HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a non-stick skillet over medium heat, add the oil. When the oil is warm, add the onions and cook until soft. About 4-5 minutes. Stir occasionally. Add a dash of salt and bell pepper and cook for about 2-3 minutes. Reduce heat to low-medium and add black pepper and another dash of salt, stir, cover and let it cook. Meanwhile put the TVP in a bowl and add enough boiling water to cover. Let it sit for 2-3 minutes. It should be soft. Strain and put a heavy saucepan over the TVP and drain as much water as you can, chop finely, then add the TVP along with spices and stir. You also can use Textured soy protein, but you don't need to chop them. Add the tomato paste and stir again. Let it cook for a minute or two. Taste, then add the coconut milk and lemon juice (if using), stir and remove from heat. For the spaghetti, add the water in a saucepan over high heat. Add 1/2 tsp salt and 2-3 drops of oil and let it come to a boil. Add the spaghetti and cook on high heat for 7-8 minutes. Serve some of the spaghetti with 1 to 2 spoons of the sauce and garnish with a spring of mint or basil.
Cut jellied cranberry sauce into 1/2-inch-thick slices. Using 1- to 1 1/4-inch cutters, cut 16 designs from the cranberry sauce slices; set aside. For Dressing: Place remaining scraps of cranberry sauce in a blender; add vinegar, sage or tarragon, salt, and pepper. Cover and blend until combined. Set aside. In a large bowl, toss together spinach, turkey, cucumber, radishes, and red onion. Divide among eight serving bowls. Add two of the cranberry cutouts to each serving; drizzle with dressing. Makes 8 (2-cup) main-dish servings.
In a large bowl, place the warm water in first then the honey. Sprinkle the yeast on top, agitate the bowl slightly if you have to so the yeast gets immersed in the water. Wait 10-15 minutes or until foamy. Add the oil and salt. Blend in the flours and knead until elasticy, about 5 minutes or so. Cover with parchment paper or a dish towel and let rise for 20-30 minutes. Spray a cookie sheet, pizza stone, or round baking dish with cooking spray and put some dough in and you're set! I get about 4-5 8" mini pizzas out of this. Maybe more if I really rolled it out to make thin-crust.
Trim the cauliflower and separate it into flowerets. Steam or poach in boiling water to cover for 5 minutes. Plunge immediately into cold water and drain thoroughly. Place the blanched flowerets in a large bowl and add the onion, black and green olives, gherkins, capers and anchovies. Combine the oil and vinegar, add salt and pepper to taste and blend well. Pour the dressing over the salad, sprinkle with basil and toss gently to coat well. Chill for a few hours, stirring occasionally to blend the flavors. Serve slightly chilled or at room temeprature.
Fry the bacon in a large skillet over medium heat until crisp, about 8 minutes. Meanwhile, in a large bowl, combine the arugula, dates, almonds, and Parmesan; set aside. Transfer the bacon to a paper towel-lined plate. Carefully pour 2 tablespoons of the warm drippings into a small bowl. Add the vinegar, mustard, salt, pepper, and oil; whisk until combined. Drizzle the warm vinaigrette over the salad and toss. Divide among plates and top with crumbled bacon.
Mix dressing ingredients. Let sit overnight. Toss with bacon, broccoli and mushrooms.
Prepare ice ring in advance. Fill ring mold with water to within 1 inch of top rim; freeze. Arrange pineapple chunks and maraschino cherries on top of ice. Carefully pour small amount of cold water over fruits; freeze. In blender container, combine crushed pineapple and cream of coconut; blend until smooth. In large punch bowl, combine pineapple mixture, pineapple juice and rum, if desired. Just before serving, add club soda and ice ring.
Preheat oven to 350 degrees. Line baking sheets with parchment paper. In the work bowl of a food processor, add flour, pecans, baking soda, cream of tartar, and salt: process until nuts are finely ground into flour. In a large bowl, beat butter, shortening, white and dark brown sugars at medium-high speed with an electric mixer until fluffy, about 3 minutes. Add molasses, eggs, and vanilla; beat on low speed just until blended. Gradually add flour mixture, beathing just until dough forms. Stir in chocolate morsels and toffee bits. Roll dough into 1-inch balls; then roll balls in turbinado sugar. Do not flatten. NOTE: You may need more turbinado sugar - just use more if you need more. I ended up with probably closer to 2 cups. Place 2 inches apart on prepared baking sheets. Bake 10-12 minutes, or until lightly browned and slightly flattened. Let cool on pans for 15 minutes. Remove from pans, and cool completely on wire racks. NOTE: you may find it useful to rinse and dry hands every so often, as that helps the dough roll into a ball more easily.
