HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread orzo in bottom of 13-inch x 9-inch pan coated with olive oil flavored cooking spray. Lightly coat both sides eggplant slices with cooking spray and saute in batches over medium heat in a large skillet until lightly browned on both sides (if slices get too dry, mist pan and slices with more spray); set aside. Meanwhile, dust tomato slices with flour and, in a separate pan, fry in batches in 1/4 inch oil until lightly browned on both sides; set aside. Re-spray skillet you cooked eggplant in and saute onion slices with garlic until soft and golden. Spread half the tomatoes in a layer over the orzo, then half the onion-garlic mixture, then half the eggplant slices; repeat layers. Make sauce: Melt butter and blend in flour until smooth. Add bouillon slowly, stirring constantly, until thickened. Add cream, oregano and cinnamon. Simmer very gently for about 1 minute. Pour sauce over casserole. Sprinkle casserole with the parmesan cheese and scatter chopped olives over the top. Bake at 400°F about 15 minutes until top is crispy brown.
Cream margarine and sugar for about 5 minutes until fluffy. Add mashed tofu and vanilla. Mix well. Sift the flour, baking powder and salt into the mixture. You can either roll out the dough and use cookie cutters or make cookie dough balls and flatten the dough with your hand onto an ungreased cookie sheet. You want the dough to be almost the thickness you want your cookie because these don't rise much. Bake for around 10 mins in 350 degree oven. Note: You might need to adjust the flour a bit if the dough feels too wet. Also, these cookies aren't super sweet. If you like them that way, or if you aren't frosting them, you might want to add 2 more tablespoons sugar.
1. To make dressing, mix together honey, vinegar, and mustard. Using a wisk, add oil in a slow stream and mix well. Stir in poppy seeds. This makes about a cup of dressing. 2. Using a serrated knife, cut, and peel the membranes from grapefruit. Section fruit and throw away the membranes. 3. Gently arrange spinach on individual plates. Top with sliced avocado and grapefruit sections. Drizzle 1 tablespoon dressing over each salad. Sprinkle with toasted pine nuts and gorgonzola, if desired.
Instruct butcher to cut rib section lengthwise into individual ribs, and crosswise, through bone, into 2- to 2 1/2-inch long pieces. Combine remaining ingredients in a saucepan; bring to a boil. Remove from heat, and pour over ribs. Cover and chill 2 hours. Place ribs in a greased 13x9x2-inch baking pan. Bake, uncovered, at 375°F for 1 hour.
Combine 1 cup flour, undissolved yeast, sugar, dry milk, and salt in a 1-gallon, heavy duty freezer bag with zipper-lock. Squeeze upper part of bag to force out air. Shake and work bag with fingers to blend ingredients. Heat water and vegetable oil until very warm (120 F to 130 F); add to flour mixture. Reseal bag; mix thoroughly by working bag with fingers. Gradually add enough remaining flour to make a stiff batter that pulls away from the bag. Remove dough from bag; knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Roll dough to 12 x 7-inch rectangle. Beginning from short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375 F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
Stir well with cracked ice. Strain into chilled cocktail glass and drop in a maraschino cherry. Salud!
In a large fryingpan, brown the hamburger, about 5-7 minutes. Drain. Add the remaining ingredients, except for the hamburger buns, and simmer, uncovered, for 1 hour. Place the hamburger buns face open on individual serving plates, generously spoon the hamburger mixture over the buns, and serve warm.
DRESSING: In a medium mixing bowl, preferably one with a lid, combine dried onion, dill, white sugar, mayo, buttermilk, vinegar and salt and pepper. Mix well with a whisk or a fork. Set aside for 5 minutes. *Empty coleslaw mix into a separate bowl, add in 1/2 of the dressing and fold ingredients until all is well incorporated. Store the remaining dressing in a jar with a tight fitting lid and place in the fridge. Add the crumbled Gorgonzola cheese and gently fold into the slaw mix until completely distributed. Cover and refrigerate for at least 2 hours before serving. Adjust salt to taste before serving and add more of the dressing if you feel your slaw mix is too dry. *NOTE: After combining the dressing with the slaw mix it may appear dry, but refrain from adding more wet ingredients to moisten. As the slaw sits in the fridge, the salt and sugar within the recipe will draw out the natural water in the cabbage and dilute the dressing naturally. Additionally, you can make the dressing up to 1 week before use and store in a jar with a tight fitting lid in the fridge. When ready to use, simply add the slaw mix and Gorgonzola.
