HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut tofu into thin slices. Layer tofu and half of the teriyaki sauce in a small bowl. Let marinate for 1 hour or longer. Meanwhile cook rice according to package directions. Cut cucumber into thin sticks and slice avocado as thinly as possible. Sprinkle salt over avocado slices. When your tofu is ready turn your skillet on Med - Med Low. Add tofu slices and heat on each side for about 2 - 3 minutes. Heat remaining teriyaki sauce as well in a small saucepan. In a shallow bowl put about 1/3 of your rice. Then a layer of torn up nori. A layer of rice, then add your cucumber sticks. Add remaining rice. Cover with your avocados. Throw a couple more pieces of torn up nori on. Then top with your warm tofu slices and a couple teaspoons or warm sauce. Add some sesame seeds if you have them. Quick Teriyaki Sauce directions: Mix 1 tablespoon cornstarch into 1/8 cup water till smooth. In a small saucepan on Med - Med High combine 1/2 cup water, 1/8 cup soy sauce, 1/2 teaspoon ground ginger, 3 1/2 tablespoons of brown sugar, 1/2 teaspoon of white sugar, and 1/4 teaspoon garlic powder. When mix starts to bubble add the cornstarch mix. Stir till thick. That's it!
Cut each scallop in half and each coral into three pieces. Heat a wok with the two oils. Add the scallops and the corals, and toss for one minute over high heat. Add the mushrooms, bok choy stalks and sugar snap peas, then stir-fry for one minute further. spoon in the ginger and garlic, along with the bok choy leaves and a little water, and stir-fry all together for another minute or two until the leaves have wilted. Add the lime juice. Season to taste with salt and pepper, and serve on warm plates.
Melt butter in saucepan over very gentle heat.Mix in the sugar, oats and salt.Stir well and turn mixture into greased swiss roll tin and press lightly together. Smooth top surface with the back of a metal spoon and bake at 190C for 30-35 mins in centre of oven. When golden brown remove from oven and allow to cool for a few minutes before cutting into square slices. Cool completely before serving.
Preheat the oven to 350 degrees F. In a small bowl mix the crushed graham crackers with the cinnamon, 2 teaspoon of sugar and melted butter. Spread it over the bottom of a 9" springform pan, deep dish pie pan or quiche dish. Bake for 6 minutes then set aside to cool. In a small saucepan combine the blueberries with 1/2cup water and 1/2 cup of sugar. Bring to a boil over medium high heat, then let it simmer over low heat until it bexcomes a coulis. Stir often to avoid the sauce sticking to the bottom of the sauce pan. Let cool. In the meantime (while the blueberry coulis is cooling), mix the gelatin with warm water and let it sit for 5-10 minutes. In a large bowl mix the marscapone cheese with the blueberry coulis. Once properly mixed, add the gelatin mixture and and mix again. Very quickly add the whipped cream half a cup at a time, mixing thoroughly each time. Pour over the baked graham crust and refrigerate for 2-3 hours. Serve either cold or at room temperature.
Brown and drain ground beef. Add water, tomatoes, cumin, chili powder, paprika, onion flakes, garlic powder and pepper. Simmer, covered, for 1/2 hour stirring occasionally. Make a roux from the flour and a bit of water....start with 1 tablespoon and increase to a thick but pourable consistency. Add roux to chili. Cover and simmer for an additional 20 minutes. Chow down, toots!
Melt butter in a Dutch oven over medium-high heat; add onion. Cook 4 minutes or until lightly browned, stirring occasionally. Add the cauliflower, potato, carrot and caraway seeds. Cook 6 minutes or until cauliflower begins to brown, stirring frequently. Add broth; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are tender. Stir in salt and pepper.
Mix all with hands. Roll in saran wrap overnight in refrigerator in ball shape. Then roll in your favorite chopped nuts.
