HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a processor combine olives, anchovies, garlic and capers; process using on/off turns until coarsley chopped. Add in the oil and process again until mixed. Add in the lemon juice and cayenne; process until combined. If you prefer a smoother tapenade, then process longer (I prefer a chunkier texure). Transfer tapenade to a bowl; cover and refrigerate overnight or up to 5 days. *NOTE* you can add in salt if desired but I don't think you will need to, as this is salty already.
Preheat oven to 350 °F. Grease and flour 10-inch Bundt(R) or tube pan. Combine cake mix, oil, eggs, spices and vanilla. Beat at low speed with electric mixer until moistened. Beat a medium speed 2 minutes. Stir in gumdrops. Pour into pan. Bake at 350°F 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Sprinkle with confectioners' sugar.
Combine all ingredients in a Freezer bag. Marinate Tri tip for at least 24 hours. Cut Tri tip into steaks and grill.
Combine Brick cheese, cream cheese and hot pepper sauce; blend until smooth. Spread on cocktail rye or pumpernickel bread or crisp crackers or bagel chips. Warm in microwave oven if desired.
Place all ingredients into bread machine in order of manufactures instructions. Place on quick cycle and light crust with more yeast or regular cycle and light crust with less yeast.
Preheat oven to 400 degrees F. Grease a 6-cup popover pan with the 1 teaspoon of butter. Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.
Preheat oven to 325 degrees F. In a large frying pan brown the ground beef with the chopped onion. Drain grease. Season with salt and pepper to taste (I would start with 1 teaspoon salt and 1/4 teaspoon pepper). Place half of the croutons (4 cups) in the bottom of a large baking dish. Mix the tomato sauce and the corn with the meat mixture. Spoon meat mixture evenly over the croutons in baking dish. Top with the mozzarella cheese. Spread remaining croutons on top. In a medium bowl, beat eggs slightly. Mix milk and Italian seasoning into eggs. Pour the milk/egg mixture over the croutons/meat mixture. Cover dish with foil and bake for 1 hour.
Place ground beef and onion into large pan and season with spices, herbs, salt, and pepper. Cook until beef is done but not browned. (If the beef is very lean, you may need a bit of oil to get things started). Add brown sugar, vinegar, ketchup, and mustard to the cooked beef mixture. Stir until all is very well blended. Reduce heat to simmer. While beef mixture is simmering, prepare the noodles or macaroni according to package instructions. When noodles are done, drain them and add them to the pan with the beef mixture. Mix everything very well and serve immediately.
Finely grate rind of 1 mandarin. Juice 2 mandarins and set aside. Peel and segment the remaining 2 mandarins and set aside. Melt butter in a non-stick frying pan on medium and add the rind and swirl to combine. Lightl season fish (optional) and cook the fish for 1-2 mins each side, until golden and cooked through remove fish and drain on kitchen paper. (Keep fish warm). Reheat butter in pan. Add juice and simmer for 30 secs. Add mandarin segments and dill, swirl to warm through. Top fish with mandarin and dill Sauce. Serve with chips and salad.
Cream together cream cheese and sour cream and mayo. Add all other ingredients. Serve with crudite, french bread, pita bread, etc.
Combine Velveeta cheese, milk and paprika in a saucepan; stir over low heat until Velveeta is melted. Stir small amout of hot mixture into egg; return to hot mixture. Cook, stirring constantly, over low heat, until thickened. Stir in juice. Serve over hot, cooked vegetables or fish. Microwave Directions: Microwave Velveeta cheese, milk and paprika in 1-qt microwave safe bowl. Microwave on HIGH 2 1/2 - 3 1/2 minutes or until Velveeta is melted, stirring every minute. Stir small amount of hot mixture into egg; return to hot mixture. Microwave on MEDIUM power for 1 - 1 1/2 minutes or until thickened, stirring every 30 seconds. Stir in juice.
