HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the basil, garlic, Parmesan, toasted pine nuts and lemon juice in a food processor and process until combined. Gradually add the olive oil, with the processor still running, and process until smooth. Reserve 3/4 cup of the pesto. Coat the chicken fillets with the remaining pesto and marinate for at least 1 hour, or overnight if time permits. Place the chicken on a tray and cook under a medium grill (broil) for 5 minutes on each side, or until cooked, brushing with any remaining marinade during the cooking. Serve with roasted vegetables, (such as eggplant, capsicum, red onion) and the reserved pesto.
Chop all veggies, cut up meat in small pieces, drain and rinse beans. In a large freezer bag, pour the flour, salt and pepper. Toss in meat, seal and shake until coated. Heat dutch oven or large saucepan, add oil, cook meat over medium high heat until brown on all sides, about 5 minutes. Add rest of ingredients except flour slurry. Bring to boil, reduce heat, simmer uncovered about 20 minutes, or until veggies are slightly tender. Add flour slurry, raise temp enough to bring to a quick boil to thicken the broth. Sprinkle parmesan cheese on top and serve with some fresh bread.
Preheat oven to 400°. Butter 12 muffin cups or line with paper baking cups. COMBINE raisins, apple, milk, sugar and oil in a medium mixing bowl. STIR together flour, oats, baking powder, cinammon, nutmeg, salt and allspice in a small bowl. Stir into raisin mixture just until combined. SPOON batter into prepared muffin cups. Sprinkle tops with 1/2 teaspoon brown sugar or sugar crystals. BAKE 20 minutes or until golden brown and toothpick inserted comes out clean.
Preheat oven to 350 degrees. Pam a 9x13. Layer 1: line it with one tube of crescent rolls. Layer 2: Brown & Drain sausage. Add on top of crescent rolls. Layer 3: Drain cottage cheese very well; add egg, garlic salt, onion powder & parmesan. Add on top of sausage. Layer 4: Add Mozzarella cheese. Layer 5: Top with crescent rolls. Bake for approximately 45 mins.
Cut up veggies (asparagus: cut off bottom and cut each "tree" into about three pieces. green beans: cut off both ends and slice into one or two pieces each.). Melt butter or margarine in frying pan over medium heat. Add cut up veggies and all seasonings. Toss to coat. Cover pan and fry for about 8 minutes for asparagus and 10-15 minutes for green beans. Stir once or twice (if at all) until cooked the way you like them (we like our veggies soft -- you might like them crunchy).
Cook potatoes in large pot of boiling salted water until tender, about 40 minutes. Drain. Return potatoes to pot; mash. Combine half and half and rosemary in small saucepan; bring to simmer. Remove from heat; stir into mashed potatoes. Add butter; stir to melt. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature. Before serving, stir over low heat until warm.).
Slice the bacon into small pieces,. Cut the red bell pepper into small cube. Dice the peach into small piece also ( not too small). Place the Reynolds wrap foild on the counter, cut few slice of unsalted butter, put the butter on the foild. Then place the tilapia on top of the butter. Stuff the green onion in the fish's belly, a pin of salt and pepper over the fish. Then the red wine, make sure rub the wine all over the fish. Place the fish in position then put on red pepper, bacon, peach, evenly from head to tail. Then put few more cube of unsalted butter on the top (for moist). Wrap the foild. Put it inti the oven at 350 for half hour.
Lightly brush mushroom caps with olive oil and using a fork slightly puncture the underside to allow for greater absorption. Mix tomatoes and basil and add a dash of balsamic vinegar to the mixture. Apply mixture evenly to all mushrooms. Cover each mushroom with cheese and place on the grill on med-low heat. Cook until all cheese is melted and let rest for five minutes before eating. Can also be prepared in the oven at 375 for 15 minutes.
Combine strawberries, 1/4 cup sugar and almond-flavored liqueur in a bowl; stir well. Cover and refrigerate for at 1 hour. Combine sour cream, 2 tablespoon sugar and 1/4 teaspoon cinnamon in a small bowl; stir well. Cover and refrigerate. Preheat oven to 400 degrees. Using a pastry brush, lightly brush 1 side of the tortillas with melted butter. Cut each tortilla into 6 wedges and arrange on 2 ungreased baking sheets. Sprinkle tortilla wedges evenly with 2 teaspoon sugar and 1/4 teaspoon cinnamon. Bake for 6 to 8 minutes, or until crisp. Remove from oven and cool. Drain strawberries (if you used the liqueur reserve liquid in a cocktail glass and sip while you finish making this dessert) Place 6 tortilla wedges on each of 6 dessert plates. Top each tortilla wedge with strawberries and a little of the sour cream mixture. Sprinkle toasted almonds and shaved chocolate evenly among nachos.
