HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak beans overnight in large bowl of cold water. Discard water in the morning and drain. Put beans in crockpot and cover with water (should be about 1/2" above the beans.) Add remaining ingredients. (No need to saute' onion and garlic first.) Stir well. Put crockpot on high for approx. 2 hours and turn to medium heat overnight.
Preheat oven to 350 degrees. Line a 13 x 9 inch baking pan with foil; spray the foil with non-stick cooking spray. Rinse the frozen chicken pieces under lukewarm water to remove the ice glaze, pat dry. Place chicken on prepared foil pan and sprinkle with paprika, top with lemon slices. Place in the preheated oven and bake for 30 minutes. Meanwhile, prepare the sauce by placing remaining ingredients in a small microwave safe bowl and mixing thoroughly. Prior to spooning over chicken, microwave sauce for 1 to 2 minutes or until heated through. After the breasts have baked for 30 minutes, drain and discard juices from baking pan. Remove the lemon slices and spoon the heated sauce over the chicken. Return to oven and continue baking for 1o to 15 minutes or until juices run clear when pierced with a fork. Serve immediately.
Bring 1 1/2 cups of water to a very light boil. Break the cinnamon stick into smaller pieces and add it to the water immediately followed by the cardamom seeds and a tiny pinch of ginger. too much will overpower the other spices. Simmer for a 5-10 minutes or until the water turns slightly yellow and emits a pleasant smell. The cardamom seeds will swell slightly. Turn the heat off, add the tea leaves, and stir. Let steep for 1-3 minutes or to taste. Strain and enjoy! Note: To prepare larger amounts, multiply ingredients by the number of cups you wish to make and follow the same procedure.
Preheat a BBQ. Place chick peas, oil, garlic and lemon juice in a food processor and process until smooth. Place on the bottom of four serving plates. Place lamb and Greek seasoing in a plastic bag and shake to coat. Sprinkle vegetables with salt and pepper to taste. Place lamb and vegetables on a preheated and oiled BBQ hotplate and cook for 3-4 minutes each side. Remove and slice lamb, discard capsicum skin and slice and toss with vegetables. Place on top of hommus. Combine yoghurt and cinnamon and drizzle over each plate.
saute peppers, onion and garlic until just tender and let cool. combine ricotta and egg well then add chicken, gruyere and parmesan and mix well. Then mix in vegetables. layer phyllo and butter on a cookie sheet, one phyllo sheet, then brush with butter and for all 6. spread chicken mixture on phyllo sheet, stopping one inch from one short edge. roll, starting with the side that has the filling, then seal edge with butter. brush entire roll with butter, then wrap and freeze. To reheat: partially thaw roll overnight in the fridge. Brush with 1 tablespoon butter. Bake at 375 degrees for 40 to 50 minutes. Let stand for 10 minutes before serving.
Mix Flour,baking powder,and salt. Mix in shortning with a fork untill crumbly. Add milk,mix enough to wet dry ingredients. Drop dough from a tablespoon on a greased cookie sheet. Bake at 450' F 10-12 minutes until lightly brown.
Combine all ingredients except ribs and rice in a crock pot. Mix and add ribs, cook on low 6 to 8 hours. Remove ribs and keep warm. Turn pot to high and add rice. Cook until done, about 30 minutes.
Cook chopped butter until melted in a large frying pan, then add sage leaves. Cook butter and sage leaves, swirling pan often, for 4-5min or until sage leaves are crisp and butter deep nut-brown colour. Season to taste with salt and pepper. Add gnocchi to frying pan and toss to coat in burnt sage butter.
Whisk together first 3 ingredients until mixture is blended; stir in diced red peppers and next 6 ingredients. Set marinade aside. Cut block of cheddar cheese in half lengthwise. Cut halves crosswise into 1/4-inch thick slices. Repeat procedure with Monterey jack cheese and cream cheese. Arrange cheese slices alternatively in a shallow baking dish, standing slices on edge. Pour marinade over cheeses. Cover and chill at least 8 hours. Transfer cheese to a serving plate, and spoon remaining marinade over top. Serve with assorted crackers or even tortilla chips.
