HumbleIntelligence/food-ner-1-Million huggingface dataset:
NOTE - orginal recipe did not give ounce measurements for the spinach or the artichokes - I assume sizes may vary by brand. Orginal recipe just says 2 packages of frozen spinach - she used the small box size on tv. Original recipe stated 2 cans of artichokes. Zaar won't let you put in packages or cans without giving an ounces amount. Bring a pot of water to boil for ravioli. While water comes to a boil, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or your sink. Heat a medium skillet over medium heat. Add extra-virgin olive oil and saute garlic in oil 1 minute, then sprinkle spinach into the garlic oil. Add artichoke heart pieces to the pan and turn to combine and heat through. Season vegetables with and remove from heat to a bowl. (NOTE -- I didn't not use the full amount of artichokes - since, I cut the recipe in half, I was only using one can of artichokes, but it seemed like a lot so I used about half the can. So use your own judgement when adding the artichokes.). Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes. When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy -- it will continue cooking when combined with sauce and vegetables. Place a colander over ravioli as it cooks and add asparagus to it. Cut thin, trimmed asparagus into 2-inch pieces on an angle. Steam the chopped asparagus while pasta cooks, 2 to 3 minutes, until just fork-tender, but still green. Remove asparagus and add to bowl with spinach and artichokes. Place colander in your sink and drain ravioli. Drizzle a touch of extra virgin olive oil onto the bottom of a medium oval casserole or a rectangular baking dish and brush pan to coat evenly. Arrange a layer using 1/2 of cooked ravioli in the dish. Layer 1/2 of the cooked vegetables over the ravioli. Next, add a few ladles of sauce, then vegetables, then top casserole with the last of the ravioli. Dot top of "lasagna" with any remaining sauce and cover liberally with gratedprovolone or 4 cheese blend. Brown cheese 8 inches from broiler, 5 minutes. NOTE - this is the part of the recipe that didn't work for me. By the time I assembled the ingredients, they were cold so I ended up having to bake the dish in a 400 degree oven for 15 minutes or so. This was supposed to be a 30 minute meal, but I think it took longer. Maybe after I've made it a few times, it would only take 30 -- either way it was still an easy recipe to make. I think this could be easily made ahead and reheated or frozen. I haven't tried freezing it yet, but it is yummy the next day.
Combine all ingredients and simmer 10-15 minute. The liquid may be thickened slightly with flour, if desired. If possible, prepare this vegetabe ahead of time. Allow flavors to blend. Reheat at serving time.
Cook the egg noodles according to pack instructions, then refresh in cold water and drain well. Heat a large wok or pan over a high heat. When hot, add peanut oil and when smoking add chicken and prawns, stir fry 2-3 minutes. Add ginger, garlic and spring onion, cook for 1-2 minutes. Add sugarsnap peas and carrot and continue to cook for a further 3-4 minutes. Finally, add the cooked noodles, chow mein stir fry sauce and cook for a further 2-3 minutes, tossing carefully. Place noodles into a large serving bowl, top with bean sprouts and serve. Enjoy with a refreshing glass of beer.
Wash and clean the beans, then bring them to a boil in 4 cups of water. Cook them for 2 minutes, remove from the stove, cover and let them sit for an hour. In a skillet, toast the cumin and chile powder over a medium high heat until they become fragrant (takes seconds). Put the spices aside and rinse the skillet. Cook the bacon in the skillet, saving the fat. Remove the bacon and add the onions and garlic, and saute them for a minute. Seed and chop the tomatoes and chop the bacon. When the beans have soaked an hour, drain them, and add 8 cups of fresh water and all the other ingredients, except the salt. Bring the beans to a boil, cover, cut the heat to low, and simmer them for about an hour. Remove the lid and check to see there's enough water, which should be about an inch above the beans and stay that way, then add the salt. Add more water if necessary. Start checking the beans every 15 minutes for doneness. To thicken the liquid, reduce it by cooking longer, or mash some of the beans.
Microwave sesame seeds on high about 1 minute. Mix oil, soy, vinegar, ginger, garlic& cayenne. Marinade filets in mixture 10-15 minutes . Arrange filets on plate with thick side out. Cover with plastic wrap and vent in two places. Microwave on high 4-5 minutes until thickest portion is just opaque. Let stand 5 minutes. Sprinkle with toasted sesame seeds.
