HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the peas, turmeric and 7 cups of the water in a heavy-bottomed 6 quart or larger stockpot or Dutch oven over medium-high heat and bring to a boil. Reduce heat to medium-low, partially cover, and simmer for 30-40 minutes, until the peas soften. Remove from heat and let stand while preparing the remaining ingredients - they do not need to be drained. Soak the tamarind pulp in the remaining cup of water for 30 minutes. Break apart with a fork and squeeze the pulp with your hand. Strain through a fine strainer, discarding the solids. Place the tamarind juice and tomato in a food processor and grind into a watery paste. Reserve. Warm coconut oil in an 8-in skillet over medium-high heat. Add the onion and cook for 6-7 minutes until browned and caramelized. Add the ginger and garlic and cook for 1 minute. Slowly and carefully add the tamarind-tomato paste, the fresh chiles and the brown sugar to the frying pan. Stir well and cook for 4 minutes. Remove from the heat and transfer the mixture to the stockpot with the black-eyed peas. Return the stockpot to medium-high heat and add the coriander, red chile powder and salt. SImmer, uncovered, for 10 minutes. Add the coconut milk and cook for 1 minute or so, until warmed through. Remove from heat. Transfer to a serving bowl. Garnish with the cilantro. Serve with white or brown basmati rice, roti or naan.
Melt butter and add onions and mushrooms, sauteing until tender. Add peppers and seasonings and simmer for five minutes. Add crabmeat and saute just until the crabmeat is hot, then add the wine and simmer until absorbed and reduced. Remove from heat and let stand momentarily. Serve over steamed rice.
Preheat oven to 375°F. In a large skillet, brown beef and onion, stir in soup, milk, gravy mix and seasonings. Place green beans on the bottom of a 9x15 inch baking dish or pan. Pour meat mixture on top of beans. Arrange Tater Tots over the beans. Sprinkle cheese on top and bake for 30-35 minutes.
In a small heavy-bottomed saucepan combine sugar, cocoa, cornstarch and pinch salt. Stir in the evaporated milk and whisk constantly over LOW heat for 3 minutes or until the mixture comes to a boil; whisk simmering for another 1-2 minutes longer over low heat until thickened. Remove from heat and stir in vanilla. Serve warm or cold. Delicious!
In a large skillet/wok heat olive oil over med high heat cook and stir in half of chicken in the olive oil about 2 min.or until chicken is no longer pink remove from pan with slotted spoon and repeat with remaining chicken keep the chicken warm. In the same skillet/wok, cook and stir the garlic and rosemary over medium heat for 1 min.or until fragrant. Stir in vegetables and broth bring to boil, reduce heat cover and cook 3 minute. Return chicken to skillet/wok toss to coat and heat through. Serve over hot cooked rice sprinkle with almonds,.
Heat olive oil in Dutch oven and add onions. Saute for 3 minutes. Add garlic, ginger and jalapeno pepper. Saute 2 minutes. Preheat broiler. Add remaining ingredients except chicken. Bring to a boil. Cook for 5 minutes then lower heat to simmer. Place chicken on broiler pan coated with cooking spray; broil 6 minutes on each side or until lightly browned. Add chicken to Dutch oven and simmer for 60 minutes. Shred meat, remove bones and serve over hot, white rice.
To roast the corn, thaw frozen corn and toss with 2 tablespoons extra virgin olive oil. Roast in a 450 degree oven for about 20 minutes, with some kernels becoming light golden brown. Remove from oven and cool. In a large bowl, combine all of the ingredients with the roasted corn. For the dressing, combine all dressing incredients and whisk together. Toss above salsa mixture with dressing. To prevent the avocados from discoloring dip in dressing mixture immediately after chopping.
Preheat broiler. Cut bread in half lengthwise. Mix remaining ingredients well. Spread evenly on each side of the bread. Place on baking sheet. Broil 4-5 inches from heat until golden brown.
