HumbleIntelligence/food-ner-1-Million huggingface dataset:
You'll need 4 - 6 thin kebab sticks. Peel the onions, rinse well, and boil for 5 minutes. (More than that. and they tend to disintegrate). Rinse again under cold water and leave to cool somewhat. They don't have to be cold when you use them. Prepare the mozzarella -- draining and drying, or cutting into neat chunks. Rinse and dry the small tomatoes. Put the cooled onions, the mozzarella pieces and the tomatoes in a small bowl. If your pesto is quite thick, mix in the olive oil to thin. Gently fold in the pesto with a spoon to coat the cheese, onions and small tomatoes. Arrange either arugula lettuce leaves on plates. Drizzle each little heap with some vinaigrette. Put on each skewer tomatoes, pieces of mozzarella, folded ham slices and onions. (See photo's -- use as it suits you). For delicate presentation, use fewer ingredients on a skewer. For a side dish at a BBQ, use longer skewers and more ingredients. Arrange the skewers on the salad leaves. Drizzle some thick balsamic on the plate. Serve with extra vinaigrette. Can be served as a side salad, starter, or with wine and bread as a healthy light lunch. **When taking the photograph I did not have ham, and fried some bacon, but it's not as delicate as a very good ham.
Chop the cauliflower, onion and potatoes into dice. Cover with the vegetable stock and cook until soft. Cool briefly; pour into a blender; blend to preferred consistency. Return the mixture to the saucepan and reheat gently. Serve topped with the parsley.
Have your butcher cut the rack of ribs the long way down the middle, then you can cut them between the bones into small pieces. Place the ribs into a shallow baking pan in a somewhat single fashion. Combine the water, brown sugar, soy sauce, garlic and dry mustard into a small saucepan. Heat the sauce until the brown sugar is dissolved and the mustard isn't floating on the surface. Pour the sauce over the ribs in the shallow pan. Cover with aluminum foil and bake at 350* for about an hour. Remove the foil and stir the meat. Allow to cook 45 minutes more or longer, stirring every 20 minutes so the sugars don't burn, until the meat is very tender. We love this served over rice, but can be used just as is on the plate!
mix all ingredients together and stir really well. refrigerate at least 4 hours or til the next day. stir again before serving.
In a small bowl, combine the whipped topping, brown sugar and spices (I use a whisk to do this). Serve with a fruit tray as a dip or use as a "frosting" for a spice or carrot cake.
Preheat broiler. Spray a jelly roll pan with non-stick cooking spray. Wash and peel onion and cut into 1/4 inch thick slices. Arrange onion slices in a single layer in the prepared pan and spray lightly with non-stick cooking spray. Broil onion slices 5 inches from heat for 10 minutes, turning over after 5 minutes, or until tender and lightly charred. Meanwhile, prepare chicken by placing between two pieces of plastic wrap and pounding with a wooden mallet to approximately 1/2 inch thickness; set aside. Crush that garlic and mix it in a small bowl with the 1 1/2 tsp oil, 1 tsp water basil, oregano and pepper. Brush both sides of zucchini and chicken with herb-oil mixture. Using a metal spatula, push the onions toward the centre of the pan, creating a stack. Place the chicken on top of the onions and arrange the zucchini slices around the stack. Broil 7-9 minutes, or until chicken is cooked through and zucchini slices are tender. Change broiler setting to bake at 450° F and preheat. Spray a shallow baking dish with non-stick cooking spray. Transfer the chicken and onions to the baking dish, then place the zucchini on top. Spoon the canned tomatoes and their juice over the chicken and vegetables. Sprinkle with the cheeses and bake for 10 minutes, or until the sauce is bubbly and the cheeses are melted. Meanwhile, assemble your tossed salad with a variety of washed salad greens and vegetables, and toss with your favourite fat free salad dressing.
Preheat oven to 425°F Slice 1/4 inch off top of head of garlic. Wrap garlic in foil. In a small baking dish, roast garlic until it turns buttery soft, 30 to 40 minutes. Let stand 10 minutes to cool. Meanwhile, in a serving bowl, mix garbanzo beans with basil and vinegar. Set aside. When garlic is cool enough to handle, squeeze out each clove into bean mixture. Stir well to coat beans. Toss with diced tomatoes. Season with cumin, salt, and pepper. Serve at room temperature.
