HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare your ingredients. Boil water for the spaghetti and when ready add enough spaghetti for 4 people. In a separate fry pan add olive oil (enough to cover the bottom of the pan) - approx 6 tablespoons. Heat gently and add onion, garlic and zucchini. Gently fry for a few minutes turning the contents often. About 2-3 minutes before the spaghetti is ready, add the basil and tomato's. Fold gently so as to absorb the oil. Drain the spaghetti and add to the fry pan in batches, stirring the ingredients into the spaghetti as you add. Season with salt & pepper and serve with parmesan cheese.
Melt you Chocolate chips in the microwave or chocolate melter for as long as it takes to make the chocolate smooth and easy to use. Then using a fork put the pretzel on the fork and dip has much as you feel necessary. (If your using a stick like pretzel you can just hold it and dip if you like). Before chocolate cools sprinkle on your sprinkles,coconut,crushed peacons,etc. Put in fridge for about 10mins to harden. Enjoy!
Heat oil in soup pot over medium low heat. Add onion and garlic; saute till onion is just turning translucent and golden. Add apricots and cook, stirring constantly (do not let them burn!) till softened and shiny and just beginning to brown, about 4 minutes. Add cumin, nutmeg, oregano, and thyme and cook, stirring, a minute or so (until spices are evenly distributed and fragrant). Add stock, tomatoes, and lentils; stir till well combined. Bring to a boil, reduce flame and simmer for 40 minutes (till lentils are very tender). Just before serving, puree soup (an immersion blender works best). Garnish each serving with a lemon wedge, a dollop of sour cream, and a sprig of thyme, if desired.
Place the brown sugar, water, raisins. oil, cinnamon, and cloves in a heavy-bottomed saucepan and bring to a boil. Cook gently for 5 minutes, then remove from the heat and let cool until the mixture is comfortably warm to your finger. While the mixture is cooling, preheat t he oven to 350F. Grease and flour an 8x4-inch baking pan. Sift together the flour, salt, baking powder, and baking soda. Add them to the cooled sugar mixture, beating until no drifts of flour are visible and the batter is smooth. Stir in the walnuts. Spread evenly in the baking pan and bake for 25-30 minutes, or until a broomstraw inserted in the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn onto a rack to cool completely. Notes: For a good glaze, even if it is a 90's addition, save back a bit of the hot spiced water. Mix with confectioner's sugar, a drop of vanilla, and a pinch salt. Glaze the cake while hot.
Combine all spices/dry ingredients in a bowl and mix well. Spread the spice mixture onto a flat plate. Press the fish fillets firmly into the spices, coating both sides. Heat the olive oil until almost smoking in a large heavy skillet. Cook the fish about 2 1/2 minutes on each side for fillets less than 3/4 inch thick. Increase time slightly for thicker fillets.
Combine cookie crumbs and butter; press onto the bottom of a greased 9 inch springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside. In a large mixing bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Place in a large baking pan; add 1 inch of hot water to larger pan. Bake at 325 for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers.
Remove all visible fat from the chicken and toss it in the crock pot. Place the onion slices on top of the chicken. Pour the barbecue sauce over top. You may not need the entire jar, just enough to cover the chicken. Cook it on LOW for 8 hours or until the chicken is nice and tender. Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns. Or, if you're like my dad, you might prefer leaving the breasts whole and eating it that way. Voila! An easy weeknight meal that doesn't heat up your kitchen in the summertime! I love this with potato chips and a carrot and raisin salad.
Heat hoisin, honey, gingerroot and garlic in a small saucepan over medium heat. Allow sauce to simmer for 2-3 minutes then remove from heat. Reserve 1/4 cup of sauce. Lightly score diagonal cuts across the hot dogs. Liberally brush hot dogs with sauce. Preheat a gas or charcoal grill for the direct grilling method, using medium heat. Place hot dogs on grill rack, about 4 to 5 inches from the heat. Cook hot dogs over direct medium heat to an internal temperature of 165 degrees F for 10-12 minutes, basting often with the sauce. During last 3 to 4 minutes, open hot dog buns and lightly toast them over indirect heat. Brush buns with reserved hoisin sauce. Place hot dogs into heated buns. Sprinkle chopped green onions atop hot dogs.
