HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small dry skillet over low heat, toast ground cumin 2 minutes or until fragrant, stirring occasionally. Add lemon juice and whisk well. Add oil in a thin, steady stream, whisking until blended. Add salt and pepper to taste. In a large salad bowl, combne greens with 1/4 cup dressing; toss to coat. Place on serving plates. Mix avocado, tomato, cucumber, and onion with dressing; toss to coat. Top each portion of greens with avocado mixture.
Set oven to 350 degrees F. Prepare an 11 x 7-inch baking dish (can use a 13 x 9-inch but it will not be as high). Spread the blueberries in the bottom of the prepared baking pan. In a small saucepan over medium heat combine the sugar, cornstarch, water and 2-3 Tbsp lemon juice; cook and stir until thick and clear, then add in the vanilla. Pour over, then gently stir in the cooked mixture with the blueberries. In a bowl combine the flour with oats, brown sugar and cinnamon. Add in the melted butter; mix until crumbly (I start mixing with a spoon then finish mixing with my hands). Sprinkle over the top of blueberries (there will be a couple of empty spots that is okay, there may seem like a lot of crumble but it will settle when baking). Bake for 30-35 minutes, or until blueberry mixture bubbles and the topping is brown. Serve with ice cream-- enjoy!
Steam asparagus until tender, about 10-12 minutes, then remove to serving dish. Meantime, in a small pan, melt butter. To melted butter add lemon juice, marjoram & cashews, simmering over low heat for 2 minutes. Pour butter & nut mixture over cooked asparagus & serve.
Cook pasta to al dente, according to package directions. Drain well. Add butter to pan, and allow to melt. Return drained pasta and mix well with butter. In a separate bowl, beat eggs well. Add the eggs to pan, and mix well. Return to med heat, and stir CONTINUOUSLY, scraping egg from bottom, until eggs are scrambled well and cling to pasta. This step goes very quickly, so watch pot closely. Serve immediately. To easily clean pan, rinse with COLD water. Empty pan of water, and add a generous portion of SALT, and a dot of dish detergent to pan. Scrub with a scrubbie under cold water until clean. Finish by running under hot water or place pan in dishwasher to disinfect.
Melt margarine and syrup together in a large pot. Add baking soda and stir. The mixture will froth up, just keep stirring until all of it has frothed up. Add all remaining ingredients and mix well. Press into a greased baking sheet. Dough must be 1 1/2 cm thick. Bake at 350F for 25 minutes. While still hot, cut into squares and leave to set before removing to cooling rack.
Roast chicken carcass in 400 degree oven until golden brown. Place into a stockpot along with the carrots, celery, onions, parsley and thyme. Cover with cold water and bring to a boil and then let simmer for 1 hour. Strain. For the matzo balls: Whisk together eggs, oil, nutmeg, and salt and pepper to taste. Stir in matzo meal and let rest for 20 minutes. Form into balls with two spoons. For the soup base: Bring chicken broth to a simmer and add matzo balls. Cook for 10 minutes: they are done when they float to the top. Add ginger, spinach, onions, and bean sprouts and stir to wilt, just prior to serving.
In large, nonstick skillet over medium heat, melt 1 T butter. Cook tomatoes in hot butter, 3 to 5 minutes, until tender. Remove tomatoes, set aside. Cook onions in remaining 1 T butter, 3 to 5 minutes, until tender. Add rice; cook 2 to 3 minutes stirring frequently. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup broth. Cook, uncovered, until broth is absorbed, stirring constantly. Continue stirring, adding remaining 1 cup broth & water, allowing each cup to be absorbed before adding another, until rice tender & mixture has creamy consistency. (Total cooking time will be about 25 to 30 minutes.). Stir in cheese, milk & reserved tomatoes; cook until heated through. Add salt & pepper to taste. Serve immediately.
