HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toast sesame seeds in a wide nonstick frying pan over medium heat, stirring often, until golden (about 3 minutes). Remove from pan; set aside. In same pan, combine onion and 1/4 cup water. Cook over medium-high heat, stirring often, until onion is soft (about 5 minutes); add water, 1 tablespoon at a time if pan appears dry. Remove from heat. In a 2-3 quart pan, bring milk and 1 cup water just to a boil over medium-high heat. Stir in couscous; cover, remove from heat, and let stand until liquid has been absorbed (about 5 minutes). Keep warm; fluff occasionally with a fork. Meanwhile, to onion mixture, add beans, broth, honey, ginger, cinnamon, saffron and white pepper. Bring to a boil over medium-high heat. Then reduce heat so mixture boils gently; cook, stirring occasionally for 5 minutes. Add apricots, cook, stirring gently, just until heated through (about 3 minutes). To serve, spoon couscous onto a rimmed platter, top with bean mixture. Sprinkle with cilantro and sesame seeds, season with salt to taste.
Heat oven to 350. Place chicken breasts between 2 pieces of plastic and pound them flat and thin. Sprinkle with salt and pepper. Cut each of the asparagus spears in 1/2, set aside. Cut the slices of gouda cheese into strips, set aside. Prepare hollandaise sauce as directed. When finished, pour 1/2 into a greased glass baking dish (9x9). Take one of the pounded breasts, place 6 pieces of asparagus in each and strips equalling 1 piece of cheese. Roll tightly around the asparagus and secure with a toothpick if needed. Pour remaining sauce over chicken rolls, pour lemon juice over that, and sprinkle green onions over the top. Cover with tinfoil and bake at 350 for 25 minutes or until chicken is tender. Uncover for 5 minutes to brown if needed. Serve with hot capellini noodles. **Capers are a great option to the green onion tops**.
Place all ingredients in a blender and mix until smooth. Pour into a margarita or martini glass frosted with sugar and serve at once.
Combine first 8 ingredients and shape into balls. Put meatballs into a shallow pan. Combine the tomato soup and water and pour over the meatballs. Bake at 350°F for about 45 minutes.
Remove bruised leaves from cabbage and cut out center core. Pour boiling water over cabbages to soften. Meanwhile, saute bacon and onion until bacon is done. Add half the tomato soup. Beat eggs and add salt, pepper, paprika, Worcestershire sauce, ground beef, pork and ham. Add bacon mixture and rice and mix thoroughly. Separate cabbage leaves and drain. Place heaping tablespoon of stuffing at core end of each cabbage leaf and roll carefully, tucking in ends. Place rolls in layers in Dutch oven or heavy kettle. Chop small unused leaves and place over to. Pour remaining soup and add enough water to cover rolls. Cover and simmer 2 to 2-1/2 hours.
Place scallops in saucepan with wine or vermouth, mushrooms, seasonings & herbs. Add water, if necessary, to almost cover ingredients. Bring to simmer & then cover pan & simmer slowly for 5 minutes. Remove scallops & mushrooms & place into a bowl. Rapidly boil down the cooking liquid until reduced to the amount of 1 cup. Melt 3 tbsp of butter in a new pan& stir in the flour until smooth. Cook slowly for 2 minutes without browning. Remove from heat & beat in the scallop cooking liquid. Stir with whip over medium heat until sauce thickens. Thin out with milk. Blend egg yolks in a bowl with half of the heavy cream. Beat in the hot sauce driblets. Return to the pan & stir over medium heat until sauce comes to a slight boil. Thin out, as necessary, with more cream or milk. Carefully correct seasoning & add lemon juice & sugar if needed. Fold 2/3 of sauce into the scallops & mushrooms & spoon into lightly buttered large shells or individual ramekins (round baking bowls). Spoon on the remaining sauce & sprinkle with the cheese. Top with bread crumbs & place little dabs of butter on top. Then sprinkle with paprika. Place into broiler until lightly browned & serve with crusty bread if desired.
Cut the potatoes in half, cook in a saucepan of simmering water until not quite done and still firm, about 10 minutes; Rinse in cold water to stop cooking, then drain; dice to 1/2-inch thick pieces, set aside. Melt butter in a large skillet over medium low to medium heat. Add onion, cook until softened, then add the chopped bell pepper, cook another 2 minutes. Add remaining ingredients; mix well; cook until well browned, about 10 minutes, stirring occasionally.
