HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, whisk together preserves vinegar, mustard and pepper, until thoroughly emulsified. gradually whisk in olive oil, then water.
In a pan saute onions in oil till a caramel color, set aside to cool completely. Preheat oven to 450 degrees. Roll out dough on a floured surface to 1 inch thick. You can make it round or square all a matter of taste. Place on a pan that is dusted with corn meal. Spread a thin coat of olive oil on dough. Arrange goat cheese, figs cut side up, cooled onions around on crust. Top with mozzarella cheese and sprinkle with rosemary. Place in oven and bake for 15-20 minutes. ALTERNATE method: If grilling preheat grill to medium high. Oil one side and place on a clean oiled grill and grill for 4-5 minutes. Flip and then lightly spread olive oil on dough. Arrange goat cheese, figs cut side up, cooled onions around on crust. Top with mozzarella cheese and sprinkle with rosemary. Cook a couple more minutes.
Pre-heat the oven to 400 °F, and coat a 1-quart shallow baking or casserole dish with non-stick spray. Place the shredded zucchini in a bowl and add salt to taste, mixing well. This will be a seasoning as well as an agent to draw out moisture. Let stand for 5 minutes, then drain the water that has collected at the bottom of the bowl. Heat 1 TBS olive oil over medium heat in a large non-stick skillet. Add the zucchini and black pepper to taste, and cook for approximately 10 minutes or until all the moisture has evaporated. If this goes well beyond 10 minutes, you may drain the zucchini and return to the skillet, but you really do want to get rid of all the moisture. Add the garlic, mix well and cook 5 minutes more, stirring as needed. Stir in the parsley and basil, and remove from heat. Allow the mixture to cool to room temperature. Beat the eggs and goat cheese together in a bowl. This may be done with a whisk, but do try to break the cheese down into small bits and incorporate well with the eggs. Stir the cooled zucchini into the egg mixture, then spoon into the baking dish. Top with bread crumbs and drizzle the remaining TBS olive oil over the top. Bake until golden brown, approximately 20 to 30 minutes.
Place the chicken in a shallow dish. In a small bowl stir together the remaining ingredients and pour over the chicken. Cover and refrigerate several hours. Remove the chicken from the marinade, reserving marinade. Grill 6 inches from the source of heat until tender, turning and basting often with the marinade.
If you have a juicer yay for you - add blackberries, strawberries, and raspberries to your juicer and juice into a small cup. Pour 1-2 tablespoons of orange juice into your juicer while it's running after juicing the berries. Juiced berries have a thicker texture so the orange juice helps to push out more of the berry juice. You should end up with 1/4 cup to 1/2 cup of juice. If you don't have a juicer then do what I do and run your berries through a blender on grind and then strain them using a fine sieve. Distribute berry juice among 4 glasses, add 1/4 cup of orange juice to each glass, and top with champagne. Garnish with a few fresh berries and serve!
Spread bread with butter. Remove crusts. Cut into rounds and use to line patty tins, buttered side down. Bake at 190°C degrees for 10 minutes until crisp and lightly golden. Fill with hot filling and serve. -------Filling------------. Heat oil in a frying pan and saute onion until clear. Add the corn. Chop ham into small cubes and add to corn with the parsley. Heat until bubbling. Fill bread cases. Other filling ideas: Curried egg mayonnaise, guacamole and salsa, smoked fish in parsley sauce.
Heat oven to 400°F Spray 13x9-inch (3-quart) baking dish with no stick cooking spray. Combine rice, water, milk, soup and vegetables in large bowl. Spoon mixture into prepared baking dish. Combine butter and mustard in small bowl. Combine Parmesan cheese, bread crumbs and seasoning mix in pie plate; mix well. Brush each chicken breast with mustard mixture; dip in bread crumb mixture, turning and pressing to coat all sides. Place chicken on top of rice mixture. Cover tightly; bake for 40 minutes. Uncover; continue baking for 15 to 25 minutes or until chicken is no longer pink and rice is tender. Remove from oven. Let stand 10 minutes. TIP: Sprinkle casserole with fresh chopped chives as a garnish before serving, if desired.
In one bowl, sift the flour, baking soda and salt. In a second bowl, cream the butter with the sugars, vanilla and eggs. Slowly combine the flour mxture with the wet ingredients. Stir in the chips and strawberries. Refrigerate for an hour, or until dough is firm. Roll into one inch balls and place on greased, parchment-lined cookie sheets. Bake at 325 degrees for 13 minutes.
