HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken into pieces. Dredge chicken in the flour, pepper, oregano mixture. Brown till golden in the olive oil and butter. Place in casserole dish. Saute the chopped onions and sliced mushrooms. Add and mix well the following-. 1 cup chicken broth (1cup water and a chicken Oxo cube). 1 large tin tomato- well drained. 1/2 tin black olives, halved. 1-2 garlic buds, crushed. Place over chickenand mix together well. Bake 350 degree oven, covered, x 45-60 minutes, removing lid last 15 minutes of cooking time. Serve over rice.
Heat the oil in a frying pan, add the onion and ginger and fry until golden. Add the ground coriander and beef and fry until brown. Add the raisins and salt to taste and simmer for about 20 minutes, until the meat is cooked. Spoon out any fat in the pan. Stir in the chopped coriander and leave to cool. Divide the mashed potato into 8 portions. With well floured hands, flatten a portion on one palm, put 3 teaspoons of the meat mixture in the centre and fold the potato over it. Form gently into a round patty shape. Dip the 'chops' lightly in flour and shallow fry a few at a time in hot oil, until crisp and golden, turning carefully to brown the underside.
Add water to a saucepan; bring to a boil. Stir in the oats, raisins, apricots, figs, sugar, vanilla, cinnamon, cardamom, and salt. Bring to a boil; lower heat to med-low; simmer, uncovered, for about 5-10 minutes or until the liquid is absorbed and the fruit softened.
In a large bowl combine all ingredients except chocolate chips. Beat 4 minutes. Fold in chocolate chips. Bake in a greased and floured 12 cup bundt pan at 350 for 50-60 minutes or until toothpick comes out clean. Cool in pan for 15 minutes then turn onto serving plate.
Cook pasta in boiling water according to pack instructions, drain. Heat 1 Tbsp olive oil in a frying pan over medium-low heat, add the fennel and cook for 3-4 minutes, stirring occasionally until softened. Add capers and the zest and juice from the lemon half. Flake the smoked trout and add to the pan. Add most of the parsley to the pan and the fronds from the fennel. Stir to combine, heat through and season to taste. Gently toss the trout mixture through the pasta and sprinkle with remaining parsley.
MAKE AHEAD: Mix all ingredients except onion in a jar and shake, then add onion, stir and store in fridge. OPTIONAL: If you prefer, you can saute the onion slightly before mixing up the salad dressing. WHEN NEEDED: Either take out of fridge an hour ahead or place in microwave for 10 seconds to loosen up. TO SERVE: Stir dressing, then with a slotted spoon, scoop out some of the onion and place on the salad. Seems like that carries along with it enough dressing for tossing the salad. Amount of onions scooped will depend on the size of the salad. LATER: If all the onion gets used up before the dressing is gone, just add more onion and cheese.
In a large bowl, combine the yogurt, mayonaisse, lemon juice, paprika and salt and pepper to taste. Add cauliflower, broccoli, chicken, tomatoes, cheese and red onion. Toss gently to coat. Let stand a few minutes before serving.
1. In a bowl, combine flour, nuts, sugar and lemon peel. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling (dough will still be crumbly). Knead until smooth and form into a ball. 2. On lightly floured surface, roll dough until 1/2 inch thick. Using a 1-1/2-inch to 3-inch scalloped cookie cutter, cut into rounds. Place 1 inch apart on an ungreased cookie sheet. 3. Bake in a 325 degrees F oven for 18 to 20 minutes for small cookies or 20 to 22 minutes for larger cookies or until bottom starts to brown and center is set. Remove and cool on a wire rack. 20, 1-1/2-inch cookies or 5, 3-inch cookies.
Mix first 4 ingredients and boil in pan until it leave the sides, stirring continuoulsy. Then add the remaining ingredients and shape into walnut size balls. Roll in coconut and enjoy!
Stir together egg, milk, garlic powder, onion and bread crumbs. Mix in ground beef. Divide meat mixture into 20 equal sized pieces. Cut cheese into 20 equal sized pieces. Roll each piece meat around a piece of cheese, making sure to completely seal the cheese inside of the ball. Preheat oil in skillet. Add meatballs to pan. Brown lightly on all sides. When meatballs are browned cover with spaghetti sauce and bring to a boil. Reduce heat to a simmer, cover and cook 10 more minutes. Serve over you favorite pasta, or make a sub sandwich.
Boil coconut milk, sugar and salt gently. Remove from heat and leave to cool. Chill the mixture when it is cool. Boil water and sago. Stirring constantly, cook until the sago becomes transparent. Put the sago in a strainer and rinse it under running water. Spoon the sago into the coconut milk mixture. Put back to chill in the refrigerator. Add in the diced honeydew just before serving.
