HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and pick over lentils. Cover with water and leave to soak for 15 minutes. While lentils are soaking, prepare other ingredients for use. When everything is ready, drain lentils and set aside. Heat oil in a heavy saucepan. Saute onion, garlic and ginger until onion is translucent. Stir in turmeric, cumin and chili powder, and saute for about 1 minute. Add lentils, zucchini, carrot, vegetable stock, salt and pepper (if needed). Bring to a boil, then reduce heat and simmer for 20-30 minutes (until vegetables are almost tender). Spoon off scum as needed. Add linguine pieces and simmer another 10-15 minutes (until pasta is al dente). I used only 1 ounce of linguine, but you could use more to add body to the soup. To serve, ladle into bowls and garnish with cilantro and a dollop of cream, sour cream or Neufchatel cheese.
Heat oil in a wok or large skillet over medium high heat. Add garlic and cook 1 minutes. Add spinach, soy sauce, vinegar and sugar; stir fry 2 minutes until spinach begins to wilt. Sprinkle with sesame seeds and serve.
Pre-heat oven to 400 degrees. Cook potatoes in water 25 minutes. Peel. Brown the onion and garlic in olive oil, remove to bowl and set aside. Add a little more olive oil and saute until lightly browned, remove to small bowl. In large bowl add potatoes, butter, cheese, 1/2& 1/2, salt/pepper to taste. Mash lightly, stir in the salami and half the peas. In buttered 8" square dish, press 1/2 the potato mixture into the bottom. Top with the onions, remaining peas and mozzarella slices. Spread the remaining potatoes on top smooth with spoon. Bake 30 minutes. Top with bread crumbs and bake for 10 minutes longer.
Heat oven to 350. Stir together oil, basil, garlic, salt and pepper in small bowl. Place bread slices on ungreased baking sheet. Brush top of each slice of bread with oil mixture. Bake for 8 to 10 minutes or until lightly toasted. Heat broiler. Top each slice of bread with 1 slice cheese and 1 slice tomato, brush with remaining oil mixture. Broil 5 to 6 inches from heat until cheese begins to melt (1 to 2 minutes).
if using quick cook couscous, cook 2 boxes according to package directions (boil water, add couscous, remove from heat cover for 5 minutes). if using israeli couscous, steam or boil for 13 minutes, remove from heat. if boiling, drain. in a huge bowl add couscous, corn, and the rest of the salad ingredients. mix dressing ingredients together, add to salad, toss, cover, and refrigerate 1 hour or more. serve at room temperature.
Season the veal with salt, pepper, rosemary anf thyme. In a heavy, large saucepan, heat the olive oil, and then brown the roast well on all sides. Remove to a plate while you cook the mushrooms. Add the mushrooms, and 2 tablespoons of butter, and cook until they are softened and beginning to brown. Add the veal stock and red wine to the pot and bring to a boil. Reduce the heat to a simmer, and return the roast to the pot. Partially cover with a lid, and cook on low for about 20 to 25 minutes for medium rare. Remove the veal to a warm plate, and cover with foil while you prepare the sauce. Bring the mushroom broth mixture to a boil, and reduce by half. Add the last two tablespoons of butter mixd with the flour, stirring until thickened. Taste, and season with salt and pepper as needed. Add the fresh parsley and mix well. Slice the veal and serve topped with some of the mushroom wine sauce.
In a large pot brown and drain ground beef. Add stewed tomatoes, ranch style beans, picante sauce, and water. On medium heat simmer for 30 minutes. Crunch Doritos into the bottom of each person's soup bowl. Ladle soup on top of broken chips. Top as desired with lettuce, tomato, cheese, and sour cream. ENJOY!
Soak beans for 8 hours. Drain. Discard soaking water. Mix together all ingredients in slow cooker. Cover. Cook on Low 10-12 hours, or until beans are soft. Serve over rice. Variation: Use canned red kidney beans. Cook 1 hour on High and then 3 hours on Low. Note: These beans freeze well.
