HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the red potatoes in a medium sized saucepan filled with enough water to cover by 1 inch. Place pan over high heat and bring to a boil and allow them to par-boil for 10 minutes until almost fork tender. Dip the potatoes out to the water and allow them to drain in a colander and set aside to cool. Take the spinach and place it in the boiling water that the potatoes cooked in and blanch the spinach for 3 minutes. Drain and squeeze out as much water as possible. Set aside and allow it to cool enough to handle. Prepare the green onions by cutting the tender green bottoms of one diagonally on the bias to make thin elongated rings to be used as garnish and the remaining two onions by mincing finely using both the white bottoms and green tops. Chop the blanched spinach finely and add it to the yogurt in a medium sized mixing bowl along with 1/2 package Hidden Valley Original Ranch Dips Mix, 1/4 cup Parmesan Cheese, lemon juice and mix until well blended with an electric mixer for about 1 minute. Fold in the black pepper, lemon zest and minced green onions. Mix until evenly blended. Place this Spinach Mousse in the refrigerator until ready to plate the appetizers. Cut the slightly cooled potatoes into thick rounds about 1/3 inch thick and dip this in the melted butter and then roll them in a bowl holding a mixture of 1/4 cup Parmesan Cheese and 1/2 cup bread crumbs. Place the potatoes slices on a hot griddle and brown on each side for about 5 minutes. Remove to a plated lined with a paper towel. Season the raw shrimp with the reserved 1 Tablespoon of the Hidden Valley Original Ranch Dip Mix and freshly ground black pepper (about 2 twist). Place the seasoned shrimp on the hot griddle and cook for 6 minutes turning over at 3 minutes. Shrimp should be cooked through and nice and pinkish red in color. Cut the grape tomatoes almost completely in half using a paring knife. Slip a slice of chive in the curve of each grilled shrimp. When ready to serve, remove the yogurt-spinach mixture from the refrigerator. Take the grilled potatoes and put them on a serving platter and top with a heaping round teaspoon full of the Spinach Mousse. Top with a opened grape tomato and then crown each stack with one grilled shrimp with a inserted chive garnish. Serve and Enjoy!
In a mixing bowl, cream together the butter, cream cheese and sugar. Add the eggs, orange rind, and vanilla; mix well. Combine flour, salt and baking powder; add to the creamed mixture and blend well. Cover and chill for at least 4 hours; make sure dough is firm. In the mean time, combine all filling ingredients in a small saucepan. Cook and stir over low heat until smooth. Set aside to cool. On a floured surface, divide dough in half; roll each half into a 12"x11" rectangle. Spread filling over rectangles of dough. Carefully roll up into tight jelly roll logs. Wrap logs in waxed paper. Chill overnight. Remove waxed paper; cut rolls into 1/4" slices. Place slices on ungreased baking sheets. Bake at 350 degrees for 9-11 minutes or until lightly browned. Remove cookies to wire racks to cool.
Using the first 12 ingredients (from bread cubes down to confectioner's sugar) prepare the bread pudding by following the steps below: Preheat oven to 350 a. Grease a 9x13 inch baking pan with the butter. Set aside. Place the bread cubes in a large bowl. Combine the cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt and raisins in a large bowl. Stir to combine and then pour over the bread cubes. Allow to sit at room temperature for 30 to 45 minutes. Transfer to the prepared pan and bake until the center of the pudding is set, 50 to 60 minutes. Garnish with the confectioner's sugar and serve with Rum Sauce - directions below: In a one quart saucepan over medium heat, combine the cream milk and sugar. Place the cornstarch and 1/4 cup of the rum in a small bowl and whisk into a slurry. Pour the slurry into the cream sauce and bring to a boil. Once the sauce boils, reduce the heat to a gentle simmer and cook, stirring occasionally for 5 minutes. Remove the sauce from heat. Stir in the salt, butter, and remaining 1/2 cup of rum. Serve warm.
