HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make jerk marinade: Process chiles, onion, scallions, garlic, and thyme in a food processor until mixture forms a coarse paste. Add brown sugar, allspice, salt, nutmeg, cinnamon, vinegar, soy sauce, lime juice, and oil; season with pepper. Process until smooth. Marinade can be refrigerated in an airtight container up to 1 day before proceeding. Transfer 1/3 of the marinade (about 1 cup) to a small bowl; set aside to use for brushing chicken. Transfer remaining marinade to a large bowl. Add chicken; toss to coat, rubbing marinade under the skin and all over chicken. Cover with plastic wrap, and refrigerate overnight. Allow the chicken to come to room temperature before grilling. Heat a grill to low (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for 7 seconds). Brush grate lightly with oil. Place chicken on grill, skin sides down. Discard used marinade. Grill chicken, brushing occasionally with reserved cup of fresh marinade, until the skin sides are well browned but not charred, about 25 minutes. Turn chicken, and continue to cook, basting it occasionally, until cooked through, 20 to 25 minutes. Cut chicken breast halves into 2 or 3 pieces, if desired. Serve with lime wedges.
spray crock pot with cooking spray. layer ingredients in order as listed, except brown sugar and olive oil. sprinkle brown sugar over all the vegetables. drizzle olive oil over all. cook 6 hours on low.
Saute mushrooms and set aside. In a large sauce pan, melt butter and add flour, whisking until thick. Gradually add milk while whisking until you get a thick sauce. Add all ingredients except mayonnaise and stir until thoroughly mixed. Add mayonnaise last and stir thoroughly. Season with salt & pepper to taste.
Batter: Sift the flour into a large bowl. Add the egg and the egg yolks from the separated eggs. Add the milk, water, oil and nutmeg and mix thoroughly. Whisk the egg whites together with the salt until stiff, and fold into the batter. Filling: Cream the butter with the egg yolk and mix together with the cheese. Add the sugar and vanilla sugar. Mix well. If the mixture is too stiff, add a little bit of milk. Putting It Together: Melt some of the butter over medium heat in a small frying pan. When it's hot, pour in about 2tbs of batter and cook on both sides until lightly browned. Remove from pan and keep warm in the oven at low heat. Repeat until all of the batter is used. Put a tablespoonful of filling on each pancake, fold over and serve hot.
Preheat the oven to 200°C/425°F Grease muffin tins. Combine the eggs, milk and oil in a large bowl. Combine the flour, sugar, salt and baking powder in another bowl and add to the liquid mixture in batches, stirring to blend. Don't overblend! Add the zucchini and basil and stir to blend. Fill each muffin cup about 1/2 full. Sprinkle the top with the cheese. Bake for about 20-25 minutes for regular size muffins, 15-20 minutes for the mini muffins, until the tops are golden brown and puffy. Serve while still warm.
Boil ramen in water until they soften and the noodles separate. Drain and set aside. Meanwhile, heat the oil in a skillet until it shimmers. Add the bell pepper and Spam and saute until hot. Add pineapple (with its juice), ketchup, chili-garlic sauce and noodles. Toss until coated and serve.
Pour cream into medium saucepan, split vanilla bean and add to cream. Slowly heat cream over low heat until just below the boiling point. Remove vanilla bean and reserve. Add chocolate, sugar and tahini to hot cream and stir until smooth, set aside. Scrape seeds from both halves of the vanilla bean, stir the seeds into the chocolate mixture. Clean and hull strawberries, halve them if large. Pare and cube the melon. Combine fruits and place in 6 serving dishes. Drizzle warm ganache over fruit. Sprinkle with a generous portion of chopped pistachios. Garnish with a sprig of mint, if desired.
Mix chile powder with water to form a thick paste. Blend paste, one cup onion, oregano, salt and vinegar in a blender. Add mixture to pork cubes in ziploc bag, along with 1/2 Cup onion and bay leaves. Marinate pork in mixture overnight. Cook in crock pot on "auto" for 8-10 hours.
Mix all marinade ingredients. Place chicken in recloseable plastic bag. Pour marinade over chicken. Close bag. Toss and coat chicken well with marinade. Marinate in refrigerator for at least 2 hours. Drain and discard marinade. Grill, broil or saute.
