HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wipe mushrooms with a damp cloth. Slice ends off each stem and cut into thick slices vertically. Sprinkle with lemon juice. Layer mushrooms and room temperature potatoes in a salad bowl. Blend mustard powder, red wine vinegar and olive oil together until creamy. Pour over the salad and sprinkle with chives, watercress sprigs, toasted sunflower seeds over salad. Add dollops of mayonnaise to the completed salad.
Combine all ingredients in a blender or food processor. Blend until smooth. Cover and chill. Serve over a salad of mixed greens, sliced onions, avocados, chopped pecans and sweetened dried cranberries.
Place pan of water on to boil. Whilst it's heating prep your veg. Just before water for the noodles hits boiling point put a wok or large heavy based frying pan to heat as hot as you can possibly get it and had about a tablespoon (15ml) of olive oil. Place noodles in water and boil for roughly 2 minutes (please check instructions on your noodles first). When oil is hot add the quorn (if using), carrot and onion to the wok and toss (or stir). Separate noodles with a fork and test a strip, if not ready keep them simmering. Add red pepper, peas and sweetcorn to the wok and stir. Add a teaspoon of chilli sauce and a teaspoon of water to wok and stir. Take noodle of the heat and drain. Add some butter and a good twist of black pepper to the noodle and toss to coat all the noodles with butter. Place in a serving bowl. Take stir fry off heat and add to separate serving bowl, add some spoons and instruct starving children to help themselves. Serve.
Heat all ingredients in a large stockpot to boiling. Reduce heat; simmer, partially covered, 3 to 4 hours, skimming surface occasionally and adding water if needed to keep ingredients immersered. Strain stock through sieve lined with double thickness of dampened cheesecloth; discard solids. Cool stock to room temperature; refrigerate, covered, until cold. Remove and discard fat from surface. Stock can be refrigerated, tighly covered, up to 3 days or frozen up to 2 months; reheat to boiling before using.
Caramelize the onion in Ghee or Olive oil (about 30 minutes). Remove some of the dough from inside both sides of the bagel (optional). Toast the Bagels. Mix the cream cheese, chives, and minced garlic together. Spread cream cheese mixture on both sides of toasted Bagel. Place many layers of Sliced Turkey on top (1/4 lb total on each). Place Sliced Havarti on top of turkey (or, you can use cheddar!). Place Sliced Tomato on top of Cheese. Top with caramelized onions. Place Bagel top on top. Wrap in Foil and place in pre-heated oven (400 degrees) for about 8-10 minutes. Serve and enjoy! UPDATE: I now use Boneless Chicken Breasts marinated in Balsamic Vinegar and Extra Virgin Olive Oil. Fry in cast iron skillet (3-4 min/side) sprinkle with Garlic powder and S&P. Remove from pan and slice breasts into 1/2ish inch slices. Return to pan and fry until inside is not pink, but it is still juicy. Add cheese slices to a grouping of slices and let melt. I "toast" the bagels in a flat skillet on the stove-top, brushing each side with EVOO first- then stack everything on them and serve. Everything is already hot, so the cheese melts. WAY BETTER! Here is a BLOG that used my recipe and changed it to their liking: http://midwestgrilling.blogspot.com/2013/11/the-unforgettable-sandwich-eliot.html. And another site with a different version of this sandwich: http://www.cookingforengineers.com/forums/viewtopic.php?t=2697.
Place chicken in a 7x12 inch baking dish. Sprinkle with salt and pepper. Bake at 400 degrees for 30 minutes. Drain pineapple, reserving 2 tablespoons of juice. Combine reserverd pineapple juice, Heinz 57 sauce, and honey. Pour over chicken, and bake an additional 25 minutes, basting often. Arrange pineapples over chicken and bake an additional 10 minutes. Drain off excess fat from sauce. Serve by spooning sauce over chicken.
Cut beef steak crosswise into 1/4-inch thick strips. Place in shallow glass dish. Add 1/4 cup teriyaki sauce; toss to coat. Cover and marinate in refrigerator 15 minutes. Combine remaining 1/2 cup teriyaki sauce, lime juice and curry powder in small bowl. Set aside. Prepare rice noodles according to package directions for stir-fry; drain and rinse with cold water. Set aside. Meanwhile spray nonstick wok or large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from wok. Repeat with remaining beef. If necessary, re-spray skillet with cooking spray. Add bell pepper to wok; stir-fry 30 to 60 seconds or until crisp-tender. Remove from wok. Add teriyaki sauce mixture to wok; bring to a boil. Add rice noodles, basil, 1/2 of green onions, bell pepper and beef; cook and carefully stir until heated through. Season with black pepper, as desired. Garnish with remaining green onions.
