HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat half of the oil in a medium non-stick frying pan over a medium heat and add the zucchini to the pan and cook, stirring often, for 2 minutes or until the zucchini softens. Transfer the zucchini to a medium bowl and add the spinach and tomatoes and to to combine and set aside and cover to keep warm. Wipe the pan with paper towel to clean and then heat the remaining oil in the pan on medium. Put the eggs in a small bowl and season with pepper and whisk to combine and pour into a jug and add half the egg mixture to the pan, then swirl to coat base of pan and cook for 3 to 4 minutes or until the omelette is almost set. Use a flat bladed knife to carefully slide around the edge of the omelette to loosen. Spoon half the zucchini mixture over one half of the omelette and sprinkle with half of the ricotta and then flip over the uncovered half of the omelette to cover filling and slide the omelette onto a plate and cover loosely with foil to keep warm. Repeat with remaining egg, zucchini mixture and ricotta to make a second omelette. Sprinkle the omelettes with pepper to serve and accompany with the sourdough toasted.
Sort and wash beans. Place in heavy stock pot and cover with water. Bring to a boil. Remove from heat and let stand, covered, for about an hour. Drain. Add ham hocks and water to cover. Cook until the beans are tender and meat is easy to remove from bones. (2 - 3 hours). Drain, reserving 2 cups of liquid. Remove meat from ham bones and set meat aside. Saute onion, carrots, garlic, procuitto and mushrooms in olive oil until tender. Add ham, beans, the 2 cups of reserved bean liquid and 6 cups of chicken stock. Cook several hours. Prepare pasta according to package directions. Drain and rinse well. Add to soup. Heat through. Serve with a sprinkle of Parmesan cheese.
In a large dutch oven, cook bacon until crisp and fat is rendered. Pour off all but 2 tablespoons of the bacon fat. Add the butter, onions, leeks, and celery, and saute until translucent, about 5 minutes. Add the garlic, tomatoes, saffron, and seasonings. Stir for about 2 minutes, then add the white wine and cook for 5 minutes, or until almost all the liquid has evaporated. Add fish stock and bring to a boil, then reduce to a simmer and cook for 45 minutes. Preheat oven to 300°F At the end of 45 minutes, add the potatoes. Simmer for 10 minutes. Add the lobster. Return to a boil and cook at a strong simmer for 5 minutes. Add the fish chunks, shrimp, and clams. Cook until the fish is just cooked, but not yet flaking apart and the clams open. Meanwhile, Make the Peppery toast by brushing one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in the oven until crisp (about 12 minutes). Remove the bay leaves, taste for seasoning, and serve immediately with the Peppery toast for dunking into soup.
Preheat oven to 375. Saute onions and mushrooms in a skillet until onions are well browned, almost crisp. Place cauliflower, DCCC, eggs, seasonings, 1/3 of the melted butter and almond flour in bowl of food processor or mixer or use stick blender. Blend until creamy. Remove from stand, remove blade and fold in onions and mushrooms. Allow the remaining melted butter to get hot in a Pyrex pie plate. Pour in cauliflower mixture and bake 25 minutes or until bottom and sides are well browned. Cool a few minutes before serving. Serves: 2-3. I called this dish "I Can't Believe It's Not Potato!". Carol Frilegh. - Canada. Posted on SCDRecipe.com, a collection of recipes intended to help people with IBD/IBS, Crohn's, colitis, diverticulitis, SIBO, autism and/or ADHD. All recipes adhere to the Specific Carbohydrte Diet as described by Elaine Gottschall's book, Breaking the Vicious Cycle. source: www.scdrecipe.com/recipes/print/509/.
Put a large sauce pan, half full of water on to boil. Set a medium sized stainless mixing bowl on the sauce pan (double boiler). In a small pan cook the Ramen, Drain. Place the noodles in the s/s bowl. mix in the Dressing and Cheese. Stir continuously. ***WARNING*** BE EXTREMELY CAREFUL REGARDING THE STEAM! WEAR A COOKING MITT TO HOLD THE MIXING BOWL! When the cheese is throughly melted, serve immediately. Goes well with a garden salad or coleslaw, fresh bread sticks, and a nice Chianti.
Cut the chicken breasts into strips and season with salt and pepper. Slice the Peppers and onion and season lightly with salt and pepper. Stir fry the the peppers and onions in oil for 2-3 mins, remove from wok and place on kitchen paper. Add chicken to wok and add more oil if needed. Stir fry the chicken 3-5 mins until cooked through. When chicken is cooked add back in the veg. Add Orange juice and reduce by half. Add sweet chilli sauce and continue to reduce until the sauce is a good consistency. Serve in bowls and garnish with sliced chillie.
