HumbleIntelligence/food-ner-1-Million huggingface dataset:
In bread machine, place dough ingredients in the order suggested by the manufacturer. Select dough setting. After 5 minutes of mixing, check to see if you need to add 1 tbsp water or flour. When dough cycle is complete, place dough onto a lightly greased 12" pizza pan and pat into a 10" circle. Cover and let rise in warm place for 30 minutes or until doubled in size. Meanwhile, in large skillet saute onions and butter for 15 minutes. Add minced garlic and cook 5 minutes more. Stir in Italian seasonings. Using the end of a wooden spoon, make deep indentations 1 " apart in dough. Top with onion mixture and cheeses. Bake at 400F 15-18 minutes or until golden. Serve warm.
Heat olive oil in large nonstick skillet over medium heat. Add the green pepper & red onion. Cook, stirring occasionally, until softened (about 5 minutes). Add beans with reserved liquid to the skillet. Simmer, covered, for about 10 minutes. Place the mixture along with remaining ingredients in a food processor. Pulse to combine, but do not puree. Leave it a little chunky for better scooping.
Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minute or until well blended. Refrigerate 5 minute Spoon one-third of the pudding mixture evenly into four mugs or parfait glasses; top with layers of half each of the strawberries and cookies. Repeat all layers. Cover with the remaining pudding mixture and whipped topping. Serve immediately or store in refrigerator up to 2 hours before serving.
Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it's wilted, about 1 minute. Remove spinach from heat and set aside. Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it's combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper.(Optional : 12 oz cream cheese). Stir to melt, and if it's overly thick, splash in chicken broth. Add artichokes and pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and plenty of Panko breadcrumbs for crunch.Serve immediately!
Using a food processor, pulse the chilies, garlic, ginger and lemongrass to a coarse paste; set aside. Mix the turmeric and chili powder together and rub it all over the aubergine wedges. Heat the olive oil in frying pan,. brown the aubergines; remove from the pan and set aside. Cook the paste, sugar and shallots for a few mins, then return the aubergines to the pan. Add the fish sauce, coconut milk and stock or water, mix well,. bring the liquid to the boil; reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 minutes. Season to taste and sprinkle the coriander over the top. Serve hot with steamed rice or bread to mop up all the juices.
Bring a large pot of lightly salted water to boiling. Add rutabaga, parsnips and carrot. Cover and cook 10 minutes or until tender. Drain and set aside. While vegetables are cooking, melt butter in large pot over medium heat. Dust chicken with flour and season with salt and pepper,,,reserving any leftover flour. Brown chicken half at a time in pot with butter; remove chicken when brown. Add the leek to the pot. Saute for 3 minutes or until tender. Add 1 TBSP of the reserved flour to the pot, stir to form a paste. Stir in the chicken broth and bring to boiling, stirring frequently. Return chicken to pot, add vegetables and reduce heat to low. Cover and simmer 10 minutes then sprinkle with chopped parsley.
In a bowl, combine the seasoning salt, black pepper, minced garlic and pinch allspice. Cut small slits in the loin about 3/4-inch deep and stuff with the halved garlic cloves. Rub the loin with the seasonings on all sides. Place in a glass dish, cover and refrigerate overnight. Set oven to 350 degrees. Remove from the fridge and let the loin rest on top of the counter to come down to almost room temperature before browning. Heat olive oil in a Dutch oven over medium-high heat. Add in the pork loin and brown on all sides (this should take about 10-15 minutes) remove to a plate. Add in onions (adding in more oil if needed) saute for about 10 minutes. Add in chopped garlic and red bell peppers; saute for about 5 minutes. Add in wine, crushed tomatoes, beef broth, bay leaves, button mushrooms and marjoram; mix to combine with a wooden spoon. Add in the browned pork loin (fat side-up) and all the drippings from the plate; bring to a boil. Cover with an oven-proof tight fitting lid and place in oven to cook for about 45-60 minutes, or until the pork is tender (might take longer than 1 hour). Transfer the loin to a serving plate and let rest for 15 minutes. Season the sauce with salt and pepper to taste. *NOTE* although this next step is only optional, I prefer to reduce the sauce slightly, but you do not have to do this, just serve the sauce as is without reducing. Place the Dutch oven on top of the stove and boil the sauce (uncovered) to reduce slightly while the pork is resting (about 15 minutes). Slice the pork and drizzle the sauce on top, pass the rest of the sauce at the table. Delicious!
