HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain garbanzo beans, reserving the liquid. In a blender or food processor bowl combine beans and 2 tablespoons of the reserved liquid, the walnuts, basil leaves, olive oil, lemon juice, salt and pepper. Cover and blend until nearly smooth (scrap down sides and add additional reserved liquid if mixture appears stiff). Serve on toasted baguette slices or pita slices. Store, covered, in the refrigerator up to 5 days. Makes about 20 (1 tablespoon) servings.
Toss together salad ingredients. Blend dressing ingredients until smooth. Pour over the salad and let it sit for 20 minutes at room temperature before eating, letting the flavors develop! (As previously stated, I leave mine out for 2-3 hours and then it's WONDERFUL). Garnish with fresh herbs.
In a heavy skillet heat oil then add garlic, onion and fresh pepper over medium heat. Saute onion until translucent and soft. Stir in tomatoes. Reduce heat to low and simmer for approximately 15 minutes or until mixture has slightly thickened. Stir in cream and Velveeta; cook over medium heat until Velveeta has melted, stirring until smooth. Stir in cilantro then season with salt and pepper, to taste. If too thick, thin with a few tablespoons chicken broth. Serve immediately. See serving suggestions in recipe description.
Squeeze the lemon juice into a zip-tip plastic bag large enough to fit the fillets. Add the garlic and red pepper flakes, give the bag a shake, and add the fish. Refrigerate the bag for 30 minutes. Salt and pepper the fillets. heat the oil in a large nonstick skillet over medium heat. Add the fillets, flesh side down, and cook them for 6 minutes. Flip them and cook them another 6 minutes.
Cook tater tots per directions on bag. Make sure they are x-tra crispy. Add cheese over the top of the tots and bake until melted. While cooking the tots, place chili/coney sauce in 2 quart pan and warm up to desired temperature. When tots are done and cheese is melted, take out of oven and add sauce all at one time, or serve al a cart.
In a large skillet (with a lid), saute the pepper and onion in the butter until slightly softened. Add the rice, and cook until the rice is coated with the butter. Add the remaining ingredients and bring to a boil. Reduce the heat to low, cover, and let simmer for 20 minutes or until the broth is absorbed and the rice is tender.
In a bowl, blend lime juice, Splenda, cumin. Add the oil to the mixture and then season with salt and pepper. In the meantime, boil corn cobs for about 5 minutes (if you'd like you can leave them raw.). Cut kernels off of corn cob and put in a bowl. Add radishes, cilantro, and dressing to the corn. Season with more salt and pepper, if necessary.
In a large saucepan over high heat, bring to a boil enough water to cover beans. Boil beans for 4 inutes. Drain and plunge into ice water to halt cooking; drain. In a large skillet, heat vegetable oil over high heat, swirling to coat bottom of pan. Stir-fry water chestnuts for 1 minute. Add garlic and ginger (don't let it brown). Add beans and salt. Cook until heated thoroughly, stirring constantly. Serve on a platter. Chef note: You can also leave out the water chestnuts and ginger and add a small can of Ro-Tel tomatoes and peppers to create a Mexican dish).
Preheat oven to 400°F. Mix together all dry ingredients in the bowl of mixer. Mix together water (start with 3/4 cup), agave nectar, olive oil and vinegar. Pour liquid ingredients into dry and mix on low until blended. The dough should not resist the beaters and bounce around in the bowl but rather be more of a soft cookie dough - maybe even a bit more wet. Beat the dough on high for no more than 2 minutes. Line a jelly roll pan with parchment paper. Spread the dough as thinly as possible to cover the 10 x 15&#8243; jelly roll pan. (To do this, I used a rubber spatula and kept dipping it in to water to keep the dough from sticking. This dough is not really as sticky as you might think - but the extra water helps push it out easier.). Bake at 400F for 13-16 minutes until the top begins to brown and the edges are browned. Let cool completely before storing in an airtight bag.
Heat the oil in a large, heavy pot over medium-high heat. Add the meat and stir to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. Add the onion, green bell pepper, garlic, chili powder, Essence, salt, cumin, oregano, and cayenne, and cook, stirring, until soft, about 4 minutes. Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces. Add the squeezed tomatoes and their juices, the tomato paste, sugar, and water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally. Remove the pot from the heat, ladle into a large bowl and top with the shredded cheese and serve with Crackers or tortilla chips.
