HumbleIntelligence/food-ner-1-Million huggingface dataset:
Finely grate peel from lemon to equal 1 1/2 tsp, set aside. Squeeze 2 TBsp juice from lemon. Combine 2 cups water. lemon juice, garlic oil, and ground cinnamon in medium saucepan. Bring to boil, simmer 1 minute. Remove from heat. Stir in couscous. Cover and let stand about 5 minutes, until water almost absorbed. Mix in garbanzo beans, golden raisins, and reserved lemon peel. Cover and let stand 5 minutes longer. Fluff couscous with fork. Season to taste with salt and pepper. Transfer to bowl and serve.
Allow cream cheese substitute to come to room temperature. Place crushed cracker crumbs in a fluted pie plate, add melted Earth Balance and mix thoroughly. Form into crust and set aside. In a mixing bowl, combine remaining ingredients (except canned fruit topping) in order given, mixing thoroughly between ingredients. Pour into prepared pie crust and refrigerate several hours. Top with fruit and serve!
Pre-heat oven to 350. CRUST: Combine flour, ground pecans and butter in food processor and pulse to combine well. Drizzle in enough golden syrup while processor is running to form a dough ball. Press into pie pan or tart shell. Prick with a fork and blind bake with weights (such as dried beans or rice) for 10 minutes. I've also made this tart without blind baking and it came out just fine! FILLING: Add all ingredients into blender and blend on 'high' until well combined. Pour into tart shell and bake for 35-40 minutes until lightly browned on top.
Cut nectarines in half around the center. Dig out pit with a spoon. Place cut side up on a baking sheet. Drizzle the honey and lime juice over the nectarine edges and in the pit cavity. Bake in a 325 oven for 30-45 minutes depending on the ripeness of the nectarines (check often). Remove from oven and place in individual serving bowls. Let cool a few minutes. Add a scoop of ice cream to each bowl and a splash of amaretto. Grate chocolate over top. Enjoy!
Preheat oven to 350°F Slice a thin layer of rind off the top of the brie; place the cheese cut side up in the Brie Baker. Sprinkle thyme and pepper on top fo the cheese. Drizzle with honey, cover with the lid and bake for 20-25 minutes, until soft and bubbly. Serve warm with sliced pears and crackers.
Soak pears in water& fruit fresh/lemon juice to keep from browning. Tie pickling spice, ginger and cloves in a spice bag. Prepare liquid-combine spice bag, sugar, water, vinegar and lemon slices in a large stainless or enamel pot. Bring to a boil, cover and boil for 5 min. Add enough pears to create a single layer in liquid and poach for 7 min-drain with slotted spoon and place in a large bowl. Repeat until all pears are poached. Pour the liquid over poached pears, cover and let stand 18-24 hours in a cool spot. Remove pears and discard spice bag and lemons. Bring liquid to a boil. Pack pears into clean, hot jars. Pour boiling liquid to cover leaving 1/2 inch head space. Remove bubbles and seal. Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.
Chop cabbage, onion and pimento by whatever method you are comfortable with. Put the chopped ingredients into a suitable sized bowl and add the sweet relish. Combine the rest of the ingredients in a separate bowl and whisk until the sugar is somewhat dissolved. Add this mixture to the cabbage mixture and combine well. Can use right away or allow to set for a bit to let the ingredients meld a little better. You want it to be a little bit 'juicy', not dry. The juice will work it's way down into the meat. Scoop some onto a pulled meat sandwich (beef, pork or ham) and enjoy.
Preheat the oven to 450°F. 1. Whisk together the first 6 ingredients in a large bowl. 2. Spread a rimmed (18x13-inch) half sheet pan with the tablespoon of olive oil. 3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet. 4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet. 5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don't worry about piling it up a little-it will help them steam and cook through). 6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you'd like a little more color on the salmon, broil it for 2 minutes at this point). 7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.