Preheat the oven to 350 degrees and spray two 8 x 8 inch pans with cooking spray (or one 9 x 13-inch). Place the bananas in a large bowl and mash with a fork. Add the sugar to the bananas and mix together until creamy. Add the butter and mix until creamed together with the banana mixture. Add the remaining ingredients and blend well. In a medium bowl, combine the last 3 ingredients to make the topping. Cut together with a long-tined fork until well-blended. Pour one quarter of the batter into each pan and top with 1/4 of the crumb mixture (or half of the batter/topping into the pan if you are using the 9 x 13-inch). Pour the remaining batter over and top with the remaining crumb mixture. Bake for 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean. Serve from the pan. If you don't have self-rising flour you can make your own! Add 1/2 teaspoon baking powder and 1/2 teaspoon salt for each cup of all-purpose flour.
To make chocolate layer - In heavy saucepan combine sugar, butter and milk. Bring to full, rolling boil for 5 minutes. Stirring constantly. Remove from heat and stir in chocolate chips until melted. Add marshmallow creme and vanilla. Pour into buttered 9x13" pan. Set aside to cool. To make peanut butter layer - Repeat instructions above but replace chocolate chips with peanut butter. Pour over chocolate fudge layer. Cool at room temperature and cut into squares. Store in cool, dry place.
Before preparing entree, prepare one or both of the dipping sauces. This gives them a few minutes for the seasonings to meld. Wash lettuce leaves and tear into bite-sized pieces. (Though more Korean than Japanese, I like to leave my lettuce leaves whole and use them as wraps. A little more messy, but a lot more fun.) Cut carrot into julliene strips and trim green beans to 1 1/2 to 2 inch pieces. Boil water in a pan. Add green beans and cook for 2 or 3 minutes. Remove beans and plunge into cold water to stop cooking. Drain. Repeat same process with carrots, cooking for one minute. Slice/shave the pork into very thin pieces. This is sometimes easier if the pork is placed in the freezer for a half hour beforehand. Cook thinly sliced pork in the water for a couple of minutes. Drain the water and cool the pork in a strainer. Place lettuce, carrot, breen beans in a plate. Put boiled pork on the top. Serve with dipping sauce.
Slice red onion and salt generously, and let stand 15 minutes until it begins to release its liquid. ( this will removed some bitterness). Rinse well. Place shrimps, scallops, garlic, onion, salt, pepper, chili, and lime juice in a shallow bowl, gently mix, and marinate in the refrigerator for at least 20 minutes before serving. Before serving, add cilantro, cucumber and tomato and a drizzle of olive oil, gently mix. Taste for salt. To make Avocado Sauce, blend the avocados, 1/3 cup cilantro, water, 1 tablespoon olive oil, salt & pepper, coriander, 1/8 cup lime juice and 2 garlic cloves in a blender until smooth, adding a bit more water if needed to get the blades going.
Mix the garlic salt thoroughly with the Yogurt, Traditionally we would use real garlic, But Garlic can Botulise in oil and become toxic, So to be safe this provides the same flavour without the health risk. Line a strainer with a Chux Cloth (Or any fine, clean cloth) and pour in the yogurt, place it in the fridge for 2-3 days over a bowl, roughly half the liquid (Whey) will be removed. Roll the cheese into small balls about the size of a large cherry, Place them in an airtight container, Do one layer of balls, Then sprinkle your selection of herbs over the top, pour in just enough oil to cover them, then one drop of Tabasco, Repeat the layering until you are finished,. The oil may solidify, This means the oil you have used has a high wax content, or your fridge is to cold, But this shouldn't happen to most people, and if it does just leave it out for 2 or 3 minutes before eating some, the oil will melt. Let them marinate for at least 5 days before eating, They will keep for about a month, The oil is wonderful for cooking with when your done.
Slice donut in half width-wise to create two slices. Cut the bacon in half crosswise. Cut each of the cheese slices into 3 strips. Flip the donut slice over so the cut side will be on the outside. Overlap cheese slices along the top of the donut slice to cover. Add bacon slices and drizzle with maple syrup. Top with remaining cheese slices and the second half of the donut with the cut side facing out. Pre-heat skillet over medium heat. Add the butter and swirl to melt. Place sandwich in pan and cook on both sides until golden brown and cheese is melted, about 1 minute per side. Cut and serve.