In a small bowl, cover the apricots with hot water and let stand for 10 minutes, until they are plump. Transfer the apricots to paper towels to drain. In another small bowl, rub the tarragon leaves into the sugar until they are moist and aromatic. In a standing mixer fitted with the paddle, beat the butter with the tarragon sugar at low speed until creamy. Beat in the egg yolk until just combined, about 1 minute. Slowly drizzle in the olive oil and beat until smooth. Add the salt and flour and beat until just incorporated. Using a large spatula, fold in the apricots. Turn the cookie dough out onto a work surface and knead until it just comes together. Divide the dough in half and press each half into a disk. Roll out each disk between 2 sheets of wax paper to about 1/4 inch thick. Cut out cookies with a 1/2 inch cookie cutter, leaving the cookies in the disk. Slide the wax paper-covered disks onto a baking sheet and freeze for at least 1 hour, until very firm. Preheat the oven to 350 degrees and line 2 large baking sheets with parchment paper. Press cookies out from disks, reserving leftover dough to re-roll for more cookies. Place 1 inch apart on cookie sheet. Bake cookies for about 20 minutes until they are lightly golden; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely. Cookies may be frozen.
Season your steaks with salt, pepper and garlic. Drizzle 1-2 teaspoons of Canoloa Oil on a sizzle platter or sheet pan. While this is happening, Go and preheat your oven to 350 degrees. Place steak in saute pan and sear for about 4 minutes Lower heat to medium. Sear other side for 1-2 mins and then with an oven mitt, carefully place the saute pan into the oven for about 4 minutes Remove from oven and allow to rest 5 minutes. In the meantime, Let's put the salad together. Go ahead and put the salad in the bowls. Now, in a saucepan, bring the coconut milk to a boil. Add the cous cous and a pinch of salt. Stir until liquid starts to get absorbed. Check for tenderness. Strain and reserve the cous cous. Reserve the coconut milk too. Mix mint, kaffir lime leaves, and coconut milk in a bowl and whisk. Strain and toss with cous cous. Sprinkle cous cous over salad. Mix dressing by combining olive oil, balsamic vinegar, and parmesan in a bowl and whisk. Drizzle a little over each salad. Now let's get back to the steaks. Slice each steak diagonally across the grain (the striations you see on top of the steak). Lay the slices over the top of each salad. Just before serving, garnish with bell pepper (Red and Green) and red onion.
*Mix in a heavy pan the first four ingredients. Boil, stirring frequently until mixture forms a soft ball in cold water. Remove from heat and add peanut butter and vanilla. Beat until creamy and pour into a buttered size 9 x 9 pan. Cool. *For Chocolate Fudge: add one heaping teaspoon of cocoa to the top four ingredients before cooking.
For dressing, blend everything in blender and slowly add 1/2 C oil. Add celery seed. Pour dressing over salad ingredients and toss gently. Cooked chopped chicken breast can be added to make a complete meal.
Heat a 4 to 6 quart pot and add the diced pork. Brown the pork to render most of its fat. Remove the pieces of pork from the pot and set aside. Pour off most of the fat, leaving 2 tablespoons in the pot. Add the onions to the pot and saute a few minutes. Add the cabbage and reserved pork and cook, covered, 5 minutes until the cabbage collapses. Rinse the sauerkraut in a colander and squeeze dry. Add the sauerkraut to the pot with the remaining ingredients and combine. Cover and simmer gently for 1 hour, stirring occasionally.
Put all ingredients in a large pan and cook down slowly till thick enough to draw the spoon through. pot up into sterilized jars when still hot and seal. Leave to cool then label and store or give as gifts.
Preheat oven to 350° and cover 2 cookie sheets with parchment paper. In a medium bowl, mix together chopped almonds, flour, baking powder and salt, set aside. In a large mixing bowl cream butter and sugar until light and fluffy. Mix in extracts Mix in flour mixture until well blended Beat until thoroughly combined. Form dough into 36 balls and place a whole almond in center of each ball. Bake for about 20 minutes, or until golden brown, check after 15 minutes as I found I needed to turn the temperature down for the second batch. Note: I baked my second batch at 325° but it could just be my oven that runs hot.
Heat oil in frying pan and brown the onion, garlic, beef and spices over a high heat. Add the remaining ingredients, stiring well. Reduce heat and gently simmer, uncovered for 30 minutes, stiring occasionally. Serve over your favourite fresh pasta with parmesan cheese, a spoonful of basil pesto (optional) and a side salad.
