HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add garlic, 2 cups chicken broth, and rice to a large soup pot; bring to a boil. Lower heat to a simmer; cook, covered, for 20 minutes. Process rice mixture and 4 cups broth in a blender; return to the soup pot. Add remaining 2 cups broth and cabbage. Bring to a simmer; simmer for 15 minutes; season to taste with salt and pepper.
Combine olive oil, garlic, salt and pepper in a bowl. Add chicken, and make sure the chicken gets well coated. Leave in the fridge for at least an hour, then grill until chicken is browned and cooked through (takes about 5-10 minutes in the Foreman Grill).
Cook pasta according to package directions; rinse with cold water. Drain. Remove casings from sausage and discard. Cook sausage and beef in a large skillet, stirring until meat crumbles and is no longer pink. Drain. Stir together egg and milk in a large bowl; add bread. Stir in sausage mixture, mozzarella cheese and the next 5 ingredients. Spoon into manicotti shells, arrange in a lightly greased 13x9-inch baking dish. Pour 1/2 jar of spaghetti sauce over shells. Bake, covered, at 350 degrees for 30 minutes. uncover and pour remaining 1/2 jar sauce over shells; sprinkle with Parmesan cheese. Bake, uncovered, 10 more minutes.
Trim turkey breast of any fat. In a small bowl combine olive oil with garlic, thyme, mustard, lemon peel, salt and pepper. Rub into turkey breast. Marinate in the refrigerator from 1 hour to 12 hours. Arrange turkey breast, skin side up, on a baking sheet lined with parchment paper or tinfoil. Roast at 350F for 50 to 60 minutes or until a meat thermometer inserted into the thickest portion of the breast reaches 165F and the juices run clear. Remove turkey from oven to a carving board and tent with tinfoil. Place juices in a medium skillet (could drain off some of the fat) add lemon juice (perhaps use less if some of the fat drained off) and boil for 2 minutes. Remove from heat and stir in butter. Carve turkey into thin slices across the breast. Drizzle with sauce and garnish with fresh thyme.
In a small bowl, whisk together the egg whites, canola oil and milk. In another bowl, combine the flours, baking powder and sugar. Add the egg white mixture and the sparkling water and stir until slightly moistened. Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/2 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well-browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter. Transfer the pancakes to individual plates. Top each with 1/2 cup sliced strawberries and serve immediately.
Thaw the puff pastry at room temperature for 40 minutes. Set oven to 400 degrees F. Lightly grease a baking sheet. In a small cup or bowl whisk together 1 egg with water; set aside. In another bowl mix together 2 eggs, feta cheese, spinach, onion, parsley and black pepper. Unfold the pastry sheets on a lightly floured surface. Roll each sheet into a 12-inch square. Cut each into 16 (3-inch) squares (I use a pizza cutter for this!). Place about 1 tablespoon spinach/cheese mixture in the middle of each square. Brush the edges with egg mixture. Fold squares over the filling to form triangles. Crimp edges to seal. Place on a baking sheet, and brush tops with remaining egg mixture. Bake for about 20 minutes or until golden. Best served warm or at room temperature.
In a food processor, pulse the cilantro, scallions, garlic, and jalapeno until finely chopped. Add the spinach, mayonnaise, chevre, lime juice, and salt. Process until smooth. Add the shrimp and pulse until finely chopped. Transfer the dip to a bowl; cover and chill in refrigerator until ready to serve.
Stir saffron in to warm milk, cover and let stand overnight. Next day, sift flou, salt and cinnamon well, rub in butter. Add currants and make a well in the center. Reheat the saffron milk just until warm to touch. Cream yeast and sugar, proof until frothy. Add saffron milk, including strands of saffron, the cream and almost all the egg. Pour into the well and mix to a soft dough. Turn out on floured surface and knead 2 to 3 minutes. Return to bowl, cover with clean tea towel, leave until doubled. Punch down, divide into 8 and shape into buns. Grease baking sheet, place buns on sheet and let rise for another 20 minutes. Set oven to 375 or Mark 5. Brush buns lightly with remaining egg and bake for 15 to 20 minutes, or ntil golden brown. Cool on wire rack.