Cut the cucumber in half and remove the seeds. Slice the cucumber into little moon-shaped slices. Julien the carrot into very fine pieces. Coarsely chop the shallot and chile. Peel the ginger but leave the piece whole. Combine all of the ingredients and keep refrigerated for a few hours. Serve as a condiment to rice dishes or grilled sate.
Mix turkey, onions, and taco seasoning. Grill for approximately 20 minutes. Top with cheese and avocado. Serve on a slice of crisp lettuce.
In a skillet over med-high heat, crumble and brown beef with onion, green peppers and garlic, until no longer pink. Drain. In the same empty skillet, add tomatoes, kidney beans, corn, tomato sauce and spices; stir well. Return the hot drained beef mixture to the skillet and mix well. Simmer for about 10 minutes. Pour into the bottom of a 13" x 9" (or larger) baking pan. Sprinkle with the 1/2 cup cheese; set aside. While beef is browning, etc -- in a large pot, boil potato chunks in salted water until tender; drain. Return to hot pot and mash with butter, milk, and sour cream. Add 1 cup ONLY of the cheese, green chilies, and the salt, pepper and chives. Mash to desired consistancy. Evenly spread potatoes over cheese layer in the pan. Evenly sprinkle potatoes with remaining 1/2 cup cheese. Bake at 350 for 25-30 minutes.
Mix batter ingredients in a pre-sprayed 9 1/2 inch deep dish pie plate. Stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well. Combine sugar topping ingredients in a small bowl. Top batter evenly with cinnamon sugar topping. Spoon the caramel pecan topping evenly over the batter. Bake by placing in a cold oven; set temperature to 350 degrees. Bake 25 minutes, until lightly browned and firm in center. Cool slightly; serve warm.
Saute onion in butter until soft, then add chopped fig. Saute to reduce liquid, add honey, and continue until mixture is carmelized. Sprinkle with goat cheese. Serve on warm baguette or cracker.
Preheat oven to 375°F. In a 12-inch skillet over medium heat, add beef, onion, Worcestershire sauce, and seasoning salt. Cook until beef is brown and onions are tender, stirring often; drain. Return to skillet and add half the bacon, and all the carrots and gravy. Reduce heat to medium-low. Cook 5 minutes, stirring often. Stir in peas and sour cream cook 2 minutes. Spoon into an ungreased 8 x 8-inch glass baking dish. Topping. Take leftover potatoes and garlic powder mix together. Border the edges of the pie with potatoes. Sprinkle with remaining bacon. Bake at 375°F for 30 to 40 minutes or until potatoes are lightly browned.
Measure all ingredients except raisins into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Whole Wheat Cycle; press start. Add the raisins at the "add ingredient" signal. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing. **If your bread machine does not have an "add ingredient" signal on the Whole Wheat Cycle, add the raisins on top of the flour--or check the manufacturer's directions for use--then set a timer for 5 minutes before the end of the second long knead.
Core the tomatoes. Dig the cloves from the head of garlic. Chop the stem off the jalapenos. Throw the cored tomatoes, the cloves of garlic, and the stemless jalapenos into a pot of water. Bring it to a boil, and turn down to medium/high heat. Turn burner off when tomatoes start to peel, usually in 30-40 minutes on the stove. Drain tomatoes, garlic, and jalapeno and let cool. Throw ingredients into a blender or food processor and pulsate until desired consistency. Add salt if desired.
Heat butter in a 12" skillet over medium heat. Add pecan halves and cook, swirling skillet constantly, until nuts are toasted, about 5 minutes. Add brown sugar, rosemary, Worcestershire sauce, paprika, chili powder, salt, Tabasco, pepper, and cinnamon, and stir until pecans are evely coated. Continue cooking pecans, stirring constantly, until fragrant, 1-2 minutes. Transfer pecans to a parchment-lined baking sheet, spread into a single layer, and let cool, stirring pecans and breaking up sugar and spices occasionally.
Trim fat from lamb. Place lamb in an electric slow cooker, and sprinkle with oregano, rind, and 1/4 teaspoon salt. Pour in juice; top lamb with spinach. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Remove spinach and lamb from slow cooker, reserving cooking liquid; cool. Remove meat from bones; discard bones, fat, and gristle. Chop meat. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag, and let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a large bowl, stopping before fat layer reaches opening; discard fat. Add 1/4 teaspoon salt, lamb, spinach, orzo, and feta to strained drippings. Garnish with oregano sprigs and lemon slices, if desired.
