HumbleIntelligence/food-ner-1-Million huggingface dataset:
Defrost, drain, and squeeze the spinach dry as possible and set aside. Heat a large skillet and add oil. Saute onion for a few minutes, just until they begin to get translucent, not brown. Add scallions and saute a few minutes longer. Add parsley and dill and saute for a few seconds. Season with pepper (she poured some into the cap of the pepper jar and dumped it in- she said approximately 1 tsp). Combine lightly beaten eggs, spinach,feta,Parmesan cheese, and the onions mixture in a large bowl, mixing gently until combined. Using a pastry brush,very lightly butter a large jelly roll pan (approx 11"x14")- it should be a large rectangular shape with fairly low sides. Set a sheet or two of phyllo pastry into the pan to evenly cover the bottom, and then brush very lightly with butter (she said to not go overboard with the butter). Repeat until you have 10 layers of pastry in the pan (if using #4 thickness; if using the thicker #7 size, then make 1 or 2 fewer layers). Spread spinach mixture evenly in the pan. Preheat oven to 300°F. Meanwhile, layer another 10 layers of phyllo pastry on top, as before, folding and tucking in edges at the corners as you go. Using a clean spray bottle filled with some cold water, lightly mist surface- this will produce a crispy top layer. Using a sharp knife, cut into 24 squares. Bake in the preheated oven for about 1 hour.
Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 2 minutes. Stir in the garlic and curry powder and cook until fragrant, abovut 15 seconds. Stir in the broth and raisins. Bring to a boil. Stir in the couscous and remove the pot from the heat. Cover and let stand for 5 minutes. Fold the mint and lime juice into the couscous. Season with salt and pepper to taste.
Saute onion and garlic in olive oil for a minute or so, be careful not to burn. Stir in diced tomaotes,olives & oregano; cook over med. heat for 3 minute. Add drained green beans, simmer for another 5 minutes. Right before serving, crumbled feta cheese on top.
Mix first 5 ingredients together in a medium sized bowl (you will probably have to use your hands for this to mix it thoroughly). Shape into ball. Roll in chopped walnuts until ball is covered. Refrigerate for at least an hour to harden it up a bit before serving. Serve with crackers.
Method for chicken. Heat a small amount of oil in a large fry pan add onion, garlic and celery cook until soft. Add water, wine, stock powder and lemon juice stir until heated. Mix a little water with the cornflour and add stir until mixture thickens. I add the cornflour at this point, before the cream, so the cream does not curdle from all the acidity of the lemon juice and wine. So the mixture will be quite thick, this is fine as it balances out when the cream is added. Add both creams and Dijon stir to combine. Boil or microwave chopped carrot until tender. Add spinach to cream mixture and stir until soft, add the carrots and the tarragon and stir until heated through. Serve immediately. For the chicken breasts heat an oiled pan add chicken and cook until browned on both sides and cooked through. This can be cooking while your making the Tarragon sauce so everything is ready to go at the same time. For the Celeriac Mash. Peel (making sure all tough brown grainy outer skin has been removed) and chop celeriac into cubes place in a saucepan covered with water, add some lemon juice to the water this helps to stop the browning of the vegetable. Cook until tender and drain. Place celeriac in a large bowl add butter, chicken stock and cream blend until smooth with no lumps. (you can do this in a blender if preferred, I have a handheld bar mix) Add Parmesan in 2 lots blending as you add. If the cheese doesn't melt all the way through you can finish off in the microwave. Cream can be adjusted if the mixture seems a little thick just add a touch more cream. The end result should have a smooth creamy consistency that similar to creamy mash potato. To serve place a few spoonfuls of the creamy vegetable, tarragon mixture onto a plate, place chicken on top, pour a little more sauce over the top and sprinkle with Parmesan cheese. Place mash to the side, I like to pipe my mash out of a bag with a nice piping head in three small mounds,not necessary it just looks nicer. For a photo visit http://the-best-recipes.blogspot.com/.
In a large bowl blend together the first ten (dry) ingredients. In a separate bowl, combine the remaining ingredients (wet ingredients), and mix well. Add the wet ingredients to the bowl with the dry ingredients, and mix until the dry ingredients are just moistened. Do not overmix. Refrigerate batter overnight. Muffin batter can be kept refrigerated for about 1 week. To bake, spray the top of the muffin pan (s) with non-stick spray. Line the cups with paper liners. Fill each cup to the rim with muffin batter. Bake at 400 degree F. 25-30 minutes. Muffins are done when firm and just lightly colored around edges. The tops will overflow when baked to meet other muffins. Cut apart to serve. For standard size muffins, fill cups 2/3 full. Brush tops with warm honey, if desired, while still warm. Makes about 24 muffins.
