HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roughly tear the watercress using your hands, if you are using rocket then finely chop and mix in with watercress,now thinly line the bottom of your dish with these leaves(casserole dishes are ideal). Pour however much Greek yoghurt you would like over the watercress and using a spoon even out the yoghurt. Finely chop your garlic. Personal preference as to how much use use as I am a garlic lover and I tend to overdo it but I use 2 medium sized cloves when making it for new tastebuds! Sprinle the garlic evenly over the yoghurt and using the spoon gently mix into the yoghurt layer. Now sprinkle a very tiny amount of lemon and lime juice over the Cacik. Finally drizzle olive oil over the Cacik and leave to settle for a few hours in the fridge. Serve with Kofte, as an appetizer at barbeques or with whatever you fancy. It is also best when you use fresh bread and dip into the Cacik.
Add Rice Dream or Silk coconut milk to a blender, then add pear, berries, avocado, ice, and any optional ingredients desired. Blend until smooth.
Dissolve cherry jello, hot water and cold water. Then add cherry pie filling. Put this in jello and put in glass cake pan or corning ware. Chill until set. Melt the marshmallows and cream cheese in the microwave, then cool. Fold in the cool whip and spread on top of jello.
Caramelize sugar by pouring into a heavy saucepan and stirring continuously with a WOODEN spoon over a low flame until sugar melts and turns golden brown. Pour sugar immediately into a 1-quart casserole, coating the bottom and sides evenly (accomplished by holding casserole dish in your hands and carefully tilting to coat sides). **BE CAREFUL WITH POURING OF HOT SUGAR AS IT CAN CAUSE SEVERE BURNS! Allow sugar to cool. Prepare custard by beating eggs, adding milk and vanilla; mix well. Pour into casserole and set casserole into larger pan containing 1-inch of hot water. Bake at 350°F for 1-1 1/2 hours or until knife inserted comes out clean. It should be golden brown on top. To serve: Loosen around sides with a spatula and turn onto a serving dish. Chill and serve with the sauce created from the casserole dish.
Place chuck roast into a crock pot. Combine remaining ingredients in a mixing bowl. Pour barbecue sauce over meat. Cover& cook on low for 8 to 10 hours or high for 4 to 5 hours. Remove roast from crock pot& shred meat with two forks. Place shredded meat back into crock pot& stir to coat meat with sauce. Cook for 15 or 20 minutes with lid off on high to reduce sauce. (Lately, I have been transferring the sauce to a pot on the stove top & reducing it while I shred the meat. The other way will work, but the stove top is more efficient.). Note: Sharon recommends cutting back just a bit on the vinegar.
In a large no-stick skillet, begin heating the milk, margarine and chicken stock over medium heat. Whisk in the flour right away, eliminating all lumps, and as it comes to a boil, it should thicken. Add the salt and pepper. (Black pepper is okay as a substitute). As it thickens, toss in the chopped turkey and stir carefully as to not break up the chunks too much. If it gets too thick, just add some milk and stir. As soon as the mix is thick enough to your liking, it is done. Turn off the heat and cover until serving. Serve over slices of toast or, make up some of your favorite biscuits instead. If you have some left-over turkey broth from the day before when the turkey was baked, use that instead of chicken stock. Note: the more dark meat, the better. It really adds to the flavor of this dish.
Heat a medium soup pot over medium-high heat with EVOO. When oil is hot, add beef and season with salt, black pepper and allspice. Brown the meat, about 5 minutes, then add garlic, onions, peppers and bay leaf, and cook 7-8 minutes, until veggies are tender. Stir in stock and tomatoes and bring to a boil. Add pasta and cook to al dente, 7-8 minutes. Turn off heat and fold in the basil. Serve in shallow bowls with grated cheese on top.
Stir together all ingredients. Pour into a greased 11x7-inch baking dish. Bake at 350° for 30-35 minutes or until golden.
