HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil over medium heat, add onion and cook until soft. Stir in flour and keep stirring until flour is cooked. Gradually add milk and cook until heated and it starts to thicken. Add spices, basil, and tomatoes and puree with an immersion blender or in a regular blender. Cook until heated through.
In a large skillet heat olive oil. Add peppers, garlic, onions,; saute for 4-5 minutes. Add artichokes, roasted red pepper, basil and olives & cook another 1 to 2 minutes. Combine eggs, milk, salt & pepper. Pour over vegetable mixture. Cook the mixture (without stirring) until the mixture begins to set at bottom and sides; Lift cooked eggs so that uncooked portion flows to bottom of pan. Cover with thinly sliced ham or salami. Top with cheese and let it melt. Heat tortilla 2 minutes in Microwave. Cut your frittata and divide mixture evenly each tortilla. Fold in half like a quessadilla or roll up like a wrap. Serve while still warm. The vegetables are your choice. If you want Low Fat substitute the eggs with1 1/2 cup Egg Creations( egg beaters).
Slice each sausage in four slices lengthwise. Slice each French roll to open without cutting all the way through. Top each roll with four slices of the sausage. Place a slice of mozzarella cheese over the sausage. Place the sandwich on a baking sheet. Place into a preheated 350 degree oven. cook sandwiches until the cheese and bread browns. Remove the sandwiches and top with thinly sliced pickles and tomatoes. Enjoy, these are addictive.
Separate sliced onions into rings and fry slowly in butter or margarine. When soft and brown, add flour and mix well. Cook for a few minutes; add beef broth, bouillon cubes, water, wine and seasonings. Cover and cook slowly 30 minutes. In individual soup crocks, place a small piece of french bread. Add a piece of swiss cheese, then hot soup. Add another small piece of bread and grated parmesean cheese. Place under broiler until cheese melts and browns slightly.
Cook the Onion, Pepper, and meat. Drain. ADD: Bread crumbs, Salt & Pepper Ketchup and put in pie crust. Mix Cheese, Milk & Egg. Spread on Pie and bake @ 350 Degrees. for 35-40 minutes.
Line 2 baking sheets with aluminum foil. (I believe 1 sheet is for toasting the nuts& the second sheet is for the candy.) In a bowl, melt the white chocolate chips& PB chips in microwave on medium power for 2 minutes. (Also can be melted in a double boiler) Add Nutella& stir until smooth to the melted chips. Gently fold in nuts& noodles until completely combined. Drop by heaping tablespoons onto prepared sheet and allow to set for 30 minutes. Store in airtight container. -----Totoast hazelnuts----. Preheat oven to 325 degrees. Spread hazelnuts on baking sheet& toast until lightly brown, about 10-15 minutes. Allow nuts to cool completely before handling. If using hazelnuts with skin on, rub them together in kitchen towel after cooling to remove skins.
Bring a large saucepan filled with 3 to 4 quarts of water to a boil. When watercomesto a boil, add pasta and cook 3 minutes for fresh or 9 minutes for dried. Drain, leaving about 2 Tbl pasta water with the pasta. Add olive oil to pasta and toss well. Add basil and salt and pepper to taste.
Heat the sesame oil. Saute the crumbled tempeh. Turn off heat. Add soy sauce, lime, chilies, onion, rice powder and mint. Play with the proportions. I like mine more lime-y and hot than this but I start out this way. Serve on a bed of lettuce and cucumber or eat like lettuce wraps or in Napa cabbage leaves.
Combine rolls and press or roll to flatten. Combine sugar and spices in a bowl. Sprinkle flattened dough with 1/3 of the sugar mixture and 1/3 of the cranberries or raisins. Fold dough over on itself and flatten again. Repeat the sugar and cranberries process and fold over again. Repeat one more time. Knead the dough as necessary to completely incorporate the added ingredients. If dough becomes too sticky, sprinkle lightly with flour. Shape into a log and cut into 12 equal pieces. Shape each piece into a ball and place on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise until almost double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown. Let cool. Mix ingredients for frosting and frost rolls.
Clean mushrooms and pat dry. Set aside. In a mixing bowl, add flour, garlic powder, onion powder, lemon pepper, ground mustard, egg, and beer. Whisk together ingredients until smooth. In a separate container, put bread crumbs and set aside. Preheat deep-fryer to 375 degrees. Place mushrooms in beer batter and cover thoroughly. Remove mushrooms from beer batter and place in container with bread crumbs. Cover thoroughly. Remove mushrooms from bread crumbs and place into deep-fryer. Cook for 5-7 minutes. Remove from deep-fryer and put in separate container. Season to taste with seasoning salt. For sauce -- in an empty bowl add mayonnaise, horseradish, lemon pepper, lemon juice, onion powder, garlic powder and dill weed. Mix ingredients thoroughly. Add salt and pepper to taste.
