HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Mix first five ingredients in a bowl. Add partially cooked vegetable, then stir in Stove Top dressing. Pour in a greased 2 quart baking dish and top with shredded cheese. Bake 45 minutes, uncovered.
Combine Chicken Stock, Brown Sugar, Ponzu, Soy, Peppercorn, Ginger, & Cocoa Powder in sauce pot over medium-high heat. (NOTE that Ponzu is a citrus soy sauce. Soy + drops of lemon juice can be substituted). Whisk until well combined. Bring to simmer, whisking frequently. The chocolate should be integrated into the liquid. Combine Corn Starch and Water in a separate dish. Do not let settle. Add Corn Starch mixture to sauce pot. Whisk over heat until thickened. Add Cayenne from shaker. Whisk Cayenne into sauce. Serve with steak.
Wash and dry the grapes. Discard the stems and place them in a food processor. Process, pulsing the machine, until you get a juicy pulp. Cut the apricots into small pieces with kitchen shears. Place the grape pulp and apricots in a 6-cup jar or bottle; add 2 tblsps to 1/3 cup sugar (depending on how sweet you like your drinks) to the jar and top with vodka. Shake well and leave in a cool, dark place for 3-4 weeks, shaking once a day for the first week so that the sugar dissolves completely. The longer you leave it, the mellower it will become. Strain through a dampened coffee filter. Press down on solids to extract all liquid. Pour into a bottle and seal. Keep in a cool, dark place. Will keep for years.
Place the dried vegetables in a blender and whir until they are the size of small flakes. Measure out 1/3 cup of the vegetable flakes and reserve the rest for another use. Place the 1/3 cup of flaked vegetables in a pint thermos and add the parsley, basil, garlic powder, salt, pepper, wheat and pasta; stir together. Bring the broth to a rolling boil and pour over the dry ingredients in the thermos. Quickly cover the thermos and close securely.
Preheat oven to 400. Place pizza crust directly on oven rack; bake 7 to 8 minutes or until slightly crisp. Preheat large saute pan on medium-high heat. Add ground beef, pepper and seasoned salt; stir and cook 5 to 7 minutes or until crumbled and no longer pink. Stir in steak sauce; remove meat from pan. Place butter in saute pan, then add onions, caraway seeds and Worcestershire sauce. Cook 8 to 10 minutes or until soft and well-browned. Place pizza crust on baking sheet. Combine Italian blend cheese and salad dressing; spread over crust. Spread meat over cheese, then top with cooked onions. Top with Cheddar cheese slices and bake 4 to 5 minutes or until cheese is nicely melted.
Combine all ingredients in a large stock pot. Bring to a boil. reduce heat and simmer, covered, for approximately 1 1/2 to 2 hours or until peas are soft. Add potatoes and barley the last 25 minutes of cooking time. Stir from bottom occasionally and skim foam off top if it accumulates. Once peas, potatoes and barley are tender, remove pot from heat and let cool for 15 minutes. If using ham hock (or turkey wing), remove from soup, let cool and cut meat from bone. Finely chop meat and set aside. Ladle soup in batches into a blender or processor. Blend/process 2 to 3 seconds only. Return soup to pot, stir in ham (or turkey). Reheat (if necessary) and serve.
Wash the turkey parts, pat dry and remove the skin. Place in a deep square pan and set aside. In the belly of a mortar, combine garlic, salt, oregano, and black peppercorns. Press down with the pestle until garlic is crushed and peppercorns are cracked, then add the chili peppers, minced ginger, and saffron threads. Slowly pound the mixture until achieving a paste and incorporate the oil slowly. At the same time, stir with a spoon to break down the paste. Spread the mixture evenly over the turkey parts, lifting the chicken pieces to ensure distribution of the marinade to the bottom of the turkey parts. Sprinkle all parts with paprika. Cover and refrigerate overnight. If no mortar and pestle is available, execute the steps in a blender set on low speed until all the ingredients are coarsely chopped, then remove the canister, add the oil and shake or stir to break down the paste and blend the ingredients. In a preheated deep skillet, over low-to-medium heat, arrange marinated turkey pieces side by side and brown the turkey on all sides. Spread the chopped onions, chopped tomatoes, and drizzle the burgundy over the chicken parts. Cover and finish cooking on low heat for approximately 35 minutes. Remove from heat and sprinkle chopped cilantro on the chick prior to serving. You may serve directly from the skillet. Garnish with lemon wedges.
