HumbleIntelligence/food-ner-1-Million huggingface dataset:
In an oven-proof, greased (or non-stick) casserole dish combine rice, rosemary, allspice and pepper. Pour over applejuice and warm broth. Cover pan with aluminium foil and bake in the pre-heated oven at 180°C/350°F for 25 minutes. Meanwhile heat oil in a skillet and sautee onion and garlic clove until lightly browned. Add vegetables of your choice and sautee until nearly done. Set aside. After the rice has baked for 25 minutes, remove from the oven, uncover and add vegetables. Sprinkle with cheese and bake (uncovered) for another 10 minutes. Enjoy!
In a bowl combine cream cheese and spices mixing in everything until nicely blended. Stir in crumbled blue cheese. Enjoy. :).
Preheat oven to 400 degrees. Prepare 10 cup muffin tin. In large bowl, stir together flour, cornmeal, sugar, baking powder and salt. In another bowl, stir together milk, oil, eggs, melted butter, honey and vanilla until blended. Make a well in the dry ingredients and add milk mixture, stirring until combined. Spoon batter into prepared muffin cups; bake 15-20 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 inutes before removing from muffin tin and cooling on a wire rack. These muffins freeze well.
Deep-fry the Lebanese bread. or you can bake the bread in a medium oven for about 10 minutes - this will crisp up the bread. Drain the bread on kitchen paper abd then after it has cooled, break/crumple in your hands until it breaks into small pieces. Combine all of the salad ingredients and then toss with the dressing. For the dressing- combine the dressing ingredients and whisk together. This salad is best dressed just prior to serving.
In a large frying pan saute' the julienned onions in the olive oil on medium to medium high heat 1 minute.Add the snapper and cook 2 minutes or until slightly browned. Turn and brown the other side 2 minutes. Add the wine,tomatoesand half of the pepper flakes. Slice the olives in half and add to the skillet.Season with salt to taste and simmer 10 minutes basting the fish as it cooks. Chop the parsley and add it. Squeezing the halfed lemon over the fish and simmer 1 minute, spoon sauce over the red snapper and serve.
Pour enough oil in pan to fill about half way. While heating: Mix egg, milk, and Italian dressing mix in a shallow bowl and put aside. Mix panko, 1/2 c flour, bread crumbs, onion powder, garlic powder, salt, and pepper in a shallow bowl and put aside. Dust chicken with the remaining 1/2 c flour. Shaking off extra flour dip chicken first in egg mixture then coat well with panko mixture and set aside. When all the chicken is coated fry about 6 or so at a time so as not to crowd the pan. Let cook about 3 minutes on each side or until golden brown and cooked through. Remove from pan and drain on paper towels and serve with favorite dipping sauces or slice and use as a salad topping.
In a large skillet, saute onions and garlic in olive oil until soft and clear. Do not brown. In a small bowl, mix together spices and flour. When onions and garlic are cooked through, add ground beef to the pan. Immediately add flour/spice mixture and mix completely with the meat in the skillet. Add tomato sauce and water, and stir well to incorporate. Simmer over medium-low heat for 20 minutes. Serve in taco shells or tortillas.
Put the butter and shallots into a pan and leave whilst the butter melts and the shallots softens. It should only take a couple of minutes over a medium heat. Add the shrimp, stir in for about 30 seconds then add the rest of the ingredients, except the clarified butter, and keep stirring. It will only take four to five minutes to cook; the mixture mustn't boil at any stage. Traditionally the potted shrimp is put into individual portions (ramekins) - so pour the shrimp mixture into 4 individual earthenware or china pots. Allow to cool for a few minutes then place in the fridge to set. Once set, pour hot clarified butter over the top to seal. Allow to cool again. Serve with hot buttered toast, brown bread and butter and a pot of English tea. Tip: To clarify butter, melt it, skim the foam off the top and carefully pour the butter without the milky residue.
Preheat oven to 400°F Mix all ingredients and place into greased 9x13 pan. (it will be liquidy but it will bake down). Bake for 35-40 minutes until browned. Great served with roast chicken.
Preheat oven to 400°F Place salmon (if skin, side down) on foil-lined baking sheet (sprayed with Pam or olive oil). Combine remaining ingredients; spoon over salmon. BAKE 18 to 20 minutes or until salmon flakes easily with fork.
