HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter one side of each slice of bread. Assemble sandwich as follows: First bread slice, butter side down. One slice cheese. Pork and sauerkraut. Apple slice. Sprinkle with brown sugar. One slice of cheese. Next slice of bread butter side up. (Having the pork in the middle helps to keep the bread from getting soggy). Grill as you would a grilled cheese making sure to cover with a lid as cooking.
Preheat the oven to 400*F. Cut squash in half and remove seeds and strings. Brush cut ends liberally with olive oil and sprinkle with salt and pepper. Roast for 45-60 min, or until a fork pierces the flesh with no resistance. Meanwhile, whisk together ingredients for the vinaigrette in a small bowl. You can use an immersion blender to emulsify and "puree" everything together. You can also add everything to a blender or food processor and get the same result. Transfer roasted squash to serving plates. While still steaming, fill the cavities with crumbles of goat cheese and then baby arugula. Add vinaigrette to taste and toss, being sure to scrape pumpkin flesh into salad as you toss. Eat immediately. NOTE: I suggest letting guests assemble their own salad at table. This is a fun and interactive first course. Provide a shallow bowl to hold the pumpkin and 2 small spoons per person so that they can smash the ingredients together themselves.
Brown ground beef; drain. Transfer meat to crock pot. Stir in beans, enchilada sauce, tomato sauce, 1 cup of cheese, onion and 1 cup of water. Reserve 1 cup of corn chips; crush the remaining chips and add to the meat mixture. Cover and cook on low heat for 8 to 10 hours. To serve, top with sour cream, remaining cheese, and reserved corn chips.
Place 1/3 of each ingredient in a tight fitting jar and shake. Do this two more times until the ingredients are used. Use a spoon if necessary to smush any lumps and refrigerate until needed. Note: do not use blender, it whizzes to a froth!
Mix all the ingredients together in a bowl except the cheese. Form the meat mixture into 6 patties. Cook the patties on the grill until no longer pink in the middle. Top with cheese slices, if using. Remove from the grill once the cheese is melted.
Wash chicken breasts and dip them in oil. Mash bananas. Arrange chicken on a baking sheet and cover each piece with banana. You can garnish this with almost any spice imaginable--popular ethnic ones are paprika, coriander, poppyseeds, or cinnamon. Bake at 350 degrees for 30 minutes or until chicken reaches internal temperature of 165 degrees.
Heat oil and add red pepper flakes. Cook over low for a minute or two. Add the 4 chopped scallions and saute for a minute. Remove from heat and stir in the brown sugar, rice vinegar,sesame oil, soy sauce, ginger and garlic. Return pan to low heat and add peanut butter a bit at a time. Stirring constantly add chicken broth until hot. Place cooked fettucini in large shallow bowl and pour the hot peanut sauce over and toss. Sprinkle with toasted peanuts and scallions. Place cucumber slices and red pepper strips around pasta. Sprinkle with coconut if desired.
Bring 1/2 cup water and sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely. Combine Champagne, rum, and pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, and mint leaves. Add ice block to bowl.
Combine all dry ingredients in a small bowl. Stirring constantly, slowly add enough of the water to make a thin paste. Pour into pan and add rest of water. Cook over medium heat, stirring constantly, until mixture thickens. Stir in tomato sauce. Use in your favorite enchilada recipe. The amounts on the ingredients are very flexible. For instance, if I am feeding my kids who do not like"spicy", I will halve the chili powder and double the tomato sauce. Experiment to suit your taste, but don't leave out the cocoa. For a quick meal, we will soften a corn tortilla in a bit of hot oil, drag it through the sauce, and lay it flat on a plate. cover it with grated cheddar cheese, sprinkle with chopped onions and sliced black olives. Then cover with another softened sauced tortilla and melt the cheese in the microwave for 1 minute on high.
To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve. To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy. To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed. To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers. Serve the potstickers warm accompanied by the dipping sauce.
Combine water and salt in a small saucepan; bring to a boil. Add lemons; cook 30 minutes or until liquid is reduced to 1/2 cup and lemon rind is tender. Remove from heat; cool to room temperature.
Cream shortening and sugar together and drop in egg; cream well. Silf flour, baking powder, and salt together and mix into corn meal. Add dry ingredients to the creamed mixture, alternately with the warm milk. Bake in greased 8x8 pan 25 minutes at 375 degrees.
