HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line a 9 x 5 x 3-inch loaf pan with plastic wrap, draping the wrap over the sides and ends of the pan (Just like lining a shoe box with tissue paper). Spread one cup of the Fontina cheese on the bottom of prepared pan, covering entire surface. In a small bowl, use a fork to combine the cream cheese and goat cheese, mixing thoroughly. Spread half the cream cheese mixture over Fontina cheese layer. Spread half the pesto over cream cheese layer. Spread half the sun-dried tomatoes over pesto layer. Sprinkle half the pine nuts over tomato layer. Press down lightly with your hands. Sprinkle one cup Fontina over pine nuts. Repeat all layers , ending with a layer of Fontina cheese on top. Your loaf will be about 3" high. Fold plastic wrap over surface of cheese and cover pan with aluminum foil. Refrigerate until ready to serve, or freeze for up to one month. To defrost, remove from freezer and let stand at room temperature for about 8 hours. When ready to serve. Unwrap top of loaf pan and invert the pan onto a platter. Lift pan up and remove foil and plastic wrap. Serve with crackers or pita bread wedges.
Fill a large pot with water and bring to a boil. In the meantime, in another pot, boil, peel and grate a large starchy potato. Combine potato with eggs, flour, salt, and pepper. Drop potato mixture by half teaspoons into the pot of boiling water. Dumplings are done when they float. When dumplings are done, remove them from the pot, drain the water, and return them to the pot. Sprinkle dumplings with dill then stir them with cottage cheese or cabbage. Re-warm to eating temperature and serve.
Set the oven at 250 degrees Fahrenheit. Trim excess fat off the pork chops. Add oil to frying pan and heat on high. Add garlic and swirl around for 30 seconds- don't let it brown or burn. Lower heat under frying pan. Brown the chops on both sides. Remove chops and place in an ovenproof baking dish in a single layer. Scrape the garlic and "brown bits" from the frying pan onto the top of the chops. Mix remaining ingredients together well and pour over the chops. Place chops into the oven. Lower heat to 200 degrees Fahrenheit. Leave chops in the oven for 2 hours or more. When the chops come from the oven - the longer the better - the meat will fall from the bones and the fat is easily removed. Shred the pork and return it to the "sauce". Leave the meat in the oven until you are ready-to-serve. Serve over rice.
In a large bowl, combine all marinating ingredients into a paste. Add lamb chops and mix to coat thoroughly; set aside for two hours. Grill the meat until cooked through. Cut into 1/2-inch cubes. In a bowl, mix the choila marination ingredients with the grilled meat, gradually pouring the toasted mustard oil, toss it well to coat thoroughly. Season the mixture with salt and pepper. To garnish, in a non-stick pan heat two tablespoons of oil, splitter fenugreek till it turns dark. Add garlic slices and fry till light brown. Add diced red onion and red bell pepper, stir until softer. Pour the oil mixture over the marinated meat. Add chopped cilantro. Toss the whole mixture well. Serve with stir-fried vegetables and rice.
Combine flours, sugar, and powder mix well. Add all remaining ingredients, and mix just until batter holds together. Shape into two logs about 6 inches by four, patting down slightly square. Place on parchment and baking sheet. Bake 350 degrees for 16 minutes, until light brown and firm on top. Remove and cool for 15 minutes. Take serrated knife and cut into slices diagonally. Place cut side down back onto parchment pan and bake at reduced heat of 325 degrees for 9 minutes. Remove and turn cookies over. Place back in oven for another 10 minutes. Remove to wire rack when lightly browned toasted on each side. Store when cool airtight container.
Put the chickpeas/garbanzo beans into a medium mixing bowl and mash them up using a potato masher. They should have some texture. (I used 2 cups of homecooked garbanzos, and found that a sturdy fork worked better). Add the celery, parsley, sea salt and cayenne and continue mashing to combine. Stir in the capers and walnuts. (I did not use walnuts, but used scallions and radishes, just to add more crunch). Stir in the vegan mayonnaise 1 tablespoon at a time until desired consistency is reached. Chill for 2 to 6 hours. Serve as a sandwich spread or serve on a bed of greens, as a main dish luncheon salad.
Rub both sides of the steaks with the cut side of the lemons. Season the steaks with the salt, chili pepper and chopped garlic. Heat the margarine in a sauce pan. Add the milk, port wine and Worcestershire sauce. Bring to a high simmer over medium-high heat. Toss in the sliced mushrooms and simmer for 3 to 4 minutes, reducing the sauce. Set aside. Grill the steaks for 5 minutes on each side. Meanwhile, toast the slices of bread and place them on the serving dishes. Top the toast with the steaks. Ladle the mushroom sauce over.
