HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse and drain the lentils. Chop the onion and the garlic. In a dry skillet, toast the pine nuts for 2-3 minutes or until browned. Put the lentils in a large saucepan, cover with the water, and add the salt. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes. Drain. Whisk the egg, tomato juice, and tomato paste in a mixing bowl. Add 1/2 cup breadcrumbs and the drained lentils and mix well. Heat the olive oil in a small skillet over medium-high heat. Add the chopped onions and garlic and saute for 3 minutes, until onion is soft. Add the coriander and cumin and cook, stirring constantly, for 1 minute. Add the onion mixture to the lentil mixture and stir well. Puree 1/2 cup of the toasted pine nuts and 1 cup of the lentil mixture in a food processor until smooth. Scrape the puree back into the remaining lentil mixture and add the remaining pine nuts and the black pepper. Mix well and season with salt if necessary. Refrigerate at least 30 minutes. Preheat the oven to 450 degrees. Cover a baking sheet with foil and spray with cooking spray. Put the remaining 1/2 cup bread crumbs in a shallow bowl. Form spoonfuls of the lentil mixture into 1 1/2 inch balls and roll in the breadcrumbs. Arrange the balls on the prepared cookie sheet. Spray the tops with cooking spray. Bake at 450 degrees for 12-15 minutes, until cooked through. Serve immediately.
Preheat the oven to 400°. Roast the poblanos directly over a gas flame or under the broiler, turning, until they are charred all over. Transfer the chiles to a bowl, cover tightly with plastic wrap and let them cool. Peel, stem and seed the chiles, then cut them into thin strips. Brush the butternut squash with 6 tablespoons of the olive oil and spread it on 2 large rimmed baking sheets. Sprinkle with 1 teaspoon of the thyme and season with salt and pepper. Roast for about 25 minutes, until the squash is tender, shifting the pans from top to bottom and front to back halfway through baking. Increase the oven temperature to 425°. Meanwhile, in a large, deep skillet, heat the remaining 3 tablespoons of olive oil. Add the sliced onion, garlic, oregano and the remaining 1/2 teaspoon of thyme and cook over moderate heat, stirring occasionally, until the onion is softened and fragrant, about 8 minutes. Add the poblano strips and cook until they are very tender, about 5 minutes. Add the heavy cream and simmer until thickened, about 5 minutes. Remove from the heat. Stir in the creme fraiche and season the poblano mixture with salt and pepper. Spoon half of the poblano mixture into a large baking dish and top with half of the butternut squash and half of the Monterey Jack and farmer cheeses. Repeat with the remaining poblano mixture, butternut squash and both cheeses. Bake in the center of the oven for about 30 minutes, until the gratin is golden and bubbling. Let the gratin rest for 10 minutes. Garnish with the pumpkin seeds and serve. Make Ahead: The unbaked gratin can be refrigerated overnight. Return to room temperature before baking. Notes Farmer cheese is a form of cottage cheese that has had the liquid pressed out of it. It's slightly tangy with a dry texture that makes it great for crumbling. Look for it at specialty-food stores or at cheese shops.
Clean sole and pat dry. Sprinkle garlic salt on both sides and arrange on a greased baking dish. Mix the rest of the ingredients. Spread them onto the sole fillets. Bake in a preheated oven of 200 degrees for 5 minute. Switch oven to grill and grill for another 5 min until golden brown. Serve.
Place the ginger, onion, garlic and parsley in a food processor and process until a smooth paste forms. Add the wine, soy sauce, oil, and pepper and process to combine. Pour the marinade into a large zip-top bag, and add the steak. Lay on a plate and let marinate in the refrigerator, for at least 4 hours, ideally 6 hours, or even overnight (12 hours) if time permits, turning the steak a few times. Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate. Remove the steak from the marinade and drain well. Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare, 2 minutes more per side for medium, rotating the steak 90 degrees after three minutes if a crosshatch of grill marks is desired. Alternately, place under a broiler, set about 3" below the heat source, for the same length of time. Transfer the steak to a cutting board and let rest for 5 minutes. Using a sharp knife, carve it into broad thin slices, hold the knife blade at a 45 degree angle to the top of the meat. Serve at once.
