HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken into cubes and cook in 2 Tbsp of oil in a frying pan, when almost done, add garlic. Saute with garlic until chicken is completely done. Pour all cans of ingredients into crock pot or stock pot with chicken/garlic mixture. Drain olives before putting in with other ingredients. Add the two cups chicken broth or water. Stir soup until all ingredients are combined. Cook for 2 hours on med-low in stock pot on the stove or 7 hours on low in a crock pot. Add more water or chicken broth for desired consistency. When ready to serve, crush tortilla chips and sprinkle with shredded cheese over individual servings of soup. Add sour cream if desired. This recipe can easily be increased or decreased as desired. All measurements are estimates as I usually just "throw it all in", but this is the closest to my normal routine.
In a mixing bowl mix together the grated courgettes, sugar, eggs and baking soda. Add the flour and continue to mix, you are looking for a thick sticky mixture. In a large round baking tray (about 2 inches deep) rub some olive oil over the base and edges. Scoop the mixture onto the tray and spread out evenly, then pour a small amount of olive oil onto you hand and rub it in circles gently over the top of the mixture. This should flatten it and leave it with a slightly shiny glossing. Bake in the oven for 40 minutes on 180 degrees - the top should be a golden brown once cooked.
Filling: In a sauce pan, cover potatoes with water and bring to a boil. Reduce heat and simmer for about 6 minutes until potato is tender. Drain water from potatoes. Place 1/4 cup of broth in a skillet and add sausage. Bring to a boil and cook for 1 minute. Add onion and bell pepper and cook 2 minutes. Add cooked potatoes and 1/4 cup broth and cook until liquid evaporates. Chill chorizo mixture while preparing dough. Dough: Level flour with a knife in measuring cup. Mix 1/2 cup of flour, water and vinegar, stirring with a whisk to combine. Preheat oven to 400°F. In a separate bowl mix: 1 1/2 cups flour, sugar, salt, and salt, stirring with a whisk. Cut shortening into dough with a pastry blender or 2 knives. Should resemble coarse meal. Add this mixture to wet mixture and toss until flour mixture is moist. Chill dough in freezer for 10 minutes. Place on floured surface and roll out into a rectangle (18x12). Using a biscuit cutter and cut into 4 inch circles. Spoon 1 tbsp filling into circles and leave a 1/2 inch border. Seal dough with fingers. Combine water and egg and brush egg mixture over dough to help seal. Place on baking sheet and bake at 400°F for 20 minutes until golden brown.
Preheat oven to 425F Cut the eggplants in half, and score the flesh in a crosswise pattern to make a grid on the surface. Whisk together the sesame oil, olive oil, honey, and miso paste in a small bowl. Brush or drizzle over the eggplant flesh, making sure to get into the cracks you cut. Top with a sprinkle of black pepper. Bake for 15 minutes, or until the eggplants are golden and the flesh is tender. While the eggplant is baking, toast your sesame seeds in a dry pan for 30 seconds to get them fragrant and crunchy. Once you remove eggplant from the oven, top with your sesame seeds and cilantro.
Mix the yeast in the warm water let sit in a warm place for 10 minutes. Mix the salt with the flour and run through a fine mesh, allowing it to fall into a large bowl. Using your fingers, mix in the oil or butter. Slowly pour in the raised yeast while working the dough with your hands so as to produce a firm dough. Place the dough on a flat surface with some flour sprinkled on it. Knead the dough until it becomes firm and elastic. Grease the bowl and place the dough in it. Cover the bowl with a moist sheet and set in a warm place until the dough has doubled in volume. Once again, remove the dough and knead it again over a floured tabletop, to remove air pockets and until the dough feels smooth. Return the dough to a covered bowl and let it rest, 15 minutes should be sufficient. Cut the dough as desired to form bars, loafs or balls and place on greased pans. Cut slits in top of bread as desired. Let bread raise on pans 30 more minutes or until the tops of the bars begin to flatten. Place in a very hot oven (450 degrees F) for 30 o 50 minutes, or until the tops of the bars become toasted and they sound hollow when knocked on the bottom. Remove the bread from the pans and let cool. This recipe comes from a panadero. It may not come out exactly right the first time, but with practices the results are incredible.
Combine pulp, sugar, milk, and corn syrup in a large saucepan with a heavy bottom. Cook over low heat, stirring often until mixture reaches 230 degrees F on candy thermometer. Remove pan from heat and let cool to lukewarm (110 degrees F). Add butter and beat mixture well. When it begins to thicken, stir in nuts. Spread in a butter 13 x 9 inch pan. Cut into squares when cool.
