HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan or dutch oven, bring the water to a boil along with 1 teaspoons of vegetable oil. Add the couscous and stir. Cover. Remove pot from heat and let sit for 5 to 7 minutes. Fluff with a fork and set aside to cool. Cook the corn in boiling water for 3 minutes. Drain and cool. In a small bowl, whisk together the vegtable oil, lemon juice, cumin, salt and black pepper to make the dressing. Add corn, peppers, red onion and dressing to the couscous. Salad may be made up to this point one day ahead and refrigerated. Add the tomatoes and cilantro and toss until well combined. Adjust seasoning with salt and pepper. If fresh corn is not availabel, use frozen. For a more nutritious dish, use whole wheat Haida couscous.
Roast, peel, seed and chop poblano pepper (divide in half). Over high heat, Grill pork roast to brown on all sides, transfer to plate and cover,. In a large pot, add oil, onion, garlic, peppers, coriander, cumin and half of the chopped poblanos - sautee until soft. Add reciato salsa chicken broth, half of the lime juice and stir to combine. Once the liquid begins to simmer, return the pork roast to the pot. Cover and simmer on low, at least 3 hours (the longer the better) You can make this in a crock pot too, works quite well. Once pork is falling off bone, remove from pot. remove the bone and any visible fat and shred the meat. Return the meat to the pot and stir into the liquids. Add remaining lime juice and fresh cilantro. (turn the heat off). spoon into bowls and garnish with more fresh cilantro and lime wedges. (you can add drained, rinsed canned white beans to this near the end of the cooking time to really stretch this to feed a HUGE crowd).
Preheat the broiler. Spread one side of each slice of bread with mayonnaise. On one slice lay the 6 slices of avocado, mushroom slices, tomato slices,bacon slices if using, mozzarella cheese and the sunflower seeds. Put the layered avocado half of the sandwich 4-6 inches from the heat and cook until the cheese is melted and the sunflower seeds are lightly toasted. This will take about 3-4 minutes. Cut sandwich in half to serve if desired.
Preheat Oven to 325°. Cream together butter and sugar. Add flour gradually. Add pecans and vanilla. Dough will be very dry but will form a ball as your hand warms the butter while forming small crescents or "football" shapes. Place on ungreased cookie sheets. Bake about 30 minutes or until golden brown. When cool, roll in powdered sugar.
Trim & cut sprouts in half lengthwise. Heat an oven to 350 degrees Fahrenheit, and bring a medium pot of salted water to boil. Butter a shallow baking dish and set aside. Add the Brussels sprouts to the water, bring back to a boil, and cook for 3 minutes. Drain, dry well, and arrange the sprouts in the buttered baking dish. Crumble the blue cheese over the sprouts. In a small bowl, whisk together the cream, milk and mustard. Season to taste with salt and pepper. Pour the cream mixture over the spouts, top with Parmesan, and transfer to the oven. Bake until the cream is bubbling and the top has begun to brown, 20-25 minutes. Allow to cool for a few minutes before serving.
Add all these ingredients in your rice cooker. Stir well. Turn your cooker on. When the rice is done, you may have to fold the creamy mixture in the top into the rice very very gently so as not to mush the rice! Enjoy!
Quickly muddle mint in the bottom of a cocktail shaker. Fill shaker with ice and add pear nectar, rum, lime juice, Simple Syrup and nutmeg. Vigorously shake and strain into a chilled martini glass and garnish with pear slice.
Cut the flank steak into four equal portions, crosswise. Using a meat mallet, pound out the steak, about 1/4-inch. Season with salt and pepper. Season 2 cups of the flour with salt and pepper. Dredge the steaks in the seasoned flour. Dip the steaks in the egg wash, letting the excess drip off. Dredge the steaks in the seasoned flour, coating each side completely. Add enough oil to a large skillet to fill about 1/4-inch of the pan. Heat the oil. When the oil is hot, carefully lay the steaks in the hot oil. Pan-fry the steaks for 3 to 4 minutes on each side, or until golden. Season with salt and pepper. In another skillet, render the bacon until crispy, about 3 to 4 minutes. Add the onions and continue to saute for 2 to 3 minutes. Stir in the remaining 1/2 cup of flour and continue to cook for 2 minutes. Season with salt and black pepper. Whisk in the milk and bring the liquid to a simmer, cook the gravy for 3 to 4 minutes. If the gravy is too thick add a little more milk and if too thin, cook a little longer. Remove from the heat and season with salt an black pepper. Spoon the gravy over each steak.
