HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Coat a baking sheet with vegetable oil spray and set aside. In a large bowl, combine all remaining ingredients and mix well. Shape mixture into nuggets and place on baking tray approximately 3 inches apart. Bake for 20 to 25 minutes, turning nuggets over after 15 minutes. Serve warm. I didn't have enough frozen broccoli but I had a bunch of cut up veggies (broccoli, cauliflower, carrots, etc) for dipping so I steamed them with the frozen and then put all the veggies into the food processor and let it whirl. Then I added the rest of the ingredients (make sure you temper the eggs before adding them or you'll have scrambled eggs). I also added about 2 teaspoons of flaxseed oil and two tablespoons of wheat germ to the mixture. Also, this makes A LOT, so I only baked 6 and I formed the rest and froze them on a cookie sheet and then put them in a freezer bag and I'll just bake them as I need them. Secondly, I think in the future I'll add whatever meat I have on hand or some beans to the food processor for some added protein. Zoe and Owen loves these!
Cook pasta according to directions; drain and toss with a few drops of olive oil. Place sun-dried tomatoes into a small pot, cover with water and cook for about 5 minutes, or until tender. Drain, chop and set aside. Heat olive oil in a skillet over medium-low heat. Saute onions, garlic until onions are transparent, about 5 minutes. Add mushrooms and sun-dried tomatoes; cook over low heat for about 5 more minutes. Add olives, capers, pinenuts, red pepper flakes, (crumbled) cheese and ground pepper. Garnish with the Parmigiano-Reggiano crumbles if desired.
Melt the butter in a medium saucepan, over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the potato, thyme, salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 3 minutes. Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper. Serve with optional toppings.
Brown meat with onion in oil; drain. Add coffee, salt, chili powder and 1 can tomato sauce; simmer 10 minutes. Spread 2 tsp cream cheese on each tortilla, fill with meat, roll up and place in 9" X 13" casserole dish. Pour second can of tomato sauce and 7 ounces of water over top of enchiladas. Top with cheese. Bake at 350 degrees for 25 minutes.
Boil potatoes until softened. Drain, cool and cut into 1/2" rounds. Whisk together the dressing ingredients except for the oil. Whisk in oil slowly (or use a food processor). Combine the potatoes, bell peppers, onions and radishes and gently toss with dressing. Taste and adjust seasoning. Garnish with the remaining parsley and serve immediately or cover and refrigerate until ready to eat. Best eaten at room temperature. Servings are estimated.
Fry the chorizo in batches in a bit of the oil, until it is nice and crisp. Add the potatoes and salt to the pan and fry for a minute until slightly browned. Tip into a bowl. Add the beans and peppers, remaining oil and sherry vinegar. Toss well and scatter the chorizo on top.
Pour all ingredients, except orange slice and cherry, over crushed ice in a 10 ounce glass. Stir well. Garnish with the orange slice and cherry.
In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain. Meanwhile, in large bowl whisk together vinegar, oil, water and pepper. Mix in apples. Add potatoes, sauerkraut, onions and parsley to apple mixture; toss gently. Season with salt.
Combine frozen lemonade and wine in a blender. Process for 30 seconds. Gradually add enough ice to bring the mixture to 4 cups. Blend until smooth.
Combine chocolate, cream, butter and chili pepper in a heavy sauce pan. Cook over very low heat until all the chocolate is melted and the mixture is smooth. Serve warm or cold. Can be refrigerated for up to 2 weeks and gently reheated.
In a bowl whisk mayonnaise, fresh herbs, garlic powder, Serrano pepper, spicy mustard, honey mustard, sea salt and white pepper until combined. Spread Serrano mayonnaise on toasted bread. Add lettuce leaves, cheese, red onion, Garlic bologna, tomato and lettuce. Slice sandwich in half and place on a plate. Cucumber Salad. in a bowl combine olives, cucumbers, daikon radish, cilantro, vinegar and whisk well. Add olive oil slow and whisk until combined. Season to taste with salt and white pepper. Place salad in small serving bowls. Garnish plates with sliced Kosher Dill Pickles.
Mix all ingredients except steak in a 13x9x2 inch glass baking dish. Add steak and turn to coat. Cover and refrigerate at least two hours, turning occasionally. Preheat grill or broiler to medium high heat. Remove meat from marinade and discard marinade. Grill steak to desired doneness, about 4 minutes per side for medium rare. Transfer steak to work surface and let stand 5 minutes. Cut across grain into thin strips. Arrange on a platter and serve.
