HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat BBQ and set on LOW. Brush vegetables with olive oil, season with salt and pepper, and grill slowly until tender, turning once. They will only need about 3-4 minutes per side. Transfer the vegetables to a tray, arranging them in a single layer, and cover tightly with plastic wrap. You can stack layers of the vegetables on top of each other with a layer of plastic wrap between; just be sure the vegetables have cooled first. The vegetables may be grilled a day in advance, and refrigerated after cooking. Bring the vegetables back to room temp before proceeding. Stir together the ricotta, thyme, salt and pepper in a small bowl. Place one slice of eggplant on a lightly oiled baking sheet or foil pan. Spread one tablespoon of the ricotta mixture over the eggplant. Cover with 2 slices of zucchini, 1 slice of onion, 1 slice of mozzarella, 1 slice of tomato, 2 slices of zucchini, and 1 slice of onion. Spread 1 tablespoon of the ricotta mixture over the onion, and top with another slice of eggplant. Repeat this procedure with the remaining vegetables to make 5 more stacks. Insert a wooden skewer through the centre of each stack to create a hole from top to bottom. Remove the bottom leaves from each rosemary sprig, leaving one inch of leaves on the top. Insert 1 sprig into the centre hole in each stack and return to the BBQ. Heat for about 5 minutes on Low or until mozzarella is melted and vegetables are warmed through.
Boil the sugar, raisins, and water for about a minute until the raisins begin to plump. Set aside to cool. When cool, drain raisins, reserving raisin water. Add oil, spices, and vanilla to raisin water. Mix baking soda with flour and add slowly to the raisin water mixture. Fold in raisins. Pour into 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes, until tester comes out clean. Frosting: beat together cream cheese, butter and powdered sugar. This makes probably more frosting than than most people like on a 9 x 13 cake, but I say pile it on.
Preheat oven to 300 degrees F. Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Dredge 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, about 3 minutes per side. Place the tofu on a baking sheet and transfer to the oven to keep warm. Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching. Add the remaining 1 tablespoon oil, shallots and thyme to the pan. Reduce heat to medium and cook, stirring constantly, until the shallots are slightly soft and beginning to brown, 1 to 2 minutes. Add mushrooms and cook, stirring often, until tender and lightly browned, 3 to 5 minutes. Stir in Marsala and simmer until slightly reduced, about 1 minute. 5Whisk the remaining 2 teaspoons cornstarch with broth and tomato paste in a small bowl. Stir into the mushroom mixture, return to a simmer and cook, stirring constantly, until thick and glossy, about 4 minutes. To serve, spoon the hot sauce over the tofu.
Chop the onions. Leave the cream cheese out to soften while preparing the onions. Melt the butter in a large nonstick skillet. Add the onions and cook over medium-high heat, stirring constantly, until tender. Add chicken broth and bring to a boil. Cook over medium-high heat for 20-25 minutes, stirring often, until onion is golden. Remove from heat and let cool. Beat the cream cheese until creamy. Add mayo and beat until smooth. Stir in the onion mixture and the pistachios. Cover and chill until ready to serve, at least 2 hours. Serve with assorted fresh veggies or melba rounds.
Place all ingredients in a mixing bowl. Beat on medium to high speed until all is combined and fluffy. You're done!
Place chicken breasts in plastic zippered bag with salsa or picante sauce. Zip shut and refrigerate 1 hour. Place on barbecue grill and cook for 5 minutes on each side (can be broiled instead). Top with cheese and close top of grill until cheese melts (about 2 minutes). Spread bottoms of each hamburger bun with avocado mixture. Top with lettuce, tomato, chicken breasts and top of buns.
Combine dry ingredients thoroughly. (This keeps the cornstarch from clumping.). Stir in berries and lemon juice. Microwave about 5 minutes total, stirring every 30 seconds and crushing many of the blueberries, until thick. Stir in butter and lemon juice. Cool somewhat. Gently stir in fresh blueberries and pour into prepared pie shell. Refrigerate at least 4 hours before serving. Top with sweetened whipped cream if desired.
Preheat oven to 350°F Mix flour, cocoa powder, cinnamon, baking powder and salt in medium bowl. Set aside. Mix sugar, applesauce, eggs and vanilla in large bowl until well blended. Gradually stir in flour mixture until well mixed. Stir in chocolate chips. Spoon 1/4 cup batter into each of 15 paper-lined muffin cups. Bake 15 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely on wire rack.