Put oven rack in middle position and preheat oven to 325°F. Bring orange juice, soy sauce, sugar, ginger, garlic, and pepper to a boil in roasting pan over moderately high heat, stirring until sugar is dissolved. Add ribs in 1 layer using tongs, turning to coat, and cover pan tightly with foil. Braise ribs in oven until very tender, about 2 hours. Reduce oven temperature to 200°F. Transfer ribs to a baking dish, arranging them in a single layer, and keep warm in oven. Skim fat from cooking liquid if desired, then make glaze by boiling liquid, uncovered, stirring occasionally, until syrupy and reduced to about 3/4 cup, about 15 minutes. Brush glaze generously on ribs. Serve!
Add water in pan. Peel Tomatillos and place in pan, also add the roma tomato's, garlic, white onion, chiles de arbol & salt. Let boil and you will need to turn the tomatillos after about 10 minutes when they turn slightly brown. Let both sides brown. (about 20-30 minutes) Once done place everything in blender and blend until smooth. Let cool and serve.
Combine all ingredients except chives in a food processor (or use a hand mixer) and blend until smooth and creamy. Add chives and blend just until incorporated. Adjust seasonings to taste. Refrigerate for at least 2 hours before serving.
In a large bowl, stir together the warm water, sugar, canola oil, yeast (not instant), egg and malt; keep combining until the yeast dissolves. Then, stir in salt and one cup of the flour. Gently add enough flour to make a soft dough, about 3 cups. Knead your dough for 10 to 12 minutes, stirring in extra flour as you need it. When your dough is firm and smooth, cover with inverted bowl and let sit 10 minutes. Next, divvy up the dough into 12 equal pieces. Roll each piece into a 10-inch rope, then curve each one around your hand, pressing together ends to make a bagel shape. You may need to use a few drops of water to help the ends stay together. Let bagels rise for 30 minutes. When ready, fill a large pot with the 6 quarts of water and then stir in the honey; bring that up to a boil. Meanwhile, preheat your oven to 425 degrees F and line 2 baking sheets with parchment paper or Silpat mats. When the honey-water has come up to the boil, drop in bagels and boil for about 90 seconds (1 1/2 minutes), turning only once. Drain your bagels on clean, dry dish towels and then place on baking sheets. Sprinkle both sides of bagels with seeds. Be generous! Place your bagels in preheated oven and bake until golden in appearance, about 20 minutes, turning just once. Enjoy!
Prepare Zabaglione by placing egg yolks in top of a double boiler. Add sugar and beat with portable mixer or rotary beater at medium speed until mixture is pale yellow and creamy. Place water in bottom of double boiler and bring to a boil over high heat. Reduce heat to lower and place top of double boiler over simmering water. Gradually beat 1/4 cup marsala into egg yolk mixture. Beat 1 minute. Gradually beat in remaining marsala and 1/4 cup white wine. Continue cooking custard over the simmering water approximately 4 to 8 minutes or until mixture is fluffy and soft peaks form from beaters. Beat constantly, scraping sides and bottom of pan frequently. DONOT over cook custard! Immediately remove from heat and whisk custard briefly. Cover and refrigerate Zabaglione until well chilled. Beat cream with 2 TB sugar in large bowl until soft peaks form. Gently fold in mascarpone cheese, then Zabaglione. Refrigerate at least 3 hours or until well chilled. Combine espresso, cognac and remaining 2 TB sugar and vanilla extract. Layer 1/4 of ladyfingers in a flower-petal design in a trifle dish. Generously brush ladyfingers with the espresso mixture. Spoon 1/4 of cheese mixture over ladyfingers to within 1 inch of sides of dish. Sprinkle with 1/4 of grated chocolate. Repeat these layers 3 more times. Sprinkle remaining 1/4 of chocolate around perimeter of cheese mixture and sift cocoa powder over the top of the cheese mixture. Cover and refrigerate at least 30 minutes.
