HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat your BBQ up to medium-high heat. Combine the oil and mustard in a bowl and dip the salmon into it covering both sides. Move salmon to a plate In another bowl combine the sugar, cinnamon, cumin, pepper and salt. Spread the spice mixture onto both sides of the salmon. Grill the salmon until it just begins to flake, about 4 minutes a side for 1-inch filets, or until it's done as desired. Each serving: 392 calories; 1,008 mg sodium; 85 mg cholesterol; 25 grams fat; 4 grams saturated fat; 11 grams carbohydrates; 31 grams protein; 2. 40 grams fiber.
Melt 1 teaspoon butter in heavy small skillet over medium-low heat. Add shallots and rosemary and saute until shallots are tender, about 4 minutes. Remove from heat. Mix in goat cheese and pepper. Season to taste with salt. Using fingertips, loosen skin of chicken breasts, leaving skin attached on 1 long side. Spread half of cheese filling over meat and under skin of each breast. Pull skin over filling and secure with toothpick. Rub remaining 1 teaspoon butter over skin, dividing equally. (Can be prepared 1 day ahead. Cover and refrigerate.). Preheat oven to 425°F Arrange chicken on baking sheet. Bake until cooked through, about 25 minutes.
Dissolve jelly in hot water and cool to room temperature, stir in orange juice and then yoghurt until smooth. Refrigerate until mixture begins to set. Remove from fridge & whip until mixture is foamy. Beat cream, until fluffy and fold into mixture. Spoon into serving glasses & refrigerate until mixture is set, garnish with orange or lemon segments & somw whipped cream.
Both peanut butter and butter should be used at room temperature Heat oven to 350 F, Coat 2 large baking sheets with cooking spray. In medium size bowl, mix flour,baking soda, and salt. In a large bowl,beat peanut butter and butter until smooth for 2 minutes. Add sugar; beat 2 minutes. Beat in egg, milk and vanilla. On low, beat in flour mixture. For each cookie, roll about a tablespoon of dough into a ball. Place balls on sheets, 2 inches apart. With fork, flatten each ball in crosshatch pattern into 2 inch round, if desired. Bake 12 to 14 minutes.
Trim excess fat from chops. Roll in Flour. Brown chops and garlic in 1 T. Shortening over medium heat. Season with salt and pepper. Place potatoes in baking dish, top with browned chops. Seperate onion slices into rings; layer over chops. Blend sour cream with dry mustard, pour over top of onions. Bake 1 hour and 30 minutes at 350 degrees.
Combine half the watermelon, half the water and half the sugar in a blender; puree. Pour through a coarse strainer into a large container. Repeat with the remaining watermelon, water and sugar. Stir in lime juice. Refrigerate until well chilled, about 4 hours. To serve, stir in club soda (or seltzer) and garnish with lime. MAKE AHEAD TIP: Prepare through Step 1, cover and refrigerate for up to 2 days.
In a bowl, combine 2/3 cup cake mix and sugar; cut in butter until crumbly. Add walnuts; set aside. Place remaining cake mix in another bowl; add the eggs and sour cream. Fold in rhubarb and strawberries. Spread into a greased 13 x 9 x 2-inch baking dish. Spring with reserved crumb mixture. Bake at 350°F for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. If desired, place fosting in a microwave-safe bowl and heat for 15 seconds. Drizzle of cake.
Toast the almonds in a 350 oven for 3-5 minutes, until golden brown. Set aside to cool. Whip the cream cheese until light and fluffy, 2-3 minutes. Stir in the vanilla and sugar. Trim a small slice off the bottom (pointed end) of the strawberry, so it will stand on a plate. Slice off the top of the strawberry. Hollow the strawberry using a small melon baller or spoon. Place the cheesecake mix in a ziploc bag and snip the end (or use a pastry bag). Fill the berries until the mixture pipes over the top. Arrange the toasted almonds over the top. Serve immediately or chill, covered, for up to two hours.