In a large mixing bowl, beat butter until soft. Add cream cheese and beat until blended and smooth. Blend in confectioners' sugar, vanilla, and orange-flavored liqueur. I added 3T of orange zest (1 medium CA navel orange) , then chill. Used as a dip for thin ginger snaps.
Crush crackers in a food processor and mix in spices. I'm sure there are other amazing combinations of spices that would taste incredible, but I'm new to cooking venison! Beat together egg and heavy cream. Melt/heat bacon grease in large skillet on medium heat. Coat the steaks in the egg mixture (I scrape off the extra) and then coat in the cracker mixture. Place steaks in skillet and cook for 5 minutes per side (more or less to your doneness preference.).
Cook the rice according to the package directions; set the rice aside. Saute onion, garlic, bell pepper, and celery in the melted butter in a large skillet until the vegetables are tender. Combine the reserved rice and sauteed vegetables in a large bowl. Add the jalapeno peppers, corn, cheese, and sugar. Stir well. Spoon the corn mixture into a lightly greased, shallow 2 quart casserole. Bake at 350 degrees for 40 to 45 minutes or until thoroughly heated. Garnish, if desired.
In a small saucepan, cook quinoa with water and a pinch of salt. Bring to a boil then cover and simmer for about 15 minutes. Remove from heat and let it sit for 5 minutes then remove lid, fluff and let cool in a bowl. Toast cumin seeds in the same saucepan for about 2 minutes. In a blender, combine cumin seeds, lime juice and oil. Season with salt and pepper to taste. In a large bowl combine black beans, peppers, cilantro and onions. Add dressing and blend well. Add quinoa, mix well and season with salt and pepper if desire.
Whisk yogurt well with besan. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder,red chilli powder, salt, crushed green chili, garlic and ginger and three cups of water and whisk again. Heat oil in a kadai. Add fenugreek seeds, cumin seeds, and red chillies. Stir for a few seconds. Add yogurt mixture. Add the curry leaves and bring to a boil stirring continuously and simmer on low heat for about fifteen minutes. Add 1 CUP BOONDI and continue to simmer for four to five minutes till the consistency is saucy-not too thick and not too runny. Garnish with coriander leaves and serve hot with steamed rice.
Combine flour, salt and ricotta; mix thoroughly. Knead dough on lightly floured board until dough is smooth. Set dough aside on corned of floured board. Cut small pieces from dough and quickly roll dough into a "finger thin" roll, and cut into pieces about 1/2 inch long. Flatten each piece gently with thumb and bring long sides together to form a hollow tube or shell shape. Arrange the gnocchi on a lightly floured cloth or board, dust them lightly with flour. After shaping all the dough, gently drop the gnocchi into a large pot of boiling, salted water. Cook them about 10-12 minutes, stirring occasionally to prevent sticking. When they rise to the surface, remove them from the pot with a strainer. Place in a heated bowl. Serve with your favorite pasta sauce and sprinkle with grated Parmesan cheese.
Quarter onions, cut carrots into one inch pieces, (I used baby carrots, about 12). Seed, core and cut green peppers into one inch chunks. Scatter all veggies in a roasting pan with a lid, cover and roast at 400f degrees for 15 minutes. In a large shallow dish,combine flour, salt and pepper. Press chicken legs into flour mixture to coat all over. In a large non stick frypan heat 1 tablespoon oil, over medium high heat. Brown chicken in batches, adding remaining oil when necessary, about 8 to 10 minutes. Arrange on top of veggies in roaster. Whisk together, in a measuring cup, orange juice,honey, soy sauce, tomato paste, corn starch and garlic. Pour over chicken and veggies. Cover and roast at 400f degrees for 20 minutes; uncover and roast, basting occasionally, until chicken is golden and juices run clear, approximately another 20 minutes.
Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water. Drain well. Pat dry with paper towels. (Can be prepared 6 hours ahead. Wrap in paper towels; enclose in resealable plastic bag and refrigerate.) Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Discard all but 3 tablespoons bacon fat in skillet. Add butter to skillet and melt over medium heat. Add shallots and saute until tender and golden, about 4 minutes. Add beans and saute until heated through, about 6 minutes. Add bacon to skillet and toss to blend. Season to taste with salt and pepper. Transfer to bowl and serve.
