HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a hot dutch oven or deep pot, add olive oil and after it begins to shimmer, add in onion, green pepper, celery and garlic and sweat over medium heat until translucent. Remove to a bowl and set aside. Add sausage and brown and break up until cooked through. Remove excess fat. Add vegetables back to the pot and stir in tomatoes, spices, black beans and '2' cups of the broth. Reduce heat to medium and simmer for 10 minutes until bubbly. When ready to serve, bring remaining 2 cups of the broth to boil in a saucepan then stir in couscous. Cover and remove from heat. Let sit 5 minutes. If you are a salt lover, add salt but I usually don't. Ladle one sixth of the couscous into the bottom of a bowl then cover with black bean soup. If desired sprinkle some shredded cheddar cheese or sour cream on top (we like it just as well without it).
Cook carrots in water in a covered skillet until barely tender. Salt and pepper to taste. Uncover and add sugar, orange juice and butter. Add dill. Cook over high heat until most of the water has evaporated and carrots are lightly glazed. Taste for seasoning.
Heat oven to 400. Grease 12 muffin cups. Sprinkle the cups with 1 1/2 teaspoons of the brown sugar and 1 teaspoon of the walnuts. Place 3-4 slices of the plums in each cup, slightly overlapping. Corsely chop the remaining plums; place in a small bowl. In a large bowl; whisk together both flours, baking powder, cardamom, baking soda, and salt. In a medium bowl, whisk eggs and 2/3 cup brown sugar until smooth. Whisk in buttermilk, oil, lemon peel, and vanilla. Stir into flour mixture just until the dry ingredients are moistened. Fold in chopped plums; spoon into muffin cups. (Muffin cups will be quite full however, the plums will collapse while baking). Bake 18-22 minutes or until tops are lightly browned and spring back when touched. Immediately turn muffins out on to a wire rack . Replace any plum slices that dislodged, if neccessary. Cool at least 10 minutes; serve warm. VARIATION: Cinnamon-Nutmeg- Substitute 1 1/2 teaspoon fround cinnamon and 1/2 teaspoon nutmeg for the cardamom and lemon peel.
NOTE: If you don't have maple syrup, substitute 6 Tbs chocolate syrup or 4 Tbs agave nectar as the liquid sweetner. For Vegans use Vegan chocolate chips and ditto for the syrup. In a double boiler or in the microwave melt othe cup of chocolate chips. Let the mixture cool slightly (while preparing your other ingredients). In a blender combine the tofu, peanutbutter, maple syrup or chocolate syrup or agave nectar and the soy milk using enough milk to get the consistancy of a milk shake. Add the melted chocolate and blend until combined. Chill your tofu concotion thoroughly in the refrigerator before adding to your ice cream machine. Process in your ice cream maker (or freeze in ice cube trays and whirl in the blender) and return to the freezer to harden into a scoopable ice cream. Time is a big guess here. Depends on your freezer and method.
Preheat the sandwich grill. In a small bowl, stir the olive oil and garlic together. Brush both sides of the eggplant slices with 1 tablespoon of the garlic oil. Put the eggplant in the grill; close the top plate, and cook until the eggplant is tender and grill marked, 3-5 minutes. Season to taste with salt and pepper. Transfer to a plate and set aside (the eggplant can be grilled up to 3 hours ahead and kept at room temperature, or covered and refrigerated for up to 24 hours; if refrigerating, return to room temperature before assembling the panini). Keep the sandwich grill on and wipe clean the grill plates. Place the rolls, cut side down, on a work surface and brush the crust sides of the rolls with the remaining 1 tablespoon garlic oil. Turn and spread cut sides of the rolls with tapenade, dividing it evenly, then layer 1/4 of the cheese, half of the eggplant, and 2 tomato slices over the tapenade on the bottom half of each roll. Divide the remaining cheese on top. Cover with the top halves of the rolls, tapenade side down, and press to pack gently. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the eggplant is hot, and the cheese is melted, 3-5 minutes. Cut each sandwich in half on the diagonal and serve immediately.
Preheat oven to 350 F. Cut cod into serving size pieces. Mix butter and lemon juice. In a separate bowl mix flour, salt and white pepper. Dip cod in butter/lemon then roll in flour mixture. Place in unreleased 8 x 8" pan. Pour whats left of the butter mixture on top.Sprinkle with paprika. Bake uncovered for 25-30 mn. or until fish flakes easily with a fork. Garnish with lemon slices and fresh chopped parsley.