Mix all ingredients except chilies in a bowl. Put about one or two or the chilies in a food processor and whir until smooth. You may need to add a little bit of the mayo or sour cream to get it going. (Note: if you are using the cubed kind, ignore this step). Add the chilies to the mayo mixture. You may want to add more or less chipotles, depending on your tolerance level. Even a little can be very spicy. Serve on you favorite tacos. Be happy.
In dutch oven melt butter over medium heat. Add onions, bell pepper, celery and garlic. Saute vegetables until soft, about 30 to 45 minutes. Add Crawfish tails and seasonings. Cover and simmer for 10 minutes. Add the mushroom sauce, let it simmer for 5 minutes. Add to crawfish mixture, cover and simmer for 10 more minutes. Serve on hot rice.
Bring chicken broth to a boil. Add vegetables, seasonings, salt and pepper. Add kidney and Garabanzo beans. Add spaghetti sauce. Add pasta shells. Cook over medium heat 15-20 minutes.
Pound pork to 1/4-inch thickness. Coat with flour, then dip into egg, and finally coat thoroughly with Panko. Deep fry in 1 inch vegetable oil, heated to 350°, 3 minutes on each side, or until golden brown. Serve on bed of shredded cabbage, for presentation. Serve with Tonkatsu sauce. NOTE: If you can't find Panko, you may use crushed corn flakes.
Combine garlic, rosemary, olive oil and salt in a blender or food processor: blend until mixture forms a paste. Rub paste over the roast; cover and let stand 30 minutes. Place roast, fat side up, on a rack in a roasting pan. Bake at 325 for 2 1/2 hours or until internal temp reaches 165. Let roast stand for 15 minutes before slicing.
Preheat oven to 350 degrees. Prepare two loaf pans with a light coating oc cooking spray. In a large bowl, stir together all-purpose flour, whole wheat flour, baking powder, nutmeg, salt, and baking soda. Set aside. In a medium bowl, stir together pumpkin, sugar, egg, honey, oil, applesauce, orange peel, and orange juice. Using a spoon, stir pumpkin mixture into flour mixture just until combined. Take care not to overmix as that will toughen the bread. Stir in nuts and dates (or raisins). Divide mixture between the prepared pans. (Tip: Dates can be quite sticky and hard to chop. Give your knife a quick shot of cooking spray. Once chopped, mix about 2 tablespoons of the flour mixture with the dates to help the bits separate and become evenly distributed in the bread.). Bake about 50 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. This bread freezes well.
Sprinkle yeast over warm water. Let stand 5 minutes. Stir gently to moisten. With mixer, blend softened yeast with cottage cheese, sugar, salt and egg. Add flour in 1/2 cup portions to form stiff dough. Beat well by hand after each addition. Cover dough and let rise in a warm place until double (about 1 hour). Butter a 1 1/2 quart casserole. Stir down dough and transfer to buttered casserole. Let rise another 30 to 40 minutes until almost double. Preheat oven to 350 degrees. Bake 40 to 50 minutes or until golden brown. Brush crust with butter and serve. Variations: Add 1 tablespoon grated onion and 2 tablespoons toasted sesame seeds before adding flour. Mix in 1 cup grated sharp cheddar cheese when stirring down dough.
Cool cornbread completely on a wire rack, and crumble into a large bowl. Preheat oven to 350°. Combine corn, 3c broth, ham & seasonings in a large saucepan. Bring mixture to a boil. Reduce heat, and simmer for 5 minutes. Remove corn mixture from heat, and cool slightly. Combine remaining 1c broth with eggs. Combine the corn mixture, crumbled corn bread, scallions, cheese and egg with chicken broth in a large bowl. Spoon the mixture into a 9x13" casserole coated with cooking spray. Bake at 350° for 45 minutes or until golden brown. Let stand 5 minutes before serving.
Prepare pasta according to package directions. Rinse under cold water and set into large, shallow serving bowl. Add tomatoes, cucumber, and avocado to serving bowl. Combine salsa, oil, oregano, cumin, chili powder and cayenne to taste. Mix well, then pour over pasta. Add cilantro and toss gently to distribute vegetables evenly.
In a small bowl, combine the first seven ingredients; dip fillets. Grill, covered over hot coals for 5 minutes on each side or until fish flakes easily with a fork.
In a large (10oz) microwave-safe custard cup or ramekin, combine eggs, milk, cayenne pepper, and salt. Stir in scallion. Microwave (uncovered) on high for 45 seconds; stir with a fork. Continue cooking until eggs are almost set, about 45 seconds more. Remove from microwave. With a clean fork, stir in cheese; cover with a paper towel. Let stand until cheese has melted and eggs are set, about 1 minute. Top with tomato and season with salt and pepper to taste.
