HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add all the ingredients to the pan according to the manufacturer's directions. Set crust on medium and program for the Basic cycle; press Start. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Cook noodles according to package directions, set aside. In medium saute pan, place 2 tablespoons olive oil over medium heat. Add 3 teaspoons of the garlic, saute about 1 minute. Add shrimp, cook until pink and thoroughly cooked. Let cool. Combine noodles and cooled shrimp, add green onions. In seperate bowl make dressing by combining 1/2 cup olive oil with 1 teaspoon garlic, lemon juice and Parmesan cheese. Mix throughly. Sprinkle parsley onto pasta mixture. Add dressing and toss. Let cool in refrigerator about 1/2 hour, Or For warm entree, severe immediately.
Heat the oil in a large skillet or saute pan over medium-high flame. Add the onions, bell pepper and garlic and saute for about 2-3 minutes, or until cooked through. Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through. Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot. Variations: Casamiento (Salvadoran black beans and rice): Use black beans instead of red beans. Nicaraguans on the Caribbean coast use coconut oil instead of regular vegetable oil. Stir in some chopped cilantro. Add a few dashes of bottled pepper sauce or Worcerstershire sauce for added flavor.
Let the saffron steep in the boiling water and put aside.In a small bowl, combine salt, paprika, cumin (1 tbsp) and sprinkle over chicken. In a dutch oven, heat the olive oil over medium-heat and brown the chicken in batches for 3-5 minute per side and set chicken aside in a separate bowl. Reduce heat to low and add onions, garlic and ginger to the pot and cook gently for 10 minutes, scraping the solidified juices, spices and oil from the bottom of the pan. Add remaining cumin (2 tsp), cinnamon and cayenne, and cook for 30-60 seconds. Add saffron, tomatoes, stock, and chicken. Bring to a boil and reduce to medium. Let cook for 20 minutes (uncovered), add chickpeas, honey and lemon juice and cook for an additional 20 minutes. If the sauce isn't think enough, remove chicken and reduce sauce on medium-high for 10-15 minutes. Add back chicken and mix in sliced lemon and cilantro. Remove from heat and serve.
Cut each potato into 1-inch cubes and place in a pot filled about 3/4-full with water. Bring to boil. Add salt to taste and boil potatoes for 5 minutes only. Drain well and pat dry. In a large bowl, stir together olive oil, salt garlic and pepper. Add potatoes and toss to coat. Spread the potatoes in an oiled roasting pan. Roast at 450 degrees for about 30-45 minutes, turning the potatoes every 5-10 minutes to insure even roasting. Cook potatoes until they are tender and brown. Transfer to a serving dish, add the asiago cheese, parsley, and toss to coat evenly. note- I don't peel my potatoes, but you are welcome to for this recipe if you like.
Preheat oven to 375. Lightly butter a 9x13 baking dish. Combine tapioca, lemon juice, and sugar. Stir until well blended. Add berries and rhubarb. Stir gently to blend well; try not to break up the berries. Pour mixture into prepared baking dish. Prepare topping and sprinkle crumbs on top of the fruit in baking dish. Bake for 35 minutes, or until top is crispy and lightly browned. For topping: In a small bowl, combine 1 cup sugar, 1/4 cup flour, 3/4 cup QC oatmeal, and lemon zest. Using fingers, rub 1/2 cup softened butter into flour mixture to form large crumbs. Note: You can substitute another berry, or make with rhubarb only. Adjust measurements accordingly. For extra crunch, add walnuts or pecans.
Wash the fruits and peel. Squeeze 2 oranges or the equivalent of 1/2 cup of juice and pour into a bowl. Cut the fruits in very small pieces. (Be sure to cut off the white part of the oranges before slicing it since it can turn the entire salad sour.). The smaller the pieces, the tastier the salad since you will be able to pick up a larger variety of fruits in each spoonful. Mix all of the fruits well and put the salad in the refrigerator until you're ready to serve it. Serve in the hallowed out half of a pineapple.
combine all ingredients. form into patties. cook 15 to 20 minute depending on the cooking method you are using. Flip half way through. Options: cheese (your preference, plum sauce, tomato, onion etc. Serve on your choice of bun or bread. ***you may have to add more breadcrumbs depending on the amount of juice in the crushed pineapple.
Preheat oven to 350. Thaw hashbrowns and mix all ingredients together. Bake for 40 minutes, stirring the casserole halfway through baking time. Broil for 5 minutes or until top is browned.
