HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook spinach according to package directions; drain thoroughly. Place all ingredients in blender and process until smooth. Chill for at least 3 hours before serving with vegetables or chips. For a milder dip, mix in a little cottage cheese before serving. The tip tastes completely different depending on whether or not you use the curry powder, so do try both versions. :) I usually make it without, but that's only because some folks don't enjoy curry -- myself, I'm hard pressed to choose version I prefer.
Sprinkle shrimp with salt, pepper and toss to combine. Sprinkle 1 tablespoon flour over the shrimp and toss to coat the shrimp. Repeat by sprinkling 1 more tablespoon flour and toss to evenly coat the shrimp. Melt butter and olive oil in a large skillet over medium high heat. When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 3-4 minutes per side. Remove to plate. Pour in the chicken broth. Cook for about 5 minutes, whisking the bottom of the pan to deglaze. Reduce heat to medium and pour in cream, whisking constantly. Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes. Adjust seasonings as desired with cajun seasonings. If too thick, add a few tablespoons additional broth. Add the cooked pasta and shrimp to the sauce and stir to combine. Dust with parmesan, if desired.
Simmer quinoa in water for 12-15 minutes. Allow to cool. Place quinoa, parsley, onion, tomato, and mint in a mixing bowl and toss together lightly. Whisk together lemon juice, olive oil and garlic. Pour over salad and mix throughly. Chill for an hour or more to allow flavours to blend. Garnish with olives and feta cheese, if desired.
Mix rice flour, baking powder, cinnamon, and nutmeg in a medium sized bowl. In another bowl, mix egg replacer, unsweetened applesauce, melted "butter", and stevia extract. Slowly combine both mixes. Add water (or rice milk, soy milk, almond milk) to desired consistency. Bake on a preheated non-stick griddle flipping once. Serve with syrup, fruit, honey, whatever!
Reserve 2 tablespoons flour and set aside, place the remaining flour in a shallow dish. To the bowl mix together the Cajun seasoning, garlic powder and black pepper. Rub the pork chops all over with the seasoning. Place the buttermilk in a shallow bowl. Dip the chops in buttermilk, then dredge in flour. Heat oil and butter in a skillet, then brown the chops over medium high heat for about 5 minutes per side or until golden brown and cooked through; remove to a plate, cover loosley with foil to keep warm(do not drain the fat in the pan). Add in chopped onion and saute until soft (about 3-4 minutes, you might need to add in more butter if needed to the pan). Add in the reserved 2 tablespoon flour to the skillet, then stir/whisk in the milk and seasoned salt; whisk or stir constantly until thickened and bubbly. Season with lots black pepper. Serve the gravy with the pork chops.
Wash peppers and pack into a hot jar. Add carrot slices, and garlic. Pack tightly, leaving 2-inch headspace. Combine vinegar, water salt and pickling spices. Heat to boiling. Pour boiling hot liquid over peppers to two inches from top of jar top. Remove air bubbles by running a plastic knife or rubber spatula down the side of the jar, rotating, releasing trapped air between the peppers. Wipe jar rims clean. Adjust prepared two piece canning lid. Process jar in a boiling water bath for 10 minutes. Remove to a draft free area, and allow to cool. Check the seal.
Preheat oven to 350 degrees. Combine Ritz crackers butter and tomalley in medium sized bowl. Spray each casserole dish with Pam. Divide the lobster meat into 4 individual casserole dishes. Pour cheese sauce over lobster. Put the Ritz topping on the casseroles. Bake uncovered for 20 - 25 minutes or until cheese sauce is bubbly. Put the casseroles under a low broiler for a few minutes to brown the topping being careful not to burn the topping.
Lay out tortillas. Place 1/2 cup of turkey in the middle of each tortilla. Follow by placing one-fourth of the portion of bacon, eggs, cheese, avocado, tomato, green onion and lettuce in the middle of each tortilla. Drizzle with ranch dressing and spinkle with fresh black pepper. Fold tortilla in half. Fold the left and right sides in and while holding the sides in place, roll or flip the wrap over. Cut in the middle on a diagonal, if desired.
Preheat oven to 325 deg F. Cream together shortening and sugar. Beat in eggs, then extract. Gradually blen in oats and salt. Drop dough by spoonfuls 2 in apart on cookie sheets. Flatten cookies with the bottom of a glass dipped in flour. Bake 12-15 min until golden brown. Transfer to wire racks for cooling.
