HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil Potatoes for 10-15 minutes checking them for softness with a fork. You want them to be soft, but not falling apart or fully cooked. Cube the potatoes into approx. 1/2 to 1 inch cubes, not to thick or thin. Spread 2-3 tablespoons of the oil onto a nonstick cookie sheet. Preheat oven to 350 degrees. Put potatoes on sheet spreading them around in the oil, but keeping them away from direct contact with the side of the sheet. Season with garlic salt, onion salt and dill. (This should be over all potatoes, but depending on how much you want to flavor them, it is variable.. I moderately-generously season them). Pepper to taste. Cook for 25-30 minutes or until done. Slightly golden brown. Halfway through check potatoes and stir around on sheet. If oil has cooked out, add the remaining oil, keeping potatoes moist but not saturated. After done, remove from oven and place in bowl, generously sprinkling Parmesan cheese over them. Stir well and serve, making sure each potato has some Parmesan cheese on it!!! Enjoy!!! Sarah Smith
Mix the ingredients until smooth and well-blended. Scale the dough into 3.5 oz balls. I usually get about 7 balls from a batch this size. Allow them to rest for 20-30 minutes then roll them into a thin sheet about 1/4 inch thick. Roll each sheet (jelly roll fashion) to form long slender loaves. Place loaves onto an oiled baking sheet with the seam side down. Keep them 2 inches apart so they do not touch during the next rise. Place the tray of formed loaves in a warm oven (ideal is 100 degrees with 75% humidity). I usually place a bowl of water in the lower oven to keep things humid. Allow the loaves to rise for 45 to 60 minutes. Once risen, use a razor to make a 1/4 inch deep slit on the top of the loaves and mist them lightly with water. Bake for 20 minutes at 450 degrees or until they turn brown. Remove them from the oven and cool them on wire screens or racks. The rolls last only a day or two before becoming stale. They are great for Italian hoagies or Philly Cheese Steak sandwiches.
Add dry, unwashed quinoa to a large dry skillet. Toast until fragrant, stirring occasionally. Add veggie broth and bring to a boil. Cover, lower heat, and simmer until tender (about 15 minutes). Add beans, water, garlic, nutritional yeast, salt & pepper. Cover, and heat over low flame until beans are warmed through. Add more water if needed to keep the quinoa from sticking. In an oven or toaster oven, lightly toast 2 tortillas until warm and slightly crispy. Make the sauce: Add all sauce ingredients to a blender and process until sauce is smooth. Plate. Divide quinoa/bean mixture in half, and place half the filling inside each tortilla. Roll up or fold tortillas in half. Drizzle with southwestern sauce and chopped avocados.
Preheat oven to 180C or 356F. Combine the cherries, kirsch and lemon and let stand for a 1/2 hour. Grease a 20cm or 8 in round baking dish with the softened butter. Place the milk, sugar, eggs, vanilla, salt and flour into a blender and blend for 1 minute. Pour the mixture into the dish then spoon over the cherries and juice. Bake for about 45 minutes or until puffed and golden. Dust liberally with icing sugar, serve hot.
Fill pitcher with ice and basil. Add Tequila, Cointreau, and Gran Marnier, stir well. Add fruit juices, stir well or shake as needed. Rim glasses with Pineapple Salt, serve drink chilled over ice and garnish with pineapple, orange, and fresh basil. Pineapple Salt. Ingredients: 1/2 Cup Sea Salt (may use kosher salt as well). 1/2 Cup Granulated Sugar. 1/2 Cup Dried Pineapple (Small dice). Preparation: Combine sugar and salt. Add 1/2 of mixture to food processor. Add dried pineapple, and begin to blend. It may be necessary to start and stop processor so pineapple can mix well. Add remainder of sugar and salt mixture, and continue to blend until desired consistency. Store in cool, dry place.
Squeeze the lemon juice over the chicken and allow to marinate for about an hour. Add the oil to a deep frying pan and heat on high heat. Place the chicken in the pan and brown on all sides then add the onion, garlic, whole chilli and tomato. Stirring occasionally, cook over medium heat for about half an hour then add the squash and cook for an additional 15 minutes before adding the canned palm soup base and the okra. Simmer for a few minutes until the okra is tender, season and serve with rice or a maize-based fufu.
Saute garlic in butter until tender over low to medium heat. Add mushrooms, green onions, bell pepper and onion and saute until soft over medium heat. Add Tasso and saute 5 minutes. Stir in flour and saute 5 minutes. Gradually stir in 2 cups of whipping cream and seasonings. Bring to a simmer stirring constantly for 1 minute or until smooth and thickened. Add Shrimp and additional 1/2 cup whipping cream if too thick. Cook for 5 minutes. Add cheese and cook until cheese is melted. Pour over cooked pasta tossing gently.