In large non-stick pan, heat oil. Cook potatoes and onions together until potatoes are tender, not brown. Season with salt. Add egg mixture and cook until tortilla can be lifted with spatula. Add cheese and put pan under the grill until cheese is light brown and egg mixture is cooked on top. If you don't have a grill, bake in the oven until cheese is melted and brown. Remove from grill. Let stand for 10 minutes and serve. Accompany with fresh tomato salad.
Lightly coat a large nonstick saucepan or pot with cooking spray. Add the marshmallows, butter buds, water, vanilla, and salt to the pan and set over med/low heat. Stir constantly until completely melted. Remove from heat. Add rice krispies and stir until completely coated. Spray a 9x13 inch baking pan with cooking spray. Pour the rice krispies mix into the pan. Moisten your hands and press the mixture into the pan until flat. When the mixture cools completely, cut 4 times down and 4 across, making 25 bars. 2 Points per serving (1 bar).
Open your jars/cans. Dump the first 6 ingredients in the crockpot and stir gently. In a small bowl, combine the brown sugar and cinnamon. Sprinkle over the top of the fruit. Cook in crockpot on low for 3 to 4 hours. When warm/hot to your satisfaction, turn off crock. Stir and serve while still warm.
Fry bacon until crisp in Dutch oven. Remove bacon. Drain on paper towels. Add onions and saute 10 minutes or until tender. Add potatoes, carrot and chicken broth. Heat to boiling; reduce heat. Simmer, covered, about 15 minutes, or until potatoes are tender. Remove from heat. I lightly blend with a stick blender to leave some chunks. Stir in sour cream. Taste and adjust seasonings, if needed. Serve garnished with bacon.
SWEET SHORTCRUST PASTRY. Add flours and lemon juice and combine. Next add the butter until mixed inches. Gradually add the sugar and water until it is all mixed up. Once all ingredients all combined, take the dough and mould it to your preferred shape. Refrigerate until hardens. APPLE AND CINNAMON MIXTURE. In a bowl, combine together all ingredients. In the bowl halve your mixture down the centre. Now remove pastry from fridge. Half the pastry and roll it out. Place half your apple mixture to one side of the pastry. Fold it in half and pinch together the sides or use a fork /back of a spoon. Now repeat for the other half of the pastry and mixture. Place it on a tray and bake in moderate oven for 20-25 minutes on or until golden brown.
Preheat outdoor grill. Brush vegetables lightly with olive oil and sprinkle with salt and pepper. Grill vegetables over medium heat 3 to 8 minutes per side, or until tender and lightly charred. Transfer to a large plate. Cut bell pepper into strips. In a food processor, mince garlic. Add basil and mayonnaise and process until blended. Add Parmesan cheese and pulse to combine. Tear out soft part of bread and discard. Spread cut sides of bread with aioli. Layer each vegetable on bottom half of bread. Top with mozzarella, greens and bread top. Cut into 6 sandwiches.
Heat a large heavy skillet over medium heat. While it's heating, slice the cauliflower from top to bottom in 1-inch thick slices. Brush both sides with oil; salt and pepper to taste. Place the cauliflower slices in the hot skillet, pressing them down. Cook for 3-4 minutes, until nicely browned; flip them over and cook till brown and tender. Remove from skillet and keep warm. While the cauliflower is browning, slice broccoli in the same way as the cauliflower and brush with some remaining oil. Cook the broccoli just as you did the cauliflower - till brown on both sides and tender. Remove from skillet & place on platter with the cauliflower. Add remaining oil (about 2 tsps) to the skillet and saute the garlic, stirring constantly, till lightly browned - 1-2 minutes. Transfer to a paper towel to absorb any remaining oil and sprinkle with salt and pepper. Arrange the broccoli around the outside of a serving platter and place the cauliflower in the center of the circle. Sprinkle with garlic pieces & drizzle with the olive oil. Serve warm.
Place the walnuts, pignolis and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil, salt and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of of olive oil on top.
Boil enough water to cover chicken breast. Place chicken in water; cover and remove from heat. Let sit for 10 minutes. In greased 13x9 inch baking dish or 2 pie pans, combine spinch, chopped chicken, shredded swiss cheese, and onion. In bowl or blender, mix together Bisquick, milk, eggs, and salt. Pour over chicken mixture. Bake in preheated 350°F oven about 30 minutes or until knife inserted in middle comes out clean.