In 9 or 10 inch springform pan, combine crumbs, melted butter, and 1/4 cup sugar. Press evenly over bottom of pan and halfway up sides. Bake at 375 for 7-8 minutes, no longer. Cream room temperature cream cheese well, add sugar, and cream until smooth, scraping sides and bottom of bowl frequently to integrate any cream cheese lumps. Cream in sour cream, eggs, flour and vanilla. When smooth once more, stir in lime juice. Note: 3/4 Cup of Key Lime juice makes a very tart cheesecake. If you prefer a less tart cheesecake, start with 1/3 cup and increase to taste. Pour over prepared crust. Return to 375 oven for 15 minutes. Lower temperature to 250 and continue baking 50 minutes for 10 inch pan, 55 minutes for 9 inch pan. Cool on wire rack IN PAN for 20 minutes. Run a sharp knife around edge to loosen cheesecake, but do NOT remove from pan. Refrigerate at least 6 hours before serving. May be garnished with sweetened whipped cream, lime zest, or both.
Roast the cashews at 300 degrees until golden brown. In a wok, over medium heat, saute the garlic and chilies until the garlic is golden and the whole is aromatic, then remove and reserve the chilies and garlic. Add the chicken and all the ingredients except the cashews, stock and wine to the pan and stir fry until the chicken just begins to cook. Add the stock and continue over low heat until the chicken is cooked, then using a slotted spoon remove the chicken from the sauce and set aside. Add the rice wine and reduce the sauce until a slight glaze appears (if necessary add 1 teaspoon of arrowroot powder, dissolved in a little tepid water). Return the chicken, chilies and garlic to the sauce, and add the cashews. Make sure they are heated through. Garnish with green onions. If you enjoy vegetables with this, just add onions and carrots with step #3. Also if you want more heat, just add more black pepper. Serve with steamed white rice.
Over high heat and in a very large skillet, heat canola oil until shimmering. Add sprouts to the skillet and season with salt and pepper. Cook sprouts over high heat without stirring until they are nicely browned, around 2 minutes. Add butter and brown sugar and continue cooking over moderately high heat, occasionally stirring, until the sugar has melted. Add maple syrup and cook, stirring occasionally, until the Brussels sprouts are JUST crisp-tender, about 7 minutes. Do not overcook sprouts - if they begin to emit an unpleasant sulfur smell they have cooked too far. Stir in vinegar. Add chestnuts or walnuts and walnut or grape-seed oil and cook until hot. Transfer the brussels sprouts and nuts to a bowl using a slotted spoon. Boil the cooking liquid over high heat until it slightly thickens, about 3 minutes. Pour pan sauce over the brussels sprouts and serve.
Place oil in 6 quart saucepan. Add beans, garlic, bay leaf, red pepper flakes, onion. Saute 5 minutes. Add water. Bring to boil. Simmer 1 hour. Add leek, carrots, celery, potatoes, green beans, tomato sauce, herb blend, and pepper. Cook 30 minutes. Add zucchini, beans, tomatoes. Cook 15 minutes. Add orzo and spinach. Cook 15 minutes.
To make the carrot fritters, preheat the oven to 160degC (315degF); place the flour, soda water, egg, cumin, coriander, turmeric and salt in a bowl and mix well, add the chilli, carrot, spring onion and coriander and stir to combine. Heat a frying pan on a medium to high heat, add the oil and heat until hot. Cooking in batches, add two tablespoons of batter per fritter and cook for two minutes on each side, or until golden brown; drain on paper towels, cook the remaining fritter batter, adding extra oil if necessary. Place the fritters on an ovenproof plate lined with paper towels and keep warm in the oven while you cook the scallops. For the scallops, place the scallops in a bowl, add the olive oil, season with salt and pepper and stir to combine; heat a nonstick frying pan over a medium to high heat and cook the scallops for no more than one minute on each side. For the yoghurt dressing, place all the ingredients in a bowl and whisk to combine. Place three carrot fritters on each plate, top with the watercress and scallops and drizzle with the yoghurt dressing; season with pepper and serve.
Place cauliflower in a pan with milk, cream and bay leaf and simmer over low heat until tender. Strain, reserving the milk mix and discarding only the bay leaf. Wipe pan clean, return to heat and melt butter, add onion and cook over low heat for 5 minutes or until just softened then add the flour and cook for 1 minute, add stock and strained milk mix, stirring to combine. Cook for 1-2 minutes over a low to medium heat or until slightly thickened. Add cauliflower and 300g of cheese and season with salt, pepper and nutmeg. Baking:. Preheat the oven to 220°C. Divide soup between 6 ovenproof serving bowls and sprinkle with remaining cheese. Place bowls in a roasting pan, pour in enough water to come halfway up the sides of bowls and bake for 10-15 minutes or until cheese is bubbling and golden.