Scrub mussels under cold water; pull off hairy beards. Discard any that do not close when tapped. Set aside. In large non-stick saucepan, heat oil; saute onions and garlic for 2 minutes. Add tomatoes, wine, basil and oregano; cook for 3 minutes, stirring constantly. Add mussels; cover and cook until mussels fully open, 4 to 5 minutes. Discard any that do not open. Arrange mussels in bowls; pour sauce over top.
Preheat and lightly grease your favorite pancake pan - I use a seasoned cast iron skillet on medium-low heat. In a mixing bowl with a pouring spout, combine all dry ingredients with a whisk, then stir in the oil and milk (or milk substitute) until the batter is smooth with no lumps. Allow the batter to sit for a minute, and then it is ready to cook. Pancakes are ready to flip when the edges have cooked enough to be firm. FLUFFY VERSION: The recipe as written makes thin pancakes. For fluffier pancakes, use only 2 cups of liquid, and use slightly lower heat so the pancakes cook slower and the inside has time to cook by the time the outside is done. TIP: If the outside is done before the inside is cooked, turn the heat down -- even way down, and cook them more slowly. And don't flip until there are bubbles on the top.
Sprinkle the Adobo spice on both sides of the steak and rub it in well, Season with salt & pepper let the steaks rest 1-2 hours. Heat a heavy skillet over High heat, if necessary add a light spray of Veggie oil to the pan. Fry the steak for apprx 2 minutes each side (depends on the thickness, my steak was just over 1/2" thick). Turn heat down to medium. Place the cheese slices down the center of the steaks, pour salsa around the steaks, cover and continue cooking until the cheese has melted. Serve with plain rice or pasta with the salsa from the steaks poured over top as a sauce.
In a large saucepan, saute onion in butter until tender. Slice 1/3 cup cucumbers; refrigerate. Chop the remaining cucumbers and add to onion mixture. Add the broth, dill, vinegar, and salt; bring to a boil. Gradually add farina, stirring constantly. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Cool slightly. In a blender or food processor, process soup in batches until pureed. Pour into a container; refrigerate until chilled (about 4 hours). Just before serving, whisk in 1/2 c. sour cream Garnish each serving with reserved cucumber slices and 1 T sour cream.
Combine wafer crumbs, 1/2 cup (125 mL) cocoa, icing sugar and butter (can be mixed in the food processor to save some time). Press over bottom and 2 inches (5 cm) up the sides of a 9-inch (23 cm) springform pan; set aside. Beat cream cheese until smooth in a large bowl. Gradually beat in granulated sugar, 2 tbsp (30 mL) cocoa and vanilla extract. Add eggs, one at a time, beating well after each addition. Stir in cream and whiskey. Pour into prepared crust; set on baking sheet. Bake in preheated 375 °F (190 °C) oven 50 to 55 minutes. Cool then chill. Drizzle melted chocolate over surface of cake before serving.
Heat 1 cup of the olive oil in a large skillet. Cut eggplants into thin slices. Fry half of the slices until golden on each side. Drain them on paper towels. Add another 1/2 cup of oil to the pan. Fry the remaining eggplant slices. Drain on paper towels. In a clean large frying pan, heat 3 tablespoons of oil and saute the onion until soft, about 15 minutes. Preheat the oven to 350 degrees F. Arrange the eggplant slices on the bottom of a shallow 9-by-13-inch baking pan. Spoon the Salsa di Pomodoro evenly over the eggplant. Combine the onion and raisins. Spoon them over the top of the eggplant mixture. Sprinkle lightly with vinegar and mint. Bake for 10 minutes. Remove from the oven, and cover with the cheese slices. Return the pan to the oven and bake until the cheese has melted, about 15 minutes. Remove from the oven and cool. Serve at room temperature.
In large skillet, heat oil on high. Lightly smash the slices of plantains using a large, flat meat tenderizer or a heavy-bottomed pot. Dredge plantain slices in flour very lightly. Fry for 2 minutes per side or until golden. Transfer to tray lined with paper towel to drain. Season the smashed plantains with salt and pepper.