Place sugar,corn syrup, and water in a heavy saucepan. Cook and stir over medium heat to hard ball stage (248F on candy therm.). Remove from heat and let stand until temp drops to 220F, do not stir. Place eggs whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 8 and whip until soft peaks form, about 1 minute. Gradually add syrup in a fine stream and whip about 2 1/2 minutes longer. Turn to speed 4. Add almond extract and whip until mixture starts to become dry, 20-25 minutes. Turn to Stir Speed and add walnuts, mix just until blended. Drop mixture from tablespoo onto waxed paper or greased baking sheet to form patties.Let harden.
For the marinade, whisk together all the ingredients except for meat, salt and pepper, in a large bowl. Add the meat to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken). Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high. Remove the meat from its marinade and thread onto metal skewers, or wooden ones that you have soaked in water for 30 minutes or so. The chunks can be placed quite close together. Sprinkle with salt and pepper. When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the skewers of meat directly over the flames. Allow the meat to cook, undisturbed, for approximately 3 to 4 minutes, then use kitchen tongs to turn them over and repeat on the other side. Continue turning the skewers every couple of minutes until the meat is deeply crisp at its edges, and cooked entirely through, approximately another 5 to 7 minutes. (Remove them to the cool side of the grill if they begin to burn, and cover the grill to allow them to smoke-roast until finished; this is much less likely to happen on a gas grill.). Allow the spiedies to rest on a cutting board for a few minutes, then remove the meat from the skewers onto cut hero rolls or a plate. Serve with hot sauce on the side.
Sift dry ingredients together; using a pastry cutter, 2 knives or a food processor, cut in butter until only small bits are visible. Add cheddar & green onions, tossing until evenly distributed; pour in a cup of buttermilk or sour cream & stir until dough forms. Increase liquid if necessary - I used 11/2 cups of full fat sour cream. Turn out onto a lightly floured surface, pat until 1/2 inch thick & cut with a biscuit or cookie cutter or a glass. Place about 1 inch apart on a parchment lined baking sheet (or use cooking spray) and bake above the centre of a preheated 450F oven for 10 to 12 minutes or until golden.
Combine all ingredients in a large bowl. Toss until well blended. Chill several hours to blend flavors.
Crack the eggs in a bowl and whisk, set aside. Mince up cilantro and scallions, set aside. mix the cornstarch and water in a small bowl, set aside. Place all remaining ingredients in a pot and bring to a simmer on medium high heat. Once you see bubbles around the edge of the pot, add in your corn starch and stir. Bring back to a boil and slowly drizzle in eggs in a circular motion around the pot. Add in cilantro and green onions and gently stir with a whisk. Enjoy!
Beat eggs thoroughly, & add salt & pepper. Mix bread crumbs with parmesan cheese. Dip cutlets in egg, then in bread crumbs. Fry in hot oil about 5 minute on each side or until golden brown. Place browned cutlets in baking pan. Pour layer of tomato sauce over them & then rgin slices of Mozzarella aver that. Bake in slow oven for 15 minute or until cheese turns slightly brown. Serve very hot.
place slices of orange and lime in bottom of large punch bowl. mix all punch ingredients together pour on top. Serve ice cold. TIP: To prevent the punch from being watered down make ice cubes with punch instead of water. The punch will stay cold without being watery.
Heat the oil in a large skillet over medium-high. Working in batches, brown the beef on all sides, making sure not to crowd the pan. Transfer to a plate and season with salt and pepper. Set aside. Add more oil to the skillet (if needed) and heat. Add the onion and bell pepper, reduce the heat to medium, and cook, stirring often, until softened, about 5 minutes. Add the flour, garlic, paprika, and caraway and stir for 1 minute. Remove from heat. Place the potato rounds in the bottom of a 3 1/2-quart slow cooker. Add the beef and vegetables. Pour in the broth, water and tomato puree. Cover and cook on low until the beef is tender, 6-7 hours (takes my cooker closer to 7). Serve in bowls with sour cream.
Brush both sides steaks with oil; seaon with lemon pepper and garlic powder. Grill steaks covered over medium coals to desired degree of doneness. During last 2 minutes or grilling; top steaks with blue cheese. Heat 1-2 minutes more or until cheese begins to melt.