Toast bread in a toaster. Meanwhile, heat a large skillet over high heat. Add sugar, lemon zest and lemon juice and cook, stirring, until the sugar melts and the mixture begins to bubble, 30 seconds to 1 minute. Add strawberries and stir until juices begin to exude and the berries are heated through, 30 seconds to 1 minute more. Spread 1 tablespoon mascarpone on each piece of toast. Top with the warm berries.
Preheat oven to 375. Combine yeast with warm water. Combine flour and salt in mixing bowl. Cut in butter until mixture resembles coarse crumbs. Add yeast and egg, mix just until blended. Roll out dough, half at a time on a floured surfaced to a 13x9 inch rectangle. Beat cream cheese, sugar, and vanilla until light and fluffy. Spread half on each rectangle. Sprinkle with walnuts. Start with 13 inch side, roll up like a jellyroll. Place seam side down on a lightly greased cookie sheet. Cut each roll halfway through lengthwise. Bake at 375 for 20 to 25 minutes. After cooling sprinkle with confectioner's sugar. Cut diagonally into 1 inch slices.
Preheat oven to 350°F. Combine corn, sour cream, corn muffin mix, bell peppers, butter, egg and 2/3 cup french fried onions. Pour mixture into greased shallow 2-quart baking dish. Bake 40 minutes or until set. Top with cheese and remaining onions; bake 5 minutes or until onions are golden. Garnish with bell pepper and parsley; if desired.
Dissolve yeast in warm water. Add honey and stir until dissolved. Let sit for 10-15 minutes until water is frothy. Combine white flour, wheat flour, and salt in large bowl. Make a small depression in the middle of flour and pour yeast water in depression. Slowly add warm yeast water, and stir with wooden spoon or rubber spatula until dough becomes elastic. You can also do step 1-4 using the knead function in a Kitchen Aid. Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated with oil. Allow to sit, covered, in a warm place for about 3 hours OR until it has doubled in size. Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet. Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes. Remove each pita with a spatula from the baking sheet and add additional pitas for baking. Take spatula and gently push down puff. Immediately place in storage bags.
Heat oven to 350 degrees F. Grease one 10" X 4" tube pan. Mix the brown sugar, nuts and cinnamon, set aside. Beat butter, sugar, eggs, vanilla, and molasses with an electric mixer for 2 minutes on medium. Combine flour, baking powder, soda and salt. Add the flour mixture and the sour cream alternately to the egg mixture until combined. Spread 1/3 of batter in pan. Sprinkle with 1/3 cinnamon-nut mixture, repeat twice. Bake 55-60 minutes or until toothpick inserted in center comes out clean.
Spray non-stick frying generously with cooking spray, and heat over medium. Drain the package of tofu and crumble into the pan. Cook for 3-4 mins, until tofu begins to release some of its water. Add the remaining ingredients (except the creamer) and mix well to combine evenly. Cook for another 10 minutes or so, stirring regularly. When tofu releases most of its water, and begins to firm up, add creamer and mix well. Cook another 1-2 minutes, allowing some of the liquid to evaporate, then remove from heat. Serve with toast!
Butter an 11 x 7-inch pan. In a large microwave-safe bowl heat the butter or margarine with marshmallows and cocoa powder (and peanut butter if using) on HIGH powder for 3 minutes, removing after stirring each minute). Mix in vanilla then add in the cereal and chopped Oreo cookies; mix with a wooden spoon until well coated. Transfer to prepared pan then press down with back of a spoon to spread evenly. Allow the mixture to cool slighty, then cut into squares.
Whisk the mayo, cream, vinegar and salt in a large bowl until smooth. Add the chicken and celery and mix well. Check the taste and add vinegar or salt as needed. Garnish with the toasted almonds.
Combine all beans. Divide into 14 (2-cup)gift packages; present with the following recipe for French Market Soup. FRENCH MARKET SOUP RECIPE: 2 cups French Market Soup mix 2 quarts water 1 ham hock 1 1/4 tsp. salt 1/4 tsp pepper 1 ( 16-oz.) can whole tomatoes, undrained and coarsely chopped 1 large onion, chopped 1 clove garlic, minced 1 chili pepper, coarsely chopped 1/4 cup lemon juice Sort and wash 2 cups bean mix; place in a Dutch oven. Cover with water 2 inches above beans, and soak overnight. Drain beans; add 2 quarts water, ham hock, salt and pepper. Cover and bring to a boil' reduce heat, and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients; simmer 30 minutes, stirring occasionally. Remove ham hock from soup. Remove meat from bone, chop meat and return to soup.
