HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roasted vegetables: Put the prepared aubergine, courgettes, onion and garlic into a large bowl with the basil and rosemary. Sprinkle with half the olive oil and toss well. Leave to stand at room temperature for 3 - 4 hours. Pre-heat the oven to 220c/425F/gas 7. Spread the vegetables onto a baking tray or trays, in a single layer, and drizzle with the remaining olive oil. Roast for 15 minutes, then add the peppers, mushrooms and olives, and toss. Return to the oven and roast for a further 10 - 15 minutes until the vegetables are tender, turning once more before the end of the cooking time. Minted Couscous: Put the couscous into a large bowl, and pour the boiling water over it. Stir for a couple of minutes until the water has absorbed and the couscous is tender, about 6 - 7 minutes. Add the olive oil, lemon juice and zest, and mix them in thoroughly. Stir in the chopped pepper, spring onions and mint. Season with salt and pepper, and serve with the roasted vegetables.
Preheat oven to 400. Meanwhile spray a shallow baking dish with nonstick coating. Place fillets in dish, tucking under any thin edges. Melt margarine or butter; brush on top of fish. Top with bread crumbs. Bake for 10 to 15 minutes or until fish flakes with a fork. While fish is baking, prepare sauce. In a small saucepan stir together milk and flour. Cook and stir over medium heat till thickened and bubbly. Add cheese and mustard. Cook and stir until cheese melts. Serve fillets with cheese sauce and dillweed (optional).
Halve the kiwi and scoop the flesh into a small bowl; mash well with a fork until smooth. Add the mashed kiwi and remaining ingredients in a large ziptop bag to marinate. Leave at room temperature for about 20 min, no longer than 1 hour. (Kiwi acts as a tenderizer and if mixed with meat for several hours can make it too soft.). Drain the lamb and thread onto skewers that have been soaking in water. Grill on high heat for 5-7 min, turning skewers to brown the lamb on all sides. Do not over cook.
Heat oven to 375°F. Line baking sheet with parchment paper. In small bowl, combine flour, cocoa, baking soda and salt; mix well. In large bowl, use medium speed on your mixer to whip shortening with the white and brown sugars for 3-5 minutes until it is light and fluffy and the grains of sugar are disolved. Add eggs one at a time, liqueur, vanilla and grated chocolate and mixed well. Slowly stir in flour mixture until of uniform consistency. Stir in white and milk chocolate chips and pecans. Drop onto baking sheet in 1 tablespoon sized scoops 3 inches apart. Flatten the balls just a smidge. Bake 11 to 12 minutes or until light brown.
Melt chocolate in a double boiler on low heat. Put all other ingredients in the blender and blend until creamy. You will need to stop and scrape the bowl a few times. This will insure that it will be smooth. Once the chocolate is melted, add to the Vita-mix and blend some more. Pour in a big bowl or individual serving bowls. Refrigerate for at lest 1 hour . Serve garnished with orange rind and fresh mint.
COMBINE all ingredients well; STORE airtight in a cool, dry place. TO PREPARE 4 - 5 SERVINGS: Shake instant potato pancake mix before opening. Into a small mixing bowl, add 1 cup of this dry mix. BEAT one egg with 1/2 cup milk and 1 teaspoon vegetable oil, then add to dry mix; STIR. LET stand 10 minutes. STIR again (if desired, stir in 1 tablespoon defrosted frozen peas and/or fresh chopped onion and minced cilantro). PLACE disposable kitchen gloves over each hand (to protect hands and nails from turmeric staining). SCOOP mixture using an ice cream scoop, into other hand; SHAPE into 4 - 5 one-inch-thick patties as shown in photo. PLACE patties onto a heated, buttered skillet over medium-low heat; FRY until golden brown; TURN and fry until other side is golden brown. DRAIN on paper towels. SERVE hot, with a coriander-mint chutney with or without plain yogurt and ENJOY!
Heat oven to 425°. Place the pita on a greased baking sheet; arrange the tomato slices on top of each pita in an overlapping circular pattern. Distribute the chicken, feta, green onions, garlic, olives and oregano over the pizzas. Bake until cheese melts and the pita bread crisps, about 8 minutes.