Preheat oven to 500 degrees F. Place the chicken breast side down. on a rack in a roasting pan. Begin Roasting. Mix together the olive oil, the herb salt and pepper. After the chicken has roasted for about 20 minutes, spoon some of the olive oil mixture over it, then turn the breast side up. Baste again. Then after 7 or 8 minute, at this point the breast should begin to brow, if it hasn't, roast a few more minutes. Turn the heat down to 325 degrees, baste again, and roast until an instant read thermometer inserted into the thickest part of the thigh eads 160 degrees to 165 degree. Total roasting time will be under an hour. Before removing the chicken from the pan, tip the pan to let juices from the bird's cavith flow into the pan,(if they are red cook another 5 minutes. Remove bird to a platter. and let rest for about 5 minutes. While resting, pour the pan juices into a cup, and pour off or spoon of as much fat as possible. Reheat the juice, carve the juice, carve the bird, garnish, and servewith the pan juices.
Add all ingredients in the order suggested by your bread machine manual Cook on the basic bread cycle according to the manufacturer's directions.
First, cream the butter and the two kinds of sugar: Now add the eggs and the vanilla. In a separate bowl, mix together the flour, baking soda and salt. Then add to the sugar/butter/egg mixture and blend until a soft dough forms. Add the chips and the chopped nuts. Drop the dough by teaspoons onto a baking sheet, about two inches apart. The recipe doesn't say to grease the baking sheet, but my cookies stuck pretty badly so I would definitely put a little butter on the pan next time I make these. Bake at 375 degrees for 12 to 14 minutes, or until the bottom edges are lightly browned.
In small bowl, stir together all ingredient except ham. Spread a rounded tablespoon of the cream cheese mixture on each ham slice. Roll up and cut each roll in half. Secure rolls with wooden picks. Refrigerate, covered, until serving time.
Preheat oven to 350°F. Cook pasta according to package directions to "al dente". While pasta is cooking, saute mushrooms, onions and garlic in olive oil until tender, remove from heat to cool, do not drain. Combine cottage cheese, ricotta, egg, herbs and seasonings. Mix cooked pasta with sauce and sauteed onion mixture, and spoon half into bottom of 11x13-inch glass pan. Spoon cheese mixture on top of pasta, spreading evenly to the edges. Put 1/2 cup mozzarella on top of cheese mixture. Place sliced pepperoni on top of cheese, then spread remaining pasta/onion/mushroom mixture, then mozzarella cheese. Bake for 30-40 minutes, until cheese is browning and bubbly. Allow to rest at least 5 minutes before cutting.
Preheat oven to 400* Brown hamburger and onions. Drain. Add barbecue sauce and brown sugar. Flatten and press biscuits into greased muffin cups. Spoon 1 Tablespoon of meat into each cup. Sprinkle with cheese. Bake for 10-12 minutes .
Combine all the dried fruit, sesame seeds and sunflower seeds into a processor; PULSE until finely chopped but not to a powder, transfer to a large bowl. Mix in rolled oats and rice cereal until blended. In a microwave-safe bowl mix together honey (or corn syrup) white sugar and peanut butter until well combined; heat in the microwave until just hot and bubbly. Stir in the powdered milk with vanilla and almond extract until completely combined, then pour over the cereal mixture; mix using a wooden spoon until coated. Mix in the mini chocolate chips. Press mixture prepared pan, using slightly wet hands to press down. Cut into desired size squares, and let cool before removing from the pan.
Coat pork chops with flour. In a 12 inch skillet over medium-high heat, in hot oil, cook pork chops until well browned on both sides. Remove chops to a shallow 2 1/2 qt. casserole. In drippings remaining in skillet over medium heat, cook green and red peppers, mushrooms, onion and garlic until vegetables are tender, stirring occasionally. Add tomatoes with their liquid, salt, sugar, crushed red pepper, and 1/4 tsp. oregano leaves. Spoon vegetable mixture over pork chops in casserole. Cover and bake in 375° oven 1 hour. Skim off fat from liquid in casserole. Prepare dumplings: In a small bowl with fork, stir buttermilk baking mix, milk and 1/4 oregano leaves just until blended. Drop dumpling mixture into eight mounds in casserole; bake, uncovered, 10 minutes. Cover casserole and bake 10 minutes longer or until dumplings are set and pork is tender.
In a big bowl combine all of the dry ingredients. Add the scallion slices and the feta cheese. Toss to combine. In a second bowl combine eggs, oil and yogurt. Add the wet to the dry ingredients and mix until just combined. Fill into prepared muffin tins and bake in the preheated oven at 180° C/350°F for 20 minutes or until toothpick inserted in the centre comes out clean. Enjoy! :).
