HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 400°F Cut the Kabocha squash in half with a very sharp knife, scrape out the seeds and strings, and place the halves cut-side down on a lightly oiled non-stick baking sheet. Peel the turnips and cut them in wedges. Peel the celery root and cut it in 1" pieces. Toss the turnips and celery root with about half a tablespoon of the olive oil and a pinch of sea salt, and spread them on another baking sheet. Roast all the prepared vegetables in the hot oven for about 50 to 60 minutes, or until the squash gives easily when poked with a wooden spoon, and the turnips and celery root are tender and flecked with dark brown (note: I found the celery root/turnips were done faster, at about 30 minutes Check on them periodically.) When the squash is cool enough to handle, scoop it out of its shell. While those vegetables are roasting, cut the leeks in half lengthwise, wash them thoroughly and slice thinly, using only the white and very light green parts. Set aside. Chop the onion and saute it gently in the remaining tablespoon of olive oil, with a dash of salt and the rosemary, until it is soft and golden brown. In a soup pot, combine the roasted squash, turnips, celery root, leeks and sauteed onions with 4 cups water and a teaspoon of salt. Simmer the vegetables, covered, about twenty minutes to let them get perfectly soft. Add two cups vegetable broth, two tablespoons fresh lemon juice, a pinch of hot paprika or cayenne and 3 tablespoons pure maple syrup. Allow the soup to cool somewhat, then puree it in a blender or in the pot with an immersion blender. Add a little more vegetable broth if the soup is too thick to pour easily from a ladle. Return the soup to a clean pot and bring it back to a simmer. In a small saucepan, melt the butter. Lower the heat and keep cooking the butter for a few minutes, stirring with a whisk, until it is a light golden brown. Stir the browned butter into the soup. Taste the soup, and correct the seasoning, whisking in more salt, lemon juice, or maple syrup as needed. This last step is essential, as Kabocha squashes can vary in sweetness, and lemons certainly vary in acidity. And as always, when working on the sweet-sour balance you reach that point where only a good pinch of salt will make it right. Drizzle a thin thread of olive oil on top of each serving of this soup, and then sprinkle it with a spoonful of toasted, chopped pecans.
Combine the wheat germ, corn, onions,parsley, carrot and celery. Combine the oil, lemon juice, herbs and Mrs Dash or Vegit and combine with wheat germ corn mix. Line a salad bowl with crisp salad greens and fill the center with the salad mix. Wash a fresh cucumber and slice it very thin. Do not peel the cucumber unless it has been waxed to preserve it. Place the slices decoratively over the corn mix.
Saute onions and celery in butter until tender. Mix all ingredients together, reserving a few nuts and noodles for the top. Bake in 9" x 13" pan in 350 degree oven for 40 minutes.
Warm the butter, condensed milk, sugar and vanilla in a large saucepan. Take off heat. Add the flour, walnuts, baking powder and salt. Spread into a greased cookie sheet type pan (with sides) and bake 15 minutes at 170 deg. Celsius. While it bakes, make the frosting:. Warm the butter, icing sugar, condensed milk and salt in a large saucepan, and spread it over the warm cake. Cut when cool.
Cut eggplant 1/2-inch wide by 2-inch long strips. Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft. When browned and soft, remove from pan about 5 minutes. Then repeat with rest of eggplant or sautee in 2 pans. On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water. Add water chestnuts. Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms. If sauce is too thin, thicken with 1t corn starch mixed with 2t water. Fold sesame oil. Top with green onions and sesame seeds. Serve hot or cold with white rice.
Place garlic, red onion, galangal, lemongrass, turmeric, paprika, fish sauce and brown sugar in a blender and process until finely blended. Add the coconut milk and process until thoroughly blended. Transfer the coconut mixture to a heavy pased pan. Crush the kaffir lime leaves in your hand to release their aroma, and add them to the pan. Bring the coconut mixture to the boil and reduce to a gentle simmer and cook for 10 minutes, to allow the flavour to infuse and the liquid to reduce slightly. Add the fish chunks and poach gently for 4-5 minutes. Stir through the lemon juice, then trasfer to serving bowls.