Blanch your vegetables - drop them in a wire sieve, place the basket into the boiling water for 1 minute, then transfer the vegetables to a bowl of ice water to shock. Repeat with any other vegetables; use the same pot of water for all. Drain thoroughly, pat dry with paper towels, and refrigerate at least 30 minutes. Prepare noodles according to package directions. When cooked, transfer to ice water, or rinse under cold running water until cool. Mix dressing in blender, or use immersion blender. If mixing by hand, combine peanut butter (or tahini) and sugar in a bowl. Whisk in liquid ingredients until smooth and homogenous. Combine noodles, additions, and dressing. Toss well and serve cold. Serves 3 as an entree (2 if they're very hungry), 6 as an appetizer/side dish.
Preheat oven to 400 degrees. Heat oil in a skillet over medium heat. Add onion, celery, garlic, salt, and pepper, and cook for 7 to 9 minutes until onions begin to soften and caramelize. Set aside. In a food processor, add chickpeas (except reserved 1/4 cup), walnuts, lemon juice, and tamari, and pulse to lightly chop (do not puree). Remove half of chopped mixture from food processor and transfer to a large bowl. Transfer sauted onions to the remaining mixture in food processor. Puree until smooth, scraping down sides of bowl as needed. Transfer puree to bowl with lightly chopped chickpea and walnut mixture. Add spinach, cranberries, parsley, thyme, and 1/4 cup of reserved chickpeas. Stir to combine and transfer to prepared pie shell, spreading evenly. Combine oil and tamari, and brush on top of pie and crust. Sprinkle with walnuts. Bake for 33 to 38 minutes until lightly browned. Garnish with parsley, cut in wedges, and serve with cranberry sauce.
Preheat the oven to 350°F Foil line and spray a 9X13" pan with cooking spray. In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter and both sugars at medium speed until light and fluffy. Beat in the eggs and the vanilla extract. On low speed, beat in the dry ingredients just until incorporated. Stir in the peanut butter chips, chocolate chips and pretzel pieces. Spread the batter evenly in the pan and press it down evenly with a spatula. Sprinkle extra peanut butter chips and chocolate chips. Sprinkle remaining pretzel bits. Bake for 30 minutes, until golden brown. Cool Completely Lift bars out of the pan using foil. Place on a cutting board. Cut even squares.
Gently melt butter and chocolate together in a glass bowl in the microwave or over a pot of simmering water. In a separate bowl whisk together eggs, salt, sugars and vanilla. Stir egg mixture into chocolate mixture, and then add flour. Stir just until combined. Cool mixture in refrigerator until you can work with batter. Form cookies into dime sized balls and roll in powdered sugar. Transfer cookies to a parchment lined sheet tray. Bake for 5 minutes or fudgier cookies or up to 8 minutes for crunchier and cracked cookies. Allow to cool before serving.
Wash chicken. Place chicken and chicken stock into a 6 or 8 quart stock pot; cover. Bring to a boil over high heat; reduce heat and simmer for 25 to 30 minutes, until chicken is done. Remove chicken from pot and place on a cutting board. Add pico de gallo salsa, corn, black beans and tortilla chips to the stock pot. Dice chicken and add back into soup. Stir well; bring to a boil and simmer, covered, for 10 to 15 minutes. Season to taste with salt & pepper, cumin and chili powder. Serve while hot. Also good reheated the next day. Garnish with a squeeze of fresh lime and your favorite toppings.
Syrup: Combine sugar, water, lemon juice and rind in a saucepan. Stir to dissolve sugar and bring to a boil over medium heat. Turn to low, and simmer 10 minutes. Cool. Reserve 3/4 cup for square batter. Squares: Heat oven to 350°F Grease an 8X8" or 13X9" pan (depending on whether you want thick or thin squares). Combine Cream of Wheat, yogurt, butter, baking powder, and 3/4 cup cooled syrup. Mix well, but do not beat. Pour into pan, spreading evenly. Shake and lightly drop pan to settle mixture. Lightly mark squares or diamonds (without cutting through) and place one or two almonds in the centre of each one. Bake 35-40 minutes. Remove and turn oven up to 375°F. Cut squares through and return to oven for 25-30 minutes or until golden brown. Pour remaining cooled syrup over top and let sit until syrup is absorbed (this takes a long time, so I usually make these the night before I need them).
