HumbleIntelligence/food-ner-1-Million huggingface dataset:
If using brown rice, precook for 30-35 minutes. Add in at step 8. In a large, heavy bottomed stew pot, brown the ground beef and minced onion in a little oil until no longer pink; drain. Add adobo, basil, dill, garlic, Italian seasoning, marjoram and salt (and pepper, if using). Mix together. Add carrots, tomatoes, white rice, apple or orange juice, honey, V-8, zucchini and water (or broth). Mix thoroughly; bring to a boil and turn down to simmer for 15 to 20 minutes. Meanwhile, boil the noodles according to package directions; drain. After stew has simmered for 15-20 minutes, add the noodles, peas, corn, and cooked lentils. Drizzle the beaten egg over the top of the soup and mix into soup. Simmer for 5 more minutes. Add the flax seed just before serving.
Preheat oven to 350°F. In a food processor, grind the peanuts and garlic, and pulse to the consistency of coffee grounds. (If you can't get the prepared peanuts, use peanuts and add in 1 tsp of dried ground chile, red or green, but hot!). In a mixing bowl, combine the nut mixture with the remaining ingredients, except the pork. Stir well, then coat the pork with this mixture. Heat a wide, ovenproof pan over medium-high heat and put a little oil inches When hot, sear the nut encrusted pork loin for 2 - 3 minutes on 2 sides. Put this pan with the pork in the oven and roast for 1 hour 20 minutes, or until done. Remove, and rest for 10 minutes. Slice the pork into thin medallions. Spoon some Vanilla Yams in the center of each plate, then place 4 slices of pork on top of that. Ladle 1/4 cup Curried Mango Sauce across the pork. Serve with a spicy chutney on the side.
Brown beef with onions. Put tomotoes in pot. Add beans. Add browned meat mixture. Add green bell pepper. Heat to boiling. Add chili seasoning to taste. Bring to a boil. Add tomato paste and beer.
Place all the ingredients except the tomatoes in a crockpot. Cook on low for 7 hours. Add the diced tomatoes with juice and cook on high for 30 minutes. Added note-as one reviewer found out, if you add the tomatoes to the crockpot at the begining of the recipe, your beans will remain hard and uncooked.
Mix all the ingredients except the oil and flour in a large bowl. Grease your palms with a little oil. Shape the mixture into equal-sized balls with your palms. To make the outer part, mix the flour, a pinch of turmeric powder, salt to taste and water till it becomes a thick batter. Heat oil in a small wok. Dip the balls in the batter. Deep fry the potato balls in the hot oil on either side until golden. Drain on clean paper kitchen napkins. Serve hot with tomato ketchup or chutney of your choice.
FOR THE VINAIGRETTE: In a blender, combine all ingredients except oil, salt and pepper. Blend at medium speed for 1 minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper. For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado sliced into wedges, 1/2 nectarine sliced into wedges, 1/4 grapefruit segmented. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.
Preheat oven to 450 degrees. In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper. Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. Transfer roasted potato mixture to a large bowl; set aside. In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil. Pour mixture over roasted potato mixture. Add red pepper pieces; toss gently to coat. Turn potato salad into serving bowl. Sprinkle with pine nuts. Serve warm or at room temperature.
In a small bowl, mix the yeast with 1/4 cup warm water. Stir in the sugar. Set aside until the mixture starts to bubble (10-15 minutes). In a mixer with a dough hook, mix the flour, 1/3 cup cornmeal, and salt. (Or sift together.) Make a well in the center and pour in the yeast mixture and melted butter. Knead, gradually adding the remaining 2 cups water as needed until the dough is smooth and elastic to the touch (8 to 10 minutes). (Note: you probably won't need all 2 cups.). Grease two baking sheets and dust them with the 1 Tbs cornmeal. Separate dough into 2 balls of equal size and set each ball on a baking sheet. Press them into circles 8 inches in diameter. Sprinkle 1 tsp of sesame seeds over each loaf, gently pressing them into the dough. Cover the dough with a towel and set aside in a warm place until doubled (about 1 hour. Can take longer). Preheat oven to 425 degrees F. Prick the top of each kesra with the tines of a fork. Bake for 10 minutes. Lower the heat to 375 and bake until crusty and golden, 15 to 20 minutes.
Preheat oven to 400°F. In a large bowl mix together soups, sour cream, chicken broth, & pepper, until we'll combine. Stir in 1 cup of cheese, hash browns, and chicken. Place in the bottom of a lightly greased 9x13'' pan. Top with remaining 1/2 cup of cheese. In a small mixing bowl mix together crackers and butter. Sprinkle over hash brown mixture. Bake for 1 hour or until top is golden brown.