Combine lime juice and basil leaves in the bottom of a highball glass; use a wooden spoon to muddle the basil. Stir in rum and strawberries. Fill glass with ice cubes and top with club soda. Garnish with a lime slice and a whole strawberry, and serve. Makes 1 cocktail.
Mix flour, salt and milk well. Add sugar; add eggs one at a time, beating well after each addition. This can be done by hand or with a stand mixer. Melt butter in an ovenproof dish or cast iron pan in the oven. When butter is completely melted and pan is hot, pour in batter. Bake at 425 degrees Fahrenheit for 25 minutes. Serve with maple syrup, jam or powdered sugar with a squeeze of lemon.
*You can make the roast garlic dressing (steps 1-2) up to 1 day ahead. Keep in an airtight container in the fridge. Remove the dressing from the fridge 1 1/2 hours before serving to bring to room temperature. Roast garlic dressing: Preheat oven to 180°C To make roast garlic dressing, place garlic on a baking tray and roast in preheated oven for 30-35 minutes or until the garlic cloves are soft. Remove from the oven and set aside for 10 minutes to cool slightly. Cut tops off garlic heads, squeeze soft garlic from each bulb, and place in a blender. Add red wine vinegar and season with salt and pepper. Blend until well combined. With motor running, gradually add oil in a thin steady steam until mixture is thick. Gradually add enough hot water to make a pouring consistency. Salad: Place the tatsoi, spinach and avocado in a large serving bowl and toss gently to combine. Drizzle the dressing over the salad.
Remove seasoning packet from the noodles and break the noodles into pieces. Melt butter in a large skillet over medium-high heat. Add noodles and pecans and cook till light brown. Drain noodle misture on paper towels. Whisk together in a small bowl: 1/2 cup vegetable oil,1/4 cup sugar,1/4 cup vinegar,1 tablespoon soy sauce,1/2 tsp salt,1/4 tsp black pepper. Toss together noodles, broccoli, green onions, and 1/4 cup of the dressing. Serve salad with remaining dressing.
Combine Stoli vodka and grenadine in a shaker with ice. Add a splash of pineapple juice. Shake, strain into a shot glass, and serve.
In bowl, whisk together egg substitute, milk, pepper and salt. Stir in spinach (I think it should be diced)and mix well. Spray Pam on skillet. Cook over medium, stirring frequently until most of liquid is evaporated.
In a skillet, melt the brown sugar in the water over low heat. Add the almonds all at once and mix together quickly. Remove the skillet from the heat,. drop heaping teaspoonsful of the "fudge" onto an ungreased tray, and let the sweets cool. Store in a jar with a tight cover. Note:. This recipe uses blanched almonds, halved and lightly toasted for about 3 minutes.
Preheat oven to 350 degrees F. Cover jelly roll pan with foil. Cover with wafers, touching. Melt butter, stir in brown sugar, and bring to a boil. Add almonds or sesame seeds and spread immediately over wafers. Bake 9 minutes or until very bubbly. Break into serving pieces while warm. Store in refrigerator. May be frozen.
Marinade: Combine marinade ingredients and chicken pieces in a plastic bag and refrigerate for 2 hours. Chicken: Heat oil in skillet until it sizzles when tested with a drop of water; place seasoned flour in a plastic bag; remove chicken from marinade and add to flour; shake to thoroughly coat; brown chicken quickly on all sides. Cover, reduce heat and cook SLOWLY until chicken is tender and cooked through, about 20 minutes; salt the chicken generously as it fries, poultry absorbs a lot of salt.
In medium bowl, combine Dijon and honey. Slowly add olive oil, whisking to combine. Slowly add vinegar, whisking to combine. Stir in toasted pecans.
