HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a pint jar with a tight lid, combine orange juice, vinegar, sugar, salt and pepper; shake well. Prepare vegetables as noted. On a large serving platter, arrange thinly sliced red cabbage in the center of the platter. Arrange spinach around the cabbage. Sprinkle sliced onion over the cabbage and spinach. Drizzle about 1/3 of the dressing over salad. Serve remaining dressing with the salad as desired.
Mix all ingredients together. Cover with plastic wrap. Poke a few holes in it. Let rise in a warm place for 18 to 24 hours. It will look very wet. Scrape out of bowl with a spatula on a well floured surface and divide in half. Shape each into a flattened oval shape, cover with greased plastic wrap and let sit for 15 minutes. Fold dough length wise and seal with fingers. Fold length wise again and seal with fingers. Roll until it is about 15 inches. Place on Baguette pan or sheet pan. Let rise until very puffy. Preheat oven to 500 degrees. Slash baguettes with razor blade. Place a pan of water in your oven floor. Spritz baguette with water and bake for 25 to 30 minutes until golden brown and crispy.
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and bicarbonate of soda. Add chocolate chips, grated Chocolate and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 180°C. The above quantities make 112 cookies. Enjoy!
Cream butter and sugar together. Gradually add sifted dry ingredients to the creamed mixture, mixing well, until the dough forms a ball. Place on a floured surface and roll out very thinly until it's about 3 mm (1/8th inch) thick. Use cookie cutters to shape into desired forms Brush the tops with lightly beaten egg white. Decorate tops with slivered almonds. Bake at 190 C (375 F) for about 12 minutes or until light golden brown.
Peel and slice the potatoes, coarsely shred the peeled onions and carrots and cut the bacon into squares. Bring the water or stock to the boil in a large pan and add the vegetables and bacon. Cover and simmer gently for 11/2 hours until the soup is thick and creamy. Season. Add the chopped nettle tops or parsley 10 minutes before serving.
Spread dressing on one side of each slice of the bread. Layer sandwiches:turkey breast, sauerkraut, caraway seeds and cheese. Cover with a second piece of bread. Heat a nonstick skillet to med-high; lightly coat with cooking spray. Place sandwich in pan. Cook 1 minute. Spray top side of sandwich, flip and cook an additional minute until crispy and cheese is melted. Cool slightly and cut in half.
For roasted lemons: Preheat oven to 325°F Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.) For chicken: Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess. Heat 5 tablespoons oil in heavy large skillet over high heat. Add chicken and cook until golden brown, about 3 minutes per side. Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes. Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. Season with salt and pepper. Transfer to platter. Sprinkle with remaining 1 tablespoon parsley before serving,.
Heat oil in large saucepan over medium-high heat. Add cauliflower and white parts of scallions, and saute 5 minutes or until vegetables start to brown. Add curry paste and saute 1 minute more. Add broth and tomatoes with their juice. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Add coconut milk and green beans, and simmer 5 minutes, or until beans are tender. Stir in the lime juice and remaining scallions, Season with salt and pepper, if desired.
Combine the sugar in a saucepan with 1 pint cold water. Place over a low heat and stir until the sugar dissolves. Once the liquid is clear, raise the heat under the pan and bring to a boil. Simmer steadily for 5 minutes, in order to make a syrup. Meanwhile, peel the pink grapefruit, removing as much white pith from around the flesh as possible. Working over a mixing bowl to catch the juices from the fruit, cut the flesh into segments by running a serrated fruit knife down each side of the membrane dividing the fruit's segments. Ease the cut segment out into the mixing bowl and, when each segment has been cut away, squeeze the remaining membrane to extract as much juice as possible before discarding it. Pick out any seeds. Tear the basil leaves into tiny pieces and stir them into the sugar syrup. Pour the syrup over the grapefruit, stir gently to coat evenly, then cover and marinate in the fridge for about 2 hours before serving.
Prepare 1 can orange juice concentrate according to can directions. Pour into ice cube trays. Place a cherry in each cube, freeze 8 hours or overnight. Prepare remaining orange juice concentrate according to can directions. Stir in champagne just before serving. Add ice cubes, garnish with mint.
In a saucepan, heat butter, lemon juice and dill weed. Coat 1/2 salmon with mixture. Sprinkle with lemon pepper and grill, skin side down. Brush with remaining mixture while grilling.