Cut peppers in half lengthwise; remove and discard the seeds and membranes. Place peppers skin side up on a baking sheet and flatten with palm of hand. Broil 5.5 inches away from heat for 15- 20 minutes or until charred. Remove the peppers from the sheet reserving the liquid. Place in a large bowl and cover with plastic wrap. Let the peppers cool completely. Remove the peppers, reserve the liquid and discard the skins. Set aside. Coat a large nonstick skillet with cooking spray. Place over med high heat until hot. Add the eggplant in batches and saute 2 to 3 minutes on each side or until tender. Line a 8.5 by 4.5 by 3 inch loaf pan with heavy duty plastic wrap. Arrange 1/3 of the eggplant slices in the bottom. Combine reserved liquid from red peppers, the ground pepper, and salt. Drizzle 2 tsp over the eggplant. Arrange one third of the basil over the eggplant and top with 1/3 of the peppers. Drizzle some of the reserve liquid over it. Repeat layers twice using the rest of the ingredients. Cover the loaf pan with a heavy duty plastic wrap. Place a heavy object about 2 to 3 pounds on top of the loaf pan. Refrigerate terrine for 24 hours. Invert onto serving patter. Remove the wrap. Slice with an electric knife. Garnish with fresh basil.
In a bowl, combine orange juice, soy sauce, honey, cornstarch, and chili oil. Add steak strips, tossing to combine. Heat 1 T. of the peanut oil in a large skillet or wok over high heat. Add asparagus and stir-fry for 4 minutes Add bell pepper, scallion, and carrots; stir-fry 1 minute. Add ginger and garlic; stir-fry 1 minute. Remove veggies to a bowl. Heat remaining tablespoons of the peanut oil. Add the steak; stir-fry 3-4 minutes Add veggies to the steak. Add peanuts if desired. Stir fry until heated through. Sprinkle with sesame seeds. Serve over rice or noodles. Enjoy!
Blanch 2 lemons in boiling water for 10 minutes; drain. When cool enough to handle, cut each lemon with a sharp knife into 8 wedges and discard seeds. Toss with kosher salt in a bowl and then pack the salted lemons into a jar or container with a tight-fitting lid. Squeeze enough juice from remaining lemons to measure approximately 1/4 cup. If needed, add more juice to completely cover the lemons. Put lid on jar and let lemons stand at room temperature, shaking gently once a day, for 5 days. Rinse lightly before use to remove excess salt. If you have any preserved lemons left, you can put them -- along with the original lemon juice liquid -- into the refrigerator. Make sure the lemons are covered. (I usually put them into a smaller container so I won't have to add any additional lemon juice.) They will keep up to two weeks.
If you didn't pick the crab meat out of the crab yourself then I'd recommend going through it and picking out shells -- there are always a ton in the prepackaged stuff. Combine all ingredients thoroughly and chill for at least 2 hours. Serve with your favorite crackers, crusty bread, bagel chips, pita chips, etc.
Arrange chicken in 13X9-inch baking dish. Drizzle with 1 tablespoon of the juice. Sprinkle with oregano and pepper. Top with cheese; drizzle with remaining 1 tablespoon juice. Bake at 350°F for 30 to 35 minutes or until cooked through.