Soak 24 short bamboo skewers in water for 30 minutes. Slice chicken breast lengthwise thinly into 24 strips and thread onto skewers. Place on baking sheet. In a small bowl, combine curry powder, cumin, salt, and pepper. Brush the chicken with 2 TBS peanut oil and sprinkle all over the spice mixture. Refrigerate for 1 hour. In a food processor, combine rice vinegar, mayo, soy sauce, mint, coriander and 1/4 tsp each salt and pepper. Slowly drizzle in the peanut oil. Transfer the vinaigrette to a bowl and refrigerate. Preheat a stove top grill pan and grill the chicken skewers over high heat, about two minutes per side. Serve with the vinaigrette.
Bring 5 cups water and salt to a boil in a medium saucepan; gradually stir in grits. Cook over medium heat 8 minutes or until thickened. Whisk in pepper and cheese; spoon into a lightly greased 11- x 7-inch baking dish. Cover and chill 8 hours. Snap off tough ends of asparagus. Combine asparagus and water to cover in a saucepan. Bring to a boil, and cook 5 minutes or until crisp-tender. Drain and plunge asparagus into ice water to stop the cooking process. Cut grits into 8 (3- x 3-inch) squares. Lightly dredge in flour. Melt butter with oil in a large nonstick skillet over medium-low heat. Cook grits squares, in batches, 3 to 4 minutes on each side or until golden. Top each square with asparagus, poached egg, and Creamy Shrimp Sauce. Serve immediately. Garnish, if desired. Peel shrimp, reserving shells; devein, if desired. Melt 1 tablespoon butter in a 3 1/2-quart saucepan over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Chop shrimp, and set aside. Add shrimp shells, shallot, and chicken broth to saucepan; bring to a boil. Remove from heat, cover, and let stand 30 minutes. Pour broth mixture through a wire-mesh strainer into a bowl, discarding shells and shallot. Melt remaining 1 1/2 tablespoons butter in saucepan over medium heat. Whisk in flour. Cook, whisking constantly, 1 minute. Gradually whisk in broth mixture. Bring to a boil; boil 1 minute or until slightly thickened. Add cream; reduce heat to low. Add chopped shrimp and sherry; stir until thoroughly heated.
Heat salsa in frying pan over medium heat. Crack in the eggs, sprinkle on the cheese, cover and cook for 3 to 4 minutes (or till eggs are done) on medium-low heat.
Snap tough ends from asparagus and discard. Boil water over high heat in a large frying pan. Add Asparagus to boiling water (or alternatively, you can steam the asparagus, which I prefer to do as it stays crunchy). Boil for 3 minutes, drain immediately and set aside. While asparagus cooks or steams, stir teriyaki with ginger and chili-garlic sauce in a small bowl. Return pan with asparagus to burner and reduce heat to medium. Add teriyaki mixture. Stir often until asparagus is tender-crisp and evenly coated with sauce, 1 to 3 minutes. Sprinkle with sesame seeds.
Preheat oven to 350. Steam broccoli (make sure pieces are medium size and uniform). Combine the broccoli with drained water chestnuts and set aside. Mix all remaining ingredients, except Swiss cheese and paprike, in a seperate bowl from the broccoli. Spread broccoli, water chestnuts and cheese evenly in crust. Carefully pour egg mixture into crust. Sprinkle with paprika. Bake in preheated oven for 35-40 minutes at 350 degrees. Let stand 15 minutes before serving. It will lose its texture if allowed to sit for too long (over an hour).
Placre all ingredients (excluding the garnish) in a food processor or blender and puree until smooth. Taste and add more seasoning if desired. Refrigerate until ready to serve (can be prepared one day in advance; stir before serving). Ladle 6 to 8 ounces into chilled soup bowls and sprinkle with red and green bell peppers, cucumber, and cilantro. If you want more fire in your soup, don't forget to add minced jalapeno or serrano chile along with the garnish.
