HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry the sliced onions in oil until slightly golden. Add ground lamb or beef, salt, and black pepper and fry until color changes. Dissolve tomato paste in a glass of hot water and add to meat. Cook for a few minutes until little water is left. Wash rice twice and soak in salted warm water for 3-4 hours, then drain the water. Pour water in a large non-stick pan until it is half-full and bring it to a boil. Add rice and a spoonful of salt and continue boiling until rice slightly softens. Pour rice into a drain and wash it with slightly warm water. Mix the rice with the meat, and continue simmering for another 10-20 minutes.
On a cutting board, finely chop tomatoes, jalapenos, onion, bell pepper, garlic and cilantro. Place all in a glass bowl and mix together. Add salt, pepper, water and vinegar. Squeeze the juice from the lime into the mixture and mix thoroughly. Chill before serving.
Combine ingredients with ice, pour over ice in a tall glass. Garnish with cherry or pineapple slice. and hang on to your hat.
Preheat oven to 350 degrees. Combine bacon and next 6 ingredients (using 1/4 tsp of the salt). Cut a deep slip in the thickest part of the breast of each chicken. Spoon a teaspoon or so of the cheese mixture into newly created pocket. Secure the opening with a toothpick or two. Sprinkle the chicken with 1/4 teaspoon salt. Heat canola oil in cast iron skillet (or skillet with foil ready to cover the handle to make it oven proof). Pan fry the chicken for about 4 minutes each side, making adjustments as necessary for the fact that the toothpicks make portions of the meat difficult to reach the surface of skillet. Then remove skillet to heated oven, and complete cooking the chicken, approximately 12 minutes.
Heat the oil in a large saucepan over medium heat. Add the "sausage" links and cook until browned, about 5 minutes, stirring occasionally. Remove the sausage from the pot and set aside. Reheat the oil in the saucepan and add the onion, celery, potato, garlic, and ginger. Add 1/4 cup of the stock or water, cover, and cook until softened, about 5 minutes, stirring occasionally. Remove the lid, add the remaining stock or water and stir in the tomatoes, corn, limas, Worcestershire sauce or tamari, mustard, sugar, allspice, Tabasco, and salt and pepper to taste, and bring to a boil. Reduce heat to low and simmer, uncovered, until the vegetables are tender, about 45 to 50 minutes, stirring occasionally. During the last 10 minutes of cooking time, add the reserved "sausage," the vegetarian burger crumbles, and the Liquid Smoke. Note: feel free to play with the amount of corn and limas or to sub in other veggies to taste.
Put the plums on a bowl and sprinkle sugar on them. Leave them to sit while preparing the rest of the ingredients. Pre-heat the oven to 400 degrees. Lightly butter a 9 inch cake tin with a removeable bottom (I used a springform pan) Line with baking paper, butter the paper, and set aside. Cream together the butter and sugar until light and fluffy. Beat in the egg, lemon zest, vanilla, and sour cream. Whisk the flour, salt and baking powder together in a separate bowl and then add it to the wet ingredients, mixing it in well. Spread this batter in the bottom of the cake tin. (This batter is pretty thick, and the paper will slide around, so I held it down on one edge and spread it out with my fingers.). Spread the plums over top of the batter in a circular pattern to within 1/2 inch of the edges. To make the streusel, whisk together the sugar, flour and spices. Cut into the butter until the mixture is crumbly. I use a pastry cutter but a fork will work. Sprinkle the crumbs evenly over top of the plums. Use all the streusel. Bake on a middle rack for approximately 35-50 minutes until the streusel is golden brown. Remove from the oven and let sit for about 15 minutes on a wire rack, before you remove the sides of the pan and the paper. Serve warm, with whipped cream or ice cream.
Grease a 9-inch springform pan. In medium bowl stir 1/2 cup flour and the 3 tablespoons sugar. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in almonds. Set aside. In another medium bowl, stir together 2 cups flour, baking powder, baking soda, and salt. Set flour mixture aside. In large bowl (mixer) beat the 1/2 cup butter and the 2/3 cup sugar with electric mixer on medium speed until fluffy. Beat in egg, sour cream, vanilla, and almond extract until fluffy. Add flour mixture and milk alternately, beating just until blended. Spread 2/3 of the batter evenly into prepared pan. Spread pie filling on top of batter. Dollop remaining batter on top of filling. Sprinkle sugar mixture over batter in the pan. Bake in a 350 degree oven one hour, till toothpick in center comes out clean (but dough could be under the filling and toothpick won't show it. I needed 1 hour, 15 minutes). Cool for 10 minutes. Serve warm. Cover any leftovers in refrigerator for up to 3 days.