Preheat oven o 200C or 180C fan forced. Grease a 6 cup capacity baking dish. Cook ptatoes in a large sauepan of salted boiling water, until just starting to soften, depending on the size this could take 6 to 12 minutes; drain and set aside. Meanwhile, melt butter or margarine in a saucep[an on medium-low heat and add flour and cook stirring for 1 minute to cook off the flour, gradually whisk in the milk and stir till smooth and thick. Remove from heat and stir in the salmon and season to taste (if using spring onion add at this stage). Finely slice potatoes and arrange 2/3 of potato over base of prepared dish and then top with salmon mixture and then remaining potato (overlapping) and brush with melted butter. Bake for 20 to 30 minutes (or until potatoes have a slight brown tinge), top with cheese and sprinkle with paprika (if using) and bake for another 10 to 15 minutes until golden and bubbling. Serve with a salad or steamed vegetables.
Put chicken broth in a saucepan over medium heat. Peel and cube chayote. Rough chop onion. Slice celery and carrots into 1" pieces. (Peel carrot if desired) Add vegetables and herbs to broth and heat to a low boil. Cover and reduce heat to a simmer. Cook for about 30 minutes until vegetables are tender. Remove from heat and cool. (it is easier to process food that isn't still hot). Process in small batches in the food processor or blender until creamy smooth and set aside. Core the tomatoes and roast under the broiler or with a flame tamer over a gas burner. Turn as the tomatoes cook. Don't worry if the skin is a little blackened- it adds flavor. Roast the garlic still in the skin until lightly brown. Peel and slice. Process the tomatoes and garlic in the food processor or blender on rough chop. Add to chayote mixture and reheat. Add salt and pepper to taste.
Cook pasta in boiling water until al dente, 8-10 minutes. While pasta cooks, combine in a large bowl, the mayonnaise, chutney, curry, salt, and cayenne; mix well. Add the bell peppers, peas, and scallions or chives; toss to combine. Drain pasta and rinse with cold water. Drain again. Add the pasta to the bell pepper mixture and toss well. Serve the salad on a bed of spinach leaves, if desired. Sprinkle with cilantro, and almonds, if desired.
Slice Bacon into small pieces and fry in frying pan, until brown but not entirely crisp. Mix the Flour, Salt and Pepper together. Coat the Liver in the Flour mixture and fry in the Bacon grease until cooked through. (If you soak the liver in Milk for up to 1 day, it cuts down on the "metallic taste" that many people aren't fond of). Slice the onions and the Mushrooms and place the Bacon back in the pan, fry until onions and mushrooms are cooked. Add Pepper, Beef OXO and 1 1/2 Cups of water to the pan and bring to a boil. Once boiling, add beef Bisto mixed with remaining water and boil until desired thickness.
Preheat oven to 350 degrees. Cook spaghetti and drain. Combine pasta, chicken, soup, cheese, garlic and mushrooms. Mix well. Stir in sour cream. Spray a baking dish with nonstick spray. Pour mixture into dish and bake for 30 minutes. Sprinkle with additional parmesan cheese before serving, if desired.
Combine sugar and water in a small saucepan, stirring until sugar dissolves. Bring mixture to a boil over medium high heat. Remove from heat. Place sugar mixture, strawberries, and lemon juice in a blender, process until smooth. Strain pureed mixture through a sieve into a bowl, reserving liquid. Discard solids. Place 3 tablespoons strawberry mixture into each of 8 champagne flutes. Pour 1/3 cup wine into each flute.
Saute' onion in butter till tender- blend in flour and add milk and flour. Cook and stir till thick cream sauce consistency. Remove from heat and stir in everything except 1/2 c cheese. Put into a greased 7-1/2 by 11 inch casserole and bake 350 for 25 minutes. Remove from oven and sprinkle remaining cheese over top.