Grease a 13 x 9-inch baking dish. Pat the pork chops dry using paper towels, then season with seasoned salt and garlic powder pepper. Place the eggs in a bowl, then flour in another bowl and the breadcrumbs in another bowl. Heat oil and butter in a skillet over medium heat. Dredge the pork chops firstly in flour then in eggs allowing any excess egg to drip off. Lastly coat in seasoned breadcrumbs. Brown the pork chops in hot oil about 4-5 minutes per side or until the breading is light golden brown. Transfer the chops to the baking dish. Cover with foil. Set oven to 350 degrees F. Bake for about 1 hour. Meanwhile in a bowl combine cream of mushroom soup with sliced mushrooms, milk, white wine, black pepper and cayenne pepper (if using). After the 1 hour baking pour the mushroom gravy over the pork chops, then sprinkle with Parmesan cheese. Replace the foil and bake for another 25-30 minutes or until chops are tender.
Heat oven to 500°F. Combine the butter, lemon juice, ginger and chives in a small bowl. Set aside and keep at room temperature while the salmon cooks. Heat a large ovenproof skillet over medium high heat. Add olive oil to skillet. Sprinkle salmon fillets with salt and pepper. When the oil is very hot, add the fillets to the skillet and cook until browned, about 1 - 2 minutes. Flip the fish over and place the skillet in the hot oven. Roast for about 4 - 5 minutes. Check with the tip of a knife to make sure the salmon is done. Remove the pan from the oven, and immediately transfer the fillets to a serving plate and top each fillet with a dab of the lemon ginger butter.
Preheat oven to 350 degrees. To make the crust, combine the graham cracker crumbs and sugar, then add melted butter, mixing with a fork. Press into bottom and slightly up sides of a 9 inch spring-form pan and bake in the oven for about 8 minutes to set it. Next start to make the streusel. In a large bowl, mix together the graham cracker crumbs, brown sugar, and cinnamon, then add your melted butter and stir thoroughly. In a medium sized bowl mix together the cream cheese and sugar. Add the vanilla, then add eggs one at a time, beating well after each egg. Make sure you scrape the sides of the bowl with a spoon or rubber spatula to fully mix all of the ingredients. Pour half of the cheesecake mixture onto the crust, then top with half of the streusel. Pour the remaining cheesecake batter on top, then add another layer with the remaining streusel. Place spring-form pan on baking sheet and place in the middle rack of the oven. Bake about 50-60 minutes. Allow to cool fully in fridge before topping. For the topping, mix together the melted butter, vanilla and powdered sugar. Add small amounts of milk to thin, if needed. Place topping into a piping bag (or ziploc bag with a small corner cut out.) Drizzle/pipe over cheesecake in a criss-cross pattern before serving. Variations:Add a 1/2 cup of chopped/crushed pecans to the streusel mixture for added flavor. Your favorite cream-cheese frosting can be substituted in place of the topping.
For dressing: Bring orange juice to a boil over medium high heat in a small saucepan. Boil until reduced, about 8-12 minutes (this is when I prep the salad ingredients). Pour orange juice reduction into small bowl and add dressing remaining ingredients, whisking until combined. Set aside. For salad: Distribute greens, red onions and oranges on serving plates. Whisk dressing again and distribute evenly. Top with crumbled feta cheese.
Make the rub: To a small bowl, add the salt, lemon pepper, garlic powder, mustard, and cayenne; mix with your fingers, breaking up any lumps. The ribs: place a rack of ribs, meat side down, on a baking sheet; remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it. The best place to start is on one of the middle bones. Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane; repeat with the other rack. Sprinkle the rub over both sides of the ribs, rubbing in onto the meat. Squeeze the lemon juice over the ribs on both sides, patting it onto the meat with a fork. Drizzle a tablespoon or two of hot sauce over the ribs, patting it onto the meat with a fork. Cover the ribs with plastic wrap; refrigerate them while you make the sauces and set up the grill. Butter sauce: melt the butter in a small saucepan over med-high heat. Stir in 1/2 cup hot sauce; bring to a boil. Remove from the heat; set aside. Gorgonzola Cheese Dip: put the cheese in a mixing bowl (nonreactive); mash to a paste with a fork. Gradually stir in the mayonnaise, sour cream, lemon juice, and scallion whites. Season with salt and pepper to taste (cheese is quite salty, so be careful). Transfer dip to serving bowl; sprinkle with scallion greens; chill until ready to serve. Set up grill for indirect grilling and preheat to medium; place a large drip pan in the center of grill under grill grate. For gas grill, place the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to medium. When ready to cook, brush and oil the grill grate; place the ribs bone side down in the center of the grate over the drip pan and away from the heat. Cover the grill and cook the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 1 1/4 to 1 1/2 hours in all. When the ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch. Lightly brush the ribs with some of the butter sauce (rewarm it if needed) two or three times after they have cooked for 45 minutes (a basting brush works better than a mop for this sauce). Transfer the racks of ribs to a cutting board; let the ribs rest for a few minutes, then cut the racks into individual ribs and place in a large bowl or arrange on a platter. Reheat the remaining butter sauce until it is boiling; pour sauce over the ribs and toss to mix. Serve the ribs with Gorgonzola Cheese Dip and the celery. **To cook on a smoker, set up and light smoker according to manufacturer's directions; preheat it to low; place ribs in the smoker bone side down and smoke until cooked through 4-5 hours, lightly basting the ribs with butter sauce during the last 30 minutes; you will need to replenish the wood after the first and second hour of smoking, and to replenish the coals every hour.