Preheat oven to 375 degrees. Sift flour, baking powder, sugar, and salt into a large bowl. Cut butter and shortening into small pieces and add to flour mixture. Using hands or a pastry blender, crumble the fat into the flour mixture until the butter and shortening are pea-sized pieces and the mixture resembles coarse cornmeal. Knead dough gently on a lightly floured work surface. Roll out dough to 1/2 inch thick which is crucial to the outcome of the biscuits. Use a 2 inch biscuit cutter or glass to cut out the biscuits and place on an ungreased baking sheet. Bake 14-15 minutes until golder brown and serve hot.
Mix thickener in water. Combine all ingredients except cinnamon, in saucepan. Cook over med low heat until mix thickens. Season with cinnamon if desired.
In a medium saucepan melt butter, cream and cheeses. Add garlic powder. Simmer on very low heat for 5 minutes. Add cooked and drained noodles. If you desire a thinner sauce, add more cream. Place in serving dishes and add cooked shrimp. Sprinkle with tomato which has been cut into tiny cubes. Time does not include time for shrimp or noodles. A pretty dish!
Mix all ingredients and pour in ungreased 9 X 13" pan. Bake 45 minutes at 350 degrees, until pick comes out clean. If desired, top with a swirl of whipped cream.
Put oven rack in middle position and preheat oven to 350 degrees. Pat tenderloin dry, then coat all sides with salt, pepper and garlic. Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each. Heat oil in a heavy skillet over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends) about 10 minutes. Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120 degrees, 25-30 minutes. Transfer beef to a cutting board and let stand 15 minutes. Temperature of meat will rise to about 130 degrees. Discard string and rosemary sprigs before slicing.
In a large saucepan over medium heat, heat the soup, pimento, green pepper, onion, pepper, and milk. Stir in half of the cheese until melted. Prepare the peas and pearl onions according to package directions. In a bowl, combine the macaroni with the tuna and peas/onions. Mix the macaroni mixture into the soup mixture. Pour into a baking dish and top with the remaining cheese. Bake at 325 degrees for 30 minutes.
Peel and section grapefruit over a bowl, reserving juice. Chop sections and set aside to drain. Combine apricots and water; let stand 2 hours. Drain and chop apricots. Combine cheese and mix until smooth. Measure 1/4 cup reserved grapefruit juice and stir into cheese mixture. Fold in poppy seeds, walnuts, apricots and grapefruit. Spoon into serving bowl cover and chill several hours or overnight.
Put oven rack in middle position and preheat oven to 400°F. Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat. Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total. Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices. note: Beef can be braised 2 days ahead. Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350°F oven 30 to 40 minutes.
Mix oats, butter, coconut oil, yogurt and water together in a large bowl. Pat down, cover with a plate and leave at room temperature for 2 days. Preheat oven to 200 degrees F. Place honey, salt and cinnamon in a small bowl and set in a small pot of simmering water until honey warms and becomes thin. Mix honey with oat mixture. Place on 2 parchment lined cookie sheets and bake for several hours, until completely dry and crisp. Mix with coconut, chopped nuts and raisins. Store in airtight container in the refrigerator. Serve with whole raw milk or cream diluted with a little water.
Preheat oven to 350 degrees. Place 18 cupcake liners in muffin tins. In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk the mixture lightly until there are no clumps, and the spices are mixed throughout. Set aside. Cream the butter with a mixer for a few minutes until soft and fluffy. Add the sugars and eggs to the butter, and beat until light in color and fluffy in texture (about 5 minutes). Next, add the Grand Marnier and beat until incorporated. Add 1/4 cup juice from the freshly squeezed orange and 1/3 of the flour mixture, and beat until incorporated, scraping the batter down into the bowl as necessary. Add the coconut milk and 1/2 the remaining flour mixture, and beat until blended. Add the buttermilk and the rest of the flour mixture and again beat until incorporated, scraping the bowl as necessary. Measure 2 - 3 tbsp orange zest from the freshly zested orange, and add to the mixture; also add the coconut and mix until blended. Using an ice cream scoop, fill the cupcake liners with one scoop of batter each (filling the liners about 3/4 full). Bake 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Remove from the oven and let rest in the muffin pan for 15 minutes. Remove the cupcakes from the muffin tin, and place on a rack to cool thoroughly before frosting. Make frosting: Beat the cream cheese in a medium bowl until creamy. Measure 2 tbsp juice from the freshly squeezed orange and add to the cream cheese. Measure 1 cup of confectioner's sugar and add to the cream cheese mixture. Beat until the ingredients are smooth. Add the coconut milk, the Grand Marnier, and another cup of confectioner's sugar. Beat until smooth. Add another cup of confectioner's sugar and beat until smooth. Add 1/2 cup confectioner's sugar and beat until smooth. At this point, check the consistency. If it is firm enough to spread on the cupcake, it's finished. Add a little more confectioner's sugar (a few tablespoons at a time) if it needs to be firmer. Spread the frosting on the cooled cupcakes.
