HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover the mung beans with water in a deep pot. Bring to a boil, reduce heat and add the raw sweet potato slices; simmer until beans are soft (about 30 minutes). Remove from the heat and drain thoroughly. Mash the beans together with the sweet potatoes using a fork or potato masher and then set the mixture aside. Heat the oil in a skillet; once hot, add the rhubarb and zucchini; reduce the heat and cook until tender. Stir in the honey and seasonings and mix it all together in with the mashed beans and sweet potatoes. Turn the mixture out into an ovenproof dish and bake at 400°F until piping hot (about 20 minutes). Garnish with the coconut and continue baking until the coconut is lightly golden (about 5 more minutes). Serve with the brown rice and chutney.
Heat oven to 375 degrees and place rack in center. Grease two baking sheets. In large mixer bowl, beat together butter, peanut butter, and sugars on medium speed until light, about 2 minutes. Add egg and vanilla extract; beat until combined. Stir in flour, baking soda, and salt until a dough forms. Roll into 1-inch balls and place 1 inch apart on prepared baking sheets. Bake, one sheet at a time, until just set and bottoms are golden, 8-10 minutes. For each cookie, immediately place 1 red M&M or cherry half in center for nose, 2 chocolate chips for eyes, and 2 pretzel pieces on top of cookie for antlers. Transfer cookies on sheets to a wire rack and let cool completely.
Preheat the oven to 325°F. Lightly grease four 10-ounce custard cups. Brush both sides of each tortilla with the melted butter. Nestle each tortilla into one of the custard cups - forming "bowls". In a small bowl combine the cheese, flour, salt and pepper; put half of this mixture into another small bowl and set aside. To the remaining half of the cheese add eggs, chilies, garlic and onion; distribute evenly into the tortilla "bowls". Sprinkle reserved cheese over egg mixture. Bake uncovered for 25-30 minutes or until eggs are set. Let stand 5 minutes before serving. Serve with salsa and sour cream. Great with fresh fruit!
Place asparagus, potatoes, thyme and garlic powder in food processor or blender (in batches if needed); process until smooth. Pour into medium saucepan, add broth. Bring to a boil. Stir in milk; heat through. (do not boil). Season with salt and pepper to taste, if desired. Serve hot or cold. Thin with additional milk or water, if desired.
Prepare coffee according to manufacturer's directions. Stir sweetened condensed milk into coffee, and serve immediately with a dollop of whipped cream, a stick of cinnamon and a maraschino cherry.
Mix together chicken, soups, mushrooms, chow mein noodles and milk. Spoon into baking dish (9 x 13-- pretty sure). Bake for 20 minutes at 350 degrees. Sprinkle with onion rings and bake 10-15 more minutes longer until brown and bubbly.
mix all ingredients well form into patties about 1/2 cup each. bake at 350 for 15 min or longer if you like them crispy.
Cook pasta according to directions and drain. Beat the eggs. In a medium sauce pan, bring the chicken stock to a boil. Season the stock with nutmeg, salt and pepper. Add the cooked pastina, cook for 1 minute and add the beaten eggs and remove from the heat. Whisk until eggs form strings. Garnish with Parmesan cheese and olive oil (or unsalted butter) and parsley if using. Hug your friend or yourself and enjoy!
melt the butter and saute the onion, leek, carrot, celery, and bay leaf till golden. Add potato, sauerkraut, broths, wine and simmer for 30 minutes. In a heatproof bowl, blend the egg yolk with the sour cream. Add a cup of the hot soup mixture into the bowl and blend. Then add that back to the soup. DO NOT BOIL, the sour cream will curdle. cook another 3 minutes Add the turkey and cook another 3 minutes or till heated through. Add the parsley and cook two minutes longer.
Preheat broiler. Sprinkle steak evenly with salt and pepper. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes on each side or until desired degree of doneness; let stand 10 minutes. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes, stirring occasionally. Add mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender, stirring occasionally. Stir in 1/3 cup water, mustard, worcestershire, and thyme. Cover and cook 2 minutes. Remove from heat; stir in sour cream. Cut steak diagonally across grain into thin slices. Serve with mushroom sauce.