Preheat oven to 350°F In a large bowl, cream butter and sugar until light and fluffy. Add egg, milk, lemon juice and vanilla; mix well. Combine flour, baking powder and salt. Add to butter mixture; mix well. Stir in white chocolate chips, lemon zest and nuts (if using). Drop by tablespoonfuls or cookie scoop onto ungreased cookie pan. Bake 12-15 minutes or until edges are a light golden brown. Cool 3 minutes on pan; remove and cool completely on cooling rack.
Heat up a frying pan to low or medium heat. Spray some canola oil, vegetable oil, or whatever you like into the pan so nothing sticks. Dice up the garlic cloves, and toss them in! In the mean time dice up the broccoli, veggie burger, and tomato. (If you've had the veggie burger frozen, you might want to put in the microwave for a minute.) When you're finished with that, some of the garlic cloves should be a tiny bit brown. Add the diced ingredients to the pan with the garlic. Toss them around a bit; in about 5 minutes the veggie burger should be getting darker. You might wanna take one of the lighter pieces and taste it to make sure it's done. Take however much lettuce you want, and put it in a bowl. Drop the contents of the frying pan on top of it; mix it up or leave it like that. Enjoy!
Preheat the oven to 350°. Cream the butter and brown sugar in a medium-size mixing bowl until smoothly blended. Beat in the egg and vanilla. Add the flour, baking soda, and salt, stirring the mixture into a smooth dough. Add the apricots and white chocolate, stirring until the pieces are thoroughly dispersed. Drop the batter by tablespoonfuls onto ungreased cookie sheets, spacing 2 inches apart. Bake for 10 minutes, until the edges are lightly browned. Let the cookies set on the sheet for 1 to 2 minutes before transferring them with a spatula to wire racks to cool.
Layer first 5 ingredients in a shallow dish. Spread mayonnaise over the top as if you were icing a cake. Sprinkle Swiss cheese over the mayonnaise and chill. This taste best when chilled overnight. Just before serving, toss salad making sure mayonnaise and cheese is distributed throughout the salad.
Cream butter and peanut butter with sugars and vanilla. Add egg and beat. Add dry ingredients and mix well. Form small balls of dough about the size of a small walnut. Note: I use my Pampered Chef cookie scoops to measure out 1 teaspoon or 2 teaspoon balls, depending on whether I want a greater yield or a fancier looking cookie. Using mini muffin pans(each cup about 1 1/2 inches in diameter), place 1 ball in each muffin cup. Bake at 350 degrees for about 10 minutes (or 335 convection for 10 minutes). While the cookie balls are baking, unwrap the candies completely. As soon as the cookies come out of the oven (they will be very soft at this point), push a candy into the center of each ball, making the cookie into acup that surrounds the candy but does not cover it. Note: To make the candies easier to push into the hot cookie, I usually keep the unwrapped candies on a plate in the refrigerator until I am ready to insert them. Let cookies cool in pan until they are set enough to lift out without breaking.
In food prosessor or mixer bowl add Sugar Free Quik, vanilla, margarine and milk and blend until smooth. Add coconut and oatmeal and blend until mixed together well. On a cookie sheet place a piece of wax paper and take spoonful of the mixture and roll into a ball place close together. Ready to eat in 1 hour. Keep in the refrigerator.
TO MAKE THE KOFTAS. In a pan place half of the meat with the ginger, garlic, and the water. Cook over medium heat till the water has evaporated. Remove from the heat and allow to cool. To the cooled meat add the rest of the meat, chilli, coriander leaves, mint leaves and the salt. In a blender blitz the meat till fine. Form the mixture into walnut sized balls with your hands. TO MAKE THE CURRY SAUCE. Heat the oil in a pan over medium heat and fry the onions till soft. Add the ginger and garlic and cook for 1 minute. Add the coriander, cumin, tumeric, and chilli powder, stir, add the tomatoes one by one, add the juice and stir. Cook till the mixture begins to dry out. Add the water salt, cardamoms, cloves, cinnamon and bay leaves, stir. Add the kofta balls, bring to the boil, reduce the heat and simmer for 5 minutes. Gently stir in the yogurt and almonds, cover and cook till the koftas are firm to the touch. Cook 10 minutes. Stir to prevent sticking. Stir in half of the coriander leaves. Serve garnished the rest of the coriander leaves.