Preheat oven to 350°F. Melt butter/margarine. Add spices to butter/margarine. Pour mixture over bread pieces to coat. Spread bread evenly on cookie sheet. Bake for 10-15 minutes or until golden brown. Stir once while baking.
Add all ingredients together for the salad. Mix all of the ingredients for the dressing together in a jam jar, shake and pour over the salad. Garnish with cashew nuts and/or sesame seeds.
Preheat oven to 350°F. Streusel: Combine brown sugar and cinnamon in a small bowl. Add butter and nuts. Set aside. Cake: Combine cake mix, pumpkin, eggs, and 1/4 cup butter in a large mixing bowl. Beat at medium speed 3 minutes. Spread half of the batter into ungreased 13 in x 9 in x 2 in pan. Sprinkle half of streusel over batter. Spread remaining batter over streusel. Top with remaining streusel. Bake 40 to 45 minutes or until toothpick test passes.
Dissolve yeast in warm water. Stir in 1 1/2 cup flour and let set about 15 minutes. Add vanilla, almond flavoring, and baking powder. Add margarine and anise seed. Chop fruit with water in blender. Add fruit and egg to yeast mixture. Add milk, salt, sugar, and enough flour until dough stops sticking to side of bowl (may be up to 4 1/2 cups). Knead into a soft dough. Place dough in greased bowl; cover; and let rise until doubled in size. Punch down dough and shape into round rolls; place in greased baking pans. Let rise. (large rolls could be about the size of softballs, while small rolls could be about the size of baseballs, after rising). Bake at 350 for 20 minutes, or until golden brown. Brush with a mixture of brown sugar and a little water. Serve warm with butter or margarine. YUM!
In a large pot with a tight-fitting lid, heat the oil over medium-high heat. Add the popcorn. When the oil sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down, about 3 minutes. Remove from the heat and toss with the salt.
Heat a frying pan over medium-low heat. Add the olive oil and butter. Once the butter has melted add the onions and garlic. Gently fry for at least 15 minutes, stirring regularly, until the onions are very soft. Stir in the flour, mixing thoroughly. Gradually add the stock, stirring constantly. Pour in the wine, continuing to stir. Add the herbs and simmer for 15-20 minutes, stirring now and again. Season with salt and pepper to taste.
Combine the brown sugar, flour and cinnamon in a small bowl. Thinly slice the apple and toss in sugar mixture to coat. In a separate small bowl, combine the oats and butter. (I prefer old fashioned oats, even though the original recipe called for instant. I add enough oats to absorb all the butter, which was more than the 1 Tbls. called for in the original recipe.). Place the apples in a microwave safe mug and top with the oat mixture. Microwave 2-3 minutes or until the apples are tender. Top with a small scoop of ice cream, or whipped cream and a drizzle of caramel sauce, or sprinkle with shredded cheddar cheese before serving, if desired.
in a skillet, slowly brown sausage, bell peppers, and onions. Spoon sausage-onion mixture onto paper towels, drain and set aside. Dry skillet with more paper towels, pour tomatoes, green chilies, salsa and processed cheese in skillet and cook, stirring constantly, only until cheese melts. Remove from heat. In a large bowl, beat together eggs, salt, sour cream and milk and fold in sausage mixture, and tomato-cheese mixture. Transfer to a greased 7x11 inch baking dish. Bake uncovered at 325 degrees for 25 minutes or until center is set.
Trim fat from pork chops. Place chops in a plastic bag set in a shallow dish. Combine remaining ingredients and pour over chops in bag. Marinate in the refrigerator for 2 to 24 hours, turning occasionally. Drain chops, discarding marinade. Grill over medium heart about 12 to 15 minutes until chops are done, turning once halfway through grilling.
Preheat oven to 400 degrees. Lightly coat a 16-cup muffin pan with cooking spray. Mix together 1 1/2 cups all-purpose flour, sugar, whole-wheat flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl. Make a well in the center of the mixture. Whisk together the buttermilk, applesauce, egg, oil, and vanilla extract in a small bowl. Toss the blueberries in 1/4 cup all-purpose flour to lightly coat the berries. Pour the buttermilk mixture into the flour mixture and stir until the batter is just moistened. Fold in the blueberries. Divide the mixture evenly among the muffin cups. Bake the muffins for 20 minutes. Cool the muffins in the pan on a rack for 5 minutes. Remove the muffins and serve warm or at room temperature.