Pre-heat the oven to gas mark 4, 350°F (180°C). You will also need eight 31/2 inch (9 cm) diameter x 1 inch (2.5 cm) high mini flan tins, greased, and a 5 inch (13 cm) pastry cutter or plate to cut around. First make up the pastry by rubbing the butter lightly on to the flour, then adding the cheese, mustard and cayenne plus just enough cold water to make a smooth dough. Then place the dough in a polythene bag to rest in the refrigerator for 20 minutes. After that, roll it out as thinly as possible and use a 5 inch (13 cm) cutter, or a saucer or something similar, to stamp out 8 rounds. Line the greased tins with them, then bake in the oven, centre shelf, for 15-20 minutes or until the pastry is cooked through but not coloured. Then cool the pastry cases on a wire rack and store them in an airtight tin until they are needed. To make the filling, melt the butter in a heavy-based, medium-sized saucepan, stir in the onions, balsamic vinegar and chopped sage, season and let everything cook very gently without a lid, stirring often, for about 30 minutes until they have reduced down and taken on a lovely glazed appearance and all the excess liquid has evaporated away. Then let the mixture cool until you are ready to make the tarts. To bake them, brush a little beaten egg on to each pastry case, pop them back into the oven, same temperature as above, for 5 minutes - this helps to provide a seal for the pastry and helps it from becoming soggy. Now spoon the onion mixture into the cases. Top each one with a slice of goats' cheese and a sage leaf that has first been dipped into olive oil. Finally sprinkle with a little cayenne and bake for 20 minutes.
Cut halibut into 1" pieces. Saute peppers carrots, onion and garlic in oil in a large pot until onion is tender. Add tomatoes, juice, Worcestershire, basil& sugar. Bring to a boil then simmer 10 minutes. Add wine and halibut. Simmer 8 minutes or until fish flakes.
Preheat the oven to gas 4/180/350 degrees. Grease and line a 7x11" pan with silicone paper. Put the coffee into a bowl and pour the hot water over. Leave to infuse for 4 minutes, then strain. Cream the butter, peanut butter, sugar and coffee together until light. Sift the cornflour and flour together and mix it in to wet mixture to form a smooth dough. Press the dough into the pan and prick all over with a fork. Bake for 20 minutes. For the topping, put the butter, sugar and syrup into a pan and heat until melted. Bring to a boil, allow to simmer for 5 minutes, and then add the nuts.
Briefly dip grape leaves in boiling water then rinse them with cold water and wipe dry. Mix the onions with half the olive oil. After a while, mix in the rice, 250mL hot water and the remaining ingredients, except for the oil and the lemon juice. Boil the mixture for 4-5 minutes . Wrap one tablespoon of the mixture with a grapeleaf and repeat until completed. Carefully place the dolmathes in a pot with some space between them. Cover the dolmathes with a plate a add the rest of the oil and the lemon juice with 500mL of water. Boil at low heat for 30 minutes, until some water is absorbed and the rice is done. Serve cold with slices of lemon.
Chocolate Cookie Crust In a small bowl stir together crushed cookies and melted butter or margarine till well combined. Press mixture evenly onto the bottom of a greased 9" springform pan. Caramel Mocha Filling In a large bowl combine cream cheese, brown sugar and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Now stir in sour cream and vanilla to the cream cheese mixture and set aside. Stir together instant coffee and hot water, set aside. Place 3/4 cup of the cream cheese mixture in a small bowl; add dissolved coffee. Stir in sugar. Stir melted chocolate chips and corn syrup into remaining cheese mixture. Pour half of the chocolate mixture over the crust. Spoon 1/2 cup of the coffee mixture over the chocolate mixture. Pour the remaining chocolate mixture over the coffee mixture. Spoon on the remaining coffee mixture, without distrubing the crust, swirl the blade of a knife thru the filling to create a marbling effect. Bake at 350 degrees for 15 minute. Lower the temperature to 225 degrees and bake for 1 hour and 15 minute. ,or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan, to loosen. Turn the oven off and return the cake to the oven for an additional 30 minute. Chill, uncovered, overnight in fridge. Mocha Sour Cream Topping In small bowl stir together hot water and coffee crystals. Stir in brown sugar. Add melted chocolate chips and sour cream. Stir until well combined. Spread the warm sour cream mixture over the cheese cake. Leave cake in springform pan until ready to serve. Chill till serving.
Combine all ingredients in a medium saucepan. Simmer over low heat until flavors blend. Serve hot in a cappuccino mug with a slice of butter and cinnamon stick.
Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper and garlic; cook, stirring frequently, until softened and lightly browned, about 5 minutes. Add the broth, tomatoes, corn and chili seasoning mix; bring to a boil over high heat. Add the chicken and cilantro or parsley. Reduce the heat and simmer until heated through, about 2 minutes. Serve with tortilla chips.