Discard the tough outer leaves from the romaine and use the whole leaves and hearts. Wash the leaves and dry them in a spinner, or pat dry with a towel. Wrap loosely in a damp towel and refrigerate. Preheat the oven to 375*F. Add the garlic to 1 tbls. olive oil and toss with the cubed bread. Spread the cubes on a baking sheet and bake for 7-8 minutes, until golden brown. Set aside to cool. To make the vinaigrette:. Combine everything but the oil, then whisk it inches The dressing should be very lemony and bright. This makes about 1/2 cup. When you are ready to serve the salad, place the lettuce in a large bowl. Add the olives and toss with the vinaigrette, coating all of the leaves. Add the croutons and Parmesan cheese and toss again. Sprinkle with freshly ground black pepper and serve. Don't forget to enjoy! :).
Preheat oven to 350 degrees F & grease two 9"x5" loaf pans. In a bowl, whisk together the flour, baking powder, baking soda & salt, then set aside. In a large bowl, cream shortening & sugar until light & fluffy, then add eggs, one at a time, beating well after each addition. Add the flour mixture, a little at a time, to the creamed mixture, alternately with the bananas & pineapple. Fold in the chocolate chips, cherries & nuts, then pour into the prepared loaf pans. Bake for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
Sift flour once, add salt and sift again. Cream butter until light and fluffy. Add 6 tablespoons powdered sugar and vanilla; mix well. Add flour gradually, stirring until blended. Add nuts; mix well. Shape dough into rolls about 2 1/2 inches long and form into a crescent. Place on ungreased baking sheets. Bake at 350° 10-15 minutes until delicately browned. Remove from baking sheet onto rack and dust at once with powdered sugar.
Heat oil in a large 4 quart pot over medium high heat. Add bacon and cook until browning. Add scallions, garlic and bay leaf until all is tender and cooked through. Add salt, pepper and tomatoes and stir well, then add broth and water. Bring to a simmer and cover partially for 35 minutes. Taste to adjust seasoning if need be. Enjoy!
Scrub the outside of the taro. Place in a pot with enough water to half cover the taro. Cover and boil for about 1 1/2 hours, or until tender. (Make sure the taro is cooked very well, for the starches can irritate and scratch the throat if not cooked through completely). Remove and cool. Peel away the outside skin and chop taro into large cubes. (Cooked taro at this point can be mashed and formed into cakes that are delicious sauteed with butter). Place the coconut milk and the taro cubes into a saucepan and heat thoroughly. There should be enough milk to just cover the taro. Taste during cooking to see if taro needs more salt.
In a bowl, beat the egg yolks and stir in condensed milk and vanilla. Fold in the crushed cookies and whipped cream. Pour mixture into a 9 X5 loaf pan lined with foil. Cover and freeze for 6 hours or until firm.
Peel, core, and thinly slice the apples. Cream butter, vanilla, eggs, and sugar. Add cinnamon and baking powder. Beat in flour. Stir in apples to combine. Spoon batter (it will be thick) into a greased 9x13 pan. Smooth top with knife or rubber scraper. Bake at 350 degrees for 50-60 minutes until golden brown on top. Let cool for 10 minutes. Sprinkle with powdered sugar if desired.
Preheat Waffle Iron (spray with non-stick spray, if needed). In a food processor or blender, whip the flax seed and water together until it reaches a thick and creamy consistency, about 2 minutes. Add the margarine and milk, and whip for another minute. In a large bowl, combine the flour, baking powder, and salt. Create a well in the center of your dry ingredients, and pour in the milk mixture. Stir until just combined. Add the chocolate syrup, stir. Fold in chocolate chips, strawberries, and banana. Spoon 1/2 cup batter (or the amount recommended for your waffle iron) onto the hot iron. Spread the batter to just within 1/4 inch of the edge of the grids using the back of your spoon or spatula. Close the lid and bake until the waffle is crispy. Serve immediately or keep warm in a single layer on the rack in a 200 degree F oven while you finish cooking the rest (keeping the oven door cracked will help prevent them from getting soggy). Decorate the waffle with toppings.
Combine everything in your crock pot and cook on HIGH for the first hour. Turn the temperature down to LOW, and cook 7 more hours.
Combine 1.5 tblspn of peppercorns, rosemary, mint, garlic, vinegar, soy sauce & red wine in a bowl. Marinade the lamb in the mixture for a few hours. Remove roast from marinade and roll and tie roast with string. Preheat oven to temp between 200-250c Spread the mustard and rest of the peppercorns over the meat. Place roast into a baking tray and pour the marinade around the roast but not over it. Bake for 1.5 hours, basting occasionally. Slice roast to nice pieces and pour juices over the top.