Preheat oven to 350°. Butter the bottom and sides of a 10-inch spring-form pan or cake pan. Sprinkle the crumbs in the pan, being sure to coat the bottom and sides as evenly as possible. In a mixing bowl, combine 1 cup sugar with butter. Add one egg at a time until all are incorporated. Sift together the flour and baking powder. Gradually mix the dry ingredients into the bowl until a smooth batter is formed. Pour batter into pan. Toss the apple slices in the cinnamon and 3 tablespoons remaining sugar, then press each one lightly into the batter to form a decorative pattern (pinwheel pattern is the prettiest). Scatter chopped almonds across the top. Bake for 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
Preheat oven to 450°F. Mix dry ingredients. Cut in shortening. Stir in buttermilk. Knead & roll out on floured work surface. Cut with biscuit cutter. Score in the middle of each with a knife. Add pat of butter dallop of orange marmalade, and sliver of cheese. Fold over and place on baking sheet. Bake 10-12 minutes until golden.
Use 24 paper patty cases. Place coconut onto a sheet of cooking paper and place under the grill (broiler), toast until golden brown, be careful as the coconut can burn quickly. Leave to one side. In a large mixing bowl place rice bubbles, chopped cherries and coconut, fold together. Roughly chop the Cherry Ripe Chocolate Bars then place in a small microwave-safe bowl with margarine and golden syrup. Melt on high for 2 minutes, give mixture a good stir. Add coconut essence to the bowl. Pour into rice bubbles and fold together until ingredients are well coated. Spoon mixture into 24 patty cases. Refrigerate to set.
Heat the oven to 350 degrees. Line a 12-hole muffin tin with muffin cases or spray with non-stick cooking spray. Mix the sugar, Splenda, vanilla, egg, butter and yogurt together. Sift the flour and baking powder into a bowl and add half of the slivered almonds. Add the liquid ingredients and mix quickly (don't worry if the mix is lumpy), add the cherries and mix. Divide between the muffin cases, top with the remaining 1/3 cup slivered almonds and bake for 20 minutes or until risen and golden.
Preheat oven to 375 degrees F. Butter well a 9-inch glass pie plate or a 9-inch square dish. Beat the eggs well and beat in the salt, pepper and cream. Stir in the spinach and cheese. Pour into dish. Top with 1/4 to 1 cup of the crumbs and sprinkle generously with paprika. Dot the top with 2 tablespoons butter. Bake for 35 to 50 minutes (start checking at 35 minutes). Don't over-bake.
Combine gravy, soup, and a soup can full of milk in a large saucepan. Stir until mixed well. Add meatballs and cook on medium-high heat until meatballs are heated through (about 20-30 minutes with the size of meatballs I used). Reduce heat to medium-low; add sour cream and cook until heated through. Serve over egg noodles.
Preheat oven to moderately slow (160c). Toss lamb shanks in seasoned flour, heat oil in a large saucepan and brown shanks in batches for 4-5 minutes or until browned all over. Transfer to a plate. Saute onion, carrot, celery and chili in same pan for 4-5 minutes until onion is tender. Stir through lentils, tomatoes water, wine and vinegar and bring to the boil. Place the lamb and sauce mixture into a large oven proof casserole dish; bake covered, stirring a couple of times for 1 1/2 hours. Uncover and cook a further hour or until meat is almost falling off the bone. Stir parsley through and serve over mashed potatoes with green vegetables if desired.
Preheat oven to 325°F. Lightly grease a 9x13 pan with melted butter or vegetable shortening. Measure out 1/2 cup of cake mix and set it aside for making the filling. Place remaining cake mix, melted butter and 1 egg in a large bowl and beat on low speed with an electric mixer for 2 minutes. Stop the machine, scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball - if its crumbly, just bring it all together with your hands. With your fingertips, pat the batter evenly over the bottom and 1 inch up the sides of the prepared pan. Set pan aside. For the filling, place the cream cheese and sweetened condensed milk in the same mixing bowl you used for making the crust, and with the same beaters (no need to clean these either). Blend with an electric mixer on low speed for about 30 seconds until just combined. Stop the machine, add in the remaining eggs, reserved cake mix, the sour cream, lemon juice and vanilla. Beat on medium speed for 1 minute. Pour the filling onto the crust and spread it out with your spatula so it reaches all sides of the pan. Place pan in oven. Bake 35 - 40 minutes - until it looks shiny and the center no longer jiggles. Leave the oven on and put cake aside while you prepare the topping. In a small bowl combine sour cream and sugar well. Spread over cheesecake and return cheesecake to oven for 7 - 10 minutes. Remove from oven and place on wire rack to cool for 30 minutes. Lightly cover with Saran Wrap and place in refrigerator to cool for at least 1 hour, preferably overnight. Cut into squares and serve. This keeps well in the refrigerator upto 1 week - covered in foil or saran wrap. Can also be frozen, wrapped in foil, for up to 2 months. Thaw in refrigerator overnight before serving.
