HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the stock: Remove the fillets from the fish (or have your fishmonger do it), wrap them, and set them aside in the refrigerator. Rinse the carcass well with water, chop it into 3 pieces, and place it in a stock pot. Add the onion, garlic, serrano, thyme, bay leaves, and peppercorns. Add cold water to cover the ingredients by 1-inch and put the pot over medium-high heat. Bring it to a boil, skimming off any scum that rises to the surface. Reduce the heat and simmer for 20 minutes. Strain and discard the solids, season it with salt. Makes about 6 to 7 cups stock. For the tortillas: Heat about 1/2-inch vegetable oil in a deep skillet over medium-high heat. Cut the tortillas into 1/2-inch wide strips. Fry the tortilla strips in batches and drain them on paper towels; season with salt and pepper while they are still hot. For the fish: Drizzle the fish filets with olive oil and lime juice and season with some salt. Cover the fish and put it back in the refrigerator to marinate for at least 15 minutes but no longer than 1 hour. For the soup: Heat the stock to simmering. Slice the marinated fish into thin strips. Place 3 pieces of fish into the bottom of a large soup bowl. Top with some onion, tomato, avocado, and cilantro leaves. Ladle in the hot stock and squeeze in a lime wedge. Top with tortilla strips and serve.
Combine all of the ingredients. Marinate for 4 to 6 hours in the refrigerator. Strain out the octopus. Reserving the marinade. In a wok or large sauce pan bring the reserved marinade to a boil. Turn the heat to low and allow the sauce to cool slightly. Add the octopus and cook slowly for 2 to 4 minutes. The octopus are done when they firm up and the tentacles curl.(Be careful not to over cook or they will get tough and rubbery.). Remove the octopus from the sauce. Discard the sauce. Place octopus in a bowl with a tight fitting lid. Refrigerate. They are best served cold in my opinion. Enjoy!
HEAT oven to 350°F Generously spray a 12-cup fluted tube pan pan or 10-inch tube pan with flour no-stick cooking spray. Combine cake ingredients in large bowl at low speed until moistened; beat 2 minutes at high speed. Pour batter into prepared pan. BAKE 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes; invert onto serving plate. Cool completely. HEAT frosting in small saucepan just until melted. Spoon glaze over cake, allowing some to run down sides.
See note below for directions on roasted the garlic. Do this before preparing the paninis. Mix the mayo with the 1 Tablespoon of the reserved tuna oil, the lemon juice, Dijon mustard, celery, garlic, parsley, capers and celery seeds. Mix in the tuna. Season with salt and pepper, to taste. Spoon the tuna mixture onto 4 slices of the bread, then top each with 1 oz of Gruyere and then top with another slice of bread. Toast the sandwiches in a panini press until they are golden and the cheese is melted. *Note* To roast the garlic, place the unpeeled cloves on a sheet of aluminum foil and drizzle with olive oil. Seal the foil and roast the cloves at 300 degrees F. If I'm halving the recipe and only roasting 2 cloves, I roast them for 30 minutes. If you roast the whole garlic bulb it would take about 1 hour. You can always peek at them and touch to see when they are completely tender. let the cloves cool, then squeeze them out of their skins and mash them.
Preheat grill. In a wide shallow dish, mix together all ingredients except olive oil and mushrooms. Lightly brush both sides of the mushrooms with oil, then dip them in the spice mixture until thoroughly coated. Place mushrooms on the grill stem side down and cook about 8 minutes. Turn them over and cook about 6 minutes, or until tender and browned.
In a large soup pot, sautee chicken, onion and garlic in olive oil until chicken is cooked (5 minutes at the most, as the chicken will finish cooking as the soup boils, just in case you use large chunks). Add Chicken Stock and rest of ingredients, bring to boil and set heat to medium. Boil for about 20 minutes, or until carrots are soft enough to easily bite.
Whisk mustard, liqueur, vinegar and honey in small bowl. Whisk in oil in thin stream. Season with salt and pepper, if desired. Refrigerate in airtight container.
Preheat the oven to 350 degrees F. Spray 2 non-stick cookie sheets with vegetable oil and set aside. Sift the dry ingredients together and set aside. Beat the egg whites until frothy. Beat in the juice. Gradually add the dry mixture, stirring until well blended. Fold in the fruit cocktail. Using an 1/8 cup (2 tablespoons measure), scoop dollops of pancake batter onto the sprayed pans, leaving at least 2 inches between the pancakes. Bake for 10 to 15 minutes or until puffed and golden. Serve hot with maple syrup, fresh strawberries, peaches, or other fruit.