In the large bowl of an electric mixer, beat the eggs on high until extremely frothy, about 3 minutes (or for about 6 minutes with a metal whisk). Add the sugar, cinnamon, nutmeg, vanilla extract and butter and beat on high speed until well blended. Beat in the milk. Stir in the raisins and pecans. Put the bread cubes in a greased 9 x 5 x 3 inch loaf pan. Pour the egg mixture over the cubes and toss until the bread is soaked. Let sit about 45 minutes, patting the bread down into the liquid occasionally. Put in a 350* oven. Immediately lower the heat to 300* and bake 40 minutes. Increase oven temperature to 425* and bake 15-20 minutes more, or until pudding is well browned and puffy. To serve, put 1 1/2 Tbs lemon sauce in each dessert dish, then spoon in 1/2 cup bread pudding. Top with 1/4 cup whipped cream. Lemon Sauce (makes about 3/4 cup). Squeeze the juice from the lemon halves into a 1 qt saucepan; add the lemon rinds, water and sugar; bring to a boil. Stir in the dissolved cornstarch and vanilla. Cook 1 minute over high heat, stirring constantly. Strain, squeezing the sauce from the lemon rind.
Heat oven to 400°. Line a baking pan with parchment paper. Combine the mayonnaise, honey mustard, thyme, and parsley. Spread over the chicken to coat thoroughly. Combine the panko, bread crumbs, salt, pepper, and paprika in bowl or pie plate. Press the chicken breasts in the bread crumb mixture, turning to coat thoroughly. Arrange chicken on the prepared baking pan. Bake for 25 minutes; turn and bake for about 10 to 15 minutes longer, or until cooked through.
Curried tortilla chips: Preheat oven to 350°F/180°C. Mix curry paste and oil in a very small pan. I use a metal cup measurement. Cook for one minute on medium-low heat. Spread curry paste mixture on tortillas, then cut each tortilla into eight wedges. Arrange wedges in a single layer on a large lined baking sheet. Bake for 10 minutes (slightly below middle of oven). Let cool. Store in airtight container if not used the same day. Sour cream mixture: Mix together. Refrigerate. Salsa and salsa dressing: Mix salsa ingredients and salsa dressing separately. Combine. Salsa is best when made a few hours in advance and served at room temperature. Assembling (has to be done just before serving): Spread sour cream mixture on each wedge, ca 1 heaped tsp per wedge. Drain salsa using a sieve. Scatter each wedge with ca 1 heaped tsp salsa. Serve immediately.
Heat all the ingredients in a small saucepan over low heat, stirring constantly, until the white chocolate is melted and the mixture is smooth and of desired drizzling consistency.
Bring 4 cups of water to a boil in a medium saucepan. Add the salt, then slowly add the grits in a thin steady stream. Stir constantly with a wooden spoon. Reduce heat to low and simmer, stirring occasionally, until grits thicken, 5-7 minutes. Add the half and half and butter to the grits and stir. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the cheddar cheese, green onions, and pepper. Season to taste and serve hot.
Cut top of tomatoes. Scoop out flesh with spoon; reserve flesh for other use. Drain tomatoes upside down on absorbent paper. Melt butter in pan, add flour, cook stirring 1 minute. Add milk gradually, stir over heat until mixture boils and thickens. Remove from heat, stir in egg yolks, cheese and half the parmesan cheese. Beat egg whites until soft peaks form, gently fold cheese between tomatoes, sprinkle top with remaining cheese. Bake in moderate oven 10 minutes.
Mix all dressing ingredients together. Add veggies, fruits, and peanuts. Mix well. Leave in fridge for at least an hour -- the longer it "sits" in there, the better -- flavor absorption time. CHOW DOWN BABE!
In large pan combine onion and bacon or sausage. Saute until onions are tender and meat is cooked through. Add beans and stir. Add remaining ingredients and stir until sugar is dissolved. Cook until heated through.
Brown hamburger with onion. In a casserole dish, mix hamburger, soup, rice and green pepper. Season with salt and pepper. Cover and bake at 350 for 30 minutes or until well heated.
In a large heavy bottomed pan over high heat bring the balsamic, sugar lemon juice, vanilla, allspice, cloves, star anise and orange zest to a boil. Remove from heat, transfer to storage container and refrigerate overnight or up to 5 days. Strain the liquid and save the vanilla for another use. Pour into a large wide pot and bring to a boil over high heat being sure it does not boil over. Cook, stirring occasionally, until the mix reaches about 215 F and has the texture of a light syrup, 20-25 minutes. Use standard canning techniques to finish seal in 6 half pint and 1 4 oz jars. Does not include refrigeration time.
