HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the pasta according to the cooking instructions and add the peas in at the last minute. In a pan, heat the oil over a medium to high heat, throw in the garlic, chilli and cook until golden in colour. Add the prawns and tomatoes cook over a medium to high heat for about 6 minutes until the prawns are cooked. Drain the pasta with the peas, keeping 2 tablespoons of the water aside. Toss the hot pasta into the pan with the prawns and turn off the heat. Tear in the basils leaves , add the pasta water and stir. Finish by seasoning with salt and cracked black pepper, and serve with a side salad.
Combine all the ingredients in food processor or blender. Blend until smooth. Top with a bit of whipped cream if you want to indulge.
Mince 2 of the garlic cloves. Heat oil in a heavy large pot over medium heat until hot. Add onion, bell pepper, minced garlic, oregano and red pepper. Cover and cook 5 to 8 minutes or until soft, stirring occasionally. Add wine. Increase heat to medium-high; cook 5 minutes or until wine is reduced by half. Add tomatoes, water, clam juice, parsley and salt. Bring to a boil; reduce heat to low. Cover and cook 15 minutes, stirring occasionally. Remove cover. Increase heat to medium-high; bring to a gentle boil. Add shrimp, scallops and clams. Cook 2 to 3 minutes or until shrimp turn pink and scallops and clams are opaque. Meanwhile, rub toasted bread with remaining garlic clive. Place slice of bread in each soup bowl. Ladle soup over bread. Pass additional red pepper, if desired.
In mixing bowl, cream butter and sugar. Add eggs and vanilla. Mix well. Combine flour, cocoa and walnuts; add to the creamed mixture. Spread into a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350 degrees for 30 minutes or until a toothpick inserted near the center comes out clean. Combine condensed milk and coconut; carefully spread over the hot chocolate layer. Bake at 350 degrees for 20 minutes or until coconut is lightly browned. Combine icing ingredients until smooth. Spread icing over warm bars. Refrigerate at least 1 hour before cutting.
Saute the onion and garlic in a little oil. Don't brown. Add the diced sweet potato, mushroom and courgette and stir fry gently for a few minutes. Add everything else, and simmer gently until everything cooked. season to taste. A small amount of sugar (up to a teaspoon) gives many savory dishes a lift. Serve on cooked pasta (can be gluten free) And top with vegan cheese if desired.
Pizza Dough: In the bowl of an electric mixer (warmed with hot water and wiped dry), combine yeast with 1/2 cup warm water; stir with a wooden spoon until dissolved. Stir in 1 cup flour (mixture will become thick and stiff). Cover with plastic wrap; let stand in a warm place until doubled in size, about 1 hour. Add oil, milk, salt and 1 cup warm water. Attach bowl to mixer fitted with paddle attachment. With mixer on low, slowly add remaining flour and cornmeal. Mix into a soft dough. Change to a dough hook; knead 15 minutes, until sticky. Form dough into a ball. Cover bowl with plastic wrap and let rise in a warm place until dough has doubled in size, 1 to 1 1/2 hours. Punch down dough, knead a few times and reshape into a ball. Return to bowl, cover and let sit until nearly doubled, about 40 minutes. Divide into 4 balls; reserve 2 for later use. Using your hands, stretch a ball of dough into a disk; using a rolling pin, roll into a thin 10-inch circle. Transfer to a heavy baking sheet dusted with cornmeal. Repeat with other ball of dough. Pizza Topping: Strip Swiss chard leaves from stems. Chop stems, tear leaves; set aside, separated. Place bacon in saute pan; set over medium heat. Cook until fat has rendered and bacon just begins to brown, 8-10 minutes. Remove with a slotted spoon; drain on paper towels. Pour off all but a little fat from the pan; add garlic. Cook until golden, 2-3 minutes. Add Swiss chard stems. Cook 8-10 minutes, until softened. Add leaves and cook, covered, stirring occasionally, about 5 minutes. Season with salt and pepper. Preheat oven to 450°; Divide greens evenly between the 2 pizzas, leaving a 1/2-inch border. Crumble ricotta over the top. Sprinkle with Parmesan,mozarella (if using) and bacon. Bake until brown and bubbly, about 15 minutes, rotating pans halfway through cooking. Sprinkle with sea salt and red pepper flakes before serving.
Bring large saucepan of salted water to a boil; add fettuccine; stir. Cook 5 minutes; add carrots and asparagus. Return to a boil; cook 3 minutes. Add snow peas and cook an additional minute; drain. Meanwhile, heat Alfredo sauce according to package directions. Toss drained pasta and vegetables with sauce; serve with shredded parmesan.