Preheat the oven to 325°F Grease and flour a 9" x 13" pan. 2) To make the cake: Mix all of the ingredients except the apples and nuts in a large bowl. 3) Beat until well combined; the mixture will be very stiff, and may even be crumbly. 4) Add the apples and nuts, and mix until the apples release some of their juice and the stiff mixture becomes a thick batter, somewhere between cookie dough and brownie batter in consistency. 5) Spread the batter in the prepared pan, smoothing it with your wet fingers. 6) Bake the cake for 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean, or with just a few wet crumbs clinging to it. 7) Remove the cake from the oven and place it on a rack to cool completely; don't remove the cake from the pan. 8) To make the frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar melts. 9) Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes. 10) After 10 minutes, stir in the confectioners' sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners' sugar. Spread on the cake while frosting is still warm.
Over medium-high heat, saute minced onion and ginger in 1 tablespoon olive oil in a saucepan until soft, about 5 minutes. Add rest of ingredients and bring to a boil. Reduce heat and simmer 20 minutes or until thickened.
Rinse the rice under cold water very well. Place the rice in a large bowl covered with cold water and let it soak for 30 minutes (changing the water after 15 minutes) before proceeding with the recipe. Melt butter in a heavy saucepan over medium heat. Add in onion, garlic and tumeric powder; saute until JUST beginning to brown (about 2 minutes). Add in rice, broth, mushrooms, salt and pepper (if using); bring to a boil. Reduce heat to low, cover with a tight fitting lid and simmer until the rice is tender (about 18-20 minutes). **NOTE** this rice can also be cooked, covered with a tight-fitting oven proof lid in the oven at 350 degrees for about 30-35 minutes, or until rice is desired tenderness.
Combine all ingredients in a 3-1/2 quart crockpot. Add salt and pepper to taste. Cover and cook on LO heat for 8 hours. When meat is tender, use two forks to shred it. Use a slotted spoon to remove the onion pieces from the broth in the pot if desired. Return the meat to the broth. Use the slotted spoon to spoon the meat onto the buns.
Preheat oven to 350°. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine buttermilk, egg substitute, and oil; add to flour mixture, stirring just until moist. Fold in cheese, green onions, corn, and diced ham. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan; place on a wire rack.
'Meatballs'. Wash, trim and grate the zucchini - use the regular grate size on your grater, grating too fine may make it too soggy. Put into a bowl and sprinkle with the 1/2 tsp salt. Set aside for about 1/2 an hour. Once the zucchini has sat for about 1/2 an hour, squeeze out as much liquid as you can, using your hands or pressing through a fine mesh colander. Reserve the liquid you press out, it will be used in the gravy. Dry out the bowl and put the zucchini back in, add the minced chili, onion, ginger and 2 tbsp of the cilantro (reserve the rest of the cilantro for garnish). Sift the chickpea flour over the zucchini mixture. Mix well and form into about 20 balls. If they're too large, they won't cook well in the middle unless you fully immerse them in oil. I prefer to use as little oil as possible for frying, so I flatten them out a bit to make frying easier. In a skillet or wok heat about 1 1/2 inches of oil over medium heat. When the oil is hot, put in about 5 or 6 of the balls - or as many will fit in one layer with room around each of them. Fry for about 2 minutes, turning them until you get a nice even brown coat. I suggest you test one to get a feel for how long it will take to fully cook inside since it really depends on how large you make them, and how much oil is in your pan. Remove with a slotted spoon and leave to drain on paper towel. Continue with the rest of the 'meatballs', then set aside. 'Gravy'. Use about 5 tbsp of the oil from the frying and put into a skillet or saute pan. Heat the oil over medium heat and add onion once the oil is hot. Fry the onion for about 7 or 8 minutes, or until the onion begins to brown and become translucent. Take care not to burn the onion. Once cooked, take the pan off the heat for a moment and add the turmeric, cayenne, ground cumin and coriander. Stir and then return to the heat. Add the tomatoes and let that cook for about 5 minutes to combine flavours. Add 1 cup of the zucchini 'juice' -- if you are short, top up with water to reach 1 cup. Bring to a boil the lower the heat and let the sauce simmer gently for about 15 minutes. Up to this point, you could prepare the recipe in advance. To finish, (reheat if you have made in advance), add the cream, garam masala, roasted cumin and salt. (To roast the cumin, just put it in a dry really hot pan for a few minutes taking care not to burn). Mix sauce well and bring to a simmer. Add the 'meatballs' and gently spoon the sauce over them, trying not to break any of them. The meatballs turn soft in the sauce, so only cook enough to warm them through and then serve immediately with basmati rice and/or roti or naan bread. Garnish with the reserved fresh cilantro and cashews if using.