Cut your beef up into strips. Heat up the beef in a large non stick frying pan. Pour the mushroom soup and mushrooms over the beef and continue to heat. Add in ketchup, worcestershire sauce, garlic and chili powder, continue to stir ingredients in frying pan. When ready to serve gently stir in the sour cream and serve.
Boil noodles according to package directions. Drain. Rinse pasta to get rid of starch. Place pasta in small bowl, add pizza sauce, stir to mix. Place in microwave for 30 sec. to heat sauce and pasta. Every microwave is different so adjust time accordingly. Top with cheese. My little guy loves this. Save leftover pasta if there is any for another meal.
Mix all ingredients with a hand mixer. Spatula 1/2 the mix onto a piece of waxed paper in a row - roll into a tight log. Wrap with foil and freeze. Slice off pieces when ready to use! You can make variations of this butter by changing the ingredients. Here are some of the things I've tried: finely chopped sun-dried tomatoes, chopped chives, chopped mushrooms, white wine, softened chopped shallots, bacon, blue cheese (great on steaks).
cook pasta according to package directions. Meanwhile, cook beef and onion in large skillet over medium high heat 10 minutes or until beef is browned. Drain. Stiff in marinara sauce and taco seasoning, simmer until heated through. Stir in pasta. Serve topped with sour cream, cheese, and cilantro.
Heat wine and broth in large heavy saucepan to boiling. Add mussels, cover pan, and cook just until mussels open, about 4 minutes. Remove mussels to bowl with slotted spoon and let cool. Remove mussels from shells and discard shells. Meanwhile, reduce heat under saucepan and add shrimp shells to broth. Simmer covered 15 minutes. Strain through sieve lined with several layers of cheesecloth. Measure broth and add enough wine and water to measure 4 cups. Transfer to saucepan and keep hot over very low heat. Heat 2 T. butter and the oil in large saucepan over low heat. When butter foams, stir in onion and cook until tender and golden, about 15 minutes. Add rice to onion, increase heat to medium, and cook, stirirng constantly, until edges of grains are transparent, about 5 minutes. Pour enough broth into rice to cover by 1/4 inch. Adjusting heat to maintain a lively simmer (not steady boil), simmer, stirring constantly, until liquid is absorbed and you can see bottom of pan as you stir, about 5 minutes. Add more broth to cover rice by 1/4 inch and continue to simmer, stirring constantly, until liquid is absorbed. Repeat adding broth and simmering until rice is tender but still slightly firm at the center; add shrimp and scallops after 15 minutes of cooking (it should take about 20 minutes from time first liquid is added). Season to taste and with salt and pepper halfway through cooking. Stir enough of the remaining broth mixture into risotto to make it creamy. Remove from heat and stir in mussels, remaining butter, the parsley, and cheese. Taste and adjust seasonings. Serve hot.
Preheat the oven to 350 degrees. Grease an 8x8 inch baking dish with butter and set aside. Zest and juice two lemons and set aside. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges. Allow to cool completely before glazing. Do not overbake, or the bars will dry. Filter the powdered sugar and whisk with lemon zest and juice. Spread 1/2 the glaze over the brownies with a rubber spatula and let glaze set. Spread second 1/2 the glaze over the bars, and let it set (not harden like most). Cut into bars and serve.
Preheat oven to 200oC/400oF/Mark 6. In a large bowl combine black pepper, crush garlic, rosemary leaves, olive oil, chicken liquid stock, juice of one lemon, chicken and potatoes. Mix well. Pour into a large roasting pan and place lemon wedges over chicken and potatoes then sprinkle rosemary. Roast uncovered for 45 minutes or until chicken is golden brown.
In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in.square baking pan. Bake at 400 for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Cut into squares. Serve warm.
Place the water in a large pot. Add onion and bell pepper. Cook, stirring occasionally, for 5 minutes. Add sweet potatoes, tomato sauce, tomatoes, pineapple, apples, chilies and vegetable broth. Bring to a boil, reduce heat, cover and cook over low heat for 45 minutes, stirring occasionally. Add beans and seasonings, mix well and continue to cook over low heat for another 10 minutes, stirring occasionally. Serve over rice.