Preheat the oven to 200C/390&deg;F. Add coconut oil to the bottom of each muffin tin, then heat for 5 mins in the oven. Meanwhile, beat all the egg yolks for the custard in a bowl. Add the coconut milk, honey/maple syrup and vanilla for the custard to a saucepan and heat gently over a medium heat until warm, but not boiling. Whisk the egg and flour for the puddings together and then slowly add the almond milk, add the mixture to the muffin tins, then drop 3-4 blueberries into each pudding. Bake in the oven for 10 minutes. Add the beaten egg yolks to the custard pan and stir continuously until everything is combined, then turn down to a low heat for another 15 minutes until thickened, whisking occasionally. Once everything is ready - add the toppings of your choice and enjoy!
Halve and remove stones from 2 avocados. Grate the carrots, combine with the alfalfa and toss with the extra virgin olive oil, then spoon this mixture into and onto each avocado half, then top with fresh sprigs of coriander and peanuts or cashews. Serve. Notes: If an avocado has a 'neck' rather than being rounded at the top, it was probably tree-ripened and will have better flavour. To ripen a firm avocado, place it in a paper bag at room temperature for a couple of days. Don't refrigerate avocados until they are ripe. To prevent the flesh from turning brown, sprinkle with lemon juice. In Australia, there are now varieties of avocado which don't brown after being cut, but I do wonder (I don't know) if they have been genetically modified.
Stem or blanch the various vegetables (broccoli,asparagus,peas,zucchini- or squash,and corn) as indicated, combine them and keep them warm. In a skillet, saute the garlic in the oil for 1 minute,but do not brown. Add the tomatoes,mushrooms,carrot,parsle and pepper,and cook the mixture for about 5 minutes. Add this to the reserved vegetables, tossing ingredients gently to combine them well. To prepare the sauce, in a small heavy saucepan, melt the butter or margarine,and add flour,whisking the roux over med. -lowheat for 1 minute- gradually add the milk and broth,stirring constantly till the sauce thickens slightly. Stir in the Parmesan and basil,and heat the sauce over med. -lowflame,stirring until cheese is melted. Pour the sauce over the veggie mixture and toss gently to coat. Cook the spaghetti or linguine al dente,drain and keep warm. Place the cooked pasta in a large warmed bowl and spread the veggie and sauce mixture over the pasta, toss the the pasta gently,once or twice, and serve with additional Parmesan, if desired.
Peel and core apples. Dice apples. Put in pan with water and cook stirring frequently, about 10 minutes. Add 2 lbs sugar and continue simmering, stirring and skimming for 10 minutes. Hot pack into clean pint jars.
Mix bread cubes, sage, 1/2 tbsp chicken style seasoning, and nutritional yeast together in a large bowl. Set aside. Pour cashews, salt, and 1/2 tbsp chicken style seasoning into blender. Add water and blend until very smooth. Add olive oil to fry pan and saute celery and onion pieces until soft. Add blended mixture to pan with sauteed celery and onions and bring liquid to a boil. Pour liquid over bread cubes. Mix thouroughly. Preheat oven to 350°F. Place bread cubes in an oiled 8x8 inch casserole dish and bake for 30 to 40 minutes. Serve hot with canberries and gravy!
Put the first 5 ingredients into a blender. Pulse blend until the ingredients are smooth and frothy. Add the cold milk and pulse blend until all the ingredients are blended well. Pour of a few cubes of ice, add the chocolate and voula! Sometimes I add the ice to the blender after the first five ingredients have been blended and crush the ice and then add the milk and mix.
Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems. Place cashews, non-dairy milk and garlic in a high-powered blender and blend until smooth. Set aside. Coat large covered frying pan or dutch oven (at least 5 quarts) with oil. Add onion, carrots and mushrooms and saute for 5 minutes, or until softened, adding small amount of water if needed to prevent sticking. Stir in the chickpeas. Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding water as needed to prevent sticking. Cover and cook until kale is tender, about 10 minutes. Stir in cashew sauce and crushed red pepper. Cook, uncovered for 2-3 minutes until heated through.
Preheat oven to 350°; place oven rack in lower third of oven; spray the bottom only of a 13 x 9 inch pan with cooking spray. In a bowl, mix the brownie mix, oil, water, and 2 eggs with a wooden spoon until must blended and all dry ingredients are moistened; spread batter evenly into prepared pan. In another bowl, beat the cream cheese with an electric mixer on medium until smooth. Beat in vanilla and remaining egg until thoroughly blended. Spoon cream cheese mixture over brownie mixture in pan (need not cover completely); dollop with spoonfuls of caramel topping. Cut through mixture with knife several times for marbled design; sprinkle with pecans. Bake 32-35 minutes or until toothpick comes out clean or almost clean; do not overbake. Transfer to a wire rack and cool completely; cut into squares; store in refrigerator.
