HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil or water in a small skillet over medium heat. Add the garlic and cook until softened, about 1 minute. Remove from the heat and reserve. Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is al dente(about 8 minutes). About 5 minutes before pasta is done cooking, add the broccoli. drain the cooked pasta and broccoli well and return to pot. While the pasta is cooking, combine the chickpeas and reserved garlic in a food processor. Add the broth, lemon juice, nutritional yeast, paprika, oregano, basil, pepper and salt to taste. Process until smooth. Pour the sauce over the pasta and broccoli and toss gently to combine. Serve hot.
Heat grill to medium heat. Wrap bacon tightly around hot dogs. Grill 10 - 12 minutes or until bacon is crisp and hot dogs are heated through, turning frequently. Add buns to the grill the last 2 or 3 minutes of cooking to toast. Drain hot dogs on a paper towel. Place in buns and top with BBQ sauce, onions and cheese.
Mix all ingredients together in a large bowl. Pour into greased 9 x 12 inch baking dish. Bake at 375 degrees for 1 hour. (275-300degrees for 2-21/2hrs is better). May be made 1-2 days ahead and refrigerated until baking.
In addition to the ingredients, you will also need two 2 lb (900 g) loaf tins, 71/2 x 43/4 inches x 31/2 inches deep (19 x 12 cm x 9 cm deep), preferably non-stick but anyway with a good surface. First, prepare the fruit: remove the stalks and halve the strawberries if they are any larger than a quail's egg. Then mix the fruits together in a large bowl, being very gentle to avoid bruising them. In a small saucepan heat half the rose wine until it begins to simmer, then whisk the sugar and gelatine into it. Make sure that everything has dissolved completely before adding the remaining wine and the lime juice. Then pour the liquid into a jug and allow it to cool. While that is happening, lay the mixed fruit in one of the loaf tins - and it is worth arranging the bottom layer with the smallest, prettiest-shaped fruit as this will be on top when the terrine is turned out. Next, pour all but 5 fl oz (150 ml) of the liquid over the fruit. Now lay a sheet of clingfilm over the tin, place the other tin directly on top, then put two unopened tins of tomatoes or something similar to act as weights into the top tin and put the whole lot into the fridge for about 1 hour, or until it has set. Then warm up the remaining 5 fl oz (150 ml) wine mixture and pour it over the surface of the terrine. Re-cover with clingfilm and return to the fridge overnight to set firm. When you are ready to serve, turn out the terrine by dipping the tin very briefly in hot water and inverting it on to a plate. Use a very sharp knife (also dipped first into hot water) to cut it into slices. Serve with red berry coulis, chilled pouring cream, creme fraiche or Greek yoghurt.
1. Use only half of the cake. The other half, put away for another time. 2. Cut this half into small pieces. Divide into 12 individual bowls. 3. Layer with Bailey's, pudding, whipped cream, and candy bars. Continue layering, ending with candy bars on top. 4. Chill 8 hours or overnight.
WHISK all ingredients together rigorously in a medium saucepan (1 cup cold water, 1/4 cup chili sauce, 2 1/2 tablespoons white vinegar, 1 tablespoon arrowroot or 1 tablespoon cornstarch, 1/2 teaspoon red pepper flakes, 1/2 teaspoon Season-All salt, 3/8 teaspoon granulated garlic, 1/4 teaspoon granulated onion, 1/4 teaspoon white pepper, 1/4 teaspoon Worcestershire sauce, 1/8 teaspoon ground coriander, 1/8 teaspoon ground cumin, 1 pinch ground cloves, 1 pinch smoked paprika or chipotle chile powder). BRING mixture to boil over high heat. WHISK as needed. BOIL one full minute. REMOVE from heat and cool (sauce will seem hotter while warm and the spice-heat subsides after cooled). WHISK sauce occasionally as it cools. POUR cooled sauce into a sealable container or a squeeze bottle for convenience. SERVE and enjoy with your favorite tacos, or use as a starter-base for chili. REFRIGERATE any unused portion for up to 2 weeks. SHAKE well before serving again.
Scoop avocado flesh into a bowl and mash with a fork (leave slightly chunky). Stir in all other ingredients except sesame seeds. Sprinkle with the seeds. *An aromatic herb; find shiso at Asian markets.
