HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dressing: In a food processor or blender, combine all dressing ingredients. Blend well. Cover and refrigerate until serving. May be made 24 hours ahead. Noodles: In an oven-proof dish, combine all noodle ingredients, mixing well. Heat in a preheated 200 degree oven for 15 minutes. Salad: Place greens in a large salad bowl. Just before serving, add water chestnuts then warm noodles. Add dressing and toss well. Serve immediately.
Preheat oven at 175 C. Grease short sides cake form with butter, use baking paper to cover the long sides. Use mixer to mix eggs with butter. Add self-rising flour and mix. Add cheese, season with salt and pepper to your likening. Divide dough in two parts. Grate carrot and mix with one part. Push water out of spinach and mix with other part. Put carrot dough in baking stuff and then spinach dough. Bake for 1 hour and leave to rest for 10 minutes. Lift out of caking form and cut into pieces.
Preheat oven to 350 Fahrenheit. In large skillet, heat olive oil over medium-high heat. Add onion and cook, stirring, until golden brown, about 7 minutes. Add beef substitute, chopping into small bits. Cook until browned, about 5 minutes. Add tomato sauce, red wine and spice, stirring to mix. Simmer, uncovered, until the excess moisture has evaporated, about 7 minutes. Season with salt and pepper and set aside. Meanwhile, cook the pasta according to package directions, drain and set aside. In large saucepan, bring milk to a boil over high heat, then reduce heat to medium. Dissolve the cornstarch in water, then add to milk in a thin stream, whisking constantly to avoid lumps. Cook, whisking, until mixture has returned to a boil and is thickened, 2-3 minutes. Remove pan from heat and stir in 3/4 cup of the cheese. In separate bowl, beat eggs until light and very frothy. Add to cheese sauce in a thin stream, whisking constantly. Add salt and pepper to taste and combine with cooked pasta in a large bowl. Lightly oil an 11x15x2 inch casserole dish. Spoon in half the pasta/cheese mixture. Top with meat substitute mixture, then with remaining pasta/cheese mixture. Sprinkle with remaining 1/4 cup cheese. Bake until casserole is golden brown and bubbling, about 40 minutes. Let cool for a few minutes before slicing and serving.
Lightly grease or spray with cooking spray the inside of a 31/2- to 6-quart crockpot. Combine all ingredients in the crockpot, cover the crockpot and cook on low for 21/2 to 3 hours, or until all the liquid has been absorbed. Stir before serving. Serve either warm or chilled. To chill, allow the rice pudding to cool for about 2 hours, then spoon it into a bowl, cover and refrigerate until ready to serve. Serve with cream and a sprinkling of slivered almonds or nuts of your choice.
If making the garam masala combined 1 tsp ground cloves, 1 tsp ground ginger, 1 tsp ground cinnamon, and 1 tsp black pepper in a small bowl. Place in an air tight container and put aside.(Note: You will not be using all of this in the recipe.). Start by cutting your choice of meat, the potatoes, carrots, and onion (or celery) into bite-sized pieces. Heat a deep pan on medium. Add the cooking oil and the meat. Saute until the meat is fully cooked. Add vegetables and saute together. Add the 1 cup of water to the pan and bring to a boil. Turn the heat down to low and cook for 40-50 minutes. In a separate pan heat the 3 cups of water and add the two types of bouillon to make soup. Slice the remaining two onions very thinly. (it will be better for the recipe this way). Heat butter in another pan and saute onion slices until they are brown for 15-20 minutes. Add the garlic and the ginger to the pan and saute well. Add flour and curry powder and saute over low heat. Slowly pour the soup into the pan, little by little, stirring quickly. Simmer the curry roux until thickened. (Resist the urge to add more flour. It may seem a little thinner than desired, but it will thicken once added to the meat and vegetables.). Once the curry roux is thickened, add the garam masala. (Try to sprinkle it in, instead of dumping the lot of it inches If there are clumps, it will take longer to dissolve). After the meat and vegetables have been cooking for 40-50 minutes add the curry roux to them. (Do not drain the meat and vegetables first. The water remaining will flavor the curry further). Stir and let simmer for ten minutes. Sprinkle with salt. Serve the curry over Japanese rice.
Preheat oven to 375°F. Combine Bisquick, cornmeal, eggs and milk. Add sausage and milk, mix well. Add remaining ingredients and mix well. Grease muffin pans with cooking spray. Do not use liners as the muffins will stick. Fill muffin cups almost to the top. Bake regular sized muffins for 15-18 mins. Bake mini muffins 9-12 minutes.
