HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees Farenheit. Put about 1Tbsp. butter on a sheet pan (I lined the sheet pan with nonstick aluminum foil first-worked great!). Put pan in preheated oven and melt butter. Thinly slice a pear that you've cored. Take pan with melted butter out of oven, put tortilla on butter, then flip over so bottom is greased. Put sliced pear on the tortilla, dot about a teaspoon butter on pear in little bits, sprinkle a little sugar on pear. Bake in preheated oven for about 10 minutes, until the pear is cooked through and the tortilla is lightly browned around the edges. Remove from oven, cut into wedges and enjoy while still warm.
In large soup pot, saute onions and garlic in olive oil. Add potatoes, carrots and seasonings. Add water till potatoes are just covered. Bring to a boil, cover and simmer on medium until potatoes and carrots are soft (approx. 20 min). Stir. Add soup, cream cheese, milk, and cheese and stir till melted/blended. In a skillet, grill both sides of bread in margarine. Cool, then cut bread into 1" pieces and add them to the soup. Stir and serve. For garnish, you could top with crisp bacon crumbles, chives, and/or sour cream. Note: I do not recommend freezing.
In blender, mix lime juice, chiles, and cilantro, reserving several sprigs of cilantro for garnish. Add tomato juice and tequila, blend again. Strain into a tall pitcher. Serve over ice, garnished with cilantro & celery.
Combine cornstarch and water. Mix with 1st four ingredients and marinate shrimp for 15 minutes. Beat the eggs lightly with chopsticks and add a dash of salt and pepper. Heat wok and add 1 tbsp oil. Pour 1/2 egg mixture into wok and cook over medium heat, turning once. Cook the other half the same way. Cut the egg into small strips and set aside. Add 2 tbsp oil to wok and stir-fry the onion and shrimp on hight heat for a few moments. Remove and set aside. Repeat for ham and green peas. Add 2 tbsp oil, turn down heat to medium and stir-fry rice. Add a bit of oyster sauce and soy sauce, if desired. Combine all the ingredients and stir-fry to blend. Enjoy!
Combine all ingredients in a container with a tight-fitting lid. Shake well to blend. Store in airtight container. To make Bavarian Mint Coffee: In a mug, combine 2 TBSP of creamer with 6 oz coffee.
Preheat oven to 350 degrees. In medium bowl, add sausage, cheese, oatmeal, 1/4 cup ketchup, onion and egg. Mix thoroughly until well combined. Shape into a loaf and place in a greased 9"X4" loaf pan. Spread remaining 1/4 cup ketchup on top. Bake 60-70 minutes, or until done.
Put the flour, seasonings, & suet in a large mixing bowl, mix thoroughly. (If you are adding herbs or extra seasonings, add them now & mix well.). Add sufficient cold water - bit by bit - to make a pliable dough; it should not be too sticky, but just bound together. Divide the dumpling mixture into 8 portions, and roll into small balls with floured hands. Drop them into your soup, casserole or stew 20 minutes before the end of the cooking time, making sure that the soup, stew or casserole is very hot. Put the lid on IMMEDIATELY and do NOT take the lid off until just before the end of the cooking time, about 15-18 minutes to check that they are nearly ready. They should have doubled in size at least, and be very light & fluffy looking! Ladle the soup, stew or casserole into warmed soup bowls & serve 2 dumplings per person. Oven baked: place the dumplings on top of your stew or casserole and cook for about 30 minutes at 200C or 400F, or until well risen, golden brown & crusty.
Preheat oven to 350 Degrees. Marinate chicken in Dale Sauce or other marinade for at least one hour in fridge. Drain. Fry until cooked in hot skillet. Transfer to a bowl and toss with all of the sour cream. Place in a 9X13 pan or other casserole pan and top with black olives, top with mushrooms. Top this with both cheeses. Bake 30 minutes at 350 Degrees or until cheese is melted and slightly browned. Top with tomatoes, lettuce, and green onions and serve immediately with thick tortilla chips. This could be the best nacho dip in the world!
Place cucumbers in a colander and toss with salt. Let stand until several tablespoons of liquid has drained, 30-45 minutes. Pat dry with paper towels and transfer to a medium bowl. Add onion, sour cream, vinegar, dill (or its substitute), pepper and sugar. Toss to coat. Taste. A little more sugar? Decide. Serve and garnish with a little paprika. Serve well chilled, on chilled plates, over a bed of greens or kale, with a lemon or orange twist for presentation.
