HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the pesto sauce-------------. Microwave oil on high for 2 minutes uncovered. Add garlic. Microwave on medium for 2 minutes uncovered. Add tomatoes, chilli flakes, oregano, basil and black pepper. Mix. Microwave on high for 4 minutes covered. Allow standing time of 2 minutes. Cool the mixture. Blend walnuts to a powder in a mixer. Add the cooked tomato mxture. Microwave the above mixture with cream, milk and salt for 4 minutes uncovered. For pasta cooking-------------. Microwave in a deep glass dish, water with 1 tbsp oil on high for 5 minutes uncovered. Place wooden spoon in the glass dish while doing so. Add Rigatoni. Mix and microwave on high for 11 minutes uncovered. Stir once in between. Add salt. Microwave for 2 more minutes. Drain off excess water. Shower pasta with cold water. Drain again. Keep aside. To serve-------------. Microwave pesto creamy sauce alongwith the cooked Rigatoni on medium-high for 4 minutes uncovered. Serve hot garnished with grated cheese, chopped tomato, chopped cilantro accompanied by soup.
Boil the pasta with salty water following the instructions on the package, drain. Place in the oven proof dish. Meanwhile, cook the ground beef with onion. Add all the ingredients except parsley. Cook on low heat for about 10 minutes. Add the parsley, toss it with the pasta. Place the mixture into the casserole dish. Mix the egg with mozzarella and spread all over the pasta equally. Preheat the oven to 400 F (200 C) and bake until the top takes a golden colour. Serve it with Ayran and Tomato Salad.
Preheat oven to 350°. Melt 2 T butter in a skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat. Pour mixture into a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, mix Ritz crackers with 1 T butter; sprinkle over the cheese. Bake for 30 minutes until the top is golden brown.
In a bowl mix the chili powder, cumin, coriander, garlic powder, oregano, and cayenne pepper. This will be your seasoning. Take ONE of the cans of beans (drain) and empty it into a blender and blend it until smooth. If it gets too thick to blend smooth just add a small amount of beef stock until it blends thick and smooth. In a skillet, brown the ground beef. Then Drain. Add the chopped onion, minced garlic cloves, and 3 tablespoons of seasoning to the meat. Stir in ingredients and cook for another 5 minutes while stirring the meat frequently to slightly cook the spices into the meat. Now, in the crock pot add the cooked meat, chopped tomatoes, peppers, tomato sauce, 2nd can of kidney beans (drained), the blended can of kidney beans, and the rest of the seasoning. Stir Thoroughly. Add beef stock broth and stir into the crock pot until the chili has a thick soup consistency. (Or the thickness that you prefer.) If you like really thick chili you can probably skip this step all together. (DO NOT use water to thin the chili as this will just make the chili more bland.). Cook on LOW for 8-12 hours. Stir Occasionally.
Preheat oven to 350°F. Thaw chicken breasts prior to preparation for easier handling and faster cooking time. Use non-stick cooking spray to coat baking dish. Rinse chicken breasts well with cold water; then place chicken breasts on bottom of the baking dish. Lightly season chicken breasts with seasoning salt for taste. Toss onions & peppers on and around chicken breasts. Place on middle rack in oven for 20 minutes. flip chicken over and cook for another 15 minutes. Take shredded cheese and sprinkle over each chicken breast as much as you desire. Cook for an additional 5 minutes. Serve immediately and enjoy.
Peel the garlic and crush 1 clove; place the turkey breasts in a dish and sprinkle with vinegar, sugar and crushed garlic, season to taste, cover and chill for at least 2 hours. Heat the oil in a deep, preferably non-stick, pan; remove the turkey from the marinade and fry for 10-12 minutes, turning once, until cooked and golden; remove from the pan and keep warm. Reserve the pan juices. Meanwhile, peel and chop the onions, and put them in a food processor with the remaining 3 cloves of garlic, the chilli powder and cinnamon, season to taste and blend into a smooth paste. Reheat the juices in the pan until simmering, stir in the onion paste and simmer for 5 minutes; then stir in 300ml/1/2 pint of water. Grate in the chocolate, crumble in the stock cube and stir in the tomato puree; add the turkey and simmer for 2-3 minutes, or until the turkey is hot and the sauce is thick; garnish with sesame seeds and coriander, and serve with sour cream and Fried Mexican Potatoes and Capsicum Recipe # -- warm tortillas. Chef's Tip: It is important to use only plain chocolate with a high percentage of cocoa solids, as ordinary plain chocolate will make the sauce too sweet.