Preheat oven to 350 degrees. If using Irresistable Peanut Butter Cookies recipe bake at 375 degrees. In a large bowl, combine cookie ingredients as directed on package or according to your own recipe instructions. Shape dough into 1" balls (about 2 1/2 tsp) and place 2" apart on an ungreased cookie sheet. Bake about 8 minutes (at this time I just slightly press on cookie and return to oven for 2 more minutes) or until the edges a lightly golden brown (do not over cook or they will crumble in chocolate) cool for 2 minutes on cookie sheets them remove to cooling rack and cool completely. In a bowl, microwave chocolate chips, peanut butter and butter uncovered on high in one minute intervals, stirring after each minute, until it is combined and smooth, stir in vanilla. In a gallon size ziploc bag place 1 1/2 c powdered sugar; set aside. In a large bowl place 12 cooled cookies, pour 1/3 of chocolate mixture over cookies in bowl, with a rubber spatula carefully toss cookies to coat with chocolate (they do not have to be completely coated in chocolate) Place cookies six at a time in powdered sugar bag and gently turn to coat cookies. Shake excess powdered sugar off and place on cooling rack to set up. Repeat with 12 more cookies and 1/2 of remaining chocolate mixture; repeat again until all cookies have been coated, adding more powdered sugar to bag if you run out. *If you are using your own recipe, it may yield more or less cookies so make sure you have enough chocolate mix and powdered sugar to coat. The Irresistible Peanut Butter Cookies recipe makes a bit more, but I just top extra's with granulated sugar and skip steps 5+. Betty Crocker's cookie mix will make 3 dozen, which is what this recipe is based on*.
Shred or grate radishes and squeeze dry. Beat yogurt and cream cheese together in a small bowl until smooth. Stir in shredded radishes and remaining ingredients (reserving the radish slices for garnish). Cover and chill for at least two hours before serving to allow the flavors to blend. Garnish with radish slices and serve with assorted crudites.
Heat oven to 425°. Place first 4 ingredients in a ziplock bag. Seal and shake to coat potatoes. Place potatoes on a baking sheet covered with cooking spray. Bake 30 minutes or until tender and golden brown. Dressing ~ Combine remaining ingredients and serve with fries.
Heat oil in a large pan and saute garlic, onion, ginger and cumin seeds for about 2 or 3 minutes, taking care that nothing burns. Add chicken, mix well and fry for 5-6 minutes. Add coriander powder, cumin powder, turmeric and chili powder (if using) and saute for about 3 minutes. Cover and leave for 5 minutes. Add in the curry powder and fry for 5 minutes. Add water if needed. This depends on how much gravy you want. Cover and let the chicken cook, stirring occasionally. When done, stir in chopped coriander leaves and serve with rice or naan.
I CANNOT REMEMBER RECIPE EXACTLY, I MAKE MY ADJUSTMENTS TO TASTE PLEASE FEEL FREE TO TWEAK. In blender or food processor, blend grapes until well broken down. Add cilantro and pulse until chopped and blended; if you use stems pulse longer, you want a fairly smooth consistency. Add lemon juice,honey and oil pulse until blended. add salt,pepper and cumin to taste. Everyone likes it a bit different. Note: this dressing must be refrigerated, so that is why i don't use an oil that will solidify, can use olive oil but you will have to remember to take out to warm up. Or for a healthy version reduce or leave oil out.
Melt the beeswax in a microwave or a double boiler. Stir in the mineral oil. Remove the mixture from the heat and stir until cool. Put in clean container and cover with lid. Enjoy! (See how easy that was!).
Boil the water. Add the sugar, juices, and brandy. Stir well, until sugar is dissolved. Freeze overnight. Mixture will not be completely frozen, but slushy (hence the name). Serve by itself in cooled mugs or with a bit of lemon lime soda added to each glass.