Preheat oven to 180 degrees celcius. grease a 23cm flan dish. melt butter in frying pan. add mushrooms cook over low heat 2-3 minute. add capsicum, cook 1 minute. stir in ham and peas. remove pan from heat and allow to cool slightly. in a small bowl whisk eggs, cream, salt and pepper. add spaghetti, parsley and mushroom mixture to bowl and stir. pour into prepared dish and sprinkle with parmesan cheese. bake 25-30 minute.
Custard Sauce: In a heavy saucepan, combine 1/2 cup milk & cornstarch. Stir with wire whisk until cornstarch dissolved. Add remaining 2.5 cups of milk and sugar. Cover over moderate heat. Stir until sauce thickens and comes to a boil. In small bowl, stir egg yolks with a fork and stir in 4-5 TBSP of custard sauce. Whisk mixture back into remaining sauce. Return to boil and boil for 1 minute while stirring constantly. Remove from heat and add vanilla. Trifle: Cut pound cake into 1 inch thick slices. Spread jam on slices. Place slices of cake, jam side up, in glass trifle bowl creating a first layer. Combine sherry and brandy. Sprinkle first layer with sherry & brandy combination. Repeat with rest of cake & alcohol mixture. Let rest for 30 minutes at room temperature. While cake is resting, beat whipping cream in a cold bowl until soft peaks form. Add 2 TBSP of sugar to whipping cream and stir. Pour custard sauce over top of cake. Then top with whipped cream and garnish with fresh fruit. Refrigerate.
Place chilli, chilli flakes, garlic, lemon juice, cinnamon, cumin, sultanas, pine nuts, half the olive oil and 1 teaspoon salt in a bowl. Mix well. Add chicken and refrigerate for 30 minutes. Heat the remaining olive oil in a large frypan. Add the chicken pieces and cook on one side for 1-2 minutes or until golden. Turn over, add the orange slices and cook for 2-3 minutes until cooked through. Stir through the mint. Serve with couscous and some low-fat yoghurt.
Preheat oven to 350°F. Grease 13 x 9-inch baking pan. Combine flour, baking powder, cinnamon and nutmeg in medium bowl. Beat granulated sugar and butter in large mixer bowl until creamy. Beat in eggs and vanilla extract until smooth. Alternately beat in flour mixture and evaporated milk. Stir in apples and nuts. Spread batter into prepared baking pan. Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Cut into squares and sprinkle with powdered sugar before serving.
Grease a 14-in. pizza pan. Unroll crescent roll dough; separate into 16 triangles. Place wide end of one triangle 3 inches from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together. In a small bowl, combine the remaining ingredients. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible). Bake at 375° for 20-25 minutes or until golden brown.
Preheat oven to 375°F. In a small skillet, heat 1 tablespoons butter and saute the celery and garlic for 3-4 minutes on low heat. Do not brown. Transfer to a small bowl. Crush the crackers with your hands in a plastic bag until just coarse and add to the bowl with the celery. Stir in the melted butter, lemon juice, parsley, wine or chicken broth and ground pepper. The mixture should be barely wet, enough to hold together. But if too wet add more Ritz crackers, or if too dry add a little more broth. Cut almost through the center of each shrimp and flatten out cut side up, pointing the tail section up. Spray a glass pie dish with butter spray before placing shrimp on it. Then spray each shrimp with butter spray. With your hands mound some of the stuffing and place it on each shrimp. Sprinkle with just a little bit of paprika, Don't overdo it. Bake at 375F for 12 minutes, then place under broiler for 1 minute to brown top lightly. Serve with lemon wedges.
Preheat oven to 450 degrees. In a lage salad bowl, combine vinegar, shallot, and salt to taste. Let stand 20 minute. Place asparagus in a plastic zipper bag with 1 tsp olive oil and shake until well coated. Pour onto cookie sheet and season to taste with salt and pepper. Place potatoes in same bag used for asparagus, add 1 tsp olive oil and shake until well coated. pour onto second cookie sheet and season to taste with salt and pepper. Roast potatoes and asparagus 15 min or until potatoes are golden and crispy and can be pierced by a fork. Potatoes may take longer than asparagus. Meanwhile, whisk remaining 1 TBS olive oil and dijon mustard into the bowl with the shallot and vinegar. Taste and adjust seasonings. When the vegetable are done, add to bowl with dressing. Toss to combine. Taste and adjust salt and pepper and serve.
