HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add the soy sauce, oyster sauce, brown sugar, vinegar and sesame oil to a small bowl. Whisk to combine and set aside. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Add peas and carrots and cook until softened, about 5-7 minutes. Add the scallions, garlic and ginger and cook for 30-60 seconds until fragrant. Transfer to a bowl with a slotted spoon. Add the sausage and cook until slightly browned, about 4-5 minutes. Transfer to the bowl with the peas and carrots. Increase the heat to medium high, add the rice, and flatten in an even layer in the skillet. Cook undisturbed to allow the bottom to crisp up slightly, about 5 minutes. Season with salt and pepper, then stir and let cook for another 1-2 minutes. Stir in the sausage and scallion mixture. Pour over the sauce and stir to combine. Cook for 1-2 minutes. Push the rice to the sides and make a well in the center. Add about 2 teaspoons of oil onto the exposed pan and add the beaten eggs. Scramble the eggs and then stir to combine. Garnish with sliced scallions before serving.
Peel tomatoes, then dice them. Peel the onion and cut off both ends, then dice it as well. Combine tomatoes, onion, and olive oil. Sprinkle seasoning salt across the top, then mix well. If the seasoning isn't strong enough for you, feel free to add a little extra to taste!
Brown the chorizo. Dice chicken and add to the chorizo grease and cook until done. Place in crock pot. Skin and dice the chilis. Dice the onion, garlic, and serrano peppers. Add to crock pot. Add chicken broth and spices. Cook on low for 4-6 hours. Meanwhile shred the pepper jack (although any cheese will work). About one hour before serving, remove the cinnamon stick and then add the cream cheese and pepper jack. Allow it to slowly melt and stir it inches It works best if the cream cheese is room temperature. You can serve it as soon as the cheeses are fully mixed in and melted. Serve with sour cream and diced tomatoes.
Boil potatoes in salted water until fork tender. (This is very important! They must be very tender.). Drizzle sheet pan generously with olive oil. Place tender potatoes on sheet pan, leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, rotate the masher 90 degrees and mash again. (One reviewer suggested using the bottom of a glass for this step. I tried it, and it works MUCH better than the masher.). Brush tops of mashed potatoes with olive oil. Sprinkle with salt, pepper and herbs. Bake in 450 degree oven for 20-25 minutes or until golden brown.
Cut a thin slice from the ends of each cucumber and cut into thick slices. Place cucumbers, califlower and onions in a large non-reactive container. Combine salt with lukewarm water, stirring until dissolved. Pour over vegetables and let stand 24 hours. Make sure vegetables are covered, I often have to make the brine a couple of times to have them covered. After 24 hours, drain the vegetables well, and rinse them well. Combine sugar, flour, mustard, celery seeds and tumeric in a large saucepan, stir until well mixed. Whisk in vinegar and water. Bring to to a boil over high heat stirring constantly, until smooth and thickened. Add vegetables and return to a boil for 30 seconds. Remove hot jars from canner. Remove vegetables from liquid with a slotted spoon; pack into jars. Process 10 minutes for pints (500 ml) jars and 15 minutes for quart (1 L) jars.
Boil a large pot of water for the box of pasta. After the water comes to a boil, dump in the whole box of pasta. Use a large mixing bowl. Core the tomato. and Slice the cucumber. Cut the cucumber and tomato into small pieces. Then place in the bowl. Add the whole can of black olives. Once the pasta has cooked, let it cool for an hour. After it has cooled, add the pasta to the bowl with the vegetables. Mix the vegetables and pasta. After you have mixed up all the ingredients, Add the bottle of Italian dressing. Mix in the Italian dressing. Then add the Salad Supreme Seasoning and mix it up again. Finally put in the frig and let it chill for 2 hours. Once chilled, Enjoy.
Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 inch deep. Cover and bake at 325 for 2 hours. Meanwhile, in a saucepan, combine the cider, honey, vinegar, and mustard and bring to a boil. Reduce heat, simmer uncovered for 15 minutes, stirring frequently. Stir in the butter, chili powder, and apple pie spice. Set aside 1 cup for serving. Cook the remaining sauce until thickened and spoon over ham. Bake, uncovered 30 to 35 minutes longer or until a meat thermometer reads 140. Warm reserved sauce and serve with ham.