In a small bowl, whisk together the olive oil, orange juice, sea salt and black pepper. Set aside. Place fennel in a bowl and toss with about half of the dressing mixture until evenly coated. Set aside. Arrange orange slices attractively on four salad plates. Mound the fennel mixture on top, divide and top with the smoked salmon, sprinkle with green onions and parmesan, then drizzle sparingly with the remaining dressing.
In a small bowl, combine lemon and oil; slowly whisk in olive oil until emulsified, season with salt and pepper. Toss cabbage, onion, and cilantro together in another bowl; just before serving, drizzle cabbage mixture with the dressing. Toss, season with additional salt and pepper, if needed.
Place chocolate chips in top of double broiler. Stir till melted. Add peanut butter, sugar and milk. Mix throughly into walnut size balls. Chill on wax paper.
Preheat oven to 400°F. In 11x7-inch or 9x13-inch glass or microwavable pan, microwave pepper halves cut side down in approximately 1/4 to 1/2 inch water, at half power (depends on microwave as they vary) for 4-5 minutes (until tender crisp), drain excess liquid. Meanwhile, in a large skillet heat 1 T Olive Oil over Med High heat. Season Chicken with salt & pepper to taste. Add chicken and mushrooms to skillet, saute 2-3 minutes, add onion, garlic and 1/2 of chicken stock. Saute uncovered until chicken stock is evaporated/absorbed. In same glass pan, line the inside of each pepper half with ham slices to cover, add 1/4 of halved cheese to each pepper, stuff with chicken mixture and top with thin tomato slices. Pour remaining chicken stock over top, cover loosely with foil and bake for 15 minutes. Remove foil baste each pepper with stock in pan, then cover with remaining cheese. Return to oven for 3-5 minutes until cheese is melted. While peppers are cooking prepare noodles. I like to substitute 1 chicken bouillon cube for the optional salt to the cooking water. Prepare according to package directions, drain and toss with remaining olive oil. To serve: Place stuffed pepper on bed of noodles and spoon juice from pan over noodles. Enjoy!
Drop a handful of ice into a shaker and add all ingredients. Shake well and pour into a 16 ounce glass. Add lime wedge for garnish.
Turn on oven broiler. Spray cookie sheet with spray margarine and place tortilla on sheet. Toast tortilla lightly on both sides under broiler. Remove from oven. Top tortilla with sauce, spinach leaves, and tomato slices. Sprinkle on feta cheese and mozzarella cheese. Place under broiler until cheese melts.
1. Put a large skillet on the stove at medium heat. 2. Shred about 1/3 (or a bit more if you wish) into a bowl. 3. Add 2 TBS of your favorite salsa (I use my own homemade). 4. With a fork, mix the salsa in with the cheese (It's okay if you smush the cheese a little bit). 5. After the pan is hot, put in a tortilla, followed by your cheese/salsa mixture, and then the other tortilla. 6. Turn the stove to high, and put the lid over the skillet for 5 minutes, flip, then cook on the other side. 7. Immediately take off the stove and serve. :) Enjoy.
Split olives slightly and place in large jar with remaining ingredients. Cover tightly & shake. Refrigerate at least 24 hours. To serve, remove olives with slotted spoon.
Heat oven to 350 degrees. Grease an 8 or 9" square glass baking dish. Melt butter and let cool. Wash and drain blueberries; set out to dry on paper towels. Stir together flour, salt and baking powder in a large bowl, mixing well. Put melted butter in a separate bowl and add to butter the milk, sugar, and egg substitute; whisk to blend well. Add butter mixture to the flour mixture, stirring to blend well. Fold in blueberries. Spread batter in prepared baking dish. Mix sugar and ground nutmeg; sprinkle over batter Bake 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Place the dish on a wire rack to cool at least 30 minutes before serving. Enjoy.
In cocktain shaker, combine 1 sprig rosemary, Pearl Cucumber Vodka, and lime juice: muddle by using a spoon or muddler and pressing with a twisting action. Fill shaker halfway with ice; shake vigorously until chilled. Strain into ice-filled highball glass. Top with club soda, Garnish with cucumber slice and remaining rosemary sprig.