On medium high, melt butter in small sauce pan. Add the onions, bell pepper and tomato. Let veggies saute in butter for about 2-3 minutes. Add Tomato sauce, ketchup and water. Stir and add the cumin. Add salt to taste, add cilantro and let simmer for about 5-7 minutes or until the sauce has thickened enough to cover the back of a metal spoon when dipped in the sauce. Serve on top of cabbage salads or on the side as a dipping sauce.
FOR CRUST:. In a medium mixing bowl, stir together flour, powdered sugar, and salt. Cut in butter till crumbly. Press mixture evenly into bottom of 13x9x2-inch baking pan. Bake in a preheat 350F oven for 10 minutes. FOR FILLING:. In another mixing bowl, beat eggs slightly. Stir in the brown sugar, pecans, honey and melted butter. Stir together the half and half , coffee crystals, and vanilla till coffee crystals dissolve, Stir into pecan mixture. Spread evenly over hot crust. Bake in 350F oven for 20 minutes more, or till set. Cool in pan on a rack. Cut in squares, then halve the squares, diagonally to make the triangles.
While popcorn is popping melt butter and add next 5 ingredients. Toss well and top with Parmesan cheese. Now find a good movie and enjoy!
Combine: chicken & next 10 ingredients in a large dutch oven, and bring mixture to a boil over high heat. Reduce heat; cook 45 minutes or until chicken is tender. REmove chicken from borth; set broth mixture aside. Skin and bone chicken; chop chicken meat and set aside. Pour broth mixture through a wire-mesh strainer into a large bowl; discard cooked vegetables. Remove and discard fat from broth; return broth to dutch oven. Cook noodles according to package directions, omitting salt and fat; drain and set aside. Add chopped onion, sliced celery, and sliced carrots to chicken broth; bring to a boil over high heat. Reduce heat; simmer 15 minutes -- add cooked noodles and simmer another 15 minutes. Serve or you can freez in containers.
Preheat oven to 400 degrees. Spray a >small< loaf pan with cooking spray. In a small bowl, beat eggs, water, and coconut milk. Set aside for now. In another bowl, mix dry ingredients (flax seed meal, almond meal, baking powder, salt, and sugar). Add dry ingredients to wet ingredients. If you want to add any mix ins (nuts, fruit, coconut, etc.), now's the time! Pour mixture into prepared loaf pan and bake at 400 degrees for 20 minutes. Once cool enough to handle, remove bread loaf from pan and allow to cool on a cooling rack. Enjoy!
TOPPING:. coarse white (sparkling) sugar, optional Preheat the oven to 375°F Lightly grease an 8-wedge scone pan, or line a large baking sheet with parchment paper. TO MAKE DOUGH: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and fruit/nuts. Cut the butter into pats, and work it into the dry ingredients to make an unevenly crumbly mixture. In a medium-sized measuring cup, whisk together the orange juice, milk or half and half, vanilla, and eggs. Reserve out 1 tablespoon of the mixture, then add the remainder to the dry ingredients all at once, mixing just until the dough comes together. Press the dough into the cups of the scone pan, filling them all the way. Or, using a muffin scoop or spoon, drop the dough by 1/4-cupfuls onto the prepared baking sheet, leaving about 1 1/2 inches between the scones. Brush with the reserved 1 tablespoon of the milk mixture, and sprinkle the tops with coarse white sugar. TO BAKE THE SCONES: Bake the scones for 20 to 22 minutes, until they're starting to brown on top. Remove them from the oven, and serve warm, with jam and butter; or with fruit curd and English clotted cream or double Devon cream. To serve later, reheat scones, wrapped loosely in aluminum foil, for 8 to 10 minutes in a 350°F oven. Yield: 8 wedge-shaped scones from a scone pan, or 12 round drop scones.