Peel and thinly slice onions. Fry in oil until slightly golden. Wash split peas and fry slightly with onions. Cut meat into small pieces, add to onions and split peas, and fry over medium heat until colour changes. Add salt, black pepper, and turmeric. Follow with six glasses of hot water and cook over low heat for about 30 minutes. The pot should be covered with a tight lid so that little steam escapes during cooking. Peel eggplants and cut perpendicular to their major axis to a thickness of 1 cm. Add a bit of salt and fry in oil over medium heat on both sides until colour changes. Wash and peel potatoes. Add eggplants, potatoes, and tomato paste. Cook over low heat with the pot again tightly covered for another 30 minutes. If necessary, add more hot water during cooking. When cooked, pour the juice into another container. With the back of a fork or spoon, fully crush the ingredients and mix well. Serve both the ingredients and the juice separately with Iranian, middle-eastern, or pita bread. Rice is not served with aab-goosht. When eating, cut bread into small pieces and briefly soak in the juice or form morsels by wrapping a small piece of bread around some of the food.
Preheat oven to 350*. Place meat, fat side up, on rack in baking pan. Place onion and garlic on top of brisket. Bake 1 hour. Pour barbecue sauce over meat; cover bake about 2 hours or until meat almost falls apart. Skim off fat. Cut meat against the grain.
Place evaporated milk, strawberries, & yogurt in blender. Cover & blend until smooth. I like to chill mine in the fridge for a few minutes to make it cold.
Cook onion in 2 tb butter in a skillet over medium heat, about 3 minutes. Stir togather broth, sherry or water, 1/4 cup flour and seasonings and add to skillet. Cook 3 minutes or until thickened. Stir in chicken and vegetables. Pour into lightly grease 2 quart baking dish. Combine remaining 3/4 cup flour, oats and b.powder. Cut in remaind butter until crumbly. Stir in milk, egg white and syrup until moistened. Drop by 1/4 cupfuls onto chicken mixture. Bake @ 425 about 30 minutes. Enjoy!
Set oven to 400 degrees. Prepare a 9-inch cast-iron skillet. In a non-stick skillet heat about 3 tablespoons oil over medium heat. Add in onion, garlic, red bell pepper, jalapeno pepper and corn kernels; saute for about 4 minutes, remove from heat and cool. In a bowl stir together the cornmeal mix, sugar, cumin, shredded cheese, eggs, buttermilk and 1/4 cup oil; mix well to combine. Add in the onion mixture to the cornmeal mixture; stir to combine well. Heat about 2 tablespoons oil in the cast iron skillet in a 400 degree oven for 10 minutes, then quickly pour the cornmeal mix into skillet, smoothing out with a spoon to the edges of the skillet. Bake for about 25-30 minutes or until done.
Prepare pudding according to package directions using the milk; chill until set. When pudding is chilled, layer pudding, kiwifruit and green-tinted Cool Whip in clear dessert glasses (wine glasses will work well)-- do pudding-fruit-coolwhip then repeat, ending with a layer of Cool Whip. Sprinkle a tiny amount of green coarse sugar on parfaits and refrigerate until serving.
Saute onion and celery in oil until tender. Set aside to cool slightly. Scrape into mixing bowl. Add soup, garlic powder, pepper, and half and half. Mix well. Add frozen tater tots (reserve a handful first) and toss well. Spray a casserole dish (I use my 13X9 square Pyrex baking dish) with Pam. Pour mixture into dish. Arrange reserved tots over top. Cover with cheese. Bake at 350 for 45 to 50 minutes until cheese is melted and just barely starting to brown. Cool slightly before serving.
Combine everything (except for the pork and the hoisin sauce) in a food processor and process to a thin paste. Pour over the pork and mix, ensuring that all surfaces of the pork get some marinade on them. Allow to marinate in the refrigerator overnight. Place pork, any residual marinade, and some water in your pressure cooker (use the minimum amount of water for your pressure cooker -- for my ancient 6-quart cooker it's 1 cup). Bring to pressure, cook 15 minutes, then allow 20 minutes natural pressure release. Remove pork from pressure cooker. Some meat may have fallen off the bone, some may still be on the bone, make sure you don't miss any of it. Place in a single layer on a foil-lined baking tray, baste with hoisin sauce, and broil for 2 minutes. Remove from the oven, re-baste with more hoisin sauce, place back in the broiler, and broil another 2 minutes. Broiler temperatures vary, so check often to ensure that nothing's getting burnt.
