HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, beat the honey, butter and mango together with a wooden spoon or electric beater. Transfer to a small bowl and serve with bread.
Boil water & add turmeric & rice, boil until rice is tender. Drain the rice & gently stir in remaining ingredients.
Preheat oven to 400°F. In a skillet, heat oil over medium heat. Add scallions, thyme, oregano and sage. Cook for 2 minutes until fragrant. Remove from heat and set aside. Combine both flours with baking powder, salt and cayenne. Stir in the cranberries and cheese. In a large mixing bowl, beat egg lightly. Whisk in the milk. Whisk the cooked scallions and herbs, including all the oil, into the milk and egg. Fold the dry ingredients into the egg and milk, mixing until just combined. Scoop batter into lightly greased mini-muffin tins. Bake for 15 to 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for a few minutes before taking muffins out of the tin. Serve warm.
In a 3 to 4-quart saucepan, combine the olive oil, onion, garlic, celery, parsley, and marjoram; place over medium heat and saute, stirring frequently, until the celery and onion are beginning to color, about 10 minutes. Add in the tomatoes and their juices, breaking up the tomatoes with a wooden spoon or a potato masher; simmer briskly for 10 minutes. Meanwhile, cut the top of the broccoli into small florets, then peel the stems and cut them into 1/2-inch pieces; you should have about 5 cups. Add the broccoli, broth, salt (the amount will depend on the saltiness of the liquid you use), and pepper. Cover and bring to a boil; adjust heat and simmer briskly, partially covered, for 10 minutes, stirring once or twice. Stir in the shells and continue to simmer until shells are tender, 8-10 minutes, stirring a few times. Taste and correct seasoning , if necessary. Let rest 10 minutes, then serve in flat soup bowls and pass the grated cheese.
Preheat oven to 375 degrees. Coat baking sheets with vegetable cooking spray, set aside. In a large bowl beat plum puree*, butter, sugars, eggs and vanilla to blend thoroughly. In a small bowl, mix flour, baking soda and salt. Stir dry ingredients into plum mixture; mix completely. Stir in chocolate chips. Drop tablespoons onto prepared baking sheets; flatten slightly. Bake about 10 minutes or until lightly browned. Remove to racks to cool. *Plum Puree: Combine 2/3 cup (approximately 12 dried plums) with 3 tablespoons hot water in a food processor. Pulse on and off until dried plums are finely chopped and mixture is smooth. Makes 1/2 cup.
Slice each tomato into 8 wedges and place into a large bowl. Add the rest of the ingredients and toss well to evenly distribute. Cover the bowl and refrigerate for at least 30 minutes or more. Serve as a side dish in small individual serving bowls.
YEAST MIXTURE: Mix the first 3 ingredients and let rest for 10 minutes. BATTER MIXTURE: In a separate mixing bowl, combine the remaining ingredients except for the 12 cups of flour. Mix well. Add yeast mixture to batter. Add 12 cups of flour. Mix well. Dough does not have to be kneaded, but should be well-mixed and should rest for awhile. I've found that if you let it double in size, it's even softer and easier to work with. Form into small "pats," depending on the size you're looking for. Roll or stretch until thin (this dough really puffs up when fried). Fry until golden brown and cooked through. Top with your favorite toppings. We top with hamburger, refried beans, shredded lettuce, tomato, salsa, and sour cream. They're also WONDERFUL with honey butter. If you don't eat them all the first day, you can keep the dough in the fridge and fry it up in the next day or two. Enjoy!
Combine all the ingredients into a large saucepan. Stirring frequently, cook over medium heat for approximately 1 hour or until mixture has thickened. Ladle the chutney into hot jars leaving 1/4 inch headspace and adjust caps. Process for 20 minutes in a boiling water bath.
Preheat oven to 350. In a large bowl, combine 6 ounces of the peanut butter chips, cake mix, oil, and eggs; mix well. Drop dough by well-rounded teaspoonful 2 inches apart onto ungreased cookie sheet. Bake 9 to 12 minutes Cool 2 minutes, then remove to rack. Cool completely. In a small saucepan over low heat, melt glaze ingredients, stirring constantly. Drizzle over cookies. Let stand until set.
peel cucumbers an slice an then add 4 tab salt an let stand for 10 minutes an rinse then drain for about 15 minutes. mix vinigar,sugar,water an olive oil an mix well. pour over cucumbers an top with onions scliced or diced.
In a 3-quart slow cooker, combine the sugar, butter, cinnamon, nutmeg and salt. Stir in the remaining ingredients. Cover and cook on high for 2 hours or until heated through.