Preheat oven 375°. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in a small bowl to blend. Place pork in large roast pan. Sprinkle with salt and pepper. Rub herb mixture over pork (can be made 1 day ahead. Cover and chill). Cover pork loosely with foil and roast 2 hours. Divide remaining 1/4 cup oil between 2 heavy skillets. Heat oil over medium-high heat. Divide potatoes between skillets. Sprinkle with salt and pepper. Saute until potatoes are golden brown but not tender, about 15 minutes. Transfer potatoes to roasting pan with pork. Toss potatoes in pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender, about 40 minutes. Place pork in center of platter, surround with potatoes. Pour pan juices into glass measuring cup. Spoon off fat. Pour juices over pork and potatoes.
In large bowl, combine salad dressing, mustard, and Tabasco. Add cucumber, corn, tomatoes, scallions, parsley and, if desired, jalapeno; toss well.
mix! I'm not sure if this even constitutes as a recipe, but is the simplest and one of the tastiest breakfasts I've had. and I don't like raisins. But the raisins balance the yogurt really well.
Crepes: Mix together the flour and salt in a large bowl. Add the combined eggs and milk; gradually mixing into the flour with a whisk. Continue to whisk until a smooth batter forms. The recipe is best if you can leave the mixture to rest for 30 minutes before cooking. Heat your pan to medium high. Add oil to your pan and wipe with on a scrunched up piece of paper towel. Set aside to use between each crepes. Pour a small ladleful of batter (1/4 cup) into the hot pan and tilt the pan so that the batter spreads out evenly. Cook for a minute or two on each side or until lightly browned. Use a knife & spatula to flip crepes. Stack on a plate until ready to use;put a piece of wax paper in between each.(Can be frozen at this stage, wrapped tightly for up to 3 months. Filling: Heat butter in small frying pan. Add onions and cook until just tender and translucent. Add mushrooms and cook until liquid has evaporated. Stir in flour and cook, stirring one minute. Gradually add milk, stirring continuously; bring to a boil. Remove from heat and set aside 1 cup of sauce for later. Stir in chicken, half of the cheese, parsley and salt and pepper to taste. Cool 5 minutes before filling crepes with mixture. To finish the stuffed crepes, lay a crepe out on counter top. Place a couple of tablespoons of filling mixture along the centre and roll up to enclose. Place in a sprayed baking dish, combine remaining cheese, 1 cup of sauce with cream and and spoon on the crepes before baking. Bake in moderate 350* oven, about 30 minutes or until cheese is golden and bubbling.
Wash chops, pat dry. Dip in flour, then egg, then breadcrumbs. Heat oil, and add potatoes, and onions. Place breaded chops on top, and let cook slowly over medium heat. Once chops begin to brown, give the pot a "stir", so that any browned potatoes can rise up to the top, and the chops can continue to brown evenly. Drain on a paper towel, and serve one chop with a side of onions and potatoes. I like to seve this with a dollop of sour cream, and some green beans!
Heat oil in large saucepan, add onions and garlic, and cook until tender, adding water if necessary, to prevent drying. Add carrots, broth, tomato paste and rice. Reduce heat to low, cover and cook until rice and carrots are tender, 30-40 minutes. Puree soup, in batches, in blender or food processor until smooth. Return to pan. Stir in milk, salt and pepper, and nutmeg. Reheat over medium heat, stirring until heated through. Ladle into bowls. Garnish with dollop of plain nonfat yogurt.
Preheat oven to 400 degrees. Prepare pizza crust according to directions as desired. I made it with a crispy crust. Remove the lid and seal from the cream cheese. Microwave on high for 15-20 seconds until it is very soft and spreadable. Spread softened cream cheese on prepared crust. Mix together the flour, cinnamon and sugar. Cut in butter until it resembles coarse crumbs. Sprinkle the flour mixture on top of cream cheese. Bake for 12-17 minutes, or according to pizza crust dirctions, until done.