To make beef base: In a large saucepan over a high flame, heat the oil and add the finely chopped onion. Saute until the onion becomes soft and translucent. Add the ground beef and break it up using a wooden spoon. Saute until the beef has lost all its pink color. Gradually stir in the flour, thyme, 2 cups water, Kitchen Bouquet seasoning, beef bouillon cubes and Worcestershire sauce. Reduce the heat to low and simmer the meat (so that it is just bubbling) for about 30 to 45 minutes until the sauce has thickened and the meat is fork tender. Remove the pan from the stove, and use a slotted spoon to transfer the beef to the earthenware dish. The slotted spoon will lift just the beef so it will not be too wet to hold the potatoes. If there is any sauce left after taking out the meat, cool and refrigerate it. Then reheat it in a small saucepan to serve alongside the finished pie. This recipe can be prepared up to this stage several days before you plan to serve the dish. Cool both the meat and the liquid and store in the refrigerator. To make potato topping: Place the potatoes in a large pot and add cold water to about 1 inch above the potatoes. Cover the pot and bring to a boil over high heat. Lower the heat to a simmer and cook until the potatoes are tender when pricked with a fork (about 20 minutes). Drain off the water and replace the drained potatoes in the pan over a low heat for 1 to 2 minutes to dry them thoroughly. Mash the potatoes with a potato masher or pass through a ricer. Stir the nutmeg, cream and egg yolk with the butter, salt and pepper into the mashed potatoes. Then use the mashed potatoes to cover the top of the dish. Either pipe them, using a wide star tube, or spoon them on and then fluff up using a fork. Sprinkle the top of the potatoes with the grated Cheddar. It can be kept for 24 hours at this stage if covered with plastic wrap. Bake in a preheated oven (350°) for about 20 to 30 minutes until the potatoes are golden brown and the pie has heated through.
Preheat oven to 350°F Lightly grease/spray a 13 x 9 baking dish. In a large bowl, toss together the ham, broccoli, onions, red pepper, cheeses and dry mustard powder. Mix very well and pour into the prepared baking dish. In a separate bowl, whisk together the milk, eggs, and Bisquick. Pour over the top of the other ingredients and bake.
Combine the steak, oil, garlic, pepper and capsicum in a glass bowl- cover and refrigerate for 30 minutes. Heat a wok until it is hot. Add the beef mixture and stir over high heat, sprinkling with the combined sugar and fish sauce, for 2- 3 minutes. Stir the stock and cornflour in a bowl to form a smooth paste. Add to the beef along with the green onions and toss for a further one minute. Serve with hot rice noodles.
Brown ground beef, drain if needed. Add rice, soy sauce, garlic powder, onion powder, black pepper,onion soup mix and water. Cook on low heat for approximately 20-30 minutes or until rice is done and water is gone.
Whisk together ingredients for dressing in a non-reactive (non-metal) bowl until sugar dissolves. Toss with slaw vegetables of choice. Refrigerate at least four hours. Toss well before serving.
Add all ingredients into a dressing cruet (bottle). Place lid on and shake like crazy. If the honey does not dissolve, you may take the lid off the bottle and microwave for around a minute.
Preheat oven to 400 degrees (205 celsius). Mix cream cheese, mayo, and mustard in a small bowl. Add turkey and cheese; mix well and set aside. Press or roll out each biscuit to a 3 1/2 inch round. Place 1 heaping tablespoon of the cream cheese mixture onto each biscuit round. Fold dough over the filling to make a small turnover shape; seal edges by pressing firmly together. Place on an ungreased cookie sheet and bake 10 to 12 minutes until lightly browned. Serve hot. To make ham pockets, replace turkey with chopped ham and mozzarella with shredded cheddar cheese. These can be made in advance and frozen for a quick after school snack. Microwave them wrapped in paper towels until hot (1 to 2 minutes).
Heat a pot over medium heat. Once pot is hot, pour in bacon drippings (can add bacon too, crumbled). Add in onions and cook until they start to become translucent, then add garlic and olives, mushrooms, or whatever other vegetables you decide to add to the sauce. Once vegetables are soft, add in tomato sauce. Cook until heated through (about 3 minutes), then add cheese and stir until melted. Serve this over pasta or stir the pasta directly into the pot. Since this is a thick sauce, the noodles should easily hold on to the sauce.
