HumbleIntelligence/food-ner-1-Million huggingface dataset:
heat non-stick skillet over med-high heat. drizzle EVOO around pan. saute chopped onion for about 3 minutes. push onion to side of pan, use more EVOO if necessary,. place DRY fish in pan, sprinkle w s & p. cook for 2 minutes on each side over med-high heat to sear fish. add white wine, this will release the fish from the pan, scrape bottom of pan w a spatula to deglaze. Turn heat down to LOW, add tomatoes & oregeno, cook covered for about 3 more minutes. Do not overcook fish! *Serve with couscous and sauteed spinach to complete meal.
Shake well from top to bottom. Strain into a frozen martini glass. Add the zest of a fresh orange and serve.
Chop raspberries. Combine oil, vinegar, chopped raspberries, and herbs in a bottle. (add additional whole raspberries as desired). Shake well. Keep refirgerated.
Mix cake mix, vanilla pudding, Wesson oil and water. Beat 4 eggs into cake mixture one at a time. Add 1 teaspoon butter flavoring and 1 teaspoon vanilla. Beat 8 minutes. Put 1/3 cake mixture in a greased bundt pan and sprinkle cinnamon sugar over top. Repeat layers twice, sprinkling each layer with cinnamon sugar until all is used. Bake at 350° 45 minutes. Let sit in pan 5 minutes. Punch holes in top of cake with toothpick. Pour glaze over top while hot.
Heat kielbasa and 1/2 cup beer to boiling; reduce heat. Simmer uncovered 10 minutes; drain. Toss cheeses, flour, mustard and pepper until cheese is coated. Rub bottom and side of 2-quart heavy saucepan or skillet with cut clove of garlic; add remaining beer. Heat over low heat until bubbles rise to surface. Add cheese mixture, about 1 cup at a time and stirring after each addition, until cheese is melted and mixture is smooth. Stir in pepper sauce. Remove to ceramic fondue dish; keep warm ovqr low heat. Spear kielbasa with long-handled forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in additional heated beer.
Add ginger, garlic, soy sauce, salt, and pepper to chicken, mix well, and marinate overnight. Add eggs to chicken. Mix together well. Add flour to coat. Mix well. Fry until golden, about 5 minutes. Finish in oven, 350 degrees for 30-35 minutes.
Place drained noodles in a large warmed bowl. Add in the butter, salt, pepper, and poppy seeds; toss gently. Serve immediately.
Spray large skillet with oil. Heat over medium-high. Add asparagus spears. Try to get them all flat in the pan. Turn a few times until lightly browned and heated through, but still bright green and crisp tender. Stir together juice of 1 lemon, Dijon mustard and black pepper to taste (I put a lot). Pour mixture into pan with asparagus and toss. Cook 1 minute until heated. Serve immediately. I like to serve this with simple baked chicken breasts or fish.
Combine the milk, cream, saffron and bring to a boil in a heavy saucepan . Remove pan from heat and let cream mixture stand, covered, for 1 hour. Return pan to the heat and bring mixture to just simering. In another bowl, whisk egg yolks, sugar and pinch of salt together. Add 1/2 cup of the cream mixture to the eggs & blend to temper them. After mixing, add the rest of the cream to the egg mix in a steady stream, whisking to blend well. Pour the entire mixture back into the pan. Cook this custard over moderate low heat, stirring until a thermometer reaches 170°F. Strain through a fine sieve into another bowl and stir in cardamom. Let custard cool completely and freeze in ice cream freezer according to manufacturer's recommendations. Add pistachios during last few minutes of freezing/churning time.
First heat the water in a teakettle. Next, place the seaweed in a small bowl and add water. Depending on the exact seaweed you have, you may be adding more or less water then the recipe states. You should be add just enough to hydrate (or dampen) the seaweed. Turn the seaweed to achieve an evenly dampened texture. Allow the seaweed to soak for 5 to 10 minutes. All of the water should be absorbed by the seaweed. If you add too much water, the natural flavor of the seaweed will be lost. Next, cut the moist seaweed on a cutting board into 2-inch strips and place them in a bowl. Add the other ingredients to the bowl and mix well.
Stir together corn syrup and vinegar in a saucepan. Bring to a boil and cook, without stirring, until mixture reaches 300°F Remove from heat and quickly stir in the baking soda. Pour into buttered 9x9-inch square pan. Cool until hardened, then break into pieces. Dip into melted dipping chocolate, if desired. Cool on wire rack until set.