Preheat the oven to 375. Have ready one 12-cup muffin pan. Grease 10 of the cups and fill any unused cups with water to prevent warping. (I usually grease 11 of the cups and grease the top of the pan as well since they have big muffin tops). To make the topping, in a small bowl, stir together the flour, sugars, cinnamon, and mace (or nutmeg). Cut the butter into pieces and, using a pastry blender or 2 knives, cut it into the dry ingredients until the mixture resembles coarse crumbs. To make the muffins, stir together the flour, sugars, bakng powder, baking soda, salt and orange zest in a bowl. In another bowl, whisk toghether the eggs, melted butter, vanilla, and buttermilk. Stir the butter milk mixture into the dry ingredients just until combined. The batter should be lumpy. Fold the blueberries into the batter just until evenly distributed. Scrape down the sides of the bowl. Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some crumb topping. Bake until golden, dry, and springy to the touch, 20 -25 minutes. A cake tester inserted into the center of a muffin should come out clean. Let stand for 5 minutes, then remove each muffin from its cup with a small metal spatula. Serve warm.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. Add pepper stir-fry and next 6 ingredients (through red pepper), stirring to combine. Pour tomatoes over chicken mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover; cook 3 minutes. Add parsley and butter, stirring until butter melts.
Boil lasagna noodles as directed on box. Brown ground beef with Italian seasoning and garlic. Place a layer of noodles in pan. Layer beef, cheese, cottage cheese, zucchini and sauce on top of noodles. Repeat layers. Cover with foil to prevent top layer from burning. Bake at 350 degrees 30 minutes or until lasagna is hot and bubbly. Remove foil and bake 10 minutes till lightly browned. Let stand 10 minutes to let the lasagna set up.
Cut your rib rack in half. Sprinkle both sides of the two halves with your rub, garlic, and chipotle chili pepper and rub into meat. Place both halves in crock pot and pour barbecue sauce over them coating well. Pour water into the bottom of the crockpot. Cut potatoes (I did 8ths) and season with season salt, garlic, and Italian seasonings Place potatoes in crockpot around the sides on top of the ribs. Cook on high for 3 hours and 40 minutes. Put bits of butter on the potatoes and dump frozen veggies on top. Cook for 20 more minutes.
Fill glass with ice, pour in rum, then the ginger beer. top with the soda water and grated ginger, stir, garnish with a slice of candied ginger, then, sit back and enjoy, it will take you away to somewhere warm and breezy. If you love strong ginger flavor like me, taste it before you add the soda water, it will mellow the flavor out. Delicious tall drink for one or two small ones to share.
Peel and halve the onion lengthwise, then slice lengthwise into paper-thin slivers. Heat ghee or butter in a heavy skillet over medium heat. Add onions and salt. Cook, stirring, until golden-brown, about 7-8 minutes. Add okra, cumin and pepper. Cook, lifting and turning vegetables, until okra is tender and most of the liquid has evaporated, about 25 minutes. If frozen okra is used, it will be a bit sticky.
Melt chocolate and butter in a saucepan. Remove from heat. Add milk and mix well. Add flour and salt and mix well. Add nuts, remaining chips,and vanilla. Drop by 2 tsps or whatever size you want,on greased cookie sheets. Bake at 325* for about 12 minutes.
Preheat oven to 300 degrees. In a large bowl, combine the rolled oats, nuts, oat bran, flax seed, sunflower seeds, sesame seeds, brown sugar, cinnamon and salt. In a separate large bowl, whisk together the vegetable oil, applesauce, maple syrup, honey and vanilla. Combine the dry ingredients with the wet ingredients. Spread onto a lightly greased baking sheet. Bake for 45 minutes, stirring every 15 minutes. Pour the granola in a large bowl and stir in the dried fruit. Allow it to cool. Spoon the granola in the bottom of a mini trifle bowl. Add a few berries and dollop yogurt on top. Repeat and top with berries. Enjoy!
