HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 300 degrees F. Toss the bread cubes with the butter, olive oil, onion powder, garlic powder, seasoned salt, and pepper in a medium bowl. Spread the cubes in a single layer on a baking sheet and bake until lightly browned about 20 minutes. Let cool. Store in an airtight container at room temperature for up to 1 week.
In food processor, add the artichokes, mayonnaise, tuna water, relish, pepper and garlic salt. Blend until artichokes are finely shredded. Gently fold in flaked tuna and spread mixture over the English muffin halves. Turn oven to broil and place muffin halves on a baking sheet under the broiler for 6-8 minutes or until heated. Remove from oven and place a slice of cheese on each muffin half. Return to oven and broil for another 3 minutes or until cheese is melted.
NOTE: You can either cook this in the microwave or oven. If you wish to cook it in the oven, preheat the oven to 350°F. In a small bowl, mix together the cream cheese, oregano, parsley, basil, garlic powder, and red pepper flakes. Spread mixture in the bottom of a 9-inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Microwave the pepperoni for about 30 seconds just to get some of the fat out of them so you don't end up with a greasy mess on top of your pizza dip. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes or bake in a 350°F oven for 15-20 minutes. Serve hot with baguette slices, tortilla chips, or Fritos scoops.
Soak dried mushrooms in 1 3/4 cup of hot tap water. Remove mushrooms from water after 20 minutes(reserve liquid) and slice mushrooms. Add butter to saucepan over medium heat, once butter has melted add onions, mushrooms and salt and cook until onions are translucent. Add the rice and toss until all of the grains are coated with the butter. Add the reserved mushroom water, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add parsley and fluff with a fork.
Combine ingredients. Heat on stove top just to boiling or micorwave for 1-2 minutes. Enjoy!
Combine cashews, cilantro, garlic, green onions, sugar, black pepper and cumin in a food processor or blender. Blend with short bursts until the mixture is well blended. The cashews and garlic must be well chopped. They should be about half the size of a grain of rice. Combine the vinegars, honey, tamarind and saffron in a small bowl. Heat mixture for about 1 minute in microwave and stir until tamarind pulp dissolves completely. Pour tamarind mixture into blender or food processor with the cashew mixture and mix with short bursts until well combined (about 20 seconds). Pour blended sauce into small bowl and add oil. Stir by hand. Cover and refrigerate at least 30 minutes before serving.
In bowl, whisk together soy sauce, plum sauce, tomato paste, hoisin sauce, dry sherry, ginger, garlic, sesame oil, and salt. Set aside. Preheat oven to 350 degrees Fahrenheit. Rub sugar on all sides of ribs. Place on greased or sprayed rack, in foil lined roasting pan, meat side up. Bake, tightly covered, 1-1/4 hours. Drain juices from pan; remove rack and return ribs to pan. Spread sauce over ribs, turning to coat. Bake, uncovered, 40 minutes or until ribs are tender and glazed, turning and basting twice. Cut into appetizer single-rib servings if desired, or use as a main course. Servings given is for a main course.
Saute mushrooms in 1/4 cup olive oil until just tender. Drain the mushrooms, toss with lemon juice and transfer to a bowl. Add 2 Tbsp oil to the skillet and cook the onions until they begin to turn tranlucent. Add the garlic and saute for a few more minutes until the onions are golden, but not browned. Stir in the pepper, thyme, marjoram, and bay leaves and saute for another minute. Drain the tomatoes and reserve 1/3 cup of juice. Coarsely chop the tomatoes and mix them into the onions along with the reserved tomato juice, vinegar, cayenne, salt and sugar. Simmer on low heat, covered for 20-25 minutes, stirring occasionally. Allow the marinade to cool for serveral minutes and then pour it over the mushrooms. Chill, covered for at least 12 hours. Bring the mushrooms to room temperature before serving. Garnish with lemon wedges and parsley.
Add 1/2 of the margarine in a large frying pan over medium heat until melted. Add the diced onions and 1 tbls garlic powder to pan and cook until soft and clear. Add chicken cubes and remaining margarine and garlic powder. Continue to cook over medium heat until chicken is cooked through (about 10-15 minutes). NOTE: Margarine and garlic powder amounts may be altered as desired. Rice Dish -White Rice Cook according to package directions.
