HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a blender, spice grinder or with a mortar and pestle, grind all the ingredients to a fine powder.
Wrap each banana in aluminium foil, leaving the top open. Drizzle the honey over the bananas. Squeeze a little lemon juice in each packet and then drizzle over the orange juice. Cut the passion fruit in half and squeeze four of the halves over the bananas. Seal the foil parcels and bake in a pre-heated oven at 200 C or 400 F for about 20 minutes. Put onto plates and give everyone one two halves of passion fruit. Each diner should squeeze their passion fruit onto their bananas as they open the packet.
Cut eggs in half. Remove yolks; mash. Blend in sandwich spread, salt and pepper to taste. Refill whites.
Mix ALL ingredients in lg bowl. Pour into buttered, 3 quart casserole. Bake at 350F degrees for 45 minutes.
Crush the saffron in a mortar and pestle or in a bowl with the back of a spoon. Add 3/4 c boiling water, stir, and let cool to room temperature. Add 1/2 c ice water. Combine saffron and water with remaining dough ingredients in work bowl of a stand mixer with the dough hook in place. Stir on low until well combined, about 3 minutes; dough will be very stiff. Increase speed to medium and knead until gluten is well-developed, about 5 minutes, depending on your mixer. Transfer dough to an oiled bowl and cover with plastic wrap. Allow to rise at room temperature for one hour, then punch down. Allow to rise for a second hour. Lightly flour the counter and turn out the dough. Divide dough into three equal pieces; cover the unworked pieces with a damp towel. For a Sabbath loaf, divide the working piece in three or six, and braid. For a High Holidays loaf, roll the dough into a long taper (36"), then coil. Alternatively, form into two tapered strands (24" each), twist together, then coil to form a rosette. See the link referenced in the head note for pictures. Form the remaining loaves. Place loaves on a baking sheet lined with parchment. Beat the remaining 1 egg with 1 tsp water. Brush this onto the loaves. Cover with plastic wrap and let proof at room temperature 1.5-2 hours, until the dough springs back slowly when poked. Meanwhile, preheat oven to 380°F When fully proofed, brush loaves with a second coating of egg wash and place in preheated oven for about 30 minutes, until crust is dark, shiny brown. Cool on a wire rack.
Peel the potatoes, chop at least into quarters and boil until just tender. Drain and leave to cool. Meanwhile, heat half of the butter in a spacious frying pan and fry the onion and chillies for about five minutes. Mix the spices and water together, and then add to the frying pan along with the carrots and broccoli and the rest of the butter. Let cook for about ten minutes, or until broccoli starts to become tender. Dice the cooled potatoes into bite-sized pieces. Add in the peas, potatoes and tomatoes and cook for another five to seven minutes. Taste and adjust seasoning with salt, pepper and a bit of lime or lemon juice. Just before the dish is done, cut rolls in half and brush with olive oil. Grill until toasted. If you are using the tortillas, just fill and roll.
Topping: process the bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses; set aside. Filling: adjust an oven rack to the middle position; preheat oven to 400°. Bring 4 quarts of water to a boil in a Dutch oven over high heat. Stir in 1 T salt and the broccoli; cook until bright green, about 1 minute. Remove the broccoli using a slotted spoon or wire spider and spread it out on a baking sheet to cool. Return the water to a boil; add in the pasta and cook, stirring occasionally, until al dente. Drain the pasta and toss with 1 T olive oil; leave it in the colander and set aside. Wipe the pot dry; add in the remaining 2 T oil and return to medium heat until shimmering. Add in the cremini and 3/4 t salt; cook until the mushrooms have released their juices and are brown around the edges, about 10 minutes. Add in the onion and cook until softened and beginning to brown, about 8 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds. Add in the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the wine and the dried porcini with their reserved liquid; cook until the liquid is almost evaporated, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add in the chicken and cook, stirring occasionally, until no longer pink, about 4 minutes. Off the heat, stir in the Asiago and pepper. Add in the cooked pasta and broccoli to the sauce; stir to combine. Transfer to a 13 x 9 inch baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.
