HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix salsa, ketchup and mayo in small bowl until well blended. Toss with veggies in large salad bowl. Top with crushed chips.
Mix V8, ketchup, broth, marmite, and aminos in a medium mixing bowl. Stir in TVP. Let sit about 10 minutes, or until most of the liquid is absorbed. Meanwhile, mix all other ingredients in another medium or large bowl. Stir in TVP mixture. Pack into a 9 x 5 loaf pan. Bake 35-40 minutes or until slightly browned on top. Cool about 10 minutes before slicing. Enjoy with vegan mashed potatoes and gravy. Leftovers make great sandwiches.
In a skillet, saute mushrooms in oil over medium heat, stirring often, for about 2 minutes or until soft. Add zucchini slices and green onions and cook, stirring, for about 1 minute (you want the zucchini to still be a bit crisp). Remove cooked veggies into a large mixing bowl and combine with cooked rice, red bell pepper, and parsley. In a small bowl, combine all dressing ingredients except oil. Add oil slowly, while whisking, and blend well. Pour over rice mixture and toss well. Test for seasonings- adjust if necessary for flavor or moisture. Cover and chill (can be chilled overnight if needed). When ready to serve, line a large salad bowl with clean, dry leafy green lettuce leaves and fill with chilled rice salad.
Mix soy sauce, bouillon, and garlic together. Smear onto chicken so all the chicken gets coated. Marinate for 15 minutes . Broil chicken, turning once, until done. SAUCE: While chicken is broiling make the sauce. Stir cornstarch into lemon juice, water, and rice vinegar in a sauce pan. Add pineapple chunks, carrots, bell pepper, scallions, and lemon zest. Cook until sauce is thickened. When chicken is broiled, plate; pour sauce over chicken; border with lettuce.
To make the dough, place the cream cheese and the butter in an electric mixer fitted with a paddle. Cream at a low speed until combined, about 2 minutes. Add the flour and salt and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours. Preheat the oven to 350 degrees and line 2 cookie sheets with baking parchment (or a Silpat baking mat). Mix the ingredients for the apricot or chocolate filling and divide the dough into 4 balls. On a lightly floured surface roll the balls out into 4 circles about 1/8-inch thick and 9 inches in diameter. Spread the apricot or chocolate filling over the dough. If using the cinnamon-sugar filling, brush the melted butter on first, then sprinkle the combined cinnamon and sugar. Using a dull knife, cut each circle into 16 pie-shaped pieces about 2 inches wide at the circumference. Roll up from the wide side to the center. Place the rugelach on the lined cookie sheets. Bake in the oven on the middle and lower racks, switching after 12 minutes, also switching back to front. Continue baking about 13 more minutes, or until golden brown. Remove the rugelach to racks to cool. Sprinkle the apricot and chocolate rugelach with confectioners' sugar just before serving.
Cream butter well, then add sugar gradually, beating hard after each addition. Beat in eggs, one at a time. Sift together flour, baking powder, and cardamom. Add small amount to creamed mixture. Mix in cream and almond extract. Now work in as much flour as possible. Turn out onto pastry cloth and knead in any remaining flour. Divide dough into 5 parts and pat each part into a 9-inch greased layer pan. Bake at 375 until delicate brown. To assemble filling: Put prunes through food processor or mill, then add sugar, prune liquid and cinnamon. Cook until thickened, then add vanilla. Let cool, and then spread between layers of torte. Top cake with a thin layer of vanilla icing. Let the torte stand for a couple of days before serving to allow the cake to soften. Serve in small slices.
Take one link of boudin sausage and peel the skin off. Cut it into about 1 inch pieces and put in bowl or other vessel. Microwave for about 1 1/2 minute. Heat skillet on low medium, I use non stick skillet. Butter one side of piece of bread lay in heated skillet buttered side down, top it with boudin link you heated in microwave.Take the inch pieces one at a time and place on the piece of bread in skillet ,press Boudin around with a fork until it fits on the piece of bread. Be careful to keep the boudin in the center working outwards not falling off the edge. Top boudin with a slice of kraft cheese.If you really like it cheesy use 2 but one is just right for me. Then add the other piece of bread that you have buttered, put the buttered side top up, just like making a grilled cheese sandwich. Keep flipping with spatula until desired brown color is reached. I smash it down a little with patula each time I flip. Cut in half and serve.