Smear a little olive oil over the recesses of a bun tin. Use a couple of slices of the sliced ham to form cups in the bun tin. Break an egg into each of the cups and garnish each with the grated cheese. Season with salt and freshly ground black pepper and a dash of tabasco. Bake in a preheated oven at 200 degC for 15 - 20 minutes.
Preheat the oven to 220c place pumpkin on a baking tray and toss with olive oil garlic and salt and pepper. Roast in oven for 40 minutes or until cooked and golden. Remove and allow to cool. Evenly divide the pumpkin among the four pastry squares, placing in the centre. Top with oregano, feta and pine nuts. Drizzle with a little of the feta marinating oil. Bring 2 of the diagonally opposite corners together and pinch to seal along the edges. The base will be square the top will be a pyramid shape. Twist the top to seal where the four corners meet. Place the egg yolk and milk in a small bowl and whisk with a fork to make an egg wash for the pastry. Place the pasties on a baking tray and brush with the egg wash. Sprinkle with sesame seeds and sea salt and bake for 15 minutes or until golden brown.
Heat oven to 400 degrees. In a small bowl combine raisins,dates,brandy and water. Microwave on high for 1 minute to soften the raisins. In a large bowl, whisk together sour cream,sugar, eggs,vanilla extract,salt, nutmeg and cornstarch. Add the raisin date mixture and stir to combine. Pour into the graham cracker piecrust. Bake in your oven at 400 degrees for 10 minutes. Reduce oven temperature to 350 degrees and bake for another 30 minutes or until center is set. Remove pie to wire rack if you have one. Let cool. Serve warm.
Let the ice cream soften at room temperature a bit. Scoop 6 scoops into the crust, or enough to fill to the top. Press till the top of the crust is flat. Melt chocolate chips in the microwave. Drizzle melted chocolate over the pie. Re-freeze before serving.
In a mini-processor, whizz together garlic, lime juice, soy sauce, olive oil and ginger until all combined and pureed. Put chicken strips into a ziploc bag, pour in marinade. Distribute to coat chicken well with marinade. Place in refrigerator and forget for 3-5 hours. Remove from refrigerator 30 minutes before you are ready to cook it to bring closer to room temperature. Drain everything in the ziploc bag directly into a hot teflon saute pan. Cook chicken, stirring occasionally, until cooked through, about 8 minutes. The marinade will have reduced into a glaze, just coating the chicken. Season, carefully (there's already soy sauce in the marinade). Empty the chicken out onto a serving platter. To make the Sweet Chili Sauce, combine all the ingredients in a blender/food processor and puree until smooth. Pour into a small bowl. At table: Have chicken on one platter and the lettuce cups with all the other vegetables and rice noodles on another. Don't forget the Sweet Chili Sauce and the bowl of chopped peanuts. Allow free rein for creativity and great flavor packed into healthful oriental-style 'tacos'!
toast bread. spread with peanut butter. top with tomato. sprinkle with salt (optional) and pepper. eat and enjoy.
Remove 'tails' from the green beans, cut them into 2 inch lengths, and simmer them until just soft. Peel the potatoes, cut in 2cm chunks, and boil gently until cooked but not falling to pieces. Allow the potatoes and beans to cool. Combine all ingredients in a bowl and chill for 2 hours.
Soak beans in water for 2 days in refrigerator. Drain, and put in a large saucepan with 8-10 cups water. Bring to a boil, and boil for 10 minutes. Add onion, garlic, carrot and celery, and bring to boil again. Turn heat to simmer. Cover, and simmer for 1 hour, or until beans are very soft. Puree soup in blender (do this in batches). Return soup to saucepan. Add oil, cumin, salt and pepper. Bring to boil. Reduce heat and simmer for a few minutes, adding a little water if too thick. Serve garnished with chopped parsley, and a sprinkling of lemon juice. Excellent with warm pita bread.
Place fish portions in a shallow baking dish. Sprinkle with water. Cover with clear plastic wrap; vent by leaving a small area unsealed at the edge of the dish. Microwave for 6-9 minutes or until the fish flakes easily with a fork. Let stand, covered while preparing sauce. In a small bowl, mix together cornstarch, parsley, and bouillon granules. Stir in orange juice and wine. Microwave uncovered for 2-3 minutes or until thickened and bubbly, stirring every minute. Stir in the margarine until melted. Gently stir in the mandarin orange sections. Drain the fish well and spoon the sauce over the fish.