Pick over cranberries. Chop cranberries in food processor until fine. Mix cranberries with sugar and let stand until sugar dissolves. Add 2 cups of boiling water into jello, and stir until the jello dissolves. Then add the 1 cup of cold water to the jello mixture. Let stand until cooled. Drain pineapple and reserve the juice. Add the pineapple, cranberries, and walnuts, and stir well. Pour into 9x13 dish. Chill to set. With a mixer, blend enough reserved pineapple juice into the cream cheese, until it becomes the consistency of whipped cream. Spread over the top of the chilled gelatin. Keep cold.
Soak the penne pasta in plenty of water in a large and flat bottomed dish. In the meantime, prepare the masala mixture for the pasta. To do so, take a wide bottom pan or skillet. Heat 2 tablespoons of oil in it. Once the oil is hot, add the garlic cloves (finely chopped) and the sliced onions. Mix well and cook on low-medium heat for 7-10 minutes or until the onions turn translucent. In the meantime once the pasta has been soaked for around 10-15 minutes, drain out all the water and replenish with about 10 cups of fresh water. All the pasta should be soaked in the water, so if you put more water then that is fine. Add 2 tbsps of oil and 3 dashes of salt to the pasta. Now, to the masala mixture, please add the herbs, that is, the oregano, rosemary, fresh basil leaves and the pizza seasoning.alongwith salt to taste. Mix well. Allow the pasta to cook on medium flame for about 10 minutes, stirring about every 5 minutes, till the pasta is cooked completely (It should be soft in the middle and this is called al dente). Drain out the water completely. Rinse the cooked pasta under running tap water (preferably cold temperature). Fold in the tomatoes(finely chopped) and mix thoroughly. Stir in about 1 cup of water. Allow to cook on low flame until all of the mixture becomes like one combined well cooked mixture in appearance. Add the drained pasta to the masala mixture and mix thoroughly from bottom to top, ensuring that all the pasta is well coated with the masala mixture. Serve hot and relish it to the last bite!
Drain salmon, reserving liquid. In blender combine salmon liquid, eggs, milk, flour, and salt. Blend until smooth. Pour into a greased deep 10" pie plate. Sprinkle salmon, relish, cheeses,and onion on top, pressing in lightly to coat cheese with egg mixture. Bake @400F 25-35 min until set and golden. Let stand 5 min before serving.
Cream together; brown sugar, applesauce, peanut butter, eggs, and vanilla. Blend in flour and baking soda. Blend in oats. Add your choice of optional ingredients; nuts, chocolate, raisins, or all of the above. Mix well. Drop by Tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 15-20 minutes or til lightly browned. Let cool 2 or 3 minutes before removing from pan.
In a large enamel or stainless pot combine the vinegar, honey, celery seeds, mustard seeds, and turmeric. Stir well and over high heat bring to boiling stage. Add remaining ingredients. Return product to the boiling stage. Remove from heat. Fill hot sterile jars with vegetables. Cover with hot liquid, leaving 1/2 inch head space. Process for 5 minutes in a boiling water bath canner. Makes about 10 pints.
Make a vinaigrette of the oil, vinegar, garlic, salt and pepper. Mix the other ingredients together in a bowl with the vinaigrette and garnish with parsley. Let sit 15 minutes before serving, so the bread absorbs the dressing.
In a large sucepan, brown the meat in oil. Add water, bouillon, salt and pepper. Cover and bring to boil. Reduce hear and allow to simmer for 2 1/2 to 3 hours. Add next 7 ingredients. Stir well and heat. Add garlic powder. Cover pan and simmer 20 - 25 minutes. Stir in zucchini, cabbage and macaroni. Cook for 15 minutes or until macaroni is tender. Sprinkle with Parmesan cheese. Serve piping hot.
Mix ingredients well. I use a stand mixer. Allow to rest in refrigerator a couple of hours. Grill or broil and serve with the condiments described above. I like Jenny-O, Butterball, or Honeysuckle ground turkey. Their package size =1.25 lbs.
Combine all ingredients and simmer for 15 minutes. Serve on the side with smoked meat. Store refrigerated.
Place the bananas, dates, cinnamon and salt in a food processor and grind to a paste. Add the nuts and process until a doughy ball-like mixture forms. Scrape onto a sheet of plastic wrap, cover with another sheet of plastic wrap and roll to a 1/2" - 3/4" thickness. Remove top layer of plastic wrap and cut the dough into 12 pieces. Wrap individually in plastic wrap and keep in the fridge up to 1 week.