Rinse mushrooms in large bowl of cold water, agitating them with hands to release dirt and sand. Let dirt and sand settle in bottom of bowl, then lift mushrooms from water and transfer to microwave-safe 2-cup measuring cup. Add chicken broth, submerging mushrooms beneath surface of liquid. Microwave on high power 1 minute, until broth is steaming. Stand 10 minutes. Using tongs, gently lift porcini out of broth and transfer to cutting board, reserving broth. Chop porcini into 3/4-inch pieces and transfer to medium bowl. Strain broth through fine-mesh strainer lined with large coffee filter into bowl with chopped porcini. Combine 1/4 cup flour, 1 teaspoon salt, and 1/2 teaspoon pepper in pie plate. Working one piece at a time, dredge chicken in flour, shaking gently to remove excess. Set aside on plate. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until smoking. Place 4 cutlets in skillet and cook without moving until browned, about 2 minutes. Flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds. Transfer to large plate. Add 1 tablespoon oil to now-empty skillet and repeat to cook remaining cutlets. Tent plate loosely with foil. Add remaining teaspoon oil to now-empty skillet and return pan to medium heat. Add shallot and cook, stirring often, until softened, about 30 seconds. Add remaining teaspoon flour and cook, whisking constantly, 30 seconds. Increase heat to medium-high and whisk in vermouth, soaked porcini and their liquid, tomato paste, soy sauce, and sugar. Simmer until reduced to 1 cup, 3 to 5 minutes. Transfer cutlets and any accumulated juices to skillet. Cover and simmer until cutlets are heated through, about 1 minute. Remove skillet from heat and transfer cutlets to serving platter. Whisk butter, thyme, and lemon juice into sauce and season with salt and pepper. Spoon sauce over chicken and serve immediately.
Heat oven to 375°. Sauce: Heat oil in a small saucepan over medium heat; saute the garlic and onion for 1 to 2 minutes. Add cream and bring to a simmer. Simmer for about 3 to 4 minutes to reduce slightly. Stir in cilantro, lime juice, and salt and pepper to taste. Simmer for about 1 minute longer. Set aside or refrigerate until nearly serving time. Fish: Line a baking pan with foil; spray with nonstick cooking spray. Brush fillets lightly with butter; arrange in the baking pan. Sprinkle lightly with salt and pepper. Bake the fish for 20 to 25 minutes, or until the tilapia is cooked through. Warm the sauce up and drizzle a little over each serving of fish.
Combine all ingredients. Drop by rounded teaspoons on lightly greased cookie sheet. Bake 12 minutes in 350 degree oven. enjoy.
Heat 2 tbsps of the oil in a medium frying pan. Saute the onion, garlic, red and green peppers slowly until the peppers are tender. Add the ham and coopk for a further minute. Mix in the tomatoes and seasoning. Cover and cook for 10 minutes. In a bowl lightly beat the eggs with a fork, then stir the vegetable mixture into the eggs. Clean the pan and then heat the remaining oil. Add the eggs with the vegetables and stir constantly until the eggs are set but not dry. If desired serve with triangles of bread sauted in butter.
Put all the whole spices in a nonstick pan over medium-high heat and toast for 3-5 minutes stirring constantly. Your kitchen should start smelling wonderful! Remove from heat and cool. Grind the ingredients to a fine powder,using a mortar and pestle or a grinder,. Sift to remove any unground bits. Place in a tightly sealed container and store in a cool, dark place, or in the freezer.
chop and dice pickles. dice up four rings of onions. I use two and half large spoonfulls of mayo to mix. dashes of salt and pepper. make your normal tuna. Grease a muffin pan. set oven to 450 degrees F. cut the edges off the bread. soften bread if hard and push bread into cups of muffin pan. next add the tuna mixture,sprinkle with cheese. let bake for 10-15 minutes.
Warm 2 T. olive oil in a large nonstick skillet over medium-high heat. Rub the fish fillets with the coriander, salt and black pepper. Cook fish in the hot skillet until just done, a few minutes on each side. Remove the fillets and set aside. Add 2 T. EVOO, onions, garlic, ginger, and red pepper flakes (if using). Cook until onions are translucent, then add the stock, orange juice, and zest. Let warm and add butter. Simmer for a minute then add fish back to the pan to heat through. Serve with warm crusty bread and some crisp asparagus or green beans.