Heat oven to 400 degrees F. Line a baking sheet with parchment. In a large bowl, stir together ground chicken, 1/2 cup of the mozzarella, garlic powder, salt and pepper. Spray prepared baking sheet/parchment and your hands with non-stick cooking spray. Form chicken mixture into 4 pizza "crusts" by forming a round patty and flattening them out on the baking sheet. Bake for 20 minutes (pour off juices about half way through cooking). While chicken is cooking, saute onions in the olive oil until tender. Remove chicken from oven and heat broiler. Thinly spread 1 Tbsp. of BBQ sauce on each pizza. Top pizza with remaining mozzarella and gouda cheeses. Top pizza with onions. Drizzle each pizza with 1/2 Tablespoon of BBQ sauce. Broil for 2 minutes to melt cheese - make sure the parchment paper doesn't get too close to the broiler.
In-between 2 pieces of plastic wrap pound out chicken breasts. Sprinkle with tyme. Top with a slice of ham and a slice of cheese. Roll up tightly. Wrap each breast with 2 slices of bacon and secure with toothpics. In a small bowl,beat eggs and milk; set aside. Place flour in separate bowl. Combine bread crumbs and garlic powder in another bowl. Dip each chicken breast in egg mixture,then flour,egg mixture again and then bread crumbs. Place on greased baking sheet. Bake at 350degrees for 40-50minutes or until juices run clear.
In a large bowl, combine agave, vanilla, apple butter, eggs and cinnamon. In a small food processor, grind Cheerios. Add Cheerios, millet cereal and raisins to wet mixture. Line baking sheets with parchment paper and lightly spray with baking spray. Scoop out 20 cookies and bake at 350 for 10 to 15 minutes.
in a large pot heat olive oil. add onions and simmer on medium heat. stir in garlic. add red wine and saute. in a seperate frying pan cook ground beef until no longer pink. drain. add ground beef to pot. add rest of ingredients, bring to a boil and then reduce heat to low and simmer for 2 hours.
Soak dried shiitake mushrooms in warm water for 20-30 minute to rehydrate. Squeeze out any excess water. Cook pasta according to package directions and set aside. In large pan heat olive oil over medium-high heat. Add onion, mushrooms and garlic. Reduce heat to medium and add butter, red pepper, Italian Seasoning, garlic, and basil. Cook about 1-2 minute to mix flavors. Add wine. Cook another 2-3 minutes to allow flavors to blend. Add milk and let simmer until liquid is almost evaporated. Mix pasta into "sauce" and add a bit more milk or butter if needed to evenly coat. Sprinkle with Parmigiano-Reggiano and serve.
Combine the first 12 ingredients in a zip lock bag; add the chicken and seal. Put in refrigerator and marinate for 8 hours, turning the bag occasionally. Remove the chicken from the bag; discard the marinade. Cook the chicken in the melted butter in a large skillet over medium high heat for 5 minutes on each side or until well browned; remove the chicken and reserve the drippings. Slice the chicken diagonally and set aside. Cook the pasta according to the package; drain well. Saute all vegetables in the dripping for 4 minutes or until crisp tender. Add the wine, whipping cream, and tomatoes; simmer for 5 minutes. Combine the water and cornstarch; stir well and add to the vegetable mixture. Bring to a boil, and boil for 1 minute or until thickened, stirring constantly. Remove from the heat after it thickens; add the chicken and pasta toss well. Sprinkle with FRESH grated parmesan cheese.
Drain tuna. Mix and blend. Shape into a ball. Serve with crackers, pita or chips.
Place ice in a tall glass. Fill half full with lemonade and top with iced tea. Sweeten to taste.