Combine the mince, breadcrumbs, egg, milk parsley, sage, garlic, mushrooms, salt and pepper. Mix thoroughly. Form into eight sausage shapes. Wrap each in a rasher of bacon and set aside. Place potato slices in well greased rectangular or oval ovenproof dish. Season with salt and pepper. Brush the potatoes with melted butter. Arrange the meat rolls down the centre of the dish and cover. Cook in a preheated oven at 200 C for 30-40 minutes. Cut tomatoes in half and place around the edge of dish. Sprinkle the grated cheese over the top of meat rolls and tomatoes. Return to oven and cook uncovered for a further 10-15 minutes or until potatoes are tender and cheese is golden brown. ** Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
In a large frying pan heat oil or ghee over medium heat and add cumin, mustard seeds, & cardamom if using. Stirring constantly, heat until fragrant, ~2 minute Add potatoes & onions and saute until onions are golden brown, ~ 5 minutes. Add tomatoes, garlic, ginger, & remaining spices, stir and cook 5 minutes. Add greens & 1/2 cup water if needed. Bring to a boil then lower to a simmer, cover and cook until your greens are done ~10 minutes, stirring occasionally. Add chickpeas at the same time as the greens if using. Serve with a dollop of yogurt, on naan or over rice!
In a shallow dish that will hold the salmon, mix mirin, sugar and soy. Add salmon to mixture, turning to coat. Marinate 5 minutes, turning over once. Heat large skillet on medium-high. Add salmon, reserving marinade, and cook 4 minutes. Turn salmon over, add marinade and cook 3-4 minutes longer. Transfer salmon to platter. Stir rice vinegar into drippings in skillet; pour over salmon and garnish with green onions. Server with ginger in you like.
Combine all ingredients in blender. Puree until smooth. Pour into 2 tall glasses.
Mash bananas. add Splenda and egg. add melted butter and juice (any juice you like). add dry ingredients and bake at 375 - 20 minutes.
Mix the water and 1/2 teaspoons salt in a medium saucepan and bring to a boil over high heat. Add the broccoli and cook until it turns bright green and is tender but still crisp, about 1 minute. Drain the water and rinse the broccoli under cold water. Let drain completely and set aside. Combine the tomato, picante sauce, basil, onion, vinegar, lime juice, garlic and 1/8 teaspoons salt in a large bowl. Add the broccoli, rice and cheese and stir to combine. Divide among the tortillas and wrap. Enjoy right away! How to wrap:. If tortilla is stiff, warm slightly(about 15 seconds) to make more flexible. Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling.
For chili: Place a large stockpot over medium high heat and heat the olive oil. Add the onions, red bell pepper, garlic, chile peppers, and jalapenoes. Cook, stirring, until the onions begin to turn translucent, about 5 minutes. Add the tomatoes, cumin, chili powder, Great Northern beans, black beans, kidney beans and pinto beans. Stir together. Pour in the chicken stock and juice. Stir well. Add the red pepper flakes and salt and pepper to taste. Turn the heat to medium-low and cook until the chili is hot throughout, 30 to 45 minutes. For Blue Cheese-Cornbread Croutons: [Make while chili is cooking for 30-45 minutes on medium low]. Preheat the oven to 425. Grease a baking pan or cast iron skillet. Prepare the cornbread mix according to package directions. Stir in the blue cheese. Take care not to overmix. Pour the mixture into the prepared backing pan or skillet. Bake in the oven until golden brown, about 15-20 minutes, dependeing on the package directions. Remove from the oven and cool on a rack. When cool, cut the cornbread into oversize cubes of about 1 and 1/2 to 2". Drizzle the cornbread cubes with olive oil and place on a baking sheet. Toast in the 425 oven until golden brown and crispy, about 6-8 minutes. Season the croutons with salt and freshly ground black pepper to taste. When cool, store in a resealable plastic bag in the refrigerator until ready to use.
Slice jam roll and place in trifle bowl. Make jello following directions on package and replace 1/2 cup of cold water with the 1/2 cup of sherry. Pour fruit cocktail over jam roll, then cover with jello. Put in fridge to set. Make up custard and pour on top of jello when it is set. Then top with whipped cream and sprinkle with sugar sprinkles, keep in fridge till ready to serve.