Cut kielbasa into 1" chunks and place in Dutch oven or large pan. Add enough water to completely cover the meat and cook on high till it comes to a boil. Meanwhile, peel potatoes and the onion, and cut into eighths; drain the green beans. Let kielbasa boil for 2 minutes to extract the grease. Lower the heat and skim off all grease and foam; discard. Turn heat to high again and add vegetables, chicken broth and seasonings to pot; stir to combine. If necessary, add enough water to bring the liquid level to about 1" below top of the ingredients. Bring to a boil; lower heat to simmer and cover. Cook for 20 minutes. Serve in soup bowls with crusty bread, which is delicious dipped into the broth. NOTE: If frozen green beans are used, put them in with the kielbasa to cook for 7 extra minutes before adding the potatoes and onion; then cook for 20 more minutes.
Preheat oven to 350 degrees. Grease two loaf pans. The original recipe didn't specify size; I use 9 inch pans. In large bowl, mix all dry ingredients thoroughly. In second large bowl combine all wet ingredients; mix thoroughly. Pour wet ingredients into bowl of dry ingredients. Mix just until thoroughly combined. Do not overmix as this will cause tough bread. Bake at 350 for approximately 60 minutes or until sharp knife inserted in center comes out clean. If neccessary, cover lightly with foil during the last 20 minutes to prevent the edges from burning. Let cool in pans for ten minutes then turn out onto racks to finish cooling. Glaze: Mix one cup powdered sugar, 1/4 cup orange juice concentrate, and 1/8 tsp allspice. Drizzle over cooled breads.
Wash chicken well. Put all ingredients into a medium to large cooking pot. Let chicken soak in pot for 30 minutes. Turn stove to medium heat, and bring ingredients to a boil. Let boil, without stirring, for 30 minutes. Turn heat to low, and let simmer for 15 minutes longer, or until chicken is cooked through.
Combine flour and egg yolk in a bowl with a pinch of salt; quickly mix in butter with your hands, then add enough cold water to gather dough into a ball. If time allows, refrigerate for 30 minutes or longer (you can leave it in refrigerator, well wrapped, for up to a day, or freeze for up to a month). Heat oven to 450 degrees. Use olive oil to lightly grease a 10- to 12-inch round pizza pan, preferably nonstick. Roll out dough on a lightly floured surface or simply press it into pan, right up to edges. Bake about 10 minutes, or until it is just beginning to color. Remove and set on a rack. Turn oven to 400 degrees. Spread crust with mustard. Core tomatoes; if they are very juicy, cut in half through equator and squeeze out some juice, shaking out most of seeds as well. Cut into slices about 1/4-inch thick and place in a single layer on crust. Sprinkle with salt, pepper and herbs, then drizzle with olive oil. Bake tart about 30 minutes, or until tomatoes are shriveled and hot and crust is browned. Serve hot or warm; this does not keep very well.
Brush fresh peppers with olive oil and roast in oven or grill over medium coals till skin starts to blacken in places and blisters all over. Submerge in cold water and peel. Cut slit the length of chili, scrape out seeds (optional if you want to keep the heat). For the stuffing: Mix all and chill for 1 hour. Spoon or pipe in about 1 tablespoon (don't over fill--chili should close). Refrigerate until ready (this could be done the day before). Heat peanut oil in fry pan or deep fryer to 350 degrees F. Blend remaining ingredients in bowl and dredge stuffed chilies a few at a time and drop them into the hot oil. Cook until golden brown, turning once (about 5 minutes). Drain on paper towels and season with salt or Tony's.
Pour the water into an appropriate pitcher or empty bottle. Add the two tea bags. Let steep for at least two hours or overnight in the fridge.
Boil the eggs in water for approx 8 minutes, depending on size. Lift the eggs out and place in cold water. To the water in the pot add the salt, soy, star anise, five spice powder and tea. When eggs are cool enough to handle, gently crack the shells with the back of a spoon until the entire shell is a network of cracks, do not peel! Bring the water in the pot back to the boil, and return the eggs to the pot, they need to be covered with water, add more if needed. Gently boil them for 30 minutes. Switch off the heat and allow the eggs to cool in the liquid for the minimum of 3 hours. Peel and serve them cut in half or quarters as a snack or use them as a garnish.
