HumbleIntelligence/food-ner-1-Million huggingface dataset:
CLASSIC GRANOLA: 1/3 cup chopped walnuts. 1/3 cup sweetened flake coconut. 1/3 cup dark or golden raisins. 1/2 tsp ground cinnamon. (you can replace the 1/4 cup of maple syrup with 2 tbls each of syrup and molasses). CRUNCHY GRANOLA: 1/4 cup slivered almonds, 1/4 cup sunflower seeds, 2 tbls sesame seeds, 6 tbls currants. GRANOLA WITH TROPICAL FLAVORING: add the coconut along with the cashews and banana chips -- 1/4 cup chopped roasted unsalted cashews, 1/4 cup chopped banana chips, 1/4 cup sweetened flake coconut, 1/4 cup chopped dried pineapple, flavoring, 1/2 tsp ground ginger. GRANOLA WITH CHERRIES AND ALMONDS: 1/3 cup sliced almonds, 1/3 cup sweetened coconut, 1/3 cup dried cherries, flavoring: 3/4 tsp almond extract. TRAIL MIX GRANOLA: 1/4 cup chopped roasted unsalted peanuts, 1/4 cup sweetened flake coconut, 1/3 cup dried cherries, flavoring 3/4 tsp almond extract. ORANGE BERRY- GRANOLA WITH PECANS: 1/2 cup chopped pecans, 1/4 cup dried cranberries, 1/4 cup dried blueberries, flavoring 1/2 tsp finely grated orange zest. ORANGE FLAVORED GRANOLA WITH PISTACHIOS AND MANGO AND DATES: 1/2 cup chopped roasted pistachios, 1/4 cup chopped dates, 1/4 chopped dried mangos -- flavoring -- 1/2 tsp finely grated orange zest and 1/4 tsp allspice. to prepare MASTER RECIPE: adjust oven rack to middle position and heat oven to 275*. coat a 9x13" metal pan with cooking spray, then set aside. mix oats, wheat germ, brown sugar, salt and any extra ingredients. except dried fruit--in a bowl. bring syrup, oil, water and any flavoring indicated below to a simmer in a saucepan over low heat -- drizzle over oat mixture and stir to combine -- pour mixture onto prepared pan -- working a handful at a time, squeeze cereal to form small clumps. bake for 30 minutes, stir in dried fruits, continue to bake until golden brown, about 15 minutes, longer. let cool -- granola can be stored in an airtight container tin for up to two weeks -- .
Sprinkle lime juice over avocado. Combine avocado and strawberries in a medium bowl. In a small bowl, combine olive oil, raspberry vinegar, and honey. Mix well, and season to taste with salt and black pepper. Taste dressing and adjust to taste - a little more honey for sweeter, more vinegar to add more tart. Divide arugula evenly onto four salad plates. Top each with avocado and strawberry mixture. Drizzle with oil and vinegar mixture.
Preheat oven to 350 degrees. Put all JERK SAUCE ingredients in food processor and pulse until well blended. Put ground beef in medium mixing bowl, add JERK SAUCE, egg and breadcrumbs. Mix ingredients thoroughly (I wash my hands and dig in, but you can use a plastic or wooden spoon). Form an oblong meatloaf and put in 350 degree oven for 20 minutes. Remove and add MEATLOAF TOPPING using spatula to spread on top and on sides of meatloaf. Continue cooking for 25 to 35 more minutes.
Rinse quinoa under cold water; drain well. In a saucepan, bring 1 cup of water to boil and then stir in quinoa. Reduce heat, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is translucent. Cut 1/2-inch off top of green peppers and remove seeds. In a large saucepan filled with boiling water, cook peppers for 5 minutes or until tender-crisp. Remove from water and drain well, upside down. In a skillet, heat oil over medium heat and cook onion until tender; stir in mushrooms, quinoa, corn, half the coriander, soy sauce, sesame oil, garlic and pepper flakes. Stuff this mixture into peppers. Sprinkle with bread crumbs and remaining coriander. Bake in a greased 8-inch baking dish in a preheated 350F (180C) oven for 30 minutes or until heated through.
In a sauce pan, place quinoa, 1 cup of water and a vegetable stock cube. Bring into a boil, reduce heat and cover, and cook until all the water is gone, for about 15 minutes. Cut onion, pepper, and mushrooms. Cut the top off of the squash and scoop out seeds. Preheat oven to 350°F/180°C degrees. In a saute pan, heat olive oil, and saute chopped onion and pepper until the onion becomes translucent. Add mushrooms and saute a little longer. Season with salt and pepper. Add cooked vegetables and raisins to the cooked quinoa and mix. Stuff the squash with the quinoa mixture and cover with the squash top. Bake in the oven for about 60 minutes or until the squash is soft. Remove the top for the last 10 minutes. Infuse love and serve!
