HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam the green beans for about 5 minutes or until tender crisp. I like to leave them whole but they can be used cut in one inch lengths; set aside. In a small bowl mix together yogurt, feta cheese, parmesan cheese & pepper. Taste and adjust seasoning; do not salt, the cheese & olives are quite salty; set aside. In a small casserole or au gratin dish, layer green beans and tomato slices, starting with green beans, as you go cover each tomato layer with a thin coat of the yogurt mixture. Finish the layers with the yogurt mixture. Scatter the chopped olives over all. The dish can be served cold as a salad at this point or if you prefer a hot side dish bake in 400°F oven for approximately 20 minutes until heated through, either way it is delicious.
Thread 2 pieces of pork and 2 pieces of onion alternately on each skewer. Season with salt and pepper. Arrange kebabs in 13x9x2-inch glass baking dish. Whisk all remaining ingredients in medium bowl. Pour marinade over kebabs. Let stand up to 2 hours at room temperature or cover and refrigerate up to 1 day, turning occasionally. Preheat broiler. Drain marinade into small saucepan. Boil marinade 2 minutes. Broil kebabs until pork is cooked through, turning frequently and basting occasionally with marinade, about 12 minutes.
In a large, heavy saucepan, combine the apricots, 1 1/3 cups of apple juice, the vanilla bean, ginger & a pinch of salt, then cover & cook on a simmer for about 25 minutes, or until apricots are very tender. Add the apples & continue cooking, covered ~ & stirring occasionally ~ for another 25 minutes or until apples are very soft, adding additional juice, if necessary, to prevent sticking. The mixture is ready when it is thick & pulpy, with no liquid visible. If it is a little watery, boil it for a few minutes, uncovered, to evaporate the remaining liquid. Remove the vanilla bean & either puree the mixture in a food processor, or use a hand-held masher, blending to a somewhat chunky consistency. Cover & refrigerate until chilled before serving.
Place all ingredients into rice cooker or large pot, turn on and follow your rice cooker's directions, or in a pot, bring to boil, simmer for 15 minutes until rice is almost cooked, cover and let sit for further 10 minutes. Serve with sprinkle of coriander, and hot sauce to taste.
PREPARATION. Rinse briefly the salted black beans in water to remove some of the salt and then add 2 or more tablespoons rice wine and soak for 15 minutes, set aside. Add grated ginger to the salted black beans. In a bowl add the ground meat and 1 tablespoon soya sauce and mix, set aside. In a measuring cup add 1/2 to 3/4 cup stock, oyster sauce, Amoy Sichuan Spicy Noodle Sauce, garlic, chili paste with garlic, sugar, chili peppers, set aside. Cut up the tofu into bite size cubes, set aside. In a cup add 3 tablespoons tapioca starch, 4 tablespoons stock, mix to create a watery mixture, set aside. COOKING DIRECTIONS. In a wok (or Teflon pan) add the peanut oil and when hot add the salted black bean mixture, stir for 1 minute. Add the ground pork (or other meat) and stir to break up the pieces for about 1 minute. Next add the stock mixture, stir and bring to a boil. Add the tofu and gently toss (try not to break up the tofu), cover and let cook for 2 or more minutes, remove the cover and gently toss again, cover and let cook for 1 more minutes. Mix the tapioca starch and stock, remove the cover and then add 1/2 of the mixture and at the same time stir gently until the sauce becomes thick (add more of the tapioca mixture as needed). Add the scallions and sesame oil, briefly toss gentlyi1/2 now you are almost finished. In individual plates add some white rice and the black bean & tofu sauce on the side or on top. Enjoy. NOTES: You can substitute ingredients like using sweet oyster sauce or eliminating the salted black beans and also reducing a little of the spicy ingredients for a milder dish. The photo shows that I used scotch bonnet peppers which are extremely hot, so substitute other types to your liking. You can use the soft tofu, but it will break down more easily when stirring and also release more liquid as well. If you add to much stock (1/2 to 3/4 is good) or the softer types of tofu the sauce will become to thinneri1/2 and you will then need to add more of the tapioca starch mixture for a thicker sauce. The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this spicy dish or use other types of sauce found on Asian food store shelves.
Preheat oven to 400°F; line a large baking pan with foil and place a roasting rack on top. Place chicken pieces, skin side up, on top of rack (this allows chicken to roast all over and not stew in its own juices). Squeeze lemon juice over chicken. Rub with butter, then drizzle honey over the top of each piece. Season with rosemary, garlic powder, salt and pepper. Bake the chicken for 15 minutes, then reduce heat to 350°F and bake for 25 more minutes.
