HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare the bread: If you are using an Italian roll, cut the roll about 3/4 of the way through lengthwise and lay the roll on a cutting board or plate with the cut surfaces up. If using bread, cut slices or select slices which are approximatly 3/8 to 1/2 inch thick from high quality whole wheat or unseeded rye loaves and arrange them on the cutting board. If desired, spread a small amount of olive oil from the jar of herbed Sun-dried Tomatoes, or spread the bread with a fine extra-virgin olive oil and sprinkle with dried sweet basil and oregano. Place slices of provalone cheese along the entire length of the roll or one slice of bread, slightly overlapping them and placing the edge of each slice flush with the edge of one side of the roll or the opposite edges of the slice of bread. Place slices of poscuitto across the roll, overlapping the proscuitto by at least 1/3 and placing the edge of each slice flush with the edge of one side of the roll or the opposite sides of the slice of bread. Cut one slice of prosciutto in half and place one half at each end of the roll. If desired, you can double the amount of prosciutto. Arrange sun-dried tomato halves along one side of the roll oron one skice of bread, then close the roll or arrange the second slice of bread on the sandwich. Cut the sandwich if desired and arrange on a servivg plate with a garnish such as a sprig of parsley, or a rolled fillet of anchovy with caper on a bit of lettuce, or a bit of lettuce with a dab of caponata, or a pickled cauliflower floret or asparagus tip.
First prepare the crust by sprinkling the cornmeal with a small amount of cold water. Bring the 4 cups of water to a boil in a medium sized saucepan. Stir the moistened cornmeal into boiling water; cover and cook over low heat for 30 minutes. Remove from heat and add the butter and 3/4 cup of the grated cheese, stir to mix. Let mixture cool slightly and line a 3-quart casserole with 3/4 of the mixture, reserving the remaining cheese for the top. While the cornmeal mixture cools, prepare the filling by browning the beef in small amount of oil. Add the garlic and onion; cook until onions are translucent. Add celery, tomatoes, chile, corn, salt, chili powder and Worcestershire sauce. Cover and simmer for 10 minutes. Add the olives, stir to mix and pour into prepared casserole. Top with spoonfuls of remaining cornmeal mixture. Sprinkle with reserved cheese and bake at 350°F for 45 minutes to 1 hour.
Preheat oven to 350°F. Mix all ingredients and spoon into a greased 1-quart casserole dish. Bake uncovered for 35 minutes.
For filling, in a medium bowl combine chicken, Monterey Jack cheese, celery, ripe olives, basil, oregano, garlic powder, and pepper. Stir in cream cheese. Set aside. For calzones, unroll pizza dough. On lightly floured surface roll dough into a 15x10-inch rectangle. Cut into six 5-inch squares. Divide chicken-olive filling among the squares. Brush edges with water. Lift one corner and stretch dough over to the opposite corner. Seal edges of dough well with tines of a fork. Arrange calzones on a greased baking sheet. Prick tops with a fork. In a small bowl combine egg and 1 tablespoon water; brush over the calzones. Sprinkle with Parmesan cheese, if desired. Bake in a 425 degree F oven for 10 to 12 minutes or until golden brown. Let stand for 5 minutes before serving. Serve with heated spaghetti sauce, if desired.
Cook linguini in a pot of boiling salted water. In a pan, melt butter; add green onions, lobster, and salt and pepper. Remove lobster when it's heated through. Add Dijon mustard to pan. Then add white wine to deglaze; stir constantly to scrape up any bits from bottom and evaporate the alcohol. Let reduce to half. Add cream, simmering until thickened. Return lobster meat to pan and allow to reheat. Toss in a large bowl with linguini. Garnish with parmesan.
Cream butter and sugar well. Add eggs, one at a time, mixing well after each addition. Add vanilla extract and lemon juice and blend well. Lightly grease and flour your tube pan. Sprinkle the chopped pecans in the bottom of the tube pan and pour batter in on top of pecans. Bake at 275 degrees for 1 1/2-2 hours until a toothpick inserted in the middle comes out clean.
preheat oven to 450°F. divide the potatoes and onions between two rimmed baking pans or a large rimmed baking sheet, sprinkle with oil and then salt and pepper, and toss to coat (i find it's easier to use your hands for this). roast for 35 minute remove from oven, sprinkle with herbs, toss to coat (use a spatula now, they're hot.) return to the oven and roast until brown ad tender, about 20 minutes longer.
