HumbleIntelligence/food-ner-1-Million huggingface dataset:
Discard the small outer leaves of the artichokes. With scissors, snip thorn tips from remaining leaves (optional, but recommended). Trim dark base from stem ends and peel coarse fibers from the stem. Cut artichokes in half lengthwise and rinse well. Choose a pan in which the artichokes fit close together in a single layer (if there are large spaces, the juices will burn). Pour olive oil into pan and add 1/2 teaspoon dried thyme. Roll artichokes in oil to coat, and turn cut sides down. Slide 1 thin lemon slice and 1 garlic clove under each artichoke half. Seal pan with foil. Bake on 375degF until artichoke bottoms are tender when pierced, 45min-1hour. While artichokes are baking, make vinaigrette. FOR VINAIGRETTE:. Whisk together the Balsamic Vinegar, Soy sauce salt, and Harissa. Slowly whisk in the olive oil. Refrigerate while Artichokes are baking. WHEN ARTICHOKES ARE READY:. Transfer them (cut sides up) to a platter and top with Vinaigrette. Should be served hot, but also good if room temperature. VARIATIONS (instead of vinaigrette): -drizzle artichokes with pan drippings. -microwave on high 1 tsp butter and 1 tsp lemon juice, and drizzle over artichoke.
melt butter in a pot. add water and vanilla. mix icing sugar and instant milk. add to butter mixture 1/2 cup at a time, mixing well. stir in coconut. drop by teaspoon onto wax paper. let stand for ten minutes. melt chocolate chips. swirl 1 teaspoon on top of each one. let harden.
For meatloaf. Preheat oven to 350°F. Mix all but bread and sauce. Shape into a loaf. Line loaf pan with two slices of white bread. Put meatloaf on top of bread. Bake for 45 minutes. Bread will soak up the extra grease. Make sure to discard it when cooking is done. For sauce. Heat soup and milk over med. heat. Add cheese. Add chopped onion and parsley if desired. Pour over meatloaf or pass around the table.
Combine all ingredients in medium-size bowl. Mix well. Cover and refrigerate to chill.
These are steamed burgers so before you begin, put your steamer pot on to boil. The recipe comes together very quickly and it's best if you can wrap 'em and put them right on to steam. Mix dry ingredients well. Mix wet ingredients well. Combine wet and dry ingredients, knead until smooth, let rest. Cut the dough into eighths and wrap each flattened patty in heavy duty foil. Steam 40 minutes or until solid "burgery" consistency is reached. COWBOY UP: Cut the seitan patties into slices about 1/8" thick, put them on a vegan-friendly bun, top with vegan mayo (recipe 90544 is a perfect Veganaise knock off) bbq sauce, a thick slice of tomato, onions and some lettuce leaves. Yeee-hah!
Rinse the dry mushrooms and place in a small bowl. Cover with boiling water and let stand overnight, or at least four hours. Preheat oven to 350 deg. F. Remove the dried mushrooms with a slotted spoon. Chop the mushrooms. Strain and reserve the soaking liquid (a coffee filter is good for this). Melt the butter in a large skillet. Add the onions and both types of mushrooms and saute, over medium high heat, until the liquid released by the mushrooms start to evaporate, 10-12 minutes. Remove to a bowl, add the breadcrumbs, salt and pepper, and mix well. Set aside. (You can prepare to this point, and refrigerate until you are ready to complete the dish). 1 1/2 lb of sandwich steaks comes as four large slices,typically. Place one slice on your work surface, lightly salt and pepper, and cut in half into roughly equal rectangular pieces. If you are using round steak, try to buy it thinly sliced. Cut into 8 or 10 equal pieces, cover with plastic wrap and pound with a meat mallet until it becomes about 1/4 inch or so thick, about 4"x6". Salt and pepper as above. Place a spoonful of the filling at one end, and roll it up, tucking in the sides. Use toothpicks to secure the packet (the round ones work best), If toothpicks are not available, tie up with kitchen string, but I think toothpicks are easier. Heat the remaining butter and oil in a large skillet over medium high heat. Dredge the rolls in flour, tapping off the excess, and brown in the skillet. As the rolls finish browning, remove them to a Dutch oven or similar covered casserole dish, keeping them in a single layer. Reduce the heat to medium low, add 1/2 cup chicken stock and heat, scraping up the fond. Measure the mushroom soaking liquid and add enough broth to equal 1/2 cup. Add to the skillet and allow to heat. Pour over the rolls, add the bay leaf, cover tightly and place in oven, for about 45 minutes. Test with a knife - the roll should pierce with no resistance. Remove the rolls to a serving dish, removing the toothpicks. Defat the juices and serve on the side. Note1: You can enrich the gravy with about 1/2 cup of sour cream, if you like. Note2: If you have filling left over, and I usually do when using 1 1/2 lbs of meat, it is excellent as a filling for omelettes. Note3: Beef broth is more traditional, but I like chicken broth better - believe me, it will taste very beefy at the end. Note4: Feel free to play around with the filling - fresh parsley or dill is very nice, some people like add some diced bacon. If you do not have rye bread, then use any good quality non-sweet bread. I usually use a dark rye.