In a medium size saucepan, combine all ingredients. Simmer until cranberries pop. Can be served warm or chilled.
In a large soup pot, combine water, peas, broth, ham bone, marjoram, pepper, and bay leaf. Bring to a boil, then reduce heat. Cover and simmer for 1 hour, stirring occasionally. Remove ham bone and let cool. When you are able to handle it, cut meat off the bone and dice. Discard bone (or donate to the family dog). Add diced ham to soup pot. Stir in carrots, celery, and onion. Return to a boil; reduce heat, cover, and simmer for 30 minutes more, until vegetables are tender. Discard bay leaf.
Day Before: Place the cod pieces in a pyrex dish, large enough so that the pieces can be spread out flat and each be completely covered with water. Let them soak for 12 hours in the fridge, then change the water and leave them for another 12 hours. Cook the whole potatoes in lightly salted boiling water for about 20 minutes (done but not overcooked). Remove from the water and peel them while they are hot. Slice them into 1/2 inch cirlces and set aside in a warm place (such as a bowl with a lid). You could complete this step the day before. Remove the cod from the fridge, rinse it and pat dry. Remove any bones or tough parts. Cut the fish into 2 inch squares. Dredge the fish pieces in flour. In a saute/fry pan, heat about half of the olive oil over a medium flame. Brown the fish pieces, in a single layer, turning them so that they cook evenly. When lightly brown, remove the pieces with a slotted spoon and drain them on paper towel. Season with salt and pepper. You may need to do this in a few batches depending on the size of your pan. In the remaining oil already in the pan, saute the garlic and onion until lightly brown. Place the cod pieces in the middle of a serving platter and sprinkle the onion and garlic on top. Keep warm in the oven. Add the rest of the olive oil to the pan and saute the potato slices until lightly brown. Drain out any remaining oil and then gently toss the potatoes with the parsley. Surround the fish on the platter with the potatoes and serve. Complete the meal with a simple green salad.
In a large bowl, mix together the oats, rice cereal, chocolate chips, coconut, sunflowers, peanuts, raisins, wheat germ, and sesame seeds. In a large microwave-safe bowl, combine the marshmallows, peanut butter, butter, corn syrup and vanilla. Microwave the marshmallow mixture at 70% power for 2-3 minutes, stirring often until well-blended. Quicky stir the dry ingredients in to the marshmallow mixture. You'll have to work quickly as the mix will get gooey fast. Spread into a greased 13-in. X 9-in. X 2-in. baking pan. To flatten the granola bars, I spray the BOTTOM of a second baking pan with cooking spray, nest this second pan on top of the pan with the mix and press down hard. Bake at 350 degrees F. for 15-20 minutes. Cool and cut into 24 bars.
Soften cheese and butter. Beat well. Add sugar and vanilla. Beat again. Spread on cooled cake.
Place the rutabaga in a 6 quart pot with ample water and a pinch of salt. Boil for 15 minutes. Add the turnips and potatoes and boil 15 minutes more, until all the vegetables are tender. Drain well. Mash the vegetables with the remaining ingredients. (I do it right in the pot.) You can also use an immersion blender to puree them.
In a large, deep skillet with lid, over medium-high heat, melt the butter. Stir in the onion and garlic, and cook 2 minutes. Mix in the coconut milk, water, rice, and chicken, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender and chicken is cooked through. Stir the spinach into the skillet, and cook just until heated through. Sprinkle with coconut. Serve.
Cut tomatoes into chunks. Stir together tomato and remaining ingredients; cover and chill 2 hours.
PREHEAT oven to 400°F Cook meat with taco Seasoning as directed on package; Spread beans evenly onto pizza crust. Sprinkle with meat and cheese. BAKE 8 to 10 minute (or until crust is golden brown and cheese is melted.) Crush Taco Shells; sprinkle over pizza. Drizzle with Salsa. TOP with lettuce and tomatoes. Slice and enjoy.
Brown meat and drain. Add taco seasoning and mix well. Mix batter ingredients together in a pre.sprayed 9 1/2 inch deep dish pie plate. Top batter with meat and taco seasoning mixture. Pour salsa evenly over meat. Sprinkle with cheese and crushed corn chips. Bake by placing in a COLD oven. Set temperature to 350 and bake 30 minutes or until done.
Heat beef broth to boiling. Add veggies and oregano and simmer 12 minutes. Add pasta to bubbling soup; cook until pasta is almost done. Drop tiny meatballs into soup; simmer 2 minutes. Season with salt and pepper. Serve with grated paremsan cheese. Mini meatballs: Soak 2 slices dry bread or toast in water; squeeze out moisture. Lightly mix bread with 1 lb ground beef, egg, garlic and salt. Form in 3/4 inch balls using 1 teaspoon mixture for each. Brown in butter - Makes 5 dozen.