Remove stems from mushroom caps, save stems for other dishes if you wish. Arrange caps on baking sheet with cookie rack on it, this keeps the bottoms from getting soggy. In mixing bowl, add cream cheese and milk, start with 1TBSP and beat with beaters until blended and softer. Add rest of ingredients, hand mix. Stuff mushroom caps with mixture and bake 350-375 degrees for 15-20 minutes.
In a stainless steel saucepan, combine sugar and water. Bring to a boil over medium high heat, stirring until sugar is dissolved. Reduce heat to low and keep waarm until needed, taking care not to boil the syrup down.
Stock: Cook stock until water is reduced to approximately 2 cups. Strain stock and discard shells etc. Bisque: Warm stock and add two cans evaporated milk, butter, S& P. Gently heat until hot but not boiling. Add cooked lobster and warm through gently. Serve w/ common crackers or oyster crackers.
Put all ingredients into one bowl and mix with a hand mixer until blended good. The batter will be thick. Put into 9x13 pan and bake at 350° for 18-25 minutes.
Using a Teflon pan- place olive oil in the pan and when it is hot add rice -- fry until nicely brown. Reduce heat -- add bell pepper, onion, garlic and continue to saute. After about 5 minutes or so add water, tomato ,chili powder and salt. Place lid on skillet and turn heat down, simmer gently. When the water has all evaporated-10-15 min later- slide the lid off of the skillet about half way so the steam will escape so your rice is not wet. (While rice is simmering check it to see if you need a little more water. I don't add much water as I don't like my rice mushy and keep in mind that the veggies added have moisture as well---be sure to taste it before serving -- I actually add more chili powder than this as I like mine spicy). Serve.
Mix the confectioners sugar and water. Add 1 or 2 drops of food coloring to tint the frosting the color you desire. You can use red for roses, blue for forget-me-nots, green for leaves - or whatever colors or designs you want!). Scoop some of the icing into a decorating bag, fitted with the tip of your choice. Make tiny flowers and leaves on your sugar cubes, or create your own designs.
Mix cornstarch and brown sugar together in medium saucepan. Beat together egg yolks, water, and pinch of salt. Add to cornstarch and sugar. Add chopped pecans. Simmer on medium stirring constantly until mixture thickens. Boil 1 minute, constantly stirring. Remove from heat, add butter and vanilla. Pour into baked pie shell, decorate top with remaining pecans. Let cool 1/2 hour before serving.
Preheat oven to 400'. Using a fork; Combine Butter, Flour and Sugar. Blend until the mixture looks like small peas (flour will be totally incorportated). While the tart shells are still frozen, spoon about 1 tbsp of Mincemeat into each one. Using the back of a spoon, smooth over the Mincemeat to create a flat surface. Spinkle the top of each tart with approximately 1 tbsp of the Crumble. Do NOT press down. Bake at 400' for 15 minutes or until edges of the pastry shell are lightly browned.
Simmer in a saucepan over medium heat the sugar, soy sauce, water, lemon zest and lemon juice. Add the ginger, garlic, and pepper and cook until the sauce is reduced by half. Allow the sauce to cool and then marinade the fillets in 1/2 of the sauce for 20 minutes in the refrigerator. Reserve the remaining sauce. Remove fillets from the marinade. Season with salt and pepper if desired. Preheat oven to 375 degrees. Heat skillet to medium high. Add oil to skillet and saute the fillets for about two minutes on each side until golden brown. Reheat the reserved sauce. Place fillets on baking dish or cookie sheet and finish in oven for 5-7 minutes or until done. Serve with reserved sauce.
Spoon pesto into an ice cube tray and freeze for at least an hour. (Freezing pesto in ice cube trays and keeping the pesto cubes in freezer bags is a great way to store pesto and to have in off-season). Preheat oven to 400F°. Take a long knife and cut two holes, evenly spaced, into the loin. Insert frozen pesto into the holes. Lay out bay leaves on pan and place pork loin on top. Rub loin with seasoning salt and spoon minced garlic over top. Chop fresh thyme and add vinager in a pouring container. Slowly pour a small amount onto the loin making sure not to cause the garlic to fall off. Place in the oven, checking every 15 minutes and pouring more of the vinegar over the top. Cook for 2 hours.