Set the oven to 350 degrees F. Grease two 9-inch round cake pans. Bake the cake according to the package directions, except substitute the 1-1/2 cups of pureed strawberries for the water, and add 1 extra egg (if the cake mix calls for 2 eggs, add 3 eggs) and mix in the 8 ounces of softened cream cheese (set aside the remaining 4 ounces of cream cheese for topping) beat until well combined. Pour/divide into prepared cake pans. Bake for about 20-25 minutes or until golden brown (a toothpick inserted in the middle will NOT come out clean as this cake is SO moist). Let cool fully before frosting. For the frosting; heat the whipping cream until JUST beginning to boil. Pour it over the white baking chocolate (chopped), and add the remaining 4 ounces of cream cheese; mix well, and let cool completely. Once cool gently fold into the Cool Whip thawed topping. Frost the cake, and garnish with sliced fresh strawberries. Delicious!
For Grits: Saute sausage in a medium saucepan just until hot, and some oil is released. Add water, bring to a boil, add salt and grits. Cook until thick and soft. Stir in cheese spread until melted through. Add parsley and adjust seasoning to taste. For Shrimp: Generously sprinkle shrimp with seafood seasoning. I use Chef Paul's, but use whatever kind you happen to like. Melt butter in a nonstick skillet, add onion and pepper and cook gently until onion is translucent. Add garlic and cook a few moments more, stirring constantly. Add shrimp and wine and cook until nice and pink, but still tender. To serve: Ladle grits into shallow bowls, top with shrimp, and drizzle with the butter and wine left in the pan. You can top it with a bit more parsley or green onions if you like. Traditionally, we would serve this with a crisp green salad and mimosas for a special brunch.
dissolve jello in boiling water in large bowl. stir in 1/2 cup COLD water and all the coconut milk. refrigerate, uncovered until slightly set. Mixture should have the consistency of egg white, about one hour. lightly coat 12 cup mold or non stick bundt pan with cooking spray. whisk slightly set jello until well blended, then fold in marshmallow, oranges and cherries. pour into mold and refrigerate uncovered until set, about 4 hours. when ready to serve, invert onto large plate.
Preheat oven to 350. Add the raisins, sugar, water, shortening, and cinnamon to a saucepan. On medium heat, bring to a boil and cook for 5 minutes Stir occassionally to make sure raisins are not clumping together. Take off heat, and cool to room temperature. Add baking soda to coffee and mix into saucepan. Combine well. Add flour to saucepan. Mix with a whisk until smooth, batter will be runny. Pour batter into a greased and floured bundt pan. Cook for one hour, check with a toothpick. Cool for 15 minutes on a rack, and then invert onto a cakepake.
Cook noodles to desired doneness as directed on the package. Meanwhile, in a small bowl combine the oils, honey, vinegar, soy sauce,ginger root and red pepper flakes; whisk together to blend well. Drain noodles; rinse noodles in cold water to cool. In a large bowl, combine cooked noodles, chicken and vegetables. Pour dressing over salad, toss to mix well, garnish with peanuts if desired, and serve.
Trim excess fat from roast. Sprinkle with salt and pepper. Place in slow cooker. In a small bowl, combine cranberries, honey, orange juice & rind, and spices; pour over roast. Place whole, peeled sweet potatoes on top of roast. Cover and cook on LOW 8 hours. Remove sweet potatoes and roast from cooker. Strain juices. Melt butter in skillet, add flour, stir to combine and cook on medium heat to warm. Slowly whisk in strained juices. Cook over medium heat until thickened to gravy. Whip sweet potatoes, adding butter and orange juice for moisture. Bake or broil until hot. Serve with roast.
Grease and line a slice tin with baking paper. Melt Mars Bars with butter, and mix with rice bubbles. Pour mixture into tin, and press down firmly. Melt chocolate and pour over slice. Set in the fridge, then remove from the tin, and cut into squares.
Preheat oven to 425*. Pour dressing into an 8x9 baking dish, place fish fillets in the dish with the dressing. Pour tomatoes over fish and sprinkle with cheese. Bake 10 minutes or until fish flakes easily with a fork.
Preheat oven to 275F. Beat egg whites until stiff. Add powdered skim milk. Mix well. Add extracts and sugar substitute. Drop cookies by tsp spoonsful onto cookie sheet. Bake for 45 minutes. Remove from cookie sheet and dust with cinnamon.