In a chilled metal bowl, beat whipping cream on medium-high speed until it begins to thicken. Gradually add in the instant pudding mix and continue to beat, just until thick. If you'd like to add fruit filling, fold it into the cream after it's thickened.
Prepare your choice of pudding according to package directions with the 2 cups of milk. I usually use the cooked chocolate pudding. Chill with a piece of plastic wrap pushed down onto the surface of the pudding so that it doesn't form a skin- yuck! Preheat oven to 350. Grease and flour one 8 inch round cake pan. In a bowl combine flour, sugar and baking powder. Add milk, butter, egg, vanilla and food coloring. Beat with a mixer on low speed till combined. Beat on medium 1 minute. Pour into cake pan. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 5 minutes then remove from pan. Cool completely. To assemble cake, put cake layer on serving plate, spread pudding over the top and then spread the whipped cream or cool whip over pudding. I don't cover the sides with the whipped cream unless something goes wrong with the cake and it looks funny or something. I think the layers look pretty showing. Sprinkle green sugar, beads or other green cake decorations over the top to finish. Sometimes you can find little green shamrocks in the cookie decorating department.
Preheat oven to 400 degrees. Melt butter is a large skillet and add chicken to heat through. Add hot sauce, continue heating until warmed through. Add 1-2 T. of shredded cheese to the bottom of a taco shell, and top with a heaping tablespoon of shredded chicken mix. The two items together should fill each shell about 3/4 full. Continue filling all 12 shells as above, lining them upright in a 9 x 13 pan pan, sprayed with cooking spray. I use a rolled clean dish towel along one side of the pan while I am filling them to help the filled shells to stay upright. I was able to place 8 filled shells down the middle of the pan and two length-wise on each side of the row. The shells lining the side helped keep the middle row upright. Sprinkle the remaining shredded cheese across the tops of the shells. Bake uncovered for 7-10 minutes until the cheese is melted, and the edges of the shells are browned. While baking, prepare the mixed salad topping by tossing the finely chopped broccoli, celery, parsley and lettuce. Toss with the ranch dressing, adding more to taste if desired. If all members of the household like blue cheese, it can be mixed in the salad. If not, those who enjoy blue cheese add it at the table. When tacos are finished baking, serve hot, topped with salad. Extra buffalo sauce, ranch, and blue cheese can be placed on the table as additions.
Preheat oven to 400. In medium bowl, beat together all ingredients. Using half the batter, fill each well in pan 2/3 full. Bake 20-23 minutes, until golden brown. Remove popovers from pan. Repeat filling and baking procedure with remaining batter.
Place popcorn in large bowl. Melt the butter and add the soy, pepper flakes, garlic and peanut butter. Mix smooth. Pour over the popcorn and toss to evenly coat. Serve at once.
1. Blend tomatoes in blender to smooth (or leave larger bits if you like). 2. Place in 2 Qt pan. 3. Add beef boullion paste to taste. I start with 2 teaspoons. 4. Add some milk or half n half. 5. Fry up bacon crisp and crumble it into soup. 6. Heat until ready to boil and turn down to simmer 15-20 minutes. 7. Top with shredded pepperjack when serving. 8. You can add toasted croutons as well, but I didn't want the additional carbs.
Combine cooked rice, chopped artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large covered bowl. Refrigerate for at least 1 hour prior to serving. Just before serving, drizzle the reserved artichoke marinade over salad, toss to blend, then spoon onto a lettuce-lined salad platter. Prep time includes refrigeration time.
In a pan, medium heat, slightly fry the bacon. just before brown add the onions and saute for 5 minutes. Cut the peppers in fine strips and add to pan. Beat the eggs and add 3/4 of the cheese, salt and pepper. Pour eggs/cheese mix over the onion-bacon-pepper-mix. let sit and sprinkle with the rest of the cheese and the chives.
Using 8 metal skewers or wood skewers that have been soaked into water, alternately thread on the vegetables. Grill for about 4 minutes on each side, until veggies are cooked crisp tender. Meanwhile, combine all ingredients for the dipping sauce and mix well. Serve 2 kabobs per person with the dipping sauce. Another fun way to serve is to plate the kebabs and drizzle a bit of sauce down each kabob, serving with the remaining sauce.