Saute the zucchini in the 2 tablespoons of hot olive oil in large skillet over high heat for 3 minutes or until browned. Sprinkle with the salt and pepper; stir well. Remove from the pan with a slotted spoon and set aside. Reduce the heat to medium high. Add the sausage and cumin to the skillet; cook 8 minutes or until browned and no longer pink. Drain, reserving 1 tablespoon of drippings in skillet. Cut sausage into 3/4-inch pieces, set aside. Add butter and next 3 ingredients to skillet; cook stirring often, until the onions are tender and mushroom liquid evaporates. Remove the vegetables from the skillet with slotted spoon. Heat 1/4 cup of the olive oil in same skillet over medium high heat. Dredge the chicken in the flour. Cook the chicken in hot oil for 8 minutes or until done turning once. Stir in the vermouth, the roasted red peppers, reserved sliced sausage, reserves vegetables, parsley, bay leaves, basil, and thyme. Bring to boil and simmer uncovered 5 minutes; discard bay leaf and serve.
Melt 2 tbsp butter over medium heat. Add onion to the pan and saute for 3 minutes. Add tomatoes and saute for an additional 2 minutes. Add garlic and stir until fragrant. Pour the milk over the onions and tomatoes and stir. Add the Bearnaise sauce packet and whisk to incorporate. Lastly add remaining 2 tbsp of butter and bring mixture to a boil. Cook for an additional minutes or until the sauce thickens and enjoy!
blend ingredients & pour into pie crust. bake at 350 degrees for 10-13 minutes. cool and serve with cool whip!
Combine heavy cream, milk, and vanilla bean. Heat to boil. Remove from heat and steep 10 minutes with vanilla bean. Scrape bean seeds into the milk mixture. With an electric mixer, combine eggs and sugar. Add the milk mixture in a steady stream. Skim foam. Divide into 8 small ramekins (about 5 oz. each) set in baking dish and pour enough hot water around ramekins to come 1/2 way up the sides. Place in 325 degree oven for approximately 25-30 minutes, until just set (trembles slightly). Cover top with brown sugar. Carmelize under broiler.
Heat oil in a frying pan on medium high heat and season both sides of the Pork Chops with salt and pepper. Put room temp pork chops in the pan and cook for 3 to 4 mins without moving them then turn them over and cook on the other side for 3 to 4 minutes again with out moving them. You are looking for a really nice sear on these! Remove the Pork Chops to a plate. Add 1 T. butter, shallots, and thyme sprigs to the pan and stir for about 2 minutes until the shallots have softened. Add the vinegar to the pan and reduce for 3 minutes. Add the stock and cidar and reduce to half. Remove the thyme and return the Pork Chops to the pan for 2 minutes to reheat them. Remove the Pork Chops again to the plate and add the remaining butter to the sauce then season with salt and pepper. Pour sauce over the chops and garnish with thyme.
Put the shrimp into a bowl with the finely chopped onion, most of the dill, the extra virgin olive oil, lemon zest and juice and soured cream. Season with a couple of good pinches of salt and pepper and gently mix together. Have a taste and check that you've got the right balance of acidity and salt, then put to one side. Put a large frying pan on a high heat. Cut four thick slices of brioche or bread and put them into the hot pan, dropping the cubes of butter in and around the bread so it can soak inches Turn the heat down to medium and continue to cook until the slices are toasted on both sides. Put a slice on each plate and spoon over your shrimp. If you've got some good fish roe, add a little spoonful of that on top, then sprinkle over the rest of your dill and serve right away.
Place potatoes and carrots in slow cooker and season with salt. Combine egg, shredded wheat triscuits, chili sauce, onion, seasoned salt, and pepper. Add ground beef, and mix well. Shape into loaf, slightly smaller in diameter than the slow cooker. Gently place on top of vegetables, not touching the cooker. Cover, cook on low 9-10 hours.
Add flour& cheese to the strands of the cooked spaghetti squash. Mix well, using a couple of forks. Depending on the flavor you wish, or your dietary preferences, melt 1 tablespoon butter in a large skillet over medium-high heat or heat olive oil in skillet instead. Spoon 1/4 cup squash mixture into prepared skillet. With a fork, press to form an evenly thick cake. Repeat to fill skillet. Cook cakes until bottoms are lightly browned, turn over and brown second side. Continue until you've used all the squash mixture (keep the cakes already made warm in an oven set at its lowest temperature until you are ready to serve). Use additional butter or oil as necessary for cooking. Sprinkle pancakes with salt and pepper and serve with sour cream and/or apple sauce.