Cook rotini until done (slightly firm). Rinse rotini under cold water until room temperature. Seed and dice the tomatoes. Mix all ingredients well. Refrigerate overnight and enjoy!
Heat oven to 350 degrees. In small bowl, combine 1/2 cup brown sugar and 1/4 cup butter. Spread in bottom of ungreased 8 or 9inch square pan. (Despite the recipe saying"ungreased" I like to lightly spray it with Pam, since when I didn't, a bit of the topping stuck to pan). Arrange pineapple, cranberries, and nuts over sugar mixture. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice. Add all remaining gingerbread ingredients and blend well. Pour batter evenly over pineapple, cranberries, and nuts. Bake at 350 degrees for 45-55 minutes, until a toothpick inserted into center comes out clean. Serve warm with whipped cream.
Mix all marinade ingredients in a bowl. Put the chicken in the marinade and let sit overnight in the refrigerator, or at least 30 minutes. Preheat the oven to 350 degrees. Put the squash halves, cut-side down, in a baking pan. Add 1/2 inch water and bake until squash are tender, 30-40 minutes. About 15 minutes before the squash is done, combine flour and sesame seeds. Remove the chicken from the marinade and strain the marinade. Roll the chicken strips in the flour mixture. Melt the butter in a skillet and saute the chicken for 4-5 minutes, until golden. Remove the chicken and set aside. Pour off excess butter and crumbs. Deglaze the skillet with 1/4 Cup of the reserved marinade. Add the carrots, snow peas, and broccoli and cook just enough to heat the vegetables. Add the chicken strips and toss well. Serve the chicken and vegetables spilling over the squash halves.
Combine ingredients and shape into hot dogs and grill! Serve on hot dog buns and enjoy!
In a pan place the chopped nuts, milk and cinnamon sticks. Boil for about 30 minutes, add sugar and cook for 5 minutes more, stirring with a wooden spoon. Serve hot or warm in individual drinks and sprinkled with cinnamon and a few sprigs of cinnamon as a decoration. We can also accompany 2 caramelized pecan halves and a few sprigs of mint to decorate the plate.
Add milk, ice cream, Baileys and Kahlua to crushed cookies and blend until well combined. DRIZZLE honey on the inside of two cocktail glasses. Pour cocktail into each glass and serve garnished with strawberries.
In a small bowl blend cream cheese, egg, 1/2 cup sugar, and pinch of salt well. Stir in chocolate chips and set aside. In a large bowl sift flour, sugar, cocoa, salt, baking soda. Add water, oil, vinegar, and vanilla. Beat well. Fill well greased and floured or lined small muffin tins 1/2 full of chocolate batter. Top each with heaping teaspoon of cream cheese mixture. Bake at 350 for 12 minutes. Do not let tops turn brown. Remove when cool.
Cook noodles according to package directions; drain. Transfer to a serving bowl. Add the remaining ingredients; toss to coat.
In a large bowl, combine the turkey and seasonings; shape into 8 patties. In a large skillet, cook the patties in oil over medium heat for 5 minutes on each side or until juices run clear. Drain on paper towels.
Saute pepper, onion and hamburger in soup pot. Add water, bouillon cubes and tomatoes; simmer for 45 minutes. Add Veg-All and orzo; simmer for 15 minutes.
Boil the apricots in water until soft. Enough water should be in the pot to allow you to puree the apricots in a blender when soft. At the same time, boil the onions in the vinegar until tender. In the meantime, crush and mix together the spices mentioned, plus the sugar. Exact spices or quantities are not that important. The apricots cook quickly. Mash or puree them, add to the boiling onion mixture, then add the spice-sugar mixture. Cool mixture to room temperature. Do not worry about the extreme sourness of the mixture -- you are not going to eat it! This is enough to marinate 8 - 12 loin chops, depending on size and thickness. I prefer fairly thick chops. Use a glass, ceramic or porcelain dish, and ladle some of the mixture into the bottom and spread it all over. If your mixture is very thick, add a little water, but it must be fairly thick and not watery! Pack in a layer of chops tightly together. Layer over more marinade, and add the rest of the chops. Top with the last of the marinade. How you do it, will depend on the size of your container and number of chops. Make sure all chops are in contact with the marinade. Cover with plastic film and keep in the fridge. It's a good idea to turn and re-pack them once, to make sure every bit is marinated. You can safely marinate them for at least 3 days and up to 7, 8 days in the fridge. They only get better! To use: Scrape off the marinade with a spatula, and discard. You don't have to scrape them frantically, just get rid of most of the marinade. It's by far the best to grill them over coals or charcoal. Don't overcook! Only use salt after grilling.
