HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut stem ends from peppers to form caps; scrape veins and seeds from peppers. Combine lemon juice, 1 tablespoon of oil, the coarsely chopped garlic, ginger and the salt in blender; process until smooth. Brush interiors of peppers and caps with mixture. Prepare grill for indirect grilling using high heat. Heat remaining oil in skillet over medium heat on stovetop. Add minced garlic, onion, cumin seeds, turmeric, red pepper. Cook about 5 minutes. Stir in cabbage, raisins, cashews, potato and tomato. Cook 2 minutes; reduce heat to low. Cover; cook vegetables until soft, stirring occasionally, 10 to 15 minutes. Check after 10 minutes; if vegetables look wet, uncover pan in 5 minutes to evaporate liquid. Stir in cilantro; cook 1 minute. Stir in cheese; remove from heat. Spoon filling into peppers; top with pepper caps. Place peppers in center of grate away from heat source. Cover grill; cook until peppers are browned and tender, 20-30 minutes. Place peppers over flames to lightly char skins before removing from heat.
Using a casserole baking dish, place zucchini into layers; next place the onion slices over zucchini, place tomatoes over the top of the onions. Drizzle the olive oil over the tomatoes, onions, zucchini that have been layered; Sprinkle with garlic powder, salt, pepper and basil OR thyme. Bake in a 375°F oven for 25 or until zucchini is almost tender, Sprinkle with Parmesan cheese and bake another 5 minutes.
Separate biscuits. Divide each biscuit into 3 parts. You will end up with 30 pieces. Place on a cookie sheet and bake 8-10 minutes. Spread generously with cream cheese. Sprinkle with seasoning salt. Top with crab meat. Top with grated cheeses. Sprinkle with dill. Bake or broil until cheese is melted.
Heat oil in heavy large skillet over medium-high heat. Add onions and saute until tender and translucent but not brown, about 10 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.). Add lime juice to onions and simmer until liquid is slightly reduced, about 3 minutes. Season to taste with salt and pepper. Remove onions from heat. Stir in cilantro leaves.
Remove both stem and blossom ends from crab apples. Do not peel or core. In a large pot, bring crab apples and water to cover to boil. Reduce heat, cover and simmer, stirring occasionally, for about 10 minutes or until softened. Using potato masher, crush crab apples; cook for 5 minutes longer. Suspend jelly bag or layered cheese cloth over a large bowl and secure (I used clothes pins). Fill with crab apples; let drip, without squeezing, for about 2 hours or until juice measures 6-1/2 cups (1.625 L), adding up to 1-1/2 cups (375 mL) water if necessary. In very large pot, bring juice with sugar to full rolling boil over medium-high heat, stirring constantly; boil for 15 to 18 minutes or until gel stage (122F). This may take much longer than 18 minutes. To test gel stage, freeze several small plates. Put 1 tsp liquid on cold plate and return to freezer for one minute. (Remove pot from heat while testing). At gel stage, surface should wrinkle when pushed with finger. If not, continue cooking and test again in a few minutes. A second test for gel stage is to dip a cold, metal spoon in liquid and see if it sheets off when lifted to drip. It sounds complicated, but it seems to work out whether the tests work for you or not. When gel stage is reached, remove from heat and skim off foam. Using funnel, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes (or not, I don't bother). Turn upside on counter for 12-24 hours and then test seals.
In frying pan, heat oil over medium-high heat and saute onions about 5 minutes. Add curry powder, cumin, garlic, salt and 1/4 cup water. Cook until onions are soft. Add remaining ingredients, reduce heat and simmer 45 minutes, stirring occasionally, until potatoes are tender. Additional liquid may be required to prevent scorching. Serve on top of steamed white rice or brown rice.
Melt butter in a large flameproof casserole and cook the onion over low heat for 5 minutes. Add the mushrooms, salt and pepper and continue cooking 5 minutes longer or until the mushrooms release their liquid. Turn up the heat and cook, stirring constantly, until the moisture in the mushrooms evaporates. Add the rice and stir it for a few minutes or until the grains are transparent. Pour in the stock or stock mixed with water and bring to a boil. Lower the heat, cover the pan and cook the rice for 20 minutes or until all the liquid is absorbed (If you have a heat diffuser, set the pan on it to prevent the bottom from scorching). Transfer half the rice to a plastic container (save for making turkey fried rice). Serve remaining rice at once.