Preheat oven to 325 degrees F. In large bowl, mix ground beef, garlic, thyme, grill seasoning and parmesan cheese until well mixed. Lightly toast the bread and crumble into large crumbs. Add steak sauce, Worcestershire sauce, eggs and milk and mix until incorporated. Place in 9 by 13-inch casserole dish and shape into a loaf. Add water to pan to come up to 1/4-inch of the meat loaf. Bake for 50 minutes until done. Glaze with additional steak sauce if desired.
Heat oven to 350'F. In medium bowl stir together 3/4 cup granulated sugar, flour, 3 Tbls. cocoa, baking powder and salt. Blend in milk, butter and vanilla, beat until smooth. Pour batter into 8- or 9-inch square baking pan. In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping.
Toss together peaches, sugar, vinegar, and cumin and let stand 10 minutes. Cut ham slices in half lengthwise, then wrap each piece around a wedge of peach. Top with a basil leaf and secure with a wooden or metal pick.
Set burner to medium to medium high (depending on your preference). Whisk eggs in a small bowl. Whisk in remaining ingredients. If burner is on medium, pour the eggs onto the pan first. If burner is on medium high, whisk in mushrooms before pouring onto pan. Flip omelette constantly so mushrooms don't burn. Use your better judgement as to when the omelette is ready (all ovens are different). My omelette took a little under 2 minutes on medium high.
In a bowl, stir flour and salt together; cut the butter into the flour until the mixture resembles coarse crumbs (use pastry blender). With a fork, stir the egg, lemon juice, and 2 tablespoons ice water together. Sprinkle the liquid over the flour mixture and mix just until the pastry holds together, adding more water if needed. Knead the dough in the bowl for 2 or 3 strokes, just until the dough makes a smooth ball. Cover and chill for 30 minutes or until firm; then ready to roll out.
Sprinkle both sides of pork chops with seasoning blend. In 12-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook about 2 minutes, stirring occasionally, until slightly tender. Push onion to one side of skillet. Add pork to other side of skillet. Cook about 3 minutes, turning once, until browned. Add tomatoes. Heat to boiling; reduce heat. Cover; cook 4 to 8 minutes or until pork is no longer pink in center. Tip: For a less spicy dish, use plain diced tomatoes instead of the diced tomatoes with jalapeno peppers.
Chop the frozen fruit from each bag into pea-sized chunks (you can mash the thawed fruit with a potato masher if you prefer larger fruit chunks in your jam - I don't, I like jam that has a chunky texture, but spreads easily). In a large pot, combine fruit and sugar. Bring mixture quickly over high heat to the gelling point (it actually takes quite a while, in excess of ten minutes - and stir constantly, or fruit will stick to the bottom and burn). After fruit has reached the gelling point (thick enough to slide, as one 'flake', from a cold spoon), remove from heat. Ladle into sterilized jars, apply seals and rings, and process for 15 minutes, with whole jars submerged at least 1-2 inches under boiling water. That's it! Six bags, six cups. Chop, mix, boil to the gelling point, fill jars, process, DONE, all in less than an hour. NOTE: the Ball Blue Book calls for 9 cups of "berries" (i.e., blackberries, young berries, dew berries, etc.,) - six 12 oz. bags of mixed berries yields slightly less, but approximately that much.
Preheat grill or frying pan to hot. Slice zucchini lengthwise into thin strips. Brush one side of each strip with a little oil. Lay the zucchini slices, oil side down, on the hot surface. Cook for 2 minutes on each side until done. Sprinkle with sea salt. Slice the bread in half lengthwise and spread cream cheese. Layer the zucchini on top. Add torn herbs if using. Top with other slice or leave open. Delicious.
In a food processor combine almonds, almond oil, vanilla extract, and sugar. Blend until smooth. Remove vanilla paste from inside bean and add paste to mixture. Blend to combine. For best flavor, chill for 24 hours prior to serving. Serve with vanilla or cinnamon graham crackers, apples or other fruit, on toast, muffins, or put in smoothies! Enjoy!
Preheat oven to 220°C. Cut potatoes into 8 wedges. Place in baking dish and drizzle with 1 Tbsp of the olive oil. Roast for 30 minutes, uncovered or until tender. Heat 1 Tbsp olive oil in frying pan. Add garlic, onion, green pepper and celery. Cook, stirring, until softened. Add mince and cook, stirring, until mince in browned. Add mustard, vinegar and ketchup, to same pan. Bring to a boil. Reduce heat, and cook until mince is cooked through and mixture thickens slightly. Serve wedges, topped with sloppy joe mix. Top with cheese and green onion.
