HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 450. Cut zucchini in half and then in quarters. Then cut the strips in half again. Mix the remaining ingredients and toss with the zucchini. Place in a single layer on a baking sheet and bake for 15 minutes turning after 7 minutes. They are done when they are golden and tender.
Process all yogurt aioli ingredients in food processor or blender, cover, and refrigerate until it's time to serve. Mix all pancake ingredients in bowl, and let settle for 5-10 minutes. Heat skillet to medium heat with oil for pan-frying. Preheat oven to low or hold, to keep pancakes warm as you fry one at a time. Use a tablespoon and a spatula to form 4" pancakes, approximately 2-3 tablespoons of batter in skillet. Use spatula to flatten to uniform thickness. Fry on one side until batter is cooked through to other side, then carefully flip. Your pancakes will be golden and crisp on the outside; keep warm in oven until ready to serve. Serve each pancake with a dollop of yogurt aioli, and additional cilantro garnish if desired.
In a 3 quart saucepan heat olive oil. Add onion and saute until golden brown. Add can tomatoes, basil, salt and pepper and bring to a boil. Lower heat, cover and simmer 30 minutes. Add prosciutto and butter and simmer 15 minutes more. Keep covered while linguine is cooking. Cook linguine according to package directions for al dente. Drain and toss with sauce. Serve on warm platter and sprinkle with Parmesan cheese.
Peel and chop onions. Heat butter in soup kettle, add onions and parsely. Saute until onions are golden and transparent. Stir in pineapple, pumpkin and spices. Simmer for 15 minutes stirring occasionally. Add water and cover. Simmer for 40 minutes. Blend cornstarch and milk until smooth. Add 1 cup of hot soup to cornstarch mixture. Stir mixture in to soup. Continue stirring while bringing soup to a boil. Lower heat and stir in light cream. Serve hot with a dollop of whipped cream and shredded coconut over each serving. Alterations: - For a lighter version replace cream with skim milk or a vanilla flavored milk alternative such as rice dream.
Heat oil in lg skillet over medium heat. Coat chicken with flour and brown in oil; remove to plate. In shallow 3-quart casserole, combine bleu cheese, wine, and soup. (I usually spray with non-stick spray first to help with clean-up) Arrange chicken in soup mixture, spooning soup over top of chicken to coat. Bake uncovered at 375 for 30 min. Meanwhile, clean asparagus spears and cut in half crosswise. Remove chicken from oven and arrange asparagus between pieces of chicken. Cover tightly and bake 30 minutes or until chicken is tender. Serve with rice or noodles.
Preheat oven to 325 degrees. Brown ground beef in a medium skillet over medium heat, drain off the grease. Add taco seasoning, beans, and onion. In a medium bowl, mix the mushroom soup, and the sour cream until mixture is smooth. Pour the soup mixture over the meat mixture and mix thoroughly. Place 2 tortillas on the bottom of a 2 quart casserole dish followed by a layer of 1/3 of the meat mixture. Continue layering until all the ingredients have been used ending with meat mixture on top. Sprinkle the shredded cheese on top of everything. Bake until the casserole is bubbling, and the cheese is melted, about 30 minutes. Serve with salsa.
Preheat oven to 200°F. Cut white and pale green parts of scallions crosswise into 2-inch pieces, then thinly slice enough scallion greens to measure 3 tablespoons. Stir together brown sugar, soy sauce, and lemon juice in a small bowl until sugar is dissolved. Pat fish dry and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook fish on 1 side until browned, 3 to 4 minutes. Turn fish over and brown 1 minute. Add soy sauce mixture and simmer, covered, until fish is almost cooked through, about 3 minutes. Transfer fish with a slotted spatula to a heatproof platter and keep warm in oven. (Fish will cook through from residual heat.). Add 2-inch scallion pieces and juices from fish platter to sauce and boil, stirring occasionally, until glaze is very thick and reduced to less than 1/4 cup, about 5 minutes. Spoon glaze over fish and sprinkle with scallion greens.
Heat milk in microwave (or stovetop) until simmering. Pour into a mug. Add coffee powder and sweetner. Whisk with a skinny whisk.