Mix flour, salt, pepper, garlic powder, and onion powder in small bowl. Coat meat in flour and fry in skillet for 5-10 mins til browned on both sides; remove to plate. Add 2 T butter to skillet and melt. Stir in 2-3 T of remaining flour mixture. Whisk in beef broth (may need to add water to thin if gravy is too thick). Return meat to skillet, reduce heat to low, cover and cook 30 minutes. Serve with rice, mashed potatoes, or noodles. Note: I've also made this in a slow cooker. Fixed it in the morning (didn't pan-fry) and let it cook all day. Can't begin to describe how good the kitchen smells when I get home!
Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves. Remove 3 tablespoons of mixture and pour over shrimp in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes. Meanwhile, add enough water to remaining teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch. Heat oil in large skillet over medium-high heat; add shrimp and saute about 2-3 minutes. Add teriyaki sauce mixture. Cook, stirring, about 1 minute, or until sauce boils and thickens slightly. Spoon shrimp and sauce over rice in large individual serving bowls. Serve vegetables on top of rice.
Flake the fish into a bowl, mash in the cream cheese, add a good squeeze of lemon and plenty of black pepper. Refrigerate until ready to serve. Bloody Lovely!
Place beef, garlic and onion in a large skillet or dutch oven and brwon it, then drain any excess fat/drippings. Place the meat mixture in the crock pot with the remaining ingredients and stir. Cover and cook on low for 8-10 hours, or until meat is tender. Serve with beans if you like. Stir them in towards the end of cooking time so they heat up.
Dough: In the processor bowl, whisk eggs to combine. Add buttermilk. Whisk in sugar, salt and yeast. Add 2 cups of the flour and process until evenly moistened. Add balance (2 1/4 cups) of the flour. Process about 2 minutes. Should be slightly sticky but comes away from sides of bowl. Spray large bowl with nonstick cooking spray. Turn dough and cover with plastic wrap until doubled about 2- 2 1/2 hours. Glaze: Combine all ingredients in a small saucepancook over medium heat until mixture is thoroughly combined. Pour into a 13x9" baking pan or dish. Spread to cover evenly. Set aside. Combine filling ingredients well. Assembling and Baking: On lightly floured surface, roll out dough 16x12". Brush with the 1 tablespoons melted butter leave 1/2" border at top edge. Brush sides of the baking pan with a little bit of the butter. Sprinkle ingredients over the surface evenly. Press into dough to allow filling to adhere. Starting from the 16" side nearest to you, roll up. Pinch edges. Stretch to 18". Cut roll in half and then halves again to get 12 pieces. Place evenly in pan. Let raise until sides meet and are puffy. I actually did this recipe up to this point and covered it with plastic wrap and refrigerated it until morning. Take out early enough so that it raises quicker. Bake 350 degree oven30-35 minutes or until thermometer reads 180 degrees in the center bun. Remove and let cool 10 minute. Turn out onto a large rectangular dish or low-sided pan. Optional: Top with Pecan Topping.
In a large resealable plastic bag, combine the vinegar, oil, lemon juice, garlic and lemon-pepper; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 inches from the heat for 5-7 minutes on each side or until a meat thermometer reads 170°.
Preheat over to 350 degrees. Coat two 4 1/2 by 8 1/2 loaf pans with nonstick spray, line with partchment paper, and spray paper. Combine zucchini, sugars, oil and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake unitl a tester inserted in the middle of each loaf comes out clean, about 1 hour. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely before sliceing.
Heat your beans up , microwave them , in a pan on the stove -- your choice :) In a small saucepan, over low heat, melt the cheddar cheese and evaporated milk until smooth in consistancy. While your cheese is melting , make your toast! Place 1 piece of toast on a plate , top with desired amount of green beans , and drizzle with the melted cheese.