Beat the peanut butter into the cream cheese with of the 4 tablespoons Splenda and 1/2 teaspoon of the cocoa powder. Cover and refrigerate until firm, about 20 minutes. Roll mixture into marble sized balls and place in the freezer for 30 minute to firm. Mix remaining cocoa and Splenda in a zip-top bag. Place a few truffle balls at a time in the bag and shake to coat. Store in the refrigerator or a cool place in an air-tight container.
Boil the lentils in the water, uncovered, until they soak up most of the water, about 25-30 minutes. Add the bulgar and salt. Mix once and loosely cover to let the bulgar expand, then remove from the heat and let rest on a potholder about 10 minutes to let it cool off. Heat the olive oil in a frying pan and add the chopped onion and cook until soft, about 10-15 minutes. Add the tomato paste and cook another 1-2 minutes. Add the cumin and remove pan from heat. Stir once the heat is off. Add the onion-tomato paste-cumin mixture to the pot with lentils and bulgar, which should be cool by now. Add a few shakes of cayenne pepper to heat it up if you like. Add half of your parsley (about 1-1.5 tablespoons worth), the green onions, and lemon juice to the pot, and mix well. Take pieces of the kofte out of the pot and form them into kofte shape. The same size and shape as a Twinkie works, though traditional kofte is about half the size of a Twinkie. You can then arrange the lettuce leaves on a big plate and serve that way, but the real deal way to eat them is wrapping each kofte up in a lettuce leaf.
Place thawed, undrained cherries with juice concentrate, water and almond extract in a bowl and sprinkle with tapioca. Stir together and let stand for 15 minutes. Prepare pie crust and line a pie plate. Place the cherrie mixture in the pie crust. Place butter slices on top of the cherries if desired. Cover with top pie crust and flute edges. Sprinkle with cinnamon if desired. Bake at 375 degrees for 40 minutes or until crust is slightly brown and filling is bubbly. Enjoy!
Preheat oven to 200 degrees; coat 2 large baking sheets with cooking spray. Place zucchini and yellow squash in a single layer on baking sheet;Place potato, carrots on other baking sheet in a single layer; coat vegetables with cooking spray and season tops of vegetables with salt and oregano; NOTE use a mandolin to evenly slice vegetable if you have one. Roast for 1 hour then rotate trays, roast for 1 1/2 to 2 hours total, or until vegetables are crisp and dry. NOTE; to keep vegetables crisp, store in an airtight container or zip-lock bag for 3 days, to re-crisp already cooked veggie's that have gone soft, cook on a baking sheet for 10 minutes at 250 degrees.
Cake Layer: Preheat oven to 350 degrees F. Fit a 9-inch circle of waxed or parchment paper into a greased and floured 9-inch springform pan. Grease and flour paper. Set aside. Combine flour, baking powder and cornstarch in a small bowl. Whisk to combine. In a medium bowl, beat egg yolks with water. Add 1/3 cup of sugar and the vanilla and beat with an electric mixer until frothy and lemon colored. In a separate small bowl, beat egg whites with remaining sugar until stiff but not dry. Fold into yolk mixture. Stir flour mixture into egg mixture. Scrape into prepared pan. Bake for 20 minutes, or until cake tester inserted into center of cake comes out clean. Transfer to a rack to cool. Applesauce: If using fresh apples, place apple chunks into a 3-quart saucepan and cook until very soft. Mash. If using prepared applesauce, place into saucepan and warm. Add sugar, rum or vanilla extract and lemon zest. Cook until mixture mounds in a spoon. Soften gelatin in cold water. Place into a pan of simmering water and stir to dissolve. Stir gelatin into applesauce. Set aside to cool. Applesauce will thicken quickly in refrigerator. Frosting: Combine almonds, 1 tablespoon sugar and butter in a nonstick frying pan. Cook over medium heat, stirring, until almonds turn a golden brown. Transfer to paper toweling to cool. Soften gelatin in milk. Place in pan of simmering water and stir to dissolve. Cool. Whip cream with remaining 2 tablespoons sugar until it begins to thicken. Add gelatin and continue beating until soft peaks form. Assembly: Remove cake from pan; split horizontally into two layers. Brush each layer with 2 tablespoons rum. Transfer one layer to a cake plate. Mound applesauce on top of layer. Cover with remaining layer and pat down to evenly distribute applesauce. Generously frost top and sides of cake with whipped cream. If desired reserve some cream for decorating top of cake. Pat almonds around sides and sprinkle on top of cake. Refrigerate overnight before serving.