In a large bowl, flake the cake into crumbs with a fork. Stir in the mascarpone and cherries until completely blended. Place in refrigerator for a minimum of 4 hours and up to 2 days to make the mixture easier to roll into balls. Roll mixture into 1-inch balls, place on cookie sheet and place in freezer for 20-30 minutes to stiffen balls. Melt white chocolate over double boiler. Dip balls into chocolate, one at a time and covering all sides, before placing on parchment or wax paper to set (I do this by dropping them into the chocolate and using two forks to coat them and than retrieve them. Make show to lightly tap the fork to the edge of the double boiler top to get rid of excess). Let set and serve. These last for a good amount of time in the refrigerator, about 1 week.
Spray non-stick frying pan with cooking spray. Heat up over medium to medium-high heat. (Use medium on an electric stove, medium-high on a gas.) While pan is heating, whisk together eggs, Worcestershire sauce, milk, salt, and pepper with a fork, just until blended. Pour into pan and stir continually for about 2 to 3 minutes, until eggs are cooked. Because of the milk, they will remain moist, but they should not be runny or sticky. Turn off heat, but leave pan on burner. Add ham and cheese. Stir until everything is mixed, ham is heated, and cheese is melted. Yum!
Rub the large piece of meat with salt and pepper, then spread a thin layer of mustard (strong mustard will give a greater spicy flavor at the end) onto it. Set this spiced roast aside to soak in the flavors while you do the next steps. Roughly chop the onion. Wash the celery, and cut it into finger length slices. Slice the thick bacon into 1/4" strips. Heat a heavy stewing pot, add sunflower oil, and sear the roast on all sides. Remove the meat to a dish. Brown the onions, celery and bacon in the pot that you seared the meat inches Reduce heat so nothing burns. Pour the dry vermouth (I use Noilly Prat) into the stew pot. Add the bay leaf, the peppercorns and juniper berries, then lower the meat into the pot. Cover, and set the heat to its lowest level to slow cook this. After an hour, turn the meat. If the liquid reduced too much, add a cup of water. After another hour, the meat should be tender. If not, cook a while longer. You want it to be tender, but firm enough to slice. When ready, take the meat out, and wrap it in aluminum foil. Now, use a slotted spoon or small colander to strain the vegetables. Discard them. Now, strain the sauce through a fine sieve. Reduce this strained sauce in a saucepan, and reduce it until it has the consistency of a light gravy. Season with salt, pepper, and mustard, if desired. Slice the roast into thick serving pieces, and warm the slices in the sauce you have produced. Serve when warmed through. Serve with boiled or mashed potatoes and mushrooms, carrots and/or peas.
Follow directions on box to make pasta noodles. (You can use any kind of pasta noodles you want, such as shells or spirals, but I use penne because I think the sauce sticks well to the penne pasta.). As for the pasta sauce -- Turn stove on to medium heat and add oil in a medium-sized pot. Once the oil is hot, saute the minced garlic until light brown. Once the garlic is light brown, pour Ragu spaghetti sauce and Classico alfredo sauce into the pot. Stir the sauces together to make a beautiful orange colored sauce. Turn heat up to medium-high until the sauce boils. Turn heat back down to medium and add salt and pepper to taste. (I usually do not add very much, just a few pinches of each.) (Optional!) Add crushed red pepper to add a spicy kick to the sauce. If you want you can add more or less, it is really up to you! Serve pasta noodles on plates and pour sauce over each serving. (I would not recommend mixing the pasta into the sauce until it is ready to serve because the noodles will get soggy.). Enjoy! =O.
In a bowl, combine peanut butter and banana, mashing the banana coarsely into the mixture; don't mix it till it's smooth, you want some texture from the banana. Spread two slices of bread with the mixture, dividing evenly. Sprinkle with chopped salted peanuts, if desired. Top with the other bread slices to make two sandwiches. Cut each in half diagonally. Dip each half sandwich into the pancake batter, letting excess drip off. Fry each sandwich in hot oil (325 F) till golden brown, about 4 minutes total, turning if necessary. Drain on paper towels and cool slightly. Mea. Meanwhile, prepare dipping sauce e by combining the pudding, icing and jam, stirring till smooth. Dust the sandwiches with powdered sugar and serve with a small cup of the dipping sauce.
Place all ingredients in a bowl. Whisk until well combined. Set aside for 10 minutes. Serve over a green salad.