Soak the seeds for at least 15 minutes. Place all ingredients in blender or food processor until well mixed and creamy. Serve with sprouted wheat crackers or flat bread. Enjoy!
Slice the peaches into a bowl and sprinkle with sugar to bring out the juice. Put peaches and juice into a blender or food processor to liquefy. In a large bowl, mix sweetened condensed milk, lemon juice and whipped topping. Fold in peaches and mix thoroughly. Pour into pie crust(s) and freeze. Also try with fresh strawberries instead of peaches. To carry to a picnic other places you can freeze small slices of peach in ice cube trays and place around dish to keep cold and be decorative. Enjoy!
Place all ingredients in blender (add more or less juice to get the desired consistency). Blend until smooth. Pour and enjoy!
Place sweetened condensed milk and chocolate chips in a microwaveable bowl. Cook on high for three minutes. Stir. Cook another minute or more, until blended and creamy. Cooking time will vary by microwave. Add cherry juice, extract, and cherries. Cook two more minutes. Remove from microwave and add nuts if desired. Line a 8 x 8 inch pan with foil. Butter foil. Add fudge mixture. Allow to cool. Remove foil from fudge and cut into 1 inch cubes. Keep in cool place.
Process first 3 ingredients in a food processor until smooth. Transfer strawberry mixture to a large bowl; fold in whipped topping. Spoon into 6 (6-ounce) dessert dishes. Cover and chill at least 4 hours.
Preheat oven to 250°. Mix cereal, pretzels, and almonds in a large bowl; set aside. Melt butter in a saucepan over med-low heat. Add oil, vinegar, Worcestershire sauce, Italian seasoning, pepper flakes, garlic salt, garlic powder, and onion powder; stir to combine. Off heat, pour butter spice mixture over party mix, and toss to coat. Transfer party mix to a baking sheet. Bake mix 1-1 1/4 hours, stirring every 15 minutes. Combine parmesan, basil, and rosemary in a bowl; sprinkle over party mix and toss together while mix is still warm. Cool the mix on a baking sheet. Store in an airtight container up to 1 week.
Combine washed and torn spinach leaves, mushrooms and bacon in a large bowl. In a blender, combine the dressing ingredients. Toss salad with the dressing and serve.
In a small pot, put raisins and enough water to cover. Simmer for three minutes and then set aside to allow raisins to plump. In large salad bowl (I use a wooden bowl), place oil, lemon juice, vinegar, and garlic. Season with salt and pepper. Mix well. Tear lettuce into bite sized pieces and add to bowl. Add drained raisins. I use my hands to toss. Sprinkle feta cheese on top and serve immediately.
Place beans and garlic powder and 1/2 tbs of butter a microwave safe dish and nuke by package directions. When done place 1/2 tbs butter in microwave and melt for about 30 seconds. Mix butter and breadcumbs together and sprinkle on green beans. Top with cheese and pine nuts if using.
Heat the oil in a large skillet over medium heat. Add the onions and cook until caramel in color, about 20 minutes, stirring occasionally at first, then more often as color develops. Add water if needed to prevent sticking. Add the cashew butter, tamari, water and spices and cook until heated. Place in a blender or food processor and blend until smooth.
Wash raisins in cool water and drain. Place raisins and boiling water in a saucepan and cook until raisins plump. Blend brown sugar with flour and add to the raisin mixture. Cook over low heat until thickened, stirring frequently. Remove from heat. Add lemon rind, lemon juice and pinch of salt. Cool. Stir. Line deep nine-inch pie plate with pastry. Brush bottom of pastry with beaten egg white (keeps bottom of pie from getting soggy). Pour in cooled filling. Add top crust and seal edges. Make several steam vents with a knife in the top pastry. Decorate top of pie with pastry cut outs, using cookie cutters for shapes, if desired. Preheat oven to 425 degrees Fahrenheit. Bake pie 40 to 50 minutes until nicely browned.
Cut hot pepper in half and remove seeds. Drop in boiling water for 30 seconds to blanche. Squeeze juice from lime and combine hot peppers and all other ingredients in blender and chop. Now put them on high speed to blend all ingredients together. Store in an a wide mouth jar and store in the fridge.