Preheat oven to 375 degrees. Heat 1 tablespoon butter in a. large skillet over medium heat. Add carrots and garlic; cook 3 to 4 minutes or until carrots are crisp-tender. Stir in peas, corn, salt and pepper; remove from heat and transfer to medium bowl. Let stand 5 minutes. Stir in ricotta and Swiss cheeses, thyme and egg; mix well. Melt remaining 1/3 cup butter. Place one phyllo dough on work surface; lightly brush with butter. Top with second sheet of phyllo dough; lightly brush with butter and sprinkle with 1 tablespoon bread crumbs. Repeat with 3rd. and 4 th. sheets of phyllo dough. Top with fifth sheet of dough; brush with butter. Spoon vegetable mixture along one short side of phyllo in 3-inch wide strip,. beginning with 1-1/2-inches in from short side and leaving 2-inch border on long sides. Fold long sides in over filling; lightly brush folded edges with butter. Starting at filled side, gently roll-up, jelly-roll style. Lightly brush strudel with butter. Transfer to a lightly greased jelly roll pan, seam side down. Bake 28 to 30 minutes or until golden brown. Cool 10 minutes before slicing with a serrated knife. Serve warm as a side dish.
Pre-heat oven to 350 degrees. Beat the eggs. Dip chicken pieces in egg, then bread crumbs. Heat oil in large saute pan til hot then add chicken in batches if necessary. When they are golden, transfer to a 9 x 12 baking dish. Drain the artichokes and mushrooms and sprinkle over chicken. Shake the dressing and pour over the chicken mixture. Place in pre-heated 350 degree oven for 30 minutes or so till bubbly and chicken is cooked through.
Heat broth to a boil in skillet. Add noodles and cook until just tender, stirring often. The broth will be almost gone. Do not drain. Stir in soup, milk, tuna, and cheese until incorporated. Once cheese is melted, add peas and heat through. Mix bread crumbs with butter. Sprinkle on top and heat another 5 minutes.
Cook pasta to your liking. Spray a saucepan with oil spray and saute onion add cauliflower, stock powder and water bring to boil then simmer until cooked (approx 15min). Use blender to puree mixture to make a sauce add grated cheese and milk. In a separate frypan fry bacon to your liking and add to sauce. Add cooked pasta and serve.
Bring a large pot of salted water to boiling. Cook the broccolini until crisp-tender, approximately 5-7 minutes. (For asparagus: 3-5 minutes; pea pods: 2-4 minutes; romanesco: 7-8 minutes.). Drain well. To make the lemon sauce, in a small bowl combine the mascarpone cheese, sour cream, milk, marjoram, lemon peel and lemon juice. Season to taste with salt and pepper. Transfer the cooked broccolini to a serving platter. Spoon the lemon sauce over the vegetables. Garnish with a marjoram sprig. Serve warm.
Pre-heat oven to 350 F. Mush together two pie crusts in a deep pie dish and pre-bake the crust using dried beans to weight it down, cover the top with foil and bake for 20 min, but keep checking. You want it to be cooked to semi-firm. Separate the egg yolks from the whites in two separate bowls. Set aside the whites, and put the egg yolks and the rest of the ingredients, except the Cinnamon sticks and sugar, in a bowl and mix to incorporate. In the bowl with the egg whites, add the sugar, then use an electric mixer to beat the egg whites until they form soft peaks. You don't want it to be a full meringue, just soft and creamy. Gently fold in the beaten (sugared) egg whites into the other (maple/pumpkin) mixture using a rubber spatula and swirling it around till reasonably incorporated. Pour everything into the pre-baked pie crust and bake at 375 for 30 min, keeping the top covered with foil. Keep checking the pie with a toothpick that comes out clean---which means it's done. Once the pie has cooled, decorate the top, and cover any hot spots with the Cinnamon sticks.
Combine all ingredients, mixing well. Chill for an hour or so to allow flavors to develop. Serve with chips or ?. Enjoy!
In a large skillet, brown the chorizo and apples in half the oil. Deglaze with vinegar and add remaining oil, mustard and honey. Let reduce 1 minute. Add salt and pepper. Serve warm or lukewarm on the spinach and garnish with pecans.
Cream together butter and sugar until light and fluffy. Add sour cream all at one time. Then add eggs, one at a time, and beat well after each. Sift flour and soda together and gradually add to batter. When all ingredients are well blended, add flavoring. Pour into a well-greased and floured tube pan. Bake at 325 for 1 to 1 1/4 hours. If desired add icing to cooled cake. Icing directions; Beat softened butter with other ingredients. Pour on cold cake. Cake is very moist and keeps well.