Preheat oven to 350°F Grease muffin tins or line with paper. Combine syrup, sour cream and eggs. Combine flour and baking soda and mix into syrup mixture. Stir in remaining ingredients. Fill muffin cups 3/4 full and bake 15-20 minutes in center of oven.
In a gallon-size plastic bag with zip top closure, combine all ingredients for spice mix. Seal and shake well to blend. Make Orange Hoisin Sauce by combining in small saucepan over medium-high heat hoisin sauce, orange juice concentrate, sesame seed oil, rice vinegar and chili powder. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove from heat; stir in zest and cilantro. Cover and set aside. In a deep saucepan or stockpot, add oil and heat to 350. While oil is heating, add chicken wings to plastic bag with spice mixture. Shake until all wings are coated. Remove wings from bag, place in pot and fry, in batches, for 6-8 minutes, or until skin is crispy. Remove wings from oil and place on paper towels to drain. After final batch of wings is cooked, place wings in large mixing bowl. Pour Orange Hoisin Sauce over wings; toss well to coat.
To make the burnt chilli paste, heat the oil in a frying pan over a moderate heat and fry the onion until softened. Remove and set aside. Add the chillies to the pan and fry until blackened. Set aside. Add the garlic and fry until golden. Grind the dried prawns, half of the fried chillies, the onion and garlic together with a pestle and mortar, to create a coarse paste. Add the mixture to the pan with the fish sauce, tamarind water and sugar. Heat gently for a few minutes, stirring constantly, and then set aside. Heat the groundnut oil in a wok and fry the sliced garlic until brown. Add the chicken and fry for a couple of minutes on each side to seal. Crumble the remaining fried chillies into the wok and add 2 tablespoons of the burnt chilli paste, then the fish sauce, water, sugar and sliced chilli. Fry over a high heat. Add the basil leaves, kaffir lime leaves and cashew nuts and fry for another minute. Garnish with red chilli and basil and serve with plain boiled rice.
Layer #1: Spread the entire can of refried beans on a dinner-sized plate/platter. Layer #2: Mash the avocados with a little fresh lime juice & salt to taste. Spread avocado evenly over refried beans. Layer #3: Mix the taco xeasoning into the container of sour cream. Spread this evenly over the avocado layer. Layer #4: Chopped green onion. Layer #5: Sliced black olives. Layer #6: Chopped tomatoes--I like to remove the seeds before chopping so it does not turn into 7-Layer Soup. Layer #7: Freshly grated sharp cheddar cheese. Serve with Nacho Chips--I like to get the nacho chips from a local Mexican restaurant.
The dough can be made in advance. You will need 1 pound of dough to make this pie. Blend the shortening, flour and cold water together in the bowl of a stand mixer on low speed, using a dough hook. Mix until well blended. Remove the dough from the bowl, wrap in plastic wrap and put it on a sheet pan. The dough can be stored for up to 1 week in the refrigerator, but allow it to come to room temperature before rolling. Cut the dough in half and roll out 1 piece of dough to fit into a 10-inch pie plate. Fit the dough circle into the bottom of the pie pan, pushing it snugly against the edges. Roll out the other piece of dough and set aside until ready to use. Preheat the oven to 350 degrees F. Bring a medium pot of salted water to a boil over medium heat. Add the potatoes and blanch until al dente. Drain and set aside to cool. In a large skillet over medium heat, add the beef, pork, and the onions. Brown the meat, then discard the grease. Add the potatoes and moisten the mixture with the beef soup base. Add instant potato powder along with cinnamon, nutmeg, garlic, black pepper and 1/4 teaspoon salt. Mix well. Pour the filling into the dough lined pie plate. Level it off and cover with the remaining circle of dough. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess dough using a sharp knife. Brush the top of the pie with the egg wash. Make a few slits in the top crust to allow the steam to escape. Bake until cooked through and the top of the pie is golden brown, about 45 minutes. Remove from the oven and serve.
Place chickpeas, onion, egg, flour, oregano, cumin and 1/4 teaspoon salt and mix well either in a food processor or using a potato masher. Form into 4 patties. Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more. Warm wraps by placing them over chick pea burgers. Combine yogurt/sour cream , tahini, lemon juice, parsley, garlic and 1/4 teaspoon salt in a medium bowl. Place patties on the pitas/tortillas and serve with the sauce. Top burgers with tomato slices and/or avocado slices and lettuce.