Preheat oven to 300. Chop pistachios in food processor until finely chopped. Add walnuts, 2/3 cup sugar, and cinnamon and process until the texture of coarse meal, pulsing out any lumps. Set aside. Lightly fit 1 phyllo sheet in the bottom of a lightly greased 13x9 dish, trimming to fit if needed. Brush well with melted butter. Continue with 7 more sheets, brushing each sheet well with butter. If butter hardens, just microwave briefly to soften. Scatter a generous 1/3cup nut mixture over phyllo. Add 2 more sheets, brushing each well with butter. Add another 1/3 cup nut mixture and continue layering until all nut mixture is used, finishing with a layer of remaining phyllo, brushing each sheet with melted butter. Place baklava in freezer for 10 minutes for easier cutting. Slice in 2" wide diamond-shaped pattern. (or squares if that is easier). At this point it my abe wrapped with heavy duty aluminum foil and frozen if desired. Set baking dish on middle oven rack and place a shallow pan of water underneath. Bake for 2hrs and 10 minutes or until golden brown. Frozen baklava can be baked uncovered the same way for 2 and 1/2 - 3hrs. or until golden brown. Combine remaining 2/3 cups sugar, 2 cups water, honey and lemon juice in a large saucepan. Bring to boil over high heat, reduce to low and simmer uncovered 20 minutes. Pour into spouted measuring cup and cool to room temperature. Drizzle syrup evenly over baklava. Cool to room temperature, cover loosely with foil and let stand overnight before serving.
Cook rotini according to package directions. Saute onion, garlic and zucchini in oil until tender. Add tomatoes and parsley; heat through. Season to taste with salt and pepper (and crushed red pepper if you wish). Toss rotini with vegetable mixture and served topped with cheese.
Preheat the oven to 375*F. Oil the bottom of a shallow 2-quart baking dish. Peel and very thinly slice potatoes. Put them in a mixing bowl and add 3/4 cup of the cream. Mix, and set aside. Melt the butter in a skillet, and add the shallots(or scallions) and garlic. Saute over low heat for 3 to 4 minutes. Do not brown. Add bay leaves and rosemary to skillet. Whisk in the cream cheese, milk, and remaining 3/4 cup cream. Simmer, whisking constantly, until smooth, 2 to 3 minutes. Add the paprika and salt and pepper. Discard the bay leaves and pour the mixture over the potatoes; toss gently. Arrange the potato mixture in a baking dish, spreading it out evenly. Sprinkle it first with the Parmesan, and then with bread crumbs. Bake until the potatoes are tender and the top is golden brown and bubbly, 1 to 1 1/4 hours. Sprinkle the parsley over and serve immediately. Enjoy!
Cook the sugar, water and lemon juice together, stirring occasionally until the sugar is dissolved. Remove from heat and chill. Cut up the watermelon and remove all seeds. Puree in a blender or food processor. Stir into chilled syrup. Freeze in an ice-cream maker according to the manufacturer's instructions. Pack into an airtight container and store in the freezer.
To make the cake, Heat the milk amd butter in a glass measuring cup or small bowl for about 2 minutes and the milk is heated and butter is melted. Meanwhile, in a small bowl combine the flour, baking powder, and salt and sift well. Set aside. In a large bowl, with an electric mixer, mix the eggs for about 2-3 minutes and the eggs double in volume and are fluffy and light yellow. Add the Splenda and mix for another 2-3 minutes. Add the vanilla extract and lemon juice and mix for a few seconds to incorperate. Add 1/2 cup of the flour to the egg mixture and beat until combined. Add half the milk/butter until also combined. Add another 1/2 cup of flour until well mixed. Add the remaining milk and beat to combine. Add the last of the flour until well mixed. Pour into a greased and floured large baking dish and bake at 350* for about 30-35 minutes and the cake is golden brown and a toothpick inserted comes out clean. Allow to the cake to completely cool before assembling for the trifle. To make the Pudding: In a medium sized bowl, add the pistachio instant pudding and the milk and mix well, either with an electric mixer or a whisk. Mix for about a minute and refrigerate until firm. It may seem liquidy, but I liked to have it be a bit thinner than a regular pudding for this dessert. To assemble the Trifle: Cut the cake into bite sized pieces and layer in the bottom of a large glass or other see-through bowl. Pour half of the pudding ontop of the cake pieces and smooth and even the top. Add the kiwi slices in even rows on top of the pudding. Pour about 1/2 of the tub of Cool Whip and smooth out on top. Sprinkle the Cool Whip with green colored sugar sprinkles. Repeat the process another time, the cake, pudding, kiwi slices, and cool whip. Sprinkle the colored sugar evenly and festively on top of the cool whip. Chill for at least 30 minutes to set and serve within 2 days.
