HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a one qt saucepan over low heat melt the faux butter and add the hing. Set aside. In a 4-6 qt stockpot over high heat, combine the water with about 1 1/2 tbs salt. Bring the water to a boil, add macaroni, and cook according the package directions until al dente. Stir in zucchini a zucchini, broccoli and kale before noodles are done, about 1 minute. Drain pasta mixture, reserving 1/2 cup of the pasta cooking water. Return the mixture to the pot and stir in the hing butter, pepper, and 3 tbs pine nuts, and the remaining 1/4 tbs salt. Tranfer pasta to plates or platter. Garnish with remaining pine nuts and serve.
Combine pineapple, dates, carrot, orange and in a large bowl. Combine honey,balsamic vinegar, lime juice and zest in a jar with a tight-fitting lid. Shake vigorously and pour over fruit. Chill until ready to serve.
Add all ingredients to a crockpot. Cook on high for 3-4 hours. About half way through the cooking time, shred the chicken using two forks. Chicken will easily fall apart! Serve with potato rolls, hamburger rolls, or nacho chips and cheese.
Heat oil in large heavy skillet over medium-high heat. Add pork chops and cook, turning once, until cooked through, about 6 minutes each side. Remove chops to serving platter and keep warm. Add garlic and shallots to skillet and cook, stirring constantly, 1 minute. Pour in cider and applejack; cook over high heat until thickened, about 5 minutes. Add vinegar, thyme, Dijon mustard and salt and pepper; stir until completely blended. Spoon sauce over pork chops and serve at once.
Set oven temp to 375°F Cream honey, butter, sugar and egg. Sift together and the flour, soda, salt, and spices. Chill one hour. Roll level tablespoons of dough into balls and place 2 inches apart on greased cookie sheet. Bake 10 to 12 minutes.
Brown Pork Chops in Olive Oil and Garlic. Remove Chops and saute mushrooms and peppers in the same pan (more oil may be necessary). Add remaining ingredients along with Chops and simmer covered for 1 hour. Serve over fettucine.
Coat a large nonstick skillet with cooking spray and set pan over medium high heat. Add green peppers, garlic, onion, and mushrooms. Cook, stirring frequently, until almost tender, about 7-8 minutes. Remove turkey from casings; add to skillet and cook until no longer pink. Add spices and tomatoes. Simmer about 5 minutes. Serve over cooked pasta. Sprinkle with cheese. Yields about 1 1/2 cups per serving.
Cook squash in microwave till soft yet firm about 4 minute. Cool. Cut in half and discard seeds. Core apple; peel if desired. Slice apple place in small bowl. Microwave covered about 2 minutes,stirring every minute (should be a thick apple sauce). Mix brown sugar, cinnamon and margarine into apple. Fill squash halves with 1/2 of mixture in each. Microwave covered 1-2 minutes. Let rest 30 seconds and then serve.
In a large saucepan over medium heat, melt 2 tbsp butter; add onion, celery, carrot, leek, parsley, bay leaf, salt, pepper, tarragon, paprika and cayenne. Sautee for about 10-12 minutes, until veggies are tender, stirring often. Add the wine and scrape up the pan juices. Simmer until reduced by half, about 8 to 10 minutes. Stir in the scallops; cook for about 5 minutes or until the scallops are opaque. Add the milk and cream, cook for another 3-5 minutes or until heated through. Remove bay leaf and serve.
Combine mustard, brown sugar, salt and turmeric in blender or food processor and mix well. With the machine running, add beer in a slow, steady stream and blend until mixture is smooth and creamy, stopping frequently to scrape down the sides of the work bowl. Transfer to jars with tight-fitting lids. Store in cool, dark place.
Heat oil in a large skillet or wok over medium-high heat. Add onion, ginger, garlic, salt, and red pepper flakes; stir-fry for 2 minutes. Add in broccoli and bok choy; stir-fry for 1-2 minutes. Add lemon juice and sugar; stir-fry 3 minutes or until crisp-tender.
Select the 1 1/2 pound loaf size. Add the ingredients to the machine according to manufacturer's directions. Select the basic white bread cycle.
