HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat a grill pan, indoor or outdoor grill to medium high-high heat. Place the vegetables in a large plastic food storage bag. Mix dressing ingredients in a small bowl, stream in the extra-virgin olive oil and beat dressing with a fork. Pour dressing into the food storage bag and seal bag. Coat the vegetables evenly with dressing then grill vegetables a couple of minutes on each side until marked and tender. Arrange on a small platter.
Put a pot of water on to boil, for pasta. In a separate pan, heat olive oil over medium heat until shimmering. Cook diced onion, garlic, and ground beef in oil until browned, about 10 minutes. Drain fat. Add sliced mushrooms to pan and cook 2-3 more minutes. Sprinkle flour over top, stir in, and cook another minute or two. Add to pan the broth, Worcestershire sauce, salt and pepper; bring to a boil. Reduce heat and simmer on low until liquid has thickened slightly, about 10 minutes. While sauce is reducing, cook egg noodles in the pot according to package directions. Remove beef mixture from heat, and stir in sour cream and parsley flakes. Scoop beef mixture over egg noodles to serve.
In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice. In a large bowl, toss together the chicken, celery, green onions, water chestnuts, and swiss cheese. Add the mayonnaise mixture, and stir to coat. Chill until serving.
Brown ground beef with onion and garlic . cook for 10 minutes. drain grease. add chili powder, salt ,pepper, and tomato sauce. cook for 15 minutes. shredded potatoes and cook in oil ( i use grill to brown them but u can fry them if u wish)when u are done browning add to a grease casserole potatoes first then ground beef mixture then cheese and tomatoes on top ( make sure u slice tomatoes) you should have 6 or 8 slices of tomatoes. bake in oven at 350 degrees for 25 minutes. enjoy!
Partially cook broccoli and udon in salted boiling water for a few minutes; drain and reserve 1/4 cup of the water. Beat the egg with 2 TB water and a pinch of salt. Heat 1 TB of oil in a wok; when hot, pour the egg in and cook until set; remove and set aside. Heat remaining 1 TB oil in the same wok over high heat; when hot, saute the onions until soft. Add garlic and saute for 30 sec. Add ham slivers and saute for another 30 sec. Stir in udon noodles. Add hoisin, oyster, soy sauces, white pepper, wine, chilli flakes; saute for 1 minute. Adjust heat to medium-low, add broccoli and reserved cooking water, cook for another minute. Taste and adjust seasonings if necessary. Add the cooked egg to the noodles, breaking it into pieces as you stir. Stir in sesame oil. Sprinkle with the reserved chopped spring onion (the green part) and squeeze some fresh lime juice over noodles, then serve immediately.
Preheat the oven to 220C/fan200C/Gas7. Use the pastry to line the base and sides of a swiss roll tin 23x33cm. Heat the oil in a large frying pan; fry the onions for 8-10 minutes until just beginning to caramelise. Stir in the garlic and most of the thyme; cook for a further 2 minutes. Scatter half into the case. Parboil the potatoes in salted boiling water for 4-5 minutes; drain well and arrange in the case. Scatter over the remaining onions. Beat together the eggs, creme fraiche and mustard. Season well and pour over the top. Scatter over the rest of the thyme and bake the tart for 20 minutes, until the filling has set and is golden.
Dig a small hole in each watermelon cube about 3/4 of the way down into the flesh. A melon baller will work well for this. Basically you want to create a cavity to fill. Mix together the onions, olives & oil. Place a small amount in each watermelon cube, filling them about halfway. Fill the cavities the rest of the way up with the crumbled feta & top each one with a mint leaf. Serve as a finger food.
In a 9 inch microwave safe pie plate, combine butter, sugar and nuts. Microwave 90 seconds on high. Stir. Arrange biscuits in sugar mixture, turning to coat. Microwave on 70% power for 5 1/2 minutes. Allow to stand a few minutes and then invert onto plate.
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. tablespoon oil. Stir in spinach and simmer just until wilted, about 5 minutes. Turn off the heat. Stir in remaining 1 Tbsp of olive oil to allow the fresh flavor to come through. Season with salt and pepper. Divide among bowls and serve.
Preheat the oven to 350 and grease an 8x8 pan. Mix the cornmeal, flour, and 2tbs canola oil together until crumbly. Beat eggs into the milk then mix into the cornmeal all at once. Stir just enough to blend thoroughly -- it won't rise well if overmixed. Bake 35-40 minutes or until the center tests done. Let cool a few minutes before cutting then serve warm with butter or other favorite topping. Note: if you want to increase it for a 13x9 pan I find it works better to use 1 1/2 times the ingredients instead of double. A fully doubled recipe is reluctant to cook fully in the center before the edges get dried out.