In a mixing bowl, combine crawfish tails, celery and green onions and set aside. In a smaller bowl, mix mayonnaise, lemon juice, mustard and dill weed. Pour this dressing over the crawfish. Toss lightly to coat everything, cover and chill for 30 minutes for flavors to meld. To serve, toast rolls and add a little salt and pepper to the crawfish if needed. Divide filling among rolls and serve.
STOCK: Bake shrimp shells at 375 degrees F until dried and starting to brown on edges. About 15 to 20 minutes. Put everything into an 8-quart pot and bring to a boil. Reduce heat to low and cook 5 hours, uncovered. When stock is cooled, drain all liquid from the vegetables (I squeezed by hand), then discard all solids. GUMBO: Combine the cayenne, white and black peppers, paprika, thyme, oregano, bay leaf and salt in small bowl. In a heavy pot, 6 quart or larger, heat oil over medium heat until hot. Add onions, celery, and green bell peppers. Turn heat to high, stirring frequently. Add garlic, file powder, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly. Add tomato sauce and stock, bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add okra and sausage and simmer for 30 more minutes, stirring occasionally. When ready to serve, add all seafood and cook for 3 minutes. Turn off heat, and let stand for 10 minutes, covered. Serve over long-grain rice.
Fill a medium-sized pot 2/3-full of water. Over high heat, bring to a rolling boil. While waiting for water to come to a boil, peel carrots and parsnips. Then julienne (cut into 2" long x 1/4" wide strips) and place into boiling water. Boil for 10-12 minutes or until fork-tender. Drain and place in a serving bowl. Return empty pot to stovetop over low heat. Melt the butter and then stir in the brown sugar and cinnamon. Drizzle over carrots and parsnips, toss until coated, serve and enjoy!
In a bowl, whisk flour, eggs and milk until smooth. Cover and refrigerate 1 hour. Heat a lightly greased 7" skillet. Pour 2-2.5 Tbs batter in center of skillet; tilt to coat bottom of pan. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a plate and repeat (Important place sheets of wax paper between crepes to prevent them from sticking together). Sprinkle chicken, ham and swiss cheese over crepes. Roll up tightly and place seam side down in greased 9x13" baking dish. For sauce: In a small sauce pan, melt butter. Stir in flour until blended. Gradually whisk in both broth & milk and bring to a boil. Cook and stir 1-2 minutes until thickened. Remove from heat; stir in swiss cheese and ham and stir until cheese is melted. Pour 1 cup sauce over the crepes. Bake uncovered at 350 degrees for 15-20 minutes. Serve with remaining sauce.
Cook the pasta, drain and set aside. Pan fry the chicken and bacon in a little olive oil until cooked and set aside. Saute the onions and garlic in a little olive oil until tender. Add the diced tomatoes and heat through. Add the chicken stock and allow to simmer for a few minutes. Return the Chicken and Bacon to the pan and heat through. Add the cream and bring it all to a simmer. Add the cheese and stir through until melted. Toss the pasta through the sauce and heat. Add the spinach and then turn the heat off so it wilts. Season with salt and pepper. ENJOY!
In a bowl, combine the carrots, beets, garlic, and cilantro. Add the rice vinegar and toss to mix well. Cover and refrigerate for at least 1 hour to allow the flavors to marry. To serve, toss well and divide among individual plates.
Dissolve yeast in water. Add half the flour and the rest of the ingredients. Gradually add flour and knead. Knead until soft. Set to rise for as much as an hour. Preheat Oven to 450. Cook for 10 minutes or until cheese browns.
Wash pork chops under cold water. Shake excess water off of pork. Place bread crumbs on a plate and coat each pork chop with crumbs. Heat oil in a pan on medium high heat and brown pork chops until golden. Place pork chops on a greased baking pan and cook on 350 degrees for 20 minutes. Enjoy!
Preheat oven to 375 degrees, spray 12 muffin cups with nonstick spray or use paper muffin cups. In a large bowl, combine sugar, applesauce, oil, egg and vanilla until well mixed. Combine flour, baking soda, baking powder and cinnamon; stir into bowl just until incorporated. Stir in apples & raisins. Pour into muffin cups, filling two-thirds full. Topping: In a small bowl, combine sugar, flour, and cinnamon; cut in butter until crumbly. Sprinkle evenly over muffins. Bake for 20 minutes or until tops are firm to the touch.