In small bowl, combine cumin, coriander,garlic,salt and pepper; rub on both sides of fish. Heat 3 tablespoon oil in large nonstick skillet; add fillets and panfry until each side to brown. keep them a side. Heat 2 tablespoon oil and add onion cook untill golden.then add salt and red chillies. Now add spinach and fry. then add fish and oil in which fish fried. add green chillies and cover for 10 to 15 mins on low flame.
Put the quinoa and water in a small saucepan and bring to a boil. As soon as it reaches a boil turn it down to a simmer and cover for 10-15 minutes You want all of the water to be absorbed. Make the vinaigrette my whisking together the lemon juice, olive oil, and dijon until emulsified. Then add the dill and salt and pepper to taste. Fluff the quinoa with a fork and put in a mixing bowl. Peel the beets and cut into cubes. Add the scallions, beets and vinaigrette to the quinoa. Toss together and refrigerate for at least an hour. Toss again and serve.
Dissolve jello in boiling water. Pour hot mixture into blender. Slice jellied cranberry sauce and add to hot mixture and blend well. Add 1 cup sour cream and blend well again. Pour into 6 cup mold. Chill until set, usually 8 hours or overnight.
Grease 15x10x1 inch baking pan; set aside. Add lemon juice to soy milk let sit. Combine flour, sugar, baking soda and salt and set aside. In a medium saucepan combine butter, cocoa powder and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the chocolate mixture to dry mixture and beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs and vanilla to soy milk mixture, then add to the rest of cake ingredients. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan. Bake in a 350 degree oven about 25 minutes or until wooden toothpick comes out clean when inserted in the center of the cake. Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting. Chocolate Frosting: In a medium saucepan combine I Can't Believe It's Not Butter, cocoa powder and soy milk. Bring to boiling. Remove from heat. Add sifted powdered sugar and vanilla. Beat until smooth. If desired, stir in 3/4 cup coarsely chopped pecans.
Mix all into a ziplock bag and maninate 2 hours (less or more). Grill 2-3 minutes on each side. Enjoy.
Combine the milk and almonds in a saucepan with a lid and bring to a boil over medium/high heat. Turn off the heat, cover and let sit while you proceed with the recipe. Put 2 tablespoons of the butter in a medium saucepan and turn heat to medium/low. When butter melts, add the couscous and cook stirring for 1 minute. Add 2 1/4 cups water and a pinch of salt. Bring to a boil, then turn heat down very low. Cover and cook until all the liquid is absorbed, about 7-12 minutes. While the couscous is cooking, soak the raisins, apricots and dates in warm water. Pour the couscous into a large serving bowl and stir in the remaining butter along with the drained fruit. Fluff the couscous and break up any lumps. Add the sugar and cinnamon and stir and taste to adjust seasonings if needed. Strain the almond milk and pour over the couscous and serve.
Cut up any large pieces of fruit in the preserves. Break chocolate and butter up in pieces and melt in a pan over low heat. Remove from heat and add preserves and orange juice. Transfer to a bowl, let cool to room temperature, cover, and chill in the frig for 4 hours until firm. Make small truffle balls; if they get too soft, freeze 5-10 minutes until set. Roll in cocoa powder. Cover and refrigerate until ready to serve. You can serve them in mini paper or foil muffin liners. Store in a tightly covered container in the frig, or the freezer for up to 3 months.
Cook turkey in a large non-stick skillet over medium-high heat until lightly browned and crumbled. Add the onion to the skillet and cook until it's transluscent. Reduce the heat to medium, add the garlic and thyme, stir well and cook for another minute or so. Add the broth and let it come to a slow boil, then add the cheese. Stir with a flat whisk or fork until the cheese has melted and is fully incorporated into the sauce. Make a slurry with the cornstarch and an equal amount of cold water. Pour this into the skillet and stir well. Cook another minute or so, until the sauce thickens. Serve over brown rice with a side of steamed veggies. Delish!