Line a 23cm square slab pan with foil, bring foil up to overlap sides of pan. Place pastry sheets on lightly greased oven trays. Bake in a hot oven about 6 minutes, or until well browned. Cool. Gently flatten pastry with hand. Fit 1 pastry sheet in prepared pan. Combine sugar, cornflour and custard powder in pan. Gradually stir in milk. Stir until smooth. Add butter and stir over heat until mixture boils and thickens. Simmer, stirring, about 3 minutes or until very thick and smooth. Remove from heat and stir in yolks and essence. Pour hot custard over pastry in pan. Top with remaining sheet of pastry, flat side up. Press down slightly. Cool. Spread pastry with passionfruit icing. Cut when set. FOR THE ICING: Sift icing sugar into small heat-proof bowl. Stir in butter, passionfruit juice and enough water to make a stiff paste. Stir icing over hot water until spreadable. Recipe can be made a day ahead. Store covered in refrigerator. Do not freeze or microwave.
Marinate chicken breast strips in 1 cup (250mL) VH Honey Garlic Sauce for 1 hour. Spray grill with PAM Grilling Spray, heat grill and grill chicken over medium high heat until cooked through, about 7 minutes. In a large bowl place pineapple, red onion and greens. Just before serving toss with dressing, put salad onto individual plates and top with equal amounts of grilled chicken.
Mix the vegetables in a large pan (plastic is best). Pour 1 cup water over. Mix in the non-iodized salt. Cover and set aside overnight. Scald vegetables in brine and drain. Heat vinegar to boiling. Blend dry ingredients except celery seed with the water. Add to vinegar. Cook till smooth and thick. Add celery seed. Add vegetables to sauce, and bring to a gentle boil for 20 minutes. Fill clean pint jars and seal. Process in canner for 15 minutes.
Whip cream. Cut Angel food cakes in half horizontally. Fold strawberries into 200 ml. of whipped cream. Set aside remaining plain whipped cream. Place 1/6th of the cream and strawberry mixture into the bottom of a deep dessert bowl. Place 1/2 of an angel food cake on top. Add the last 1/6th of whipped cream and strabwerries to each bowl. Top with reserved whipped cream. Decorate with cut strawberries.
Gently blend the hamburger and sausage in a mixing bowl. Form a well in the meat and then add the stuffing followed by all ingredients EXCEPT ketchup. Do NOT drain tomatoes. Mix well and form into a meatloaf shape in baking pan. Bake at 350 for approximately 45 minutes or until nearly done and edges are getting crispy. Remove from oven and top with ketchup. Return to oven for additional 10-15 minutes. Allow to rest 5 - 10 minutes, slice and enjoy. This is also great cooked in muffin tins. Not only do you have individual sized meatloaves, with everyone getting crispy edges, they freeze great when the craving for "just a little meatloaf" hits.
Steam the cabbage in a large pot covered with 1/2" to 1" of water and 2 TBS of Vinegar(This is makes the cabbage retain it's color) 10 to 20 min to desired tenderness. drain. Fry bacon until crisp. remove and drain retain 1/4 Cup of Bacon drippings. Sauce -In a skillet add bacon drippings, heat , strr in Brown sugar and flour. dissolve until there are no lumps. Now add water, vinegar,salt,pepper and onion. Cook 5 min or until the mixture thickens over medium heat. Crumple bacon Mix the bacon and sauce to the hot drained Cabbage. We prefer to serve warm but not hot.
For the sauce: Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they'll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the juice that has accumulated. Add the cilantro or parsley and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then drain well to remove excess moisture. Stir into the salsa and season with salt to taste, about 1/2 teaspoon. For the crust: In a medium bowl, mix together the flour, yeast and salt. Measure in the water and beer. Stir to combine everything into a rough-looking mass. Cover with plastic wrap and leave at room temperature for 8 to 18 hours. After the dough has raised, heat the oven to 500°F. Generously oil a 13 x 18 rimmed baking sheet (a half sheet pan). Use a rubber spatula to gently deflate the dough and scrape it out onto the baking sheet. Gently coax the dough into a mostly even rectangle about 9 by 13 inches. Spread on 2/3 cup roasted tomatillo salsa (save the rest for snacking later), leaving a 1-inch border around the outside. Scatter on the cooked chorizo, sliced red onion and crumbled goat cheese. Bake in the middle of the oven until puffy and brown, about 25 minutes. Sprinkle with queso anejo and cilantro or parsley leaves, cut in squares and serve.
Blend all ingredients except the lemon-lime soda until ice is smooth. Pour into glass then stir in the soda.
In a bowl mix the butter, thyme, onion powder, garlic powder, salt and white pepper. Place the ingrediets from the bowl into a frying pan on medium heat. Once the butter has melted add the butterfish fillets and cook for 3-5 minutes on each side or until it is cooked to your satisfaction. Squeeze the lemon wedge over the fish once cooked or serve as a garnish.