Slice off the pointed ends of each artichoke. Rub a lemon on the cut ends to prevent browning. Slice off the stem end of each artichoke so that they sit up straight. Fry the bacon until crisp; drain. Crumble into a bowl, and mix in the next 9 ingredients. Spread the leaves of each artichoke as much as possible, and pack in a generous amount of stuffing around them. Tap each artichoke gently to let any loose stuffing fall off. Stand them in a casserole or roasting pan just large enough to hold them in a single layer. Add water to a depth of 1-1/2 inches. Pour a generous amount of olive oil over each artichoke, letting it seep in and top each artichoke with a slice of lemon. Bring the water to a boil, cover, lower the heat and steam the artichokes until the leaves pull off easily, at least 1 hour or more. Check the water level after about 25 minutes, and add more if necessary. Serve hot or warm. The stuffed artichokes can be prepared in advance and reheated before serving. Leftover stuffing keeps for 2 weeks in the refrigerator and longer in the freezer. Option: sprinkle grated Parmagiano Reggiano cheese over the top and place briefly under a broiler until cheese melts and begins to brown.
Heat the oil in a large saute pan. Add the onions and cook until pale golden. Add the tomatoes, garlic, sugar, dill, mint, celery leaves and parsley with 1 1/4 cups of water. Season with salt and pepper, then simmer,uncovered, for 25 minutes, until the liquid had reduced by one-third. Add the fish steaks and cook gently for 10-12 minutes, until the fish is just cooked. Remove from the heat and add the lemon juice. Cover and let stand for about 20 minutes before serving. Arrange the cod on a serving dish and spoon the sauce over. Garnish with the herbs. Serve warm or cold.
Put the noodles in a medium heatproof bowl and cover with boiling water and set aside for 2 minutes and the drain and separate the noodles and set aside. Put the honey, soy sauce and lemon juice in a small bowl and whisk to combine and set aside. Brush a little oil over a large wok and heat on high until the wok is hot and then add half the chicken and stir fry for 2 minutes or until the chicken is almost cooked and transfer to a plate. Brush the wok with a little more boil and reheat the work on high and repeat with remaining chicken and then remove chicken from the wok. Brush the wok with the remaining oil and heat on medium high and add the vegetables and garlic and stir-fry for 2 minutes and then add the water and cook covered tossing twice for 2 minutes until the vegetable are just tender. Add the noodles and chicken to the wok and toss well to combine and the sauce mixture and toss to combine and heat through and then top with the cashews to serve (personally in this case I would just add the cashews once plated up).
Preheat oven to 300°. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add shallots; saute 4 minutes or until golden. Add cumin and garlic; saute for 1 minute. Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly. Add honey and the next 5 ingredients (through chiles). Reduce heat; simmer for 10 minutes, stirring occasionally. Combine beans and shallot mixture in a 2-quart baking dish. Bake for 1 hour or until thick and bubbly.
Cook's note: When not using the Amaretto sauce, add 4 tablespoons of Amaretto liqueur to the bread mixture. Preliminaries: Break the bread into small pieces and place in a medium bowl. Cover with the half-and-half. Cover the bowl and let stand for 1 hour. Grease a 9-by-13-inch baking dish with the butter. Preheat the oven to 325 degrees. In a small bowl beat together the eggs, sugar, and almond extract. Stir the mixture into the bread and milk. Gently fold in the raisins and almonds, if desired. Spread the mixture evenly in the prepared dish. Bake 50 minutes, until golden. Remove and cool. Sauce: In the top of a double boiler over simmering water, combine butter and sugar. Stir constantly until the sugar is dissolved and the mixture is very hot. Remove from the heat and whisk in the egg. Continue whisking untiln the sauce has come to room temperature. Add the liqueur.
Melt lard and peanut butter over low heat. Stir in remaining ingredients. Pour into freezable containers (cool whip tubs work well) and store in the freezer until ready to use.
Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sweet chili sauce, sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving). Cook on LOW for 3 to 4 hours. Serve over rice. Makes 4-6 servings.