Preheat oven to 425°F; line large baking sheet with parchment. Whisk flour, 2/3 cup sugar, baking powder, ground ginger, 3/4 teaspoon salt, and baking soda in large bowl. Add butter; using fingertips, blend butter into flour until coarse meal forms. Toss in pecans and 1/2 cup crystallized ginger. Whisk 1 cup buttermilk, grated ginger, and vanilla in measuring cup. Form well in center of dry ingredients. Add buttermilk; stir with fork until moist clumps form. Transfer to lightly floured surface. Knead just until dough comes together; divide in half. Form each half into 61/2-inch disk. Cut each disk into 6 wedges. Transfer to sheet. Brush with 11/2 tablespoons buttermilk. Sprinkle with 1 tablespoon sugar and 3 tablespoons crystallized ginger; press to adhere. Bake scones until golden and toothpick inserted horizontally into center comes out clean, about 20 minutes. Cool scones on sheet on rack.
In a large saucepan, combine mushrooms, onion and chicken broth. Cook over high heat 1 minute Decrease heat to low and simmer (covered) for 15 minute Melt butter and stir in flour to make a paste. Add paste to mushroom mixture and stir. Turn heat up to medium and slowly add milk, stirring constantly. When mixture thickens and begins to boil, add cream and stir. Cook gently until mushrooms are tender. Season with salt and peper to taste.
Combine all ingredients except the crushed peanuts, in a bowl and whisk together until smooth. Set aside until ready to use and then garnish with peanuts when ready. You may use smooth or chunky peanut butter.
Cook the macaroni in plenty of rapidly simmering water until al dente, then drain. Meanwhile, puree the tofu until perfectly smooth in a food processor or blender. When the macaroni is cooked, drain it and return to the pot over medium heat. Add blended tofu, cheese, mustard, and salt and pepper to taste. Stir until heated through and all the cheese it melted. VARIATION: Bake in a casserole dish at 400 degrees for 20 to 30 minutes, or until the top is golden and crusty.
Fill a cocktail shaker halfway with ice cubes; add in gin, creme de cacao, and half-and-half. Shake vigorously for 5-10 seconds; strain into a chilled cocktail glass. Sprinkle with a little nutmeg.
Combine onion, oil, water, butter and rice in large pot. Add whole jalapenos to pot. Bring to a boil. Cover and simmer over medium-low heat until rice is tender. This can take about 30 minutes. Carefully remove the jalapenos from the rice, deseed them, chop them and return to the rice. Mix well. Add the cheese to the pot and mix well. Cheese will melt upon mixing. Serve and enjoy!
Mix dressing and refrigerate for 15 minutes. Toss together with salad and serve.
Preheat oven to 350 degrees Farenheit. Heat the oil in a large skillet and brown the pork chops. Toss the bread cubes, onions, celery and seasoning together and drizzle the butter and broth over all, toss again to distribute evenly. Mound the stuffing over the pork chops. (you could also cut a slit in the side of each chop and stuff them, piling any extra stuffing on top of them) Whisk the soup and water together until smooth and pour it over the chops. Cover with aluminum foil and bake for 30 minutes. Uncover pan and bake 10-15 minutes more or until the juices run clear and meat thermometer reads 160-170 F.
Blend steak sauce, ketchup, and preserves in a small bowl with a wire whisk until smooth. Marinate the chicken for an hour and brush the chicken with the sauce when placed on the grill. Grill chicken over medium heat for 20 minutes or until no longer pink, turning and brushing with remaining sauce.
Heat Olive oil on low - medium heat for about two minutes, before shimmering add onions, cook about one minute and add garlic, chicken, pepper and salt. Cook until chicken is mostly done then add wine, vinegar and chicken broth, cook three or four minutes until everything is well mixed and heated, add tomatoes (if using fresh tomatoes add them and broth). Heat through and turn up heat to just above medium, simmer lightly five to ten minutes. Add about two tablespoons of balsamic vinegar to the lettuces and kale (and spinach if using fresh) and mix thoroughly. Assemble Lettuce mixture, cooked spinach, goat cheese and balsamic chicken mixture from pan in bowls and enjoy! cooking times are approximately I have no idea how long this took me.
Try to get your butcher to run the meat through the grinder a few times. A food processor will do the trick also. Combine all ingredients in a large bowl. Knead for 20 minutes. Shape into two tightly formed loaves. Bake on broiler pan for 2 to 2 1/2 hours at 300 degrees Fahrenheit. Cool loaves and slice into thick slabs. Meat can be frozen for future use. If (like me) you are not fortunate enough to own your own rotary-stick-cooker thing like the ones in the good shops, you may find that the inner parts of the loaf are not browned enough. This can be remedied by re-heating the meat in a frying pan. This browns it nicely and gives it that slightly chewier texture.