Toss hot spaghetti in large bowl with the butter. Combine eggs and 1/2 cup grated Parmesan in a small bowl and stir into spaghetti. Pour spaghetti mixture into a lightly greased 10 inch pie plate and form into a crust. Bake approximately 10 minutes in a 350* oven. Remove from oven and spread ricotta evenly over crust, but not to the edge. Top with spaghetti sauce. Bake uncovered for about 20 minutes at 350*. Top with with shredded mozzarella,and bake until cheese melts - about 5 minutes longer. Remove from oven and sprinkle with remaining 2 tablespoons of Parmesan cheese. Cool 10 minutes before cutting.
Over a large cast-iron skillet (or a nice, heavy skillet), cut and scrape the corn off the cobs so that you get the milky corn liquid. Add the onions to the skillet. Turn the heat to high. Add the bacon drippings and 1/4 cup of the butter to the skillet. Add salt and pepper, to taste. Cook for 3 minutes, browning the corn before stirring. Reduce the heat to medium. Stir in the milk and continue cooking until the milk is absorbed. Add the remaining 1/4 cup of butter. Cook until the butter is melted and mixed throughout.
Preheat oven to 325. Score the ham crosswise and lengthwise, forming a crosshatch/square-cut patter about 1/4 inches deep and 1 inch apart. Place a clove in the intersection of each square. Place ham in an aluminum roasting pan that you have placed on a baking/cookie sheet (for stability). Load the ham with sugar. Use the whole pack and just glom it on. Some sugar will fall off, but keep on packing. Bake until sugar just begins to melt (20-30 min). Remove ham, pour Coca-Cola all over the ham, and baste the ham with the sugar mixture in the bottom of the pan. Bake for another 20 minutes. Combine 1 cup of pineapple juice and wine, and baste the ham. Bake the ham for about 15 minutes per pound, basting every 20 minutes with the juices. During the last 20 minutes, decorate ham with pineapple rings. Use toothpicks to hold the rings in place, and put a cherry in the center of each ring with a toothpick. Prior to serving, remove all toothpicks. The extremely lazy way: Pack the brown sugar on the ham. Pour the Coke and Wine mixture liberally on the ham. Forget about the pineapples and cherries, unless you really want pineapple, in which case, stick them randomly on the ham. Stuff it in the oven and baste every 20 minutes. Cover with aluminium foil after the first basting. Use a meat thermometer to tell when it's done, and serve.
Section the tomatoes and onion into pieces small enough for your food processor or blender to work effectively. I use a blender set on it lowest setting (mine says stir). **In a blender, slowly add all the ingredients, starting with the tomatoes and onions. Make sure not to put too much into your blender bowl at any one time, or it will not chop properly. Once the tomato and onion mixture is nice and smooth, continue to blend and incorporate all the other ingredients. **In a food processor, add all ingredients to the bowl and pulse until the mixture can withstand the continuous operation of the food processor. Process until smooth. FINAL INSTRUCTIONS-- Get some chips and a family member or a friend to help with the final adjustments. I usually have to tweak the amount of salt, cumin, cilantro or garlic to make it "perfect". If the onion or other seasonings are too much, add another tomato. Your salsa can be enjoyed now, but it is best after an overnight stay in the refrigerator. To make it the way I like it, I add one more tomato, one more chile arbol, at least one more large serano pepper and one more teaspoon of salt. I have also substituted the seranos with jalepenos or habeneros.
This is for the BBQ. In tin-foil wrap (you may need two pieces folded together): Slice the potatoes. Slice the onions. Dice the pepper. Slice the kielbasa. Mix it all together. Add a few pads of butter and then add garlic powder and onion salt to your liking. Wrap. Put on the BBQ about 25 minutes on each side. Poke with fork to see if done.