Preheat oven to 200 degrees F Grease a 14 x 18 inch cookie sheet. Sprinkle one package of chocolate chips on prepared pan and place in warm oven until chips melt. Remove from oven, spread melted chocolate over bottom of pan; set aside. In a large heavy saucepan over medium-high heat, combine butter and brown sugar. Stirring constantly, heat to 300 to 310 degrees Fon a candy themometer, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Immediately remove from heat. Stir in 3/4 cup slivered almonds. Pour almond mixture onto pan with melted chocolate; spread mixture evenly. Sprinkle remaining package of chocolate chips over the almond layer and spread chocolate evenly once melted. Sprinkle remaining almonds over chocolate. Cut into squares, or allow to harden in a solid sheet and break it apart like brittle. Cool completely before removing from pan.
combine all ingredients in a blender (except cooking spray). blend until well mixed. pour half of batter in a pan coated with cooking spray turn when brown.
Place peeled shrimp in a small bowl and coat with achiote paste; let marinate 20 minutes. Heat oil in a Dutch oven, over medium heat, then stir in onions; cook until translucent. Add in the chicken stock, cover, and bring to a boil. Stir in tomatoes and aji; add clams, cover, and cook until they open, about 7 minutes. Stir in the shrimp, cover, and cook through. Garnish with basil and cilantro; season with salt if needed.
In a large mixing bowl, combine the first 6 ingredients. Make a well in the center of mixture. In another bowl, combine pumpkin, butter, and eggs; add to dry ingredients, stirring just until moistened. Fold in chopped apple. Spoon batter into greased muffin pans; fill 2/3 full. Mix together 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake in a 350°F oven for 20 minutes; remove from pans immediately and cool on wire racks.
Preheat oven to 400°F. Pound chicken to about 1/4-inch thickness with flat side of meat mallet or chef's knife. Cover each chicken piece with spinach leaves. Spread each with Alouette. Top with pepper slices and walnuts. Carefully roll up each breast and secure with wooden toothpicks. Bake 20 to 25 minutes until cooked through. Chill, remove toothpicks, then slice into 1/2-inch rounds and serve cold.
Heat your oven to 350°F. Rub 5 spice and kosher salt on both sides of chops. Place chops in a 8x 8x baking dish and evenly spoon chutney over each chop. Cover with tin foil. Bake for 40-45 minutes. Let rest for 10 minute Serve while hot. I like to cook Mahatma Yellow Saffron Long Grain Rice as a side with steamed veggies. I use butter, fresh garlic, fresh ginger, salt, pepper and a splash of fresh lemon over the steamed veggies.
Preheat oven to 350 degrees. Melt two sticks(1/2 pound) butter. Allow the remaining butter to reach room temperature and soften. In a small bowl combine the flour and melted butter. Mix well(you may want to return mixture to the microwave until mixture is pourable). Pour melted butter mixture into cake mix in a large bowl. Add softened butter. Mix until all ingredients have been incorporated until smooth. If dough is still stiff knead until softened. Spray cookie sheets lightly with cooking spray. Shape as desired. Bake for 14-16 minutes until lightly browned.
Cook noodles according to package, drain and set aside. Combine mushroom soup and bouillon in medium bowl and whisk till smooth, set aside. Brown beef and onion in nonstick fry pan till meat well cooked, drain if necessary. Add soup mixture to meat& onion, heat till bubbling, then add noodles. Reduce heat and simmer 10-15 minutes or until liquid absorbed by noodles. Serve with a crisp salad or a green vegetable.
Bring water to a boil then melt the bouillon in it. Stir in the vegetables then simmer for 20 minutes. Add remaining ingredients and let simmer for 5 minutes.
Place pumpkin, onion and garlic in 2 ltr (2 quarts) casserole dish; cover and cook on high for 10 minutes. Add chicken stock, curry powder and pepper; cook on high for 10 minutes, (I like to cook an extra few minutes, it is easier to blend with stick blender if a little softer); cool slightly. Blend with stick blender; add evaporated milk, stir in and serve garnished with chives.
In a saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Serve over fruit. Leftover dressing may be refrigerate for up to 1 week.
Batter: Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk to combine. add 3/4 cup self-rising flour and cornstarch, whisking until smooth. Let batter rest 5 -10 minutes. Cook Chicken: Heat shortening or oil in fryer to 350 degrees F. Coat chicken pieces with dry flour, then dip chicken into batter. Allow excess batter to drip off, then place 3 pieces of battered chicken into the hot oil and fry for 6 to 8 minutes or until browned. Drain fried chicken strips on paper towels.