Combine beef, garlic, ginger, chilli, garam masala, half the onion, and 1 tablespoon curry paste. Season with salt and pepper, then form into walnut-sized balls. Heat oil in a non-stick pan over medium heat, add kofta balls and cook in batches until lightly browned. Transfer to a plate. Add remaining onion to pan and cook over very low heat until soft and lightly golden. Add remaining curry paste, stock and tomatoes and cook over medium heat, stirring for 5 minutes. Add milk and lemon juice. Return kofta to the pan and simmer over low heat for 15 minutes. Add peas and cook for 2 minutes. Serve with rice and garnish with coriander.
Slice onions. Set aside. Slice pork against the grain into thin, matchbox-sized pieces. Place in large bowl. Marinate with sauces, sugar and sesame oil. Mix well. Leave for 15-60 minutes to marinate. Heat frying pan / wok with 2 tablespoons of oil. Stir-fry onions on low fire, till soft and fragrant. Add pork. Stir 2 tablespoons of water in your marinade bowl and pour into pan (so there's more gravy). Cook over medium heat. Serve with rice.
Rinse cabbage leaves and onions, pat dry and mince finely. Grate ginger root and press or mince the garlic. Combine all with the ground pork, add the salt, pepper and soy sauce and mix well by hand. Place 1 teaspoon of the mixture in the middle of each wrapper. Dampen one edge of the wrapper, fold over and form the edge into accordian pleats. spread the dumplings out on a good-sized, lightly oiled pan and saute on medium until nicely browned. Add enough water to cover just the bottom of the gyoza dumplings. Cover pan and steam till the water cooks off. Eat the dumpling whilst they are hot with Vinegar Soy sauce if you wish. *VinegarSoy Sauce; equal parts of soy sauce and rice wine vinegar, and a few drops of rayu (chinese style red chilli pepper oil).
* I used quartered low-fat pepperoni slices without sacrificing the taste. While I needed to use olive oil to make up for the missing rendered fat, I did save considerably on cholesterol. Cook pasta according to package directions. Dice pepperoni into 1/4" cubes. Cook in frying pan over medium heat, allowing the fat from it to render out. Remove from pan and set aside. Season flour with salt, pepper, oregano, basil, garlic powder and onion powder. Cut chicken in to bite-sized chunks. Dredge chicken pieces in seasoned flour until coated. Shake off excess flour and brown in the rendered pepperoni fat (and olive oil, if needed) until the chicken is almost cooked. Remove from pan and set aside. Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 cup water together in pan until smooth. Return chicken and pepperoni to pan. Bring to simmer and cook, stirring, for 5 to 7 minutes. Serve over a bed of pasta.
For the rub, mix the brown sugar, paprika, sage, dry mustard, salt, pepper and water together. Spread on raw chops on both sides. Put some paste on bottom of pan. Bake at 350 degrees Fahrenheit for 1 hour uncovered.
Place cabbage in a large bowl with cheese on top. Cook mushrooms in about a tablespoon of olive oil until quite soft. Add bacon. Continue to cook both about 3 more minutes until bacon just begins to get a little crispy. Add dressing to pan, being careful as it will splatter, heat through. Pour mushroon-bacon dressing on the cabbage and mix well. Season with a little Kosher salt and fresh ground black pepper.
Cook pasta, drain and set aside. Boil 3/4 cup of cream, remove from heat. Combine yolks with the rest of the cream. Add 1/4 cup of the boiled cream, stir, then combine with the rest of the cream. Add the grated parmesan, adjust seasonings. Pour over pasta. Serve. Lacey Parmesan baskets. In non-stick omelet pan over medium heat, sprinkle 1/4 cup Parmesan cheese. Cook till golden. Flip and then place over a bowl while hot to shape dome. I've made it and it is almost as good as on the ship. I think I just need to do it a few more times. Enjoy.
In a 1-quart jar with a tight-fitting lid, combine the first five ingredients. Add water, vinegar and garlic; shake until sugar is dissolved. Add oil; shake well. Store in the refrigerator. Just before serving, remove garlic from the dressing. Drizzle over salad greens and red cabbage.
Peel and chop the apples and the bananas. Put all the ingredients in a pan and let cook. Leave simmering over medium heat for about 30 minutes, stirring occasionaly. Check if the jam is ready on a little plate. Put the jam in jars, close the lid and turn them upside down. Leave to cool overnight.