Cook the fish: preheat the grill. Mix the lemon zest with one tbsp of oil. Line a roasting tin with foil, oil lightly and add the fish. Brush the fish with the lemon oil. Season and grill for 8-10 minutes until cooked (no need to turn it). Prepare the chickpeas: meanwhile, heat the rest of the oil and fry the onion until golden. Add the spinach and cook until wilted. Stir in the chilli flakes. Tip in the chickpeas and one tbsp of lemon juice, heat through and season. Spoon the chickpea mixture on to hot plates and serve the fish on top. Drizzle with a little extra oil or lemon juice.
Blend cake mix, milk, eggs, and banana extract together-use Banana Milk instead of ordinary milk/water- IMPORTANT** adds to overall flavor. Whip all ingredients for at LEAST 5 minutes- this makes cake fluffy and very moist. Pour into a greased 9 x 13 pan. Bake at 350 for 35 minutes (a little extra time to allow for milk sub). Broil top for 2 minutes if too moist on top. Cool cake. Can add icing or top with whip cream (add one of those iced mocha mix packets to cream for great flavour combo). Top with bananas for creme de la resistant!
Cut the chicken breast into bite size pieces and marinate with lemon juice for 30 minute Heat oil in the pan and fry chopped onion till it is soft Add chicken with the marinade and add onion paste When the water of the chicken dries out, add coriander powder, chilli powder, salt and stir till the oil separates Then add spinach paste and cashew paste, stir and add water Add garam masala and simmer till the chicken is cooked and the sauce thickens Garnish with lemon wedges Serve hot with rice or Naan
Dredge chicken in flour. Season chicken with salt and pepper and brown in butter and oil in an oven proof skillet. Just brown chicken for a few minutes on each side, don't cook through. Add remaining ingredients except for the lemons and cheese. Place skillet in a preheated 375 degree oven for 30-40 minutes. Garnish with feta cheese and sliced lemons. This is great over rice or couscous.
Heat the oil in a skillet over medium-high flame. Add the onion, bell pepper and garlic and saute for 3 to 4 minutes, or until the onion is softened and translucent. Add the tomatoes and cook for another 3 to 4 minutes to reduce the liquid somewhat. Reduce heat to low, add the eggs, salt and pepper and cook, gently stirring the eggs occasionally to scramble them and just long enough to cook them through while keeping them soft. Serve with bread or arepas and a slice of fresh cheese.
trim chicken breasts and slice a slit into the breast as though cutting into two thin layers. within each breast, layer the tomatoes, fresh basil, and goat cheese. hold together with toothpicks or kabob sticks cut in half. grill as you would normally grill chicken breast on the barbeque. devour! (also tasty with a touch of dijon mustard).
Bring water and cardamom pods to the boil and boil 10 minutes. Reduce heat to a low simmer and add the coffee and simmer 5 minutes Add ground ginger. Take of heat and strain into cups. Sweeten if desired.
On large plate, toss the onion with the vinegar and a pinch of salt. Spread in a single layer and let sit for 20 minutes to pickle. In bowl, combine the tomatoes, olives, 1 T basil and 2 t olive oil; season lightly with salt and pepper. In separate bowl, combine the bocconcini, remaining 1 T basil, remaining 2 t oil and a pinch of salt. Fill 4 martini glasses with the tomato salad, bocconcini and onions.