In small or medium saucepan, heat oil and butter over medium heat. Add shallots and garlic cloves, saute 3 minutes. Add caraway seeds, red pepper, garlic powder, salt, and pepper. Saute 2 minutes. Add rice and entire can of chicken broth. Stir, and bring to a boil. Cook rice according to directions on package. *If using long grain white rice, after bringing to a boil, cover, and simmer 20 minutes. Take off heat and let sit covered for 5 minutes, then open lid and fluff with fork. Serve hot.
Bring sugar and water to a boil in med saucepan. Boil, stirring often, till sugar dissolves. Remove from heat; add mint and let stand 2 hours or till cool. Pour mixture through a wire mesh strainer into a pitcher, discarding mint. Stir in soda, juice, and tequila. Serve over ice.
Preheat oven to 350° . Pour melted butter in 13 x 9 pan . Sprinkle on the brown sugar. Lay the pineapple rings evenly over the brown sugar. If there are any left break into pieces and fill in the spaces in the pan . Combine cake mix, eggs, milk and oil and mix well with an electric mixer for two minutes on medium speed until batter is smooth . Pour batter evenly over pineapple and brown sugar. Bake in preheated oven for 35 minutes or until cake tests done . Let cake cool in pan for 30 minutes . place cake platter over pan and invert cake onto cake platter.
In a 6 quart Dutch oven heat oil on medium high until hot. Add carrots, onion and garlic; cook 4 minutes or until onion softens, stirring frequently. Stir in broth and water; heat to boiling. Stir in escarole and orzo; heat to boiling. Reduce heat to medium low; simmer, uncovered, 6 minutes or until escarole and orzo are tender. Stir in turkey and black pepper. Reduce heat to low and simmer 3 minutes until turkey is heated through. Serve with parmesan.
Chop garlic, pepper, and onion. In a large bowl add melted butter, 1 T garlic salt, and 1 T black pepper to the chopped vegetables. Add UNCOOKED rice and RAW ground beef and mix really well. In a medium bowl mix tomato sauce, brown sugar, 1 T garlic salt, 1 T black pepper, and water. Adjust season to your taste. We like it a little sweeter so I usually use about 1 1/2 c brown sugar. In a 9" x 13" pan spread half of the sliced cabbage, enough to cover the bottom. Loosely cover the cabbage with the meat mixture. Don't press the meat down just lay it on top of the cabbage. Cover meat with remaining sliced cabbage and pour sauce over the top. Cover with aluminum foil and bake at 350 for about 2 hours or cabbage is soft.
Over medium heat, heat 1 tablespoon oil in pressure cooker. Cook onion, stirring often, for 2 minutes. Add pork and cumin seeds and cook until pork is lightly browned - 2 to 3 minutes. Add water and stir well, making sure to scrape up all fond. Add coconut milk and blend in mustard, salt, turmeric, and cayenne. Add frozen blocks of spinach and set potatoes on top. Lock pressure cooker lid in place and bring to high pressure. Lower heat and cook for 15 minutes. Slow-release pressure. Cut potatoes into smaller pieces and adjust sauce for taste - adding salt, cayenne or mustard as needed.
Cook onion in butter until tender, but not brown. Blend in flour, salt, and pepper. Add mushrooms, cream, and sherry. Cook and stir until thickened. Add turkey, ham, and water chestnuts. Pour into 1 1/2 quart casserole, and top with cheese. Mix crumbs with melted butter and sprinkle on top of casserole. Bake at 400F until bubbly and lightly browned (25 minutes).
Beat egg yolks until thick and lemon colored. Add water and continue beating until thick. Gradually beat in sugar, then the extracts. Fold in flour, a little at a time. Beat egg whites until foamy, add the cream of tarter and beat until they form glossy peaks. Fold this carefully into the cake mixture. Bake in a 10" ungreased angel food cake pan ina 350 degree oven for approximately 1 hour. Invert pan to cool.
Cut bacon slices in half and wrap one piece around each water chestnut. Secure with a tooth pick. Place on a greased cookie sheet and bake at 325 degrees until bacon is crisp, about 30 minutes. Mix mayo, chili sauce, and brown sugar in a small sauce pan and simmer until heated through. Place cooked water chestnuts in an ovenproof baking dish and cover with sauce. Cover dish and bake at 325 degrees for 30 minutes. Serve hot.
In a large saucepan, heat a drizzle of oil over medium-high heat. Add the sausage and garlic and saute until the sausage is golden brown and cooked through, breaking it up with a spoon. Add the jalapeno and cumin and cook for another minute or two. Add the tomatoes and tomato juice, chickpeas, and stock and bring to a simmer. Reduce the heat to medium-low and simmer for 30 minutes, until everything is cooked through and the broth has thickened slightly. Add a squeeze of lime, season with salt and pepper, and serve hot, topped with sour cream, chopped avocado, and fresh cilantro. Serve with extra lime wedges alongside.