Sprinkle pork chops with salt, if desired and pepper. In a skillet, brown chops in oil, transfer chops to a slow cooker. Reserve 1 tbs drippings in the skillet, saute onions and garlic until tender. Stir in chili sauce, brown sugar and mustard. Pour over chops. Cover and cook on low for 7-8 hours. Stir in beans. Cover and cook 1 to 1 1/2 hours longer or until meat juices run clear and beans are heated through.
In medium skillet melt margarine over medium heat. Add pork chops; cook until brown on all sides, about 10 minutes. Remove chops from skillet. Add peppers and onion; cook until tender, about 5 minutes. Stir tomato sauce, corn syrup and chili powder into skillet; add chops. Simmer, uncovered, about 30 minutes or until pork chops are tender. If desired, serve over cooked noodles or rice.
Add all the vegetables to the slow cooker; add in the oil and basil. Season with salt and pepper to taste; toss to coat evenly. Cover and cook on HIGH 1 1/2 to 2 hours or until the vegetables are just tender and still hold their shape. Serve sprinkled with the parsley and vinegar.
Toss chicken pieces in flour, salt, pepper & chili flakes. Heat 2 1/2 T oil in dutch oven or large skillet. Brown chicken well. Add red pepper, onion, apple, curry. Add oil if needed. Reduce heat; cook, stirring frequently, until onion is soft & transparent. Combine stock & tomato paste& add to chicken. Add raisins; simmer, stirring occasionally,until chicken is cooked& sauce thick, about 25 minutes. Can be served with chutney, chopped peanuts or almonds, scallions.
In a large saucepan bring the split peas and water to a boil. Cover and simmer for 30 minutes. Remove from heat. Heat the ghee in a large saucepan over medium-high heat. Add the cumin seeds, bay leaves and green chilies and let them sizzle for a few seconds. Add the potatoes, peas, cauliflower and fry for 1-2 minutes. Add the boiled split peas with the water, turmeric and salt. Mix thoroughly, lower heat and cook until the vegetables are tender. If the dal gets too thick, add a little more water.
Assemble ingredients in a mixing bowl and mix using a fork, until this is very well combined. Form into patties approximately 3.5" diameter, 3/4" thick, squaring the edges so that they are not overcooked. Set the patties in the fridge for one hour. Heat BBQ to high , then reduce heat on one side to minimum, the other to half capacity. Dump soaked mesquite chips on hot side of grill, allow them to come to a flame. Place burgers on the grill allowing a sear mark to develop, then rotate 90 degrees for a "thatched" appearance. Close grill hood, and allow burgers to slow cook -- Flip the burgers and close the hood again. Use a meat thermomemter to prove "doneness" as rge smoke and the sugars in the ingredients will give colouring that will confuse you otherwise-aim for about 175 degrees -- Served with sliced refridgerator dill pickles, garden fresh tomato slices, sliced white onion, on a toasted sourdough bun.
Combine all ingredients except gravy and mix well. Let stand 20 minutes. Transfer to a 9x13 pan sprayed with non-stick spray. Bake uncovered at 350°F for 45-50 minutes or until golden brown and set (be careful not to burn as cooking time can vary with ovens). Let stand 5 minutes before serving. Cut into squares and top with brown or mushroom gravy.
Heat oven to 375°F. In medium saucepan, melt butter; stir in flour, salt and pepper until well blended. Add milk all at once. Cook about 1 minute until thickened, stirring occasionally. Stir in chicken, cheese and mushrooms; set aside. Separate biscuit dough into 8 biscuits. Roll or pat each into 5-inch circle. Place about 1/3 cup chicken mixture on each biscuit circle. Wrap dough around chicken mixture, pressing edges to seal. Dip rolls in egg, then coat with crushed cornflakes. Place on ungreased cookie sheet. Bake at 375°F for 20 to 25 minutes until golden brown.