In a medium bowl, beat the egg. Stir in milk. Add in the flour; mix until well combined. Add in the grated parsnips, red bell pepper, onion, the garlic and the dried dill (if using). Season with salt and pepper (or cayenne pepper). Form into 4 patties. In a skillet, fry the patties over med-low heat, until golden brown on the outside, and cooked through.
Add the rice and about 1 1/2 times as much water to a pot and bring to a boil. Reduce heat and cover. Simmer for 20 minutes or until all the liquid is absorbed. Meanwhile, put the chiles and onions into a pot with the water. Add the vegetable oil. Bring to a boil and reduce heat to medium. Boil uncovered for 10 minutes, then add the tomato and garlic. Continue to boil for 2 more minutes, then add the cheese and cook an additional 2 to 3 minutes. Add the cilantro and remove from the heat. Stir and cover. Let stand for two minutes before serving over red rice.
Preheat oven to 450 Cut up sweet potatoes into wedges,rounds or thin strips. In a large bowl add the fries. Coat them with oil. You may substitute just water if desired. Then add the garlic granules,parmesan and sea salt. Spay a cookie sheet with pam or oil and lay fries out on top. Bake for 10 mins then turn them over. Put back in the oven for 10 more minutes. If you have thicker fries you may need an additional 5-10 minutes baking time.
Using a double shot glass, combine vodka and Tabasco Sauce, pouring the alcohol first. Float pepper on the top. Prepare to scream.
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the chili powder, flour, salt and garlic powder until blended; gradually stir in water. Add the beans, if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until thickened, stirring occasionally. To serve, divide chips among six serving bowls. Top with beef mixture, lettuce, cheese, tomatoes and onion; garnish with sour cream and cilantro, if desired.
*I used store-bought frozen waffles for this, but you could easily make with homemade waffles. Also, this dish works well with French toast instead of waffles. Cook waffles as directed on package or make homemade waffles. In a bowl, mix softened cream cheese until smooth. Fold in Cool Whip Topping and mix until fluffy - don't over mix. Fold in sugar and blend well. Place first waffle on plate. Spread a heaping spoonful of cream cheese mixture over top. Top with 1-2 tablespoons of blueberry pie filling. Serve with Cool Whip Topping if desired. Note that the cream cheese mixture is great served on other breakfast foods like bagels.
Pre heat waffle iron. Combine all dry ingredients in a large bowl. Beat eggs, buttermilk, and butter till well combined. Add to the dry ingredients just till blended. Cook in a pan sprayed waffle iron till crisp and brown. Serve w/ warm maple syrup and fresh strawberries.
Peel and slice cucumber very thinly. Place layers of cucumber and salt in the bottom a flat bowl bowl, cover with plastic, then weight down and let stand about 10 minutes. Pour off liquid and combine it with the vinegar, sugar, pepper, stirring until sugar is dissolved. Pour dressing over cucumbers, garnish with chopped parsley.
Line a baking sheet with parchment paper. Place a large nonstick pot over moderate heat, add 1 cup chocolate chips and peanut butter and stir until completely melted and smooth. Remove from the heat and add the marshmallow fluff, stirring until completely combined. Add the cereal and gently stir with a rubber spatula until evenly coated with the chocolate peanut butter mixture. Add the powdered sugar and mix until evenly coated. Pour out onto prepared baking sheet and spread out evenly. Sprinkle the top with the remaining 1/2 cup chocolate chips, marshmallows, graham crackers, M&M's, peanut butter cups, and peanuts.
Line 2 large cookie sheets with wax paper or baking parchment. In a large, heavy bottomed stockpot, on low heat, melt the margarine and marshmallows. Do this slowly so as not to scorch the bottom of the pot. Stir in butterscotch chips and allow to melt slowly. Stir in vanilla, then all of the cereal and blend, using a large wood spoon or rubber spatula. Turn out evenly onto a prepared cookie sheet. With hands dipped in cold water, flatten mixture as evenly as possible on the sheets. Allow to set. Cut into squares. Place in freezer. Once chilled, remove squares and wrap separately.