1. Saute onions, apples and celery, until soft, butter over low heat. Set aside to cool. 2. Combine stuffing mix, chopped chestnuts, onion/celery/apple mix. 3. Mix in broth ( or water if using as in-turkey stuffing) and gently toss. 4. If baking in the turkey ( water used)-stuff as usual. If you are baking ( broth used) the stuffing in a casserole then bake for about 30-45 minutes or until done.
Remove tortillas, taco sauce, hot sauce, and taco seasoning mix from dinner kit. Press or fold tortillas to fit into muffin cups coated with vegetable cooking spray, forming bowls; coat bowls with cooking spray. (It helps to microwave the tortillas a few seconds to make them more pliable). Bake at 375°F for 6 to 8 minutes or until golden brown. Saute chopped bell pepper and onion in hot oil in a large skillet 5 minutes or until tender. Stir in chicken, taco sauce, hot sauce, taco seasoning mix, 1/4 cup water, and lime juice; cook over medium heat 10 minutes. Spoon evenly into tortilla cups, and top with desired condiments. Serve immediately.
Preheat oven to 375°. Lightly spoon flour into dry measuring cups; level with a knife. Sift together 1 2/3 cups flour, 1/2 teaspoon salt, and baking powder. Combine 3/4 cup milk and 2 eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk until combined. Let stand 10 minutes. Bring 2 quarts water to a boil in a large saucepan. Hold a colander with large holes (about 1/4-inch in diameter) over boiling water; spoon about 1/2 cup dough into colander. Press the dough through holes with a rubber spatula (droplets will form spaetzle); set colander aside. Cook 3 minutes or until done (spaetzle will rise to surface). Remove with a slotted spoon; drain in a strainer (spaetzle will stick to a paper towel). Repeat procedure with remaining dough. Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onion; cook 5 minutes or until lightly browned, stirring frequently. Remove from heat; stir in ham. Combine spaetzle and onion mixture in a 2-quart baking dish coated with cooking spray, tossing gently. Combine remaining 1/2 teaspoon salt, 1 1/2 cups milk, 2 eggs, 2 tablespoons flour, and pepper, stirring with a whisk. Pour milk mixture over spaetzle mixture. Sprinkle evenly with cheese. Bake at 375° for 35 minutes or until cheese is lightly browned.
In a large pot over medium heat saute the onion, garlic and ground turkey until turkey is browned. Add tomatoes, pepper, cumin, chili powder, oregano, cinnamon, brown sugar and cayenne pepper. Saute for 5 more minutes. Add black beans, corn and chicken broth to the pot. Puree cannellini beans in a blender or food processor. Add puree to the pot. Stir well and simmer for 10 minutes. If the turkey mixture seems dry when browning, add a splash of olive oil. The spice measurements are approximate. If you want more or less heat, adjust the cayenne and the hot sauce. If desired, garnish with sour cream, shredded cheese or green onions.
Preheat oven to 350 degrees. Beat together butter and firmly packed brown sugar till light and fluffy. Blend in eggs and vanilla and mix well.Sift together flour, salt and soda. Add to butter mixture alternately with buttermilk. Stir in oats,pour into greased 9x13 pan. combine buttescotch morsels, nuts and coconut. Sprinkle over batter. Bake at 350 for 30-45 minutes.
Mix all in a bowl. Spoon onto cookie sheet. Use fork to press down. Bake at 350 for 10 min, keep an eye on them should be moist with slightly brown edges. Keep cooking as long as you want. Enjoy!
Preheat oven to 250 degrees F. On foil lined cookie sheet (I fold up all four sides of foil to form a lip so they don't slide off), spread out seeds in a single layer. Toast in oven for 45-50 minutes, stirring several times until seeds are dry & starting to brown. When seeds are toasted, melt butter in a large skillet over med-high heat. Add seeds & 2 Tablespoons of the sugar. Stir until sugar is melted. About 1 minute. In medium sized mixing bowl, stir together the remaining 3 Tablespoons of sugar with the salt & pumpkin pie spice. Add pumpkin seeds from skillet to mixing bowl & stir until coated.
Spray and ridged grill pan with Pam and put it on a burner set on medium high heat. Add pork and grill until browned on all sides. Let cool and then cut into chunks (original recipe said 3/4 inch pieces but know mine were closer to 2-3 inches). Put pork along with next 3 ingredients (bq sauce - chili powder) in a crockpot. And cook on low for 6-8 hours. Shred meat with fork. Place 1/4 cup coleslaw (more or less - no points in coleslaw mix) on bottom of pan and top with 1/2 cup pork mixture and top with top bun.