Crush the pepper, allspice, coriander, cumin, red chillies and garlic in a mortar with pestle. Marinate the steaks in this mix and gingerpaste,turmeric and salt for atleast 30 mins. Heat the oil and butter in a pan and add the cod to the pan cooking over moderate heat for 5 minutes each side. Until the fish is cooked. Take the fish out and keep warm in a warm oven or a warm platter covered. Add lime juice and stir till bubbling. Pour this sauce over the fish and garnish with lime wedges and coriander sprigs. Serve hot.
Mix ingredients for loaf together and place in a loaf pan. Bake at 350 degrees for 45 minutes or until almost done. Top loaf with sauce and bake 10-15 minutes longer. ** for OAMC: complete steps 1 & 2 but bake until done. Defrost overnight, top with sauce and then bake at 350 degrees for 20 minutes or until sauce bubbles. OR bake from frozen for 1 hour at 350 degrees, top with sauce and then bake for 30 minutes or longer until sauce bubbles.**
In a large bowl, combine flour, sugar, baking powder, butter and salt. Stir in milk and enough water to make a soft dough that is almost sticky to the touch; if it does become to sticky, you can knead it with a little flour to make it easier to handle. Once the dough is mixed, cover it and let it rest for at least half an hour. Meanwhile, heat a skillet over medium heat; add oil and heat that. Divide the dough into small balls, then flatten them to about 1/2-inch thick. Place dough in hot oil and cook until golden brown; turn over and cook the other side until medium brown. Repeat with remaining dough.
Heat chocolate chips, sweet and condensed milk, and pinch of salt until chocolate chips melt. Add 2 tbsp vanilla when off of heat.
Place cheese, salsa & mushroom soup in a 5qt crock pot on low heat. Cook sasage & beef until brown then drain. Once the cheese has melted add the meat to the pot. Stir the dip about ever 10-15mins as its cooking to preven scortching. Serve with tortilla chips or Ritz crackers. Note: for you picky eatters -- i promise you cant taste the cream of mushroom. ;o) This recipe can be altered in several ways. This is just the way i like it. I do sometimes add about 1/4 cup of milk to thin out the dip a little. Hope you enjoy it as much as i do!
Preheat the oven to 400 degrees F. Grease an 8.5-x-4.5-inch loaf pan. Whisk the flour, baking powder, and salt together in a medium bowl. In a second bowl, lightly beat the eggs, then whisk in the milk, olive oil, and ham (or tapenade). Pour the liquid ingredients over the flour mixture and stir gently, just until everything is moistened. Switch to a rubber spatula and fold in the cheese and olives; DO NOT OVERMIX. Scrape the batter into the pan. Bake the loaf for 10 minutes at 400°F Reduce the oven temperature to 375 F and continue to bake the loaf for another 35 minutes, until it's puffed and golden, and a thin knife inserted into the center comes out clean. Transfer the pan to a cooling rack and let it rest for 5 minutes, then turn it out. Turn the loaf right side up and let cool completely on the rack.
Cook pasta according to package directions. Meanwhile,combine yogurt,mayonnaise,blue cheese,salt and pepper in large bowl. Heat large non-stick skillet,Swirl in oil,then add garlic. Saute 30 seconds. Add beef in two batches,cook til just browned,about 2 minutes. Drain pasta,add to bowl with yogurt dressing. Add steak and tomatoes,toss to coat. Serve immediately.
Preheat the oven to 400 degrees F. Butter a 9-inch springform pan and set it aside. In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend. Add the vanilla extract, eggs, oil, and milk, and stir until well blended. Add the apples and stir to thoroughly coat them with the batter. Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 minutes. Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside. Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes. Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.
Remove the trout flesh from the bones, and set aside in a bowl. Place the bones into a medium sized saucepan and pour over cold water to half-fill the pan and bring to the boil for 10 minutes to make stock. Meanwhile, heat butter and boil in a frying pan over low heat and saute the capsicum/bell pepper and fennel bulb until soft. Strain the stock into a jug, you need approximately 300 ml. Add the stock to the capsicum/bell pepper and fennel and simmer until it has reduced by half. Add the cream and trout and simmer for 10 minutes. Add the dill, lime zest and juice and cook a further 2 minutes. Place the trout mixture into one pie dish or two individual dishes. Tear the bread into pieces and place on a baking tray and place in the oven until golden brown on a low heat (about 150C) until they are dried out and scatter the toasted bread pieces on top of the pie and sprinkle with parmesan. Cook under a preheat grill/broiler for 2 minutes until golden and cheese is melted. Top with dill and fennel fronds.