For the Compote: Place the ingredients, except the pineapple, in a medium saucepan and bring to a boil; simmer about three minutes. Remove from heat, strain liquid (discard solids) into a bowl with the pineapple (strained if you are using canned pineapple). For the Cherries: Bring cherries, water and sugar to a boil in a small pot and stir to make sure all sugar is dissolved. Remove from heat and reserve. For the Bananas: Preheat the Broiler. Coat the bananas with sugar. Place on a foil-covered broiler pan and broil, turning once, until the bananas are lightly browned on both sides. To assemble: Arrange two bananas (4 halves) on each of four plates. Place two scoops of sorbet on each plate. Spoon 1/4 of the compote over each plate. Scatter 1/4 of the cherries over each plate. Garnish with almonds and whipped cream. Indulge.
Cook pasta as per package directions. Combine butter and flour in a medium saucepan and melt on low to medium heat. Add half of the milk and cheese to saucepan and stir until melted. Add the rest of the milk and cheese to saucepan and stir until melted. Place pasta in baking dish and pour cheese sauce over pasta and then stir. Salt and pepper to taste and top with bread crumbs if desired. Bake uncovered for 30 mins at 350.
Cook pasta according to package directions (a little oil added to the water helps keep it from sticking together). Set aside. Spray a 13x9 glass baking dish with cooking spray. Spread a thin layer of sauce in bottom of the dish. Next, layer of 1/3 of the mushrooms and 1/3 of the pasta. Spread all the ricotta over this layer. Then layer half the remaining sauce, another 1/3 mushrooms and another 1/3 pasta. Sprinkle all the Parmesan cheese over this layer. Finally, layer remaining sauce, mushrooms and pasta. Cover this layer with the mozzarella. Place the slices of Provolone on top. Cover and bake at 375 for 30-40 minutes.
Wash the apples and remove the stems and dark spots. Quarter but do not peel or core. Place in a medium size enamel pot. Add just enough water to half cover the fruit. Cook over low heat until fruit is soft (about 1 hour) place cooked apples in a jelly bag and drain out the liquid. You will get more juice if you squeeze the bag but the jelly will be cloudy if you do. Measure the juice. Add 1/2 c honey for each cup of juice. Boil until jelly is done. To test if your jelly is done remove the syrup from the heat and scoop up a small amount of jelly with a cold metal spoon. Raise it about a foot above above the pot away from the steam and wait about 20 seconds. Tip the spoon so that the syrup slides off the side of the spoon. If the syrup forms two drops that flow together and slide off the spoon in one sheet the jelly should be done. If it slides off in several separate drops cook it longer. Add 1/4 c mint leaves for every quart of juice. Stir and allow to cook 1 minute further. Remove leaves and ladle into hot sterile jars. Seal and process in a boiling water bath for 5 minutes or as according to canners instructions. For special occasions you can pour hot jelly into buttered molds.
Heat saucepan, Add butter till it's melted. Add mushrooms and onions, stir well. Add Parmesan cheese. Saute on low heat for about 15 minutes. In a separate bowl, scramble egg and milk. Add egg and milk mixture to other ingredients. Scramble as you would if you were making plain scrambled eggs. Cood over medium heat, stirring constantly --. When eggs are not wet anymore, serve with toast or bagels -- .
Combine sugar, mint leaves & water in 2-qt casserole. Cook in microwave at full-power or stove-top till mixture begins to boil (about 2 1/2 - 4 minutes). Stir halfway thru cooking time, then let stand for 5 minutes. Add frozen raspberries + limeade & stir till raspberries are thawed. Gradually stir in club soda just b4 serving over ice.
Drain pineapple well. Put Miracle Whip on bread. Put pineapple slices to cover one slice. You have a sandwich. Yum.
Cook meatballs according to package directions. Meanwhile combine hot pepper sauce, butter and honey in a large bowl and mix well. Add the meatballs and stir to coat. Serve with toothpicks and dressings for dipping, along with the celery.
Peel, core and slice the apples. Put them in a saucepan with the water and bring to the boil gently. Simmer for 5-10 minutes, until the apples are soft (do not let them boil dry). Add the sugar to taste (be careful, the apples will be very hot) and mash with a fork until smooth.