Peel eggs and slice in half lengthwise. Carefully remove the yolks from the eggs. Push the yolks through a fine sieve or cut up and combine in a bowl with mayonnaise,, Creole mustard, jalapenos, Creole seasoning or Essence, cayenne pepper, and red pepper sauce. Mix together. Spoon into the egg white halves. Refrigerate for at least 1 hour. Before serving, sprinkle with paprika.
Combine sugar, soda, buttermilk and butter in large (3-4 quart) microwave or glass bowl. Microwave 5 minutes on medium, uncovered, to melt. Stir until butter is blended. Microwave on medium, uncovered, for 22-25 minutes or until soft ball stage. Add vanilla, beat with mixer until mixture forms soft peaks. Mix in pecans before finishing beating, if desired. Drop by teaspoons onto wax paper to make patties. If you prefer to have the pecans on top, place them on at this point instead of mixing them in before. If it gets stiff while dropping, heat briefly in the microwave. Cool until firm. Store in airtight container.
Combine the mushrooms and milk in a saucepan and bring to a boil over moderate heat. Reduce the heat and simmer for 10 minutes. Mash the butter and flour together with a fork to make a smooth paste. Stir the butter mixture into the mushroom and cook until thickened. Stir in the beaten egg and bring to a simmer - do not boil. Adjust the seasoning with salt and pepper.
1.In a baking dish that your roast will fit in, place aluminum foil both width ways and length ways - you will be sealing the roast in the foil so make them long strips. Place the roast on top of the foil. Completely cover the roast with worcestershire sauce. There really isn't a measurement - just cover the roast. Place the cream of celery soup on the roast - covering the roast. Sprinkle the dry onion soup on top of the celery soup. Seal the roast with the foil. Bake at 350 degrees for 2-3 hours. (depends on the size of roast) This is wonderful with a baked potato and corn. It makes its own gravy so mashed potatoes would work as well.
In a mixing bowl stir together the finely chopped cooked chicken, chopped avocado, seeded and chopped tomato, chopped onion, seeded and chopped pickled jalapeno peppers, and minced garlic. Stir in the sour cream, milk, mayonnaise, lemon juice, dried oregano, and salt. Stir till ingredients are thoroughly combined. Cover and chill till serving time. If desired, garnish the dip with avocado slices. Serve with tortilla chips.
For starter: Do not use metal bowls or spoons! Combine cup water and yeast in a glass, ceramic, or plastic 5-cup or larger bowl and let stand for 15 minutes. Reusable/disposable food storage boxes work well. Stir in flour and cup sugar. Loosely cover with lid (or plastic wrap if your bowl does not have a lid). Stir daily the next 3 days. On the 4th day, you can either use the starter or "feed" it. To feed it, add 1 cup flour (white or wheat), 1 cup room temperature water, and 1/4 cup sugar (optional). Follow directions above, stirring the next 3 days (Days 5-7). On day 8, use one cup of the starter for your favorite recipe and reserve one cup for yourself to start over on day 4 of the cycle (feeding day). Pie Crust: Combine sourdough starter, oil, baking powder, baking soda, and salt. Add flour, one cup at a time. Knead dough slightly, until it forms a soft dough that can be easily rolled out. Divide the dough in half. Place one half on a clean floured surface. Flour the dough lightly and roll fairly thin so it is big enough to fit in either a round pie plate or an 8 inch square pan. Place first piece of dough in greased pan and fill with your favorite pie filling. Roll second piece of dough and place on top of the filling. The edges should hang slightly over the edge of the pan. Cut off any edges and finish or pinch the edges shut so your filling will not leak out. You can also just fold it over if you wish (won't be as pretty, but it works). Bake for 20-25 minutes in a 350 degree oven or until crust is golden brown. Works well with plums and apples.