Open the can of Salmon, and place in a container to separate bones from meat of the fish. Carefully separate the small rib and spinal vertebrae bones from the fish, taking care to keep as much large chunks of the fish as possible. Place the separated fish into a mixing bowl large enough to hand mix all ingredients, but do not add them all just yet. Tear your slice of white bread into tiny chunks carefully so as not to smoosh or reduce the natural volume of the bread, and add to mixing bowl. (smooshing the bread will create doughy lumps later on!). Crack your egg and drop egg matter into mixing bowl, throwing away the egg shell. Be careful to not let little bits of egg shell drop into or get into the mix. Carefully clean and discard the outer bad or useless areas of your green onions, slice thinly and add to mixing bowl. Add oats and seasoning. Hand mix all ingredients in mixing bowl slowly and with care, to preserve texture of fish as much as possible. You want to break up the large chunks, but you don't want to mix everything so long that it turns into a large lump or ball, you want to see the texture of the fish. If you mix too little, the mix will not form into a patty right, nor hold together when you pan fry them and attempt to turn them. Add your teaspoon of vegetable oil to a medium to large skillet, and heat on medium for 3-4 minutes unless it starts to get obviously too hot, then reduce heat a bit. You don't want the oil too hot so as to not burn or scorch the patties. BE CAREFUL TO NOT OVERHEAT OIL! HOT OIL BURNS VERY WELL! FLAMES WILL RESULT! Separate the completed mix into two or three portions. Shape each portion into a patty, and carefully place in warmed and oiled skillet. Let patties fry for a minute or two at the medium heat, then reduce and fry for another 2-3 minutes or until medium brown on one side. Turn each patty and fry or brown for 2-3 minutes. After the 2-3 minute browning of each side, turn over one last time, and reduce heat to low. Cook for 3-4 minutes with a lid on. Please note that cooking times and heat will vary on your stove, so be prepared to think and react quickly. HINTS:. I have successfully stretched this recipe further by adding two slices of white bread and a little more oats and one more egg. If you do this, you can pretty much forget all the emphasis on fish texture and just go for broke, they will taste just fine. :). For spice or taste variation, try a few drops of fresh lemon juice on a patty! :). Also, to warm things up, try a pinch or two of Cayenne pepper! Enjoy, this is my original recipe, I have been making these for years! :).
Sift flour, salt and baking powder together. Rub in the margarine. Add the mustard, cheeses and chives. Mix well and add the milk to give a fairly soft dough. Roll out to about 1 1/4 inches thick. Cut and brush slightly with milk and add a sprinkling of extra grated cheese on top--not too much. Bake in a hot oven (210-220°C) for approximately 7 to 10 minutes.
In a frypan (cast iron is best) heat the oil and brown the mushrooms. Add the cottage cheese. Sprinkle the parmesan cheese over. Add salt and pepper to taste. Stir and turn over and over so it does not stick. When cottage cheese becomes liquid, let it bubble for 2 or 3 minutes. Meanwhile toast bread crisp. Lightly spread with a very little margarine. Place tomato slices on toast. Sprinkle salt and pepper over. Pour mushrooms and cheeses over tomatoes. Serve immediately.
Saute almonds in 1 tbsp butter in a small skillet until lightly browned; remove from heat and set aside. Combine rice and next 7 ingredients (stopping before sour cream) in a large saucepan. Bring mixture to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until the rice is tender and the liquid is absorbed. Turn the heating element off, but leave the rice on the hot eye. Remove and discard the bay leaf. Add the sour cream and mushrooms to the rice mixture; stir well. Check to make sure the rice is still hot -- if not turn the eye back on low heat to heat the sour cream/rice mix. Transfer rice to a serving dish; sprinkle with the almonds and parsley. Serve immediately.
Add apple cider vinegar to almond milk and set aside to let curdle (this will make your pancakes fluffier). Preheat electric griddle to 350 degrees. Whisk dry ingredients together. Add applesauce and vanilla to almond milk/ACV mixture and stir. Pour wet ingredients into dry ingredients and stir until smooth--don't go too crazy, you want these pancakes to be fluffy! If you are using extras, stir them in gently at this point. Using a 1/4 cup measuring cup per pancake, pour batter onto your electric griddle or frying pan. Flip when you see bubbles that show the griddle through the middle of the pancake, and cook the other side. These cook quickly, so don't get distracted!