Combine sesame oil, pepper, 3 sliced green onions, chillies, garlic, ginger, half the wine and half the soy sauce in a large bowl or storage container, add beef strips and toss to coat. Marinade several hours or overnight. Heat peanut oil in a pan or wok, add beef mixture in batches and cook until browned, add onion and capsicum and stir-fry a couple of minutes. Add mushrooms, choy sum stalks, water, hoisin and the remaining wine and soy sauce, stir-fry about 5 minutes or until vegetables are just tender. Add choy sum leaves, stir-fry until leaves just wilt. Divide among serving bowls and top with remaining green onion. I served as is, to make a low carb meal, but if you want to add the carbs it is great paired with steamed Jasmine rice.
Pour all ingredients into blender. Blend for several seconds, or until smooth. Pour into glass and serve immediately. Enjoy! Note: You can vary the measurements to your taste.
Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.
Mix all ingredients together. Drop into muffin pan - I filled them to the top and it made 9 mini-meatloaves. Bake at 375* for 35 minutes. Weight Watchers POINTS: 2 Pts for 1 Mini-Loaf.
Heat oil in 10-inch skillet over medium heat. Cook bell pepper and onion in oil, stirring occasionally, until onion is tender. Stir in barbecue sauce, ketchup, mustard, garlic powder and hot dogs. Simmer uncovered 10-12 minutes, stirring occasionally. Fill buns with the hot dog mixture.
In a large saucepan, cover peas with water to 3 inches over the peas. Bring to boil, reduce heat, then simmer for 45 minutes to 1 hour. Place ham hock, sliced onion, bacon, pepper, garlic and salt in the slow cooker/crock pot. Pour in 3 cups water. Cover and cook on HIGH until peas are tender and ready to go into the crockpot. When peas are tender, transfer to the slow cooker/crock pot. Reduce heat to LOW; cover and cook for 7 to 9 hours. Taste and adjust seasonings. Serve with hot cornbread.
Combine all vegetables and garlic in a large bowl; combine spices and oil in a small bowl; mix together and spread dressed vegetables on 11x17" tray (I use a cookie sheet). Bake at 400F for 20 minutes. Remove from oven, stir well and bake for another 20 minutes. Serve warm Per 15 oz serving = 296cal, 8g pro, 9.5g fat, 49g carb, 10g fibre.
Place ingredients in bread machine in the order according to the manufacturer's directions. Use the regular bread cycle raisin cycle. Add chopped jalapeno and cheese when the raisin cycle indicated it is time to add. Let cool on rack before slicing.
Mix cake mix according to package directions, blending with eggs, oil & water. Spoon the cherries from the pie filling into the chocolate cake mix. Set the remaining cherry pie filling sauce aside for later. Bake in a greased 2 quart glass bowl according to temperature on box-- additional baking time may be necessary. Be sure cake is firmly set. Remove cake from oven and cool completely. When cool, invert cake onto a 9x13 pan. Crush graham crakers well and sprinkle around the cake (volcano) as beach sand -- leaving an area off to the side for the blue ocean water. In the water area, spoon the partially set prepared blue jello into place. It should be solid enough not to run everywhere. Using a glass candle votive holder (or a shot glass), press down into the top of the volcano to create an area for the dry ice to sit. Leave in place. Spoon remaining cherry pie filling sauce onto the top of the volcano (around the edges of the votive holder but not into it) and let drip down the sides, for a lava-looking effect. Store cake in fridge until ready to serve. Just before serving, prepare the lava for eruption. Scrub the egg shell of the egg until it is clean and towel dry. Separate the egg white and discard yolk. Beat the white with the powdered sugar and red food coloring until peaks form. Place a couple small chunks of dry ice (handle dry ice using gloves at all times!) into votive holder on top of cake. Pour 2 oz. of boiling hot water into egg mixture. Pour that hot liquid (the watery part -- not the chunks of whipped egg) onto the dry ice, but don't overflow the votive. The dry ice will cause the egg frosting to bubble out and over the cake. Your eruption will last about 5 minutes and you can repeat if desired!
Mix the flour and the baking powder together. Add the eggs and mix until it a smooth paste. Add milk gradually until it reaches the consistency of pancake batter. Add vanilla and cinnamon. Heat a frying pan with 1/2" of oil over medium heat. Dip pieces of bread into the batter. Gently place the bread into the oil, fry until golden on each side. Drain on paper towels and sprinkle with powdered sugar. Serve with warm syrup and butter. I use Ming Tsai's 8-Spice Powder instead of cinnamon, it's got cinnamon, allspice, anise, cardamom, ginger, fennel, clove and cumin in it. I got mine at Target, it adds a very exotic flavor.