Pre-heat grill. With a sharp knife, pierce skin of each eggplant in 4-5 places to prevent the eggplants from bursting while on the grill. Lightly coat each eggplant with olive oil. Place eggplants over high heat to char, and cook until eggplant is completely soft, with no spongy areas (spongy = still not cooked through). Time will depend on the size of the vegetables. Remove from heat and allow to cool enough to handle. Holding the stem end, remove peel by pulling downwards - peel should come away easily, leaving the vegetable flesh intact. Once eggplants are peeled, they can be refrigerated 3-4 days for later use. Combine onions, coconut milk, lemon, salt, and peppers. Taste coconut milk mixture and correct for salt, if necessary - it sould be lemony and slightly sweet. Allow to sit for 30 minutes while you prepare eggplants. Cut peeled eggplants crosswise into bite-size chunks. Add eggplants and gently combine to distribute flavors. Garnish with green onion rings.
Hand-squeeze out as much excess moisture in the olives as possible before chopping, and make certain to chop finely. In a bowl combine cream cheese with garlic, mayonnaise, green and black olives, green onions and black pepper; mix to combine well. Spread a thin layer of the cream cheese mixture over each tortilla, then sprinkle a small amount cheddar cheese over the top of the cream cheese. Roll up each tortilla as tightly as possible. Place each tortilla onto a plate. Cover with plastic wrap and chill for a couple of hours or up to 24 hours (a longer chilling time will only improve on the flavor). Slice each tortilla into about 1-inch pieces.
Combine all the ingredients (except ribs) in a sauce pan, bring to a boil and simmer 10 minutes, cool a bit. Place the slabs of ribs in a large plastic bag and pour in the sauce, turn to coat the ribs and seal the bag. Marinate in the fridge for at least an hour. Remove ribs from the marinade and reserve the marinade. Place ribs over medium heat and grill for 50-60 minutes turning the ribs and basting with the marinade during the last 20 minutes of cooking.
Place soup bones in a large shallow roasting pan. Bake in a 450 oven about 30 minutes or till well browned, turning once. Place soup bones in a large pot. Pour 1/2 cup of the water into roasting pan, scraping up crusty browned bits. Add water mixture to pot. Add carrots, onions, celery, parsley, black peppercorns, basil, bay leaves, garlic, and salt. Add rest of water and bring to boil. Reduce heat. Cover and simmer for 3 1/2 hours. Remove soups bones. Strain broth. Discard vegetables and seasonings. If using broth while hot, skim fat. Or chill, then lift off fat. Refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months.
Lightly spray a 15x10x1-inch baking sheet with nonstick coating. Cut potatoes lengthwise into thin wedges. Place potato wedges in a plastic food storage bag. Spray wedges with nonstick coating. (Spray the wedges with nonstick coating so the seasonings stick. This also helps the potatoes crisp in the oven.) Combine cheese, paprika, and pepper. Add to bag; close bag. Shake to coat potatoes with seasonings. Arrange potatoes in a single layer on the prepared baking sheet. Bake in a preheated 425 degree Fahrenheit for 30 minutes or until crisp and fork-tender, turning once. Season with salt.
Melt butter in saucepan. Saute onions for 4 minutes. Add chopped garlic. Cook about 4-5 minutes more, or until onion is tender. Place chicken broth in pan with onion mixture. Bring to boil and cook rice according to package directions. Once rice is done, stir in red bell pepper and fluff with fork. Top with cheese and serve. Delicious!
Prepare a charcoal grill or preheat a gas grill to medium. Toss the asparagus with enough oil to coat and sprinkle with a little salt. Put the asparagus on the grill and cook, rolling frequently to avoid burning, until brown and crisp-tender, about 5 to 7 minutes, depending on thickness; remove. Arrange mixed greens on chilled plates or a large serving platter. To prepare the vinaigrette: Whisk together the lemon juice, zest, chives, garlic, sugar and salt and pepper. Whisk in the oil in a slow, steady stream. When ready to assemble the salad, toss the asparagus with enough vinaigrette to coat. Arrange on top of the mixed greens. Sprinkle with the shredded Parmesan and the snipped chives. Pass any additional vinaigrette alongside.
Heat 1 Tbsp of the oil in a pan. Preheat oven to 325 (I was cooking them along side a roasted chicken so the temperature was lower and cooking time is longer. I have no doubt these could be done faster at a higher temperature Based on recipes I've seen, 425 Fahrenheit for about 20 minutes). Slice onions and sautee until tender and brown at the edges. Peel and wash potatoes then slice into rounds about a centimetre thick. Combine potatoes, chili powder, brown sugar, salt and remaining oil in a bowl, toss to coat evenly. Add sauteed onions and continue to toss to combine flavours. Spread potato and onion mixture evenly on a baking sheet with edges or a large roasting pan that will allow the potatoes to barely overlap. Toss halfway through to ensure coating and cooking is even.