Preheat oven to 350F . Put figs in a small saucepan, cover with water, and bring to a boil. Turn off heat and let figs soften for 5-7 minutes. Do not drain. Lightly coat an 8X8-inch baking pan with cooking spray (or line with parchment paper or nonstick foil). In a small bowl, mix canola oil or butter, honey, and milk. In a medium bowl, combine flour, rolled oats, baking soda, and salt; add wet ingredients, then mix well. Remove softened figs from water and place in a blender or food processor. Add 3 tablespoons of the rehydrating water and puree until smooth. (I added a tiny bit more water as they still seemed a little thick to spread easily.). Place a little more than half of the oat mixture in the prepared pan and spread evenly across the bottom. (It was sticking to my hands a bit, so I laid waxed paper over it to press on as I evened it out.) Spread figs evenly on top. Add remaining oat mixture on top of fig layer, allowing some of the figs to show through. (I just pinched off bits of the dough and dropped them evenly over the top.) Pat lightly to flatten. Bake for 20 minutes. Remove from oven and cool completely in pan on a wire rack. When cool, cut into 16 squares.
Preheat oven to 190°C. Combine flours and 11/4 cup of the sugar in a bowl. Rub in butter until mixture resembles fine breadcrumbs. Add 1 egg and enough water (about 3 tsp) to make ingredients cling together. Press into a ball then shape into a disc and wrap in plastic wrap. Place in fridge for 30 minutes to rest. On a lightly floured surface, roll dough into a circle about 30cm in diameter. Lift pastry into springform tin. Cover with cling wrap and place in fridge for 30 minutes to rest. Place tin on oven tray, cover pastry with baking paper and fill with uncooked rice or baking beads. Bake for 10 minutes then remove paper and weights and bake for 10 more minutes until pastry is golden. Set aside for 30 minutes to cool. Reduce oven temperature to 180°C. Meanwhile, whisk together remaining eggs, vanilla extract and remaining sugar in a bowl. Slowly add hot milk and whisk until combined. Pour custard into pastry. Bake for 15 minutes. Sprinkle with nutmeg and bake for a further 30 minutes or until custard is set. Set aside for 15 minutes to cool. Place in fridge to chill for 30 minutes before serving.
Line 8" springform pan with ladyfingers-rounded sides against pan. In saucepan mix gelatin, sugar & salt. Stir in milk, place over low heat, stirring constantly until gelatin & sugar are dissolved. Remove from heat & let cool to room temperature. Stir in vanilla. Fold in whipped cream & pour into pan. Chill until firm-about 2 hours. Remove pan & garnish with chocolate curls, maraschino cherries, whipped cream.
In a large bowl, toss the postatoes with oil and dressing mixes. Place into 2 ungreased 13x9x2 inch baking pans. Bake, uncovered at 400 for 45 minutes or until tender. Cool. Transfer to a large bowl, add peppers, onions, tomatoes, eggs and bacon. Toss gently. Combine remaining ingredients in a small bowl. Mix well. Pour over salad and mix gently. Cover and refrigerate for at least 1 hour.
Mix every ingredients in bowl. Pour in a mug. Bake in microwave for 2-3 minutes. Mug cake should be smooth and wet. Serve with white yoghurt, cinnamon, chocolate, whiped cream or anything you like.
Blend all ingredients except cumbs till smooth. Pour into glasses and top with graham cracker crumbs. Give each glass a stir to incorporate crumbs. Enjoy.
Combine the mayo, lemon juice and Splenda in a medium bowl. Add the apples, celery, marshmallows and walnuts. Mix gently to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.
Cut Steak(s)lengthwise in half, then crosswise into very thin strips. If the beef is not sliced thin, it will not cook through. In 3-qt. saucepan, combine broth, 1 1/2 cups water, mushrooms, carrots, 2 tablespoons lite soy sauce, vinegar, and red pepper. Bring to a boil; reduce heat and simmer uncovered, 5 minutes. Add pasta; continue simmering 5 additional minutes. Stir cornstarch into 1/4 cup water, and add mixture to soup. Bring to a boil; cook and stir 1 minute. Stir beef into soup. Immediately remove from heat. Cover and let stand 5 minutes. Stir in remaining 1 tablespoon lite soy sauce and green onions. Serve immediately.
Mix ingredients in order given. Roll into balls. Flatten down to the size of a fifty-cent piece. Bake on a greased and floured cookie sheet in a preheated 350° oven until lightly browned on the edges.