Brew tea and add sugar to your liking. Fill glass halfway with ice. Pour sweetened tea and ginger ale over ice. Squeeze juice from a lemon wedge into drink and enjoy! *note: letting the tea cool a little before pouring over the ice will allow the healthy nutrients in the tea to remain in the drink.
Combine all ingredients in a non-reactive container; shake well and let stand overnight at room temperature. Delicious on a classic Greek salad with cucumber, tomato, feta cheese and olives.
In a skillet, brown the sausage until it is no longer pink; drain. Add refried beans and salsa; mix well; heat over low heat until hot. Fill taco shells with sausage mixture. Top with cheese and green onions. ***CHEF'S NOTE: If you want really excellent tacos, use Diana Neal's Refried Beans (Recipezaar recipe ID# 10614) instead of canned.
For beans. Add 1 tablespoon of olive oil to pan and saute the jalapenos and chopped onion and cumin for a minute. Add beans to pan. Turn to low and set aside. Season mahi with salt, pepper and rub with lime zest. Preheat cast iron skillet for 5 minutes. Raise heat to high, add butter and olive oil and sear fish turning once until browned and cooked through. About 3 minutes on each side. Divide beans equally in the middle of your plates. Top with fish, 2 or 3 slices of avocado on top of fish and top with salsa. If you like your beans spicy you may want to add another jalapeno.
Place the oatmeal and the buttermilk in a bowl (a bit in advance so the oats soften)- mix well Add dried fruit. Add all the other ingredients and mix very well- the mashed banana (or apple sauce, or pureed prunes), last Pour batter (it is quite solid, like for muffins) in a 9 inch, or 23 cm, non-stick loaf pan; sprinkle with oat flakes and let it rest in the pan for 20 minutes (before baking) Bake in preheated oven- 350°F or 180°C for 1 hour to 1 hr 10 mins (really depends on the oven).
Saute onion in butter in large saucepan. Stir in flour and salt. Gradually add evaporated milk and water. Cover over medium heat, stirring constantly, until mixture just comes to a boil. Remove from heat. Stir in shredded cheese and mustard until cheese melts. Add julienned ham, hot drained macaroni and chopped green pepper. Heat for 1 to 3 minutes.
Preheat the oven to 220°C Cream the butter, anchovies, rosemary and garlic and smear all over the surface of the meat. Lay bacon on a board, overlapping to form a rectangle. Roll bacon around Lamb and tie at regular intervals. Place the Lamb in a roasting tin and pour the wine around evenly. Tuck in remaining sprigs of rosemary and pour over the lemon juice. Put in the oven and roast for 15 minutes. Turn the oven temperature down to 180C and roast the Lamb for a further hour, or more if you like your meat well-done. Baste from time to time with the wine juices. Take the meat out of the oven and leave to rest in a warm place for at least 15 minutes before carving. Meanwhile, taste the juices and add pepper (and salt if necessary). During the roasting process the wine should have reduced and mingled with the meat juices and anchovy butter to make a delicious gravy. If you find it too thin, reduce to the desired consistency.
FILLING. Preheat Oven to 350 degrees. Combine half& half and butter in a large saucepan and bring to a boil over medium heat. Whisk together sugar, eggs, cornstarch, vanilla and salt in a medium bowl until the cornstarch is completely incorporated and the mixture is well blended. Gradually add the cornstarch mixture to the half& half mixture while stirring constantly with a wire whisk. Continue stirring while cooking until mixture is thickened. This should take about 1 minute. Add the marshmallows and 3/4 cup of the coconut. Cook while stirring until the marshmallows melt and the mixture is well blended. Pour into pre-baked pie shells. Refrigerate for at least 2 hours. MERINGUE. Beat the egg whites and the cream of tartar in a large bowl until soft peaks form. Add the sugar, a small amount at a time while beating constantly until stiff peaks form. Spread 1/2 the meringue mixture over each pie to the edge of the crust. Sprinkle 1/4 cup of the remaining coconut over the top of each pie. Bake for 12-15 minutes until or until the meringue is lightly browned. Refrigerate until serving.
IN a slow cooker, combine potatoes, onion and celery. In a medium bowl, combine water, vinegar, sugar, tapioca, black pepper and parsley flakes. Pour mixture over potato mixture. Mix well to combine. Cover and cook on LOW for 8 hours. Stir in bacon bits. Serve warm.