The oven must be at a high degree. Grease a loaf pan. Pour brown sugar into the loaf pan and add ketchup on the sugar. Take another bowl to combine beef, eggs, and milk. Season with salt, pepper, ginger, onion, bread crumbs, pulse several times till becoming a homogeneous mass. Slowly add this mixture on top of ketchup. Bake in a hot oven. Turn off the oven when the center is not pink anymore. It must be cooked in one hour. Taste before serving, salt or pepper if desired.
Place all in a rice cooker cover rice with water. Submerged 1 inch. Press start and relax till done. Alternate Method of cooking:. Or cook stove top adding 2 cups water to all ingredients. Bring to boil and lower to simmer cover and cook for 20 minutes. Fluff with fork and enjoy. Garnish with pine nuts and basil.
Melt butter in skillet. Add onions and saute until soft. Add any herbs or spices of choice (you don't have to add anything and it will still turn out well!) Put chicken broth, rice, and onion mixture into a a casserole dish. Cover and bake at 350°F for 45 min to 1 hours. (Depending on the type of rice you use, this could only take 35 minutes so you should watch the liquid in this).
Combine the first seven (7) ingredients in a large skillet; bring to a boil. Add the zucchini, squash, carrots and red pepper; cover and reduce the heat. Simmer for 6 to 8 minutes or until the vegetables are crisp-tender. Drain well; rinse in cold water. Transfer the vegetables to a serving dish, add the celery seed and toss well. Set aside. In a small saucepan, combine the salad dressing, sugar substitute, vinegar and water; cook and stir until mixture comes to a boil. Pour over the vegetables. Cover and refrigerate until chilled, stirring several times. Serve with a slotted spoon.
In a large skillet, arrange meat; cover with onion soup mix and tomatoes (cut tomatoes into pieces). Sprinkle with oregano, garlic powder, pepper, oil and vinegar. Bring to a simmer; cover and cook 1 1/2 hours or until meat is tender.
Fry salt pork slowly in soup kettle. Add sliced onions and cook for five minutes. Add potatoes boiling water and fish; simmer slowly until potatoes are tender. Add evaporated milk, salt, pepper and parsley. Melt butter or bacon fat in a small frying pan. Add flour and blend thoroughly; add gradually to chowder, stirring until slightly thickened. Cook an additional five minutes. Pour over pilot crackers and serve.
THERE IS NO FAT. THIS IS NOT A MISTAKE. Turn oven on to 350 and toast hazelnuts until golden - about 15 minutes. Return oven to 300 after toasting. Line a pie plate with parchment paper so that the paper comes up the sides too. This is crucial. Maybe wax paper will work. PAM both the plate before the paper and then the paper. This is a major sticker. Drain orange peel if you have soaked it in brandy. Combine well all ingredients except honey and sugar. Stir. Stir. Stir. Heat honey and sugar until soft ball stage, 240 degrees F. Careful. It gets there real fast so watch for scorching. Turn out to a large bowl and add the dry ingredients. Combine. You have a dense mass difficult to combine which is why you need a large bowl. Place in lined pie plate and spread - shouldn't be more than 3/4 inches high. Wet your hands to spread and smooth it out. Bake for 30 minutes. Let cool for 10 minutes and then turn it out to an oiled plate and remove paper. When cool, cut into small squares. I then shake the totally cooled pieces in a bag with powdered sugar (to which cinnamon can be added). Cocoa powder is good, also, for shaking inches Store in air tight container. Keeps forever. Note: This is not a "dessert" but more adult candy. Good for snacking with a glass of wine or brandy. Stuff keeps for weeks in an air-tight container which is why the Italian Crusaders brought it to their wars in the Middle East.
In a 2-quart sauce pan, heat the oil over medium heat, add onions and saute until translucent, about 5 minutes, making sure not to brown the onions. Add the orange zest to the onions. Stir in the rice and immerse it in the oil until the rice is hot. Stir in the water, add salt and bring to a boil. Cover, lower heat and simmer over low heat for 30 minutes or until the rice is nearly tender. Let rest for a few minutes before fluffing. Add the chopped raisins and walnuts on top and serve.
In a large mixing bowl, whisk together chickpea flour and salt. Place water in another large mixing bowl. Slowly incorporate chickpea flour mixture into water with whisk. The final batter should have the consistency of heavy cream. Stir in rosemary leaves. Let the batter sit at room temperature, covered, for at least 4 hours or overnight. When ready to bake, first skim the scum off of the top of the batter with a large spoon. Preheat oven to 400 degrees. Grease a cookie sheet with olive oil. Then cover with parchment paper and grease the paper too. Be sure to grease up the sides of the pan too, trust me on this! Remove the rosemary if you like. Stir in the olive oil. Note: If you use 1/2 cup, this is actually 1/2 the amount of the traditional recipe, and it was too oily for me! So depending on how oily you'd like to make it, use anywhere between 1/3 and 1/2 cup. Carefully pour into prepared cookie sheet. Sprinkle with freshly-ground black pepper. Carefully place in oven, ensuring pan is perfectly flat. Bake for 30-35 minutes, until the edges start to pull away from the cookie sheet, and the top is bubbly and slightly browned. Slice and eat immediately. Good hot or at room temperature. However, it lasts up to 10 days in the fridge, just needs to be reheated. Notes: You can also use the slices as a base for pizza or flatbreads. Enjoy!