Boil one inch of water in a large saucepan. Add the asparagus and cook, covered for 3-5 minutes (Do not overcook). Drain and rinse under cold water. In a small bowl, combine the chicken broth, cornstarch and soy sauce, and blend until smooth. Heat a large non-stick skillet or wok over high heat until hot. Fold in the scallops, mushrooms, garlic and sesame oil and stir-fry for about 4 minutes, or until scallops are opaque throughout. Stir in the cornstarch mixture and cook, continuing to stir until the sauce thickens and boils. Add the asparagus, cherry tomatoes and scallions. Season to taste with salt and pepper. Stir-fry until heated through, and then serve over rice or pasta.
Cook first 4 ingredients in Dutch oven over medium-high heat until beef is brown. Drain off fat. Return to pan and mix in next 7 ingredients. Bring to a boil and cover. Reduce heat and simmer for 20 minutes. Stir occasionally. Ladle in bowls and sprinkle with cheese.
Preheat oven to 350 degrees F. Combine all ingredients except chives, stirring well. Put in a 1-quart casserole dish and sprinkle with chives. Bake, covered, for 30 minutes.
Preheat oven to 325°F Butter six 3/4-cup ramekins or custard cups and place in 13x9x2-inch metal baking pan. Fill large bowl with ice and water. Bring cream to simmer in medium saucepan. Remove cream from heat. Add spinach, salt, and white pepper and stir until spinach wilts, about 1 minute. Place saucepan over ice water; stir to cool mixture quickly. Pour cooled spinach mixture into blender; add eggs and roasted garlic. Blend until spinach is pureed and custard is smooth. Divide custard among prepared ramekins. Pour enough hot water into pan to come halfway up sides of ramekins. Bake custards until gently set in center, turning pan after 30 minutes, about 55 minutes total. Do ahead: Can be made 1 day ahead. Cool custards in water. Remove from water, cover, and chill. Rewarm custards 2 at a time, uncovered, about 1 minute in microwave at 50 percent power. Cut around custards to loosen and turn out onto plates. Drizzle with extra-virgin olive oil and serve.
Coat pressure cooker interior with nonstick spray and brown hens, onion, and garlic. Remove hens and tie a cheesecloth strip around the legs (to bind them to the bird so the meat does not fall off the bone). Return wrapped hens to cooker, add broth, chili powder, ginger, and curry powder. Bring to high pressure and cook for 8 minutes, then reduce pressure quickly under cold water. Remove and unwrap hens. Reduce cooking liquid by 1/3, remove from heat, stir in yogurt and nuts to make sauce.
Preheat oven to 350 degrees. Bake bread for 8 to 10 minutes or until dry. In a large bowl, toss bread with remaining ingredients until evenly coated. Store in an airtight container. It will keep for 1 to 4 months or 12 months frozen. To prepare, combine 2 cups stuffing mix with 1/2 cup water and 2 tablespoons melted butter.
Preheat oven to 400F. Have your meat, vermicelli and sauce at the ready. Melt butter and add mushrooms. Cook 5 minutes and season with nutmeg, sherry and salt. Put vermicelli in a shallow baking dish. Pour half the sauce over it. Arrange the mushrooms and meat on top. Cover the the rest of the sauce and sprinkle with the cheese. Bake until well heated and browned.
Place the chick peas, 1 teaspoon salt, cinnamon stick and bicarbonate of soda in a large heavy-based saucepan, add 2 cups water to cover the chickpeas by 2 inches and bring to a boil. still retain their shap.Once the chick peas have become tender keep them with its water, as that is also needed. Heat oil in a heavy based saucepan. Add onions and stirring frequently, saute until the onions are light brown, about 5 minutes. Add ginger and garlic, saute until the mixture turns to a golden color, about 3-5 minutes. (Add 2-3 tablespoons of water, if the mixture sticks to the bottom of the pan. Add chili powder, turmeric, coriander powder, 1 teaspoon garam masala, remaining salt and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for few more minutes. Then add the tomatoes. Still stirring frequently, fry the onion mixture for about 8 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate. Add chicken and stirring frequently, fry to a golden color or all the moisture has evaporated, about 5-8 minutes. . Add 1 cup water, cover the pan, reduce the heat and allow to cook for 15 to 20 minutes or until the chicken is tender. Add the boiled chick peas and 2 cups of water from the chick peas. Carefully mix it with the chicken and cook for 5 minutes until the chick peas have absorbed some of the flavor. Sprinkle remaining gram masala, coriander leaves and green chilies.
Heat chicken broth to boiling; stir in stellini and lemon zest. Cover and cook over low heat until liquid is absorbed, about 10 minutes. Stir in heavy cream and lemon zest. Serve.