Heat olive oil in heavy large saucepan over medium heat. Add garlic, shallot and herbs and saute 2 minutes. Add clams, dry Sherry and bottled clam juice. Cover and cook until clams open, about 5 minutes- discard any clams that do not open. Add butter to saucepan and stir until melted. Using tongs, divide clams among 4 soup bowls. Ladle broth over the clams and sprinkle with green onions. Serve with bread.
Mix all ingredients together very well. Pour into greased 8 inch square pan. Bake at 350 F for 1 hour or until toothpick inserted in center comes out clean. Serve warm.
1. Soak the noodles in hot water for 10 minutes. 2. Meanwhile mix chopped vegetables with the diced crab sticks in a bowl. 3. Drain the rice noodles, separate the strands with your hands and add them to the salad bowl. 4. Add dressing and mix well. Season with salt and pepper.
This recipe is pictured with fauxtaters. The recipe can also be found in my public recipes. In a bowl large enough to maneuver the pork chops - combine the egg, mustard, Tabasco, oregano, salt and pepper. Whisk until nice and frothy. In a separate bowl have ready the crushed breakfast cereal. Set aside until ready to cook. In a frying pan heat approximately 1/2 inch deep oil. Put your chops between a couple of sheets of plastic wrap and beat them until they are half as thick. Dredge the chops in the egg mixture then coat them with cereal. Gently lay in the hot oil and cook for 4- 5 minutes on each side. Let rest on paper towel to absorb excess oil for approximately 3 minutes. Slice and serve for presentation or serve whole.
Melt butter in large, heavy-bottomed stock pot or Dutch oven over medium heat. Add green peppers, onion, and mushrooms and saute until tender (about 5 minutes). Add flour and cook another 5 minutes stirring often. This is an important step to cook out the flour taste. Slowly whisk in milk and bring to a simmer stirring often until soup thickens. Reduce heat to medium low and stir in beef consomme, salt and pepper. Slowly stir in provolone until all is melted and incorporated into soup. Remove from heat and stir in roast beef. Serve with a crusty loaf of french bread. To freeze: Prepare soup as directed and allow to cool. Place in rigid freezer container. Seal, label and freeze. To serve: Thaw in fridge. Reheat in microwave or on stovetop,stirring to recombine the soup.
In a bowl, combine all ingredients until smooth. Cover and refrigerate up to 3 days.
Sautee ground turkey and season with taco seasoning according to packet directions. Set aside. Dice onion, bell pepper, tomatoes, and avocados. Slice olives. Crush 1 cup corn chips for topping and set aside. In a medium bowl combine remaining corn chips, cheese, cooked meat, black beans, enchilada sauce, sauteed vegetables, olives and corn. Once well blended, place in 2 quart casserole dish. Top meat mixture with crushed corn chips. Bake at 375F for about 20 minutes or until heated through. Serve on a bed of shredded lettuce and top with diced tomatoes and avocados, hot sauce and sour cream to taste.
Preheat oven to 350°F. Combine first seven ingredients in order that they are listed. Pour ingredients into pie shell. Bake for 45-50 minutes.
Place first 7 ingredients in bread machine according to machine directions. Process on dough cycle. Remove dough and form into a large semi-flat round. Cover and let rise until double, approximately 45 minutes. Uncover and press cheese into dough with fingertips. Spritz or drizzle oil over the dough and sprinkle with salt. Bake at 350 for 20-25 minutes or until bottom is slightly browned. Slice into pie wedges and serve.
Season the flour with a little salt and pepper. Dredge the chicken livers in the flour. In a large skillet, over medium-high heat, heat the olive oil and saute the chicken livers until brown and firm. Remove the chicken livers from the pan and set aside. Add the butter to the pan and saute the garlic, onion, and mushrooms for 5 minutes. Add the wine and reduce to about half. Puree the tomatoes in a blender and add to the pan. Slice the chicken livers in half and add them to the pan. Add the parsley and season with salt and freshly ground black pepper. Reduce heat and cook on low for about 30 minutes. Meanwhile, in 6 quarts of boiling, salted water, cook the spaghetti until al dente, according to package instructions. Drain and plate the pasta. Cover with the sauce and garnish with some parsley. Serve immediately with freshly grated Parmigiano-Reggiano cheese.
Heat the oven 225*C / 425*F. Melt the butter and let it cool down awhile. Mix all dry ingredients together. Add milk, eggs and melted butter. Whisk. Pour it on sheet pan (mine is 37cm x 39 cm x 4 cm = 15" x 15" x 1,5"). Let it bake about 30 minutes. Serve with strawberry, apple or rasberry jam.
