HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover quinoa with cold water and soak for 15 minutes. Drain and set aside. Heat a large saucepan over medium-high heat; add the quinoa and cook, stirring, until toasted, for 15 minutes. Transfer to a bowl and set aside. Return pan to medium heat. Add oil and chorizo; cook, stirring occasionally to break chorizo into pieces, for about 10 minutes. Add garlic, bell peppers, serrano pepper, onion, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Stir in quinoa, both beans, tomatoes, and stock. Bring to a boil, reduce heat to low and cook uncovered until liquid is slightly reduced, around 15 minutes. Remove from heat and cover; let sit for 10 minutes. Uncover and stir in parsley. Serve with lemon wedges on the side.
Heat oven to 425 degrees. Grease a 9-inch square pan. Mix all ingredients except the cereal, then stir in the raisin bran. Pour into the pan. Bake 10-15 minutes until set in center. Cut into squares.
Spread the tomato paste on the pita bread. Shred the mozarella and the ham. Add the cheese on the bread and then the ham. Put into the oven until the cheese has melted. And enjoy!
For the topping, stir together sugar and lemon zest in a small bowl and set aside. For the muffins, adjust an oven rack to the middle position and preheat oven to 375 degrees. Spray a standard muffin tin with nonstick cooking spray. Rinse one cup frozen berries under cold water and spread on a double layer of paper towels to dry well. Bring remaining one cup berries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup, about 6-8 minutes. Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes. Whisk the flour, baking powder, and salt together in a large bowl. Toss the berries that have dried on the paper towels in with the flour mixture. Whisk remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour - don't overmix. This is the key to moist and tender muffins. Using ice cream scoop or large spoon, divide the batter equally among prepared muffin cups (batter should completely fill the cups). Spoon a teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer , gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar evenly over the muffins. Bake until the top of the muffins are golden and just firm, 17-18 minutes. Cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.
Cut lobster meat into 1/2 inch pieces. Place diced cucumber in strainer and set over a bowl to drain excess liquid. Combine lobster meat, cucumber, mayonnaise, and green onions in dry large bowl. Season to taste with salt and pepper. Cover and chill at least 30 minutes before serving. Divide lobster among rolls. Serve immediately with potato chips.
Boil the beans in water until crisp cooked. Drain and place in ice water to stop cooking. Drain again and set aside. Heat peanut oil in a heavy non-stick skillet or wok until very hot. Add the chicken, onion and garlic. Stir-fry for 4 minutes until chicken begins to cook through. Add the lemongrass, fish sauce, sugar substitute, coriander, and turmeric. Stir-fry for another 2 minutes. Add the beans, broth, and oyster sauce. Reduce the heat and simmer until the sauce thickens and chicken is cooked through. Season with pepper. To serve, mold the rice using a 1/2 cup (small gratin cups and place the chicken around the rice. Garnish with basil. Serve immediately.
In a large bowl,mix together shrimp, grapes, celery, almonds, water chestnuts,and lichees. Gently stir in pineapple. Mix together the dressing ingredients. Set out 4 serving plates and line with clean lettuce leaves. Portion out the salad into mounds atop the lettuce leaves and drizzle with some of the dressing on each. Serve remaining dressing on the side.
Set oven control to broil. In medium glass or plastic bowl, stir lemon peel, lemon juice, red pepper, salt, garlic and 1 tablespoon of the oil until well mixed. Add shrimp; toss to coat. Spread shrimp in ungreased 15 x 10 x 1-inch pan. Broil with tops 2 to 3 inches from heat 3 to 5 minutes or until shrimp are pink and firm. In food processor, place basil and remaining 2 tablespoon oil. Cover and process until basil is chopped. Add mayonnaise; cover and process until smooth. Serve shrimp with mayonnaise.