preheat that oven to 350. open up all three cans of biscuits and cut each biscuit into quarters. At this time you'll want to combine the 1 cup of regular sugar with 2-3 teaspoons of cinnamon. I use 3 teaspoons of cinnamon and this gives it a fairly strong cinnamon flavor. If you're not so hot on cinnamon, cut it back to 2 teaspoons. Dump these into a 1 gallon zip bag and shake to mix evenly. drop all of the biscuit quarters into the cinnamon-sugar mix. Go ahead...all of them. Yes, they're sticking together right now, but just trust me. Once all the biscuit quarters are in the bag, seal it and give it a vigorous shake. You might have some excess sugar left over and that's okay. Spread these nuggets out evenly in your bundt pan. I suppose you might want to grease this pan before doing this, but I'm pretty sure the gallon of butter we are about to add will keep it safe. Un-greased always works for me. melt those two sticks of butter together with 1/2cup of brown sugar. This can be light or dark brown sugar. Stir together over a medium-high heat until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.At first...it's going to look like too much. It's okay though. Bake this @ 350 degrees for about 30-40 minutes until the crust is a deep brown on top. If you have the willpower, allow this to cool for about 15-30 minutes before turning it over onto a plate. If it doesn't slide right down onto the plate, give it a few love-taps until it plops. It'll hold.
Combine all ingredients except for the steaks in a food processor or blender. Process until the mixture is a smooth liquid paste. On a plate or in a zip top bag, combine 1/2 of the marinade with the steaks, making sure the meat is well coated. Let sit in the refrigerator for 1/2 hour. Reserve the remaining marinade. Grill the steaks over high heat, 2-3 minutes per side, basting if desired with the remaining marinade. Remove to a serving dish, brush with any remaining marinade, and serve.
Preheat oven to 500 degrees. Slice lemon and tomato into thin slices. Lay fillets in a single layer in a baking dish. Bake for 3 to 5 minutes, until they start to draw up and turn white. Remove from oven. Alternate slices of lemon and tomato on fish. Sprinkle with thyme and wine (if using). Bake 3 to 5 minutes more, or longer, until fish flakes with a fork.
Drain clams. Mix all ingredients together. Refridgerate for 3 hours.
Cut orange (DO NOT PEEL!), place in food processor along with orange juice, egg and applesauce and process until smooth. Add flours, sugar, baking powder, baking soda, and salt and process. Fold in raisins and nuts. Pour into muffin cups and bake at 375 degrees for 15-17 minutes.
In a Dutch oven brown beef over medium high heat. Drain off any fat. Add the peppers, onion, and garlic to the browned meat and saute for 3 minutes. Stir in the tomato sauce, diced tomatoes with juice, beef broth, water, brown sugar, salt, pepper, Italian seasoning and worcestershire sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.
Cook potatoes in boiling salted water until just tender (approximately 10 minutes). Drain well. Whisk together green onions, oil and vinegar, season. Pour over potatoes and toss. Set aside for 15 minutes. Add pine nuts and parsley just before serving and toss.
Slice squash in half, remove seeds, fill seed wells with chopped celery, onions, bell peppers, sprinkle with water and black pepper, then roast for about 45 minutes until squash is tender. For additional information see my Recipe #179443. Steam broccoli (fresh or frozen) on stovetop in a saucepan with steaming insert. While broccoli is cooking, remove skin from squash and puree in food processor. Discard skin. Place pureed squash in a 9x12" rectangular glass baking dish. Once broccoli is cooked, stir in with squash, chopped onions, chopped celery, and fresh ground black pepper. Slice 1 Roma tomato. Discard end slices. Place remaining slices across the top of squash mixture. Sprinkle with Mrs. Dash Seasoning Blend and pepper. For an extra boost, sprinkle some red pepper flakes across the top. Bake at 350°F for about 30 to 40 minutes.
Peel apples and dice. Mix crust ingredients together and roll out.Press firmly into the bottom of a 10 inch spring form pan. Save about 1/3 of dough for the top of the pie. Mix filling ingredients and pour into crust pressed into the bottom of the pan. Cover with rolled out leftover dough; pinch edges. Brush top crust with icing. Cut several slits in top to vent. Use a pie guard around edges of pie or place 1" aluminum foil around edges of pie. Bake at 350 for one hour; Watch pie--don't let it get too browned. Serve with a slice of American cheese (melted) on top. or my Grandpa's fav: vanilla ice cream atop the pie.
Cut the avacados in half and remove the pits. Spoon out the avacado into a bowl. Mash thoroughly with a fork. Add remaining ingredients and stir.
