HumbleIntelligence/food-ner-1-Million huggingface dataset:
*Note: I roasted the brussels sprouts instead of steaming them. I used Barefoot Contessa's basic recipe for: Recipe #56103. Or, to STEAM the brussels sprouts: Bring a skillet half full of water to a boil. Trim the bottom of the Brussels sprouts. Cut in half if small or into lengthwise quarters if larger. You want the pieces to be of roughly equal size so they'll cook in the same amount of time. Add 1 teaspoon of salt to the boiling water. Add sprouts and give them a stir. Cook for about 3 to 5 minutes or until bright green and beginning to be tender. They'll keep cooking a bit after they're drained. DRESSING: While the brussels sprouts are cooking, prepare the dressing. Squeeze juice of the zested Meyer lemon into a measuring cup. Add twice as much olive oil as lemon juice. Whisk well. Once the brussels sprouts are removed from the pan or oven, drain well (if they were steamed) and immediately toss with lemon zest. Grate the zest with a microplane directly onto the sprouts. Transfer the Brussels sprouts to a serving platter. Gently drizzle the pomegranate molasses on the brussels sprouts and garnish with the nuts. Check for salt and pepper. Drizzle the dressing over the Brussels sprouts. Variation: Replace lemon rind with orange. Cooking time will vary depending on your method of preparing the brussels sprouts.
Preheat the oven to 400° F. Place the potatoes in a pot of salted water and bring to a boil. Cook for 2 minutes. Remove the pan from the heat and drain. Heat the olive oil in a large ovenproof skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring, until the onions are caramelized, 8 to 10 minutes. Transfer the onions to a bowl. Place the pan back on the stove and melt the stick of butter. When the butter has melted, cover the bottom of the pan with 1/3 of the potatoes. Cover the first layer of potatoes with 1/2 of the onions. Cover the onions with 1/3 of the potatoes. Repeat the layering until all of the potatoes and onions are used. Place the pan in the oven and cook for 10 to 12 minutes or until the potatoes are golden brown. Remove the pan from the oven. Using a spatula, gently lift the potatoes out of the pan. Slice the lyonnaise into 12 slices. Garnish with parsley.
Day before: In large roasting pan, pour vinegar and the seasonings (season heavily) over beef. Brown, uncovered, for 1 hour at 350 degrees. Add 2 cups boiling water and beef broth to pan and place sliced onions on top. Cover and cook at 300 degrees for 4 to 5 hours. Cool. Refrigerate overnight. Slice into 1/4" slices, heat and serve in its own juices. Serves 20 and is great for buffets.
Preheat the oven to 200c. Line a baking sheet with baking paper. Heat the oil in a heavy based frying pan and cook the onion and garlic for 5 minutes or until soft. Add the coriander, cumin and mince. Increase the heat and cook, stirring for about 5 minutes or until the meat has browned. Add the nuts and salt and pepper and cook for another 2 minutes, stirring. Cool. Place the bread on the baking sheet and spread with the tomato paste. Sprinkle over half the feta, then the mince. Sprinkle with the remaining feta. Bake for 15 minutes or until warmed through. Top with tomato and parsley, then cut into 4 wedges. Serve with a wedge of lemon to squeeze over the top.
In a large mixing bowl, beat together butter, cream cheese and sugar until fluffy. Add egg, vanilla and almond extracts; beat well. In a small bowl, combine flour and baking powder- gradually mix into cream cheese mixture; beat until well-mixed. Divide dough in half; wrap each half in plastic wrap and chill for at least 1 1/2 hours. When dough is done chilling, preheat oven to 375. Roll dough on to lightly floured surface to about 1/8"-1/4" thickness. Cut with cookie cutters. (If desired, sprinkle with colored sugars.) Place on ungreased cookie sheets. Bake at 375 for 8-10 minutes or until edges just slightly golden. Allow to cool 2 minutes before removing to wire racks to cool. If desired, decorate with icing or glaze.
Combine Cool Whip and Jello together until Cool Whip is softened. Add cottage cheese and stir. Put in fridge--the longer the more like Jello.
Lay the tomato slices on serving platter. Combine all the dressing ingredients and liquidise to form a smooth thick dressing. Spoon this over the tomato. Cover and chill. To serve, garnish with fresh basil leaves.