Rinse the lemons and pat dry. Halve the lemons crosswise and juice them, reserving the juice. Using a spoon, scrape the pulp and seeds from the halves. Using a sharp knife, slice the peels 1/8 inch thick. In a large, heavy saucepan, cover the strips with 8 cups of cold water and bring to a boil; boil for 1 minute. Drain the strips and rinse under cold running water. Blanch two more times; the final time, drain the strips but do not rinse them. Return the strips to the saucepan. Add the reserved juice and the sugar. Simmer over moderate heat, stirring to dissolve the sugar, then skimming any foam, until the marmalade sets, about 30 minutes. Spoon the marmalade into 5 hot 1/2-pint canning jars, leaving 1/4 inch of space at the top, and close with the lids and rings. To process, boil the jars for 15 minutes in water to cover. Let stand at room temperature for 2 days before serving. MAKE AHEAD The processed marmalade can be stored in a cool, dark place for up to 1 year. Refrigerate after opening.
Place potatoes in a colander and toss with lemon juice and salt. Let stand until potatoes are soft, about 10 minutes. Pat dry with a paper towel. Spray a large baking sheet with nonstick cooking spray. Tear off four squares of wax paper (about 12-inches square) and spray with nonstick cooking spray (preferably butter-flavored). Shingle all but four potato slices horizontally to form a 5x9-inch rectangle on each square. Spray potatoes with cooking spray. Place salmon lengthwise over potatoes and spread with mustard. Lift right side of wax paper and fold over salmon, covering it with potatoes. Lightly press paper to help potatoes adhere to fish and peel back wax paper. Repeat with left side of wax paper. Lay remaining potato slices over seam where shingled potatoes meet and brush with butter. With a spatula, carefully transfer salmon to baking sheet, turning bundles over so the side with the additional potato slice is down. Cover loosely with plastic wrap and refrigerate so potatoes set, about 30 minutes. Preheat broiler. Spray potatoes with cooking spray. Broil 6 inches from heat until potatoes are golden and crisp, about 5 minutes on each side.
Preheat the oven to 180°C Lightly grease a 22cm diametre springform tin and line the base with baking paper. Melt the butter and stir into the crushed biscuits in a small bowl. Press mixture onto the base and up sides of the prepared springform tin. Bake in preheated oven for 10 minutes or until lightly browned. Remove from oven and set aside to cool and sprinkle chopped chocolate evenly over the cheesecake base when completely cool. Reduce oven temperature to 160°C. Beat cream cheese and sugar in a large bowl with an electric mixer (or food processor) until smooth. Add liqueur, vanilla, and coffee granules, beating until well blended. Add eggs one at a time, beating well after each addition. Set aside 1 cup of the cheesecake mixture and then pour the remaining mixture into the prepared crust over the chopped chocolate. Melt the milk chocolate in a medium-size, microwave-safe bowl. Stir the reserved cream cheese mixture into the melted chocolate until smooth. Spoon the mixture in straight, parallel lines over the top of the cheesecake in the tin. Going in the opposite direction use a skewer to drag lines across the top of the cheesecake at equal intervals to create an attractive pattern. Bake in preheated oven for 1 hour or until set. Turn oven off and let cheesecake stand in oven (with door closed) for 30 minutes. Remove cheesecake from oven and allow to cool for 1 hour and then refrigerate overnight or for at least 4 hours. Serve.
In a small bowl, beat the cream cheese, 1/3 cup Parmesan cheese, 1 tablespoon parsley, chives, garlic, thyme, salt and pepper until blended. Unroll pizza crust and cut in half. On a lightly floured surface, roll out each portion into a 12-in. x 6-in. rectangle; brush each side with oil. Grill, covered, over medium heat for 1-2 minutes or until bottoms are lightly browned. Remove from the grill. Spread grilled sides with cheese mixture. Sprinkle with remaining Parmesan cheese; top with tomatoes. Return to the grill. Cover and cook for 2-3 minutes or until crust is lightly browned and cheese is melted, rotating halfway through cooking to ensure an evenly browned crust. Sprinkle with remaining parsley.
Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle withTaco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 T cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream. Serve.
Preheat oven to 425 degrees. Combine flour, 1/4 cup sugar and salt. Beat together the eggs and milk, then add the flour mixture to the egg mixture. Melt the butter in a 9x13 inch baking pan by placing it in heated oven until melted. Add the cake mixture to the melted butter in the pan, and bake for 30 minutes. Meanwhile, combine 1/8 cup sugar and the cinnamon for the topping. While your Panu Caku is still hot, sprinkle the cinnamon sugar mixture on top and serve warm! (I have also added maple syrup to crushed berries, frozen or fresh, and used it as a topping. Very delicious!).