Place potatoes in a large Dutch oven and add enough water to cover. Bring to a boil over high heat. Boil until very tender when pierced with a fork, 20 to 25 minutes. Remove from the heat. Drain and return the potatoes to the pot. Mash with a potato masher. Stir in 1 1/4 cups cheese until melted. Add buttermilk, salt and pepper and stir to combine. Gently fold in 3 tablespoons chives. Transfer to a serving dish and garnish with the remaining 1/4 cup cheese and 1 tablespoon chives.
In a coffee grinder, grind the cacao nibs, pumpkin seeds, sesame seeds, flaxseed, chia seed, oregano, cumin and salt until fine. In a blender (I tried a food processor but it doesn't work as well), combine the cilantro, raisins, red and jalapeno peppers and agave and puree well. Add the powdered mixture and puree well.
Stir egg yolks, salt, salad oil and beer into flour and beat until smooth(or use a blender. Cover bowl with plastic wrap and let stand overnight or several hours. Trim edges from zucchini, slice lengthwise, then cut like french-fried potatoes. Place in a colander, sprinkle with salt and let stand 1/2 hour to remove some of the liquid. Drain, rinse and pat dry with paper towels. When ready to fry, beat egg whites until stiff but not dry, stir in batter, and fold in whites to incorporate. Dip zucchini in batter and fry a few at a time, in oil heated to 375°F in a deep fryer. Cook until golden brown (about 2 minutes) remove to paper towels to drain. Keep cooked zucchini warm in low oven until all sticks are cooked and ready to serve.
Put ingredients in machine pan in order recommended by manufacturer. Use medium crust setting. Remove from pan at end of baking cycle and cool completely on wire rack.
Cook ground beef and garlic together until beef is no longer pink. Add beans and salsa. Reduce heat to medium and bring to a boil. Meanwhile mix lemon juice, oil, salt and sugar in a medium-size bowl. Stir in avocado, cilantro and basil. Add tomatoes to skillet and cook just until heated through. Remove from heat and stir in avocado mixture. Garnish with lemon peel and basil. Serve over rice.
Chop the chicken breasts into 1/2 in cubes and sprinkle with the dry spices and mix well to coat. In a large, heavy bottomed soup pot, brown the coated chicken in hot oil 3-5 minutes, stirring often. Add the onion and garlic and mix well. Cook an additional 3-5 minutes until chicken is cooked through. Add the can of tomatoes and stir. Then add the jar of salsa and stir again. When this mixture begins to boil add the containers of chicken broth. Stir and bring to a boil. Add the beans, frozen corn and green beans. Note: may need to break the beans so they are bite sized (about 1/2 inch each). Bring to a boil again and reduce heat to simmer. Cook an additional 10-15 minutes until the beans and corn are tender. If rice is desired, cook separately according to package directions and add 1/4 cup to each bowl when serving. Garnish with chopped cilantro. Note: Omit corn and rice if you're on the South Beach Diet and increase beans to 2 cans. Also consider adding jicama for fiber and a lovely crunchy texture.
Combine all the ingredients in a saucepan and bring to a boil, stirring frequently. Cook for 10 minutes, cool and refrigerate in a re-sealable plastic container. This sauce will keep for at least one month in the fridge.
Preheat oven to 300 degrees. Line rimmed baking sheet with foil. Combine walnuts and maple syrup in medium bowl; toss to coat. Spread out nuts on sheet. Bake until browned and dry, stirring often, about 22 minutes. Cool. Remove from foil. Coarsely chop nuts. Note: Can be made 3 days ahead. Store in an airtight container at room temperature.
peel potatoes and boil until tender. meanwhile, brown ground beef with chopped onion. season ground beef mixture with garlic powder. once potatoes are done, mash with sour cream, milk, butter, cheese, garlic powder, and onion powder. It is your judgement as to how much to add until it is creamy. once potatoes are mashed and creamy, mix in ground beef mixture. mix in canned corn and peas. put entire mixture into casserole dish. top with shredded cheese and bread crumbs or crushed Ritz crackers. bake at 350F for 10 minutes or until browned.