Place the salad ingredients on a lettuce-lined platter and drizzle with the dressing. Garnish with the lemon verbena leaves. Tip: do not garnish the salad with the verbena leaves until just before serving. Cut lemon verbena leaves wilt very quickly. Keep cut verbena leaves fresh by placing them in a bowl of water until ready to garnish.
Mix together; oil, water, vanilla, and sugar. Add dry ingredients and mix well. Drop by heaping teaspoonful onto greased baking sheet. Bake at 350° for 10-12 minutes. Remove carefully to cooling rack. Cookies will hold together better as they cool. Variations: Try 1/4 c oil and 1/4 cup peanut butter. Try chocolate chips instead of raisins. Try almond extract and chopped almonds. Try craisins, sunflower nuts, you name it!
Preheat oven to 250°. Lightly spray pan with cooking spray, then coat lightly with flour and set aside. Chop the walnuts, if necessary, and put in a large bowl. Add dry ingredients--flour through salt--and stir to combine. In a medium bowl, blend or whisk together the butter, eggs and vanilla. It doesn't need to be completely smooth, just blended well. Stir into the dry ingredients. Add the bananas and stir thoroughly. The batter will be quite stiff. Transfer batter to prepared pan and bake at 250° for one hour. Rotate pan, if needed, raise temperature to 350° and bake for another 20 minutes. Turn oven off and let bread rest in cooling oven for 10-15 minutes. Remove from oven and let cool for minutes before serving. To store, let cool completely and keep, tightly covered, in refrigerator up to one week.
Bring water to a boil in a large saute pan. Add asparagus and blanch for 2 minutes. Transfer asparagus to a plate and pour off the water. Melt butter in the pan over medium heat. Add asparagus and saute 1 - 2 minutes, tossing to coat. Squeese lemon over asparagus; season with salt and pepper.
To make the Tzatziki: In a medium bowl, stir to combine all ingredients. Add 1-2 tablespoons water to thin sauce if needed. For the burgers: Equipment: Nonstick skillet and mixing bowls. In a large bowl, mix to combine ground turkey, olives, parsley, dried oregano, garlic, 1/2 cup crumbled feta cheese, salt and pepper. Divide into 4 portions and shape into burger patties. Warm olive oil in a large nonstick skillet over medium heat, then fry turkey patties until cooked through, about 4 minutes per side. To assemble turkey burgers, layer lettuce, tomato slices, onion slices onto open pita and top with burger. Garnish with remaining crumbled feta cheese and a dollop of tzatziki.
Prepare the saffron rice according to the package directions,using the amount of oil/butter and water as indicated on the package (I usually use olive oil). While the rice is cooking, rinse& drain the black beans in a mesh strainer to remove all the sludgey canning liquid and dump them into a small saucepan. Pour the entire contents of the diced tomatoes w/chili peppers,liquid and all,into the same pan with the beans and stir to combine. Cover the saucepan with lid,turn on the heat to low, and let bean mixture heat while the rice cooks, stirring occasionally- it should be ready when the rice is done. When the rice is fully cooked, pour it into a deep, medium sized casserole dish. Pour bean mixture into the center of the rice, leaving a border of the yellow rice peeking out arounds the sides. Place the sour cream in the center of the bean mixture in a dollop as a garnish (you can use more if you like). Sprinkle shredded Cheddar cheese over the top of the sour cream and over the beans. Sprinkle with cilantro leaves (optional) if you like and serve immediately. NOTE: If you don't have access to canned diced tomatoes with chilis, then you can substitute an equal amount of chunky salsa, if you like. You may wish to provide a bowl of additional sour cream as well as a bowl of more cheese for guests to add extra to each serving, but it isn't necessary.
Adjust an oven rack 4 inches from the broiler element and heat the broiler. Pat the feta dry with paper towels and place on a foil-lined baking sheet (or in a broiler-safe gratin dish). Sprinkle with the red pepper flakes and ground black pepper. Broil until the edges of the cheese are golden, 3 to 8 minutes. Drizzle with the oil and sprinkle with the parsley. Serve immediately.