Mix together and marinate chicken for about 5 to 6 hours or overnight in a covered dish in the refrigerator. Add one beaten egg and corn flour to cover. Place some ground nut oil in a wok heat oil and deep fry on a low heat. The meat is now ready to eat. If a hotter dish is required: Take some curry leaves, ginger, garlic, green chilies, spring onions, coriander leaves. Place all the above in a wok with hot oil and fry for a couple of minutes. Add some yogurt and tomato sauce and stir. Now add the chicken and some red food coloring and stir fry again to cover all the meat with the sauce.
1. Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with paper towels. Preheat oven to 400°F. 2. Meanwhile, on a large piece of lightly floured parchment, roll dough to a 12 inch circle. Transfer parchment and dough to a large baking sheet; set aside. 3. For ricotta filling, in a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 teaspoons of olive oil, lemon peel, lemon juice, salt, and pepper. Using a spatula, spread ricotta filling over dough. leaving a 11/2-inch border. Top with squash rounds. Drizzle with remaining olive oil Gently fold over pastry edges, pleating as necessary. 4. In a small bowl whisk together egg yolk and 1 teaspoons water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35 to 40 minutes or until edges are golden brown. Sprinkle fresh dill weed, if desired Serve warm or at room temperature.
Melt butter in a skillet. Add pineapple, maple syrup, and curry powder. Cook over medium heat for about 4 minutes, stirring frequently. Add brown sugar; cook 1 minute or until sugar melts. . Cook ham in a separate skillet in a little butter or oil until nicely browned around the edges on both sides. Serve ham with pineapple on top.
Toss the lettuce, chicken, cheese and mango in a large bowl. In separate bowl, whisk together the mango chutney, mayonnaise, sour cream and lemon juice to make dressing. Pour dressing over salad and garnish with sliced almonds. Serves 2 as entree salad, 4 as side salad.
.Mix flour, baking soda, baking powder together in a large bowl, then add the oatmeal until evenly mixed (@ 2 cups at a time). Set aside. Cream the butter until smooth and pale, then slowly add the granulated sugar, then the brown sugar until the sugars and butter are evenly mixed. If you are using a stand mixer, scrape down the sides and add the eggs 1 at a time until smooth. (We use a large cookie spoon to mix with) Add the corn syrup and vanilla and mix well. Add the oat mixture @ 1/3 at a time mixing on low speed until fully mixed (it gets very stiff when doing by hand). Fold in both kinds of chocolate chips ( nuts if you are using them) and then split dough in half and add the raisins to one half of the batch. Cover both batches with plastic wrap and refrigerate 3 hours minimum (overnight is best)). Preheat oven to 375 degrees and place rounded tablespoon sized ball on a parchment lined cookie sheet. Bake for about 12 minutes and let stand for about five minutes on cookie sheet before placing cookies on a wire rack to cool.
Using dutch oven or other enameled cast-iron pot, heat over medium heat and add olive oil. When oil is fragrant, reduced heat to medium-low and cook onions until translucent but not golden. Add garlic and mushrooms and stir until soft and partially cooked, about 3 minutes. Add wine and cook another 3-4 minutes, stirring to prevent sticking. Add tomatoes, chickpeas, capers, olives, oregano, salt and pepper. Cook 15 minutes more, or until heated through. Set aside, covered, until ready to serve.
Preheat the oven to 350°F Slice off the top of the garlic bulb, just enough to barely expose the garlic inside each clove. Place the bulb in an ovenproof dish and drizzle with olive oil. Place the dish, uncovered, in the oven and cook the garlic until it is golden brown and soft, about 15 to 20 minutes. Let cool. When the roasted garlic is cool enough to handle, squeeze the pulp from 6 of the cloves and mash with a mortar and pestle, or with a fork. (Store the remaining cloves in the refrigerator for up to 1 week.) Put the garlic in a food processor and add the mustard, vinegar, salt and pepper and puree. Slowly add the olive oil and stock through the feed tube, and puree until the vinaigrette is creamy. If it is too thick add a teaspoon of stock until the consistency is correct. Add the shallots and tarragon. Adjust the salt and pepper to taste.