Heat vegetable oil in deep fryer to 350°F. Season both sides of chicken with salt, pepper and seasoning salt. Cut chicken breasts into 1 inch bite size pieces. In a mixing bowl or Ziploc bag, combine the flour, the remaining teaspoon salt and the granulated sugar. In another bowl whisk together the egg whites and water to create an egg wash (Note: If using All-Whites, you do not need to add water). Take handful of the chicken-bites and briefly dip and hand toss into the egg wash (coat well). Now toss the chicken around in the flour mixture until evenly coated. Deep fry for 6-7 minutes or until golden brown. Then set aside and drain excess grease. In a Wok, heat 2 tablespoons oil. While the chicken is frying, whisk together the orange juice, soy sauce, brown sugar, and ginger. Saute or sweat the garlic and onions in the wok. Pour in the orange sauce. Heat orange sauce until boiling on high heat, then simmer on low heat. Add chicken to sauce. Let simmer for 10 minutes, occasionally turning over chicken for even coating. Chicken will soften and sauce will somewhat thicken as it simmers. Add dried red peppers during the last few minutes of simmering for spice. NOTE: For thicker sauce add more brown sugar. For more sauce, double sauce ingredients. Trick: For leftovers, refrigerate chicken separate from sauce so that the chicken doesn't get soggy. Serve over rice. Add stir-fry broccoli for traditional orange chicken meal. Enjoy!
Cut potatoes in fourths and cut off all black spots. Put in large pot with cold water and add 2 cloves of garlic, slightly crushed, on stove on high. When water boils add 1 tbs of salt; cook till when poked with knife it easily comes out. Mince and saute remaining garlic with EVOO till brown and caramelized. Drain potatoes and remove garlic cloves. Mash and add sauteed garlic and remaining ingredients.
Cut the bread diagonally in half. Scoop out the soft inside. Fill the bottom half with cheese and put the honey on top of the cheese. Cover with the top half of the bread. Wrap in aluminum foil and bake at 350 degrees for 25 minutes.
Cut the squash in half and scrape out the seeds. Place it cut-side up in a baking pan with about 1/4 inch of water. Cover with foil and bake at 375 F for about 45 minutes, or until soft. Allow to cool completely. I usually do this step early in the day. In a large soup pot heat the oil. Add the leeks, celery and ginger and cook until soft but not browned - five to ten minutes. Peel the cooled squash then cut into pieces and add to the soup pot. Pour in 4 of the cups of stock. Bring to a boil, then cover and simmer for 20 minutes, stirring occasionally. Add the tofu to the pot and then puree the soup using a blender or food processor. Return to heat add remaining 2 cups of stock and the salt. Stir thoroughly.
In a large glass or stainless steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt and pepper. Cook the spaghetti in salted water until just done, about 12 minutes. Drain. While spaghetti is cooking, heat olive oil in a medium frying pan over medium-low heat. Add the garlic and cook, stirring, for 1 minutes. Add the cooked pasta and garlic oil to the tomato mixture and toss.
With the rack in the middle position, preheat the oven to 200°C (400°F). In a bowl, combine all the ingredients except the apples. Set aside. Slice a thin layer off the top of each apple. Using a melon baller, dig out the core, leaving the bottom intact. Make a horizontal cut through the peel around each apple so the fruit doesn't burst when baking. Place the apples on a 33 x 23-cm (13 x 9-inch) baking dish. Divide the oat mixture among the apples, spooning it into the hollows and mounding it on the tops. Cover the dish with aluminum foil. Bake 30 minutes. Remove the foil and continue baking until the oat mixture is lightly browned, 5 to 10 minutes. Cool to room temperature. Serve as is or with vanilla ice cream.
