HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook water, rice, thyme, and bay leaf and set aside. Heat olive oil and half of the butter in a skillet and then add chickpeas. When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes. Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes. Remove from heat and mix rice and chickpeas together until rice is a golden color. Mix in remaining butter (cubed) and Parmesan cheese.
Season flour with salt and pepper. Dredge the meat in flour. Heat 2 tablespoons olive oil in a skillet. Brown meat in two batches. Place browned meat in slow cooker. Add remaining oil (1 tbsp) to the heated skillet and cook carrots, celery, onion & potatoes for 10 minutes, stirring occasionally. Place sauteed vegetables in crock pot on top of meat. Pour broth (and wine if using) into skillet and stir to deglaze the pan. Pour mixture over meat and vegetables. Add thyme, cover and cook on the high setting for 2 hours. Drop the temperature to the low setting and continue cooking for an additional 3-4 hours, or until meat is fork tender. (The recipe stated that you could also do the entire cooking process on low for 6-8 hours -- I did the entire cooking process in 3 hours on high, which is why I listed the cooking time as 3 hours).
Heat gas or charcoal grill. In small bowl, mix sauce ingredients; refrigerate until serving time. In medium bowl, mix all burger ingredients except buns. Shape mixture into 4 patties, about 1/2 inch thick. Place patties on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning after 5 minutes, until thermometer inserted in center of patties reads 165°F Serve burgers on buns with yogurt sauce.
Preheat oven to 350°F Grease and flour a 10-inch fluted tube pan. In a small bowl combine nuts, brown sugar and cinnamon. Set aside. In a large bowl whisk together sugar, oil, zest and eggs. Set aside. In blender or food processor combine yogurt and cottage cheese until smooth. Add to sugar mixture. Stir in lemon juice and vanilla. Combine flour and baking powder and gradually stir into sugar mixture until blended. Pour 2/3 of the batter into the pan.Sprinkle with nut mixture. Spoon remaining batter over nuts. Bake 40-45 minutes till done (cake tester comes out clean). Cool 10 min in pan. Remove and let cool completely.
Place the beef, pork, bread crumbs, spinach and other greens in a large bowl, and mix lightly. In a separate bowl, mix all the wet ingredients, tomatoes, pepper and salt. Pour this over the meat mixture, and mix until it comes together. Form the mixture into a loaf on a sheet pan, and refrigerate for 1 hour. Preheat oven to 350°F Bake for 1 hour and 15 minutes or until the internal temperature reaches 165°F Let stand for 5 minutes before serving. EMBELLISHMENT: Some people like a glaze on meat loaf. If you are one of these people, simply brush the outside of the loaf with ketchup halfway through the cooking process.
Pre-heat the oven to a high temperature. Cut the unpeeled potatoes into 1/4 inch slices. Place the potato slices on well-greased oven trays. Brush the potato slices with oil and a sprinkling of the pepper and herbs. (Alternatively you can combine the oil, the pepper and the herbs in a bowl and toss the potato slices in the oil/herb mixture until they are well-coated - but this would take longer.). Bake the potato slices for about 20 minutes or until they are well-browned and crisp. Sprinkle with combined salts and serve.
Heat oven to 400. Lightly oil nine standard size muffin cups, or line them with paper liners. Combine wheat bran, prune juice, yogurt, currants, molasses, oil, egg, and vanilla in a large mixing bowl. Let stand for 10 minutes. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. DO NOT OVERMIX. Spoon batter into muffin cup, filling each about 3/4 full. Bake in the centre of the oven for 20 minutes. Turn muffins out of pan, and let them cool on a rack. Per serving: 187 calories, 7 g. fat, 24 mg. cholesterol, 26 g carbohydrate, 200 mg. sodium, 7 g protein, 6 g. dietary fibre.
Pour wine into a large plastic zip-top bag and add smashed garlic cloves. Place steaks into bag, seal and "knead" bag to cover steaks all over in wine. Place in fridge to marinate (at least one hour). Meanwhile, coarsely chop black and green olives. Place olives in a medium-sized bowl; stir in chopped tomato and capers with liquid. Season with black pepper to taste. Place olive mixture in fridge until needed. When ready to cook, season steaks with the salt, pepper and garlic powder. Heat oil over medium heat in a large skillet. Add steaks and cook 2-5 minutes per side for desired doneness (rare to medium). Place steaks on a serving platter and top each with equal portions of the olive mixture.
