HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make the Pesto: Preheat the oven to 450 degrees F. Line a small baking sheet with parchment paper and lay the lemon slices in a single layer on the sheet. Drizzle with 1 tablespoon of the oil. Roast for 15 to 17 minutes, until the juices are tacky and the lemons are beginning to caramelize. Let cool for 10 minutes, then transfer to a small food processor, add the remaining 1/4 cup plus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and blend until you have a very lightly chunky pesto. Make the Tartines: Gently toast the sliced baguette or bread to the desired crispness. Drizzle with oil, dollop with burrata, add an artichoke heart or two, top with pesto, and finish with a couple of fresh mint leaves and red pepper fakes. Recipe courtesy of Kale & Caramel by Lily Diamond. Get the book here: https://www.amazon.com/Kale-Caramel-Recipes-Heart-Table/dp/1501123394.
Mix salt, paprika and sugar in a quart jar. Add ketchup, mix well. Add oil, vinegar and lemon juice. Shake well. Add onion and shake again.
Brown pork in a non-stick skillet over high heat until it is no longer pink, about 3 to 4 minutes. (no need to oil skillet, make sure it's hot) Add ginger, garlic, onion and cole slaw mix and stir fry with pork until vegetables are wilted, about 2 minutes. Combine all remaining ingredients except tortillas and cilantro in a small bowl and add to skillet. Cook and stir until all is coated, about a minute. Spoon equal portions of mixture onto warm tortillas sprinkled with about a Tbs. of cilantro, or to taste. Roll up to encase filling and serve.
In a skillet over med-low heat, warm the cream. Add in the cognac or dry sherry, lemon and orange zest, and salt; simmer 7-10 minutes. Add in the mint and basil. Toss the hot, drained pasta with the sauce and grated cheese. Serve immediately.
Preheat oven to 425. Prepare a 13x9 inch pan with cooking spray; set aside. In a mixing bowl, combine egg whites, mozzarella cheese, cottage cheese, and chicken. Mix well. Fill cooked shells with cheese mixtures. Place shells in pan. Pour spaghetti sauce over top. Sprinkle parmesan cheese over top spaghetti sauce. Bake, covered, for 15 minutes. Uncover, and bake 10 minutes more, or until mixture is bubbly.
Preheat oven to 350 degrees. In a 9 x 13 inch baking pan, place the stick of butter and put it in the oven to melt. While the butter is melting, mix the Bisquick, milk, sugar and almond extract. Once butter has melted, pour the liquid mixture over the butter and place the chunks of peaches on top of the batter. Return this to the oven and bake for 45 minutes at 350 degrees.
Cook broccoli in plenty of salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. (can be prepared 8 hours ahead) Melt 3 tblsps butter in large skillet over medium heat. Add broccol and saute until heated through, about 1 minute. Transfer to plate; keep warm. Add 4 tblsps butter, peel and add garlic to skillet; cook until butter begins to brown, about 1 minute. Add breadcrumbs; stir until golden, about 3 minutes. Season. Top broccoli with breadcrumbs.
Line a 8-inch square pan with foil. In a heavy-duty sauce pan, combine sugar, evaporated milk, butter and salt; bring to a full rolling boil over medium heat, stirring constantly. Boil stirring constantly for 4-5 minutes (this must be timed nothing less than 4 minutes!). Remove from heat; stir in the marshmallows, chocolate chips and vanilla, stirring vigorously until marshmallows are completely dissolves. Stir in nuts. Pour mixture into prepared foil-lined pan. Refrigerate for 2 hours or until firm. Lift from pan (with foil) remove foil; cut in squares.
Preheat oven to 200°C. Cut pastry into 48 circles if making traditional pies, or 24 if making uncovered pies using a 7 cm round cutter. Press 24 circles into two lightly greased 12-hole patty tins. To make filling, heat oil in heavy-based pan, add onion and garlic and cook over medium heat for 2 minutes or until onion is soft. Add mince and stir over high heat for 5 minutes or until well browned and all liquid has evaporated; using a fork to break up any lumps of mince. Add flour, stir until combined then cook over medium heat for 1 minutes. Add stock, sauces and herbs and stir over the heat until boiling. Reduce heat to low and simmer for 5 minutes or until mixture thickens. Stir occasionally then allow to cool. Divide filling among pastry circles. Top each with two half slices of tomato and sprinkle with oregano. Bake for 25 minutes or until pastry is golden brown and crisp. For traditional pies, place the remaining pastry rounds over the tomato and oregano topping and seal the edges with beaten egg before baking. Serve hot.