Preheat oven to 350°. Grease and flour a non stick 9x13-inch pan. Combine cake mix, eggs, water, oil, and bananas in a large mixing bowl. With an electric mixer, mix until ingredients are well combined. Bake for approximately 30 minutes or until light golden brown. Sit aside for 1 hour to cool. With an electric mixer, mix all the milks and sugar until well combined. Using a fork or straw, make holes all over the cake, the more holes the better the leches (milks) will absorb. Pour 1/2 of the milk over the entire cake slowly. Wait about 10 minutes and pour the rest of the cake. Place in the refrigerator. Meanwhile mix the heavy whipping cream, sugar and vanilla in a bowl until it thickens. Then layer it on top of the cake. Place cake back into the refrigerator for at least 4 hours before serving. Overnight is best! Enjoy!
Place 1 1/2 cups flour into large bowl of mixer. Add yeast and blend at low speed 1/2 minute. Combine milk, water, oil, sugar, and salt in small saucepan. Heat just until warm. Add to dry ingredients in mixer bowl and beat at low speed until smooth. Add eggs and beat at medium speed until blended. Scrape beaters, remove bowl from mixer, and stir in remaining flour with wooden spoon. This will make a soft dough or a stiff batter. Spoon into 2 well-buttered 1-pound coffee cans. Cover with plastic lids and let stand in warm place, draft free. When dough has risen almost to top of cans, remove lids. Bake in 375 preheated oven for 30-35 minutes, or till brown. Cool about 10 minutes in cans before removing to rack.
Peel and devein shrimp and combine with cornstarch. In food processor chop garlic and ginger. Cut green onions into 1 inch lengths, add to food processor and pulse 4-6 times until finely chopped and mixed. Stir in red pepper flakes. Reserve. In a separate bowl, stir together rice wine, soy sauce, sugar, salt, ketchup, chili paste and sesame oil. Reserve. Julienne the bamboo shoots and add to a new bowl with the peas. Yes, this recipe requires some prep time, but well worth it! Heat a wok or large deep skillet. Add oil and heat to frying temperature, around 400 F if you have an oil themometer, which I don't. Add shrimp and stir gently 2-3 minutes until almost cooked through. Remove the shrimp to a separate bowl and discard all but 2 Tbsp of the oil. Add garlic/ginger/green onion mixture and stir fry 30 seconds until fragrant. Add bamboo shoots and peas and stir to coat. Add sauce mix and bring to a boil, then add the shrimp and heat through. Serve over rice and enjoy.
Heat butter in medium skillet. Add shallots; saute until softened, about 2 minutes. Add parsnips, toss to coat with butter. Add broth; bring to boil. Simmer, partially covered, until parsnips are tender, 10 to 15 minutes. Transfer mixture to food processor fitted with steel blade or to a food mill and puree. Return puree to skillet and reheat, stirring in milk, until warmed through. Season to taste with salt and pepper.
In bowl, mix lemon peel, parsley and garlic. Coo fettuccine according to package directions; drain. SAUCE: In large skillet, heat butter over medium-high heat. Add onion, cook and stir 2-3 minutes or until tender. Add garlic and lemon peel; cook 1 minute. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice. Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon peel mixture and if desired Parmesan.
Pat lamb dry with paper towels. Toss lamb cubes with flour in medium-sized bowl. Shake off excess flour and set aside on a wire rack. Pour oil into Dutch oven set over medium-high heat. When oil is shimmering, add lamb. Cook lamb until browned on each side, about eight minutes total. Remove lamb to a plate and set aside. Add shallots, leeks, garlic, and thyme to Dutch oven. Cook, stirring often, until leeks are lightly browned, about four minutes. Add stock, white wine, lemon juice, and lemon zest to pot. Scrape up any browned bits from bottom of Dutch oven with wooden spoon. Season with a pinch of salt and pepper, and return lamb to Dutch oven. Turn heat to high and bring to boil. Reduce heat to a simmer, and partially cover. Cook, stirring frequently, until lamb is very tender, 45 minutes to an hour. Season to taste with salt and pepper. Sprinkle with chopped parsley and serve with boiled potatoes.
Heat oven to 350*. Place pastry in 9-inch pie pan. Crimp or flute crust; set aside. Combine all filling ingredients except cranberries and pecans in large bowl. Beat at low speed until well mixed (1 to 2 minutes). Stir in cranberries and pecans. Pour filling into crust. Bake for 50 to 55 minutes or until filling is set. If crust is browning too quickly, cover edge of crust with 2 inch strip of aluminum foil.