In saucepan, combine juice, jelly, ketchup and tomato sauce. Cook and stir over medium heat until jelly is melted. Place meatballs in crock pot, pour sauce over meatballs and stir to coat. Cover and cook on low for 4 hours or until heated through.
Add the onion and garlic to a large saucepan with the olive oil. Saute 5 minutes. Add the green chilis, tomato sauce, tomato paste, water, chili powder, cayenne, cumin, pepper and salt. Bring to a low boil and simmer covered for 30 minutes. Let cool to room temperature. Saute with the ground beef and onion until cooked through. Drain. Add the beans to the beef mixture. Add 2/3 cup of the enchilada sauce to the beef mixture and stir. To each tortilla, add 1/2 cup ground beef mixture. In a 9x13 pan, add 1 cup enchilada sauce. Put the filled torillas in the baking dish seam side down. Pour the remaining sauce over the tortillas. Bake in an oven at 350 degrees for 20 minutes covered with foil. Remove the foil and top with shredded cheddar cheese. Bake for an additional 10 minutes or until the cheese is melted. Serve with salsa and sour cream if desired.
Toss it all together lightly Bake in a 9 x 13 inch pan Sprinkle with one can Chinese noodles Bake at 350 degrees until it bubbles.
Blend ingredients together in a jar and store in the refrigerator. Use generously with falafel as well as with fresh green salads.
Sieve the coconut flour, quinoa flour, baking powder and baking soda into a large mixing bowl. In a separate bowl whisk together the coconut oil, vanilla extract, maple syrup and milk. Gradually add the wet ingredients to the dry, stirring until it clumps to form a moist batter. Fold in the almonds. Place large tbsps of the mixture onto a baking tray lined with greaseproof paper. It should make around 16. Bake at 350 for 10-12 minutes.
Cook potatoes , cover, in enough boiling salted water to cover for 25-30 min or until tender, drain'Peel and slice potatoes to make 6 Cups. In a 10 inch skillet cook ham, green pepper, and celery i margarine until tender. Stir in sour cream, vinegar, salt, and pepper. Heat through but do not boil. Combine sour cream mixture to potatoes. Garnish with olives.
Preheat oven to 350F Cream butter and sugar ina large bowl Blend in vanilla and egg In a cup, mix milk with sour cream until smoooth Sift in dry ingredients a little at a time alternating with the sour cream/milk mixture. Drop by teaspoonsful 2 in. apart onto a greased baking sheet Bake for 7-9 minutes. Remove from cookie cheet and cool on wire racks. These cookies will be very soft and will firm up when cooled. Be careful not to overcook.
COOK capellini pasta according to package directions. MIX diced tomatoes, chopped basil, garlic and oil. Season with salt and pepper. DRAIN pasta. Toss pasta with tomato mixture in a saute pan and heat throughout. SERVE immediately.
Melt butter in a 13"x 9"x 3" baking pan in preheated 400 F oven; then remove pan from oven. Stir onion, garlic, basil and red pepper flakes into the melted butter. Place chicken, skin side down, in butter mixture; then turn over. Bake uncovered, until meat next to bone is no longer pink when slashed with knife (about 45 minutes). Place thawed spinach in a clean kitchen towel and squeeze out liquid, set aside. Bring a large pot of salted water to a boil, cook linguine about 10 - 13 minutes. (do this about 10 minutes before chicken is done). When chicken is done, remove thighs from pan and keep warm. Add spinach to the pan and stir to scrape browned bits free. Then add pasta and Parmesan cheese; toss together until all is incorporated. Put pasta into a large bowl, top with chicken thighs and serve.
Split each roll, and layer with the mozzarella and prosciutto. Spread the top slices with the fig jam, then close up to form sandwiches. Lightly butter the outside of each sandwich. Heat a heavy nonstick skillet or panini press over med-high heat. Place the sandwiches in the pan, working in two batches depending on the size of the pan. Press the sandwiches or close the grill and brown, turning once or twice, until the bread is crisp and the cheese is melted; **you can press the sandwiches by weighting them with something heavy-such as a skillet or wide-bottomed saucepan. Though the rolls start off as round, once pressed they are considerably flatter and can easily be turned, if careful. Serve right away, cut on the diagonal.