For the Filling: In a small pan, bring the cream to a boil. Remove from heat and add the chocolate. Let stand for 1 minute, then whisk to melt the chocolate until smooth. Transfer to a small bowl, and let stand for at least 6 hours to thicken up. For the Cookies: In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt, and mix on low speed. With the mixer running, add the butter, a piece at a time. The mixture will be dry and sandy at first, but over 2 minutes, will form pebble-sie pieces that start to cling together. Stop the mixer and transfer the dough to your board. Preheat oven to 350°F Seperate dough into 2 pieces. Roll each piece of dough between 2 pieces of plastic wrap or parchment paper to 1/8" inch thick. Using a fluted cutter, cut into rounds. Scraps can be pieced together and rolled out again. Place 1/2" apart on baking sheets lined with Silpat liners or parchment paper. Bake for 12-15 minutes, rotating halfway through baking. Remove and cool in the pan for 5 minutes, then transfer cookies to a cooling rack. Cool completely. To Assemble: Lightly whip the white chocolate cream to aerate and fluff up. Transfer filling to a pastry bag fitted with a 1/4" plain tip. Pipe about 1 1/2 tsp in the center of half the cookies. Top with another cookie to sandwich. Gently press down until the cream comes to the edges. Cookies can be stored in a container for up to 3 days. Loosely cover.
In a large skillet, combine olive oil and butter. Cook spinach, stirring occasionally for 5-7 minutes, until wilted. Stir in pasta and continue cooking until warmed through (about 2 minutes.) Divide into 2-3 serving dishes and sprinkle with olives, feta, and pine nuts. Drizzle with additional olive oil for added flavor.
To make the salad: Combine pea, tomato and red onion, into a small bowl and set aside until later use. If you are using frozen peas, in a small pot boil water, add peas and cook until they are no longer frozen (about 4 minutes). Drain out the hot water and add cold water into the pot. Drain water when peas are no longer hot and add to the salad, once all the water has been drained. To make the sauce: Add a medium saucepan on the stove at high heat. Once the pan is hot add oil, then add Thai red curry paste, stir paste to combine well with oil and saute until fragrant. Add coconut milk and mix well to combine. Bring sauce to boil, then reduce heat. Add fish sauce and palm sugar, mix well to combine. Added kaffir lime leaves and basil, stir to combine and remove from heat. To make the fish: Rinse you fillets with cool water and then dry them, spray a reasonable amount of oil onto your large skillet and heat pan. Once pan is hot carefully place fish onto the skillet and cook the fillets between 2 to 4 minutes (depending the thickness of the fish). Shake the pan to make the fish move then turn them over and cook another 2-4 minutes. If fish is ready to your liking then they are ready to use. To serve salad, place mixture equally into the centre of the serving plate. Arrange fish on top of salad, top fish with equal amounts of Thai red curry sauce Or you could put curry into small sauce bowls and serve with the fish and salad. Garnish with fresh red chilli slices. Enjoy.
Season the chicken thighs with salt and pepper. Add 1 tbsp oil to each of two 12-14 inch skillets or paella pans set over medium-high heat. When oil is hot, add half of the chicken thighs to each pan and brown on both sides, 15-20 minute Transfer to platter. While the chicken is browning, toast the saffron threads in a 2 qt saucepan. Remove from heat and crush the threads with the back of a spoon. Add 1/2 cup chicken broth and bring to a simmer over medium heat. Remove from heat and let steep for 10 minutes. Add 5 1/2 cups additional broth to the saffron infusion and bring to a simmer, hold until needed over low heat. If using turmeric instead of the saffron threads, pour 6 cups chicken broth into a 2 qt sauce pan, add the turmeric, and bring to a simmer, hold until needed over low heat. Divide the green beans and artichoke hearts between the two pans and saute for 5-6 minutes. Transfer beans and hearts to the platter with the chicken. Remove all but 1 tbsp of fat from each pan and divide the onion and garlic between the pans. Saute until the onion is translucent. Divide the pepper flakes and the smoked paprika between the two pans and saute for 30-60 seconds. Add the tomatoes between both pans and saute until the liquid from the tomatoes has evaporated and the mixture is thickened, about 5-7 minutes more. Sprinkle 1 1/2 cups of rice over the onion mixture in each pan. Pour 3 cups of the hot broth evenly over each pan of rice, then arrange the chorizo, green beans and artichoke hearts on the rice. Nestle the chicken thighs into both pans and bring to a boil. Reduce heat and simmer rapidly until the rice appears on the surface of the mixtures, about 5-6 minutes. Arrange the roasted red pepper slices over both pans. Divide the shrimp between both pans and push the shrimp down into the rice. Continue simmering until all the liquid has been absorbed and the rice is al dente, another 8-10 minutes. If all the liquid has been absorbed but the rice is not done, add a little more broth and cook a few minutes more. Cover the pans with aluminum foil and cook gently for another 2 minutes to ensure that the top layer of rice is cooked evenly. With the pans still covered, raise the heat to medium high and cook until the bottom layer of rice begins to brown. You may hear rice crackling, which is normal, but if the rice begins to burn, remove the pans from the heat immediately. Check the chicken for doneness. Sprinkle the peas over each pan and let stand, covered, for 5-10 minutes. While the paella is standing, bring the remaining chicken broth (or water if you used all of the broth earlier) to a boil in a medium saucepan and add the clams or mussels. Cover and simmer for 3-4 minutes or until the clams/mussels have opened. Arrange the opened clams/mussels over each pan of paella, discarding any that did not open. Serve directly from the pan with wedges of lemon to squeeze over the rice.