Use about half the flour to lightly coat the chicken. Add the remaining flour to the nuts, bread crumbs and 1 Tablespoon oil, mixing well. Beat the egg and milk together. Dip each chicken piece into the milk mixture, then completely coat with nut & crumb mixture. Set on a cake rack over a baking pan and chill for 30 minutes. Set oven to 350F and remove chicken from refrigerator. Clean any crumbs out of the pan and coat the pan with the remaining olive oil. Cook the chicken 30 minutes, turning once. Check with a thermometer. While the chicken is cooking, peel and core the pears. Mash with the butter and nutmeg until smooth and creamy. (Or use the food processor). Plate by placing a portion of sauce on the plate, with the chicken on top. Sprinkle with the crumbled cheese.
In a small bowl mix all the dressing ingridients and refrigerate until needed. Heat a large, non-stick skillet over medium-high heat until hot. Add the first 4 ingridients, and cook until beef has browned. On a large serving platter, spread out the lettuce. Top with the browned meat mixture, tomatoes, cheese, then dressing, and serve. *If you can't find this just use thinly sliced steak or ground beef. **It is best to let the dressing sit for at least 3 hours or over night before using.
Preheat oven to 350 degrees. Spray a 9 inch pie pan and a small cookie sheet with cooking spray. Combine cookie dough and flour in a small bowl. Remove about a quarter of this mixture, cover with plastic wrap and refrigerate for later use. With floured hands, press unrefrigerated cookie dough onto bottom and sides of prepared pie pan. Set in freezer to firm, about 15 minutes. On a lightly floured surface with a lightly floured rolling pin, roll out refrigerated cookie dough to 1/4 inch thick. With a floured cookie cutter, cut out stars or other shapes. Place on prepared cookie sheet. Bake pie crust until golden, about 11 minutes, and stars for about 6 minutes; cool on wire racks. In a medium saucepan, combine 1 cup blueberries,sugar,cornstarch, and salt. Stir in 2/3 cup water and the lemon juice. Bring to a boil over medium high heat. Stirring constantly and crushing blueberries, boil until mixture thickens; stir in remaining blueberries and chill. Spoon chilled blueberry mixture into cooled pie shell. Decorate with star-shaped cookies and whipped cream.
Preheat oven to 375 degrees and place the wire oven rack in the center of the oven. Butter (or spray) a 9x9 inch pan. Cranberry Filling: In a medium sized saucepan, place all the ingredients. Over medium heat, cook the ingredients until boiling. Continue to boil the filling until it becomes thick and syrupy, about 5 minutes. Remove from heat and let cool while you make the shortbread. Shortbreads: In a separate bowl, whisk the flour, cornstarch and salt. In the bowl of your electric mixer (or with a hand mixer) beat the butter until smooth (1 minute). Add the sugar and beat until smooth (2 minutes). Beat in the vanilla. Gently stir in the flour mixture just until incorporated. Evenly press two-thirds of the shortbread into the bottom of the prepared pan. Then evenly spread the cranberry filling over the shortbread base, leaving a 1/4 inch border. With the remaining shortbread dough, using your fingers crumble it over the top of the cranberry filling. Then lightly press the dough into the filling. Bake in a preheated oven for about 30 minutes, or until golden brown on top. Remove from the oven, place on a wire rack, and while hot, cut into 16 squares. Allow to cool completely in pan. Makes about 16 bars.
In medium bowl, combine orange juice and bulgur. Let stand 30 minutes or until bulgur is tender and softened. In small bowl, whisk together lemon juice, oil, cumin, cinnamon, salt and pepper. Drain bulgur and place in large bowl. Gently stir in tomato, cantaloupe, strawberries, blueberries, raspberries, onion, parsley and mint. Pour lemon juice mixture over salad tossing to coat well. Let stand at least 15 minutes to allow flavors to blend.
.In a saucepan combine water, vinegar, sugar, salt, pepper corns, and allspice. Bring mixture to a boil, then reduce heat and let simmer for 10 minutes. Cool the mixture down to lukewarm, then arrange the knockwurst and onion in a 2 quart jar, alternating layers. Pour marinade over. Cover the jar and let marinate for 3 days in your refrigerator.