Preheat oven to 450 degrees. Place tortillas on baking sheet; coat both sides with cooking spray. bake 5 minutes or until lightly browned and crisp. Remove; set aside. Coat large nonstick skillet with cooking spray. Add bell pepper, cook and stir 4 minutes. Add chicken, garlic, chili powder and cumin; cook and stir 4 minutes or until chicken is no longer pink in center. Add 1/4 cup salsa and green onions; cook and stir 1 minute. Remove skillet from heat; set aside. Combine refried beans and remaining 1/4 cup salsa in a microwavable bowl. Cook uncovered at high 1 1/2 minutes or until beans are heated through. Spread bean mixture evenly over tortillas. Spoon chicken mixture and tomato over bean mixture. Garnish with sour cream and add shredded lettuce if you desire.
Peel the fruits, cut to size and pass through the juicer. Pour the mixture into a shallow tray and freeze until semi solid. Break up with a fork. Refreeze until solid again, then break up with a fork again and place in serving glasses. Serve with a spoon.
Combine flour and sugar; mix well. Beat egg and add to flour/sugar; combine. Add vinegar and pineapple juice. Cook in small saucepan over low heat. Stir (almost constantly) and cook until thick. Cool completely. Pour cooled dressing over pineapple, apples and peanuts. Stir in cool whip. Refrigerate.
Cut cabbage into quarters, then coarsely shred. In a large frypan, heat oil and bacon fat (or butter if using). Add in onions, and saute until tender (about 5 minutes). Add in shredded cabbage, brown sugar, vinegar, bay leaf (if using) and stock; simmer uncovered for about 20-25 minutes. Cover the pan and cook for about another 30 minutes, stirring occasionally or until cabbage is desired tenderness. Stir in apples and apple butter or apple sauce.
Sort beans and place in a pot with 6 cups water. Soak overnight, or bring to a boil, cook for 3 minutes, then cover and remove from heat, allowing to sit undisturbed for 1 hour. Drain and rinse beans, and cover with 6 cups water. Bring to a boil, then cover, and simmer for 1- 1 1/2 hours or until tender and creamy. Drain beans and retain cooking liquid. Cook onion and 6 cloves minced garlic in 4 tbsp lard in a deep skillet until tender. Add drained beans and mash until smooth and creamy, adding some of the cooking liquid if necessary (to adjust consistency to your liking). Season to taste with adobo seasoning or seasoned salt.
Heat 2 teaspoons oil in a pot over med-high heat; season the chicken with salt and add it to the pot; cook/stir occasionally, until just cooked through, about 5 minutes; transfer the chicken to a dish; set aside. Add the remaining 2 teaspoons oil to the pot; add in onions, celery, carrot, and thyme; cook/stir over med-high heat until the vegetables are tender, about 5 minutes. Add in 5 cups broth and bring to a boil; add in orzo and let simmer until tender, about 8 minutes. Decrease heat to low to keep the soup hot, but not boiling. Warm the remaining 1 cup broth in a small pan until it is hot, but not boiling. In a bowl, beat the eggs; gradually whisk the lemon juice into the eggs; then gradually add the hot broth to the lemon-egg mixture, whisking all the while. Add the mixture to the soup, stirring well until the soup is thickened. Do not let the soup come to a boil; add in cooked chicken; season to taste with salt and pepper; serve.
Mix both together until smooth. Spoon into muffin tin (either lightly sprayed or with muffin cups). Bake as directed on cake box. Makes 24 muffins.
In a blender combine all ingredients and blend until uniform. There will be flecks of peel. Pour this into a cake layer pan. Freeze for about one hour, and then mix with a fork. Every half hour, keep mixing with a fork to break up the ice crystals. This takes about 3 hours to freeze. Serve.
Cook pasta according to direction on box. In saucepan combine peanut butter, soy sauce, and garlic. Stir to combine. Add a scant amount of sesame oil, the red pepper flakes, and the juice of a lime. Heat slowly and whisk together until smooth. Drain pasta, add the peanut sauce, and toss to coat. Serve cold or hot.
Mix thoroughly beef, egg, bread crumbs, onion, salt, and pepper; shape into 24 meatballs. In large heavy pan, brown meatballs; pour off fat. Add remaining ingredients. Bring to boil; reduce heat. Simmer 10 minutes or until noodles are done. Stir occasionally. Remove bay leaf.