Roll out pastry to about 1/4 inch thickness. Cut out tart circles to a 4 inch circle. Place a few raisins or nuts in the bottom of tart shells. In a large bowl ,cream the rest of the ingredients together,until dissolved. Fill tart shells 3/4 the way full. Bake in a 350 degree oven for approx.15-20 minutes. Tarts will still be bubbling but shell browned. These tarts will be a bit runny ,so if you want them firm let them cook a bit longer. Let stand in the pans ten minutes then remove carefully --. These are one of the best tarts out there anywhere,believe me -- .
Mix the dry mustard and brown sugar. Stir in oil, horseradish and vinegar until smooth. Spoon into small jars; cover tightly. Keeps for months.
Prepare a baking sheet with two pieces of parchment paper. In a mixer bowl, combine four, baking powder, salt. set aside. In another mixing bowl beat unsalted butter and sugar until light and fluffy. Add egg and vanilla. Gradually add flour mixture. Move to prepared baking sheet, putting one piece of parchment paper on either side of batter. Flatten the batter with rolling pin. Refrigerate for 35 minutes. Meanwhile preheat oven 350°F. After refrigerating take out and cut out shapes. Bake 8 -12 minutes each batch depending on thickness.
Cream butter and sugar. Add eggs, vanilla, milk, and bananas and mix together. Add all dry ingredients to batter and mix until the batter is fairly smooth. Pour batter into a well greased loaf pan and sprinkle white sugar on the top. Bake at 350F for 50-55 minutes. When it is done a knife inserted in the middle should come out clean.
Melt butter in a saucepan over low heat. Stir in the minced garlic. Pre-heat the oven to 400 degrees F. Cut the French bread in half lengthwise then cut it cross ways in 1" inch strips. Dip the bread strips into the butter/garlic mixture soaking all sides. Place on a cookie sheet. With a basting brush, brush the rest of the butter/garlic onto bread. Sprinkle with the Parmesan cheese. Put in the oven and bake for 15 minutes. Remove. Sprinkle with Cajun seasoning and serve.
*Uncookedeggs can contain salmonella which can cause severe illness particularly among infants, the elderly and those with compromised immune systems. If you are concerned about the quality of the eggs you are using, substitute pasteurized liquid eggs. Crust: Preheat oven to 350°. Beat butter and granulated sugar with an electric mixer until light and fluffy. Gradually mix in just enough crumbs to make a slightly crumbly paste. Press evenly into a chilled 8- or 9-inch pie plate. Bake 5 minutes. Cool to room temperature. Filling: With an electric mixer, beat butter and confectioners' sugar until light and fluffy. Add melted chocolate with salt and vanilla. Add one egg and beat for no less than 5 minutes. Add second egg and beat no less than 5 minutes longer. Add third egg and beat no less than 5 minutes longer. Pour filling into prepared shell and refrigerate 24 hours. Garnish: Just before serving, decorate top with sweetened whipped cream and sprinkle with chocolate. Makes 8 servings. Note: Don't try to take a shortcut with this recipe. Beating no less than 5 minutes after adding each egg is the secret.
Combine first seven ingredients in a large bowl, beating 2 minutes at medium speed. Pour into a well greased "deep dish" pie plate. Drain peaches, reserving some syrup. Arrange peach slices over this mixture. Beat cream cheese, peach syrup and 1/2 cup sugar at medium speed for 2 minutes. Spoon and spread over peaches to within 1 inch of batter. Mix sugar and cinnamon together and sprinkle over top of everything. Bake at 350 degrees until crust is golden brown (about 30 to 35 minutes).
In a small dry skillet, toast the pine nuts, stirring constantly to brown evenly. Don't burn! Chop the garlic fine. Set aside. Separate the broccoli into florets. Peel the skinnier stems and cut into cubes (or reserve the stems for cream of broccoli soup). In a large pot of rapidly boiling salted water, blanch the broccoli for about 8 minutes, until it is crisp-tender and still bright green. Drain thoroughly in a colander. In a saute pan, heat the olive oil. Add the garlic and let it soften for a few minutes. Be careful not to let it burn. Then add the broccoli and pine nuts to the pan. Toss carefully to coat everything well with the garlicky oil. Salt and pepper to taste. Turn into a warmed serving bowl and serve at once. Enjoy!
Grill breasts until done. Lightly butter rolls & grill until toasty. Layer chicken, ham & cheese on bun. (At this point, we like to put sandwich in toaster oven or oven just until cheese melts). Serve with duck sauce so each person can add as much or little as they like.