Soak the cut brinjal and plantain in water, for five minutes and wash. Take tamarind water in a vessel and boil the brinjal and plaintain together for ten minutes (add water if needed). As it boils, add Asafoetida powder, turmeric powder and salt. In the interim, take a pan and fry coriander seeds, channa dhal and dried red chillies without oil, till channa dhal turns brown. Dry grind this mixture and keep aside. Also have thoor dhal cooked. Now add the cooked thoor dhaal to the boiling mixture of brinjal and plantain. Add the ground mixture to the above. Let everything boil for five minutes. Meanwhile, take little oil in another pan, let it heat and then add mustard and cumin seeds. Wait till mustard splutters and then add curry leaves. Garnish the kootu with this mustard, cumin and curry leaves. Brinjal-Plantain Kootu is ready to be served with rice.
To toast the oatmeal, preheat oven to 350. Spread oatmeal on ungreased baking sheet and toast it until it is lightly browned, about 11 minutes, shaking once. Set aside to cool. In a medium bowl, combine the peanut butter and the nonfat dry milk. Stir in the toasted oatmeal and set aside. In a small saucepan over medium heat, melt the butter. Stir in the honey. Pour the butter mixture over the peanut butter mixture, and stir until well combined. Allow to cool slightly. Shape into about 40 logs, each about 2 1/2 inches long. Place the logs onto a wire rack or parchment lined baking sheet and set aside. Melt the chocolate chips, drizzle over peanut butter logs. Serve immediately or store covered in the refrigerator for up to one week.
Sear the chops in olive oil for 5 minutes on both sides over medium heat. Remove from the pan and set aside. Reserve the oil in the pan where they were fried. Add the butter to the oil which cooked chops. Sprinkle with cornstarch and let it brown stirring constantly. Add red wine and a little water, mix well, reduce the heat and cook for 4 - 5 minutes, stirring constantly, until slightly creamy. Season with salt and black pepper. Mix well Ranch BBQ sauce with the grated Parmesan cheese. Make a paste and put equal portions of the mixture on the chops. Return the chops to the pan with sauce and bake in the oven for 15 minutes at 200°C until tender and golden.
Heat butter and oil in a saucepan until the butter is melted. Add garlic to saucepan and stir until fragrant. I recommend using ready to use pre-diced garlic or garlic paste. If you don't have these then try to get your garlic as fine as possible. Add flour to garlic and butter mixture in saucepan and stir until fully incorporated. Add heavy cream and chicken broth to the saucepan and continue cooking over medium-low heat, stirring frequently, for approximately 10 minutes. Add about a teaspoon of salt, more or less to taste, then cover and cook on low heat for another 5 minutes. This sauce goes fantastic with pork chops and chicken breasts. Serve immediately over fully cooked chicken or pork chops.
Preheat oven to 350. Boil elbow macaroni as directed on package. Set aside. Melt butter in saucepan. Blend flour, milk & cream. Cook stirring constantly until boil (2 to 3 minutes). Remove from heat and add papricka, pepper, and 2 C of grated sharp cheddar cheese. Stir until cheese is melted. Stir in cooked elbow macaroni and salt to taste. Spoon final mixture into a small casserole dish. Garnish top with remaining grated sharp cheddar cheese. 'Dot' top with additional butter. (I usually dot with another 2 tbl of butter). Bake uncovered for 25 to 30 minutes.
Rinse the asparagus; snap off the tough bottom stubs. Slice the spears crosswise into 1/3 inch chunks, including the tips. Pour 1/3 cup olive oil into a large pot, drop in the crushed garlic, and set over med-high heat. Golden the garlic for a minute or two, just until fragrant and lightly colored, and stir the potato cubes into the hot oil. Cook/stir occasionally, until the potatoes are crusty and starting to stick to the bottom but not browned-lower the heat if necessary-4-5 minutes. Stir in the chopped leeks; cook until softened and sizzling, 3-4 minutes. Pour 5 quarts water into the pot; add in the bay leaves and tablespoon salt; stir well, scraping up any crusty potatoes on the bottom. Cover, and bring to a boil over high heat; stir in all the asparagus, return to a boil, and adjust heat to keep the broth bubbling steadily and slowly reducing. Cook uncovered about 1 1/2 hours, stirring occasionally, until the soup volume is reduced by almost a third and the broth is full of flavor-tasting is the way to test for doneness. Stir in the rice and return to a boil; cook for 10 minutes, until the grains are al dente, then turn the heat off. Season with freshly ground black pepper, and more salt to taste. Stir in 2 tablespoons olive oil and 1/2 cup grated cheese. Serve immediately in warm bowls, with more cheese and oil at the table.