Soak the tomatoes and onions in the first amount of water and the salt over night. Drain well in the morning. Put the spice in a cloth bag, tie shut and crush with a rolling pin. Put the vegetables in a pot with the vinegar and second amount of water, putting in the bag of spice. Bring to a boil, then simmer for half an hour. Add the sugars and simmer another half an hour. Stir together the cornstarch, dry mustard and tumeric. Add a little of the simmering liquid to make a paste, then stir it into the tomato mixture. Add the chopped pepper. Simmer for 1 to 2 hours til thick. Spoon into prepared jars and seal according to manufacturers directions.
Preheat oven to 375°. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add leek and next 4 ingredients (leek through garlic), and saute 5 minutes. Add artichokes and bell pepper, and saute 3 minutes. Stir in beans, and remove from heat. Melt butter in a medium saucepan over medium heat. Add flour, and cook 2 minutes, stirring constantly with a whisk. Gradually add milk, stirring with a whisk until blended, and cook until slightly thick (about 4 minutes). Remove from heat. Add feta and 2 tablespoons Parmesan; stir until cheese melts. Spread 1/4 cup cheese sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over cheese sauce; top with half of leek mixture, half of spinach, 1/4 cup mozzarella, and 1/2 cup cheese sauce. Repeat layers, ending with noodles. Pour remaining cheese sauce over noodles, and sprinkle with 1/4 cup mozzarella and 1 tablespoon Parmesan. Cover and bake at 375° for 35 minutes. Uncover and bake 15 minutes or until top is golden. Let stand 5 minutes.
Spray a 9" x 13" pan with non-stick cooking spray. Spread refried beans on bottom. Spread sour cream on top of beans. Sprinkle taco seasoning over sour cream. Sprinkle cheese on top. Bake @ 375* for about 20 minutes or until bubbly and cheese is melted. Stir well~~that way cheese doesn't harden on top. Cut ingredients in half for an 8" x 8" pan.
Mash cooked potatoes with as much soy milk as you need and lots of vegan buttery spread to make them nice and creamy. Add some salt and pepper and a sprinkle of garlic powder. Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent. Add the broccoli, carrots, mushrooms and celery and cook until veggies start to wilt. Add the broth and soy milk along with the cornstarch and flour. Let the mixture come to a boil, stirring frequently. Sauce will thicken up a bit. Season with salt and pepper if you need to. When all the vegetables are cooked, remove from heat. Spray a 8"x8" baking dish with nonstick oil spray and spoon the vegetable mixture onto the bottom. Cover with the potatoes and smooth them down. Sprinkle the top with nutritional yeast and French fried onions. Heat in oven for 10 minutes or so until top is slightly firm and onions are browned. Serve with garlic toast or fresh bread. Enjoy! Another way to prepare this is to spread half the potatoes on the bottom of the dish, add the veggies on top, then spread the remaining potatoes on top of the veggies. Either way it is delicious!
Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even. Transfer tuna to medium bowl and mix in lemon juice, salt, pepper, celery, onion, pickles, garlic, and parsley until evenly blended. Fold in mayonnaise and mustard until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days).
Preheat oven to 400 degrees Fahrenheit. Scrub potatoes and pierce with knife. Place potatoes on parchment lined baking sheet. Bake for 1 hour or until tender when pierced. Remove from oven; increase heat to 450 degrees Fahrenheit. Using a metal spatula, flatten each potato into uneven rounds so flesh squishes out. Drizzle with 1 tablespoon olive oil. Sprinkle with salt. Bake 12 minutes. Flip potatoes and drizzle with remaining oil. Sprinkle with salt. Bake 12 minutes or until outer edges and skins are crispy and golden.
Heat oil in large skillet until hot. Add onions, cilantro, garlic and pepper. Cook and stir 5 to 7 minutes or until onion is tender. Add rice and stir until blended. Cook 3 minutes sor until thoroughly heated.
place ingredients in a bowl, smash together with a fork. Use more mayonnaise as needed for egg size. Serve on bread for a sandwich, English muffins for breakfast, or crackers for an appetizer!
Combine sour cream, garlic, onion powder. paprika, harissa, salt and pepper. Set aside. Pat chicken dry add to sour mixture combining it well so it is all covered. Set in refrigerator for at least 2 hours, longer if possible. Turn them around a few time. Line cookie sheet with parmesan paper. Place on Baking sheet. Mix bread crumbs, Panko and parmesan cheese together. Roll sour cream chicken in Bread crumb mixture covering them thoroughly. Spoon on the melted butter. Place on preheated 350* convection oven. Bake uncovered 45 minutes until your chicken is cooked. Tip: Add potato wedges that you have seasoned with olive oil and garlic.