Cook the potato in salted water; gently fry the salmon fillets in a pan. Take skin and bones off the salmon fillets; crumble them roughly. Peel the potato, crumble it roughly. In an processor, put the salmon, potato, cream, lemon juice, mustard, the 3 teaspoons of capers, salt and pepper. Mix the whole for at least 2 minutes. Taste the mixture and adjust seasoning. Pour in a mould and leave in the fridge for at least 3 hours. Ideally make it half a day before serving. Serve on a bed of lettuce, making "balls" of mousse with a spoon. Sprinkle a few capers on it (left spoonful). TRICK : you can replace salmon fillets by canned salmon which still will give you a very good entree with the most simple recipe (just mix everything) -- .
In a skillet, brown meat. Drain and set aside. Spray a large (6- or 7-qt.) pot with nonstick cooking spray and heat over medium heat. Add the onion, bell peppers, garlic, and celery, and saute briefly. Stir in the diced tomatoes and the Rotel. Add several shakes of cumin and chili powder (I do it until I can smell them -- you can always add more later), and also the italian seasoning, basil and oregano, if using. Cook for about 8 minutes, or until the vegetables are tender. Add the beans, browned meat, red pepper flakes, and chili seasoning. Partially cover, and simmer for at least 4 hours. Serve with shredded cheese and cornbread, if desired.
Spread hummus on 9-inch serving plate. Sprinkle evenly with remaining ingredients and refrigerate until serving time.
Cut the quinces into quarters. Put all ingredients into a saucepan with enough water to cover quinces. Simmer covered for 4 hours, or until the colour is a deep reddish pink. Remove quinces and spices, and boil with the lid off until the liquid is reduced to a syrup and can coat the back of a spoon. Store in the fridge.
Mix meat, garlic, Worcestershire sauce, and onion in a large bowl, just until ingredients are distributed evenly. Form two patties. Sprinkle steak seasoning on both sides of patties. Refrigerate for at least 1 hour (helps prevent patties from falling apart). This is when I wash and slice the mushrooms. Melt butter and extra virgin olive oil together in large skillet over medium-high heat. Add garlic, saute for 1 minute, being careful not to burn it. Add the mushrooms and saute until tender, stirring often. Reduce heat to low, add Worcestershire sauce, stir and then season with salt and pepper. Keep warm until ready to serve. When burgers are ready to be cooked, heat a large skillet over moderately high heat. Add burgers. Don't move them, they fall apart easily. Cook for 6-8 minutes. Flip the burgers, very carefully. Cook for another 6-8 minutes, or until done. Turn off heat; top with cheese. When the cheese is melted, spread steak sauce on the buns, both sides. Put the burgers on the bottom bun and heap the mushrooms (lots and lots of mushrooms!) on top of the burger. Put the top bun on and enjoy!
Preheat oven to 275 degrees, placing rack at the center of your oven. Place an 8 or 9 inch cake pan on a sheet of parchment paper and trace around the rim using a pen. Place the parcment on a cookie sheet penciled side down - facing the baking sheet. If you are using regular sugar, place it into the bowl of a food processor and blend for 30 seconds to get a finer granule. Remeasure out 1 1/4 cups and discard any excess. Using a mixer, whisk the egg whites until foamy. Add the cream of tartar and continue to beat on medium-high speed until they hold soft peaks. Add the sugar, a tablespoon at a time, and continue to beat until the meringue holds stiff peaks. Gently fold in the vinegar and vanilla extract. Sift the cocoa powder and cornstarch over the top of the meringue and, using a large spatula, fold together. Lastly, fold in the chopped chocolate. Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges. While spreading create a SMALL indentation in the center so that there will be a natural hollow for the raspberries and whipped cream. Bake for about 1 hour to 1 1/4 hours or until the outside is dry. There will be small cracks on the surface but the center will still be soft and gooey.) Shut the oven off, leave the door slightly open, and allow the meringue cool completely in the oven. Just before serving gently place the meringue on a serving plate. Whip the cream until soft peaks form. Sweeten with the sugar and then mound the softly whipped cream into the center of the meringue. Arrange the raspberries on top of the cream. Serve immediately.