Combine first 3 ingredients. Bring to a boil over medium heat. Boil 8 to 9 minutes, stirring constantly. Remove from heat, add icing sugar and nuts and stir until well mixed. Pour into 9" X 9" pan. Cool about 15 minutes in refrigerator and cut into small squares. Let cool completly and remove from pan.
Place the scallions, garlic, ground spices, herbs, and 1/8 teaspoons salt in a food processor and process to form a slightly rough paste. Stir paste into the butter with the lime juice. Add to pasta, beans, rice, soup, vegetables, etc. Enjoy!
In a large skillet, cook beef over medium high, stirring to break up lumps. Stir in green pepper, onion, zucchini and tomato. Cook, stirring occasionally, until onion is tender, about 5 minutes. Stir in tomato sauce, ketchup, Worcestershire, and salt and pepper to taste. Heat to boiling, reduce heat to low and simmer 10 minutes. Spoon mixture over muffin halves and serve open face.
Dissolve 1/4 cup salt and sugar in 8 cups cold water in large container. Submerge roast in brine, cover, and refrigerate for at least 1 1/2 hours or up to 2 hours. Remove roast from brine and pat dry with paper towels. Preheat oven to 275 degrees. In a dutch oven, turn heat to medium-high, add roast to pot, and brown on all sides, 8 to 10 minutes. Transfer roast to large plate. Add milk, sodium citrate, garlic, sage, and baking soda to pot and bring to simmer, scraping up any browned bits. Simmer for approximately 15 minutes, until the sauce has the consistency of heavy cream. 4. Return roast to pot, cover, and transfer to oven. Cook until meat registers 140 degrees, about 30 minutes, flipping roast once halfway through cooking. Transfer roast to carving board, tent with aluminum foil, and let rest for 10 to 15 minutes. While the roast rest, add wine and return sauce to simmer over medium-high heat, whisking vigorously to smooth out sauce. Simmer until sauce has consistency of thin gravy, 2 to 3 minutes. Off heat, stir in tablespoons parsley and mustard and season with salt and pepper to taste. Finish with any meat juices that accumulate while the roast rests. Slice roast into 1/4-inch-thick slices. Transfer slices to serving platter. Spoon sauce over slices and serve.
Chocolate Crumb Crust: Combine crumbs, cocoa and sugar in a bowl. Stir in butter. Press mixture onto bottom and up sides of a 9" pie pan. Bake at 350 degrees for 8 to 10 min. Cool. Chocolate Layer: Bring water to a boil in med mixing bowl. Remove from heat; immediately add chips, stirring until melted (return to very low heat, stirring constantly, if needed). Cool to room temperature. In large mixing bowl (which has been chilled, along with beaters), whip heavy cream with confectioners sugar until stiff; fold into the chocolate mixture. Spoon into crust; chill. Peppermint Layer: Break candy canes into chunks; blend until finely crushed (resembles powder). Combine marshmallows and milk in wok. Cook, stirring constantly, over low heat until marshmallows are melted. Cool to slightly warm or glops. Prepare bowl as before, whip heavy cream until stiff; fold in crushed candy. Stir gently into marshmallow mixture; chill 10 min. Spoon onto chocolate layer; chill until set. Freeze, if desired. Top with Sweetened whipped cream. Garnish with Peppermint chips or coarsely crushed candy canes just before serving. May be served chilled or frozen.
Chop or dice all watermelon, cilantro, onions and peppers. Seed and take out the membranes of the jalapenos and finely dice. Measure salt. Squeeze the lime juice into the large bowl. Throw the jalapenos, cilantro, bell peppers, red onions and watermelon into a large bowl with lime juice and toss together. Add the salt, taste with a chip and adjust as needed.
