HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 475*. Line a rimmed baking sheet with aluminum foil, lightly oil, and set aside. In a food processor, pulse peanuts and bread until coarsely ground. Transfer to a wide-rimmed medium bowl; whisk in oil, 1 1/2 teaspoons salt, and 1/4 teaspoons pepper. In a large bowl, beat eggs; season generously with salt and pepper. Add chicken, and turn to coat. One piece at a time, dredge in peanut breading, gently pressing onto chicken; transfer to prepared baking sheet. Bake until lightly browned and just cooked through, about 15 minutes. While chicken is baking, cook asparagus in a large saucepan of boiling salted water until tender, 3 to 4 minutes, depending on thickness. Drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine. Serve chicken with asparagus.
Combine the tomatoes, cheese, onion, lettuce and ground beef in a large bowl. Add the salad dressing and mix well. Just before serving, add the taco chips and toss. Top each serving with salsa and serve with tortilla chips.
Wash beans and cover with water two inches over top; soak overnight. Add ham, onion, garlic and celery; bring to a boil, lower heat and simmer until beans are tender, about 1 hour, [ Additional water maybe added if mixture is too thick.] Puree mixture in food processor or blended; return to pot and season to taste with salt, peppers. Add green onion tops and serve in soup bowls.
Mix first 5 ingredients in crockpot. Remove stems from chili peppers and cut jalapenos in half and remove seeds. Put peppers, garlic and ginger in food processor and chop up as finely as possible. Add the mixture from the food processor to the crockpot. Add the last 3 ingredients to the crockpot. Mix. Cook on high for 4 hours or on low for 8 hours. Serve over rice.
Preheat oven to 300. Lightly spray a 1 1/2 quart casserole dish with cooking spray. Combine the cracker crumbs with half of the melted butter. Press the crumb mixture into the casserole dish, forming a crust. Saute the remaining butter with the onions until onions are transparent. Spread the onions over the cracker crust. Combine the scalded milk, eggs and cheese, and pour over the onions. Sprinkle the salt and pepper on top. Bake for 40 minutes.
Remove skin and fat from chicken. Cut into 8 - 10 pieces. Cut 2 or 3 slits in each chicken piece, 1 inch long and 1/2 inch deep. Set aside. Grind onion, garlic and ginger to a paste. Set aside. Heat oil in a skillet over medium heat. Add chicken in a single layer and fry 3 - 5 minutes, turning pieces over several times until they're white. Transfer chicken to a plate with a slotted spoon. In the same oil add cumin seeds, cardamom pods, bay leaves, cinnamon stick and cloves. Fry until cumin seeds turn golden brown. Add onion paste and fry until golden brown again. Whip yoghurt with a fork and add 1 tablespoon at a time to the onion masala until yoghurt is well blended. Cook until most of the liquid has evaporated and the mixture draws into a dense mass. Add chicken and any juices that may have accumulated. Stir thoroughly, add water and salt and mix again. Bring to a boil, reduce heat and simmer 20 - 25 minutes, covered. Heat oven to 300 degrees F and roast almonds in a baking pan until light brown (15 - 20 minutes). Shakes pan frequently to avoid burning. Add raisins to the chicken and stir thoroughly. Cover and simmer 10 minutes. Add 2 tablespoons roasted almonds, garam masala and chopped coriander. Stir gently. Transfer to a platter and garnish with the rest of the almonds.
In small saucepan bring broths, clam juice and Port to boil. Season with pepper. Divide scallops between 2 bowls. Ladle over the very heated broth. Garnish with the green onions or chives and serve.
Clean your chicken, and cut it into cubes for threading on skewers. Take a fork and prick the chicken many times. Put lemon juice in bowl with chicken, stir well, and set it aside. In a large bowl, mix yogurt, garlic, ginger, cumin, turmeric, cayenne, salt and pepper. Place the chicken in the bowl with the marinade, and marinate for at least 2 hours, preferably 4-6 hours. Thread chicken onto skewers. Heat your grill with a nice flame and place chicken skewers on the grill. Brush with butter or olive oil, and grill approximately 6 minutes on each side, or until done, having nice grill/char markiings. Once you have grilled one side for 6 minutes, turn them over and brush with butter or olive oil, and grill 6 more minutes or until done. Serve with lime wedges on the side for squirting on chicken pieces; YUM!
Spread hazelnut chocolate spread on a piece of bread. Top with sultanas and banana. Place other piece of bread on top. Cut into 2 big triangles.