Preheat oven to 350°F Lasagna Sauce: Saute onion and garlic in olive oil until soft. Add beef, season with salt and pepper, then brown. Stir in basil, oregano and red pepper flakes. Add diced tomatoes and tomato sauce and bring to a simmer. Reduce heat to low and simmer 10 to 15 minutes. Remove from heat and set aside. Cheese Filling: In a separate bowl, combine ricotta, 2/3 of the mozzarella, egg, and black pepper. Mix well. Putting it together: Pour 1 cup of the meat sauce in the bottom of a 13 by 9-inch lasagna pan. Arrange 4 UNCOOKED lasagna noodles on top of sauce, overlapping noodles slightly to cover the bottom. Spoon half of the cheese mixture over noodles. Cover cheese mixture with 1 1/2 cups of meat sauce and 4 more noodles. Top second layer of noodles with remaining cheese mixture, 1 1/2 cups of meat sauce and 4 more noodles. Top noodles with 1 1/2 cups of meat sauce and remaining mozzarella cheese. Top with Parmesan cheese. Cover with foil and bake 45 minutes. Uncover and bake 15 more minutes, until top is golden and bubbly. Let stand 5 minutes before slicing.
Cook greens in boiling water to cover in a Dutch oven for 30 minutes; drain. Saute garlic and green onions in hot oil in Dutch oven over medium high heat until tender; add collards, apples, and remaining ingredients. Bring to boil; cover and reduce heat and simmer 15 minutes, or until apple is tender, stirring occasionally.
Combine first 7 ingredients in a large bowl, stir to blend. Combine milk, oil, and egg stir into flour. Spoon about 1/3 cup batter for each pancake onto a hot greased nonstick griddle or nonstick skillet. Turn pancakes when the tops are covered with bubbles and the edges are dry.
Boil maple syrup in 2 litre pan for 10 minutes, stir constantly. Stir syrup into beaten eggs over boiling water in double boiler, and cook while stirring till very thick. (15 minutes) Cool. Fold in whipped cream. Pour into lightly oiled 1 liter mold and cover. freeze 6 hours. may be made a day ahead. to unmold, sit pan in warm water about 30 seconds. remove. dig spoon into center and "turn out" mousse. neaten with a knife. return to freezer a few minutes to re-harden.Slice into wedges and enjoy.
Combine cabbage, scallions, sesame oil and vinegar. Toss well and chill until ready to serve. Toss with sesame seeds before serving.
In medium bowl, combine all ingredients except rolls. Shape into 4 patties. Grill or broil to desired doneness. Serve on rolls and top, if desired, with grilled onions.
Coat Dutch oven or large, heavy pot with cooking spray. Cook chicken pieces over medium heat, turning frequently, until they begin to brown, With a slotted spoon, remove the chicken to medium bowl and set aside. To same pot, add onion, garlic, oil, and 2 tablespoons broth. Stir up any browned bits from bottom of pot. Cook over medium heat, stirring frequently, 5-6 minutes or until onion is tender. If liquid begins to evaporate, add more broth. Return the chicken to the pot. Add remaining broth, green pepper, tomato, garbanzos, raisins, bay leaf, thyme, cumin, allspice, cloves and black pepper. Bring to a boil, reduce heat, and simmer, covered, 20-25 minutes or until chicken is tender. Remove bay leaf and discard. Add couscous and stir to mix well. Boil 2 minutes, covered. Remove pot from heat; stir up any couscous sticking to bottom. Allow mixture to stand 10-15 minutes, covered. Add salt to taste, if desired. Arrange couscous on serving platter and top with chicken and sauce. Garnish with parsley.
Thaw the peaches completely in the microwave. Reserve the liquid. Add the water to the peach liquid and put in a small bowl. Add the cornstarch and give it a good stir to combine. Heat the thawed peaches in a large sauce pan until hot. Add the cornstarch water mixture to the hot peaches and stir until thickened. Add the brown sugar and vegan margarine. Stir well. Remove from the sauce pan and put into a bowl. Crack the egg into a small bowl and mix. You will brush this on to the egg roll. Put a mound of peaches onto each of the egg roll wrappers. Brush the egg on one half of the square and fold over to make a triangle. Bring The two ends of the bottom of the triangle together and seal with a little egg. Then bring the point down and seal to form a little rectangular package. Brush all over the packet with the egg wash and bake at 350'F for 15-18 minutes. Cool on a wire wrack. You can also sprinkle the packet with white sugar and cinnamon before you bake them, or you can sprinkle with powdered sugar when they are still warm. Bon Appetit!
In a large mixing bowl, combine flour, sugar, salt, baking soda and cinnamon. Add eggs bananas, oil, pineapple and vanilla. Beat til combined. Stir in walnuts. Pour these into three greased and floured 9" round baking pans. Bake at 350 for 25-30 minutes or til a toothpick inserted near center comes out clean. Cool 10 minutes. Then remove from pans to wire racks. Cool completely. For frosting, in large mixing bowl, beat shortening, butter, lemon peel, and salt until fluffy. Add confectioner's sugar alternately with pineapple juice. Beat in the cream. Spread between layers and over top and sides of cake. Sprinkle with walnuts if desired.