Peel cucumbers, slice thin, and drain off all excess liquid. Combine with remaining ingredients in bowl; mix well. Marinate at least two hours, or preferably, overnight.
Flatten chicken to 1/4 in thickness. In a shallow bowl lightly beat the egg. Combine cracker crumbs and salt in another bowl. Dip chicken in egg then roll in crumbs. Set aside. In a large skillet, saute mushrooms in 1 tablespoon butter. Remove and set aside. In the same skillet, cook chicken on each side in remaining butter until done. Top each chicken breast with a ham slice, mushrooms, then cheese slice. Broil for 1-2 minutes or until cheese is melted.
Mix first four ingredients. Add remaining ingredients. Mix well. Place in a greased 9" x 9" pan. Bake in a 425 degree oven until the top is nice and brown, about an hour and 15 minutes.
Heat 3 tablespoons butter in a 12" skillet over medium heat. Add onions and celery and cook, stirring, until soft, 5-6 minutes. Add fish and cream and bring to a boil over medium-high heat. Cook, covered, until fish is cooked through, 6-8 minutes. Let mixture cool for 15 minutes. Flake fish in the skillet with a fork, then transfer mixture to a large bowl. Add bread crumbs, mayonnaise, dill, mustard, lemon juice, pickles, zest, Tabasco, egg, and salt and pepper. Toss mixture together until well combined. Shape fish mixture into twelve 1&#8260;2"-thick patties. Dredge each patty in cornmeal; set aside in refrigerator for 30 minutes on a parchment paper-lined baking sheet. Heat 3 tablespoons butter in a 12" skillet over medium heat. Add 6 patties to the skillet and cook, turning once, until golden, 8-10 minutes. Wipe out skillet; repeat with remaining butter and fish cakes.
In a Dutch oven, saute onion, celery, green bell pepper, and garlic in butter until tender. Add the next 9 ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, approximately 25 minutes. Add shrimp and parsley; simmer, uncovered, until shrimp are cooked, approximately 7-10 minutes.
In a small bowl, combine mustard seed and dry mustard; set aside. In a 1- to 2-quart non-aluminum pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours; adding additional vinegar if necessary in order to maintain enough liquid to cover seeds. Process the seeds and mixture in a blender or food processor until pureed to the texture you like (this can take at least 3 or 4 minutes). The mixture will thicken upon standing. If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days.
Combine brown sugar, Xanthun, Rice Flour, Vanilla and Almonds in a medium mixing bowl. Cut in butter with pastry cutter or fork. Spread the mix into a nine inch pie pan and shape with fingers or bottom of a spoon to cover the bottom and sides. Bake for 15 minutes in oven at 350 degrees. Let cool. Pour in filling or use in place of graham cracker crusts.
1. Heat oven to 375 degrees F. Lightly grease 9-inch round cake pan or nonstick madeline pan. Cut a 15-by 12-inch piece of parchment paper and fit into pan, allowing edges to extend beyond rim(see Note). Grease paper on bottom and 2 inches up side of pan. 2. In medium-size bowl, with electric mixer on high speed, beat eggs with salt until light and lemon colored. Gradually beat in sugar until soft peaks form. Add yolks, 2 at a time, beating 3 minutes after each addition. 3. Sprinkle flour over egg mixture. With rubber spatula, very gently fold flour into beaten egg mixture until uniformly combined. Spread batter into prepared pan. Place another piece of parchment over cake, resting on extended edges of the parchment pan liner and being careful to avoid top of batter. 4. Bake 15 minutes or until center appears set. Remove top piece of parchment. Cool cake in pan on wire rack 15 minutes. Using edges of parchment pan liner, lift cake to serving plate and set aside at least 1 hour before serving. Note: The cake may be baked without parchment, but the surface will be darker. To do so, grease 9-inch round baking pan and line bottom with a circle of waxed paper; grease paper and side of pan.
Wash and scrub fruits and vegetables very well. Blend the apple first, then alternate the carrots and the beet. Serve chilled or over ice and enjoy!.