In a large bowl, cream the butter and sugars until fluffy, about 1 minute. With the mixer running, add molasses, corn syrup, vanilla and orange extract. Add the eggs, one at a time, beating until mixture is well combined. In a large bowl, combine remaining ingredients with a whisk. Add flour mixture gradually to creamed mixture-the dough will be very stiff, so I used my hands to get all the flour incorporated. Divide the dough into thirds and wrap in plastic wrap. Chill overnight. Remove dough from the fridge and let stand at room temperature about 1 1/2 hours. Cover the outside of any ovenproof bowl, with tin foil, bringing foil over the edges to the inside. Make sure foil is on very smoothly. Spray the entire bowl with a non-stick cooking spray and set aside. On floured surface, roll a third of the dough into a circle 3/16-inch thick. Immediately lift dough and press on to outside of bowl, molding firmly to shape of bowl without stretching it. I use the palms of my hands to smooth any cracks. Trim dough around the edge of bowl with sharp knife, then using a cookie cutter, like a heart or a star, cut out stars around the lipped edge of the bowl about 1 1/2 inches apart. Refrigerate bowl for 1 1/2 hours; this firms up the dough. Place inverted bowl on an ungreased baking sheet and bake at 350°F for 20-30 minutes, or until firm to the touch. Allow the gingerbread to cool on bowl. When completely cool, carefully loosen foil and lift foil and gingerbread shell off the bowl. Peel off foil from shell. A tip I have learned is to use smaller bowls--much easier to remove. I broke a large one. Have fun, I did!
Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat and simmer until potatoes are tender, about 8 minutes. Drain potatoes, let cool then slice each in half. Heat the grill to medium. Brush the potatoes with 1/4 cup of the oil and season with salt and pepper. Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn potatoes over and continue grilling until just cooked through, about 4 minutes. While the potatoes are grilling, whisk together the vinegar, mustard and oil in a large bowl, add the red onion, cornichon, and capers and stir to combine. (I did this step before I began grilling the potatoes). Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine. Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. Garnish with chopped chervil (we couldn't find fresh so we used dried chervil).
Cream sugar, butter and vanilla. Add milk. Add flour while continuing stirring. Once well blended, stir in half of the sprinkles. Form into balls and place on parchment lined cookie sheet. Place in freezer for at least 1 hour. Melt candy chips by heating in microwave for 30 seconds then stirring and repeating until melted and smooth. Using a fork, dip balls into candy and flip to cover completely. Lift with fork and gently tap on edge of the bowl allowing excess chocolate to drip off. Place back on parchment paper. Sprinkle with candy sprinkles. Refrigerate 10 minutes until chocolate has set. If you'd like, you can print this recipe to save for another time.
Rinse chicken and pat dry. Combine oregano, chili powder, cumin, salt and pepper in a small bowl. Sprinkle half of spice mixture over chicken and rub in with fingers; set remaining aside. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking. Add chicken and cook, turning, until browned on all sides, about 8 minutes. Transfer to a 6-quart slow cooker. Place canned tomatoes, onion, garlic, chipotle and remaining spice mixture in a blender. Cover and blend until almost smooth; pour over chicken. Add broth. Cover and cook, 4 to 5 hours on low or 2 to 2-1/2 hours on high. After cooking for the time above, gently stir in rice, cover and cook on high, stirring once, 30 minutes. Turn cooker off, stir in peas, cover and let stand 15 minutes. Cut cherry tomatoes in half and toss with cilantro; serve over chicken and rice, with lime wedges on the side.
Toss the chicken cubes with taco seasoning. In a heavy skillet with a tight fitting lid, heat the oil and add the chicken and cook, stirring, until it changes color. Stir in rice and stir to mix. Add salsa and water. Bring to a boil and reduce heat to a simmer. Cover and allow to cook about 20 minutes. Remove from heat and allow to stand about 5 minutes before serving. If you like, you may sprinkle with chopped cilantro.
Heat oil in pot over medium heat. Add onion, garlic, and celery. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add mushrooms; continue cooking until mushrooms are tender, about 5 minutes. Add rice and rosemary; stir until coated with oil. Add vegetable stock, squash, and lemon zest strips; increase heat to high and bring to a boil. Reduce heat; cover and simmer, stirring occasionally, until rice and squash are tender, about twelve minutes. Stir in lemon juice and season to taste. Serve topped with cheese. (No cheese for vegan version).