Turn on your slow-cooker and set to auto to warm up. Roughly cut the lamb into even chunks removing any excess fat in the process, place in glass dish. Take the knorrr lamb stock cube and dissolve to a liquid in a jug containing 80ml of hot water. Mix all spices together in a small bowl, I recommend using a pestle and mortar. Sprinkle the lamb with the spices mix and rub into the meat unitl it is evenly coated. Pour in the lamb stock and leave to stand. Finely chop 2 large carrots and the Pak choi, add together in a separate bowl or dish. Finely chop the 2 large onions and place in another bowl or dish. Finely chop the 5 cloves of garlic and 3 shallots and add to the onions. Finely chop the 3 chilies ensuring you take out all seeds, unless you like the heat, add together with the onions. Grate 4cm of root ginger and add together with the onions. Heat a frying pan or wok and add olive oil or sunflower oil and set on a high heat. Check the oil is hot and add the onions, garlic, shallots, chilies and root ginger. Add the lamb and stock to the frying pan or wok and fry on heat heat for 7 to 8 minutes. Add the tikka masala curry paste and stir in after 4 minutes. Add 4 spoons of creme fraiche to the frying pan or wok and stir in after 5 minutes. Add 2 sachets (100g) of creamed coconut and stir in after 6 minutes. Whilst the lamb and onions are frying, place the carrots and pak choi in the bottom of the slow-cooker. Once the lamb has been cooked in the pan for 8 minutes, remove and tip straight into the slow-cooker whilst still hot. Pour in the 450g tikka masala curry sauce and stir inches. Set the slow-cooker on low and leave to cook for 7 to 8 hours - Job Done!
In skillet, brown pork chops on both sides in hot oil. Drain fat. In your crock pot, mix soup, chicken broth, mustard, thyme, garlic, and pepper. Add potatoes and onion, stirring to coat. Place browned pork chops on tops of potato mixture. Cover and cook on Low for 8 to 10 hours or on High 4 to 5 hours. Serve with salad or side dish of your choice.( I place some of the sauce on top of the pork chops when I served these).
Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and let cool to room temperature. Mix together the pasta, some of the tomato sauce, dollops of the ricotta, the sopressata and meatballs in a ceramic dish. Top with the remaining tomato sauce, the mozzarella and eggs. Sprinkle with Parmigiano-Reggiano. Bake until the cheese is bubbly, about 10 minutes. Serve sprinkled with more grated cheese.
Cook pepper in 1 T. hot butter for 3 minutes, stirring. Stir in spinach and artichoke. Cook 4 minutes, stirring. Divide spinach mix among muffin halves. In non-stick skillet over med-heat, fry eggs in remaining butter. Sprinkle with chives, salt and pepper. Place eggs on spinach, top with cheese. Easy and a bit different.
Rub the chicken pieces with butter, then broil, 4 to 5 inches away from the heat, for 20 minutes, turning often. When lightly browned, put in a kettle with the giblets, and all the rest of the ingredients except for the lemon juice, egg yolks and cream. Bring to a boil, cover, and simmer for 1 hour or more (less for fryers), until the chicken is tender. Remove chicken and giblets from the broth and cool. Discard the cheese cloth or aluminum foil packet. Strain the broth and skim off the fat. (If you're not serving the soup immediately, you could put the broth in the freezer to make the skimming easier.) Return broth to kettle and stir in the lemon juice. When ready to serve, cut the chicken in big chunks and mince the giblets. Remove bones and skin. Bring the broth to a simmer, then return the chicken and giblets to the broth. Heat through, covered, for 5 minutes. When ready to serve, beat the eggs and cream together, then beat a cup of the simmering broth into the egg cream and whisk the whole mixture back into the kettle. Rewarm at very low heat for a couple of minutes; don't bring to a boil or it will curdle! Ladle into deep souplates then float a thin lemon slice, sprinkled with parsley, in each one. Serve hot.
Wash greens well, submerging in a sink full of cold water to remove any dirt and grit. Drain well. Cut off the stems right where the leaf starts. Stack about 5-8 leaves on top of eachother, then roll lengthwise. Cut rolled up leaves into 1" slices widthwise. Repeat until all the greens are done, and add to a large pot. Add all other ingredients. Cover and bring to a boil over high heat, then reduce heat to a simmer. Simmer for 45 minutes or until greens are extremely tender. Serve hot, using a slotted spoon to drain the liquid from the greens.
Remove fat from beef. Cut beef into 1/2- inch cubes. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef; stir-fry about 2 minutes or until brown. Add vegetables and 1 T of water; stir-fry 1 minute. Stir in stir-fry sauce until well mixed; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender. Serve with rice.
Combine rolls. Add both cheeses and work into the dough well. Form into a loaf and place in a sprayed 9x5-inch loaf pan. Cover with sprayed plastic wrap. Allow to rise to the top of the pan. Bake at 350°F for 35 minutes. Cover with foil after 25 minutes of baking to prevent over browning. Allow to cool a little before slicing.