Cook turkey bacon per directions on package until crisp. Set aside. Crumble when cool. Coat an ovenproof 10" skillet with cooking spray. Melt the spread in the skillet. Add the onion, bell pepper, and zucchini, and saute over medium-low heat until the vegetables are tender, 2 - 3 minutes. Add the tomatoes, basil, and black pepper to the skillet and stir to combine. Cook until the flavors are blended, 2 - 3 minutes, and remove from the heat. Preheat the broiler. In a blender, combine the egg substitute, cottage cheese, and milk and process until smooth. Pour the egg mixture over the vegetables and return to the heat source. Sprinkle the crumbled turkey bacon over the top. Cover and cook on medium-low heat until the bottom is set and the top is still slightly wet. Transfer the skillet to the broiler and broil until the top is set - 2-3 minutes. Sprinkle with the cheese and broil until the cheese melts. Serve while hot.
Brown bacon with butter in large stock pot, about 5 minutes on med high heat. Reduce heat to medium-low, add onion and garlic, saute 3-5 minutes. Add flour and cook roux for 5 minutes, stirring occasionally. Add heavy cream, milk, and potatoes, bring to a boil over medium high heat, stirring as needed to not scorch milk. Add the rest of ingredients and simmer on low heat for 30 minutes or until potatoes soften. Garnish with cheese and serve.
Wash beans, trim ends and remove strings. Arrange beans in a vegetable steamer (or a colander that will sit nicely in saucepan), and place over boiling water. Cover and steam 5 minutes. Drain and plunge into cold water, drain again. Coat a large nonstick skillet (or wok) with cooking spray or peanut oil and heat until hot. Add gingerroot and garlic and saute 30 secs. Add beans, saute 5 minutes. Combine 2 tablespoons water and remaining 5 ingredients. Stir well. Add to beans, cook 30 seconds or until thoroughly heated, stirring constantly.
Put lettuce, spinach, and onions in large bowl. Sprinkle lightly with pepper. In skillet, cook bacon until crisp. Add remaining ingredients. Pour over greens and toss to coat well.
Mix 1 pkg of JIFFY Corn Muffin Mix with 2 eggs and 1/2 cup milk. Stir in 2 tbsp of jalapenos, 1 pinch of paprika and 1 cup of sharp cheddar cheese and corn (optional). Place in meatloaf dish. Bake for 20-25 minutes or until light golden at 400 degrees.
In a deep bowl mix together buttermilk, pepper sauce, and mashed garlic. Cut chicken breasts in half lengthwise so that they are in strips roughly 1 inch wide and 4-7 inches long. Add chicken to buttermilk, pepper, garlic mix and stir so that chicken is well coated. Cover the bowl and marinate in the refrigerator several hours or overnight. Remove chicken from refrigerator about 1/2 hour before cooking. In a shallow dish mix together the all purpose flour, oregano, garlic powder, paprika, cayenne, salt, and ground pepper. Exact amounts of spices can be adjusted to personal tastes. Remove chicken from buttermilk mixture one piece at a time shake off excess liquid and then toss into flour mixture to coat. Place each piece on a clean dry baking pan. When all pieces are coated, dip each piece, one at a time again, into buttermilk and toss again in flour mixture, remove and set in back into baking pan. Pour about 1 1/2 inches of vegetable oil (canola, corn, peanut, etc.) into a heavy skillet or use a deep fryer filled with oil (as per fryer specifications), and heat oil to 360 degrees. Carefully drop pieces of chicken a few at a time into hot oil and cook about 3-4 minutes until pieces are golden brown. Do not add too many pieces at one time or the oil temperature will drop too low. Remove chicken from hot oil and place on clean paper towels to drain. These serve immediately or allow to cool to room temperature. For extra spicy chicken increase amount of cayenne pepper in flour mixture.
Mix all the ingredients in a bowl. Form into patties. Grill or Fry until no longer pink in the middle. Serve on a bun.
