HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook mushrooms, celery and onion in butter over high heat until tender, stirring occasionally. Sprinkle flour over vegetables and stir to combine. Add broth. Cook and stir until mixture thickens and bubbles. Reduce heat. Stir in light cream, cooked wild rice, marjoram and salt/pepper. Cover and cook over low heat until heated through&#8212;about 5 minutes. Garnish with fresh herbs.
Cut tomatoes in half and gently squeeze, scooping out pulp and seeds. Dice. Mince green onions and chop Cilantro medium fine. Add onions, Basil, Cilantro, vinegar, oil and garlic powder to tomatoes and toss. Add salt and pepper to taste. Store in fridge until ready to use. Serve with 2 scoops low fat cottage cheese and gently mix.
Put the rack in the middle of the oven. Preheat at 350°F Grease 12 muffin tins or use paper cup. Drain pears, reserve the juice and cut the pears in dice. You should have 3/4 cup of juice, if not add water to have 3/4 cup liquid. In a large bowl, mix dry ingredients. Set aside. In another bowl, mix honey and butter with a whisk. Incorporate the eggs, pear juice and pears. Pour on the dry ingredients and stir delicately with a fork just enough to wet the flour. Distribute the dough in the muffin tins. Sprinkle with almonds and put a dash of honey on top. Cook in oven for about 30 minutes or until a tooth-pick inserted in the middle comes out clean. Unmold and let cool on a rack.
Mix the lemon curd into the yogurt until mostly smooth. Layer 1/3 of the pound cake, with approximately 4 Tbs of yogurt mixture, and 1/4 cup blueberries in a parfait glass. Repeat Step 2, reserving a few blueberries for the top of each glass. Top with the remaining cake and spoon approximately 3 Tbs of the yogurt mixture into the center of the glass. Top with the reserved blueberries and a mint leaf (if wanted) for garnish. Refrigerate for 30 minutes before serving.
Take a non stick pan and melt butter. Add pinch of salt and black pepper. Add sprouts& onions and saute on high heat for 2-3 minutes. Remove from fire, cool a little and mix mayonnaise. Stuff the breads or buns generously with the mixture and savour!
Prepare the Chimichurri Rojo, and then pour 2/3 cup of it into a resealable plastic bag and combine with the skirt steaks. (Reserve the rest of the sauce to use as a condiment.) Refrigerate overnight. To cook the steaks, prepare a medium-hot grill. Remove steaks from the marinade, and grill to desired doneness. (Because they are thin and have been marinated overnight, they will cook very quickly. Divide each steak into two, and place each in the center of a warm plate. Season with salt and pepper, sprinkle chopped olives and minced parsley over each steak. Serve with the reserved Chimichurri Rojo on the side.
Let the vegetable oil get heated in a large nonstick skillet over medium-high heat. Sprinkle turkey cutlets w/ salt and pepper. Place cutlets in pan; cook 3 1/2 minutes on each side or until done. Remove cutlets from pan and keep warm. Add in onions and bell pepper to skillet; stir/saute for 2 minutes. Add in remaining ingredients; bring to a boil, cook until reduced to 1 cup (about 3 minutes). Serve sauce with turkey; couscous goes well with this.
Combine parsnip, celery, green pepper and parsley in bowl. Mix mayonnaise, salad oil, vinegar, lemon juice and salt together in measuring cup or bowl. Pour over parsnip mixture. Toss lightly. Serve.
Pour ground chia and water into small bowl. Stir, set aside to gel (30 minutes). Preheat oven to 350°. Line cookie sheet with parchment paper. While chia gel is forming, continue. In a medium bowl, whisk together garbanzo bean flour, ground flax seeds, sugar, baking powder, cinnamon, and salt. Set aside. 4.	In a small bowl, whisk together soy milk, coconut oil, and vanilla. (Careful not to let oil solidify). Pour liquids into dry. Whisk to combine. Add chia eggs. Whisk it again! Let batter rest for 10-15 minutes; perhaps have a dance party, or check the mail. Spoon out half-dollar size dollops onto parchment paper, about 1.5" apart. Bake for 14 minutes; turn sheets 180° (halfway around). Bake another 14 minutes, or until edges are golden and cakes COMPLETELY come off parchment paper without sticking at all.