Cooking these artichokes is a two step process. First trim the stems flat and the tops about one inch. Then trim the tips of the petals with scissors. Steaming process:. Steam them stem side up using a steamer rack about 30 to 45 minutes or until the base of the stem is tender. This will depend on the size of the chokes. The ones that came with this recipe are HUGE so it might take these a little longer. Grilling:. Once the campfire or backyard grill is hot, gently spread the petals of the cooked artichokes and generously spray each one with non-fat cooking spray. Make sure spray gets between petals. Generously dust each arichoke with 1 tablespoon of mesquite seasoning or taco seasoning, followed by a half a teaspoon of garlic salt. Place cooked artichokes directly on grill. Turn frequently until outside petals are evenly charred. According to the recipe, there is no need for dipping sauces, since they have a wonderful smoky flavor. However, I think I will have some on hand, just in case. Once you get to the heart of the choke, remove it along with any spiny petals with a spoon.
Mix all together and put them in a crock pot. High to cook under 1-2 hours; Low to cook all day!
Mix onion soup with 4 cups water. Beat egg in large bowl. Add bread crumbs, salt, pepper , 1/2cup of onion soup mixture and beef and combine. shape into 6 oval patties. Cook patties in a little olive oil for about 4 minutes per side. Remove from pan cover and keep warm. Add mushrooms to pan and sautee till golden. Then add cornstarch to rest of onion soup mixture and add that to pan with mushrooms whisking well. Then add ketchup, worshteshire and mustard. Mix well then add patties back to pan and simmer covered for 15 minutes or till cooked through.
Heat oil and cook the beef over medium heat until all sides are browned. Sprinkle the beef with salt and pepper. Spread horseradish over all sides of the beef. Add 1 cup water to the pot, heat to boiling, reduce heat. Cover and simmer for 2 hours 30 minutes. Add potatoes, carrots and onions to the pot. Cover and simmer for 1 hour or until beef and vegetables are tender. Remove beef and vegetables to a warm platter. Add enough water to broth to measure 2 cups and put back in the pot. Combine by shaking the flour and 1/2 cup water in a container with a tight lid. Gradually stir into broth, then heat to a boil, stirring constantly about 1 minute until it is a gravy. Place pieces of beef with vegetables onto plates or into bowls and ladle on gravy to your liking. Bread for dipping is a great optional treat.
Place chicken breasts in a baking dish. Sprinkle with spice mixture, recipe #425441. Mix together lemon juice and melted butter; pour over chicken. Bake at 350 degrees Fahrenheit for 1 hour, basting, until done, depending on size of your chicken. Slice chicken into strips. Toss lettuce, tomato, cucumber, onion, feta cheese, black olives, and fresh spinach. Cover with the cooked chicken strips. Mix lemon juice and oil and pour over salad unless you use the creamy Greek dressing. If you need a salad dressing other than the lemon and oil one here, you can try recipe #59898 from Evelyn of Athens.
Preheat oven to 350°F Lightly grease a cookie sheet or 13x9 baking dish. Stir together filling ingredients: Minced mushroom stems through salt. Spoon filling into cleaned mushroom caps and place them in prepared baking dish. Bake for 20-25 minutes. Place on a serving platter and sprinkle chile powder and fresh minced cilantro over the top of them.
Heat oven to 400 degrees F. In 8" cast iron skillet over medium heat, cook bacon until crisp. Transfer to paper towles to drain; crumble. Remove all but 1 1/2 teaspoons bacon drippings. Brush sides and bottom of pan with remaining drippings. Place skillet in over for 5 minutes. Meanwhile, in medium bowl, stir together cornbread mix, Mexicorn, jalepeno, egg, cheese, milk, and bacon until combined. Spoon batter into heated skillet and bake 15 minutes, or until golden. Trade the jalapenos and cheese for fillings that taste best with your summer feast. Garlic lover? Stir 2oz shredded provolone cheese, 1tsp. Italian seasoning, and 1 clove minced garlic into batter until just combined. Like it hot? Stir 2 oz diced or shredded pepper Jack cheese, 1/2 teaspoons southwest chipotle seasoning (like Mrs. Dash), and 1 tsp whole Mexican oregano,(like McCormick), into batter until just combined. Subtle more your style? Stir 2oz shredded Gruyere cheese, 1tsp. herbes de Provence and 1/2 teaspoons seasoned pepper blend into batter until just combined.