Grease lined tin with butter. Sift flour and baking powder into processor and add all other ingredients. Mix thoroughly and stop to scrape down the sides. Mix again until smooth, then pour into the prepared tin and sperad evenly with a knife. Bake at 160°C for around 1 hour. Remove cake from the tin and set aside to cool on a wire grid. When the cake is completely cooled, cut into lengths and set aside. Mix sugar and butter for creme, together in a bowl and set aside. Roll out Marzipan to about 1-2 mm thick and lay 1 strip of sponge on top. Spread a little creme mix on top of sponge and roll onto the marzipan to completely cover sponge (ensure that the edge of marzipan is on the bottom, to avoid seam-lines!). When covered all strips of sponge in the same way, vut into individual cakes of about 1-2inches long. Set aside and melt the dark chocolate in the microwave. Dip ends of cakes in dark chocolate and drizzle on centre if desired. Leave on wire tray to cool and then ENJOY!
In a pan large enough to hold the mushrooms in a single layer, heat the butter over med high until sizzling. Add the mushrooms with a pinch of salt and pepper and cook stirring constantly until they are deep brown and have carmelized. Add the shallots and the garlic, and just enough water to cover the mushrooms. Add the parsley and scrape the brown bits. Transfer the vegetables and broth to a smaller pot. Bring to a boil over med high heat and boil for 15 minutes. Strain broth with a fine mesh strainer. It will be brown in color. Syrup:. Reduce over high heat by cooking 10 minutes longer until just a syrup remains. About 1/2 cup. It will resemble a veal demi glace. Serve alone as an intensely flavored sauce. For milder flavor, swirl in 2 to 3 tbsp olive or mushroom broth. Note this will give a broken sauce effect creating a gold and brown sauce.
Preheat your oven to 400F. In a large bowl, combine the biscuit mix and 1/2 cup sugar. Whisk the egg and sour cream together and then stir it into the dry ingredients - just until moistened. Fold in the blueberries. Fill greased or paper lined muffin cups half full. Combine the topping ingredients (lemon peel & sugar) and sprinkle over the batter. Bake for 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack.
Set oven to 400°F (will reduce the temperature later). Set oven rack to second-lowest position. Spray the top of the muffin tins with non-stick spray, then line 16-18 tins with paper muffin liners. In a food processor, grind the 1-1/2 cups sugar to make a fine consistency. Add in the butter and process to blend the sugar and the butter well. Add in eggs and extracts; blend well. In a small bowl, combine flour, baking powder, baking soda and salt. Add to the creamed mixture and blend/pulse until combined. Add in the COLD coconut milk; blend well. Fold in the shredded coconut. With an ice cream scoop, divide the batter into prepared tins. Immediately REDUCE oven temperature to 350°F. Bake until muffins spring back when touched (about 20-25 minutes). Cool completely and frost, then garnish with coconut shreds on top of the frosting. To make the frosting: mix all ingredients adjusting the amount of confections sugar and whipping cream or half and half cream to achieve desired texture.
To make cake: Bake cake according to package directions substituting lilikoi juice for water. For chiffon: Beat egg yolks and sugar until lemon-colored; add Lilikoi juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes. Remove from heat and chill. Whip cream and vanilla, then fold into Lilikoi mixture. Frost sides of cake; cover top with Lilikoi topping. Makes enough to frost one cake. If layering an 11-by-13-inch cake, double this recipe. For Gel Topping: Mix cornstarch with water to dissolve all lumps. Add salt, Lilikoi and lemon juices and egg yolk. Cook over low heat until thick, stirring constantly. Remove from heat and add butter. Spread when slightly cooled but still warm. To assemble cooled cake: Thickly frost the cake with all of the Chiffon frosting mixture. Glaze the top of the cake with lilikoi gel. Refrigerate until ready to serve.
Saute the bacon in a large pan over medium heat. Remove and drain on paper towel. Saute the chopped meat, onion, peppers and garlic in the bacon renderings until the meat is browned. Chop the bacon into 1/2 inch bits and add to the meat. Add the tomato sauce and beans. Reduce the heat, cover and simmer 20-30 minutes. Serve over white rice.
Combine all ingredients in slow cooker. Cover and cook on low 6-7 hours.
Preheat oven to 375 degrees F. Butter a 13 x 9 inch baking pan. In a saucepan, combine apples, sugar, lemon juice and water and simmer, covered, stirring occasionally, for 5-10 minutes, or until apples are tender. Add dates and simmer, uncovered, stirring and mashing dates, for 3-5 minutes, or until dates are soft and mixture is almost smooth and let puree cool. In a bowl, combine butter, brown sugar, salt, flour, walnuts and cinnamon and blend well. Press half of flour mixture evenly into prepared pan. Spread puree over, and crumble remaining flour mixture over puree, pressing lightly to form an even layer. Bake for 35-40 minutes, or until golden. Let cool completely. Cut into 36 bars.