Mix all ingredients except bread crumbs and butter. Place mixture in a greased 9 x 12-inch pan or casserole dish. Brown bread crumbs lightly in butter. Sprinkle ove casserole; refrigerate overnight. Remove from refrigerator 1 hour before cooking. Bake 40-45 minutes at 350 degrees.
Wash fresh ginger root and rub off skin. Slice the ginger thinly. Sprinkle salt on ginger. Leave salted ginger slices in a bowl for 1 hour. Dry the ginger slices with paper towels, and put them in a sterilized container/jar. Mix rice vinegar and sugar in a pan, and bring to a boil. Pour the hot mixture of vinegar and sugar over the ginger slices. Cool. The ginger will change color to light pink. Cover the jar, and store it in the refrigerator.
Preheat the oven to 350 degrees F. Combine the cheese, salt, pepper, and cayenne in a medium bowl and stir to combine. Add the butter. Using a hand mixer, beat the cheese mixture and butter until combined. Add the flour 1/4 cup at a time, mixing only until incorporated and the mixture holds together. Place tablespoon-sized balls of the dough on 1 or 2 parchment paper-lined baking sheets, tapping the dough down gently with your fingertips. Bake until just beginning to brown at the edges, about 15 minutes. Let cool on the baking sheet for a few minutes. Transfer to a serving plate.
Add water, salt, pepper, cumin, tumeric and coriander to the yellow split peas and start cooking them on the stove. While they are cooking, finely chop 10 of the shallots. When split peas are softened, drain, and smash them up with a tablespoon. Mix meat, shallots, split peas, spices (according to your preference on the amount of each) in a bowl with your hands. Pour enough olive oil just to cover the bottom of a large sauce pot adding a few more shakes of all the above spices. Add 3 sliced shallots to the bottom of the pan. Place loosely packed meatballs on top of the shallots. Finish by adding the remaining sliced shallots on top of the meatballs. Cover and cook 1 hour.
Cook bacon in a large Pot over medium heat until fat is rendered and bacon. starts to brown. Add onion and cook until wilted. Add cabbage, tomatoes, and tomato sauce. Season with salt and pepper. Bring to a boil then reduce to a simmer. Simmer for 15 minutes or until cabbage is softened, but not mushy.
Mix dressing ingredients together in a bowl.If you would like a little sweetness, add the brown sugar. But try it without first. If the sauce is too thick, you may thin with a little water or lemon juice. Slice vegetables for salad. Add chickpeas. Place on plate, salt and pepper to taste, but remember the dressing is full of flavor! Sprinkle feta cheese over the top. Add the dressing and enjoy! The dressing is also good over felafels, vegs., and grains. If taking on a picnic, pack the salad and the dressing separately. Mix together when serving.
Scrub the potatoes and cut them into cubes. (I leave mine unpeeled, but if you want you can peel them before dicing.) Place potatoes in a large pot and cover with water. Bring to a boil and simmer until potatoes are tender. Reserve a cup of their cooking water, if possible, and drain. Place in a large bowl, add the soymilk, and mash until smooth, adding a little of the potato-cooking water if they seem too dry. Add salt and freshly ground pepper to taste and set aside in a warm place. While the potatoes are cooking, make the "pie" filling. Spray a large non-stick or cast iron skillet with canola oil. Heat it on a medium-high burner and add the onions. Saute until onions are translucent. Add the garlic, carrots, celery, and mushrooms, and saute for 3 more minutes. Add the vegetable broth, kidney beans, green beans, and herbs. Simmer on medium heat for 20 minutes and all vegetables are tender. Add salt and pepper to taste (I added a little hickory smoke salt). There should still be some liquid in the pan, but if it has become too dry, add a little of the potato-cooking water. Add the spinach and stir until it's completely wilted. Mix the corn starch with the water until smooth, and add it to the pan. Cook, stirring, until mixture has thickened. Spoon the potatoes evenly over the top of the filling and sprinkle with chopped rosemary. If potatoes have cooled, put the skillet under the broiler for a minute or two. Serve immediately while hot. http://blog.fatfreevegan.com/2008/05/skillet-gardeners-pie.html.
Steam potatoes til soft, drain water. Using a Dutch oven, add milk, salmon, potatoes, butter, salt and pepper. Cook on medium heat stirring constantly for approximately 20 minutes. Do not allow to boil or milk will curdle. Remove from heat and serve with crackers.