In a shaker over ice, combine the liquors. Shake to mix and chill. Pour into a chilled martini glass. Drop a couple of blueberries into the glass and serve!
In a mixing bowl, combine all ingredients. Marinate meat in mixture for a few hours to overnight. Cover and refrigerate while marinating. Cook meat as desired (BBQ or Broil).
1. In a blender, mini-chop, or food processor, pulse the sun-dried tomatoes, chipotle, adobo sauce, water, oil, vinegar, mustard, and brown sugar together until smooth. Season with salt and pepper to taste and pulse again. Transfer to a small bowl. 2. In another small bowl, mash the avocado with half the cilantro and all of the lime juice. Season generously with salt and pepper to taste. 3. Spread 4 of the slices of bread with the avocado mixture. Spread the remaining 4 pieces of bread with the sun-dried tomato-and-chipotle mixture, then layer on the chicken, bacon, tomato, onion, the remaining cilantro, and the bread. Cut in half and serve immediately.
In a small bowl wisk together dressing, soy sauce and black peper. Place the shredded cabbage, carrots and sliced onions in a large bowl; toss to combine. Add in the cooked pasta; toss again. Pour the dressing over and mix well and season with more black pepper and salt if desired. Cover and chill for about 2 hours before serving. Before serving top with peanuts or sesame seeds if desired.
While the beans are brining, chop / slice the vegetable and meat ingredients. Saute the bacon in a large dutch oven over medium heat until it has rendered most of its fat, but only slightly started to brown. Add the onions and a pinch of salt and cook until translucent, about 8 minutes. Add the bell pepper and celery, cook 4 minutes until starting to soften on the edges. Then add garlic and cook until fragrant, about 1 minute. Move the bacon vegetable mixture to the sides of the pan, add the sausage in the middle and lightly brown both sides. Add the spices (black pepper, cayenne, salt, bay leaves, basil, and sage), drained beans, and water, making sure the beans are submerged by at least 1". Bring to a boil, boil 15 minutes. Cover and reduce heat to simmer for 1.5-2 hours until beans are cooked through and creamy. You may need to add hot water to keep beans submerged. Combine rice and 3 cups water and cook according to package instructions. Remove 1 cup of beans and coarsely mash, then add back to bean pot. Stir in the chopped parsley and scallions. Continue to cook uncovered for 15 minutes until the sauce is creamy. Remove beans from heat, stir in vinegar, and serve over rice.
Sift flour, salt, baking powder, and spices. Add raisins, nuts, and oatmeal. In another bowl, cream shortening, add sugar, then egg. Add dry ingredients alternating with the milk. You may need a little more milk. The dough should be uniformly moist yet stiff. Scoop out with a small scoop onto a cookie sheet lined with parchment. Bake in a 400 degree oven for about 12 minutes. These cookies do not spread, so if you want them to be flat, press them with your fingers before baking.
Bring 2 quarts of water to a boil. Place tea bags in a gallon sized pitcher, and pour the boiling water over. Steep for 5-7 minutes. Remove tea bags, and stir in the sugar, lemon juice, and rose water. Stir until sugar is thoroughly dissolved. Top with water until you have 1 gallon of tea. Chill, and serve over ice, with a few pine nuts sprinkled in each glass if desired. I usually leave off the nuts since they don't add to the flavor.
Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until well blended. Add remaining ingredients; mix well. Spread into greased 8-inch square pan. Refrigerate for 2 hours or until firm. Cut into 1-inch squares to serve.
Place the chicken, water and broth into a Dutch oven. Bring to a boil. Meanwhile, melt butter in a preheated skillet; add the onion, celery and carrots. Saute on medium heat for 3 minutes. Add garlic and cook for another two minutes. Add the sauteed onion, celery, carrots and garlic to the boiling stock. Add salt, pepper, poultry seasoning and red pepper flakes. Reduce heat, cover and simmer for 1 to 1 1/2 hours or until chicken is tender and broth is flavorful. Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer while preparing spaetzle. For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into the simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top.
Combine all ingredients except butter and muffins. Spread butter on each muffin half; toast. Spread about 2 T. egg mixture on each muffin half; broil 3 minutes or until cheese melts.