HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use kitchen scissors to cut sun-dried tomatoes into small slivers and place in a cup or small bowl. Add two teaspoons olive oil and toss to coat the dry tomato pieces, allow to soak for a few minutes. If your sundried tomatoes were preserved in oil, just chop loosely with a knife and do not add extra oil. Set aside while you begin preparing the dough. Put water and yeast into Thermomix bowl. Add sugar, egg, olive oil, rosemary, and 400 g. of the flour (keep the remaning 50 g flour for later use). Knead for 4 minutes on interval speed. Put measuring cap in place and allow to rest in Thermomix for 15 minutes. Add salt, about half the olives, about half the tomato and knead again for 2 minutes on interval speed. Allow to rise in Thermomix for 30 minutes. (Keep the measuring cap off, so the expanding dough can pop through the hole if needed.). After 30 minutes, remove lid and pull the glutinous dough away from sides of bowl. Remove as much dough as possible from Thermomix but it doesn't need to be absolutely clean. Put dough onto a work surface or silicone mat and make an indentation in the middle. Add remaining olives and tomato. Bundle up the dough to close over the new additions, return to Thermomix bowl and add the remaining 50 g flour and set to knead for 1 minute on interval speed. Remove from Thermomix, shape into round or oval loaves on parchment-lined pan, making sure to allow room for expansion and cover with a kitchen towel. Put a pan of water in bottom of oven and begin to preheat the oven at 200°C/400°F. Allow shaped loaves to rise ON TOP of the stove in the warmth of the pre-heating oven for 30 minutes. Make sharp cuts along the top of the loaves and bake for about 35 minutes (two smaller loaves) or 45 minutes if making one large loaf. Allow to cool for two hours before serving.
Layer the first six ingredients in a large bowl in the order listed above. Seal and refrigerate overnight. Add bacon immediately before serving and toss.
Moisten bread cubes and cornbread crumbs with chicken bouillon or stock. Add beaten eggs to bread. Melt butter or margarine and simmer chopped onion in it for 1 minute. Add to bread mixture with parsley, salt, sage pepper, celery, walnuts and pimiento. Makes: enough for a 12 pound turkey.
Mix the rhubarb portion and put in dish. Make the crumble and put on top. Bake at 350F for 30 minutes. Use a 8X8 pan.
Preheat oven to 350°F. Grease a 9x13-inch pan. Mix together the peanut butter and butter. Add the the brown sugar and mix well. Add the eggs, honey, and vanilla; mix until smooth. In a separate bowl, sift together the flour, baking powder, and ginger. Gradually add the dry ingredients to the batter. Don't mix too much. Fold in the chocolate chips. Pour into the pan and bake at 350°F for 30-35 minutes. Do not over bake! Cool before cutting.
Split the sausage lengthwise into fourths and then slice. Heat the olive oil over medium high heat in a stockpot. Add the sausage to the pot and cook for 3 -4 minutes until lightly browned. Add the onion and garlic and cook until tender. Add diced tomatoes with their liquid, to the sausage mixture; add the sugar and bring to a boil. Boil for 3 minutes. Add the salt, pepper, basil, parsley and Cajun seasoning; stir and add corn and water. Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes. Homemade Cajun seasoning: Mix all ingredients in a glass jar and store in the refrigerator. Shake the jar before using.
Cook pasta until al dente. Immediately cool in cold water. Drain tuna. Mix with next 8 ingredients. Mix tuna mixture into pasta. You may need a little more mayonnaise.
Sift flours together with baking powder and salt. Mash bananas and mix with oil and eggs. Add the sugar blend to flour mix and then add the wet ingredients to the dry and mix well. Fold in walnuts if using. sprinkle with a little brown sugar if you wish after putting in loaf tin. Bake in a loaf tin at 170 Celsius for 40 minutes.
Heat a skillet over med-high. Add oil and onion and saute 2 minute. Add cabbage and turn in pan, sauteing til it wilts, 3-5 minute. Add vinegar and sprinkle with sugar. Mix well. Season with mustard seed, salt and pepper. Reduce heat and let cook 5-10 min more, sirring occasionally.
In a bowl mix together cream cheese and horseradish. Spread mixture on pizza crust. In another bowl mix together remaining ingredients. Top pizza with roast beef mixture. Refrigerate up to 2 hours before serving. Cut in wedges and serve.
Heat oven to 450. Mix carrots and oil in a 9x13 pan. Single layer. Bake 20-25 minute Stir 1/2 way. When soft, toss in the parsley, salt and pepper.
