HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a big flat pan to medium/medium high heat with olive oil (and butter if you want). Drain the tofu block and pat dry with a paper towel. Cut the tofu widthwise into about 16 thin slices (about half the thickness of a slice of bread). Bread each slice of tofu with nutritional yeast, make sure each piece is really well coated before placing it in the pan. Cook the tofu until the edges are golden brown, then flip over and cook the other side the same. Salt and pepper to taste while in the pan. Serve on toast with tamari or soy sauce for dipping.
Place the artichoke hearts in a non-reactive bowl, pour 2 tablespoons of the fresh lemon juice over them and stir carefully. Set aside. In a medium non-stick, non-reactive skillet heat the olive oil over medium heat. Add the mushrooms and saute, stirring constantly just until they release their juices, about 2 minutes. The mushrooms should not be slimey! Add the green peas, broth, and the remaining lemon juice. Bring mixture to a simmer over medium-high heat. Cover pan, reduce the heat and simmer gently until the green peas are just tender (10-15 minutes for fresh peas and 3-5 minutes for frozen peas.). Uncover pot and add the artichoke hearts including the lemon juice in which the hearts were marinating. With pan still uncovered, over low heat, stirring gently, cook until heated through. Serve with pasta and a loaf of artisan bread to soak up the delicious sauce.
Preheat oven to 350°F. Cream sugar and butter in medium bowl with spoon (no mixer required) and add yogurt, eggs, milk, and extracts, mixing well. In smaller bowl, mix flour, salt, and baking powder till totally combined, and fold into wet ingredients, until well mixed. [At this point you should sample the batter because it's AMAZING.] Toss the thinly sliced apples with the cinnamon, set aside. Spray a 9 by 13 baking pan (or two 9 inch round cakes pans) with cooking spray. Spoon about half of the batter into the pan, spreading evenly with a spatula. It may seem like a thin layer but it will rise. Top with the apple slices (make sure they're evenly placed) and then pour the remaining batter on top, spreading again with spatula. Sprinkle with brown sugar and cinnamon, drizzle with melted butter, and bake for about 30 minutes.
First read the instructions for preparing jars & lids, and hot water bath processing found in the Certo Instructions for Cooked jam & Jelly, and prepare accordingly. Cut the top off the pouch of pectin and set it upright in a glass for easy use. Cut the stems off of the Jalapenos and process in your food processer until pulverized into tiny bits. Measure 1 cup and add water if necessary to make 1 cup. In a large 8 quart stockpot add: 1 Cup chopped Jalapenos, 3 cups Red Currant Juice & sugar. Add butter (it keeps the jelly from foaming). Bring mixture to a full rolling boil, stirring constantly. A boil that can't be stirred down. Stir in the pectin, stirring constantly. Return to a full boil for exactly 1 minute. Ladle into prepared jars within 1/8 inch of the tops. Wipe the rims with a damp cloth. Cover with 2 piece lids & screw down tightly. Process according to Altitude Chart in Certo Instructions. Check for seals and refrigerate and jars that don't seal. Enjoy.
Preheat oven to 350 F (180C). Prepare 2 8 inch (20cm) round cake pans by greasing them and lining them with waxed paper cut to fit. In a blender combine the eggs and sugar at high speed until smooth. Add almonds and blend until they are very finely ground. Add flour and baking powder and blend until combined. Pour the batter into the prepared cake pans and bake at 350F (180C0 for about 15 minutes or until lightly browned. Let cakes cool (about 5 min) before removing from the pans. Let cool completely before icing. Optional to pour 1-2 T amaretto liqueur on bottom layer for decadence.
Preheat oven to 275 degrees. Wash and pound to flatten each chicken breast. Lay the breasts on waxed paper and spread 1/4 of the cream cheese on each breast. Top the cream cheese with the feta divided equally. Combine the basil, oregano, salt, pepper and garlic powder in a small bowl. Sprinkle 1/4 of the spices/herbs on each breast. Roll up each chicken breast and wrap with a piece of bacon and one green onion top (secure with toothpicks if necessary). Place the breasts in a greased casserole dish and drizzle with the melted butter. Cover and bake 1 1/2 hours. Remove the cover and increase the oven temperature to 350 degrees. Bake an additional 15-20 minutes or until the bacon is browned.
Assemble the Nachos on individual plates. Try to distribute the ingredients evenly, in little pockets, throughout the nachos including the cheese but reserving some to sprinkle on top. Microwave for 2 minutes making sure the cheese is melted and top with guacamole and sour cream. Eat with your hands and get really messy. Fantastic!