Preheat Oven to 425 degrees. Fry the bacon until it is crisp and break it into pieces. Put 1/2 cup of the bacon drippings in freezer and chill until firm. Brown the ground beef in a large skillet until it is brown. Drain off any grease. Add corn, bell pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper and the tomato sauce. Allow meat mixture to cool while you prepare the pie crust. PIE CRUST: Combine the flour and cornmeal. Cut in the bacon drippings or shortening until the mixture is the size of small peas. Add the ice water a little at a time while stirring with a fork until the dough holds together. Roll into a ball and flatten to 1/2 inch. Roll out on a floured surface and place in a 9 inch pie plate. Flute the edge. Pour the meat mixture into the prepared pie crust. Bake in a 425 degree oven for 25 minutes. While pie is baking, prepare topping. TOPPING: Combine egg, milk, 1/2 teaspoon salt, mustard, Worchestershire Sauce and cheese. Spread on the pie. Top with crumbled bacon and sliced olives. Put back in oven for 5 minutes or until the cheese melts. Remove from the oven and let it stand for 10 minutes before serving.
Place the squash, shallots, water and syrup into a large soup pot and simmer for 40 minutes, until the squash is tender. Add the cucumbers. Pour everything into a large mixing bowl and "mash" until it forms a thick, creamy paste. Pour the paste back into the soup pot, season with salt and pepper, and simmer for another 5-10 minutes. Time in the Time to make is a guess.
Mix all together. Bring to light boil in sauce pan. Let simmer for about 15 minutes. If you want it thicker, add a few tsp corn starch.
Combine lentils and 8 cups water and bring to a boil in large saucepan. Reduce heat and simmer, covered for 20 minutes. Add apricots. Simmer for 20 minutes. In a separate pan, saute onion in olive oil until light brown. Add eggplant and 4 tablespoons water, to prevent sticking. Cook for 10 minutes or until eggplant is tender, stirring frequently. Add tomatoes, bell peppers, cinnamon, allspice, red pepper, paprika and salt. Mix well and simmer for 10 minutes. Add tomato mixture to lentils and simmer, covered for 15 minutes.
n a large skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels and pour off all but 1/4 cup of grease from the pan. To the fat in the pan, add the onions and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic, pepper, and salt and cook, stirring, for 30 seconds. Add the mustard and vinegar and cook, stirring to de-glaze the pan. Add the sugar and stir to dissolve. Add the cherries and cook, stirring, until slightly plumped and warmed through, about 1 minute. Remove from the heat and whisk in the oil. Return the bacon to the pan and adjust the seasoning, to taste. In a large bowl, toss the spinach with the warm dressing. Divide the salad among 4 salad plates, arrange the orange segments around the edges, crumble the goat cheese over the top and serve.
Brush a 30x35cm Swiss roll tin with oil or melted butter and line the base and sides with baking paper. Preheat the oven to 180C,. Sift the flour and cocoa powder together twice. Using electric beaters, beat the eggs and sugar for 5 minutes, or until light and fluffy and increased in volume. Sift the flour mixture over the eggs and pour the butter around the edge of the bowl. Using a large metal spoon, gently fold the mixture together to incorporate the flour and butter. Take care not to over mix and lose too much volume. Spread the mixture into th eprepared tin and bake for about 12 minutes, or until the sponge springs back to the light touch. Sprinkle the extra caster sugar over a clean tea towel. Turn the sponge out onto the tea towel, close to one end, leaving th epaper on the cake. Roll up the sponge and tea towel together and leave to cool completely. To make the filling, put the white chocolate in a small heatproof bowl. Bring a small pan of water to the boil, then remove from the heat. Add the cream to the chocolate and stand the bowl over the pan of water, making sure the the base of the bowl does not touch the water, until the chocolate is soft. Stir until smooth. Repeat with the dark chocolate and the cream for the topping. Leave the white chocolate mixture until it has cooled to room temperature and is the consistency of cream. Leave the dark chocolate mixture until it cools to a spreadable consistency. Using electric beaters, beat the white chocolate mixture until soft peaks form- do not overbeat. unroll the sponge, remove the tea towel and paper and spread with the filling, finishing 2cm from the end. Sprinkle with the hazelnuts. Re-roll the sponge, and trim the ends. Cut one end off on the diagonal and place it alongside the log to create a branch. Place the roll onyo a serving platter, and spread the dark chocolate topping all over it. Run the tines of a fork along the length of the roll, to give a 'bark" effect. Just before serving, dust generously with icing sugar. Decorate with fresh green leaves.