Place oil in a large heavy saucepan over medium high heat. When the oil is hot (not smoking), add the cinnamon and stir-fry for 10 seconds. Add the onions and cook for 2-3 minutes allowing the onions to color a bit around the edges. Add the diced pumpkin, bulgur and salt. Stir-fry for 3 minutes. Add water or broth, stir and bring to a boil. Cover the pot with a lid and reduce to a low simmer and cook for 30 minutes. Lift the lid, cover the pot quickly with a clean dishcloth, return lid to pot. Remove from heat and let stand for 15 minutes. Stir gently before serving.
Make the Caramel Sauce: In a heavy-bottom 4-quart pot, gently melt the sugar over medium-low heat, stirring frequently. This will take 10 to 12 minutes. Do not be tempted to rush the process or you may scorch the sugar. When the sugar is lump free, completely melted and just beginning to boil, remove the pan from the heat and very slowly pour in the fish sauce while stirring constantly. Be careful, as it will bubble furiously. Use the sauce right away or let cool completely, transfer to an airtight container, and store in a cool cupboard for up to 3 months. Shrimp: Set the heads aside. Peel each shrimp body, removing the tail segments, then devein. Sprinkle bodies with the pepper; set aside. Pour the oil into a 2-quart clay pot or high-sided skillet, and heat over medium heat. Add the shallots, chiles and reserved shrimp heads and cook, stirring, about 30 seconds, until fragrant. Add the lemongrass, garlic, ginger, and chile paste; cook, stirring, about 1 minute more. Add the caramel sauce and stock; stir to combine. Add the shrimp bodies, and toss to coat with the aromatic ingredients. Increase the heat to medium-high and cook, stirring occasionally, about 6 minutes, until the shrimp are bright pink. Serve directly from the clay pot, accompanied by steamed white rice.
In a dutch oven, heat oil over medium-high heat. Add sugar; cook and stir for 1 minute or until lightly browned. Add beef and brown on all sides. Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce, and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 to 1 1/4 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Bring to a boil and stir for 2 minutes or until thickened. Serve with rice or potatoes if desired.
Combine seasonings in a small bag. 1 1/2 cups white rice in a separate packet. Label: Wash beans, put into pot with spices and 1/2 to 1 lb. pork neck bones, smoked. Cook until beans are well done and meat falls from bones. Take out bones, and shred meat into small pieces. Serve in large bowl with cooked white rice on bottom. Garnish with finely minced green onion, and pass bottle of hot sauce. To cook rice: Bring 3 cup water and 1 teaspoons salt to boil. Add rice, cover and steam for 20 minutes. Cajun Red Beans and Rice but add 1 1/2 cups water instead of just 1 cup. Make small, thick pancakes in a greased skillet, and serve with the beans and rice.
Cook and crumble Italian sausage. Cut pita rounds in half, split them open and spread sauce inside. Fill pita pockets with 1/4 cup of cheese and other fillings of choice. We made ours with some pepperoni, some sausage and some a combination of the two. Place on a cookie sheet and bake at 350°F for 10 minutes or until cheese has completely melted. Enjoy!
Preheat oven to 350. In a small bowl, beat yolks for about 3 minutes. In a large bowl, cream butter and sugar. Fold yolks into butter. Mix flour, baking powder and salt. Add 1/4 dry mixture to wet mixture alternatively with juice and peel. Mix until well blended. Continue to add dry to wet until it is all mixed in well. Beat egg whites until stiff. Fold egg whites into batter. Fill muffin cups 1/2 full with batter. Mix topping ingredients and sprinkle over muffins. Bake at 350 for 15-20 minutes.
Combine chile pepper, garlic and shallots in a food processor, and process until minced. Add the mango, vinegar, orange juice, thyme, salt and olive oil; process until smooth. Place the mango mixture and the fish in a zip-top plastic bag; seal and marinate in refrigerator 20 minutes. Remove fish from bag, reserving marinade. Pour reserved marinade into a small saucepan, and bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat. Prepare the grill or broiler. Place fish on grill rack or broiler pan coated with cooking spray. Cook 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango sauce.
Pour cold milk into a saucepan and heat on medium heat just until too hot to put your finger into it. Pour espresso into 2 mugs. Pour the steamed milk into mugs over the brewed espresso. Enjoy!