Marinade chicken with teriyaki sauce; set aside for 10-20 minutes. Bring 4 cups of water to a boil in pot. chop garlic. Heat the oil, garlic, and 1 teaspoon salt in a small skillet on low heat. Cook very slowly until the garlic turns golden, about 3 minutes careful not to brown or your sauce will be bitter; remove from heat when done. When the water boils, add 1 tablespoon salt and the pasta. Cook until al dente (9 minutes); drain, letting some of the cooking water cling to the noodles. Return the dripping noodles to the pot and toss with the oil mixture, 1/2 cup chopped onion, Parmesan cheese, balsamic vinegar, chopped tomato, and basil. Season with salt and pepper to taste; divide among 2 plates with a bed of spinach on each. Grill or pan cook teriyaki marinaded chicken until the inside is no longer pink; (if you pan cook: add 2 Tablespoons oil to pan + another 1/2 cup of onions, for flavor). Cut chicken into strips; top pasta with 1 chicken breast on each plate. sprinkle with Gorgonzola (or Feta) cheese.
Boil the fettuccine noodles in water with a tsp of olive oil. While the noodles are boiling season your diced chicken breast with the garlic powder onion powder black pepper and Italian seasonings and if you like some seasoning salt. Drain the noodles dont rinse them. Brown the diced chicken breast in a saucepan until fully cooked. Set chicken aside. In a large pot, put the cream cheese, butter, milk, and parmesan cheese and mix together with a whisk until creamy(if the mixture is too creamy add a little milk until the mixture is consistent) When the mixture is creamed together add the chicken to the mixture and mix well Add the fettuccine to the cream cheese and chicken and mix well and cook on low heat for 3 minutes. Enjoy.
For crust: Preheat oven to 350°F Butter 9-inch springform pan with 2 3/4-inch-high sides. Grind first 4 ingredients in processor until nut mixture sticks together. Press evenly onto bottom of pan. Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in triple layer of heavy-duty foil. For filling: Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, yogurt, flour, vanilla, spices, and salt. Pour into pan. Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake. Place in oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight. For sauce: Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium; boil 1 minute without stirring. Remove from heat. Stir in bourbon, then pecans. Cool, stirring occasionally. Remove foil. Cut around pan sides; remove sides. Cut cheesecake into wedges; spoon sauce over.
In food processor, finely chop onion and pecans. Add eggs,sauce,breadcrumbs, carrot and cottage cheese. Process. Place mixture in a large bowl and add oats. Cut each sheet of pastry in half. Brush all edges with milk. Put mixture in a sausage shape lengthways down each half sheet of pastry. Roll up into long sausage shapes. Mark each sausage into four with flat side of a knife. Don't cut through as filling doesn't set til cooked. Brush tops with milk. Cook in a moderately hot oven til brown and crispy. Serve with ketchup. They can be frozen and reheated individually as needed. Great for those nights you want to feed the kids quickly! Makes between 32 and 40 rolls depending on whether you add carrot or more vegetables.
Bring chicken stock to a boil, add the rice and the garlic, reduce the heat and simmer for approx 2 hours until the grains break down but not completely disintegrate, stir occasionally. Add the chicken, shiitake and ginger, and cook for 5 minutes. Add your chosen vegetables cook for another 3-5 minutes. Taste the soup and add soy, oyster sauce, salt and pepper to taste. Serve in bowls, drizzled with some sesame oil, and any or all of the above garnishes in separate bowls/dishes for people to help themselves.
Place rosemary, garlic and salt in a mortar and pestle and crush well (or combine in a food processor and pulse until roughly chopped). Transfer to a non-metal bowl and add oil, chilli and lemon juice. Mix well. Add chicken to marinade, cover and chill a minimum of 1 hour or overnight. Cook on greased rack over hot coals or gas barbecue grill on high, 10-15 minutes, turning once and basting with marinade every so often. For mint dressing, whisk mustard, lemon juice, olive oil, and mint leaves in small bowl until well combined. Serve drizzled over chicken (and accompanying vegetables, if desired).
Carefully wash green peppers and remove seeds. Slice and pack in STERILIZED pint-sized canning jars with 2 to 3 cloves of garlic, 2 bay leaves, and 1/2 teaspoon salt in each jar. Bring equal parts of water and vinegar to a boil and pour over peppers in jars. Seal immediately. Cool and store in refrigerator. Keeps for a few months. For longer storage, process for 10 minutes in a boiling water bath.
Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast. Place the potatoes, carrots, and onion powder in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf. Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low.