Heat oven to 350 degrees. Spread garlic and herb cheese spread over chicken; sprinkle with Parmesan cheese. Roll up chicken; spear with toothpicks to hold in place. Dip in butter; roll in stuffing. Place, seam-side down, in shallow baking pan. Pour any remaining butter over chicken. Bake 30 minutes or until no longer pink in center. Remove toothpicks before serving.
Preheat oven to 450degrees. Cut four 15 inch squares of parchment paper; fold each crosswise in half, then open. Place 1/4 each of the zucchini and onion onto side of each square; top with haddock. Divide tomatoes, olives and capers over fish. Sprinkle each with 1/4 of the oil, lemon juice, oregano and pepper. Fold paper over so that edges meet, double fold edges and pinch to seal. Bake on a baking sheet at 450 degrees for about 20 mins or until fish flakes easily and vegetables are tender. Let stand for 2 minutes before opening. Serve over cooked rice or orzo pasta, pouring any juices from packet on top.
Fry tomatoes on medium heat until softened, then add onion and fry until translucent. Add eggs and mix around a bit so it's like a scrambled egg, and leave on heat until cooked. Add salt, pepper, and even dried mint as seasoning. Serve eggs with warm Afghan bread, and sweet Sheer-Chai (Milk-Tea) drink.
In food processor, process crumbs and candy bars until candy is finely chopped. Add butter and process to mix. Press mixture over bottom and sides of 9-inch pie plate. Refrigerate 30 minutes. Scoop ice creams into pie shell, alternating flavors and drizzling layers with caramel sauce. Freeze 3 hours or until solid. Let sit at room temperature 10 minutes. Before serving, sprinkle with diced candy.
Heat butter in lg skillet. Add mushrooms; saute until lightly browned. Add remaining ingredients. Simmer for 4 minutes, stirring often.
Buy or make crust. Fill with softened ice cream; top with fudge topping; sprinkle with walnuts and freeze for several hours or overnight. Serve with whipped cream and a maraschino cherry on top.
Add all the dry ingredients and sift. Beat the egg yolks and add them to the milk. Stir the liquid ingredients into the dry ones. Add your melted butter. Now add your cheese and bacon. Beat the egg whites until they are stiff and add them to the batter just before making. Pre-heat the waffle iron for 2 minutes. Add batter, cook and enjoy!
Clean chanterelles (if possible avoid washing them) and chop roughly. Melt butter in a large pot or skillet and add chopped onion and garlic. Let fry until translucent. Add powdered sweet paprika and if using paprika paste. Stir. Be careful not to burn paprika powder as it tends to develop a bitter taste when burnt. Add chanterelles and let roast for about 2 minutes. Add vegetable broth (or granules and water). Add cream or alternatives and let simmer for about 15 minutes. Salt and pepper to taste and add chopped parsley.
Prepare a fire in a charcoal grill or preheat oven to 350 degrees F. Trim and slice from the top of each onion, and peel the onion without cutting off the root end. Using a potato peeler, cut a small cone shaped section from the center of the onion. Cut the onion into quarters from the top down, stopping within a 1/2-inch of the root end. Place a bouillon cube in the center of each onion, slip slivers of butter between the sections, and sprinkle with pepper. Wrap each onion in heavy duty foil and place the onions directly onto the hot coals. Cook the onions for 45 minutes turning every so often. To serve, place each onion in individual bowl because the onions will produce a lot of broth, which tastes like French onion soup.
Heat the oil in a wok and stir fry the pork for 5 minutes, remove with a slotted spoon and put to one side. Add the onions and pepper to the wok and stir fry for 4 minutes. Finally add the fish sauce, soy sauce, Thai curry paste and coconut milk. Return the pork and cook for a further few minutes until the pork is thoroughly cooked. Serve with rice or noodles.
Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems. Prepare onion, pepper, carrots, garlic and potatoes. Combine with water and set aside. Combine tomatoes, beans, vinegar, rosemary and sunflower seeds and set aside. Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add onion, pepper, carrots, garlic, potatoes, tomatoes and water. Bring to a boil, stirring frequently to prevent sticking or burning. Reduce heat and simmer 10-15 min or until vegetables are tender. Add kale, cover and cook until kale is wilted. Add beans, vinegar, rosemary and sunflower seeds. Stir until heated through.