Heat butter in a large saucepan over medium heat. Saute scallions, parsley and herb blend for approximately three minutes. Sprinkle flour over pan and stir for another two minutes. Stir in chips and cook one minute more. Slowly add milk while stirring until soup begins to simmer and thicken. Quickly stir in cheese until melted. Add instant mashed potatoes until desired thickness is obtained.
Get your pasta water boiling and add a pinch of salt. In a saucepan, warm (or create) your alfredo sauce over med-low heat, stirring occasionally. (About 7-10 minutes). Add a pinch (about 1 - 2 tbl depending on taste) of blue cheese to your alfredo sauce, stir and turn the heat down to low. Add your spinach noodles and cook according to package instructions. In a saute pan, melt tbl of butter and begin to lightly brown your shrimp over med to med-high heat. Salt and Pepper the shrimp and remove from the heat when cooked. Keep them warm in the pan. Quickly drain and plate the fettuccini noodles. Pour the alfredo sauce over the noodles, sprinkling blue cheese to-taste over the top. Add your shrimp and serve with Freshly grated Parmesan cheese and cracked pepper!
Combine first 7 ingredients in small bowl, rub chicken with half of spice mixture. Heat oil in large nonstick skillet coated with cooking spray over med-high heat. Add chicken, cook 1 min on each side or until browned. Remove from pan. Recoat skillet with spray, add chopped onion, bell pepper, and soy sauce. Cook over med-high heat 3 minutes until vegetables are lightly browned. Add broth, barley, tomatoes, and remaining spice mixture. Stir well. Add chicken to skillet, nestling thighs into vegetable mixture. Bring to boil, cover, reduce heat, and simmer 55 minutes or until chicken is done. Let stand 15 minutes. Sprinkle with green onions.
In a skillet, heat the olive oil over medium heat. Add onions, celery and carrots and cook, stirring, until softened. Add garlic, paprika, rosemary, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and stock and bring to a boil. Place beans and corn in slow cooker. Add contents of pan and stir well. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until hot and bubbling. Stir in cream and Parmesan, if using, and season with nutmeg, to taste. Enjoy! Note: This dish can be assembled the night before it is cooked but without adding the cream and Parmesan. Complete up to bringing the tomatoes and stock to a boil and adding the the beans and corn, then refrigerate overnight. The next day, cook in slow cooker as directed. Alternately, Succotash can be cooked overnight and refrigerated until you're ready to serve. In a large saucepan, bring to a boil and simmer for 5 to 10 minutes before serving. For Vegetarian option use Vegetable broth.
Cook rice in a pan of boiling, salted water about 12 minutes on medium heat. Make sure rice is just tender, not completely soft. Drain well and rinse with cold water. Drain Again. Mix together next 7 ingredients (pineapple through water chestnuts). Add rice to pineapple mixture and combine well. Season to taste with salt and pepper. Blend mango puree, garlic, ginger, and soy sauce on medium speed in blender (or by hand, mix well). Slowly pour oil into top of blender, while running, until emulsified. If doing by hand, add oil in a slow stream while mixing constantly. Once combined, pour dressing over rice mixture and serve.
Preheat your oven to 190C/375/F/Gas 5. Peel and chop the onion and slice mozzarella thinly. Heat oil and fry onion and mince for 5 minutes, sirring. Add sauce, cover and simmer for 20 minutes. Season. Meanwhile, melt butter in a pan. Stir in the flour and cook for 1 minute. Remove from heat and add milk. Stir the sauce over a low heat until thickened. Spread a third of the meat sauce over the base of a 2 litre dish. Top with a third of the mozzarella, cover with a third of the lasagne sheets. Repeat layers twice. Spoon over white sauce. Sprinkle with Parmesan. Bake for 45 minutes, until cooked through.
Combine all the ingredients in a large baking dish & mix well. Bake in a 350f oven for 40 minutes. Stir once or twice, gently.
Combine ice, mango, tequila and lime juice in a blender and puree until smooth. Moisten rims of 2 margarita glasses with reserved lime half and dip each glass rim in coarse salt. Pour Mango-rita into glasses.
Place chicken strips in a 13x9 inch baking dish sprayed with nonstick cooking spray. Sprinkle with 1/3 cup parmesan cheese. Top with pepperoni, then the sauce, then the pizza cheese. Sprinkle with the italian seasoning and additional parmesan cheese. Cover and bake at 350 degrees or until chicken is hot and cheese is melted.