Grease a 9x13x2 rectangular baking dish. Place half the bread cubes in the dish. Sprinkle with cream cheese cubes and then remaining bread cubes. Combine eggs, cream, melted butter and syrup. Mix well and pour over bread and cheese cubes. Using a spatula, press layers down to moisten. Cover with plastic wrap and refrigerate for 2 hours, or overnight. Remove plastic wrap and bake uncovered for 35- 40 minutes at 350°F, or until set and golden brown. Let stand about 10 minutes before cutting. Top with your favorite syrup, or apple cider syrup (see database), or a big dollop of whipped cream.
Preheat the oven to 350 degrees. Follow the package directions to cook the penne pasta; add the broccoli to the pot during the last 3 minutes of cooking time; drain. In a saucepan, melt 1 tablespoon of butter over medium heat. Add flour and salt to taste (I use 1/2 teaspoon). Cook, while stirring until blended. Slowly add half-and-half, stirring constantly; cook and stir until mixture boils and thickens; remove from heat. Add the cheeses; stir until melted. Add the penne and broccoli; stir to mix well. Spoon mixture into an ungreased 8-inch square casserole dish. In a bowl, mix together the topping ingredients; sprinkle over the casserole. Bake for 20-30 minutes or until bubbly and golden brown on top.
Preheat over to 350 degrees. Grease a 1 1/2-quart baking dish with the oil. In a mixing bowl, beat the eggs well before stirring in the rest of the ingredients in the order given. Pour into prepared pan. Bake 1 hour. Let set about 10 minutes before serving.
In a large mixing bowl, combine zucchini, cheese, eggs, and seasoning and mix well. Spoon into buttered 2 quart baking dish. Sprinkle cracker crumbs over top. Bake uncovered at 350 degrees for 35-40 minutes.
First, you need a turkey carcass, stripped of all its meat; if you're lucky, you'll be at someone's home and they'll be throwing it away-- that's the time to shout, I'll take it! You will also likely discover that you'll be able to rescue a lot of meat off the carcass; this is a bonus, since you now have the meat for the soup as well. Try to make the stock the day after the turkey was cooked, but if you have to wait another day or so, that's okay; it'll taste best, though, if you can get to it soon. Let's get started; first, get out a large pot. Next, start to strip off any meat clinging to the carcass; put this in a container and set aside; note that this is a hands-on job and you will get a little messy; that's okay, both your hands and your counter wash up easily. As you are stripping off the meat (don't fret, you won't get it ALL, some stubbornly clings to the bones and that's okay, it too flavours the stock), continue to break up the bones and put them in the pot; also put in the pot any turkey skin and all the other assorted"bits" that aren't edible meat. When you have the pot full of bones, pour the cold water over and turn heat to high; bring to a boil. Now wash up and prepare the veggies and parsley; make sure to leave the onion skin ON as it gives your stock a lovely rich colour. When the stock comes to a boil, add all remaining ingredients and turn heat down to a lightly bubbling simmer, the type where the bubbles barely break the surface. Now let it simmer for 3 to 4 hours, stirring every once in a while. I much prefer letting it reduce down to where I'll only get 7 or 8 cups of stock; I find the flavour much better and stronger, even if I have to add water when making the soup. If you only let it simmer till you have about 12 cups of stock, it will be ready sooner but the flavour is much weaker. Once you feel your stock is ready, strain it through a fine-meshed sieve into a large bowl; if your sieve is not fine, line it first with cheesecloth; discard the bones and veggies you used to make the stock, all their goodness is now in your stock. Refrigerate stock, covered, for several hours or preferably overnight; then you can either make soup the next day, or freeze the stock; make sure you skim off the solidified fat before you either make soup or freeze the stock.
Combine all of the ingredients. Cover and let stand at room temperature 2 hours before serving. This can be made 5 days ahead of time (keep in refrigerator). Let stand at room temperature for 1 hour before serving.
Preheat oven to 210C (or 350F) then spray muffin tin with spray-on oil. Mix together dry ingredients in a bowl. In another bowl mix wet ingredients. Add the wet ingredients to the dry ones. Do not over mix or it will be rubbery. Bake for about 12 minutes or until they spring back when touched.
Pie crust is 9 inch. Also mustard and ketchup is required. Preheat oven to 425°F. Cook beef and garlic powder in large skillet, stirring frequently, until beef is no longer pink. Sprinkle with flour; stir. Stir in pickles, pickle juice, evaporated milk and half of cheese. Spoon into pie shell. Bake for 20 minutes. Top with remaining cheese. Bake for 5 minutes or until cheese is melted. Cool on wire rack for 5 minutes. Serve with mustard and ketchup, if desired.