Cook pasta according to package directions; drain. Return pasta to hot saucepan; cover and keep warm. Meanwhile, in a bowl toss together chicken and flour until chicken is lightly coated. In a large skillet cook and stir chicken in 1 tablespoon of the oil over medium-high heat for 6 to 8 minutes or until chicken is no longer pink. Remove chicken from pan; set aside. Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook and stir for 1 minute or until tender. Carefully stir in broth, lemon juice, salt, and pepper. Cook, uncovered, for 2 to 3 minutes or until reduced to about 2/3 cup. Stir in chicken, capers, and parsley; heat through. Toss pasta with chicken mixture. If desired, serve with Parmesan cheese. Makes 4 servings. Lemon Shrimp Pasta Toss: Prepare as directed except substitute 12 ounces peeled, deveined shrimp for chicken. Cook and stir in skillet for 2 to 3 minutes or until shrimp are opaque.
Preheat oven to 350 degrees. Spray a 9x5-inch large loaf pan with cooking spray. In a large mixing bowl, mix bananas, eggs, yogurt, peanut butter, and melted butter at medium speed until well blended. Add sugars and beat well. Add flax seed, baking soda, cinnamon, Baking Spice, reduce to low and mix well. Add flour and mix just until blended. Pour into prepared loaf pan and bake at 350 degrees for 65-75 minutes. Let cool in pan for 30 minutes. Remove, Dust with powdered sugar, if desired.
Cube turkey. Combine flour and parsley. Add turkey cubes and toss to coat. Heat the oil in a skillet and brown the turkey, remove with a slotted spoon and set aside. Chop the onion and pepper and combine in the same skillet with the next three ingredients. Cook and stir for 3-4 minutes. Add the next 8 ingredients and cook and stir until sauce reaches the desired consistency, about 20-25 minutes. Meanwhile cook the fettuccine according to the package directions. Add the turkey back to the skillet and heat through. Remove the bay leaf. Drain and rinse the fettuccine. Serve the sauce over the pasta. Sprinkle with your choice of Italian cheese if desired.
Place 1 1/2 pounds strawberries and rhubarb in medium pot. Mix in sugar, ginger, lime juice, and peel. Cook over high heat until sugar dissolves, stirring often. Boil 4 minutes, stirring often. Reduce heat to medium; simmer just until rhubarb is beginning to fall apart, about 3 minutes. Remove from heat. Stir in remaining strawberries. Cool. Chill until cold at least 1 hour and up to 1 day.
Blend anchovies, olive oil, capers, and 1 cup parsley in a blender until a coarse paste forms. Transfer to a large bowl. Mix in 1/4 cup vinegar and season with salt and pepper and , more vinegar if desired. Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine. Salad can be made 4 hours ahead. Cover and chill.
Boil the butter, cocoa, oil and water together on the stove. In a separate bowl mix together the flour, sugar and salt. Add the cocoa mixture to the flour mixture and stir. In a smaller bowl, mix together the bicarb and the yoghurt--watch it bubble! Add the eggs one at a time to the yoghurt mixture and beat it all together. Add the yoghurt mixture to the chocolaty mixture and stir it all together. Bake at 180°C (about 350°F for about 30 minutes. Break chocolate into pieces and place these onto the cake as soon as it comes out of the oven. wait a bit, for the cake to cool and the chocolate to melt then spread the chocolate over the cake AND ENJOY!
For salsa, in a medium bowl, combine pineapple, pepper, onion, 3 T lime juice, cilantro, honey, jalapenos, garlic salt, and hot sauce. Cover and refrigerate for 2 hours. Preheat oven to 450°. Place salmon, skin side down, on a piece of foil, sprinkle with lime juice, garlic salt, and cumin, then put the foil on a rimmed cookie sheet. Bake for 10 - 15 minutes, depending on the thickness of the salmon. Remove salmon from the skin (This is easy - the skin just sticks to the foil!) and serve topped with salsa.
Pulse all ingredients in a food processor until well combined and fairly smooth. Shape mixture into 4 equal-sized patties. Cover with plastic wrap and refrigerate until needed. Preheat barbecue to medium-high. Grill patties with lid closed for 8 to 10 min., flipping once.