In a large bowl, whisk the vermouth with the olive oil and season with salt, pepper, and crushed red pepper flakes. Trim the root ends of the oyster mushrooms, leaving them attached in small bunches. Discard the shiitake stems and leave the caps whole. Stem the portobellos. Wipe off the cremini. Add all of the mushrooms to the vermouth marinade, then toss and let stand for 20 minutes, stirring them occasionally. Light a grill or preheat a broiler. Drain the mushrooms; reserve 1 tablespoon of the marinade. Grill the mushrooms or broil them over high heat until browned and tender, about 15 minutes. Thickly slice the grilled mushrooms. Add the vinegar and shallot to the large bowl and whisk in the reserved marinade to taste. Add the arugula and walnuts, season with salt and pepper and toss to coat. If you want more of a kick, add some more of the crushed red pepper flakes! Transfer the arugula salad to plates, top with the grilled mushrooms and crumbled goat cheese. Enjoy!
In a heavy frying pan, dry-fry the chilies until the skins are scorched. Place the roasted chilies in a strong plastic bag and tie the top to keep the steam inches Set aside for 20 minutes. In a spice grinder or food processor, puree the allspice, peppercorns and oregano until it is coarsely ground. Cut the onions in half and slice them very thinly. Put them into a large bowl. Dry roast the uncut garlic cloves in a heavy frying pan until golden then mince them and add to the onions. Remove the chilies from the bag and peel the skins off. Deseed and rough chop them. Add the ground spices then the chilies to the bowl and stir in the vinegars. Add salt to taste and mix thoroughly. Cover and chill for 1 day before use.
preheat oven to 425. in a dish with a lid whisk together water, cornmeal, salt& pepper. cover and bake 30 minutes, stirring halfway through. remove from oven, add milk, butter, marjoram, adjust seasonings with salt& pepper, whisk until smooth. serve.
Place lemon juice in large bowl. Remove cores from apples and discard. Chop apples and coat in lemon juice to prevent oxidation. Stir in raisins, pecans, and coconut. Drizzle honey over mixture and blend well. Add marshmallows and stir. Fold in whipped topping, and chill.
Heat oven to 425 degrees. Tear four lengths of parchment paper or foil, each about 18 inches long. Fold each length across in half; unfold. Divide lemon slices among parchment pieces, piecing them in a row; top with fish. Place vegetables beside the fish. Whisk together the olive oil, lemon juice and salt; drizzle over the fish. Crimp or fold over the edges to form sealed packets. Place packets on two baking sheets. Bake until the packets are puffed and fish is cooked through, 12-15 minutes. transfer packets to serving plates. Cut the top of the packets open carefully (to avoid the escaping steam). Serve.
Thaw peas. Place rice in a large mixing bowl Drain tuna and add to rice with the egg, soy sauce, peas and flour. Mix to combine. Shape mixture in to 6 patties. Heat oil in skillet, cook patties in batches for approx five minutes each side. * edit* I have recently made this by just putting the whole mixture in a skillet (rather than in 'cakes')and browning both sides, very tasty. Eve
Blend shortening and cocoa together. Add the rest of the ingredients and mix well. Pour into a greased 9x9 pan. Bake at 350 degrees for 35 minutes.
Simmer brats in water to cook. Be careful not to boil or the casings may crack. Brown the brats on a grill and put them into the sauce to add flavor and keep warm without overcooking until ready to serve. To make the sauce put all of the sauce ingredients together in a small loaf type pan and warm on the grill and after the brats are grilled, place the brats in the sauce on the grill. To serve: Use a good brat bun, spoon in a bit of sauce into the bun with some of the onion. Add the brat and top with your favorite condiments; mustard, ketsup, chopped onion and/or relish. The smell will attract hundreds of people.
Preheat a large skillet over medium high heat with 1 turn of the pan of EVOO. Once the oil is hot, add the ground chicken and cook about 7-8 minutes, until it is light golden brown. Step. Once the chicken is brown, add the chorizo and cook about 5 minutes. Add in the onion and garlic, and cook until onions are soft and translucent, about 7-8 minutes. Pour in the sherry or wine, scraping up any brown bits from the bottom of the pan, then add the hot sauce, vegetable juice and chicken stock. Add the smoked paprika, cumin, salt and freshly ground black pepper. Step. Grind up the peppers in a food processor. Add the puree to the pot and stir to combine. Let simmer 10-15 minutes to let the flavors combine.
Preheat oven to 350°F Grease or place cups in tin for 12 muffins. Mash bananas in a bowl. Add oil, sugar or maple syrup, salt, cinnamon and cardamon and mix. Add flours, baking powder and baking soda and mix. Spoon into muffin tins and bake for 20-25 minutes until muffins are done and slightly browned on top.
Brown sausage and onion- drain. Simmer until potatoes are tender (about 15 min.). Heat through and serve.