Heat the oil in a large saucepan over medium-high heat. Add the scallions and bell pepper and stir-fry for 30 seconds. Add the tomato and basil and continue to stir-fry for 2 minutes. Add the bulgur and mix well. Pour in the boiling stock or water, add the salt, and mix well. Bring the liquid to a boil, and then reduce the heat to low. Simmer uncovered until all the liquid has been absorbed, about 15 minutes. Serve hot.
Melt butter in a large,heavy saute' pan. Peel and slice the bananas into 1/2-inch pieces. Cook the bananas in the hot butter, stirring until the fruit begins to soften, about 2 minutes. Add the sugar, cinnamon, and nutmeg. Cook until the sugar dissolves and begins to caramelize, about 2 minutes. Add the banana liqueur and vanilla. Serve warm or at room temperature. VARIATIONS: BANANA WALNUT TOPPING: Add 1/2 cup chopped walnuts at the last moment before serving. BANANA MARSHMALLOW TOPPING: Add 1/2 cup mini-marshmallows along with the vanilla, and stir until the marshmallows are melted completely. Serve immediately. BANANA RUM RAISIN TOPPING: Pour 2 tablespoon dark rum over 1/4 cup raisins and set aside for 1 hour before preparing the sauce. Omit the banana liqueur. Add the raisins and rum along with the vanilla. Heat thoroughly and serve immediately. BANANA ALMOND TOPPING: Substitute amaretto liqueur or almond syrup for the banana liqueur. Proceed with the recipe as directed, adding 1/4 cup sliced toasted almonds at the last moment before serving.
Heat oil in a heavy skillet or wok. Add onion and garlic and cook on medium-high until onion is softened and transparent. Add spinach, lemon juice and rice; cook stirring frequently until spinach is limp and rice is throughly heated. Toss in basil. Add salt and pepper to taste. Place in serving bowl and sprinkle with feta cheese.
Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder and pepper in a slow cooker. Cover and cook on low for 7 to 9 hours.
Heat the oil in a skillet, add the beans and mash them, add the water or bean juice and let them simmer a few minutes, stirring occasionally. Place a tortilla on the beans so that one side is covered and let it sit for 10 seconds. Turn over to cover the other side and let sit for another 10 seconds. Remove from the beans and fill with cheese, onion and chili (if desired) and roll up. Do the same with the remaining tortillas. Serve warm and top with cream and cheese.
Cook and drain macaroni. Cook beef, onion, green pepper until meat is brown,drain off fat. Stir in tomato sauce,basil,and oregano,simmer 3 minutes. Spoon into rectangular baking dish. Melt 4 tbsp. butter,blend in flour and dry mustard. Gradually stir in milk,cook over medium heat stirring constantly until it thickens,add cheese, stir until melted. Stir in macaroni. Spoon over meat layer. Melt 2 tbsp butter,combine with bread crumbs,sprinkle over top (i usually sprinkle a little parmesan over also.) Bake at 350 until heated through and bubbly. Note: I have torn up a few slices of bread before for the breadcrumbs and mixed them with the butter and it came out very well, they get nice & crispy!(Though I may have used more butter than called for)
Preheat the oven to 200°C. Place the pumpkin, olive oil and cinnamon in a bowl. Season with salt and pepper and toss to combine. Transfer the pumpkin mixture to a baking tray and bake for approx 30 to 40 minutes, or until golden and cooked. Arrange the pumpkin on a serving platter and drizzle with the yoghurt. Pour over the lemon juice and scatter on the toasted pine nuts, chilli and coriander leaves over the top. Suggested, best served at room temperature when all the flavours have melded together.
Preheat oven to 350 degrees F. Grease and flour two small loaf pans (I use the small disposable tin foil ones sold in 3-packs for gift giving). In a mixing bowl, whisk oil, milk, and eggs until combined and smooth. In a larger bowl, combine all dry ingredients,except nuts. Combine the wet& dry mixtures using a spoon just until combined- just don't overmix or it will toughen the bread. Stir in nuts. Pour into the prepared pans and bake approximately 20 minutes, or until a toothpick comes out clean. Let cool on a wire rack.