In a 3-quart saucepan over medium heat, heat oil and cook onion and garlic together for 7 to 8 minutes. Add lentils, broth, parsley, oregano, thyme, salt and pepper to saucepan. Simmer 20 minutes. Slice turnips in half and cut carrots into 2-inch lengths. Cut green onions into 1-inch pieces. Add turnips and carrots to saucepan and cook 10 minutes. Add peas and green onions and cook for 5 minutes more.
Blend all ingredients together. Refrigerate overnight to soften the oats. Serve straight from the refrigerator!
Saute onion, garlic, jalapeno and green pepper with olive oil in a large pot until soft. Add all the rest of the ingredients to the large pot and bring to a boil. After about 15 minutes, remove the chicken breasts and shred. (Two forks work well to pull the chicken apart!). Return shredded chicken to the pot and simmer an additional 45 minutes. Serve, topped with crushed tortilla chips if desired.
Heat oven to 350. Grease and flour a 15 1/2 X 10 1/2 X 1 inchjellyroll pan. in medium sauce pan combine water, butter and cocoa. Cook over medium heat, stirring occasionally, until mixtures boils. Boil 1 minute. Remove from heat:Set aside. In large mixing bowl, stir together sugar, flour,baking soda,& salt, Add eggs and sour cream, beat until blended. Batter will be thin. Pour into prepared pan. Bake in a 350 degree oven for 25 to 30 minutes or until a toothpick inserted into center comes out clean. Cool cake in pan on wire rack. Using the ingredients for Peanut Butter Chip FrostingIn medium sauce pan combine butter, milk& peanut butter chips. cook over low heat stirring constantly, until chips are melted& mixture is smooth. Remove from heat,stir in vanilla. In small mixer bowl, place powdered sugar. Gradually add chips mixture, beating until well blended. Makes about 2 cups frosting. Chocolate Garnish: In a small microwave-safe bowl, place 1/2 cup semisweet chocolate chips& 1 tsp. shortening. Cook on High for 1 minute. Stir until chips are melted& margarine is smooth. Spread Peanut Butter Chip Frosting over cake. Drizzle chocolate garnish over top of the cake.
Put 6 tablespoons of butter in a saucepan and heat over medium heat. Cook the butter until the foaming and bubbling subsides and the solids start to brown, stirring occasionally. Take the butter off heat and continue to stir until the solids are an even brown (not too dark). If you're afraid of burning the butter, err on the side of caution. Add the remaining 2 tablespoons of butter to stop the cooking. Set aside to cool. In a separate bowl, whisk together the flour, spices, lemon zest, baking soda and salt until evenly combined. When the butter is cool, stir in the brown sugar, molasses, egg, and vanilla. Whisk to evenly combine. Add the dry ingredients and mix until no streaks of flour remain. Preheat the oven to 350 degrees F. Chill the dough for 15 - 30 minutes or until you can handle it without the dough sticking too much to your hands. In a shallow bowl, add roughly 1/4 cup of granulated sugar. Take roughly 1 1/2 tablespoons of dough and roll it into a ball then roll it in the bowl of sugar to cover. Place on baking sheet. Space the cookies 2 inches apart. Flatten them with the bottom of a drinking glass until they are between 1/4 inch and 1/2 inch thick. For chewy cookies, bake at 350 degrees for 10 - 12 minutes or until the edges are cooked but the center is still soft. Bake longer if you want crispy cookies. Transfer to a rack to cool.
Boil water and sugar until water is dissolved. Simmer for five more minutes without stirring. Pour in a 9 by 9 inch pan. Freeze for two hours. Stir from edges to middle. Return to freezer. Stir every hour from outside in, until it is slushy. Process in food processor. Return to pan and freeze for about six hours. Garnish and serve.
place beans in a 4 qt pot, cover with 6 c water, bring to a boil. remove from heat and let it sit 1 hour, drain. add beans back to the pot with 6 c water, bring to a boil, lower to simmer. add chorizo, fennel, onions, chipoltes, partially cover the pot and simmer for 1 1/2-2 hours. use an immersion blender to puree the soup, or do it in batches in a blender. add the shrimp and cook for 3-4 minutes until done. heat oil in a skillet. add tortillas in batches, fry until crisp. drain on paper towels. serve the soup topped with tortilla strips and sprinkled with queso fresco.