Preheat oven tho 425 degrees. Place butter or margarine in a 13x9x2 pan. Put pan in oven for 3 minutes or until butter is melted. Stir together egg and milk. Put stuffing mix in a resealable bag and crush (or leave as is). Dip pork chops in egg mixture. Coat with stuffing mix. Put chops on top of melted butter in pan. Bake 20 minutes. Turn. Bake 10-15 minutes more.
Mix the pork with the scallion whites, half of the garlic, half of the ginger, all of the soy sauce, all the sugar, 1 t. of the cornstarch, all of the sherry and all of the sesame oil. Marinate at room temperature for about 15 minutes. Mix the remaining 1 t. cornstarch with 2 T. water and set aside. Heat a large skillet or wok over high heat. Add 1 T. of the peanut oil and heat. Add the sugar snap peas and the remaining garlic, ginger and stir-fry until the sugar snap peas are bright green but still crisp (about 1 minute). Season with salt and pepper to taste and then put into a large bowl. Reheat the empty skillet over high heat and add 2 more T. oil. Add half the pork mixture, season with salt and pepper to taste and stir-fry until lightly browned (about 2 minutes or so) Add this first batch of cooked pork to the sugar snap peas in the bowl. Repeat with the rest of the oil and pork. Return all the pork and sugar snap peas back to the skillet and add the hoisin and the cornstarch/water mixture. . Cook until the juices thicken (about 1 minute). Mound the stir-fry on a serving platter or divide amongst 4 plates and scatter the scallion greens over the top. Serve with rice, if desired.
Steam green beans until tender. Saute onions over medium heat in oil until transparent. Combine beans, cooked onions, eggs, basil, and lemon juice in food processor and blend into coarse paste. Remove puree to a bowl and combine with enough mayo or yogurt to hold mixture together. Add salt and pepper to taste. Tip:You can steam the eggs to hard boil them, same as you would anything else. They take about 12 minutes to cook. Much easier to do and eggs peel nicely.
Melt butter. Add brown sugar, flour and oatmeal. Mix well and sprinkle over favorite dessert.
Add 1-2 T of curry to approx 1 cup of a thick white mayonnaise. Mix through the chopped papaya.
Mix all ingredients except oil. I just add a small amout of salt and pepper at this point, you can always add more later if you feel it needs it. Gradually whisk the oil in with the others until it appears to be completely incorporated (no oil sitting on the top of the dressing mix). Put your dry coleslaw mix (your favorite) in a bowl large enough to mix with the dressing. I like to use a bowl that has a sealable lid for marinating. Add dressing a little at a time and toss with the dry coleslaw mix until completely used. Let marinate in the refrigerator at least an hour or overnight. Enjoy. (Cookiing time is the marinating time.).
Place the bread cubes in a greased 13 x 9-inch baking dish. Beat the cream cheese at medium speed of mixer until smooth. Add in the eggs (1 at a time) mixing well after each addition. Add in the milk, half and half, 1/2 cup maple syrup and vanilla; mix well until smooth. Pour the cream cheese/milk mixture over the top of the bread cubes; cover, and refrigerate overnight. The next morning: Set the oven to 375 degrees. Remove the bread mixture from the fridge; let stand on the counter for 30 minutes before baking. Bake for 40-50 minutes, or until set (should be a nice golden brown colour). Remove from the oven, sprinkle with powdered sugar. Serve with maple syrup. Delicious!
Remove stem from cauliflower (but you can keep the leaves, if any -- they're delicious!). Saute garlic and bacon in olive oil in a large heavy pot until lightly browned. Add onions and continue to saute until onions are softened. Add cauliflower stem-side down. Pour tomatoes over and season with salt, pepper, and red pepper flakes. Bring to a boil, cover, and simmer on low for about an hour or until done (will depend on size of cauliflower -- mine took about 70 minutes). Remove cauliflower, bring sauce to simmer and let reduce for a little while, then pour over cauliflower and serve.
Add boiling water to 100 % Bran and let set for 10 minutes. Cream shortening and sugar. Add eggs, buttermilk and soaked 100 % Bran. Add rest of ingredients, mixing well. Bake 20 minutes or until done @ 400' in greased muffin tins. NOTE: Makes one gallon of batter and may be stored in a covered container for 6 weeks.