Boil water, measure then add cocoa powder. Whisk until smooth. Allow to cool to room temperature Preheat oven to 350 degrees. Grease two 12-inch x 1 1/2 inch cake pans, line bottoms with parchment paper grease bottom and flour entire pan. Prepare your magic cake strips if using. In a medium bowl lightly combine the eggs, 1/4 of the cocoa mixture and vanilla. Sift the remaining dry ingredients into you mixer bowl and mix on low speed for 30 seconds to blend. Add the butter and remaining cocoa mixture. Mix on low speed until the dry ingredients are moistened. Beat for 90 seconds at medium speed to develop cake structure. Stop mixer, scrape down the sides. Add the egg/cocoa/vanilla mixture in 3 batches, beating 20 seconds after each addition. Be sure to scrape the sides and bottom before making the final egg addition Stop mixer, scrape down the sides and give it a final mix by hand. Pour the batter in the prepared pans and smooth surface. Bake 40 to 50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center. (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack. Reinvert cakes so that tops are right side up. Cool to room temperature and wrap tightly with plastic wrap.
Soak the dried rice noodles in a bowl of very warm (110F) water and soak until they're pliable but still rather firm, about 30 minutes. Drain in a colander - no need to pat dry. Meanwhile prep the rest of the ingredients. In a small bowl, combine the fish sauce, sugar, soy sauce, hoisin sauce and chile-garlic sauce. Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot. Add the garlic, stir and immediately add the shrimp. Stir-fry until the shrimp turn pink and firm, 2 to 3 minutes. Add the fish sauce mixture. Stir to mix for about 20 seconds, then add the chile slivers and the noodles. Stir-fry until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles are too firm, add 1 tablespoon of water and cook another minute. Add the bean sprouts and stir-fry until they're slightly limp, 1 to 2 minutes. Transfer to a serving platter or individual plates, and garnish with the peanuts, cilantro and mint. Serve immediately, with lime wedges on the side.
Preheat oven to 350°. In a large mixing bowl, gently but thoroughly combine (use your hands) ground chicken, rice, beans, scallions, bread crumbs, lime juice, jalapenos, garlic, lime peel, thyme, sage, salt, allspice, cayenne, cinnamon, and egg. Pat mixture into a 9x5 inch loaf pan, smoothing the top. In a small saucepn, heat the jelly until melted; spread over the top of the loaf. Bake for 1 hour or until the loaf is firm and the top is richly browned. Let the meatloaf stand for 10 minutes before slicing.
Fill a pitcher with water. Add washed basil and strawberry stems. Let sit until the water takes on a pink hue. Drink!
Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf. While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes. Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup. Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.
Boil water and add barley and salt. Cook slowly for 45 minutes or until barley is tender. Cool. Combine milk, salt, sugar, butter, vanilla and eggs and beat well. Then add cooked barley, raisins, lemon rind and juice. Turn into a well-greased 1 1/2 quart baking pan. Set pan into a larger baking pan in oven. Pour hot water into the larger pan to within an inch of the top of the custard. Bake at 325 degrees, for about 1 hour until a knife inserted in the center comes out clean. Serve hot or cold.
Beat together oil through vanilla. Add oats through baking soda and beat well. Add raisins or nuts, if desired. Drop by tablespoons onto ungreased cookie sheets. Bake 12 minutes at 350. Cool on wire rack.
Chill the champagne flutes in the freezer for at least 30 minutes. Pour 2 oz of mango nectar into the bottom of each flute. Squeeze a lime wedge into each flute. Top off with the chilled prosecco, to within 1/2 inch of the top of the flutes.