Preheat oven to 375°F. Place tortillas on baking sheet. With a pastry brush, lightly brush each side of the tortilla with olive oil. Bake 8 to 10 minutes, flipping over halfway through cooking time. The tortillas should be golden and crisp when done. Spread *Chipotle Mayo then top with peppers, onion, tomato and seasonings. Top with shredded chicken and then add cheeses, olives and basil. Bake tortilla pizza in preheated oven for 8 to 10 minutes or until cheeses have melted. Transfer to a cutting board, slice and serve. Note: The tortillas may be prepared to this point up to 3 days in advance. Cool completely, seal in a plastic bag, and refrigerate until ready to use. Spread with *Jack Daniel or regular BBQ sauce.
Prepare the batter. Mix the leaks into it. Fry like little pancakes in a bit of olive oil.
Sift flour, cocoa, and salt into a bowl; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Set aside. Put butter and 1/4 cup of sugar into the bowl of a mixer fitted with a paddle attachment; mix on medium until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refrigerate, covered, one hour. Preheat oven to 350°F Put 6 teaspoons of sugar into a bowl. Form dough into 3/4 balls; roll in sugar to coat. Space 1 inch apart on a baking sheet lined with parchment paper. Press center of each ball with your thumb. Bake 10 minutes. Press centers again with a wooden spoon, 3/4 inch indentations. Bake until slightly cracked and set; about 5 minutes more. Cool completely on racks. Stir cream cheese and confectioners sugar in a small bowl. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into center of cookies; top with strawberries.
Shred the cheddar cheese and the zucchini. Chop the scallions. In a large bowl mix the flour, baking powder, sugar, salt and pepper. In a smaller bowl, combine 1/4 cup of the shredded cheddar and 2 tablespoons of parmesan cheese and set aside. Stir the remaining cheddar and parmesan into the flour mixture. Add the shredded zucchini and chopped scallions. In a medium bowl beat the eggs. Beat in milk and oil. Add the egg mixture to the flour mixture, stirring just until dry ingredients are moistened. Batter will be very thick. Put the batter into a greased 9x5 inch loaf pan. Sprinkle with reserved cheese. Bake at 350 degrees for 55-60 minutes.
Slice mushrooms into strips. Dip mushroom slices in buttermillk, then flour, repeat. Deep fry mushrooms. When they are nice and golden, remove from fryer and sprinkle with salt and pepper. For sauce to dip: Mix sour cream with horseradish- to taste. Serve with dip or peppercorn-ranch dressing.
Peel the eggs. Slice eggs in halve and remove yolks to a bowl. Mash the yolks with a fork. Add the oil, basil, garlic, salt and pepper. Mash until it's nice and creamy. Taste and add more oil, salt or pepper, to your taste. Stuff the whites using a spoon, pastry bag or plastic bag w/corner snipped. Sprinkle the eggs with paprika. Cover loosely and refrigerate for 1 hour to chill. Note: for a twist, add the 2 T of sun-dried tomatoes at step five. The recipe doubles, triples, etc. endlessly well.
Heat a large skillet over medium high heat. Add chicken through grapeseed oil). Bring to a boil. Add 3/4 cup rice and 3/4 cup water to skillet, and return to a boil. Reduce heat to med-low, COVER, and cook for 25-30 minutes until rice is tender and liquid is absorbed. Uncover, fluff with a fork, and serve.