Mix all ingredients and rub onto steak. Refrigerate for 30 minutes. Heat grill to a medium heat. Grill on both sides 4-6 minutes depending on how well done you like your steak. Enjoy with your favorite steak sauce.
Melt butter in heavy small saucepan over medium heat. Add garlic and saute for 2 minutes. Combine ricotta, cream,parsley and butter mixture in a large bowl. Season to taste with salt and pepper. Cook linguine in large pot of boiling, salted water until just tender, but still firm to bite, stirring. Drain. Toss with ricotta mixture. Serve pasta immediently.
Preheat oven to 375 degrees F. Heat a large skillet, over medium high, add oil, onions, and garlic; saute until onions are translucent, about 3 to 4 minutes, then set aside. In a mixing bowl, combine ground beef, eggs and milk; add bread crumbs, mustard, barbecue sauce, horseradish, and cooked onion mixture and mix again. Season with salt, a little heavy on the pepper, parsley, and thyme; combine thoroughly. Spread the croutons on the bottom of an 8 inch square baking dish; top with meatloaf mixture (patting it down so that it is level). Bake to an internal temperature 165 degrees F and the top browned, about 1 hour. Meanwhile, prepare the chili shrimp by combining the chili powder, cayenne, paprika and flour in a small bowl; dredge the shrimp in the mixture. Heat a small skillet, over medium high heat, and add the chili oil; once hot, cook the shrimp, about 2 minutes per side. To serve, cut the meatloaf into 4 slices and place each slice on a serving dish; top with a chili shrimp. Serve with mashed potatoes, if desired. NOTE: to make croutons, cube white bread and toss with a little olive oil, salt, and pepper; place in a 4oo degree F oven, stirring once or twice, until lightly browned, about 15 minutes.
Place all items into crock pot. More broth can be added if desired. Cook on low for 6-8 hours or high for 3-4 hours.
Combine coconut milk, sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 1/2 minutes. Remove from heat and let stand for 20 minutes. Strain into a large bowl. Place pineapple in a food processor and process until smooth. Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice. Cover and refrigerate until chilled, about 1 hour. Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions. Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes. NOTE: Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.
Place all crepe ingredients together and mix well. Allow to stand for 30 minutes. Make crepes in a heavy crepe pan. Spray crepe pan with cooking oil and pour in enough mixture to form a thin and even layer over pan. When crepes begin to bubble turn and cook other side. Makes 10-12 crepes. While the crepe mixture is'standing'combine the berries and sugar for the filling in a bowl and allow to stand for 20 minutes. Filling-------------. Blend together all ingredients and put through a fine sieve to remove pips. Creme Anglaise-----------. Bring the milk to the boil with vanilla extract. Beat egg yolks and sugar until pale yellow. Pour milk over the eggs and blend. Return to a low heat and stirring constantly, thicken the sauce. Do not BOIL. The mixture is'thickened' when it coats the back of a spoon. Cover sauce and chill in the fridge. TO ASSEMBLE DESSERT-------------. Place generous spoonfuls of berries in the centre of each crepe (dividing the mixture evenly amongst the crepes). Fold in the sides of each crepe to form a square'parcel'. Allow 2'parcels' per person. Spoon the Creme Anglaise on one side of a flat plate and the Strawberry Sauce on the other so that the 2 sauces just meet in the middle. Arrange the crepes gently on the sauce. Garnish each plate with a strawberry sliced in half. Voila!
Empty the packet of hot cocoa mix into a large coffee mug or coffee cup. Pour the boiling water or hot milk into the mug/cup and stir to mix. Pour the Tequila Rose into the hot chocolate and stir again. Top with whipped cream and chocolate shavings (optional.). Now sit back, relax and enjoy your hot drink.
Drain raspberries, save juice, set aside. Beat cream cheese& sugar until very smooth. Add orange juice or liqueur, fold in whipping cream. To assemble: Drizzle cake slices with 1/4 cup of the reserved raspberry juice. In an 8 cup (2L) glass or trifle bowl, layer half of the cake slices, 1/3 of the cream cheese mixture, half the frozen berries (pressing some berries against sides of bowl) and 1/3 of the grated chocolate. Repeat. Spoon remaining 1/3 of the cream cheese mixture over second berry layer. Refrigerate at least 4 hours or overnight. For an attractive presentation: Mound a few fresh raspberries in the centre of the dessert and garnish with mint leaves. Then top it all off with remaining grated chocolate.