Bring broth and wine to simmer in a small saucepan. Remove from heat and cover to keep warm. Saute mushrooms in the butter in a separate saucepan over medium-high heat- until mushrooms are tender. Stir in the rice, one tablespoon of thyme and all but 1/4 cup of the broth mixture. Reduce heat to medium. Simmer for 20 minutes or until the rice is almost tender- stirring occasionally. Mix in remaining 1/4 cup of broth mixture. Cook for a few more minutes or until the rice mixture is creamy, stirring occasionally. Remove from heat- stir in the remaining tablespoon of thyme and Parmesan.
In a 3 quart container, combine all ingredients, stir until well blended. Store in an airtight container in the refrigerator.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Spray baking pan with vegetable spray. In a small bowl or food processor, combine peanut butter, chicken stock, coriander, rice wine vinegar, honey, sesame oil, soya sauce, garlic, ginger and sesame seeds. Set 3 tablespoons (45 mL) aside. Cut chicken into 1 inch (2.5 cm) cubes. Thread onto 10 small bamboo or barbecue skewers. Place skewers in prepared pan. Brush with half of the peanut sauce that has been set aside. Bake approximately 5 minutes. Turn over and brush with the remaining 1-1/2 tablespoons (20 mL) sauce. Bake 5 more minutes or just until chicken is done. Serve with remaining peanut sauce.
Note: the lemon and orange flavours can be adjusted to suit your liking, but keep in mind that the orange isn't a stand-out flavour, it merely backs and re-enforces the depth of the lemon. If you go with more orange than lemon, the flavour gets very odd indeed. Preheat oven to 475-degrees. Beat cheese slowly until fluffy, being careful not to whip- this will incorporate too much air into the mixture, leading to cracks when it cools. Plus, it will make the texture light, and not dense. In a separate bowl, combine the sugar, flour, and salt. Add to cream cheese. Add all flavouring extracts to cheese mixture. Add eggs, one at a time, gently beating after each addition. Stir in cream. Transfer mixture into prepared crust in a 9-inch springform pan. Let sit in a cool area for 5minutes, allowing time for any small bubbles to dissipate. Cook at 475 degrees for 10 minutes; 350 for 30 minutes; then leave in the turned off oven with the door closed for 30 minutes more. A proper cheesecake sould be golden and set around the edges, but still jiggly in the middle. Loosen the edge of the cake from the springform pan with a knife, to help prevent cracking. Let cool at room temp for 30 minutes, then refrigerate for at least 3 hours. This cake is best served the next day, after it has had a little time for aging. javaguy's White Mocha Cappuccino Variation: Leave out the cream, lemon and orange extracts, add a pound of melted white chocolate (real white chocolate- make sure it is made from cocoa butter), and 4-5 shots of espresso. Make the crust for it out of crushed ginger snaps-- this ends up tasting like a White Mocha cappucino drink from Starbucks, with all of the velvety texture of a cheesecake.
Cook macaroni according to package directions, drain and rinse in cold water, set aside. In a large skillet, saute onion, pepper and celery in oil until softened. Stir in taco seasoning, beans, tomatoes and tomato sauce. Simmer for 10 minutes. Remove from heat and stir in cooked noodles. Spread mixture in a 9 x 13 pan. (or, put in gallon ziploc bag and freeze--write baking instructions on the bag, then when you are ready to eat it, thaw in warm water for about 10 minutes, put in pan and bake). Bake, uncovered at 375 for 45 minutes. Sprinkle cheese on top and bake five more minutes or until cheese is melted.
Divide ham and cheese evenly between two pieces of bread and top with remaining bread. Brush tops of sandwiches with 2 teaspoons oil. In a large nonstick skillet, heat remaining oil over medium-low heat. Place panini in skillet, oiled side up. Cover and cook until golden and cheese has melted, 5-8 minutes per side, pressing down with spatula occasionally. For sauce, mix together jam and dijon.
Preheat oven to 350°F Grease cookie sheets. Beat oil, butter, sugars, lemon juice, vanilla and almond extract in large bowl with electric mixer at medium speed until creamy. Combine flour, cream of tartar and baking soda in separate bowl. Gradually beat into butter mixture until stiff dough forms. Drop dough by rounded tablespoonfuls 2 inches apart onto prepared cookie sheets; flatten gently with fork. Bake 20 minutes or until cookies brown around edges only. Cool cookies on cookie sheets 1 minute. Remove to wire racks; cool completely.