Preheat oven to 375. To cook the onions-- In a medium skillet, heat the olive oil over medium heat. Add the onions and saute, stirring frequently, until limp and golden brown, about 2 min. Reduce the heat to medium-low if they're browning too quickly. Add the garlic and saute until soft and fragrant, 1 to 2 min. Spread the onions and garlic evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval). Let cool. To assemble the gratin: Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices. In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tbs. of the olive oil, 2 Tbs.of the thyme, and 1/2 tsp.of the salt. Reserve half of the cheese for the top of the gratin. Sprinkle 1 Tbs.of the thyme over the onions in the gratin. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese. Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese. Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full. Season lightly with pepper and the remaining 1/2 tsp.salt. Drizzle the remaining 1-1/2 Tbs.olive oil over all. Combine the reserved cheese with the remaining 1 Tbs. thyme and sprinkle this over the whole gratin. Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 min. Let cool for at least 15 min.before serving. NOTE: You can use any combination of summer squash for this dish.
Heat a pot of water to boil for the pasta. Salt the water,then add the pasta and cook al dente, about 8 minutes. While the pasta cooks, heat a medium heavy-bottomed pot over medium heat. Add the olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a Microplane or grater. Cook the onions for a minute or two. Add the flour and cook with the onions a minute or two more. Whisk in the stock, then add the squash and cook until warmed through and smooth. Stir in the cream and bring to a bubble. Stir in the cheeses in a figure eight motion and season with salt, pepper and nutmeg. Taste to adjust seasonings. Drain the cooked pasta well and combine with the sauce. Serve.
To begin the process of making this low fat crock pot recipe, you must place first the skinless chicken breasts in the crock pot. The chicken should then be sprinkled with fresh basil, salt and pepper and soy sauce. Then pour the soup over the chicken breasts. Cover the crock pot and let it cook for approximately six to eight hours.
Heat a pan with oil and sautee onion and garlic till limp. Add drained sardines in and 3 tbsp of the tomato sauce they were packed inches. Mash up as you cook it. Season with chilli powder, salt and pepper. Finally, add lemon juice to your fish mix. Cook for 1 more minute or till it is dry. Cool. Preheat oven to 200 degrees celsius. Roll out puff pastry and cut into 6 equal squares. Place some filling in the middle of each square and fold it over. Seal edges using a fork. Glaze with some beaten egg and bake till puffed and golden.
Preheat oven to 180 Degrees Celsius. Whisk tomato sauce, wine, mustard, and worcestershire sauce in a jug. Place flour, sugar, salt and pepper in a shallow dish. Heat oil in heavy based oven-proof dish over high heat. Add onion and cook until soft. Add capsicum and celery. Cook for 5 minutes. Transfer to plate. Coat chops in flour mixture and cook for 2 minutes until brown each side. Top chops with vegetable mixture and sauce mixture. Cover and bake 30 minutes to 40 minutes until tender. Maybe uncover the last 5 minutes to brown.
Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518. Twenty minutes before baking place an empty broilter tray or cast iron skillet on the bottom shelf of the oven. Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper (or silicon mat), or grease with olive oil; set aside. Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece. With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. With a minimal amount of flour, flatten the dough into a 1/2 to 3/4 inch round, using your hands or a rolling pin. Place dough on the prepared cookie sheet. Saute the onions in 2 tablespoons olive oil until soft, but not browned. Mix in minced garlic. Sparingly scatter the onions over the surface of the dough. You should be able to easily see the dough's surface. Sprinkle with rosemary, coarse salt, and freshly ground black pepper. Lightly drizzle olive oil over the surface, approximately 1 teaspoon. Set dough aside for 20 minutes to rest. Place the focaccia on the center rack of the oven. Pour 1 cup of hot tap water into broiler tray or cast iron skillet and quickly close the door. Bake for 25 minutes or until the crust is golden brown, watching carefully that the onions do not burn. Cut into wedges and serve warm.
Heat oil in a large pot and add hash browns, seasonings and onion flakes. Cook the hash browns until lightly browned. Whisk some of the chicken broth with the gravy mix in a bowl and slowly add to the pot. Add the remaining chicken broth to the pot. Mix gently and bring to a rolling boil over med-high heat. Lower the heat to simmer and cook for about 15-20 minutes, or until thickened and hot throughout. (Optionally you can move the soup to your crock pot and cook on low for 4-5 hours). Top with shredded cheese and bacon bits, if you wish.
