HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, combine the soy sauce, lime juice, olive oil, garlic, ginger and brown sugar (makes 1 1/2 cups). Stir well. Pour half the mixture into a shallow dish large enough to fit the fish. Add the fish and marinate at room temperature 30 minutes or in the refrigerator 45 minutes. If refrigerating, remove the fish from the refrigerator 15 minutes before grilling. Meanwhile, cut the cucumbers in half lengthwise. Using a spoon, scoop out the seeds. Cut the cucumbers into 1/4-inch-thick slices crosswise (makes about 2 cups). Add the cucumbers, carrot, chile pepper, scallion and sesame seeds to the remaining marinade, and refrigerate until ready to serve. Remove the fish to paper towels and discard the marinade in the dish. Pat the excess marinade from the tuna. With a pastry or barbecue brush, brush the fish with additional olive oil. On an outdoor grill or a grill pan over high heat, lightly brush the grates with olive oil (do not place the fish on the grill until the flames have subsided). Grill the fish 3 to 5 minutes on both sides for medium rare or 6 to 8 minutes for medium well. When slightly cooled, cut into thick slices. Meanwhile, mix the lettuce and herbs with the chilled marinade and transfer to a platter. Place the fish on top, and drizzle additional marinade over the fish. Serve immediately.
Pour over ice it tall collins or daiquiri glass. Stir well. Garnish with tropical fruit and sprinkle with nutmeg. You can also shake this in a cocktail shaker if you so desire -- .
Pre heat oven to 375 degrees. Boil potatoes and onions in saucepot until tender. In separate saucepot, melt butter. Add flour, salt, black pepper and cayenne pepper. Mix Well. Cook on medium heat one minute while stirring. Gradually add milk, stirring until well blended. Add cheese. Cook until chesse is melted, stirring constantly. Lay potatoes and onions in 9 x 13 inch baking dish. Cover with cheese sauce. Cover with foil. Bake for 45 - 50 minutes, removing foil after 25-35 minutes.
Measure ingredients carefully, placing all ingredients in the bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust colour. Remove baked bread from pan and cool on wire rack.
Combine all in the rice cooker. Takes about 20 minutes, depending on your cooker. You can adjust seasonings more or less, for your taste. Stove top: Combine all except rice in a saucepan, bring to boil. Add rice and cover. Reduce heat to low, cook about 20-25 minutes. Sit 5 minutes, fluff with fork. (Your basic rice cooking instructions).
Preheat oven to 375f. Heat 1 tbsp oil in skillet. Season pork with salt, pepper, sage and thyme, brown on both sides 4 mins per side, remove. Add extra olive oil if needed. Saute onion, garlic, peppers until softened. Add barley and coat, stir in stock and bring to a boil. Lower heat and simmer, covered for 15 minutes. Stir in chopped apple. Put barley mixture into a casserole pan. Top with pork chops and bake, covered for 40 minutes. Mix butter, maple syrup, cinnamon and brown sugar in a small dish. Uncover casserole, add pork and apple slices, and brush with maple sugar mixture. Cook an additional 10-15 minutes. Let it stand a few minutes, and serve.
Boil or steam the beans. Heat the butter on medium heat and saute the beans for 5 minutes until slightly browned. Turn off the heat, add the pesto and saute for 1 more minute. Divide between plates and garnish with the rest of the ingredients, sprinkle with black pepper.
Preheat your oven to 300F degrees. Toast the nori for 7-10 minutes, or until crisp. Let cool for a few minutes, crumble and set aside. Drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (1/2 inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Leave the tofu like this, or cut into strips, or cubes (whatever you like). Set aside. In the meantime, make the dressing by combining the zest, ginger, honey, cayenne, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and shoyu, and pulse to combine. With the machine running (or by hand), drizzle in the oils. Set aside. In a large bowl, just before serving toss the shallots, pecans, cilantro, crumbled seaweed, and wild rice with a generous amount of the dressing. Mix well and add the cooked tofu. Toss (gently) again, taste, add more dressing (and a bit of salt) if needed, and serve family-style.
Slice the halloumi cheese into four thick slices. Lay four of the pepper quarters onto a chopping board or any other clean surface, with the (what used to be the )skin side down, spread with the tapenade. Place a slice of halloumi on top and sprinkle with basil, salt and pepper. Place the other pepper quarters on top and press down lightly. Brush with a little olive oil and fry in a griddle pan or place on your bbq until the peppers begin to char and the cheese starts to soften. It should take about 5 minutes on each side.