Preheat oven to 350°. Spray baking pan with cooking spray. Mix pepper sauce and water in a recloseable plastic bag. Mix all dry ingredients in a large recloseable plastic bag. Put chicken in bag with hot pepper sauce and toss to coat. Take chicken one piece at a time and shake in the bag of dry mixture, making sure to coat well. Place the chicken on the baking pan and coat with the cooking spray. Bake in a 350° oven for 30 minutes. Sprinkle chicken with hot pepper sauce mix and spray more cooking spray on the chicken. Turn and bake 30 minutes more. Brown the face of the buns. On the top half of the bun spread 2 teaspoons of the mayonnaise and top with a slice of tomato and chopped lettuce.
Preheat oven to 350 degrees F. Line 6 muffin cups with paper liners. Crush the cereal in a bowl. Add the flour, baking soda, salt and cinnamon and mix very well. Stir in the sugar. Mix the applesauce, vanilla, oil and egg whites in a separate bowl. Pour the applesauce mixture into the cereal mixture and stir until mixed. Divide the batter evenly between muffin cups and sprinkle walnuts over top. Bake on center rack for 22 minutes.
Mix together all ingredients until blended. Chill for 45 minutes to 1 hour. If using bamboo skewers, soak them for 35 minutes to an hour. Oil your hands, and divide meat into 24 portions. Take one portion and shape into an elongated patty like a torpedo and run a skewer through it. Set on waxed paper until time to cook. Repeat with remaining meat portions. Grill for 6 minutes until cooked through.
Combine ingredients in a large pitcher, stirring until sugar dissolves. Serve over ice and refrigerate remaining tea.
In large saucepan prepare noodles according to package directions. Add broccoli for last five minutes of cooking time. Drain. In same pan mix soup, sour cream, cheese, pepper, garlic powder, and noodle mixture. Over medium heat, heat through, stirring occasionally.
Mix all ingredients together and if using brown rice flour be sure to refrigerate. It should last 3-6 months depending on the freshness of your flours. If you choose to freeze it can last up to a year.
Cut the orange and lemon into quarters; remove all of the seeds. Slice the orange and lemon quarters crosswise into very thin slices. In a medium saucepan, combine fruit slices and water. Cover, and simmer the orange and lemon mixture for 20 minutes. Peel, pit, and finely chop the peaches. In a 8-10-quart heavy bottomed stockpot/kettle or a Dutch oven, combine orange and lemon mixture with the peeled and chopped peaches. Stir the pectin in the fruit mixture; bring the mixture to a FULL rolling boil, stirring constantly. add sugar. brign back to a hard boil , uncovered for 1 minute. Remove from heat; quickly skim off foam. stir for 7 minutes. Pour at once, into HOT sterilized jars, and seal.
Whisk together oil and vinegar until well blended, add remaining ingredients. Pour over porterhouse steaks, or any steak for that matter, in a dish or in a 1 gallon sized storage bag. Marinate at least 8 hours. Grill or broil and enjoy. Note: this recipe can easily be doubled or tripled for more steaks.
Preheat oven to 350. Mix cake mix, butter, and half of the evaporated milk together. Press one-half to two-thirds of the cake mixture into a greased 9X13 pan. Bake for 18 - 20 minutes. While the cake is baking, unwrap the caramels and melt them over med-low heat with the remaining evaporated milk. When the cake is finished, take out of the oven and sprinkle the chocolate chips over the top. Pour the melted caramel over the chocolate chips. Take the remaining cake mix and dot the top of the brownies. Bake for an additional 13 minutes.
Grease and line an 18 cm cake pan, dust with flour. Melt 300gm chocolate in a double boiler. Set aside. Pre-heat oven to 160 Celsius. Cream butter and sugar with an electric mixer for 5 mins until pale and creamy. With the motor running add the egg yolks one at a time, mixing in between to incorporate. Add the flour and beat to combine. Add the brandy, mix. Pour in half of the melted chocolate, beat until half incorporated. Fold through the rest of the chocolate. In a separate bowl, whisk the egg whites and cream of tartar until soft peaks form. Fold through 1/3 of the egg whites through the chocolate mixture to loosen. Fold through the rest of the egg whites, taking care no to over-mix. Spoon the mixture into the cake-pan and bake in the center of the oven for 1 hour or until a skewer inserted into the center comes out clean. Cool completely on a wire rack. Smother with chocolate ganache.
