HumbleIntelligence/food-ner-1-Million huggingface dataset:
With four tablespoons of water, saute the onion, leek, apples and bell peppers until soft; add the olive oil, vegetable stock, chili powder (berbere) and garlic. Cook it for 10 minutes. In a bowl, place bread cubes; mix with the cooked vegetable. In a lower heat warm the apple juice and orange juice. Pour the juice gradually to the stuffing and mix it well. Season stuffing with salt and pepper; if it is dry, add vegetable stock. Heat the oven to 350 degree. Place the stuffing in a baking dish; cover it with foil. Bake the stuffing for 20-25 minutes. Uncover and bake for five minutes. Serve it warm.
Boil the barley in 41/2 C water for 45 minutes (or prepare according to package directions). Drain. Saute the vegetables in vegetable broth for about 10 minutes or until just tender. Add the Pickapeppa sauce and stir well. Stir in the cooked barley, mix well. Add more sauce if desired. * Pickapeppa, the ketchup of Jamaica, found on most every table, is a mix of tomatoes, vinegar, onions, mangoes, sugar, spices and peppers.
In a large skillet, cook bacon over medium high heat until crisp. Drain on paper towel. Discard all but 1 Tbls bacon fat. Rinse and seed peppers. Cut into strips. In skillet with bacon fat, add onion and peppers. Saute over medium heat for about 5 minutes. Add chicken and spices. Cook, stirring, for about 15 minutes or until chicken is cooked through. Crumble bacon and sprinkle on top. Sprinkle with chopped parsley, spoon into warm tortillas and serve immediately. Note: These are also good if you add shredded cheddar cheese to the tortilla.
Turn on Instant Pot to Saute mode. Once hot, add the oil. Gently place the pork chops in the heated pot and season with salt and pepper. Once one side is golden, flip over and add the garlic. Continue cooking until the other side of the pork chop has browned. Turn the Instant Pot off and prepare sauce ingredients in a bowl: soy sauce, chicken broth, brown sugar and red pepper flakes. Pour sauce over the pork chops. Pressure cook for 1 minute. Let the pressure release naturally, then put pork chops on a plate; let rest. Pour the leftover sauce into a small saucepan with the water and cornstarch. Bring to a boil and cook until thick. Slice up the pork and drizzle the sauce over the top.
Bake the ciabatta slices in the oven at around 200C/400F, for 10-15 mins turning once halfway until crispy. Meanwhile chop the cherry tomatoes in half and toss them with the olive oil, basil, sun dried tomatoes if using and salt and pepper to taste. When the Ciabatta is done, chop the garlic cloves in half and rub on both sides of the bread. Top with the tomato mix (around 3 cherry tomato halves to each slice. Top with some whole basil leaves if you like. Serve immediately.
Dissolve jello in boiling water. Add apricots that have been mashed through a fine sieve. Add the baby food apricots. Allow to cool, until it starts to set. Add sour cream. Mix thoroughly. Pour into large jello mold that has been greased with cooking spray. Refrigerate for about 4 hours to set.
Combine all ingredients except flour, oil, and Sesame Seed Sauce; blend well. Shape into 2-inch patties, and roll in flour. Fry in vegetable oil until golden brown. Drain on paper towels. Serve warm accompanied by Sesame Seed Sauce (optional).
Place 1 tbsp butter into skillet to melt. Add potatoes and pepper. After 5 minutes, add onion. Brown potatoes. Onion should be limp, but not browned. In separate bowl, beat eggs, then add milk, salmon and dill. Add 2 tbsp butter to skillet to melt. Pour in egg mixture over potatoes. Scramble until almost done. Remove from heat. Eggs should still be a little moist. Sprinkle parsley on top as garnish.
Mix all ingredients except strawberry jam. Form into ball (or whatever shape you like). Spread strawberry jam over top.
Make or buy a prepared shortbread pastry crust and line a pie tin with it. Cook the mushrooms and lemon juice until "dryish". Pour this mixture into the pie shell along with the blue cheese, scallions and bacon. In a separate bowl, lightly beat the remaining ingredientss and add them to the pie shell. Cook at 350 (maybe hotter-recipe says "hot oven") for 45 minutes until browned and puffy.
Heat tuna and soup in a saucepan. Bring peas and corn to a boil in separate pan and drain when done. Mix together with tuna and soup. Bake biscuits according to directions. Ladle tuna mixture over hot biscuits.