Blend all topping ingredients thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain to eliminate excess liquid. Let minced garlic soak in 2 tbsp olive oil for 1 hour. Remove minced garlic from oil before use. Preheat oven to 400°F Line a sheet pan or cookie sheet with foil. Dribble 1 tbsp garlic oil over each Boboli shell, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dried. Cut each Boboli into 6 wedges. Remove to a serving plate and cover, generously, with the cold tomato/basil topping. Serve immediately.
Drain tuna and flake into a bowl. Add all other ingredients and mix well. Chill for at least 2 hours before serving. Serve on bread of choice for a sandwich or on a bed of lettuce as a salad.
Sprinkle the fish with sea salt & refrigerate for at least 1 hour. Preheat the oven to 375 degrees. Spray a 9-inch baking pan with cooking spray. Mix the olive oil, salt & 1/2 cup of water in a nonstick skillet. Cook the onions in the skillet for 10 minutes or until the onions are soft & the water has evaporated. Allow the onions to slowly turn golden brown, stirring occasionally. Add the garlic & cook for another minute or two. Meanwhile, steam the fish over a pot of boiling water until the flesh is barely flaky. Cool & break into small pieces. Mix the fish in with the onions then spread into the baking dish. Combine the tahini & 1/4 cup water by beating well in a mixing bowl. Gradually stir in the lemon juice until smooth & creamy. Pour over the fish mixture & cook in the oven for 15 minutes. Allow to cool to room temperature. Serve cool or chilled, garnished with fresh parsley.
Charr tomatoes and jalapenos until black on all sides. You can do this in a cast iron skillet, in the oven or on the grill. You want very dark skins. Throw everything in blender. Blend until constancy you want. Add bouillon to taste.
Shred or grate zucchini . Using fine sieve, press shredded zucchini against sieve to remove as much moisture as possible. Alternately, squeeze handfuls of shredded zucchini to remove as much moisture as possible. In a glass mixing bowl, soften cream cheese for about 15 seconds in the microwave oven. Add the Parmesan cheese & stir. Add one egg, stir vigorously to combine & then add the second egg and stir again. To the egg mixture add the zucchini, scallions, garlic, salt, pepper, basil & cayenne. Stir until well combined. The mixture will be a bit "loose" because of the egg, but will come together when cooked. Heat a well seasoned cast iron skillet over medium heat. Add the olive oil & butter. Using an ice cream scoop, portion the fritter mixture into the skillet. My pan is large enough for four small fritters at a time. Cover the skillet with a lid and allow to cook for a few minutes, until the bottom is golden brown. Gently flip & cover with lid again for a couple of minutes until cooked through. Serve with sour cream.
In a skillet, cook beef and onion until meat is no longer pink; drain. Remove from the heat; stir in tomato sauce, sour cream, cream cheese,sugar and garlic salt; mix until blended. Place half of the noodles in a greased 13-in. x 9-in. x 2" baking dish; top with half of the beef mixture. Repeat layers. Cover and bake at 350 for 30-35 minutes or until heated through. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted. Yield: 6 servings.
Preheat the over to 325 degrees F. Slice zucchini and yellow squash into thin slices. Dice the tomato. Place the salmon fillet in a glass or ceramic oven-safe casserole dish Drizzle about a tablespoon of olive oil onto the fillet, season with salt and pepper lightly. Lightly cover the fillet with slices of zucchini and yellow squash. Place excess around the fillet. Place the remaining olive oil, lemon juice and diced tomato in a small bowl. Lightly crush the tomato and mix everything together. Pour tomatoes, lemon juice and olive oil mixture over the fillet and vegetables. Season lightly and let bake for about 15-20 minutes.
Roughly chop the greens and wash them thoroughly. To a large saucepan or Dutch oven add the olive oil, garlic and as much of the greens as will fit (you may need to let the first batch cook down a little to fit the rest of the greens in the pan). Once all of the greens are in the pan, cook uncovered for 15 minutes or until greens are tender, tossing frequently. Once the greens are softened and slightly browned, add the lemon juice and saute an additional 2 minutes. Serve warm.