Heat a grill pan or panini press. Brush eggpant slices with 1 t olive oil and season lightly with salt and pepper. Grill until marked and just soft, about 4-6 minutes. If using the grill pan, turn once. Cut bread into 4 pieces; slice pieces in half lengthwise. Drain and dice sun-dried tomatoes. In small bowl, mix mayonaise with tomatoes. Cover one side of ciabatta with mayo mixture. Divide grilled eggplant slices between the four sandwiches. Add cheese on tops and add other slice of bread on top. Brush sandwiches with olive oil and grill until cheese is melting and bread is crisp, about 5 minutes. Serve with marinara sauce or picante sauce.
Put all ingredients except mozzarella in a large covered cassarole stir sprinkle mozzarella on top cover 375 oven for 40 minutes.
Preheat the oven to 500 degrees F. Smear the guava jam on 1 slice of brioche, and the Black Bean Hummus on the other slice. Be sure to cover the surface entirely to ensure the bread does not burn while in the oven. Place the Pickled Jalapeno slices on one side, and divide the cheese over both halves. Place cheese-side-up in the oven for 5 minutes. Remove from the oven and place the halves together. Pat half the butter on one side of the sandwich and griddle it on medium heat until nicely browned. Repeat on the opposite side. Let the sandwich cool for about 30 seconds to set, and then slice in half. Puree the black beans, lime juice, tahini paste, cumin and garlic in a food processor. Add extra-virgin olive oil as needed until the hummus is creamy. Season with salt and pepper. Yield: 1 quart. Using gloves to protect your hands, slice the jalapenos width-wise in 1/4-inch rounds. Set aside in a large container. Combine the vinegar, salt, sugar, coriander seeds, peppercorns, garlic and bay leaves in a large saucepan and bring to a boil over high heat. Once the brine has boiled, reduce the heat and simmer for 5 minutes. Remove from the heat and pour over the sliced jalapenos. Let cool, and then refrigerate.
For dough: Dissolve yeast and sugar in water and let stand 10 minutes. Add oil and salt. With dough hook mix onlow, adding flour slowly until sot ball forms. Knead with machine for 3-4 minutes. Knead by hand on lightly floured surface to a smooth ball. Place dough in a greased bowl (use olive oil). Cover and let stand until almost doubled. While dough is rising, place garlic on a baking sheet, and drizzle 1 tablespoon oil on each bulb. Roast at 375 degree oven until entire bulb is soft (20 minutes). Let cool. Remove cloves from the husks. Mash garlic into a paste. Punch down the the dough. Stretch to fit a well-oiled 15 inch round deep pizza pan. Let rise 30 minutes. Preheat oven to 425 degrees. Brush pizza with olive oil. Spread with garlci paste and sprinkle with grated cheese. Bake 20 minutes. Remove from oven. While dough is cooking, heat 2 tablespoons oil in frying pan. Add shrimp and cook 2 minutes. Remove shrimp. Add garlic and pepper to pan and cook 30 seconds. Add wine. Simmer until wine is reduced to about 1 tablespoon. Remove from heat. Whisk in butter 1 tablespoon at a time. Add parsley. Arrange shrimp on top of pizza. Pour sauce over shrimp. Bake 10-15 minutes, until bottom is light brown. Let it set for 5 minutes before cutting.
Place velveeta cheese and cream cheese in large bowl, let come to room temperature. Mix cheeses well. Add nuts, garlic powder and salt. Mix well. Shape into a ball or log, roll in chili powder. Wrap in foil and chill until firm. Serve with crackers.
Mix the Amarula, milk, and coke in glass of choice then add the ice cream(allow room for it to fizz up some.
Place all ingredients in a very large bowl and mix thoroughly. Place in 3 loaf pans and press down with spoon. Bake at 300°F for 60 minutes. Remove from oven and invert each loaf over 8-inch wire rack to drain grease and juice. Spread 1/2 cup of ketchup over each loaf. For a delicious variation, use my Banana Ketchup - Recipezaar recipe ID# 24945. Cut into portions 5 to 6 ounces each and keep warm.