Cut cabbage into four wedges. Place each wedge on a piece of doubled heavy-duty aluminum foil. Spread cut sides with butter. Mix spices together in a small container and sprinkle all of the mixture equally over each wedge. Wrap bacon around each wedge. Fold foil around cabbage, sealing each wedge tightly. Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.
Note: You can easily change the amounts given in the layers to suit your taste or omit a layer if you don't care for it, or add a layer, such as beans, if you prefer. Brown meat in skillet with garlic; drain away any fat; add 1/2 envelope taco seasoning and 2 tbsp water and mix together, set aside and allow to cool. Spread the beef in the bottom of a 2-quart casserole dish. Mix the avocado with the lemon juice and spread over the beef. Mix the mayo with the remaining taco seasoning and spread over the guacamole. Layer the Monterrey Jack, then the green onions, the cilantro, the tomatoes, the black olives, then finally with the cheddar cheese. Serve dip with tortilla chips.
In mixing bowl, combine margarine, oil and cocoa. Mix with electric mixer till combined. Add vanilla and powdered sugar. Beat on high till light and fluffy, 4-5 minutes. Fold in Dream Whip and frost your cake.
Dip cutlets in milk and then flour. Saute garlic, shallots, and mushrooms in the butter and oil. Set aside garlic, shallots and mushrooms. Cook turkey cutlets till brown. Add Marsala, chicken broth and rosemary. Add a dash of pepper and salt to taste. Serve when ready.
Rinse the beans and pick out any debris. Put the beans in a crockpot set on high. Add the salt and water. Cook for 8 hours or overnight, or cook in simmering water on the stove for a couple of hours. Heat the oil in a wide skillet over medium heat. Add the onion, bell pepper, carrots, and celery. Cook, stirring occasionally, for about 15 min until soft. Add the garlic and cook for 3-4 min more. Scrape the vegetables into the beans. Rinse the kale and remove any big stems. Chop the leaves and add to the soup along with the tomatoes, basil, rosemary and red pepper flakes. Cook until the kale is wilted and tender, about 15-20 minute.
Preheat oven to 450°F Rub pork roast liberally with salt and five-spice powder. Place in roasting pan, place pan in oven, and roast undisturbed 15 minutes. Meanwhile, stir together marinade ingredients until well combined. Pour 1/2 c of marinade over the roast. Lower heat to 325°F Baste meat with 1/4 c of marinade every 15 minutes; if there is enough liquid in the bottom of the pan use that instead. Roast 75-105 minutes, until the internal temperature is 145-150°F Remove from oven, tent with foil and let rest 10-15 minutes before carving. If there is any marinade left over, it can be drizzled over the meat as is, or reduced in a small saucepan to make a glaze, then drizzled over the meat.
In a heavy medium saucepan, whisk together the stock, cinnamon,ginger, cumin, and turmeric. Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute. Cover the pot tightly, remove from the heat and let stand for 15 minutes. Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool. Then fluff again, rubbing with your fingers to break up any lumps. Mix the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss with the lemon juice. Add to the couscous. Add salt and pepper to taste. Add desired amount of vinaigrette and stir until well mixed. Cover and refrigerate for several hours or up to 3 days. Season with additional salt, pepper, lemon juice, and/or vinaigrette to taste before serving.
Finely chop the salmon and place in a bowl with the goat cheese and yogurt. Mash to a paste, adding more yogurt, if necessary to get a spreading consistency. Stir in chives and pepper.
Place potatoes in a large saucepan and add enough water to cover. Set pan over medium-high heat and bring to a boil. Boil 5 minutes. Drain and set aside. Heat oil in a large, nonstick skillet over medium-high heat. Add potatoes, paprika, salt and pepper; stir to coat. Saute 2 minutes. Add chicken broth and vinegar and cook until liquid is absorbed, stirring frequently, about 3 minutes. 2 Points Yields about 1/2 cup.
Preheat oven to 350 degrees. Saute onions in butter until golden. Dissolve bouillon cubes in boiling water. Combine onions (undrained), bouillon, rice, mushroom pieces, salt and pepper in a 1 1/2 qt baking dish. Bake uncovered 1 hour.