PREPARE THE ZITI SAUCE: Combining all ingredients for the Ziti Sauce in a large bowl; cover and refrigerate until ready to use. PREPARE THE ZITI TOPPING: In a medium-size bowl, whisk together the first four ingredients for the Ziti Topping. Add the garlic, oil, and parsley and mix until thoroughly blended. Cover and refrigerate until ready to use. WHEN READY TO PREPARE THE WHOLE DISH: Preheat oven to 375 degrees F. Spray a 13-by-9-inch baking dish or large casserole with non-stick spray. Prepare the pasta according to package directions. Pour 1/2 cup of prepared ziti sauce into the prepared dish, and spread it evenly over the bottom using a spoon. When pasta has finished cooking, drain the water and pour the hot pasta into the bowl of remaining sauce. Mix thoroughly; pour into the baking dish. Spread 1 cup of shredded mozzarella over the pasta and sauce mixture. Top the mozzarella with the prepared Ziti Topping, spreading evenly. Place pan on center oven rack and bake until top is golden brown and cheese is bubbling, about 30 to 40 minutes. Remove and serve immediately. From: Olive Garden Restaurant.
Heat a large saucepan over a low heat and add the butter. When the butter has melted, add the onion and cook until soft and translucent. Add the mushrooms, season with salt and pepper to taste, then increase the heat and stir. When the moisture from the mushrooms has been released, allow it to evaporate, concentrating the flavour. This might happen quickly or slowly, depending entirely on the type of mushrooms used. Add teh paprika and cayenne and fry for a few moments longer, until the paprika turns a shade darker. Finally, add teh sour cream or creme fraiche and dill, and allow it to bubbvle gently for a further 5 minutes or so. Serve immediately with rice, pasta or Spatzle.
Sprinkle gelatin over cold water in a large saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves; remove from heat. Stir soup and next 4 ingredients into gelatin mixture. Chill until mixture is the consistency of unbeaten egg white. Fold in chicken, celery, pickle relish, and pimento. Spoon into a lightly oiled 6-cup mold; cover and chill until firm. Unmold onto a lettuce-lined plate. Cut into slices and serve.
Make the streusel topping: mix together the 2 tbsp flour, brown sugar, cinnamon, margarine in a small bowl; add nuts and set aside. Sift or stir together the flour, sugar, baking soda, baking powder, and salt in a medium bowl. Stir the egg replacer into the water until mixed (in a large bowl), then add the soy yogurt (be sure to use a brand of soy yogurt that is very smooth and creamy tasting). Add dry ingredients to the yogurt mixture and beat with a spoon just until smooth. Scrape into an 8" or 9" pan, either nonstick or lightly oiled/sprayed. Sprinkle the streusel topping evenly over the batter. Bake in preheated 350 degrees F oven, for about 30-35 minutes or until done (depends on the size/shape of your pan- you may need to check after 25 min if the pan is quite shallow).
Heat a grill pan over medium heat. Combine first 7 items in a bowl. Lengthwise, slice halloumi into 8 even pieces. Use a paper towel to pat dry. Lightly dust each slice with flour. Shake off excess. In 2 batches, spray one side of each cheese slice with oil than place, oil-side down, on grill pan. Cook for approx 2 minutes then spray top side and flip over. Cook for 2 minutes on this side or until golden. Drain on paper towel. Serve immediately on top of lentil salad.
Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners. Sift the flour, cocoa, baking powder, baking soda and salt together; set aside. In a separate bowl, stir together the yogurt, pumpkin, vinegar, and vanilla extract, set aside. In a large mixing bowl, and using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Beat in the eggs, one at a time. Alternately beat in the flour and pumpkin mixtures in thirds (for example, beat in 1/3 flour mixture followed by 1/3 pumpkin mixture and repeat until everything is combined). Fold in the mini chocolate chips. Working quickly, spoon batter into cupcake cups, filling each about 3/4 full. Place cupcake pans in the center of the preheated 350 degree oven and bake approximately 25 minutes. Cupcakes are done when they spring back when lightly touched or a toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes then remove cupcakes from pans and let cool completely on the wire racks.