Brown pork chops in a large skillet; remove, set aside and season with 1 teaspoon of the salt. In the same skillet, melt butter and brown celery and onion; stir in brown sugar. Combine bread cubes with sage, thyme, pepper, the remaining 1 teaspoons salt, and the egg; add to celery and onion mixture. Combine thoroughly, then gently stir in mandarin oranges. Preheat oven to 325 degrees F. Spoon the mixture into a 8x13 baking dish, then place pork chops on top; cover with foil and bake at 325 degrees for 1 hour.
1. Boil chicken breasts in water until cooked through. 2. Place broccoli on bottom of 13x9 casserole dish. 3. In a medium bowl mix soups, mayonaise, chedder cheese and lemon juice. 4. Cover broccoli with soup /mayo mix. 5. Cover casserole with foil and bake at 350 for 30 minutes. 6. Remove foil and bake for another 15 minutes. 7. Crumble up RITZ crackers and sprinkle ontop of casserole dish once it's finished cooking.
Beat together honey, butter and vanilla until very light and fluffy. Add eggs, one at a time, beating well after each addition. Thoroughly stir together flours, baking soda, poppy seeds and salt. Combine milk and banana. Alternately add wet to dry beating well after each addition. Stir in raisins. Oven 350. 9 x 5 x 3 loaf pan lined with parchment and well greased. Because honey burns more quickly than sugar you might have to cover top of loaf for the last 15 minutes of cooking.
In fry pan over medium-high heat, warm 1 tsp oil. Cook pancetta until crispy. Add garlic; cook 30 seconds. Drain on paper towels. Transfer pancetta mixture to small bowl; stir in sage. Create pocket in each chicken breast by laying breast on a work surface with the pointed end away from you. Insert long paring knife in the center of the end closest to you (rounded end). Move the knife around to enlarge the opening; forming a pocket. Season chicken on both sides with salt and pepper. Stuff each breast with 2 tbsp cheese and 1 tbsp pancetta mixture. Set chicken on wire rack-lined baking sheet. Freeze for 5 minutes. Put flour, egg whites and bread crumbs in separate breading pans. Dredge chicken in flour, then dip into egg whites anc coat evenly with bread crumbs, pressing so they adhere. Set chicken on wire rack-lined baking sheet; refrigerate 15 minutes. In wide pan over high heat, heat 1 1/2 cups oil. Fry chicken in batches, 5-6 minutes. Turn chicken; reduce heat to medium. Cook until chicken is coated through, 7-8 minutes; add more oil if needed. Drain on paper towels.
Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows). Stir in mini marshmallows. Pour in a greased 11" x 13" pan. Refrigerate and cut into small (1-1/2") squares.
Into a food processor, put the kosher salt, black pepper, brown sugar, paprika, thyme leaves, garlic, vinegar and cayenne. Pulse until well combined. Slowly add in the olive oil until the mixture forms a nice paste. Rub all over pork. Get into all of the nooks and crannies. This will help to form a crust on the outside when cooked. Cover pork with plastic wrap or put in a zip loc freezer bag and refrigerate for at least 3 hours or up to overnight. When ready to cook, let the meat sit out a room temperature for 30 minutes.Preheat the oven to 325 degrees. Line the roasting pan with foil. Spray the roasting rack with non-stick cooking spray. Roast the pork for approximately 4 - 5 hours, uncovered until the outside is crispy brown and the sugar has carmelized to form the crust. Let the meat rest on a cutting board for 10 minutes before pulling apart.
Preheat easybake oven for 15 minutes. In a small bowl, combine cookie mix, water, raisins and chocolate chips. Stir with a spoon until mixture holds together in one big ball. Shape a small amount of dough at a time into a ball. Arrange on an ungreased cookie sheet. Butter bottom of small drinking glass. Dip buttered glass bottom in sugar. Flatten each ball by pressing with sugar-coated glass. Bake 10 to 12 minutes in Easybake oven. Remove from oven. Cool on a rack. Each package of mix makes about 9 cookies.
Break eggs in a bowl. Add milk, flour and salt. Mix well with a spoon, disregarding lumps. Fill greased popover pans or muffin tins 3/4 full. Put into oven. Set control to 450 and turn on heat. Bake 30 minutes.