Trim fat from beef, cut into 1-inch pieces. In Dutch oven, heat oil over medium high hunt until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with thyme, salt and pepper. Stir in broth, wine and garlic. Bring to boil; reduce heat to low. Cover tightly and simmer 1 1/2 hours. Add carrots and onions. Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender. Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas. Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.
In large mixing bowl, add beans with juice, drained tomatoes,margarine,salt,cumin, dry mustard and optional Tabasco sauce. Mash and beat until beans are mush. Then add instant potato flakes and mix in with a spoon. The mashed beans & tomatoes should be spreadable and not juicy. If they are, add 1 tsp potato flakes to the mixture. Spray Pam into two deep dish pie pans. Divide mixture between the two pans. Spread with back of spoon and press against the sides forming a pie crust in both pans; set aside. In large deep frying pan add the following: 10 slices of bacon, smoked sausage, chicken, onion. If turkey bacon is used and there is no fat or grease, add the vegetable oil. Do not add the oil if regular bacon is used. Stir on medium heat until all is browned. Add chopped peppers, thyme, celery seed, garlic. Stir until mixed and slightly sauteed. Add flour and mix for a roux. Add saved tomato juice. Add hot water, chicken base, bay leaves, and salt. Stir. Add 2 cups rice. Mix in and cover and simmer for 20 minutes. White rice is cooking, preheat oven 425°F. Place the pie crusts in oven and bake 8 to 10 minutes. Remove from oven and set aside. Turn oven to 375°F. Remove bay leaves. In small bowl, whisk together flour and milk. Stir into the rice mixture quickly and blend. Pile the meat,vegetable rice mixture into the pie pans. Bake for 25 minutes. Set aside for 10 minutes to set. Cut in 8 wedges per pie. Serve each slice with shredded cheese if desired. Note: If you make ahead and freeze, bake bean crust first and then fill and freeze. Allow extra 10 to 15 minutes oven time.
Pat the roast dry with paper towels. Rub 2 teaspoons salt evenly over the surface of the meat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. Adjust the oven rack to the lower-middle position and preheat the oven to 275 degrees. Again, pat the roast dry with paper towels and rub with 1 teaspoon of pepper. Heat the oil in a large Dutch oven or heavy pot over medium-high heat until just smoking. Brown the roast on all sides, 8 to 12 minutes, then transfer to a V-rack set inside of a roasting pan (if you don't have a V-rack, use a wire rack set on a rimmed baking sheet.) Do NOT wipe out the Dutch oven. Transfer the roasting pan to the oven and cook until the center of the meat registers 120 to 125 degrees on an instant-read thermometer (for medium-rare), 1 1/2 to 2 hours. Adjust cooking time, if you like your roast more or less done. Here is a list of temperatures to test for doneness: Cook until meat thermometer registers for -- RARE - 115 to 120 degrees -- MEDIUM-RARE - 120 to 125 degrees -- MEDIUM - 130 to 135 degrees -- MEDIUM-WELL - 140 to 145 degrees -- WELL-DONE - 150 to 155 degrees. Meanwhile, add the chopped mushrooms to the fat in the Dutch oven and cook over medium heat until golden, about 5 minutes. Stir in the minced onion, chopped carrot, and chopped celery and cook until browned, 8 to 10 minutes. Stir in the tomato paste, minced garlic, and flour and cook until fragrant, about 2 minutes. Stir in the red wine and broth, scraping up any browned bits with a wooden spoon. Bring to a boil, then reduce the heat to medium and simmer until thickened, about 10 minutes. Strain the gravy, then stir in the Worcestershire sauce and season with salt and pepper, to taste; cover and keep warm. Transfer the roast to a cutting board, tent with foil, and let rest for 20 minutes. Slice the roast crosswise against the grain into 1/2-inch-thick slices. Serve with the gravy.