Heat oven to 375°F. Combine tofu, Parmesan, eggs, garlic, herbs, salt and pepper in a medium bowl. Lightly coat a 13x9-inch baking dish with vegetable cooking spray. Spread about 1 cup of tomato sauce at the bottom of the pan. Arrange one layer of noodles on top. Spread with half the tofu mixture; top with half of the spinach, a third of the remaining sauce, and a third of the mozzarella. Repeat layers, ending with noodles, sauce, and mozzarella. Cover with aluminum foil and bake 30-35 minutes. Let stand 5 minutes before cutting.
mix vinegar & oil dressing with brandy, add shrimp. Marinated at least 2 hours. Wrap each shrimp in 1/2 piece of bacon and secure with pick. Place under a preheated broiler for 10 - 15 minutes or until bacon is crispy. Turn 1/2 way through cooking.
Drain pineapple juice into a saucepan. Add margarine and lemon juice; cook over medium heat until margarine is melted. In a small bowl, combine cornstarch and water until smooth; stir into juice mixture. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sugar. Cool to room temperature; about 30 minutes. In a large bowl, combine pineapple, apples, grapes and poppy seeds. Add the dressing; toss to coat. Cover and chill for at least 1 hour. Just before serving; gently toss in pecans.
Put all the ingredients in a heavy saucepan over medium heat and mix constantly with a wooden spoon (about 15 minutes). When mixture begins to thicken and begin to loosen from the bottom of the pan when you scrap it with the wooden spoon you know the mixture has completed the cooking cycle. Remove from heat and transfer to a greased plate and cool for 15 minutes. Grease your hand very well and roll into 1 inch balls. Drop balls into a plate full of sugar and completely cover the ball. These balls are usually served on miniature paper liners.
Dredge sirloin cubes in flour and salt. Brown in butter. Add mushrooms, onion, garlic, flour, and ketchup. When bubbling, add beef broth. Simmer covered for 1 hour. Add sour cream before serving. Place rice in pot and cover with 1 inch of water. Bring to a boil. When boiling, remove from heat and pour off water. Rinse rice with cold water until water runs clear. Cover rice with clean water and simmer 20-30 minutes or until rice is puffy and splitting. Serve stroganoff over rice.
Cut fish into cubed pieces. Sprinkle with salt then lemon juice. Cover and chill for 2 hours or overnight or until fish whitens, stirring occasionally. Put in onion, coconut cream, tomatoes and cucumber, and garnish with 1/2 lemon slices. Serve chilled.
Combine rub ingredients; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes for medium rare to medium doneness, turning 4 times. Remove bones and carve steaks into slices, if desired. Season with salt, as desired.
Heat olive oil and butter over medium heat. Cut fish into large chunks and sprinkle with salt and pepper, to taste and brown lightly in oil and butter (about 1 minute per side). Remove fish from pan and set aside. Add wine (careful to keep wine from direct heat while pouring into pan) and deglaze pan. Stir in jar of salsa and chicken broth. Let broth simmer over medium heat until liquid begins to bubble. Add scallops and shrimp to broth, stir gently, cover, and let simmer for 10 minutes. Cut lemon in half, squeeze juice into pan. Add fish back to pan and gently stir. Replace cover and simmer another 6-7 minutes. Serve in large bowls with crunchy bread and enjoy!
STEP BY STEP: Preparing Root Vegetables Celery Root: Using chef's knife, trim top and bottom so vegetable rests flat on work surface, then cut away thick, knobby skin in wide swaths. Turnips: Using chef's knife, trim top and bottom, then use vegetable peeler to remove thin skin. Parsnips: Divide tapered end from bulky top and halve top end lengthwise. Remove fibrous core by carefully cutting V-shaped channel down center of parsnip. Potatoes:. Rinsing peeled, sliced potatoes in several changes of water removes excess starch and prevents gumminess once the potatoes are cooked and mashed. Melt butter in large saucepan over medium heat. When foaming subsides, add root vegetables and cook, stirring occasionally, until butter is browned and vegetables are dark brown and caramelized, 10 to 12 minutes. (If after 4 minutes vegetables have not started to brown, increase heat to medium-high.). Add potatoes, broth, and 1/4 teaspoon salt and stir to combine. Cook, covered, over low heat (broth should simmer gently; do not boil), stirring occasionally, until potatoes fall apart easily when poked with fork and all liquid has been absorbed, 25 to 30 minutes. (If liquid does not gently simmer after a few minutes, increase heat to medium-low.) Remove pan from heat; remove lid and allow steam to escape for 2 minutes. Gently mash potatoes and root vegetables in saucepan with potato masher (do not mash vigorously). Gently fold in warm half-and-half and chives. (If potatoes are too thick, add 1 to 2 tablespoons additional half-and-half.) Season with salt and pepper to taste; serve immediately.