Heat the oil in a large flameproof casserole and fry the chicken thighs for 5 - 10 minutes, turning occasionally, until golden brown all over. Remove from the pan. Add the onion and garlic to the casserole and fry for 5 minutes or until soft and golden. Stir in all the spices and fry for 1 minute, then add the stock. Return the chicken to the casserole together with the carrots and fennel. Bring to the boil. Stir well, then cover and simmer gently for 30 minutes or until the chicken is tender. Remove the lid. If there is too much liquid, boil to reduce it slightly. Add the apricots to the casserole and stir gently to mix. Simmer over a low heat for a further 5 minutes. Season to taste with salt and pepper. Sprinkle with the fennel leaves and serve with rice or potatoes.
In a medium pot, mix all canned ingredients. Add chicken. Once heated through, it's ready to eat! Top with cheese, sour cream and tortilla chips.
Sprinkle chicken with thyme and marjoram. let stand for 30 minute to 1 hour. Roll in flour and fry in hot fat or salad oil just long enough to brown on both sides. Remove and place in baking pan. Sprinkle with rosemary, parsley, salt and pepper. Pour water into frying pan and stir thoroughly scraping bits from bottom of pan. Pour liquid over chicken. Bake at 375 degrees for 40 to 45 minutes. Prep time includes stand time.
Preheat oven to 350 degrees. Sift all the dry ingredients together in a large bowl. Add oil, water, vinegar and vanilla. Fill well greased mini muffin tins 2/3 full with mixture. Or use cupcake papers for easier removal, and nicer presentation. Bake 10-15 minutes. Until toothpick comes out clean. Cool completely. Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, until stiff peaks form. Gently stir in 1 teaspoon vanilla. Top cooled cupcakes with icing and serve, or refrigerate until needed.
Heat 1/2-1 Tbls oil in large skillet or wok, saute mustard seeds until they pop, Add a little more oil then add vegetables, cook, stiring constantly for 5 minutes. Mix in seasonings, reduce heat, cover and simmer 8-10 minutes Stir in lemon juice and serve.
Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely chop shallots. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons. Cut salmon into 2 x 1/2-inch strips. Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water. Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish. In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through. Serve pasta garnished with reserved asparagus tips and remaining salmon.
Preheat large saute pan on medium-high 2-3 minutes. Place butter in pan; swirl to coat. Add onions and garlic; cook 2-3 minutes, stirring occassionally, or until browned. Cut sausage into 1/4-inch thick slices; set aside. Cut chicken into bite-size pieces. Add chicken to pan. Season with salt and pepper; cook 2-3 minutes, stirring occassionally, to brown. Stir in water and pasta; cover and bring to a boil. Cook 10 minutes; stirring often, or until most of the water is absorbed. Stir in remaining ingredients (including sausage). Reduce heat to medium; cover and cook 3-4 minutes or until thoroughly heated. Serve.
Mix together one tablespoon of soy sauce along with the chilli sauce, sate sauce and dry sherry. Marinate the beef in this mixture for 60 minutes. While you are waiting for the beef to marinate, mix up the ingredients for the oyster sauce. When the beef is nearly done marinating, add the egg noodles to a large quantity of boiling water and cook for five minutes or until tender. Heat one tablespoon of the oil in a wok along with the rest of the soy sauce and fry the drained noodles for two minutes. Set aside and keep warm. Heat the remaining oil and stir fry the veggies, starting with the onions and celery. When done, set aside. Put the extra oil in the wok and when hot, add half the meat and fry just until it changes colour. Do the rest of the meat in the same way. Place the oyster sauce in the pan with all the meat. Toss until boiling, add the vegetables and toss again. Serve over the egg noodles.