Cook pasta according to directions and drain. Marinate pasta overnight in oil, lemon juice, Accent, seasoned salt. Next day: Add pimentos, olives, green pepper, celery, mayo and chicken. Chill.
Salt both sides of the eggplant slices and set aside for 20 minutes. Wash off the salt and pat dry. Heat the olive oil and saute the slices till slightly soft and lightly browned. Add more oil during cooking, if needed. Top each slice with ricotta cheese. Spoon about 3 tablespoons of sauce over the slices and top with the mozzarella cheese. Add a little more sauce to the top and sprinkle with Parmesan cheese. Cover the pan, turn down the heat to low and allow to cook for 10 minutes.
Slice chicken. Combine soy sauce, wine, sesame oil, ginger, garlic, and 1 tsp of the 5 spice powder, and marinate chicken for at least 1 hour. Combine the remaining 5 spice powder with the flour and dredge the marinated chicken. Dip the dredged chicken in the eggs, then roll in the nuts. Heat the oil and cook chicken 3-4 minutes on each side.
Mix the arrowroot, flour and baking powder in a bowl and set aside. Cream the margarine, sugar and vanilla together in another bowl. Beat the baking powder, oil and water mixture into the margarine and gradually blend in the flour mixture. Bring the dough together into a ball with your hands, flatten and divide into quarters. Roll out one piece thickly on a clean and floured board with a floured rolling pin. Cut our your favourite animal shapes (or any cookie cutters you like) and carefully transfer them onto ungreased non-stick baking trays. Bake them in the centre of the oven for about 8 mins at 190C or 375°F. Remove the trays from the oven and leave the cookies to cool on the trays for a few minutes before transferring to wire racks. Decorate with icing as desired or eat plain. Makes about 30 (depending on size).
Heat oil in a heavy-based saucepan over medium heat. Add garlic, shallots and carrot and cook, stirring, for 1-2 minutes or until soft. Add lemongrass, chillies and curry powder and cook for 3 minutes or until fragrant. Add coconut milk, 1 cup water and fish sauce to the pan and bring to a simmer. Add fish and simmer gently, partially covered, for 3 minutes. Stir in prawns and peas and simmer gently, partially covered, for 2 minutes or until seafood is tender. Serve scattered with basil leaves, with steamed rice and lime wedges.
In a large skillet, saute 1/4 cup onions and garlic in butter until tender. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned. In a saucepan, heat broth and salt. Pour over rice mixture; stir. Cover and simmer for 35-40 minutes or until rice is tender. Remove from the heat; stir in raisins, almonds and remaining onions.
Spray slow cooker with nonstick cooking spray. Combine all ingredients, EXCEPT 1/3 cup granola in slow cooker. Sprinkle 1/3 cup granola on top. Cook on LOW 4-6 hours. Serve with ice cream!
Preheat oven to 350 degrees; lightly grease a 9x5 loaf pan, or use a non-stick loaf pan& set aside. Melt butter or margarine in a medium-sized bowl; stir in the minced dried onion& poppy seeds. Open the cans of biscuits& separate them. Dip each biscuit quickly into the butter mixture, turning to coat both sides. Line up the biscuits in the loaf pan, standing them on edge, forming two long rows; drizzle any remaining butter mixture on top of completed loaf. Bake in preheated oven for 20-25 minutes or until golden brown. (You may find you need to lower your oven temperature to 325 degrees in order for the middles of the center biscuits to get done; or you can bake these individually on a cookie sheet after dipping them in the butter mixture.).
Position knife blade in food processor bowl; add garlic clove. Process until finely chopped, stopping once to scrape down sides. Add cream cheese, butter and remaining ingredients; process until smooth, stopping twice to scrape down sides. Cheese mixture may be refrigerated up to one week or frozen uo to three months.
In a saucepan, heat oil over medium heat. Saute ginger, garlic and onion for 2 minutes. Add chicken and saute until chicken colors slightly, about 10 minutes. Season with patis and salt. Add water and papaya; bring to a boil. Lower heat andsimmer 30 minutes or until chicken and papaya are tender (unripe papaya has papain which helps tenderize meat and aids in digestion). Add pepper leaves; taste and correct seasoning. Cover and remove from heat. Let stand for 5 minutes to allow pepper leaves to cook from soup's heat. Zucchini or chayote may be used instead of green papaya.