Put everything into a blender and blitz until all the ice cubes have been crushed. Poor into a large glass and drink through a straw - bliss!
In a small saucepan, over med-low heat, warm cream and lavender for 5 minutes or until steaming. Remove from heat and let cool while you prepare the remaining ingredients. In another small saucepan, over medium heat, combine brown sugar, butter, and maple syrup, stirring until smooth and sugar has dissolved. Pour into 13 x 9 inch glass baking dish. Arrange bread slices in a single layer on top, pushing the slices tightly together. In a big bowl, whisk together eggs, vanilla, cinnamon, nutmeg, and salt. Strain cream mixture through a fine sieve into egg mixture, discarding lavender; whisk to combine. Pour evenly over bread. Cover and refrigerate for at least 6 hours or overnight. Preheat oven to 350°; meanwhile, let casserole stand at room temperature for 15 minutes. Uncover and bake for 35-40 minutes or until bubbling and golden brown. Serve hot, with a sprinkling of powdered sugar and a light drizzle of maple syrup.
Melt butter and Olive oil in large pot. Add diced onion and cook over medium heat until well browned and caramelized. Core, peel and dice pear. Add to onions, stirring until lightly browned. Add potatoes and chicken broth. Simmer, covered, until potatoes are tender. Puree with an immersion blender. (or regular blender). Add milk and 1 1/2 ounces of Stilton. Heat through. Serve garnished with remaining Stilton crumbled on top.
Cook beef until tender. Pull apart into shreds, saving beef juice. Use no salt as this contains boullion. Mix all ingredients into beef mixture and reheat. Perfect in a crockput. Serve on fresh rolls.
Fill glass with ice. Pour in tequila and Citronge. Top off glass with pineapple juice and give it a squeeze of lime. Stir and serve with a lime wheel as garnish.
Combine vanilla vodka, sugar, apple cider and pumpkin pie spice in a gallon pitcher and stir until sugar is dissolved. Chop apples, pears and orange into small pieces and add to vodka mixture. Refrigerate mixture and let sit for 2-4 hours. When ready to serve, add chilled pinot grigio and stir to combine.
Preheat the oven to 350°. Line two baking sheets with parchment paper. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla. Mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.
Cut carrots into 3-inch lengths; halve or quarter the thicker ones so that they'll cook evenly. Steam or boil carrots until they just yield to the tip of a knife, 5 to 12 minutes, depending on their size. Drain in a colander. In a medium skillet, melt butter with honey or brown sugar, then stir in mustard and carrots and season with salt and plenty of pepper. Cook over medium heat several minutes until well coated and bubbling. Toss with chopped parsley, if desired, and serve.
Adjust oven rack to upper-middle position and heat broiler on high. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Melt one tablespoon butter in large non-stick skillet over medium-high heat. Cook chicken until golden brown, about three minutes per side. Transfer to plate. Add remaining butter and onion to empty skillet and cook until onion is beginning to brown, about 2 minutes. Stir in flour and cook until golden, about one minute. Whisk in broth, cream and sherry and simmer until thickened, about 3 minutes. Return chicken to skillet, reduce heat to low, and simmer, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to broiler-safe (non glass/ceramic) baking dish. While the chicken is cooking, microwave broccoli on high power, covered, in a large bowl until bright green and slightly softened, about 5 minutes. Add broccoli and 1 cup cheese to skillet, stirring to combine. Season with salt and pepper and pour broccoli mixture over chicken. Sprinkle remaining cheese over top and broil until browned and bubbly, 2 to 4 minutes. Serve hot.
Heat grill to medium-high. In a medium bowl, place beef, horseradish, Worcestershire sauce, and dash of coarse salt and pepper. Mix very gently with a fork to combine, being careful not to over work meat. Gently form into 4 equal size patties--4 inches in diameter and 1 inch thick. With thumb make a 1/2-inch deep indentation in the center of each patty to keep burgers flat during grilling. Moisten a folded paper towel with oil; holding with tongs--rub over grill grate. Season burgers again with salt and pepper, if desired. Grill 4-7 minutes per side for medium-rate, placing cheese on second side for last 3 minutes. Serve in grill-toasted English muffins with your choice of add-ons.