Heat the olive oil in a pan. Seed the jalapenos and mince. Add the jalapenos to the oil and saute for a few minutes, until soft. Beat the eggs with salt, pepper and milk. Add to the pan. Cover and cook until slightly set. Cube the cream chees and drop in dollops onto egg mixture. Cover again until the cheese is melted. Fold over and serve. I topped this with salsa.
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker; add cabbage, green pepper and rice. In a bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well. Cover and cook on low for 4-5 hours or until rice and vegetables are tender.
For Bourbon Sauce:. In a large pot, reduce the bourbon by 1/3. Add corn syrup and molasses; cook for five minutes. For Chicken:. Preheat oven to 375 degrees. Beat the eggs and milk together in a large bowl. Place pecans and 2 cups flour in food processor. Blend until pecans are finely chopped. Season chicken breasts with salt and pepper. Dredge chicken in remaining flour, dip in egg wash and then dredge in pecan flour. Make sure the chicken is completely coated. Place a large oven-proof skillet on medium to high heat. Heat clarified butter and place the 4 chicken breasts in skillet. Cook chicken only one side for a few minutes, turning them once they are golden brown. Place skillet in oven and bake for about 8-10 minutes. Slice chicken on the diagonal into 1/2 inch-wide strips. Serve with bourbon dipping sauce.
In a small bowl, whisk together the soy sauce, mustard, Worcestershire sauce, garlic and pepper. Place flank steak in a glass bowl or resealable plastic bag. Pour marinade over the steak, cover and refrigerate for at least 6 hours or up to 2 days, turning occasionally. Preheat broiler or grill. Remove steak from marinade. Dispose of marinade. Broil or grill steak about 6 inches from the heat for about 7 minutes per side. Remove from heat and let the steak sit about 10 minutes before slicing thinly on the diagonal.
Place kidney beans in large pot. Add enough water to pot to cover beans by 2 inches. Bring to boil. Remove pot from heat. Cover and let beans stand 1 hour to soften. Drain. Return beans to same pot. Add 7 cups water and chicken broth. Bring to boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Drain beans, reserving 2 cups of cooking liquid. Heat vegetable oil in heavy large skillet over medium-high heat. Add 2 cups onions and saute' until beginning to soften, about 4 minutes. Add sausage, bell pepper, celery, and garlic. Reduce heat to medium and saute' until vegetables are tender, about 10 minutes. Stir in beans, reserved 2 cups cooking liquid, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and cayenne. Reduce heat to low; simmer until liquid thickens slightly, about 15 minutes. Meanwhile, combine remaining 2 3/4 cups water, rice, butter, bay leaf, thyme, and remaining 1/2 cup chopped onion, 1 teaspoon salt and 1/4 teaspoon black pepper in a large saucepan. Bring to simmer over high heat. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let stand covered 10 minutes. Spoon kidney beans into bowls. Top with rice and serve.
i made twice the amount of onions and mushrooms and used the other half to top the burgers. saute them in a little oil with a sprinkle of salt and garlic powder till they're soft. in the mean time mash the beans and mix with the egg, cheese, and spices. let the mushroom mix cool a little so it doesn't immediately cook your egg then stir into the bean mix. add bread crumbs a bit at a time until you have a nice solid mixture you can shape easily. shape into 8 patties (not 6 big ones, trust me), and chill in the freezer for 15 min. fry in a little oil on med-low heat until nice and brown. i topped mine with swiss cheese, cooked mushrooms, fresh spinach, and aioli on a ciabatta bun. yum! i think the texture might be better with mashed red lentils, we'll have to try that. i think any kind of bean would work fine for this (except maybe garbanzos since they have more of a fish texture when mashed). i have the rest of these still in my freezer as cheep, healthy, easy standby food.