Combine spices and bread crimbs. Mix thoroughly. Mix milk, beaten eggs and oil of lemon together. Thououghly mix bread crumb mix with the ground pork being careful not to have any"hot spots" This can be done by hand but a heavy duty stand mixer makes it a lot easier. Pour liquid over the meat mix and let sit about 10 minutes. Then mix. Loosely stuff medium saussage casings and tie off in 5 inch legnths. Store in freezer. Steam, simmer, bake, pan fry or grill.
Preheat oven to 375 degrees. In a 12 inch skillet over high heat, cook ground beef, stirring frequently, until all pan juices evaporate and meat is well browned. With a slotted spoon, remove beef to a bowl. In the same skillet over medium heat, in hot olive oil, cook onions, stirring occasionally, until golden and tender. Return ground beef to skillet; stir in chili powder, salt, ground red pepper, cumin, and dried oregano; cook 1 minute. Stir in canned tomatoes; with a spoon, break up tomatoes into small pieces. Remove skillet from heat. Stir in cheese. In a bowl, mix chopped tomato, corn, and parsley; set aside. Spoon beef mixture onto center of each tortilla; fold into cornucopia shapes and arrange in a shallow round 2 1/2 quart casserole. Top center of casserole with tomato-corn mixture and bake, uncovered, 20 to 25 minutes until heated through.
Melt 1/2 of the chocolate chips over hot, boiling water. Cream together shortening, sugar and vanilla until fluffy. Blend in melted chocolate and egg; beat well. Stir in milk. Sift flour with baking powder and salt. Blend dry ingredients into creamed mixture. Stir in remaining chocolate pieces and walnuts. Drop by teaspoonfuls, about 2 inches apart, onto ungreased baking sheet. Bake at 350 degrees about 15 minute. Cool on wire rack.
In a large pot of salted water, boil the potatoes until tender when pierced with a fork, but not soft. Drain potatoes. Keep the skins on. Cut into 1/2-inch chunks. Place the potatoes in a bowl. Sprinkle with the chives and tarragon. In a small bowl, whisk together the olive oil, vinegar, crushed garlic, Dijon mustard, salt, and paper. Pour the dressing over the potatoes and toss to coat well. Let rest at room temperature at least 1/2 hour before serving.
Spray inside of crock pot with cooking spray. Rinse chicken and place in cooker. Mix chicken gravy with water and wine. Pour over chicken. Cook on low approximately 6 hours. About 1 1/2 hours before end of cooking time add carrots and onions. When done, take chicken out and let rest on a cutting board at least 15 minutes. Take vegetables out of gravy; strain the gravy and thicken to your preference. Enjoy with mashed potatoes and a tossed salad!
Make sure your ice cream maker's freezer bowl is frozen solid (you don't want to hear even the slightest sloshing noise when shaken). Keep in the freezer until absolutely ready to pour mixture into the machine. Into a 5-quart capacity food processor, using the chopping blade, place blueberries, sugar and lemon juice. Puree until smooth and foamy. Then pour in heavy whipping cream and pulse 3-5 times until mixture thickens slightly. Using a fine wire mesh sieve, strain for a smoother consistency. If you don't mind a naturally pulpy texture, don't worry about straining. Place mixture into the freezer tub of your ice cream maker and follow the manufacturers instructions for freezing. It took only 15 minutes for my machine to churn and freeze. With a spatula, turn sherbet into a freezer container. Freeze for 3-5 hours or until desired texture.
Cube and steam sweet potatoes 8-10 minutes, until easily pierced with a fork. White they cool a bit, dice the cucumber and combine with the rest of the ingredients. Add in cooled sweet potatoes and stir well. Taste for salt and pepper and chill or serve room temperature.
Pre-heat the oven to 350°F. In a large dutch oven, heat some olive oil over medium heat. Toss the meat cubes with the 1 1/2 tbsp of flour, and then in batches, brown them until seared. Remove to plate as you go. Add more oil if you need to, then add the celery, onion, and garlic. Cook and stir until the vegetables are soft. Add the thyme and season with salt and pepper. Stir in the mushrooms, bay leaves, broth, tomato paste, and Guinness; bring to a boil, then cover and put into the oven. Let the stew bubble away in the oven for two hours.