To make the pudding: combine sugar and gelatin in a bowl and add boiling water and lemon juice, stirring to dissolve sugar and gelatin. Refrigerate until mixture mounds when spooned, stirring frequently (1 hour). Add egg white to gelatin mixture and beat wth an electric mixer until doubled in volume and mixture mounds when spooned (8-10 minutes). Fold in lemon peel. Spoon into goblets. Cover and refrigerate for 3 hours (or until firm). ***can be made up to 2 days ahead and stored in refrigerator.***. To make the sauce: Whisk yolks, sugar and salt in a medium bowl to blend. In a small sauce pan bring the 1/2 cup cream and milk to a boil. Gradually whisk milk/cream into yolks and then return to saucepan. Stir over low heat until mixture coats spoon. Immediately stir in the Grand Marnier and vanilla. Strain into a bowl. Refrigerate until chilled. ****Sauce can be prepared one day ahead and refrigerated until ready to use****. To serve: whip remaining cream (1/2 cup) to soft peaks and fold into the sauce. Spoon sauce on top of puddings and garnish with raspberries (or other small berries) and/or candied violets.
Cream together the butter and sugar until white and fluffy. Add egg and beat well. Sift together flours, baking powder and salt. Mix milk with vanilla extract and almond essence. Mix in the flour and milk alternatively into the egg, starting and ending with the flour. Fill 12 paper cupcake cases. Bake at 180°C until golden and the cakes are springy. Transfer to a wire wrack to cool and ice with plain butter icing (icing sugar, butter and hot water to make a smooth and fluffy icing).
For Crust:. Mix flours and sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Beat yolk with cream to blend. Pour over flour mixture and stir until dough comes together, adding water to bind dough, if necessary. Gather dough into ball, flatten into disk, wrap in plastic and refrigerate for 30 minutes. (Can be prepared 1 day ahead. Let dough soften slightly before continuing.). Roll dough out on lightly floured surface to 1/8-inch-thick round. Roll dough up on rolling pin and transfer to 9-inch tart pan with removable bottom. Trim and finish edges; refrigerate for 30 minutes. Preheat oven to 350 degrees. Line pastry with foil or parchment and fill with beans or pie weights. Bake 15 minutes; remove beans and foil and continue baking crust until golden brown, about 15 minutes. Cool crust completely on wire rack. For Filling:. Melt white chocolate in top of double boiler over simmering water, stirring until smooth. Mix in cream and butter; remove from over water. Distribute raspberries evenly over bottom of prepared crust, reserving a few for garnish. Pour chocolate mixture over, filling crust completely. Refrigerate until firm, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving. Arrange leaves and reserved berries decoratively atop tart. Sift powdered sugar lightly over and serve. For White Chocolate Leaves:. Melt white chocolate in top of double boiler over simmering water, stirring until smooth. Spread in thin layer over veined undersides of leaves, being careful not to drip on edges. Refrigerate until firm, about 30 minutes. Gently peel off leaves, starting at stem end. (Can be prepared 1 week ahead. Cover airtight and refrigerate.).
brown and drain ground beef. peel and slice carrots (into round pieces). Peel and cut potatoes into chunks (smaller chunks take less time to cook). Add meat, carrots, and potatoes to tomato juice in a large pot. Cook on low for at least 2-3 hours, longer if the potatoes and carrots aren't cooked through.
Grill your sausages & then chop them up. Fry your onion. Place half of your sausages & half of the onion in a square casserole dish. Pour the tin of tomatoes over the sausage & onion. Put the rest of the sausage & onion on top of the tomatoes. Then pour the tin of peas(in there juice) over. Peel & thinly slice your potatoes & place them on top of your casserole. sprinkle your 1tbl of curry powder over the potatoes. In the empty tin of peas -- 1/2 fill with cold water & pour over the potatoes. Place kitchen foil over the dish & place in the oven on gas mark 5 for 1 1/2 hours. Serve with cob & butter.
Preheat grill to low. Brush olive oil on both sides of the bread. Place bread on the grill over direct low heat and toast on one side, approximately 1 to 2 minutes. Place bread on cutting board or other work surface toasted sides facing up. Rub garlic vigorously over the toasted side only of the bread. Place sliced cheese on top of garlic rubbed toast and return to the grill until cheese melts slightly, approximately 1 to 2 minutes. Transfer bread to a plate. In a medium bowl add the chopped tomatoes and toss with olive oil, vinegar, salt and pepper. Add mixture to top of melted cheese and garnish with basil. Serve immediately.
Melt 1/4 cup butter in heavy large pot over medium heat. Add onions, garlic, and oregano. Cover; cook until onions are soft, stirring often, abaout 8 minutes. Mix in wild rice. Add 7 cups of water, bring to a boil, stirring often. Reduce heat to medium-low. Cover; simmer 30 minutes. Mix in white rice. Cover and cook until rice is tender, about 18 minutes. Uncover and cook until water cooks away, about 4 minutes. Add green onions, basil and 1/4 cup butter. Season with salt and pepper. Mix in tomatoes.