Combine radishes and onions. Set aside. Wrap allspice, cloves and mustard seeds in cheesecloth, and tie together. Place in saucepan with remaining ingredients. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes. Pour over vegetables and steep 15 minutes. Pour into a clean pint jar and let cool slightly. Cap and refrigerate.
In a small bowl, mix the rub ingredients. Lightly brush the chicken with the oil and season with the rub, pressing the spices into the meat. Grill the chicken over direct medium heat untill it is firm and there is no pink in the middle. About 8 to 12 minutes, turning once. serve warm.
Heat the water and chop all the vegetables. Add the vegetables to the boiling water and cook for about 10 minutes. Add the stock cubes and the bay leaf and cook for another 5 or 10 minutes. Add a little salt to taste then turn off the heat and add the chopped green herbs.
In a medium bowl, stir together all relish ingredients, except for the fish or chicken. Grill or broil fish or chicken or eggplant for about 3-4 minutes per side. Serve with tomato-feta relish on top.
Combine all ingredients ,EXCEPT pastry and cook slowly for 7 minutes. Line muffin pans with pastry. Pour several spoonfuls in each tart. Bake at 400F degrees for 20- 25 minutes.
Chop the zucchini and onions finely. Heat the oil in a skillet and cook the zucchini and onions on medium heat until very soft, about 15 minutes. Remove from the stove and smash them with a fork. Soak the bread in the milk and smash it to a fairly smooth consistency. Add the zucchini to this along with the eggs, nutmeg, salt, and pepper. Mix well. Butter a 2 quart glass loaf pan and add half of the mixture, pressing it firmly to the bottom in one even layer. Add the spinach all in one neat layer and sprinkle with a little salt and tarragon if you wish. Finish with the other half of the egg mixture. Place the loaf pan in a larger dish, then add water to the larger dish to half-way up the sides of the loaf pan. Bake at 325° F for 1 hour and 15 minutes. Turn off the heat and leave the terrine in the oven for another 15 minutes. Remove from the oven, allow to cool, and refrigerate for several hours or overnight before serving. Cut into slices to serve.
Set oven to 375°. Butter a 13 x 9-inch pan. In a saucepan, combine chocolate pieces, cream cheese and evaporated milk; stir over low heat until smooth, then set aside. Stir in chopped nuts In a large bowl, cream sugar and butter or margarine (if using), until light and fluffy, then blend in eggs and vanilla. Mix together flour baking powder and salt, then add to the creamed mixture; mix well to combine. Press half of the mixture into the bottom the prepared baking pan, then spread the chocolate mixture over crust. Sprinkle with remaining crust mixture, then press down gently. Bake for 30 minutes, or until crust is lightly browned. Cool then cut into bars.
Place the fish fillets in a casserole dish. Put some salt and lemon-pepper to taste. Add the garlic, the onion sliced, the peppers sliced and then put the lemon juice and the olive oil. Cut tomato to slices and place on top to cover the fish in order not to get burn and remain juicy! Bake at 350F for 30 minutes approx!
Mix rum and cranberry juice. Pour into stem glasses. Top with small scoop of sherbet.
Coarsely chop lettuce. Squeeze a little lemon juice over apples and pears and toss with greens. Combine cider, vinegar and sugar in a bowl and whisk in oil in a slow stream. Pour dressing over salad, season with salt and pepper, toss to combine and coat evenly. Serve salad with a garnish of sliced sharp cheddar cheese.
Combine all ingredients (except shallot) into a small food processor or blender and turn on machine. Blend for 30 seconds, Taste and add vinegar if needed. Add shallot and turn machine on and off a few times until it is minced into dressing. Taste and adjust seasoning.
Preheat oven to broil setting. Whisk mustard, lemon juice, clove of garlic and oregano in a small bowl. Brush onto both sides of pork chops. Place pork chops into dish - broil on first side for 6 minutes. Flip chops, brush any remaining glaze onto the meat and broil until golden brown (approximately 5 minutes). While pork chops are cooking, heat extra virgin olive oil over medium high heat in a sauce pan. Add sliced red onion and saute until tender (about 3 minutes). To the same pan, add the spinach and garlic salt. Once it begins to wilt (about 1 minute), add the chopped sundried tomato. Once spinach is completely wilted (about 2-3 minutes), add feta cheese and toss to mix. Plate pork chops and top with spinach mixture. Serve immediately.