For the keto bread: Preheat the oven to 375 degrees F. Line a 9x5 inch nonstick loaf pan with parchment paper leaving a 2-inch overhang on the two longest sides of the pan. In a large bowl whisk together the almond flour, baking powder, baking soda, kosher salt, 1 tablespoon poppy seeds and 1 tablespoon toasted sesame seeds. Set aside. In the bowl of a stand mixer fitted with the whisk attachment add the egg whites and cream of tartar. Whisk the egg whites together until stiff peaks form. In a small bowl whisk together the egg yolks, cooled coconut oil and lemon juice. Add the dry ingredients to the wet mixture, in small batches, and combine the two with a rubber spatula. The mixture will be a very thick paste. Make sure to break up any clumps of flour with the spatula to ensure that the liquid and dry ingredients are evenly incorporated. Add a third of the whipped egg whites to the flour mixture and slowly fold the whites into the batter. Add another third of the egg whites and fold into combine. Finally, add the remaining egg whites and fold together; there should not be any chunks of batter left but the batter will never completely combine, white and yellow portions will remain. Pour the batter into the prepared pan. Top the batter with the remaining 1/2 teaspoon each of poppy and sesame seeds as well as the flakey sea salt. Bake in the oven for 30-35 or until the top is golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan 10 minutes and then remove the bread to a sheet tray to cool completely, at least 30 minutes. Cut into slices and serve. (Makes 10 slices.). For the keto cranberry relish: Add all the ingredients to a small food processor and process until the cranberries are broken down into small pieces but still has a coarse texture. Season the relish with salt to taste. Place in an airtight container and refrigerate. When ready to serve garnish with more fresh dill. For the keto turkey sandwich: Toss the lettuce with a pinch of salt to taste. Toast the bread if desired. Spread the cranberry relish over one side of each slice of bread. On one slice of bread add the turkey slices, brie slices and seasoned lettuce. Top with the remaining bread, cranberry relish side down. Use two skewers to secure the sandwich and then slice down the middle on a bias. Serve immediately. Nutrition Info Per Serving. Calories: 711. Total Fat: 54 grams. Saturated Fat: 21 grams. Total Carbohydrate: 14 grams. Sugars: 3 grams. Protein: 48 grams. Sodium: 1,923 milligrams. Cholesterol:378 milligrams. Fiber: 6 grams. Net Carbs: 8 grams.
Fill your washer with hot water. Add 1 qt of chlorine bleach (no detergent please!). Run the washer through the longest wash cycle. When the washer is still wet- this should be immediately after the bleach cycle- add 1 qt of white vinegar and run the washer through the same cycle again refilling the tub with hot water. This will clean out soap scum and mineral deposits from the spin basket and also from the hoses.
In bowl, combine dry ingredients and chocolate chips. In large bowl, whisk together 3/4 cup sugar, eggs, eggnog and oil. Stir in flour mixture until just combined. Spoon batter into prepared muffin cups. Sprinkle with remaining sugar. Bake at 375 for 20-25 minutes. Let cool on rack for 5 minutes before removing from pans.
Peel your shrimp. In a small sauce pan add your chicken stock, the shrimp peels and the small bunch of thyme stems with leaves still on. Bring to a boil. Turn down heat to low and let simmer for 10 minutes. Then strain broth into bowl. Set aside. In a saute pan add your tablespoon of olive oil and turn heat to med-high. Add your zucchini, summer squash, red and green bell pepper, onion, chopped green onion tops (set bottoms aside for later), and half your minced garlic. Saute for 2-3 minutes or until onions start to turn translucent. Add a tablespoon of the butter and remaining herbs. Let cook for another 2 minutes. Season with 1 teaspoon creole seasoning and ground black pepper to taste. Add French bread torn into small pieces. Stir in broth until it resembles a stuffing. In small saute pan add 2 tablespoons of butter. Add the shrimp and saute until shrimp is pink on both sides. Remove shrimp from pan leaving the buttery sauce in the pan. Set pan aside for later. Add half of the cooked shrimp lightly chopped with half of the lump crab meat to the stuffing. Gently fold in seafood. Set aside. Heat oven to 350°F. Lay out 4 pork chops in a 12x 8x baking dish. Sprinkle each chop with salt and pepper to taste. Spread a tablespoon of goat cheese on each of the four chops. Spoon about 1/2 of a cup stuffing on top of chop and then cover each chop with another chop. Sprinkle top of chop with salt and black pepper to taste. Wrap each stuffed chop with Prosciutto and bake covered in tin foil for 45 minutes. Meanwhile. In your buttery pan add the green onion bottoms finely chopped, and the rest of the minced garlic. Saute for 2 minutes and then add the white wine. Simmer for 2 more minutes and then add the 1/2 teaspoon creole seasoning and the heavy cream. Reduce on med heat until sauce coats the back of a spoon. Add the other half of cooked shrimp and the other half of the lump crab meat. Add more creole seasoning and fresh black pepper to taste (optional). Once the pork chops are out of the oven, let them rest for about 10 minutes before serving. Pour the seafood cream sauce over each individual stuffed pork chop when plating. It's great over basmati rice with some steamed green beans or asparagus. Don't forget the fresh baked french bread. I always have left over stuffing. I just put it in a baking dish and cover it with Romano cheese. It can store it in the fridge to bake and serve another day or bake it off then and there. Bake at 350°F just until it browns on top.