Microwave cauliflower until soft (or cook on stove top- I find it easier in the microwave). Drain and mash. Add softened cream cheese, cheddar cheese, salt, pepper and bacon. Put mixture into sprayed 8x8 baking pan. Bake at 350 for 20-30 minutes. Eat or cool and freeze. To freeze place pan in freezer bag or cover with foil. When ready to use, thaw in fridge. Warm in 350 oven 15-20 minutes or in the microwave 8-10 minutes.
Bring pork and 6 cups water to a boil in a 4 qt saucepan over high heat. Cook until pork is tender (45 minutes). Transfer pork to an ice bath. Drain, dry completely, and discard skin. Cut pork into 1 inch pieces about 1/2 inch thick and set aside. While cooking the pork belly, place chiles in a bowl and cover with 2 cups boiling water. Let sit until soft (15 minutes). Drain chiles, reserving 5 tbsp liquid. Place chiles in a small food processor with dried shrimp, cilantro root, salt, garlic, shallots, lemongrass, ginger and galangal. Pulse until roughly chopped. Add reserved liquid and puree until smooth. Set 1/2 cup aside and refrigerate remaining paste for future use (up to 2 weeks). Heat a 12 inch skillet or 13 inch wok over medium-high heat and add pork pieces. Cook, turning as needed, until browned on all sides and fat is rendered (12 minutes). Add garlic and cook until beginning to brown (1-2 minutes). Stir in the 1/2 cup curry paste. Cook, stirring, until fragrant (1-2 minutes). Add fish sauce, peppercorns, palm sugar, lime leaves, chiles, ginger and 2/3 cup water. Bring to a boil. Add beans and cook, stirring occasionally, until tender (15 minutes). Remove from heat and stir in basil. Serve with jasmine rice on the side.
Prepare dressing:. In a jar combine the olive oil, vinegar, garlic, salt & pepper. Shake well. Set aside. Just prior to serving, slice tomato, sprinkle with feta (and olives if using). Shake dressing well to combine and drizzle over all.
Cake: Sift dry ingredients, rub in butter, add eggs to form a moist dough. Place 1/2 mixture into a greased 7" round sandwich tin, spreading about 1/2 way up sides of tin. Pour hot filling over mixture in tin. Place remaining mixture over the filling in heaps, then sprinkle with walnuts and bake 35 mins at 190 deg C - 200 deg C (375 deg F-400 deg F) less if fan forced. Serve warm with whipped cream. Filling: Boil water and sugar, add rind and boil 2 mins, then remove from stove and add custard powder, mixed with lemon juice - reheat until thickened. Alternate filling: Add custard powder to syrup or juice from can and heat until thickened, mix in fruit.
About an hour before serving, preheat oven to 350 degrees. In a 12x8" baking dish melt 1/3 cup margarine in the oven. Slice 6 med. potatoes 1/8" thick and arrange in the melted butter. Sprinkle with 1 teaspoons salt and a dash of pepper. Bake 40-45 minutes until potatoes are fork tender.
In a large pot brown meat in stages, about a 1/4 at a time. Remove meat. Add onion and garlic and cook until translucent. Return meat to the pot, add the tomato juice, and 1/2 the spices. Cook about 1 hour and add the tomato sauce and the rest of the spices. Let simmer about 2 hours; add the beans and simmer about 30 more minutes, then enjoy. I like mine served with corn bread and grated cheddar cheese.
Saute onion in olive oil in a large saucepan until soft. Add garlic, celery, and carrot and saute for another 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 40 minutes, or until barley is tender and serve.
Preheat the oven to 350 degrees F Oil a 9-inch square or 8 by 11inch baking dish or two 9-inch pie plates. In a large saucepan, heat the oil over medium heat. Add the leeks and if using the onion and saute until softened about 10 minutes. Add the water and 1 1/2 teaspoons of the table salt or 3 teaspoons kosher salt, cover and simmer until the leeks are tender about 15 minutes. Drain. In a large bowl, combinethe cheeses, eggs, oil, the remaining 1/2 teaspoon salt or 1 teaspoon kosher salt, pepper and if using the dill. Stir in leeks. Spoon into the prepared baking dish. Bake until set and golden brown, about 50 minutes. Serve warm or at room temperature. Variations. W/potatos. Omit the cheese and cook 2 pounds peeled and diced russet potatoes with the leeks, mashing them together after draining. If desired add 1/2 cup grated kashkaval or parmesan cheese. W/Zucchini. use only 1 1/2 pounds leeks and add 2 cups (about 1 pound) grated zucchini with the water. W/potatos & zucchini. Omit cheese, add 2 pounds potatos and cut leeks to 1 1/2 pounds and add 2 cups zucchini. Add 1/2 cup parmesan cheese. You can if you want add some feta still about 1/2 cup at the same point you'd add the other cheese.
Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated. Using a tablespoon, scoop dough and level it, then place it on a cookie sheet. Repeat and place about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan. Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.) Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
Grease a 15X15 cm casserole dish with the butter. Half bread slices diagonally and layer into the dish. In a bowl beat eggs with milk and cream. Season with nutmeg and paprike as well as salt and pepper to taste. Pour the egg mixture over the bread slices and top with shredded cheese. Bake in the preheated oven at 200°C/400°F for 20 minutes or until set and nicely browned. Enjoy! :).
Cook rice. Heat olive oil in non stick pan. Cut cubed steak into bite size pieces and coat with flour. Toss in pan until browned on all sides. Slice garlic very thin and chop carrots and broccoli into bite size pieces. Add these to the steak along with all the spices. slowly add the chicken broth. Simmer until thicken stirring regularly. Add the beans and heat through. Serve over rice. Enjoy the taste and aroma!
Heat oil in a large pot over medium-high heat. Add rice and stir until it begins to crackle, about two minutes. Add water and seasonings. Cover pot, bring to a boil and reduce heat to a low simmer. Cook for 45-55 minutes until rice is fluffy and has absorbed all the water. Remove from heat, transfer to a serving dish, and serve at once.
Remove the tough outer leaves of the fennel, cut off the tops and bottoms throw them out. Cut each bulb in half and cut out the cores, discard them. Cut each bulb in half lengthways, then slice as thinly as possible. Keep skin on apple and cut them as thinly as possible. Cut red onion as thinly as possible. With a knife cut along the core of cooked corn in order to remove kernels. Mix together ingredients for the vinaigrette and pour over salad. Refrigerate for a few hours before serving.
Preheat the oven to 375°F Mix together the flax meal, almond flour and salt. In a separate microwave-safe container, melt the butter in a microwave and stir in the Splenda. Now mix both together thoroughly. This batter will be a soft goo. Spread the batter out with a spatula into a 9" pie plate. Cook it for about 12 minutes at 375F, or until the crust is relatively firm and a bit on the brownish side. Let it cool thoroughly. This recipe is great for making ahead of time and freezing, then pulling out when you have a pie you want to make. Put the crust in the fridge for about an hour before using it, so that the dough is nice and firm before you add in the pie ingredients. If you divide your pie up into 8 slices, each slice will have about 2g in net carbs from the pie crust material. Compare that with many commercial pie crusts which can reach 10g or more per slice! It's definitely worth it to make your own pie crusts, no matter what kind of a diet you are on. It saves you money, too! If your local store does not carry almond flour, it's easy enough to buy online. Just do a Google search to find a few vendors.
Combine soup, sugar, and sauerkraut. Stir in sausage, potatoes, and onions. Cover; cook on Low 8 hours, or on High 4 hours. Stir in cheese and serve.
With a long sharp knife, cut off and discard the top rind of the cheese. Combine sugar, pecans and butter, mix well. Sprinkle mixture evenly over surface of cheese. Place cheese in an ovenproof container slightly larger than the cheese. Broil 6 inches from source of heat until cheese is soft, slightly melted and topping is bubbly. Serve warm with strawberries or cookies. Variations: Replace brown sugar, pecans and butter with 1/4 cup apricot jam mixed with 2 tsp. brandy. After removing top rind from cheese, prick surface with fork and pour 1 tsp. more brandy over all. Top with apricot mixture and bake in 350 degree oven 10 minutes. Sprinkle with toasted sliced almonds to serve Note: Praline and Apricot Toppings can easily be doubled or tripled to cover a large wheel of Brie or Camembert.
Combine orange juice, bourbon (if using), brown sugar, and mesquite seasoning in a shallow bowl or zip lock bag. Add pork chops, cover or zip and marinate in refridgerator a minimum of 1 hour. Grill or broil pork chops over medium heat for 20 minutes or until internal temperature reaches 160 degrees.