FOR APPLE PUDDING: Cream butter and sugar. Add egg and beat well. Add vanilla. Combine flour, soda, salt, nutmeg and cinnamon. Add to creamed mixture. Add grated apples and pecans. Spoon mixture into a greased 8 x 8 inch baking pan. Bake in a 350 degree oven for 30 minutes, Serve warm with butterscotch sauce. May garnish with toasted pecans. FOR SAUCE: Boil water in a saucepan and add brown sugar. Stir until smooth. In a small bowl, mix cornstarch, salt and cold water until smooth paste. Add slowly to sugar mixture while stirring constantly. Cook for approximately 10 minutes. Add vanilla, butter and lemon juice. Serve warm over apple pudding.
Preheat oven to 375 F or 200°C Spray/Line a flat baking/cookie tray/sheet. Mix dry ingredients (up to salt) into a large bowl and rub in the butter till you have a breadcrumb consistency. Add the sweet potato, and cut it in as well; then stir in the cinnamon, pecans, and cinnamon chips. Next, add to the buttermilk, the maple syrup and vanilla, and add this to the dry mixture, and stir well. If necessary, add extra milk, a tablespoon at a time to the mix until a soft dough is reached, and then transfer dough to a floured surface and knead slightly, until smooth. Divide dough into 4 equal portions, and roll each portion into rounds; place on oiled tray. Cut a cross through the top of the dough about 5mm deep. Combine sugar and cinnamon together, grind in some nutmeg. Mix. Brush tops with milk and then dust with cinnamon nutmeg sugar. Bake scones for 15 to 23 minutes. Baking times vary, so check scones at 15 minutes to gauge doneness. Enjoy!
Place the potatoes in a 1-quart saucepan, and add water to cover by 1 inch. Set the pan over high heat, and bring to a boil. Reduce the heat; cook the potatoes at a gentle boil until barely fork-tender, about 10 minutes. Drain, and allow the potatoes to cool. Cut the potatoes in half; set aside. Remove the stem and gills from the portobello with a sharp knife, and cut the cap into 8 wedges. Place the wedges in a medium bowl. Cut the steak into 8 equal pieces, and season them with 1/2 teaspoon of salt and 1/2 teaspoon pepper. Place the meat in the bowl with the mushrooms. Add olive oil, balsamic vinegar, rosemary and garlic, and stir to coat mushrooms and steak well. Cover the bowl with plastic wrap, and refrigerate for 30 minutes to 2 hours. Heat a grill to medium-high, and lightly oil the grate. Remove the bowl from the refrigerator. Skewer a potato, followed by a piece of steak and a mushroom wedge. Add another potato, piece of steak and mushroom wedge. Repeat with remaining skewers. Reserve remaining marinade for basting the skewers as they cook. Grill the kebabs, basting them as they cook, for about 3 minutes. Turn and cook for another 3 minutes, basting, before turning them over to cook on the first side again. Continue to cook on the first side for 2 to 3 minutes before turning them over and cooking a final 2 to 3 minutes. Season the kebabs with the remaining salt, and serve immediately.
CRUST: Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter. Press onto bottom and partway up sides of buttered 9" springform pan; chill. FILLING: Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes. In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well. Add 1-1/4 cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat. Stir in softened gelatin; cool 3 minutes. Add 1/2 cup of this warm mixture to softened cream cheese; mash together. Mix together with remaining 7-up mixture and stir until well blended. Turn into chilled crust and chill for at least 8 hours. Remove from pan and add topping. TOPPING: Brush top of chilled cheesecake with melted jelly. Arrange strawberries upright on cake and spoon any remaining melted jelly over them.
Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until dough comes together and is well combined. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours. Heat oven to 325°F Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.
Brown sausage in a 4 quart saucepan. Add the onion and celery. Simmer on medium heat until onion becomes soft; about 10 minutes. Stir in the cold water, tomato sauce, crushed tomatoes, kidney beans, and Worcestershire sauce. Add in garlic powder, black pepper, oregano, chili powder. Stir in the brown sugar. Simmer on low for 2-3 hours. Wisk together the cornstarch and warm water until smooth. Pour into soup and stir until dissolved. Repeat until desired thickness. Serve over cooked ditalini pasta.
