HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toast the cumin in a small skillet. Add it to the other ingredients, shake well and serve.
Tear the washed spinach into bite sized pieces. Slice the green onions. Peel and section the tangarines and cut each section in half. If you couldn't find "seedless tangarines" this is when you pop those little seeds out. Combine spinach, onions, tangarine sections and cranberries in salad bowl. Combine vinaigrette ingredients, pour over salad and toss. Serve immediately.
Clean and thin slice mushrooms; set aside. In a heavy fry pan on medium heat, melt butter and oil and saute garlic and onion for 2 minutes. Stir in mushrooms, parsley, salt& pepper. Cover and cook until the mushrooms have wilted down and released their liquid, approximately 10 minutes. Uncover to reduce liquid by 1/2 to intensify flavors. Add heavy cream and cook till slightly thickened. Adjust seasoning to taste. Remove from heat. This can be prepared ahead of time and reheated without losing the freshness. This dish freezes well too.
Combine cake mix,eggs, oil and oranges in a large bowl. Blend on low speed for 2 minutes. Grease and flour 2 layer cake pans. Bake in 350 oven for 33 to 38 minutes. Mix pudding mix with 1 1/2 cups milk until thick. Drain pineapple. Add pineapple and whipped topping to pudding. Spread between layers and on top of cake.
Place all the ingredients in a blender or food processor, blend well. Pour over chicken and marinate for at least 4 hours or overnight.
For the cookies: Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on high speed until creamy. Reduce the speed to low, then add the flour, molasses, coffee, baking soda, ginger, nutmeg and cloves, beating until well blended. Cover the bowl with plastic wrap and freeze for about 1 hour, or until firm. Lightly flour the work surface. Divide the dough in half. Shape each portion into a 12-inch-long log. Wrap each log in plastic wrap and freeze for at least 4 hours or up to overnight, until quite firm. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners. Cut the logs of dough crosswise into 1/4-inch-thick slices. Arrange the slices 1 1/2 inches apart on the baking sheets. Bake 1 sheet at a time for 15 to 20 minutes, until the cookies are set and the edges are lightly browned. Transfer the sheet to a wire rack to cool for 1 minute, then transfer the cookies to the wire rack to cool completely. Repeat with the remaining dough. Meanwhile, make the icing: Whisk together the granulated sugar and gelatin in a medium saucepan, then add the water, stirring to incorporate. Bring to a boil over high heat, then reduce the heat to low and cook for 10 minutes, stirring occasionally. Place the confectioners' sugar in the bowl of a stand mixer or hand-held electric mixer. With the motor on low speed, gradually add the sugar-gelatin mixture until blended, then increase the speed to high and beat for about 10 minutes, until the icing is smooth and has an easily spreadable consistency. Add the vanilla extract and beat just to combine. Cover the bowl with plastic wrap until ready to use. Use a small spatula or offset knife to spread a generous amount of the icing on each cookie. Decorate with multicolored sprinkles, if desired, while the icing is still wet. Let the icing set, for about 1 hour, before serving or storing.
Combine all the ingredients in a blender and process until a smooth paste like consistency is obtained. Apply the mask immediately if you are short on time or else you can refrigerate the mask and apply after 30 minutes. This is wonderful in summer months. To apply, in circular upward motions, apply 2 tbsps. of this mixture on your face and neck. Allow the mask to remain on your face for 30 minutes or until it dries up. To remove it, wash your face and neck with warm water followed by cold water. Pat dry with a clean soft towel. Enjoy and smile away!
Add salt to water and boil in a saucepan. Add lentils and simmer uncovered 10-15 minutes, until lentils are soft and most of water has evaporated. Drain and partially mash lentils. Scrape into mixing bowl and allow to cool slightly. Meanwhile, fry the onions, garlic and celery until soft (10-15 minutes). Add grated carrot and fry for another 10 minutes. Add to the mixing bowl, followed by the oats, tomato sauce, cheese, basil, parsley and seasoning (salt and pepper) and mix well. Mix in the egg last, to avoid cooking it too much in the warm mixture. Spoon into loaf pan or baking dish (9") that has been generously sprayed with Pam (non-stick cooking spray) or well-greased. Smooth top with back of spoon. Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown. Cool in pan on rack for about 10 minutes. Run a sharp knife around edges of pan then turn out loaf onto serving platter.