Boil chicken until cooked through and no longer pink, then shred. Mix all ingredients together in a bowl. Enjoy on bread, crackers or with a spoon!
In stew pot, brown ground beef with onion and bell pepper. Add all other ingredients and heat through. Season with salt and pepper as desired. Serve with toasted garlic bread. Find the Del Monte Fresh Cut Zucchini with Italian Style Tomato Sauce in the canned vegetable section. Look closely for it alphabetically in the "Z's".
Combine all ingredients in a large saucepan over high heat. Bring to a boil, reduce heat to low and let cook, covered until all the liquid is absorbed and millet is tender, around 30 minutes. Serve hot.
Heat a soup pot over medium-high heat; add olive oil, then add the bacon; cook 3-4 minutes to render to fat. Add in the bay leaf, celery, onions, and garlic; cook 3-4 minutes to soften the veggies. Add in corn and 1 can black beans and their juice. Drain the other can, then add half the can of beans. Mash the remaining beans in the can with a fork to make a paste out of them, then scrape them into the pot. Add in coriander, chili powder, cumin, Worcestershire, hot sauce, salt/pepper to taste. Stir in the tomatoes, tomato sauce, and stock; cover pot, increase heat to bring the stoup to a boil. Add in the rice; cover the stoup over a rolling simmer until the rice is tender but has a little bite left to it, 15 minutes. Adjust seasonings and serve.
Combine butter and cream cheese completely, add flour and mix well. Divide dough into 4 balls; wrap each in plastic wrap and chill 24 hours. Roll out each ball (on floured surface) to 1/8". (Be sure to keep them thin, as this keeps them "light!") Cut out silver-dollar sized cookies; place on ungreased cookie sheets. Drop 1/2 teaspoon jelly in center of each cookie and bake at 350* for 7-8 min. (Just until edges begin to brown.) I always bake the cookies flat; however, the edges may be pinched or rolled together as well! Lightly sift powdered sugar over cookies and serve.
Sautee the onion, garlic, ginger, and hot peppers in a pan with olive oil. Add coriander and chicken then cook until no longer pink. Add water, can of tomatoes with juice, lentils, curry, and boullion. Simmer until lentils are cooked and flavors meld, about 30 to 45 minutes. Add okra and cook for an additional ten minutes or until soft.
preheat oven to 180 Celsius line a large cookie tray with baking paper. place flour and baking powder into a large bowl. add butter and rub in until the mix resembles breadcrumbs. stir in the sultanas, apricots, sugar and rind. add the eggs and stir until everything is well combined. place mounds of dough onto the baking tray (I used a dessert spoon), leaving space between each mound to allow for spreading. cook for 15 - 20 minutes or until golden. remove to wire to cool.
In medium mixing bowl, add dressing, Cardomom, Garlic Salt, White Pepper and Lemon Juice.Mix. Add celery, kohlrabi, radishes, green pepper and tuna. Mix well. Add eggs and fold in until mixed. Serve in precooked peppers,plates or ramkins. Sprinkle with dried onion rings, garnish with lettuce. Note: Add more dressing if necessary.Make sure you add the spices to the additional dressing. Some like it a little dry and some like it very creamy. The recipe is right in between. Note: Sprinkle the top with Salad Supreme Seasoning or paprika if desired.
Pour all ingredients (except the meatballs) into a pot, stir well to combine. Bring to a full boil, making sure that the cornstarch is incorporated before the liquid heats up. Add the meatballs. Bring back to a simmer, reduce heat and cook until warmed through, 10-15 minutes. I let mine cook for an hour and a half over low heat, since you can't really overcook them. You just need to stir the pot occasionally to make sure the sauce doesn't stick.
Place the mayonnaise, onion, scallions, parsley, tarragon, capers, dill pickles, lemon juice, salt, hot sauce, and mustard in the bowl of a food processor fitted with a metal blade. Pulse until the mixture is well combined but retains some chunkiness. For a lower fat content, reduce the mayonnaise to 1/2 cup and 1/2 cup low-fat plain yogurt. For a spicier version, add 1/8 cup drained horseradish.