Wash coriander, drain well to remove any excess moisture. Place the first 7 ingredients on a food processor and blend till smooth. If necessary you can add a little more lemon juice to help in the blending. Remove to a serving dish. Heat the oil in a frying pan and fry the asafoetida, mustard seeds and curry leaves till the mustard seeds POP and Crackle! Pour the oil and spices over the chutney, cover the dish and leave for 5 minutes. Mix well, adjust the seasoning and add some more lemon juice if necessary and serve chilled.
In a medium sauce pan heat fat over medium heat. Add onion and garlic. Cook until tender. Add rice and broth., Bring to a boil and stir. Reduce heat, cover and simmer 15 min or until rice is tender and liquid is absorbed. Fluff with fork.
Set oven to 350 degrees. Set oven rack to second-lowest position. Grease a 13 x 9-inch baking pan, and line bottom of pan with parchment paper. Combine first 5 ingredients in a bowl, mix well. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone. In a medium or large bowl, with an electric mixer, cream the sugar and butter until no granules remain (about 4 minutes). In a small bowl sift together flour, baking soda and salt. Add to the creamed mixture along with the buttermilk; mix well until blended (about 2-3 minutes). Add in eggs and almond extract (if using); beat very well for 5 minutes on high speed. Transfer to a prepared cast iron pan. Bake on second-lowest oven rack for 45-60 minutes (check for doneness after 25 minutes).
Boil chicken, cool and shred into bite-size pieces. Place chicken, soup, sour cream, green chilies and olives (optional) in a bowl and mix well. Cut tortillas in 1/2 or 1/4 (your preference) and layer on the bottom of a greased (spray with cooking spray) casserole dish so entire bottom is covered. Spoon 1/3 mixture on top of tortillas Top with 2-3 oz shredded cheese (enough to cover chicken mixture). Repeat tortilla, chicken filling and cheese layers two times Bake at 350°F until cheese is melted and casserole is heated through; approximately 30-45 minutes. Note: Depending on the desired thickness of the casserole you can use a 9x13 or 8x8 baking dish. *This can also be made with corn tortillas however they will be a little chewy*.
Pick over the lentils, removing any stones. Rinse under cold water and drain well. Put lentils in a saucepan. Cover with water. Bring to a boil and cook 2 minutes. Pour into strainer and rinse with cold water. Rinse saucepan as well and return lentils to pan. Push the clove into the onion and place onion in saucepan. Add carrot, celery, garlic, bay leaf and stock. Bring to a boil, then reduce to a simmer and cook 25-30 minutes until almost tender. Skim off any solids that rise up while cooking. Season with salt and pepper and cook an additional 5-10 minutes until fully tender. Add Cognac, if using. Drain the lentils (save the cooking liquid if you're planning to reheat them later). Discard the garlic, bay leaf and clove. Dice the vegetables and stir back into the lentils along with the shallot, if using. Serve hot or at room temperature. Store lentils and cooking liquid separately in airtight containers in refrigerator up to 3 days; reheat lentils in cooking liquid in a covered saucepan over low heat.
Pre-heat oven to 325 degrees. Cook quinoa as per packet. Steam peppers until soft but not limp. In a large skillet, saute the onion and mushrooms in butter. Add the diced tomatos (reserving the juice). Add the crushed garlic and salsa. Cook over medium heat for 10 minutes. Add the sherry and simmer 10 more minutes. Fold in quinoa. Place peppers in baking dish and fill with quinoa mixture (half the mixture will be used up). Thin remainder with reerved juice and pou around peppers. Sprinkle shredded mozzarella over peppers and bake in 325 degree oven for 30-35 minutes.
In a large bowl combine 3 cups of flour and all yeast; set aside. In a saucepan, heat and stir milk, 1/4 cup butter, the granulated sugar and 1 1/2 tsp salt until warm. Add to flour mixture, then add egg. Beat with a mixer, scraping sides of bowl. Beat on high 3 minutes. Using a wooden spoon, add as much of remaining flour as you can. Turn dough out onto floured surface, kneading until smooth and elastic. Shape dough into bowl and place in greased bowl, then cover and let rise until double in size (45-60 min). For filling, melt remaining butter, stir in brown sugar and 2 tsp cinnamon. Stir in chopped apple and apple butter. Set aside. Punch down dough and turn onto floured surface. Divide dough in half and left rest 10 minutes. Roll each half into a rectangle, spread half the filling onto each. Starting from short side, roll into a log and pinch seams. Cut into six 2-inch pieces. Place all pieces in a greased 9x13 pan, cover and let rise for 30 to 40 minutes. Bake at 350 degrees 35 to 40 minutes. Combine powdered sugar and enough apple juice to be able to drizzle over slightly cooled rolls.