Preheat oven to 375 degrees F. Spray two baking sheets with nonstick spray or line with parchment paper. Set aside. Place eggplant slices on prepared baking sheets in single layer. Brush both sides of eggplant slices with olive oil. Bake until eggplant slices are tender and beginning to brown (about 5 minutes per side). Watch closely and remove eggplant slices as needed if they are cooking too quickly or not long enough. Remove baking sheets from oven and cool eggplant while preparing sauce. Eggplant can be roasted 1 day ahead and refrigerated. In a large sauce pan, brown ground beef over medium heat. Drain excess grease. Return pan to heat and add onion, garlic and mushrooms. Stirring frequently, brown and cook until onions and mushrooms are tender (about 5 to 10 minutes). Add diced tomatoes along with juice, tomato paste, oregano, basil, salt, pepper, parsley and spinach. Bring to a simmer. Allow to simmer for about 10 minutes, stirring frequently. Sauce can be made several days ahead and refrigerated. Spread 2 cups of the meat sauce in the bottom of a 9"x13" baking pan. Layer 4 slices of eggplant on top of the sauce. Spread another 2 cups of sauce on top of the eggplant slices. Arrange a second layer of eggplant slices directly on top of the first layer, stacking them. Spoon remaining sauce on top. Cover with foil and refrigerate until ready to cook. This can be constructed up to one day in advance. Bake eggplant lasagna until heated through, about 25 to 30 minutes if freshly made or 40 minutes if refrigerated. Serve hot topped with fresh parsley.
In a small saucepan, combine ketchup, wine, vinegar, teriyaki sauce, and honey. Cook over medium heat, stirring, until hot and well blended, about 2 minutes. Meanwhile peel avocados and cut in half. Rotate halves in opposite directions to loosen seed. Discard seed. Set avocado halves on serving plates.Spoon equal amounts of warm sauce in each avocado cavity and serve.
Cut mustard greens and scallions into 1 1/2 inch lengths. Wash well and let them dry in the sun for a day, or till when they look dry and shrunk a little (in Hanoi, that might take only 4 hours in June:P). Combine water, salt and sugar in a large bowl. Put in greens and scallions. Use another bowl or chopping board (anything heavy) to keep the vegetables submerged in the water. Cover bowl and put in a warm place for 2-3 days. Afterwards, transfer into a jar and refrigerate. It can last for a good 3 months in the refrigerator.
Wash, hull crush and strain strawberries. Add lemon juice and sugar and mix well. Pour cream into a bowl and whip while slowly adding confectioner's sugar. Continue whipping until stiff. Blend whipped cream into strained strawberries. Pour mixture into a spumoni mold (or a 1 quart gelatin mold) cover, and freeze until firm (about 2 hours). When ready to serve, unmold onto a serving plate. Cut spumoni into 6-8 portions.
Heat non stick dutch oven.Add the oil and onion,saute until golden (about 7 mins).Add the tomatoes,stock and the lentils,and bring to the boil. Reduce to a simmer,and cook covered for 20 minutes. Add the corn,pepper,chillies,cumin and ground coriander and salt. Bring to the boil again,then reduce to a simmer,cover and cook until the lentils and vegetables are soft (about 15 mins). Stir in the chopped coriander and serve.
Generously season the chicken all over (I like to rub the seasoning in, as it seems to stick better) and then add to a very hot non-stick pan. Do not add any oil or butter, put it in dry! Reduce heat to medium and sear on all sides until nice and brown. While the chicken is browning, prep your vegetables. You can use whatever vegetables you like and/or have on hand. I like to rough chop/slice my vegetables and keep them more on the rustic side. I would say about 1/2 inch-3/4 inch slices on a diagonal is what I prefer. Once the chicken is completely browned on all sides, I add the cut up vegetables and continue cooking the chicken with the vegetables. You can lower the heat to medium low, or low at this time. You will notice that between the chicken and the vegetables there's a considerable amount of liquid in the pan. I added some good red wine (it so happened to be the same wine I was drinking...a nice Cabernet from our good friends at Del Bondio Winery in Napa) to the pan and continued to cook. I would say all and all it took about 35 minutes to cook this. Mangia!