In a cocktail shaker, muddle the mint leaves with 2 lemon slices, 3 cherries and the Simple Syrup. Add the ice, bourbon, Cherry Heering, tea and lemon juice. Shake well and pour into a rocks glass. Garnish with the mint sprig and remaining lemon slice and cherry.
Mash the hard-boiled yolks well, then add the raw egg yolks, mixing well. Blend in the sugar, butter and flour to make a stiff dough. Cover dough and refrigerate for several hours. Lightly grease the cookie sheet and preheat the oven to 375°F. Take small pieces of dough and roll them into ropes 1/2 inch thick and 4 inches long. Join the two ends and press together, forming a wreath shape. Dip the wreaths into the lightly beaten egg whites, then into granulated sugar, placing them on the cookie sheet. If using glace fruit for decoration, place it now. Bake for 10-12 minutes or until lightly browned.
Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend. Set bowl over saucepan of simmering water (double boiler). Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140 for 3 minutes, about 5 minutes total. Remove mixture from over water. Add cream and whisk until incorporated. Pour or spoon into individual serving glasses/bowls. Serve warm or chilled. (If serving chilled, zabaglione can be prepared 1 day ahead and refrigerated. Rewhisk before serving.) Also if serving chilled, let the zabaglione cool before placing fresh fruit on top.
Slice bread in half, lengthwise. Spread with cheese.Sprinkle with parmesan. Broil until cheese melts.
Mix the first 4 ingredients in small bowl . Pour into ramekin. Submerge 1 rice paper round in a large bowl filled with room temperature water. Let stand until soft and pliable but not limp, lifting occasionally to determine if soft, about 1 minute. Place soften round on work surface. Mound 2/3 cup of coleslaw mix at the end of round closest to you. Sprinkle with 1 T. cilantro and 2 teaspoons mint. Top with 4 shrimp halves,cut side down,in a single layer. Fold in the ends of round;roll up tightly into a cylinder. Repeat with the remaining ingredients to form 3 more rolls. Cut rolls diagonally in half; arrange on plate and serve with sauce.
Add first 5 ingredients to heavy soup pot and lightly saute. Add remaining ingredients (using empty soup cans to measure the milk and beer) Heat to simmer. When serving, top each cup or bowl with generous handful of freshly popped, lightly salted, popcorn.
Preheat oven to 350F degrees. Spray 9x13 baking dish with nonstick cooking spray. Give your strawberries a good rinse then gently dry them with a paper towel. Remove the stems and dice them up. Then stick them in a plastic Ziploc bag and start crushing them up using a rolling pin or other heavy object. This will probably take you a minute or two. In the bowl, combine cake mix with strawberry gelatin powder. Mix until combined. Then stir in your oil, eggs and water. Once that is combined, add in 1 cup of your smooshed strawberries. You will want to gently stir those in by hand. Then pour batter into baking dish. Bake for about 30-33 minutes. Oven times do vary so to make sure it is done, stick a toothpick in the center, if it comes out clean, it is good to go. Allow cake to cool completely before adding frosting. To make the frosting, mix together your softened butter and softened cream cheese. It's easiest if you have an electric mixer. Mix until smooth and creamy and lump-free. Then mix in powdered sugar, vanilla extract and milk. Mix until smooth and creamy. Slather frosting onto cooled cake. Then slice and serve. If there are any leftovers, you'll want to cover it and put into the fridge.
Heat oven to 350°. Spray cookie sheet with cooking spray. Mix popcorn and cereal in large bowl; set aside. Place marshmallow creme in medium microwaveable bowl. Microwave uncovered on High about 2 minutes, stirring after 1 minute, until melted; stir again. Pour over popcorn mixture; stir until evenly coated. Sprinkle with candies. Spread mixture on cookie sheet. Bake 5 minutes; stir. Bake about 5 minutes longer or until coating is light golden brown. Spread on waxed paper or aluminum foil to cool. Store tightly covered up to 2 weeks. If you are in a pinch for time, buy an already popped bag of gourmet white popcorn. Depends on the occasion, but I add red hots, or candy corn, or M&Ms or nuts. Use your imagination. BE SURE TO REMOVE ALL UNPOPPED KERNELS. WE DON'T WANT ANY CHIPPED TEETH.
Heat oil, add onions and saute for 15 minutes until beginning to brown. Add all other ingredients and cook further 10 minutes until mixture is thick. Cool, and serve with the basic meatloaf that has no sauce. Will keep in airtight container if fridge.