Chop garlic cloves on wooden surface then put in mortar and pestle. Add salt and olive oil and make a paste. Add this to the meat along with the Worcestershire and horseradish. Mix everything and adjust ingredients to suit your taste. When you make the patties place an indention in the middle of each one with your thumb (almost all the way through). This keeps the burgers from shrinking. We like ours thick and I like them to stay that way! Salt and Pepper according to taste when done. An added note on 04-03-06 - Thank you all for your positive feedback. It's nice to get confirmation on something I thought was good and different. Please note that I usually add more ingredients than what is called for above. I nuke a tiny hamburger (meatball size) and taste. I usually add more of everything. The horseradish does not taste like horseradish when cooked. It gives it a flavor note that otherwise wouldn't be there. Unless you are allergic to it, please try it.
Mix together over heat. Bring to the boil, allow to thicken. Cool, use.
In a mixing bowl combine melted butter, orange zest, orange juice, salt and nutmeg. Finely chop chervil, parsley and thyme and add to mixture. Whisk to combine. Slice fillets into four 1/4lb portions (if required) and place into a ziplok bag. Add half of the butter/herb mixture. Let rest for 10 minutes. Reserve remaining half of herb/butter mixture for dipping or dressing cooked fillets. Slice orange into 12 thin slices. Place 8 slices in a shallow baking dish. (Two slices per fillet.). Remove fillets from bag and position on top of orange slices. Pour remaining liquid from bag over fish. Preheat oven to 400 deg F. and bake for 10 minutes for each 1 inch thickness of fish. (four 1" thick pieces = 40 min approx.). Arrange a bed of micro greens on serving dish and place fillet on top. Compliment with a serving of wild rice drizzled with reserved herb/butter and garnish with shards of orange zest, and sprig of parsley. Place an orange slice on each plate for appearance, and your done. As an option, serve reserved herb/butter in a small side dish for dipping.
Warm chicken broth either on stove or in microwave. In a 2 quart saucepan or large skillet (non stick works well) heat butter and olive oil over medium heat. Add shallots and saute for 1-2 minutes until softened. Raise heat to medium high, add rice and salt, stirring constantly for 2 minutes, until rice just begins to turn slightly golden in color. Add wine and stir until almost completely evaporated. Begin adding chicken broth, about 1/2 cup at a time. After each 1/2 cup addition of broth, stir frequently, until broth is almost evaporated and add the next 1/2 cup. Do the same for each addition of broth, stirring frequently. Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it. If rice is not done after the last addition, continue cooking as above adding additional 1/2 cups of broth until done. The entire process should take about 20 minutes. Remove from heat and stir in cheese, cayenne and pecans or pine nuts. You can also add the additional teaspoon of butter if you want it extra rich at this point. Adjust the salt if needed, remembering that there is a lot of salt in cheese and possibly in the type of broth you use. Serve hot.
In a medium bowl, whisk pudding and milk until smooth. Fold in pumpkin and spices. Stir until well blended. Pour into pie shell and refrigerate until served.
Begin cooking wild rice while preparing vegetables and other ingredients. Meanwhile, in a big sauce pan, melt butter. Add onion, celery and carrot. Cook for 3 minutes on medium-high heat. Slightly reduce heat (low-med) and add mushrooms. Cook for 3 minutes. Add flour, salt and pepper and cook for about 3 minutes or until mixture turns golden. Add broth and 1/2 & 1/2 (or cream). Cook for 10 minutes. Add cooked rice and chervil or tarragon and heat through. Enjoy.
Cream butter and salt. Add egg sugar and cream until fluffy. Add egg and beat rapidly until well blended. Gradually add lemon juice and rind and continue beating. Cook until thickened. This a nice topping for most any steamed pudding.
In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chilies, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half of the soup until smooth. Return all to pan and heat through. Serve and Enjoy!
Combine the cream cheese, cheddar cheese, bacon, and jalapenos in a small bowl; mix well. Cut a pocket horizontally through the thickest side of each chicken breast; fill with 1/4 of the cheese mixture. Secure with toothpicks. Tip: If breasts are thick, before slitting, slightly poud the thickest part of the breast side. It, also, makes for a larger pocket. Don't pound too thin. Combine Panko bread crumbs, garlic powder, onion powder, pepper and Parmesan; place on a piece of waxed paper. Beat egg and water in a shallow bowl. Dip stuffed chicken breast in egg mixture, then into Panko mixture, coating well. Heat oil in a large skillet over medium-high heat. Brown chicken breasts on both sides until golden; place on a foil lined shallow baking sheet. Bake at 350 degrees in a preheated oven for about 15 minutes or until chicken is cooked through and juices run clear.