Combine all ingredients in a blender and blend until consistency of pancake batter. Pour into hot skillet and cook both sides. Makes about 3 small pancakes.
To prepare mussels, wash well and remove beard with paring knife and then place mussels in a large pot with garlic, orange zest, chipotle and water and bring to a boil, cover and let steam for 4-5 minutes. Remove pan from heat and let sit for 5 minutes. Discard any mussels that don't open. Remove mussels and keep covered. Reduce liquid by half and add oil and orange juice. Divide mussels on the half shell (discarding other shell) evenly between soup plates and add broth. Garnish with orange mayonnaise and sprigs of cilantro. To make orange mayonnaise: beat egg yolk until light lemon color and then transfer to blender. Blend yolk while adding oil, a tiny bit at a time, pouring through cover, on low until all the oil is used. Put on high speed until combined. Add remaining ingredients (orange zest - cilantro) and blend. Let stand one hour before serving.
To make the tofu croquettes, use your hands to mix together the first seven ingredients. The result should be a soft dough. Add just enough breadcrumbs to make this hold together, and flavour to taste with herbs, soya sauce and seasoning. Divide the dough into eight small balls, flatten them, and shallow-fry quickly for a few minutes on each side, taking care when you turn them. (For a firmer texture add some soya flour or egg substitute.). Arrange them side by side in a small oven-proof dish to be reheated in the oven when needed. If you intend to freeze them, let them cool completely, then cover before doing so. For the cranberry sauce, melt the margarine and fry the onion briefly, then cover the pan and cook gently for 10 minutes more. Stir in the flour and cook for just a minute before adding the water and orange juice and bringing to the boil. Continue stirring and simmer gently until the sauce thickens. Add the cranberries and simmer gently for 15 minutes, or until the cranberries are tender. If liked, you can season the sauce with salt and pepper, or add a little sugar instead. If necessary, add a drop more water or orange juice to make it pour more easily. Serve the tofu croquettes with the cranberry sauce in a small jug.
In a large saucepan, saute onion in butter until tender. Add mushrooms and saute until tender. Combine flour and broth until smooth,stir into the mushroom mixture. Bring to a boil; cook and stir for 2 min. or until thickened. Reduce heat. Stir in the cream,salt and pepper. Simmer, uncovered, for 15 minutes, stirring often.
Chop unpeeled Granny Smith (or any tart, crunchy apple -- Fuji and Gala are also good). Sprinkle lemon juice (fresh or bottled) over apples and toss to coat evenly. Add drained tuna fish and flake, mixing with apples. Add celery, onion, and mayonnaise. Amount of mayonnaise may be adjusted according to texture preference. More crumbly (less mayonnaise) is better to eat with a fork on a lettuce leaf. More "pastey" texture is better for sandwiches. Taste, and add a pinch of sugar and salt if needed. (Some apples require a tiny bit of sugar).
Put finely grated cassava into a muslin bag, squeeze out juice under running tap. [I didn't have a muslin bag so put the cassava in a colander and squeezed it under running water.]. Mix coconut milk, skim milk, pandan juice, sago flour, sugar and salt together in a big mixing bowl. [I couldn't find pandan juice, so used pandan essence. I couldn't find sago flour so used tapioca flour.]. Stir in the cassava till well mixed. Divide mixture into 3 portions. Line pan with banana leaf, pour in one portion of the cassava mixture, smooth the surface and top up with sliced bananas. Repeat with the second portion of cassava mixture and finally top up with the last portion of the cassava mixture. [The first time I made this I couldn't find banana leaves, so used corn husks that had been soaked in water until pliable.]. Steam on high heat for 40 - 50 minutes. Cut the cake into slices when cool and serve with freshly grated coconut.
Heat oil in wok and stiry-fry the chicken for 30 seconds. Add basil, onion, and pepper and stiry fry until softened. Season with chili sauce and fish sauce.
Place steamed broccoli in a blender and blend until pureed. Transfer puree to a pot and add chicken broth and heavy cream. Season with salt and pepper, to taste.
Put chicken cubes into a plastic resealable bag and add 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; seal bag and turn to coat chicken. Refrigerate for 15 minutes to 1 hour. In a large wok or nonstick skillet add remaining oil and cook chicken until no longer pink. Remove chicken with slotted spoon and keep aside. In the same skillet, stir-fry broccoli for 8 minutes; then add red pepper and onion and stir-fry 6-8 minutes longer or until veggies are crisp-tender. Return chicken to skillet. Add 1 tablespoon cornstarch to 1 cup water, stir until smooth and add to skillet. Cook and stir for 2 minutes then sprinkle with walnuts. Serve over rice if desired, enjoy!