Mix cheese,chicken,and ham together Form into small balls about 1 1/2 tablespoons each. Mix 1 pkg. batter mix with beer. Pour remaining batter mix onto a large plate. With a tablespoon and your fingers dip each ball into wet batter then roll it into the dry batter. Heat oil 375° Drop balls into hot oil fry until golden brown about 2 minutes Use a food processor to chop the cheese,chicken and ham.
Cut tofu crosswise into pieces the shape of French-fried potatoes. Heat a wok, coat with oil and sprinkle on the salt. Add onion then mushrooms, stir-frying each over high heat for about 30 seconds. Reduce heat to medium-low. Add carrot, green pepper and tofu in that order, sauteing each for about 1 minute. Reduce heat to low and add sake, soy sauce, ginger, sugar and water. Simmer for 3 to 4 minutes. Stir in dissolved cornstarch and simmer 30 seconds more.
In a large serving platter overlap tomato, onion and cucumber in a decorative pattern. In a small bowl whisk together oil, vinegar, oregano, chopped garlic, salt and black pepper. Drizzle over the veggies on the plate and let stand for 1 hour at room temperature or refrigerate for minimum of 3 hours (basting occasionally with the dressing). When ready to serve sprinkle with feta cheese and olives. Delicious!
Preheat oven to 325. Form beef into 4 large round patties. (It's fine to use frozen.). Heat oil in a Dutch oven on top of the stove. Brown the patties on both sides and then remove from the pan. You may need to do this in two batches. Add the onion and cook about 5 minute. Add the garlic and thyme and cook another minute. Add the tomato paste and flour and cook another minute. Stir in the canned tomatoes, chicken broth and parsley and bring to a boil. Put the browned beef patties back into the pan and cover. Put in the oven and bake until beef is cooked through. This will be about 2 hours for fresh hamburger or 3-4 hours if it was frozen.
Combine sour cream, mayonnaise, and ranch dressing mix in a medium-size bowl. Put half of the mixture in a flat dish, reserving the remaining mixture to serve as sauce. Finely crush the onion rings and place in another flat dish. Dip fillets in sour cream mixture and then roll in crushed onion rings. Place fish on an ungreased baking tray and bake at 350 degrees for 20-25 minutes, or until fish flakes easily. Serve with reserved sauce.
CAKE: Preheat oven 350°F Grease and flour a 10" tube pane. Combine first four ingredients. Beat eggs, oil, juice and vanilla in large bowl. Add dry ingredients, beating until smooth (batter will be stiff). FILLING: spread 1/3 batter in prepared pan. Cover with half of pears (apples. Repeat layers. Spread remaining 1/3 batter on top. BAKE in center of 350F oven for 70-75 minutes, or until cake tester comes out clean. Cool 20 minutes in pan then remove to rack and cool completely. If desired, dust with icing sugar before serving.
In a deep frying pan or casserole mix all the first 10 ingredients. Bring to a boil w/out stirring. After it boils start mixing it to get even color. When the meat is cook and liquid consistency starts to get thicker add boiled egg and mix uniformly. Salt to taste and garnish w/ green long pepperbefore removing from heat. Enjoy!
In a large pot, combine all the ingredients. Bring to boil on medium heat for 15-30 minutes. Reduce heat, cover and simmer for about 30 more minutes or until flavors are blended. Add seasonings to taste (2 teaspoons of salt ought to be enough). Add other seasonings--spice it up a bit. This recipe is very flexible, this is just the original ingredients, except I added the cayenne pepper and the salt. Switch the beans around. I will use lima beans, or great northern beans. Any type of bean can be substituted. Heck, use 4 different types of beans. It makes for a great healthy meal. You can use 1 can pinto beans, 1 can kidney beans, 1 can great northerns, and 1 can lima beans. It's a very flexible recipe you can add your own stuff to.
Whisk all ingredients till blended and sugar is dissolved. Put in a container and keep in refrigerator. It is better if it ages for about 4 days, but you can use it immediately if you need to (I have). It will keep about 4-5 months in the refrigerator if it lasts that long.
Prepare linguini using package instructions. Meanwhile, heat oil in a nonstick pan. Fry garlic and pistachios until garlic is brown and pistachios are tender (they may look burned, but don't worry -- they don't taste burned). Add onion to pan. Fry onion until tender. Add ingredients in pan to linguini. I added some prepared pesto sauce from a jar, but I think that a little olive oil and some shredded romano or parmesan cheese would be really good as well! I also added crushed black pepper.