Pre-heat oven to 200c. Steam or boil the cauliflower for approximately 5 mins until part-cooked. Cut the spinach into strips (this makes it easier to separate) and blanche. If you have more time and would prefer to make a proper cheese sauce then make a roux to your desired consistency (using flour, butter and milk) and add the cheese. Fling all three ingredients into an oven-safe bowl and mix well. Bake for 10 minutes until the cauliflower has cooked and the cheese is nice and melted. Serve immediately.
Remove oyster from shell, wrap in a half slice of prosciutto; return to shell. Top each oyster with half a teaspoon of Worcestershire sauce and a teaspoon of Parmesan. Place under the griller (broiler) and cook for 2-3 minutes or until cheese has browned a little and prosciutto and oyster just heated through. Remove from the griller (broiler) and top the hot oysters with a teaspoon of diced tomato, a squeeze of lemon juice and a sprinkling of snipped chives. SERVE AT ONCE (that's an instruction for Peter J who says many of JanRoundOz's recipes finish that way ;-).
Preheat oven to 400. In large skillet, heat oil over medium heat, add beef and cook, breaking up, for 5-10 minutes. Until no longer pink. Drain off fat. Stir in yellow onion and peppers. cook 5 minutes. Stir in tomato sauce, salt and pepper. Simmer for 5 minutes. Place 1 pizza crust on baking sheet, spread half of the meat sauce over crust. sprinkle 1/2 of the green onion and 1/2 the cheese over top. Bake for 20 - 25 mins, or until cheese is bubbly and golden. Repeat with other crust.
In small bowl, combine lime juice, oil and hot pepper flakes. Whisk until well blended. In large bowl, combine cabbage. Add dressing mixture and toss until well coated.
Preheat the oven to 375 degrees F. Roughly chop the spinach and mix with the ricotta cheese, eggs, sun-dried tomatoes, basil, olive oil, salt and pepper Add the mixture to the pie shell and bake in the lower third of the oven for 30 minutes or until the mixture sets.
Preheat oven to 350*. In a large bowl, combine Monterey Jack cheese, sour cream, mayonnaise, bell pepper, green onion, parsley, lemon juice, Old Bay seasoning and ground red pepper. Gently fold crabmeat into cheese mixture. Spoon mixture into a 1 1/2 quart casserole. Sprinkle Parmesan cheese on top of crab mixture. Bake for 30 to 35 minutes or until bubbly. Serve hot with toasted French rounds or crackers.
Preheat oven to 350 degrees; butter a 9x9 pan or 9" pie pan with softened butter. In a large bow; whisk together, milk,cream,flour,eggs,sugar vanilla,lemon zest,cinnamon and salt until it forms a smooth thin batter. Spread 3/4 of the batter onto the botom of the prepared baking dish and bake for 3-4 min., watch the batter closely and remove before it cooks through. It should just (JUST) start to thicken, when it is set, remove from oven. Transfer dish to a heatproof surface and arrange apples in a fan pattern over hot batter. Pour remaining batter over apples; bake 35-40 minutes longer, until knife inserted comes out clean. Sprinkle powdered sugar over finished clafouti, serve warm.
For the syrup: Bring the sugar and water to a boil in a heavy medium saucepan over high heat. Reduce the heat to medium-low. Simmer, stirring until the sugar is completely dissolved, 6 to 8 minutes. Select figs of uniform size and ripeness. Without removing the skins, plung figs into a bath made by adding baking soda to boiling water. Allow the figs to stand in the soda bath from five to ten minutes, depending on the weight of the skin. When the skins of the figs become slightly transparent, remove to a bath of cold water and rinse thoroughly. Add fruit to syrup and bring to a gentle boil. When the figs can be easily pierced with a toothpick or skewer, and the skins look clear and translucent, pack the fruit loosely into sterilized jars, filling any remaining spaces with the hot syrup. Add 2 tablespoons bottled lemon juice to each quart or 1 tablespoon if you're canning in pints. A slice of lemon and a slice of orange may be added to each jar, if desired. Remove trapped air bubbles by sliding a non-metallic spatula around the inside of the jar walls. If needed, add more liquid, leaving 1/2" headspace. Wipe the jar rim with a clean, dampened paper towel to remove any food particles. Place prepared lids on jars and secure with metal ringbands following manufacturer's recommendations. Process in boiling water bath for 25 minutes, adding boiling water as needed during the processing. When processing is complete, remove canner lid and use a jar lifter to remove jars and place them on a rack, dry towel, or newspaper. Allow the jars to cool, undisturbed, away from drafts for 12 to 24 hours. To check the seal, listen for the familiar "ping" and look for the slight depression in the lid's center. Remove the ringbands, wipe jars with a damp cloth, and add labels. Store in a cool, dry, dark place.