Stir all the seeds in a heavy medium skillet over medium heat until fragrant and toasted, about 8 minutes. Let cool. Crush the seeds with a mortar and pestle until they form a powder. Alternately, you can use a coffee grinder to grind the spices. Stir in the cayenne pepper, curry powder and turmeric. Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. . Add the onion slices and saute until they become pale golden brown, about 8 minutes. Add the garlic and ginger and saute for 2 to 3 minutes, or until tender. Add the spice mixture and saute for a further 2 minutes. Transfer the onion mixture to a bowl. Heat the remaining 2 tablespoons of oil in the same sauce pan over high heat. Sprinkle the lamb with salt and pepper. Add the lamb and cook until brown on all sides, about 10 minutes. Return the onion mixture to the pot. Stir in the tomatoes. Stir in the water. Bring the liquid to a simmer and continue to simmer over medium-low heat for 1 hour, stirring occasionally. Add the potatoes, carrots and celery. If necessary, add more water to cover the meat and vegetables. Cook until the vegetables are almost tender, stirring occasionally, about 30 minutes. Add the peas and quartered tomatoes. Season with salt and cook for 5 minutes. Stir in the coconut milk. Simmer for 5 minutes, or until the vegetables and meat are tender and the sauce coats thickens slightly. Add the spinach. Stir for 1 to 2 minutes or until the spinach wilts. Serve with steamed basmati rice infused with saffron.
Add all ingredients into a saucepan. Heat to boiling. Remove from heat and blend with immersible hand blender. Serve.
Preheat oven to 400°F Rub potatoes with vegetable oil; sprinkle with coarse salt. Pierce potato with fork several times and place directly on oven rack with a baking sheet on a lower rack to catch any drips. Bake until tender, about 1 hour. Sprinkle steak with salt and pepper. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add steak and sear until brown but still very rare, about 2 minutes per side. Transfer steak to plate. Reduce heat to medium. Add bell peppers, onion, and jalapenos to skillet. Saute until peppers are soft and onion caramelizes, about 30 minutes. Cut steak crosswise into 1/4-inch-thick slices. Halve slices lengthwise into strips. Add cream, chopped thyme, and steak to pepper mixture. Simmer until steak is heated through and cream thickens slightly, about 1 minute. Season to taste with salt and pepper. Cut cross in potatoes and press on sides to open slightly. Add salt, pepper, and 1 teaspoon butter to each and mash slightly with fork. Top each with steak mixture. Garnish with thyme if desired.
Drain berries, wash and pick out any leaves. Place berries in saucepan; add water and heat to boiling. Add sugar; stir to dissolve. Simmer 10 minutes. Remove from heat. Place saucepan in cold water; stir sauce for 1-2 minutes. Serve warm if using for pancakes, chill if serving with meat.
In a medium bowl, combine yogurt, sour cream, feta cheese, onion, lemon juice and salt. Chill, covered, for 2 to 8 hours. Before serving, place shredded cucumber in a fine-mesh sieve. Use the back of a large spoon or a rubber spatula to press on the cucumber to remove excess liquid. Stir cucumber into yogurt mixture. Garnish dip with pomegranate seeds and mint, snipped if desired.
Cranberry Topping. Pour 1/4 cup cranberry juice into small bowl;sprinkle with gelatin over. Let stand until softened, about 15 minutes. Combine 1/4 cup cranberry juice, cranberries and next 5 ingredients in medium saucepan; bring to a boil, stirring until sugar disolves. Reduce heat to medium: simmer until cranberries are tender but still plump, 5 minutes. Strain into a bowl, set cranberries aside. Add gelatin mixture to hot juice in bowl;stir until gelatin disolves. Stir cranberries back into juice. Chill until cranberry mixture is cold and slightly thickened, at least 6 hours or overnight. Can be made 2 days ahead. Cover and chill. Stir chopped crystalized ginger into cranberry mixture. For Crust. Position rack in center of oven and preheat to 350 degrees. Combine chocolate wafer crumbs, sugar and salt in medium bowl, add 5 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding remaining 1 tablespoon of melted butter if mixture is dry. Press crumb mixture firmly over bottom and up sides of 9-inch diameter tart pan with removable bottom. Bake chocolate crust until beginning to set and slightly crisp,pressing with spoon if crust puffs during baking, about 14 minutes. Transfer tart pan to rack and cool completely before filling. Can be made 1 day ahead or frozen, well wrapped, for up to 1 week. Mascarpone Filling. Using electric mixer, beat all ingredient except ginger in medium bowl just until thick enough to spread ( do not overbeat or mixture may curdle). Spread filling in cooled crust. Can be made 1 day ahead. Cover and chill. Spoon cranberry mixture evenly over mascarpone filling. Chill at least 2 hours and up to 6 hours. Garnish with crystalized ginger strips if desired. Cut tart into wedges and serve cold.