Directions for stuffed peppers with ground beef and rice. Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside. Heat olive oil and butter in a large skillet over medium heat until hot. Saute chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes. In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted. Recipe for stuffed peppers serves 6.
Combine all dry ingredients then add Karo syrup and mix thoroughly. Line a small pan with wax paper and pack the mixture firmly into pan. Melt milk chocolate and spread over top of mixture and refridgerate until firm. At least one hour.
Preheat oven to 325 and lightly grease your donut pan. Mix together dry ingredients. Add remaining ingredients and whisk to combine. Using a piping bag, pipe batter into prepared pan (you can also carefully use a spoon to fill pan). Bake 8-11 minutes, or until donuts spring back when touched. Let cool for 5 minutes before removing to a wire rack. During this time, prepare your glaze by microwaving all four ingredients together until smooth. Dip the tops of slightly cooled donuts into the glaze and top with chopped peanuts.
In a large soup pot, combine water and chicken stock. Add chicken, sausage, celery, onion, peppers, garlic, and lemongrass. Bring to boil. Reduce heat, cover, and simmer for 30 minutes. Next, add noodles, bouillon, spices, and bay leaf. Simmer an additional 10 minutes. Remove from heat and serve.
Preheat oven to 350. Cut chicken into chunks. Combine pancake mix, pepper, salt, paprika into a shallow bowl. Dunk the chicken into the buttermilk and roll into dry misture. Spray cookie sheet with nonstick spray. Place coated chicken on sheet. Drizzle melted margarine over the chicken. Bake 30 to 45 minutes until lightly browned.
Let your oats & nuts sit at least an hour without water so they are not soaking wet. Chop up almonds or walnuts if you wish. Put oat groats, almonds, sunflower seeds, and walnuts in large bowl. Process apple in food processor and then add in almond butter, agave/date paste, and cinnamon. Process until creamy, then pour over top of nut mixture, and mix well. Dehydrate this mixture at 115F until you get the desired dryness you want (over night is easy). Store in airtight container in the refrigerator.
Set crock pot on low, and put in all ingredients. Stir occasionally to incorporate ingredients.
Makes 8 servings. Preheat oven to 350°F; spray a 13x9-inch baking pan with nonstick cooking spray. Spray a large nonstick saucepan or Dutch oven with nonstick cooking spray; heat. Add the turkey, onion and garlic; cook, stirring as needed, until the turkey is browned and the onion is softened, 5-6 minutes. Add the eggplant, tomatoes, peppers, bread crumbs, sauce and basil; bring to a boil, stirring as needed. Transfer the turkey mixture to pan and bake, covered until the veggies are tender, 45-50 minutes; uncover and sprinkle with cheese.
Preheat oven to 425 degrees. Combine mayonnaise, horseradish, and Parmesan. cheese; and set mixture aside. Place butter in the shallow baking dish the fillets will be placed inches. Place dish with butter in oven, just until butter melts. Place haddock in dish, fleshier side up, and spread mayonnaise mixture evenly over haddock. Bake about 20 minutes or until fish is done.
In saucepan bring chicken stock, water, gingerroot, garlic, hot peppers and sugar to boil. Reduce heat and simmer 5 minutes. Strain through a fine sieve and return to pot. Trim dry ends off lemongrass and peel away any tough outer leaves. Cut into 1" lengths and add to pot. Add fish, corn, mushrooms and green onions. Bring to simmer and simmer for 3 minutes or unt9il fish flakes easily. Stir in red pepper, coriander, lime rind and juice.
Place cannellini beans in pressure cooker and cook at pressure for 12-15 minutes. Place garbanzo in pressure cooker and cook at pressure for 12-15 minutes. While beans are cooking, heat 2 tablespoons olive oil in a large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2-3 minutes. Add chicken; stir until cooked. Stir in onions and celery; cook until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute. Pour in chicken broth, water, and plum tomatoes into the pancetta, chicken and onion mixture. Bring to a simmer. Stir in cannellini beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes. Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and pepper to taste. Stir in macaroni, and increase heat to medium-high and simmer until tender, about 20 minutes. Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsely.