Heat the oil in a large pot and stir in the onion and celery, continuing to stir for about 5 minutes, before adding the potatoes. Cover and cook over low heat for about 10 minutes, and stir in the herbs. Mix the flour with the milk to make a thin paste, then add the milk and broth to the soup pot and stir in the chicken and corn, and sprinkle lightly with salt and pepper to taste. Cook gently for 5 minutes and serve very hot.
Cut up rabbit into pieces. In a lg. pot, fill about half way with water. Add 2 T. salt, and bring to a boil. Add rabbit, and parboil for 1/2 hours Drain, and let cool. Beat eggs in a bowl. Put flour on a plate, and mix with salt and pepper. Dip rabbit pieces, one at a time, into egg, and then flour mixture. Meanwhile, on high, heat 1/2" of oil in a lg. cast iron frying pan. When oil is hot, turn down to med. and add rabbit pieces, one at a time into the oil. When first side is golden, flip over to the other side. Cook until golden brown and crispy. Drain each piece on a paper towel, to soak up grease. Serve hot, with your favorite side dish.
Combine spices and set aside. Mince one of the strips of lemon zest, then on your cutting board, add 1 teaspoon minced garlic and scrape and chop them together to form a paste; set aside. Season chicken liberally with salt and pepper. Heat oil in a Dutch oven, over medium high heat, brown chicken on all sides until a deep golden color, about 10 minutes; remove and set aside. Pour off all but 1 tablespoon of the fat from the Dutch oven; add onion and the remaining 2 strips of lemon zest; cook, stirring occasionally until onions begin to brown at the edges, about 5 to 7 minutes (add a tablespoon of water if the bottom of the pan gets too dark and looks like it will burn). Add remaining 4 teaspoons minced garlic, cook until fragrant, 30 seconds. Add spices and cook, stirring constantly, 1 minute; stir in broth and honey, scraping bottom of pot to loosen the browned bits. Remove skin from chicken; if using both white and dark meat, add the dark meat first and simmer 5 minutes, over medium heat. Add carrots and breast meat (if using) on top, along with accumulated juices; cover and simmer, over medium low heat, until internal temperature reaches 160 degrees, 10 to 15 minutes. Transfer chicken to a plate or bowl and tent with foil. To the pot add olives, increase heat to medium high and cook until slightly thickened, 4 to 6 minutes. Return chicken to the pot, add garlic/lemon paste, cilantro, and lemon juice; stir and adjust seasonings with salt and pepper as needed. Serve immediately.
For the Cake: With the rack in the middle position, preheat the oven to 180°C (350°F). Butter and flour a 20-cm (8-inch) springform pan. Line the bottom with parchment paper. In a saucepan, bring the water, dates, butter and baking soda to a boil. Reduce the heat and simmer, stirring frequently, for about 3 minutes. Transfer to a bowl and let cool slightly. Cover and refrigerate until lukewarm, about 30 minutes. In a bowl, combine the flour, couscous and baking powder. Set aside. In another bowl, beat the eggs with the sugar using an electric mixer until the mixture turns pale, triples in volume and falls from the beaters in a ribbon, about 10 minutes. Using a spatula, gently fold in the dry ingredients then the date mixture. Pour into the springform pan and bake until a toothpick inserted in the centre comes out clean, about 65 minutes. Let cool. Run the blade of a thin knife around the inside of the pan. Unmould and let cool on a rack. For the Icing: In a bowl, beat the sugar and milk until smooth. Drizzle over the cooled cake.
Preheat oven to 450 degrees. Cut rhubarb stalks into bit-size pieces. In a large mixing bowl, combine sugar, flour, butter and eggs; mix well. Add rhubarb and stir well. Turn into a prepared pie crust and top with the second crust; seal and cut slits to vent steam. Optional: Brush the top crust with another beaten egg (may be thinned with water) and then sprinkle regular sugar generously over the top. Put in 450 degree oven for 10 minutes, then turn down to 350 degrees. Bake 30 minutes. I generally need to add another 15-20 minutes to the baking time; the crust will be a deep golden brown.
In a medium pot, heat oil and saute onion and garlic for 2 minutes. Add pumpkin puree, broth, water, cayenne pepper, and white pepper. Bring to a boil, reduce heat, and cook for 5 minutes. Add soy milk and miso; cook for 1 minute more (do not boil). Transfer soup to a food processor and puree until smooth. Add basil and puree for 30 seconds. Adjust seasonings to taste. Serve hot, sprinkled with soy nuts.