Preheat oven to 375 degrees. Puree the cottage cheese until there are no lumps. Add Splenda to taste, egg yolk, vanilla and a dash of cinnamon. In a separate bowl whip egg whites to soft peaks. Add a dash of cream of tartar to stabilize if needed. Gently fold the egg whites into the cottage cheese mix. Pour into 2 ramekins until it just below the lip to allow for rising. Place ramekins into a larger baking pan and fill with boiling water until the water comes two-thirds up the sides of the ramekins. (I use a loaf pan.). Bake souffles for 28-30 minutes until golden brown on top. Mix the fruit spread and water together. Add strawberries and mix. Serve warm souffles with berries spooned on top.
Preheat oven to 300F degrees. In a large skillet, cook bacon until crisp; remove and drain fat from skillet; crumble bacon and set aside. In the same skillet, brown the ground beef and onion; drain off any fat. Combine all ingredients in a casserole dish and bake for 2 hours; I keep it covered during the first hour, then remove the cover and stir, and leave the cover off for the last hour of cooking, although the original recipe did not specify this.
Preheat oven to 400F. Grease muffin tins. Place all dry ingredients in a mixing bowl and mix up with an electric mixer. Add the liquids and mix smooth. Place 2 tablespoons of batter in the bottom of each of the greased muffin cups. Add 1 tablespoon of crunchy style peanut butter. Add the remaining bit of batter and bake for approx. 25 minutes or until a tooth pick comes out clean.
Put the rice vinegar and sugar into a saucepan and heat gently until the sugar has dissolved. Boil for 2 minutes, until syrupy. Allow to cool. Stir the finely cut cucumber and carrot into the vinegar with 2 tablespoons of sweet chilli dipping sauce.
Cook pasta in a large pan of boiling water 4 minutes, or until al dente. Drain. Set aside and keep warm. Combine cream, cream cheese, and red onions over medium high heat. Simmer 2 minutes. Remove from heat. Gently stir in remaining ingredients. Serve over pasta and garnish with chives, if desired.
Place bulgur in a large bowl and stir in water, set aside until water is absorbed and bulgur has cooled. Combine yoghurt, lemon juice and curry powder. Fluff the bulgur with a fork, add tomatoes, onion, celery, herbs & seasonings and stir well. Add yoghurt dressing & chicken and toss evenly to coat. Cover & refrigerate for an hour at least to allow the flavours to mingle. Will keep up to 3 days in the fridge.
Preheat oven to 250 degrees. Beat egg whites and salt until foamy. Add gelatin and sugar gradually and beat until stiff and sugar is dissolved. Mix in vinegar and fold in chocolate chips. Drop tablespoonfuls on cookie sheet lined with brown paper. Bake for 25 minutes, then turn off the heat and leave the cookies in the oven for another 20 minutes.
Preheat oven to 400 degrees. Stir together mayonaise, yellow mustard, brown mustard, garlic powder, parsley, and green onions. Place haddock on a greased pan and brush with olive oil. Bake haddock in the oven for 10 minutes. Remove Haddock from oven and spoon on topping. Sprinkle with french onions. Broil on low setting for roughly 8 minutes. Fish should flake easily when fully cooked.
Drizzle filets with lemon juice on both sides, then sprinkle with garlic powder. Allow skillet to heat, then spray lightly with cooking spray (or just a small amount of olive oil). Slice tomato and enough mozzarella to cover two slices of bread (2-4 oz. depending on thickness of slices). Place fish in skillet and sprinkle with basil. Cook 2-3 minutes, adding lemon juice as needed. Turn fish over and sprinkle with basil. Cook another 4-5 minutes or until fish is cooked through and flaky. Lighty butter one side of each slice of bread. Buttered sides go on the outside of the sandwich. Layer mozzarella slices, cooked fish, and sliced tomato between slices of sourdough. Remove any extra flakes of fish, oil, etc from skillet. Place sandwiches in skillet (buttered sides out) and cook over low-medium heat until one slice of bread is"toasted" to desired darkness. Using two spatulas, turn sandwiches over in skillet, taking care not to loose the tomato slices, and cook as before. Remove from skillet, slice in half, and serve.
Mix pudding/pie filling with milk and beat until its dissolved. Let stand a couple of minutes so it will stiffen a bit. Add Whipped Topping and whisk in until completely blended. Place half the crushed wafers in the bottom of a trifle bowl. Place some of the pudding mixture on top of wafers and carefully spread. Layer cake pieces on top of mixture followed by layer of strawberries. Repeat and if you have any pudding mixture left dollop on top of berries. Top with walnuts, optional.