Preheat oven to 325°F. Combine all the loaf ingredients in a mixing bowl - This is usually the kids' favourite part! Transfer to a loaf pan and flatten with a fork. Bake for 45 minutes. Remove from oven and drain any visible fat. Combine glaze ingredients and pour overtop of the loaf, and place back in the oven for 15 minutes longer.
Combine sour cream, mayo, cilantro and 2 tablespoons of the seasoning mix in a small bowl. Combine fish (I used Halibut, the recipe actually calls for Cod), vegetable oil, lemon juice and remaining seasoning mix in medium bowl. Pour fish mixture into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with a fork. Fill taco shells with fish mixture. Top with cabbage, tomato, sour cream mixture, lime juice and taco sauce! Yum Yum ! (I used warm corn tortillas, use 2 for each taco so they dont tear).
Mix flour, salt, sugar and milk. Add oil and press into 9-inch pie plate. Bake at 400 degrees for 12 minutes. Crumble together peanut butter and powdered sugar and place in cooled pie crust reserving small amount for topping. Mix pudding according to directions on box and pour on top of peanut butter mixture. Let set and then top with Cool Whip. Sprinkle rest of filling on top. Chill.
Put 6 cups water, tomatillos, chicken, jalapenos and salt into a large pot and bring to a boil. Reduce heat to medium low and simmer until tomatillos and jalapenos are tender and chicken is cooked through, about 25 minutes. Drain, reserving broth, and set aside chicken, tomatillos and jalapenos. Meanwhile, heat oil in a large skillet over medium heat. Add cilantro, green onions, garlic and bell pepper and cook until softened and golden brown, about 10 minutes; transfer to a blender. Add pumpkin seeds, sesame seeds, tortillas, 3 cups of the reserved broth, tomatillos and jalapenos (seeded first, if you like) and carefully puree until smooth; work in batches, if needed. (Reserve remaining broth for another use.) Transfer contents of blender to a large pot and bring to a boil. Reduce heat to medium low and simmer until thickened, about 10 minutes. Meanwhile, discard bones from chicken and shred meat. Transfer to pot with sauce and simmer for 10 minutes more. Ladle into bowls, garnish with cilantro and serve.
In a large saute pan over medium heat, add oil and Canadian bacon. Cook for 3 to 4 minutes, then add leeks, thyme, and 1/2 teaspoon each of salt and pepper. Cook until the leeks are wilted and translucent. Remove from heat and cool completely. In a large mixing bowl, whisk together the eggs, half and half, Creole mustard, chives, farmhouse cheddar, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Butter an 8- by 8-inch square baking dish. Layer the English muffins in a shingled pattern, cut side down. Mix the cooled Canadian bacon mixture into the egg mixture. Ladle the combined mixture over the English muffins. Cover, weight with a plate and refrigerate overnight. In the morning, remove baking dish from the refrigerator and top with Parmesan cheese. Place in the middle rack of a preheated 350-degree oven. Bake for 1 hour and 30 minutes or until the tip of a knife, inserted in the middle of pan, comes out clean. Let rest for 10 minutes before serving.
Mix the curry powder, turmeric and salt in a small dish. Place the cubed beef in a large bowl and cover with 1/2 - 2/3 of the seasoning mix and set aside. Cook onions, ginger and jalapenos in a Dutch oven until onions are brown and soft. Add the two cans of drained diced tomatoes and the remainder of the seasoning blend, allow to come to a slow boil. Add the meat to the tomato and onion blend and allow to cook for 10 minutes at medium heat until all ingredients are well blended. Pour the can of coconut milk into the meat mixture. Blend together until a uniform mixture has been created. Turn the stove to simmer an allow to simmer for an hour to and hour and a half. Towards the end of cooking taste the gravy to see if more salt is needed. Serve over rice.