Bring water and rice to a boil; reduce heat to low, cover, and simmer 14 min. All water should be absorbed. (alternately, use 1 cup of leftover cooked rice). Heat oven to 325 degrees. Beat eggs in ungreased 1 1/2 quart casserole dish. Stir in sugar, raisins, milk, salt, and spice. Stir in rice. Bake uncovered 45 minutes; stirring occasionally. Remove from oven and stir well. It will still be pretty wet. Let set for 15 minutes to thicken. Serve warm or chilled. (I like it better chilled!).
Place the quartered limes or lemons in the blender with 4 cups of water and sugar. Blend until the limes or lemon is completely pulverized, the mixture should be slightly foamy with a whitish color. Strain the lemonade and add the remaining 4 cups of water. Serve with or without ice based on individual preference.
In a freezer-safe bowl, stir coffee and sugar; until sugar is dissolved. Refrigerate until thoroughly chilled. Add the milk, cream and vanilla; freeze several hours or overnight. Remove from the freezer several hours before serving. Chop mixture until slushy; serve immediately. I like to let it thaw 2-3 hours, chop it with a knife until slushy, stir it good and then refreeze it for about an hour and serve.
Cut the broccoli into spears discarding the thick end. Steam or cook the broccoli till tender; remove. Melt the butter in a large non-stick fry pan over med-high heat. When butter foams, add the lemon juice and cook for 30 seconds. Add the broccoli, lemon zest, salt, and pepper; cook tossing for 1-2 minutes till broccoli is well-coated. NOTE: For a quick method, use 2 (10-ounce) boxes for frozen broccoli cooked according to directions on box; then follow the above recipe.
Preheat oven to 350 degrees. Combine cream cheese and italian seasoning. Spread onto the bottom of an 8 inch square baking pan. In a small bowl, combine cheeses. Sprinkle 1/2 the mozzarella cheese mixture over cream cheese mixture. Spread pizza sauce over mozzarella cheese mixture. Sprinkle with remaining mozzarella cheese mixture. Top with green pepper and green onion. Bake 15-18 minutes or until bubbly. Serve with french bread or fresh vegetables.
Mix above well. Pour into little shot glasse- little plastic throwaway ones work great. can top with a little shaved chocolate. Do ahead and Keep in freezer and ready to serve!
To make chimichurri sauce mix oil, lime juice, garlic, onion, cilantro, oregano, salt, cayenne and black pepper (can be made up to 3 days ahead and refrigerated, covered). In plastic food-storage bag, combine 1/3 cup chimichurri sauce and steaks; seal. Cut halibut fillet into 4 serving pieces. In a second plastic food-storage bag, combine 1/3 cup chimichurri sauce and halibut; seal. Reserve remaining 1/3 cup sauce. Marinate steak and halibut in refrigerator 30 minutes. Prepare outdoor grill with hot coals arranged for direct grilling, or heat gas grill for direct grilling. Remove steak and halibut from marinade; discard marinade. Grill steak and halibut 10 minutes, covered, turning steak after 5 minutes for medium-rare, and halibut flakes when prodded with a fork. Serve steak and fish with reserved chimichurri sauce.
wash bell peppers and celery. skin onions. cut all in large chunks. put some of each in blender. blend till liquified. pour into ice cube trays and freeze. repeat till all are blended and frozen. put frozen cubes in zip lock bags. use cubes in beans, seafood or meat dish.
Grate the carrots and boil gently in the milk for about an hour. Add the saffron, gelatin, honey and cinnamon and mix into the carrot cream. Pour into individual custard cups and chill until firm.
If you plan on cooking this recipe immediately after you make it, preheat oven to 425°F. Take one large sheet of tin foil and coat center with vegetable oil leaving only the edges dry (you just need to use enough to make the foil damp). Place potatoes on tin foil covering the oiled area (make sure to leave enough room to close tin foil after all ingredients have been added). Season potatoes with half of each of the garlic powder, basil, oregano, paprika, then salt and pepper to taste (add marjoram if desired). Rub chicken with sage and the rest of the basil, oregano, garlic powder, then salt and pepper to taste (if desired you may marinate the chicken a day in advance using an Italian dressing or chicken marinade). Place chicken on top of potatoes. Place in order, onions, sliced garlic, mushrooms, tomatoes, shredded carrot, shredded Munster atop chicken. Take two opposite ends of foil and fold together tightly above mixture to form in the shape of football. Then seal other ends by folding them in on themselves. Be careful to make sure tin foil is tightly sealed on all sides so juices won't leak out. Place on baking sheet and cook in 425°F oven for 40 to 45 minutes. There is no need to open mixture to check on it and doing so may cause leakage. Once cook time is up remove from oven and place tin foil on plate. Very carefully fold back edges of tin foil and enjoy.