Melt butter in skillet over medium heat; cook peppers, onions & garlic for about 12 minutes or until all liquid evaporates. Remove from heat & stir in spinach; set aside. Roll each piece of pastry to 1/8 inch thickness; use 1 piece to line a 10 inch springform pan, leaving excess draped over sides. Layer half the ham slices in the bottom, sprinkle half the cheese, spread half the veggies followed by the eggs. Repeat these layers. Cover with remaining pastry, trim off edges & pinch layers together; cut steam vents in the top & brush with egg glaze. Place pan on a rimmed baking sheet in the centre of a preheated 400F oven for 15 minutes. Reduce heat to 350F and bake for an additional 45 to 60 minutes or until top is golden & knife inserted in centre is hot when pulled out. Let cool for 15 minutes; remove pan sides & cut into wedges.
Combine the sugar, corn syrup, and water in a large heavy saucepan; cook over medium-low heat until the sugar dissolves, stirring occasionally. Add the butter, stirring gently until the butter melts. Cover and cook over medium heat 2 to 3 minutes to wash down the sugar crystals from the sides of the pan. Uncover and cook to soft crack stage (280 degrees), stirring occasionally. Add cashews; cook, stirring constantly, until the mixture reaches hard crack stage (300 degrees). Remove from heat and stir in the baking soda. Quickly, pour the mixture evenly into two buttered 15 x 10 x 1 inch jellyroll plans, and spread in a thin layer. Let cool completely; break into pieces. Store the candy in an airtight container.
Slice cloves of garlic thinly, the long way (about 1 to 1 1/2 cloves per steak, depending on size and how much you like garlic). Make several cuts, about 1 to 2 inches long, against the grain of the steak. Go almost all the way through, but not quite, to form "pockets" in the steak. Place a slice or two of garlic in each of the "pockets", and squish back together. Liberally and evenly sprinkle kosher salt on top of the steak. Flip over and do the same on the other side, being careful not to disturb the garlic hidden deep within the meat. Let the steaks rest while you prepare the broiler or grill. If you're using the broiler, be sure to put aluminum foil on your broiler pan (and remember to cut the slits) to avoid a mess. Broil or grill the steaks to desired doneness, turning once. Mmmmmmmmmm.
Combine flour and salt in a large mixing bowl. Boil water and stir in butter until it is melted, too. Remove from heat and pour over flour. Mix well. Roll out into a 1/8th inch sheet and cut into strips or squares with a knife or pizza cutter. You may need to toss with additional flour to prevent sticking to your cutting board or rolling pin. Add raw strips or squares of dough to your chicken and dumpling broth (on a low simmer) for about 10 minutes. Stir once or twice gently every five minutes. No more or they might break apart or become gummy and sticky.
In a large skillet or wok, heat the peanut oil and 1 tablespoon butter. Over high heat, add the tenderloin strips and lightly sear on all sides. Remove the meat from the pan and set aside. Add the vegetables, enoki and shiitake mushrooms, scallion, ginger, and garlic and cook for 3 minutes. Season with salt and pepper, to taste. Deglaze the pan with plum wine, add the cinnamon and reduce by half. Add the beef broth and continue to reduce by half. Whisk in the remaining 2 tablespoons butter. Add the cooked noodles, the reserved meat, and the rice wine, and just heat through. Correct seasoning, to taste. Place the endive around the edges of a large platter. Spoon the steak, noodles, and sauce in the center of the endive and garnish with chopped scallions. Serve immediately.
Pasta: Cook lasagna noodles, according to package directions, until el dente; drain & dry well on a clean tea towel or paper towels and set aside. Veggies: Heat oil in a large pan over medium heat, saute onions& peppers until limp (about 10 minutes); stir in thyme, remove from heat& set aside. Bechamel Sauce: Melt butter in a heavy saucepan & stir in flour; Gradually whisk in milk, broth, wine, salt& pepper. Cook over medium heat, stirring constantly, until smooth & thickened; remove from heat, add nutmeg & 1/2 cup of the grated Parmesan, stir & set aside. Assembly: Grease a 9 x 9 inch baking dish& assemble in this order: layer of noodles;layer 1/2 of the chopped tomatoes; layer of noodles;layer 1/2 of the pepper mixture; layer 1/2 of the Mozzarella; layer of noodles; layer rest of the diced tomatoes; layer of noodles; the rest of the pepper mixture; the rest of the mozzarella. Spread the Bechamel sauce over the top& sprinkle with the remaining Parmesan. Bake, uncovered, at 375F for 45 minutes; tent with foil & let stand for 15 minutes before cutting.
Beat eggs add sugar. Add nut meats broken and dates cut in pieces. Sift dry ingredients together and add alternately with milk to first mixture. Turn into greased pan. Bka e350 degrees for 45 minutes.
Mix all of the ingredients together and use as required. The above amount replaces one 40 gram packet of soup mix (1.4 oz packet).
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper. Stir in cooled pasta and remaining ingredients. Serve immediately or cover and refrigerate.