Heat oil add onions and garlic saute' for 2 minutes. Add green pepper and celery saute' for 2 more minutes.Stir in the tomato juice,tomato paste,vinegar,crushed red pepper,dry mustard and brown sugar. Bring to boil stirring constantly with a wooden spoon. Add spice bag, cover leaving a small space between the pot and lid to let steam escape. Simmer for 45 minutes stirring often.If you like it thicker,boil it 10-15 minutes more.Remove spice bag. Pour the sauce in a food processor or blender until smooth. This will keep in the frig for 2 weeks covered or freeze.
Hint: a little bit of milk can make it creamier, about 2 tablespoons, or to where you like it. First put the amount of vanilla ice cream you would like into the blender or food processor Put the amount of Nesquick you want with the ice cream. Put the milk in now, and blend until creaminess you would like. Enjoy!
Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a 12-inch nonstick skillet over medium high heat. Add chicken and brown 2 minutes per side, until edges are light brown. Add mushroom and cook, stirring often until softened, 2 to 3 minutes. Stir in cream and cook until mixture is reduced by half, about 3-4 minutes. Stir in 1/4 cup Gorgonzola and parmesan. Simmer, stirring about 1 more minute, until cheeses melt. Stir in remaining salt and pepper. Toss hot pasta with sauce then sprinkle remaining 1/4 Gorgonzola and parsley on top. Warning: This is not a low fat meal, so you should enjoy immensely.
In large saucepan or Dutch oven, cook chicken, onion and garlic in oil until chicken loses it's pink color. Add tomatoes, carrots, tomato sauce, picante sauce, cumin, coriander, salt, oregano and beans. Bring to boil. Reduce heat. Simmer, covered, about 15 minutes. Add green pepper. Continue to simmer about 10 minutes. Sprinkle with cilantro.
Place breasts between sheets of wax paper and pound to 1/4 inch thickness. Combine garlic salt, chili powder, pepper, cumin and oregano. Rub some of the seasoning on both sides of each breast. Heat oil in a heavy large skillet over medium high heat and cook chicken 3-4 minutes per side or until done. Transfer to serving platter and keep warm. Add broth, vinegar and jelly to skillet, cook 5 minutes or until slightly thickened, stirring occasionally. Spoon sauce over chicken and serve.
Add ice cubes to tall glass. Add vodka. Add schnapps. Add soda. Enjoy and drink responsibly. I used ounce measurement because this site doesn't accept "parts" as a valid measure. But basically, it's equal parts vodka and schnapps to half as much soda. You can adjust the soda for a less strong version.
Set oven to 375 degrees. Spray a baking sheet with cooking spray. in a bowl whisk together cornmeal, flour with baking powder, salt, cinnamon and cayenne pepper (if using). In another bowl mix together banana with egg and milk. Add the cornmeal mixture to the banana mixture and stir until just combined. Heat a small amount of oil in a skillet over medium-high heat. Drop about 2 tablespoons batter into the skillet; cook until golden brown (about 1 minute on each side, do not overcook in the skillet just until lightly browned). Using a spatula transfer to baking sheet. Continue with remaining batter (adjust heat to avoid burning the fritters). Bake until puffed and firm to the touch (about 8-10 minutes).
Bottom layer: Mix together wheat germ, flour, brown sugar, melted butter. Spread mixture evenly into bottom of greased and floured 9"x9" baking pan. Set aside. Top layer:Melt butter and chocolate over very low heat. Remove from heat, beat together with sugar, eggs, and vanilla. Add dry ingredients and mix. Spread over bottom layer. Bake at 350 degrees 25-30 minutes. Cool, slice into squares.
Heat olive oil over high heat in a large soup pot. Add the onion, celery, and carrots; saute until the onions turn clear. Add in the soup, tomatoes, tomato sauce, salt, pepper, sugar substitute and water; bring to a boil. Turn down to low heat and allow to simmer for about 1 1/2 to 2 hours. Add spinach, tortellini and basil; bring back up to a low boil and cook 7-10 minutes or until the tortellini are tender.
Preheat the oven to 450 degrees F. Clean you mushrooms with a damp paper towel and remove any thick stems then slice. Place the mushrooms and snap peas on a baking sheet and toss with 2 TBSP olive oil, salt, pepper, and garlic powder. Roast the mix for 10 minutes then remove to a large salad bowl. Allow the veggies to cool a bit while you assemble the dressing by mixing together the lemon juice, 2 TBSP olive oil, red pepper flakes, honey, and onions. Pour the beans in with the mushrooms and snap peas. Add the parsley, cheese, and the dressing then toss to coat. Allow the flavors to meld a bit then enjoy!