Mix flour, breadcrumbs, parmesean cheese, and seasonings in a bowl. Dip steaks into a small amount of milk and then dredge in the flour mixture. Place 3-4 tablespoons of olive oil in frying pan over medium-high heat. Cook steaks for 5 minutes on one side (cooking time depends on thickness of steak). The juices from the steak might soak up the flour, so before you flip the steaks add some more of the flour mixture, patting it down with a spatula. When brown, flip over and continue to cook for another 3 mintues (again cooking time varies). When finished cooking, remove steaks and keep warm. FOR GRAVY: Once steaks are finished cooking add a small amount of oil (most of oil, if not all, will have been used in cooking the steaks) and cook the mushrooms. Add 1/4 water, salt&pepper, and continue cooking. Make sure to get all of the scraps from the sides of the pan that the steaks left into the liquid you are cooking the mushrooms in. When most of liquid is cooked off, sprinkle remaining flour over mushrooms and cook for 1 minute. Add milk and cook until thickened to your liking. Serve with mashed potatoes and enjoy!
Mix all ingredients together in a bowl. Cover and refrigerate overnight. Serve with Frito Scoops or tortilla chips.
Wash the avocado and cut it in half. Scoop out the flesh and put it into the blender. Add lemon juice, salt, and cayenne pepper and blend together. With blender running, add olive oil slowly. You many have to stop the machine several times to redistribute ingredients. Puree to a smooth creamy mixture. Makes 3/4 cup.
Cream first 9 ingredients in a food processor; spoon into straight-sided 9 x 5" loafpan lined with plastic wrap. Cover and chill 8 hours (freeze up to 1 month; thaw in refrigerator 8 hours). Invert onto plate; remove plastic wrap. Smooth sides to straighten it as a box. Garnish: plunge green onion in boiling water then in ice water. Drain, dry well between paper towels. Press into sides of cheese square, beginning with end of one stem on each side. Bring stems up and over to center of top; form loops with remaining stems; secure with wooden picks. Arrange chile pepper halves on top.
Mix together gram flour, salt and some water for desired consistency. Remove the lumps. (There is an alternative method for this. First follow the step 2, and add water directly to it. When water starts boiling, add gram flour and stir. Watch out for lump.). In a deep pan, heat oil. Add mustard seeds, asafoetida and turmeric powder. Add chopped onions. Give vertical slits to the chilies and add them. Add chopped fenugreek leaves to this mixture. When onion pieces become transparent, add the paste of gram flour. Now keep stirring to avoid lump formation. Cover and turn the heat on medium. Remove the lid and stir after 5 minutes till the consistency is thick to semisolid. Methi besan is ready to serve when the raw smell goes. Garnish with coriander leaves and serve with plain rice or bhakri.
bring large pot of water to boil. Salt it, add the pasta and cook until al dente. Drain. while pasta is working, heat olive oil in medium skillet, about two turns of the pan, over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stire in the sage. Toss pasta with the sauce and pass the parmigiano Reggiano around the table.
Preheat the oven to 350 degrees. In a large bowl mix the cormeal, flour, sugar, baking powder and salt. In a smaller bowl mix the yogurt, oil, jam, egg, and milk. Mix well to break up the jam. Mix it until it is frothy. Combine the 2 mixtures carefully, just until combined. Spray a 9 inch round cake pan, or I use a 9 inch tart pan with a pretty edge. Pour the mixture into the pan and bake for 30-40 minutes. It puffs up in the middle a bit and should be brown on the top. A toothpick or knife inserted in the middle should come out clean.
Preheat oven to 350 degrees F. Beat the egg whites and when soft peaks begin to form, gradually beat in about half the sugar and set aside. (Tip: If using an electric mixer, use the lowest speed possible; high speeds break down the egg protein and don't get job done much faster.) In a separate bowl, beat yolk and butter; gradually add the remaining sugar and when well combined add the remaining ingredients, beating until smooth. Fold the egg whites into the cake mixture with a whisk or spatula, and pour into a non reactive 8x8 baking pan that has been sprayed or buttered. Set the pan with the cake in a larger pan; pour hot water in the larger pan half way up the sides of the cake pan and carefully place in the oven. Bake for 45 minutes until top is lightly browned.