In a 5-quart slow cooker, combine the first 12 ingredients. Sprinkle with oregano and thyme if desired. Cover and simmer on low for 4 to 4-1/2 hours or until heated through. Discard bay leaf. Serve with rice.
For the buttermilk and honey butter: combine the first 4 ingredients in a food processor and turn on high. The liquid will slosh, whip, and then separate after 4 minutes. When the mixture separates, stop processing and strain out the buttermilk--there should be exactly 3/4 cup, which is what you need for the scones. Strain out the butter and squeeze dry. For the scones: Preheat the oven to 400 degrees. In a food processor bowl add flour, sugar, baking powder, baking soda, and salt. Add cold butter cubes and pulse until you have a texture of coarse bread crumbs. Transfer to a large mixing bowl. Toss berries (which have been washed and dried thoroughly) in a small amount of flour and add them to the mixture. Add the buttermilk and either toss with a fork or fold with a spatula to incorporate the berries without smashing them. Mix to combine, but don't over mix. Drop spoonfuls of dough onto a parchment lined baking sheet. Using a pastry brush, paint the tops of each scone lightly with buttermilk or a bit of milk and sprinkle with sugar. Bake until golden brown, and nice and puffy, about 10-15 minutes. Serve warm with orange honey butter. Notes: if you are making a scone with juice, add that after you do the buttermilk step. When I use fresh fruit juice, I don't put any sugar in the dough recipe because I think it makes it too sweet. You want to stick with small to medium scones here. Large ones will be too dark outside and under cooked inside.
Preheat oven to 350 degrees. Butter and flour a 9" pie dish or 8 individual baking ramekins. Whisk eggs and salt together until pale and thick. Sift flour and almonds together and fold into egg mixture. Stir in sour cream and milk. Spread cheese cubes, tomatoes, and olives over bottom of baking dish. Sprinkle basil leaves over the top. Pour batter over vegetables and cheese. Bake for 40 minutes (20 for ramekins), or until golden brown. Allow to sit for 15 minutes before cutting. Serve warm or at room temperature.
Preheat oven to 400. Combine 1 T oil and potatoes, tossing to coat. Set aside. Heat remaining oil, mustard seeds, and chiles in a large skillet over med-high. Cook 1 1/2 min or til seeds begin to pop. Reduce heat to med-low. Add ginger, garlic, and jalapeno to pan; cook 1 min, stirring constantly. Stir in salt, turmeric, and garam masala; cook 1 min, stirring constantly. Add spice mixture to potatoes; tossing to coat. Arrange potatoes in a single layer in a 13x9 inch baking pan coated with cooking spray. Bake at 400 for 40 min or til tender and browned, stirring every 10 minutes. Stir in cilantro, mint and juice. Serve with lime wedges.
Preheat a skillet over medium-high heat with 2 tbsp EVOO and the butter. Add the onions, jalapenos, bell peppers, garlic, corn, salt and pepper. Cook for 4-5 minutes or until the onions are tender. Sprinkle with flour, and continue to cook for 1 minute. Whisk in the chicken stock and milk. Bring the corn up to a simmer and then lower the heat to medium-low and add in cornstarch; cook until thick and creamy, about 5 minutes. Finish the corn with parsley and cilantro.
Mix dressing all together in old mayo jar or whatever you have and shake, shake, shake.Can be kept in fridage for about a week or so. Hand chop lettuce and put in large bowl. add all other ingredients and mix gently. pour dressing over top, little at a time as you will not need all of the dressing. Mix gently and enjoy !
Fry the bacon in your soup pot and reserve for garnish. Add the olive oil to the rendered bacon fat. Add chopped onions and carrots. Cook & stir for 10-15 minutes. Push to one side of the pot to make a hot spot. Drop the red pepper flakes and garlic into the spot. Cook the garlic/pepper a minute in that spot.until golden. Add the bay leaf, split peas, ham, broth, water and bring to a boil. Cover the soup and let it simmer for 60 minutes. Remove the bay leaf and add the half and half. The peas, onions and carrots should cooked enough to make the soup thick and vegetables indistinct, if not - use a hand blender -- but you'll lose the lovely ham cubes if you're too vigorous. Serve with reserved bacon and hot sauce dribbled on top.