Remove stem ends from tomatoes; cut tomatoes into 1/2 inch dice. In a small bowl, mix the diced tomatoes, basil, red chile pepper flakes, galric, and olive oil. Stir well and set aside, covered, in a shady place at room temperature for at least 1 hour. When ready to serve, cook the spaghetti in a large pot of boiling salted water until al dente; drain. In a large shallow pasta serving dish toss the tomato mixture, including the accumulated juices, with the spaghetti. Sprinkle the provolone over the pasta; serve immediately.
Place cream cheese in a bowl and soften to room temperature stirring with a wooden spoon to 'creamy' consistency. Add flaked - skin and bone free - red salmon, stir thoroughly. Add chopped parsley and continue stirring until a very smooth paste consistency is achieved. Cut bread into 1/2 inch wide lengthwise slices, discard outer crusts. Remove from crusts from 4 sides of each long slice, maintaining a neat oblong shape. Place one slice of bread on cling wrap Use rolling pin, start at narrow edge and roll firmly, but slowly and gently along the length of bread slice back and forward until most of the air is removed. About 1/8 inch thick should be achieved with no holes or tears. Spread salmon and cream cheese paste to cover the bread slice about 1/8 - 1/4 inch thick, no more. Starting at the narrow end, gently but firmly roll up the bread and salmon paste sandwich. Now roll the sandwich up in the cling wrap twisting ends of cling wrap to eliminate air, keeping shape neat. Repeat with each slice, until all of filling used Refridgerate for two to three hours until quite firm. Remove from wrap and slice with a very sharp breadknife into 1/4 inch slices wiping blade after each slice to maintain the contrast between the bread and the filling and serve on a platter. These end up pinwheel shape and look clever and taste great. Other fillings to be mixed with the full fat cream cheese are avocado, minced cooked chicken, crushed pecans, etc. and a mixture of different fillings looks very appetising together on the plate.
Saute Onion and Pepper Using either Olive oil or Pan Spray; Remove from heat Brown Turkey, then add spices, onion and pepper, tomatoes, sauce and lentils. Simmer about 1 hour or until done. Add Water as needed to keep Chili from sticking to bottom of pan.
Freeze mints, then crush into small chunks. place back into freezer. Preheat oven to 375 degrees F. Melt butter in saucepan over low heat. sift together flour, baking soda, and salt. Set aside. Pour melted butter into the mixing bowl. Add sugar, brown sugar and cream on medium speed. Add egg, egg yolk, 2 tbsp milk, vanilla extract and peppermint extract. Slowly incorporate flour until thouroughly combined. Stir in andes' mint chunks. Chill dough, then scoop onto parchment paper, aprox. 6 cookies per sheet. Bake for 12-14 minutes, checking cookies after 5 minutes. Rotate the baking sheet to ensure even browning. Cool, and store in air tight container.
Do not preheat oven yet, dough must chill before baking. Melt butter and mix in sugar. Let mixture cool. Add egg (s). Add soda, molasses, salt and ginger. Stir thoroughly. Add flour and mix inches. Chill the dough for at least 1 hour (overnight is even better). Once dough has chilled, preheat oven to 375 degrees, rack in middle position. Roll dough into walnut-sized balls,. Roll dough in white sugar (just dump them in the bowl with the sugar and shake the bowl to gently coat them.). Place cookie balls on greased cookie sheets, 12 to a standard sheet. Flatten them with a spatula. Bake at 375 degrees for 10-12 minutes or until nicely browned. Cool on cookie sheets for no more than 1 minute. Remove to wire rack to finish cooling. (If you leave these on the cookie sheets for too long, they will stick.
Whip cream and 1/4 cup sugar until stiff. In another bowl, beat egg whites and 1/4 cup sugar until stiff. Fold egg whites into the cream mixture. Add sherry. PLace berries in serving bowl. Pour sauce over them and serve.
Preheat oven to 375°F. Pour the boiling water over bran. Let stand. Combine flour, wheat germ, soda and salt. Stir well to blend. Cream margarine and sugar together thoroughly. Add eggs and buttermilk. Mix well. Add the creamed mixture to the flour mixture. Mix well. Add oats, apricots and bran. Stir well to blend. Fill well greased muffin cups 3/4 full. Bake for 15 to 22 minutes, until an inserted toothpick comes out clean and tops are browned.