Lightly butter the bottom of a 9" flameproof baking dish. Arrange the bread cubes evenly in the dish. In a large bowl, whisk together the yolks, whole eggs,coconut milk, cream of coconut, salt, nutmeg and mace. Stir in one cup of flaked coconut. Pour the custard mixture over the bread cubes, pressing the bread cubes gently to soak up the custard. Let the mixture stand (covered in foil) for one hour in the refrigerator. Preheat oven to 325. Sprinkle the top of the pudding with the remaining 1/2 cup of coconut flakes. Again, cover the baking dish with foil, poking a few holes in the top to release the steam. Put the baking dish into a roasting pan on the oven rack, pour hot water to come up halfway up the sides of the baking dish. Bake until pudding is firm to the touch, approximately one hour and 15 minutes. Remove the foil and bake of 15 minutes more. Remove the baking dish from the water bath and put baking dish under the broiler, about 4 inches from broiler until golden, approximately 1 to 2 minutes. Let pudding cool completely. Cover tightly with plastic wrap and refrigerate. Pour the sauce over individual pudding servings (if desired) than top with toasted coconut.
In a dutch oven or oven safe pot heat 1 teaspoons of the veg oil over med-high heat; brown the beef in small batches. When the pieces are nice and brown all over, set aside. In the same pot add the other teaspoons of veg. oil, turn heat down to medium-low, add onions and salt to help remove moisture. Cook over medium-low heat for about 5 minutes then turn heat up to medium and cook onions until they are golden (about 14-15 minutes). Add tomato paste, garlic and flour, stir and cook for 2 minutes. Add beer and both broths. Scrape all the lovely bits of fond off the bottom of the pot. Add thyme bundle and bay leaves along with cider vinegar. Add the cooked meat in with it's juices. Season to taste with salt & pepper. Bring to a good simmer. Cover pot with lid. Offset the lid a bit so steam can escape while cooking in the oven. Cook for 2-2 1/2 hours in a 300° oven. Before serving remove thyme bundle and bay leaves. Serve over cooked egg noodles.
Place first 8 ingredients in bread pan in order given as indicated by your bread machine manual. Set bread machine for DOUGH cycle. Toast the cumin seeds for about 5 minutes in a clean, dry skillet then set aside to cool. Once dough is ready, place in an lightly oiled heat-proof bowl and set in warm location. Let rise for about 45 minutes or until double in size. Transfer dough to lightly floured board and knead it about 10 times. Butter muffin tins. Melt 3 tablespoons of butter in a small bowl. Punch down dough and divide in half. Cut each half into 12 equal pieces. Dip each dough piece in the melted butter. Now pull and stretch the dough ball into a 6"-8" long rope. (It won't be perfectly shaped, and that's okay.) Tie the "rope" into a simple knot and tuck the ends under. Repeat until all rolls are shaped. Place the rolls in buttered muffin tin. Brush rolls with egg glaze. Sprinkle each roll with the toasted cumin seeds. Let rise at room temperature for 30 minutes. Bake until light brown, about 14-15 minutes. Remove from muffin tin and serve with a smile.
First in a skillet on the stove add the olive oil and brown your stew meat. Next cut up your veggies & place in a large bowl. You want your pieces to be on the large side since this will be cooking for at least 6 or 7 hours, too small and they get kind of mushy. Add your stew meat to the veggies. Next in your crock pot add the tomato sauce, then mix your tomato paste with the hot water and add to the sauce. Then add your seasonings. Mix well, then add your bowl with the veggies and the meat. Mix this all together and cook for 3 hours on high, then switch to low for another 3 or you can also do 8 hours on low. About half way through I break the cardinal rule and stir my stew and check my spices, adding what I think it may need :) it has never been a problem and the stew turns out yummy. If you like a thinner sauce for your stew add only 2 cans of tomato paste.
Slice bread into 2cm slices without cutting through base. Thoroughly mix remaining ingredients together and spread on both sides of bread. Wrap loaf in foil and heat through in oven or on BBQ for 20-30 minutes.
In food processor shred the cabbage. In large bowl, combine the cabbage, carrots, green pepper, and onion. Whisk together in a small bowl-the salad dressing, sugar, and vinegar. Pour over the coleslaw mixture, mix well. Cover and refrigerate overnight, stirring occasionally. PIG OUT!
Heat oven to 400 degrees F. Grease a 9 or 10-inch glass pie plate. In a bowl combine the soft cream cheese with garlic powder, cayenne pepper (if using) sour cream and Thousand Island dressing; mix vigorously until very smooth. Mix in 1-1/4 cups Swiss cheese and the chopped pastrami or corned beef. Spread the mixture into the pie plate. Top with the sauerkraut, then sprinkle remaining 1/2 cup Swiss cheese on top. At this point you may cover and refrigerate for 24 hours. Bake (400 degrees F) for about 15-20 minutes or until edges are bubbly and the mixture is very hot in the middle, you may need a slightly longer baking time if the mixture was chilled.