Brown hamburger and add salt, pepper and chopped onion. Drain fat and add refried beans. Spoon mixture onto 7 inch flour tortillas, roll up and place burritos in baking dish. Melt together butter and flour. Add onion powder, garlic powder, chili powder, V-8 juice and water. Bring to a boil and pour over burritos and top with grated cheddar cheese. Bake at 350 until cheese melts and sauce bubbles (20 to 30 minutes). Top with shredded lettuce.
Combine coffee and maple syrup. Slowly stir in cola. Serve in ice-filled collins glasses. Garnish with lemon slices if desired.
Combine all ingredients in small food processor. Chop until peppers and garlic are finely chopped. Taste for seasoning (I dare you!). Store in 1/2 pint jar in refrigerator.
cook pasta according the the directions on the package. Drain, then rinse under cool water and drain again thoroughly. Melt butter in a large pot and saute onions and garlic and parsley for about 3 minutes. Add the crawfish and saute for about 2 minutes. Add the half-and half and creole seasoning. Add a dash of cayenne pepper and taste before adding more until you have the right amount for you. If you have boiled your own crawfish save the fat and add it in as well. cook for 5-10 minutes over a medium heat until the sauce thickens. Add the pasta and toss well. Let sit for 10 minutes or so over very low heat stirring often. Serve immediately with lots of french bread and a nice dry white wine.
Sift together the sugar, salt flour and baking soda. Add egg. Stir in cherries and nuts. Pour into greased 8 inch square baking dish or ramekins. Bake at 350°F for 45 minutes. To make sauce: Cook together butter, margarine, sugar and milk. Add vanilla and simmer for 2 minutes.
Add kielbasa and water to a large pan, bring water to a boil, reduce heat and simmer 40 minutes. Remove the sausage and refrigerate both sausage and cooking liquid overnight. Next day, remove the fat from the liquid, add the vinegar and hoseradish. Mix the flour and cream and add to the pan. Season with salt and pepper and bring to a boil. Reduce heat and simmer 10 minutes. Allow kielbasa to return to room temperature or rewarm and slice it. Serve hot broth with sliced kielbasa and eggs.
Arrange the cheese slices in the bottom of a large ovenproof dish, and spread the mustard over the top of them. Pour in enough brown ale to just cover the cheese. Cover with foil, then bake at 375 Fahrenheit for about 10 minutes, until the cheese has softened. Meanwhile, toast the bread. Pour the warm ale and cheese over the toast and serve immediately.
Prick sausage all over. Put sausage into large pot, cover with cold water, and simmer for 10 minutes to extract excess grease. This can be done the night before. In 6-quart oval crockpot layer half the sausage and half of each other ingredient. Repeat. Cook on high for 3 hours then on low for 3-4 hours. Serve over favorite pasta (I used bowties tonight), topped with parmesan. Its low-carb if you control the pasta quantities.
Heat a large non-stick skillet over medium-high heat until hot. Add ground pork and brown until no longer pink. Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, 2 tablespoons minced flat-leaf parsley, garlic powder, 4 thinly sliced scallions, salt and pepper to taste. Continue cooking 3 to 5 minutes. Add the cooked chopped shrimp. Remove from heat, mix thoroughly and allow to cool slightly. That is your filling for the wontons. Place a small amount of water into a small bowl to use for sealing the wontons. Place a tablespoon or more of the filling into the center of each wrapper. Moisten edges with water, fold up corner of wrapper over the filling and press firmly to seal. It will look like a triangle. Hold filled wonton by the tip with the longest side down. Gently wrap corners around filled part, moisten with water and gently pinch to seal. The finished wonton resembles a nurse's hat. Set wontons aside on an oiled plate& continue with remaining wontons. The reason for oiling the plate is to prevent wontons from sticking. Place the chicken broth& 2 tablespoons of sesame oil into a large pot and bring to a light boil. Add sliced mushrooms, sliced water chestnuts and snow peas. Add wontons individually and cook until they float, about 1 or 2 minutes. Ladle soup into individual large soup bowls with as many wontons per person as desired. Top with strips of pork, strips of chicken, as many whole cooked shrimp as desired, and several slices of hard-boiled egg. Garnish with sliced and cut up pieces of scallions and Italian flat-leaf parsley on top and serve.