Heat oven to 350°F Line muffin cups (2 1/2 inches in diameter) with paper bake cups. Combine flour, cocoa, salt, baking powder and set aside. Stir together hot water, brown sugar, ginger, cinnamon, nutmeg, cloves, apple sauce, canola oil and eggs in a large bowl. Add dry ingredients, stirring until just moistened. Stir in chocolate pieces. Fill muffin cups about 1/2-full with this batter. Bake 20 to 25 mins or until wooden tooth pick inserted in the center comes out clean. Cool in pan for 10 mins, remove to wire rack and cool completely.
In a food processor, pulse the ginger with the garlic, jalapenos, lemon juice and paprika until finely chopped. Add the water and process to a paste. In a large saucepan, heat 2 tablespoons of the oil until shimmering. Add the onions and cook over moderate heat until softened, about 8 minutes. Add the ginger paste and cook until it begins to brown, about 3 minutes. Add half of the tomatoes along with the coconut milk, peanuts, 1/4 cup of the shredded coconut and 2 tablespoons of the cilantro and cook until slightly thickened, about 5 minutes. Scrape the sauce into a food processor or blender and puree. Return the sauce to the saucepan. Add the stock and the remaining tomatoes and 2 tablespoons of cilantro and bring to a boil. Season with salt and pepper and simmer over moderate heat until reduced to 5 cups, about 20 minutes. Keep warm. Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering. Season the chicken with salt and pepper and saute over moderately high heat until golden and cooked through, about 10 minutes. Add the chicken; season with salt and pepper. Spoon into bowls and garnish with coconut and cilantro. Serve with steamed rice and lemon wedges.
ORIGINAL DIRECTIONS: (alternative, quicker directions below). Wash the barberries in cold water to rinse. Heat 1 T of butter in a small frying pan and stir fry the raisins for 1-2 minutes. Add the barberries, stir fry for a few seconds and then add the sugar and half of the cinnamon and cumin. Cook briefly and set aside. Drain the rice and then boil it in a pan of salted water for 5 minutes, reduce the heat and simmer for 10 minutes till almost cooked. Drain and rinse the rice in lukewarm water and wash and dry the pan. Heat half of the remaining butter in the pan, add 1 T water and stir in half of the rice. Blend the reserved rice with the remaining cinnamon and cumin and sprinkle over the top of the rice mixture. Dribble the remaining butter over and cover the pan with a clean dishtowel and secure with a tightly fitting lid, lifting the corners of the cloth back over the lid. Steam the rice over a very low heat for about 30-40 minutes. Just before serving, mix 3 T of the rice with the saffron water. QUICKER ALTERNATIVE: Follow the first steps, through simmering the rice for 10 minutes. This worked nicely for me with just adding in the barberries and currants, sugar and spices that have been sauteed in the butter, along with the remaining butter and spices, stirring it into the almost-cooked rice at this point, putting the lid on and steaming on very low heat for about 20 minutes. The longer you let it steam, the more it develops a nice, slight crustiness. Spoon the rice on to a large, flat serving dish and sprinkle the saffron rice over the top to garnish.
Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces. Working in two batches, blend all of the ingredients except the garnishes in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), thin out with more water if desired, and chill for at least 2 hours before eating. Garnish each bowl or glass with diced cucumber and slivered fresh mint leaves.
Line the bottom of a dutch oven with lettuce. Prepare raw vegetables and add them to the pot making sure that they are well mixed. Season vegetables with a liberal amount of salt,pepper and mixed herbs, mixing them once more to ensure that the seasoning is spread throughout. Place rashers of bacon across the top of the vegetables. (If you don't have enough bacon to cover the top of your pot then more can be used, I have calculated for 1 rasher per person but you may prefer more). Cook in oven at 200C for 45-50 minutes.
Put olive oil in a frying pan and add finely sliced bacon (or Croatian "prsut") and roughly grounded pine nuts and pepper. Fry a bit, than cut the heat and add finely minced garlic. Garlic must not burn; it is enough heat in the pan. In the meantime, cook spaghetti according to manufacturer manual, but reduce it for 1-2 minutes to be al dente. Strain spaghetti really well and add on, again heated oil and bacon. Add oregano. Simmer well to cover spaghetti with all ingredients. Serve with grated parmesan and red wine.