The day before you plan to cook these, mix up the marinade ingredients (excluding chicken) in a bowl (use one that will fit all your chicken inside). Whisk till oil is well incorporated. Taste and add salt as needed. When seasoning is correct, add chicken and cover. Refrigerate overnight. If you're in a hurry (i.e. you're not doing this the night before), let the mixture marinate on the counter for at least 30 minutes before cooking. Also the day before you plan to cook these, make the sauce. Place yogurt in the center of a clean piece of cheesecloth (I use a kitchen towel--it works just as well). Bring up the sides and twist so that yogurt is all wrapped up in a nice little bundle. Secure towel and hang yogurt over your sink (I do this at night and just tie the towel around the arm of my faucet). Let yogurt drain overnight (12-24 hours). The longer it drains, the thicker your sauce will be. When yogurt has drained to your liking, scrape it off the towel/cheesecloth and into a small bowl. Add lemon juice, diced cuke, and garlic; mix well. Taste and adjust seasoning with salt if needed (some yogurt brands are saltier than others, so you may not need any salt at all). Let sit for at least 15 minutes before serving so flavors can blend. This gets better and better the longer it sits! (Again, if you're in a hurry and not doing this the night before, just stir everything together for the sauce--it'll be runnier, but you'll live!). When you're ready to make the gyros, preheat your grill (charcoal is best); meanwhile, prep your tomatoes and onion. Thread chicken onto soaked skewers, leaving a little space between each piece. Cook skewers for a couple minutes on each side, turning once, till done. When chicken is all cooked, throw your pitas on the grill to heat up (and get that smoky/grillly taste!), turning once. When your pitas are hot (and nice and flexible), take them of the grill. Working with one pita at a time, place pita on foil in your hand. Lay a skewer down the middle of the pita, and curl the pita around the meat with your hand while you pull out the skewer. Open the pita back up and top with tomato wedges and onion, dollop with the sauce, then wrap foil around the bottom half of the pita securely (so it won't leak and/or lose any of the filling!). Eat! These are great fresh, but I usually cook extra to have for other meals during the week--keep all the ingredients separate till you're ready to eat, then just reheat the chicken and pitas in the microwave before assembling. I also often take these as camping food--freeze the chicken in the marinade and let it marinate as it thaws (usually takes 2-3 hours)--cooks the same from that point (and no messy dishes to wash!).
In a bowl combine egg, Parmesan, Bisquick, salt, pepper, and milk with the can of creamed corn and stir well. Heat cooking oil in a frying pan and drop the fritter mixture by spoonfuls into the oil. Brown on each side. Goes well with seafood for dinner or served with syrup for breakfast. Makes 6-8 fritters.
Shape sausage into 8- 1/4 inch patties. Cook celery, and onion in butter until tender, but not brown; remove from heat. Add water. Add stuffing mix, apple, parsley, chili sauce, mustard, and pepper; mix well. Place about 1/2 cup of the stuffing on 4 of the patties. Top with remaining patties. Press around the edges to seal. Place in a 13x9x2-inch baking pan. Bake in a 375 degree oven for 35 to 40 minutes or until done.
Preheat oven to 210 degree celsius (or 190 degree for fan forced oven). Place cooked rice, flaked salmon and dill (or chives) into a large bowl. Line two baking trays with baking paper. Melt butter in frying pan on medium heat. Cook leek for 5 minutes, stirring until bright green and soft. Transfer to bowl with cooked rice, salmon and dill (or chives). Toss and season with salt and pepper. Cut one pastry sheet in half and place on prepared trays. Spoon one quarter of rice mixture down centre of each half sheet of pastry, leaving a 2cm edge. Place egg quarters down centre of filling and top with remaining half of rice mixture equally over each. Place a pastry sheet over each lot of filling, pressing pastry edges together well to seal and trim excess from edges. Cut three slashes into top and refrigerate for 10 minutes. Brush top with beaten egg and bake for 15 minutes. Reduce heat to 180 degree celsius (160 degree celsius for fan forced oven) and bake for another 20 minutes. Cut and serve.
In a large heavy bottomed pot, mix together pineapple puree, cream of coconut, rum, and lemon juice. Stir in sugar and bring to a full rolling boil (one that can't be stirred down) over high heat. Stir constantly, boil hard for three minutes. Remove from heat and stir in pectin. Skim off any foam. Ladle into sterilized jars to within 1/4 inch of rim. Wipe rim clean. Apply lids and rings and tighten rings just fingertip tight. Process jars in boiling water bath canner for 5 minutes. Let sit at room temperature until set. Check seals -- center of lids should be indented. Refrigerate any unsealed jar up to 3 weeks. NOTE: Do NOT use coconut milk! This made 9 half pints and 1 quarter pint(1/2 cup).