In a mixing bowl, cream butter beating well on medium speed with an electric mixer; gradually add sugar. Add eggs, one at a time, beating after each egg is added. Combine flour, soda, and spices; set aside. Combine molasses and sour cream. Add flour mixture to creamed mixture alternately with molasses mixture, beginning and ending with flour mixture. Mix just until blended after each addition. Pour batter into a greased and floured 10 inch Bundt pan. Bake at 325 degrees for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes then remove and cool completely on a wire cake rack. Sprinkle with powdered sugar. Serve with Lemon sauce, if desired. Lemon Sauce: Combine first 3 ingredients in a saucepan, stirring until smooth. Cook over medium heat, stirring until smooth and thickened. Add remaining ingredients; cook until heated.
Preheat oven to 375 degrees. Cut spaghetti squash in half, remove seeds and place in a roasting pan. Wash and quarter roma tomatoes and toss in 2 tablespoons of olive oil and kosher salt and place on a baking sheet. Roast in oven with spaghetti squash for 45 minutes. Remove squash and tomatoes from oven. Let squash cool for about twenty minutes. Meanwhile, saute garlic in remaining olive oil until golden brown. Add roasted tomatoes, basil, wine and chili flakes and let simmer for 30 minutes. Remove spaghetti squash strands with a fork and place in a bowl and set aside. When sauce is done, add spaghetti squash and toss. Season to taste and garnish with parmesan cheese. Sprinkle chopped parsley on top. Serve and enjoy!
Cook on HIGH for 7 to 8 hours until the beef tripe and pig's foot is cooked very tender. Add more Menudo Mix and salt if desired to your taste. Garnish individual bowls of menudo with lime juice, chopped onions and chopped cilantro leaves. Enjoy with guacamole salad and corn or flour tortillas. Bon Appetit!
Heat oven to 375 degrees. Butter 8-inch round cake pan or pie plate. Mix 2 T. flour, the granulated sugar, lemon juice, and 1/4 t. nutmeg in mixing bowl. Add berries and toss gently to combine. Transfer to buttered pan. Place remaining 1/2 cup flour, the oatmeal, brown sugar, and remaining 1/4 t. nutmeg in food processor; process to blend. With machine running, add butter a few pieces at a time. Spoon mixture over berries. Bake until top is golden, about 30 minutes. Let cool slightly. Serve warm with whipped cream.
Combine the sea salts, baking soda, and Epsom salts in a bowl. Stir to blend. Pour 1/4 cup or so into the bath while the tub is filling. Add 1 to 2 tablespoons glycerin to keep your skin from drying out (more for dry skin, less for oily skin) and essential oils of choice. Be sure to keep the glycerin and essential oils separate, adding them only to each bath and not the dry mixture. Store any unused mixture in a glass jar with a screw top (I use mayonnaise jars).
Spread 2 tablespoons salsa on half of each tortilla. Sprinkle with 1/4 cup each of the beans and the cheese. Fold tortillas over and press down lightly. In a large nonstick skillet over medium heat, cook tortillas, 2 at a time, pressing down lightly with the back of a metal spatula, for about 2 minutes per side, until lightly toasted and cheese is melted (or place directly on barbecue grill over medium heat until lightly toasted on both sides). Cut into wedges and serve warm with additional salsa.
In a mixing bowl, combine mayonnaise, sour cream, 1/2 cup blue cheese, and garlic salt, stirring until creamy. Stir in apple. Place shredded cabbage and carrots in a large bowl. Pour mayonnaise mixture over cabbage, stirring until well-coated. Cover and refrigerate slaw overnight so that flavors can blend. Sprinkle candied walnuts and remaining 2 tablespoons blue cheese over slaw before serving.
Mix everything together. Pour over cream cheese to serve, with crackers. Refrigerate leftover sauce indefinitely.
In a food processor, combine raisins and walnuts and blend until well blended and moist. (This will take a few minutes and you may see it forming a ball. Just make sure the raisins come out looking like a fudgy mixture and are not still grainy). In a food processor, combine dates and lemon juice until smooth and creamy. Spread the frosting on top of the torte. Sprinkle on chopped walnuts (optional). May or may not refrigerate before serving. Firmer for cutting if refrigerated.
In a large bowl, whisk together the vinegar, oil, sugar, salt, dry mustard, celery salt and Tabasco sauce. Add the cabbage, carrot, green pepper and onion; toss together to thoroughly coat. Cover and refrigerate, tossing again before serving.
Cook orzo in boiling water until al dente. Drain well and transfer to bowl. Toss with butter, garlic, pine nuts, lemon juice, basil and parsley. Taste to see if you would prefer salt and pepper or a more lemony taste. Tip: f using dried herbs reduce the amount to 1 Teaspoon each.