In a small bowl combine the mustard seeds, lager, and malt vinegar. Cover and soak overnight. Strain the liquid and reserve in a separate container. Place the soaked seeds in a food processor and pulse 7 to 8 times. In a double boiler, place the cracked seeds and add the strained liquid, allspice, pepper, salt, sugar, dry mustard, garlic, and horseradish. Cook about 90 minutes, stirring occasionally. Remove from heat and let cool, then refrigerate.
Use coarse blade on grinder to chop vegetables. Combine all vegetables. Sprinkle with Salt. Cover with cold water and let stand for 4 hours. Drain thoroughly in colander, press out all excess liquid. Combine Vinegar, celery seed, mustard seed and dill seed. Bring to a boil, stirring occasionally. Stir in drained vegetables and simmer 10 minutes. Pack into prepared jars to within 1/2 inch of the top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes.
Combine dry ingredients. Cut in margarine or butter. Combine cheese, egg, yogurt and milk, and add to other ingredients. Dump into a round or square 9-inch pan, sprinkle with poppy seeds. Bake at 350°F for 30-45 minutes, or until a knife inserted in the center comes out clean.
Heat a heavy saute pan over medium high heat. Add 1/4 can of the thicker coconut milk. When it bubbles, add curry paste and cook for 2 minutes, stirring constantly. Add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate. Add chicken and stir to coat well. Cook for about 4 minutes until the chicken has changed color and firmed up. Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked. Stir in fish sauce and lime leaves. Cook at a low simmer for 5 minutes. Just before serving, stir in lime juice, chiles and basil.
MIX FIRST SIX INGREDIENTS W/ MIXER 2 MIN ADD CHIPS STIR,POUR INTO SHELL BAKE 350* 35 MIN AND IT IS SOOOO GOOG SERVE WARM W/ ice cream or whip cream!
Preheat oven to 375 degrees. Cut squash in half from top to bottom and scoop out seeds. Slice a thin strip off the bottom of the halves so that the squash does not rock when placed in a baking dish. Place the slices form both apples in the cavity of the squash. Drizzle honey over the apple slices. Sprinkle brown sugar and cinnamon over the apples, make sure to get the edges of the squash too. Top apple slices with the cranberries and chopped pecans. Dot with butter. Place in oven and bake 1-1/2 hours or until squash is fork tender.
Mix all ingredients well and place in a bowl in a preheated steamer. Steam for 30 minutes or until set. Refrigerate and serve cold.
Lay a square of pastry dough down and coat with mayo, mustard, and garlic powder mixture. Wrap around cooked hot dog (hot dog will stick out just a little at both ends). With fingers or pastry brush coat the dough with raw egg white. You may sprinkle the dough with sesame seeds at this point. Bake in a 350°F oven for about 30 minutes or until the dough is nicely browned. Serve and enjoy!
Drain beets well. (I freeze the beet juice for later use.). Dice onion and mix together with the stewed tomatoes. Place half of beets in bottom of greased baking dish, half of the tomatoes and onion mixture and half of the cheese in layers. Season to taste with salt and pepper and add half of the bread crumbs. Dot with 1 Tbsp butter. Repeat. Brown in oven at 350F approximately 20 minutes.
Heat oil in large Dutch oven or saucepan. Brown the chicken on both sides. Take the chicken out of the pan and pour off all but 2 tablespoons of the drippings. Return the chicken to the pan, add the coconut milk and beer, and bring to a boil. Reduce heat, cover the pan and simmer until the chicken is almost tender, about 30 minutes. Add the vegetables and season to taste with salt and pepper. Simmer, uncovered, until the liquid has thickened to the consistency of gravy, about 15-20 minutes more. If the liquid evaporates before then, add more beer. NOTE: I used boneless skinless chicken breasts and a 12-ounce bottle of Shiner Bock when I made this, and it turned out great. NOTE: You can also use cream of coconut instead of coconut milk (I did this by accident the first time I made it, not realizing that there was a difference!)- it still comes out tasting good, but the resulting dish is a lot sweeter than if it's made with coconut milk.