Heat oil in small Dutch oven over medium heat. Add onion and garlic. Cook 10 minute or till tender, stirring occasionally. Add tomato. Bring to a boil. Reduce heat and simmer 1 hour 20 minutes or till slightly thickened. Remove from heat. Stir in 2/3 cup basil, 2/3 teaspoon salt, and 1/8 teaspoon pepper. Set aside. Preheat oven to 375. Heat ricotta in a medium sauce pan over medium heat till hot. Stir in mozzarella, stirring till melted. Remove from heat. Stir in remaining salt and pepper. Spread 2 cups tomato mixture in bottom of 13 x 9 casserole dish coated with cooking spray. Arrange half the noodles over tomato mixture. Top with ricotta mixture. Arrange remaining noodles over ricotta mixture. Top with remaining 2 cups tomato mixture. Sprinkle evenly with Parmesan. Bake at 375 for 15 minutes or till cheese melts and filling is bubbly. Remove from oven. Sprinlke with 1 tablespoon basil. Let stand 5 minutes. Above is the recipe as printed in Cooking Light Magazine. I modified it as bit as follows, with excellent results: I used 12 noodles and made three layers. I used dry basil. I omitted garlic.
Cut the sausages into 1/2 inch pieces; brown sausages in a kettle. Remove sausages. Set aside. Place the flour, salt, and pepper in a plastic bag. Add chicken, a few pieces at a time, and shake to coat. In the kettle, heat oil over medium heat. Add chicken and cook, uncovered, for 10 minutes, turning to brown evenly. Add the water, onion, and celery to chicken in kettle. Simmer, covered, for 20 minutes. Add uncooked rice, undrained tomatoes, and sausages. Simmer, covered, about 20 minutes more or until rice is tender. Add peas and olives; cook and stir until heated through.
In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Brown sausage and onion in a large skillet over medium heat -- may need several batches (depending on size of skillet). Separate the sausage and onions from the drippings -- keep the drippings. Repeat process with bacon. Crumble bacon after cooking. Put bacon and sausage drippings in skillet and bring to temperature at medium heat. Add flour to drippings, stirring constantly until mixture turns golden brown. Transfer (roue) mixture to 12 quart pot and gradually whisk in milk. When the mixture is smooth, thick and bubbly, add the sausage and bacon to the pot. Season with salt and pepper. Reduce heat to a simmer for at least 15 minutes. Serve over biscuits. Fresh fruit make a perfect side.
Microwave broccoli in a covered dish on high about three minutes or until thawed. Drain any excess water. Add Velveeta and garlic powder. Microwave 2 to 3 minutes or until Velveeta is melted. Serve hot. If desired, remove the bread from the center of the bread loaf and pour broccoli dip in and serve.
In a large saucepan, heat oil over medium-high heat. Add beef, 1 T of the chili powder, and cayenne. Cook, stirring to break up the pieces, about 5 minutes. Using a slotted spoon, transfer the meat to a plate. Add pepper, onion, garlic, oregano, and remaining chili powder to same saucepan; cook over medium heat, stirring occasionally, until onion begins to soften, about 3 minutes. Stir in tomatoes and their juices, black beans, pinto beans, and tomato sauce. Cover and simmer for 10 minutes, stirring occasionally. Uncover, add cooked beef, and cook over medium heat until chili thickens, about 5 minutes. Serve warm.
Add all ingredients into a large pan. Simmer 30 minutes. Pour into canning jars put the lids and rings on and process the method you like best. (We just HOT packed the salsa into HOT jars with HOT lids put the ring on and they all sealed. PING PING PING we were done).
Prepare sour cream sauce mix according to package directions using the 1 1/3 cups milk. Combine 1/2 cup of the sour cream sauce, the chicken, and green pepper; set mixture aside. Sift together flour and baking soda. Combine egg and remaining sour cream sauce. Stir flour mixture into egg mixture. Bake batter on hot griddle, using about 2 Tbs mixture for each pancake. Place half of the pancakes in a 15 1/2 X 10 1/2 X 1" baking pan. Spread each with 1/2 cup chicken mixture. Top with remaining pancakes. Cover tightly and freeze. To serve: Bake frozen stack-ups, covered at 350F for 40 minutes. Prepare cheese sauce mix according to directions. (This is where I would use my own cheese sauce). Spoon over pancakes. Top with diced cranberry sauce.