FOR THE PIE: Brush the crust with beaten egg white; bake at 375 degrees F for 5 minutes. Remove crust from oven and set aside to cool. In a medium bowl, beat together the Jif Peanut Butter, cream cheese and sugar. Gently fold in the whipped topping, 1/2 cup at a time (a few creamy streaks will remain in the mixture). Spoon mixture into cooled pie shell. Using a spatula, smooth the top and make a 1/2-inch ridge around the edge to keep the topping from sliding off the edge. Refrigerate. FOR THE TOPPING: In a microwave-safe bowl, heat the cream on high power for one minute or just until it boils. Stir the Smucker's Fudge Topping into the cream until it's completely melted. Measure out 1 tablespoon of this mixture and set it aside (not in the refrigerator) for later use. Gently spread the remaining mixture onto the chilled pie. Chill pie again until nearly firm, about one hour. Spread whipped topping over the top of the chilled pie, covering fudge topping layer. Drizzle with reserved chocolate mixture and sprinkle with peanuts. Chill until serving time.
Preheat the oven to 375 degrees F. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling. Lower the oven temperature to 325 degrees F. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.
For the dressing; combine all ingredients in a blender or processor until smooth; set aside. For the ground beef mixture, brown the gound beef, then add in the taco seasoning mix, then add in the cumin and chili powder to taste, season with salt and pepper, cook and stir for about 5 minutes, or until the flavors blend together, adjusting spices to taste; cool to room temperature. To make the salad; toss the lettuce with the cooled ground beef, grated cheddar cheese, tomatoes, tortilla chips and olives; toss to combine, then add in the dressing (add in as much dressing as you like) toss again. Garnish with more taco chips. Serve immediately.
FOR THE CHICKEN: Add all ingredients to a crockpot and cook on high 3 hours. Shred chicken with two forks and cook an additional 30 minutes. FOR THE RICE: Bring the water to a boil. Add rice, bouillon, salt, lime juice, and cilantro. Cover. Simmer on low for 20 minutes. Remove from heat and fluff with fork. Allow to cool to room temperature. FOR THE BEANS: Add all ingredients to a pot and simmer for 30 minutes. FOR THE SALSA FRESCA: Finely chop the tomatoes and onion. Add the cilantro and lime juice and toss to evenly coat. FOR THE TORTILLAS: Combine tortilla mix and water. Let rest, covered with a damp towel, at room temp for 15 minute. Heat a cast iron skillet to 400 degrees or medium heat. Roll out tortillas as thin as you can get them. Heat until bubbles form and the tortilla looks dry. Turn. The tortillas should have golden brown spots on each side when they are done. FOR THE TOMATILLO DRESSING: Add all ingredients to a blender and mix until well combined. TO PUT IT ALL TOGETHER: Line a large bowl with one of the tortillas. Top in layers with rice, beans, chicken, lettuce, salsa fresca, queso, tortilla strips, and the dressing. ENJOY!
preheat oven to 350*. Cut woody top off each eggplant, and slice each eggplant lengthwise into 8 pieces ( 16 in all ) about 1/2 inch thick. Mix oil and herbs together and brush over eggplant slices. Heat large skillet over medium heat and lay as many pieces of eggplant in pan as will comfortably fit. Fry each side until golden brown and softened about 4 mins a side. Wash spinach in cold water then toss in hot saucepan until wilted, drain off any liquid. Now assemble each wrap by taking 1 slice of cooked eggplant and placing a little wilted spinach on one side, top with sun dried tomato, sprinkle of pine nuts and slice of cheese. Fold eggplant over to form wrap then place on non stick baking sheet. Repeat with all other eggplant slices. Sprinkle wraps with salt and pepper, and bake in oven for 15 mins until bubbling. Serve immediately.
Add oil to dutch oven and heat over medium heat. When oil is heated, add pork and brown. Add carrots, celery and potatoes. Cook 1 minute. Add remaining ingredients except okra. Cover and simmer 1 hour, stirring often. Add okra and cook 15 additional minutes. Serve with crackers or cornbread.
To Prepare Juice. For 1 cup of juice, put 1-1/2 to 2 cups of seeds in a blender; blend until liquefied. Pour mixture through a cheesecloth-lined strainer or sieve. To Prepare Pomegranate Syrup. In a 1-2 quart pan, combine pomegranate juice and sugar. Bring to a boil over high heat, stirring until sugar is completely dissolved. Boil for 1 minute. Remove from heat and cool. Cover and refrigerate for up to 2 weeks.