Preheat oven to 375 degrees farenheit. Combine the soy milk, lemon juice, and vanilla in a bowl and whisk together. Set aside for 5 minutes to thicken. In a separate mixing bowl, combine the flour and baking soda. Then, sift in the matcha powder. Melt the canola oil and agave nectar. Pour in the soy milk mixture and stir together. Slowly add in the dry ingredients and combine. Stir in a half a cup of chocolate chips. Spoon the batter to a muffin pan with liners, about 2/3 full. Sprinkle with remaining chocolate chips. Bake for 20 minutes.
Melt butter in a large dutch oven over medium heat and cook onions, celery and carrots until soft but not brown. Add garlic, seasoned salt, pepper and chile powders and cook until very fragrant. Add flour and mix well. Cook until starting to color. Whisk milk and stock into vegetable flour mixture. Turn heat to medium high and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice to sauce and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally. Will take about 20 minutes. Preheat oven to 400 degrees. Add raw chicken to the rice and sauce mixture. Cut green beans into 1 inch lengths and stir into the mixture as well. Cook approximately 4 minutes or until the chicken is no longer pink on the outside. Stir in cheese. Pour mixture into a 9 x 13 inch casserole, or two 8x8 inch casseroles. Combine bread crumbs, cheese and garlic powder and sprinkle evenly over top of the casserole. Place in hot oven and cook for 20 to 25 minutes or until topping is browned and casserole is bubbling. You really should cool for 10 minutes before cutting. You could garnish with parsley and lemon wedges. Or not :).
Beat peanutbutter, sugar, and cream cheese together. Scoop out half of the whipped cream into the peanutbutter mixture and fold. Pour into pie shell. Spread remaining whipped cream over top of the pie. Decorate with chocolate or peanutbutter chips or both if you like.
For sauce, in a small saucepan stir together milk, flour, salt, pepper, and garlic powder. Cook and stir over medium heat until thickened and bubbly. Stir in onion. Spray a 1-1/2-quart casserole with nonstick spray coating. Place half of the potatoes in the casserole. Top with half of the sauce and optional parmesan. Repeat layers with remaining potatoes, sauce and parmesan. Bake, covered, in a 350°F oven about 65 minutes or until potatoes are tender, stirring once. Remove from oven and sprinkle with cheese. Cover and let stand 1-2 minutes or until cheese is melted. If desired, garnish with parsley.
Saute onions in olive oil. Add a little water and berbere, and stir for 2 minutes. Add squash cubes and stir to coat. Then add water to about 3/4 of the way to top of squash cubes. Cook until tender, stirring every 5 minutes. Add cumin and basil, stir and serve.
In a large mixing bowl, cream the shortening and sugar. Beat in the egg and molasses. Combine the flour, baking soda, ginger, cinnamon, and salt; gradually add to the creamed mixture. Roll teaspoonfuls of dough into balls. Dip one side of each ball into sugar; place with sugar side up on a greased baking sheet. Bake at 350 degrees for 12-15 minutes or until lightly browned and crinkly.
TIP Try bread crumbs, corn flakes or corn meal if you don't like melba toast. For Coating: Combine all ingredients in s large heavy duty,zip lock bag shake well. Store unused coating; tightly sealed in refrigerator. Make about 2 cups Fish: Coat both sides of the fish with cooking spray and sprinkle with salt. Place 1/2 cup coating in shallow dish; dredge fish in coating. Place fish in an 11 X 7 X 2 baking dish coated with pam cooking spray. Bake at 400 degrees for 15 minutes or until fish flake easily with a fork. Serve with lemon wedges.
In a large bowl, soak grains in 2 cups of water for 8-12 hours. Drain and rinse. Repeat soaking procedure until you see the grains start to sprout. Then drain thoroughly. In a wide mouth jar or bowl, add 4 cups of water and sprouted grains. Cover loosely with towel and let sit for 2 days until a white liquid forms. Strain grains reserving white liquid. (This is your rejuvelac.) The rejuvelac is ready when it has a tart lemon taste. Best when chilled if drinking directly. (Toss out the grains -- or hopefully compost.).
Set oven to 325 degrees. In a large Dutch oven or oven-proof pot heat oil over high heat. Season lamb shanks with salt and pepper then brown on both sides (about 6-7 minutes per side) transfer to a platter or plate. Add in onions, garlic, mushrooms, thyme, majoram and crushed red pepper; saute for about 7-8 minutes or until veggies are tender. Return the lamb back to the pot. Add in wine and bring to a boil; simmer for about 6-8 minutes. Add in broth, Worcestershire sauce and crushed tomatoes; bring back to a boil. Cover the pot and transfer to the oven to cook for about 2-1/2 - 3 hours, or until the lamb is very tender. Season with salt and pepper about the last 30 minutes or cooking. Meanwhile cook the pasta in boiling salted water until JUST firm-tender; drain and place the pasta in a large bowl. Spoon the sauce over the cooked pasta, sprinkle with grated Parmesan cheese, then place the shanks on top. Serve and pass more Parmesan cheese separatel at the table.