In large bowl, mix flour, baking powder, salt and sugar. In smaller bowl, beat eggs and milk. Add this gradually, beating, to flour mixture. Add a half a stick melted butter, beat. Place dough on floured surface and knead til silky and elastic. Roll into balls or ropes, and flatten with the palm of your hand. Fry in hot oil, (370°), til golden. Drain on paper towels. Roll/toss in cinnamon/sugar mix.
preheat oven to 400°F. coat the bottom of a 9X13 inch baking dish with 1tbsp butter. cook the potatoes for about 15 minutes in a large pot of boiling, salted water until they are very tender. drain the potatoes and return to the pot. mash well. mix in the milk and melted butter. mix in the mozzarella and 3/4 cup of the parmesan. season to taste with salt and pepper. mix together the bread crumbs and remaining parmesan. transfer the potatoes to the baking dish and top with the bread crumb mixture. bake, uncovered, until topping is golden brown - about 20 minutes. enjoy :).
Mix meat,crumbs and milk. Grate all vegetables (can use any of your favourites) and garlic. Mix meat and vegetables, tinned tomatoes, tomato paste, soy sauce, any herbs and spices, and rice (can also use oats). Spread in an oven loaf tin, and pat down. For the topping, either mix together the tomato paste and honey, or drizzle honey over meat, then top with a thickish layer of tomato paste. Bake in moderate oven for approximately 1 1/2 hours, or until meat is cooked.
Season chicken, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat and cook chicken, turning once, 10 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and set aside. In same skillet, melt 1 tablespoon butter over medium-high heat and cook asparagus and onion, stirring occasionally, 4 minutes or until vegetables are almost tender. Stir in Knorr(R) Hollandaise sauce mix blended with milk and lemon juice. Add remaining 3 tablespoons butter. Bring to a boil over high heat, stirring constantly. Reduce heat to low and simmer, stirring constantly, 1 minute. Pour sauce over chicken and serve, if desired, with hot cooked rice and garnish with lemon slices.
Remove skin from salmon. Combine sesame seeds and place them in a shallow dish. Press both sides of salmon pieces into sesame seeds to form a crust. Place greens in a saucepan of boiling water and cook for 1 minute, then drain. Heat sesame oil in a pan over high heat. Add ginger and cook for 1 minute. Add oyster and soya sauces, sugar and wine, and simmer for 4 minutes or until thickened. Place a frypan over low heat, add oil and place salmon in pan. Cook salmon over low heat for 2-3 minutes on each side or until it is cooked medium-rare. To serve, toss greens in frypan with the simmering sauce and place on serving plates. Top greens with sesame-crusted salmon and serve.
Preheat oven to 250°F. In a large microwaveable bowl, place butter, cayenne pepper, and cinnamon. Microwave on high until butter is melted, about 30 seconds. Whisk ingredients together to combine. Add walnuts and stir to coat. Sprinkle with sugar and toss to coat walnuts. Pour mixture onto a rimmed baking sheet. Bake in center of oven for about 1 hour stirring about every 15 minutes, until walnuts are a deep golden color and toasted. Sift cocoa over warm walnuts. Let cool. Store in an airtight container at room temperature for up to 5 days.
Preheat oven to 350 degrees. Grease an angel food cake pan (or a 9-inch cake pan). Crack eggs into 2 separate mixing bowls, with the egg whites in one bowl and the yolks in another. Beat the egg whites until stiff, and set aside. Add the salt and sugar to the yolks and stir well until smooth. Add the coconut milk, oil, and vanilla to the yolks, and beat until mixed in In a 3rd bowl, stir together the flour, baking powder, and green tea powder. Now add (or sift) this into the yolk mixture. Stir well or beat to incorporate. Now fold in the egg whites, stirring and mixing by hand and just until egg whites have dissolved into the batter (do not over mix). Pour the batter into the prepared pan and place in the oven for 25 to 35 minutes (depending on your oven). Check cake after 25 minutes by inserting a fork into the center of the cake. If it comes out clean, it's done. (Note: the center should form a peak - if it is concave, your cake isn't nearly finished). While cake is cooling in the pan, toast the coconut. Place coconut in a dry frying pan (no oil) over medium heat. "Dry fry" for 1 minute, stirring constantly - or until coconut turns light golden brown. Decorate the cake with a sifting of the icing sugar, and add a sprinkling of toasted coconut on top. Serve warm or at room temperature.