Preheat oven to 325 degrees. For the crust: Mix all ingredients together. Press firmly on bottom and up 1 inch on sides of a 9-inch springform pan. Set aside For the apples: Cut apples into 16ths. In a large skillet, combine the apples with the remaining ingredients and cook until apples begin to carmelize, turning often. Arrange apple slices over bottom of crust. For the cheese filling: Beat cream cheese until fluffy and then gradually add in sugar, vanilla and lemon peel. Beat in the eggs one at a time. Pour over apple slices. Bake for 60-70 minutes or until lightly browned. Turn oven off and allow the cheesecake to remain in the oven for about an hour with the door slightly ajar. Cool in pan. Once cool, chill in refrigerator for at least 2 hours.
Beat (with a mixer or by hand) the cream cheese, brandy, lemon juice, hot sauce and salt to a smooth and creamy consistency. Blend in the sour cream and mayonnaise. Mix in the tuna, green onion, and capers and blend until almost smooth. May be served at room temperature or chilled.
Preheat oven to 190°C. To make the pastry, sift the flour into a medium bowl. Rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs (this could also be done in a food processor). Add egg yolk to the flour mixture and enough water so that the ingredients can be pressed together to form a firm dough. Turn the dough out onto a lightly floured surface and knead gently until smooth. Roll the dough into a rectangle large enough to cover the base of a slice tin (about 20x30cm). Place the dough into a lined slice tin and bake for about 20 minutes or until lightly browned. Allow to stand for 10 minutes. Reduce oven temperature to 180°C. Spread the jam evenly over the pastry base. Combine the coconut, eggs and sugar in a medium bowl and mix with a fork until all the coconut is moist. Spread the coconut mixture evenly over the jam (do not flatten mixture). Bake for about 20 minutes or until golden brown. Allow the slice to cool in the pan before cutting into slices.
Mix cumin, coriander, oregano, ginger and salt in a small bowl. Brush 1/2 teaspoon extra-virgin olive oil over each ear of cooked hot corn and sprinkle with the spice mixture.
Preheat oven to 350°. Gut, clean and bone the fish, leaving on the heads and tails. Finely chop the onion. Chop the bacon into 1/4" squares. Cut the lemon in half; set two slices of lemon aside for decoration. Squeeze and save the juice. Finely grind the lemon rind. Boil the eggs until soft, not hard. When cooled, cut eggs into small dice. Thaw pastry and cut into 2 equal halves. Roll one piece out to line the bottom of an 8" glass pie plate. cut off overlapping edges, and brush edges with milk or water to ensure the pastry lid will stick in place. Then place all chopped ingredients, with seasoning, into the lined pie dish. Cover with the pther rolled-out pastry lid, trimming overlap and crimping edges together. Carefully cut slits into top pastry lid, hold open with a knife blade and gently push the whole fish into these slots, leaving just the heads and tails showing. Add lemon juice and then seal up the slits. Brush the now completed pie with a beaten egg. Place in middle oven for about 30 minutes, until golden brown. Serve piping hot with a parsley sprig and lemon garnish and new potatoes.
Brew orange spice and peppermint tea in boiling water. Allow to steep for 4 minutes then remove bags and allow tea to cool. Pour the cooled tea into your blender, and add the orange juice, honey, ice cream, and ice. Mix tea in blender until mixed and smooth. Pour into glass and garnish with whipped cream, if desired.
Set oven to 350*F or mark 4. Toss the chicken joints in the seasoned flour. Melt the butter in a frying pan and brown the chicken until golden all over. Place the joints in a large caserole dish and add the potatoes. Put the garlic, onions, bacon celery and mushrooms in the pan you browned the chicken in and cook for a few minutes. Add the remaining flour and stir well. Add the stock gradually, stirring constantly, until thickened. Add the herbs and paprika and check seasoning. Pour over the chicken and potatoes. Add the bayleaf, cover and cook for 1 to 1 1/2 hours until the meat is tender. Remove the bayleaf and garnish with the parsley. Serve with carrots.