Plug in Instant Pot and place the inner pot inside. Set to Saute, high. Add oil, let heat then add in onion. Stir and after a minute add in garlic & keep stirring. Do not brown, just soften. Sprinkle in salt, pepper, dry herbs and stir. Add ground beef and break up and mix with onions. Add garlic and onion powder, Worcestershire sauce and Tamari, mix all to combine. Taste once meat is cooked and adjust seasonings to taste. If pot times out during Saute, just hit cancel and reset to Saute again and hit start. Once meat is done and seasoning is adjusted, hit cancel on control panel. Drain off any liquid from meat and put meat back into the inner pot and place back into the unit. Pour in both cans, tomato puree and crushed tomatoes. Stir from bottom to top to mix with the meat. Taste and season to taste. Add brown sugar, if you are using it, more herbs, garlic or onion powder or chili flakes if you like. Add in dry pasta and stir into sauce to submerge & coat. Add water. Stir to incorporate well. Do not reseason. Water will be absorbed into the pasta so the flavor won't be watered down. Lock lid in place, seal in closed position. Select Pressure Cook, set time to 5-6 min depending on your pasta selection, high pressure. Press Start. *IF you like soft pasta, you can go up to 7 min but it gets chef boy ardee soft if you know what I mean Machine will come up to pressure then beep when actual cook time begins. End of cook cycle will also be marked by a beep. Let machine natural release for 25 min then finish with a quick release. Remove lid & Set into lid rest mount. Liquid will be pooled on the top of the pasta. Gently fold in and it will be combined and absorbed back into the dish. Stir up from the bottom. Sometime I do get a bit of scorched business on the bottom. I soak the pot in hot water, drop of dawn and a dryer sheet or two. Let it soak the try scrubbing off. A light application of the non abrasive Barkeepers Friend powder or liquid is good too.
For crepes, combine all-purpose flour, the 1 cup milk, egg, butter, salt, and pepper. In a blender mix well. Spray a 6-inch skillet with nonstick spray coating. Preheat skillet; then remove skillet from heat. Pour in 1-2 tablespoons batter. Lift and tilt skillet to spread batter. Return to heat; brown on one side only. Invert skillet over paper towels; remove crepe. Repeat with remaining batter. For filling, spray a cold medium saucepan with nonstick spray coating. Heat saucepan over medium heat. Add onion and garlic. Cook until onion is tender, stirring often. Add brown sugar, turmeric, and curry powder; cook and stir for 1 minute more. Then, stir in condensed soup and the 3 tablespoons milk. Add chicken and potato. Remove from heat. Remove 3/4 cup of the soup mixture; cover and chill. To assemble, spoon some of the chicken mixture onto the unbrowned side of each crepe. Roll up. Place filled crepes, seam side down, in a 13x9x2-inch baking dish sprayed with Pam. Cover and chill for 2 to 24 hours. Before serving, stir the reserved soup mixture. Spoon soup mixture on top of filled crepes. Cover and bake in a 350 degree F. oven about 30 minutes or until heated through. If desired, cilantro and yogurt!
BEAT pudding mixes and milk with whisk 2 minute Let stand 5 minute. ARRANGE half the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with COOL WHIP. REFRIGERATE 3 hours.
Dissolve flour in 1/2 cup of milk (or soymilk). Set aside. Warm the remaining milk in a saucepan, over med heat. Do not let it boil. Add butter (or margarine), salt, pepper and nutmeg. Do not be afraid to use the nutmeg, it makes the sauce! Add the dissolved flour/milk mixture. Whisk over med heat until it thickens. For an even richer sauce, remove from stove and quickly whisk in an egg yolk.
1. Pre-heat oven to 350°F. 2. Add mushrooms to a large food processor and pulse until they are small uniform pieces. 3. Slice zucchinis in half lengthwise. Using a teaspoon, scoop the insides out, leaving about half a centimeter around the skin. Chop zucchini insides into small pieces and set aside. 4. In a large pan, heat olive oil over medium heat. Add onions and ground turkey and cook for about 5 minutes, until no pink remains in the turkey. 5. Add mushrooms, chopped zucchini flesh, cumin, chili powder and salt. Cook for about 5 minutes, until mushrooms are cooked through. 6. Add corn kernels, lime juice, adobo sauce and chipotle pepper. Stir to combine. Remove pan from heat. 7. In a 9x13-inch baking dish, arrange scooped-out zucchinis. 8. Spoon the turkey and mushroom mixture inches Top with cheese. 9. Bake uncovered for 30 to 35 minutes, until cheese is bubbly, and zucchinis are cooked through.