In one pot, cook rice; you will want to end up with 2 cups of cooked rice. In the second pot, a medium dutch oven, brown ground beef, onion and garlic; drain if needed and return to pot. Add your soup and sauce, 1/2 cup water, cabbage, salt and pepper to taste; stir well. Cook over medium heat, covered, for 15-20 minutes or until cabbage is soft. Stir occasionally and add remainder 1/4 cup of water while cooking, if sauce gets too thick. Divide rice onto 4 plates; top with the beefy tomato cabbage mix.
In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Mix in cherries, lemon juice and almond extract. Fold in whipped topping. Pour mixture into crusts and freeze overnight. Let stand 5 minutes before serving. Garnish as desired. Store leftovers covered in freezer.
cover oats with water and microwave for about 3 minutes. mix in cocoa until consistent add sugar substitute add mini marshmallows.
Preheat the oven to 450 degrees F. In a skillet, melt butter and cook onions and sugar,over medium low heat, stirring, until onions are very tender and caramelized, about 20 to 25 minutes; coarsely chop and set aside. Use a food processor to puree beans, olive oil, sesame oil, garlic, rosemary, 2 tablespoons water, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir in 2 tablespoons of the cheese and tranfer to a 12 to 16-oz casserole. Place caramelized onions on top, then sprinkle with the cheese. Bake until cheese starts to brown and hummus is warmed through, about 10 minutes; serve with baguette slices, carrots, and celery, if desired.
Preheat traditional waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl. With electric mixer or balloon whisk, beat egg whites in bowl to soft peaks. Pour milk mixture over dry ingredients and whisk until combined. Whisk in beaten whites until just combined. Do not overmix; a few streaks of whites should be visible. Pour 2/3 cup batter into center of preheated waffle iron and use back of dinner spoon to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before lid is closed). Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.
Scrub organic carrots or peel the carrots if they are not organic. Clean and cut beet into slender wedges, and wash and dry lettuce and spinach leaves. Juice half of the carrots. Add the beet. You may use the remaining carrots to help push the lettuce and spinach through the juicer. Enjoy!
Stir together first 7 ingredients in a bowl. Slowly whisk in oil until well blended. Toss chickpeas and next 4 ingredients in large bowl, and drizzle with vinaigrette. Add sea salt and pepper. Add feta cheese and toss gently. Serve immediately at room temperature or chill until ready to serve.
Soften onion,garlic,pablono and jalepeno in oil over medium heat. Add chopped up chicken.Stir and cook for a minute or two. Add cumin,chili powder,salt and pepper.Stir and cook for a couple minutes. Add drained tomatoes,mushrooms,carrots,spinach and chicken broth. Bring to soft boil and simmer for 45 minutes. Garnish with crumbled tortilla chips,cilantro,lime juice,a little lowfat shreaded cheese and lowfat sour cream.
Sprinkle potato chunks lightly with salt & pepper and cook in microwave on autocook. Meanwhile, heat olive oil in pan and sautee onion and garlic until soft. Add green beans and chicken stock, stir in mustard and cook on medium heat until liquid is reduced by half. Beans should be cooked but slightly crispy. Add cooked potato chunks, toss to coat and further reduce liquid to your liking. Serve warm.
Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil. Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro. Reduce the heat, add salt to taste, cover and simmer 30 minutes. Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley. Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender. Discard the cilantro bundle, taste and adjust seasonings. Just before serving, stir in the parsley.
Set oven to 350°F. Set oven to second-lowest position. Butter an 8 x 8-inch baking pan. To make the crust: process all crust ingredients on a food processor for about 30 seconds until well blended. Press the mixture lightly into the prepared baking pan. Bake crust for 15 minutes, then remove from oven. Meanwhile prepare the filling. With an electric mixer, beat the softened cream cheese with 3/4 cup plus 2 tbsp sugar for about 2 minutes. Add in eggs and beat well until combined. Add in the pumpkin puree, vanilla and melted butter; mix until combined. In a small cup combine flour, cinnamon and allspice, then add to the pumpkin mixture; mix about 1-2 minutes. Pour over the partially baked crust, and return to oven for about 30-35 minutes, or until just set. Serve at room temperature or chilled, cut into squares with a dollop of whipped cream on top.