Put the ingredients one by one in a blender. Turn on the blender. Run for cover (it's pretty noisy). When everything is reduced to powder, combine in a container. To use, mix 1 cup of the mix with 2/3 cup HOT water or combination of water and BBQ sauce, water and wine, or whatever other liquid you can think of. Let sit 15 minutes, then form into 3 patties. Cook in a pan coated with nonstick spray. NOTE: If you use BBQ sauce as part of the liquid, they will brown much faster- must be the sugar in the sauce.
Preheat oven to 350°F Dissolve baking soda in the buttermilk and set aside. Cream sugar, butter, and buttermilk together. Sift dry ingredients together. Add alternately with buttermilk, beating well after each addition. Pour into greased and floured 9x13" pan. Bake 25-30 minutes. Spread icing over hot cake. For icing; Mix 5 T. butter, 7 T. brown sugar, 5 T. cream, and 1/2 cup cocoa together. Spread over hot cake and return to oven and broil until icing bubbles and is light brown on cake.
Salt and pepper chicken; place in crockpot; cover. Cook chicken in crockpot on high for 3 hours. After 3 hours, drain juices from crockpot. Mix together Dr. Pepper and BBQ Sauce. Pour mixture over chicken, and cook on high for 30 more minutes {covered}, or until done. Adjust seasoning to taste with salt and pepper. I shredded chicken with two forks and served w/ pickles on buns, like a pulled chicken sandwich.
Preheat oven t o350°F Combine sweet potato,granulated sugar,cinnamon,and salt, stirring well. Combine pecans, brown sugar, syrup,vanilla, and egg white, stirring well. Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 tspn of pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350F for 20 minutes. Cool completely on a wire rack. Serving size: 2 tarts.
Cook sausage in a large sauce pot, crunbling with the edge of a spoon, until no longer pink. Drain, add onion and cook until soft. Add broth, potatoes and garlic, bring to a boil, reduce heat and simmer until potatoes are tender. Add spinach and cook until wilted. Stir in cream, season with salt and pepper and serve.
Make Yogurt Dressing by mixing yogurt, sour cream, milk, and 1 teaspoon greek seasoning with wire whisk until creamy. Cut beef into 4x1/4 inch strips. Heat oil nonstick skillet over medium high heat. Add beef to skillet; sprinkle with Greek seasoning. Cook stirring frequently, until beef is brown. Drain. Divide salad greens among 6 plates. Top each with cucumber, onion, tomato and beef. Serve with Yogurt dressing. Serve with pita bread quarters on the side. NOTE: Substitute for Greek seasoning on beef: 1-1/4 teaspoon garlic pepper, 1/4 teaspoon oregano and 3/4 teaspoon salt. For the Yogurt dressing, 1/2 teaspoon garlic pepper, 1/8 teaspoon oregano, 1/2 teaspoon salt.
In a large bowl, combine the first six ingredients. Crumble bulk sausage over the mixture and mix well. Shape into 1-in balls. In a large skillet, cook meatballs over medium heat until browned, drain. In a large saucepan, combine the cranberry sauce, vinegar, brown sugar, and mustard. Cook, stirring occasionally, over medium heat until cranberry sauce is melted. Add meatballs and sausage. Bring to a boil. Reduce heat; simmer, uncovered until the meatballs are no longer pink, about 10 minutes, and the sauce is slightly thickened.
In a saute pan heat the butter over medium heat. Add the rice and saute for about 3-4 minutes, stirring constantly, until the grains begin to turn golden. Stir in the salt, pepper, garlic, orange peel, cinnamon and curry powder. Saute another minute, stirring until the mixture starts to smell fragrant. Now add the water, cover the pan, turn down the heat to a simmer. Cook the rice for 25 minutes. Remove the pan from the heat and stir in the pistachios and golden raisins/sultanas. Remove the orange peels before serving or warn everyone not to eat them.