In blender, combine milk, eggs, honey, flour, butter, vanilla, salt. Blend 10 seconds. Stir in coconut. Pour into greased pie plate. Bake in 350 oven 40 minutes or until knife comes out clean when inserted in the middle. Serve hot or chilled.
Carefully measure each ingredient into layers in a 1 quart jar. Re-used glass ice tea jars work great as well. Judicious us of a slim rolled paper cone does wonders to keep the layers clean. If mix is to be shipped ingredients may be measured into a clear plastic disposable pastry bag or decorative food safe cello bag to reduce shipping weight and then carefully tied closed. Be sure to attach instruction card or label with the following directions: Combine above listed ingredients (from the list of "additionally to make cookies from mix") with 1 package of "Sugar Free Oatmeal Cookie Mix". Drop by cookie scoopfuls 1" - 2" apart onto parchment lined baking sheets. Bake 10 - 15 minutes at 350oF. Cookies do not spread much so will still be rather round and cake like. Allow to cool 5 minutes on baking sheets before carefully removing to cooling racks to completely cool. Store in a cool dry place.
Combine chocolate, whisky and cream in a heatproof bowl and place over pan of simmering hot water, stirring until melted. Remove from the heat and allow cooling slightly. Beat egg whites to hard peaks. Beat the yolks with the finely grated orange rind. Add egg yolk mixture into the cooled chocolate cream, stir. Fold in the whisked egg whites. Spoon the mixture into six individual cups or glasses. Chill in the fridge for at least three hours. Just before serving, whip the cream for the topping with powdered sugar add the whisky and whip shortly again. Spoon cream over the mosse, top with orange zest strips and serve immediately.
Spray a medium sized pot with no stick spray. Add oil enough to barely cover and add onions- saute slowly until just soft Place in medium sized casserole. Add remaining ingredients- stir to mix. Bake uncovered in 350°F oven for 1 1/2 hours or until bubbly, stirring once or twice.
In a saucepan bring broth and frozen spinach to boil. Add salt, pepper, and garlic and simmer on medium-low for 20-30 minutes. Slowly add parmesan cheese. Make sure there are no lumps or it will not melt. Simmer another 10-15 minutes covered.
Preheat oven to 175 Celcius. Trim the sprouts, remove dead leaves, cut in half. Toss sprouts with olive oil (about 1 T). Roast in oven for about 25 minutes. Stir occasionally. Meanwhile, in a large pan, saute the bacon til crisp. Keep 1 T of bacon grease, discard the rest. Add the mustard seeds to med-high pan until they start to pop. Add the onions and apples, lower the heat to medium and saute. Stir occasionally. (5-6 minutes). Add the sugar, wine and vinegar. On med-high heat, reduce liquid to syrup. Remove from heat. Stir in the mustard. Add the bacon. Add the sprouts. Stir together. Add salt to taste. (May not be necessary depending on the bacon.
Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano and black pepper in small bowl. Whisk in oil, then stir in cilantro and parsley. Fold in avocado cubes. Spoon avocado mixture onto toast slices and serve.
Preheat oven to 350°. Stir together flour, next 3 ingredients, and 3/4 cup granulated sugar in a large bowl. Stir in milk, oil, and vanilla. Spread batter in a lightly greased 8-inch square pan. Combine brown sugar, cocoa, and remaining 1/2 cup granulated sugar in a small bowl; sprinkle over batter in pan. Using a spoon, gently drizzle 1 1/2 cups boiling water over batter, being careful not to disturb layers. (Do not stir.). Bake at 350° for 45 minutes or until a cake layer forms on top and layer springs back when touched. Let cool on a wire rack 25 minutes. Serve warm with whipped cream or ice cream. VARIATION: Chocolate-Cherry Pudding Cake: Thaw 1 (12-oz.) package frozen dark, sweet, pitted cherries; drain. Pat cherries dry with paper towels. Prepare recipe as directed through Step 2, gently sprinkling cherries over batter in pan. Proceed with recipe as directed. VARIATION: Mocha Pudding Cake: Substitute hot freshly brewed coffee for boiling water. Proceed with recipe as directed.
In a heavy 6 to 8 quart saucepan, cook bacon over medium heat, stirring frequently until browned. Remove with a slotted spoon to plate. Set aside. Pour off all but 2 Tablespoons of the bacon fat, and return the pot to medium heat. Add the onion and celery. Saute until the vegetables are soft, but not browned, about 3 to 5 minutes. Add the potatoes, squash, and turkey stock. Bring to a boil, and reduce the heat to a simmer. Partially cover the pot and cook until the potatoes are tender, about 15 minutes. Add the zucchini, Swiss chard (or kale), turkey, sage, thyme, and reserved bacon. Cook 5 minutes longer. Add salt and pepper to taste. Ladle the soup into warmed individual bowls or mugs and serve.