Cover chicken with water in large kettle. Cook slowly until tender(about 60-90 minutes). Add salt when water starts to boil. When chicken is done, remove to cutting board until cool enough to debone. While chicken is cooling, strain broth through a fine sieve. Debone chicken and cut meat into bite-sized pieces. Set aside. Add corn (frozen works fine)to broth and bring to a boil. Add celery and seasonings. Cook for 5 minutes. Add chicken and eggs. Cover and cook gently for 5 minutes. NOTE: If you like noodles in your soup (I do)add them with the celery and seasonings. SERVING SUGGESTION: Serve with Club Crackers and cubed Meunster Cheese (my favorite). NOTE: This freezes well if you have not added noodles.
Line the bottom of a large baking pan/dish with foil. Mix together the first 9 ingredients in a big bowl. Add the chicken legs and toss to coat well. Place the chicken legs in single layer in the baking pan. Spoon any remaining sauce over the chicken. Cover loosely with foil and bake in a 400° oven for 20 minutes. Remove foil and continue to bake about 20 more minutes or until the chicken is browned and cooked through. Sprinkle with sesame seeds and serve chicken with sauce.
Divide sirloin into 4 equal portions, shaping each into a 1/2 inch thick patty. Drain chipotles through a sieve over a bowl to catch sauce. Reserve 1/4 cup sauce. Save the chipotle peppers for another use. Heat a large nonstick skillet coated with cooking spray over medium high heat. Add patties and onion; cook 5 minutes on each side. Add adobo sauce and consomme; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Combine soy sauce and cornstarch, stir well. Add to pan; bring to boil. Cook 1 minute or until thick.
Place baby romaine leaves in a salad bowl and top with sliced grapes, candied nuts and crumbled gorgonzola (if making your own candied nuts do this step first so they have a moment to cool). Whisk together orange juice, lemon juice, olive oil, balsamic vinegar, brown sugar, garlic, basil, dijon mustard, salt and pepper in a small bowl. Serve dressing with salad.
Trim excess fat from pork chops. Use a knife to cut shallow cross-hatch marks over both surfacesof the chops. Mix all remaining ingredients together in a resealable bag or non-reactive container. Add the chops and place in the refrigerator. Marinate at least an hour. Grill or broil at 500 degrees fahrenheit 8-10 minutes, turning once half way.
Place Twinkie halves in a 13" x 9" dish. Layer with vanilla pudding, banana slices, crushed pineapple, coconut, and whipped topping. Garnish as desired (toasted coconut and cherries works well). Serve chilled.
In a large Dutch oven, heat oil and butter over medium heat until butter is melted and oil is shimmering. Add onion, bell pepper, salt and pepper and sweat until vegetables are soft, 8-10 minutes. Add ground beef and spices and saute until no pink remains, 5-6 minutes. Add crushed tomatoes, tomato sauce, sugar and cinnamon. Stir well and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, 1 hour or until well-thickened. Meanwhile, cook macaroni according to package directions, leaving it slightly underdone. When done, stir macaroni into sauce. Stir well, adjust salt and pepper to taste, and let cook 5-10 minutes until flavors meld. Serve topped with sour cream, shredded cheddar cheese, and chopped scallions.
Roast sunflower seeds until golden brown then set aside to cool. I found the best method to toast them is in a dry cast iron skillet over low-medium heat for approximately 10-15 minutes. Set aside to cool a little. Place your sunflower seeds into a food processor and blend for about 1-2 minutes or until the seeds look fine like brown sugar, scraping down the sides as necessary. With food processor running, drizzle in oili1/2a tablespoon at a timei1/2until mixture is to desired consistency and texture is the same as that of peanut butter. If using unsalted seeds, stir in a little sea salt, to taste. Stir in sweetener of choice, to taste.
Brown ground beef and onions in a large skillet. Add taco seasoning, and diced tomato and stir to mix. Roll dough out thin into 8 inch discs. Place the dough disc into a section of of large a coated 6 muffin pan. The dough will overlap, you will need it. Fill the dough cup 1/2 full with the taco mixture. Add about a tablespoon of sour cream, cheese, and a jalapeno slice or two, depending on desired heat. Fill the cup the rest of the way to the top. Fold the flaps over the top of the taco mixture, brushing the egg wash onto the dough flaps to "glue" the pie closed. Repeat until out of ingredients. Preheat oven to 350°F. Bake for 10-12 minutes. Let sit for 10 minutes.