Preheat oven to 400°. Cut 4 12x12 sheets of foil. Place carrots and onion in centre of foil square. Place chicken on top of vegetables. Combine basil, mayonnaise, garlic and pepper and spread on chicken. Fold foil over chicken and seal. Place on baking sheet and bake 25-30 minutes or done.
Whisk vinegar, Parmesan, shallot, garlic, oregano and pepper flakes in small bowl. Microwave until cheese is melted (vinegar will look cloudy) and mixture is fragrant, about 30 seconds. Let cool. Process mayo, sour cream, basil, and vinegar mixture in food processor until smooth. With motor running, slowly add oil until incorporated, about 1 minute. Season with salt and pepper. Serve. (Dressing can be refrigerated in airtight container for 4 days.). .
Cut the poblano pepper in half, remove the seeds and place under broiler until charred. Put the pepper in a bowl, cover and allow to stand while preparing the remaining ingredients. In a medium size saucepan lightly saute the red onion in a small amount of olive oil. Stir in the cranberries, water, orange juice, orange zest, brown sugar, ginger and cinnamon. Bring to a boil and cook until cranberries pop and juice thickens. Remove from heat. When the poblano is cool enough to handle, remove the charred skin, finely dice and add to the cooked cranberries along with the raisins and pistachios. Cover and refrigerate. The finished chutney should be thick about the consistency of jam. Mix together the chili powder, salt and cumin. Rub into the steaks and allow to rest at room temperature for 30 to 45 minutes or can be prepared several hours ahead and refrigerated. Prior to cooking the meat, remove from refrigerate and allow to come to room temperature. The chutney should be removed from the refrigerate and allow to come to room temperature. Grill meat on indoor grill until medium. Weather permitting the meat can be cooked on an outdoor grill. Tent with foil and allow meat to rest for 10 minutes then thinly slice. To assemble the sandwiches, lightly butter 1 side of each slice of bread as for grilled cheese sandwiches. Turn the plain sides up, top each with a thin slice of cheese, spread each bread slice with cranberry chutney. On 4 of the bread slices, layer the sliced steak and then top with second bread-cheese slice. Place bread buttered side down on heated grill or heavy skillet. Grill until golden, flip and cook the other side. Serve and enjoy. Please note: Canned poblanos may be used. There may be extra chutney that is delicious served alongside the sandwich.
Remove the crusts from the bread tear into pieces and process in a food processor until you get fine bread crumbs. (I just put in a bowl and processed with my hand blender, worked just fine). You will have about 3 cups of soft crumbs. In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well. Finely chop 4 of the scallions (white and green parts) and add to the bowl. Add the water chestnuts, cilantro pepper and the bread crumbs and mix well. Shape into 12 patties. In a large non-stick skillet, heat 1 1 2 tsp of the oil over medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer to a plate and cover with foil. Repeat with remaining oil and salmon patties. Sauce: if you do not have Greek-style yogurt, use 1/2 cup regular non-fat yogurt but drain it in a coffee filter for 30 minutes. Place all ingredients in a small bowl and whisk until smooth. Serve the patties with the sauce on the side, and garnished with the remaining chopped scallion.
In a medium bowl, combine the turkey, celery, thyme and paprika. In a small bowl, combine the ground bread and milk and then squeeze the crumbs as you transfer them to the meat mixture. Mix in the egg, parmigiano-reggiano and parsley and season with salt and pepper. Spread a foot-long piece of wax paper on a work surface. Using a rubber spatula, spread half the meat mixture on the wax paper to form an 8-inch-square. Top with the ham and swiss cheese, then the remaining meat mixture, forming the same square shape. Seal the edges to enclose. Cut into 4 square patties and coat each in the bread crumbs. In a large skillet, heat 1 inch olive oil over medium-high heat. Add the patties and fry turning once, until browned, about 10 minutes. Drain on paper towels and sprinkle with salt.
Combine pudding mix, sugar, and pecans. Put butter in a shallow bowl. Cut biscuits in quarters. Dip, biscuit pieces in butter, then pudding mix, placing them in a tube pan. Keep stacking until all pieces are done. Bake at 350* for 30-35 minutes. Cool in pan for 30 minutes; invert onto plate.
