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Articles by Lemon wedges
Hoisin-Glazed Salmon
Recipes › Lunch / Dinner › Hoisin-Glazed Salmon with Spicy Garlic Asparagus Lunch / Dinner We’re big proponents of dinners that feature fresh ingredients and can be made easily and quickly. Since you’ll save time by marinating Hoisin-Glazed Salmon during the day, you’re only 15 minutes away from this wholesome, Asian-inspired dish with Spicy Garlic Asparagus.
LLM Output Parsing: Function Calling vs. LangChain
How to consistently parse outputs from LLMs using Open AI API and LangChain function calling: evaluating the methods’ advantages and disadvantages Creating tools with LLMs requires multiple components, such as vector databases, chains, agents, document splitters, and many other new tools. However, one of the most crucial components is the LLM output parsing. If you cannot receive structured responses from your LLM, you will have a hard time working with the generations.
Sole Meunière
Recipes › Lunch / Dinner › Sole Meunière with almonds, minted mashed peas and shoestring fries Lunch / Dinner This Sole Meunière with almonds, minted mashed peas and shoestring fries is a cross-channel twist on old-school seafood cookery. It’s said that the “miller’s wife” or meunière {muhn-YEHR} created this age-old sole recipe that’s lightly seasoned, dusted with flour, and sautéed in butter.
Crispy Salmon Hash
Recipes › Lunch / Dinner › Crispy Salmon Hash with potatoes & asparagus Lunch / Dinner Spring ingredients — salmon, asparagus, leeks, potatoes, and dill — unite into a Crispy Salmon Hash that makes a welcome breakfast, brunch, dinner, or anytime meal. A sunny-side up fried egg completes the hash, while a runny yolk creates a simple, yet special, sauce. Makes 2 servings Total Time 45 minutes Print Recipe Print It Now Ingredients SAUTÉ: 2 skinless wild salmon fillets (5 oz.
Serve with tartar sauce or Caesar dressing on the side
Step 1: Drain 1 can (15 to 16 ounces) red or pink salmon; set aside 2 tablespoons of its juice. Step 2: In a medium mixing bowl, combine the drained salmon, 1 egg and 1/3 cup minced onion. Mix until sticky. Stir in 1/2 cup flour. Step 3: In a small bowl, add 1 1/2 teaspoons baking powder to the 2 tablespoons reserved salmon juice and mix together. Stir into the salmon mixture. Step 4: Form into small patties and fry until golden brown (about 5 minutes) in 1 1/2 cups hot Crisco or canola oil.
You can't go wrong with garlicky-good peel and eat shrimp
Step 1: Using a large sauté pan over medium high heat, heat 1 teaspoon canola oil. Add 1/2 pound 26/30 Florida shrimp and sauté until pink, about 2 to 3 minutes. Step 2: Add 1 heaping tablespoon Old Bay Seasoning, 1 teaspoon minced garlic and 2 tablespoon unsalted butter, stirring to coat. Cook until garlic is fragrant, about 30 seconds. Step 3: Transfer shrimp to a serving bowl.
One pot mushroom stroganoff for an easy clean-up meal
Step 1: Melt 1 tablespoon vegan butter in a large pot over medium heat. Add 1/2 chopped onion and 2 cloves minced garlic; cook for about 5 minutes, stirring frequently, until the onion is translucent. Add 1/2 cup white wine and cook for about 3 minutes, stirring frequently, until mostly evaporated. Step 2: Add 2 cups mushrooms and cook for about 4 minutes, stirring frequently, until softened.
Meyer Lemon Margaritas
Pour approximately ¼ cup salt into a small saucer. Run a lemon wedge over the rims of two glasses (margarita or double old-fashioned), then invert glass and dip rim of each glass into the salt. Add a few cubes of ice to each glass and set aside. Fill a shaker with crushed ice. Pour lemon juice, tequila and triple sec into shaker and cover. Shake vigorously. Pour drinks into each glass, and top with lemon wedges and edible flowers, if using. Serve immediately.
Cheese & Chive Chicken Skewers
Directions 1After marinating, pre-heat the oven to 180ºC/Gas Mark 6. 2Carefully push the cubes of chicken onto skewers & place them on a foiled baking tray. 3Place the chicken skewers in the oven for 25-30 minutes until thoroughly cooked & the chicken juices run clear. 4Sprinkle with chopped coriander & chilli flakes. Serve with flat breads, lemon wedges and a side salad.
Cod Chowder
Cook pork belly in a pot over low heat until it renders about 2 Tbsp. drippings, then increase heat to medium-high and cook until pork belly is golden brown and crisp. Transfer pork belly to a paper-towel-lined plate; reserve 2 Tbsp. drippings in pot. Melt butter in drippings over medium heat. Add onions, celery, and garlic; sweat, covered, until softened, about 7 minutes. Stir in flour and cook 1–2 minutes. Deglaze pot with vermouth; cook until evaporated.
Cod Chowder
Recipes › Lunch / Dinner › Cod Chowder Lunch / Dinner Spoon after spoon, with its creamy and briny broth, tender bites of cod, Yukon gold potatoes, and savory pork belly, this New England classic Cod Chowder is as all-American as apple pie. Just be sure to look for fillets that are a uniform 1-inch thickness, before cutting into good-sized chunks. This helps to ensure that the fish stays moist and doesn’t cook too quickly. Ingredients COOK: 6 oz.
