit. Season to taste. Spray with non stick cooking spray an 11 x 7 (if you want thick layers) or a 9X13 (if you want thinner layers - more tortillas). Cut the tortillas up to cover the bottom of the baking dish. Layer the meat mixture, layer of cheese and then a layer of tortillas, meat, layer tortillas and then top with cheese to cover up the tortillas. Cover with aluminum foil and bake for 30 minutes. Remove foil and cook for another 10 min or until cheese melts and browns up just a bit. Cut and serve with sour cream, diced tomatoes and lettuce.
CREPE DIRECTIONS. First start with the CREPE ingredients. Whisk eggs in a small bowl until well mixed. Add sugar and milk to eggs. Gradually add flour to mix until evenly combined. Melt butter in microwave and then pour gradually into crepe mixture. Make sure your pan is heated quite low on the stove top with the smallest bit of butter (1 tsp) or none (depending if its a non stick pan). Pour about 1/4 cup of your CREPE mix on the heated pan and swirl around the base until it covers the bottom as much as possible (should be thin layer). Once the top is not sticky or wet any more, remove with a spatula and onto a plate (do not need to flip over). PEAR FILLING. On a (low heated) pan put the butter on so it melts. Put in honey and sprinkle a bit of brown sugar and mix around with the butter. Place pears in pan and let it take in the flavours they just need to be heated, softened and glazed slighty (about 5 mins). Make sure to stir around every once in awhile. Sprinkle in almonds if you want too! Now the pears are ready for the crepes (you want this to be warm when you eat it!) Put a few slices in a crepe and roll it up. All you need now is some vanilla yogurt to drizzle on top! MMMMMMMMMMMMMMM!
Combine all ingredients, except cinnamon sticks, in a shaker with ice. Shake and strain into martini glasses. Top each with a dash of cinnamon and a cinnamon stick. Serves 2.
Place spinach in a salad bowl. Toss pear slices with lemon juice and add to bowl. Place remaining ingredients in a food processor or blender and process until smooth. Toss vinaigrette with salad.
Heat oven to 400 degrees F. Mix maple syrup, mayo and salt in a shallow dish. In another shallow dish mix panko crumbs and pecans. Pound chicken breasts to 1/2-inch thickness. Dip chicken into syrup mixture, then into crumbs. Place on greased baking sheet (I use a cooling rack placed on a baking sheet so the chicken gets crispy on both sides). Spray top of the chicken with cooking spray. Bake 15-20 minutes, turning once (do not have to turn if you place on a rack) until thickest part of the chicken is 165 degrees F and the coating is golden brown.
Heat oil in 4 or 5-quart saucepan over medium-high heat. Add onion and saute until golden;add garlic and saute an additional 30 seconds. Stir in wine,basil and marjoram and cook 1 minute. Add tomatoes, increase heat and boil 5 minutes. Reduce heat to medium,add mussels, cover and cook until shells open, about 5 minutes. Add scallops and shrimp. Cover and cook an additional 2 to 3 minutes, until scallops and shrimp are barely firm. Season to taste with salt and pepper, add spaghetti and toss gently to mix. Serve immediately, with freshly grated parmesan, if desired. Note-to rid mussels of their sand and to plump them, scrub thoroughly and place in deep bowl.Cover with cold water and sprinkle with 2 tablespoons cornmeal. Cover and refrigerate overnight.Rinse and drain well just before cooking.
Preheat oven to 350°F Grease and flour two 9-inch round cake pans. To prepare cake, combine sugar and butter; cream with a mixer at medium-high speed. Add eggs and orange zest; blend well. Reduce speed to low and beat in orange juice. Add flour alternately with milk; beat well. Pour into pans. Bake 22 to 25 minutes, until a wooden toothpick inserted in the center comes out clean. Cool in pans for 15 minutes. Remove from pans and cool completely on wire racks. To prepare icing, combine butter, orange zest, orange juice, and half the confectioners' sugar. Using a mixer at low speed, beat until well blended. Gradually add remaining sugar; beat until smooth. Spread about 3/4 cup of the icing on top of one layer. Place second layer on top. Spread remaining icing in a thin layer over top and sides.
Heat the oil in a large pan over medium-high heat and saute the onions until they turn dark brown. Mix the garlic, cayenne, turmeric, and cumin with 1 Tablespoon water to make a thick paste. Add the paste to the onions and saute for 5 minutes. Add the tomates and stir constantly over medium head until the tomatoes start to break up, about 2 minutes. Avoid scorching. Add the chicken and mix to coat with the spices. Stir over medium heat for 10 minutes. Add 1 cup water and the salt and bring mixture to a boil. Lower heat and simmer, uncovered, until the chicken is cooked through, about 30 minutes. Add the vinegar and sugar, simmer for 1 minute, then taste--adjust sugar, salt, and vinegar as necessary.