First you will want to grab a cocktail or rocks glass to mix your drink into. Then, place a slice of lemon, orange, and a maraschino cherry into the glass. Pour about two tablespoons of the maraschino cherry juice in with the fruit. Next you will want to add about a spoonful of sugar. Once the sugar is in the glass, pour in some club soda. You will only want to add about 1.5-2 ounces. Next add just a dash of bitters, it's the secret to a good old fashioned. Once you have reached this point in the drink where there is fruit, sugar, club soda, and bitters you are going to want to stir and mesh up your fruit in the bottom of the glass to release and mix the juices. Once you have thoroughly mixed and meshed the juices, fill the rest of the glass with ice. Now it is time to add the whiskey. Pour 1.5 to 2 shots of bourbon whiskey into the glass. Lastly, Stir your drink and ad a lemon slice as a garnish on your glass. Enjoy!
Combine chicken with soup, poppy seeds and sour cream in a bowl. In another bowl add crushed crackers and poppy seeds to butter. Mix well. Mix half of cracker mixture in chicken. Put in 9x13 casserole dish. Spread remaining cracker mix on top. Bake 30 minutes at 350 degrees. (15 minutes covered, 15 mnites uncovered).
Combine all ingredients in a small bowl, stirring with a wire whisk until blended. Cover and chill at least 8 hours.
Cut cheese in small amounts, dust with flour, set aside. Rub the inside of fondue pot with cut surface of garlic. Leave remaining garlic in pot. Pour in applejuice or wine. Turn to medium heat, until liquid simmers. (Do not boil) Add cheese in small amounts to the hot liquid, stirring until cheese is melted. Add pepper and nutmeg. Continue heating until bubbly. Adjust heat to a gentle simmer. Dip bread cubes in a swirl motion. Helpful Hints: Let bread sit out, or use day old bread, it holds up better when dipping. If cheese gets too thick, add more liquid.
Blend brandy, sugar, wine, juice and ice until combined. Combine champagne, lemonade, ginger ale, borage and wine mixture in large bowl just before serving. Serve in chapagne flutes and decorate with borage flowers. Notes on Borage: Borage is a traditional herb used as a diuretic, diaphoretic, and anti-inflammatory. It was also thought to relieve symptoms of melancholy. Borage is a native of the Mediterranean but is well adapted to growing in British soils. These days, borage is rarely used in cooking or grown in the common herb garden. It is a beautiful plant with delicate blue flowers. The leaves, flowers and stalks of borage are edible, however borage is a voracious grower and can take over a garden very quickly. This has lead to a decline in its popularity as a garden plant and also as an ingredient in meals. Using Borage in Cooking. Borage is a versatile herb in the kitchen; its leaves, stalk and flowers are edible. The young, fresh leaves have a mild cucumber taste and can be added to salads, used in stocks, soups and stews, or brewed to make a refreshing tea. You could also try adding them to sandwiches instead of lettuce, or chopping them and adding them to cream cheese or yogurt. When cooked, borage leaves may be used as a substitute to spinach. Don't be put off by the fine white hairs on the leaves, as once in the mouth they quickly dissolve. They also disappear when cooked. Borage flowers are beautiful and both look and taste fantastic in salads. They can also be preserved or candied. Why not try freezing some in ice cubes and adding them to drinks or simply floating the blooms in a glass of lemonade? The stems of borage are used to flavour a number of alcoholic beverages, including Pimms No. 1. In Spain the stems are parboiled and fried in batter. Chopped up, they make a great addition to soups and can also be eaten raw; giving a hearty crunch to salads.
Wash and quarter tomatoes. Peel garlic and cut in half. Toss first 5 ingredients together. Place on foil on medium- hot grill. Cook until tomatoes are soft and browning, turning to insure even cooking. Remove from grill, Pour into bowl. Top with chopped herbs Sprinkle vinegar over mixture. Serve warm.
Follow the instructions to make the cornbread in and 8" square pan the night before so it has time to dry out a bit, i usually break the loaf in half to help this process; crumble when ready to use. You can also hard-boil the eggs the night before to save you time. I usually only get about 3-4 cups of broth from my turkey so I boil the turkey neck in 3 cups water to make up the difference. Saute celery, onion and garlic in olive oil. In a large tray combine both boxes of mrs. cubbison's & crumbled corn bread (i use one of those huge disposable turkey roasting trays from the store). Add veggies, eggs & seasonings. Drizzle with butter & turkey broth until desired moistness, stirring occasionally to disperse liquids. Bake covered for 30 minutes at 350 then uncover and cook for an additional 10 minutes or until the top is browned.