Saute onion and garlic in oil. Add ground beef and brown it. Drain off any fat. Stir in the tomato sauce, the mushrooms and their liquid, the water, and oregano. Bring to a boil. Remove from heat. Stir together cottage cheese, parmesan cheese, well drained spinach, egg, oil, and salt. Spoon 1/3 of the sauce into a 9"X13" baking dish. Cover with 1/3 of lasagne noodles. Spread with another 1/3 of sauce. Cover with another 1/3 of lasagne noodles. Spread spinach mixture on this. Cover it with remaining lasagne noodles and sauce. Top with grated mozzerella cheese. Cover lasagne with foil. Bake at 375 degrees F for 45 minutes. Uncover and bake until cheese starts to brown, about 15 minutes.
.Spread hash browns in 9 x 13 pan. Melt butter, Velveeta cheese, stir until smooth. Add mixed soup and milk to cheese mixture. Stir until smooth. Pour over potatoes. Bake 1 hour.
Preheat oven to 350 degrees. Coat an 8-inch loaf pan with canola oil cooking spray and set aside. Combine flour with oat bran or wheat germ; baking powder, pumpkin pie spice, salt and baking soda in a large bowl. In a medium bowl, combine sugar with oil, honey, milk, pumpkin, egg, and vanilla. Stir into the dry ingredients. Fold in walnuts. Spoon batter into prepared loaf pan. Bake one hour or until done. Cool for 15 minutes on a wire rack. Remove from pan and continue to cool completely.
Cream butter and sugar well. Add in eggs, one at a time, beating well after each addition. Blend in maple syrup and vanilla. Gradually add sifted dry ingredients by thirds, alternately with the hot water; and ending with dry ingredients. Gently stir in walnuts. Pour into 2- 8 inch greased and floured layer pans. Bake at 350 degrees for 30-35 minutes. Cool on wire rack for 10 minutes. Remove layers and cool completely on wire racks. Frost.
In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy (about 10 minutes). Stir in olive oil, whole wheat flour, salt and 4 cups of white flour into yeast mixture. Mix in remaining flour 1/2 cup at a time, stirring well after each addition. When dough has pulled together, put onto lightly floured surface and knead until smooth and elastic (about 4 minutes). Lightly oil another large mixing bowl, place dough in bowl and turn to coat. Cover with damp cloth and put in warm place until dough has doubled in size (about 1 hour). Deflate the dough and put onto lightly floured surface. Divide dough into 3 equal parts and form into rounds. Cover rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F. Use a rolling pin to roll the dough into desired shape. Cover dough with your favorite toppings and bake for about 20 minutes or until crust and cheese are golden brown.
Wash the greens, roll them up and shred them finely, and measure them. Steam them in the water that clings to them. Set them aside, with any cooking liquid from them. Mix the peeled chopped onion with the seasonings. Set aside. Make a roux by cooking the fat and flour, stirring constantly, until it browns, 10 to 15 minutes. Add the seasoned onions, and cook them slowly for 10 minutes or so, stirring occasionally. Slowly stir in the stock. If using leftover rice, break it up and stir it in. Bring to a boil and simmer for 15 minutes. Add the greens, heat through, and serve. If using rice freshly made for this dish, omit adding the rice to the gumbo. Put some in each bowl and serve the gumbo over it. (Just simmer the gumbo 10 minutes after the roux and stock have been mixed, then add the greens.).
Preheat oven to 350°F. Grease & flour a 9 inch springform pan. Cream butter, shortening & 1 cup sugar until light and fluffy. Add eggs & beat well. Stir sour cream & water together. Sift dry ingredients together & add to butter mixture alternately with sour cream/water dilution, beating well after each addition. Stir in dates, nuts & orange peel. Pour into prepared pan & bake for 1 hour. Cool 15 minutes. While cake is cooling, simmer orange juice with 1 cup sugar until sugar dissolves. Remove cake from pan & place on a round serving plate. Pierce cake top all over with a handy gadget like mine or use a cake tester or toothpick. Pour orange syrup all over the top of the cake, artfully dripping it down sides. Serve with unsweetened whipped cream dolloped in the center & piped around edges.
Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet brown meat, half at a time, in hot oil. Drain off fat. Place meat in a 3-1/2- or 4 -1/2-quart slow cooker. Stir in chicken broth, edamame, water chestnuts, sweet pepper, soy sauce, hoisin sauce, ginger, crushed red pepper, and garlic. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Skim off fat. Stir in ramen noodles (reserve seasoning packet for another use). Cover and cook for 5 minutes more.