Place crackers in a large plastic bag and crush them to fine crumbs, using a rolling pin or mallet. Add parsley, herb seasoning, salt and cayenne and shake to combine. In a separate plastic bag, combine the scallops and mustard. seal the bag, and squish around to coat the scallops with the mustard. Add the scallops to the cracker mixture, seal the bag, and shake to coat evenly. Heat the oil in a large skillet over medium heat. Remove the scallops from the bag, place in the skillet, and cook until golden brown on the outside and opaque on the inside, about 3 minutes per side.
Saute chicken in oil until not pink. Add broth, tomato sauce, taco envelope. Simmer covered 5 minutes. Add corn, green pepper, bring to a boil. Stir in rice and olives. Cover and let stand 5 minutes, then top with cheese. Allow cheese to melt.
pumpkin cook pumpkin and garlic,mash together add rest of ingredients. buns mix all ingredients start with one cup water and add more if needed. knead dough until it stretches between two fingers and doesnt break form 20 balls roll out into cigar shape like 6" sub bun. let rise until doubled fry in fat that comes up to middle of bun let cool a little. slice length wise. put pumpkin on one side. eggs on other side. fill with tuna that has potatoes with it in the middle. mix in lemon juice. top with pickle and green and black olives.
Steam chicken and broccoli together with some salt and pepper until partially cooked (will cook completely in oven), cool and cut both into bite size pieces (if using frozen broccoli, just thaw and cut to bite size pieces). Combine soup, mayo, milk, and all seasonings with a whisk, fold in grated cheese. In 9 x 13 pan, layer broccoli, chicken and waterchestnuts. Pour liquid cheese mixture over and bake at 375 F until golden brown on top, about 45 minutes to 1 hr (if you really want a browned cheese top). Serve over rice and enjoy!
Mix pudding powder and sugar in a bowl. Whisk in evaporated milk and skim milk until blended. Pour into ice-cream maker and freeze according to manufacturer's instructions. Pack into freezer container, cover tightly and freeze up to 1 month.
Rinse and sort beans. Render meat in skillet. Remove meat and place on side. Saute in fat in skillet, onion, garlic, parsley and celery. Add these with meat, bay leaf, salt and pepper to beans. Boil gently, stirring occasionally for about 1 1/2 hours, or until tender. Add water while cooking as necessary.
Preheat your oven to 350 degrees F. Grease a 9-inch cake pan. In a large bowl, stir together sugar and butter until blended. Stir in eggs, one at a time, mixing well. Stir in almond extract, vanilla, and salt. Stir in flour until it is mixed in well. Pour the batter into cake pan. Smooth the top. Sprinkle sugar over the top. Sprinkle with almonds. Bake for 35 to 40 minutes or until top is golden. Using a toothpick won't work with this cake! Cut into wedges and serve warm, chilled, or at room temperature.
In med saucean bring butter and water to a boil over high heat. Stir in rice. Reduce heat to med low and partially cover the pan, simmering until most of the liquid is absorbed, about 5 minutes. Stir the rice with a fork. Reduce heat to low and cover and continue cooking until tender, about 15 minutes. In a large skillet heat 1 TBS oil over med high, coating the pan. In a small bowl beat eggs. Add the eggs to the skillet and fry until set, turning once. Transfer to plate and cut into 1/2 inch by 2 inch strips, then set aside. In the same skillet heat another TBS oil. Add ham and cook until lightly browned. Transfer ham to eggs and set aside. In same skillet, add final TBS oil. Add onion and stir fry for 1 minute. Stir in peas, cover and cook til tender 2-3 minutes. Gently stir in the rice, eggs, ham, soy sauce and sesame oil. Cook til heated through. Serve immediately.
Toast bread. Spread cream cheese over bread. Sprinkle cinnamon sugar mixture over cream cheese. Eat!
Preheat your oven to 190c. Cut up the potatoes, and boil in lightly salted water until tender; drain, add the butter, sour cream and milk, mash until smooth, seasoning with salt and pepper. Meanwhile, melt the extra butter in a saucepan, and saute the chopped onion until soft-about 5 minutes. Add the flour and cook over low heat about 2 minutes before adding the extra milk and wine. Bring to the boil and stir until thickened. remove from the heat and add the fish, corn, peas, capers, lemon juice, dill, parsley and salt and pepper. Mix well, then fold the egg quarters through very gently. Pour into a large casserole dish, top with the mashed potatoes, then sprinkle over the grated cheese. Bake in the oven for about 30 minutes or until the filling is bubbling, and the top golden brown.