Preheat oven to 350 degrees F. Prick pie shell with fork. Bake 10 minutes. Set aside. Increase oven temperature to 430 degrees F. Combine sugar, raisins, half and half and butter in small saucepan and bring to simmer over medium-low heat, stirring frequently. Remove from heat. Gradually beat hot sugar mixture into yolks in large bowl. Stir in pecans, rum, lemon juice, vanilla and salt. Pour filling into crust Bake 15 minutes and reduce oven temperature to 375F. Continue baking until puffed and golden, 45-50 minutes. Let cool before serving.
Add enough orange juice to the mandarin orange juice to make 2 1/4 cups liquid. Bring the juices and cumin to a boil in a saucepan. Remove from heat and add couscous. Cover and let stand 5 minutes. Pour into a large bowl and let cool. Combine oil, soy sauce and lime juice. Stir into couscous mixture. Stir in mandarin oranges, cilantro, basil, green onions, ginger and pineapple. Sprinkle with pine nuts.
Soften gelatin in water for five minutes; melt over hot water. Add lemon juice and cool. Before it congeals, add mayo, salt to taste and mix well. Add remaining ingredients, mix thoroughly but lightly and transfer to an oiled mold. Chill until firm, unmold on lettuce leaves or salad greens. Serve with additional mayonnaise.
wash potatoes, cut into wedges and transfer to a bowl. drizzle with olive oil, salt and pepper. stir in flour (the flour will make the potatoes more crisp), cajun (or other) spice mix and if used garlic and paprika,. line a cookie tray with non stick paper and toss potatoes on it, distribute them evenly. bake at 225°C for about 20 to 25 minutes.
Place roast in a 5 quart slow cooker. Combine the broth, beer (or additional broth), water, vinegar, soup mix, salad dressing mix, garlic, oregano, and basil; pour over roast. Cover and cook on low for 7-8 hours or until meat is tender. Remove roast. When cool enough to handle, shred meat, using two forks. Return to slow cooker and heat through. Using a slotted spoon, spoon shredded meat onto each roll. Serve juices as a dipping sauce.
Preheat oven to 350°. Mix semolina flour, sugar, yogurt, baking powder and butter. Pour into greased 9-inch round cake pan. Arrange sliced almonds on top. Bake in oven at 350° for 45 minutes. Top should be slightly brown. For Syrup: In small saucepan, combine sugar, water and lemon juice. Boil for 10 minutes. Let cool. Pour cold syrup over hot cake.
Boil the potatoes until very tender, about 20 minutes. Meanwhile, make the skirlie. Heat the butter in a frying pan, add the onion and cook for 10 mins until golden and soft. Add the oatmeal and stir until the butter is absorbed and the mix looks dry. Continue cooking until the skirlie is toasted, stirring (skirling round the pan) all the time for 5 mins, but do not let it catch and burn. Remove and keep warm. Drain the potatoes, return to the hot pan and mash really well. Beat in the cream, parsley and skirlie, then season to taste with salt and white pepper. Serve immediately before the skirlie softens, with haggis or any beef and game dishes.
For the sticky toffee pudding: Preheat the oven to 350 degrees F. In a large saucepot, combine the dates and ginger with 2 quarts of water and bring to a boil. Reduce to a simmer and cook 10 minutes. Remove from heat and allow to cool 15 minutes. In a large mixing bowl, use an electric mixer to cream together the butter and sugar. Scrape down the sides of the bowl and add the eggs gradually, occasionally scraping down the sides. When the batter is smooth, add the flour, baking powder, salt, ginger and cinnamon. Stir the baking soda into the warm date mixture, then add to the batter. Blend well and transfer to an 8-by-4-inch pan. Place in a larger pan in the oven, then fill the larger pan halfway with hot water. Bake until the pudding puffs up yet doesn't get a fingerprint when pressed, about 45 minutes. Let cool before slicing. For the sticky toffee sauce: In a large saucepan, bring the brown sugar, butter, cream and vanilla to a boil and cook until the sauce comes together and thickens, about 10 minutes. Pour over the warm slices of Sticky Toffee Pudding and garnish with whipped cream and vanilla ice cream.
Combine PB, honey and milk in a pot. Warm over low heat. Add the protein powder and mix well. Add the oats. You don't want to cook it, just warm it through so you can stir it. Add more milk if it is too thick to stir. Press in a 9" x 13" pan. Let the bars sit until cool, and cut into 16 equal sized bars. Wrap each bar in foil or Saran wrap and store in plastic baggies. They do not need refrigeration.