In a medium saucepan over high heat, bring 2 inches watger to a boil. Place the asparagus in a steamer basket, cover, and steam until just tender, 6-8 minutes. Remove the asparagus and immediately rinse in cold water to stop the cooking. Drain thoroughly. In a small bowl, mash the avocado, lime juice, and garlic into a coarse puree. In another small bowl, stir together the rice and yogurt to mix well. Heat a dry large frying pan (not one with a nonstick surface)over medium heat. One at a time, heat the tortillas in the hot pan until softened, about 20 seconds per side. Lay the tortillas flat on a clean work surface. Spread the avocado mixture equally among the tortillas. Top each with an equal amount of the rice mixture, asparagus, cilantro, and onion. Fold in both sides and the bottom of each tortilla up over the filling, then roll to close. If made in advance, cover with plastic wrap and refrigerate for up to 1 hour. Return to room temperature before serving. To serve, cut each wrap in half crosswise.
Clean fruits in your normal fashion. eg - wash , dry, peel, destem etc. Dice fruits and place diced pieces into a large mixing bowl. Stir to combine the pieces. Dish into individual serving bowls. Eat as a stand alone snack or with your favorite low fat yogurt or topped with low fat whipped cream. Also great on a bed of lettuce with a scoop or two or cottage cheese!
Saute garlic, sugar, salt (I never use this much). Add Italian sausage, ground beef, cook until meat is brown and done. Add basil, fennel seeds, pepper, pear tomatoes, tomato paste. Cook until thick. Boil the 12 noodles and drain. Mix together ricotta cheese, egg, 2 tablespoons of parsley (if this mixture is too thick add a little milk). Layer sauce, 1/2 noodles, 1/2 of ricotta mixture, 1/2 mozzarella, sauce, 1/2 cup parmesan cheese, noodles, ricotta mixture, mozzarella, sauce, and rest of parmesan cheese. Bake at 375° for 25 minutes covered with foil, 25 minutes uncovered. Let set for about 10-15 minutes before cutting.
Dissolve bouillon cubes in water. Combine all ingredients in slow cooker. Cover and cook on low 6-8 hours.
In mixing bowl, add 1 pound of butter or a combination of butter and margarine or butter and butter flavored Crisco to equal 1 pound. Mix on low speed until soft and blended. Add powdered sugar in one/third amounts, beating each one/third until all is mixed and fluffy. Then add one egg at a time. Beat one minute for each egg. Add vanilla extract. Mix. Preheat oven to 300°F. Spray Pam in a tube or angel food cake pan. Note: You can use butter or margarine also. Add flour, 1/4 cup to 1/2 cup at a time and mix on low speed until blended. Pour batter evenly in pan. Bake 1 1/2 hour in oven. High altitude, cook 5 to 10 minutes more. Turn over tube pan over plate. I guarantee this cake will fall right out on the plate. Serve warm or cool. This is a no fail cake. Do not open the oven door.
In a bowl, mash the avocado, lemon juice, yoghurt, pepper and salt until creamy but not all-the-way smooth. Fold in the tomato, green onion and chives. Press a layer of plastic wrap directly onto the surface of the guacamole and chill at least 1 hour. Bring out 20-30 minutes before serving.
Heat olive oil and margarine in a skillet over medium high heat. Add the roast and brown on all sides. Remove roast from skillet. In a 4-quart crock pot, add the chopped onions. Place browned roast in crock pot on top of the onions. In a small bowl, whisk together the wine, water, and Dijon mustard; pour mixture over roast in crock pot. Put lid on crock pot and cook on "low" for 6 to 8 hours, or until internal temperature of roast reaches 165° when using an instant read thermometer. Remove roast from crock pot and cover with foil. Remove excess fat from liquid in crock pot and turn crock pot to "high". In a small bowl, whisk together creme fraiche and flour. When liquid in crock pot comes to a boil, whisk in creme fraiche mixture; stir occasionally until sauce thickens. Add salt and pepper, to taste. Serve sauce over the roast.
In a small bowl, soak bread crumbs in milk. In a medium bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper. Drizzle olive oil onto a sheet pan you will place the meatballs on and rub oil into the palm of both hands. Form meat mixture into meatballs 1/2-inch in diameter. The recipe makes about 30 golf ball-sized meatballs. Heat oven to 400, place meatballs on a baking sheet and cook about 12 minutes until heated through. Yogurt sauce: Place the yogurt in a sieve lined with cheesecloth. Allow to drain at least two hours to overnight. Toss the cucumber in 2 teaspoons salt and place in a sieve to drain for at least two hours. Combine in a medium bowl, the yogurt, cucumber, mint, and the preserved lemon. Season with salt and pepper. Serve warm over couscous and drizzled with yogurt sauce and, parsley and sesame seeds.