Sift dry ingredients together. Combine wet ingredients and stir into dry ingredients. Mix well. Stir in apples. Fill muffin tins full. Bake for 15-20 minutes @ 350. Makes 15. I like to add 1/8 Celsius flak seed and 1/8 Celsius millet for extra fiber. Also, you can use buttermilk or 2 % milk. Or plain yogurt if you must.
Combine all ingredients in a bowl and pour into a greased square pan. Chill in refrigerator until set. Serve and Enjoy!
In a medium saucepan cook beans and carrots in small amount of boiling water for 7-10 minutes (covered with lid). Drain and set veggies aside. Melt butter in pan and stir in cornstarch, adding the teriyaki sauce and water. Return veggies to pan and toss gently. Heat through and sprinkle with sesame seeds.
Preheat oven to 375 degrees. Lightly sprinkle both sides of chicken with blackened steak seasoning. In a large ovenproof skillet, heat the 1 tablespoon oil over medium heat. Add chicken; cook until browned on both sides, turning once. Place the skillet and chicken into the oven and bake for about 15 minutes, or until chicken is no longer pink in center. Meanwhile, for salsa, in a large bowl whisk together rice vinegar, the 2 tablespoons olive oil, cumin, salt, and black pepper. Stir in avocado, papaya, sweet pepper, and chopped cilantro. Serve with chicken.
Cube precooked chicken, sausages or any meat of choice. Can also use raw meat. Add ginger, onion, garlic, and meat into a pot of water and bring to boil. If dealing with raw meat, then boil longer till meat is cooked. Toss in mixed peas or your favorite veggies already cubed. Again if raw veggies then let it cook first if preferable or half cooked is still fine. Turn off heat, open pack of ramen noodle, break into 4 parts, throw into soup along with flavour that comes with it and let it sit for about 2-3 minutes for noodles to cook. Dish into bowl and garnish with a handful of cilantro, green onions, and tomatoes. Enjoy hearty healthy tasty and easy to make soup. N.B this soup can be cooked in the microwave.
In a covered saucepan cook potatoes in boiling, salted water for 25-30 minutes or until tender. Drain well. Peel and cube potatoes and transfer to a large bowl. Add onion and egg. Combine mayo, sugar, celery seed, vinegar, mustard, salt, and relish. Pour over potato mixture and toss to coat. Cover and chill. Better the second day.
Preheat oven to 350 degrees F, then grease & flour one 9 inch loaf pan. Soak raisins in brandy 15 minutes. In large bowl, stir together flour, baking powder, salt, cinnamon & cloves, then set aside. In medium bowl, combine applesauce, eggs, brown sugar & oil, mixing well. Add raisins & nuts to applesauce mixture & mix well. Add fruit mixture to flour mixture & stir only until flour is moistened. Pour into greased pan & bake 50-55 minutes. Cool in pan 15 minutes before removing loaf of bread to cool completely on wire rack.
Mix well. Add salt and pepper. Place in a loaf pan and bake 325 degrees for 2 hours or less. Let cool in pan. This freezes well.
Place steaks and 2 Tbsp of Italian dressing in freezer zip bags to marinate for a couple hours or all day. When ready to grill lightly coat both sides of each steak with Montreal Steak Seasoning. Heat grill to med-hi. Cook steaks about 10 minutes for each side. For the sauce: Heat the oil in a large heavy frying pan and add the onions. Cook on a low heat for about 10-15 minutes until soft. Stir in the basil/rosemary and cook for another 5 minutes. Turn the heat up and add the sugar, let the onions caramelize slightly by stirring over a medium high flame for 3 minutes, add the flour and cook for a few minutes before adding the stock and wine. Taste and then add salt and pepper. Serve over steaks.