Preheat oven to 350 degrees. In large skillet, melt butter and saute onion, pepper and mushroom (you may do this separately if you want to make different kinds of quiches). Mix eggs, milk, and spices. Slice the sausage links and cut bacon into bite-size pieces. Spray muffin tins (whichever you prefer). In each tin, add whatever fillings you would like (onion, pepper, mushroom, cheese, meat). Ladle in the egg until the fillings are just covered (not too close to the top). Bake about 10-15 minutes until fluffy and slightly brown. Remove from oven and serve warm!
Saute onion and garlic in oil until browned. Stir in taco mix, corn, beans, and kale or other greens, and salsa/picante sauce. Simmer for 3-5 minutes, until flavors are mixed. This mixture can be prepared ahead and cooled and refrigerated at this point, if appetizers are not needed today. Preheat oven to 420. Press wonton wrappers into mini muffin cups. Spoon veggie mixture in cups and top with the cheese, evenly divided. Bake in preheated 420°F oven for 8 minutes, or until the wontons are nicely browned. Place cilantro leaf in each cup, on top of melted cheese. Serve hot with extra salsa, sour cream, olives and guacamole if desired.
In medium-sized bowl, pour EVOO. Add all other ingredients. Whip thoroughly with wire whisk -- about 2 minutes -- or use hand mixer for about the same time, until all ingredients are incorporated. Don't be afraid to adjust ingredient amounts to suit your taste.
Place the vinegar, sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika and salt in a blender or food processor. Blend until most of the sesame seeds are ground (stop the motor several times and scrape down the sides of the container). Scrape the contents into a small bowl, then whisk in the vegetable oil in a slow, steady stream.
Preheat oven to 350°F. Place each chicken breast between 2 pieces of heavy-duty plastic wrap, pound to 1/4 inch thickness using a meat mallet or rolling pin. Combine basil, salt and pepper; sprinkle half of mixture evely over both sides of chicken. Place 1 string cheese stick across the center of each flattened chicken breast. Roll up chicken jelly roll fashion, starting with short end. Place chicken roll-up, seam side down, in an 11 x 7 inch baking dish. Sprinkle with remaining half of spice mixture, and coat with cooking spray. Cover and refrigerate up to 8 hours. Pour tomato sauce over chicken. Bake uncovered, at 350F for 35 minutes or until chicken is done and tomato sauce heated.
Cooked and drain ground smoked sausage. Cook mushrooms at 350° for 7 minutes. Allow to cool. Mix cooled sausage, cream cheese, and Parmesan. Fill each mushroom with 1 teaspoon of filling. Bake at 350° for 7 minutes.
Soften the gelatin in the milk. Combine the slightly beaten egg yolks with the 1 1/4 c milk, 1/3 c sugar and 1/2 tsp salt in a double broiler. Cook stirring constantly until mixture thickens and will coat a spoon. Remove from heat. Add vanilla and gelatin mixture and beat well with rotary beater. Chill until mixture begins to thicken. Beat the egg whites until stiff. Beat in 1/4 c sugar and the cream of tartar. Fold egg whites carefully into gelatin mixture. Turn into cooled baked pie shell. Chill until firm. 3-5 hours. Top with whipped topping. You can sprinkle crushed nuts on top if you would like.
Combine the seasoning mix ingredients in a bowl and set aside. In a large skillet, warm the olive oil. Add the onions, celery, bell peppers, green onions, garlic, Tabasco & Worcestershire and seasoning mix. Saute until mixture starts sticking to the bottom of the pan, stirring occasionally while scraping the bottom of the pan, about 6 minutes. Stir in the evaporated milk and tomato paste, continue cooking for another 2 minutes, stirring occasionally. Remove from heat and set aside. In large mixing bowl, combine beef, lamb and breadcrumbs. Knead by hand until breadcrumbs are absorbed into meat mixture. Add the egg and egg whites, lightly beaten. Knead again until absorbed. Remove the bay leaves and then add the cooked vegetable mixture. Again, mix by hand until thoroughly combined. Spray an 8 x 8 baking pan, transfer the mixture and shape into a loaf about 1 1/2 inches high, 8 inches wide and long. Sprinkle the red pepper flakes on top. Bake uncovered at 350 degrees for 25 minutes, raise the temperature to 400 and continue to cook another 35 minutes. Let set for 5 minutes before slicing. I slice into 10 pieces by making one cut down the middle and four across.