Place the vinegar, lemon juice, parsley, oregano, garlic and red pepper flakes in a food processor and pulse until finely chopped. Transfer the mixture to a piece of cheesecloth or a kitchen towel and wring out the excess liquid. Place the mixture in a small bowl and stir in the butter. Transfer the chimichurri butter to a sheet of plastic wrap and shape it into a log. Wrap in plastic wrap and refrigerate until it has hardened. Meanwhile, bring large pot of salted water to a boil. Add the corn and boil until it is tender, about 5 to 7 minutes. Drain and transfer to a serving platter. Place a disk of chimichurri butter on each ear of corn and serve sprinkled with Cotija cheese and a lime wedge on the side.
Cook bean thread in broth 3-4 minutes. Turn off heat and set aside until soft enough to cut with scissors. Saute onions in oil until tender. Add corned beef, cook thoroughly. Add bok choy, mix well; then add cut bean thread mixture. Add soy sauce to taste.
In large skillet, stir-fry chicken in oil for 3-4 minutes. Stir in veggies; cook, uncovered for 4-6 minutes. Meanwhile, in small bowl combine remaining ingredients. Stir into chicken mixture and heat through until sauce is smooth and coats everything nicely. Serve over hot cooked rice or whole wheat noodles.
heat oven to 350. prepare graham crust and set aside. in food processor place ricotta cheese sugar and eggs and process until smooth. Add remaining ingredients until smooth. Pour batter into crust. bake 1 hour and 15 minute remove. loosen cheesecake and cool. refrigerate several hours.
In a large skillet, cook bacon over medium heat until crisp. Remove and drain on paper towel. Add oil to the drippings and saute onion for 3 minutes. Add rice and fry until golden brown, about 5 minutes. Stir in the remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for 30 minutes or until rice is tender. Sprinkle with bacon and serve.
Falafel: In food processor place onion, parsley, and garlic. Pulse until finely minced. Add drained chickpeas and pulse just until they are mashed, but not a paste You want very small chunks of beans. Transfer to a bowl and mix in the egg white, cumin, cilantro, salt, pepper, oregano, cayenne, lemon juice, baking powder, and olive oil. Stir in the bread crumbs. Chill for 15 minutes to allow the crumbs to soak up the liquids and the patties will hold together better. Heat a small amount of oil in a nonstick frying pan, or spray with nonstick spray. Heat pan over medium-low. Form patties from 1/8 cup of falafel mixture. These are very soft so keep them more rounded, as they will flatten slightly when turned. Fry patties until golden brown on each side. Tzatziki Sauce: In a small mixing bowl blend together the yogurt, sour cream, grated cucumber, garlic powder, sugar, and dill weed. Season with salt and pepper to taste. Chill. This is best if made a couple hours in advance. Serve on pita bread with sauce spooned over.
Place the strawberries and 2 tbsp water in a small saucepan and cook over medium heat until thick- up to 30 minutes. Run the contents through a food mill and strain into a small saucepan. Add 1/2 c sugar and cook until sugar dissolves and mixture thickens to a syrup - about 15 minutes. Combine powdered sugar, butter, vanilla and 4 tbsp of the syrup in a medium bowl. Whisk until smooth. Use immediately.
For pastry: Cut butter into pieces. Combine flour, butter, and salt using a knife or pastry blender. Sprinkle with 4 tablespoons ice water. Form into ball as you would pie dough. May need to add remaining 2 tablespoons water. Wrap in plastic wrap and refrigerate for 1 hour. Place pastry dough on floured board; roll out into rectangle. Fold over into thirds. Roll out again into rectangle. Continue rolling and folding five times. Rewrap in plastic; return to refrigerator for 1 hour. Preheat oven to 400°F. Grease baking sheet. Roll dough out to 1/8-inch thickness. Cut dough using 3 1/2-inch round cutter. Place about 1 tablespoon of filling on each pastry circle. Fold dough over making half moons; press together edges together using ice water to seal. Place pies on baking sheet. Whisk together egg yolk and 2 tblsps water; brush pies with egg wash. Bake about 30-40 minutes or until golden brown. For Meat Filling: saute onion in 2 tablespoons butter until soft. Add ground beef and sear until light gravy forms. Let cool. Mix in egg, dill, salt and pepper. For Potato Filling: Fry the onions in the butter until soft and golden-brown. Boil the potatoes in their jackets, then peel and mash them. Let cool slightly. Season with plenty of salt and pepper and mix in the onions and egg. For Mushroom Filling: In a pan or skillet, saute the mushrooms, onion, and shallots in the butter until the onion is translucent. Add the lemon juice, salt, pepper, and nutmeg. Continue to cook, stirring until nearly all the moisture is evaporated. Cool mixture slightly and mix in cream cheese or mashed potato. I like to sprinkle poppy seeds over the egg washed pastries filled with the mushroom filling. Note: these pastries are very good made with phyllo pastry, too.