In a medium bowl, combine green onions, shallots, garlic, ginger, allspice, black pepper, chile peppers, cinnamon, nutmeg, salt, brown sugar, orange juice, vinegar, wine, soy sauce, oil, and molasses. Mix well, cover, and allow to sit for 1 hour. Stir again before using with fish or meat. This should make enough for about 2 different meals. Discard any remaining sauce after marinading meat.
Preheat the oven to 350°F and grease an 11x7 inch baking dish. Boil the dates in the water for about 5 minutes until soft, then add the baking soda. Cream the butter and sugar together until light and fluffy, then add the eggs and beat well. Mix in the dates, flour and vanilla, then pour into the greased baking pan and cook in the preheated oven for about 30-40 minutes, or until just firm to the touch. To make the sauce, simply place all the ingredients in a pan over a low heat and stir together until blended, then bring to the boil. Some of this can be poured over the pudding and finished under the broiler, or it can be kept totally separate and ladled over the pudding when served.
Preheat oven to 350°F. Prepare mac and cheese according to directions on box. Brown beef and onion with salt and pepper to taste. Mix Macaroni and Cheese with Beef and add milk and cream of mushroom soup in buttered casserole dish. Bake uncovered for 25 minutes.
Preheat your oven to 350 degrees and line a cupcake pan with papers. Whisk together the soy milk and vinegar and set aside until it curdles. Sift the flour, cornstarch, baking powder, baking soda and salt into a bowl and mix. In a separate large bowl, beat together the margarine and sugar for about 2 minutes or until light and fluffy, be careful not to over-beat or the margarine will melt. Beat in orange and vanilla extracts, then alternate between flour mixture and soy ilk mixture, beating until no large lumps remain. Fill cupcake liners 2/3 full and bake for 20-22 minutes or until tops spring back when lightly touched. Transfer to a cooling rack and cool completely.
Mix all ingredients except vanilla. Bring to full rolling boil and boil for 1 minute. Remove from heat, add vanilla and beat until creamy.
Drain olives. Peel garlic, stuff into olives. Large cloves may be cut to fit. Put stuffed olives into a jar (we use a pickle or mason jars). Add enough olive oil to cover. Add seasonings and chili. Seal, shake to mix. Let marinate for a few hours (or a day).
In a roasting pan, layer onions, rye bread and place meat on top. Bake in a 400 degree F. oven and brown meat there for 20 minutes, uncovered. Flip meat over and brown another 20 minutes, uncovered. Make sure meat doesn't brown too much. Add water and onion soup mix and bake, at 350 degrees, until meat is tender, about 3 hours, covered. Check during cooking to see if more liquid is needed. When meat is tender, remove and set aside on a cutting board for slicing. Meanwhile, place the onions, gravy, and bread in a blender and blend well. This will be a gravy for the meat. Slice the brisket against the grain and serve with the blender gravy.
Preheat oven to 450° F and spray a cookie sheet with no stick cooking oil. Spread out each crust and press out fold lines. Top each crust with parmesan cheese, then follow with ham, and pepperoni. Next top with cheddar cheese to within 1 inch of edge. Roll each crust up, so it resembles a log and place on cookie sheet seam side down. Bake for 12-17 minutes or until golden brown. Cut into slices and serve warm. Feel free to add more cheese or change meats to your taste.
Preheat grill to high. Mix together the mustard and maple syrup. Place the salmon fillets (skin side down) in a baking dish or on a shallow tray that has been lined with aluminium foil. Spread the mustard and maple mixture evenly over the tops of the salmon fillets. Grill/Broil for 10 minutes or until cooked thru. The time taken will depend on the size of the fish. Serve with veges or a salad - Enjoy! Note: its best if your fillets are as evenly sized as possible.
Break up broccoli and place in a roasting pan. Drizzle with olive oil and season with salt and pepper to taste. Bake in a 350- 400 degree oven until edges of broccoli start to turn black (about an hour).
Heat the 2 Tb oil in a large skillet while you chop the stew meat into bite size pieces. Fry the meat until brown. While frying the meat add both sugars, vinegar, pineapple juice, worchestershire and soy sauce into a saucepan. Heat to a boil and reduce heat. Let simmer 5 minutes. In a smaller frying pan heat the 1 Tb oil and add stir fry mix. Cook and stir for about ten minutes. Drain the meat and combine it with the sauce and stir fry in the large frying pan. Pour the sauce over top and add the sliced pineapple cut into small pieces. Stir and simmer while you cook rice. Place a serving of rice on each plate. Top with stir fry mix and serve. Tip: If you want a thicker sauce just combine 1 Tb of cornstarch with 2 Tb of water in small dish and mix into stir fry before topping rice.