Combine first 7 ingredients in a food processor and blend 30 seconds; scrape sides of bowl and blend 15 more seconds. Season with salt and pepper. Refrigerate until ready to use. Heat olive oil in a large saute pan over high heat. Cook shrimp 3 to 4 minutes, until just pink. Add garlic and lime juice and cook 30 more seconds. Season with salt and pepper. Remove from pan and refrigerate until ready to use. Fill a medium saucepan with water and bring to a boil. Using a small, sharp knife, make an X on each tomato. Fill a medium bowl with ice water. Immerse tomatoes in boiling water 10 to 15 seconds, just until skin loosens. With a slotted spoon, remove tomatoes and drop into ice water. Peel skin; cut tomatoes in half and discard seeds. Dice into 1/4-inch pieces; set aside. Put avocado in a medium bowl and gently toss with lemon juice. Loosely pack 1/2 cup avocado into a 3-inch round cookie cutter, top with 1/2 cup tomato, and then add 1/2 cup cucumber, gently pressing each layer with a spoon. Carefully remove cutter. Repeat on each plate, and refrigerate until ready to use. (Alternate method: Gently mix salad ingredients and mound on plates.) Drizzle each tower with dressing, and add 2 shrimp. Garnish with cilantro sprigs.
Pre-heat the oven to 350 degrees F. Blanch the broccoli, saving the stems for soup (If you are using frozen broccoli, thaw it). Beat eggs and cream, then add the cheese and mix well. Stir in the broccoli, salt, garlic powder (Whole Foods has an excellent organic variety), and pepper. Pour into a nine inch quiche pan and bake for about 30 - 35 minutes or until a knife inserted in the center comes out clean.
Layer 1: soften margarine. Mix with flour, add pecans. Put into 9 x 13 baking pan and bake at 350 degrees for 20 minutes. Remove and cool completely. Layer 2: Mix powdered sugar with cream cheese, add 1 cup of cool whip, and spread on crust. Layer 3: Mix instant pudding with milk. Follow pkg directions and spread over layers. Layer 4: Top the 3 layers with remaining Cool Whip. Garnish with shaved chocolate bar and top with cherries and chopped nuts.
For the sauce; combine the lime juice, wine, garlic and shallots in a wide pan, bring to a boil and reduce to 1/4 the volume. Pour into a bowl and stir in the cream. Whisk in the butter, 1 TBS at a time, until thoroughly combined. Stir in the fresh basil and hold the sauce in a warm place until ready to serve. For the spinach, slice the garlic into thin slivers. Heat a large saute pan over medium heat for 30 seconds. Add the butter and, when half of it has melted, add the garlic. Cook, stirring constantly, for about 45 seconds or until the garlic is tender and fragrant. Add the spinach leaves, and season with salt and pepper. Use tongs or a spatula to stir the spinach so it cooks evenly. Remove from heat when all spinach leaves have wilted, setting aside to keep warm while you cook the fish. Divide the fillets into 4 pieces. Sprinkle lightly with the salt, sugar, pepper and paprika. Place a large non-stick skillet over high heat. When hot add the oil and butter. When the butter begins to melt, swirl to coat the pan. Place the fish in the pan and cook for 5 minutes; turning gently until fish flakes easily, do not over cook. To serve, place the spinach in an attractive mound on a heated plate, top with the fish fillets and spoon sauce over. Serve at once!
Peel and core apples; cut into 1-inch chunks. Place in large pot with 4 cup water, sugar, maple syrup, cinnamon, salt and cranberries. Bring to boiling. Reduce heat to medium-low; cover and cook 20 minutes or until apples are tender and sauce is thickened. Check halfway through cooking. If mixture is dry, add 2 tablespoons water. Uncover pot and mash apples with fork until pulpy. Stir in lemon juice. Refrigerate until ready to serve.
Dissolve espresso powder in boiling water; let cool. Grease a 9 x13" cake pan; line bottom with waxed paper. In a large bowl, mix together flour, sugar, cocoa, baking powder, baking soda and salt. Beat in buttermilk, eggs, oil, vanilla and espresso mixture; beat for 2 minutes. Pour into prepared pan. Bake at 350 F for about 45 minutes or until top springs back when touched lightly. Let cool in pan or rack for 20 minutes. Remove from pan let cool completely on rack. Spread with Chocolate Icing. Chocolate Icing. 1/2 cup unsweetened cocoa powder, sifted. 1/4 cup granulated sugar. 4 tsp cornstarch. 1/2 cup buttermilk. 1/4 cup corn syrup. 1/2 tsp vanilla. In heavy saucepan, mix cocoa, sugar and cornstarch; whisk in buttermilk and syrup until smooth. Whisking constantly, bring to a simmer over medium heat. Simmer for 2 minutes. Remove from heat; stir in vanilla. Let cool, stirring occasionally, for 45 minutes or until thickened. Makes 1 cup.