Note mix the wasabi powder with 2 tsp of water to form paste. cut tuna into 3/4 inch cubes. If using mustard and cress tie into pretty bunches or arrange as a bed of leaves on serving plates. 5 to 10 minutes before serving blend wasabi with shoyu in bowl and add tuna and onions. Mix well. Marinate for 5 minutes. Divide between serving bowls/plates. add shiso slivers on top. Sever IMMEDATELY.
Salad: Wash carefully, Endive or spinach leaves, then chop or tear into 1 inch long pieces. Top with sliced eggs. Cover with hot bacon dressing and serve. Hot Bacon Salad Dressing: Brown bacon; remove from drippings and crumble. Combine sugar and flour. Add egg, salt, vinegar and water and mix until smooth. Pour into bacon drippings and heat stirring constantly, until mixture thickens. Add crumbled bacon.
Clean and prep the leeks by trimming the roots and dark green leaves from the stalks, then slit each in half lengthwise and thoroughly swish each half in a large bowl of water to remove any sand and sediment that might be stuck between the root layers, gently frilling them apart with your thumbs. Pat dry and slice each half into 1/8-inch thick half-moons. In a small saucepan, bring the chicken broth to a simmer and keep warm over low heat. In a large saucepan or Dutch oven, melt 1 tablespoon butter over medium-low heat and add the olive oil. Add the leeks and garlic, and sprinkle a pinch of kosher salt evenly over the vegetables. Cook for about 5 minutes, stirring occasionally, until softened and just starting to caramelize. Add the rice and stir well for 2 minutes to gently toast. Stir in the wine and simmer until nearly evaporated. Add 1/2 cup of the warm chicken broth to the rice and stir gently and frequently until most of the liquid is absorbed. Continue to add broth 1/2 cup at a time, stirring as the rice continues to cook and absorb liquid. After 15-20 minutes, most of the broth should be absorbed and the rice should taste tender and chewy but slightly firm to the bite. There will still be a good amount of sauce in the pan with the rice; risotto isn't fluffy and dry like a pilaf, but retains a slightly soupy texture. Before you add your last ladleful of broth, stir in the shrimp to cook through as the liquid is absorbed. Season the risotto with salt and pepper to taste, stir in the remaining butter, the Parmesan, parsley, and chives, and serve immediately.
Preheat a small skillet on medium heat with olive oil. Mix egg, bacon, and pepper together. Pour egg/bacon into the skillet. Line the bottom of the tortilla with cheese and picante sauce. Cook two eggs like you're making scrambled eggs. Once the eggs are done (2-5 minutes), scoop out onto the cheese and picante sauce. Microwave, grill, or just eat!
Cream together Crisco, margarine, and sugar, add egg yolks. Add baking soda to buttermilk and add, alternately with cake flour, into creamed mixture. Fold in stiffly beaten egg whites. Fold in coconut, nuts and vanilla. Bake at 350 degrees for 25 minutes in a greased and floured 15x10 inch jelly roll pan. Let cake cool completely then add cream cheese icing. Combine cream cheese,margarine, powdered sugar, vanilla and nuts, mix well with electric mixer and spread on cool cake.
Melt butter in medium saucepan over medium heat. Add leeks and cook for 2 minutes, stirring frequently. Reduce heat to low, cover, and cook, stirring occasionally until leeks are very tender. (About 10 minutes). Increase heat back to medium and add lemon juice. Stir until liquid evaporates (about 1 minute) and then mix in cream. Let simmer until slightly reduced. (about 2 minutes). Remove from heat and cool slightly. Transfer to blender and blend until smooth. Season with salt and pepper to taste. Serve on top of broiled salmon, talapia, grouper, halibut, cod -- For simple fish: Preheat broiler. Place fish skin side down in roasting pan. Sprinkle with salt & pepper and dot with butter. Broil (4 inches from heat) 5-6 minutes or until browning. Make a cut in thickest part to ensure it's done and flaky, then use metal spatula to lift off from the skin, serving browned side up.