In a medium skillet, mix the onion, carrot, celery and zucchini with the 1 tablespoon extra-virgin olive oil. Saute over medium heat until onion is clear. Remove from heat and add the brown rice, oats and seasonings. Mix well and add the tofu, With a fork, mash the tofu into fine pieces and mix well. In a small bowl, combine all the liquid ingredients and stir to mix. Pour over the rice mixture and stir until moistened and evenly mixed. Shape into 8 evenly-sized patties approximately 3 1/2 to 4 inches in diameter. Dredge each patty with bread crumbs, making sure to coat both sides. Place the patties on a baking sheet that has been sprayed with non-stick cooking spray, then spray the tops of each patty. Bake in a 375 degree oven for 15 minutes. Turn the patties over, spray the tops with the cooking spray and bake another 20 minutes. Remove from the oven and let them sit for 5 minutes. Serve with buns or by themselves with mashed potatoes and gravy. Enjoy!
Mix sugar, oil, molasses and egg. Stir in flour, soda, salt and cinnamon. Mix well. Press the dough into a solid ball and divide in half with a knife. Shape each half into a strip 15" x 1-1/2" 3" apart on a greased cookie sheet or a cookie sheet lined with parchment paper. You may use a rolling pin to help flatten. Bake 375° until edges are light brown and tops are cracked, 6-7 minutes (soft), 8-9 minutes (crisp). If you want you can glaze them now coming out of the oven with a powdered sugar, milk & vanilla paste. Warm glaze in microwave before spreading on warm cookies. Cool 2 minutes. Cut each strip crosswise into slices for cookie bars. Let cool and enjoy.
Combine ham and onion; place 1/3 cup down the center of each tortilla. Top with 2 Tablespoons cheese. Roll up and place seam side down in a greased 13x9x2 baking dish. In a bowl, combine flour, cream, eggs and salt until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 25 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
Melt butter in 10-inch skillet; stir in brown sugar and dates. Remove from heat. Stir in egg; return to heat. Cook over medium heat, stirring constantly, until mixture comes to a full boil (4 to 6 minutes). Boil, stirring constantly, 1 minute. Remove from heat; stir in 1 cup coconut and all remaining ingredients until moistened. Let stand 10 minutes. Shape rounded teaspoonfuls into 1-inch balls; roll in remaining coconut.
Cut the ends off the beans, then cook in salted boiling water until just tender. I steam them til they are still crisp and bright green. Run cold water over beans to stop the cooking process. Melt butter in a large pan and gently cook onions until soft, about 5 minutes. Add Prosciutto, garlic, and parsley and cook for 3 minutes. Add the cream, stirring constantly, and bring to a light boil. Do not leave unattended, otherwise cream will burn. Once mixture is hot, add green beans, mix to coat and warmed through. I did the sauce and green beans ahead, mixed them together and reheated on the stove. Turned out great!
Combine mayonnaise, Parmesan Cheese and garlic in small bowl; stir well. Set aside. Combine Cheddar Cheese, milk and paprika in small saucepan over low heat; stir constantly until cheese melts. Remove from heat, and stir in the mayonnaise mixture. Slice bread in half lengthwise, and spread cheese mixture on cut side of bread halves. Broil 6 inches from heat 2 minutes or until cheese is bubbly.
Line a baking sheet with parchment paper; on a lightly floured surface, unfold pastry sheet and gently roll out to a 14 x 12 inch rectangle. Transfer pastry to baking sheet and prick all over with a fork; chill pastry, covered, at least 30 minutes and up to 1 day. Preheat oven to 400°. Drizzle puff pastry with 2 tablespoons olive oil; bake pastry in the middle of oven until deep golden, about 18-20 minutes. Layer the arugula, prosciutto slices, and parmesan cheese over the puff pastry; season with salt and pepper. Bake pizza 5 minutes longer until cheese is just beginning to melt. Cut into squares and serve, drizzling each piece with 1/2 tablespoon or the remaining olive oil.
Frost cupcakes with lemon/yellow frosting. Place 2 brown M&M's as eyes on cupcake. Place 10 candy corns around edge of cupcakes with widest part on cupcake rim to make sunshine "rays.". Use red icing to make smile on cupcakes. ENJOY!
Preheat broiler. Spray broiler pan/rack with Pam. Using the flat side of a knife mash the garlic and salt together to form a paste. In a small cup or bowl combine the garlic with the next 3 ingredients (mustard - horseradish). Sprinkle both sides of fish with pepper and then transfer fish to the prepared broiler pan. Using a pastry brush or a knife, brush garlic/mustard mixture over one side of fish. Broil for 5 minutes or until fish is done and flakes easily with a fork.