Mix together all the ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer for about 1 hour, uncovered, or until juice has thickened. Pour into warm sterilized jars and seal. May be eaten immediately but the flavour improves after a few days.
Put all ingredients in a blender and process until smooth. Refrigerate a few hours before using.
Toss ingredients together. Serve chilled with 2 oz Citrus Dressing.
Lightly dust cutlets with pepper and flour. Saute with 2T of butter over moderately high heat quicky-about 1 minute per side. Place in a shallow baking dish. Add shallots to pan and saute until soft. Add wine to deglaze pan and cook for a minute or so. Mix Parmesan cheese, bread crumbs and remaining 2T of butter. Top each tenderloin evenly with mixture and pour wine sauce into baking pan. Bake at 375 for 10-15 minutes.
Preheat oven to 350°F. Grease a 9x13 pan with butter. Combine flour, soda, salt and cinnamon. In a large mixing bowl cream butter, then add sugar and mix until fluffy. Add eggs and vanilla and beat well. Gradually add flour mixture. Stir in oatmeal and the butterscotch chips. Spread in prepared pan and bake for 22 to 28 minutes. If they seem to be getting to brown on the edges, and are still quite gooey in the center lower the oven temp to 325°F for the last 10 minutes or so.
Heat the oil in a big saucepan over medium heat; add in shallots; cook 5 minutes or until softened. Add in the mushrooms; cook 2 minutes to soften. Sprinkle the flour over the shallots/mushroom mixture, cook/stir for 1 minute to remove the raw taste from the flour. Decrease heat to low; slowly add the milk, stirring constantly to thicken. Add in the peppercorns and salt to taste; simmer 5 minutes to allow the flavors to blend. Keep warm over very low heat. Cook the fettuccine in a big pot of salted boiling water, stirring occasionally, until it is al dente. When the pasta is cooked, drain and place in a shallow serving bowl. Add the sauce; toss lightly to combine, and serve immediately.
Drain spinach and spread in shallow baking dish. Cover it with chesse and cream; sprinkle with salt and paprika. Place under broiler until cheese is melted.
Whisk flour with 1 cup of milk until smooth. Mix everything in (very large) crock pot. Cook 3 to 4 hours on low, or until sauce comes together and pasta is tender. Stir every 30 to 60 minutes, if possible. Freeze leftovers in 2 serving portions. Reheat in microwave safe dish on defrost for 20 minutes, stirring every 5 minutes. At this time, the mac and cheese should be mostly defrosted. Defrost for another 10 minutes or so, stirring every 2.5 minutes or until hot. (I have found this is the best way to reheat frozen mac and cheese with no seperation of the sauce.).
In a nonstick pan, heat over medium high heat the oil and then add the tilapia. Season with half the lime juice, salt, cumin and southwest seasoning. Once that side is cooked, flip and season, cooking till golden. Heat a small pan over medium heat and then spray with cooking spray. Add tortilla, cooking and heating both sides. Fill tortilla with a portion of fish and then top with desired toppings.
Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a Dutch oven, combine sugar, zucchini, pineapple and lime juice. Bring to a boil. Boil 10 minutes, stirring constantly. Remove from heat; stir in gelatin and extract until gelatin is dissolved. Immediately fill all containers to within 1/2 inches of tops. Wipe off top edges of containers. Cool completely before covering with lids. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving. Yield: 7 cups.
Crispy Pork. Combine the cornflour, arrowroot flour and salt with water. Cut your pork into cubes and coat them in the batter. Heat oil in a deep pan. You can test that the oil is hot enough by dropping in a tiny bit of batter, it if bubbles up straight away it's ready. Fry the pork pieces in the oil until they are golden and cooked through, roughly 3-5 minutes. Sweet and Sour Syrup. Heat sesame oil over medium heat. Add the garlic, caster sugar, vinegar, soy sauce and a cup of water. Cook until the sugar dissolves. Combine the cornflour with 2 tablespoons of water; add this to the pan and whisk it until it begins to bubble up and boil. Simmer for 2 minutes and stir in the tamarind paste. Whisk until well combined and then set aside. Recipe Notes. To add in some vegetables, you can chop up red and green capsicum and add it in with the garlic and oil. Cook it until soft before continuing on to the next step.