SHRIMP CAKES:. Toss the shrimp with 1 tablespoon of the Essence. Place half of the shrimp in the refrigerator until well chilled, about 20 minutes. Place the food processor bowl and blade in the refrigerator to chill. Heat the oil in a large skillet over medium-high heat. Add the onions, celery, bell peppers, garlic, cayenne pepper and 1 teaspoon Essence and cook, stirring, for 3 minutes. Add the remaining half of the shrimp and cook until pink, 3 to 3 1/2 minutes. Remove from the heat and spread on a plate to cool completely. Place the chilled shrimp in the bowl of the food processor and process for 10 seconds. Add the egg white and process for 5 seconds. With the machine running, add the heavy cream through the feed tube in a steady stream. Transfer to a large bowl. Add the cooked shrimp mixture, green onions, mustard, lemon juice, Worcestershire sauce, red pepper sauce, basil, and parsley, and mix well. Form into 8 cakes. In a shallow bowl combine the flour with 1 tablespoon of the Essence. In another bowl beat the eggs with 1 tablespoon of water. In a third bowl, combine the breadcrumbs with the remaining tablespoon of Essence. One at a time, dredge the shrimp cakes first in the seasoned flour, then egg and then bread crumbs, shaking to remove any excess breading. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cakes in batches and cook until golden brown, about 2 1/2 minutes per side. Remove and drain on paper towels. ROASTED SHRIMP SAUCE:. Heat the oil in a large, heavy pot to smoking over high heat. Add shells and cook, stirring, until the shells are bright orange and fragrant, 3 minutes. Add the onions, carrots, and celery to the pot and cook, stirring, for 3 minutes. Add the garlic, paprika, cayenne, salt, and tomato paste and cook, stirring, until the tomato paste begins to brown slightly, 2 to 3 minutes. Add the brandy and cook for about 15 seconds. Add the water and cook until the pan is almost dry, 15 to 30 seconds. Add the cream and cook until reduced by half, about 7 minutes. Remove from the heat. With a hand-held immersion blender or in batches in a food processor, puree the sauce until smooth, about 1 minute. Strain into a clean pot through a fine mesh strainer, pressing hard with a spoon to extract as much liquid as possible. Place over medium heat and whisk in the cold butter 1 piece at a time. To serve, spoon the Roasted Shrimp Sauce on the bottom of 4 plates and top with 2 shrimp cakes each. Garnish with fresh parsley leaves and lemon juice if desired. Serve imediately and E N J O Y!
Coat liver with flour; set aside. Brown bacon; drain on paper towels. Brown onions in drippings. Brown liver quickly in same skillet, about 1 minute on each side. Drain fat. Combine broth, water, liver, pepper and tarragon. Cover and simmer 20 minutes until liver is fork tender. Uncover; top with bacon. Simmer uncovered 5 to 10 minutes until sauce is consistency of gravy.
Following the manufacturers directions for your bread machine, add all the ingredients to the bread pan except the cranberries and blueberries. Set the machine for either the Sweet or Basic/White bread cycle. Select either a Light or Medium crust. Add the cranberries and blueberries during the last 5 to 10 minutes of the kneading cycle or at the raisin/nut signal. *Note: Do not use the delay cycle for this bread recipe.
To sterilize your Cashew Nuts: Spread your nuts out on a baking sheet and bake in a preheated 350 degree oven for 10 minutes and then cool completely before using them. Whiz first 7 ingredients in blender or food processor until nuts are liquefied. SLOWLY drizzle in oils to thicken and then add lemon juice after oils are incorporated. Mix Agar Agar in 1 Cup Cold water. Cook in separate sauce pan until clear (about 10 min). With a spoon stir cooked (warm) Agar Agar into cheese mixture. Immediately pour into loaf pan lined with plastic wrap and fold plastic wrap ends and sides over top. Refrigerate until set and slice as needed. To use as a spread or dip, do not add Agar Agar. When the loaf version is set, my mom slices into 1/2 sections. She puts them side to side with clear wrap in between and freezes then for individual later use.
Preheat oven to 350. Grease and flour 2 9x5" loaf pans. Combine flour, soda, sugar, salt, and nuts in mixing bowl, and blend by hand. Add remaining ingredients and mix well. Bake at 350, for 1 hours in 2 greased and floured 9x5" loaf pans.