Mix grated cheese, butter and margarine well. add flour and mix well. fold in rice krispies. shape into small balls. place on greased cookie sheet. flatten each with a fork and top with one or two pecans each. bake at 375 for 10 minutes or until golden brown around edges.
PREHEAT oven to 400°F Prepare Dinner as directed on package. While Macaroni is cooking, brown meat; drain. Add taco seasoning mix and water to meat; simmer 5 minute. STIR sour cream into prepared Dinner. Spoon half of the Dinner mixture into 8-inch square or 9-inch round baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining Dinner mixture. Cover. BAKE 15 minute Top with salsa and remaining 1/2 cup cheese. Bake, uncovered, an additional 5 minute or until cheese is melted.
Vinaigrette: Whisk together pear juice, vinegar, mustard, salt and pepper. Whisking constantly, gradually whisk in oil until dressing is thickened and smooth. Salad: In large bowl, gently toss together spinach, onions, and pear. Drizzle dressing over, toss gently until well coated. Gently stir in beets. Sprinkle with nuts.
Combine tomato sauce, water and basil in saucepan; simmer in a deep frying pan about 10-15 minutes. In the mean time gently mix together ricotta, romano cheese, egg, bread crumbs and parsley to form into balls about the size of golf balls. Drop balls into simmering sauce Cover and cook about 20 minutes. Serve over the pasta of your choice with additional grated cheese.
Preheat oven to 350°F Butter an 8-inch square glass baking dish. SAUCE: Transfer 1 tablespoons milk to a small bowl. Heat remaining milk and sugar for 2-3 minutes or until steaming in a glass measuring cup in a microwave on medium(50%) power or in saucepan over medium heat on stove-top. Add cornstarch and vanilla to reserved milk; drizzle into hot milk mixture, stirring until sugar is dissolved. Set aside. CAKE: In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together egg, milk, butter and vanilla. Pour over dry ingedients and stir just until moistened. Spread into prepared baking dish. Gently pour warm milk mixture over cake batter without stirring. Bake for about 30 minutes or until tester inserted in center of cake layer comes out clean. Let cool at least 15 minutes. Serve hot or warm. Dust with icing sugar (if using). Scoop cake into serving bowl and spoon pudding sauce over top.
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper to prevent sticking -- the parchment makes all the difference in how these cook! I only bake one cookie sheet at a time. Cream together butter, sugar and vanilla till light and fluffy. I use the flat paddle attachment on my KitchenAid. With the KitchenAid on low slowly add flour and mix till just incorporated. Do not overmix! Add potato chips and pecans and mix till just combined. Be sure to scrape down the sides of the bowl to make sure every thing mixed well. Roll into 1" balls and roll in either 1/2 cup regular sugar or the courser sparking sugar (I prefer this and I get it at Target). Flatten tops of cookies with the bottom of glass to a thickness of about 1/4 inch, no less or they will burn. Sprinkle the tops of your cookies with colored sugar sprinkles or more sparkling sugar. If you'd like you can add your colored sugar to the sugar your rolling the cookies in to get all over color). These cookies barely spread when baked so you can fit a few more cookies onto your cookie sheet. Bake for 18-20 minutes (if your oven cooks very hot check them after about 15 min.) till light and golden around the edges. Baking them till they're golden results in a crispier cookie. Cool on a cooling rack and enjoy!
In large nonstick skillet, melt butter over medium heat. Add chicken breasts; cook 5 minutes until golden brown. Turn and cook an additional 5 minutes. Add water and shallots. Reduce heat to medium-low and cook 10 minutes. Remove chicken from skillet; keep warm. Add raspberry vinegar to skillet; bring to boiling and cook 2 minutes. Stir in tomatoes, tomato paste and chicken stock. Simmer until sauce thickens slightly. Return chicken to pan, turning to coat well. Reduce heat to low; cook 10 minutes. Arrange chicken pieces on a warm serving platter; pour sauce over the top. Sprinkle with raspberries and chopped chives.
Bring the coconut milk to a boil in a medium sized pot. Add the rice, ginger and salt. Stir and bring to a boil. Reduce heat to low and then cover and simmer for 20 minutes. While waiting, heat the shredded coconut in a skillet, toasting it lightly. Remove from heat and set aside. When the rice has cooked for 20 minutes, fluff it with a fork and throw out the ginger root. Toss with toasted coconut. Garnish with chopped cilantro just before serving.