Preheat your oven to 400 degrees. Put pearl barley in an oven proof casserole dish. Saute the onions, carrots and celery in a little bit of oil (or use a cooking spray, I do) until the onions are tender. Add to the casserole dish and give it a stir to mix in with the pearl barley. Add the rest of the ingredients and give another stir. Cover and bake in the oven for about an hour. Keep checking every 25 minutes or so just to make sure it isn't going dry. It is ready when the barley has bulked up and gone tender from absorbing the liquid.
In a microwave safe mug, place cubed bread and apples. Mix together 1 egg, egg white, skim milk,syrup, and cinnamon. Pour mixture over bread cubes and apples. Microwave for 2 minutes (times will vary). Get a fork and enjoy!
Fry sausage and drain. Add onions and pepper; saute about 5 minutes. Combine eggs, milk and spices. Grease 13" X 9" pan. Line bottom with half of tortilla strips, then sausage, chiles, and Jack cheese. Repeat second layer, ending with cheese. Pour egg mixture over top of casserole. You can add 8-10 thin tomato slices on top. Bake in pre-heated oven at 350 degrees for 45-50 minutes. You can make this the night before and put in refrigerator.
Preheat oven to 475°F Coat a large baking sheet with cooking spray. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray. Bake on the center rack for 7-10 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 5 minutes more. Serve hot.
Cook the broccoli in boiling salted water until tender, about 2 minutes; drain. Blend the remaining ingredients together until smooth. Toss with the broccoli and serve.
In a blender or a food processor, puree garlic with egg. Mix oil with lemon juice in a pouring jar. With motor running, add oil mixture slowly in a thin stream. Add salt and pepper and whirl an additional 10 seconds. Taste for seasoning. Transfer to a bowl, cover, and refrigerate. If the mixture separates or does not thicken, correct it as follows: Pour all but 1 tablespoon of separated mayonnaise into another container. Add 1 tablespoon water to remaining tablespoon of mayonnaise in food processor. With motor running, add separated mayonnaise slowly; mixture should regain right consistency- if not, try again. It is best to prepare this the day before, to allow flavors to mingle and mellow out.
Bring about 5 quarts of water to a boil with 3 teaspoons salt; add in the spaghetti and cook only until firm-tender; drain but RESERVE 1/2 cup pasta water. Start this when you are boiling the pasta; Heat about 4 tablespoons olive oil over medium-low heat in a skillet. Add in 3 tablespoons garlic and about 1/2 teaspoon salt with black pepper to taste; saute stirring often until the garlic is light brown (about 6-8 minutes) remove from heat and stir in the remaining 1 tablespoon minced garlic, crushed red pepper flakes, parsley, lemon juice and about 2 tablespoons of pasta cooking water; mix to combine. Transfer the drained pasta to a large serving bowl; toss with remaining 3 tablespoons olive oil and the remaining reserved cooking water. Add in the garlic mixture; toss well to combine. Season with more black pepper and salt to taste if desired. Serve immediately with grated Parmesan cheese. Delicious!
Mix soy sauce, tsuyu sauce, honey, and sesame oil in a bowl. Set aside. In a large pot, cook spaghetti in salted boiling water until al dente. 1-2 minutes shorter than the package suggests. While the spaghetti is boiling, slice onion and mushrooms. Season the meat with garlic powder, salt, and pepper. Set the vegetables and meat aside. Heat up a medium skillet with some cooking oil and sautee onion and mushrooms with 1/3 of the prepared sauce for 4-5 minutes. Sautee the seasoned meat in the same skillet with another 1/3 of the sauce until the meat is cooked for 1-2 minutes. Transport cooked pasta into the skillet with meat and vegetables and toss everything together with remaining sauce and red pepper flakes. Garnish the dish with some chopped scallions.
Stand the jam or compote in a basin on top of the aga to warm and soften. Sieve the flour into a mixing bowl stir in the sugar and make a well in the centre of the flour mixture. Add the egg yolks and some of the milk. Whisk or beat in gradually adding more milk to make a smooth batter. Beat in the vanilla essence. Whisk the egg white until white and fluffy but not stiff. Beat 1 tablespoon egg white into the batter and then gently fold in the remaining egg white. Heat the pan on the boiling plate. Transfer to the simmering plate and add enough butter to grease the pan. Pour in enough batter to cover the. base of the pan and cook the pancake until set flip over and cook the second side briefly. Slip onto a warm plate or dish spread softened warm jam or fruit compote over half the pancake and fold over the second half. Keep warm in the simmering oven. Repeat using all the batter. Dust with icing sugar and serve. You will need a good strong pan to make these but they make a delicious dessert. Do not be too ambitious and make them only when cooking for a small number of guests.