In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined muffin cups two-thirds full. Bake at 350 F for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. Meanwhile, in a heavy saucepan, melt chips and butter with cream over low heat; stir until smooth. Transfer to a large bowl. Chill for 30 minutes, stirring once. Beat on high for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Cut a small hole in the corner of a pastry or plastic bag; insert #30 star tip. Fill bag with frosting; frost cupcakes. Sprinkle with coarse sugar and edible glitter. Store in the refrigerator. Yellow Cupcakes : Omit pink food coloring from batter. Decorate with coarse sugar (color of your choice).
Place all ingredients in a food processor and process until smooth. Chill in refrigerator for a few hours. Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions. Place in airtight containers and freeze to desired consistency! NOTE: To enjoy this throughout the week, simply separate it into serving size airtight serving containers and freeze. Pull them out of the freezer to soften about 30 minutes before you are ready to serve, and enjoy!
In a large bowl, mix together with hands, flour, brown sugar and salt. Cut in crisco. Add the water 1 cup at a time, mixing with hands between each cup. Pat into 9 ounce patties. Place in freezer bags and freeze until needed. To use:. Microwave each frozen patty on high 20 seconds, turn over and repeat. Roll out dough between lightly floured waxed paper.
Scrub potatoes with vegetable brush; dry well. For crunchy skins, sprinkle each potato with 1 tablespoon garlic flavored olive oil (or substitute plain olive oil), rubbing oil all over potato. Sprinkle with coarse salt and coarsely ground black pepper. Pierce potato several times with tip of sharp knife in order to allow steam to escape. Do NOT wrap in foil. For soft potato skins, DO wrap in foil. Bake at 400°F for about one hour or until done. When potatoes are done, roll gently under hand to make mealy inside. Immediately cut crosswise in top of each potato, pushing up on ends to fluff up. Top each with some of the sauce.
Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning. Stir in the broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in tomatoes, garbanzo beans, jalapenos and zucchini. Simmer until tender, about 15 minutes. Stir in the cooked rice and peanut butter until the peanut butter has dissolved.
Butter an 11 x 7-inch or a 12 x 7-inch baking pan. In a large bowl toss together the cubed bread, spinach, sliced pepperoni, chopped tomato (or salsa if using) mozzarella cheese and Italian seasoning; mix well to combine. Spread evenly in the casserole dish. In another bowl, whisk together eggs, half and half cream, salt and pepper. Pour evenly over the bread mixture. Cover with plastic wrap. Refrigerate for a minimum of 3-8 hours. When ready to bake, set oven to 400°F. Bake covered for 15 minutes. Uncover and bake for another 20 minutes. Let cool slightly before serving. Delicious!
INTO a 4-quart pot, add 2 medium bay leaves, 1/4 teaspoon dried thyme, 1 (8 ounce) bottle clam juice, the strained juice from 1 (10 ounce) can baby clams in juice (reserve clams and set aside), and 1 (15 ounce) can low sodium chicken broth. ADD 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion (and if desired, a few pre-cooked bacon crumbles); BRING to a boil. REDUCE heat to medium; COVER. COOK for 7 minutes, or until potatoes are firm-tender. UNCOVER; ADD 1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes and 1 (15-16 ounce) jar traditional Alfredo sauce; MIX well. REDUCE heat to medium-low; STIR in reserved clams, 3 tablespoons snipped green onions, 2 teaspoons fresh lemon juice, 1/4 teaspoon white pepper, and 1/2 cup canned coconut milk. POUR 2 cups whole milk into a medium bowl; WHISK 1/4 cup flour gradually into milk, blending well; STIR slurry into pot slowly, while stirring rigorously. ADD 1/4 cup frozen peas, 1/4 cup minced red peppers, 2 tablespoons minced cilantro, and 1/2 teaspoon Old Bay Seasoning; SIMMER uncovered, stirring as needed, up to 30 minutes, or to desired consistency. STIR in 8 ounces pre-cooked deli shrimp; FOLD in 8 ounces cooked chunked imitation crabmeat carefully without breaking up meat; HEAT then carefully fold again; REMOVE bay leaves. SERVE warm as a chowder, in pre-baked puff pastry shells, over steamed basmati rice, or over toasted English muffins; GARNISH with fresh cilantro or fresh dill sprigs and/or dill weed; ENJOY!
Place octopus in a large pan with plenty of water and boil for 2 hours. Remove from heat; wash and remove the skin. Cut in desired size pieces. In a bowl, combine all the ingredients, except the lemon juice, and add octopus. Mix well; cover; and refrigerate for several hours or overnight. When ready to serve, stir in the lemon juice.