Preheat oven to 350 degrees. Combine ingredients, except ice cream, in a large bowl. Let sit for 15 minutes. Bake 45 to 50 minutes or until bread pudding has browned.
Melt butter in a medium saucepot. Stir in the brown sugar and half and half and peanut butter. Stir over low heat until smooth and beginning to come to a boil. Stir in the peanuts and vanilla. Serve warm. Makes 2 1/2 cups topping.
Soak the apricots in warm water for an hour or so while you prepare the rest of the stew. Season the lamb well with salt and pepper. Heat olive oil in a heavy bottomed pan over medium high heat--enough oil to cover the bottom of the pan. Add the lamb and brown it on all sides, working in batches if necessary--do not crowd the meat. Remove the meat to a plate and pour off and discard most of the fat/oil in the pan, leaving just a thin veil of oil. Add the onions and cook them until soft--about 7 minutes. Add the lamb back in, stir in the spices and mix well, and cook for another four minutes. Add enough water to come just to the top of the meat and bring to a boil, skimming any foam that rises to the top. Turn the heat down to a simmer, cover and cook for half and hour. Whhile the lamb is cooking, drain the apricots, reserving the liquid. Chop the apricots coarsely and add them to the lamb. Now keep the pan partially covered and continue to simmer for about another hour or until the lamb is tender. Stir occasionally and, if the liquid gets too low, add some of the reserved apricot liquid. Wen the lamb is tender, skim any fat off the top, taste for salt and adjust seasonings as needed. Add the rose water (if you like--I do).
Heat oven to 425 degrees. Place garlic cloves and peppers on baking sheet, place in oven and roast until garlic and peppers are brown and skin is blistering. Cut tops of peppers off. Meanwhile, put in a blender or food processor the tomatoes (I like Muir Glen brand) and onions. Blend, until onion is well minced, but do not make it too smooth yet. When peppers and garlic are done, put in blender with tomato mixture. (If you want a milder sauce, wait until peppers are cool enough to handle and de-seed before putting in blender) Blend until smooth. Add cilantro, using more or less, to taste. Chop in blender. Squeeze juice of 1 whole lime, add salt to taste, and mix in blender. Taste sauce, if needs more salt or lime, just add more!
Combined all dry ingredients. Beat together egg, maple syrup, oil and yogurt. Stir in the dry ingredients, just enough to moisten. Fold in nuts and spoon into well greased muffin tins, filling 2/3 full. Bake in 400F oven for 15-20 minutes or until browned.
Preheat oven to 400°F Line or grease 12 muffin cups and set aside. Combine the bran cereal and wheat bran in a large bowl. Stir in the boiling water to moisten and set aside for 5 minutes. Mix in the buttermilk, egg, oil, sugar substitute, orange juice concentrate, orange zest and vanilla. In a separate bowl, combine the flour, flaxseed, baking soda, cinnamon, ginger, and salt. Stir in the cranberries. Stir into the bran mixture until just moistened. Divide the batter among the muffin cups and bake for about 25 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven and let cook in the pan for about 5 minutes, then remove to cook slightly before serving. Storage: The muffins can be stored, covered, at room temperature for up to 2 days or frozen for up to 1 month. To freeze, wrap each muffin individually, then place them in a resealable plastic bag or airtight container.
Preheat oven to 325 degrees Fahrenheit. In a large bowl mix cream cheese with sugar until smooth. Stir in chopped Twix Bars, . Pour into pie crust. Place on cookie sheet. Bake until set about 35-45 minutes. Let cool. When pie is completely cooled, drizzle with caramel topping and garnish with chopped Twix bars. Chill until firm.
Prepare rice according to package directions, allowing about 15 minutes for instant rice or about 45 minutes for regular brown rice. Cool completely. Place beans in a colander or strainer and rinse to reduce sodium. Transfer to a large bowl. Thaw frozen corn in microwave. Drain and add to bowl. Or, if using can corn, just drain and add to bowl. Stir in rice, cheese, and salsa and spoon about 1/2 cup filling on each tortilla and roll or fold up. To freeze for future use, wrap eacch in plastic wrap and place in pan in the freezer overnight. When completely frozen, place in freezer safe plastic bag. Seal, label with date and return to freezer.