In a small saucepan blend together the brown sugar and cornstarch. Add coffee, soy sauce, and vinegar. Mix well. Cook and stir mixture till thickened and bubbly. Use to baste spareribs or pork chops during the last 15 minutes of barbecuing.
Heat a few spoonfulls of oil in a large pot. Add the meat and fry it until it is browned but not done. Reduce heat. Add water, salt, and pepper and simmer for about half an hour. Add the tomatoes and onions and contine to simmer until the meat is done and becoming tender. Remove some of the liquid and mix it with the peanut butter to make a smooth sauce. Add this to the meat-tomato-onion mixture. Continue to simmer on a very low heat until the meat is very tender (30 mins to 60 mins depending on cut).
Mix the first 5 ingredient. Add the margarine and milk. Stir by hand or on low speed of mixmaster. Fold in the apples. Put the mixture into a 9 by 13 inch baking pan that has been buttered and floured. Mix the remaining ingredients and sprinkle over the top of the batter. Bake at 350 degrees for 45 minutes. Serve with whipped cream or ice cre.
Preheat oven to 350 (or as directed on box). In a small bowl mix dry cake mix and 8 to 10 ounces of coffee. Do not add eggs, oil, or water. Mix well. If you have to use more coffee--that is fine. It should look like a normal batter. Line a cupcake tray with cupcake liners and fill each one to the 3/4 mark on the liner. Cook until toothpick in middle of cake comes out clean--19 to 23 minutes. Put half a can of frosting in a small bowl and slowly add in coffee (around 4 ounces). You want to lightly flavor the frosting and mix until well combined. Frost each cupcake when they are cooled and enjoy.
In a bowl, combine all ingredients and mix well. Roll into small balls. Place on ungreased baking sheet and bake in a 375F oven for 15 to 20 minutes or until brown. Serve warm.
For the dough: Take the flour, ghee, milk and water in a pot. Knead the mixture until it becomes thick. After kneading, make small dumplings out of the dough (approx. 50 pcs.). Keep aside for atleast 30 minutes. For the stuffing: Mix all the ingredients mentioned for the stuffing and then rub the mixture by hand by using the palm of your hands. Take the dough dumplings one by one and flatten them on a flat surface by using a roller. Roll out to approximately 4 inches in diameter. Place a soup spoon full of mixture on top of each flat dough surface and fold the flattened dough into a half-moon shape. Press from all corners to seal by dipping your fingers in water and pressing the corners. Method for cooking: Take a deep frying pan. Put ghee and allow it to heat till smoking point. Deep fry each dumpling till golden brown, remove and place on a kitchen towel to drain the oil. Allow to cool. Assemble the whole portion of fried dumplings. Put on a large platter and serve.
In a blender or food processor, blend the eggs, milk, water, flour, salt and the 2 tablespoons melted butter for 5 seconds, or until smooth. Stir down and repeat if necessary. Cover and refrigerate for at least 1 hour (though 2 hours is preferable) or up to 24 hours. Gently stir the batter if it has separated. Heat a seasoned 6- or 7-inch nonstick crepe pan over medium-high heat until hot. Coat the pan lightly with butter, lift the pan from the heat, and pour in 2 or 3 tablespoons of batter into the pan, tilting and rotating the pan to coat the surface. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a metal spatula and flip the crepe over using your fingers or the spatula, then cook the other side for about 15 seconds, or until lightly browned. Turn the crepe out onto a clean tea towel to cool. Repeat with the remaining batter wiping the pan with butter as needed and stacking the crepes as they are cooked. Using the prepared crepes, preheat the oven to 375 degrees F. Place a crepe in a 12-by-18inch baking pan and arrange a slice of the cheese and 3 slices of apples evenly over half of it; fold over. Repeat with the remaining crepes. Brush the crepes with butter and sprinkle with nuts. Bake in the oven for 8 to 10 minutes, or until the cheese is melted. Serve at once.
Heat oil over medium heat in small saucepan. Add garlic; cook for 30 seconds. Whisk in ketchup, honey, vinegar, soy sauce and coffee granules. Reduce heat to medium-low, cook, stirring occasionally, for 10 minutes.