Heat the chocolate, coffee and brandy or rum together. Fold in sweetened whipped cream or place a spoonful on top of each serving. If desired, dust top with cinnamon.
Prepare marinade by combining all ingredients in glass dish. Add chicken and coat with marinade. Marinate at room temperature for at least 15 minutes or overnight (in fridge) for a more pronounced flavour. Drain chicken reserving marinade and cook chicken basting with marinade either on a grill or bbq for approximately 10 minutes each side. Let rest for 5 minutes before serving.
Place ham bone in soup pot large enough to allow bone to be fully covered by water. Add olive oil & brown ham bone until dark brown on one side. Add onions & saute until translucent & just beginning to brown. Add water to cover ham bone by 1/2 inch, cover pot & bring to boil then simmer 45 minutes. Pour black-eyed peas into pot with ham bone & onions. Add green & cayenne peppers. Leave lid off & bring to boil then reduce to simmer for 60 minutes. Remove ham bone & any other chunks of ham. Trim bone of meat & chop fine. Add back to pot (along with skin if you like the texture). Season to taste with salt & white pepper. Black pepper will do just fine if you do not have white pepper on hand.
Stir together first 3 ingredients; press into bottom of a 9-inch springform pan. Bake at 325° for 10 minutes. Cool. Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour into prepared crust. Bake at 350° for 35 minutes. Loosen cake from pan; cool. Chill 8 hours. Stir together evaporated milk and next 4 ingredients in a saucepan. Cook over medium heat, stirring constantly, 7 minutes. Stir in pecans and coconut; spread over cheesecake.
Mix all ingredients in a pot over medium heat. Stir constantly, until mixture turns into a ball. Let clay cool, then knead until smooth. Store in a covered container until ready to use.
If using dry beans, rinse beans. In a large saucepan combine drained beans and the 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans. Place flour and pepper in a plastic bag. Add beef pieces, a few at a time, shaking to coat. In a 4- or 6-quart Dutch oven brown half of the beef in 1 tablespoon of the hot oil; remove beef. Add remaining oil, remaining beef, onion, and garlic to Dutch oven. Cook until beef is brown and onion is tender. Drain fat, if necessary. Stir in wine, scraping until the brown bits are dissolved. Return all beef to Dutch oven. Stir in beans, soup stock or broth, tomato, and dried thyme (if using). Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours. Add carrots and parsnips. Return to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes more or until beef and vegetables are tender. Stir in fresh thyme (if using). If desired, garnish with parsley. *Note:If using canned beans, decrease soup stock or broth to 1 cup.
For topping - Mix molasses, hot water & vanilla. Set aside. Cream eggs, sugar & shortening. Add remaining ingredients, adding molasses mixture last. For 'pudding' - Bring water to a boil. Add remaining ingredients and stir/cook until thick. Pour pudding into 6 unbaked pie shells. Put topping on top of each of the six pies. Bake @ 350 for 1 hour. Cool completely. Add frosting, if desired. (any soft chocolate frosting will work). For chocolate frosting - In saucepan, combine first 4 ingredients. Slowly add water. Stir over high heat constantly until thickened. Remove from heat, and add vanilla and butter. Spread on cooled pies.
1. Pre-heat oven to 180°c (350°f). Pour a good glug of olive oil into a large, oven-proof dish. 2. Place bacon and cauliflower into oven-proof dish and bake uncovered for 20 minutes The cauliflower should have golden-brown edges. 3. Meanwhile, cook pasta for 2 mins less than package-directions. Reserve some pasta water in a cup. 4. Place canned tomatoes and garlic halves in a food processor and blend until well combined. Add tomato mixture to bacon an cauliflower and bake uncovered for a further 10 minutes. 5. Add drained pasta to the oven dish and toss it in the sauce until well combined. Add salt and pepper to taste (you will not need much salt due to the saltiness of the bacon). 6. Cover the pasta and leave for 5 mins off the heat to soak up the sauce. Add some pasta water if it becomes too dry. 7. Uncover and add olives and fresh basil. Toss to combine. Serve with plenty of freshly grated Parmesan. Yummy!
Mix sugar, water, white pepper and salt in medium saucepan. Heat mixture over medium-high heat to boiling and boil until sugar is dissolved. Remove from heat and allow to cool. Stir in vinegar. Pour mixture over vegetables, cover and refrigerate for several hours before serving.