In a frying pan, saute chicken in 2 tablespoons butter, sprinkling with Cajun seasoning , until thoroughly cooked (about 5~7 minutes). Set aside when done. Brown the sliced smoked sausage and pour off fat. In a large cooking pot, saute the onions, bell pepper, celery, and garlic in cooking oil until onions get a bit transparent. Once the onions are transparent, add the 3 cans tomato paste and let it brown a little (pince'), but don't let it burn. The tomato paste will get a deep mahogany color. Pour 2 cups of the chicken broth into the pot to deglaze the tomato paste and stir until smooth. Add Bay leaves Add Cajun seasoning, can of diced tomatoes. Cover and cook over Medium-low heat for about 10 minutes. Add Meats and cook for another 10 minutes. Check your seasonings to see if it's salty or spicy enough for you as it will be too late after you add the rice. Add the rest of the chicken broth and stir in the rice, combining thoroughly. Cover and cook for about 20-25 minutes or until very thick. Bon Apetite!
Place washed butter beans in slow cooker (I use a 1.5 qt size). Add butter, bouillon, and salt. Add water to cover and stir to mix ingredients. Cook on HIGH for 1.5 hours, then cook on LOW for 2-3 hours or til butter beans are tender.
Preheat oven to 150 degrees Celsius. Place roma tomato halves on a baking tray, cut-side up. Drizzle with a little olive oil, and season with salt and pepper. Bake for 2 hours. Remove and set aside to cool. Place all tomatoes and basil in a large bowl. Pour dressing over salad, toss well and serve. DRESSING: Combine prosciutto, garlic, balsamic vinegar and extra virgin olive oil, and season with salt and pepper to taste.
Heat olive oil in a large, deep pot. Saute onion, garlic, and mushrooms until soft and slightly browned. Add basil, oregano, black pepper, salt, and crushed red pepper flakes. Saute for an additional 10 minutes (estimate), stirring frequently, being careful not to burn the herbs. Add all the canned tomatoes, tomato paste, stir real well, and bring to a boil. Boil for about 10 minutes and use a potato masher to crush the whole tomatoes (they crush easily after being boiled). Add red wine and continue to boil for another 2 minutes. Turn down to a low simmer, and simmer for at least 6 hours, stirring now and then. I usually put a lid on to partially cover the pot for the first 3 hours and then remove it for the last 3 hours to let the sauce reduce, it should end up a nice deep, rich red color. Serve over your favorite pasta and fix up a nice green salad and crusty loaf of bread to make a complete meal. Let sauce cool before freezing- can be frozen in whatever size portions you like using zip-lock freezer bags.
Preheat oven to 375-degrees F. Spray 9x13-inch baking dish with non stick cooking spray. Heat oil in skillet over medium heat. Add onions and cook for 8- 10 minutes. Add green onions, parsley, garlic and tomato sauce. Continue cooking over medium low for 5 minutes. Season fish with salt and pepper. Place in prepared pan. Pour sauce over fish. Bake for 20-30 minutes or until fish is cooked through.
Sprinkle beef evenly with half the salt and pepper. Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat, add in the beef, and brown on all sides. Remove the meat from the pan, add in the onion, jalapeno, and cumin; cook/stir until the onion and pepper are softened, about 3 minutes. Return the meat to the pan and add the salsa and broth; bring to a boil, scraping up any browned bits stuck to the bottom of the pan. Cover, reduce the heat to med-low, and simmer, stirring occasionally, until the meat falls apart, 2 1/2 to 3 hours. Remove the meat from the pan and cover loosely with foil. Taste the sauce for salt and pepper and add more if necessary. Shred the beef, removing any fat, and serve with the sauce on the side. **Do-ahead--at this point, you can combine the beef and sauce, cover, and refrigerate for up to 2 days; it actually tastes better when cooked in advance. You can also freeze it in its sauce for up to 1 month.
Put the oats in a bowl, pour in the milk and soak for 30 minutes. Preheat the oven to 180°C Lightly grease and line a 21 x 10cm loaf tin with baking paper. Sift the flour and baking powder into a bowl and stir in the oats, dried fruit, sugar, cinnamon, honey, egg and hazelnuts. Mix until combined. Spoon the mixture into tin, level the top and sprinkle with the extra hazelnuts. Bake for 45 minutes or until the loaf is golden and cooked through when tested with a skewer. Cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. Makes approximately 12 slices.