Save 4 whole strawberries for garnish, and slice the remainder. Set aside. Microwave 1 cup water until hot. Pour hot water over gelatine and sweetener in a small bowl, stirring until gelatine is dissolved. Refrigerate mixture 5-10 minutes to cool gelatine. Place sour cream in bowl. Add 1/4 of gelatine mixture and whisk until sour cream and gelatine are well-mixed and creamy. Slowly pour remainder of gelatine into sour cream mixture, whisking continuously to blend. Pour gelatine mixture into an greased 8x8-inch glass casserole. Refrigerate until set. With a sharp knife, cut into small squares. With a spatula, release squares from the bottom of glass dish. TO SERVE: In four stemmed glasses, divide ingredients, placing gelatine cubes in the bottom. Top with sliced strawberries, then whipped topping, ending with a whole strawberry. Sprinkle 1 tsp sugar over the top of each dessert. Place a pinch of nutmeg over top.
Blind-bake the pie shell according to package directions (approximately 12 - 15 minutes at 375 for the type I use. I also use pie weights to keep the crust from puffing.) Set crust aside to cool for approximately 10 minutes. Meanwhile, slice the Roma tomato thinly and let it sit on a paper towel to draw out some liquid. Chiffonade the basil leaves (i.e., roll them up and slice them into thin strands.). Crumble the goat cheese into the warm pie shell, distributing it evenly over the bottom. It's okay if it begins to melt a bit. Layer the tomato slices in one layer over the goat cheese. Sprinkle the basil leaves over the top evenly. Top with a dash of nutmeg and some salt and pepper. Whisk the eggs with the half and half thoroughly. Pour the egg mixture into the pie shell carefully. (I like to do this when the pan in on the oven rack to avoid any spillage.). Bake at 325 for 40 - 50 minutes, until the top is slightly puffed and lightly browned. Keep an eye on the crust - halfway through baking (or even earlier) you'll need to use a pie-guard or tin foil to cover the crust so it doesn't get too brown. Allow the quiche to cool a bit before serving. It is best slightly warm, but not hot.
Brush the sandwich toaster with a little sunflower oil and preheat to its highest setting. Mix the tuna with the mayonnaise and seasoning. Spread the tuna mixture over one slice of bread and cover with the second slice. Place the sandwich in the toaster, close the lid, and cook for 3 minutes until browned.
Brine: Mix liquids (beer, water, apple juice, and vinegar) together and bring to a boil. Remove from heat and add remaining brine ingredients. Stir until brown sugar and salt are dissolved. Let stand for 10 minutes. Add ice cubes and allow to melt and cool down brine. Put pork into a crock pot and add brine. Ensure that brine completely covers pork. Cover and put in refrigerator for 12 hours or more. Cook/Smoke in your smoker for 10-12 hours at 200-240 degrees. Cook until it virtually is falling apart. Let rest until it is cool enough to handle. When done, the internal temperature should be 215 degrees. Using a fork, pull the pork apart and place in crock pot with BBQ sauce. Cook over low heat for another 1-2 hours. Serve over hamburger buns.
In a 6-quart Dutch oven, heat the oil over moderate heat for 1 minute. Add the bell pepper, onion, and garlic and saute for 5 minutes, or until the onion is translucent. Add the beans, tomatoes, stock, tomato juice, and corn. Stir in the chili powder and cumin. Bring the soup to a boil over high heat. Reduce the heat to low and cook, uncovered, stirring occasionally, for 15 minutes. Ladle soup into individual soup bowls and sprinkle each with some of the cheese. Serve immediately with tortilla chips or warm flour tortillas, if desired.
Line a baking sheet with non-stick aluminum foil or parchment paper. Pre-heat oven to 350. Spread almonds on the sheet to a single layer. Bake for 10 minutes. While the nuts are baking, combine marinade ingredients in a stainless mixing bowl large enough to accomodate all the nuts and whisk to combine. After the almonds have baked for the 10 minutes pour them into the marinade and stir to evenly coat them and then put them back on the sheet in a single layer and bake for an additonal 10 to 15 minutes stirring the nuts at about 7 minutes or so so that they will bake evenly. Taste one at ten minutes and see if is roasted to your liking if not continue until they are done. Rinse and dry your mixing bowl and combine the dry ingredients in it. When the nuts are done roasting, toss them while they are still hot in the dry ingredients (I usually use a food service disposable glove and press the powder into the nuts). Drop the nuts into a wired strainer over a plate and shake the excess powder off. Warning! Done this way the nuts are a wasabi bomb so if you like it milder, use less powder and a lighter coating.
Preheat oven to 350 degrees. Mix all ingredients together and mold into loaf in a greased nine by thirteen glass pan. Mix glaze ingredients together and cover meatloaf. Extra glaze maybe used on side as a dip for cooked meatloaf. Plate and enjoy!