Preheat the oven to 350. Put 1 cup water in a 2 quart saucepan and with the black eyed peas and bring to a full boil for five minutes. While the peas are boiling, peel and cut the onion, wash the rice and drain, and bring 16 oz. water to a boil with the bouillon cube in a separate saucepan. Drain the black eyed peas and put them in a bowl. Add the oil to the saucepan that had the black eyed peas and set the range to medium heat. Add the onion to the oil. Once the onions get soft, add the salt, cloves, cinnamon, cumin and crushed cardamom. Stir frequently for about 3 minutes while the smells of Kenya fill your home! Add the garlic and stir for another 3 minutes. Add the black eyed peas and mix well with the spices. Add the rice and stock from the bouillon cube. Turn the heat up to high until the mixture boils and then turn it to medium-low. Stir gently until most of the water is absorbed. Add the raisins and stir. Transfer the mixture to a covered dish (I prefer Corningware). Cover the dish with aluminum foil to make a tight seal first, then put the cover on. Cook for 45 minutes on 350.
Scald milk on saucepan over medium heat. Reduce heat to low,slowly whisk in cornmeal. Whisking frequently,cook about 5 minutes or until mixture thickens. Remove from heat. Beat eggs in small bowl,slowly whisk about 1 cup cornmeal mix into beaten eggs,gradually stir egg mixture back into hot cornmeal in saucepan. Add molasses,spices,soda and salt. Stir until blended. Pour into greased 2 quart baking dish. Bake at 325 degrees for 1-1 1/4 hours until sides are set,but center is still soft. Serve warm with whipped cream.
Put honey, oil and essential oil in a plastic bag. Twist but don't tie. Pour boiling water in a mug. Add plastic bag to mug until it warms up. Apply gently to wet hair. Don't pour it on your head, put the mixture on your hands and apply to all of your hair. Wrap up your hair with a showercap, a towel or cling wrap. Jump in the bath or shower. Wait twenty minutes, then rinse and wash hair normally.
Combine cider and cinnamon pieces in a large stainless steel or enamel saucepan. Cover and bring to a boil over high heat, reduce heat and boil gently for 5 minutes. Strain cider through several layers of cheesecloth, reserving cinnamon pieces to add to jars. Rinse saucepan. Measure 2 cups (500 ml) cider and return to saucepan; add sugar. Bring to a full boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat. Ladle into sterilized jars, add one piece of cinnamon to each jar and process as directed.
Unroll dough into a greased 15x10x1" baking pan; flatten dough and build up edges slightly. Bake at 425 for 5 minutes or until very lightly golden brown. Meanwhile, in a large skillet, saute kielbasa in butter until browned. (You can omit the butter to save your waistline. I did and we didn't miss it). Spread mashed potatoes over crust. Spread spicy brown mustard over potatoes. Top with sauerkraut, kielbasa, cheese and caraway seeds. Bake for 10-15 minutes or until golden brown. Broil for a few minutes if you need to brown the cheese.
Boil noodles in water for about 10 minutes. Rinse, add 1 tablespoons oil (to avoid sticking). Set aside to cool thoroughly. To 2 cups of boiling water, immerse snow peas, sprouts and carrots. Cook for 1 minute. Rinse vegetables immediately in cold water. Place in refrigerator to cool. Pour beaten egg in a small oiled skillet. Roll the egg to cover the bottom of pan. Cook, then shred into slices. Place noodles, shrimp, cooled vegetables and shredded egg into a bowl. Toss with prepared sauce and toss lightly before serving.
After washing potatoes, rub potatoes with softened butter and place in a 375 degrees oven until potato is soft, when checked with a fork. The potatoes should take about a 1 - 1 1/4 hour. To prepare garlic cut the top of the head of garlic off so you can see garlic cloves with out any peelings covering them. Spoon the vegetable oil on top of garlic and wrap in foil. Place in oven while baking the potatoes. Garlic will take about 1/2 - 3/4 hour. Garlic should be soft and golden in color when finished baking. When garlic is removed from the oven cool slightly and squeeze soft garlic from head. Depending on the size of the cloves it should take about 4 - 5 cloves. The crushed garlic should measure out to be 1 1/2 teaspoons More garlic may be added for the hearty. When potatoes are done chop slightly and place in a large mixing bowl. Add salt, butter, pepper, and roasted garlic that have been mashed and measured. Add 1/2 cup milk. Beat with a electric mixer until fluffy. There will be little chunks of potatoes that will not be completely mashed. The small lumps and peelings will give these potatoes a hearty flavor. If potatoes seem to be to dry add little more milk. These potatoes will be a hit. They really are a great change from those same old French Fries with that favorite cut of steak. .