Mix all ingredients together in a large bowl. I suggest using your hands. Bake in an ungreased loaf pan for about 45 minutes on 375 degrees. Center should be at least 165 degrees when tested with a thermometer. Let rest for 5 minutes before serving.
1. Cook rice according to package. 2. Heat oil in skillet. Add prawns and garlic, saute for 3 minutes or until shrimp are nearly cooked. Remove from pan. 3. Simmer water, add peas, and heat until peas are warmed. 4. Return shrimp to pan. Add turmeric, vinegar, salt, and chili. Simmer for 5 minutes. 5. Stir through parsley and serve.
In a large frying pan heat the OJ over medium heat. Add onion and saute until wilted ( 3 - 5 minutes). Stir in peas, salt, cumin and curry powder and saute for 1 minute. Add water and bring to a boil. Stir in couscous, chickpeas, and lemon juice. Reduce heat to low. Arrange a single layer of the fish fillets on top of the couscous and dust with paprika. Cover and simmer until fish is opaque throughout and couscous has absorbed all liquid (about 10 minutes).
Combine ginger, cury masala, salt, turmeric, coriander, and sugar in 1/3 cup water. Sautee the onion and garlic in a little bit of peanut oil until fragrant. Add tomatoes, tofu, peas and mix well. Stir in seasoning blend. Simmer ten minutes or until tofu and peas are cooked through. Serve with basmati or jasmine rice.
Combine the diced tomatoes, parmesan cheese, olive oil, minced garlic, seasoning salt (small amount to taste) I used approximately 1/8 tsp of seasoning salt, balsamic vinegar, basil,oregano, green onion. Heat oven to 350 and gently warm sliced pieces of baguette for approximately 3 minutes. Remove baquette from oven and place prepared mixture on slices and top with shredded mozarella cheese. Return to oven for approximately 5 minutes or until warm and mozzarella is melted. Roll out the Red carpet and enjoy!
Whisk together 3 tablespoons soy sauce, 2 teaspoons sesame oil, and honey; toss in the chicken and marinate 20 minutes. Heat 2 teaspoons of the oil in a skillet over medium high heat; brown chicken in batches (discard marinade), about 3 to 5 minutes each, adding oil between batches. Transfer chicken to a plate and wipe out skillet. Add 2 teaspoons oil, cook green onions (reserve some of the green tops for garnish), ginger, and garlic and cook 1 minute. Whisk together broth, sugar, cornstarch, vinegar, chili paste, and remaining 2 tablespoons soy sauce; add to skillet. Cook until it thickens, about 3 to 4 minutes; stir in sesame oil. Meanwhile, steam snow peas in a steamer basket placed over boiling water, until crisp tender, about 2 to 3 minutes. Return chicken to skillet to heat through. Serve over brown rice, with snow peas on the side. Garnish with reserved green onions and sesame seeds.
Beat cream cheese and sugar in a large bowl with an electric mixer on high speed until smooth. Gently stir in whipped topping. Spoon into crust. Refrigerate 3hrs or until firm. Garnish with fruit of your choice or leave plain with a dollop of cool whip on top.
In a medium mixing bowl, combine sugar, flour and salt. Stir in lemon juice, zest, beaten egg yolks, butter and milk. In a separate bowl, beat egg whites until stiff but not dry; fold into lemon mixture. Pour into buttered 6 cup casserole dish. Place this casserole INSIDE a large pan (I use a 9x13 pan); pour hot water into the 9x13 pan to a depth of about 1 inch. Bake at 350 degrees for about 40 minutes or until the topping is set and golden brown. **During baking this separates into a cake-like topping with a lemon sauce beneath.