Heat Oven to 375. Put all ingredients into a medium size bowl in order of ingredients listed. Mix all ingredients together until well mixed. Take Spoon size pieces and roll them into balls and put them 2 inches apart on an ungreased cookie sheet. Flatten in crisscross pattern with fork. Bake 9-10 Minutes or until light brown. Once out of oven, move to a wire rack or large plate and let cool for 5-10 minutes. ENJOY!
To Make Dirty Chai: place chai tea bags, cloves, cinnamon, cardamom, ginger, star anise, brown sugar, and espresso powder into a pot of water; bring to a boil and steep. To Make Cream Filling: in a bowl whisk heavy cream and until they become soft peaks. Add mascarpone cheese, mix more. To Build Tiramisu: Strain the dirty chai mixture. Dip and soak lady fingers in the mixture. Line the bottom of a serving bowl (trifle bowl is recommended) with the lady fingers. Add a layer of the whipped cream/mascarpone mixture. Add another layer of dirty chai-soaked lady fingers. Add a 2nd layer of the whipped cream/mascarpone mixture. Add a 3rd layer of dirty chai-soaked lady fingers. Pipe the remaining whipped cream/mascarpone mixture on the top. Sift with cocoa powder.
Set oven to 350 degrees F. Butter a 13 x 9-inch baking dish or a medium jelly-roll baking sheet (or use a baking dish large enough to hold the chops in). In a bowl whisk together the eggs with milk. In a shallow dish mix together the dry breadcrumbs with Parmesan cheese, garlic powder, salt, black pepper, cayenne, parsley and Italian seasoning. Let the chops sit at room temperature for about 45 minutes. Heat oil and butter in a skillet over medium-high heat. Dip the chops into the egg/milk mixture (allowing any excess to drip off of the chops). Coat in the breadcrumb mixture completely. Brown the chops in the skillet on both sides (about 4-5 minutes per side) sprinkling both sides with seasoned salt when browning (you may omit this step if desired and just bake in the oven). Place in prepared baking dish. Bake the chops for about 25 minutes or until cooked (the cooking time will vary depending on how thick your chops are).
Gently melt butter in pan. Stir in flour over heat until dry and grainy. Remove from heat and gradually stir in milk and crumbled stock cube- stir over heat until sauce boils and thickens. Stir in cheese, tuna, pepper, peas and shallot. Gently fold in eggs. Pour into a oven proof dish (6 cup capacity) Combine topping ingredients in a separate bowl. Sprinkle mornay with topping. Bake in a moderate oven about 25 minutes or until topping is browned and mornay is heated through.
First you need to make a salt brine. In a bowl large enough to hold the water and all the vegetables, dissolve the salt in the water. Add all the vegetables and capers. Put a plate onto the vegetables to make sure they stayed submerged in the brine. Cover and keep in the fridge for 24 hours. Place the two vinegars, pickling spice and sugar into a large stainless steel pan. Bring to the boil, reduce the heat and cook for 15 minutes. Leave to cool. The next day: remove the brine and vegetables from the fridge, drain and rinse the vegetables well. Place the rinsed vegetables into a pan, cover with cold water. Bring to the boil then reduce the heat to a gentle simmer. Cook for 10 minutes, reduce the heat and simmer for ten minutes, drain and leave to one side. In another pan, melt the butter, add the flour and stir thoroughly. Cook gently for 5 minutes taking care not to burn the flour. Strain the spiced vinegar and slowly add to the butter and flour, cook for 2 - 3 minutes or until thickened. Add the turmeric, mustard powder and black pepper stir well. You should now have a brightly colored, thick sauce. Pour the thick sauce over the drained vegetables and stir well making sure all the vegetables are coated in the sauce. Pour into sterilized jars and seal. Keep for at least one week before opening (preferably longer but the temptation to try it may be too strong). Once opened the jars must be kept in the refrigerator, unopened the jars will keep for at least six months in a dark, cool place.