Preheat oven to 350 degrees. Spray a 13x9 pan with Pam. Put hash browns in pan and add salt and pepper to taste. Top with grated cheese and pour half and half over top. Drizzle with melted butter. Sprinkle with paprika, if desired. Bake for 1 to 1.5 hours. I like to cover mine with foil and then uncover the last half an hour.
In a small bowl mix nuts, cinnamon, and 1 cup of the sugar; set aside. Cream butter and the rest (1 cup) of sugar, beating until light and fluffy with electric mixer on high. Add Eggs one at a time, beating after each addition. Add vanilla. Add flour, baking powder, salt and baking soda, beating well. Add sour cream; mix well. Spread 1/2 of the batter in a 9 or 10 inch square pan. Top with all of the slices of apples. Over the top of the apples put 1/2 of the nut, sugar, cinnamon mixture. Add remaining batter and then sprinkle remaining nut mixture over all. Bake at 350° for 40 minutes or until knife inserted in center comes out clean. Set out of oven on wire rack for 30 minutes. Loosen edges, lift out and let cool.
Butter a 9x13-inch pan. In a large saucepan, mix the sugar& Karo syrup. Cook over medium heat until mixture starts to boil. Remove pan from heat and stir in peanut butter. Add the Rice Krispies and mix until covered. Put into the buttered pan and lightly press. In a microwave-safe bowl, cook both kinds of chips until melted. Pour on top of Krispies squares and spread to cover. Cool before cutting into squares.
Preheat oven to 350 degrees. Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat. Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 15 minutes or until golden brown, stirring frequently. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and garlic; cook 1 minute, stirring constantly with a whisk. Gradually add milk and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly. Stir in 3/4 cup of cheese, salt and rind. Remove from heat; stir in pepper. Add pasta mixture, and toss gently to coat. Spoon pasta mixture into a 13x9 inch-glass or ceramic baking dish coated with cooking spray. Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese. Sprinkle the remaining half of panko breadcrumbs over cheese. Bake at 350 for 50 minutes.
In a large saucepan, combine 8 cups of the water and cinnamon; bring to a boil. Place the remaining water and masa harina in a blender; cover and blend until smooth. Pour the mixture through a fine mesh sieve into the cinnamon-water mixture. Bring to a boil, reduce heat to low; cook, stirring constantly with wire whisk for 6 to 7 minutes or until thickened. Stir in sugar, chocolate and vanilla extract. Cook, stirring frequently, for 4 to 5 minutes or until chocolate is melted and flavors well blended.
To prepare dough, combine the first 4 ingredients in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat; cool. Dissolve yeast in warm water in a large bowl, let stand 5 minutes. Stir in sour cream mixture and 2 eggs. Lightly spoon flour into dry measuring cups; level with a knife. Gradually stir flour into sour cream mixture (dough will be soft and sticky). Cover dough; chill 8 hours or overnight. To prepare filling; combine preserves and next 4 ingredients (preserves through 1 egg) in a medium bowl; beat with a mixer at medium speed until well blended. Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface; knead lightly 4 or 5 times. Roll each portion into a 12x8 inch rectangle. Spread one-fourth of filling over each portion, leaving a 1/2 inch border. Starting at a long side, carefully roll up each portion "jellyroll fashion"; pinch seam and ends to seal. Place 2 loaves on each of 2 baking sheets coated with cooking spray. Cut 4 (1/4-inch deep) "X"s in top of each loaf with scissors. Cover and let rise in a warm place (85 degrees), free from drafts, 25 minutes or until doubled in size. Preheat oven to 375 degrees. Place 1 baking sheet in oven (cover remaining loaves to keep from drying). Bake at 375 degrees for 15 minutes or until lightly browned Repeat procedure for remaining loaves. Cool loaves slightly. To prepare glaze, combine powdered sugar , milk and 1tsp. vanilla extract, stirring with a whisk. Drizzle warm loaves with glaze.
Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink. Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta. Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta. Season with salt and pepper to taste. Discard bay leaves before serving. Serve immediately while hot.
Combine and set aside the oil, eggs, sugar, and vanilla. Sift flour, cinnamon, soda, and salt. Add dry ingredients to oil mixture gradually. Add apples and nuts. Bake in 2 regular loaf pans or 3 foil loaf pans for 1 1/2 hours at 300 degrees. Cool 10 minutes in the pan. Sprinkle with sugar, if desired. Note: I bake it at 325 degrees for about 70 minutes.
Heat oil over medium heat in a large skillet. Add dulse to pan. If there are any large pieces, you can pull them apart first. Heat for a minute or two, until the dulse turns golden brownish and shrinks. Turn over with a fork or spatula and heat for another minute or so. Do not let it turn black. Drain on paper towels and immediately sprinkle with some sesame seeds and/or salt, if desired. I, personally, find that it tastes salty enough without adding any salt. Cool and enjoy! Store leftovers in an airtight container.