Heat the olive oil and butter in a large frying pan. When the butter begins to sizzle, add the garlic and cook for about 30 seconds. Add the spices (cumin, ginger, paprika and cayenne pepper) to the pan. Cook, stirring, for a few seconds. Add the shrimp. Cook shrimp for 2-3 minutes over high heat, stirring to avoid burning the spices. As soon as all the shrimp have turned pink, they're done. Avoid cooking for much longer past this point, because shrimp very easily become overcooked. Transfer shrimp to warmed serving dishes. Pour the spicy butter mixture over each serving. Garnish with lemon wedges and some chopped cilantro. Serve immediately.
brown chops or roast. Put meat in baking pan, sprinkle soup mix (I only use about 1/2 the package) and brown sugar on top. Put chopped onions and apples on top of meat. Add sauerkraut with juice on top. Pour apple cider vinegar over everything. Bake at 350 for 40 mins or meat is cooked. Serve with mashed potatoes.
Place the lemon peels in a bowl and pour the boiling tea over them. Squeeze the lemon juice over the sugar. When the tea is cool, strain out the lemon peels and combine with the sugar-lemon juice. Add the rum. If you wish you can stop here and bottle this mixture which will keep in a cool place indefinitely. When ready to serve the punch, add the gin and the sparkling water. Serve over a large block of ice or 1 quart of crushed ice, if desired.
Boil head of cabbage 10-15 minutes. Take the leaves from the head (carefully) Mix the meat, salt and pepper, egg, parsley, garlic, onion and rice together. Make individual balls out of the meat mixture and roll them up in cabbage leaves. In a 5-quart dutch oven, put some leaves of cabbage on bottom of pan. Add cabbage rolls on top. Mix tomato soup, sugar, vinegar, and water together. Pour over cabbage rolls, cover and cook on medium heat for 1 1/2 hours.
Brown Beef in a large skillet (Cast works best). Dice onions and garlic (optional Jalapenos) in a food processor, add to browned beef, mix thoroughly and cook until flavor is cooked into beef. Add beef, garlic, jalapenos, and onions to 6Qt Crock Pot. Add all seasonings, beans, tomatoes. Stir thoroughly and set Crock Pot to Med and cover. Heat chili in crock pot on Med for 2-4 hours or until chili is desired consistency then switch to low to retain heat. Serve and watch your family come back for more.
In a small bowl whisk together beer, Dijon mustard, honey, olive oil, rosemary, fresh garlic and onions. Place the pork roast in a heavy-duty zip-lock plastic bag. Pour the marinade into the plastic bag and seal; turn a couple of times to coat well with marinade. Place the bag into a large bowl and refrigerate overnight (turning occasionally to coat roast). Set oven to 425 degrees. Place the roast onto a rack and place in a roasting pan; RESERVE MARINADE. Season roast with salt and pepper. Roast for 20 minutes at 425 degrees (to create a seared crust). Reduce oven temperature to 350 degrees and continue to roast until a meat thermometer reads 150 degrees, about 1-1/2 hours (might take more or less time). Let stand 15 minutes, then remove to a slicing board (do not slice as yet). Strain the reserved beer/mustard marinade into a medium saucepan, and add in the whipping cream; simmer until it is reduced slightly (about 15-20 minutes). Season with salt and pepper. Slice the pork roast and arrange on a large platter. Drizzle some sauce over the slices, and pass the remaining sauce.
Melt butter in a pan, stir in the sugar. Heat it until the sugar has melted. Allow it to cool then add the beaten egg, flour, vanilla, salt, and baking powder. Bake the dough at 350 degrees for 30 minutes. Cut then sprinkle it with confectioners sugar, if you like.
Spray 2qt. casserole dish with non-stick vegetable oil spray. Spread a good layer (about 1/2 inch thick) of mashed potatoes along bottom of the casserole dish. In a medium sized mixing bowl, combine ham, mayonnaise, mushroom soup, croutons, milk and cheddar cheese. Layer this on top of the potatoes. Sprinkle top of casserole with grated cheddar cheese; then a slight layer of breadcrumbs. Bake in 350 degree Fahrenheit oven for 30 to 35 minutes, or until top is nicely browned. Serve with those leftover Thanksgiving rolls or biscuits!