In a large saucepan, bring the vegetable broth to a boil. Add the chopped broccoli, garlic and ginger. Reduce the heat to low and cover. Steam for about 5 minutes or until the broccoli is tender. Remove from the heat. After the broccoli has cooled slightly, puree it in a food processor or blender. Return it to the sauce pan. Add the soy milk or skim milk and soy sauce. Warm over low heat. Serve sprinkled with chopped red onion.
Combine all ingredients (except chicken) for marinade (may be processed in a blender). Set aside 1/2 cup of this marinade Place the rest of the marinade into a Ziploc bag with chicken and distribute evenly. Marinate chicken for 6-12 hours in refrigerator. Remove chicken from marinade and drain. Allow to sit at room temperature while grill heats up. Grill over medium high heat (grill open) for 5 minutes, then close grill and reduce heat; continue cooking over low heat, for 15-20 minutes, or until chicken is done (juices will run clear when pierced with a fork). Baste with fresh marinade every few minutes, turning chicken to cook both sides evenly.
PREPARE THE CHICKEN: Wash the chicken and dry thoroughly. Stuff the body cavity with the ginger, garlic, scallion, and salt. Fill a large pan with water and bring to a boil. Put the chicken, breast side down, into the pan then return to water to a boil Reduce heat and simmer, covered, turning the chicken over once, for 30-40 minutes, or until tender and the juices run clear when a skewer is inserted into the thickest part of the meat. Remove the chicken and rinse under running cold water for 2 minutes to prevent any additional cooking. Drain, then rub the oil into the skin. Set aside. PREPARE THE RICE: To prepare the rice, heat the oil in a preheated wok or deep pan over high heat. Add the garlic and shallots and stir-fry until fragrant. Add the rice and vigorously stir-fry for 3 minutes. Add the stock and salt. Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes. Turn off the heat and let the rice steam for an additional 5-10 minutes, or until the rice grains are tender. To serve, chop the chicken horizontally, through the bone and skin into chunky wedges. Serve with the rice and dipping sauce.
Cream the butter and sugar. Add the egg yolks, one at a time. Beat until light and fluffy. Beat in the honey. Sift the flour with the other dry ingredients; add in alternately with the sour cream. Stir in the walnuts. Beat the egg whites until stiff and fold them into the batter. Bake in a greased tube pan at 325 degrees F for 50 to 55 minutes, or until done. Lower the heat to 300 degrees F in the final stages of baking to prevent the honey from burning.
Mix the first 7 ingredients and a couple of cups of cold water together in a saucepan large enough to hold the piece of pork. Add the pork and more water (enough to cover the pork); give it all a bit of a stir around to combine. Bring to the boil, then cover and reduce to a simmer; cook for 2 hours (40 minutes per 500g of meat). Allow to cool for about 2 hours in the stock.
In crock pot, add cooked rice, then add corn, pinto beans then chunk up cheese. Cook on low until all cheese is melted and the mixture is thoroughly heated.
Spray frying pan with non-stick cooking spray. Peel an apple and remove the core. Cut the apple into large chunks and place into heated frying pan. Cover for 5 minutes or until apple is cooked through and starting to brown on the edges. Stir together cottage cheese, egg, cinnamon and sweetener to taste. Pour over cooked apple and cover for another 5 minutes, or until it looks like a puffy pancake.
Peel carrots, cut in half and slice lengthwise. Chop onion into small pieces. Cook bacon until crisp; remove and blot. Using all the bacon grease, add carrots, onions and seasonings. Mix well and cook covered on low heat for 15-20 minutes. Cook uncovered about 45 minutes or until lightly browned. Stir occasionally. Crumble bacon and add to carrots.
DRESSING: Combine the ginger, garlic, soy sauce, rice wine vinegar, orange juice, lime juice, and brown sugar together. Add salt and freshly ground pepper and taste for seasoning. Refrigerate 1 hour to allow flavors to infuse. SALAD: Combine the Chinese Cabbage, bean sprouts, sliced red onion and orange segments. (I like to drop everything in a large zip-lock bag). Toss with half of the dressing. (Again, if you use a zip-lock bag you can easily pour in half of the dressing, seal and fumble to mix dressing in with salad; place in the refrigerator until ready to use.). Add the sliced chicken to a frying pan and brown lightly with a small amount of olive oil. Add the remainder of the citrus dressing; bring to a boil; reduce for 30 seconds to allow mixture to thicken slightly. Place Chinese cabbage mixture on two dinner plates. Arrange sliced chicken on top and pour over the remaining sauce. Top with freshly chopped cilantro.