Place onion in crock pot. Combine lime juice with seasonings in small bowl. Add chicken and toss well. Pour chicken and juices over onion. Cover and cook 6-8 hours. Stir in peppers during the last 30-45 minutes of cooking. Serve on tortillas, with sour cream, guacamole and tomato.
In small bowl combine peanut butter, carrot, nuts, currants and honey and blend well. Use to make sandwiches with bread.
Preheat oven to 425°F. Score the fat of the pork with a knife and rub seasonings into the meat. In a large pan, melt the butter over high heat and sear the meat. When the pork is brown all over, place into a roasting dish and roast for 2 1/2 hours, basting frequently.
Preheat oven to 450; pour oil onto rimmed baking sheet; set aside. Slice onion four times across, to make wide rings; discard the small inside ones (chop & freeze-dry for later use); set aside. Pulse cornflakes and breadcrumbs in blender/processor until very fine crumbs; transfer to medium bowl. In another medium bowl, whisk egg, milk, flour and seasonings. Place oiled baking sheet in oven for TWO MINUTES to heat up. Dip rings into egg mixture (let excess drip off), dredge in cornflake mixture; place on a plate. Arrange onion rings on heated oil-sheet; bake (turning once) until rings are golden brown (about 16 minutes). Season with more salt. SERVING SUGGESTIONS: Eat as is, with your choice of dipping sauce (ketchup, ketchup/yellow mustard, Zip's Sauce, ranch, barbecue, etc). Serve skinny cut rings over the top of your favorite burger. Especially good on mushroom-n-Swiss burgers!
Put ingredients in the Bosch bowl in order listed. Turn Bosch on and knead on speed 1 for a total of 8 minutes. Quickly add (after turning on) additional flour (1/2 C at a time) if needed for dough to pull away from side of the bowl, turning off Bosch each time you add flour. It should only pull initially half way up the side of the bowl, and during the 5 minutes, it will completely pull away. Turn oven on to 375° and oil your hands and counter well, spraying 4-5 loaf pans with cooking spray or oil. Divide the dough between the loaf pans and let rise for approximately 30 to 45 minutes. They will rise more in the oven. Turn oven down to 350° and bake for 30-35 minutes, or until golden brown. Remove from pans and let cool on cooling racks, covering with a tea towel, before cutting (if you can wait!).
Brown sausages in a pan then drain and put to one side but keeping warm. Melt butter in a pan, then add the onions, spring onions/green onions, and garlic. Cook over high heat, stirring, for 10 minutes, until onions are soft. Add the red wine and vinegar, and cook for 5 to 10 minutes, until liquid is almost evaporated. Add the sausages to the onion marmalade in the pan and coat thoroughly then remove from pan and serve.
Fill 1 quart jar with ripe wild sugar plums, pierce each plum with several holes. Add 1/2 cup sugar per quart. Fil jar with rum, vodka or whiskey. White liquor is best. Store about 30-60 days. Serve after straining.
Season melon cubes. Add vinegar. Garnish with salami and chives. Spread cheese on bread and serve alongside.
Cook noodles according to package directions, and drain; keep warm. Cut some of the stems off broccoli and discard. In a large bowl, combine noodles, and broccoli. Add margarine and cheese and stir until cheese melts. Stir in chicken soup, cream, mustard, salt, pepper, and chicken, and spoon into buttered 2 1/2 quart baking dish. Bake covered at 325 degrees for 25 minutes. Remove from oven and sprinkle slivered almonds and cook at 325 degrees for an additional 15 minutes.
Cook diced chicken until half done. Set aside. Heat chicken stock, soy sauce, garlic, sugar, and hot sauce. Add all of the vegetables and the chicken. Cook until the vegetables are done. Add spinach when ready to serve. Drizzle with the sesame oil when serving.
Sprinkle the sliced onions into a 4-quart crockpot. Pace the roast on top of the onions. In a bowl combine cranberries, broth and 1/4 cup the cranberry juice in a small bowl pour over the roast cover, and cook for 7-9 hours when done, place roast on platter. Cover with foil to keep warm. Pour the juices from crock pot into a medium-size saucepan. Combine remaining 1/4 cup cranberry juice cocktail with the 2 tbsp of cornstarch in a small bowl; mix well add to the juices in the saucepan; cook and stir until thickened and bubbly (about 3 minutes). Serve the sauce with pork roast. **NOTE** if desired, the sauce can easily be doubled.