Preheat oven to 350°. Butter a shallow baking dish large enough to hold the chicken in one layer. Place the breasts on a work surface, skin side up. Starting at the top, gently pull the skin away from the meat to form a pocket, leaving the sides still attached. Combine the spinach, cheeses, and seasonings. Divide into 4 portions. Place 1 portion of filling under the skin of each breast. Smooth the skin over the filling, tucking the ends under. Rub each breast with butter and place in the buttered baking dish. Bake, covered, for 45 minutes to 1 hour. Serve sliced, hot or cold.
Cut each sponge cake into small squares. Whip cream and icing sugar together until soft peaks form. Place mascarpone in a large bowl and fold cream lightly through mascarpone until well combined. Line the base of 4-6 serving dishes (or a shallow 1 ltr serving dish) with half the sponge; drizzle with half the Irish cream and spread the mascarpone mixture over sponge. Sprinkle with half the combined white and milk chocolate and half the mixed berries. Repeat layers, cover and chill for 3 hours or overnight. To serve sprinkle trifle with any remaining berries and chocolate curls; accompany with cream if desired.
Cook and shred chicken. Set aside. Pour olive oil into a large pot and heat over medium high heat until hot. Add the onion and saute for 4 minutes. Add the garlic and saute for another minute or until onions are translucent. Add the poblano chiles, tomatoes, spices and chicken broth. Stir and simmer for 15 minutes. Add the shredded chicken and lime juice and simmer for 10 minutes. Garnish each serving of soup with the avocado slices, diced serrano chile, tortilla strips, lime wheels, and cilantro. Also good with sour cream.
Place ribs in slow cooker. Combine barbecue sauce and salad dressing. Pour over ribs. Cover. Cook on low 8 hours.
Brown the Side Pork, a few at a time, in a saucepan. Season the slices with salt and pepper. Place the meat preferably into a cast iron casserole pot. Saute the chopped onions in the remaining fat from the pork slices and then place them in the pot. Add the flour to the remaining fat. When the flour is a light golden brown, pour the water into the saucepan, whilst constantly stirring. 6. Pour the sauce over the meat, in the cast iron casserole pot, and allow it to simmer at a low heat for at least 20 - 30 minutes. Serve the Pork Sauce hot together with boiled potatoes.
Add vodka, sweetened lime juice, and bitters to a cocktail shaker filled with ice. Shake vigorously until condensation forms on outside of shaker (about 15 to 20 seconds). Strain into a collins glass (or copper mug if you have it) and top off with ginger ale. Stir. Garnish with a lime wedge and serve.
Put the rice in a bowl with water and let stand for 2 hours. Dry the rice. Heat the butter in a skillet,put the onions,the pine nuts, the chicken, salt, pepper, curry powder and cinnamon. Mix well and then add the rice, the chicken broth, apricots and the sultans. Reduce the heat and simmer until rice is done.
Preheat oven to 180°-200°C fan forced (200°-220°C normal). Cut the onions in half crossways and place in an oven tray, skin side down. Sprinkle with oil and seasonings, and cook in the oven for about 40 mins until very tender. When cool enough to handle, remove the onions from skins and roughly chop. Then transfer to a bowl and toss with a sprinkling of oil, a little red wine vinegar, seasonings and parsley. Perfect for barbecues, grills or even a roast.
Beat cream cheese till smooth. Add rest of ingredients and beat till all is completely combined. Place into serving bowl; cover and chill 2 hours to let flavors merry. Serve with pretzels. - If you like your dip really cheesy you may add one more 5 oz. jar of Old English cheese. Also, you may add 3-5 strips of cooked and crumbled crispy bacon and can even put it into a little dipper crock pot and serve it warm. All ways are delicious!
To Roast Peppers: Preheat the broiler. Place the peppers on a baking sheet or in a shallow ovenproof dish and broil until the skins blister and turn brown. Turn the peppers until charred on all sides, about 15 minutes.Transfer the roasted peppers to a bowl, cover with plastic wrap, and set aside to cool. When the peppers are cool enough to handle, peel the skins and remove stems and seeds(see below). Use immediately(in recipe) or make extra and drizzle with olive oil and store in the fridge for up to 2 months. Heat olive oil in a saute pan until very hot. Add the garlic, onion, and gingerroot and saute until you can smell the aroma. Add rice and mix well. Remove from the heat. Add the mozzarella, cream, curry powder, salt, and pepper. Mix well and cool before stuffing the peppers. Preheat oven to 375*F. After you have peeled the peppers carefully to keep them whole,cut off the tops and remove seeds. Stuff each of the peppers with about 1/2 cup stuffing. Place on a baking sheet greased with olive oil. Bake for 20 to 25 minutes. Serve hot. Enjoy!