Set oven to 350 degrees. Butter an 11 x 7-inch or a 9 x 9-inch baking dish (or any size casserole dish large enough to hold the mixture). In a large bowl, combine corn niblets, milk, buttermilk, eggs, Parmesan cheese, cracker crumbs, pimento, melted butter, salt, pepper, garlic powder (if using) and 1-1/2 cups grated cheddar cheese; mix well to combine. Transfer to prepared baking dish, sprinkle with green bell pepper strips over top and cover with foil. Bake for about 40-45 minutes, remove from oven, and uncover. Top with about 1-1/2 cups grated cheddar cheese, and return to oven (uncovered) to bake for another 15 minutes. Delicious!
Mix first four ingredients together along with half the cheese. Bake at 350°F for 40 minute or until vegetables are tender. Stir. Top with remaining onions and cheese. Bake for 5 minute more. note: You could use 1/2 cup shredded Cheddar cheese instead of Swiss cheese if you prefer the taste of cheddar. Note: I must admit that I usually make this with more cheese than the recipe calls for.
Add potaotes to lightly salted water, cover, bring to a boil on high heat, reduce to a simmer about 20 minute or until tatters are fork tender, drain and cut into 1" chunks. ( some like 'um peeled, we don't.). Combine mustard and creole seasoning in a medium sized bowl; add warm potaotes; toss to combine. Toss in green pepper,green onion and bacon. Combine mayonnaise,sour cream, & sugar, add to potato/vegetable mixture, season with salt and pepper and parsley (optional). Refergerate for at least 3 hours to meld flavors.
In a large stock pot brown hamburger meat and onions. Add the beef bouillon and brown gravy mix, mix well. Add the flour and mix. Add the water let simmer for ten to fifteen minutes. Add potatoes and carrots, let cook on medium heat for 30 minutes or until vegetables are tender.
Brown the hamburger in a dutch oven or 12 inch skillet. When browned, drain off fat. Rinse the hamburger, to make it lower in fat, if desired. It doesn't hurt the taste at all. Add the milk, butter, water, cheese package mixes, and bring to a boil. Once boiling, add macaroni. Cover and reduce heat to low and simmer for about 7 minutes or until the macaroni is tender. Add garlic powder and season with salt to your taste. Add the cubed cream cheese and stir until melted and blended. Serve immediately. Yummy.
1. Combine the flour, sugar, salt, baking powder, and cinnamon, stirring together with a whisk works very well. Add the cranberries, whisk gently, until well distributed. 2. Measure out the milk, add the oil, and the beaten egg, to the measuring cup with the milk. Mix well. 3. Pour wet ingredients into dry, stir gently, use a rubber spatula at this stage, stir just enough to combine and moisten, there will be large lumps, don't worry about that. 4. Put the batter aside, to rest a few minutes. 5. Preheat a non-stick skillet, seasoned with vegetable oil (Put a little oil on a paper towel, and wipe over bottom and halfway up sides of pan.) over medium low heat until a drop of cold water skitters, sizzles, and evaporates. 6. Pour pancake batter, by 1/4 cupfuls, into hot skillet. 7. When the surface begins to bubble, and the edges look dry, gently turn them over. 8. Turn only once. 9. Serve with either regular syrup (not maple, it would overwhelm) or a little bit of butter and a dash of cinnamon sugar.