Place all in a vita mix or blender and blend on high to get it nice and airy and smooth. Garnish with slices of mango, peach and mint leaves.
Combine the sugar, water, and cubes in a pot over med heat and mix together until sugar and cubes have dissolved. Add the pumpkin and bring to a light simmer. Reduce heat to low, and add peanut butter, stir until peanut butter dissolves and it begins to simmer,.
In medium saucepan or skillet over high heat, bring tomatoes, black olives and artichokes, including marinade, to a boil. Lower heat and simmer for 5 minutes. Place pasta in serving bowl and pour artichoke sauce over pasta. Sprinkle with parmesan cheese and serve.
Cream shortening & sugar together. Mix in the other ingredients. Pour into a well greased 9x13 pan. Bake at 350 for 30-35 minutes, or until it starts to pull away from the edges and a toothpick comes out clean.
Wash lettuce and tear into large pieces. Rub garlic halves around the inside of a large wooden salad bowl, and discard garlic. In bowl, combine lemon juice, oil, mustard and pepper. Add egg yolk and mix well. Add lettuce, croutons and Parmesan, and toss lightly. Top with additional Parmesan if desired.
Light a grill. Arrange the potato pierogi on a large baking sheet and brush generously with olive oil. In a small bowl, mix the chopped tomato with the sliced onion and jalapeno. Season with salt and pepper. Brush the shiitake mushroom caps with olive oil and season with salt and pepper. Grill the mushroom caps over a medium-hot fire until tender and nicely browned, about 4 minutes per side. Thinly slice the mushrooms and transfer to a bowl. Toss the mushrooms with the scallions. Grill the pierogi over a medium-hot fire until they are browned and crisp, about 2 minutes per side. Transfer the pierogis to a large platter and spread with the sour cream. Spoon the mushroom topping over half of the pierogi and spoon the tomato salsa over the rest. Serve hot.
Place cream cheese in a small mixing bowl, beat cream cheese with electric beater until softened. Add cheddar, mayo, dill pickles, onions and Worcestershire sauce. Cover and chill until firm or overnight. Roll into logs and roll into real bacon bits. Serve with crackers.
Preheat oven to 190-200 degrees. Line a 20cm pie dish with baking paper. Place 1 sheet of pastry over the paper. Trim edges. Place bacon, mushrooms, tomato and onion in pastry case. Season with black pepper. Crack eggs over filling. Top pie with remaining sheet of pastry. Trim and crimp edges. Glaze top of pie with milk. Cut a vent in centre of pie. Bake for 25-20 minutes or until pastry is golden brown.
Process cilantro, onion, garlic, cumin, paprika,cayenne, cinnamon, 1/2 tsp salt, lemon juice, and 3 tablespoons oil in food processor or blender until smooth. Cut each swordfish steak in half and place in baking dish. Coat with 1/2 cup cilantro mixture. Brush eggplant with remaining 3 tablespoons oil and season with salt and pepper. Grill swordfish and eggplant over hot fire until fish is cooked through and eggplant is grill marked and soft, 5 to 6 minutes per side for fish and 3 to 4 minutes per side for eggplant. Transfer fish to serving platter. Chop eggplant into 1-inch chunks and place in medium bowl. Add tomatoes, chickpeas, remaining cilantro mixture, and salt and pepper to taste. Serve fish with eggplant salad.
Wash potatoes well and slice very thin. Melt butter in saucepan. Whisk in flour, salt and pepper. Mix in half and half and stir until hot and well blended. Mix in cream chesse, stir till melted. Stir in onions. Spray casserole with cooking spray. Layer potatoes and sauce in casserole, finishing with sauce. Bake at 350 for 1 hour 15 minutes.