Place the ground turkey meat in a large bowl. Add salt, pepper, white wine, Dijon mustard, garlic, grated onions, thyme, and sage and mix together well. Gently add breadcrumbs and mix until combined. (Overworking the meat at this stage will toughen the burger.). Divide the burger mixture into 8 equal sized amounts. Pat each portion into a 5" round patty that is a little thicker in the center. Place a mound with 1/4 of the cheese at the center of 4 of the patties. Carefully, place the other 4 patties on top and seal the edges well and pat smooth. If your burgers have become quite soft from handling place back in the fridge for 10 minutes. To prepare the sauce, heat olive oil in a medium skillet over medium heat. Once it become hot, add the vidalia onion and saute for 5-7 minutes until the onions are soft and have begun to take on a little color. Season with a small amount of salt and pepper to taste. Add the mushrooms and wine and stir well. Cook for 3 minutes continuing to stir. To enrich the sauce, add the butter and cook until just melted and incorporated into the wine. Cover and turn off the heat until ready to serve. While the onions are cooking, heat a large skillet until piping hot but not smoking. Add the burgers to the skillet and cook for 2 minutes to create a good seer. Turn burgers and continue cooking another 2 minutes. Add the final 2 tablespoons of white wine to the pan and cook an additional minute or two. Toast 8 slices of sourdough bread (or 4 split sourdough rolls) in the toaster or broiler. Top each with sweet roasted pepper half. Place burger on top of the red pepper. Top the burger with 1/4 of the onion-mushroom wine sauce and a second piece of sourdough (or roll tops). Serve with a glass of wine and extra napkins.
Scrub potatoes well and leave skins on. Halve each the long way, then cut each half into quarters to make 8 steak fry shapes. Smaller potatoes can be cut into quarters. Put potatoes into a large bowl and add dry soup mix and the oil. You made need more or less oil depending on size of potatoes. Mix all very well with a large spoon. Spray a large broiler pan or large flat cooking pan with cooking spray. Spread potatoes so that they are only in one layer on the pan. Place in 400 degree oven for 1 hour. IMPORTANT: These need to be stirred every 15 minutes to keep them from sticking to the pan and to ensure even crisping.
Mix thoroughly 1/2 cup soup, beef, breadcrumbs, egg, onion, and salt. Shape firmly into loaf (8x4-inch); place in shallow baking pan. Bake at 375°F for 1 hour, 15 minutes. In saucepan, blend remaining soup, water, and 2 to 3 tablespoons drippings. Heat, stirring occasionally. Serve with loaf.
In a blender, combine 3/4 cup yogurt and apricots; cover and process until smooth. In a bowl, cream butter and 3/4 cup confectionsrs' sugar. Beat in the eggs, lemon peel and yogurt mixture; mix well. Add flour just until combined. Spoon into a greased 8 inch x 4 inch x 2 inch loaf pan. Bake at 325 for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. Combine the remaining yogurt and confectioners' sugar; drizzle over loaf.
In a saucepot over medium heat, cook first 5 ingredients for 15 minutes. Assuming potatoes are soft, puree the mixture in a blender. Add red peppers and puree again til smooth. Return the pureed mixture to the saucepot and stir in the juice. Cook for 5 minutes til warm. Serve with a triangle of garlic toast on top!
Preheat oven at 350°F Grease a loaf pan of 9 x 5 x 3 inches. In a bowl, put eggs, sugar, oil and vanilla. Beat 2 minutes. Add flour, cinnamon, salt, baking soda and baking powder. Mix with a spatula. Add zucchini and stir well. Pour half the dough in the greased pan. Spread with the Nutella, cover with the remaining dough. Cook in center of oven for 1 hour.
Take 75 medium sized cukes to a gallon of water. Add 1 pint salt (kosher). Let stand 1 week. (make sure all cukes are submerged or they will spoil; put plate and weight on). Take out and take 1 tablespoon powdered alum to 1 gallon of boiling water. Let stand 24 hours. Pour off and put on 1 gallon clean boiling water. Let stand 24 hours. Take out and split and put in 6 cups sugar, 3 pints vinegar, and whole allspice, cinnamon bark, and celery seed, or cinnamon, mustard, allspice and cloves. Pour this on boiling hot; let stand 24 hours. Pour this solution off pickles and boil three mornings straight, adding 1 cup sugar each morning (add to pickles). Boil 3 mornings straight without sugar. Pack in jars the last morning, pour boiling syrup over and seal.