Preheat oven to 400*. Lightly butter a 9" deep dish glass pie plate. Whisk eggs until blended. Whisk in the flour, milk, mustard, salt & pepper. Stir in the crackers and 3/4 cup cheddar cheese. Pour into the prepared pie plate. Sprinkle broccoli over, pressing into filling to submerge. Arrange the tomatoes cut side up on top and sprinkle with 1/4 cup cheddar cheese. Bake @ 400* for 30 minutes, until golden and knife inserted in middle comes out clean. Let stand 5 minutes before cutting.
Mix all ingredients, serve on ice. You could also crush some ice in a blender and add the ingredients to make more of a typical frozen margarita type drink. Please adjust the proportions to your own personal taste!
Peel and seed pumpkin and cut into 2x4-inch strips. Put strips into bowl just big enough to hold them. Stir baking soda into enough water to cover strips. Pour over strips and let stand 12 hours. Drain and rinse strips in running water. Bring a pot of water to a boil and drop strips into water. Cook until tender but not soft. Remove strips and crisp in ice cold water. Drain. Juice lemon and cut zest into strips. Combine sugar, lemon juice, zest, cilantro and 1/2 cup water in a saucepan. Heat, stirring, until sugar is dissolved, then boil slowly without stirring for 10 minutes. Add pumpkin strips, cover pot, and simmer for 20 minutes, until syrup is thick and strips are brittle. Spread candy on wax paper and let dry for 10 hours. Store pieces in an airtight container.
Cook ground turkey in skillet until no longer pink over medium heat. Add drained spinach and 1 cup of salsa to turkey and cumin to taste (about 1 tsp). Cook about 5 minutes until all liquid is absorbed. Remove from heat and add cream cheese. Mix until melted. Lay flour tortilla flat and place 1/3 cup mix, roll and place in greased 13x9 inch pan with flat side up. Bake for 20 minutes at 350 degrees. Remove from oven and top with 1 cup salsa mixed with can of diced tomatoes and additional cumin to taste. Top with cheese. Return to oven for 5 minutes until cheese is melted. Serve with refried beans and Mexican rice. Sour cream and guacamole are also great additions.
Brown beef in large skillet. Add onions and cook until onions are translucent. Drain grease. Stir in condensed soup, then garlic powder, salt, and pepper. Allow to simmer until all other parts of meal are prepared. Minutes before it's time to serve, stir in the sour cream completely and heat through. Serve over egg noodles.
Seperately roas peppercorns and allspice berries. Let cool and grind them finely. Mix with the other powders and store in an airtight container.
In a fry pan cook cut up bacon till crisp. Add the olives, mushroom, artichokes and spices and cook in bacon fat till mushrooms are done. Add white wine and simmer for 5 minutes or until reduced. Add spaghetti sauce and cook till heated through. Serve over penne with Italian bread and garlic butter.
Mix all ingredients well. Bake at 350 til golden brown, about 25-30 minutes.
Cook the cheese tortellini, drain and rinse with cold water. Put the cooked tortellini, artichoke pieces, tomatoes, olives, broccoli and salami in separate containers. Add Italian dressing to each of the containers and stir to mix. Let the ingredients marinate for 1 hour. The salami should marinate in the fridge. When ready to make up the kabobs, take wooden skewers and thread them with the 6 ingredients (five if you want the kabobs to be vegetarian without the salami). You can vary what you put on the kabobs to make each one slightly different, or you can make each of them the same. To put the salami on the skewers, lightly fold each slice in half and then punch the skewer through the meat. As you finish the kabobs, put them in something like a one-layer cake pan (9" x 13"). Cover the pan and chill in the fridge until serving time. You can do a similar kind of kabob using different kinds of fruit.
In a small bowl mix together all seasonigs. Rub seasoning on all surfaces of the ribs. Place ribs on a medium-hot grill over INDIRECT heat. Close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. Add charcoal as needed. You want the grill temperature around 325-350 degrees.
Position oven rack to lowest setting. Preheat oven to 500°. Coat a baking sheet with cooking spray; sprinkle with cornmeal. Unroll dough onto prepared baking sheet, and pat into a 14 x 10-inch rectangle. Spread the pesto evenly over dough, leaving a 1/2-inch border. Sprinkle mozzarella cheese over pesto. Place baking sheet on the bottom oven rack; bake at 500° for 5 minutes. Remove pizza from oven. Coarsely chop artichokes. Arrange artichokes on pizza; top with sliced prosciutto. Sprinkle with Parmesan. Return pizza to the bottom oven rack; bake an additional 6 minutes or until crust is browned. Place arugula in a bowl. Drizzle juice over arugula; toss gently. Top the pizza with arugula mixture. Cut the pizza into 4 (7 x 5-inch) rectangles; cut each rectangle diagonally into 2 wedges.