For Vinaigrette: In a bowl, whisk together the soy sauce, olive oil, sesame oil, crushed red pepper, garlic and Sriracha hot sauce. Set aside. For Noodles: Bring a large pot of water to a rolling bowl, add salt to taste, then add noodles and stir. While noodles are cooking, prepare the cabbage, carrots, red pepper, cilantro and chicken, shrimp or beef. When noodles are done, drain and immediately pour into a large bowl. Add vinaigrette, vegetables and meat or fish; stir to combine thoroughly. Serve. Note: In testing, low-sodium soy sauce and whole-wheat pasta were preferred.
Grind the almonds to a fine powder in a food processor or coffee grinder and set aside. Shred the soap and set aside. In a heavy saucepan bring the water to a boil; then reduce heat to a simmer and add the shredded soap until it is melted. Remove the pan from the heat and add the almond powder, almond oil, and vanilla fragrance oil, stirring until well blended. Spoon the soap into a mold and let set for five hours or until hardened. Use it in the shower! Enjoy!
Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add the chicken to pan, and cook 3 minutes on each side. Add wine, rind, juice, fennel seeds, and garlic. Cover, reduce heat, and simmer mixture 5 minutes or until chicken is done.
Cut onions in half; cut halves into 1/2-inch-thick slices. Combine all ingredients in a 3 1/2 quart slow cooker. Cook, covered, at HIGH 8 hours or until golden brown and very soft. Store in an airtight container. Refrigerate up to 2 weeks or freeze up to 2 months, if desired.
Using a mandolin, carefully slice ginger (paper thin) and then radishes; place radish slices in jars and set aside. Place sliced ginger in a pot of boiling water and process for 7 to 8 minutes. Drain well before sprinkling with salt; let it sit for 30 minutes. Dry the slices with paper towels before transferring them to the jars with radishes. In a small pot over medium heat, combine rice vinegar with granulated sugar; stir until sugar dissolved. Increase the heat to medium-high and bring vinegar mixture to a boil. Pour immediately over the ginger slices in the prepared jars. Let the jars cool, stirring occasionally without disturbing the radishes at the bottom. Close the lid and transfer to the fridge. About 8 to 12 hours later, remove the discolored radish slices from the jars and discard them. Place jars back in the refrigerator until ready to serve. It keeps for 2 months. Makes 2 -250 ml jars.
1. Finely chop and then break apart blue cheese into small crumbles. Combine blue cheese, Greek yogurt, lemon juice and vinegar in a bowl or jar and mix well. Add all seasonings and a drizzle of agave or honey and stir well with fork until cheese is no longer clumping up. If the cheese keeps getting stuck and/or clumping to the fork during stirring, just remove it and break it up and continue stirring. You need to totally mash up all the larger clumps and totally combine it so nobody picks up on the yogurt hiding in there! Just keep mixing until you cant taste the yogurt. The thickness of the dressing will vary depending on the brand of Greek yogurt you use. Some are really think so If necessary, add water (one tablespoon at a time) and stir until dressing reaches desired consistency.
Cut sausages diagonally into 1/2 inch slices; cook in a skillet over medium heat until lightly browned. Place sausages in the slow cooker; discard drippings. Add dressings, sugar, and juice to skillet; cook and stir over medium heat until sugar is dissolved. Pour over sausages. Heat on low for 1-2 hours or until heated through.
Preheat oven to 160*C (325*F) Grease a deep 8 inch round cake tin and line the base and sides with wax paper. Cream the butter and sugar together, 2 to 3 minutes, until light and fluffy. Pour in eggs a little at a time, beating well after each addition. Mix in the flour one third at a time. Fold inthe cherries, ground almonds and almond extract until evenly mixed. Spoon half into the tin. Roll out the marzipan to a 7 1/2 inch circle. Lay this on top of the cake mixture in the tin, then cover with the rest of the mixture. Level with the back of a spoon and scatter the almonds on top. Bake in the oven for 1 1/2 hours, covering with foil after 1 hour if it shows signs of burning. The cake is done when it shrinks away from the side of the tin and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely. Dust with icing sugar before serving.