Fry bacon until almost crisp. Add onion and cook until limp. Add rinsed sauerkraut. Add water to cover. Put caraway and juniper in a tea ball or wrap in cheesecloth so it can be removed later. Add bay leaf. Cover and let simmer for 1 hour, stirring occasionally. Add more water if necessary. Should be juicy but not soupy. Remove spices. Stir in shredded potato. The potato will melt and turn saucy. Stir in wine.
Preheat oven to 350°. Coat pans with cooking spray; set aside. In a large bowl, whisk together the flour, baking soda and salt; set aside. In the bowl of an electric mixer, beat the eggs, sugar and oil on medium-low speed until combined. Beat in the flour mixture. Add the vanilla, banana, coconut, nuts and buttermilk and beat just to combine. Divide batter betwen prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until a cake tester inserted in the centers come out clean, 60-65 minutes. Transfer to a wire rack to cool for 10 minutes. Remove laves from pans and let cool completely. Bread can be kept at room temperature, wrapped in plastic, for up to 1 week, or frozen for up to 3 months.
Beat the egg yolks and sugar in a bowl using an electric mixer at medium speed until the consistency of a very grainy quick-bread batter, about 2 minutes; set aside. Heat the milk and cream in a saucepan set over medium heat until tiny bubbles pop up around the pan's inner rim; do not boil. Whisk about 1/3 of the hot milk mixture into the egg yolk mixture until smooth, then whisk this combined mixture back into the pan with the remaining hot milk mixture. Immediately turn down the heat to very low (if using an electric stove, move the pan to a second burner just now set on low). Cook slowly, stirring constantly, until the mixture thickens to the consistency of very wet, loose cake batter and can coat the back of a wooden spoon, about 5 minutes. Remove the pan from the heat and stir in the white chocolate, vanilla, and salt until smooth. Strain through a fine-mesh sieve into a clean bowl to remove any bits of scrambled eggs. Refrigerate until cold, at least 4 hours or overnight. As you prepare your ice cream machine, place the white chocolate custard in the freezer to assure it is very cold, for no more than 10 minutes. Freeze the custard in your ice cream machine according to manufacturer's instructions. Serve at once--or transfer to a freezer container, seal tightly, and store in the freezer for no more than 3 days; soften at room temperature for up to 10 minutes before serving.
Combine cranberries, sugar and 1/3 cup WATER. Bring to a boil, stirring constantly. Simmer, covered, 5 minutes. Puree this mixture in blender with liqueur. Put in metal bowl and set in ice water. Allow to stand, stirring occasionally, until cool. Beat cream until it holds soft peaks. Stir 1/4 into mixture and then fold in remaining. Spoon into 2 stemmed glasses and chill 20 minutes or freeze for 10.
Heat yogurt to lukewarm (110 degrees F). In a large mixing bowl, dissolve yeast in warm water, stir in yogurt, sugar, salt, oil and 2 cups flour, and beat until smooth. Stir in enough additional flour to make dough easy to handle. Knead until smooth and elastic, about 5 minutes, adding more flour as necessary, to obtain a firm, non-sticky sough. Place in oiled bowl, and turn to oil top of dough. Cover, and let rise in warm place until doubled in volume. Punch down dough, divide into 8 equal parts, knead each one, and flatten into a 4"x6" rectangle. Roll up, beginning on one of the long sides, excluding any air bubbles. Pinch edge of dough firmly into roll to seal, press each end firmly to seal, and fold ends under. Place loaves, seam side down, on greased cookie sheets sprinkled with cornmeal. Brush or spray tops with cold water, and cut three diagonal slices across top of each loaf with a sharp knife or razor blade. Let rise until doubled, about 30-40 minutes. Heat oven to 375 degrees F. Brush or spray loaves with cold water, and sprinkle pepper into slashes if desired. Bake until loaves sound hollow when rapped on the bottom or when they reach an internal temperature of 190 degrees F on an instant reading thermometer, about 35 minutes, brushing or spraying with cold water every 10 minutes. Cool on wire rack before wrapping. Recipe can be doubled successfully, and bread freezes very well. Thaw to room temperature and heat unwrapped in oven to restore the crisp crust.