Corn Bread: Preheat oven to 425°F. Grease a 8x8x2 inch baking dish. Combine all ingredients, except butter, and mix well. Pour into prepared dish and bake 25-30 minutes. Sausage Gravy: Cook sausage in a large skillet over medium heat, stirring and breaking up sausage until no longer pink. Reduce heat to low, add flour and stir 1 minute. add milk, water, garlic salt and pepper. Increase heat to medium high and stir until mixture come to a boil. Reduce heat and cook 2-3 minutes. To assemble: Slice cornbread into squares. Melt butter in a frying pan or griddle and lightly brown squares on both sides. Remove to serving plates and top with Sausage Gravy.
In small bowl, pour water over bulgur. Let stand 30 minutes. Meanwhile, in large bowl, mix remaining ingredients except tomatoes. Core tomatoes. Make 4 cuts in each tomato from top to bottom without cutting all the way through bottom of tomato. Place tomatoes on individual plates. Stir bulgur into bean mixture; spoon into tomatoes.
Cake: Stir together first 4 ingredients in a large bowl until blended. Combine flour and next 3 ingredients. Add to butter mixture, stirring until blended. Stir in apple slices and 1 cup pecans. Spread into a greased 13 x 9-inch pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Spread with Cream Cheese Frosting; sprinkle with pecans, if desired. Cream Cheese Frosting; Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add confectioner's sugar, beating at low speed until light and fluffy. Stir in vanilla extract.
Whisk together preserves and hot water in a glass pitcher until preserves are dissolved. Whisk in bourbon, powdered sugar, and lemon juice. Fill a cocktail shaker with ice. Add 1/3 of bourbon mixture; cover with lid and shake until thoroughly chilled. Pour over ice into two 8-12 oz. glasses. Repeat with remaining bourbon mixture. Garnish with fresh blackberries and mint leaves.
Soak black beans overnight or for at least eight hours. Rinse beans thoroughly and place in Dutch oven. Cover with water. Bring beans just to a boil and then reduce heat and simmer. Continue to add water as needed to keep the water level just above the beans. Simmer until beans are tender. About 90 minutes. When beans are tender, add the lime juice, cumin and garlic powder. Saute all minced vegetables in vegetable oil until barely tender. Cover vegetables with vegetable broth and simmer until vegetables are very tender. Place vegetables with broth and 1/3 of black beans into a blender. Blend very well until the mixture is very smooth. Pour vegetable/bean puree back into bean mixture and if necessary, add a more vegetable broth if mixture seems too thick. If the soup is not to your thickness preference, mix cornstarch with equal parts cold water and mix with a spoon until well incorporated. Pour cornstarch/water mixture into bean soup, while simmering until the soup is the consistency you like. Top with regular or vegan sour cream, for a special touch and enjoy! Best served with a delicious grilled cheese sandwich (whole wheat and havarti).
Place everything but noodles in a crock pot. (cut the chicken up if you like but not too small). Cook on low 5-6 hours. Remove chicken and shred. Return chicken to pot and add egg noodles. Cook 2 more hours. You can add pepper for a little kick.
Place pork chops in a casserole dish just big enough to hold them in a single layer. Combine sugar, lemon juice, butter, and mustard. Heat in the microwave until butter is melted. This takes about 40 seconds in mine. Pour sugar mixture over chops. Cover, and bake in a preheated 375F oven for 45 minutes. Uncover and continue baking for a further 15-20 minutes, basting often, until chops are fork-tender and liquid is reduced.
To make Aussie Chips-. Preheat oil to 375 degrees in a deep fryer. Cut potatoes into french fry slices using a vegetable slicer or mandolin. It's important to use a gadget for the slicing so that the fries will all be the same thickness, and will cook evenly. Submerge all of the sliced potatoes in a large bowl fill with cold water for 30 minutes. Combine all of the seasoning ingredients in a small bowl and set aside. Remove potato slices from the water and onto a clean towel. Blot dry. Fry potato slices for 8 to 12 minutes in hot oil until light brown. Drain fries on a rack or paper towels and sprinkle with some of the seasoning. Prepare the clone for the Aussie Chips and arrange the seasoned fries on an oven-safe plate. Preheat oven to 400 degrees. Mix the cheeses together and sprinkle the blend over the fries. Crumble the bacon and sprinkle it over the cheese. Bake the plate for 4 to 5 minutes in the hot oven, until cheese is melted. Serve with ranch dressing on the side.