Mix together beef, garlic powder, onion powder, egg, and matzo meal. Form into small balls and set aside. Pour chili sauce into medium saucepan. Refill bottle with water, shake well, and add to pot. Add the brown sugar and lemon juice, and mix. Bring sauce to a boil. Taste and adjust amounts of lemon juice and brown sugar to taste. Drop in meatballs. Return to boil, cover, and simmer for at least 20 minutes (but you can leave it on for much longer if you forget). VARIATION #1:For chili sauce, you can substitute either tomato sauce or tomato juice or diced canned tomatoes, and adjust the sweeteners and water accordingly. You just want it to be a saucy consistency, not too thick or thin. If you use plain tomato juice or sauce, you can add in some garlic powder or other seasoning. The sky is the limit. But, do NOT use spaghetti sauce! VARIATION #2:For matzo meal you can substitute bread crumbs, oatmeal, a little flour, or any other binding agent. VARIATION #3:For brown sugar you can substitute real maple syrup, sugar, honey, grape jelly, or any other real sweetener. (Do not use nutrisweet or any other artificial sweetener!).
Preheat the oven to 350 degrees. Wash and peel the beets. Slice each beet in quarters lengthwise, and then slice each quarter into three chunks. Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and vinegar, and then add salt and pepper. Gently stir to coat the beets. Cover with more foil and roll the edges of the two layers to create a pouch for the beets. Cook for 20 minutes. Remove the beets from the oven, and raise the temperature to 400 degrees. Take off the top layer of foil (watch out for steam!), and stir to mix the juices. Return to the oven and continue to cook for 35 minutes, stirring occasionally. Serve warm or cold, or add to a salad.
Cook noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together. FOR DRESSING: Combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream. For carrot curls: peel flesh of carrot in short shavings about 4" long. Place in ice water for 15 minutes to curl. Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve at room temperature. * HOT PEPPER OIL: the amount you use depends on how hot you like it. 2 tablespoons. will give it a nice "bite." If your tastes run to the very hot, you might want to use 3TB. If you want to make your own oil: 1/4 cup hot red pepper flakes, 1 cup oil. Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool. Strain in small glass container that can be sealed. Refrigerate. Lasts indefinitely.
Set oven to 400 degrees F. Spray two 8-inch round cake pans with cooking spray. Place 2 Tbsp butter in each of the pans. Place the pans in the oven and bake until the butter has melted; remove from oven. In a bowl, beat the flour, 1/4 teaspoons baking powder, sugar (if using) salt, milk and eggs until smooth, then allow to stand for 30 minutes. Arrange the apple slices into the two pans onto the melted butter. Re-whisk the flour/egg mixture again then divide the batter evenly between pans, over the apple slices. Mix the sugar and cinnamon; sprinkle over the batter in each pan. Bake until puffed, and golden brown, about 20-25 minutes.
Preheat oven to 350. In a large mixing bowl, sift together flour, powdered sugar and salt. Add shortening, vanilla and chocolate chips and mix on low speed until just blended. On floured countertop, roll dough into 1-inch cylinders. Refrigerate dough for at least 30 minute or until firm enough to slice. Line cookie sheets with parchment paper. Remove dough from refrigerator and cut in 1/2 inch thick slices. Place cookies on prepared cookie sheet and bake for about 10 minute. Remove from oven and cool on wire rack. Note: Food coloring can be added to batter to liven up the color of the cookies.
Heat sugar and corn syrup just to boil. Remove from heat. Stir in peanut butter. Add corn flakes; mix together. Press in pan. When cool, cut into squares.
Cut tenderloins in half, lengthwise. Then cut into 1/4 inch slices. Heat oil in a large skillet and brown slices over medium low heat. Place pork in crockpot. Add remaining ingredients, except rice. Cook on high for 4 hours or 6 to 8 hours on low. Serve over hot cooked rice.