Mix apple juice and mint leaves and allow to combine overnight in refrigerator. Strain mint leaves out of apple juice. Place a shallow metal pan in freezer. In a nonreactive saucepan, combine applesauce, mint flavored apple juice, sugar, lemon juice and salt. Bring to a boil, then simmer uncovered about 20 minutes. Cool to room temperature. Pour apple mixture into chilled pan; return to freezer. Stir every 20 minutes until it thickens into coarse crystals, about 1 hour. Stir granita and mound into small cups. Serve immediately.
split bagel in half spread salsa over each half. top each with avacado. then with a slice of tasty cheese. place under the grill for 5 minutes or until cheese melts.
Put the chicken, quartered onion, 1 cup of the chicken broth, the beer, adobo, Worcestershire sauce, half of the cilantro and the garlic into a large pot or skillet over high heat. Bring to a boil, reduce heat to medium low, cover and simmer until the chicken is cooked through, about 30 to 35 minutes. Remove chicken to a plate and set aside to cool. Once it is cool, remvoe the meat from the bones, shred it and set it aside. Discard the skin and bones. Strain the broth into a bowl through a fine-mesh sieve, discarding the onion pieces. Pour the broth into a measuring cup and add enough of the remaining 3 cups of chicken broth to equal 4 cups. Return it to the pot and add the rice, peas, carrots, green beans, ketchup and salt. Stir well and bring to a boil. Let the liquid evaporate to just below the level of the rice, about 10 minutes, and then reduce the heat to low, cover and cook until the rice is tender and fully cooked - about 25 minutes. Meanwhile, melt the butter in a large skillet over medium heat. Add the bell peppers and the sliced onions and cook until they are tender, about 8 minutes. Add the shredded chicken to the veggies. Cook until it is heated through, about 2-3 minutes. Fluff the rice with a fork and add the chicken and veggies to the rice mixture. Stir in the olives, sprinkle with the remaining cilantro and serve!
In a mixing bowl, combine eggs, corn, butter, celery, pimiento, bread cubes, paprika, salt and pepper. Spoon into a creased 13x9x2 baking pan. Arrange chops over dressing. sprinkle with additional paprika and salt. Bake covered in 350 degree oven for 30 minutes. Uncover and bake 30 minutes longer or until chops are done.
Preheat oven to 375. For filling, combine sugar and cornstarch in a small bowl. Add berries and toss to coat evenly. For topping and bottom layer, combine oats, brown sugar, flour, cinammon, sugar, ginger, and salt in a bowl. Cut in cold butter using two knives -- then mix with fork until mixture resembles coarse crumbs. Pat half of the oat mixture on bottom of a 2-quart glass pan. Top with berry concoction. Finish off by crumbling the remainder of the oats on top of the berries. Bake 20-25 minutes until oats are golden brown and berries are bubbling around edges.
Mix all together and pour into unbaked pie shell. Bake at 325 for 45 minutes. Garnish with whipped cream if desired. Sit back and reap the rewards of your hard work! lol.
In a 1 1/2- 2 inches deep glass baking dish or casserole, melt the butter in the microwave (20 seconds, aprox.) Add the eggs, the salt and pepper and the milk. Whisk to blend well. Microwave for 1 1/2 minutes and lightly mix. Repeat once more. Sprinkle the cheese evenly and cook until cheese is melted and eggs are set to your liking. Remove from microwave and lightly mix. Serve hot, garnished with the green onions.
In baking dish, place chicken breasts; sprinkle with salad dressing. Bake, uncovered, at 350F for 30 minutes. Add all vegetables and tomato sauce and continue baking for 1 1/2 hours. During the last 5-10 minutes, sprinkle with Parmesan cheese. This is a low calorie recipe if low-cal dressing is used, or if regular dressing is used sparingly.
Heat olive oil and butter in a Dutch oven or pot over medium heat. Add the shallots and garlic; saute for about 5 minutes. Add the flour and stir to coat. Add the chicken stock, white wine, potatoes, artichokes, thyme, oregano, and cayenne pepper. Salt to taste. Increase heat to bring to a simmer, then lower heat and continue to simmer, uncovered, until vegetables soften, about 20 minutes. Puree the soup (An immersion blender works well here!). If desired, you can freeze the soup at this point. When ready to serve, heat the soup and whisk in the cream and asiago cheese. Simmer until cheese is melted and soup just begins to bubble.