Pre-heat oven to 325 degrees. First, make the batter by mixing your cream cheese, sugar, vanilla, and 1 egg together. On a medium cookie sheet, spread out 2 opened Pillsbury Rolls for bottom layer. Pour batter on first layer, spread evenly (yum!) and don't forget about the corners! Lay out remaining 2 Pillsbury Rolls for top layer. This part is pretty tricky but it doesn't have to look perfect to taste perfect. Take 2nd egg, and brush it on top layer. I use the whole egg. Bake on center rack at 325 degrees for 20 minutes. Remove from heat before top gets too brown for best results. Cut into squares, and serve!
Preheat oven to 350°. Line baking sheets with parchment. Cream butter, sugars, peanut butter, baking powder, baking soda and salt. Add eggs one at a time. Stir in the flour, nuts, and chips. Drop by tablespoon onto prepared sheets. Bake for 14 minutes, until set and brown around the edges. Remove from oven and cool on pan 5 minutes before transferring to wire racks to cool.
Pour instant pudding mix into a bowl, add green tea powder and mix well. Add milk and continue according to package directions. I find that it takes 2 minutes for the pudding to set. I know it's more of an idea than a recipe, but it tastes good when you get tired of regular pudding!
Soak cod fish in water for about 4 hours. Drain well and boil for 15 minutes. Discard skin and bones. Arrange cod fish in platter. Garnish with onions and tomatoes. Combine seasoning ingredients, pour over fish. Mix well. Serve cold.
Prepare lettuce. Slice green onions. Toast almonds (watch closely). Bake breast and shred with fork. For dressing, combine ingredients and cook until dissolved over medium heat. To serve, combine all ingredients and toss with dressing.
Combine all the ingredients and pour into casserole. Bake 350* oven for 1 hour, check to see if done, may take a little longer. Stir occasionally.
Beat egg in a medium sized bowl. Add the rest of the ingredients and mix well. Pour small amounts onto a flat griddle. I like to make them about 5 inches in diameter. Cook until light golden brown depending on your heat setting and top with I Can't Believe it's Not Butter(it's no salt). I use pure maple syrup because of the whole no salt thing. They also make flavored syrup that is incredible that has no salt. Enjoy!
Preheat oven to 350°F and line a cupcake tin with 12 paper liners. In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. In a separate bowl, whisk together almond milk, canola oil, raw sugar, and apple cider vinegar. Pour wet ingredients into dry ingredients and mix until well combined. Stir in chocolate chips. They should be evenly disturbed, but be sure not to mix to much else they melt. Use an Ice Cream Scooper to evenly distribute the cupcake batter through out the lined cupcake tin. Bake for 20 minutes. When a toothpick can be inserted into the center of a cupcake and removed with a few to no crumbs, they are done. VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS: Heat almond milk to a simmer, either in the microwave or on the stove top. Pour the hot almond milk over the chocolate chips in a small bowl. Let them sit for 1 minute. Whisk for 3-4 minutes or until the chocolate sauce becomes thick and glossy. You can refrigerate it for about 10 minutes to get it to a thicker consistency, but you don't have to. Generouls spoon the chocolate sauce over the cupcakes and enjoy. ABOUT THE CUPCAKE PROJECT: "I am a vegan with a sugar addiction. Everyday I try to make recipes that satisfy my sweet tooth with as little added sugar and as many whole grains as possible." -thesweetestvegan.
Flake salmon or tuna with lemon juice in a medium-sized bowl. Add cream cheese and stir (a fork or spreading knife works best) until the mixture becomes paste-like. Stir in wasabi powder and soy sauce (measurements are estimates so if you're concerned about it being too hot or salty, begin with smaller amounts and then adjust seasonings according to taste). Stir until well combined. Spread a generous heaping of mixture on each rice cake. Slice avocados on top. Sprinkle with sesame seeds. Drizzle with rice vinegar and a touch of extra soy sauce. If you have it, a little pickled ginger with each bite gives the total sushi effect!
1. In a pressure cooker put dal, chow-chow (chayote), tomato, turmeric, salt and water. close lid and cook for 4-5 whistles. Let it sit for 5 minutes. 2.Heat a deep curved pan, pour oil, add mustard, cumin. when it starts spluttering, add curry leaves, green chilies, garlic and saute for 1 minute then add the cooked dal and vegetable.Give it one boil. 3. Garnish with cilantro and serve with rice or roti.