Boil 1/2 cup water, add textured protein and stir until combined. Set aside. Chop spinach and set aside. Heat olive oil on medium, add garlic, celery, carrot and chopped peppers until tender. Add seasonings and cook one minute more. Remove from pan. Cook lowest fat ground turkey and beef and drain any excess fat/juices. In same pan add vegetable mixture. Combine and cook two minutes more. Assemble tacos by layering meat, then sauce then cheese then spinach. Serve with avocado slices if desired. Enjoy!
Preheat oven to 350. Grease a 15x10x1-inch pan; line bottom with waxed or parchment paper, grease paper, and set aside. In a large mixing bowl, cream butter and sugar; beat in yolks. Combine crumbs, flour, and baking powder. Stir in milk and vanilla. Beat crumb mixture into butter mixture, 1/3 at a time, beating on low speed after each addition. Stir in walnuts; set aside. Beat egg whites on medium speed until stiff peaks form. Gently stir about half of the egg whites into graham cracker mixture to lighten; fold in remaining whites. Spread batter into prepared pan. Bake for 25-30 minutes. Cool in pan for 10 minutes. Invert onto large cooling rack; gently peel paper off cake. Cool completely. Make frosting. Cut cake crosswise into 3 equal parts. Place one piece on serving plate; frost top with one-third of the frosting. Repeat, stacking layers with remaining cake and frosting. Top with crystallized ginger and walnuts, if desired. Serve at once or cover and store in refrigerator up to 8 hours. Frosting: Beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in milk and vanilla, then remaining sugar. Beat in additional milk, if needed, to acheive spreading consistency.
Combine all ingredients except the Parmesan cheese until well blended. Press the mixture into a shallow baking pan about 8 inch square. Baked in a 350 degrees F oven for 20 minutes. Remove from oven and sprinkle the Parmesan cheese evenly over the top. Return to the oven and continue to bake for 15-18 minutes longer. Let stand for about 5 minutes before cutting in squares to serve.
Mix yogurt, peanut butter, cinnamon, and fold in cool whip. Serve with sliced apples, bananas, etc.
1. Heat a 4- to 6-quart heavy pot over medium heat and add the olive oil and bay leaves. As soon as the bay leaves turn brown, add the garlic and cook, stirring constantly with a wooden spoon, for 30 seconds or until it is golden. Add the onions, bell pepper, and allspice and saute, stirring occasionally, for about 8 minutes, until the onions and peppers are softened but not browned. 2. Add the potatoes and stock; if the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat, bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. 3. Reduce the heat to medium, add the tomatoes and sausage, and simmer for 5 minutes. Season the mixture assertively with salt and pepper (you want to almost overseason the chowder at this point, to avoid having to stir it much once the fish is added). 4. Add the whole fillets and cook for 5 minutes, then remove from the heat, gently stir in the cilantro, and allow the chowder to sit for 10 minutes. (The fish will finish cooking during this time.) If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld. 5. When ready to serve, reheat the chowder over low heat; don't let it boll. Use a slotted spoon to mound the chunks of hake, the chourico, tomatoes, peppers, and potatoes in the center of large soup plates or shallow bowls, and ladle the savory tomato broth over. Sprinkle with the chopped parsley and serve immediately.
In the pressure cooker, mix pork butt, olive oil, minced onion, garlic powder, and paprika until spices are evenly distributed. Add lemon juice, red wine, and enough chicken stock to just cover the meat (you may need more than 2 cups stock). Ensure that you have adequate space between the top of the liquid/meat and the top of the pressure cooker. Consult your pressure cooker manual if you're not sure. Bring to pressure on high heat, then turn heat down to maintain pressure. Cook 45 minutes, then remove from heat and allow 15 minutes of cool-down before releasing pressure.
Cream together creamed cheese and dressing. Add pineapple to taste. I like about 2 tablespoons.