Remove sausage from the casing and break into chunks. -Cook sausage in olive oil over medium heat until browned slightly. -Add onion and peppers saute until softened. -Add garlic and cook for 1 minute. -Add wine and allow to simmer for 3 minutes. -Add tomatoes and red pepper; season with salt and pepper. -Bring to a boil over high heat, stirring constantly. -Reduce heat to medium-low and simmer until thickened. -Stir in pasta, Romano, and basil and simmer for 3 minutes. -Portion onto plates and top with the crumbled goat cheese.
the night before cooking the chicken,put it in a zip lock baggie with the buttermilk. the next day rinse the chicken off and marinate in lemon juice with garlic and as much ground pepper as you like. leave for at least three hours. dredge the chicken through the whisked eggs and then add bread crumbs to cover both sides of chicken. heat the oil to hot but not smoking and add the chicken breasts. fry on each side for about 4-5 minutes. you can also cut the chicken into strips before you put in the buttermilk and have chicken lemone tenders.
Preheat oven at 150oC/300oF/Gas Mark 2. Chop or pull apart cooked chicken and only place the flesh of the chicken into a large casserole dish (preferable with a lid) discard chicken bones, fat and skin. To cook broccoli and carrots, chop them as directed, put them in a microwave proof dish add 1/4 cups of water, cover with microwave proof with lid and cook for three minutes on high. Add broccoli, carrots, frozen peas, onion, cream of mushroom soup, mushrooms and cream in the casserole dish, mix well without mashing vegetables. Cover and cook for 30 minutes. Serve with rice or plain pasta.
Cook vegetables in butter in a 5-6 quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes. Add water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes. Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids). Return to pot, then stir in dill and salt and pepper to taste.
Preheat oven to 350 Degrees F. Oil and then flour a bundt 10 inch pan. Sift flour, salt, and powder together. Beat eggs and the sugar until no grains are felt between the fingertips, about 7 minutes. Eggs and sugar should be doubled and very pale in colour. In thirds sprinkle flour over, and beat until just mixed, and alternating with the juice and oil. End with the flour. Pour into cake pan. Bake 40 minutes, until done. (s slight impression of your finger when touched>) Remove to wire rack, and cool. Tip out, cool. Sprinkle with a dusting of powdered sugar.
Set oven to 350 degrees. Butter a 13 x 9-inch baking pan. In a medium bowl using an electric mixer on low speed, beat together flour, brown sugar, white sugar, butter and salt until the mixture resembles coarse meal. Transfer 1/2 cup butter mixture to a bowl and mix in chopped Heath bars (or toffee bits (if using) mini chocolate chips and pecans; set aside. Stir in the baking soda into the remaining butter/sugar mixture (not the one that you set aside). Add in buttermilk, egg and vanilla; beat until JUST combined. Transfer to prepared baking dish. Sprinkle with reserved toffee topping evenly over batter. Bake for about 35 minutes, or until golden brown and the cake tests done. Cool completely in baking dish and cut into squares.
Mix all meatball ingredients in a bowl using clean hands. Shape into 1-inch balls. Heat oil and butter in a skillet over medium-high heat (use a skillet with high sides to hold in the gravy and meatballs or use a saucepan) add in the meatballs in two batches and brown until almost cooked through turning frequently for even browning (about 10 minutes) remove to a plate. You may drain some fat from the skillet but leave in about 3 tablespoons. Add in onion and saute until softened (about 3-4 minutes) scraping any browned bits that have accumulated on the bottom of the skillet while cooking. Add in mushrooms cook stirring until softened. Add in flour and stir for 1 minute. Slowly add in beef broth; bring to a boil stirring/whisking constantly until smooth, bubbly and thickened. Add in Worcestershire sauce, ketchup and black pepper; bring back to a simmer stirring (if using add in the beef bouillon powder, start with 3 tablespoons ketchup you may add in more if desired). Add in cooked meatballs and simmer uncovered for about 20-25 minutes over low heat, stirring frequently. Season with salt to taste if desired. At the end of cooking stir in 1/4 cup sour cream until combined and heated through (do not boil).
Cream shortening with sugar; add eggs. Combine cocoa and food coloring to make a paste. Stir into creamed mixture. Sift four and salt together. Then with electric mixer at medium speed, add alternately with buttermilk to mixture. Blend well; add vanilla. Combine vinegar and soda and while still foaming, add to batter. Do not beat; instead stir gently. Bake in 2 greased and floured layer cake pans at 350° for 30-35 minutes. Icing: Cook flour and milk over medium heat until thick, stirring constantly. Cool. Add sugar, butter and vanilla. Beat at high speed until smooth and creamy. Spread on cooled cake. Icing will take a length of time to set; it resembles whip cream when cool.