Preheat oven to 375. Put olive oil, finely diced or chopped onion, minced garlic, and ground beef in a pan; brown, stirring. Drain the meat and vegetable mixture and set aside. In the pan mix the tomato sauce and the rice. In one 9x13 baking pan or 2 8" pans, layer 1/3 the cabbage, 1/3 of the beef mix and 1/3 of the sauce mix. Repeat the layers until you are either out of ingredients or out of room. Sprinkle with black pepper if using. Pour 3 cups beef broth over the 9x13 pan or 1 1/2 cups beef broth over each 8x8 pan. If you will use mozzarella, bake at 375 one hour and then add the mozzarella on top. If not using mozzarella bake one hour and 15 minutes. Remove if done a slight bit earlier. Let sit 5-10 minutes to set up a tiny bit.
Heat oven to 350 degrees and spray 10x15 jelly roll pan with butter-flavor Pam. (I also spray both bowls and the spatula I use to mix the cereal, then nothing sticks and clean up is easy.). In a small bowl, mix together oil, syrup, honey, vanilla, cinnamon and salt. Pour over oats in a large bowl and mix thoroughly. Spread evenly in the pan, and bake for 10 minutes, stir and bake 9 more minutes. (If you use a dark pan, shorten cooking time by 1 or 2 minutes.).
Preheat oven to 375 degrees or 350 if using a convection oven. Line baking sheet with tin foil, this makes for easy clean up and reduced oil usage for sticking. Peel and cut sweet potatoes into about 1" cubes, rinse in water and place on prepared baking pan. Peel and slice onions in half lengthwise and again widthwise to make half moons and place with sweet potatoes. Use an apple corer to core and make first slice in apples, then cut apples once lengthwise and again widthwise ( I do not peel my apples as there are nutrients found in the skin, however the choice is yours alone) place on baking sheet. In a small bowl whisk up remaining 6 ingredients together until combined, then drizzle over mixture on baking sheet. Lightly use clean hand or spatula to toss together and covering mixture with sauce. Cover tented with tin foil and add 2 tablespoons of water to bottom of pan to assist in moisture retention, then place on middle rack of oven. About every 15 minutes, peel back foil, use spatula to toss ingredients around to prevent burning or dry spots, add another 2 tbsps. of water, recover and place back in oven. Before removing from oven check to ensure sweet potatoes are done, this can be done with your finger or fork. Peoples taste vary in respect to doneness so use your own judgement in regards to how your like you sweet potatoes. Serve warm with any meal or cool and bagged as a healthy on the go snack.
Shell and devein prawns, leaving tails intact (makes for better presentation, you will notice from my photo Mine do not as I had to buy them already shelled from my fish store so didn't have a choice.). Dip prawns in egg, coat in coconut (I like to double dip so I really get a good coating of coconut, if you do not do this you may need less coconut.)Place prawns on a plate, cover, refrigerate about 20 Min's. Or make ahead of time and store till needed, only same day use though. Heat some oil in a frying pan, add prawns, cook on both sides until browned and crisp. Serve with coriander mayonnaise and over roti, if desired. I served mine over crab and zucchini fritters. Coriander Mayonnaise. Blend turmeric with the water in a small bowl. Stir in remaining ingredients. This can be made ahead of time and just stored in the fridge.
Combine flour and baking powder. Cut in margarine. Beat eggs slightly with a fork; mix with milk. Combine with flour mixture to form a soft dough. Form 10 balls, cover and chill for several hours, I sometimes let them sit in the fridge for night and bake them in the morning. Sprinkle topping mixture onto working surface. Roll dough into circle (about 9 inches). Sprinkle with a generous layer of topping. Cut into 8 crescents a pizza cutter works wonderfully. Roll up to form crescents (from outer edge to inside). Bake at 325 degrees F for 15 - 20 minutes.
Melt chocolate in a heatproof bowl over pan if simmering water. Stir til smooth. Spoon chcocolate inside cones, swirl to coat the inside. Pour out excess, leave thin layer in cone. Place in fridge to set.