Mix flour, sugar, cocoa, baking soda, and salt in a mug. Mix in 1 Tablespoon of Yogurt. If too thick, add 1 more Tablespoon and mix until you get a brownie batter consistency. Mix in desired amount of your favorite chocolate chips (use semi-seeet or dark chocolate for a bit of a healthier alternative) this step is optional! If you have a different toppings you like to put in your brownies, add it now. Microwave for 1:10 Seconds. All microwaves are different, so time may vary. Sprinkle some more chocolate chips (or other topping) on top. (Optional). Let cool for 1-3 Minutes. Enjoy!
Measure ingredients and combine. Pour into a small air-tight jar. Keep in a cool, dry place until ready to use. FOR RUBS:. Rinse fish and pat flesh dry with paper towels. Use 1 to 2 tablespoons and rub on all exposed parts of fish (except skin). Prepare fish as desired. FOR STIR-FRY or SAUTE: Add 1-2 teaspoons seasoning to a zip-lock plastic bag or a bowl. Add seafood of choice and shake to coat thoroughly. Melt butter or heat oil over medium-low heat. Add shrimp or other seafood to pan. Cook until done and remove from pan. FOR GRILLING:. Add 1-2 teaspoons seasoning to a zip-lock plastic bag or a bowl. Add seafood of choice and shake to coat thoroughly. Prepare on grill as desired. TO SERVE:. Serve with couscous or brown rice, with a green salad or vegetable dish.
Preheat oven to 400 degrees. Grease one 12-cup muffin pan (2&1/2-inch size). In large bowl combine flour, sugar and baking powder. Cut butter into thin slices and add to dry mixture. Using a pastry cutter or low speed of your mixer, combine the butter with the dry mixture until it resembles coarse crumbs. Stir in milk, with a spoon or fork. Stirring only until flour mixture is moistened. Batter will be thick and lumpy. Spoon into muffin cups, dividing evenly between all 12 cups. Bake for 20 minutes or until tops are golden brown. When done, remove from muffin pan immediately.
Mix all ingredients with crushed ice in a blender. Pour into a chilled cocktail glass and decorate with a strawberry and a lime wedge.
Set oven to 350°F. Grease a medium casserole dish. Steam broccoli florets until firm-tender (about 2-3 minutes) drain well then pat dry with paper towels. In a large saucepan melt 2 tbsp butter over med-low heat; add in flour and stir for 1 minute. Add cream cheese, blue cheese and milk; stir over low heat until melted and smooth, then add/stir in broccoli. Mix 6 tbsp melted butter with the cracker crumbs until well combined. Stir in 1 cup cracker mixture into the broccoli mixture. Season with black pepper if desired. Pour mixture into a casserole dish. Cover with foil or a lid and bake for 15 minutes. Remove from oven then sprinkle the top with remaining cracker crumbs. Return to oven and bake uncovered for another 15 minutes. Allow to cool for 10 minutes before serving.
Mix all ingredients together well in small bowl. Adjust seasoning if desired. Place chicken or shrimp in ziplock bag and pour in marinade. For shrimp- marinate no longer than 1 hour. For chicken- marinate no longer than 4 hours. (The reason for the shortened marinating time is that the lime starts to"cook" the meat or seafood.) Grill!
In a medium saucepan, simmer the strawberries and sugar over medium heat. Cook, stirring occasionally, until softened and syrupy, about 20 minutes; let cool. Transfer the ice cream to a large bowl; fold in 1/2 cup strawberry sauce (reserve the remaining sauce for another use). Cover and freeze until firm, about 1 hour. Place the cookies flat side down on a parchment-paper-lined baking sheet. Top each cookie with 1 small scoop of ice cream. Freeze until firm, about 30 minutes. In a double boiler, melt three-quarters of the chocolate. Remove from the heat and stir in the remaining chocolate until melted. Dunk each bonbon into the chocolate to coat; return to the prepared baking sheet. Immediately sprinkle with the pistachios. Freeze until firm, about 30 minutes.