Cube the paneer. (should be very fresh) Grind together the chillies and coriander and mint leaves too (if using) Mix chilli- coriander paste with the lemon juice and ajwain Add salt Smear the paneer with this mixture Cut squares of aluminium foil and place 4 paneer cubes in each foil. Dribble oil over paneer and fold the squares in such a way that no moisture can seep out when turned Place the parcels on a barbeque grill over a moderate fire and turn once or twice till cooked. Alternatively sometimes I put the paneer cubes on the grill directly and grill lightly on both sides. Delicious.
In a food processor or blender combine all ingredients except the 1 cup of the blue cheese and sun dried tomatoes. Blend until smooth and creamy. Place in a bowl and add the sun dried tomatoes and remaining blue cheese, mix well. Refrigerate until needed.
To make chocolate pastry: In a food processor or a bowl, combine flour, sugar, cocoa, and salt; whirl or mix to blend. Add butter, whirl, or rub in with our fingers until fine crumbs form. Add egg yolk and vanilla; whirl or mix with a fork until blended. Lightly spray 9-inch pie pan with non-stick spray. Pour mixture into pan and press evenly over bottom, up sides and across rim. Pinch in decorative edge, or press with tines of fork. Bake in 350°F oven just until crust is slightly darker around edges, 15 to 18 minutes. Let cool on a rack at least 1 hour. To make filling: In a 2-quart pan, combine 3/4 cup sugar, cornstarch, and salt. Add milk and whisk to blend. Whisk over medium heat until mixture boils and thickens. Do not scorch. Remove from heat. In a small bowl, beat egg yolks to blend. Stir about 1/2 cup of the hot milk mixture into yolks, then add this mixture back it pan. Return pan to medium-low heat and stir until mixture just begins to bubble, about 2 minutes. Remove from heat and stir in butter and 1 teaspoon vanilla. Spread a thin layer of warm custard over bottom. Peel bananas and slice half into pie, covering bottom evenly. Pour half the warm custard evenly over bananas. Repeat to layer remaining bananas and custard. Cover surface of custard with plastic wrap. Chill until cold, at least 2 hours. In a bowl, with a mixer on high speed, beat whipping cream and remaining sugar and vanilla until mixture holds soft peaks. Mound on pie and swirl to cover. Top with chocolate shavings, if desired.
Heat the oil in a large frying pan and fry the sausage until brown all over. Remove from the pan and cut into 25 mm pieces. Cut the potatoes into 20mm cubes and add to the pan together with the onions and chilis. Add a little more oil if necessary. Stir fry until the potatoes are brown on all sides. Return the cut sausages, together the water, tomatoes, oregano, basil, salt and pepper to the pan and bring to the boil. Cover tightly and simmer for about 20 minutes, stirring occasionally and adding a little more water if necessary. Remove the cover and cook uncovered until any liquid reduces.
In large bowl, combine lettuce, half the eggs, half the onions, and half the olives. Toss lightly. Garnish with remaining eggs, onions, and olives. Cover and chill. In small bowl, mix mayonnaise and French dressing until well blended. Drizzle over salad.
COOK bacon in large saucepan until crisp; drain. Return bacon to pan. STIR in potatoes, broth, corn, onion and celery. Bring to a boil. Reduce heat to low; simmer 15 minutes or until potatoes are tender. MIX dressing and flour in medium bowl. Stir in milk. Add to potato mixture. Cook 3 to 5 minutes or until thoroughly heated, stirring occasionally.
Grease a broiler pan that is just large enough to accommodate the filets and place them in the pan side by side. Pour half the melted butter over the fish and sprinkle with the onion; salt, and pepper. Place the pan 3 inches below broiler and let the fish start to brown. Meanwhile mix gin with remaining butter and heat until warm. When fish is "just done" remove pan from broiler (just flakes when brushed with a fork). Serve to table at once! Pour warmed gin-butter mixture over fish and ignite. Serve when flame has died.