To make the sauce: Take the onion and garlic, and saute in olive oil in a large pot for a few minutes. Add the tomatoes, tomato paste, bay leaf, herbs, crushed red pepper, and prosciutto or ham bone. Simmer gently for about an hour and a half. Remove the bone, puree the sauce (carefully, since this will be hot), and taste for seasoning. The cheeses: Keep parmesan and mozzarella in separate piles. Add the chopped basil and parsley to the ricotta, and season with freshly ground black pepper. Layer the lasagne: In a dish that is 10x6x2, begin with a light layer of sauce on the bottom. Cover with a sheet of pasta, and spread it with sauce. Sprinkle with parmesan and mozzarella. Cover with another sheet of pasta and sauce. Put half of the ricotta and herb mixture on this layer. Repeat with a layer of pasta, sauce, and mozzarella and parmesan, then another layer of pasta, topped with remaining ricotta. Make one more layer of pasta and mozzarella and parmesan, ending with a top layer of pasta and sauce and parmesan. Cover the lasagna with foil and bake 20 minutes in a preheated 350-degree oven. Remove the foil and bake another 20 minutes or so, until the top is crusty and golden. Let sit for 5 or so minutes after removing from the oven. Cut into portions, grate with fresh parmesan and serve. Note: You can use store-bought sauce as a time-saver, but if you have the time its worth the wait. This may also be made earlier in the day: assemble and keep in the fridge until ready to cook.
Add butter to the outsides of the bread. Lay down one slice in stovetop pan, add the 2 slices of cheese, then lay down other slice of bread on top of cheese. Cook in the pan till it is a perfect grilled cheese -- about 7-9 minutes. Put grilled cheese on plate and immediately pull the two pieces of bread apart. Lay the tomato down on the cheesiest side. Add 3-4 tbs (big heaping spoons) of mayonnaise to other side and smooth out until you have a very thick layer of mayonnaise. You can now add the onion (*which is good but optional*). You can also add the lettuce (*optional; I have never added lettuce before, but I am sure it is good, but I would just add mayonnaise and tomato first [and onion if you want]*). I add a little salt & pepper to the tomatoes. Now lay the mayonnaise cheese bread down on top of the tomatoes for an extremely delicious sandwich!
Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes. Durning that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180°F when taken in the thigh with a meat thermometer. Remove from the rotisserie and let stand for 10 to 15 minutes before carving into pieces and serving.
Preheat oven to 375 degrees. Rinse the hens& pat dry inside& outside with paper towel. Place hens on a rack in a roasting pan. Season hens equally with salt, pepper, garlic, tarragon, rosemary, sage, thyme& paprika. Roast in oven until golden brown, or until juice runs clear& not red when hens are punctured between the thigh& breast. While the birds are in the oven, using a double boiler, melt the butter& stir in the flour. Once blended, add the chicken stock or broth& allow the mixture to thicken, stirring occasionally. Add the grape jelly, grape juice, sugar& the dissolved cornstarch. Continue to cook& stir until thickened again. To serve, pour some of the sauce onto the 2 plates. Place the hens on top of the sauce& then pour the rest of the sauce over the hens. Garnish the plates with a few small clusters of grapes& a few sprigs of herbs if desired.
preheat oven to 350f. mix spices and gluten with dry bread crumbs. separately mix broth cube with hot water. stir together ground round, egg, and cheeses. add the strong broth mix and the bread crumb mix and stir well. let sit for a few moments for liquid to soak into powders. form into 1-2" balls and place on a greased cookie sheet. bake for 25min, turning once during cooking. simmer in your favorite pasta sauce while your spaghetti cooks and serve with cheese and garlic bread.
Read the whole recipe before beginning, try to do together Saturday night before Easter Sunday. Preheat oven to 300 degrees. You need: Mixing bowl, Wooden spoon, Bible, Zipper baggie, Waxed paper, Cookie sheet, Tape. Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read John 19:1-3. Let child smell the vinegar. Put 1 tsp into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30. Add egg whites to the vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11. Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27. So far, the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16. Beat with a mixer on high speed for 11-15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3. Fold in broken nuts. Drop by tsp onto waxed paper-covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:65-66. Put cookie sheet in the oven. Close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt. 27:65-66. Go to Bed! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22. On Resurrection Morning open the oven and give everyone a cookie! Notice the cracked surface and take a bite. The cookies are hollow! On the first Resurrection Day, Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9. HE HAS RISEN! HALLELUJAH!