Cut turkey, ham, and cheese into bite sized cubes. Cut carrots and celery into sticks. Place these into lunch box. Mix salsa and ranch dressing in a small sealable container for dipping savory dippers into. Cut angel food slice into cubes and place in another container in lunch box. Puree strawberries with a splash of water or juice in a blender. Pour into another small sealable container for dipping cake cubes into. This can also be made with frozen strawberries.
Bake eggplant, allow to cool, skin, & mince finely. Saute onion & pepper in 1 tb of oil until onion is browned. Add adding remaining oil. Add tomato paste, stir well & simmer for 5-mins. Add vinegar, sugar, salt & pepper & ceggplant. Stir well & cook slowly for 30-mins on a low-heat. If necessary you may add more oil to prevent mixture from sticking & thus burning. Remove from heat, cool to room temp, then refrigerate. Serve cold on thinly sliced black bread with butter & freshly chopped onion if desired.
Finely chop ginger with 1 cup+ 6 tblsps sugar in mini-processor until moist paste forms, about 25 seconds. Combine lemon juice, water and ginger paste in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Let steep 1 hour at room temperature. Strain lemon mixture into bowl, pressing on solids. Discard solids. Return liquid to saucepan. Add cornstarch; whisk until dissolved. Whisk in yolks. Whisk over medium-high heat until mixture boils and thickens, about 5 minutes. Transfer to a bowl; cool. Cover and chill until cold, about 3 hours (can be made up to 1 day ahead). For meringue: Preheat oven to 400F. Spoon filling into crust, smoothing top. Beat egg whites in large bowl until foamy. Gradually add 1/3 cup sugar; beat until stiff and glossy. Mix in vanilla. Spoon meringue over filling, spreading to edge of crust to seal. Bake pie until meringue is light golden, about 5 minutes. Let stand atleast 5 minutes and up to 1 hour before serving.
Scoop the flesh from the avocado. In food processor, puree avocado, hot sauce, and lime juice until avocado is broken down, about 30 seconds. Add remaining ingredients and process until dressing is completely smooth. Can be refrigerated up to 1 week. Toss about 2 tablespoons with 4 cups of salad greens to serve 2 people.
Heat a large, heavy soup pot on medium heat and add the olive oil. Once it is warm lay the sausage in the pan and brown. Let cool. Now working in the same soup pot add the butter. Heat on medium heat and allow the butter to melt. Now add the garlic, chilies and onion. Allow to cook 7 to 8 minutes, stirring occasionally. Drain the soaking beans and add them to the pan. Stir well. Add the stock, the hock and bay leaves. Turn up the heat and bring it to just under a boil, (skim as necessary). Lower the heat to low and add the beef chuck. Do not cover. Stir occasionally, taking care to not let the beans stick to the bottom. When the beans are almost tender, season them with salt and pepper. Now add the potato, turnip, carrot and kale. Cook until the potato is just tender, (about 45 minutes). Cut the sausage into 1/2-inch rounds and add it to the soup. Remove the beef and allow it to cool on a plate. Turn off the soup. Shred the beef apart and add it back to the soup. Season with salt an pepper to taste and serve. Time is way off here.
Heat olive oil in a large skillet. Add zucchini, onion, garlic, and green pepper. Saute ten minutes until softened. Transfer to a sauce pan and add tomatoes, chili powder, cumin, oregano, parsley, and pepper. Cook over low uncovered for 10 minutes. Stir in the beans and cook over low for 10 minutes more. Check and fix your seasonings and serve.
Put half the butter in sauce pan, and saute the celery and onion. Put in the potatoes, salt, peas and enough water to cover. Boil till potatoes are tender and liquid has reduced by 1/3rd. Drain tuna or chicken and add. When hot add enough milk to make a soup like consistency. Add pepper, and the last of the butter. Make a slurry by mixing the cornstarch and water. Pour slowly in and bring the heat up till nice and thick. You can mash some of the potatoes to make a thick soup, or serve like it is with toasted bread.
Mix all ingredients together. Pour into your ice cream maker bowl. Follow your ice cream maker's instructions.
Mix chicken, celery, rice, onion, soup, mayo& almonds in large bowl and put in large, shallow baking dish that's been buttered. Mix melted butter with cornflakes for topping and sprinkle on top. Bake 45 minutes in 350 oven.