Place the cut up chicken in a pot along with enough chicken stock to cover the chicken. Add just a dash of salt. Skim the top of the stock and remove the froth as it forms. Once all the froth is gone, add the diced onion and let boil for about ten minutes. Add the Arabic seven spice to the stock, along with the cumin and tumeric powder. Let boil for another 5 minutes, then add the peas and carrots. Let boil for another 15-20 minutes, or until the chicken is cooked. Remove the chicken and place on a baking pan, and place aside. Brown the ground beef in a frying pan, and add just a dash of salt and 1 tsp arabic seven spice.Brown almonds, and add to the ground beef. Wash the rice. In a pot big enough to hold the ingredients, place the ground beef on the bottom of the pot. The strain the peas, carrots, and onions out of the chicken stock and place on top of the ground beef, making a second layer (do not mix them in the pot). Then add the rice on top of the peas and carrots. Add enough of the chicken stock from the first pot to cover the rice, peas and carrots, and ground beef (add slowly, trying not to mix everything up). Cover and let cook until the stock is gone and the rice is cooked. Squeeze the half of lemon on top of the chicken, just adding a hint of flavor and sprinkle seasoned salt over the chicken. Place under the broiler just until it is golden brown. Brown the pine nuts. Take a serving tray bigger than the pot used to cook the rice in and place it on top of the pot. With one hand on top of the tray and one on the bottom of the pot, flip the pot upside down on top of the tray. Tap the bottom of the pot making sure all the ingredients came down. Remove the pot and shake the tray a little making everything spread out nicely. Arrange the chicken on top of the rice, then sprinkle the pine nuts and parsley for garnish. It is normally eaten with a salad or some laban. Enjoy!
In a large skillet, stir-fry shrimp and broccoli in hot oil over high heat for about 3 minutes. Add mushrooms. Continue to stir-fry an additional 2 minutes or until shrimp are pink and vegetables are crisp tender. Stir in remaining ingredients except rice. Cook until heated through. Serve over hot cooked rice.
Preheat oven at 425°F. Cut off both ends of the eggplants and cut into 24 slices, about 1-inch thick each. Coat 2 sheet pans lightly with spray olive oil and place the eggplant slices on the oiled sheet pans along with the bell pepper halves and spray the vegetables with olive oil. Bake in the oven for 25 minutes, turning halfway through the baking. Dice the bell peppers and set aside. In a medium saucepan, over moderate heat, in 2 tablespoons of the oil cook half the onion until softened. Add half the garlic and flour and cook for another minute, stirring constantly. Add the milk in 3 additions stirring the sauce until smooth with the each addition. Add the cayenne, season with salt and pepper, and cook for another 10 minutes, stirring occasionally and set aside to cool. Meanwhile, in another saucepan, over medium heat, cook the remaining onion in 2 tablespoons of the remaining olive oil until softened. Add the diced bell pepper and cook for another minute, stirring frequently. Add the remaining garlic, the crushed tomatoes and simmer for 10 minutes. Stir in the basil and simmer another 2 minutes, (you will have about 3 1/2 cups tomato sauce), set aside. Mix the ricotta cheese with 3 tablespoons of the cooled white sauce along with the parmesan, egg yolk, the remaining cayenne and salt and pepper to taste. TO ASSEMBLE: Coat the interior of a 2-quart baking dish with half the remaining olive oil. Spread tomato sauce over the bottom of the baking dish. Place half of the eggplant slices in a single layer over the tomato sauce. Season lightly with salt and pepper to taste. Place 5 tablespoons of the ricotta mixture on each eggplant slice, and spoon white sauce over ricotta mixture. Top with remaining eggplant slices. Season with more salt and pepper and drizzle with remaining olive oil. Spoon remaining tomato sauce over each eggplant slice, and top each one with mozzarella. Bake at 375F for 30 minutes.
Shred the cabbage and put it in a large bowl of cold water for 5 minutes. Heat the margarine in a deep 2 or 3 quart casserole for 1 1/2 minutes. Stir in the onion an microwave for 1 minute. Core the apple and cut it into eighths without peeling. Add the apple and the drained cabbage (with whatever water clings to it) to the casserole. Add the vinegar, honey, caraway and pepper and stir well. Cover and microwave 7 minutes, stirring twice during the process.
Heat the oven to 425°F Season the chicken breasts with salt and pepper. Roast on a rack set in a rimmed baking sheet or roasting pan, 40 - 45 minutes. Let cool. Remove and discard the skin and then shred the meat. Reduce the oven temperature to 375°F. Stack the wonton wrappers on a cutting board and cut them into 1/2-inch-wide strips. Line a baking sheet with foil and spray lightly with cooking spray. Separate the strips, lay them on the baking sheet, and mist them lightly with the cooking spray. Sprinkle lightly with salt. Scrunch each strip to give it a wavy shape, if you like. Bake at 375°F until golden, 7 - 9 minutes. Reduce the oven heat to 350°F. Spread the sliced almonds on a baking sheet and toast in the oven until golden, 6 - 8 minutes. Bring a medium saucepan of salted water to a boil. Have a bowl of ice water ready. Boil the snow peas just until bright green but still crisp, about 20 seconds. Drain and transfer to the ice water to stop the cooking. Drain. Put the sesame seeds in a dry skillet and shake or stir over medium heat until light golden brown, 3 - 4 minutes. Remove them from the hot pan to prevent overcooking. Make the dressing and assemble the salad: In a medium bowl, combine the vinegar, tamari, sweet chile sauce, garlic, ginger, salt, hot chile sauce, and pepper. Gradually whisk in the peanut and sesame oils. In a large bowl, toss the cabbage, romaine and snow peas. In another bowl, toss the chicken and scallions with 1/4 cup of the dressing. Add the chicken to the greens, and then add the sesame seeds and almonds. Toss with enough of the remaining dressing to coat well. Garnish each serving with the baked wonton strips.