Boil together Tomatoes and sugar for 15 minutes Stir constantly. Take off of heat and stir in one Large package of Raspberry Jello. Stir till the jello has disolved into tomatoes and sugar mixture. Put into jars and seal.
Brown onion in olive oil. Add hamburger & brown. Add tomatoes, water, bouillon,carrots, celery and bay leaf. Bring to a boil. Add barley and cook until tender (approximately 45 min for non-instant barley). Add beans & heat through. Remove bay leaf. Note: Can use 3 cans beef consomme & 2 cups water rather than bouillon cubes & water.
combine in a container and serve on a flat plate. dip warm french bread into oil mixture. there are no presevatives in this recipe so it should be used right away and not stored.
Put meat, chopped onion, egg, panko, salt and pepper in a large bowl and knead by hand. Spoon meat mixture into green peppers with meat mixture. Heat oil in a large skillet on medium heat. Place stuffed peppers meat side down in the skillet, cover and cook for a few minutes on medium-low heat. Turn peppers over and cover the skillet. Cook stuffed peppers for a few more minutes until done. Remove peppers and place on a plate. Sauce: Add ketchup and Worcestershire sauce in the skillet, mix quickly over low heat to make sauce and pour over stuffed green bell peppers. Serve with rice and miso.
In a large bowl, stir together flours, baking powder, salt, and baking soda. In a separate bowl, whisk together buttermilk, egg yolk, vanilla, and oil. Add to the dry ingredients and stir with a wooden spoon until just moistened. In a grease-free mixing bowl, beat the 3 egg whites with an electric mixer until soft peaks form. Add sugar and continue beating until stiff and glossy. Whisk 1/4 of the beaten egg whites into the batter. With a rubber spatula, fold in the remaining egg whites. Preheat waffle iron. Brush the surface lightly with oil. Fill the iron 2/3 full. Cook for 5-6 minutes, or until the waffles are crisp and golden. Repeat with the reamaining batter, brushing the surface with oil before cooking each batch.
Scrub potatoes and cut in half. Rub with sesame oil then sprinkle generously with coarsely ground black pepper and salt. Bake on a baking sheet until tender, turning partway through (about 45 minutes).
Saute onion in olive oil until caramelized. Add chicken broth and bring to a boil. Add sliced salmon and let it simmer for 10 minutes. Add pepper, stir and check if you need to add salt. It will depend in the kind of broth you use. Stir in spinach. Turn of the heat. Serve. After you serve you can sprinkle some parmesan cheese on top and a home made big crouton. (slice of bread sauteed in extra virgin olive oil with a touch of garlic powder).
Cover chuck roast generously with mustard on all sides. Put in a container and let marinate overnight. Cook over a grill or open fire to desired doneness, similar to cooking a steak. Do not remove mustard before cooking.
Cook rice according to the directions on the box. While the rice is cooking, heat oil in a large skillet and fry the chicken until it is fully cooked - then set it aside. Fry the garlic, onions, and bell peppers for about 5 minutes, then add the carrot and broccoli and saute everything for a few more minutes. When done, the broccoli should be hot, but not wilted. Add the chicken back to the skillet and season everything to taste with salt and pepper (if you are unsure of how much seasoning to add, less is better - you can always add more if you want). Serve 1/2 cup of warm brown rice topped with sauteed chicken and veggies. Makes 6 servings.
Place all ingredients, except coconut cream, into a large saucepan and simmer until pumpkin is tender, about 30 minutes. Put mixture into blender and puree. Return to saucepan, stir in coconut cream and reheat without bringing to a boil. Season to taste.
In a large bowl, whisk together the lemon juice oil and salt. Add the lettuce, dill and scallions, tossing well. Add the feta and toss again.
Pre-soak the goji berries in water for 1 hour. Put all the ingredients in a blender and blend until smooth. Add more liquid as desired. One possible variation among many is adding coconut cream instead of coconut water.
In a large bowl, combine the first six ingredients. In a microwave or heavy saucepan, melt chips and oil, stir until smooth. Pour over popcorn mixture and toss to coat. Immediately spread onto two baking sheets. let stand until dry, about 2 hours. store in an airtight container. Cooking time is cooling time.