Preheat oven to 200°C. Put flour and semolina in the large bowl of an electric mixer. Attach dough hook. In a jug whisk together water, oil and yeast. NOTE: If don't have mixer, you can knead for 15 minutes on a floured surface; check dough texture as you go along. Turn mixer on low and pour in yeast mixture. Once all liquid has been added, increase speed to high, add salt and mix for 5 minutes until dough is soft and silky. Remove dough hook and cover bowl with plastic wrap. Put bowl in a warm place and allow dough to prove for 40 minutes or until doubled in size. Oil spray a frypan. Add sausage meat (out of skin) and cook over a high heat for 5 minutes or until brown. Add onion, reduce heat to low and cook for 25 minutes. Add oregano and season with extra salt and pepper. NOTE: I diced red onion finely. NOTE: I made sure the sausage was in fine crumbles and also added about 1/4 cup water in small batches along the way to make the meat moister and also so would not stick to the pan. Taste, taste, taste :). Divide dough into 4 portions and roll out into rounds. Divide ricotta between rounds, tear over cherry bocconcini and drizzle with a little oil. Season with salt flakes and pepper. Sprinkle over parmesan and top with sausage mixture. NOTE: I used a total 150 grams of combined cheese ie romano, peccorino, parmesan. Fold over dough rounds to form half-moon shapes, then rope-twist the edges or press with a fork to seal. Put calzones on a heavy tray or preheated pizza stone and bake for 30 minutes. Stand for 10 minutes, before serving. ENJOY! NOTE: cooked two batches; one on a flat tray sprayed with oil; the second on a flat tray with holes thorughout; the latter came out better. NOTE: Make sure to trap filling and and make sure there are no holes for the filling to slip out while is baking.
Add the raw peanuts to a slow-cooker; add water to cover, then add the salt. Place the lid on the slow-cooker; cook on HIGH. Every 2 hours, while the peanuts are cooking, give them a stir, and add additional water if needed (the water should always be at about the same level as the peanuts). With the exception of you spot checks--the slow-cooker should be kept covered throughout the cooking process. When the peanuts have cooked 6 hours, taste them (you do remove the outer shell before eating one). If they are too salty, remove some of the salty water and replace it with fresh water. If they are not salty enough, add more salt. Continue cooking for at least a few hours more--every hour after the initial 6 hours of cooking, remove a peanut, let it cool down, and taste for doneness. The final product should be tender yet firm and should be salty and earthy in taste. The cooking process can take up to 12 hours to reach this point (the proper cooking time is very subjective; cook the peanuts to your taste). When desired doneness, drain the peanuts and serve them warm.
Heat oil in a skillet over medium high heat. Add onion, garlic and garlic powder; saute until translucent, about 5 minutes. Add broccoli, red pepper, zucchini and wine; saute until vegetables are just tender, about 4 minutes. Add salami and tomatoes; toss until heated through, about 2 minutes. Transfer to large bowl. Cook pasta in a large pot of water with the 1 tbsp salt. Drain and immediately add to the vegetables. Add olives and dressing. Stir to coat well and season with salt and pepper to taste.
Cook penne according to package directions until almost cooked. Preheat oven to 350*. In a large skillet over medium heat, heat oil, then add onion, garlic and mushrooms; stir fry until onion is translucent. Remove to a plate. Crumble beef in skillet; add basil, thyme, parsley, black pepper and oregano. Cook through; drain. Add onion mixture and spaghetti sauce to beef; cook on low, stirring occasionally, for 10-15 minute Stir in penne. Put mixture in a shallow dish (13x9x2)and cover with shredded cheese. Bake for 30-45 minute Let stand 5 minute before serving.
Cook bacon until crispy, drain and set aside. place potatoes and garlic into a pot of water, bring to a boil. Boil about 20 minutes until tender. Drain, return to the pot and mash together. Let cool slightly. Add cheese to potatoes, mash more to combine. Crumble bacon and stir into potatoes. Add green onions and pepper, egg and flour. stir until smooth and thick. Dust hands lightly with flour and using 1/2 c each form into patties 1/2 inch thick and 2 inches wide. Heat some oil in a non stick pan (i use just a tad of cooking spray) and fry patties in bunches, about 3 mins per side until golden and crispy. Serve with sour cream and salsa if desired.
Make sure the red chili peppers are the hot dried type with stems removed. Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about ten minutes. Remove from heat and let cool. Place in blender and add tomato sauce. Add carrot at this point if using Habanero recipe. Blend until smooth. Add a little more water if to thick. If you use the Habanero's recipe make sure you include the seeds. If you want to tone it down a little then remove the seeds.
Heat the water or butter in a custard cup. Add the egg, poke it to prevent it from exploding, and sprinkle with salt, pepper and optional Parmesan. Cover and microwave on medium for 45 to 75 seconds. Let stand, with cover on, for 1 minute.