Place the brie or camembert in a medium bowl. Add the cream cheese, butter, ale, garlic, and caraway seeds. Add paprika, and salt and pepper to taste; beat well to combine. In a strainer, rinse the diced onion under cold water. Drain and transfer to a clean kitchen towel, squeezing out all the liquid. Fold the onion mixture into the cheese mixture. Cover and refrigerate at least 2 hours, allowing the flavors to melt, or store, covered and refrigerated, for up to 4 days. If using French bread, slice into 1/4 inch thick slices. if using German bread, halve lengthwise, then slice into 1/4 inch thick slices. To serve, top the obatzda with the Vidalia onion and radish slices, and surround with the fresh cut vegetables, olives and sliced of French or German hard bread. NOTE: To roast the garlic; peel off any papery coating from the garlic head. Using a large sharp knife, cut about 1/2 inch from the top of the bulb, exposing the tips of the garlic cloves. Place in a small baking dish, drizzle lightly with olive oil, and season with salt. Pour 1/4 cup of water in the bottom of the dish, cover tightly with foil, and roast in 375*F oven, about 1 hour. A sharp paring knife should insert into the garlic easily.
Preheat oven to 350. Grease a 9x13 baking dish. Cream butter and sugar. Sift in flour and baking soda. Stir in oats. Press 3 cups of oat mixture into bottom of prepared dish. Melt chocolate in a medium sauce pot. Stir in Peanut Butter. Carefully spread over crust. Sprinkle remaining crust crumbs over the top. Bake at 350 for 22-25 minutes or til edges are golden brown.
heat oil in pan. Add chopped onion. Fry till transparent. Add kielbasa (chopped in small cubes) and fry till heated through. Add 1/2 pkg of noodle in soup mix (and half of seasoning found in pkg). Fry till it starts to brown. Add 5 cups water and bring to a boil. Add 2 cups rice and butter. Turn down the heat to simmer. Cover and cook till all liquid is absorbed. Take off the heat and let sit for 15 minutes or so.
Preheat oven to 450 F. Put roast in roasting pan. Put one cup water in pan. Mix lipton onion soup mix, mix with 1/2 cup water with garlic powder and black pepper, mix well. Pour on top roast. Cover with alum. foil, wrap over only, press on tightly. Put in oven, no lid on, bake one hour at 450 F. Turn temp down to 350 F one more hour or until fork tender. Remove meat on to platter, cover with alum. foil still. Let it rest for half an hour before cutting into, that way the meat retains its juice! Gravy: Place roasting pan on stove top, bring drippings to gentle boil. Mix 1/3 cup flour with 2 cups water, mix well. Pour in the dripping slowly, keep stirring, until brings to boil and thickens, one minute.
Wash the kumala and dry well. Trim the ends. Rub the kumala with oil and place on a baking tray. Cook at 200oC for 45-50 minutes or until well cooked. Alternatively prick the kumara with a fork and microwave on high power for 15 minutes or until tender. Slice a top off each kumala and scoop the flesh into a bowl. Add the pineapple, ginger, spring onions and Corned Beef and mix gently with a fork to break up the corned beef and mix the ingredients lightly. Do not mash. Re-fill each kumala with 1/4 of the mixture and return or place on the baking tray. Sprinkle each with a little grated cheese. Cook at 200oC for 15 minutes until piping hot and golden.
Heat oil in large pan over med-high heat. Add beef and saute for five minutes, browning on both sides. Remove meat from pan. Add onion and garlic. Saute five minutes. Add wine, tomato sauce, 1 cup beef broth, rosemary, bay leaves, and pepper. Bring to a boil. Add beef and simmer 1 hour. Add rest of broth, vegetables and simmer for at least one hour, until vegetables are tender and meat is falling apart. Add the flour and water and cook five more minutes.
Pre-heat oven to 325 degrees F (170C). Line base of eight 1 cup (8 fl oz) capacity non-stick muffin tins with non-stick baking paper. Place chocolate and butter in a saucepan (absolutely dry) and stir over low heat till melted and smooth. Place the egg, vanilla and sugar in the bowl of a mixer and beat until thick and pale. Stir through the chocolate mixture. Spoon the mixture into muffin tins and bake for 12-15 minutes or until the cakes are just set. Cool in the tins and refrigerate for 2 hours. To make the glaze, place the chocolate, cream and butter in a saucepan over low heat and mix till smooth. Chill the glaze till it is firm. Unmould the cakes onto serving plates and spread with the glaze.