For the dipping sauce:. Place all ingredients in a small nonreactive bowl and stir to combine; set aside.For the filling:. Place cabbage and salt in a fine mesh strainer and toss with your hands to coat cabbage with salt. Place strainer over a large bowl and let sit for 10 minutes. After 10 minutes, squeeze any liquid from the cabbage with your hands, discard liquid, and place cabbage in the bowl used for straining. Add remaining ingredients and, using hands, mix thoroughly, pressing mixture against the side of the bowl until it forms a sticky mass. To form and cook:. Fill a small bowl with room-temperature water; set aside. Lay a wrapper on a clean work surface and place 1 tablespoon of the filling in the center. Dip your finger in the water and trace around the edge of the wrapper to moisten. Fold the wrapper in half by bringing the bottom up to the top, then pinch the midpoint to seal. To the right of the midpoint, and only on the top side of the wrapper, fold three pleats angling back toward the midpoint. Pinch each pleat to seal. Repeat with three pleats to the left of the midpoint, making sure the pot sticker is completely sealed. Lift the pot sticker off the work surface from the midpoint so that the pleats are vertical and facing you. Gently push down to form a flat bottom. Place on a baking sheet and cover with plastic wrap. Repeat with remaining filling and wrappers. At this point, the pot stickers can be frozen and cooked later. In a large nonstick pan with a tightfitting lid, heat 2 tablespoons of the oil over medium-high heat until shimmering. Place 12 pot stickers in a circle facing the same direction (they will look like the spokes of a wheel). Fry undisturbed until the bottoms are light golden brown, about 2 to 3 minutes. Reduce heat to medium and carefully add 1/4 cup of the measured room-temperature water (be careful because the oil may spatter). Cover and cook for 3 minutes. Uncover and, using tongs, turn the pot stickers onto their unpleated sides. Continue cooking until all the water has evaporated, the filling is cooked through, and the unpleated sides are golden brown, about 2 to 3 minutes more. Remove the pot stickers to a plate, wipe the skillet clean with paper towels, and repeat in 2 more batches. Serve with dipping sauce.
Rub the chicken breasts with the herbs. Peel and finely chop garlic and onions. Chop the courgettes, cut the peppers in half and remove seeds and white pith. Cut into wide strips. Heat 2 tbsps oil in a large pan, and fry the chicken for 8 minutes. Turn and fry for another 5 mins. Remove from pan and keep warm Add remaining oil, onions, garlic, peppers and courgette to the pan. Cook until vegetables soften. Add tomatoes with the juice, and season. Cover nad simmer for 10 minutes. Stir in the freshly chopped parsley and put teh chicken on top. Cover nad simmer for 10 minutes, garnish with Basil and serve.
Preheat oven to 350 degrees F. In a saucepan over medium heat bring milk, ginger and lavender to a boil. Remover from heat and cover and let steep for 10 minutes. Pour mixture through a sieve over a bowl, pressing on the solids. Discard solids. In a bowl whisk together 1/3 cup sugar and egg and yolks for 1 minute. Slowly whisk in hot milk mixture until blended. Divide mixture among 6 custard cups or ramekins and place them in a shallow roasting pan. Add enough boiling water to come halfway up sides of custard cups. Bake for 35-45 minutes. Transfer custard cups to rack and cool completely. Chill covered until set (at least 4 hours but can make these ahead and refrigerate for up to 3 days). To serve and make topping; preheat broiler and srpinkle custards evenly with 4 teaspoons sugar and place on bottom of broiler pan. Broil for 2-5 mintues (5 inches from heat). Remove from oven and let stand a few minutes before serving. Sprinkle with fresh lavender if desired.
Saute' onion, green pepper, and celery to soften, then mix it all with the remaining ingredients. Fry each side in oil and/or butter until lightly crispy. Serve with tartar sauce (preferably made from mayo and with no sugar- see my mom's tartar sauce recipe also on RecipeZaar). Makes 4 to 6 patties. (Minced garlic clove is also a good addition.).
Preheat the oven to 375 degrees F. In a food processor, puree 1/2 of one of the onions, grainy mustard, marmalade, butter, salt and pepper. Place the pork roast (it can be tied or untied) in a roasting pan and slather with the mustard glaze. Slice the remaining onions and arrange, along with the pears, orange and fresh herbs, around the pork loin. Roast uncovered for 15 minutes, then reduce the oven temperature to 350 degrees F, roasting for about 75 minutes, until an internal temperature of 175 degrees F is reached. Remove the roast from the pan and let rest on a cutting board or platter for 15 minutes before slicing. For the sauce, remove the orange segments, thyme and sage sprigs, and discard. Place the pan over medium heat and add the white wine, stirring to pull up any caramelized bits for the bottom of the pan. Add the chicken stock and sage and simmer until reduced by half. Reduce the heat to low and stir in the cold butter just until melted. Season to taste and serve beside slices of the roast pork.