In a large bowl, soak the lentils overnight. Next day, rinse the soaked lentils thoroughly. If no outer skin of the lentils is desired, you can rub the soaked lentils between your palms and the outer skin will wash off. Transfer the washed lentils to a large blender, add a small amount of water, and blend it into a thick paste. Transfer the lentil mixture to a large mixing bowl. Add the oil, minced garlic, ginger and green chilies. Add turmeric, asafoetida, and salt and pepper. Add the beaten eggs and ground meat. Combine the lentil mixture thoroughly. At this point, it is better to store the lentil mixture in the refrigerator for a couple of hours to allow for the flavours to fuse. For cooking, heat 2 tablespoons of cooking oil in a non-stick, thick-bottomed pan or tawa under medium heat. Pour a half cup of the lentil mixture onto the pan and gently spread the mixture into the shape of a mini-pancake. Repeat with other patties, ensuring to not overcrowd the pan so that you can turn over the patties more easily. Cook the patties on one side until the edges have crisped up and the patties themselves have attained a golden brown colour. Turn the patties over onto the other side and cook until the patties have cooked and are golden brown. You can use paper towel to remove any excess oil if required. Transfer to a serving dish and serve hot with mango chutney or any other condiment. It is also common to add an egg topping or a minced meat topping or whatever toppings you desire. For convenience, an alternative to cooking your baras in a pan is using a waffle machine. For this, heat up your waffle machine and using oil spray coat the top and bottom surfaces. Pour a half cup of the lentil mixture on the bottom surface, gently spread out the mixture, and close the lid to cook. Cook until the lentil patty is cooked and has attained a golden brown colour, approximately 5-7 minutes. Baking is another healthy way to cook baras.
Preheat oven to 350 degrees. Mix all the ingredients together (it should be watery, if it's not add more water). Take Betty Crocker Rich and Creamy icing and pour it into a microwavable bowl add a tablespoon of butter Put it in the microwave. Put the cake in Set the timer for 29 minutes. Once the cake is cooked enough stick a toothpick in the middle half way down When the toothpick has almost fallen out the cake shold be ready if not add five minutes to the clock.
Preheat oven to 400F (205C). Lightly grease 10" pie plate. Sprinkle bacon, cheese and onion in plate. Beat remaining ingredients in blender on HIGH until smooth (about 1 minute). Bake at 400F (205C) for 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes.
Saute onions in a heavy saucepan until golden. Add rice; stir briskly to quickly coat with oil. Stir in bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to low. Cook for 30 to 40 minutes, or until rice is tender and liquid is absorbed (periodically check to be sure there is enough liquid and to give rice a little stir).
Mix shredded cheese with cream cheese and other ingredients except nuts. Form into a ball. (Tip - use low-fat cream cheese). Roll in walnut pieces (may substitute pecans). Cover and chill overnight. Serve with crostini and crackers. For low carb/gluten-free diets, serve on apple slices and celery sticks.
Peel and core apples and cut into lengthwise slices between 1/3 and 1/2 inch thick. Mix beer with flour and salt until smooth and free of lumps. Dip apple slices into batter and let excess drip off. Fry a few slices at a time in fat heated to 370 F. turn once so they become golden brown on both sides--about 4 minutes in all. Drain one a paper towel and serve warm sprinkled with sugar. Makes 6 to 10 servings. *VANILLASUGAR: Place 1 pound confectioners' or granulated sugar in a jar with 2 or 3 vanilla beans. Close jar tightly and let stand for 48 hours before using. Replenish sugar as it is used up. Use as called for in individual recipes. Beans need replacing only after 4 or 5 months. Visions of SugarPlums.
Cook carrots in boiling water until tender. Drain. Melt butter in frying pan, stir in sugar. Add carrots, cook over low heat, turning several times until well glazed. Garnish with parsley.
In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro. Bring to a boil; reduce heat and simmer 30 minutes. Strain broth over a bowl through a fine-mesh sieve; discard solids. Return broth to pot; add coconut milk, shallots, mushrooms and chicken. Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes. In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeno, if desired; stir until sugar is dissolved, then add mixture to soup. Garnish with tomato, coconut shavings and cilantro; serve hot.