Sift together the flour, cocoa, baking soda and salt; set aside. Cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Blend in the corn syrup and egg yolks. Beat in vanilla. Add dry ingredients alternately with coffee to creamed mixture, beating well after each addition. Beat egg whites in another bowl until stiff peaks form. Fold egg whites into cake batter. Pour batter into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven 45 minutes or until cake tests done. Cool in pan on rack. NOTE: This cake recipe dates from WW II and as you can see, sugar was very precious and in short supply.
Prepare the vanilla wafers by putting them into a large plastic zipper bag and crush them into fine crumbs. Melt the vegan margarine and add it to the vanilla wafer crumbs. Combine the wafers and margarine and then layer the crumb mixture evenly in the bottom of an 8x8 inch pan. Bake at 375°F for 8 minutes. Cool completely before adding the pudding. TO MAKE THE FILLING. Put the lite coconut milk into one quart saucepan. Mix it up with a whisk. In a separate bowl combine the sugar and arrowroot and mix, add the water and mix really well to ensure the sugar is dissolved. Stir the sugar, arrowroot and water mixture into the coconut milk. Heat on med low until thickened. Then add the vanilla and lemon extracts. Mix well. Put the slices of banana on the cooled vanilla wafer crust and then pour the coconut pudding on top. Sprinkle with the desired amount of coconut flakes. You can toast these if you like. Sprinkle with Five Spice Powder. Enjoy!
Rinse and drain the wheat berries. Place them in a medium bowl, cover with water and soak overnight. Drain the wheat berries, place in a medium saucepan, add 3 cups water and cook until the berries are soft and the water is pretty much absorbed, about 1 hour. If the berries are tender, you can just drain any excess water. (I have been doing this in the rice cooker - it takes two cycles in my machine, but I don't have to worry about the pot boiling dry). Cover the chopped onion with hot water for two or three minutes, and drain. (This reduces a bit of the bite. Your onion may be sweet enough to skip this step). Place the cooked wheat in a large bowl and toss with the onion, apple, berries, poppy seeds and walnuts. Add some freshly grated black pepper. Whisk together the olive oil, vinegar, honey and salt. Pour over the salad and toss to combine. Let stand at least four hours or so, preferably overnight, to permit the flavors to meld. Serve at room temperature. Note: The vinegar keeps the apple from discoloring, but you may prefer to add the apple just before serving. The heat and moisture of the cooked wheatberries will soften the dried berries, no need to presoak. If using dried cherries, you may want to cut them in half. I tend to use less salt than many, so you may want to adjust that to your own taste.
Peel carrots. Remove outer layer of spring onion and ends. Deseed and destem capsicum. Remove ends of zucchini. Julienne all the vegetables. Wipe some vegetable oil over the griddle/bbq hotplate. Heat the griddle or the bbq hotplate to high. Stirfry vegetables for one minute. Add sauces. Stirfry for another two minutes. Taste and add more sauces as required.
mix cans of soup in crock pot/ slow cooker. add chicken breasts to soup, mix until well covered. cook on low for 6-8 hours. boil brown rice. pour chicken and soup over cooked rice. serve and enjoy! Great with Hawaiian sweet rolls or other dipping bread. Serve with carrots, potatoes, cooked celery or other veggies!
Preheat to 375. Grease cookie sheets. Beat butter and sugar together. Beat in egg, peanut butter, salt, and baking soda. Add vanilla. Stir in flour. Roll dough into small balls, place on cookie sheet, and press flat with fork once and at 90 degrees to make cross marks. Bake about 15 minutes.