In a medium bowl, microwave cream cheese just to soften. Add sour cream and taco seasoning mix to softened cream cheese. Blend the mixture well and try to get out all the lumps. Using an electric mixer makes it a much easier task, but I usually just stir it manually. Spread mixture into the bottom of an inch-deep baking sheet. Pour taco sauce over the top, spreading it lightly with the bottom of a spoon to cover entire mixture. Top with remaining ingredients. The order I use is: lettuce, tomato, onion, then cheese. Of course, you can do what you want but it looks really nice when the cheese is on the very top.
over 350. make sure you grease the pans (2 because this makes 2 loaves mix all dry ingredients, set aside. next mix the pumpkin, eggs, applesauce together (also if you're adding nuts do so with these ingredients). combine all ingredients. pour mixture into two pans. bake 45 minutes to an hour. let cool. eat : ).
Beat cheeses, pumpkin, preserves and spices in medium bowl until smooth. Cover and refrigerate 2- 3 hours or until cheese if firm. Shape mixture into round pumpkin, place on serving plate. Using knife score vertical lines down pumpkin. Place pretzel rod in top for stem. Cover loosely and refrigerate until serving. Serve with crackers placed around pumpkin.
Peel and devein the shrimp as desired (you may wish to remove the last section and tail portion, but many folks leave it intact for frying). Combine the first 6 ingredients and whisk until smooth. Dry the shrimp, dip them into the batter, and fry in oil until golden. Drain on a paper towel.
Preheat oven to 425. Toss eggplants with chiles, hoey and oil to coat. Roast eggplants (skin sides up) and chiles on a rimmed baking sheet until eggplant is golden, about 20 minutes. Flip and roast until eggplant softens, about 10 minutes. Season with salt and pepper.
Combine sugar, cornstarch, water and 1 cup of blueberries in a small sauce pan. Bring to a boil and simmer, stirring constantly until thickened, about 10 to 15 minutes. Remove from heat and add butter, lemon rind with juice and liqueur. Mix well. Chill for at least an hour. Fold in remaining berries, spoon into pie shell and chill for at least 1 hour. To serve, top with whipped cream or serve each piece with a dollop of whipped cream or ice cream.
Preheat oven to 350F and lightly grease a 13x9 inch pan. Sift first four ingredients together very well. Cut in the butter; add egg and milk, which have been mixed together. Mix thoroughly. Pour into prepared pan; cover with peach halves. Mix cinnamon and sugar together; sprinkle evenly over peaches. Bake for 35 minutes or until cake tests done.
Add 3 cups water to pan. Chop cabbage and meat into slivers. Put in all ingredients except noodles. Cook till cabbage is crisp tender. Add ramen noodles. Cook for additional 5 minutes. Makes about 3 servings.
Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8 inch in size. Add Italian parsley and pulse chop until parsley is 1/8 inch in size. Add the olive oil and blend in quickly. (Do not over blend). Allow the sauce to marinate for 30 minutes before serving.
Preheat oven to 425 degrees. Combine first 3 ingredients in a samll bowl; stir well, and set aside. Unroll pizza dough, and roll into a 12 x 8 inch rectangle. Lightly coat suface of dough with cooking spray, and sprinkle with 2 tablespoons cheese mixture. Fold dough in half to form an 8 x 6 inch rectangle. Lightly coat surface of dough with cooking spray, and sprinkle with remaining cheese mixture. Using fingertips, press cheese mixture into dough. Cut dough into 16 (8-inch-long strips. Gently pick up both ends of each strip, and twist dough. Place twisted strips of dough 1/2 inch apart on a large baking sheet coated with cooking spray. Bate at 425 degrees for 8 minutes or until lightly browned. Remove twists from pan, and let cool on wire racks.
Stir first 4 ingredients in small bowl until sugar dissolves. Thread pineapple pieces onto 6 skewers, dividing equally. Prepare bbq and oil the rack (medium heat - make sure bbq is thoroughly cleaned from previous use). Grill pineapple until brown, basting with tequila mixture and turning occasionally, about 10 minutes total. Remove pineapple from skewers; serve hot or warm.