DIRECTIONS. Cook pasta according to package directions (about 10 minutes in boiling water until al dente). Whisk together olive oil, lemon juice, salt, pepper, oregano and set aside. Cool pasta in cold water and drain well. Add remaining ingredients to a large bowl and mix well. Add olive oil mixture and mix well. Serve immediately or let marinate overnight in tight container. Note: To toast the pine nuts, pre-heat a skillet over medium heat. Add pine nuts and stir occasionally until lightly browned.
Combine salt, pepper, oregano, cumin, garlic, orange juice, lime juice, and onion slices in a large ziploc bag. Seal bag and shake well. Add chicken, seal, shake well, and refrigerate for 2 hours and up to 24 hours. Remove chicken from marinade and pat dry. Heat olive oil in a large skillet over medium-high heat. Add chicken and brown on all sides, turning frequently. (About 10 minutes total.). Reduce heat to medium-low, cover skillet and cook chicken an additional 10 minutes. Remove chicken and set aside on a plate. Pour marinade with onions into the same skillet and increase the heat to medium. When sauce simmers, then return the chicken to the pan along with juices collected on the plate. Cover skillet, reduce heat to very low and simmer for 20 minutes.
In a ceramic bowl (retains the cold) sprinkle sugar and lemon juice over strawberry slices, mix until combined. Cover bowl with saran wrap and place in the refrigerator for about one hour. Place one slice of angel food cake on plate, top with 2 oz strawberry mixture and 1/4 cup of whipped topping. Place second slice of cake over whipped topping, top with 2 oz strawberries and 1/4 cup of whipped topping. Garnish with mint sprig if desired. Repeat with second shortcake.
Mix together sausage, cheese, ranch and red pepper. Scoop into tart shells. Bake@ 375 for 10-12 minutes. These also freeze very well.
Bars:. Mix butter,2 cups flour, salt and sugar until crumbly. Press into 9x13 cake pan. Bake 10-15 minutes at 375 degrees. Mix eggs, pecans, brown sugar, 1/4 cup flour, baking powder and coconut together. Spread over cooked crust. Bake 15 minutes more or until top is not soft. Cool. Frost with icing. Icing:. Combine powdered sugar, butter, milk, and vanilla. Mix well. Spread on cooled bars. Cut into 1" x 1 1/2" bars.
Put raspberry purie, 1 tablespoons sugar in a blended and blend at medium speed for 1 minute. Beat egg whites, lemon juice and sugar until stiff and fluffy. GENTLY fold the egg whites into the raspberry mixture. Pour into 4 lightly greased and sugared ramekins. Place in a preheated 400 degree oven. Bake for 12-15 minutes or until golden brown. Serve immediately.
Preheat your oven to 350 degrees F. Oil or line a loaf tin. It can be tricky to get out so I like to use parchment at least on the bottom. Place all ingredients except the topping into a food processor and blend until a uniform consistency. It won't be smooth like batter, but the pieces will be very small and everything will be incorporated. Adjust seasoning to taste. Spoon into prepared loaf tin and smooth out as best you can. Top with sprinkles of more dried basil and sesame seeds. Bake for 40 minutes. Allow to cool for at least 5-10 minutes before you try to turn it out of the pan. Nice served at room temperature or cold.
In a saucepan combine onions, tomatoes, garlic, pepper flakes, and celery seeds. Bring to a boil over high heat, stirring constantly. Reduce heat, cover and boil gently until vegetables soften, about 30 minutes. Working in batches, transfer mixture to a sieve placed over a glass or stainless steel bowl and press with the back of a spoon to extract all liquid and pulp. Discard solids. Return liquid and pulp to saucepan. Add brown sugar, vinegar, lemon juice, salt, nutmeg, mustard, ginger, and cinnamon. Return to boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin bbq sauce, about 30 minutes. Prepare canner, jars and lids. Jar the sauce leaving 1/2 in headspace. Remove air bubbles, wipe rim, place lids and bands. Process 20 minutes.
In a small saucepan, combine the soy sauce, cider vinegar, sugar, canola oil, pepper and ground ginger and simmer for 1 minute. Remove from heat and refrigerate. In a small saute pan, heat oil over low heat and add noodles, sesame seeds and garlic; stirring frequently, cook until golden brown. In a large salad bowl, toss the noodle mixture and sliced cabbage together. Add dressing and sprinkle with the Almond Accents.
1.Preheat oven to 400°F. 2.Combine cream cheese, pesto and pepper in a small bowl with a fork. 3.Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling. 4.Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. 5.Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on a baking sheet coated with cooking spray. Bake about 20 minutes.
Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. While bacon is cooking, use vegetable peeler to remove wide strips of potato peel; reserve peels. Cut peeled potatoes into 3/4-inch pieces. Using slotted spoon, transfer bacon to plate lined with paper towels. Add reserved potato skins to bacon fat in pot and cook until crisp, about 8 minutes. Using slotted spoon, transfer potato skins to plate with bacon. Add onion to fat remaining in pot and cook over medium heat until golden, about 6 minutes. Stir in garlic and flour and cook until fragrant, about 1 minute. Gradually whisk in broth and cream, stir in thyme and potatoes, and bring to boil over high heat. Reduce heat to medium-low, cover pot, and cook until potatoes are tender, about 7 minutes. Discard thyme and transfer 2 cups cooked potatoes to bowl. Puree remaining soup in batches in blender until smooth. Return to pot and warm over medium-high heat. Off heat, stir in cheese until melted, then whisk in sour cream. Return reserved potatoes to pot and season soup with pepper. Ladle soup into bowls, garnishing with bacon, fried potato skins, scallions, cheese, and sour cream. To reheat leftover portions, gently warm the soup in a saucepan over medium heat until steaming. Do not let the soup boil, which will cause the sour cream to separate.
Put Olive Oil on a piece of grouper. Add some blackened seasoning and bake at 350 degrees for 10-15 minutes or until golden brown. To make the sauce, blend the remaining ingredients together, put them over fish, and serve.
Combine garlic, olive oil, Hot Shot, cumin, cayenne, lime, salt and parsley (if using). Add cleaned shrimp, and stir to coat. Marinate 1-2 hours in the refrigerator. Thread shrimp on skewers that have been soaked in water for 30 minutes (to avoid burning). Grill over fairly high heat until cooked through, about 5 minutes total, turning once. Serve with lime wedges.
Put the flour in a large bowl. Add the butter and rub in with the fingertips until the mixtre resembles fine breadcrumbs. Stir in the salt and yeast, and make a well in the middle. Mix the water, milk and honey together, adn add to the flour until a soft, quite sticky, dough is formed. Knead the dough on a lightly floured surface until smooth and elastic. Shape inot a round and place in a lightly oiled large bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hour or until doubled in size. Turn out the dough on to a lightly floured surface and knock back with your fists. Knead for 2-3 minutes until the dough is smooth and elastic. Lightly oil 2 baking trays. divide the dough into 16 even sized pieces. Knead and roll into rounds and place well apart on the baking trays. With the heel of your hand, flatten each round so that it measures 7 cm (3 in) across. Cover loosley with oiled cling flim and leave to rise in a warm place for about 30 minutes or until the dough has doubled in size. Lightly flour the baps and bake in a preheated oven at 200 C for 15-20 minutes until golden.
Preheat oven to 350 degrees. Sift/mix flour, sugar, baking powder, salt and baking soda in large bowl. Beat eggs in a small bowl and add to the dry mixture. Add melted butter, milk, and orange juice. Mix just until you have a smooth batter. Gently fold in blueberries and walnuts. Pour into two greased & floured loaf pans. Bake 1 hour or until a toothpick inserted in the middle come out clean. Cool on a rack. Wrap and store in the refrigerator.
Toss the lettuce with chicken, cheese and walnuts. In a food processor or blender, combine all dressing ingredients and blend. Pour dressing over salad and toss.
Put asparagus into a large skillet of salted, boiling water. Return to a boil; boil about 3 minutes or until tender-crisp. Drain well; spread on paper towel to cool. Cut into 1-inch lengths; set aside. In a small saucepan, bring broth to a simmer; reduce to lowest heat and keep warm. In a larger saucepan, saute shallot in olive oil over medium heat for about 3 minutes or until soft. Stir in rice to coat. Cook rice, stirring constantly, until rice is opaque (1-2 minutes). Stir in lemon zest. Deglaze with white wine, stirring constantly. Stir in 1/2 cup hot broth, cook over medium heat, stirring constantly, until broth has been absorbed and mixture thickens. Simmer the risotto; adjust heat as necessary. Continue process, using a half-cup of hot broth at a time, making sure the rice absorbs the liquid before adding more. Continue adding broth until it's all used. When rice is just tender, stir in reserved asparagus and shrimp. Cook, stirring constantly, until shrimp is pink. The risotto should be very creamy, and not soupy nor sticky. Season to taste with salt and pepper.