Cook macaroni according to direcions. Drain and return to pot. Add tomatoes including juices and heat on low/medium until hot. If using diced or whole tomatoes, crush. Be careful macaroni doesn't stick to bottom of pot - stir frequently! I have added butter and/or cheese whiz for additional flavour. Depending on amount of macaroni cooked, I have used 28 oz can of tomatoes. I have also used italian style tomatoes and chili tomatoes which give it a slightly different flavour, but plain tomatoes are best for our family preference. I have tried canned tomatoes with olive oil and spices (to be used for brushetta) and they are too oily and doesn't result have good results.
Mince/crush the garlic and set aside in a bowl. Add the other ingredients and mix. Cover and leave for at least an hour before using, for the flavours to blend. Use as a rub for meat or dilute with extra olive oil and roast with your choice of vegetables.
Roughly chop grapes. Place in 3 litre microwave safe bowl. Microwave on HIGH 5 minutes. Stir in sugar, rind and juice mixing well until sugar dissolves. Cook uncovered on HIGH for 25 to 40 minutes depending on microwave, stirring every few minutes until jam is thick. Stir in almonds. Spoon jam into hot sterilised jars, replace lids tightly. Cover with teatowels as it cools.
Grease and flour a tube pan. (Don't miss and spots or you won't get the cake out without breaking it. Beat 5 eggs. Add 2 cups sugar and beat well. add 1 cup canola oil. Sift 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp salt. Add to egg mixture and blend well. Add to above mixture 1 cup coconut, 1/2 cup milk, 1 tsp vanilla, 1 tsp coconut extract. Mix well and pour into pan. Bake at 350F for 55 to 60 minutes. Let cook while sauce is cooling. For the sauce mix well, boil 1 minute and pour slowly over cake. Let cool in pan.
Preheat oven to 350. Butter 8x8 inch baking pan. Sift together flour, sugar, and baking powder. Add milk and eggs and mix with electric mixer until combined. Add 1/2 butter and comine. Pour batter into baking pan. Drizzle with remaining butter. Combine cinnamon and sugar and sprinkle over top. Cook for 35 minutes until a toothpick comes out clean.
Place chicken in bowl and toss to coat with 2T olive oil, Italian seasoning and salt and pepper. Coat the chicken evenly. Let sit 15 minutes. Meanwhile, in food processor, combine feta, yogurt, garlic and 1/8 t black pepper. Mix until combined. Set aside. In a skillet over med-high heat use remaining 2T of olive oil and saute chicken until browned and cooked through. Wrap pitas in foil and warm pitas in the oven. Mix cucumber and tomatoes into the yogurt sauce. Place cooked chicken in pitas, top with sauce. Serve warm.
Steep the tea bags in 2 cups water for 3 minutes. Bring the remaining 7 cups water and sugar to a boil. Mix tea water and simple syrup together and allow to cool to room temperature. Add the frozen lemonade, frozen orange juice, and the brandy. Pour into an ice cream pail and freeze. Stir once a day. To serve, scoop slush into glass (half full) and pour 7-up or sour soda over to fill.
Prepare a roux: Heat 3 tablespoons butter in heavy saucepan over medium heat until foaming. Whisk in flour. Cook until straw colored, about 3 minutes. Set aside to cool. Saute onions in 2 tablespoons butter over medium heat until golden brown. Add garlic and continue to saute 1-2 minutes. Remove mixture from heat and pure in food processor. Prepare chicken base: Dissolve chicken bouillon cubes in hot water. In a small Dutch oven or heavy pot, heat tomatoes, ketchup, vegetable juice and chicken base over medium-low heat. Add pured onion mixture, basil, dill, hot pepper sauce, sugar, black pepper and wine. Simmer 15 minutes. Whisk in roux and simmer an additional 30 minutes over medium-low heat. Whisk in cream. Add spinach. Serve immediately or cool and refrigerate.