TO COOK THE ZABAGLIONE: Set up a double boiler or a medium-size stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water, or the eggs may scramble. With a hand held electric mixer, beat the egg yolks and sugar together until pale yellow. Add the Marsala and set the bowl over the simmering water. Continue to beat with the electric mixer until the eggs triple in volume, thicken and reach a temperature of 140 F., as registered on an instant thermometer. Be sure to beat the eggs until they reach this temperature at which salmonella bacteria is killed. This will take about 10 to 15 minutes. Be sure to move the beater around the bowl so the eggs cook evenly; there will be quite a bit of spattering. TO SERVE THE ZABAGLIONE: Transfer the mixture to wine glasses and serve immediately accompanied by ladyfingers or Italian cookies known as "Savoiardi." An alternative way to serve this is to take slices of pound cake or panettone and set them on a broiler pan. Cover the cake slices with a layer of sliced strawberries or peeled Comice pear, and ladle a portion of the zabaglione over the fruit. Broil the slices for a minute or until the zabaglione is bubbling and lightly browned. Serve immediately.
Mix olive oil, basil, pepper, sugar, vinegar, water and Worcestershire sauce into one bowl. Separate egg yolk from the white and beat white and add to mix. Mix everything together and serve chilled.
Blend sugar, flour and salt with the cold milk. Add scalded milk, gradually, stirring constantly. Cook on a low heat until thick. Add beaten egg yolks. Cook 2 minutes longer. Remove from heat. Add vanilla extract and coconut. Cool then pour into previously baked pie shell. Cover with meringue (recipe follows). Makes one 9" pie. To Make Meringue: use 3 egg whites to cover a 9" pie shell. Use 2 level tablespoons granulated sugar for each egg. Beat egg whites until stiff. (They should be glossy on top and when you invert the bowl, they should remain in place.). Fold in the sugar,gradually. Cover the pie with meringue.
Preheat oven to 350°F. Process rolled oats in a food processer or blender until finly ground. Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl. In a second bowl, cream butter, sugar, vanilla and lemon juice together with electric mixer. Add eggs and beat until fluffy. Stir the flour mixture into the butter mixture, blending well. Add the chocolate chips and nuts to the dough and mix well. Using about 1/4 cup dough for each cookie, scoop round balls and place 2 1/2-inches apart on to parchment-lined baking sheet--a ice cream scoop works well. Bake until cookies are lightly browned, 16-18 minutes. (Time will depend on how large you make the cookies--I actually prefer them about 1/8 cup dough per cookie and they cook in about 10 minutes). Transfer to a wire rack to cool completely. Store in a zip-top container to keep them soft and chewy.
dice carrots, defrost the spinach and cut up as much as possible, add this and onion to zesty sausage and fry til no longer pink. this can be done a couple days prior and fridged until ready. Pre heat oven 375 degrees.In a 9x13 casserole dish spray with pam, unroll the cresent bread and lay it out single layer on bottom of pan. bake just til slightly golden. while its baking you can be mixing the egg and milk and spices and slightly warming the sausage mix if it was prepared ahead. You will layer the ingredients. First the sausage mix, sprinkle with cheese and dump half of eggs, then sausage again and cheese and the rest of egg. On top you will completely cover with crispy crown tater tots. Single layer probably will not need entire bag. Cook uncovered at 375 for one hour, or until no longer wet when you insert spatula into middle.
In a very large pan, heat the oil or butter very gently. Over a low light, add the leeks, turnip, carrots and celery, toss around to coat in oil and then put on the lid. Shaking the pan at regular intervals, allow the vegetables to 'sweat' for about 10 minutes. Now add the rest of the vegetables, make the stock cubes up with the water and add this, along with the herbs and a touch of salt and pepper (you can taste and re-season later) Bring to the boil, replace the lid, and simmer for at least an hour to bring out the flavours of the vegetables. Add the barley or lentils after about 20 minutes cooking time. Meanwhile, make the dumpling mix by combining the dry ingredients and mixing to a soft but not sticky dough with cold water. Divide this into small pieces about the size of a golf ball and drop one by one into the simmering soup. Replace the lid and cook for 15-20 minutes, by which time the dumplings should have puffed up and become light and fluffy. Serve with lots of crusty bread and butter!
Melt margarine in a large pot. Sautee celery until slightly tender. Meanwhile, mix bouillon cubes with hot water. Pour into food processor or blender. Add tofu and nutritional yeast. Puree until smooth. If you use a blender or a small food processor, you may have to do this in two batches. Pour mixture into pot. Add vegetarian chicken cubes, hot sauce, and garlic powder. Heat over medium, until it starts to bubble. Reduce heat to low, and simmer for 20 minutes or so, stirring frequently. Stir in sour cream substitute. Heat until warmed through. Do not boil. Serve with extra hot sauce, if desired, soy bleu cheese, and crackers. It makes a lovely meal with a side salad and a baked potato.