Slice bagels, toast and set aside. Place sausage patties in a skillet and cook them on medium head until hot all the way through but not burnt. (If you have microwaveable sausage, that works just as well. Prepare it to specifications.). Take off heat and set to the side. Chop tomato and green pepper, place inside a medium sized bowl. In same bowl, crack the eggs and empty their insides into it. With a fork, whip until everything is mixed and eggs are fluffy. Melt a little butter on the bottom of the skillet and dump the eggs, tomatos, and peppers into it. Cook on medium heat, scraping the bottom occasionally so as not to burn the eggs. When the eggs are done they'll be firm but still a little moist. Place the bottom of one bagel on a plate and set a sausage patty on top of it. Take as many eggs as you want and place them on top of the sausage. While the eggs are still hot, place a piece of cheese on it to melt. Put the top of the bagel on the sandwich and enjoy!
In a wok or frying pan, heat oil and fry garlic until light brown. Add shallots, rice, soy sauce, salt and pepper. Stir the mixture constantly to prevent it from sticking to the pan and to ensure even cooking. Cook and continue stirring for 10 minutes. Serve hot.
Beat butter with an electric mixer for 30 seconds. Add 1 c sugar and baking soda. Mix in the eggs and 1/2 of the limeade. Add flour (you may need to mix by hand as the dough gets very stiff). Drop by rounded teaspoonful onto ungreased baking sheets, about 2 inches apart. Bake for 6-7 min in a 400 degree oven - until edges start to lightly brown. Cool on baking sheet for 1 min then remove to a wire rack. Brush cookies with remaining limeade and sprinkle with coarse sugar if desired.
Put everything except milk into boiling water and cook over med heat for about 25-30 minutes. Oats should be tender but not mushy. There should be some definite texture to the oats. Add milk, stir well and cook about 3 min more. Serve.
Add all ingredients into a blender and blend until spinach is well mixed (without any chunks). Pour contents of the blender into an ice cube tray and freeze overnight or for at least 3-4 hours. Once frozen, remove from the freezer. Re-blend desired amount. Serve with favorite ice cream toppings!
In a large bowl combine tomatoes, beef broth, and brown sugar. stir till mixed well. pour over top of the brisket and vegies and bake in the oven for 6 hours at 225 f. you can use any type of roast or meat you want. it really does not matter even a tough type of meat will work fine after cooking for 6 hours it will come out fork tender.
Coat mushrooms and squash with dressing. Place on baking dish. Broil 6" from heat until peppers and squash soften and brown; about 5 minutes. Turn peppers. Add mushrooms and broil until they are soft; about 3 minutes. Turn mushrooms and continue to broil unto cooked through. In a large skillet, poach eggs until cooked. Toast muffins. To Serve: Take 1 English muffing, top it with a portobello mushroom, then add some peppers and squash. Top with poached egg. Sprinkle with parmesan cheese and parsley if desired. If you want to get really fancy, drizzle the plate with a balsamic vinegar glaze. Variation: You could change the peppers to orange or green -- change the summer squash to zucchini.
Saute the onion and garlic in oil with the bay leaf for 3 to 4 minutes. Add broccoli, and broth, wine, and water. Note: if using already cooked broccoli, add in after simmering for 10 minutes to just heat. Bring to a boil and simmer gently, covered for 10 minutes. The broccoli should be tender but still bright green. Remove the bay leaf and cool slightly. Blend the soup in blender or food processor until completely smooth. Season to taste with salt and pepper. Return to pot and reheat gently. Pour the soup into bowls and sprinkle with the toasted sunflower seeds.
In medium bowl, with potato masher, mash pinto beans until smooth. Stir in cumin, chipotle, pickled jalapeno, 2 tbsp salsa, and 2 tbsp breadcrumbs until combined. Place remaining 3 tbsp breadcrumbs on sheet of waxed paper. With floured hands, shape bean micture into four 3-inch round burgers; coat with breadcrumbs. In nonstick, 12-inch skillet, heat oil over med-high heat. Add burgers and cook until slighlt browned on both sizes, about 8 minutes, turning burgers halfway through cooking. Spoon remaining 1/2 cup salsa on bottom halves of buns. Top with lettuce and burgers. Serve burger with cilantro, onion, and sour cream if desired.