Preheat oven 170°C. Combine oatmeal,salt and flour. Rub in butter,stir in sugar and ginger. In a small saucepan heat treacle gently,stir in egg. Pour into dry ingredients add buttermilk and stir thoroughly until all are well combined. Pour batter into a buttered 900g/2lb loaf tin. Bake 60-70 minutes until knife inserted in centre comes out clean. Cool on a wire rack and cool COMPLETELY before turning out.
In a medium saucepan of boiling water, simmer carrots, partially covered, for 5 minutes. Add broccoli and continue cooking 3 minutes or until veggies are tender. Drain well. Meanwhile, in a large frypan, melt margarine over medium heat. Saute celery, red pepper, sesame seeds and ginger, 3 minutes or until tender. Add carrots and broccoli to frypan and stir fry until heated through. Season with salt and pepper.
Cut potatoes into bite sized pieces. In Dutch oven place potatoes. Cover with water. Over high heat, heat to a boil. Cook 20 minutes or until tender. Drain. Cut into cubes. In medium saucepan gradually mix broth into flour, sugar, celery seed, salt and pepper until smooth. Add vinegar and onion. Over medium heat, cook until mixture boils and thickens, stirring constantly. Reduce heat to low. Cook 5 minutes or until onion is tender. In large bowl toss potatoes, parsley and broth mixture until evenly coated. **this can be made ahead and slightly warmed in the microwave.
Melt 2 tablespoons butter in small to medium skillet on med-high heat. When the butter is melted, add the chicken. Place milk and 2 tablespoons butter in saucepan on medium heat. Stir chicken every two minutes or so until golden brown. While chicken is cooking, add cream of chicken, cream of mushroom, and sour cream to saucepan. Stir continually until creamy. When chicken is browned, add to the mushroom sauce and stir to coat the chicken. Turn heat on the skillet to high. Add the mushrooms to cook until tender. Add mushrooms to saucepan and stir to coat. Remove saucepan from heat and let it sit a few minutes until the soups have thickened a bit. Serve in a bowl with tortilla chips or on a plate with tortillas.
Yogurt Sauce. In a small bowl, mix together all yogurt sauce ingredients, cover and chill while preparing the kofta. Add salt and pepper to taste before serving. Kofta. Place an oven rack in the center position of the oven. Preheat oven to broil. Lightly coat a rimmed baking sheet with olive oil cooking spray. Place the bread in a food processor and pulse until it forms fine bread crumbs. Add the onion, parsley,mint,garlic,cumin,cinnamon,chili powder,salt, black pepper,ginger and red curry paste and process until the mixture is finely chopped. Transfer the mixture to a large bowl. Mix the egg into the onion and herb mixture. Add the lamb and turkey and use your hands to thoroughly mash everything together. Shape mixture into 12 egg-sized balls, then arrange on the prepared baking sheet. Lightly spray the kofta with olive oil. Broil for 8 minutes, then use tongs to rotate each and broil an additional 7 minutes. Rotate again, and broil for another 3 to 4 minutes. Remove from oven, and let stand 5 minutes. Wrap the pitas in foil, and place in oven for 1 to 2 minutes, just long enough to heat through. Arrange 3 koftas down the center of each of each pita, then top with diced tomato and yogurt sauce. Wrap the pita around the koftas and enjoy!
Place all the dry ingredients in your food processor. Pulse a few times to blend. Then add just enough cold water, I use iced water and slowly drain into the processor until it forms a soft dough ball. If you add too much water as I sometimes do, just add a bit of flour until you get the dough to ball. Remove the dough from the processor and knead a couple of times on a lightly floured board. Just to combine and form a ball. Taking small pieces roll into a ball and form small 2-3 inch diameter and 1/8 inch thick pieces of bread dough. Heat a wok on high and put enough oil in the bottom to measure 1/2-1 inch deep. Fry the dough in the oil until it puffs slightly, not all will but most should form a puff in the center. Then place standing up on end in a bowl lined with paper towels. You can serve warm or cool.
Cut bacon into small pieces with kitchen shears. Place into saucepan with onions, and cook,stirring constantly, until bacon is very crispy. Drain most of fat from pan. Add spinach and stir-fry for about 30 seconds. Add broth and bring to a boil. Reduce heat and simmer to blend flavors for about 4 minutes. Ladle into bowls, sprinkle with Parmesan cheese and serve.