SANDWICHES: Cut bread with biscuit cutter into 72 rounds. Slices tomatoes thinly and place on double sheets of paper towels to drain. Salt and pepper tomato slices. Spread Homemade Mayonnaise on bread rounds. Place well-drained tomato slices on half the bread rounds and sprinkle again with salt and pepper. Sprinkle 1/2 teaspoon onion with juice over each tomato and top with remaining bread rounds. Sprinkle with paprika. HOMEMADE MAYONNAISE: (Yields: 2 cups). Combine first 5 ingredients in food processor blender. Blend 45 seconds to 1 minute. Gradually add oil with processor running until mixture thickens. When thick, turn off and add lemon juice.
Pre-heat your oven as high as it will go while you prepare the lamb. Rub the oil all over the leg - top and bottom in a good sized baking tray. Cut each garlic clove into 6ths. Use a paring knife, cut small incisions all ove the lamb and carefully push a garlic into each hole. Remove the rosemary from the sprigs and sprinkle all over the lamb. Finally sprinkle the salt on top. Place into your hot oven and turn down to 220oC for 30 minutes. Turn the heat down and bake at 160oC for 4 hours. If you choose to add veggies, do it during hour 2 - that gives them 2 hours to cook. Carefully pour the lamb fat over your veggies to make them crispy and taste amazing. Strain the fat and juices off. Reserve the pan juices (not the fat) to make lamb gravy. Serve roast lamb with roast veggies, gravy, mint sauce and a slice of bread with butter (to mop it all up with). Veggies to add in hour 2: little onions, carrots, potatoes, sweet potato, pumpkin and parsnip.
Preheat your oven to 400 degrees F. Glaze: In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature. Chicken: Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven. Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.). Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted. Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!
Mix sugar and cornstarch together. Pour milk into medium-size microwaveproof bowl. Whisk in sugar mixture until cornstarch dissolves. Microwave on high 4 minutes, stirring once. Whisk a little of the hot milk mixture into beaten egg; return to bowl. Sti r in rum. Microwave on high 1 to 2 minutes longer until custard thickens. Remove from heat; cool slightly. Slice a layer of bananas into each of 4 individual dessert dishes. Add a layer of cookies and top with another layer of bananas. Pour custard over top bananas. Serve warm or chilled. Conventional method: Mix sugar and cornstarch in medium saucepan; stir in milk. Cook, over medium heat, stirring constantly until mixture begins to boil. Whisk some of hot milk mixture into beaten egg; return to saucepan. Bring to boiling, cook 1 minute. Follow procedure above.
Line baking sheet with parchment paper. Preheat oven to 275 degrees Fahrenheit. In a large bowl, whip butter, sugar and salt untill fluffy. Add vanilla and almond extracts. Stir in flour and cornstarch a bit at a time to incorporate. Form into two thick ropes, rolling on wax paper. Refrigerate 30 minutes; they will be firm and easy to slice into coins. Bake slices until they just begin to turn golden on the bottom. I added chocolate chips to half, and they were nice too.
Cook sweet potatoes; peel and slice crosswise then lengthwise or as desired. Cool and arrange in buttered casserole pan or dish. Combine remaining. ingredients, except parsley, and pour over potatoes. Bake at 350F degrees. until bubbling hot. Garnish with parsley.
Mix all ingredients well using an electric mixer. Drop by tablespoonfuls onto lightly greased cookie sheet (I use a medium Pampered Chef scoop and get about 28 cookies). Bake at 350 degrees for 8-10 minutes. Allow to cool slightly on cookie sheet and then transfer to a cooling rack.
Over medium to medium low heat, melt butter in frying pan. Add the wedges of laughing cow cheese and slowly melt. In mixing bowl, crack and whisk eggs until puffy (or until the cheese has melted in the pan). Add eggs to pan & turn with a spatula (you don't want them to get brown marks). When the eggs are pretty well set, add the shredded cheddar and take the pan off the heat. Mix the cheddar in by folding over the eggs until cheddar is melted. Serve immediately.
Pour boiling water into a heatproof jug. Add teabags and stand for 5 minutes Drain and discard tea bags. Place cooled tea, mint leaves, strawberries and mixed berries into a large punch bowl or 2 large jugs. Add apple cider. Slowly add sparking wine and serve.