Preheat oven to 350. Cranberries: bring orange juice and sugar to a boil. Add cranberries, remove from heat and let cool. Filling: Beat almond paste and sugar until smooth. Add remaining ingredients and beat until blended. Assembly: Spread filling in tart shell. Drain cranberries and place on top of filling. Sprinkle with almonds to cover. Bake until puffed, crust is done and almonds are golden, then cool. Tart dough, cranberries and almond filling can all be made a couple of days ahead. Filling should be brought to room temperature or beat in a mixer to facilitate spreading.
Mash the bananas to a pulp and place in a saucepan with the sugar and water; stir over a low heat until the sugar has dissolved then boil rapidly for 5 minutes. Remove pan from heat and gradually stir in the melted ghee. Replace pan on the heat and stir constantly until the mixture begins to form a firm ball in the pan (about 10-15 minutes). Stir in the nuts and cardamom seeds, colour with saffron if desired and turn out on to a flat dish. When the mixture is cool, cut into 1 1/2 inch squares.
Cook pasta shells according to package directions. Meanwhile, place the chickpeas and egg whites in a food processor; cover and process until smooth. Add ricotta, parsley, parmesan, onion and garlic; cover and process until well blended. Pour 1 1/4 cups of spaghetti sauce into an ungreased 13x9 inch baking dish; set aside. Drain pasta shells. Stuff with chickpea mixture. Place over sauce. Drizzle with remaining sauce. Bake, uncovered, at 350F for 30 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and sauce is bubbly.
Preheat oven to 375°F degrees. Cut loaf of bread into 1 inch slices, then roughly tear into large pieces (around 3 inches). Place on baking sheet and toast in oven for 10 minutes tossing once. (You may skip this step if using day old bread, as long as it's fairly dry.). Heat large skillet over medium high heat, crumble loose sausage into pan and cook until no longer pink (about 7-9 minutes). Remove sausage from skillet and place in bowl large enough to accommodate sausage and bread. Pour off and discard all but 1 tablespoon of fat from skillet and add onion. Cook over medium low heat until soft and brown, 5-7 minutes. Add onion and torn bread to sausage and toss. Add 1 cup of shredded cheddar cheese and toss again. Butter a 9 x 13 x 2 inch Pyrex baking dish. Beat eggs well then beat in milk and sour cream til smooth; season with salt and pepper. Place sausage/bread/onion/cheese mixture into buttered dish and pour milk/egg mixture over, pressing down on the bread with a spatula to insure that the egg begins to soak up the liquid. Sprinkle with remaining shredded cheese and scallion (if using), cover and place in fridge overnight. The following morning (or early afternoon) preheat oven to 350°F Bake until browned and puffy, about 45-50 minutes. Serve hot with a Bloody Mary. Pass sour cream, hot sauce in general (sriracha specifically), ketchup, salsa, or sliced avocados; if you have the energy, top each serving with a runny fried egg.
Melt 9 T. butter in saucepan. Blend in flour and cook over low heat a few minutes, stirring frequently. Season with salt and pepper. Gradually stir in half & half, stirring constantly until it bubbles. Simmer 5 minutes. In a skillet, saute onions in 3 T. butter until soft, adding scallops for last 2 - 3 minutes. Remove onions and scallops from pan and saute mushrooms for 3 - 4 minutes. Combine cooked ingredients and cream sauce. Stir in cooked shrimp, crabmeat and sherry. Spoon into a casserole dish and bake at 350 degrees until bubbly - about 10 - 15 minutes. This can be served over pasta, but I think its divine on its own.
Whip the eggs, mix in the Parmesan, chopped spinach and basil and season with salt and pepper. Heat the oil on a frying pan. Pour the egg mix on the pan and cook for a few minutes. Cover the pan with a plate and flip to transfer the omelet on the plate. Slip the omelet back on the pan to cook for a few minutes from the other side. Sprinkle some grated Parmesan on top and serve immediately. Alternative cooking, factory style: Pour everything in an oven dish and cook in a preheated oven at 150C for 5 minutes or until the egg is cooked. For a heavier meal, mix in some fried bacon or ham cubes.