In bowl, mix milk, sugar and lime juice. Stir well. Chill until ready to use. Place melon in lg bowl. Add coconut and stir gently to combine. Add coconut milk mixture and toss to coat.
Peel eggplant, cut into 1" cubes and lightly salt to sweat the bitter taste out--about 15-20 minutes. Cook in saucepan with water until tender--about 18 minutes; drain and cool slightly. Cook sausage, onion until sausage is browned and onion is soft.Combine eggplant and sausage; add egg and bread crumbs. Spoon into prepared casserole. Combine butter and cracker crumbs. Spread over top of casserole. Bake at 350 degrees for 25-30 minutes until cracker crumbs are golden brown. Variations: Sprinkle with 1/2 cup Mozzarella cheese, shredded before adding the cracker crumbles. Mix in 1/2 cup Rotel Tomatoes, well drained.
Saute onion in butter. Add stew meat and brown slightly. Put in 9x13-inch baking dish and add soy sauce, mushrooms, chestnuts, and pepper. Cover and bake at 300 for 1 1/2 hours. Serve over rice.
Put the olive oil in a large medium hot pan and saute' the onion until soft. Add the mince garlic and carmelize them together being careful not to burn the garlic. Add the turkey sausage, salt and pepper and cook until the juices run clear. Add the carrots, celery, pimento, bay leaf, bens, and the 3 1/2 cup of broth to the pan. Simmer until the vegetables are tender. Mix the 1/2 cup chicken broth with the 2 Tablespoons of cornstarch and then add to the simmering soup, stirring until it thickens slightly. Add more salt and pepper to taste if needed. If the soup seems too thick add additional chicken broth. Bring back to the boiling stage and then serve. Serve along side a bottle of hot sauce for those who like more 'heat'.
Boil potatoes over high then reduce to a rapid simmer. Add leek and kale, cook until potatoes are tender (about 10 minutes), drain and transfer to large bowl. In cast-iron or nonstick skillet cook bacon until crisp, transfer to bowl with vegetables. Season to taste with salt and pepper then mash and form into patties (about 12). Pour off fat from skillet, wipe clean, add butter and cook patties until golden on sides (flip once).
Position oven rack in center of oven; preheat oven to 375°; lightly butter a large baking sheet; set aside. In a bowl, whisk the flour, baking soda, cinnamon, and salt; set aside. Use an electric mixer on medium speed to beat the butter until slightly softened, about 2 minutes. Add in the sugar; beat until light, creamy, and pale yellow, about 3 minutes. Add in molasses and beat until well combined, then beat in eggs one at a time; finally beat in the vanilla until smooth. Turn off the beaters, add the prepared flour mixture, and beat at low speed just until a soft dough starts to form; there will be some dry patches of flour left. Scrape down the beaters, remove them, and stir in the oats and dried cranberries with a wooden spoon, just until evenly distributed and the flour is fully moistened. Mound by rounded tablespoonfuls onto the prepared baking sheet, spacing about 3 inches apart. Gently flatten the mounds a little with your hand or a rubber spatula. Bake 12-14 minutes, until brown but still pliable and soft. Leave cookies on baking sheet for a couple of minutes, and then transfer them to a wire rack to cool completely. Cool baking sheet for at least 5 minutes and butter it again before baking another batch. **May substitute raisins, dried blueberries, dried cherries, dried currants, or chopped dried pitted dates for the dried cranberries.
Preheat oven to moderate (180oC/160oC fan-forced). Grease a deep 22-23cm round cake pan, line the base with baking paper. Beat butter and sugar in a small bowl with an electric mixer until light and creamy. Add eggs, one at a time, beating until combined between additions. Fold in the sifted flour, then the juice and boiling water. Spread the mixture into the prepared pan and bake for about 1 hour or until the cake is cooked when tested with a skewer. Stand the cake for two minutes before tuning onto a wire rack to cool. Dust with sifted icing sugar if desired.
Scrub clams under cold running water, discard any that do not close when tapped. In large heavy saucepan, cook garlic and oil over medium high heat for 1 minute, add wine and clams. Cover and cook until clams open (time will vary from 2 to 10 minutes depending on size of clams, discard any that do not open). Meanwhile, in large pot of boiling water, cook capellini until al dente, tender but firm; drain. Pour clam mixture over hot pasta and toss with parsley. Season with salt and pepper to taste.
Place ingredients in bread machine according to manufactures directions. Select manual setting, or dough cycle, remove after rise cycle. Roll out to fit a 16" to 18" Pizza Pan. Prepare with you favorite pizza toppings. Bake 375 degrees 20- 30 minutes or until crust is a light brown and cheese is melted.