Preheat oven to 350 degrees. In a large bowl cream butter and sugar together until very light and creamy. Beat in egg. Add vanilla extract and blend, set aside. Into a medium bowl or on a sheet of wax paper sift together whole wheat, unbleached flours and baking soda. In a small bowl blend buttermilk and mashed banana. Add dry ingredients alternately with the banana mixture to the butter mixture. Stirring just enought to combine well. Stir in walnuts and chocolate chips, raisins if you like. Turn into a greased and floured 9 x 5 loaf pan or bundt cake pan. Bake for 50-55 minutes on middle rack. Until tooth pick comes out clean. Let cool in pan for 5- 10 minutes. Remove from pan and cool on rack. After it is cooled just a light dusting with icing sugar if you like.
Chop the onion. Mince the garlic. Peel and devein the shrimp, and cut in half lengthwise. Heat the oil in a large saucepan. Add onion and garlic and cook about 2 minutes, until onion is translucent. Stir in both cans of tomatoes (with juice), salt, crushed red pepper, and black pepper. Crush tomatoes with a fork and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes. While sauce is cooking, bring a large pot of water to boil and cook penne for about 9 minutes, until slightly underdone. Drain and set aside. In a large, deep skillet, melt the butter. Add shrimp and cook over medium heat 2-3 minutes, just until pink. Add scallops and stir 10 seconds, just until outsides are white. Remove skillet from heat. Add pasta, sauce, peas, 1/2 cup Parmesan cheese, and basil. Stir to mix well. Grease a 13x9 baking dish. Spoon pasta mixture into dish and sprinkle with remaining cheese. Cover with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10 minutes longer, until heated through and top is lightly browned.
Preheat oven to 360 degrees and butter a 9 in non-stick round baking pan. Mix the confectioner's sugar, the flour and baking powder in a large bowl. Make a well in the middle. Add the rest of the cake ingredients to the well and mix very well with a wire whisk or electric mixer. Pour batter in prepared pan. Arrange the prunes and pecan halves alternately around the top of the batter. Mix the sugar and cinnamon and sprinkle evenly on top of the cake. Bake for 1 hour or until cake is nicely browned and golden at the edges. Serve warm topped with whipped cream sprinkled with nutmeg, if desired.
In a large salad bowl, combine salad greens, mandarin oranges, chicken, onion and pecans. In a small bowl, combine dressing and 1/2 cup avocado cubes. Mash and blend into dressing. Add remaining avocado cubes and dressing to salad. Toss and serve.
Using a mortar and pestle, pound the garlic and the salt to form a paste. Add the pepper and oregano and pound well to incorporate; stir in the olive oil and vinegar, this called a wet adobo which will keep in the refrigerator for 5 or 6 days. Place the roast skin side up and make several slits, about 1 1/2 inches long and as deep as possible; spoon some wet adobo into the slit. Turn roast and do the same with the other sides, then rub the adobo all over. Refrigerate, covered for at least one day, up to 3. Turn once a day. Preheat oven to 450 degrees F. Roast, skin side up, on a rack in a roasting pan for 1 hour; reduce heat to 400 degrees F and roast until the skin is deep golden and crackly (160 degrees on an internal meat thermometer), about 3 hours. Let rest at least 15 minutes before carving. Remove the crispy skin and cut into smaller pieces (you can use kitchen shears). Carve the meat, parallel to the bone, all the way through to the bone.
In blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses. Serve immediately.
Mix ingredients then apply a small amount at a time to small sections of hair. Cover hair with a shower cap or towel and leave on for 30 minutes. When taking off the towel or shower cap, go slowly. Your hair will stick to it. Rinse thoroughly, then shampoo and rinse again.
Mix yogurt and orange peel together for dressing. Pour over remaining ingredients, mixing gently. Chill for 30 minutes.
Rinse and drain olives; you can pit them or not, whichever you prefer. Combine tomatoes and salt in a medium bowl. Set aside. Heat olive oil in a medium skillet, add garlic, and cook over medium-low heat until just starting to brown, 2 to 5 minutes. Add olives and thyme. Cook over medium heat, stirring often, 3 to 4 minutes. Add tomatoes, cook over medium heat until juices thicken a bit and flavors are combined, 5 to 8 minutes. Season to taste with pepper. Serve this colorful antipasto with chunks of crusty bread. Just before serving, stir in the parsley.