Slice the chicken breasts into medallions. Put some flour onto a small plate, and brush the medallions lightly with the flour. Quarter the apples, and, with a large-hole grater, grate 6 of the quarters thickly. Slice the remaining two quarters thinly. Put half the olive oil in a large saute pan and saute the chopped onion and sliced celery until the onion is soft, about 3 minutes. Add the grated apple, mix well, and then add the sliced apples. Cook for about 2 minutes, mixing gently, then splash in the wine vinegar and 1/4 cup white wine, along with a pinch of sugar. Add the cloves and cinnamon and cook for another 5 minutes, mixing as the sauce thickens. Remove from the flame and put the contents into a bowl. In the same pan, wiped clean, heat the remaining oil and quickly saute the chicken medallions, a few at a time, not more than a minute on each side. Add salt and freshly ground pepper as they cook. When finished, put all the medallions back in the pan and add the remaining wine. When it bubbles, pour over the reserved sauce, heat, and serve immediately.
POT ROAST: Use a metal skewer to poke the meat all over. Place the meat in a bowl or glass loaf pan that is just large enough to fit it. Pour the buttermilk over the meat. Allow to marinate in the refrigerator, for 2-3 days, stirring occasionally. Remove the meat from the buttermilk (discard buttermilk!) and dry off with clean lint-free towel. On medium heat, sear the meat on all sides in a Dutch oven in the butter and olive oil. Preheat oven to 300 degrees. Remove meat to platter; pour out the browning fat and discard. Note: I don't discard the browning fat. It is too good to waste and really adds a delicious flavor to the gravy. Next, add the red wine, stock, French tarragon and peppercorns to the pot. Bring to boil and skim off the top. Return the meat to the pot and bake, covered, for 3 hours or until tender. One hour before serving, add the potatoes and carrots. GRAVY: Transfer the meat and vegetables to a platter and bring the sauce to a boil on the stove top. Spoonful by spoonful, add the arrowroot and water and whisk in the pot to make a gravy of desired thickness. Season with salt and pepper and serve with the pot roast.
Combine all ingredients in a jar and seal tightly. Place the sealed jar in the refrigerator and let steep for minimum of two weeks, stirring every two or three days. The longer it steeps the hotter it will become. When it's hot enough for your tastes, you can (if you wish) strain out the chilies and bay leaves.
Wash and chop (or shred) cabbage. Pack jars tightly with cabbage. Add vinegar, sugar and salt to each jar. Pour boiling water into jar to cover. Place lids on jars tightly. This will be ready to eat in about 3 weeks. Stays fresh and crisp for years. No need to seal lids--the salt preserve the cabbage, some jars seal anyways.
Boil potatoes until tender. Add sausage, sauerkraut, onion, garlic and dill. Bring to boil. Add 1 cup hot mix to sour cream and flour. Combine with soup and heat. Serve immediately.
Cut each onion into approximately 8 wedges. Place wedges on a large sheet of aluminum foil. Slice butter into dabs and place on top of the onion. Add garlic, bouillon cube, and seasoning salt. Wrap in foil paper ensuring that the seams are closed tightly. I usually wrap again with another sheet of foil. Place foil package on the hot grill for 30 to 40 minutes, turning frequently.
Preheat broiler (or gas grill). I using broiler place chiles on a foil-lined baking sheet, broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes. Place in zip-lock bag, seal. Let stand for 15 minutes. Peel and discard skins, cut a lengthwise slit in each chile, discarding seeds, leaving stems intact. Preheat oven to 350 degrees. Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell pepper, cook 3 minutes, stirring frequently. Add corn, onions, nuts and garlic, cook 2 minutes, stirring frequently. Remove from heat, stir in 3/4 cup cheese, cilantro, 1/2 teaspoon salt. Place half of beans in a bowl and mash with a fork. Add mashed beans and whole beans to the corn mixture. Divide the bean mixture among the 4 chilis, folding sides of chile over filling. Arrange stuffed chiles in casarole baking dish coated with cooking spray. Set aside. Melt butter in a saucepan over medium-low heat,add 1/3 teaspoon ground red pepper, cumin, and nutmeg and stir. Cook 30 seconds stirring constantly. Gradually add flour cook for 3 minutes stirring constantly. Gradually add milk, stirring until blended. Adjust spices if necessary. Add 1/2 cup cheese and minced chipotle to cream sauce. Increase heat to medium. Cook milk mixture until thick and cheese is melted. Remove from heat, stir in 1/2 teaspoon salt. Pour milk mixture over stuffed chiles. Combine 1/4 cup cheese and breadcrumbs, sprinkle over milk mixture. Bake 350 degrees for 20 minutes or until sauce is bubbly. To brown the top broil for 1 minute or until golden brown. Serve over a bed of crushed corn chips.