Combine all ingredients, except garlic, in saucepan and simmer 30 minutes over medium heat. Add minced garlic before using. Baste meat during last 15 minutes of grilling time.
Preheat oven to 180 degrees Celsius. Lightly grease muffin tins with butter paper. Mix together wheat bran and milk, and let stand for 10 minutes. In a large bowl, mix together applesauce, egg, brown sugar, and vanilla and beat in bran and milk mixture. Sift together flour, baking soda, baking powder and salt, stir into bran mixture until just blended. Fold in blueberries and scoop into muffin tin, making each about 3/4 full. Bake for 15 to 20 minutes, until tops look crispy and golden.
Spread marshmallows on the bottom of a lightly greased 13x9" baking pan -- set aside. Combine strawberries and their juices with jello -- set aside. Blend remaining ingredients and pour over marshmallows. Spoon strawberry mixture over the top. Bake at 350° for 30 minutes. Reduce heat to 300° and continue baking for 15 minutes longer.
Combine Bisquick, oats and sugar. Combine egg, milk and oil. Add to the dry mixture, beating until smooth. Stir in chips and nuts. Bake in a greased, wax paper-lined bread pan for 70 minutes at 350. Cool 10 minutes and remove from pan by lifting the wax paper. Wait for bread to cool before removing wax paper to avoid excessive crumbling.
Melt butter in a large, heavy skillet over moderate heat. Add shallots and cook, stirring frequently, until soft but not brown, about 5 minutes. Stir in parsley, chervil, thyme and tarragon. Add wine and mix well. Remove from heat. Sprinkle trout with salt and pepper. Arrange on top of herbs in skillet in a single layer, overlapping slightly if necessary. Cut a circle of foil large enough to fit the skillet and press it gently but firmly on top of the fish. Return skillet to moderate heat and simmer for about 5 minutes, or until cooked through. Remove fish to a platter and cover with fresh foil to keep warm. Bring liquid in skillet to a boil over high heat, stirring or whisking constantly. Cook until reduced to a thin film that barely covers bottom of pan. Reduce heat to moderate. Stir in cream and any liquid accumulated from the fish. Continue to cook, stirring occasionally, until thick enough to coat the whisk heavily, 5-10 minutes. Cover trout with sauce.
Put the lime zest into a bowl with the shrimp. Squeeze over the juice of 2 of the limes and add the fish sauce. Mix well and leave to marinate for about 10 minutes. In a pestle and mortar or a food processor, pound or blitz the chillies, garlic, ginger, cilantro stalks, sesame oil and lime leaves until you have a paste. Heat up a wok and add a few tablespoons of olive oil and add the paste, stirring quickly. Cook for about a minute before adding the shrimp and all of the juices from the bowl. Cook for another minute, stirring. Then add the tamarind paste, coconut milk and chicken stock. Turn the heat down and simmer slowly for about 15 minutes. Taste - you may need to add more salt and pepper or more fish sauce, and just enough lime juice to give it a good pop! Get a pot of water boiling for the noodles or rice. Lightly score the scallops with a criss-cross pattern on one side so that when they cook they will open out to look like flowers, then lightly season with salt and pepper. Get a large non-stick frying pan hot and pour in a little olive oil. Put the scallops into the pan and cook a couple of minutes on each side until golden. Halfway through, add the noodles or rice to the boiling water and cook according to the packet instructions. Remove the scallops from the heat. Drain the noodles or rice and divide between four serving bowls, spooning the laksa stew over the top. Sprinkle with cilantro leaves. Then lay two or three scallops on top of each bowl. Enjoy!
Pour BBQ Sauce into pan, fill the empty bottle with tap water (or something fancier if you're"that way") and pour about half of it into the pan as well. Stir until blended over low-medium heat. Add thawed chicken. Cook chicken and sauce while stirring over medium heat until chicken is done, then turn down to low. Keep an eye on it and add more water from the bottle if needed. For rice, just add rice and water to a pan with a tight-fitting lid, bring to a boil, stir for a minute, and cook at medium heat for 30 minutes while COVERED. when everything's done, pile it on a plate and eat it up. Sometimes I add a dash or two of"Kick-Yo-Ass" hot-sauce for a little spice.