Preheat oven to 350. In your electric mixer's bowl, beat the shortening and peanut butter on medium to high speed for 30 seconds, or until well combined. Add the granulated sugar, brown sugar, baking powder and baking soda. Beat until well combined and"fluffy", occasionally scraping the sides of the bowl. Beat in egg, milk and vanilla until well combined. Beat in the flour. You may stir in any remaining flour with a wooden spoon if your mixer doesn't get it all. Shape cookie dough into one inch balls. Roll the balls (individually) in the 1/4 cup granulated sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes, until bottoms are lightly browned. Do not overbake. Immediately press a Hershey's Kiss into the center of each cookie. Transfer cookies to a wire rack to cool. After cooling, hide them from your children, or you won't get any.
In a small bowl, stir cream cheese with a spoon until soft. Add peanut butter. Mix well to combine. Spread about 1/3 cups mix over each tortilla. Evenly spread 1 1/2 Tbs fruit spread over top of each. Roll up tortillas. Serve at once or cover and refrigerate until ready to serve.
Cream butter and sugar, beat in egg. Sieve in flour, salt, ginger and bicarb. Beat to a soft consistency with half the milk. Add to jam to other half of milk and beat well into a dough. Mix 2 cups of milk and 1 cup of sugar and a little vanilla essence. Pour over dough placed in a deep serving dish. Bake in a 350 C oven for about 30 minutes.
Combine sour cream and next 6 ingredients (sour cream through pepper) in a small bowl; stir well with a wire whisk. Spoon dressing over salad; toss gently to coat.
Wash cauliflower and break into florets. Cook in a small amount of water, about 8-10 minutes. Drain, set aside in a serving bowl. Saute onion, celery and parsley in butter until tender. Remove from heat; add cornstarch, stirring until blended. Dissolve bouillon cube in 1 cup hot water; gradually add to onion/celery mixture, stirring constantly. Add soy sauce and black pepper; cook over medium heat, stirring constantly until smooth and thickened. Pour over cauliflower.
Toss togeather: broccoli, cauliflower, sunflower seeds, onion, bacon and cheese. Set aside. Mix and chill dressing. **mix dressing 2 hours ahead of time. before serving, mix all togeather.
Cook broccoli according to package directions; drain well. In a large saucepan, combine the soup, sour cream, 1 cup cheese and 1 1/4 cups onions. Cook over medium heat for 4-5 minutes or until heated through. Stir in the broccoli. Pour into a greased 2-qt baking dish. Bake, uncovered, at 325 degrees for 25-30 minutes or until bubbly. Sprinkle with the remaining cheese and onions. Bake 10-15 minutes longer or until cheese is melted.
Preheat oven to 350 degrees F. In a bowl, combine 1 lb mozarella, parmesan and eggs. Mix well. On bottom of greased 13x9 baking dish, spread 1 cup pasta sauce. Top with half each of the uncooked lasagna noodles, egg mixture, ground beef, remaining pasta sauce and mozzarella. Repeat layering. Top with parsley. Cover tightly with aluminum foil. Bake 1 hour or until hot and bubbly. Let stand covered 15 minutes before serving. Refrigerate leftovers (if you have them).
Cook the pasta in a large pot of boiling water until al dente; drain then rinse under cold water. Place the drained pasta in a large bowl. Add in cooked chicken, green onions, celery and diced cheddar cheese; toss to combine. In a bowl mix together all dressing ingredients then pour over the pasta mixture; mix to combine. Season with black pepper to taste. Cover and chill for a minimum of 8 hours or 24 hours. When ready to serve mix in the grapes. Delicious!
Boil milk in a heavy-bottomed pot and then lower the flame to medium. Let the milk simmer till it reduces to one-fourth of the original quantity (about 30 minutes), stirring every 5 minutes for a whole minute. Make a thick paste of the milk powder with 1 cup water. Add it to the reduced milk and again bring it to a boil, stirring continuously. Simmer again for 10 minutes. Now add sugar, mix well, bring to a boil, and then reduce flame to a simmer. After about 20 minutes, when the mixture reduces into a coarse, thick batter (almost lumpy, like dense muffin-batter), remove from flame. Let it stand until cooled to room temperature. Spoon into dessert bowls and serve warm, or chilled.
1. Using your hands as a tool, mix the turkey, garlic, parsley, and rosemary together until well combined. Flatten into a patty. 2. Heat a small skillet and spray with olive oil. Cook the turkey patty for 6 minutes on each side. 3. Place on a bed of greens and top with Dijon, avocado, and tomato. From: Bob Harper. "Jumpstart to Skinny.".