In a large skillet completely cook the ground beef, no need to drain. Add in the Taco Seasoning and the 2 cans of pinto beans with the juice.Mix and then let it simmer for about 10-15 minutes or until it is heated all the way through. In a small or medium skillet add enough oil to fry the shells. Wait until oil is hot and start frying your tortillas to desired donness. Place tortillas on a paper towel to drain off excess oil. To serve place everything on the family table and let everyone make their own tacos! HAVE FUN!
Heat the oil and add the fennel seed and turnip chunks. Cook over medium heat for about 5 minutes. Add the salt, turmeric, and cumin. Stir until every piece of turnip is coated with spice. Continue to cook over very low heat for about 10 minutes - stirring occasionally. Add the water - I prefer my curry less soupy, so I used about a half cup of water. If you like a soupier consistency add the full cup. Cook until heated through - another 3 or 4 minutes. Remove from heat and stir in the cilantro.
Preheat oven to 425 deg. Combine all ingredients for the stuffing and refrigerate until ready to use. Place one sheet of phyllo on a flat board and brush lightly with melted butter using a soft pastry brush. Sprinkle with bread crumbs. Repeat with each sheet, stacking them into six layers. Spread the seafood mixture over the top layer of phyllo and then roll up jelly roll style. Place carefully onto 15 X 10 inch baking pan.(With edges). Brush with melted butter. Bake at 425 Deg. for 25 minute Remove from oven and let it sit for a few minutes. Slice into 16 portions. Great with a green salad.
Place chicken in nonstick baking pan. I. In 1-cup glass measure, combine remaining ingredients; pour over chicken. Cover and refrigerate at least 1 hour. Preheat oven to 350°F Uncover chicken; bake 15 minutes; turn and bake 10 to 15 minutes longer, until cooked through.
Roll out pastry and cut to fit tart tins (I use mini tarts but you can use muffin tins-this will increase the cooking time) preheat oven to 375°F. In large bowl, whisk egg, syrup, lemon juice and vanilla. In medium bowl, mix sugar and flour. Stir into egg mixture with butter. Divide berries into uncooked pastry shells. Pour egg mixture to top of shells. Bake 18-23 minutes. Remove tarts from tins immediately or the sugar will harden and they will stick tarts will firm up as they cool.
Combine apple, vinegar, hot sauce, scallion, parsley, salt, and pepper in blender; pulse, scraping down blender jar and adding water as needed, until very finely chopped. With machine running, gradually add oil, scraping down blender jar as needed. (Can be refrigerated up to 1 week.). To serve four, toss greens with 4 tablespoons dressing; serve imediately.
Santa Fe Salmon. Cut salmon into 4 servings; season with salt and pepper. Wash hands. Preheat large saute pan on medium-high 2-3 minutes. Combine tomatoes and mayonnaise in medium bowl. Coat both sides of salmon, using tongs, with tomato mixture and place in saute pan. Add remaining tomato mixture to pan and cover. Cook 3-5min until temperature reaches 145°F Cook time will vary depending on the thickness of the fillets. Serve. Spinach Wild Rice. (I usually use 90 sec Uncle Ben's rice). Place spinach and butter in microwave-safe bowl. Cover and microwave on HIGH 3 minutes. Stir in rice and microwave 4 more minutes. Let stand 2 minutes, sprinkle with cheese, if using, and serve.