Heat butter in a non-stick pan, Add chocolate, coffee powder and brown sugar and let it melt. Grind digestive biscuits to a fine powder. Grease an aluminium cake tin. Switch off the heat and add ground powder along with almonds, walnuts and raisins and mix well. Pour the chocolate mixture into a cake tin and spread it evenly. Refrigerate for 1-11/2 hours. Remove the cake from cake tin, cut the cake in wedges, arrange on a serving plate and serve immediately.
Combine corn, red pepper, onion, pickle relish and celery in medium-size heatproof bowl. Stir together vinegar, oil, sugar, mustard, mustard seed and celery seed in small saucepan. Bring to boiling; boil 1 minute. Pour over vegetables; stir well. Refrigerate, covered, overnight, stirring occasionally. Spoon relish into glass jar and tightly cover. Store in refrigerator up to 1 week.
Heat olive oil in a saucepan over medium-low heat. Add the onions, peppers, carrots, and garlic. Cook about 8-10 minutes, stirring frequently, until veggies are tender and onions are golden. Add the cumin and chili powder, then stir in the turkey, breaking up the meat. Once the turkey is cooked through, add the salsa, black beans, chicken broth, and tomato paste. Simmer about 45 minutes over medium heat. The chili should thicken as the liquid is reduced.
Mix tuna, mustard, pickles, salt, & pepper together until well combined. Place slice of swiss on top of tuna mixture and microwave on high for 30 secs or until cheese is melted over the top. Toast the bun, add a bit more mustard and the spinach leaves to the base of the toasted bread. Remove tuna melt from microwave and carefully slide on the toasted bun. Top with remaining thin sandwich bread slice. Serve Warm.
Preheat oven to 350°F and line two baking sheets with parchment. In a large bowl combine oil, almond milk, honey, vanilla and lemon zest. In a smaller bowl, combine almonds, flours, cornmeal and salt. Stir dry ingredients into the oil mixture, followed by poppy seeds. On a rice-flour dusted surface (or between sheets of wax paper), roll dough out to 1/4" thickness and cut out shapes with your desired cookie cutter or small glass. Bake for 6-8 minutes. Cool completely on the sheets.
For the crust: Combine all the ingredients into a paste. Press the paste onto the bottom and sides of a 9-inch springform pan and refrigerate. For the cheesecake filling: Preheat the oven to 350 degrees F. Combine the almond paste, sugar, and flour in a food processor; beat until smooth. Place this into a mixing bowl and beat in one-third of the cream cheese at a time, mixing well after each addition. Beat in the eggs one at a time, then pour the mixture into the prepared springform pan. Bake in the preheated oven for 50 minutes. For the topping: Combine the sour cream, amaretto, and sugar; mix well. Spread it evenly on the cheesecake and return the cake to the oven for an additional 20 minutes, or until set. Refrigerate 6 hours or over night; serve chilled.
Preheat oven to 375*F. Spray 2 large baking sheets and a 12x8 inch baking dish with nonstick cooking spray and set aside. Cut egg plant crosswise into 1/2 inch thick slices. In medium bowl, whisk egg whites with 3 tablespoons water until frothy. In shallow dish, combine bread crumbs, 1/4 cup of the parmesan cheese, salt and pepper. Dip eggplant into egg white mixture then coat both sides with bread crumb mixture. Arrange slices in single layer on the prepared baking sheets. Bake 20 minutes, turn eggplant slices over, then bake another 20 minutes or until golden and very tender when pierced with a knife. In medium bowl, combine tomatoes and basil. Spread about 1 cup of sauce in bottom of prepared baking dish. Lay half of the eggplant slices over sauce, overlapping them slightly. Spoon 1 cup of remaining sauce over eggplant, then sprinkle with 1/2 cup of the mozzarella. Arrange remaining egg plant slices on top, pressing down into an even layer. Top with remaining sauce, mozzarella, and the remaining parmesan cheese. Bake, uncovered, 25 to 30 minutes or until bubbly and browned.
Sort through and rinse beans; drain. In a large saucepan bring beans and splitpeas along with 6 cups of water to a boil. Boil for 10 minutes, then drain, rinse, and drain again. Place the drained beans in the crockpot along with the ham, onions, carrots, basil, oregano, salt, pepper, bay leaves, and last 6 cups of water. Cover crockpot and cook on low for 8-10 hours or on high for 4-5 hours. Remove bay leaves and adjust seasoning for salt and pepper if necessary.