Place 2 pieces of bread on a cookie sheet. Cover each slice with one slice of cheese. Be careful to align the square shape of the cheese with the square shape of the bread so that no cheese drips off the bread. Place in the oven under the broiler and broil for 2 to 3 minutes. Watch for the cheese to bubble but not brown. Remove from oven. Carefully move the toast so that it is propped up on one side (fork, plate, pan edge. This allows the steam to escape from the bottom of the bread so that it isn't soggy toast. Do NOT flip the toast over, the cheese is still melty and sticky. For toddlers, allow to cool until the cheese is no longer stringy or oozy. Cut into diagonal quarters. Great served with fresh fruit or tomato soup.
Boil chicken in large pot of water until done. Remove and allow to cool. Meanwhile,cook broccoli in chicken water 5 minutes or until crisp/tender. Remove with slotted spoon and spread in 9x13 pan. Cook rice in broccoli/chicken water 20 minutes or until done. Drain rice and place in large mixing bowl. Add soups,mayonnaise, onion, salt, and pepper. Shred chicken into rice mixture and mix well. Layer over broccoli in pan. Top with cheese and bread crumbs. Bake at 350°F until cheese is melted and casserole is heated through,about 30-40 minutes .
Cook milk over low heat, keeping it below the boiling point. Remove pan from heat and add in sugar, stirring until it dissolves. Gradually pour the milk mixture over the beaten eggs, stirring constantly until well blended. Transfer mixture to the top of a double boiler and cook, stirring constantly, until thick and smooth. Cool to room temperature, then add remaining ingredientsand mix thoroughly. Chill for 2-4 hours (or overnight). Freeze in ice cream maker according to manufacturer's directions.
Preheat oven to 350 degrees. Spray a muffin pan with veggie oil spray. In a medium bowl, combine all ingredients well. Press mixture evenly into muffin cups. Bake for 25-30 minutes or until no longer pink inside. Let stand 2 minutes before removing from pan. Perfect portions and faster cooking! Great for freezing!
In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken and onion; cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and onion is tender. Stir in 1 1/2 cups of the milk, the mixed vegetables, soup and mustard. Heat to boiling. In small bowl, stir Bisquick mix and remaining 1/2 cup milk until soft dough forms. Drop dough by 6 spoonfuls onto chicken mixture; reduce heat to low. Cover; cook 20 minutes.
Proof yeast in lukewarm water and 1 Tablespoon sugar. Scald milk and shortening; add sugar. Cool to lukewarm. Add 2 cups flour to make a batter. Add yeast to mixture. Add eggs; mix. Add remaining flour to make a soft dough, a little at a time; amount of flour will vary some from the 7 cups. Knead lightly. Place in a greased bowl; cover; set in place to rise until double, about 2 hours. Punch down; let rise until double. Form into balls; for kolaches make a dent in center and fill; let rise. Bake in 400 degree Fahrenheit oven until nicely browned, about 15 minutes; no time given, guessing here.
place beef mixture in a mediuim saucepan, breaking uo any large pieces of meat. Stir in frozen peppers, 1/2 tsp of italian seasoning and the crush red pepper until just to boiling. In a mixing bowl stir together the coleslaw mix 1/2 cup chopped pepperoncini and the liquid and the remaining 1/2 tsp of italian seasoning. Divide the meat mixture among the roll bottoms and top with coleslaw mixture and add the tops!
In large saucepan, cook onions in oil over medium heat 3-4 minutes or until tender. Stir in sausage, broth, potatoes, corn and red pepper. Bring to a boil; reduce heat to low. Simmer uncovered for 20 minutes. Stir in cream; heat through. Garnish with additional sliced green onions, if desired.
Light your oven or grill and get it to a very high temperature 500-600 Degrees. Chop your Garlic and Rosemary into a very fine dice. Add to a bowl with the lemon zest, chili flakes, a heavy pinch of salt, 10 big grinds of black pepper, oil to moisten the whole ensemble. Rinse and pat dry the chicken wings and add to the rosemary mixture. Toss and massage the chicken wings in the mix making sure to coat each and every bit of every wing with every ounce of rub. Cover and refrigerate for 30 minutes to an hour (longer is better). Once your oven or grill is up to heat lay the wings across and baking sheet lined with aluminum foil and place in the oven In the oven they tend to smoke a lot so be prepared. Cook the wings for roughly 10-12 minutes or until golden brown and crunchy, turning once or twice to crisp each side. Enjoy!
First brown the ground beef, and drain, then add the onions and green peppers. Season your meat with salt, pepper to taste. Or how you normally season it. Then add the cans of corn and diced tomatoes and let it cook covered in the juice until the potatoes are tender. This is really yummy with corn bread and tortillas. This one is my family's favorite goulash, we have tried many. Happy cooking.