Place brie on the pastry, draw a circle round it with a knife (about 1/2 inch larger than the cheese) and cut out the circle. Do the same again. Cut a strip of pastry about 1/2" wide that's long enough to wrap around the brie. Place the brie on one circle of pastry and tuck the sides up, place another circle on top of the brie and tuck the sides down, then wrap the pastry strip round it to tidy it all up. You can press the edges down with a fork if you want it to look REALLY neat, then decorate it with pastry scraps cut into nice shapes. Brush it over with a beaten egg so it will have a nice glaze when cooked. Bake at 180 degrees for around 20-25 minutes. Let it settle for around 20-30 mins then cut into thin wedges and serve.
Grill the bell peppers over Direct Medium heat until they are blackened and blistered all over, 12 to 15 minutes, turning occasionally. Place the peppers in a medium bowl and cover with plastic to trap the steam. Set aside for at least 10 minutes, then peel the skin and discard the stems and seeds. Place the peppers in a food processor with 1 tablespoon oil, and the salt and pepper. Process until smooth, scraping down the sides as needed. Cut each eggplant crosswise into 8 slices, each about 1/2 inch thick. Lightly brush or spray both sides with oil. Grill over Direct Medium heat until the underside is well marked, 3 to 4 minutes. Transfer half of the slices to a tray, with the grilled sides facing up. Turn the remaining slices over and grill until well marked on both sides, 3 to 4 minutes more. Place a tablespoon of the red pepper mixture in the center of the grilled side of each eggplant slice on the tray. Place a slice of prosciutto (folded to fit), a slice of the mozzarella, and a basil leaf on top of the red pepper mixture. Top each "sandwich" with a slice of the eggplant that has been grilled on both sides. Use a wide spatula to place the "sandwiches" on the cooking grate, uncooked side down, and grill over Direct Medium heat until the cheese is softened and the sandwiches are heated through, 2 to 3 minutes. Serve warm with the remaining pepper mixture spooned, if desired.
Preheat oven to 325°F. Mix granola ingredients in a large bowl. For coating, heat oil, honey, and maple syrup to a rolling boil. Turn off heat and add vanilla. Pour over granola mixture and blend well. Spread on a baking sheet. Bake for about 15-20 minutes, stirring the granola every 5 minutes while baking to ensure even browning. Watch it closely as it can burn fast. For softer granola do not bake as long.
Clean out the peppers of the seeds and the white stuff. (cut about 1 inch out around the stem in a circle and lift out the bulk of the seeds with the stem. Use a spoon to remove the rest of the white stuff. Seeds can be removed by shaking pepper in upside down position.) place the olice oil,shallots and the garlic in large fry pan saute until the soft. Add in the venison and brown. Add the 1/2 of the chili mix and 1/2 of the taco mix (save the rest till next time) Add the sour cream, the half and half, salsa, salt, and the cabernet. Stir and simmer till thickened (like real thick veg. beef stew). Place the venison mixture in the cleaned peppers. For the ones with a good heart in the family. Fill a Pepper 1/2 full with the mixture and top with some cheese (as much or as little as you like) then finish filling the pepper Place stuffed peppers in the oven at 350 for about 30-45 minutes.
Mix cooled shortening, sugar, molasses, water and egg together well. Blend in dry ingredients. Chill a short time in refrigerator. Make 1-inch balls and roll in granulated sugar ( I usually add a little bit of cinnamon to the sugar). Bake on greased cookie sheets at 375° for 12-15 minutes.
Preheat oven to 450°. Heat a medium oven-proof skillet over low heat. Brush one side of low-carb lavash (3 net grams carbs)with half the butter. Place the lavash, butter-side-down, in the skillet and cook for 45 seconds. Brush with remaining butter and turn the lavash over to brown the other side. Remove skillet from heat. Spread tomato sauce evenly over the lavash. Top with the sausage, pepperoni, and cheese. Add mushrooms, fresh or canned, if desired. Place skillet into the hot oven and bake 10 minutes, till pizza is bubbly and cheese is golden. Remove skillet from oven (use a pot holder - the handle will be HOT). Slide pizza out of skillet and cool 1 or 2 minutes. Cut into 6 pieces and serve.
In a large soup pan, saute the onions and peppers in oil for 3 minutes. Stir in the paprika, sherry and water. Cook on high for a minute. Add the mushrooms and pinch of salt. Lower the heat to medium, cover and cook for 5 minutes. Mix in the florets and simmer until the cauliflower is tender but still firm- about 7 minutes. Remove the pan from the heat and stir in the sour cream. Add salt and pepper to taste. Cover the paprikash and keep warm until ready to serve but do not allow it to simmer or it may curdle.