Brown ground meat with shallots and garlic. Drain. Add remaining ingredients and simmer for at least 10 minutes.
Place all ingredients in the Master Prep Pitcher. Secure the top and pulse in quick bursts for 45 seconds, until smooth and frothy. Salt and pepper to taste before serving over your favorite salad. For best flavor, refrigerate for at least 2 hours before serving to let the flavors mingle.
Preheat the oven to 350°F In a blender or spice grinder, grind whole almonds until finely ground. In a small bowl, combine ground almonds, cinnamon, and nutmeg. Add margarine and stir to combine. Lightly coat an 8x8-inch baking dish with cooking spray. Place strawberries, blueberries, and sugar substitute in the dish; toss to combine. Dot with ground nut mixture (it will not cover entire surface) and then sprinkle with sliced almonds. Bake for 35 minutes, or until topping is golden and fruit is hot. Divide fruit among 6 dessert bowls and top each serving with 1 tablespoon of ricotta.
Place the brown sugar in the bottom of a wine glass. Add bacardi and stir. Add coffee. Stir to dissolve sugar. Slowly pour cream over the back of a spoon so it sits on top of the coffee. Serve!
Heat the olive oil in a frying pan or wok over medium-high heat. Saute the shrimp for 2-3 minutes. Add green onion and CAREFULLY add the amaretto. Cook 1-2 minutes more until shrimp begins to caramelize. Remove the shrimp from the pan and set aside. Add heavy cream, coconut milk, and sugar to the pan. Simmer on medium, stirring occasionally, until it begins to thicken and is reduced by half (about 5-8 minutes). Add shrimp back into pan along with the coconut and vanilla extracts. Simmer 1-2 more minutes and serve.
Melt the butter in a heavy pan and stir in flour to make a roux. Cook on a low heat for a further minute without allowing it to brown. Remove pan from heat and gradually beat the milk or buttermilk into the roux. Return to heat and stir until the mixture thickens. Stir in mustard and honey, spring onions and finally the stout/Guinness. Cook this mixture fairly rapidly for 2-3 minutes then add the grated cheese and stir over very low heat only until all the cheese has melted. Spread thickly on four slices of soda bread and place under the grill until golden brown and bubbling. Serve hot with soups, stews, salad, chutneys or pickles. (Serves 2 as a light meal or snack with salad and 4 as an accompaniment to soup or stew.).
In a bowl, mash the corned beef as much as you can (this is a little tricky). Add the tinned tomatoes, onions and curry powder. Mix well until the mixture becomes free of any lump of corned beef. Transfer to a frying pan on a medium heat, cook the mixture for about 10 - 15 minutes until the mixture is heated through. Stir in the salt and pepper (to taste) and serve.
Preheat oven to 375 degrees. Brown chops in skillet on both sides and set aside. In medium sauce pan, combine Spaghetti sauce, butter, apple sauce, cinnamon, garlic, oregano, and Splenda. Simmer on low heat 10 minutes stirring often. Place Pork Chops into 9x13 baking pan and pour sauce over chops. Foil and bake 1 hour.
Lightly spoon flour into measuring cup; level off. In a large bowl combine 1 1/2 cup flour, potato flakes, sugar, salt and yeast; mix well. In a medium saucepan heat milk, butter and onions until very warm (120 to 130 F). Add warm liquid and eggs to flour mixture. Blend at slow speed until moistened; beat 3 minutes at medium speed. By hand, stir in 2 to 2 1/2 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in 1 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in a greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in a warm place (80 to 85 F) until light and doubled on size, 30 to 45 minutes. Grease 13x9-inch pan or two 9-inch round cake pans. Punch down dough several times to remove all air bubbles. Divide dough into 24 equal pieces; shape into balls. Place in greased pan. Cover, let rise in warm place until light and doubled in size, 15 to 30 minutes. Heat oven to 375°F Uncover dough. Bake at 375 for 25 to 35 minutes or until golden brown. Immediately remove from pan; cool on wire rack.