Preheat oven to 350 degrees F. Grease a 9-inch springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. In bowl of an electric mixer, mix cream cheese with sugar until smooth. Blend in milk, then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake cheesecake in preheated oven for 1 hour. Turn oven off, and let cake cool in oven with the door closed for 5 to 6 hours. This prevents cracking. Chill in refrigerator until ready to serve. Cook time does not include leaving in oven for 5 to 6 hours or chill time.
Combine the pumpkin, egg, milk, vinegar and oil. (I use the blender.). Combine the remaining dry ingredients then add to the pumpkin mixture. Stir just till combined-DON'T overmix; a few small lumps are ok. Heat a buttered griddle over medium low heat. (It's ready when a drop of water sizzles on it.). Cook the pancakes till light golden brown on both sides, about 2-3 minutes. Great served with butter and maple syrup or apple butter!
Put a lettuce cup on each salad plate. This is a leaf of lettuce that is curled to form a cup-like shape. Place one peach half in each cup. Top with about 1/2 cup cottage cheese mixed with chives. NOTE: Other Picture Salads: All are to be seved on cups of salad greens. Pineapple Chunks 'n' Cherries: Arrange these two in lettuce cups. If using fresh cherries, it is nice to pit them. Apricot 'n' Cream Cheese: Use drained apricot halves, cut side up. Top with softened cream cheese and chopped dates. Pineapple-Banana Nut: Plae fluted sliced bananas (which have been dipped in pineapple syrup) on rained pineapple slices. Sprinkle with salted peanuts. Molded fruit Cocktail: Fold well-drained fruit cocktail into slightly thickened fruit jello, using the syrup for part of the liquid used to make the jello. Blushing Pear: Put 2 pear halves together with softened cream cheese. Sprinkle paprika on one side to make a blush. Top with cream cheese green pepper, and a water cress stem.
For the sauce: Peel and wash tomatillos; Combine tomatillos, washed jalapenos and onion in a pot; bring to a boil (until tomatillos turn dark green), drain; place in a blender and add 1/2 of the cilantro and blend. Set aside. For enchiladas: heat 1/2 oil (you may need to add more oil) and fry tortillas for about 45 sec each side, and place in paper towels to suck up oil. In same frying with just a tsp of oil fry sauce for about 3 min. Turn down heat; dip tortillas in sauce one at a time; fill with chicken or beef and fold in half; pour a little more sauce over enchiladas and top with onion, cheese and sour cream. You can also serve them with homemade beans. For beans all you need is water and 1/4 onion; cook beans as directed; add salt about 30 min before done; heat a little oil; pour beans in pan (no water) and squeeze.
Split hot dog buns lengthwise. Smear the Italian dressing down the middle of each piece of bun. Smear butter down the middle of each slice. Sprinkle with Italian seasoning mix, then mozzarella. Top with shakes of parmesan, romano, and oregano. Bake in toaster oven for approximately five minutes, broil for an additional minute to brown. Cut, and serve with spaghetti or pizza sauce.
In a bowl, wisk the flour, eggs and milk until smooth. Cover and refrigerate for 1 hour. Heat a lightly greased 7-in. skillet. Pour about 2 tablespoons batter into the skillet; lift and tilt pan to evenly coat the bottom. Cook until the top appears dry; turn and cook 15-20 seconds longer. Remove to a plate. Repeat with the remaining batter, adding more oil to the skillet as needed. Place waxed paper betweeen crepes. Sprinkle chicken, ham and swiss cheese over crepes. Roll up tightly. Place seam side down in a greased 13x9x2 baking dish. For the sauce, in a small saucepan, melt the butter. Stir in the flour and bouillon until blended. Gradually whisk in the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat. Stir in swiss cheese and ham until cheese is melted. Pour 2/3 cup sauce over crepes. Bake uncovered, at 350' for 15-20 minutes or until bubbly and heated through. Sprinkle with parsley. Serve with remaining sauce.
Mix well. Pour into ice cream freezer. Freeze according to freezer instructions. NOTE: recipe can be doubled.
Melt the peanut butter and almond bark in a large saucepan. When melted, remove from heat and add Chex and peanuts, stir until coated. Add marshmallows, gently stir until coated. Spoon onto wax paper to make clusters. The trick is to get the cookies onto the paper before the marshmallows start to melt. Let sit for 3-4 hours to set.