Place the chocolate in a heat proof bowl and bring the cream to a boil in a small pot. Pour the boiling cream over the chocolate and let stand for 1 minute. With a rubber spatula, begin stirring the cream and the chocolate together in the center of the bowl. Gradually incorporate the chocolate and cream from the edge of the bowl. Stir in the Bailey's Irish Cream. Cover and let stand overnight or refrigerate for up to 2 weeks. Scoop the chocolate mixture out into small round balls, about 3/4" in diameter. Roll the truffles, individually, in the palms of your hands to achieve a uniform shape or leave them as is and irregular. Store the truffles in the refrigerator for up to 2 weeks and toss them in confectioner's sugar just before serving.
Place all ingredients in the blender or food processor; cover. Blend for 2 minutes at low speed; continue to blend at medium speed until smooth. Pour into tall glasses. Garnish the glasses with a thin wedge of pinapple.
Preheat the oven to 350°. Coat a 9-inch baking dish with olive oil. Spread the potatoes in the dish in an even layer; drizzle with oil and season with salt and pepper. In a bowl, combine the bell pepper, onion, garlic and thyme and season with salt and pepper. Arrange two-thirds of the bell pepper mixture over the potatoes and drizzle with oil. Top with the tomatoes and the zucchini; drizzle with oil and season with salt and pepper. Cover with the remaining bell pepper mixture and sprinkle with the cheese. Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425°. Uncover the casserole and bake for about 20 minutes longer, until the vegetables are tender and glazed on top. Let stand for 10 minutes. Serve warm.
Place all the glaze ingredients into a saucepan and bring to boil. Simmer for 3 - 4 minutes until it becomes syrupy. remove from heat, leave to cool and store in a lidded jar until needed. Mix glaze and stock and set aside. Rinse rice in several changes of water and place in a large pan. Add everything else and cover. Bring to the boil and cook on a low heat for 10 minutes Turn off heat and leave to stand for another 10 minutes until liquid is absorbed. Stir well before serving.
Heat oil in heavy medium skillet over low heat. Add garlic and cook 2 minutes; add anchovies and cook until garlic just begins to color, about 3 minutes. Meanwhile, cook spaghetti in a large pot of boiling, salted water, until tender but still firm to bite, stirring occasionally. Drain well. Return spaghetti to pot and add the anchovy mixture and lemon juice and toss to coat. Season with salt and pepper to taste and sprinkle with parsley. Add Parmesan to taste.
In a greased 1 1/2 quart baking dish, combine the potatoes, 2 T butter, brown sugar, salt, and cinnamon. In a small saucepan, blend the honey, 1 T butter, orange peel, and 3 T of reserved pear juice; bring to a boil. Arrange the pear halves over the potato mixture, then pour the honey mixture over the top. Bake at 350 degrees 30-35 minutes.
Place enough sugar on a small plate to reach depth of 1/4 inch. Run lime wedge around the rim of 4 martinin glasses to moisten. Dip rims into sugar on plate. Blend rum or vodka and 1/3 cup sugar in blender until sugar dissolves. Add ice, blend until smooth, adding up to 1 cup more ice, if desired. Add 12 mint leaves and blend until green flecks appear. Pour into prepared glasses. Garnish with mint sprigs. Sit back and enjoy.
Preheat oven to 350°F. Slice top off of bread and set aside; carefully hollow out loaf leaving 1 inch of sides and bottom (reserve removed bread for other use). Brush inside and top of bread with dressing, then line bottom of shell with turkey. Toss together 1/2 cup cheese, spinach, onion and tomatoes; spoon over meat. Sprinkle with remaining cheese. Replace top, then wrap loaf in foil. Bake 1 hour. Cool 10 minutes before removing foil and slicing into wedges. Can be served hot or cold.
Mix spices well (use a pestle and mortar or your coffee dried herb & spice grinder). Of course, as always, the measurements are not written in stone; you will probably want to change the amounts of each ingredient to suit your tastes.