In a heavy-bottomed pot over medium, fry the bacon until crisp. Remove the bacon and drain on paper towels. Saute the onion and garlic in the bacon grease over low heat until soft, about 3 minutes. Add the Brussels sprouts and stir them around so that they are coated with the bacon grease. Add the broth and cook, covered, over low heat until the sprouts are easily pierced with a fork, about 12-15 minutes. Stir in the butter just before serving. Garnish each serving with bacon bits.
Sort and wash peas. Place in a large pan, cover with warm water and allow to soak overnight. Drain the peas and place in large 4 quart crock pot. Add ham or ham bone to peas along with 3 cups of water. Stir in rest of ingredients except the cooked rice and green onion fans. Turn crock pot to low and allow to cook for 6 to 8 hours. Stir after 5 to 6 hours and check to see if additional water may be needed. If peas are to thick, add warm water to crock pot until desired consistency. Serve over cooked rice and garnished with green onion fans.
Preheat oven to 350°F Pour water into the bottom of a 9 x 13 casserole dish. Layer zucchini in the bottom of the dish. Sprinkle with garlic powder, oregano, and seasoned salt. Layer uncooked rice over zucchini. Follow with layers: sliced tomato, cheese, sliced onion, chopped bacon. Cook covered for 45 minutes, then remove cover. Continue cooking until bacon is crispy, about 15-20 minutes more.
Add rum, lemonade and lemon juice to a glass filled about 1/2 way with ice and stir. Sink lemon slice and whole sprig of mint in glass and stir to infuse a light mint taste. Add more ice to bring drink to the rim of glass if needed. Enjoy!
Conversions. 10.5 oz = 300 grams. 7 oz = 200 grams. 1/3 oz = 10 grams. 3/8 cup = 1 ml. For the flavorings, if desired, you can use 4 tablespoons of brewed expresso coffee or prepared cocoa or 2 tablespoons marashcino juice, or. 3 tablespoons whipping cream. If you use cookie forms, keep them cooled in a dish of ice water. Combine sugar, milk and butter in a thick bottomed pan and add one of the above flavorings. Boil the mixture, stirring constantly. Product will be ready when a drop of the hot mixture does not flatten on a plate or in a cup of water, but retains it's basic "drop" shape. DO NOT OVERCOOK. Remove the pan from the heat. Place the cookie forms on a sheet of foil and pour the mixture into the forms. The fudge should not be more than 1 cm (3/8") thick. If cooky forms are not being used, pour directly onto a sheet of aluminum foil, raising its edges so the liquid does not pour out. Keep the fudge to the thickness mentioned above. Once it is hardened, cut with a cold knife.
Preheat a nonstick frying pan, lightly coated with spray, over medium heat. Add napa cabbage; saute until cabbage shrinks down. Add onion and pepper; saute for 2 to 4 minutes. Add 1 tablespoon coconut milk, along with garlic, ginger, and curry powder; saute for 2 minutes. Add remaining coconut milk, chickpeas, salt and pepper; heat until warm. Add fresh basil and serve.
Mix the wet ingredients (Ingredients A) together until blended. Add garlic, and use a spoon to crush it until the juice comes out. Add the rest of the dry ingredients (Ingredients B), mix well. Now this is the key to speed and flavour: microwave on high for 10-20 seconds. (depending on your microwave, until warm and the smell of the garlic and herbs come out). Continue to dissolve the sugar until when you think it's done, drizzle and serve! P.S. What I drizzled on, just as a simple example, was lettuce, cucumber slices and tomato and basil flavoured tuna can (one can).
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs. When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.
To grill, follow instructions below except heat the grill instead of the oven, don't use a baking sheet, and turn once during cooking. Preheat oven to 425. Prepare the asparagus by snapping off the ends or trimming the very end and peeling the tough part with a vegetable peeler. Put on a cookie sheet or baking pan. Drizzle the oil over the asparagus. Follow with salt, pepper, herbs, and lemon. Get in there with your hands and smear it all over. Bake for 5 to 10 minutes, until tender.
Saute garlic, onion, & green pepper in oil for about 5 minutes until softened. Add chili powder and cook briefly. Add tomato, seasonings, and vinegar; cover & cook for 20 minutes until vegetables are tender. Uncover and cook 10 minutes longer. Puree in the blender or mash with a fork.