In large bowl, combine slaw mix (cabbage) and onion. In small bowl, mix sour cream, mayonnaise, tarragon, vinegar, and sugar. Add salt and pepper. (to taste) Add dressing to cabbage mixture and toss to coat. Add sunflower seeds and toss again. Cover and refrigerate at least 1 hour for flavors to blend. Serve chilled or at room temperature. ~Maybe made up to 1 day ahead.
Combine cauliflower, garlic cloves, and broth in a large saucepan. If cauliflower is not completely covered by the broth, add water until just covered. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes. Reserve 2 Tbsp of the cooking liquid and drain cauliflower (don't dry it, but allow it to drain fairly thoroughly). Transfer cauliflower and garlic to the bowl of a food processor, and process until smooth, pulsing in one or two tbsp of the reserved broth, if necessary, to moisten mixture. You might want to use fat free cream cheese during this step instead of the broth for extra body and creaminess. Season with salt and pepper to taste. Just before serving, stir in chopped chives. Serve warm.
Reserve a few rocket leaves for serving then put the remaining rocket, spinach and watercress in a salad bowl. Add the cherry tomatoes and set aside. To make the cannellini bean puree, put the beans, garlic, lemon juice, thyme, oil and 2 tablespoons of water in a food processor or blender. Season with salt and pepper, to taste, then process to a smooth, soft puree. Add a little more water, if necessary. Transfer to a saucepan and heat gently for about 5 minutes, stirring frequently, until piping hot. Alternatively, put the puree in a microwaveable bowl, cover and cook on high for about 4 minutes, stirring halfway through, until piping hot. Let stand for 1 minute before serving. Meanwhile, to cook the salmon fillets, heat the oil in a non-stick frying pan. Add the garlic and fry gently for 1 minute. Add the salmon and cook for 5-8 minutes, turning once halfway through. Drizzle the salad with a little balsamic vinegar, season to taste with salt and pepper and toss well. Put a spoonful of cannellini bean puree on each of 4 warmed serving plates. Put the reserved rocket leaves on top, followed by the salmon. Drizzle with a little extra virgin olive oil. Serve immediately with the salad. Variation: The bean puree would be delicious with most grilled foods. Try chicken, turkey, large prawns or tuna. Use other beans or a mixture of two or three types and keep the puree slightly chunky, if you prefer.
Combine all and toss. Chill in fridge. Meanwhile, share the remaining rum left in the bottle with friends, drinking until you can see the bottom of the bottle. Remove salsa from fridge if you can find it. Serve with grilled jerk chicken or pork.
Cook broccoli in boiling water, 3-5 minutes until just tender. Heat oil in skillet over medium heat. Add garlic. Cook over medium heat until just golden, about 2 minutes. Add drained broccoli and red pepper flakes, and cook 5 minutes. Add salt and pepper to taste. Add broccoli mixture to cooked pasta. Toss and serve.
Mix together all the marinade ingredients in a bowl. Place the tenderloin in a plastic bag and pour the marinade over it. Marinate overnight in the refrigerator. Preheat grill or preheat the oven to 350. Remove tenderloin from bag and pat dry, save remaining marinade. Grill meat over medium heat for 35-40 minutes or bake for 45 minuntes. Allow the meat to rest for about 10 mintues before cutting it. While the meat is grilling, simmer the remaining marinade until it is reduced to about 2 tbsps. Drizzle a small amount of sauce over meat.
Heat the oil in a large straight-sided skillet over medium-high heat. Add the ground beef and chorizo and break up the meat using the back of a wooden spoon or spatula. Sprinkle liberally with salt and black pepper and cook, stirring occasionally, until browned but not fully cooked through, 4 to 6 minutes. Transfer the meat to a plate using a slotted spoon. Do not discard the fat from the skillet. Add the chiles and onions to the skillet with the fat and cook until lightly browned and softened, stirring occasionally, 6 to 8 minutes. Stir in the chili powder, cumin, garlic and 1/4 cup water and cook for 2 minutes, stirring constantly. Add the tomato puree, beef stock, Worcestershire sauce and reserved browned beef and chorizo. Stir to combine and bring to a boil, and then lower to a simmer and cook covered for 25 minutes. Stir in the pickling liquid and beans and cook for another 15 minutes, uncovered, until the chili has reduced slightly and is nice and thick. Season with salt and black pepper. To assemble, turn each bag of corn chips horizontally and cut a slit to open the bag. Spoon enough warm chili into each bag to cover the chips, about 1/2 cup, and top with a handful of the Cheddar and a dollop of the sour cream. Garnish with the pickled jalapenos and scallions.