Dissolve sugar and yeast in water. Combine flours and salt in a mixer using a paddle. When yeast solution begins to foam, pour into flour along with oil. Use a dough hook to mix until all ingredients come together. Knead with dough hook for 5 minutes. Place dough in a plastic bag and then into your refrigerator for two days. Make the sauce by pureeing the crushed tomatoes in a blender until smooth, then combine all ingredients in a small saucepan over medium heat. When mixture begins to bubble, reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove from heat and cool, then chill in a covered container until you make your pizza. When you are ready to make pizza, preheat a convection oven to 450° (or conventional oven to 475°). Divide the dough in half. Form half of the dough into a dough ball on a lightly floured surface. Sprinkle cornmeal on a clean flat surface and begin to stretch out the dough, using your hands until you have stretched it enough to fit on a 14-inch pizza screen. Lay the dough onto the screen, and stretch it to form a perfect circle to the edge of the screen. Spoon a thin layer of sauce over the pizza dough leaving about a 1-inch margin at the edge. Sprinkle about 4 cups of the shredded cheese blend over the sauce. Don't worry if some falls onto the edge of the dough. Sprinkle about 2 cups of sliced italian sausage on the cheese. Don't worry if some falls on the edge of the dough. Bake pizza for a little-bit over 10 minutes or until cheese and crust begins to brown. While the pizza bakes, make the garlic oil spread by melting margarine in microwave oven or in a small saucepan over low heat. Use a mortar and pestle (or your fingers and a small bowl) to crush the dried parsley into smaller bits. Remove melted margarine from the heat and add Parmesan cheese, parsley, garlic and salt. When pizza is done, remove it from the oven and brush crust with garlic oil spread. Use a pizza wheel or sharp knife to cut pizza into 8 slices. Repeat process for second large pizza. Makes 2 large pizzas.
Season the chicken with the salt & pepper, making sure to mix it in evenly. Heat oil in a skillet over medium-low heat. Place the chicken thighs skin side down in the skillet and cook for about 13 minutes in order to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch. Flip the chicken, then cook for about another 15 minutes until the chicken is fully cooked. Remove from pan. Add the garlic and onion. Stir in the tomatoes and spinach until the spinach is wilted. Add the heavy cream, salt, and pepper, bringing to a boil. Add the parmesan cheese, stirring until the sauce has thickened slightly. Place the chicken back in the pan, spooning the sauce on top of the chicken.
Spray muffin tins with oil or line with paper liners. Stir together flour,sugar,baking powder and salt in large bowl. In separate bowl, combine egg,1 1/4 cups milk and peanut butter. Add all at once to the flour mixture; stir until moistened. Add more milk if mixture is too stiff. Fill muffin cups two-thirds full. Make a well in the center and add 1 teaspoon preserves or jelly to center of each cup. In a preheated 400 degree oven, bake muffins 20 to 25 minutes, or until golden,.
In a small food processor, combine the sugar and giardiniera; cover and process until blended. Make a slit lengthwise 3/4 of the way through the sausage, starting and stopping 1/2 inch from the end. Fill with the giardiniera mixture and to with the provolone cheese. Place sausages in the buns; wrap individually in a double thickness of heavy-duty foil. Place on a medium-hot grill in the parking lot of the stadium, and heat through until the cheese is melted, about 8 minutes. Top with mustard, ketchup, and mayo if desired.
1. In a small frying pan over the medium heat roast the jalapenos untill black splotches appear and set aside. 2. In a large sauce pan saute the onion in olive oil. Add garlic and saute. salt and pepper to taste. Add tomatoes and jalapenos and let cook on medium high heat untill tomatoes start to break apart. 3. Put tomato mixture in a food processor and puree. Put the puree back in the sauce pan. 4. Add chicken stock to tomatoes and let reduce to a thick sauce and then add cream. 5. Put your shredded chicken in a mixing bowl and mix about half the sauce in with the chicken. Divide the chicken between the number of tortillas your using. Brush both sides of the tortillas with olive oil. Place the tortillas in a large casserole dish and put the chicken in the middle of the tortillas folding the edges of the torillas over the chicken. Pour the rest of the sauce over the enchiladas and top with cheese. 5. Bake with foil at 400 F for 20 minutes and then remove foil and bake for another 5-10 minutes untill cheese begins to brown.
Combine crushed graham crackers, nuts if using, and melted butter. Press evenly into a bottom of an 8-or 9-inch square pan (glass is recommended) to form a crust about 1/4 inch thick. Put crust in refrigerator until ready to use. Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta cheese, honey, lemon rind and salt. Blend until smooth. Spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top. Cover with fresh blueberries and chill for at least an hour or until set. Cut into square or bars and serve.