Preheat oven to 400°F Metl the butter in a small frying pan and cool the onion over low heat until soft but not brown, about 5 minutes. Combine the onion, tuna, capers, parsley and parmesan in a bowl. Season to taste with salt and pepper. Cut the filo pastry sheets in half widthways. Layer four of the half-sheets together, brushing each with melted butter. Keep the remaining pastry covered with a tamp towel. Spoon half the tuna mixture onto one end of the buttered pastry, leaving a border. Made a well in the center of the mixture and carefully break an egg into the well, being careful not to break it. Season with salt and pepper. Layer two more sheets of the filo together, brushing with melted butter, and place on top of the tuna and egg. Fold in the pastry sides, then roll into a firm parcel, keeping the egg intact. Place on a lightly greased baking tray and brush with melted butter. Repeat with the remaining pastry, filling and egg. Bake for 15 minutes, or until the pastry is golden brown. Serve warm or at room temperature. NOTE: the yolk is still soft after 15 minutes. If you like your eggs firmer, bake for a little longer.
To make dip, process avocado flesh, chickpeas, sour cream, lemon rind, juice and garlic in a food processor until smooth, season to taste. Spoon dip into a serving bowl and refrigerate for 2 hours before serving. For Dukkah: Roast the hazelnuts until golden and fragrant. Rub hot nuts in a teatowel to remove skins. Roast the seeds and spices seperately, until fragrant. Process nuts, seeds, spices and salt in a food processor until coarsley ground. To serve: Arrange the bowl of avocado hummus on a large plate or board with a pile of dukkah and serve with bread, crackers, biscuits or pita. Dip the biscuits in the hommus and then in the dukkah.
Place the licorice toffee sweets into a saucepan and stir in the milk. Bring the pan slowly up to boiling point, stirring all the time and be sure that the toffees completely melt. This can take 5 to 10 minutes. Place to one side. In a separate bowl, beat and mix together the egg yolks and sugar until thick. Pour the hot milk and toffees mixture into the combined egg yolks and sugar, stirring whilst doing so. Then pour this back into the pan and heat gently; keep stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool. When the custard base is cold stir in the cream (and the vanilla extract if you want to use it). Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.
Wash wheat and pulses then soak in water for 1-2 hours. Boil in water until tender stirring frequently. In a separate pan fry half the quantity of onion until light brown. Add the meat, one sachet of Laziza Haleem Masala and fry for 5 minutes. Now add 1-2 glasses of water, cover and cook on low heat until the meat is tender and the ghee/oil separates. Now transfer the meat masala to the wheat/pulses pan, mix well and simmer for about 30-minutes. Stir rigorously with a wooden spoon, or, put half the wheat/pulses in a blender for coarse grinding and then mix back inches. Fry the remaining sliced onion in ghee/oil and season the Haleem with it. Cook on a low heat for a few more minutes. Serve with chopped green coriander, green chillies, ginger slices, Laziza Chaat Masala and fresh lemon.
marinate the chicken with lime juice, and season with cumin, garlic powder, chile powder, cayenne pepper, and peppercorn. season veggies with peppercorn and toss with olive oil. heat grill to medium heat. cook chicken until done. cut chicken into thin strips. cook veggies in a skillet over medium heat, covered for 16 minutes or until soft. cook rice according to box directions. puree black beans and broth. mix chicken, veggies, and rice together. heat tortillas and put on cheese, chicken mixture and a scoop of beans.
Place your clean beet leaves in a 200 degree oven or hot sun to wilt them. (if usiong the oven, don't forget them in there). Cook your rice in the 2 cups of water with the 1tsp salt. Fry the diced onion in the butter until soft, then add the dill. Add the onion/butter/dill mixture to the cooked rice. Add salt and pepper to taste, and mix well. Place 1 tablespoon of the filling onto a beet leaf, and roll up. Making sure your filling won't fall out. Place in layers into a casserole dish. Mix together the sauce ingredients until well blended. And pour over the beet leaf roll-ups. Bake at 300 for 1/2 to 3/4 hour. until the sauce is just bubbling at the edges. Enjoy!