FOR COOKIES: Bake cookies according to package directions; remove to wire racks to cool completely. Chop cooled cookies into small pieces. FOR WALNUT MIX: Preheat oven to 375; grease 8" square cake pan. Combine walnuts, butter, and brown sugar in small bowl. Pour into prepared pan. Bake for 8-10 minutes; stir well. Cool completely in pan on wire rack. FOR CHOCOLATE SAUCE: Combine evaporated milk, morsels, powdered sugar, baking bar and butter in medium, heavy-duty saucepan. Cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low; continue cooking, stirring occasionally, for 5-7 minutes or until thickened. Remove from heat. Stir in 1 tablespoon vanilla extract. Cool completely. TO ASSEMBLE: Wrap outside of 9 or 10 inch springform pan with foil. Spread 1/3 of crumbled cookies on the bottom of pan. Top with half of the ice cream and half of the chocolate sauce. Combine remaining crumbled cookies and walnut mixture in medium bowl. Spread half of the cookie-walnut mixture over chocolate sauce. Top with remaining ice cream, chocolate sauce (reserving 2 tablespoons) and cookie-walnut mixture. Place remaining 2 tablespoons chocolate sauce in small, heavy-duty plastic bag. Cut a hole in corner of bag, squeeze to drizzle chocolate sauce over top of dessert. Freeze at least 4 hours or overnight. To Serve, let stand at room temperature 20 minutes. Remove side of springform pan. Cut into slices.
Cut the tomato in half. If tomato will not sit flat, take a small thin slice off of the bottom. Place 1 piece of mozzarella on top of each tomato half. Chiffonade the basil into thin strips and place 1/2 the basil on top of the mozzarella. Drizzle with olive oil and balsamic (no need to pre-mix the two together) over the tomato/mozzarella/basil. Serve with salt to taste (we let guests add their own).
Heat frying pan and saute the garlic and onion in olive oil, until just clear. Add the tomatoes and pepperoni. Saute until the tomatoes cook down a bit, 3 minutes. Add the cream, salt and pepper. Toss with the pasta and serve topped with the cheese.
Cream together the brown sugar and shortening. Beat in the eggs and honey. Combine dry ingredients and add to the creamed mixture. Chill dough in refrigerator for about 1 1/2 - 2 hours. Preheat oven to 350°F. Shape chilled dough into 1-inch balls and roll in white sugar. (Keep dough chilled between batches so it doesn't get too soft). Place 2-inches apart on a slightly greased (or parchment paper covered) baking sheet and flatten slightly with the bottom of a drinking glass. Bake 8-10 minutes. Cool on pan for about 5 minutes then remove to cool completely. (I use parchment and just slide the parchment off the baking sheet onto the counter to cool).
Cook beef, onion and bell pepper in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain. Stir in hot water, Sauce Mix, chili powder, garlic salt and tomatoes; break up tomatoes. Heat to boiling, stirring constantly. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, corn and olives. Cover and cook 10 minutes longer. Nutritional Info Per Serving: Calories 320 (Calories from Fat 100); Fat 11g (Saturated 4g); Cholesterol 50mg; Sodium 940mg; Potassium 650mg; Carbohydrate 39g (Dietary Fiber 3g); Protein 19g.
boil potatoes til slightly tender. coarsely grate (or just use frozen shredded potatoes). toss all ingredients to mix. place in greased, shallow 1 1/2 qt baking dish. bake 350 for 30 minutes or til hot, bubbly, and slightly browned.
Scald the milk in a saucepan. Stir together the sugar and egg yolks in a bowl until smooth. Mix a little of the hot milk with the eggs, then stir the mixture into the milk. Sift the cocoa into a bowl. add a little of the hot milk mixture and stir, then add the cocoa mixture to the milk mixture. cook over medium heat, stirring constantly, until the liquid coats the back of a wooden spoon, about 2 to 3 minutes. Remove from heat. Stir the gelatin into the hot custard. Place the pan over a bowl of ice. Chill, stirring occasionally, until the custard forms a mound when dropped from a spoon. Whip 1 cup cream until it forms still peaks. Fold into the custard. Fill the pie crust with the custard mixture and refrigerate until set, overnight or several hours. In a small bowl, whip the remaining 1 cup cream. Stir in the powdered sugar. spread evenly over the filling and sprinkle with grated chocolate.
Whisk lemon zest and juice and mustard in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper. Toss dressing with brussels sprout leaves and pumpkin seeds. Gently stir in avocado and adjust seasoning.
Preheat over to 425F Mix throughly sugar and oil. Add boiling water and let cool. Add egg and yeast (dissolve yeast in 2T water first). Mix well. Add cold water, salt, flour. Do NOT knead. Mix enough to ensure through mixing. Kneading or over mixing will cause the dough to become tough. Cover and refrigerate for at least 1 hour. Can last 5 days. Roll out on a lightly floured surface. You may shape these into Parker House Rolls, Butterhorns or Rosettes, whatever you perfer. Brush with melted butter (and garlic salt if you prefer.) and let rise for 1 hour. (Although they come out better if you allow them to rise in this step, you may skip it.) Bake for 12-15 minutes.