Thaw dough at room temperature until about double in size. Brown sausage with onions, oregano, and a dash of garlic powder. Drain. Separate one of the eggs, setting aside the white for later. Place the other egg and the egg yolk from above in large bowl with cheeses. Add sausage mixture and toss all together. Cover a cookie sheet with foil and flatten out dough to cover. Spread meat mixture over dough. Roll dough up in jelly-roll style (i.e., from long end to long end) with mixture inside. Pinch seam together to seal. Place seam-side down on cookie sheet. Brush top with reserved egg white. Bake at 350 degrees for 40 minutes. After baking allow to cool for 10 minutes, then cut into slices about 1-inch thick.
Beat the egg white with water. Stir in the pecans until wet. In separate bowl, mix the sugar, salt and spices. Sprinkle the spice mixture over the nuts and mix thoroughly. Spread on a cookie sheet and bake at 300°F 30 minutes.
Combine artichokes and liquid, tofu, cumin, and 3/4 teaspoons pepper in nonsick skillet. Cook over high heat 5 minutes or until liquid evaporates, stirring constantly. Transfer to bowl and set aside. Heat oil in same skillet over medium-high heat. Add carrots, leeks, and 1/4 teaspoons pepper. Cook 10 minutes, or until carrots are tender and leets are lightly browned. Meanwhile, bring tomatoes and liquid and 2/3 cup water to a boil in saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with fork. Add garlic and reserved tofu mixture to vegeable mixture in skillet. Cook 3 minutes over medium heat, or until heated through and garlic is fragrant. Serve tofu and vegetables over tomato couscous.
Bring juice to a boil, add jello and stir until disolved. Add sherbet and stir until melted. Add oranges, then pour into a 1 1/2 qt lightly oiled ring mold. Refrigerate until firm, or overnight. Combine all Ambrosia ingredients and refrigerate 3 hours or overnight. Unmold jello ring, fill center with Ambrosia, spoon the rest around the mold.
Combine broth, water, onion, celery, and carrot in a 5- to 6-quart slow cooker. Add in barley, black beans, great northern beans, kidney beans, oil, chili powder, cumin and oregano. Cover with lid and cook until the beans are tender, about 4 hours on HIGH or 7-8 hours on LOW. Season with salt, and pepper if needed. Serve with toasted sourdough bread with melted pepper jack cheese.
Cream the caster sugar with 4oz of margarine and then add the flour. Knead as you would for shortbread then roll out and bake in a swiss roll tin until slightly brown. Mix the other 4oz margarine with the golden syrup and add the condensed milk. Bring it to the boil in a small pan and spread over the shortbread base. Melt the chocolate and pour it over the toffee mixture. Allow to cool and then cut into pieces.
Preheat oven to 180°c or 375°F. Put oil, chocolate, and sugar in a medium pot and stir over small fire until just melted. Remove pan from fire. Add nuts and raisins then mashed banana to lower the temperture. Combine all DRY ingredients and stir into the pot. Bake appx. 25 minutes for cupcakes, and appx. 50 minutes for loaves depending on the size of your pans. Watch out for color and check for doneness by sticking in a wooden stick, should come out dry. Tip: If the color is already golden brown but the cake is still wet, cover with foil and continue baking.
Mix all ingredients, except the tomatoes, together. Spoon half the mixture into a greased loaf tin, arrange tomato slices on top, and spoon remaining mixture on top of that. Bake at 350 F for 50-60 minutes. (Allow to cool for about 10 minutes before turning out.).
Mix together the vanilla wafer crumbs and butter in a medium size bowl. Press mixture into a greased 13x9 baking pan. In a large mixing bowl, beat cream cheese until very smooth. Add milk, eggs, and vanilla; beat until combined. Pour half of mixture over crust. To the remaining cream mixture, add the orange juice concentrate, orange peel, extract and food colorings; beat until combined. Pour over first cream layer. Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack. Refrigerate for 2 hours minimum before cutting into bars.