Separate the grape leaves, and rinse them under cold running water. Soak the leaves in cold water while the rice cooks and cools. Heat a medium saucepan over medium heat and add 1/4 cup extra-virgin olive oil. When the oil is hot, add in the onion and saute until it is soft. Add in pine nuts, raw rice, and currants; cook, stirring for 2-3 minutes. Add in parsley, chives, tarragon, fennel greens, lemon zest, salt, cardamom, cinnamon, and 2 cups of chicken stock and bring to a simmer; do not stir. Cover, decrease heat, and let the rice cook until it is tender and the liquid has been absorbed, about 20 minutes. Remove the rice from the heat, fluff it with a fork, and transfer it to a large bowl to cool. Drain the grape leaves and lay them out on a towel to dry. Working with one leaf at a time, place a rounded teaspoonful (don't overstuff) of the rice filling at the base of the leaf where it connects to the stem. Cover the filling with the tail end of the leaf and roll it. Fold the sides of the leaf to the center to enclose the filling, and roll up the package. Finish with the seam on the bottom; repeat to roll the remaining grape leaves. Line the bottom of a 3-quart saucepan with the grape leaves that have ripped or torn. Place a layer of rolls in the pan, drizzle a little of the lemon juice on top, and lay a few grape leaves over them to cover. Continue to layer the rolls in the pan. Top with more ripped or torn grape leaves to cover. Pour the olive oil, remaining 3/4 cup chicken stock, and remaining lemon juice into pan, cover, and place the pan over medium heat. Braise for about 45 minutes at a bare simmer. Remove the pan from the heat and let cool until the rolls are easily handled. Arrange the grape leaves on a tray and garnish with sliced lemon. Serve warm or at room temperature. Make ahead: the stuffed grape leaves can be kept, covered and refrigerated for 3 days.
Begin with the tuna salad. Combine ingredients in a large mixing bowl and stir to combine. Taste and adjust seasoning with salt and pepper. Take cut bagels and toast under a hot broiler until golden brown. While still hot, smear the cut side of each bagel with the cream cheese. Layer each half with red onion, tomato, cucumber and lettuce. Top with a scoop of the tuna salad and serve.
Soak the dried chickpeas in cold water for 8 hours, then drain. Combine chickpeas, carrot, and onion in a medium saucepan, add 4 cups water, and bring to a boil. Reduce the heat and simmer until the chickpeas are tender, about 1 1/2 hours. Drain, remove carrot and onion, reserving 1 cup of the cooking liquid. Meanwhile, preheat the oven to 300°F. Toss the garlic and eggplant with 1.4 cup of olive oil and arrange on a cookie sheet (eggplant with the cut side down) and roast for 40 minutes. Add the chilies to the roasting pan, cut side down and roast for another 10 minutes. Set aside until cool enough to handle Scoop the flesh from the eggplant and transfer to a blender and then add the roasted garlic and chilies, chickpeas, harissa, cumin, remaining 2 tbsp olive oil, and 2-3 tbsp of the reserved cooking water. Puree, adding more of the cooking liquid 2-3 tbsp at a time if necessary until it's smooth and creamy. Serve at room temperature with pita!
Preheat slow cooker. Heat oil in a large pan (I find a wok is best), and carefully brown beef on all sides, turning with two wooden spoons. Transfer to a plate and set aside. Add the vegetables and garlic to the pan and, stirring regularly, cook for 5 mins until the onions are beginning to go soft. Transfer the vegetables to warmed crock pot and place the beef on top, push the beef down so it nestles among the vegetables. Dissolve the stock cube in the just boiled water, add the wine, oregano, mixed herbs and pepper. Pour over the beef, add the bay leaf and cover. Cook on auto for 8-10 hours or low for 10-12 hours. Once the beef is cooked, carefully remove from the crock pot and place on a warmed serving platter. Remove the vegetables with a slotted spoon and arrange around the beef. Cover and keep warm. For the gravy, ladle the liquid left in the crock pot into a saucepan, stir in the gravy granules and bring to the boil, simmer for 2 minutes. Serve with mashed potatoes and savoy cabbage.
Allow pizza crust to cool. Combine cream cheese, mayonnaise, and Ranch dressing mix in mixing bowl. Beat until smooth. Spread this mixture onto cooled pizza crust. Sprinkle with grated cheese. Arrange chopped vegetables on top. Cut into serving pieces, cover, and chill until ready to serve. Note: Use low, or no-fat ingredients to lower calories, etc!
preheat oven to 350. mix all ingredients. spray muffin tins w/ flour and oil spray. bake for 30 min or until done (toothpick come out clean).
Boil pasta in water with salt. Add carrot and onion. Cook until pasta is al dente and drain. Place peanut butter in a small bowl. Using hot tap water, stir into peanut butter. (May adjust by using more water if desired thinner sauce). Add remaining ingredients and stir into noodles. Serve warm or cold.