Cook beans and broth on high in slow cooker, covered, 2 hours. Warm oil in pan over medium-high heat. Season chicken with salt and pepper. Cook, skin side down, 4 minutes. Turn and cook for 2 minutes. Transfer to plate; remove skin. Cook onions and garlic in pan, 5 minutes, then stir into cooker with chilies, 1 cup water, cumin and chicken. Cook on low for 6 hours. Remove 1 cup beans and 1/2 cups liquid; puree and return to cooker. Shred chicken, return to cooker. Spoon into bowls; serve.
Place nuts in a 9-inch square pan. In a glass measuring cup combine remaining ingredients; pour over nuts. Let nuts sit at room temperature overnight. Drain liquid from nuts; place nuts on regular drying trays. Dry at 145° for 3 to 5 hours, or until nuts are crunchy. Store in an air-tight container.
In a big non-stick skillet, add ground beef. onion and garlic and brown. Cook over medium-high heat for 10-12 minutes or until the beef is browned and the zucchini is tender. Change heat to medium-low; add in the sloppy joe sauce; stir and cook 4-5 minutes or until heated. Season with salt and pepper to taste. Spoon mixture over buns and serve immediately.
Clean and cut chicken into pieces and marinade in fish sauce and tumeric powder. Process onion, garlic and ginger in food processor. Fry the onion-garlic-ginger mixture in oil until fragrant in skillet or wok. Add the chicken pieces stir to coat. Make a paste of parika, chili powder and salt with a little water and add to the chicken. Cover and cook over medium-high heat for 15 minute. Turn chicken pieces and cook for another 15 min or most of the liquid is gone. Cover and rest for 15 min before serving over freshly cooked jasmine rice.
Mix all the dry ingredients together. To use mix: Add 2 beaten eggs and 1 cup of water to 1 cup of the mix. Mix well. Heat crepe pan with butter and fry. "batter will be thin".
Combine 1 cup of pepper jack cheese and next 4 ingredients; stir well, and set aside. Position knife blade in food processor bowl; add garbanzo beans and garlic. Process bean mixture 1 minute, or until smooth. Add parsley sprigs, one half of the onion, lemon juice, and cumin; process 10 seconds or until onion is minced, scraping sides of processor bowl occasionally. Place 4 tortillas on an ungreased baking sheet. Spread each with one-eighth of bean mixture; top with one eighth of the cheese mixture. Repeat with remaining tortillas, bean mixture, and cheese mixture, ending with the 4 remaining tortillas. Sprinkle remaining 1/2 cup of pepper jack cheese evenly over the stacks. Bake at 375° for 15 minutes or until thoroughly heated. Cut each in half. Garnish with the pepper rings, if desired. Serve with red Chile Sauce. Red Chile Sauce: Wash the chili; remove stem, seeds and veins. Place chili in a bowl; add boiling water to cover. Let stand 15 minutes or until chili is soft; drain and coarsely chop. Position knife blade in the food processor bowl; add chili, onion, and garlic. Pulse 4 or 5 times or until finely chopped. Add tomatoes, cumin, and hot sauce; process 1 minute or until smooth. Yield: 2 cups.
Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight. Preheat an oven or smoker to 225 degrees F. Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes. With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the Barbecue Sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with the pickles and additional Barbecue Sauce on the side. Wet Mop Basting Sauce: The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight. Yield: 2 1/4 cups Barbecue Sauce: In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste. Yield: about 2 cups.
Preheat broiler to 425 deg F. Place filet on non-stick foil in a shallow baking pan. Drizzle fillet with the oilve oil; use your fingers or a brush to spread until coated. Sprinkle with salt & freshly ground black pepper to taste. Broil on top rack for 5-10 minutes, to desired doneness. Meanwhile, chop leaf lettuce and soak together with spring mix in cold water in bowl; drain and spin dry. Toss lettuce with Caesar dressing. Divide lettuce between 2 serving plates. Remove salmon from oven when done and allow salmon to rest for 5-10 minutes, then cut in half lengthwise and carefully slice the halves into strips on a bias. Top lettuce on each plate with half of the sliced salmon and sprinkle with almonds, cheese and freshly ground black pepper to taste.