Preheat oven to 350°F. Meanwhile, melt 4 T. of the butter in a medium saucepan over medium heat. Saute onions until tender and translucent. Whisk in flour to make a roux and cook for a couple minutes, stirring, until golden. Slowly whisk in the milk with a wire whisk and bring to a boil. Reduce heat to low and simmer, whisking on occasion for 3 to 4 minutes. Remove pan from heat and whisk in grated cheese. Stir vigorously until cheese has just melted. Then whisk in heavy cream to achieve the desired consistency and season to taste with the salt, white pepper and mustard. In a mixing bowl combine sauce with drained macaroni and adjust salt and white pepper to desired flavor. Transfer mixture to a 13 x 9 inch baking dish and spread it out evenly. Sprinkle bread crumbs on top and dot with remaining 4 T. of butter. Bake until hot and bubbly, about 30 minutes. Let stand 5 minutes before serving.
Cut the chicken breasts into long strips and set aside. Beat the 3 eggs in a separate bowl and measure the flour into another separate dish. Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper. Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko. Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with honey mustard sauce. Honey Mustard: 1/2 cup Dijon mustard 1/2 cup honey 2 tablespoons mayonnaise 1 tablespoons lemon juice Salt and pepper. Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.
In a large, heavy-bottomed saucepan heat the olive oil and saute the onion, carrot, green pepper, and garlic until softened on low-medium heat, about 5-7 minutes. Add the beans, broth, orzo, spinach, parsley, sage, thyme, salt, and pepper. Simmer for 25 minutes. Taste and re-season with salt and pepper if desired. Add half and half. Bring back up to a simmer. Remove from heat and serve with a generous drizzle of extra virgin olive oil and Parmesan.
Clean all fresh ingredients and drain very well all canned ingredients to eliminate vinegar taste. Dice, chop, or slice everything to your own tastes. Some salsas are very uniform and liquid. Others are very coarse or chunks with little extra liquids. Prepare for yourself. Put all into a glass bowl. Squeeze the limes and lemons into the mixture to marinate the salsa. Cover and refrigerate overnight. Before serving, drain part off excess liquid, add the beans and let sit a few minutes. Serve with chips of choice.
Combine tomatoes, garlic, celery, peppers, onion& water in a large stainless steel or enamel saucepan. Bring to a boil, reduce heat, cover & boil gently, stirring occasionally, for 20 minutes or until mixture has thickened& vegetables are soft. Cool slightly; puree in a blender or food processor until smooth. Return mixture to pot and add vinegar & spices. Boil gently for 5 minutes to blend the flavours, stirring continuously. Ladle sauce into hot, sterile jars allowing 1/2 inch of head space. Process 15 minutes for 250 ml jars & 20 minutes for 500 ml jars.
Preheat oven to 220 degrees centigrade. Combine capers, lemon rinf, thyme, parsley and 1 Tbs oil. Rub all mixture into underside of pork. Roll up pork and secure with cotton string. Rub pork rind with the remaining oil and salt, ensuring to rub salt well into the score in the rind. Place the pork on an elevated rack in a baking dish and into a preheated oven to let the clock do the work. Cook for 20 minutes then reduce heat to 180 degrees centigrade and cook for a further hour, or to your liking. Remove from oven and allow to rest for 10 minutes before serving. There is no need to cover a roast with crackling while it rests. Serve with roasted vegetables.
Heat oven to 325°. Remove crusts from bread, cut into cubes. Beat eggs, milk, and seasonings with beater. Stir in bread cubes, cheese andon onion,and garlic. Pour into ungreased baking dish . Bake uncovered for 1 hour or til center is set. Serve immediately.