Preheat oven to 400°F. In a shallow bowl,combine well the first three ingredients. In another shallow bowl,put crushed french-fried onions. Dip chicken into wet ingredients,coating both sides. Then coat each side with onions. Place in a lightly greased two quart baking dish,if there are any onions leftover just sprinkle over the top of the chicken. Bake uncovered for 20 to 25 minutes. Serve while hot.
Prepare grill for direct heat cooking. Stir together melted butter, 1/4 cup sugar and cinnamon. Set side. Coat both sides of pound cake with cooking spray or brush with additional melted butter. Grill pound cake over direct heat until lightly browned, turning once, 30 seconds to 1 minute per side. Remove pound cake from grill. Place one piece of cake each on six serving plates. Brush tops of pound cake slices with butter mixture. Grill pineapple slices over direct heat until lightly browned, turning once, 1 or 2 minutes per side. If using canned pineapple slices adjust cooking time accordingly. Toss strawberries, grapes and oranges with 2 Tablespoons sugar. Cut each pineapple slice into quarters. Top grilled cake with fruit, caramel topping if using, and ice cream.
Whip cream & Splenda with a hand beater until its like coolwhip texture. Add all the other ingredients and beat until well mixed. taste for sweetness adjust if you want. Using a spoon put big globs on a non stick cookie sheet and freeze until firm. Pry them off cookie sheet and store frozen in a plastic bag.
Pop the popcorn kernels and put into a greased large bowl. Melt butter on medium heat in a medium size saucepan. Turn heat down to low, and add brown sugar, stir until blended together well. Making sure that the sugar does not burn turn the heat back up to medium, and add corn syrup. All the while stirring and making sure there is no sticking. Add the salt and baking soda. This will make the sugar double in size be careful not to let it go over the sides of the pot. Immediately pour onto popcorn. Stir until the caramel has covered popcorn completely. Transfer onto a cookie sheet with wax paper, and let cool.
Prepare the pinto beans according to package directions. Saute the onion, peppers, garlic and olive oil over medium heat. Add tofu, cumin, hot sauce, salt and pepper and saute until tofu is crumbled and lightly browned. Add the rest of the ingredients (beans, carrots, tomatoes, tomato sauce and chili powder). Boil, reduce heat and simmer 60 to 75 minutes.
In a saucepan, reduce wine, vinegar, lobster stock, and shallots to 6 Tablespoons of liquid. Add heavy cream and reduce until thick. Add lobster meat, avocado, and tomato; bring to a boil; season with salt and pepper and keep warm. Bring a pot of salted water to a boil and cook fettuccine. Drain and toss with the lobster sauce you just made. Garnish with chopped parsley.
Combine all ingredients in a crock pot. Cover and simmer on low for 2-4 hours. Strain before serving hot. Serves 8.
Remove the outer leaves from the leeks, wash thoroughly and cut into 2.5 centimetre (1 inch) lengths. Place in a pan (preferably non-stick) with the remaining ingredients, adding salt and freshly ground black pepper, to taste. Heat gently until the vegetables are simmering and simmer for 20 minutes. If serving warm, place in a serving dish, garnish with basil leaves - and serve. If serving cold, leave to cool in the liquid, then place in a serving dish, garnish with basil leaves - and serve.
In a zip-lock bag toss zucchini , salt and paprika. Pour into an 8x8 cooking dish. Bake 30 minutes or until zucchini is tender, stirring occasionally. Sprinkle cheese and remaining paprika over top. Bake 2 minutes or until cheese is melted.
Preheat oven to 350 degrees. Grease or Butter Bundt Pan Mix all ingredients well in a large bowl. Pour into a greased, 12-cup bundt pan Add 12 walnuts to top of cake and bake until a toothpick inserted in the middle comes out with crumbs clinging to it, about 45 minutes. Cool in pan and serve on a platter with powdered sugar lightly sifted over the top.