You will need a large crock pot. Soak navy beans over night or for 12 hours in large bowl. Drain beans and reserve liquid. Place beans in slow cooker. Place Meaty Ham Bone on top of beans. Place vegetables around ham. Using reserved liquid, measure 5 cups of bean water and pour over ham and vegetables. Cover with Lid and slow cook for 8-10 hours. When done, the meat should be falling off the bone and the beans should be soft. Removed bone and meat. Discard bone and shred meat with forks. Place meat back in soup. Remove any excess vegetables you do not want. With large spoon, smash some of the beans against the side of the crock pot. Do this a few times. It makes the soup creamy. Season with salt and pepper to taste.
Spread peanut butter liberally on one slice of bread. Spread jelly on the other slice. Put the two pieces together. Place the sandwich on a pre-heated panini maker. Close the top and cook three minutes. Remove, slice in half and serve. (If you have toddlers, you might wait a minute to let the bread cool slightly for them).
Beat the eggs, gradually sprinkling in the chick-pea flour, then add all the remaining ingredients (except butter) and beat together thoroughly. Melt the butter in a 9-inch skillet and por the egg mixture into it. Cook over low heat, covered, until the eggs are set on top. Flip the omelet out onto a plate and slide it back into the pan on the other side. Cook it for a few minutes more, just enough to lightly brown the other side, then turn it out on a platter. Serve warm or at room temperature.
Heat oven to 400 degrees. On a large rimmed baking sheet, toss the Brussels sprouts, onions, oil , 1/2 t. salt and 1/4 t. pepper. Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20-25 min; transfer to platter. Five minutes before the Brussels sprouts are finished, melt the butter in a medium skillet over medium heat until foaming. Add the almond and cook, stirring, until the almonds and butter are golden brown, 2-3 minutes. Add the raisins, lemon juice and 1/4 teaspoons salt and swirl the pan to combine. Spoon the brown butter mixture over the sprouts and onions.
Mix in a small bowl the first 3 ingredients. Cover with a towel and let stand for 15 minutes. Mix next 4 ingredients. Add yeast mixture and flour. Mix all well. Divide dough into 2 greased 1 pound coffee cans. Put plastic lid on cans and allow to rise till lid pops off. Remove lids and place cans upright in 350 oven for 35 minutes or till desired brownness is reached.
Bring vegitables & water to boil in medium saucepan, stirring occasionally. Reduce heat; cover & simmer 3 minutes. Add milk, crabmeat, margarine, garlic powder and basil. Bring to full boil. Stir in rice & cheese. Cover, remove from heat. Let stand 5 minutes. Fluff with fork.
Whisk pudding with milk in a small bowl. Set aside in fridge or freezer until thick/solid; about 3 minutes; it's not very long. Meanwhile beat butter & shortening in a bowl with a hand mixer. Add vanilla & thickened pudding. Blend until combined. Add powdered sugar & blend again. Add milk, 1 Tbsp at a time until desired consistency is achieved. (I added about 3 to 4 Tablespoons. Fill pastry bag & pipe icing onto cupcakes or spread with a spatula onto a round cake. Makes about 2 1/2 to 3 cups frosting. **Use promptly after freshly being made. If prepared beforehand: thin with additional milk to a spreadable consistency. Keep refrigerated.
Lightly grease the bottom of a 8x8 baking dish. Heat oven to 375 degrees. Spilt and seed green chilies and arrange chiles over the bottom of the baking dish. Sprinkle cheese over the chilies. Beat eggs, salt and milk together. Pour over the top of the cheese. Bake in the oven for about 20 minutes or until bubbly and set. Take out of oven and arrange tomato slices in a single layer on top. Return to the oven for 5 to 10 minutes. Cut into squares and serve warm.