Heat oil in a saucepan and add the onions, garlic and ginger, cook on a medium heat until soft, stirring often. Add the curry paste and stir through the onion mixture, add the beef, and stir with a fork until all the pinkness has gone, add the paprika and simmer on low for 10-15 minutes stirring until mix is 'dry' if you find this hard to manage tip it into a large frypan or skilled and keep stirring until the liquid has evaporated The meat must be dry of most liquid when cooked. Any surplus fat drain off, and season. Add the coriander; stir well and leave to cool. Pastry. You can either make your own dough or use spring roll wrappers - using 2 at a time. Mix the flour and salt, add enough water to make a firm dough (it will be elastic in texture), knead for a few minutes and then, on a large area, roll out as thin as you can, sprinkling extra flour as you roll out to prevent sticking and turn over as required. Spread oil, over half the pastry, and fold the other half over, roll out again as thin as possible taking care not to break through the layer. Cut in strips approximately 8 inches long by 3 inches wide. Heat the oil in a large fry pan, and when put put in one strip at a time - this will immediately puff up, and has to be removed quickly before it starts to cook and set. When still hot (mind burning your fingers) peel gently apart, the pastry will be so thin that it has to be handled with care. Cool. Form a triangular pocket at one end of the strip and fill with the meat, just level with the top of the pocket, wrap the remaining pastry over the stuffed part and stick down the edge with some paste - made with just some flour and water -- if the pastry is too long, cut of any excess. Continue until all the samosas are done -. To cook them: Heat a fry pan with about 1/2 inch of oil, frying one side then the other about 6-8- minutes. Drain on a paper towel, standing on their ends if possible to drain any excess oil out. Delicious with a class of beer or as an appetiser. Well worth all the work. It's often easier to make the meat filling one day, and do the pastry and stuffing the next day. The recipe makes about 30 samosas, and if you layer pack or freeze so they are not touching each other, you can just bag them the next day - this way you only have to take out however many you need at a time.
Stem, seed and roast peppers in a 400* oven. Cook until blistered and skin is separate from flesh of pepper. Plunge into cold water, peel. Cut into large chunks or slices. Pack into hot jars leaving 1 inch head space. Add salt and lemon juice to quart jars. Cover with boiling water leaving 1/2 inch head space, wipe rims and seal. Place in pressure canner and process 35 minutes for pints, 40 minutes for quarts. This recipe IS NOT suitable for water bath method of canning.
Preheat oven to 350 degrees F. and grease or spray a cookie sheet. In a large bown, mix together sugar, vegetable oil, and molasses. Combine remaining dry ingredients and stir until there are no more streaks. Add dry ingredients to sugar mixture and blend thoroughly. The mixture will be dry. Add just enough water, soy milk, or milk to form a very stiff dough. Drop by the heaping teaspoon onto the cookie sheet, leaving at least 1 1/2 inches between cookies, since they will expand. Bake for 10 minutes, then immediately transfer to a rack to cool.
Put oven rack in middle position and preheat oven to 325°F Butter a 15- by 10- by 1-inch baking pan, then line bottom with foil, leaving a 2-inch overhang on 2 ends, and butter foil. Whisk together flour, cinnamon, and salt in a bowl until combined. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Beat in yolk; reduce speed to low, then mix in flour mixture until combined. Spread batter evenly in pan with an offset spatula. Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with pecans. Bake until top is golden brown and edges begin to pull away from sides of pan, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then transfer with foil to a cutting board; discard foil. Cut while still warm into 2-inch squares or, by halving squares diagonally, into triangles and cool completely on rack.
Drain ALL of the juice from the pineapple, but keep the juice. Process all ingredients in blender or food processor until smooth. Use pulses, frequently scraping away from blades. If necessary, add back a tablespoon or so of the juice, it won't affect the calorie count very much but you don't want to make your "jam" runny. Keeps for months in a tightly closed container in the fridge. Great for filled cookies, because since there is no sugar it won't bubble out!
Spray large saucepan with cooking spray. Add onion and carrots and saute over medium heat, adding a few drops of water if necessary to prevent sticking, stirring frequently, until onion is translucent and carrot is fairly tender. Add water rice, salt, dill weed, and pepper; bring to a boil. Cover; simmer 20-25 minutes or until rice is tender. Stir in parsley and fat-free margarine. Serve.
Put olive oil in a pot, heat it and add flour. Fry it until brownish, add cold water and mix until become creamy. Add tomato sauce, water, season it with sugar, salt and pepper and cook about 30 minutes. Add rice 15 minutes after soup boils. When the rice is done, serve.