In a fairly shallow soup pot, place chicken, water, 1 onion, halved, 2 cloves garlic, halved, and salt and pepper. Bring to a boil and simmer 1-2 hours until chicken is very tender and falling off bones. Remove chicken, and allow to cool enough to handle. Strain stock, and discard veggies, reserving the stock in the same pot. When chicken is cool enough to handle, shred chicken, by pulling it apart, discarding skin and bones. Add meat to soup pot. Add remaining ingredients and simmer, uncovered, 1 hour, or until desired thickness of sauce is achieved. Serve in burritos with rice, beans, cheese, sour cream and guacamole.
Place pear half, cut side down, on individual lettuce leaf. Making small slits to help hold in place, add red hot for nose, raisin halves for eyes, almonds for ears, and cottage cheese for tail. If serving very soon, the marshmallow is a fun substitute for a tail; exposed to air too long, it will become much less appealing!
Cook noodles in large saucepan of boiling salted watter until tender, approximately 15 minute Drain Well. (Skip this step if using no-boil sheets). Meat Sauce: Heat oil, add ground beef; cook until well browned; pour off excess fat. Add chopped tomatoes with liquid from cans, peeled finely chopped onions, sliced mushrooms, crushed garlic, oregano, basil, rosemary, salt, sugar. Bring to boil, stirring; reduce heat, simmer uncovered 60 minutes, stirring occasionally. Cheese Sauce: Melt butter in saucepan. Stir in flour, cook gently, stirring 1 minute. Gradually add milk, stir until sauce boils and thickens. Season with salt, pepper and nutmeg. Stir in grated processed and grated parmesan cheese, stir until cheese melts. Place one-third of noodles in greased shallow ovenproof dish. Spread with half of meat sauce, then third of cheese sauce. Repeat layers of noodles and sauces, top evenly with third layer of noodles. Spread last third of cheese sauce on top and sprinkle with parmesan cheese. Bake at 350 F(175 C) 30 - 35 minutes.
Cut chicken tenders in half lengthwise and crosswise. Coat large nonstick skillet with nonstick cooking spray. Cook and stir chicken over medium heat 3 minutes. Add onion and bell pepper; cook and stir 2 minutes. Add Italian dressing and red pepper flakes; cover and cook 3 minutes. Remove from heat; uncover and let cool 5 minutes. While chicken mixture is cooling, cut pita breads in half to form pockets. Line each pocket with lettuce leaf. Spoon chicken filling into pockets; sprinkle with feta cheese. Note: Salad dressings offer a surprising amount of convenience in the kitchen. Their basic components of oil, vinegar, herbs and spices provide a ready-made marinade or seasoned oil for cooking meats and poultry.
In a 12 inch nonstick skillet, bring ravioli, water and salt to a boil over high heat. Continue boiling, stirring gently to separate ravioli;5 minutes. Stir in Pasta Sauce. Cook covered over medium heat, stirring occasionally, 10 minutes or until ravioli are tender. Stir in cream and heat through.
Preheat Oven to 160°C and line a rimmed baking sheet with parchment paper. Mix the Cherries with Balsamic Glaze and Vanilla Extract. Spread the Cherries on the baking sheet so that they do not overlap and roast them at 160°C for 20-25 minutes, Let it cool. Meanwhile in a medium saucepan, over medium heat, bring Sugar, Milk and Salt to a simmer. Whisk the Eggs in a small bowl and from the simmering milk add about 4 tbsp milk to temper the eggs. Mix well. Very slowly, pour the egg mixture into the simmering milk mixture, stirring constantly so that you do not scramble the eggs. Continue whisking after adding the eggs until the custard has thickened. Remove from heat. Prepare an ice-bath in a large bowl and place the heavy cream in a medium bowl over the ice-bath. Strain the custard through a sieve into the bowl with cream and discard any solids. Fold in gently half of the Balsamic roasted Cherries and pour this mixture in an air tight container. Keep aside the other half of the roasted cherries. Now press a cling film onto the surface of the ice cream making sure there are no air spaces between the ice cream and the film. Cover with a lid and refrigerate. Take the mixture out every 2 hours and churn it with an electric hand mixer. Refrigerate again. Repeat the above step for 3-4 times or until there are no water crystals left in the ice cream. Remember to refrigerate everytime with the cling film. Add in the rest of the roasted cherries when you churn it for the last time. Press cling film on to the surface and refrigerate for 3-4 hours. Note : If you are using an Ice Cream maker skip steps 11-14. Follow the instructions on your Ice Cream maker and add the rest of the roasted cherries when 2 mins are left for the churning to complete.