To make fajita seasoning - Combine all of the ingredients in a small bowl. To Prepare fajitas - Cook and stir chicken in hot oil in a large nonstick skillet 5 minutes on medium-high heat. Add Fajita Seasoning Mix,. water, green pepper, and onion; cook and stir on medium heat 5. minutes or until chicken is cooked through and the vegetables are. tender. Place tortillas on microwavable plate. Cover with plastic wrap. Microwave on high 1 minute. Spoon chicken mixture onto each tortilla. Top as desired with. salsa. Roll up tortillas.
Grease a loaf or bundt pan with shortening. Add about a tablespoon of flour and shake around pan to coat evenly. Set aside. Preheat oven. Separate eggs into small bowls. Unwrap the sticks of butter. Cut the butter into small, manageable one-inch long portions and place them in a heavy, cool mixing bowl. Add 1/4cup of sugar to bowl.Set your mixer to its lowest speed and mix the butter and sugar until no clumps remain. Turn your mixer to medium speed and continue to mix for about two minutes while regularly scraping off beater buildup with a rubber spatula.Continue to add 1/4 cup of sugar at a time and keep mixing. Blend until fluffy and smooth. Beat eggs yolks and mix well. Add to sugar mixture. Add vanilla. Sift dry ingrdients together and gradually add into the sugar mixture. Take the egg whites and beat until stiff. Gradually add the whites to your sugar mixture. Pour your batter into prepared pan. Place in a 350 degree oven for 35 minutes. Turn down temp to 325 and cook for another 25 minutes. Cake is ready when a toothpick inserted into the center comes out clean. Cool at least 10 minutes before removing from pan.
Make a stock in a medium-sized pot by frying the onion until golden then adding water to fill 3/4 of the pot. Add meat (can be frozen), baharat and salt. Cook until meat is ready (about 3/4hr). While the stock is cooking, cook the white beans. Place in small pot with a lot of water. Bring to the boil. When the water boils, turn off heat and leave for 1/2 hr. Heat again and cook until ready. Once the meat is ready, strain stock and then strain stock into medium pot, until it reaches about 1/4 of the pot. Add meat and beans. Put at medium heat. Puree tomatoes with a small amount of water. When the meat stock has reached boiling point, strain tomato puree into pot using a colander. (Swish with your hands to make it much quicker!). Ratio of tomatoes to stock should be about 3:2. Add tomato paste to taste and to achieve a nice red colour. Keep at a light boil. Dice garlic and finely chop parsley/coriander. Fry garlic in a small amount of oil until golden and then add parsley/coriander and fry for a few seconds. Add to soup. Cook soup at a light boil for a further 10 minutes. Serve in small bowls alongside rice.
In a large heavy pan, cook bacon over medium heat until brown and crisp, about 8 minutes. Transfer to a paper towel and set aside. Drain off all except 2 tablespoons of the bacon fat. Add the butter and heat pan over medium heat until foaming subsides. Add the turnips and cook, stirring occasionally, until butter is browned and turnips are dark brown and slightly caramelized, 10-12 minutes. (if after 4 minutes turnips have not started to brown, increase heat). Add potatoes, broth and salt. Cook covered over low heat (broth should simmer gently; do not boil), until potatoes fall apart easily when poked with a fork and all liquid is absorbed. (25-30 minutes). Remove pan from heat, remove lid and allow steam to escape; about 2 minutes. Gently mash veggies together with a potato masher. Fold in half-and-half, reserved bacon bits and thyme. Taste for seasoning; add more salt if needed and pepper to taste.
In a large pan, heat olive oil over medium heat. Add the onion and saute until soft and translucent, about 5 minutes. Add garlic and continue sauteing another 2 minutes. Add the jalapeno pepper then the corn; stir well. Add chili powder and cumin and stir together until mixed. Add beans and drained tomatoes; stir well. Remove from heat and fold in the prepared rice, incorporating all ingredients. Add cheese and stir together until cheese is distributed and melted. Salt and pepper to taste, if desired. Sprinkle remaining cheese on top. (If your rice is cold, placing the lid on top a few minutes should warm it through.). Serve with a variety of toppings: chopped cilantro, green onions, sour cream, avocado slices and chips or flour tortillas.
Heat oven to 350 degrees. In medium bowl, blend butter with sugar, add molasses and eggs. Beat well. Sift dry ingredients, add alternately with water to molasses mixture. Bake in greased 9 inch square pan about 50 minutes.