Brown the beef in a pan with the onions. Drain fat and then using the taco seasoning from the taco kit, (or just a taco seasoning mix you like) prepare the hamburger according to those instructions, but then add the corn and black beans (drained) into the hamburger mix. Once browned and the taco meat is ready, take the soft taco shells and "butter" them with the refried beans. If you are doing this right, you won't use the whole can, this is for flavor, not to create a heavy dish. Cut the taco shells in half so they will go into a 6X9 glass baking dish. Put the flat sides of the cut soft shells against the sides of the dish, overlapping the round sides in the middle with the bean sides UP. Once the first layer of soft taco shells is on the bottom of your dish, put a thin layer of the hamburger meat over this layer. Take the hard shells and break them in half. Put them over the meat in the dish until fully covered. Put another layer of meat over the hard shells. Put another layer of the "buttered" soft shells over the meat. Put the remaining hamburger mix over the soft shells. Cover the hamburger with the cheese. Take the enchilada sauce and pour just a small amount around the edges of the entire dish. Don't pour this over the cheese; it is only for the edges. Let it seep into the dish, but don't smother it. Put in the oven at 400 degrees for 20 minutes. While cooking, dice jalapenos into small pieces. I suggest seeding and taking the white ridges out first, but this is your choice. When the dish is done, put it aside for about 5 to 10 minutes before serving. Cut into squares and serve, garnish with sour cream, salsa, jalapeno peppers, red peppers and black olives to taste. Variants: Add more cheese between layers. This will make the dish much heavier, but if you like cheese, you will probably try this on your own anyway! Use spicy taco mix and spicy refried beans if folks will like it. I have also tried this with a corn meal pie crust instead of tacos, this is quite delicious, but you don't layer it, it is more like a meat pie.
Place the yogurt, fruit (slightly thawed if using frozen) and honey in a blender. Blend to desired consistency (some kids like the fruit chunky and others like it smooth). Pour into paper cups, filling them 3/4 full. Cover the cups with foil. Make slits in the center of the foil covers and insert the popsicle sticks. Put in the freezer for about 5 hours or until frozen solid. When ready, peel off the paper cup and eat.
Place cherries (or cranberries) in a container with a very tight fitting lid. Pour liqueur and hot water over the cherries, seal the lid tightly, and shake to coat cherries well with the liquid. Set aside 3 hours or overnight so cherries will absorb the liquid. Preheat oven to 350 F (or 325 F for a pan with a black surface). Grease a loaf pan and lightly dust with plain dry breadcrumbs, shaking out excess. Sift together the flour, baking powder, and the salt. In another bowl, cream the butter and the cream cheese until smooth. Add the sugars, and the finely grated lemon zest and beat until well combined and pale yellow. Beat in eggs, one at a time. Add the flour mixture, beating on low speed, just until the flour is combined. Stir in the cherries and any liquid still in the soaking container. Pour batter into the pan and smooth top with a rubber spatula. Bake in the center of the oven for 45-60 minutes- or until a toothpick insterted in the center tests clean, checking as early as 40 minutes into the baking time- if it is getting too brown, cover loosely with foil and continue baking until the toothpick tests done. Expect the top of the loaf to crack. Let cool in the pan 15 minutes, then remove from pan and set onto a wire rack to cool completely. Wrap in plastic and let set overnight before slicing. For extra decadence, drizzle a little more liqueur over the crack before wrapping in plastic- don't pour too much or you'll soak the bread.
Heat the oil in a pan and add the garlic and shallots. Cook until tender. Add vermouth and herbs. Simmer uncovered for about 5 minutes until the liquid is almost all evaporated. Add cream and peppers and simmer about 5 minutes. Remove from the heat and stir in parmesan. Steam the asparagus until just tender and add to the sauce. Cook the angel hair pasta in a large pot of boiling water until al dente. Drain the pasta and add it to the asparagus sauce. Toss it through gently until well combined. Place in a large serving dish to serve or on individual plates.
Pre-heat the oven to 350*F . Heat the oil and fry the onion and garlic until soft, about 8 minutes. In a food processor, process the cashew nuts until finely ground, then mix with the breadcrumbs. Mix in the mashed parsnips and herbs. Add the onion, and be sure to scrape all the juices into the mixture. Dissolve the yeast in the water and mix into the vegetable nut mixture. Season well with salt and pepper. Melt the butter in a skillet and saute the chopped mushrooms until soft, about 10 minutes. Grease a 2-pound loaf pan and press in half the nut mixture. Cover with a layer of mushrooms and top with the rest of the nut mixture. Press down well. Cover with foil and bake for 1 hour. When cooked, remove the pan and let stand for 10 minutes before turning onto a plate. Serve hot or cold. Slice to serve. Serve with vegetables or a crisp green salad. This would be good with gravy too. Enjoy!