Mix all ingredients (except for the extra sugar for dipping the glass) together well using a heavy duty mixer. Roll into 1/2 inch size balls-you will need three large ungreased cookie sheets, 16 balls per sheet. Use the flat base of a drinking glass that has been dipped into sugar to flatten each dough ball on the cookie sheets. Bake in a preheated 350 F (or 180 C) oven for 8-11 minutes or until lighly browned on the edges- do not overbake. Remove to wire racks to cool.
Rinse lentils. Place all ingredients except the pepper into a 4-6 quart slow cooker. Cover and cook on low for at least 12 hours, or high for at least 5 hours. Season with pepper and remove the bay leaves before serving.
In large skillet or wok over medium-high heat, heat oil. Add garlic, then carrots and zucchini. Cook, stirring often, for about 3 minutes or until vegetables just begin to soften. Remove skillet from heat and add green onions, sesame oil and soy sauce. Stir to combine. To prepare rice bowls, add 3/4 cup rice to each bowl. Top rice with about 1/2 to 3/4 cup vegetables. Add 1 to 2 ounces pork or chicken and 1/2 cup kimchi to each bowl. Garnish with sesame seeds before serving.
Combine juices, sugar and egg in a small sauce pan. Stirring constantly, slowly bring to a boil. Cook and stir for 1 minute or until thickened. Strain. Cover and refrigerate until chilled.
Mix last 5 ingredients to make sauce and let sit. Assemble wrappers starting at bottom third of wrapper in order. 1 shrimp, strip mango, strip carrot, strip red pepper, bean sprouts, cilantro leaf, mint leaf, lettuce in the middle (can be inside or outside). Roll up and tie with a chive. Serve with dipping sauce.
Cut chicken into serving pieces. Coarsley chop onions, garlic, tomatoes, bacon (or ham). In Portugal they use a crockery bean pot but you may use any ovenproof casserole with a lid. You will be layering ingredients in the bean pot/casserole. Begin by covering the bottom of the bean pot/casserole with chicken pieces; sprinkle with salt, pepper, onion, tomato, bacon/ham and olives. Continue to layer in this manner until all ingredients are used up, ending with tomatoes and olives on top. Drizzle mustard and butter on top of casserole ingredients. Pour brandy over all; cover the pot and set aside to marinate for 5-6 hours at room temperature or overnight in the refrigerator. Place casserole in a COLD OVEN (do not preheat). Bake at 350F for 1 1/2 hours. In a small bowl, combine cornstarch and water. Remove casserole lid and add cornstarch mixture; stir gently. Return uncovered to oven and bake 15 minutes longer. Helma suggests serving this with seasoned rice and a green salad.
Layer lettuce, tomato, onions, olives, beans, cheese, and dressing in a 3-quart bowl. Refrigerate. Top with crushed tortilla chips and toss lightly just before serving.
Combine oats, butter and boiling water. Set aside for 20 minutes. Beat together the eggs, sugars and vanilla. Sift dry ingredients and add, along with the oats. to the sugar mixture. Beat well. Pour into a greased 9x13-inch baking dish. Bake at 350°F for 30-35 minutes. Cool for a few minutes. Then combine frosting ingredients, spread on cake and place under broiler for 1 minute or until frosting begins to bubble.
In a large skillet, heat olive oil over medium heat. Add onions and garlic and saute until onions become soft and translucent, about 10 minutes. Add the celery and chile, cover and cook for another five minutes more. Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water. Next, add the black beans, tomatoes, lime juice (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine. Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. I like a bit of vegan cheese, sour "cream" and scallions. Chili can also makes a great filling to serve wrapped in flour tortillas, or in taco shells if you prefer.
Melt 1 tablespoon of the butter in a small skillet over medium-low heat. Add shallots and saute until soft, about 2-3 minutes. Add vinegar and cook for 1 minute. Add wine and cook until reduced to about 1/3 cup, 3-4 minutes. Add cream and cook until reduced to about 1/2 cup, 4-5 minutes. Remove from heat and whisk in remaining butter. Strain into a small bowl. Whisk in mustard, salt and pepper. Cover and refrigerate until ready to use, up to 24 hours.