Preheat oven to 425°F; grease bottom & sides of a 9x9x2-inch or 8x8x2-inch baking pan, set aside. In a medium mixing bowl stir together the dry ingredients. Make a well in the center of the dry mixture, set aside. In another bowl combine the eggs, milk, and oil. Add egg mixture all at once to dry mixture. Stir just till moistened. Spoon batter into pan. Bake for 20-25 minutes, till a toothpick inserted near center comes out clean. Cool on a wire rack.
Fry chicken breasts gently in butter on both sides. Place them in a flat dish and cover with a slice of ham. Fry onion in butter and place on top of chicken and ham. Then sprinkle thickly with grated cheese. Pour tomato puree into the pan with the chicken juices, fold in cream and season to taste. Heat and pour over chicken. Place in moderate oven 350°F/ 180°C/ Gas Mark 4 for 30 minutes. Serve with brown rice.
Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water. While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes. Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside. Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.
Enchilada sauce directions: Heat corn or canola oil in large sauce pan; stir in flour and chil powder; cook for 1 minute. Add remaining ingredients, bring to a boil, and simmer for 10 minutes. Filling. Heat oven to 350°F. Prepare enchilada sauce below. In a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles, and cilantro. Stir in 1/2 cup enchilada sauce. Season with salt and pepper, set aside, heat 1/2 inch corn or canola oil in large pan. Fry tortillas, one at a time until soft (10 seconds per side). Drain on paper towels, spray 9"x 13" baking dish with non-stick cooking spray. Spread small amount of sauce in bottom of dish. Spread 2 heaping tablespoons of chicken mixture in each tortilla& roll up. Place seam side down, side by side in prepared dish. Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes. Garnish with extra sour cream, sliced green onions and chipped cilantro.
Combine all ingredients and mix well. If using ice, mix the ingredients in a blender. Serve in a tall glass. Garnish with a slice of pineapple and a cherry.
Run the jalapenos and the garlic through a blender or food processor until smooth. Add the herbs, spices and enough water to blend into a smooth paste. Add the olive oil, season to taste, and pulse for one more minute. Transfer to a bowl, cover, and refrigerate until ready to use (will keep up to three months).
Combine all ingredients except pork chops and milk. Dip pork chops in milk. Shake/dredge pork chops in breading mixture, coating both sides. Bake at 450 degrees on a rack in a shallow roasting pan until done and brown, 30 to 35 minutes. Note: I quadruple the breading mixture so I have it on hand. This way I can have dinner on the table in 45 minutes from start to finish.
Set out three medium bowls or pie plates. In first bowl, combine mustard and honey. In second bowl, combine egg and milk. In third bowl place the bread crumbs. Dip each pork chop in honey mustard, lightly coating each side, then in egg mixture, then in bread crumbs, coating well. Fill a large frying pan with about 1/4-inch of vegetable oil and heat over high heat. Reduce to medium heat and add pork chops. Fry each side until brown and crispy, about 10 minutes per side for thick chops, adjust accordingly for different thicknesses. Keep any cooked chops in a 375°F oven on a baking sheet until remaining are done. Enjoy!
Preheat oven to 400 degrees. Slice chicken breast into long strips, about one inch wide. Beat egg whites with a fork in a medium bowl. Add chicken strips and stir until thoroughly coated. Combine spices& corn flakes in a small bowl. Dump onto a plate or shallow baking pan. Coat chicken on both sides with corn flake mixture. Place on baking sheet lightly greased with Pam cooking spray. Once all chicken has been coated& placed on pan, spray lightly with Pam. (This makes the chicken dippers even crispier.) Bake for 10 minutes. Flip dippers. Bake for 10 minutes on other side or until chicken is cooked through. Serve with plum or bbq sauce.
Combine all ingredients in a large bowl. Cover and refrigerate for at least two hours. When ready to serve, stir and pour over ice in a tall tumbler. Garnish with a wedge of pineapple and a straw. Rum a tum tum.
Preheat oven to 375 degrees. Cook pasta according to package directions, omitting the salt. Spray a 8x8 baking dish with cooking spray, and set aside. Spray large skillet with cooking spray, heat over medium-high heat, add chicken and sprinkle with garlic powder. Cook 2-3 minutes add bell pepper. Cook until pepper is tender and chicken is no longer pink in centers. Stir in undrained tomatoes, tomato sauce, 3/4 cup cheese, and cooked pasta. Transfer mixture to prepared dish, and sprinkle with remaining 3/4 cup cheese. bake 15 minutes or until cheese melts, and mixture is bubbly.