Boil the cabbage until tender; drain well and set aside. In a large saucepan, saute the onion and garlic in the canola oil until the onions are transparent;remove the saucepan from the heat; add the flour mix until smooth. Using a whisk, slowly blend in the milk; add the Worcestershire sauce, salt and pepper. Return the saucepan to the heat; stir constantly over medium heat until thickened and the flour tastes cooked. Stir in the feta cheese and whisk until thouroughly mixed. Drain any accumlated water well from the cabbage and add the cabbage to the sauce; stir to coat the cabbage and the cabbage is heated through. Serve hot and enjoy!
Bring large pot of salted water to boil and add green beans and potatoes. Return to boil and add pasta. Cook, stirring occasionally, until the pasta is al dente, about 11 minutes or according to package directions. Meanwhile, in small skillet heat the olive oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes. Remove from heat and stir in tomatoes and olives and set aside. Drain the pasta, beans and potatoes, reserving 1/2 cup of pasta water. Transfer to serving bowl. Add the tomato mixture, vinegar, pepper and salt and toss to mix. If pasta seems too dry add reserved pasta water as needed, a little at a time.
Over medium heat, heat oil in skillet. Add shallots and garlic. Cook and stir about 2 minutes until tender. Add curry powder. Cook and stir about 1 minute until the mixture becomes fragrant. Add the broth and bring to simmer. Add the lime juice and shrimp. Simmer until the shrimp are cooked through, about 3 minutes. Remove from heat. Stir in sour cream and cilantro. Season with salt and pepper, serve immediately.
Pour lemon juice in flat sided dish. Add salt. Half the avocados, pit. Leave peel on, place in dish cut side down. Right before serving, use a sharp knife cut down through the peel, making individual slices. Throw away the strips of narrow peel. Mix Dressing, refrigerate. First Presentation: On a long serving plate, place the spinach, then the onion rings,avocodo slices, sliced hard boiled eggs. Drizzle with dressing. Scatter bacon bits across the top. Second Presentation: Lay out 8 individual salad plates and layer in the same order as above. Pass the dressing and small cup of bacon bits when served.
Drain and rinse both cans of chickpeas. Place chickpeas in a food processor and puree in 5-10 second increments. You do not want to turn the chickpeas into a mash, you simply want to grind them into pieces. Add 1 tbsp of olive oil to a pan and heat. Add the chickpeas and let cook over medium heat for 3-4 minutes, continuously stirring so as not to burn. Add remaining ingredients, except basil, and stir. Cook over low heat for 10 minutes, stirring occassionally. If using basil leaves, add them and cook for 1-2 minutes, stirring the basil in and allowing it to wilt. Wash lettuce leaves and pat dry. Spoon a healthy serving of chickpea mixture onto lettuce wraps and serve immediately. Drizzle with sirachi sauce if desired.
Place wafers in a zip lock plastic bag, seal and crush with a rolling pin. Alternatively, pulse wafers in a food processor. set aside. Puree tofu in a food processor, scraping down the sides as needed, until completely smooth. Combine chocolate and cocoa in a medium bowl. Add boiling water and stir with a wooden spoon until the chocolate has melted and the mixture is smooth. Stir in vanilla and orange zest. Mix in confectioners sugar, a little at a time, until smooth. Add the chocolate mixture to the processor; puree until smooth and well blended, scraping down the sides as needed. Spoon about 2 teaspoons chocolate wafer crumbs into each of 5 parfait glasses or dessert dishes. Add about 1/4 cup mousse, then layer with another 2 teaspoons crumbs. Top with another 1/4 cup mousse and finish with a sprinkling of crumbs. Cover and refrigerate for at least 1 hour.
Melt butter in large saucepan over medium high heat. Add onion; cook 5 minutes or until soft. Add garlic; cook 1 minute. Add potatoes; cook 5 minutes. Add broth; bring to a boil. Reduce heat to medium low; cover and simmer 20 minutes or until potatoes are tender. Stir in half-and-half, 1/2 cup of the cheese, salt and pepper. (Soup can be made to this point up to 1 day ahead.) Before serving, sprinkle with remaining 1/2 cup cheese.