Bring chicken broth to a boil in a medium saucepan. Season chicken with salt and pepper and add to pot with broth. Simmer, covered, over medium-low heat 10-15 minutes, flipping chicken half way through. Transfer chicken to plate and reserve broth. Shred chicken into bite size pieces. Cook smoked turkey, pastrami and onion in soup pot with the spices for about 5 minutes. Add all corn, cook for 2 minutes. Add reserved chicken broth and bring to a boil. Simmer over medium heat until slightly thickened. Stir in soy milk and chicken and let it cook for another 5 minutes. Tips: While I love homemade chicken stock, I almost never have time these days to make it fresh. Now you can find great organic and msg free chicken or vegetable stock/broth in your local groceries that will work great in this and any other recipe that call for it. The key to a good grocery chicken stock is too look for one that has a short ingredient list that includes vegetables like carrots, celery and onions.
Toast the cumin seeds for 10 minutes at 375° and set aside. (I use my toaster oven for this step). In a 6 quart kettle saute the bacon until clear. Add meat, onions, garlic& jalapenos; cook& stir on high heat until browned. When meat is brown and onions are clear add the rest of the ingredients, mashing up the tomatoes by hand. Simmer 1 hour. Correct seasonings.
Rinse fish and pat dry with paper towels, set aside. Coat large nonstick skillet with cooking spray. Add the ginger and cook over medium high heat, stirring often, for 2 minutes, until litely browned. Add lemon juice, mustard, soy sauce and 1 cup of orange juice, stir to combine. Add the fish in single layer. Cover and cook over low heat for 6 to 8 minutes, until fish is opaque and done. Remove the fish to a plate; cover to keep warm. Mix cornstarch and remaining 1/2 c. orange juice together in a cup. Add to the skillet. Cook, stirring constantly for 1 minute until sauce thickens. Stir in the orange pieces. Cover and cook for 1 to 2 minutes, until oranges are heated through. Serve the sauce over the fish. Sprinkle with scallions.
Core and seed the peppers, and cut into 1/4" wide lengthwise strips(you should get about 12 cups). Heat the butter and oil in a heavy flameproof casserole dish. Add garlic and ginger, and cook over low heat for about 3 minutes. Add the peppers, and stir well to coat. Mix in the orange zest, juice, sugar, and pepper. Stir gently and cover. Cook over medium-low heat,stirring occasionally, until the peppers are wilted and their skins are soft, about 25 minutes. Remove the cover and keep cooking over low heat, stirring frequently, until most of the liquid has evaporated, about 2 hours. Serve hot or at room temperature. This keeps, covered tightly, in the fridge for up to 5 days.
combine yeast in warm water. in large mixing bowl combine all remaining ingredients except for the soy milk. add yeast and water and mix well. knead for 6-8 minutes. cover and let rise in a warm place for about 1 1/2 hours or until doubled. spray loaf pan with cooking spray and shape dough into a loaf and put in pan. cover and let rise again for about 45 minute preheat oven to 350. just prior to baking brush the top of dough with soy milk and sprinkle some 7 grain cereal on top. bake for 40 minutes.