Scrub pumpkin well. Heat 3 tablespoons oil in 5 quart casserole over medium heat. Add beef in batches to brown on all sides. Warm brandy, ignite and pour over beef. Transfer meat to platter and set aside. In same casserole pot, combine oil, onion, green pepper and garlic, cooking over medium heat about 5 minutes, stirring frequently. Add stock and madeira and bring to boil. Scrape sides and return meat and juices to pot. Stir in tomatoes, salt, oregano, pepper, bay leaf, and cloves. Cover, reduce heat to low and cook 15 minutes. Add potatoes and cook 15 minutes more. Stir in zucchini and cook 10 minutes more. Add corn, apricots and prunes and cook another 5 minutes. Keep stew warm on low heat while preparing pumpkin. Preheat oven to 375 degrees Fahrenheit. Cut pumpkin about 3 or 4 inches from top to form a lid and do not remove stem! Scrape out seeds and string fibers from lid and base. Brush melted margarine inside pumpkin and sprinkle with sugar and cinnamon. Replace lid and bake pumpkin in roasting pan about 40 minutes. Pour juices from pumpkin into stew and stir well. Place stew into pumpkin and bake about 15 minutes longer.
PREPARE DRESSING: Simmer water, lime juice, sugar, garlic, and chili garlic paste in a small saucepan over medium heat. Reduce until dressing thickens slightly, about 20 minutes. FOR THE WRAPS: Fry noodles in small batches in oil heated to 375°F; Remove and drain on a paper towel-lined plate. THE "INSIDES" OF WRAPS: Prepare remaining ingredients and arrange on a large platter. TO SERVE: Ask each diner to start with a lettuce leaf, then follow with some roast beef, fried noodles and vegetables. Drizzle with some dressing before eating.
Arrange chicken pieces in 9x13 pan, skin side up. Cut bacon in 2" lengths and lay over chicken. Bake uncovered at 350 for 45 minutes. Carefully, pour off some grease. Blend soups and sour cream; pour over chicken and continue to bake for another 30 minutes. Transfer chicken to serving dish. Mix cooked pasta with sauce mixture from baking pan and serve.
Saute mushrooms and onions in the butter in a large saucepan. Sprinkle with the flour and cook and stir until the flour is lightly browned. Add the milk and half of the sour cream and continue to cook and stir over low heat until the mushrooms are tender. Add the seasonings and remaining sour cream. Serve hot with crackers. Transfer to a fondue pot over low heat or a heat-proof dish on a warming tray.
In a large soup pot, boil meat and bones in water. Remove the foam. Cook on a low boil or high simmer for about 1 hour. Add the beets, carrots, onions, cabbage to the soup. Add water if needed. Cook another 45 minutes, or more if you'd like. Add sour salt or lemon juice and salt, bring to a boil again, and simmer another hour. TASTE the soup. Add sugar/honey slowly, until it is the taste you like. It will take more than you think to get that wonderful sweet-sour taste. Cook another 30 minutes. Add the garlic, cook another 15 minutes. Eat with hearty bread.
Beat shortening and 1 1/2 cups sugar at medium speed until fluffy. Add eggs and extracts; beat until blended. Combine dry ingredients,gradually add to creamed mixture, beating well. Cover and chill at least 1 hour. Shape dough into 1-inch balls. Roll balls in 1/4 cup of sugar. Place on ungreased cookie sheets. Bake at 350° for 8-9 minutes, until barely golden. Let cool 2 minutes on sheets. Transfer to wire racks to completely cool.
Brown beef in skillet; drain. Stir in tomato sauce, onion, herbs, 1/2 teaspoon salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally. Combine spinach with cottage cheese and remaining 1/4 teaspoon salt. Spoon spinach around edge of 9x13 inch baking dish. Pour beef mixture into center. Sprinkle cheese over meat. Bake at 375 degrees for 20 minutes.
Combine first 7 ingredients in medium sauce pan. Allow to simmer approximately 15 minutes on med-high heat, then reduce to low to keep warm. Slice roast into 1/8" slices. (Doing this when the roast is still half frozen is the easiest). Dip roast slices in egg, then in breadcrumbs seasoned with the Parmesan. Heat Olive Oil to 375 degrees in fry pan or deep fryer also works well. Fry roast slices approximately 3-4 minutes for each side until golden brown. Layer paper towel in serving dish along with fried slices of roast to provide proper drainage of olive oil. Serve roast slice with sauce on the side for dipping.