For the dough:. Add potatoes to boiling salted water and simmer until done, about 25 minutes. Drain potatoes well and cool. Once cooled put through fine disk on ricer or grate through large holes on grater box. Add flour and salt and work dough on a floured surface. Then roll out and cut into pieces. Make 4 inch flat rounds. For the filling:. Shred cabbage, add salt and let moisture leave the cabbage. Put in a large saucepan with the melted butter, stir to coat cabbage, cover and simmer for about 25 minutes. In a separate saute pan add oil and saute onions until tender. Combine onions and cabbage, add salt and pepper and stir in the eggs. Let filling cool before using. Place a tablespoon of the filling in the center of a round, pinch the edges closed and fry in oil until golden brown.
Boil the chicken stock in a large saucepan for 10 minutes, or until it has reduced to 2 cups of liquid. Meanwhile, cook the pasta in a large saucepan of rapidly boiling water until al dente. Drain and toss with 2 tablespoons of olive oil. Heat the remaining oil in a large deep frying pan, add the carrot, onion and celery and cook over medium heat for 10 minutes, or until lightly browned. Add two thirds of the crushed garlic and the thyme and cook for a further minute. Add the stock, and bring to boil and cook gently for 8 minutes, or until reduced slightly and the vegetables are tender. Gently add the lentils and stir until heated through. Stir in the remaining garlic and a little extra thyme, and season with plenty of cracked black pepper and sea salt. The stock should be slightly syrupy at this point. Combine the pasta with the lentil sauce in a large bowl, drizzle generously with olive oil and serve with grated parmesan if liked.
To make the dressing: Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. Add pepper and whisk the dressing and pour in the extra-virgin olive oil slowly while you whisk. Once the oil is combined with the the lemon juice and the mayonnaise, switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula. Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing, and serve. Enjoy!
Cook the pasta according to the package directions,then add the broccoli during the last few minutes of cooking;drain. Over medium heat, mix the cream cheese,the juice,onions,basil and garlic in a large frying pan,stirring until blended. Stir in the tomatoes and the chicken and serve over the pasta and broccoli;serve immediately.
Preheat large saute pan on medium high 2-3 minutes. Spray pan with cooking spray. Add chicken to pan; sprinkle with rosemary, salt and pepper. Cook 2 minutes, stirring occasionally. Add beans, broth, and tomatoes. Stir cornstarch and water together and, stirring continuously, slowly add to pan. Heat to a boil; then reduce heat to medium and simmer 5 minutes.
Preheat oven to 325 degrees. In a food processor, pulse chocolate graham crackers until fine crumbs form. Add sugar and butter-pulse to moisten. Press into the bottom and up the sides of a 9-inch spring-form pan. Chill. In a large mixing bowl beat cream cheese for 1-2 minutes, or until smooth. Add sugar and cornstarch. Beat on medium speed until creamy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Add the Brandy and Creme de Cacao. Beat until well incorporated and smooth. Pour into chilled crust. Bake for 60 minutes or until cheesecake is just set and center slightly jiggles. Transfer to a wire rack-run a knife around the inside of pan. Allow to cool completely at room temperature. Cover and refrigerate overnight. Center cheesecake on a serving plate, remove side of spring-form pan. Whip the heavy cream and sugar until stiff peaks are reached. Garnish cheesecake with whipped cream, scatter chocolate covered espresso beans. Serve.
LINE 8-inch-square baking pan with foil. COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. STIR in marshmallows, morsels, dried cherries and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces. VARIATION: For an equally delicious fudge, try substituting 3/4 cup dried berry blend for the cherries.
Blend until creamy the butter, sugar and egg. Beat cream cheese into this mixture, mixing in the buttermilk and vanilla also. Beat in the flour, baking soda, baking powder and salt. After being chilled (a couple of hours or so) this dough may be rolled to paper thinness, cut into shapes and baked. Sprinkle before baking with sugar and cinnamon. Preheat oven to 350°F and bake from 12 to 15 minutes.
In a large saucepan add butter and oil. Saute the sweet red pepper and onion until tender but not browned. Stir in the flour and continue to cook over very low head for 2-3 minutes. Slowly pour in the milk stirring continuously to prevent any lumps from forming. Place 1 cup of corn, cream and the soy sauce in a blender on medium speed until smooth. Next add the corn mixture to the soup as well as the remaining corn. Continue to cook until heated through. If desired sprinkle a little parsley or nutmeg on top for garnish.