Put the pork in the slow cooker with the oregano, 6 garlic cloves, and broth. You may cut the ribs into shorter portions to get them to fit. Cook on low, covered, for about 6 hours or until the meat is falling off the bones. Meanwhile, place the dried chiles in a bowl with 3 cups boiling water. Let sit at least 30 minutes to soften. Place the chilis, soaking liquid, 2 remaining cloves garlic, and onion in a blender & puree until smooth. Set aside. When the ribs are cooked, remove them from the cooker and discard the bones, cartilage, and excess fat. I like to slightly shred some of the meat and leave some larger pieces, so do what you prefer. Return the meat to the cooker. Pour in the chile sauce and stir in the hominy. Continue to cook for about 30 more minutes, or until the hominy is heated through. Season to taste with the lime juice & salt. Serve in bowls, with garnishes on the side.
Preheat oven to 350 degrees. Mix everything together in a large bowl, except ingredients for the topping. Place mixture in a 9 x 13inch casserole dish. Melt stick of butter on medium heat and crumble crackers into a bowl. Pour in melted butter and mix until crackers are saturated with the melted butter. Spread butter and cracker mixture evenly ontop of hashbrown mixture. Cook for 40-50 mins, or until centre of casserole bubbles.
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans. Cream Cheese Frosting: In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.) Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days. Yield: enough to frost a 3 layer (9-inch) cake.
In a medium bowl, mix together the berries and the sugar, set aside. With an electric beater, beat together the remaining ingredients until light and fluffy. Divide berries among dessert dishes. Top each serving with a portion of the cream.
In large bowl combine the eggs, 1/2 cup of the onion sour cream dip, the bread crumbs, celery, onion, pimento, dill weed, salt and pepper; mix well. Blend in the ground beef and pork. In slow cooker, crisscross two 15" x 2" strips of foil (use heavy duty or double thickness of regular ), across the bottom and up the sides. Place the meat mixture atop the foil strips, pressing lightly to form a round loaf that doesn't touch the sides of the pot. Cover; cook on low heat 8-9 hours. Lift out the meatloaf, using the foil handles; drain off excess fat. Serve with Sour Cream Mushroom Sauce: In saucepan, combine remaining 1/2 cup of onion sour cream dip and cream of mushroom soup. Heat through, stirring occasionally.
Cook beans in water, until tender. In a fry, melt butter and add garlic salt, sugar, basil, salt and pepper. Swish cherry tomato halves around until barely soft and heated, but not squishy. Add the drained beans and mix well. (TO SAVE TIME, you can use drained canned green beans instead of fresh green beans and canned stewed tomatoes instead of fresh cherry tomatoes. Just add the canned vegetables to the butter/basil mixture and heat through. I do this frequently and it works o).
make taco meat according to package directions. mix baking mix, refried beans, canned tomatoes and chilis and water in a small bowl. Spread bean mixture at the bottom of 9X13 baking dish. Spread taco meet on top of bean mixture. top with salsa and cheese. bake for 30-45 mins at 375 and serve with condiments of your choice. I like tortilla chips and sour cream.
Preheat the oven to 350 F / 175C and line an 8" square baking tray with parchment paper. Grab a medium bowl and stir together the sugar, flour, cocoa powder and baking powder. Make a well in the center of the dry ingredients and crack in the eggs. Scoop in the pumpkin puree and beat with a hand whisk for 1 minute, until the ingredients form a thin batter. Pour the batter into the lined baking tray and bake in the preheated oven for 12-15 minutes, until the edges and the tops of the brownie are just set. Pull the brownies out of the tray using the parchment paper and leave to cool on a wire rack for at least 30 minutes. When cool, slice the brownies into 9 squares and enjoy! Or wrap with plastic wrap and store in the fridge for up to 5 days or in the freezer for up to 6 months.