To make the jelly roll, first preheat the oven to 350 degrees. Using an electric mixer, whip the eggs until light and frothy and lemony in color (about 5 minutes). Add the sugar and continue to mix until the sugar grains are completely disolved. Sift together the dry ingredients (flour, cornstarch and salt) and add to the sugar and eggs. Finally, mix in the vanilla. Line a jelly roll pan with parchment and lightly oil or prepare with cooking spray. Pour batter in pan and bake in oven about 25 minutes, until cake is browned and a toothpick inserted in center comes out clean. Remove from pan and place on a clean dishcloth dusted with confectioners sugar. Allow the jelly roll to cool 5 minutes. Trim hard edges off the cake to make the cake easier to roll. Remove parchment paper. Lightly spread 2 cups jam on the top of the cake and begin creating the jelly roll. Begin your roll from the narrow side of the cake and use the dishtowel to gently turn the cake on itself. (Remember to push back the towel as you roll the cake.) Continue rolling until done. Leave towel around the exterior to force the roll to retain the shape while cooling. Once the cake is cool, cut into 1/4 inch slices and use slices to line a rounded (dome-shaped) casserole dish. Warm the last cup of jam and brush on the inside of the jelly roll shell. You may not need the entire cup to do this. To prepare the cream filling, dissolve the unflavored gelatin into a bowl with 2 tablespoons of warm water. Allow the gelatin to sit for 5 minutes. Whip the heavy cream until it reaches the soft peak stage. Sprinkle in the salt and lemon juice. Whip in the gelatin, then the sugar 1 or 2 tablespoons at a time until the cream reaches the stiff peak stage. Fold the cream mixture into the jell roll shell, smoothing to a uniform height. Cover with plastic and chill at least 3 hour, preferably overnight. To serve, invert casserole dish onto serving plate. Slice and serve.
To prepare the cake, preheat the oven to 350°F Grease and flour a 9-inch springform pan. To prepare the cake, sift together cake flour, 2/3 cup sugar, salt and baking powder in a small bowl. In separate bowl, combine oil, egg and water; add to flour mixture. Mix until smooth. Whip egg whites and cream of tartar. Gradually add 1/2 cup sugar and whip until stiff peaks form. Fold egg whites into batter until just combined. Pour into pan and bake about 30 minutes or until center is set. Remove from pan set aside to cool. Store in the refrigerator several hours before cutting. To prepare the pastry cream, combine 1 3/4 cups milk, sugar, salt and vanilla in a medium saucepan. Cook over medium-high heat until tiny bubbles form. Combine remaining milk with cornstarch; add eggs and beat several times. Add 1/2 cup hot milk mixture to egg mixture; mix well. Pour egg mixture back into milk mixture in saucepan. Cook over medium heat, stirring constantly until thick. Remove from heat and stir in butter. Scrape custard into a bowl. Cover with plastic wrap. Store in the refrigerator. To prepare the whipped cream, combine heavy cream and sugar in a mixing bowl and whip until stiff peaks form. Add 1 cup of whipped cream, amaretto and 1 1/4 cups coconut to pastry cream; stir well. Set remaining whipped cream and coconut aside. When cake is completely cooled, cut into three layers using a serrated knife. Place one layer on a 9-inch cake board or a serving plate. Place half the pastry cream on top and spread to edge evenly. Place second layer of cake on top of pastry cream and spread remaining pastry cream on top. Place third layer of cake on top. Frost top and sides of cake with remaining whipped cream and sprinkle with 1/2 cup coconut.
Mix 4 cups flour, 1 cup Parmesan, yeast and salt in large bowl. Add water and oil; stir until mixture forms soft dough. Knead on lightly floured surface 5 minutes or until smooth and elastic, gradually adding remaining flour. Cut dough into 4 pieces. (Each piece is enough for a 12-inch pizza.) Spray 1 dough piece with cooking spray; cover loosely with plastic wrap. Let stand 15 minutes. See tip for how to store remaining dough for another use. TO MAKE ONE PIZZA: Heat oven to 400°F Roll 1 dough piece (after standing 15 minutes) into 12-inch round on lightly floured surface; place on pizza pan. Bake 6 minutes. Top with tomato sauce, drained tomatoes, mozzarella, pepperoni and 1 tablespoon Parmesan. Bake 15 minutes or until mozzarella is melted and edge of crust is golden brown. Cut pizza into 6 slices.
heat sugar in a heavy pan over low heat, stir until dissolved and carmelized or golden. Whisk in salt and milk, stir until smooth. Remove from heat and add butter, vanilla and pecans -- Serve warm over ice cream etc.
Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil. Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered. Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well. Serve either chilled or at room temperature.
In saucepan over medium heat, mix first 8 ingredients together (soy sauce to chicken broth), stir until thick and smooth. Cook linguine in salted water until al dente. Drain and rinse with cool water. Mix linguine and sauce mixture in bowl. Serve cold or at room temperature with scallions, cucumbers, and sesame seeds as garnish.