Take the ingredients for the Remoulade Sauce: Mayonnaise, horseradish, pickled relish, salt, white pepper, garlic powder, paprika,lemon juice. Combine all ingredients in a large bowl and whisk until combined. Refrigerate. Clean and devein 6-8 medium shrimp. Prepare 3 bowls. Add salt, pepper, and all other spices to the flour. Divide the flour between the first two bowls. Combine and beat the egg and milk in the third bowl. Arrange the bowls so you have flour, egg wash, and flour. Heat the oil until a drop of flour placed in the pan dances around. Working left to right and starting with the left hand, coat the shrimp with flour from the first bowl and place into the egg wash. Using the right hand, remove the shrimp from the egg wash and place in the last bowl of flour. Coat evenly and carefully place into oil. Cook until browned on both sides. Serve with remoulade sauce on Ciabatta bread "dressed" with lettuce and tomato.
Place the chicken breasts in a shallow dish. Combine the soy sauce, sesame oil, salt and gin or vodka, and pour over the chicken; toss to coat and let sit for 30 minutes. Preheat the oven to 200. Beat the egg whites, drain the chicken (discarding the marinade), and toss to coat. Pour the water-chestnut flour on a plate and dredge chicken completely in the flour. Arrange the shredded lettuce attractively on a platter. To cook the chicken, pour the peanut oil into a skillet (use an electric skillet if you have one) to a depth of 1/2 inch and heat to 350 degrees. Add the chicken in batches, browning one side, then turning to brown the other; drain and keep warm in the oven if necessary. Either while you're cooking the chicken or afterwards (while keeping the chicken warm), in a small saucepan, combine the sugar, rice vinegar, broth, the cornstarch dissolved in the 2 tablespoons water, the msg if desired, the lemon juice and the rind; bring to a boil and stir until thickened. Carefully and neatly slice the chicken crosswise into 1" slices, then using a large spatula, place attractively on top of the lettuce. Add the vegetables and pineapple to the sauce; remove from the heat, stir in extract, pour over the chicken, and serve immediately.
Wash and boil potatoes in water until appropriately tender. While potatoes are boiling, add sour cream, garlic and salt to suitably-sized bowl and stir until well combined. Preheat oven to 350°F. Drain potatoes and mash using masher. Add sour cream mixture to mashed potatoes and mash and stir until well combined. Transfer everything to oven-safe baking/serving dish (depth of potatoes should be about 3 inches). Bake for 15 minutes to serve hot.
Preheat oven to 425 degrees F. Line the bottom of a sheet pan with parchment paper and spray with nonstick spray. Add the Bisquick, milk, eggs, sugar, baking powder, vanilla extract, and salt to a large bowl and whisk to combine. Add the chocolate chips and 1/4 cup sprinkles. Whisk. Pour the batter into the prepared sheet pan, making sure to spread evenly. Sprinkle the remaining 2 tablespoons of jimmies over top of the batter. Bake for about 10 minutes or until a toothpick comes out clean. Pipe swirls of whipped cream around the border. Serve with maple syrup.
Beat 2 cups heavy cream with 6 tbsp sugar with a mixer 4 minutes. Reduce speed to medium and add mascarpone, extracts, mix until well blended. Spray a 9-inch springform pan with cooking spray. Layer 1 1/4 c mascarpone mix on bottom of pan. Spread a layer of chocolate biscuits, about 14 over. Repeat layer of mascarpone and wafers, finish with a layer of mascarpone. Cover with foil and freeze for 1 hour. Transfer to refrigerator and chill for 8 hrs or overnight. Pulse remaining wafers in a processor until finely ground. Beat remaining 1 cup cream with espresso powder and 3 tbsp sugar until whipped to stiff peaks, 3 minutes or so. Remove foil and pan from cake. Frost all over with espresso cream. Sprinkle edges with wafer crumbs. Serve cold. Garnish with mint leaves and espresso beans, optional.
Combine all ingredients in crock pot. Stir well, cover and cook on low for 8 hours.