Heat coals or gas grill for direct heat. Mix beef, sausage and bread crumbs in large bowl. Shape mixture into 6 patties, about 1/2 inch thick and 3 1/2 inches in diameter. Cover and grill patties 4 to 6 inches from medium heat 12 to 15 minutes, turning once, until meat thermometer inserted in center reads 160°F Top patties with cheese. Cover and grill about 1 minute longer or until cheese is melted. add bread slices to side of grill for at least 2 to 3 minutes of grilling, turning once, until lightly toasted. Spread toasted bread with mayonnaise; top 6 bread slices with lettuce, tomato and patties. Top with remaining bread slices. SUBSTITUTION: If you can't find sun-dried tomato mayonnaise, mix up your own by combining 1/3 cup mayonnaise with about 2 tablespoons chopped sun-dried tomatoes. Regular mayonnaise works just fine as well. SUCCESS: To keep food safe while grilling, always separate uncooked foods from cooked foods, and each other, too. SERVE WITH: Pair these hearty sandwiches with an Italian-style pasta salad, homemade or from the deli, or maybe a bagged Caesar salad.
In a DRY non-stick pan, brown chicken thighs (skin down first). Remove chicken, saute onions. Remove onions, keeping the oil, and add bacon. Render the fat. Chop 4 cloves of garlic, add to pan. Add mushrooms and saute until cooked through. Return onions and chicken to pan. Add remaining whole garlic cloves. Add 1 cup white wine, bring to a boil, then cover and simmer for 15 minutes. Turn heat down to low, whisk in Greek yogurt and milk. Cook for an additional 5 minutes. Season with salt and pepper to taste. Toss in chopped parsley. Remove from heat and enjoy!
Saute mushrooms in butter. Mix gravy powder to water; heat and stir until thickened. Add all ingredients together and heat until fully incorporated and heated through.
In a large pot or dutch oven, combine all of the ingredients and marinate the chicken for 2 hours or overnight in the refrigerator. Place the pot over high heat and bring the liquid to a boil. Reduce heat to low, cover and simmer for 20 minutes. Using tongs, remove chicken from pot and place on a dish. Keep the adobo sauce on the stove and increase heat to high. Boil sauce for 5 minutes to reduce and thicken. Pat the chicken pieces dry with paper towels, then place skin-side up on a sheet pan. Place the sheet pan under the broiler and broil chicken for 2-3 minutes until skin is brown and crisp. After chicken has browned, pour adobo sauce over chicken and serve over white rice.
Seaon lamb stew meat with salt and pepper and sear in a heavy iron skillet. Saute all ingredrients until wine in a deep casserole for long enough to soften onions. Add the lamb pieces once they are well browned all over. Add wine and orange juice and allow to reduce to 1/4 Add chicken stock to casserole and allow stew to simmer for an hour and a half Add celery and carrots and simmer for another 15 minutes.
Place the shrimp and chopped sausage in a food processor and process using on/off turns until coarsely chopped. In a skillet melt butter over medium heat; add in the onion, bell pepper and garlic, saute stirring for about 4 minutes or until softened; transfer to a large bowl. Add in shrimp and sausage to the vegetable mixture. Stir in mayo, egg, 1 cup breadcrumbs, green onions, mustard, seasoned salt and black pepper; cover the mixture and chill for a minimum of 2 hours. Form the mixture into 15 (1-1/2-inch thick) patties. Place the remaining 2 cups breadcrumbs in a shallow bowl. Coat each patty with the crumbs patting with hands to adhere. Transfer to a cookie sheet or large plate. Cover and chill for 30 minutes or up to 24 hours. Heat the butter with oil in a large skillet over medium-low heat. Add in the shrimp cakes and cook about 6 minutes on each side or until browned.
Place all ingredients in a blender, and blend for about 30 seconds, or until the drink is smooth and frothy. Serve in tall, chilled glasses. VARIATIONS - For variety, try other frozen juice flavors, such as banana, mango, pineapple, strawberry, strawberry-banana, passion fruit, pineapple-orange, or lime daiquiri.
In a small soup pot, put the water on to boil (just enough to hold your veggies). As soon as your water begins to boil, add the celery and other vegetables. Return to a boil and then lower the heat to a medium simmer until the veggies are cooked soft. Then drain, but keep the water. Give the drained veggies a few good mashes to help thicken the soup. While the vegetables are boiling, melt the margarine in a large soup pot. Saute the onions on med-high heat. Once they are soft, add the mushrooms and the garlic. Saute until the mushrooms release their liquid. Add the oil to your onion-mushroom mixture (as needed). Slowly build a rue around the onion-mushroom mixture by adding sifted flour slowly. As it thickens, add the water from the boiled celery mixture a ladle at a time, and then thicken some more. Continue until you have a thick enough rue for your liking and you are ready to add the soy milk. Add in about half of the soymilk, whisking to distribute the thick saute mixture. When you have enough liquid, add the cooked celery and potatoes. Continue adding celery water and then milk, balancing it out to your tastes. Once you have the thickness and amount of soup you want, season your soup. I added garlic salt, white pepper, salt, black pepper and a small bit of Greek oregano. Add the spices slowly, mixing and tasting until the soup is balanced well. Let the soup sit at a small simmer for about 15 minutes to combine. Serve with rustic bread.
Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes or tomato sauce, black beans, pumpkin puree and corn. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives. For Vegan option use Soy Cream.
Puree first 5 ingredients in food processor until smooth and set aside. Brush grill with oil. Preheat grill to medium heat. Place fruit in large bowl. Pour pureed kiwi glaze over fruit and gently toss to coat. Marinate for 30 minutes. Arrange mixed fruits on skewers. Grill fruit over medium heat for 5 minutes on each side, brushing with puree until light brown. Serve immediately.
Turn on your Waffle machine. Combine all dry ingredients in a bowl and mix well. Combine banana, coconut milk, orange juice and water in a blender and process until you get a smooth liquid. Pour the liquid over the flour mix, add in the maple syrup and mix well. Lastly, add in the baking soda and the apple cider vinegar and mix well. Pour half the batter in the waffle machine and when you first grain free waffle is ready, cook the second one with the remaining batter. Top each waffle with some diced papaya, dried figs, shredded coconut and shaved dark chocolate and enjoy!
Combine first 6 ingredients in a zip-lock plastic freezer bag. Gently shake until tomatoes are well coated. Transfer to an aluminum foil-lined jelly-roll pan coated with cooking spray. Bake at 425 degrees, stirring occasionally, 15 minutes or until tomatoes begin to burst.
Combine sugar, grapefruit juice, and rum. Shake well. Pour over crushed ice in a very cold glass.
Combine all ingredients except chicken stirring to make a paste. Place chicken in a large food storage bag, add the paste. Remove the air in the bag and massage chicken until well coated. Refrigerate for at least 3 hours or overnight. Bake in a moderate (180c) oven for 30 to 40 minutes until the juices run clear and chicken is cooked. Turn occasionally as they cook.
Rinse the tofu. Place tofu on a plate, cover with two large heavy plates and let drain for 30 minutes. Dry the tofu and cut into small bite-sized cubes. (3/4 inch or less). In a large bowl, mix the flour, cornstarch and seasoning salt. Carefully dredge the tofu bites in the seasoned flour mixture, making sure they are well-coated. Fry, half at a time, in peanut oil at medium-high heat for about five minutes or until golden and crispy. Repeat with other half of the tofu. Best eaten piping hot as soon as they are cooked. May be eaten plain, dipped into liquid honey, or they go very well with red Thai curry.
Heat oven to 350 degrees. Sift together flour and baking soda and set aside. Cream butter and sugars until light and fluffy, 2 to 3 minutes. Add egg, and mix on high speed. Add vanilla extract. Add flour mixture a bit at a time until well combined. Add oatmeal, cherries, chocolate and toffee pieces. Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4 inch pieces. Bake on parchment- lined baking sheet until golden brown 8-10 minutes. Remove from oven, and transfer to baking rack to cool.
Preheat oven to 425 degrees F, spray baking sheet with nonstick spray. Combine 1/4 cup of chutney, 1/2 tsp curry paste, 1/4 tsp cumin in a serving bowl; cover and refrigerate. Combine chicken, the remaining chutney, curry, and cumin in a bowl and toss to coat. Put the coconut on a sheet of wax paper, coat the chicken one piece at a time with the coconut. Place nuggets on baking sheet, and bake until cooked through, about 15 minutes. Serve with chutney sauce.
Heat olive oil in a non-stick skillet over medium heat. Add onion and garlic to pan and saute for 1-2 minutes or until onions are slightly translucent. Add 1/4 cup Tuscan dressing and stir in the diced zucchini, squash, peppers and jalapeno. Cook about 5 minutes stirring frequently. Add the whole can of diced tomatoes and 1 tsp red pepper flakes (this will be hot, adjust to taste). Cook for another 5-10 minutes covering when liquid has boiled away to desired consistency. Add salt to taste. Transfer bruschetta to an airtight container and chill in the refrigerator for 1-3 hours. Serve cold with sourdough bread, rye crackers or even as a dip for tortilla chips (Recipe #263512).
Fill up mason jar with peaches, strawberries, and grapes. Pour in vodka a 1/4 of the way up the jar. Fill up the remainder of the jar with wine cork the rest of the wine. Chill sangria concentrate overnight or at least for several hours. Pack up the sangria concentrate, 1- liter bottle of soda and remaining wine in an insulated bag. When you get to the campsite, mix all 3 together in the pitcher and enjoy!