NOTE: USE ONLY GRADE A HONEY, BUTTER, AND ORGANIC RIPE ORANGES. IF MAKING MUFFINS, IT IS RECOMMENDED YOU DOUBLE THE HONEY-ORANGE GLAZE RECIPE. (STEP ONE): PREHEAT oven to 400°F for sheet cornbread, OR 350°F for muffins; BUTTER an 8"x8" square glass baking dish or a 9"x9" glass pie plate (OR grease, then add liners, in up to 18 muffin cups); FINELY grate 1/4 teaspoon fresh orange zest for the glaze; KNEAD and squeeze oranges to yield 6 tablespoons juice for the batter. COMBINE the dry ingredients in a medium mixing bowl (1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 3/4 teaspoon fine sea salt, 1/8 teaspoon cinnamon). WHISK the wet ingredients well in a small mixing bowl (3/4 cup fat-free buttermilk, 6 tablespoons grade A pure honey, 6 tablespoons freshly squeezed orange juice, 1/3 cup vegetable oil, and 1 lightly beaten large egg). ADD the wet ingredients to the dry ingredients; STIR just until blended (IF PREPARING MUFFINS, LET BATTER REST 3-4 MINUTES, RE-STIR, THEN FILL MUFFIN CUPS. SCRAPE batter into prepared baking dish, or equally into muffin cups, using a flexible spatula. BAKE sheet cornbread on center rack at 400°F for 20-25 minutes, OR muffins at 350°F for 18-20 minutes, or until wooden pick inserted in center comes out clean. MEANWHILE, prepare the HONEY-ORANGE GLAZE: In a small saucepan over medium-low heat, melt 1 tablespoon salted real butter. Add 1 tablespoon grade A pure honey and 1/4 teaspoon finely grated orange zest. Stir until flavors meld and consistency is smooth, about 3 minutes. Keep warm on lowest heat. IMMEDIATELY after baking while wearing oven mitts, baste the HONEY-ORANGE GLAZE quickly, neatly and evenly over top of corn bread using a soft pastry brush. COVER baking tin with a foil tent (don't allow tent to touch cornbread or muffins), sealing the edges tightly; LET stand for 10 minutes. SERVE warm and enjoy.
Sugar Syrup: Combine the sugar and water in a small saucepan: stir well. Bring the mix to a boil over medium high heat, and cook 45 seconds or until the sugar dissolves. Remove from the heat and let cool. Store the syrup in the refrigerator. Yield: 2 cups. Place the mango, lime juice, and sugar syrup in food processor. Process until smooth. Strain the mango puree and discard pulp. Pour 1/4 cup of the mango puree into each of 4 fluted glasses. Add 1/2 cup ginger ale(or sprite); slowly pour 1/2 teaspoons grenadine down inside of each glass. Don't stir before serving! Enjoy! Makes 4 servings.
Chop tips off the chicken wings; discard. Preheat oven to 400 degrees. Line a baking pan with foil (this will save clean-up later). Place the chicken wings in a single layer on the tray; salt and pepper them lightly. Bake the wings for about 30 minutes until they are just beginning to brown and get crisp. While the wings are baking, combine the peanut butter, soy sauce, honey, garlic, and the hot peppers in a small saucepan. Heat the mixture over low heat, stirring until well blended and spreadable. Spoon or brush the peanut sauce generously over the wings. Return the wings to the oven for 10- 15 minutes until the sauce is set. (Do not allow the sauce to burn.) Remove the wings from the oven and sprinkle immediately with the chopped peanuts and cilantro. Let cool slightly before serving.
Combine flour and sugar in a mixing bowl. Cut in butter to make crumbs. Set 3/4 cup of crumb mixture aside for topping. Add milk, baking powder, vanilla, and EGG YOLKS to mixing bowl. Mix well. Beat EGG WHITES till soft peaks form. Fold into batter. If adding apricots to batter do so now. Pour batter into lighty sprayed 9 x 13 pan. Evenly sprinkle with apricots (if you didn't add them to the batter). Sprinkle with reserved crumbs. Bake at 350 for about 45 minutes or until toothpick comes out clean.
In a large non stick fry pan brown ground beef. Remove and drain in colander. Run under hot water to drain the fat. Sprinkle on one of the seasoning packages; set aside. In the fry fan combine the rest of the ingredients. Break the noodles into several pieces. Bring to a boil. Reduce heat cover and simmer 3 minutes or until noodles are tender. Stir occasionally. Return ground beef to fry pan heat through. Serve.
Combine all ingredients in the bowl of a food processor and process briefly to break up the seeds. Transfer to a 1-quart Mason jar and set the jar aside for 3 days in a cool, dark place, but don't refrigerate. Strain the contents through a fine sieve into a 4-cup glass measuring cup. Allow the liquid to drip through; this could take up to 30 minutes. Transfer the strained liquid to a medium-size nonreactive saucepan. Bring just to a boil over low heat, about 10 minutes. Remove from the heat and cool to room temperature before using. Store the Grenadine in the refrigerator, where it should keep for up to 6 months.
Squeeze juice from lemon. Cook noodles as per package directions. Drain. In pot used to cook noodles, melt butter. Add juice and 3/4 teaspoons pepper. Add noodles and toss.