Pour 450mls (scant 2 cups) of boiling water over the couscous in a heatproof bowl. Cover and allow to stand until all the water is absorbed, about 15mins. Heat 1Tbsp of the oil in a frypan and cook the leeks until they are tender. Remove leeks from pan with a slotted spoon and then stir them into the couscous. Add the grated cheese and salt & pepper to taste. Stir to mix. Heat remaining oil in frypan and add mixture, pressing down to flatten to form a cake. Cook over a gentle heat heat until underside is crisp & golden (about 15mins). Slide out onto a plate then invert back into pan to cook other side for about another 5-8 minutes. Slide out of pan and cut into wedges to serve.
Cut fresh corn of the cob. Combine in a big stock pot with remaining ingredients. Bring corn to a boil and cook for 10 minutes, stirring occasionally. Remove from heat and let corn cool. Fill quart size freezer bags and freeze flat using a cookie sheet.
In a large saucepan, bring 2 cups water to boiling. Stir in Bouillon cubes until dissolved. Add remaining ingredients. Slowly bring to a boil over medium heat; reduce to simmer. Cover and simmer 3 hours. Uncover; simmer 3 additional hours until liquid is reduced so it just covers mushrooms. Adjust seasonings before serving.
In a large bowl sift all dry ingredients together. Using a pastry cutter cut in shortening until cornmeal consistancy, then stir in beer. Knead lightly, then gather into a large shaped ball and wrap in plastic wrap. Refrigerate for 1 or more hours before forming dough. Pat the dough into about 1-1/2-inch thickness. Cut out with biscuit cutter. Place on lightly greased cookie sheet. Set oven to 450 degrees F. Bake for 10-12 mins, or until golden brown. Serve warm.
Spray counter lightly with non-stick cooking spray. Flatten each roll into a 4-inch square. Cover with plastic wrap and let rest. Brown hamburger, onion, salt and pepper together and drain. Add bacon and toss until well combined. Remove wrap from dough squares and place about 1/4 cup meat mixture onto the center of each one. Top with about 1 tablespoon grated cheese. Bring opposite corners of each dough square over meat and pinch together. Repeat with remaining corners. Place each bundle on a sprayed baking sheet about 2 inches apart. Bake at 375°F 15 minutes or until deep golden brown. Remove from oven and serve warm with ketchup or BBQ sauce for dipping.
Remove the steaks from the fridge and place in a shallow dish. In a bowl mix together the ginger, fresh garlic, honey and juice of 1 lime. Drizzle the mixture over the beef and let sit out on the counter until the beef is room temperature (this might take a couple hours depending on the size of your steak, turning the beef occasionally in the mixture. Start a charcoal fire or preheat gas grill (the fire should not be really hot and the rack should be positioned no more than 4-inches away from heat source). Remove the room temperature beef from the mixture and season with black pepper (use NO salt at this point you can salt the beef after cooking). Place the steak on the grill and spoon any remaining sauce over it. For rare (steaks under under 1-inch thick) grill about 3 minutes per side. For larger or more well-done steak increase the time slightly.
Combine all of the spices in a medium saucepan and mix thoroughly. Add the both types of rice, the chicken stock and butter (if using). Bring mixture to a boil and stir to combine. Cover saucepan with a lid, turn down heat to a simmer and simmer gently for 10-15 minutes until all the liquid is absorbed.
Wash and drain greens and tear into salad-size pieces. Combine vinegar, honey, and mustard. Heat oil in large skillet and add pecans. Pour in vinegar mix and cook, stirring often, about 5 minutes. Stir in greens, cover, reduce heat, and cook about 5 more minutes, stirring occasionally and adding a little water if necessary.
Preheat oven to 400 degrees and prepare baking dish (I use a 1.75qt oval baker). Over medium heat, combine the ground beef, onion and garlic in a large skillet until beef is browned. Add the mushrooms, olives, pepperoni and tomato sauce and heat through. Pour mixture into prepared baking dish. Sprinkle with mozzarella cheese. Top randomly with biscuit pieces. Bake 15-18 minutes until biscuits are browned and casserole is bubbly.
Prepare Garbanzo Beans by using fingers to rub off as many of the paper membranes as possible. Bring Beans to a boil in salted water and cook for about 10 minutes. This process is tedious (and optional) but will result in very creamy hummus. Combine all ingredients in a food processor and blend until creamy. If the consistency isn't quite to your liking, add additional teaspoons of water. Taste for seasoning and serve with fresh warm pitas or flat bread.