Preheat oven to 350 degrees. Sweat onions, bell pepper, green onions and garlic until tender in 2 tbsp of butter. Remove from heat and allow to cool. Once cool combine vegetable mixture, ground pork, egg, bread crumbs, and salt/pepper. Mix until well incorporated. Cook a test patty to see if seasoning needs to be adjusted. Form meatballs to desired size about 1". Dredge meatballs in flour and shake off any excess. Heat pan with oil (enough to shallow fry the meatballs) over medium high heat and place a meatball in, if it does not sear or if it burns adjust your heat. Once the pan is ready brown your meatballs and place on a baking sheet and pop them in the oven. Cook until they reach an internal temperature of 165 degrees or when you cut one in half and there is no visible sign of pink. Enjoy!
In a mixing bowl or kitchen aid mixer, blend together flour, sugar, baking powder, salt, eggs, oil, milk, vanilla, almond, butter and poppy seed until well blended. Pour into a greased and lightly floured bunt pan or 13x9 cake pan or 2 loaf pans. Bake at 350 F for 1 hour. While baking mix together oj concentrate (defrosted), sugar and extracts for glaze. Test cake with a toothpick, it should come out clean. If done remove from oven and let sit in pan for 15 minutes. Remove the cake from the pan if using bunt or loaf pans, and top with the glaze while still hot. Let cool on cooling rack for 3-6 hours. Refrigerate for up to a week or freeze for 3 months.
Whisk marinade ingredients together and pour over chops. Marinate 1 hour, turning occasionally. Pre-heat and oil grill. Sear chops over medium-hot direct heat, rotating 1/4 turn after a couple minutes to score. Turn to seal other side. Move to indirect heat, and turn occasionally. Cook until just cooked through, 10 to 15 minutes. Let rest a couple of minutes before serving. Enjoy!
Melt 13 oz semi-sweet chocolate and butter together in double boiler. Remove from heat. In mixing bowl, mix together cream cheese, sugar and eggs. Beat until well mixed. Add in vanilla, flour, baking powder and salt. Slowly add the melted chocolate mixture and mix until smooth. Pour into greased 9x12 pan. Beat 3 oz cream cheese, lemon juice and sugar until creamy and smooth. Continue beating while adding eggs one at a time. When well blended, pour over first layer. Place 6 oz chocolate and cream together and melt in double boiler. Stir until chocolate melts. Drizzle over lemon layer. Bake at 350 for about 45 minutes. Chill.
Heat the oven to 355°F. Lay 2 filo sheets on the work surface side by side and brush with butter, then lay the other 2 sheets on top and brush again. Cut each into 6 squares (you may have some trimmings left). Brush a mini muffin tin with butter and puch a filo square into each muffin tin. Bake for 5 minutes or until crisp. Lift the tart cases carefully from the tin and fill each with some salmon and spoon over some hollandaise. Serve immediately!
Boil the corn in a large pot until done. Remove from water and let cool enough to handle. Spread 2 tbsp peanut butter on each ear. Enjoy!
Cook beans in boiling water 1 minute; drain. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Place beans in a large bowl; set aside. Prepare grill. Thread shrimp evenly onto 6 (12-inch) skewers; brush with 1 tsp oil. Sprinkle shrimp evenly with 1/4 tsp salt and 1/8 tsp pepper. Place skewers on a grill rack coated with cooking spray and grill 1 1/2 minutes on each side or until shrimp are done. Cool slightly and remove shrimp from skewers. Add shrimp to beans. Combine remaining 5 tsp oil, remaining 1/4 tsp salt, remaining 1/8 tsp pepper, lemon juice and garlic in a small bowl, stirring with a whisk. Drizzle juice mixture over shrimp mixture and toss to coat. Stir in parsley. Place 1 radicchio leaf on each of 4 salad plates and spoon 1 cup shrimp mixture into each leaf.
Preheat the oven at 180°C. Beat the eggs until they are foamy. Add sugar, vanilla sugar and softened butter. Add flour and baking powder. Mix well. Pour into paper cups. Bake for about 15 minutes. Enjoy!