Mix the flour, eggs and salt together in a medium bowl. Knead to make a stiff dough. If the dough is too stiff to work, sprinkle in a small amount of water. Grate the dough on the medium side of a grater. Your Rivilchas should be the size of dried peas. Let the dough drops dry for 1/2 hour and then add to boiling water 1/2 cup at a time and cook till done (a few minutes). Drain and serve in hot Beef Soup, hot Chicken Soup or Tomato Soup. Note: If you have a large pot of boiling soup, you can cook these Rivilchas directly in the soup.
Preheat oven to 400 degrees F. Spray 9 inch round cake pan. in a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and oil until well combined. pour batter into prepared pan. Bake for 25 minutes.
In 5 quart Dutch oven over medium high heat, add 1 T salad oil. Once oil is hot, add onions and saute until golden brown. Remove onion and set aside. Add 1 T more of oil to hot pan to heat. Add steak and sear until well browned on both sides. Add onion back to Dutch oven, taco seasoning mix, salt, pepper, and water over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 to 2 hours until meat is very tender and falls apart when tested with a fork. When meat is done, remove steak from pan and transfer to a plate. Shred meat with a couple of forks. Return meat back to pan and cook uncovered, stirring occasionally with wooden spoon, until liquid has absorbed; keep warm if using that same day or you can cook up to this point the day before and refrigerate. If making the beef a day ahead keep in mind to reheat before proceeding. In a 10" skillet over medium high heat, add 1 T vegetable oil, cook one tortilla until lightly browned and puffy. Turn tortilla over and repeat, so that both sides are golden brown. Remove tortilla to cookie sheet; keep warm. Repeat with remaining tortillas, using 1 T oil for each. On serving plate, place one tortilla. Spread one-fourth of sour cream evenly on tortilla. Top with one-third of meat mixture, then spoon 1/3 of salsa over top, then one-fourth of chopped avocado. Repeat layering two more times. Place the fourth tortilla over the top. Dot with sour-cream and spread evenly, sprinkle with chopped tomato and remaining avocado. To serve, slice as you would a cake. Serve and enjoy.
For gingerbread muffins: Preheat oven to 350°F. Lightly butter 16 standard (1/3-cup) muffin cups. Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend. Using electric mixer, beat unsalted butter and sugar in large bowl to blend. Add large eggs and beat to blend. Beat in light molasses. Add half of dry ingredients, beating until blended. Beat in remaining dry ingredients. Gradually add 1 1/3 cups cold water and beat until incorporated. Divide batter equally among 16 prepared muffin cups. Bake gingerbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool 10 minutes. Remove muffins from pan and place on rack over sheet of foil. For lemon glaze: Whisk powdered sugar and lemon juice in small bowl until smooth. Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each. Serve muffins warm with whipped cream, if desired, or at room temperature.
Season both sides of pork roast with your choice of dry seasonings. In a shallow roasting pan brown the roast under the broiler about 5 minutes on each side or you can brown on top the stove in a cast iron skillet with a touch of oil. This step enhances the flavor and seals the juices in the meat, and renders any excess fat from the roast. While roast is browning, slice large onion into thick slices and separate into rings. Place 1/2 of the rings in the bottom of the crock pot. Take the browned pork roast and place on top of the onion rings in the crock pot then cover with the other half of the onion rings. Pour the 1/4 cup soy sauce over the top of roast, then pour the 1/2 cup water on sides of roast. Cook on low for 8-10 hours or on high for 5 hours. You may have leftovers depending on family size and is great for sandwiches! Meat should be falling apart.
Boil potatoes in salted water. while potatoes are boiling brown beef with onion and carrot until cooked- drain fat off. add flour, stir well. add wine, thyme, paprika, ketchup, salt and pepper and bring to a boil. add chicken stock and frozen peas, cover and simmer until peas are cooked uncover and cook until it's thick. mash the potatoes with butter, milk, salt and pepper, stir in the egg. pour meat/veggie mixture into a 2.5-3 qt casserole and top with potatoes. sprinkle cheese on top and bake at 400 for 20 minutes.
Place sugar and cinnamon into plastic bag. Add biscuits (a few at a time) into bag and shake to coat well. Grease bundt cake pan and place biscuits into pan. In saucepan bring brown sugar and butter to a boil. Pour brown sugar and butter sauce over biscuits. Bake at 350 degrees for 30-35 minutes.
Peel cucumber and chop into 1/4-inch cubes. Combine all ingredients in bowl and mix. Serve at room temperature.