Combine flour, parmesan, and garlic powder. Dredge chicken in mixture. Melt butter in large skillet. Add chicken and brown. Add liquid. Stir until thickened. Meanwhile cook pasta according to package directions. Drain pasta and place in large serving bowl. Pour chicken and sauce over pasta. Toss gently. Top with grated cheese. Garnish with fresh lemon slices and fresh parsley.
Preheat the oven to 350 degrees. Butter a 9" cake pan. In a small bowl, whisk together all dry ingredients to combine. In a separate bowl, stir together the wet ingredients. Stir the two together gently until smooth. Bake until a toothpick comes out clean, about 45 minutes. Frost with cream cheese icing when cool.
Defrost shrimp according to package directions. Drain thoroughly and remove tails. Toss shrimp, water chestnuts, celery and onions. Mix mayonnaise, soy sauce and curry and pour over shrimp mixture and toss to coat. Cover and refrigerate at least 2 hours. Serve on fresh, crisp lettuce and sprinkle with almonds.
Clean and disjoint the duck. Dip the duck into soy sauce. Over high heat, cover the bottom of a heavy skillet with peanut oil to about 1/2 inch deep. When the oil is hot ("sizzling") add the pieces of duck and brown it evenly on both sides. Remove duck from skillet and drain on paper towels, pour out extra fat from pan, then replace browned duck into pan. Lower temperature to medium low. Mix the remainder of the soy sauce with the mashed canned plums, reserved plum syrup, ginger, chopped green onion, garlic, sweet sauce (if using), and salt. Pour the mixture over the browned duck pieces in the pan, cover, and let cook over slow heat for 30 minutes or until the duck is tender. Mix together the cornstarch with 2 tablespoons plum juice and stir until smooth. Remove the duck and thicken the sauce in the pan over low heat by gradually stirring in the cornstarch mixture. Cook until smooth and clear. Pour the sauce over the duck and serve. Re "Chinese sweet sauce": the recipe nor book do not give any further info on the "sweet sauce" used, but I imagine that such substitutions could be made as an Asian based sweet duck sauce, plum sauce, or simply a tablespoon of brown sugar for each tablespoon sweet sauce. Note: in these health conscious days I would probably not use peanut oil to brown the duck, but rather olive oil. If I did use peanut oil, I certainly would not use 1/2 cup of it, as duck is a meat which is quite full of fat to begin with. It's up to you how you'd like to brown your duck and what amount of oil to use, but I've presented the recipe as originally given in the cookbook.
Preheat oven to 350 degrees. Place the pork loin on a rack in a shallow roasting pan. Brush meat with the olive oil and then sprinkle with salt, pepper and rosemary. Pour the wine and water into the roasting pan. Roast for 1 hour. Remove the pan from the oven and spoon 1/2 cup of pan drippings into a small bowl. Add the marmalade and mix well. Pour this mixture over the meat and return it to the oven. Continue roasting the meat for 35 to 45 minutes, basting it 2 to 3 times with the pan drippings, until a meat thermometer reaches 160 degrees F. Let the meat rest 15 minutes before serving. Skim any fat from the pan drippings and serve with the roast.
Preheat oven to 450°F. In a small bowl, mix the shredded chicken and barbecue sauce. Make sure all chicken gets covered in sauce! Place pizza crust on ungreased cookie sheet. Spread chicken mixture over crust. Arrange tomato slice on top of chicken. Sprinkle entire pizza with cheese. Bake in oven for 8-10 minutes or until cheese is melted and crust is browned. Sprinkle with cilantro. Enjoy this tasty pizza! :D.
Heat the oil in large skillet on stove. Brown stew meat, place in crock pot. Peal one clove of garlic and add it to the pot. Peal and slice carrots,potatoes and onion into the pot. Add water, onion soup mix and mix well. Cook on high for 5-6 hours. Once the meat, and veggies are tender mix in cream of celery soup and 2 tbs of flour. Let the sauce thicken for 10-15 minutes. Enjoy!
Preheat oven to 325°F. To prepare cake: Combine flour and next 5 ingredients (through salt) in a food processor; pulse 6 times or until well blended. Place flour mixture in a large bowl. Combine granulated sugar, canola oil, baby food, and eggs; stir with a whisk. Add to flour mixture; stir just until moist. Stir in grated carrot and raisins. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. To prepare frosting, combine cheese and butter in a large bowl. Beat at high speed until creamy. Gradually add powdered sugar and vanilla, beating at low speed until smooth (do not overbeat). Spread over cake; sprinkle with coconut. Cover and chill.