Directions for Horseradish cream. Prep time: 10 minutes. Combine cream, mustard, horseradish and sugar in small bowl. Taste; adjust as desired. Can be made 2 days ahead and refrigerated. Directions for Chicken, sausage and vegetable pot-au-feu. Heat oil in 6-quart pot over medium-high heat. Add sausages stirring frequently until beginning to brown, about 3 minutes. Remove from sausages pot and set aside. Add chicken, salt and pepper to pot; sear on all sides, about 5 minutes. Push chicken to side of pot; add garlic and minced onions to cleared side of pot. Cook, stirring, until softened, about 3 minutes. Add 3 1/2 cans broth, turnips, zucchini, cabbage, potatoes, carrots and bay leaf. Heat to boiling over high heat; reduce heat to simmer. Cook, covered, until vegetables are tender, about 25 minutes. Add reserved sausages and more broth, if needed, during last 10 minutes of cooking. Taste and adjust seasoning if required. Serve from pot or transfer vegetables to warm platter. Skim fat from broth (gravy strainer works well) and moisten meat and vegetables with some broth. Pass remaining broth and horseradish cream separately.
Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Whole Wheat Cycle. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Place the olive oil in the base of the tagine and lightly colour the onion and then add the chicken and seal well turning frequently. Add the garlic, cinnamon and stock made with 1/2 pint of boiling water and the stock cube. Mix well then add the carrots and mushrooms before seasoning well with salt and pepper. Cover and cook for 2 1/2 hours. Remove the tagine lid and check to see how everything is cooking. If the chicken is cooked until very tender and the carrots are soft then add the olives, replace lid and cook for a further 10-15 minutes. If the sauce is a little thin, mix together 2 tbsp cornflour with 6 tbsp water and slowly add a little at a time to the tagine over a high heat and stirring CONTINUOUSLY until the sauce is thicken to a custard consistency. Serve with fresh baked bread or as we do in our house with plenty of mashed potato!
Heat oil in skillet. Place 2 or 3 wrappers at a time into the oil and cook for 15 to 20 seconds until lightly browned on each side. Lift out with a slotted spoon and drain on paper towels. Spread each tostada with a thin layer of heated refried beans and add meat,lettuce,cheese,guacamole and salsa.
In large bowl toss together bacon, broccoli, raisins, onion and sunflower seeds. In a small bowl stir together mayonnaise, sugar and vinegar. Add mayonnaise mixture to broccoli mixture, stirring to coat. Cover and chill for 1 to 24 hours.
Set oven to 375 degrees F. Grease a cookie/baking sheet. In a bowl cream butter or margarine with 1-1/4 cups sugar until smooth. Beat in egg and molasses until blended. In another bowl mix flour with ginger powder, cinnamon, baking soda and salt; add to the creamed mixture and beat until just blended. Roll dough into 1-inch balls. Roll balls generously in sugar to coat. Place on cookie/baking sheet about 2-inches apart. Bake 8-10 minutes, or until the outsides are crackly looking. ***NOTE*** this dough freezes very well, just shape into balls and place on a cookie sheet, freeze and then throw the balls into a freezer bag.
Thaw frozen fish according to package directions. Preheat oven to 350°F. Separate fish into four fillets or pieces. Place fish in ungreased 13x9x2-inch baking pan. Combine paprika, garlic and onion powder, pepper, oregano, and thyme in small bowl. Sprinkle seasoning mixture and lemon juice evenly over fish. Drizzle margarine evenly over fish. Bake until fish flakes easily with a fork, about 20 to 25 minutes.
Trim most of the fat from bacon & chop meat into bite-sized pieces. Fry in large skillet until almost crisp. With slotted spoon, remove to a plate lined with paper towels to drain. Set aside. Leave 1 teaspoon (or less) of the bacon grease in pan but wipe out any more than that & reduce heat to medium low. Lightly beat eggs, milk, salt & pepper together, then add to hot pan & scramble. Breaking up into small, 1/2 inch or so, sized pieces & cook til dried but not browned. Remove to small bowl & set aside. To pan, add olive oil, garlic, 5 of the sliced onions, shredded carrot & frozen veggies. Stir fry for about 2 minutes. Sprinkle bouillon (or packets) over veggies then add the 2 Tablespoons water & stir to dissolve. To pan, add rice, soy sauce & sesame oil. Stir fry for about 3 minutes or until rice is evenly coated with the soy sauce. Stir in bacon pieces. Gently stir in scrambled egg. Garnish with last sliced green onion. Serve with additional soy sauce, sesame oil or chili oil.