Zucchini Fritters with Feta and Dill
These crispy zucchini fritters make a wonderful starter or side dish, and they’re a delicious way to use up your summer zucchini. The word fritter usually conjures up something heavy and deep-fried, but these zucchini fritters are as light and delicate as can be. Shredded zucchini is combined with eggs, garlic, scallions, feta and dill, and then pan-fried in olive oil until crisp on the exterior and tender on the interior.
Zucchini Fritters with Feta and Dill
These crispy zucchini fritters make a wonderful starter or side dish, and they’re a delicious way to use up your summer zucchini. The word fritter usually conjures up something heavy and deep-fried, but these zucchini fritters are as light as can be. Serve them as a light vegetarian meal or mezze (small plate) with tzatziki and a Greek salad, or as a side dish to any Mediterranean-style fish, chicken or lamb dish.
Power Green Soup
Login to rate this recipe. total ratings: 0 Average rating 0 from 0 reviews Makes: 8 servings Yield: 8 cups Hands On 40 mins Total Time 1 hr One of the most popular menu items at La Soupe in Cincinnati, this cleansing blend is flavored with garlic, ginger and horseradish, and is loaded with nearly 2 pounds of spinach, collards, kale and mustard greens. Try it with a squeeze of lemon.
Roasted Shrimp Cocktail with Bloody Mary Cocktail Sauce and Lemon-Chive Mayo
Login to rate this recipe. total ratings: 0 Average rating 0 from 0 reviews Makes: 8 to 12 servings Hands On 20 mins Total Time 35 mins Skip the supermarket tray. Our shrimp cocktail update is the ultimate make-ahead party app. Roasting brings out the shrimp's natural sweetness, and the two homemade sauces are ridiculously simple. Directions Roasted Shrimp Peel and devein shrimp (thaw first, if frozen), leaving tails in place. In a large bowl, combine lemon juice, olive oil and the kosher salt.
Whole Grain Pasta with Cauliflower
Make It 1. Bring a large, heavy pot of water to a boil, salt it well and add the cauliflower. Cover and simmer until tender, 5 to 7 minutes. Keeping the water at a boil, use a slotted spoon to transfer the cauliflower to a colander and break it up into small pieces. 2. Add the pasta to the boiling water and cook until al dente. Scoop out about 1/4 cup of the pasta cooking water and set aside, then drain the pasta in the colander with the cauliflower in it. 3. Return the pot to medium-high heat.
Once Upon a Chef
We spent last weekend at the Eastern shore with family celebrating my parents 50th(!) wedding anniversary. Naturally, we ate A LOT of Maryland Blue Crabs, which are in season late spring to early fall. This recipe is inspired by a delicious crab soup I had at our resort. Rich, creamy, and seasoned with Old Bay, it makes a nice light meal with a salad or a special first course for a holiday dinner.
Almond Flounder Meunière
This dish is an inventive crossbreeding of two classic dishes: sole amandine, in which the fish is finished with sautéed sliced almonds, and sole meunière, in which the fish, often whole, is sautéed in browned butter. In my version, I use baby flounder (easier to find in the market here than true sole), lightly coat the fillets with ground almonds, sauté them in browned butter, and serve them with toasted almonds and a sprinkling of parsley (borrowed from the meunière).
Scrambled Eggs With Smoked Salmon
Serve your love breakfast in bed this Valentine’s Day Feb 9, 2017 | 4:23 pm Is there anything more romantic than starting your Valentine’s Day off by serving your love breakfast in bed? Scrambled eggs are easy enough that anyone can make them, but the dish will feel fancy with the addition of chives and smoked salmon. This recipe is courtesy of Slimming World.
Tandoori Chicken Drumsticks and Roasty Red Onions
For marinade: In a medium bowl, combine yogurt, 2 tablespoons of the oil, the lemon juice, ginger, garlic, cumin, 1 tablespoon of the kosher salt, the turmeric, coriander, garam masala and cayenne pepper. Using a paper towel to help grip, remove and discard skin from drumsticks. Make 3 or 4 slashes in the meaty part of each drumstick. Place chicken in a large resealable plastic bag set in a shallow dish. Add marinade, seal bag and rub the marinade over chicken and into the slashes.
Popcorn Chicken | Family Circle
Serving size: 6 Prep: 20 mins Cook: 9 mins Ingredients 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces 1 tablespoon salt-free Cajun seasoning 1 teaspoon salt 1 cup all-purpose flour 3/4 cup beer 8 pepperoncini peppers 1 quart quart vegetable oil Cocktail sauce and ranch dressing for dipping (optional) Lemon wedges for squeezing (optional) Directions Toss chicken with 11/2 tsp of the Cajun seasoning and 1/2 tsp of the salt.
Parmesan Crusted Chicken
This is a great chicken dish to add to your repertoire. It’s easy enough to make for a quick weeknight dinner but also elegant enough for company. Even kids love it — I think mostly because it bears some resemblance to chicken fingers.
Green Tea Poached Salmon with Buckwheat and Lemon Basil Oil
1. In a large saucepan, bring 5 cups of water to a boil. Place green tea, ginger and peppercorns in pan, turn off heat and let steep for 10 minutes. 2. Meanwhile, bring 6 cups water to a boil in a medium saucepan. Add buckwheat, reduce heat and simmer for 5 minutes, or until tender. Drain well and set aside. Mix basil, lemon juice, garlic, olive oil and salt in a blender or food processor until well combined. 3. With a slotted spoon, remove as many solids from tea pan as possible.
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