Place chopped chocolate in a bowl. Slowly bring cream to a boil in a small saucepan. Pour over chocolate. Let stand 1 minute. Stir until smooth. Cover and chill. Using a melon baller, scoop into 2 teaspoon sized balls. Smooth them out a little by hand. Serve as is or roll or dip in your choice of coatings. Try not to eat too many of these while you're making them or there won't be any left for the party! We have lots of fun rolling these in all different things and sampling the results as we go. The kids have a ball doing this. I usually set up 6 or 8 little bowls of things in advance. I always make a double batch that way my family can enjoy taste testing and I still have enough for the party!
In a skillet saute the onions and garlic in a little butter or oil until translucent. Add ground beef and brown. While the beef is browning boil the water for the elbow macaroni and make that to package directions. When the ground beef is done, drain any fat and return to the skillet. Add the Campbell's tomato soup and heat through. Do not add water! When the pasta is done, drain it and then mix the soup/meat mixture together. Add black pepper and salt to taste. Add a salad and garlic bread and you have a meal fit for a king!
Put water on to boil. Add enough salt so that the water tastes salty. For 8 cups of water I add about a tablespoon of salt. Trust me, your pasta will taste much better and you will need hardly any in the sauce. Add the pasta once the water has started to boil and cook until 'el dente'. It will cook a bit more in the sauce, so you want it a bit underdone. While the pasta is cooking, add the cream and chicken cubes into a skillet. Heat until bubbly and slightly reduced. Add in green onion and remove from heat. Drain pasta reserving a cup of the liquid. Add pasta to sauce and mix well. Stir in frozen peas and parmesean. If the pasta is looking a little dry or too thick, add back in a bit of the pasta water or some sour cream.
Add ingredients in order listed to your bread machine. If your bread machine specifies dry ingredients should be added first, reverse the order in which ingredients are added. Use the basic (not the whole wheat) cycle on your bread machine. Try subbing 1/2c rye flour and adding 1tsp of caraway seeds for a delicious seeded rye!
Combine the first 7 ingredients in a large bowl. Set aside. Place 3 uncooked lasagna noodles in a 5-qt. slow cooker coated with non-stick spray (or use one of those slow cooker bags and coat that). Break noodles as necessary. Spread 1/3 of spinach mixture over noodles. Sprinkle with 2/3 cup mozzarella. Layer 3 more noodles, half of remaining spinach mixture, and 2/3 cup mozzarella. Top with remaining 3 noodles, the rest of the spinach mixture, and the remaining mozzarella. Cover and cook for 1 hour on high; reduce heat to low and cook 5 hours or until pasta is done. (You may be able to just cook on low for 6 hours, I dont know.). Serve with a green salad and some cheese or garlic bread.
In a large skillet cook rice according to the instructions on the box. In another large skillet heat olive oil and add garlic, onion, and bell pepper. Cook for 5 minutes. Add rice, salt, pepper, black beans, corn, enchilada sauces, chili powder, salt, pepper, cumin. Mix and wait 5 minutes. Add cheese to the top. Cover and heat until cheese is completely meted. Garnish with cilantro.
Break ramen noodle squares into 4ths and boil in salted water until tender, about 2-3 minutes. Drain and rinse in cold water and allow to drain until later. Mix all sauce ingredients in a small bowl and set aside. Spray a large skillet with cooking spray and bring to med/high heat. Break eggs into pan and scramble stirring constantly until just cooked. Remove eggs from pan and set aside. Wipe out pan if needed, and heat over high heat. Add cooking oil to pan. Add carrots and sugar snap peas and stirfry until starting to soften (about 2-3 minutes). Add scallions and 2/3rds of peanuts, stirfry another minute. Add bean sprouts and garlic and stirfry for about 1 more minute. Push all ingredients to the outside edges of the pan and add drained ramen noodles adding a little more oil if you need to. Stirfry one more minute. Add chicken and sauce mixture. Cook until chicken is heated through and sauce has thickened slightly. Stir in reserved eggs. Continue cooking until everything is heated through. Serve with remaining peanuts sprinkled on top.
Whisk eggs, cream and salt and pepper in a bowl. Melt butter in a non-stick frying pan over medium high heat until foaming. Add egg mixture, sprinkle with herbs and cook for 3 minutes. Gently draw in edges with a fork to allow uncooked egg to run underneath and cook until eggs are just set. Remove from pan and keep warm. Meanwhile, place bagels in a toaster or oven grill (broil) and toast until golden brown. Spoon eggs onto bagels and top with flaked salmon.