Cook pasta in large pot of boiling, salted water with splash of oil. Boil 12 minutes, or according to directions on package. Drain well and allow to cool. Place pasta in bowl and add tomatoes, olives, mozzarella and chopped sun-dried tomatoes. To make dressing: Combine sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in food processor until almost smooth. Pour dressing over pasta, sprinkle with Parmesan and basil and toss well.
Make double-strength simple syrup: Place sugar and water in medium saucepan over medium heat. Bring to a boil, using a wooden spoon to stir occasionally until the sugar is completely dissolved, about 2 minutes. Remove from heat and let cool 5 minutes. Make simple syrup into flavored syrup: Place the ginger, lemon, and the simple syrup in a blender jar, cover the jar, and blend on lowest speed until the solid ingredients are roughly chopped, about 1 minute. Turn off the blender and let the mixture steep for 10 minutes. Repeat, this time blending the syrup on medium speed for 1 minute, then shut it off and let steep 10 minutes more. Strain the syrup through a fine-mesh sieve lined with 2 layers of water-moistened cheesecloth over a medium bowl. Store syrup tightly covered in the refrigerator up to a week. Make sodas: To serve, fill a glass with crushed ice and 3/4 cup seltzer. Top with 1/4 cup ginger-lemon syrup and stir. Adjust flavor with more syrup or seltzer as needed. Garnish with a lemon wheel.
Preheat oven to 325 degrees. Combine first 3 ingredients and press into a 10" springform pan. Set aside. Beat cream cheese until light and fluffy. Gradually add brown sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla and 1 cup chopped pecans. Spoon mixture into springform. Bake at 325 degrees for one hour. Turn oven off and leave in oven for 30 minutes. Ajar oven door and leave in oven another 30 minutes. Cool at room temperature then refrigerate overnight. Top with whipped cream then sprinkle ground pecans on top.
Grind the sesame seeds in a coffee grinder until fine. Place the ground sesame seeds in a medium bowl and add the garlic, soy, sherry, honey, sesame oil, water, ginger, scallions, and red chili flakes, stir until thoroughly combined. Use this sauce to marinate short ribs, steaks, chicken or fish! Grill or broil and baste with sauce.
Brown ground beef until no longer pink. On medium heat, add onions, peppers and celery to beef, and cook until onion is soft and translucent. Add chicken broth, black beans and rice. Stir to mix well and add the cajun seasoning, and salt and pepper to taste. Simmer on low about 15 minutes or until most of the liquid is absorbed or cooked off. Serve with a green salad.
Preheat oven to 425*. Scrub potatoes, pat dry. Cut into eighths. Brush with oil and place in a baking dish. Sprinkle with oregano and paprika. Bake about 35 minutes until potatoes are done. Season to taste with salt and pepper.
Preheat the oven to 475°F Oil a shallow roasting tin with 2 tbsp of the oil. Cut the tomatoes in half lengthways and lay them cut-side up in the tin. Sprinkle over the thyme and some salt and pepper and roast for 15 minutes. Reduce the oven temperature to 300F and roast for a further 11/2 hours until they have shrivelled to about half their original size and concentrated in flavour. Leave to cool. Arrange the tomatoes and the feta among four plates and drizzle over the remaining olive oil. Sprinkle with a bit more sea salt and some black pepper to serve.
Cut each goat cheese round in half, down the middle, like separating an oreo cookie. Put in a glass dish and drizzle with olive oil, and salt and pepper to taste. Cover and marinate overnight. The next day, preheat oven to 400F and in a food-processor, blend white bread with italian herbs to make the bread crumbs. Roll the goat cheese halves in the bread crumbs and place on a baking dish and bake for ten minutes or until the bread crust is golden brown and the cheese soft and oozing. Serve with baguettes.
Combine oats, baking powder, raisins and walnuts and set aside. Scoop avocado into medium bowl. Use electric mixer to cream avocado. Add peanut butter, egg and sweetener and combine until well mixed. Scrape beaters. Add oat mixture and mix by hand until combined. Drop cookies using rounded teaspoon onto non-stick baking sheet and flatten slightly. Bake at 350° for 10-12 minutes. They are done when the edges of the cookies just begin to brown.
Heat oven to 400°F. Mix tomatoes, stuffing mix and garlic just until stuffing mix is moistened. Spread chicken onto bottom of 3-L casserole dish sprayed with cooking spray; top with basil and cheese. Cover with stuffing. Bake 30 minute or until chicken is done and stuffing mixture is heated through.
Heat olive oil in skillet over medium heat. Add onion and curry powder and cook about 3-5 minutes, stirring often, until onion is tender. Stir in sausage and broth. Simmer 3-5 minutes. Stir in beans and cook until everything is heated through. Remove from heat and stir in vinegar. Serve over hot rice.