PREHEAT oven to 325°F Grease 1 large or 2 small baking sheet(s). MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature. COMBINE flour, cocoa, baking powder, baking soda and salt in medium bowl. Beat granulated sugar, brown sugar, butter, vanilla extract and almond extract until crumbly. Add eggs one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in nuts. Refrigerate for 15 minutes or until firm. SHAPE dough with floured hands into two 9 x 3-inch logs on prepared baking sheet(s). BAKE for 40 to 50 minutes or until wooden pick inserted in center of each log comes out clean. Cool on baking sheets for 15 minutes. Slide logs onto cutting board and cut diagonally into 3/4-inch slices. Return to baking sheet(s) cut side down. Bake turning biscotti over halfway through, for 20 minutes or until dry. Remove to wire racks to cool completely. LINE baking sheet(s) with waxed paper. DIP biscotti halfway into Chocolate Coating; shake off excess. Place on prepared baking sheet(s). Refrigerate for 10 minutes or until chocolate is set. Store in airtight containers in cool place or in refrigerator. FOR CHOCOLATE COATING: MICROWAVE remaining 1 cup morsels and 2 tablespoons vegetable shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at 10- to 15-second intervals, stirring just until smooth.
Brown pork chops in oil. In a bowl, combine garlic, sherry wine, soy sauce, brown sugar, and red pepper flakes -- mix well. Add to pork chops and simmer for 15 minutes. Remove pork chops. Mix cornstarch and water. Mix with the sauce and stir and simmer until thickened. Serve sauce tossed with mixed stir-fry veggies or over buttered No-Yolk noodles.
Preheat oven to 350. Spray baking dish with cooking spray. Mix 6 dry ingredients; set aside. Separately fork-froth the Ener-G & water; add vanilla. Combine egg whites, cheese, & canola in skillet over medium heat, stirring as cheese melts. Add the Ener-G mixture & vanilla. If eggs start to cook, remove from heat for a bit, stir more. Now add dry ingredients to mixture in skillet. Stir, pour into baking dish. Bake for 15 minutes. Let cool 10-15 minutes before cutting. Makes 16 snack-sized brownies, 97 calories each, or 12 huge brownies, 130 calories each. In each 12-size brownie: 5 g protein, 2 g dietary carbs. (Two of these brownies = the amount of protein in a hamburger.). ~~~~~~~~~~~~~~~~~~~. * The cheese is what binds, like sugar & egg yolks without the harm they do. You won't taste the cheese, promise. This technique can be used with muffins, cupcakes, quiche etc., and it's still just egg whites, fat free cheese, unsweetened cocoa (with 4,000 antioxidants per tablespoon), and healthy canola. If only we could get the whole country eating like this, ousting everything unhealthy. Let's start a revolution. A healthy food revolution!
Place potato quarters into a pot and cover with cold water; bring to a boil. Cook in boiling salted water to cover, 15 to 20 minutes or until fork tender, but do not overcook- you want them tender, but firm enough to hold together in salad. Drain and then sprinkle with vinegar and a little salt& pepper to taste; set aside to cool slightly. Snap tough string ends off beans, then place beans into a pot with 1 cup water, cover, and let steam for about 3 minutes. Drain in a colander and run under cold water to help cool beans off quickly. Set colander into a bowl of ice water to cover beans and let sit 2 minutes to chill quickly. Drain beans and pat dry, then cut each bean in half. Stir together the dressing ingredients in a large bowl. Add potatoes, beans, egg, bacon, and green onions, tossing gently. Cover and chill well before serving.
In a small bowl, mix parsley, oregano, lemon zest and garlic. Set aside. Add salt and pepper to the chicken breasts. In a large skillet, melt butter at medium-high heat. Add chicken breasts and cook for 6 minutes or until browned (flip at mid-cooking). Remove chicken breasts from the skillet and set aside on a plate. Add half of the parsley mixture and chicken stock. Bring to boil, stirring and scraping the bottom of skillet to remove the browned bits. Put the chicken back to the skillet. Reduce heat, cover and let simmer for 8 minutes or until chicken is not pink inside. When ready to serve, drizzle sauce on each serving and sprinkle with remaining parsley mixture.
Place potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook until tender, about 8-10 minutes, depending on the size of the potato cubes. Meanwhile, fry bacon in a large skillet over medium-high heat until evenly browned and crisp. Remove bacon from the skillet to drain on paper towels. Add the onions to the bacon grease in the skillet and fry until tender, stirring often. Drain excess grease. When the potatoes are done, drain the water out of pot and mash. Mix in the buttermilk (or the buttermilk/whole milk combination) until you get your desired consistency. Crumble in the bacon and stir in the onions. You can also stir in between 1-2 tablespoons of the bacon grease if you like. Mix together and serve.