Grease a 13 x 9-inch casserole dish or a 3-quart oval baking dish. In a large skillet cook the ground beef with onions, garlic, green bell pepper and jalapeno pepper until completely cooked; drain fat then add in taco seasoning mix (you may add in more than 2 tablespoons if desired) cook stirring for 2 minutes, then season with salt and pepper to taste, remove from heat then mix in salsa, corn and sour cream. Place HALF each of the ground beef mixture, black beans, 2 cups tortilla chips then 1-1/2 cups shredded cheese (or to taste). Repeat with remaining ground beef, beans and then 2 cups crushed tortilla chips, leave the remaining 1-1/2 cups cheese to sprinkle on top the last 5 minutes of cooking. Bake at 425 degrees for about 20 minutes or until just heated through. After cooking sprinkle the remaining shredded cheese on top, you can return to oven to melt if desired.
Bring the rice to a boil. Reduce heat and simmer, covered, for 45 minutes. Blend the other ingredients in a food processor to make a pesto sauce. Add to the rice. Serve with lots of fresh tomatoes to make up for the "death by cheese and olive oil" sensation. If it needs made up for, that is. I kind of like it.
Drain the can of chickpeas and reserve the liquid for later use. Add the roasted chickpeas, roasted garlic, olive oil, tahini, fresh spirulina paste, lemon juice and salt to a food processor and puree. If the puree is too thick add 1 tbsp of chickpea liquid at a time until desired consistency is achieved.
Grease 15x10x1 inch baking pan; set aside. combine flour, sugar, baking soda and salt and set aside. In a medium saucepan combine butter, cocoa powder and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the chocolate mixture to dry mixture and beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan. Bake in a 350 degree oven about 25 minutes or until wooden toothpick comes out clean when inserted in the center of the cake. Pour warm chocolate buttermilk frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting. Chocolate-Buttermilk Frosting: In a medium saucepan combine butter, cocoa powder and buttermilk. Bring to boiling. Remove from heat. Add sifted powdered sugar and vanilla. Beat until smooth. If desired, stir in 3/4 cup coarsely chopped pecans.
Using a deep saucepan, heat 2 tablespoons of olive oil, add chopped onion cook until soft,but not brown about 5mins. Add chopped garlic cloves. Place the cauliflower and chopped potato into the saucepan, followed by chicken stock and milk and bring to the boil. Cover the soup and simmer for 15-20 minutes, or until the cauliflower is soft. Puree the mixture, add the nutmeg,. Season to taste with salt & pepper and add a sprinkling of chopped parsley and grated cheese. Serve it warm with crusty bread.
1. In a large skillet, saute onion, and garlic in oil. Add meat and brown. Drain excess fat. 2. Stir in all other ingredients. Simmer for 1 hour. Note: Be careful not to burn the bottom of pan, particularly if making a larger batch.
Preheat oven to 350 degrees. Cook onions in butter for several minutes; sprinkle with seasoned salt. Arrange the cooked onions on crepes, top with roast beef, fold crepes in half. Place in a shallow baking pan; cover with foil. Heat in oven until warm, approximately 10 minutes. While crepes are warming, combine the sour cream, horseradish, salt and paprika. Place crepes on plate and spoon sour cream mixture on top. Enjoy!
Place the frozen potatoes in a dutch oven and cover with water. Heat enough to break potatoes apart, turn off heat and let set a few minutes. Drain well and place in 6-quart roaster or crock pot. Cut the bacon into 1-inch pieces. Warm in a small skillet to release flavor and crisp. Keep warm. Combine the flour, sugar, salt and celery seed and set aside. Combine the water and vinegar and set aside. Melt lard in a deep 10-inch skillet (chicken fryer). Saute the celery until it begins to turn golden. Add the onions and continue until the onions are translucent. Add the warmed bacon and any drippings that collected. Combine all well. Sprinkle the flour mixture over the vegetables and bacon and combine well. Add the water and vinegar a little at a time, stirring constantly, until all has been added. Bring the dressing to a boil, stirring constantly, then reduce heat and simmer for 2 minutes. Pour hot dressing over potatoes and combine well. Cover container tightly with foil and refrigerate, overnight if possible. Before serving, heat to serving temperature 3-6 hours depending upon appliance used, stirring about once an hour.