Pre-Heat oven to 400 degrees. Mix in a saucepan the cornstarch, sugar, cinnamon, orange juice and 1/2 cup water. Add apples to the mixture, stir, and cook over low heat (stirring occasionally) for approximately 6 minutes (until liquid thickens and apples just begin to soften). Stir in walnuts and raisins (if desired) and pour into a 1 quart casserole. Mix Bisquick and shredded cheese together. Add 4 tablespoons water and mix well. Drop spoonfuls of the Bisquick mixture on top of apple mixture- then spread it to mostly cover the apple mixture. Bake until top is lightly browned- about 28 minutes. Serve as is (or top with ice cream or cream).
Mix all ingredients in a small bowl, while the kettle boils. Pour on 1/4-1/3 cup boiling water, give it a little stir, and cover with a plate for a few minutes to let the water be soaked up. Enjoy! Notes: this is just enough for a nice snack; if you want to have it for breakfast, you may want to double it. Or you could add other ingredients to power it up- I bet pumpkin seeds and/or flaxseeds would be good. It's even sweet enough to serve as a dessert. But hey, don't feel too guilty- there are definitely much less healthy things you could be eating!
Heat a small amount ot the olive oil in a pan and fry the spinach leaves. Season with salt and pepper and drain on kitchen paper. Finely chop one slice of prosciutto and trim the rest. In a bowl, combine the diced ham (and any trimmings), chicken mince, tomatoes, garlic, tarragon and season with salt and pepper. Shape the mixture into 4 patties the length of the duck breasts and pan fry in this shape. When cooked 3-4 minutes, wrap each patty first in 2 spinach leaves, then a slice of prosciutto. Stuff these patties under the skin of the duck breast and re-form the skin over the breast.If there is not enough skin, secure with 2 cocktail sticks. Fry the breasts skin side down in a little olive oil for about 10 minutes (this will crisp the skin and render its fat) then a further 3 minutes on the underside.
Combine chicken broth or vegetable broth, parsley flakes, minced onion and oregano leaves in a heavy non-reactive saucepan over high heat. Bring to a boil and stir in rice and butter. Cover pan and reduce heat to medium low; cook 20 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork and gently toss in toasted almonds and serve with chicken, pork or fish with a green vegetable. For Vegetarian meals do not use chicken broth use vegetable broth and margarine instead of butter. Enjoy!
Dressing:. In large bowl whisk all ingredients until smooth. Pasta salad:. Cook macaroni according to package directions just until tender. Drain and rinse under cold water. Add to dressing. Add remaining ingredients and toss well.
Use a medium sized saucepan. Pour in the water. Soak the agar-agar briefly in the water to seperate the strands. Bring the water to the boil. Reduce heat a little before adding the 1/2 cup sugar, milk and coconut milk. Stir gentleyuntil it comes to the boilagain. Simmer for 2 minutes. Rinse a shallow tray with cold water and do not dry. A lamington tray is a good size. Pout the jelly into the tray and refrigerate for at least two hours. For the syrup: Simmer the palm sugar and water until the sugar is dissolved; chill. TO Serve: cut the cocnut jelly into diamond shaped pieces. Spoon over the syrup adn serve with seasonal or tinned fruits.
In a large pot saute galic, ginger and shallots w/ oil till tender. mix in sirachi, rice wine vinegar, sweet chili, soy and oyster/hoisin suace. Saute til fragrant. Mix in white wine and chicken stock and bring to boil. Stir in cooked meat. Min in remaing garnish ingredients 5 minutes before serving.
Preheat oven to 375. Dip dough and a rolling pin in flour and evenly roll dough into a 12 inch circle. Use a 13" baking stone if possible. Spread garlic evenly over crust. Take half of the Romano cheese and one cup of the Mozzarella and one teaspoon of the oregano and sprinkle over the crust. Slice the tomatoes thinly and layer across. Sprinkle remaining ingredients over tomatoes. Bake 30-35 minutes. Cut and serve. Makes 8 slices. Courtesy of the Pampered Chef. Typos by Jayne Oake. MMMMM.