Preheat oven to 325degrees F. Grease and flour bundt pan. . Cream butter and sugar until creamy. Add eggs one at a time until blended. Alternately add flour with the Mountain dew, ending with flour. Add the extracts and zest and mix thoroughly. Pour batter into prepared pan. . Bake for approximately 1 hour and 15 minutes. , or until toothpick inserted in center comes out clean. Remove from oven and cool in the pan for 20 minutes. Remove from pan and cool thoroughly.
Place the tea in a teapot (allow 3 tablespoons for a large teapot, about 5-6 glasses). Pour over 1/2 cup fresh boiling water. Allow the tea to steep (let stand) for 10 seconds only. This will rinse the gunpowder tea and allow the leaves to open up. Pour out the water. Add all the mint and sugar to taste. Pour fresh boiling water onto mix to fill the pot. Allow the tea to steep for a few minutes. (If you prefer your tea strong, you may bring the full teapot to boil and let it stand for a couple more minutes.). Pour 3-4 cups, but do not stir. Simply pour back into the pot, this allows the mint tea mixture to blend naturally.
Preheat oven to 350°F. Combine cake mix and cocoa. Cut in butter until crumbly. Add eggs and cherry juice; mix well. Spread HALF in a greased 13 x 9" metal pan. Drop pastry filling by small spoonfuls to within 1/2" of edges. Spread gently to cover chocolate mixture. Drop remaining chocolate mixture by small spoonfuls and gently spread to cover filling. Make sure it touches the pan on all sides or it will shrink when it bakes. Bake 25 - 28 minutes.
Thaw collard greens if using frozen or rinse if using fresh. Combine all ingredients in a medium sized sauce pan. Cook over low heat for about 45 minutes. Discard ham hock. Serve with salt, pepper, and Tabasco sauce to taste.
Cream together softened cream cheese, sour cream, and sugar. Thoroughly drain the crushed pineapple. Gently fold in crushed pineapple. Put mixture into pie crust. You'll probably have a little left over. Top with pineapple chunks. Refrigerate for several hours or overnight before serving.
Place meat in roaster or large pot. Sprinkle with seasonings and add enough water to almost cover the meat. Cover the pan and bring to a boil, then simmer 8-12 hours. Remove meat, strain au jus to remove onion, garlic and rosemary. Let meat and au jus cool. When the meat has cooled, slice roast into thin strips, removing fat. Return the meat to the meat juices and heat the desired amount. Serve on heated French rolls. They dipped the rolls in the au jus before piling the meat on the roll. Extra au jus should be served on the side for dipping. A fun creation with your drip beef:. whole grain bread topped with cheddar cheese and toasted under broiler. lettuce leaves, Drip beef, crisp bacon slices, tomato slices, avocado slices, mayo. Arrange ingredients in order to make an open faced sandwich. Put half ingredients on one side and the remainder on the other so it will be as pretty as it is delicious.
Mix together and shake the first 4 ingredients. Pour over ice in a glass and float the Myer's on top.
Mix together and shape into 2 loaves (like meatloaf) Wrap in foil and refrigerate for 24 hours. Punch holes in bottom of foil with a fork. Put 1 cup water in bottom of broiler pan then place loaves on rack over broiler pan. Do not broil, just use the broiler pan because you need the sausage over the water. Bake 1 hour 15 minutes at 325 degrees.
Combine ingredients in a large Ziploc freezer bag. Remove as much air as possible. Label and freeze. Defrost overnight in the fridge; pork will marinate as it defrosts. To serve, remove chops from bag and place in a non-stick skillet; reserve marinade. Cook for 5 minutes, or until brown, repeat for other side. Add marinade, and reduce heat to medium. Cover and cook for 7 minutes, or until chops are no longer pink in the middle. Transfer pork to a plate and cover. Turn heat to high and whisk for 3-5 minutes until sauce is thick. Spoon over pork. OR cook on heated grill until done, baste with marinade while cooking.
In a plastic container (with lid) combine sugar, lemon& orange juices, liqueur and wine; stir. Refrigerate for several hours. Pour into pitcher add lemon and orange slices. Serve over ice.
Put soy milk, & cornstarch in a blender & mix well. Add brown sugar, vanilla extract, cinnamon & salt, blending until smooth, then pour into a shallow bowl & set aside. Put the unbleached white flour in another shallow bowl & set aside. Put canola oil in a large frying pan & heat over medium heat. Soak each slice of bread in the soy milk mixture for about 30 seconds, then dip each slice in the white flour, being sure to coat both sides before place each slice in the heated pan. Cook for 3 to 4 minutes, or until the bottom is brown, then using a spatula, turn the each slice of bread over & cook the other side another 3 minutes. Serve quickly, drizzled with syrup.