Mix all ingredients in a covered container. Shake well. Let flavors meld and store in refrigerator at least 1 hour ahead of when you need it. Mix with green salad ingredients. (Also good on fruit salad).
Combine all ingredients but oil, lemon wedges, pita and salad in a bowl, and knead very well into a paste. Hold a flat metal skewer - not nonstick, and at least 12 inches long - point up in one hand. Dip other hand in a bowl of water, take a handful of meat mixture and form it around base of skewer in a small sausage shape with pointed ends. Repeat, working your way up the skewer. Each skewer should hold three or four kebabs. (You can also just form meat into eight patties.). Lay finished skewers on a sheet pan, and smooth kebabs with fingers, making sure they are fairly smooth and secured on skewers. Refrigerate at least 1 hour. Prepare charcoal grill, or turn gas grill to medium-low. Spray or brush oil on clean grill rack, and set within a few inches of the fire. Fire should not be too hot, and rack should be at least several inches from heat source. When rack is heated through, gently squeeze the kebabs to be sure they are secure on the skewers, and place skewers on grill. Meat should start sizzling gently; it should not spit and turn black. Cook undisturbed until deep brown, at least 7 minutes. When meat lifts easily from grill, slide a spatula under kebabs and turn over. Continue grilling until browned on both sides and juicy, but cooked through, 10 to 15 minutes total. Serve hot with lemon wedges and pita that has been warmed on the grill. Put a few spoonfuls of salad in each pita with meat.
Preheat oven to 350°F. Melt cheese and butter together over low heat with cream; then add half of bacon and onions. Add all Miracle Whip and sour cream. Gently fold in potatoes and spoon into a greased casserole dish. Top with remaining bacon, onions and spices (spices may be mixed in with the cheese if desired). Bake for about 55 minutes.
Place the rack in center of the oven and preheat to 375°F Grease and flour a 9-inch springform pan. In a large bowl, with your fingertips, rub together the first measure of flour, the 1 1/2 cups sugar, salt, and butter until crumbly. Remove 1 cup of the crumbs and press them onto bottom of the springform pan and about 1/2-inch up the sides, making a crust about 1/8-inch thick. Make a well in the remaining crumb mixture. Pour into it the milk, eggs, vanilla, lemon zest, the second measure of flour, and baking powder. With a whisk, blend this mixture thoroughly without incorporating the crumbs. Then with a wooden spoon stir in the crumbs until well blended but still a little lumpy. Fold in the apples. Scrape the batter into the pan. Beat the egg white until foamy. Beat in the 2 tablespoons sugar until whites barely stand in peaks. Zigzag it over the top of the batter, leaving 2/3 of the batter uncovered. Bake 65 to 75 minutes, or until a knife inserted in the center comes out clean. Remove from oven and cool 30 minutes on a wire rack. Slip off sides of the pan and finish cooling cake. Serve at room temperature. Covered in plastic wrap, the cake holds well at cool room temperature for 2 days. It keeps a week in the refrigerator. Warming in the oven makes it even tastier.
Heat oil in large pan. Brown ground beef over medium high heat. Drain/rinse well. Place carrots and onion in slow cooker. Sprinkle with thyme, rosemary and pepper. Top with barley and meat. Pour broth and tomatoes with juice over meat. Cover; cook on LOW 8 to 10 hours.
Brown ground beef in skillet over medium-high heat, and drain grease. Add tomato sauce and spices to meat. Bring to boil, stirring, then turn to low, cover and cook 15 minutes. Spoon the meat mixture onto bun bottoms. Top with cheeses and cover with bun tops.
Heat the oven to 325°F Place the chicken in a shallow ovenproof dish. Mix together the garlic, chili, oregano, oil, lemon juice and stock or water. Spoon over the chicken making sure it is well coated. Cover the top loosely with foil to protect the flesh from drying out. Bake for 20-25 minutes, basting once or twice during cooking. Remove the foil and brown the chicken for the last 5 minutes. Allow to stand for 5 minutes before serving.
Mix ALL ingredients well. Pour into a heavy bottomed pan and heat over Low heat until thick, stirring constantly. Pour through a sieve to remove any lumps. Serve warm over warm gingerbread. Store any leftovers, refrigerated in an airtight container, reheating before serving.