Mix in pie plate the egg and milk. Mix in pie plate the dry ingredients. Heat oil for frying. Coat fillets with egg wash letting excess drip off end. Coat both sides well with the breading mixture. Fry until rich brown on one side in hot olive oil. Flip and cook other side until rich brown. Drain on paper towels.
Place 3 cups of Heavy Whipping Cream in a saucepan over medium heat. Stir occasionally to avoid scorching. Add the following ingredients and bring it to a boil: Lawry's Seasoned Salt, Salt and Cayenne Pepper. In a separate mixing bowl add 1/4 cup of cornstarch and the remaining 1 cup of heavy whipping cream and mix thoroughly with a wire whisk. As soon as your mixture begins to boil add the cornstarch/heavy cream mixture and use your whisk to whip until blended well. Remove your saucepan from heat. Add 1 cup of shredded cilantro and stir until blended. Pour over your favorite chicken or seafood enchilada dish or whatever you would like.
Combine flour, water, butter, and salt into an unleavened dough and roll it out to a thickness of 1/16 inch. Using a cookie cutter, cut circles 4 inches in a diameter. Put 1 Tbsp filling on one half of a disc, cover and pinch the edges. For the filling, combine cottage cheese with eggs, sour cream and sugar. Bake in a 375 degree F oven until light brown, 40 to 45 minutes.
Preheat oven to 350. Butter & flour muffin molds or use paper inserts. Sift all dry ingredients together into a medium bowl. Make a well in the center and set aside. In another medium bowl, whisk together buttermilk, melted butter, egg, and vanilla. Pour this mixture into the well of the dry ingredients in other bowl and stir with a wooden spoon just until blended. Don't overmix. Fill muffin tins no more than 2/3 full. Bake 18-20 minutes. Tops should spring back lightly when touched. Cool muffins in pan on wire rack for 10 minutes.
In a 10-inch skillet, heat the oil over medium heat.Add the onion and all the chiles and cook,stirring, until the onion is soft and pale gold, about 5 minutes. Transfer to a 5 quart slow cooker. Place the corn in a food processor and pulse several times, until the kernels are broken up but it is not quite smooth. Add to the slow cooker along with the water and salt.Cover and cook on low for 6 hours. Stir in the epazote, cilantro, and pepper. Puree in batches in a blender, or with an immersion blender right in the crockpot, until it is smooth. If necessary, thin the soup with a little water. Taste and adjust seasoning before serving.
Cook the rice according to the packet instructions. Once the rice is cooked, drain well and allow to cool. To make the dressing: combine the oil, vinegar and garlic. Transfer the rice to a serving bowl, stir in the avocado, scallions, tomatoes, chili flakes and dressing and serve immediately.
Heat oven to 375 degrees. Coat a 10-inch springform pan with nonstick vegetable cooking spray. Heat oil in medium-size nonstick skillet over medium heat. Add onion and garlic; saute for 5 minutes. Add sausage slices; saute until cooked through, about 10 minutes. Remove skillet from the heat. Combine ricotta cheese, eggs, provolone, prosciutto, Parmesan, salt and pepper in large bowl. Stir in the sausage mixture. Roll out both pie crusts on lightly floured surface with lightly floured rolling pin to two 14-inch rounds. Place one round in bottom of prepared pan. With fingers, lightly press crust into bottom and up sides of pan, without stretching dough. Spoon cheese mixture into pastry-lined pan. Place second crust on top of cheese; trim edges of pastry even with rim of pan. Brush pastry with beaten egg yolk. Bake on the bottom oven rack in 375 degree oven for 45 minutes. (If the top begins to brown too quickly, cover with a sheet of aluminum foil). Turn oven off; let the pie continue to cook in the oven for another 15 minutes or until a knife inserted in the center comes out clean.
Preheat the over to 400. Peel the sweet potatoes and cut them into bite-sized pieces. Put them on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat. Sprinkle a little bit of salt and pepper. Roast until tender (about 30 minutes), stirring the potatoes occasionally. Make the dressing while the potatoes cook. Put the remaining 6 tablespoons oil in a blender, along with the vinegar, bell pepper, cumin, and zest. Salt and pepper to taste, and puree until smooth. Toss the warm potatoes with the scallion, mint, and chiles. Add dressing and toss to coat.