Fry bacon in a 3qt sauce pan, remove and crumble into a bowl when cooked thorugh and crumbly. In the same pan that you cooked the bacon, cook the onions, mushrooms and minced garlic in the bacon grease until soft, 5-10 minutes. Remove and add to the bowl with the crumbly bacon. Set aside in the refrigerator for later. In the same pan, add the barley and toast for approximately 1 minute. Add the water and bring to a simmer, stirring occasionally. Cook barley until soft, 45-60 minutes. Turn the stove top off, but do not remove from heat. Add salt and pepper to taste. Stir in the bacon and onion mixture, then add the kale and lemon juice. While the kale is slightly wilting, fry up the eggs in a 12 inch skillet. Serve each portion of the barley and kale, topping with fresh parmesan cheese and a fried egg on each.
Preheat oven to 400 degrees. Cook and crumble bacon. Set aside for later use. While cooking, cut chicken into bite-sized pieces. In same pan as bacon, cook chicken in bacon drippings. Add garlic powder, salt and pepper to taste. While chicken is cooking, cook pasta as directed. Drain and return to pan. Add chicken, cream of chicken soup, and 1 cup of cheese. Mix well. Pour mixture into sprayed 9x13 pan. Top mixture with crumbled bacon and remaining cheese. Bake at 400 degrees for about 20 minutes, until cheese is melted and beginning to brown on top.
Heat oil in a large frying pan with a cover. Add the onion slices and cook until just soft (5-6 minutes). Add the tomatoes and cook about 6- 8 minutes until soft. Stir in the water and season with Salt& Pepper. Stir in the beans and coat them with the sauce. Cover and cook over moderate heat for approx. 15-20 minutes. Stir occasionally, and add more water if sauce dries out. Serve hot or cold.
Heat oven to 450 degrees. Make pie crust as directed on box for one-crust baked shell using 9-inch glass pie pan; do not prick crust. Bake 9-11 minutes or until light golden brown. Reduce oven temperature to 400 degrees. In medium bowl, mix pie filling, cranberries and cinnamon. In small bowl, mix flour and brown sugar. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Spoon pie filling mixture into warm baked shell. Sprinkle crumb mixture evenly over filing. Bake 35-45 minutes or until topping is golden brown. After 5-10 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 30 minutes before serving.
Preheat oven to 425 degrees F. In a large saute pan, heat 2 tablespoons oil over medium high heat. Cook onion, red bell peppers and green bell peppers until beginning to soften, about 3-5 minutes. Increase heat and add hash browns, stirring to combine. Cook 3-5 minutes then stir in cubed corned beef, hot sauce (if using), and salt and pepper to taste. Set aside. Working on a 9x11 piece of parchment paper, stretch or roll pizza dough into a large rectangle. Transfer to a baking sheet and bake for 6 minutes. Remove pizza from oven and brush dough with 2 tablespoons olive oil. Top with 1 cup shredded cheddar cheese, 1/2 cup mozzarella cheese and the corned beef hash. Make 4 wells in the hash and break an egg into each well. Top the hash with remaining 1/2 cup cheddar cheese and 1/2 cup shredded mozzarella. Bake pizza until crust is golden and eggs whites are set, about 10-12 minutes. Remove from oven and garnish with chopped scallions.
Sausage. Preheat grill. Grill sausage to desired doneness and set aside, keeping warm. Peppers. Preheat saute pan over medium-high heat. Add olive oil and peppers. Saute for a couple of minutes until softened. Add garlic and saute for another couple of minutes. Then add chicken stock and seasonings. Stir to incorporate all flavors and simmer over medium-high heat until stock is reduced by half, about five minutes. Assembly. For plate service, place sausage onto a large platter and spoon peppers on top. Suggested wine - 2000 Franco Fiorina Barbaresco.
Preheat Oven to 350 degrees. Lightly grease 11x7 casserole dish with cooking spray. Layer spaghetti, chicken, small pats of butter, and seasonings to taste (approx. 3 times). In a small saucepan, combine chicken broth and 1-2 tablespoons flour over med-high heat for approx 5 min (or until the flour has dissolved nicely). Pour broth mixture over the layered spaghetti, chicken and butter. Top with parmesan cheese Place dish in oven and cook for 25-30 min, or until top is bubbly and lightly browned.