Preheat oven to 400 degrees. In a small saucepan combine the buter and minced garlic-keep warm over low heat. Cook the lobster tails in boiling salted water until done-about 5 minutes. Drain and submerge in cold water to stop cooking process. Cut a lengthwise slit in the tenderloin within 1/2 inch from bottom. Open. Sprinkle with the lemon pepper. Remove lobster shells and discard. Place tails"tail to end" down the center of your tenderloin. Whisk butter-garlic mixture and drizzle 2 T. down lobster tails. Wrap beef around the tails and tie with cooking twine at 1 and 1/2 inch intervals. Place roast on a rack in roasting pan and sprinkle with lemon pepper. Roast uncovered for 45 minutes to 1 hour. Meat thermometer will read 140 degrees for rare or 150 degrees for medium rare. Saute the shallots and mushrooms in the butter garlic mixture until golden. Add the wine and heat throughly, reducing just a bit. Remove roast and loosely cover with foil. Let stand for 5 minutes before carving. Cut into thick slices and offer the wine-butter sauce at table.
Preheat oven to 220C/200C fan-forced. Place paprika, tumeric, potato and half the oil in a baking dish. toss to coat. Bake 35-40 minutes, turning occasionally, or until golden and tender. Meanwhile, heat the remaining oil in a saucepan over medium-high heat. Add onion and mince. Cook, stirring with a wooden spoon to break up mince for 6-8 minutes or until browned. Add tomatoes, tomato paste, worcestershire sauce, stock, mushrooms, carrot and capsicum. Bring to the boil then reduce heat to medium-low. Simmer for 25-30 minutes or until thickened. Stir in gravy powder. Divide wedges and mince mixture between bowls. Serve topped with parsley. Notes: Use 2 cups of frozen mixed vegetables instead of mushrooms, carrot and green capsicum. To freeze, allow mince to cool then spoon into a large snap-lock bag. Seal. Flatten bag for quicker defrosting. Freeze for up to 3 months. Thaw in refridgerator overnight. Transfer savoury mince to a large saucepan. Reheat, stirring over medium-high heat, adding extra stock if necessary. Cook wedges as directed.
Place the porridge oats(oatmeal) in a food processor and process just until fine. Mix the ground oatmeal, wholemeal(whole wheat)flour and plain (white) flour together in a bowl with the salt, sugar, and quick yeast. Warm the milk and water together until you can hold your finger in it for 10 seconds without going "OW!" - then it should be warm enough but not hot enough to kill the yeast. Mix the warm, milky water in with the dry ingredients and whisk. Leave to rise and plump in bowl for 40minutes. Heat a nonstick frying pan over medium heat. Whisk the batter a little then pour about 3/4cup of the batter into the hot pan, swirling it around. DO NOT TRY TO SPREAD THE BATTER WITH ANYTHING. You'll just end up with a mess. If it's funny-shaped, that's how it will be. Cook until edges become dry, the underside of the oatcake is golden brown and the oatcake on top looks mostly dry and solidified all the way to the centre. Flip and cook until golden brown on the other side. Place oatcake on rack to cool. When they're completely cold you can stack them. Repeat with remaining batter. They should keep well for a day or two in the fridge or a few months in the freezer. When freezing, place waxed paper or plastic wrap between each oatcake for easier separation later. Usually to fill them, you reheat or toast them until warm under a grill(broiler) on both sides then add your cheese, etc, and put back under the grill until the cheese has melted.
Heat pure filtered water (for clear tea) with the tea bags and cinnamon just to boiling. Put a lid on the pan and remove from the heat and allow to steep for 20 minutes. Discard the tea bags. You may leave the cinnamon in the tea if you like, it will add more flavor if it remains in the tea. Add the Rose Water and stir. Cool to room temp or chill. Sweeten to your taste. Serve over ice (you can certainly drink it hot if you wish).
Combine all ingredients of the creole seasoning thoroughly. To make the glaze, combine the root beer and stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from heat. Preheat a grill to medium-high. Preheat oven to 425 degrees F. Season each chop on both sides with 1 teaspoon of ESSENCE. Place on the grill and cook for 3 minutes. Turn each chop 1/4 turn to make grill marks and cook an additional 2 minutes. Turn and cook on the second side for 5 minutes. Transfer to a baking sheet. Drizzle 1 teaspoon of olive oil over each chop. Roast until cooked through and an instant-read thermometer inserted into the center reaches 150 degrees F, 12-15 minutes. Place the chops on four serving plates and drizzle with glaze.
In a small bowl make the sauce by whisking together the first 6 ingredients. Set aside. In a large skillet, heat oil over medium-high heat and stir-fry mushrooms and seitan until lightly browned and mushrooms have released their juices. Add ginger, cinnamon, and cloves. Let cook a few more minutes, or until any protein you are using is adequately cooked. Add the sauce and snow peas to skillet. Reduce heat to medium, and let cook until sauce has thickened. This may happen quickly. Add extra water and/or hoisin sauce as necessary. Turn off heat and mix in scallions and cilantro. Serve over rice.