Place the porkloin in a large ziploc freezer bag. In a small bowl, stir together the rest of the ingredients until the sugar has dissolved. Pour into the ziploc bag; remove as much air as possible and seal shut. Refrigerate from 6 to 36 hours (I prefer the longer marinade time). Preheat oven to 375 degrees. Remove porkloin from the marinade (discard remaining marinade); place on wire rack in a shallow baking pan. Insert meat thermometer. Roast about 1 hour or until the internal meat temperature reaches 165 degrees. Remove from oven and allow to rest on the wire rack for 15 minutes before removing thermometer. To serve as a main course, cut the porkloin into 1/4" slices. To serve as a Chinese appetizer, cut into 1/4" slices; arrange on platter with separate small bowls of Chinese hot mustard and untoasted sesame seeds. Enjoy it by first dipping a slice into the mustard, then into the sesame seeds.
Beat the eggs and salt very well in a large bowl. Pour the olive oil into the skillet; swirl it to coat the bottom and sides; set on a stove burner, heat off. Pour and scrape all the eggs into the skillet; turn the heat on high; wait a few seconds, just until the heat starts to permeate the pan and reach the eggs. Gently slide the spatula from the side of the pan into the center, dragging the first coagulated eggs with it; repeat the motion, drawing in eggs from another spot. Steadily move around the pan, constantly pulling in cooked eggs with the spatula blade, as uncooked eggs flow into the cleared space. As you drag them, the eggs will form long rippling sheets; don't break them up, but keep gathering them gently, into a soft mass of ruffles. Decrease heat if the eggs sizzle-don't let them brown. As soon as the sides stay clear and no loose egg is flowing, turn off the heat; if there is a lot of wet, uncooked egg caught in the ruffles, more than you like, tumble the mass over gently to cook them but don't break them up (or leave the eggs wet and soft). Quickly divide the eggs in equal portions on warm plates, and immediately shave paper-thin flakes of truffle, a dozen or so, on top of each one. Serve right away, as the heat releases the aroma of truffle.
Preheat oven to 350°. With a small sharp knife, make several small incisions in the roast; insert a sliver of garlic in each incision. If desired, rub the roast with oil. Then sprinkle over it the rosemary, salt and pepper. Place the roast in a shallow roasting pan; pour 1/4 cup of the wine into the pan. Roast, basting occasionally with the pan juices (adding 1/4 cup of the wine after half an hour, and the other 1/4 cup a few minutes before the roast is done), until cooked through and an instant-read thermometer inserted in the pork (not touching bone) registers 160°, about 1 3/4 hours. Let stand 10 minutes before slicing.
Cut chicken into serving pieces. Put Garlic,onion,ginger,ngapi, in blender and blend to a smooth paste; adding some of the peanut oil if paste becomes to dry. Heat remanding oils in a wok (or pan) and fry mixture off for 5 minutes. Add chicken and fry for a further few minutes. Add chilli powder,salt and thin coconut milk and simmer gently until chicken is tender. (45 minutes - 1 hr approx). If it becomes to dry add some hot water - a little at a time. Take off heat and add thick coconut milk and bring the pot SLOWLY to a boil. Stir constantly to prevent curdling. Mix Chick pea with a little cold water to a smooth paste and add to the curry, and cook for a further 5 minutes. Cook the noodles in a pot of salted boiling water until tender around 6-8 minutes. Drain the noodles and place in bowls, serve the curry on top with fried garlic and peanuts as accompaniments.
preheat oven to 425. mix all ingredients in a bowl. make sure to break up all the egg. place meatloaf mixture on nonstick cookie sheet (one with sides). form a loaf with your hands. bake 1 hour at 425.
Combine mustard, honey, pepper; stir well. Spread 1 tsp mustard mixture on each turkey slice. Cut turkey slices in half lengthwise. Wrap 1 turkey slice spirally around each cantaloupe slice, or find another creative way to combine turkey and cantaloupe. Repeat with remaining mustard, turkey, and melon! Yum Yum. Makes 1 snack for me, or 6 appetizers.