Cut almonds in half and roast in a dry pan. When the almonds are toasted toss in the onion, olive oil, and raisins and cook until softened. Added curry, and garlic, sauteed a bit then added the fennel and capers. Deglaze with white wine and reduce to half and serve. Great over fish, or with mussels or as a side dish.
Season chicken with salt and pepper. In a skillet, melt butter with oil over medium heat. Brown chicken breasts on both sides. Reduce heat and cook, covered, 15 minutes or until chicken is cooked through. Put chicken aside; keep warm. Add cream to skillet; scraping up brown bits. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until sauce thickens slightly. Season to taste with salt and pepper. Pour sauce over chicken and sprinkle with chives.
Bring the chicken stock to the boil. Clean the quail, and pat dry. Place the quail in the boiling stock, and return quickly to the boil-cook for 2 minutes. Drain and dry the quail and stuff with the herbs and lime zest. Brush with oil and season well. Cook on a medium BBQ grill for 7-10 minutes, turning regularly. Place the cooked quail in a warmed serving dish, pour over the dressing, and leave to stand for 5 minutes before serving. DRESSING: Whisk all the ingredients together.
Heat a 4 quart stockpot over medium heat. Lightly spray with nonstick cooking spray. Add carrots, onion and garlic, cook and stir for 2 minutes. Stir in chicken, lemon zest, lemon juice, soup, broth and black pepper; bring to a boil. Stir in rice and reduce heat. Cover and simmer over low heat 15-20 minutes or until rice is tender. Remove from heat and stir in parsley just before serving.
Oven@ 350. Cook chicken and cut into bite sized pieces. Place into a casserole dish. Prepare Stove Top according to directions. Heat both cans of soup with the milk in a saucepan until hot. Pour over chicken. Spoon stuffing over top of chicken and soup. Bake for 30-45 minutes or until bubbly.
Measure pudding powder into ziploc type bag. Add milk. Seal bag, squeezing out excess air. Knead gently until well mixed and thickened. If your hands are warm, you may need to refrigerate for a few minutes. When thickened, snip a small hole in one corner and squeeze the pudding directly into your mouth!
Place all ingredients in blender. Process at high speed until smooth, pulsing a few times to break up pieces of fruit.
Heat oil. Add onions. Cook until translucent. Add jalapenos through carrots. Cook -turning frequently- until all veggies are glossy. Add stock through cumin. Bring to boil and simmer 20 minutes. Add salt and pepper to taste. Garnish with extra chopped cilantro.
Pre-heat oven to 350 degrees. Line baking sheet with foil. Heat olive oil with rosemary, salt and cayenne, stirring until mixed. Put nuts on foil-lined sheet, pour oil mixture over them, spreading evenly. Roast, stirring once or twice, 10- 15 min, until fragrant. Let cool and eat, or wrap in foil to store.
boil chicken until cook, drain then shred with a fork or hands. in a large pot, add canola oil and saute onions, garlic, celery, carrots, black pepper until slightly translucent. add chicken and cabbage, stirring until coated with oil. add chicken broth (add water if needed), boil covered for 5-8 mins. add evaporated milk and cream of mushroom. boil for another 5 mins. add fish sauce to taste ( adding 1 tbsp at a time, let boil, taste). serve hot.
In mixing bowl, combine butter, celery seed, paprika and parsley flakes, stirring well to blend. Spread on cut side of each roll. Place on baking sheet. Broil until golden brown.
In a large bowl with a tight fitting lid, place the wheat bran flakes (or plain wheat bran) and the bran buds or all-bran. Pour the boiling water over the bran and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will become very thick and sticky. After the mixture cools, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well. Add the flour, baking soda and salt. Mix well to combine all the ingredients together. The batter can be covered well and kept in the refrigerator for up to 30 days. To bake, scoop the batter into greased or lined muffin tins. Bake at 400 degrees for about 20 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
Barbeque the capsicums (or oven bake them)until the skin is blistering away from the flesh - the capsicum flesh needs to be still be firm enough to dice into pieces. Remove from heat, cool and peel the skin from the flesh. Discard the skin and dice up the flesh. Beat together the eggs. Chop the tomatoes into small pieces. Pan fry in a large frypan the chopped onion. Add all remaining ingredients, eggs, capsicum, tomato, garlic powder, salt and pepper. Scramble together as if you were doing scrambled eggs. Remove from heat and serve with toasted bread or bread rolls.