Heat oven to 375 degrees F. Spray cookie sheet with non-stick spray. In shallow dish combine bread crumbe & dressing mix (I use my food processor to mix them together because I usually make my own bread crumbs with toast - viola! the bread is already in there!). Dip chicken in sounr cream, then crumb mixture. Place on cookie sheet, spray chicken with cooking spray (if desired). Discard any remaining bread crumbs & sour cream. Bake at 375 for 30-35 minutes or until chicken is fork tender and juices run clear.
Spread crackers on foil lined cookie sheet. Melt butter add sugar and bring to a boil- boil 2 min. Remove from heat and add vanilla. Pour mixture over crackers evenly and sprinkle almonds over mixture. Bake in 350 oven until brown. Watch very carefully as it browns quick- 3-5 min. Let cool completely before removing from foil. (This is really important, if you do not let them cool they will break.).
Bring the water, rose water and sugar to boil, add the saffron, remove from heat and set aside. Mix the milk powder, flour, soda, heavy cream well and knead until a soft dough is made. Take a teaspoon of the dough, place one cardamom seed in it and make a small ball. Similarly make the balls with the remaining dough, and fry them when the ghee is ready until golden brown. Remove with a slotted spoon and transfer into the syrup, which should be quite warm. Serve these delicious Gulab Jamuns with hot syrup and garnished with almonds or pistachio.
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce. Remove from the heat; set aside. Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5-in. circle. Top each circle with two pieces of cheese and about 3 tablespoons beef mixture. Bring dough over filling to center; pinch edges to seal. Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400° for 8-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Heat oil in a large skillet over med-high heat; add in onion, garlic, carrots, celery, and sage leaves; saute until the garlic and onion are fragrant, 3-4 minutes. Add in tomatoes and cook 2-3 minutes to evaporate some of the juices. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Stir in the lentils and broth. Cover the cooker and cook on HIGH for 4 hours or on LOW for 7-8 hours, until the lentils are tender. Check the soup at around 3 or 6 hours to make sure there is enough broth and the soup isn't sticking to the pan; add more broth if it is sticking. Season with salt and pepper before serving.
Place butter or margarine in a 8 cup measure or large microwavable bowl. Microwave at high for 30-45 seconds, or until melted. Stir in brown sugar, peanuts(optional) and corn syrup. Insert candy thermometer. Microwave at high for 3-4 minutes, or until mixture reaches 280 degrees (soft crack stage). (Note- this is where the mixture can overcook - so watch carefully). Mix in vanilla, baking soda and salt. Place prepared popcorn in large bowl. Pour hot mixture quickly over popcorn, stirring to coat. Microwave at high for 2 minutes, stirring after half the time. Stir again. Cool for about 30 minutes. Stirring occasionally to break apart. I find it helpful, to spread caramel corn on a cookie sheet to cool. It cools much faster and is easier to break apart. Enjoy!
In a resealable plastic bag, combine the beer, butter, garlic, chili powder, brown sugar and salt. Add the drumsticks, seal the bag and let marinate while you proceed. Preheat a grill or grill pan to high. Microwave the potatoes on high until slightly softened, about 5 minutes. Slice the potatoes lengthwise about 1/4-inch thick. Drizzle both sides generously with olive oil. Transfer the chicken and potatoes to the grill. Grill the drumsticks, brushing with the beer marinade and turning occasionally, until the skin is golden and crisp and the juices run clear, 20 to 25 minutes Meanwhile, grill the potatoes until grill marks appear, about 3 minutes on each side. Transfer to a plate and sprinkle with salt. Serve the chicken and potatoes with the lime wedges.
In a large soup pot, saute the onions and rosemary in the butter over low-med heat until soft. Do NOT allow them to brown. Add the chicken broth, salt, white pepper, and diced potatoes. Bring to a soft boil. Reduce heat and simmer over low-med heat for about 20 minutes or until potatoes are very soft. Use a hand blender, or regular blender and puree until there are almost noe chunks left. I like a little chunks for texture. Return to low heat and stir in the FF half and half until you're pleased with the thickness. Serve and garnish with the fresh parmesan cheese and the chopped chives.