Set beans and chives in separate shallow bowls. Combine rice, salad dressng and cheese in small bowl. Set leaves on plate and allow guests to create own lettuce wraps or assemble and serve. Wheat crackers may be substituted for lettuce wraps. Spoon bean mixture onto crackers just before serving.
In mixing bowl, beat cream cheese with electric mixer until very smooth. In a separate bowl, combine pudding mix and milk and mix well. Add pudding to cream cheese and gently stir or swirl to mix. Fold in pecans. Spoon mixture into 1 (6 ounce) graham cracker crust. Cover and chill before serving.
In a large serving bowl, combine cabbage, cilantro and green onion. If using carrot or bell pepper, add it too. In a small bowl, combine the olive oil, lime juice, garlic, salt and pepper. Adjust seasoning. If preparing in advance, stop here and refrigerate both bowls until serving time. Right before serving, stir the dressing then add it to cabbage mix and toss well to coat. Serve immediately or it will wilt.
Combine all ingredients. Cover and chill at least 2 hours. Serve with tortilla chips.
To make the brownies: Melt together the butter and baking chocolate in a double boiler or microwavable bowl, stirring frequently. Pour into mixing bowl and let cool while you are collecting all your other ingredients. To the chocolate mixture, add the eggs and beat well. Then add the vanilla, kahlua and coffee crystals and mix well. Beat in the sugar, flour, salt and baking powder until well mixed. Scrape into a buttered 9x13 baking dish. Bake in a preheated 350 degree oven for about 30 minutes; do not overbake or the brownies will be dry. Let cool completely on a wire rack before frosting. For frosting: To melt the chocolate squares, I like to use a 1 cup glass measuring cup in the microwave; stirring often and using short time periods. To slightly cooled chocolate, stir in vanilla, kahlua, and coffee crystals. In a mixing bowl, beat butter until creamy. Alternately add sugar and chocolate mixture , beating until smooth. Add salt to taste (the saltiness should just bring out the sweetness, not overpower it). Spread over cooled brownies.
Combine prepared crumbs with butter. Press mixture on bottom of 13x9-inch baking dish. Beat cream cheese and sugar with an electric mixer until smooth. Stir in crushed fruit. Fold in whipped topping. Spread cream cheese filling over crust. Prepare jelly powder according to 30 minute set method. Stir mandarin oranges, banana slices, and pineapple tidbits in juice. Pour jelly mixture over cream cheese filling and chill for 3 hours.
Preheat oven 350 degrees F. Spray a 13 x 9-inch baking dish with cooking spray (No need to grease - there is oil in the cake batter). In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!). In another bowl mix together flour, baking soda, cinnamon, and salt; add to the egg mixture *STIR* with wooden spoon until combined. Fold in carrots, drained pineapple, coconut and walnuts; mix with wooden spoon until combined. Transfer to prepared baking dish. Bake for 30 minutes until golden brown. Cover the pan loosley with foil to prevent excess browning. Continue to cook another 25 minutes. Buttermilk glaze: In a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat. Cook for about 2 minutes add 1/2 cup coconut and 1/2 cup finely chopped walnuts. continue to cook another 2 minutes or until the mixture is golden brown. Remove from heat and stir in vanilla. Poke holes in cake (I use a kabob skewer) Pour buttermilk glaze over hot cake. BROIL: Return cake to oven and broil until bubbly -- about 1-2 minutes. Cool completely before serving.
To prepare the crust: Stir crushed graham crackers and cookie crumbs together; mix with melted butter. Pat mixture evenly onto the sides and bottom of a 10-inch pie pan. For a crispier crust, bake in a preheated 350-degree oven for 8 minutes. Let crust cool completely before filling. Fill cooled crust with softened ice cream. Quickly spread melted chocolate over ice cream. Immediately sprinkle pecans over chocolate. Cover with plastic wrap. Freeze until firm, at least 2 hour. To serve, drizzle 1 tablespoon topping over each slice of pie; top each with a dollop of whipped cream and a cherry.
Mix two ingredients together using an electric mixer (it is too hard to dissolve all the granules manually). Refrigerate. Serve with desired fruit (pineapple, berries, grapes, apples, etc).