Preheat oven to 350-degrees F --. Sift flour with sugar; set aside. Stir butter until softened. To the butter mixture, add flour mixture, 3/4 cup milk, and vanilla. Mix until flour is moistened. Beat for 2 minutes at medium speed with an electric mixer. Add eggs and 1/4 cup milk; beat for 1 minute longer with electric mixer. Pour into a greased and floured tube pan. Bake in a preheated 350-degree F -- oven for 20 minutes or until cake tests done.
In large bowl mix flour,sugar and baking powder. In small bowl beat egg; add milk,oil and lemon peel. Add the liquid mixture to the dry mixture,mixing just until moist. Fold in cream cheese and blueberries. Spoon into breased muffin tin (2/3 full). Bake @ 400 degrees 20minutes or until lightly browned. Mix lemon juice and 3tbl sugar. Brush on muffins;cool.
cook the tomatoes in water with bouillon until soft. blend the tomatoes and juice with the chili use on enchiladas.
Cook meat with onions& mushrooms. Drain in collander. Combine remainder of ingredients and add to meat mixture. Simmer about 25- 30 minutes. Serve over rice.
Make vegetable pieces attractive. Cut broccoli florets from stem to bloom into 1/3" slices. Cut onion into 8ths then separate slices. Carve and slice carrot into clover leafs. Slice cabbage in 1/2" strands. Cut red pepper into squares, then diagonally halve the squares. Make green onion flowers. Spray large nonstick skillet with vegetable oil spray. Heat 1 teaspoon oil in skillet over medium-high heat. Add carrots, onion, and bell pepper. Saute 6 minutes. Add 1 teaspoon oil, broccoli and cabbage. Add broth; stir-fry until cabbage wilts and vegetables are crisp-tender, about 8 minutes. Stir in mint. Season with salt and pepper.
Combine first five ingredients in blender and mix thoroughly. Refrigerate dressing until ready to serve. Combine remaining ingredients and toss with dressing; sprinkle with grated parmesan cheese and mix well.
In a large glass bowl or shallow dish, whisk together marinade. Add 4 servings (1 lb boneless or 2 lb bone-in) food; cover and refrigerate for 4 hrs, or 30 minutes for fish. Makes about 1/3 cup.
In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gradually whisk in chocolate and vanilla until smooth. Press plastic wrap onto surface of pudding. Refrigerate. Spoon into dessert dishes. Garnish with whipped cream, grated chocolate and cookies. Serve warm or cold. Yield: 4-6 servings.
Brown meat in a large pot or Dutch oven, breaking it up finely as it browns. Add a little oil if the meat is too dry. Stir in all remaining ingredients. Cover and simmer 2 1/2-3 hours.
Peel eggs and cut lengthwise in half. Take out yolks and mash with fork. Mix the rest of the ingredients with the yolks. Fill whites with yolk mixture.
In a 5-quart pan, warm olive oil over medium heat. Add onions and garlic and cook, uncovered, stirring once or twice, for 10 minutes. Add ground beef and cook, stirring and breaking up lumps, until meat is evenly crumbled and no longer pink, about 8 to 10 minutes. Stir in chili powder, cumin, oregano, cocoa, salt, celery seeds, turmeric, cinnamon and red pepper flakes; cook another 3 minutes, stirring often. Stir in tomato juice, beef broth and cornmeal, and bring to a boil. Lower heat and simmer, uncovered, stirring occasionally, until chili is thick and reduced by one-third, about 1 1/2 hours. Taste and adjust seasonings. Serve topped with shredded cheese, sour cream and chopped green onions, if desired.