Preheat oven to 400. Cut the beets to the desired size and microwave a few minutes to soften slightly. Cut all the remaining vegetables to the desired size and place in an oiled 9x13 baking dish. Add the beets. Add any sausage. Toss to coat with oil. Pour on the sauerkraut, fennel, caraway, salt and pepper and mix slightly so the vegetables are exposed. Bake in 400 degree oven uncovered for about 40 minutes or until the vegetables are easy to cut with a fork. If done right, the potatoes should have a roasted outer layer and most of the liquid from the sauerkraut has evaporated, it's good eating regardless.
Preheat oven to 350 degrees F & coat top of large cookie sheet (with low sides) with nonstick cooking spray. In large mixing bowl, whisk together flour, sugar, cornmeal, lemon zest, cinnamon baking powder & salt. Stir in shredded carrot, pistachios & apricots. Add carrot juice & stir until a firm dough forms. Divide dough in half & shape each half into two 15"x3"x1/2" logs. Place logs on prepared cookie sheet & bake 30 minutes, or until firmly set & golden brown. Remove from oven & cool slightly, then slice on diagonal into 1/2-inch thick cookies. Stand each cookie on edge about finger-width apart on cookie sheet & return to oven to bake another 15-20 minutes or until set, lightly colored & dry.
Preheat oven to 375 degrees. Combine first 5 ingredients in a food processor or bowl. Add butter and process until it resembles coarse meal. Add oats, currants and buttermilk and stir mixture until dough just sticks together. (DO NOT over mix) Transfer to a floured work surface and knead about 5 times. Roll out dough to 1 inch thickness. (in circle) cut into pie shaped pieces or cut with cookie cutter. Arrange on a slightly greased baking sheet. Gently brush scones with egg and bake 20 minutes or until golden. Serve with Apple Butter. Enjoy.
Preheat oven to 350°. Place the pine nuts on a heavy baking sheet, toast until fragrant. about 7 minutes. Let cool. (I toast in a dry fry pan on the stove top until golden brown). Bring a large pot of water to a boil, salt water. Add the ravioli and boil until until they are cooked through, stirring occasionally, about 5 minutes, drain. (Once ravioli rises to the top of the boiling water, give it another couple of minutes it is done). In a large heavy frying pan melt the butter over medium high heat until pale golden brown, about 4 minutes. Add the basil leaves and cook until crisp. Sprinkle with 1/2 teas. salt and 1/2 teas. black pepper. Add the cooked ravioli to the butter mixture, toss in pine nuts, sprinkle in basil leaves and top with some grated parm-reggiano. Place on plates or in a covered casserole dish for serving. Serve with grated cheese at the table.
Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. Add hot milk and cook until sauce thickens. Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. Before removing from fire, add beaten egg and cream. Mushrooms optional.
Cut Velveeta Cheese into 1-inch cubes In a saucepan, combine ingredients; stir over low heat until cheese spread is melted. Serve with corn tortilla chips. Microwave: Place ingredients in a covered casserole. Microwave on HIGH until Velveeta is melted, 3-5 minutes, stirring once. Serve with corn tortilla chips.
Sprinkle scallops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add 8 scallops; saute 2 1/2 minutes on each side or until browned. Set aside, and keep warm. Repeat procedure with remaining 8 scallops. Wipe pan clean with a paper towel. Add butter to pan; reduce heat, and cook until butter melts. Stir in parsley and garlic, and cook 15 seconds. Return scallops to pan; toss to coat.
Cook Pasta as directed, drain, set aside. In large skillet, heat olive oil. Add onion, garlic, and rosemary, saute until garlic begins to caramelize and the onions are translucent. Add white wine and simmer for about one minute. Add the heavy cream, salt, pepper, asparagus and sundried tomatoes. Simmer for about 5 minutes or until vegetables are heated. Toss cream mixture with pasta and Grated cheese.
Preheat oven to 400 degrees F. Bake pie crust in preheated oven for 10 to 12 minutes. Heat oil in a large skillet over medium-high heat. Saute spinach, onion, garlic, and mushrooms until golden. In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, and parsley; process until smooth. In a large bowl combine tofu mixture with broccoli mixture (THERE IS NO BROCCOLI IN THIS RECIPE!). Pour into pie crust. Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.
Preheat oven to 400°F. In a small bowl combine first 7 ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in jalapeno and corn. Coat muffin cups with nonstick spray, fill 2/3s full with batter. Bake at 400°F for 14-16 minutes until tester comes out clean. In a small bowl combine honey and butter; serve with warm muffins.