Heat oil in large saucepan over medium heat. Saute onion and garlic until golden, about 5 minutes. Add beans, vegetable stock, cumin, coriander seeds, and salt and pepper to taste. Reduce heat to medium-low and cook for about 15 minutes, or until aromatic. Meanwhile, slice each plantain in half lengthwise, and peel off skin. Heat enough oil for frying in large skillet. Fry plantain halves until golden on one side, turn over, and continue frying until golden. Remove from heat and place on paper towels to absorb extra oil. To serve, place plantain halves on each plate. Spoon beans over plantains, or, alternatively, place scoop on the side. Top each serving with 2 tablespoons of salsa, 2 tablespoons of sour cream, and sprinkling of cilantro. *You can heat up this dish with a few dashes of hot sauce or some diced jalapeno chiles.
For cake: Preheat oven to 350°F Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with rounds of parchment paper. Sift first 3 ingredients into medium bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended. Beat in concentrate, peel, and vanilla. Beat in eggs 1 at a time. Beat in flour mixture in 4 additions alternately with milk in 3 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack. For filling: Combine berries, sugar, and lemon juice in heavy small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries coarsely with fork, about 8 minutes. Chill filling uncovered until cold, about 30 minutes. For frosting: Beat cream cheese and butter in bowl to blend. Beat in powdered sugar in 4 additions, then orange concentrate, peel, and vanilla. Chill until firm but spreadable, about 30 minutes. Cut around cakes to loosen. Turn cakes out. Peel off parchment. Place 1 layer, flat side up, on platter. Spread filling to within 1/2 inch of edges. Chill 5 minutes. Top with second layer, flat side down. Spread 1/2 cup frosting thinly all over cake to seal. Spread remaining frosting over cake. Mound remaining blueberries on top. (Can be made 1 day ahead; chill. Serve at room temperature.).
Beat egg whites until stiff. Chop almonds and add to egg whites. Blend in sugar and baking powder. Bake in springform pan for 20 to 30 minutes. Let cool. Heat whipping cream, egg yolks and sugar over low heat in saucepan until sugar is dissolved. Let cool, mix in butter until well blended and spread over Almond Cake.
Quarter cabbage, slice into 1/4-inch strips, and let sit for at least 5 minutes to bring out the hidden health benefits of cabbage. Chop or press garlic and let sit for at least 5 minutes. Sprinkle cabbage with 1 TBS lemon juice before cooking to prevent it from turning blue. Heat 5 TBS broth over medium heat in a stainless steel skillet. When broth begins to steam, add cabbage and cover. Saute for no more than 5 minutes. Transfer to a bowl. For more flavor, toss cabbage with the dressing ingredients and any of the optional ingredients you desire, (ginger, sesame seeds, soy sauce, cilantro or rice wine/vinegar) while it is still hot.
Heat oven to 350 degrees. In shallow dish or pie pan, mix butter and red pepper sauce. Place bread crumbs on sheet of waxed paper. Dip each chicken tender in butter mixture; roll in bread crumbs to coat. Place on ungreased cookie sheet. Bake 15 minutes, turning once, until chicken is no longer pink in center. Meanwhile, divide salad greens and tomatoes onto individual large salad plates. Top each salad with chicken; drizzle with dressing.
To make the sausage base, in a large bowl, mix together all of the ingredients until well-combined and as smooth as possible. Cover with plastic wrap and chill for at least 3 hours in the fridge, or overnight. Portion out the sausage into rounds and pat out into thick patties. Set a large cast iron skillet over medium-high heat. Cook the sausage in batches, until browned on both sides, about 4 minutes per side. To make sage sausage, add in the chopped sage to the sausage base from above and cook as directed. To make hot sausage, add in the cayenne pepper, chili pepper, and red pepper flakes to the sausage base from above and cook as directed. To make sage sausage, add in the maple syrup and maple extract (if using) to the sausage base from above and cook as directed.
Chop onions and place in microwave-safe dish with the olive oil. Microwave on high for 8-10 minutes (until clear). Pour onion/oil mix into large skillet over medium heat. Add frozen roasted corn. Add seasonings. Stir as onions begin to caramelize and corn continues to roast. Enjoy!
In a medium saucepan place the evaporated milk, sugar, butter, and beaten egg yolks. Cook over medium heat, stirring constantly. When it starts to bubble and get thick, remove from the heat. Add the pecans and coconut and then the vanilla. Spread on cooled cake. Enjoy!