Tear off enough foil that when its folded over the potatoes, you can still seal all openings. Toss the potato slices, bell pepper and the onion rings with seasonings in a large bowl. Place 2 Tablespoons of butter on 1 half of the foil. Top the butter with the seasoned potato and onion mixture. Place the rest of the butter on top of potatoes. Close foil over the potatoes and fold the edges all around to completely seal in all the ingredients. Bake in a 350 degree oven for 30 minutes or grill for about an hour on the bbq, turning often. Serve with addition butter and sour cream if desired.
heat oven to 400. In a large 5L saucepan, melt butter over medium heat. Cook onion, garlic, vegetables and fennel seeds for 20 minutes or until onions and garlic are golden. Salt and pepper to taste and transfer to an ovenproof dish. In a bowl, combine cheese, melted butter, breadcrumbs and parsley. Salt and pepper to taste. Top vegetables evenly with cheese mixture. Bake 15 to 20 minutes or until vegetables are soft and cheese topping is golden and crusty. Note: The croustade may be prepared ahead and baked or reheated just before serving.
For Sauce;. Boil wine, vinegar and lemon juice in heavy large skillet until reduced to 3/4 cup, about 6 minutes. Whisk in butter, one piece at a time; boil 1 minute. Add cream, salt and pepper and whisk until sauce thickens and coats spoon, about 2 minutes. For Mussels:. Meanwhile prepare mussels. Combine first 9 ingredients in heavy large saucepan and bring to a boil; add mussels. Reduce heat, cover and simmer just until mussels open, about 5 minutes; discard any that do not open. Drain. Arrange mussels open ends up in soup bowls. Drizzle sauce over, garnish with lemon wedges and serve.
For the Soup: In medium pot over medium heat, stir oil, onions and garlic until soft- about 3 minutes. Add tomatoes, broth and basil and bring to a boil. Reduce heat and cook gently for ten minutes, stirring occasionally. Serve with cheese toasts (see below). For cheese toasts: Preheat oven to 350 degrees. Place bread in a single layer on baking sheet, lightly brush top with oil, sprinkle each with a tablespoon of cheese. Bake ten minutes until golden. Serve 2 cheese toasts with each bowl of soup.
Line the bottom of a large buttered baking dish with a single layer of bread. Sprinkle half the Brie and Cheddar over the bread. Cover the cheese with a second layer of bread and sprinkle with remaining cheese. Whisk together eggs, milk, green onions, parsley, mustard, paprika and hot pepper flakes. Season well with salt and pepper. Pour over bread layer. Refrigerate for at least 4 hours or overnight. Remove dish one hour before baking to bring it to room temperature. Preheat oven to 350°F Bake for 45 to 60 minutes, or until puffy and golden. Let sit for 10 minutes before serving.
Cut 14 x 9" circles of greaseproof paper and grease each lightly. Cream the butter and sugar until pale and fluffy.Beat in the eggs one at a time.Sift the flour with the cinnamon and fold this into the mix. Divide this into 14 portions.Using a palette knife,spread each portion onto a circle of greaseproof paper. Bake these, two at a time,on wetted baking sheets in a pre-heated oven(190degC) for 10 minutes.Leave until cold before peeling off the greaseproof paper. Layer the cinnamon rounds,spreading each one with the whipped cream.Dust the top with icing sugar and decorate with the cherries.
Mix miso, sake, and sugar in a small bowl until well combined. On a large sheet of aluminum foil place the butter then onion,carrot, bell pepper and mushroom. Place the salmon on the top of vegetables. Spread the Miso mixture on the salmon. Fold the foil and seal the edges to make a packet. Place foil packet in a large frying pan. Pour water into the frying pan about 2cm, cover & steam for 15 minutes.
Combine flour, weetbix, sugar and coconut in a bowl, stir in melted butter, mix well. Press mixture firmly over base of 19cm x 29cm lamington pan. Bake at 180C for 20 mins, or until lightly browned. Remove from oven, cool. Spread jam evenly over base, spread marshmallow topping over jam, sprinkle with extra coconut. allow to set at room temperature for several hours. Cut into finger lengths to serve. Marshmallow Topping. Sprinkle gelatin over cold water in heat-proof bowl; stand over pan of simmering water (or microwave on HIGH for 30 seconds) until gelatin is dissolved. Combine sugar and hot water in pan; stir over heat without boiling until sugar is dissolved. Stir in gelatin mixture into syrup, bring to boil. Boil, uncovered, for 15 minutes Remove from heat; move mixture to bowl cool to lukewarm. Add vanilla and colouring; beat with electric mixer for about 5 mins, or until mixture is thick and glossy.
Place potatoes and garlic in a large pot and civer with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes until potatoes are very tender. Drain well. Return potatoes to pot and add the cream cheese, half n' half, butter, salt, pepper and dill. Mash and whip until smooth and creamy. Stirr in snipped chives. Transfer to a serving bowl and sprinkle with paprika.