Cut venison into serving size piece while meat is raw. Place cleaned and washed meat in crockpot, sprinkle very generously with Worcestershire sauce, soy sauce, Season All and garlic salt. Add mushroom soup and onion soup mix. Stir together and place onion rings on top. Cover and cook on low for 6 to 8 hours. The beauty of this recipe is that it only takes a few minutes to prepare early in the morning and can cook all day while you are away to be ready to eat which you get home. Though no water is added, there will be lots of gravy that can be served over rice or potatoes.
Heat milk to boiling point, taking care not to scorch; add tea bags and sugar to taste. Steep for at least 3 minutes. Serve hot or cold.
Pre-heat oven to 180C/350°F. Grease a large and preferably oval or rectangular oven dish (Gratin dish) with half of the butter. Layer half of the potatoes on the bottom of the dish, then arrange half of the fennel slices and half of the onion slices over the top. Season well with black pepper and some salt to taste. Carefully lay the salmon fillets over the top and continue with the onion, fennel and potato slices in that order - ending with the potatoes. Dot with the remaining butter and pour the creme fraiche or milk/cream mixture over the top. Season with black pepper and salt. Bake for 1 to 1 1/2 hours in a pre-heated oven, until the top is golden brown and the potatoes are soft when tested. Serve hot with lemon wedges and the green tops of the fennel bulb; crusty bread and salad would be lovely accompaniments.
Combine dry ingredients. Mix in olive oil, egg and milk. Add spices and salt. Add chocolate chips and nuts. Bake at 350 for 10-12 minutes. Enjoy!
Combine cranberry juice with water. Bring to a light boil. Place cinnamon, ginger and nutmeg in a tea ball and steep in the liquid for 15 minutes. Allow to cool, then stir in oj, lemon juice and steviaplus natural sweetener to taste. The above make one day's worth. The Plan: Upon waking, stir 2 tbs ground flaxseed into 1 cup of the cleansing cocktail and drink. One hour later, drink 8 oz water. Every hour for the next 12 hours, alternate drinking a glass of juice (no flax) with a glass of water. Before bed, mix another 2 tbs ground flax in the final cup of juice and enjoy.
Preheat oven to 375F and grease or line with papers a 6 cup muffin tin. Combine baking mix, oatmeal, brown sugar, & cinnamon in a medium mixing bowl. Combine egg, oil and milk in a separate mixing bowl. Add egg mixture to dry ingredients, mixing just until the dry ingredients are moist. Fill each muffin cup 1/3 full with batter then spoon 1/2 tablespoon cranberry sauce into the center of each cup (be careful not to get in near the edges). Top with enough batter to cover the sauce. Bake for 20-25 minutes or until golden brown (do not overbake). Cool slightly before removing from pan.
Set oven to 375°F. Grease a 17 x 12-inch baking dish. In a bowl mix together minced fresh garlic, lemon juice, olive oil, dried oregano, black pepper and salt; rub the garlic mixture evenly over the chicken. Cover and refrigerate for 1 hour (no more than 1 hour!). Place the chicken on the baking sheet cut side down in a single layer. Bake for about 1 to 1-1/2 hours or until the skin is well browned and the chicken is cooked, basting with the pan juices every 15 minutes the last 30 minutes of baking time. Transfer to a warm platter; skim off the fat from the drippings. Add in 1/2 cup boiling water or hot chicken broth to the pan; stir to loosen the browned bits, then pour the sauce into a bowl. Scatter chopped parsley over the chicken, then drizzle the sauce over the chicken. Delicious!
Combine Rice Krispies, eggs, cheese and soup powder and pour into a greased baking dish. Top with onions. Bake about 1 hour at medium heat.
Pan roast with, no oil, the unpeeled garlic cloves and jalapeno peppers on medium-high until skins are darkened on all sides. About 5 minutes for the jalapenos and 8-10 minutes for the garlic. Peel garlic and add to food processor with jalapeno and onion. Process until ingredients are finely minced. (de-seeding the jalapenos or only using one will result in a medium heat salsa). Add all remaining ingredients (tomatoes, cumin, cilantro, lime juice, and salt) and process until smooth. Cool for one hour in refrigerator prior to serving.