Place all ingredients in a blender except whipped topping. Blend to desired consistency. Top with a dollop of prepared whipped cream and a few blueberries to garnish.
Place apples, apple juice, sugar, jam, zest, nutmeg, and apple pie spice in a large heavy skillet Cook over med-high heat, covered, until apples are tender, about 10-15 minutes Stir in walnuts and taste and adjust seasonings. Place several tablespoon of filling at an angle in the center of an eggroll wrapper. Roll up like an envelope Lightly moistening edges with water to seal Place seam-side down on buttered baking sheet. Repeat until all filling is used Brush tops with melted butter and sprinkle with sugar. Place under hot broiler until golden about 3-5 minutes To serve: Place caramel sauce into individual dessert plates and place egg rolls on top.
Soak beans according to directions, using either method. Drain beans and measure liquid. Add water to make 1 1/2 quarts. Place beans, liquid, ham bone, onion and garlic in large kettle. Simmer 1 1/2 to 2 hours, or until tender. Add potato, carrots, celery and green pepper. Simmer 30 minutes longer. Remove ham bone. Cut up meat and return to soup. Thicken with flour blended with a little cold water. Add milk and heat gently. Season to taste with salt and pepper.
Make a syrup of sugar and water; add lemon rind, cloves and cinnamon drops. Cook for several minutes; remove lemon rind and cloves. Drop in apple balls. Cook until just barely tender, drain well and garnish your serving platter.
Put all ingredients except beer and steak into mixing bowl. Mix well and add beer, stirring just to mix. Punch holes in steaks on both sides. Add steaks to marinade container. Pour marinade over steaks and cover with lid or plastic wrap. Marinade 4-24 hours. Cook steaks over high heat on barbecue or under broiler until done.
Preheat the oven to 350 degrees. Mix the flour and sugar and place in the bottom of the pie shell. Add the cream, vanilla, and the dots of butter. Sprinkle the top of the cream with nutmeg. Bake for 40-45 minutes or firm. Cool completely and refrigerate before serving. Store in the refrigerator.
Mix all ingredients together (except mozzarella cheese and pepperoni slices) till well blended. Place a pepperoni slice in each hole of a mini muffin tin. Spoon a tablespoon of ricotta mixture into each pepperoni "cup" sprinkle top with a pinch of mozzarella cheese. Bake at 375 for 10 minutes. Allow to cool slightly and remove from tin. Reheat in toaster oven or broiler.
Preheat oven to 450. In a large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until chicken and vegetables are evenly coated. Empty chicken, potatoes and carrots into large baking or roasting pan; discard bag. Arrange chicken breast side up. Bake uncovered, basting half way through, 45 minutes or until chicken and vegetables are done.
Place chickpeas in a large bowl, cover generously with water and soak overnight (at least 12 hours and up to 24). Drain chickpeas. Add onion, garlic, bread, parsley, and red sweet pepper. Run through the fine blade of a meat grinder. (You may process in food processor until mealy.) Add spices, flour, 10 mL (2 tsp) baking powder and water. Mix well. In a small dish mix the remaining baking powder and water. Use it to moisten the palm of your hands and form balls of the chickpea mixture the size of walnuts, then flatten a bit (basically a slightly flattened meatball shape). Deep fry in oil at medium high heat until golden brown. Serve piping hot (these can be made ahead and frozen- rewarm in the oven). Serving Suggestion: Using a 6-inch Arabic pita bread, lay 4-5 falafel (this depends on how big you've made them) down the length of the pita. Turn the pita over the falafel and using the heels of your hands, smoosh down on the falafels (not so hard that you totally melt them, but hard enough to flatten them somewhat). Open the pita again and add fixings of your choice. We like slices of tomato, dill pickle and a hearty sprinkle of parsley and LOTS and LOTS of fresh spearmint. Dress with sauce. Roll up as in a sandwich wrap and enjoy an extremely flavourful sandwich! For Taratoor Sauce: In a deep bowl beat the tahini with the crushed garlic and lemon juice until creamy. Add water bit by bit, beating well after each addition If using blender put all the ingredients in and blend. Add salt and parsley and stir. Taste and add more lemon juice if needed - the sauce should be tangy. Refrigerate until ready to use. This is also a great dip for crudites.
Toast waffles until browned and crisp. Heat broiler. Spread a large spoonful of pizza sauce on tops of waffles. Top with pepperoni or other toppings of your choice. Cover with mozzarella cheese. Broil until cheese melts and brown slightly on top.