Start making the sauce by combining the ketchup, sugar, mustard, vinegar, Worc. sauce and chili powder in a small saucepot. Bring to a low boil and reduce to a simmer for 15 minutes, stirring occasionally. Meanwhile, cook ground turkey, garlic, red pepper and onion in a large saucepan until meat is no longer pink; drain. Add sauce to meat and simmer for 45 minutes to 1 hour, stirring occasionally. Serve on hamburger buns. NOTE: You could add chopped carrot and ground flax seed for added nutrition too, if your kids aren't too picky! The sauce tends to mask all the other vegetable flavors.
In a large bowl, combine zucchini, onions, eggs, matzo meal and salt and stir to combine. Heat 1/4-inch oil in a large saute pan over medium high heat. Drop by 2 tablespoons full and lightly press down to flatten. Fry for about 4 to 6 minutes per side or until nicely browned. Remove and drain on paper towels. Continue with remaining batter. In a small bowl, combine yogurt, dill, cucumber, lemon juice and salt and stir. Serve Tzatziki alongside Latkes.
In bread machine pan, place all ingredients in the order recommended by the manufacturer. Select the basic bread setting. Bake as normal.
Grease 2 (12 hole) regular size muffin pans and set aside. Preheat oven to 350 degrees F. Cream butter and sugar together until combined well and fluffy. Add one egg, beat well; add second egg, beat well. Add vanilla and stir to combine. In another bowl, sift together flour, baking soda, and cinnamon. Combine wet mixture and dry mixture using a spoon and stir just until all the ingredients are moistened- don't overmix and don't use an electric mixer or it will toughen the muffins (you can press out any big lumps with your spoon). Gently fold in the bananas and the mini chocolate chips. Spoon into muffin tins so they are 3/4 full- you will probably only have enough batter for about 18. Bake for 15-18 minutes or until a toothpick tests clean. Let cool 5-10 minutes in the pans, then gently slide a butter knife around the edges to help loosen any stubborn bits. Remove from tins and let cool or serve warm with butter.
Blanch the asparagus and shock in ice water to stop the cooking process. Once cool, cut the asparagus into bite sized pieces and set aside. In 3-quart skillet, add the butter, olive oil, shallot, and garlic over low-medium heat. Gently saute for 2 minutes. Add arborio rice. Saute ingredients until the rice begins to turn translucent, leaving a white dot in the middle. Once the rice begins to turn translucent, add the white wine and sun-dried tomatoes, then saute on medium for 2 minutes. Slowly (1/4 cup at a time) add stock to the rice. Once the rice has soaked up the majority of the liquid in the skillet add more. This is a slow process, and can easily take 30 minutes (or more) to go through all the liquid. Warning: If you add too much liquid too quickly you may end up with a risotto that is not as creamy as it should be. When you've reached the point where you've added 3 1/2 cups of stock to the rice, add the asparagus, parmesan cheese, and red pepper flakes. Once the rice has become a nice, creamy, and tender texture (sample the rice, and it should be tender, without any crunch but still firm), add your shrimp with the last 1/4 cup of stock, and cook until shrimp are thoroughly cooked, but tender, and almost all liquid is absorbed. This should take 3-5 minutes. Also at this time, add the juice of one half of a lemon. Salt and pepper to taste.
Preheat oven to 325 degrees F. In an oven safe Dutch oven, heat oil over medium high heat and sear roast well on all sides; season with salt and pepper. Add sweet potatoes and onion. Stir together remaining ingredients and pour over roast. Cover and cook in the oven until beef is fork tender, 3 to 3 1/2 hours.
Heat oven to 375°F In skillet, remove sausage from casings, mush down to little cubes, cook sausage over medium heat until entirely cooked, drain. In large bowl, mix spinach, parmesan cheese, onions and garlic. Add cooked sausage to mixture and stir. Unroll dough into 1 large rectangle on greased cooking dish. Spoon sausage mixture in 4-inch-wide strip lengthwise down center of rectangle. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of sausage mixture. Fold strips of dough up over sausage mixture to meet in center; pinch to seal. Bake at 375°F for 18 to 24 minutes or until golden brown. Serve warm.