Rinse the pepper. Stick the pepper on a metal skewer or long handled fork. Hold pepper close to the gas range flame (a small kitchen torch such as is used for creme brulee is also acceptable, but using a range is safer). When the pepper begins to blister, rotate; continue rotating until entire pepper is blistered and charred*. Place the roasted pepper directly into a Ziploc and seal. After 15 minutes, rinse the pepper under small stream of cold water. Rub the pepper thoroughly until all the skin has come off, or carefully scrape skin with a butter knife to remove. *Note:the amount of charring is open to debate; some people prefer them evenly darkened but not blackened, but others prefer them very charred- you'll need to experiment and decide for yourself.
Saute leeks and garlic in olive oil for 2 minutes. Stir in barley, and cover with 2 cups of water; bring to the boil, then reduce the flame and cook on low for 10 minutes. Add broccoli, cauliflower, Brussels sprouts, carrot, salt and 4 cups of water, stir. Bring the soup to the boil, lower the flame and cook for another 7 minutes or until vegetables are slightly softened. Season with black pepper and add thyme.
Mix all ingredients together. Makes ~ 1 pound of trail mix. Serving size: 1 ounce. Variations: Add other dried fruit like pineapple, cherries, cranberries, apples. Add low-fat granola, rice chex or cheerios. Add yogurt covered pretzels or chocolate covered rasins.
To make the Pumpkin Chocolate Chip Muffin Mix: Layer first 7 ingredients attractively in any order in the 1-quart food storage jar with tight-fitting lid. Pack ingredients down slightly before adding another layer. Cover top of jar with fabric; attach gift tag with baking directions below. When I make this as a gift, I always include a can of pumpkin with the gift. Include the following direction when giving the mix as a gift. Directions for making the Pumpkin Chocolate Chip Muffins: Preheat oven to 400 degrees. Grease or paper-line 18 regular-size (2 1/2 inch) muffin cups. Pour contents of jar into large bowl. Combine pumpkin, milk, butter and eggs in small bowl until blended; stir into jar mixture just until moistened. Spoon evenly into prepared muffin cups, filling 2/3 full. Bake 15 to 17 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes; remove from pan and cool completely on wire racks.
Prepare all ingredients as instructed above. Drain the chillies and discard liquid. In a food processor, puree the chillies and all the other fresh ingredients until very fine. Grind all the spices together (you can use a mortar and pestle - I use a small food processor). Add the roasted shrimp paste to the spices and grind again until combined. Add the spice/shrimp paste mix to the puree and mix well. Store in a tightly sealed glass jar in the refrigerator or freeze in 1/4 cup or 1/2 cup portions. 1/2 cup of the paste is sufficient for sauce for 500g/1lb of meat.
Cut chicken into small strips. Combine lime jice, pepper, chili powder and olive oil and use it to coat chicken. Marinate chicken for at least half an hour. While chicken is marinating, cut up onion and cook corn. Toss these with an additional 1 tablespoon of lime juice. Grill or pan-fry marinated chicken pieces. When finished, add them to the salsa mixture. Serve over tortilla chips. Add cheese if desired.
Heat the oven to 350*F. Peel potatoes and cut into coarse chunks. Remove any tougfh outer leaves and the core from the cabbage, and finely slice the leaves. Cook the potatoes in a large pan of simmering salted water for 10 minutes, then add the cabbage and cook until both are tender, but not overly soft, about 10 more minutes. Now add the green onions for the last minute of cooking. Drain well. Add the butter, half and half, and most of the cheeses, leaving a little to sprinkle over the top later. Mash well, seasoning with salt and pepper. You may serve it at this stage, sprinkled with the rest of the cheese. Or, if you like, pour it all into a buttered baking dish, sprinkle with the remaining cheese, and bake until lightly browned and steaming hot, 25-30 minutes! If you want to make this a main dish, fry the eggs to your liking and place on top of each serving. Now you're feeling better. Enjoy!
clean, rinse, and cut eel. heat oil in a wok fry eel until dry and crispy remove and drain. save 3 tbls of oil in pan reheat. stir fry ginger garlic and chili nam yuey to flavor oil about two minutes. add eel, celery, soy sauce, and sugar continue to stir fry. when ingredients are well mixed add stock keep boiling until there is very little liquid left. add vinegar mix well, remove from heat sprinkle with pepper on top and serve immediately.