Preheat oven to 300°F. Spray large baking sheet (12x19-inch) with Pam or oil. If using whole, unblanched almonds, boil 2 cups water in microwave and place almonds in water for about 5 minutes. Remove skins and chop coarsely. Combine all-purpose flour, baking powder, baking soda and salt and set aside. Cream sugars and butter until creamy and smooth using an electric mixer. Add eggs, almond and vanilla extracts, stir until well mixed. Add the dry ingredients, including the almonds and mix well. Dough should be very thick and sticky. If it is too sticky to hold a shape you can use powdered sugar to thicken it - just be sure to mix the powdered sugar into the dough thoroughly. Coat a flat surface (counter or cutting board) with powdered sugar and place dough onto it. Divide dough into two balls and form roughly into a rectangle about 5x10-inch. Brush off excess powdered sugar and place biscotti dough onto the baking sheet. Repeat with the other dough ball and place both logs side by side on the cookie sheet. Bake 30 minutes until dry. Allow to cool 10 minutes. Slice each log into 18 slices, about 1/2 inch each. Place sliced biscotti back onto cookie sheet and bake an additional 10 minutes. Turn slices over and bake 10 more minutes (if desired). Cool biscotti on a rack. Can dip or stripe in white or dark chocolate. Note: Store biscotti in an airtight container to retain freshness. If biscotti loose their crispiness, just pop them into a 300F oven for 5-10 minutes!
Mix all ingredients together in a sauce pan and bring to boil. Simmer until it thickens.
Prepare a foil-lined rectangular tin or plastic tupperware container with greaseproof paper. Stir milk in a saucepan over low heat with butter until melted.( You can add liquer if you wish at this stage). Add chocolate and stir until combined. Break oreos into quarters in a bowl and add to chocolate mixture. Combine and tip into tin or plastic container. Chill for a least 2 hours. Pull out the fudge, peel off the paper or foil, cut into small squares and serve. Note that you can use a smaller container for thicker pieces of fudge. Edited to add: I made a cherry version of this for Valentine's Day last year by adding 1/2 cup of glace cherries, tipping the fudge into a heart-shaped mold and then decorating with cherries, red sugar and whipped cream. It was yummy and looked cute.
Rinse the lentils and leave to stand in water whilst preparing the rest of the veggies. In a large soup pot saute leeks, onions, garlic and carrot until soft in the olive oil. Drain the lentils and add them to the pan. Add the the bayleaf, stock, thyme and miso paste if using, and bring to the boil. Simmer for about an hour or until the lentils are soft enough to puree. Remove the bay leaf. Puree with a stick blender. Any leftovers will be good for freezing.
Preheat your oven to 350*F and lightly grease a cookie sheet. Sift the flour, oats, sugar, coconut, salt, and allspice into a large bowl and make a well in the center. Combine the cubed butter and syrup in a small saucepan over low heat and stir until the butter has melted and the mixture is smooth. Remove from heat. Dissolve the baking soda in 1 tablespoon boiling water and add immediately to the butter mixture. This is going to instantly foam up, so be chill. Pour into the well in the dry ingredients and stir with a wooden spoon until well-combined. Drop by level tablespoons onto your cookie sheet, allowing about two inches for spreading. Gently flatten each cookie with your fingertips. Bake for about twenty mintutes, or until browned. Woohoo!
In a large nonstick saucepan (or skillet with reasonably high sides), saute diced sausage over medium flame till nicely browned, about 4 minutes. Add onion and garlic and stir till well mixed. Cook till onion is soft and garlic is fragrant, about 2 minutes. Add bell peppers and cook a minute or two, till slightly soft. Add diced tomatoes, thyme, red pepper, and salt (if using), cover, and cook 4 minutes, till juicy. If using beaten eggs, stir gently throghout veggie mixture; cover. Cook 4 minutes, till set. (This produces more of a fritatta feel--good for folks who don't like runny egg yolks). If using whole eggs, crack each egg and gently slide it into the veggie stew, trying to keep the eggs from touching each other (it may help to make a well for each egg with the back of a spoon). Cover and cook 3 minutes, till whites are set. Ladle each egg and some veggies into a serving bowl. Serve with crusty warm bread.
I have had this with the noodles cooked and with them raw. Raw noodles gives the slaw more crunch, but I prefer them cooked. You can still have crunch with the seeds and nuts. Either way, mix together the slaw ingredients in a large container. Whisk together the dressing ingredients and pour over the slaw mixture. Toss together. Cover and refrigerate for an hour. If you're impatient you can eat it right away. Keeps for a few days, but it's never around long enough in my house to really find out it's shelf life.
Saute diced pork and ground pork with the onions and green pepper. Add all remaining ingredients and bring to a boil. Reduce heat and simmer covered for 2 hours, stirring occasionally. Add additional chili powder and/or hot sauce to taste. Continue simmering uncovered on low heat for 1 hour to thicken.
Boil the rice according to the directions on the box or bag. Stir in the cream of coconut, bananas, and shredded coconut.