In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with salt and pepper; cook 7 minutes. Turn chicken over. Reduce heat to medium; cover and cook 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of a knife. Transfer chicken to plate. In same skillet, cook shallot 2 minutes, stirring. In a cup, mix broth and cornstarch. Add broth mixture, jam and vinegar to skillet; heat to boiling over medium-high heat. Cook sauce 2 minutes or until slightly thickened, stirring. Return chicken to skillet; heat through.
Cut off the tips of the chicken wings, use them for making stock. Halve the wings at the joints. With a small knife, scrape the meat down the bones as far as possible to make a plump drumstick. Remove the thinner bone from the pieces with 2 bones and scrape the meat down the bone. Mix the first 8 ingredients together, marinate and cover the chicken drumsticks overnight in the refrigerator. When ready to bake, place each one on a non-stick baking sheet. Bake at 425° degrees F. for approximately 30 minutes or until the juices run clear. Remove from oven and roll each one in sesame seeds. Cool slightly and place each one in a paper baking cup and serve.
Preheat broiler or grill. Combine soy sauce and 1/2 tsp wasabi paste; mix well. Spoon mixture over salmon with skin side down. Place salmon, skin side down, on grill over medium heat or rack of broiler pan. Grill or broil 4 to 5 inhces from heat source for about 8 minutes. Salmon should be flakey. Meanwhile, combine mayonnaise and remaining 1 tsp of wasabil paste & mix well. Taste and add more wasabi if desired. Transfer salmon to serving plates and top with mayonnaise mixture.
Heat oil over medium heat in a large soup pot and saute onion a couple minutes. Add beef and brown. Drain fat off the onions and beef and return to the pot. Add tomatoes, tomato sauce, water, seasoning and carrots. Simmer for at least 45 minutes, reducing heat to low. Add corn and beans and simmer 15 minutes. Taste for salt and pepper.
Cut chicken thru the back part way to lay flat in a 13x9 inch casserole dish. Pour lemon juice over chicken, about 1/4" juice in pan. Add spices on top of chicken. Refrigerate for about 1 hour,turning once. Bake at 350 uncovered for 1 hour,covered for 1 hour. Pour juices over chicken when serving.
Brown the beef in a large pot. Remove beef and drain. Saute the onioin, celery and garlic until tender, about 5 minutes. Return the beef to the pot and add all the other ingredients except salt and pepper. Simmer for 20 minutes. Add salt and pepper to taste. Serve over hot spaghetti with parmesan cheese.
Preheat oven to 400-degrees, and ready an ungreased cookie sheet. Blend the cornmeal and salt. With a wooden spoon, mix in the butter and enough boiling water to make a dough that is completely moist, but firm enough to hold its shape. Drop heaping spoonfuls of the batter on the cookie sheet and pat lightly into mounds. Bake 20- 25 minutes, until golden-crisp on the outside. Serve straight from the oven.
Preheat oven to 400 degrees. Lightly butter a 9 inch diameter circle in the center of a baking sheet. Using a large bowl, stir together first four ingredients. Cut the butter into 1/2 inch cubes and distribute them evenly over the flour mixture. With a pastry blender or two knives cut in the butter until the mixture resembles coarse crumbs. In a small bowl stir together the buttermilk, egg and vanilla. Add the buttermilk mixture to the flour mixture and stir to combine. Stir in the chocolate chips and hazelnuts. I know yuk but the dough will be sticky. Spread the dough into an 8 inch diameter circle in the center of the prepared baking sheet. Arrange additional hazelnuts around the edge of the dough for garnish if desired. With a serrated knife cut into 8 wedges. Bake for 17-19 minutes or until the top is lightly browned and a toothpick inserted into the center of one of the scones comes out clean. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula transfer the scones to a wire rack to cool. Recut into wedges if necessary. Best served warm Cool completely before storing in an air tight container.
Put all ingredients into the pan of your bread machine in the order suggested by the manufacturer. Set to dough cycle for oven baking or white cycle for bread machine baking. FOR BREAD MACHINE BAKING: after final rise spray the top of the loaf with water and sprinkle cornmeal on top. FOR OVEN BAKING: Preheat oven to 400*. Grease a one quart bowl with solid shortening or cooking spray and sprinkle with cornmeal. Bake for 40 - 45 minutes. Remove from pan and cool on wire rack.
Soften 1/2 pkg of gelatin with 2 tablespoons of cold water. Add boiling water and then add the powdered sugar; mix till it is smooth.