Place baking paper over chicken breast and using a meat tenderiser, hammer the chicken gentle to make it slightly thinner. Make sure you don't tear it, but it will not matter if you do. Repeat this with the other chicken breast. Seasoned the two chicken breast with salt and pepper and set aside. In a bowl add the onion, oregano, olive oil, salt and pepper into the ground chicken. Knead and give it a round shape, then place in the middle of the two pieces of chicken breast. Cover in plastic wrap and leave in the freezer overnight. The next day remove them from the fridge 45 minutes before cutting. Use a knife, electric knife or meat cutter to shred/slice chicken. Spray small amount of olive oil spray in a warm non-stick pan and cook chicken on both sides until slightly brown (be careful not to over-fry). To make the yoghurt sauce, mix all the sauce ingredients in a separate bowl. Serve it like a burger using Turkish bread rolls or as a wrap with pita bread. With lettuce leaves, tomato slices, onion slices and top with a generous amount of yoghurt sauce.
Heat oil in 10-inch skillet over medium heat. Cook parsley, onion, red pepper, and garlic, in olive oil for about 4 minutes, stirring frequently, until garlic just begins to become golden. Stir in olives, cover and cook about 5 minutes, stirring occasionally, until olives are tender and skins begin to wrinkle.
Vinaigrette: Mix together the vinegar, capers, mustard, salt and pepper. Whisk in the olive oil. Add the chopped onion and chopped egg and stir just to mix. The vinaigrette can be made up to two hours ahead of serving time and left at room temperature. Salad: Heat the oil in a medium, heavy skillet over medium-high heat. When quite hot, add the bread cubes and cook, stirring, until crisp and golden, 3-4 minutes. Remove and drain on paper towels. The croutons can be made 2 hours ahead of serving time cover loosely with foil and leave at room temperature. Place the watercress in a large bowl and toss with enough of the dressing to coat the sprigs lightly. Season with salt to taste. Arrange 1/4 of the watercress on each of four salad plates. Sprinkle each serving with some croutons and drizzle lightly with additional vinaigrette. Season each salad with some freshly ground black pepper.
Preheat oven to 450°F. Place chickpeas on a rimmed baking sheet; pat dry. Add 1 tablespoon oil to chickpeas; toss to coat. Spread chickpeas in an even layer on pan. Bake at 450°F for 30 minutes. Add green peas to pan; bake at 450°F for 5 minutes or until chickpeas and green peas are crisp. Heat a large Dutch oven over medium. Add remaining 2 tablespoons oil; swirl to coat. Add onion and garlic; saute 5 minutes. Add flour and curry powder. Cook 1 1/2 minutes or until flour begins to brown, stirring constantly. Stir in butternut squash, cauliflower, and potatoes. Add vegetable stock, pepper, and salt; bring to a boil over medium-high. Reduce heat to medium-low, and simmer 15 to 20 minutes or until vegetables are tender. Remove pan from heat; stir in coconut milk. Place about 1 1/2 cups vegetable mixture in each of 4 bowls. Top each serving with about 1/3 cup chickpea mixture. Serve with lime wedges, if desired.
Add sugar and boiling water to a pitcher; stir until sugar dissolves. Add lemon juice and cold water; stir to mix. Chill for several hours and serve over ice. Note: I put lemon slices into the pitcher.
Coat meat with mixture of flour, salt and pepper. Brown meat in oil with the onion and green pepper strips. Stir in brown sugar, mustard, catsup, water, vinegar and worcestershire sauce. Cover and simmer 15 minutes or until steak is tender.
Spread butter on one side of the 4 bread slices. turn over. divide the cheese and onion slices on the buttered side of 2 slices. grind some fresh pepper over this. place other 2 slices of bread on top, butter side up. Heat a pan to medium heat and fry each side of the sandwiches until golden brown and cheese starts to melt. you could use a panini press if you like. serve immediately.
Chop chicken breast into bite-size pieces; spray pan with cooking spray and brown. Add remaining ingredients; cover and cook on medium until the veggies are soft.
Preheat oven to 425. Place large sheet of foil on baking sheet. Spray foil with vegetable oil spray. Mix shallots, capers and dill in small bowl. Place salmon on foil; sprinkle with lemon pepper seasonings. Spread shallot mixture over salmon. Dot with butter. Fold up foil edges to enclose salmon; seal. Bake salmon just until opaque in center, about 28 minutes. Open foil; transfer salmon to platter. Spoon any juices over. Garnish with lemon wedges and serve.
Heat oil in a heavy sauce pot. Add flour, cook stirring constantly until the color of copper. Stir in onions and bell pepper, cook until tender. Add roast, water, Ro-Tel, crushed tomatoes, cayenne,salt and pepper. Stir to combine. Cook on medium-low heat for 1 hour. Serve over cooked rice.