Drain juice of tomatoes into measuring cup add enough water to that juice to equal 1 cup of liquid. Mix liquid, beans, corn and tomatoes in a medium saucepan. Bring to boil. Stir in rice. Cook 5 minutes. Remove from heat; stir. Let stand, covered, 5 minutes. Just before serving stir in cilantro and juice of lime. There you go easy and yummy. Top it with Grilled chicken, cheddar cheese, and cilantro sour cream and you have a fabulous tex-mex meal in minutes.
Cook sausage in a skillet,drain and remove. Brown onion and garlic until lightly golden.Set aside and let cool. In a separate bowl, mix sauerkraut and cream cheese at room tempture. Then add the parsley,mustard and pepper mixing well.After cooling add the sausage,onion and garlic to the kraut mixture.Let the mixture set over night,the longer the better. In a shallow bowl beat eggs and milk together.In a bowl next to the milk and egg bath. Mix the bread crumbs and flour together in a food processor or blender to get them very fine. Roll the kraut mixture into 1 inch balls. Dredge in the egg and milk bath, then roll in the bread crumbs. Bake at 425°F for 15-20 minutes uncovered or until lightly browned. Bake Uncovered.This will make 50 large and 100 small balls.
Combine all ingredients, mixing well. Pour into a greased, 9-inch, deep-dish pieplate or quiche dish. Place steaming rack in wok; fill wok with water to 1 inch below rack. Heat water to boiling; set pudding on steaming rack. Cover wok and reduce heat; simmer 1 hour, adding more water if necessary. Remove dish from wok; let stand 5 minutes before serving.
Preheat oven to 350°F. De-skin the chicken. Season with spices and olive oil. Place in a roasting pan and into the oven for 40-50 minutes. Garnish with cilantro and serve with Recipe #369045 or basmati rice. Enjoy!
In large dutchoven pan,add sugar and 3 1/2 cups water, cloves and ginger. Cook on low heat and stir occasionally. Note: You can use small pieces of ginger root but it must be removed before packing jars. Remove rind (lemon zest) with peeler or a zester and add very small pieces or strips to the cooking sugar, water and spice mixture. Use all of the rind on one lemon. Add to the pan. Juice all of the lemons and add the juice and if desired add chopped lemon pulp. DO NOT USE THE WHITE PORTION WHICH HOLD THE PULP. IT IS VERY BITTER. Mash the bananas. The mixture should have been simmering about 10 minutes. Stir so the mixture does not scorch and burn. Add 1 cup water. Stir. Take out the cloves and ginger pieces if not. the pureed ginger. Add the mashed bananas. Add yellow food coloring. Stir.Cook about 6 minutes on low heat. The preserves should be the consistency of thick applesauce. If it is too thin, add another mashed banana. Wash 8 half pint jars,with hot soapy water, rinse and place in 9 X 13 pan with water, set in 275* oven to heat and sterilize. Turn the washed jars upside down so that the hot water in the pan is around the rims and up the sides a little. Heat seals and rings in water in a saucepan on the stove. Pack in jars. Make sure you wipe the rim of the jars after packing. Place hot seal on jar and then ring. Tighten. Make sure the water is boiling before placing in the water bath. Water bath for 10 minutes. Note: If you are at high altitude above 4,000 feet, add another 10 minutes to the water bath boiling time.
Peel, core and cut apples into rings; fry lightly in 1 ounce of the butter, and then drain. Coat fish with seasoned flour. Add the remaining butter to pan and fry the fillets for 5 minutes on each side. Arrange on a warmed serving dish, garnish with apple rings and keep hot. Add the bay leaf, clove and remaining flour to the pan and stir well. Gradually add the cider and lemon juice and bring to boil, stirring all the time. Strain the sauce over fish and serve at once.
Add oil, onions, and garlic to a saucepan on medium heat and cook. Stir until soft and golden (about 8 minutes). Add the tomatoes, crush with a fork, then add the wine and stock, simmer until thickened slightly (about 10 minutes). Add the prawns and cook until they've turned red (about 5 minutes), then add the parsley, pepper and salt. Serve into bowls with crusty bread. (To get 500gms peeled prawns you will need 1kg unshelled prawns).
Preheat oven to 350°F In a bowl, combine apple slices, peaches, vanilla, and cinnamon. Toss well and spread evenly in a 9 x 9 inches casserole dish. In a separate bowl, combine flour and sugar. Slowly mash in margarine or butter. Sprinkle this mixture slowly on top of the fruit mixture. Bake at 350° F until lightly browned and bubbly, about 20 minutes. Serve warm.