Preheat the oven to 400°F. Spray or butter a muffin tin (insides and tops to prevent the muffins from sticking with the puff up) and set aside. Zest a lemon, and set aside. Squeeze the juice of the lemon into a measuring cup over a sieve to catch the seeds and pips. Pour milk into the measuring cup to make up a half cup. Stir sour cream into the measuring cup. Stir in the zest and vanilla, and then set aside. Melt the butter and set aside to cool. In a large bowl, measure out the flour, baking powder, baking soda, salt and Splenda. Mix well. To the lemon and milk mixture, add the egg and whisk to combine. Next, add the cooled butter and mix well. Add this to the dry ingredients and mix just to combine. Do not over-mix - there may well be lumps but that's alright. Spoon batter into muffin tins, filling them halfway. Sprinkle a few berries in and then continue to fill the muffin tins to the top. Cut neufchatel into 9 squares, press each square into the top of each muffin. Top each muffin with a blackberry. Bake in a 400 F oven for 25 minutes until the tops are springy. Cool for a few minutes and then transfer to a wire rack to cool for 10-15 minutes.
Blend 1 cup of apple cider vinegar with 8 cloves of garlic. Add 1 cup of honey and blend. Store and steep in the fridge for 4 days. Put 1 Tbsp into a glass, mix with 4 oz water, stir well and drink this daily. Brings it down like nothing else!
Combine the avocado, minced garlic, mayonnaise and lemon juice in and blend to desired consistency (chunky or smooth - your choice). Add salt to taste. Refrigerate for at least 2 hours. Heat a large frying pan or griddle on medium-high heat. Drop tablespoon-fulls of the grated cheese directly on the ungreased frying pan/griddle. Use a spatula to shape the melting cheese into circular shapes. Allow the cheese to bubble and once the oil begins to separate from the cheese and the entire surface is covered in tiny bubbles, use a spatula to transfer the cheese disc to an ungreased mini muffin pan. Press the cheese disc into the shape of each muffin cup. This must be done quickly as the cheese needs to still be hot to shape properly. Allow to cool for 3 or 4 minutes and remove from the muffin tins. The cheese will now be a crispy "tart" shell. This step can be done several hours in advance. When ready to serve, spoon a teaspoon of the avocado mixture into each tart shell. Top with any combination of cilantro, tomato, green onion or olives to serve.
Put everything in a bowl and mix together until well combined and creamy. Serve between bread or with lettuce leaves.
In large bowl, combine 1 1/2 cups flour and remaining dry ingredients. Add water, sour cream and vinegar and beat well. Stir in additional 2-2 1/2 cups flour until dough pulls away from sides of bowl. On floured surface, knead in 1/2-1 cup additional flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl, turning to grease top. Cover and let rise for 25-35 minutes in a warm place. Grease large cookie sheet. Punch down dough and let it rest on counter, covered with an inverted bowl, for 15 minutes. Divide dough in half. Roll each half to a 14" x 8" rectangle. Starting with long side, roll up and pinch edges firmly to seal. Taper ends a little, to look like typical French bread. Place seam side down on prepared cookie sheet. Cover and let rise in a warm place until doubled, about 15 minutes. Meanwhile, heat oven to 375 degrees. Bake bread for 25 minutes. In a small bowl, beat egg white and water. Brush over partially baked bread. Return to oven and bake an additional 5-10 minutes until golden brown and loaves sound hollow when tapped. Immediately remove from cookie sheet and cool.
Preheat oven to 375F. Lay out 1 sheet of phyllo pastry then bush lightly with olive oil and some parmesan cheese. Repeat with remaining layers. With a sharp knife cut layers into 4 pieces. Snuggle pastry into 4 single serving casserole dishes (approx. 1 1/2 cup capacity). Refrigerate until ready to fill. To make filling slice the leeks into 1/4" rings and wash well then drain. Slice the asparagus into 1 1/2" pieces. Melt buttering in a large skillet over medium heat and cook leeks and asparagus until tender crisp, about 6 minutes. Remove from heat and set aside. In a large bowl stir together cheeses, sour cream, thyme and egg. Season to taste with salt and pepper. Spoon mixture evenly among the pastry shells and place asparagus & leeks on top. Place dishes on a baking sheet and bake for 18-20 minutes. Serve warm or cool.