In a 1 qt saucepan over high heat, bring dried cherries and 3/4 cup water to boiling. Reduce heat to low; cover and simmer 10 minutes or until cherries are tender. Grease a shallow 3 qt casserole. In a large bowl with wire whisk; mix milk, half -and-half, brown sugar, vanilla extract, eggs, and cinnamon until well blended. Drain cherries, add any liquid to the egg mixture. Put cherries aside. Add bread slices to the egg mixture and let soak for 10 minutes, turning slices for even soaking. Preheat oven to 350 degrees. Arrange enough bread slices in bottom of casserole, in one layer, pushing slices together, to cover bottom. Sprinkle 2/3 cherries over bread in casserole. Arrange remaining bread, overlapping slices to fit, on top. Scatter last 1/3 of the cherries on top. Pour any egg mixture remaining in bowl over bread in casserole. Sprinkle with cinnamon sugar. Bake bread pudding 1 hour and 30 minutes or until knife inserted in center comes out clean, covering loosely with foil during last 10 - 15 minutes of baking if top browns too quickly. Sprinkle with confectioners' sugar. Serve warm with whipped cream. Refrigerate leftovers.
Chill one large glass and one medium glass bowl for about 20 minutes. In the large bowl beat together the mascarpone, sugar, orange juice and zest until creamy. In the medium bowl whip cream until soft peaks form. Fold the whipped cream into the cheese mixture. Combine the strawberries and orange liquor. Cut the cake into 1/2 inch slices. Arrange 1/2 of the slices in the bottom of a 8 cup glass bowl. Top with 1/2 the sliced strawberries, including 1/2 the juice/liquor. Spread with half the mascarpone mixture. Sprinkle with half the grated chocolate. Repeat layers ending with grated chocolate. Cover and chill for at least 4 hours, up to 12 hours.
Hard cook eggs. Cool, shell, then cut in half. Mash yolks and mix well all other ingredients except diced celery. Spoon yolk mixture back into egg white halves. Garnish with diced celery.
Preheat oven to 375 degrees. Melt butter with chocolate in saucepan over low heat. Remove from heat, and stir in both sugars, eggs, flour, salt, vanilla and nuts. Stir well. Spread batter in a greased 9x9 inch pan. Bake for 25-35 minutes. Cool for 1/2 hour before slicing.
Combine turkey, clove of garlic, oregano, salt, and pepper. Mix and shape into two patties. Grill to your liking or pan-fry over medium heat. Arrange turkey patties on pita halves. Mix together the yogurt, 1/4 teaspoon of garlic, and dill. Spoon mixture onto patties.
Melt butter in a pan, add the onion and fry gently for 5 minutes with out browning. Add the flour and cook a further 2 minutes, stirring all the time. Remove from the heat and gradually add the milk, beating vigorously after each addition. Return to the heat and bring to the boil stirring constantly. Lower the heat and simmer 2 minutes stirring occasionally, then stir in the cream, herbs, and salt and pepper to taste. Fold in beetroot and apple and simmer a further 5 minutes, stirring occasionally. Remove from heat and leave to cool, stirring occasionally to prevent skin forming.
Preheat oven to 325 and grease 1 1/2 qrt casserole dish. Brown meat and drain. Add onion and jalapeno (if using) and cook with meat until tender. Stir in tomato sauce and seasonings. Layer one-third of meat mixture, cheese and one half of tortillas in casserole dish; repeat layers, ending with cheese. Bake at 325 for 20 minutes. Note: Corn tortillas will soften and absorb the sauce. These are recommended. Flour tortillas will expand and the casserole will be too doughy-therefore flour tortillas are not recommended.
Mix together the broth, BBQ sauce & Dijon mustard. Pour a little in the bottom of the crock pot. Place chops in the crock pot. Add remaining ingredients except the snow peas, corn starch and water. Season with salt & pepper. Pour the chicken broth/BBQ sauce over the crock pot contents. Put the lid on, turn to low cook for 6 1/2 hours. Mix cornstarch with water add to crock pot, stir it in . Add snow peas. Continue cooking on high for another 1/2 hour. Serve and enjoy.
In a medium pot with tight-fitting lid, set a steamer basket over 1 1/2 inches water. Add Brussels sprouts and steam over high heat until tender, about 10 minutes. Melt butter in a large skillet over medium-high heat. Add salt& cook, watching carefully, until butter sizzles, browns slightly, and gives off a nutty aroma. Squeeze the juice from the lemon halves into the pan and add the zest. Stir in the Brussels sprouts and cook, shaking the pan occasionally until warmed through.
Mill sugar 3 seconds/speed 9. Add cooking oil, non-dairy milk, and vanilla extract. Mix 5 seconds/speed 4. Add in the salt and flour. Mix 10 seconds/speed 6. Set speed to 6 and pour the baking powder in through the hole in the lid. Following the directions on your waffle iron - go ahead and cook up your waffles! This recipe makes puffier waffles than the old eggy/buttery one I used to use. Perhaps spread the batter a little thinner in your iron than you usually do.