Cream butter and sugar together. Beat in eggs one at a time and add vanilla and pumpkin. Stir remaining ingredients together in a separate bowl, then add to other mixture and mix well. Drop by spoonfuls onto a greased baking sheet. Bake in a preheated 375°F oven for about 15 minutes until lightly browned. Cool on wire racks. Enjoy!
Put on a large pot of salted water to boil; cook spaghetti until al dente stage; drain well and set aside. Meanwhile, in a large bowl, whisk together oil, garlic, hot pepper flakes and salt and pepper until well combined. Stir in tomatoes, roasted peppers (you can substitute raw red bell peppers if you wish, but the taste will be a little different; still good, just different), tuna and olives (I use greek kalamata olives). Next, stir in parsley and basil (do not substitute dried) and green onions. Add the well-drained spaghetti to bowl and thoroughly combine with sauce. Taste; add more salt and pepper if you wish. This is best served either warm or at room temperature; if you wish to make it ahead of time, cover well and refrigerate, but bring it back to room temp before you serve it.
Heat oil in 6 quart saucepan over medium-high heat until hot. Add pork; cook 10 to 12 minutes, stirring occasionally, or until browned. Remove from pan. Add onion, bell pepper, carrot, celery and garlic to pan. Cook 5 minutes, stirring occasionally, or until onion softens. Add paprika, bay leaf and cumin; stir to combine. Add undrained tomatoes, corn and broth to pan. Return pork to pan. Bring to a boil, then reduce heat to medium-low. Simmer uncovered 1 hour or until pork is tender. Remove bay leaf; add beans, salt and pepper. Heat through and serve.
Combine vinegar, oil and mustard's in storage container add steaks and marinate several hours or overnight. Drain beef and reserve marinade. In a medium saucepan add stock, sugar and water to reserved marinade. Heat over medium heat until sugar dissolves. Mix a little water with cornflour and add to sauce, stir until mixture thickens. Keep warm over low heat stirring occasionally. If sauce seems to be getting too thick add a little more water, not to much though, as remember you still have to add the sour cream which will thin it out again. Heat a small amount of olive oil in a pan over med high heat (or grill or BBQ) add the steaks and sear 1-2 minutes each side. Cook for a further 4-5 Min's a side for medium rare. Cooking time will vary depending on the thickness of the meat. Remove steaks and allow to rest. While the steak rests, turn up the heat on the sauce and whisk in sour cream (this will also blend in any mustard that is still a little lumpy.), add pepper to taste. To serve: Place a few spoonfuls of desired mash in the centre of a plate, place steak on top and top with a mound of spinach, drizzle with sauce.
Wash and dry the chicken. Salt and pepper and then sprinkle lightly with the flour. Place in greased casserole and pour melted margarine over each piece. Bake at 375 degrees for 1 1/2 hours until golden brown. (Ovens vary, please keep checking.).
In a sauce pan place all the ingredients. Warm it on low simmer until the grape jelly and mustard combine to form a yummy sauce. (Approximately 20 minutes). People will not believe that the sauce is only grape jelly and mustard. You can make up something that sounds more expensive if you wish. Works nicely in a crock pot as well.
Combine yogurt, mayonnaise, curry powder, and ginger. Fold in turkey, celery, cucumber, onion and parsley. Season to taste with salt and pepper. Spread evenly on lettuce leaves. Roll up and secure with toothpicks.
Add peanut butter to a mixing bowl. Add protein powder, 1 scoop at a time, stirring well after each scoop until dough is formed. Roll dough into balls. Freeze overnight. Optional Additions: Dried fruit (raisins, cranberries, or cherries), spices (cinnamon or nutmeg), oatmeal, chopped nuts (pecans, walnuts, almonds).