To press the tofu, sandwich the tofu between two plates. Weigh the top. plate with a heavy book, and press for 30 minutes. Remove the weight and. top plate, and empty the water from the bottom plate. The tofu is now. ready. Preheat the broiler. Slice the pressed tofu into thirds lengthwise. Place the tofu on a lightly oiled baking sheet and spread the tofu with the marinade. Broil the tofu 3 to 4 inches from the heat for 5 to 7 minutes on each. side, until browned and crisp on the edges. Serve it straight from the oven. or make a tofu sandwich on toasted multigrain bread topped with your. favorite condiments.
Preheat the grill or broiler. In a small bowl, mix the butter, garlic, and Essence until smooth. Place the toast on the grill or broiler and cook until lightly colored on 1 side. Remove and spread 1 tablespoon of the seasoned butter on the toasted side. Return to the grill or broiler and cook until lightly toasted on the bottom, and the garlic butter is melted across the top. Remove from the grill or broiler and cut each toast in half on the diagonal. Serve immediately.
melt butter in a large heavy skillet. whisk in flour. whisk in all of the milk. add salt and pepper to taste. heat to boiling until smooth and it starts to thicken. add cream cheese, stirring until smooth. add potatoes (and onion if using), cover and simmer until tender (about 20 minutes), stirring once in a while. stir in half of the cheese and sprinkle the rest on top. simmer uncovered until ready to serve.
Preheat oven to 375. Place cereal in a large bowl and crush. Add oats. If adding additional fruit, add now. Add milk and let set until mushy. Add egg and oil. In a separate bowl combine flour, sugar, baking powder and baking soda. Add flour mixture to cereal mixture. Stir until combined. Spray mini-muffin pan well. Fill mini-muffin cups with batter and cook at 375 for 15 minutes. Let cool, and remove from pan. Makes 24 mini-muffins.
Place chicken in crock pot. Cover with frozen veggies. soup and milk. Cook on low 8-10 hours or high 4-6 hours. Serve over rice.
Pre-heat a wok or large skillet over medium heat, add the oil and, once heated, add the garlic, shallots, chili relish and (if using them) shrimp; Cook the shrimp until pink on one side, flip once and pull them out when done (3-5 minutes total). Once the shallots start to become soft add rice, eliminating any clumps, stir frequently for about three minutes. Make a small hole in the center of the rice, pour in the eggs and scramble, incorporating them into the rice gradually as you stir. Drizzle in soy or fish sauce, stirring to ensure even dissipation; More sauce or salt may be added at this point to taste; Rice should be thoroughly heated through. Top with cooked shrimp; traditionally this is served with fresh cucumber and tomatoes. Extras: (sorry for the semi-colons instead of periods, recipezaar's auto format makes each sentence into a seperate step-- something I did not want) It may not be traditional, but I like to add broccoli, deep fried tofu (available at Asian markets and many grocery stores, try to get small cubes), frozen peas and green onion to my rice; If you choose to do so, cut broccoli and fried tofu into small pieces; Add approximately 2/3 cup each of broccoli and peas at the same time you add the garlic, etc and stir fry. If the vegetables have absorbed a lot of the oil, more may be necessary before adding rice; Add 2/3 cup fried tofu and sliced green onion with the rice; If you do this it might be easier to cook shrimp separately or leave them in the pan rather than removing (if you aren't picky about done-ness); In fact, any number of vegetables and/or meats may be added; For raw meat, cut into small pieces and add in step 1, after it's cooked proceed to 2, if cooked add it at the end; For added spice (I know these additions are getting exhaustive) add diced chili pepper at step 1.
Preheat oven to 325°F. Prepare muffin tin by placing paper liners in each well and spray liners with cooking spray. OR use parchment baking cup liners. In large bowl mix together butter, eggs, vanilla syrup, erythritol, and splenda. Sift coconut flour, cinnamon, baking powder, and salt together then mix into wet ingredients. Stir in zucchini, nuts, and chocolate chips and/or coconut if using. Dish into muffin tins (fill almost to the top since these don't rise much) and bake for 30 minutes. Cool and refrigerate. These are better the next day and can be frozen.