Mix first 6 ingredients into a paste and slather on chops. Marinade them for 2-24 hours. Preheat BBQ on high heat. Reduce heat to medium high. Grill for 4-6 minutes on each side depending on thickness. Make sure that chops are no longer pink and that juices run clear. Let sit for about 5 minutes before serving.
In a large skillet, cook the ground chicken until no pink remains. Place in the slow cooker. Add in all ingredients through coriander. Stir to combine. Cover the slow cooker and cook on high for 3 hours or until the liquid is all absorbed into the mixture. Remove the lid and stir everything again. Taste and adjust seasoning if necessary. Stir in half the cheese and sprinkle the other half on top. Top with the topped green onions and cilantro.
If using dried beans, place in a large pot with cold water to cover and let stand for 8 hours or overnight. Drain the beans and again add cold water to cover. Bring to a boil over high heat; then reduce the heat to medium and simmer until tender, about 1 hour. Drain and reserve. Preheat oven to 300 degrees F. In a saute pan over medium-high heat, saute the chorizo until it is brown and the fat is rendered, about 5 minutes. Remove the chorizo from the pan and pour off all but 3 tablespoons of the fat. Add the onion, garlic, and carrot and sweat until the onion is translucent and tender, about 4 minutes. In a mixing bowl, combine the chorizo mixture with the beans, rum, and honey and season to taste with salt and pepper. Pour the mixture into a casserole or baking dish, add the stock, and cover. Bake the beans 20 minutes. Check to see if the mixture is dry and add water or stock if needed. Continue baking, covered, another 25 minutes. Uncover and bake an additional 15 minutes. Remove from the oven and fold in the cilantro. Serve immediately.
Spaetzle: In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes. Bring 3 quarts of salted water to a boil in a large pot, over medium heat. Reduce the heat to a simmer. To form the spaetzle, hold grater or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Drain the spaetzle in a colander and give it a quick rinse with cool water. This can be made up to 1 hour in advance. Sauce: Add 1 tablespoon of butter and the oil to a large skillet over medium heat. Add the cooked spaetzle and saute until slightly browned, about 2 to 3 minutes. Remove from the pan to a serving platter and set aside while you cook the mushrooms. Set the skillet back over high heat and add a little more olive oil and remaining 1 tablespoons of butter. Add the thyme, mushrooms and garlic and saute until golden brown, about 4 to 5 minutes. Season with salt and pepper, to taste. Add the cream and mustard and stir well. Reduce the mixture until the sauce is nice and thick, about 3 minutes. Fold in the spaetzle. Transfer to a serving bowl, garnish with chives and serve alongside the pork schnitzel, if desired.
Mix all the dry ingredients together except the chocolate chips. Add the wet ingredients and mix just until blended. Now add the chocolate chips and mix. Fill muffin tins sprayed with non-stick spray (or use muffin liners) 2/3 of the way full. Bake at 400°F for about 20 minutes or until slightly brown and a toothpick inserted into a muffin comes out clean.
If your beans have soaked overnight, Add enough HOT water to cover beans by about an inch. Stir. Cover. Cook on High 1 hour or longer until beans are tender. Beans need to be tender before you add the other ingredients otherwise it is hard to cook them to the soft stage. Drain. If you forgot to do this step then, place 4 cups beans into slow cooker. Add at least 10 cups hot water, cover. Cook on High for 2 hours. Test a bean - they should be soft/tender BEFORE adding remaining ingredients. Drain. Put remaining ingredients into slow cooker. Stir gently. Cover and cook: On Low for 8 to 10 hours or on High for 4 to 5 hours.
Combine all ingredients in a large bowl. Refrigerate and chill for at least 2 hours. Serve with tortilla chips.
Mix all ingredients together. Use two to four teaspoons of mix per cup of boiling water. Stir well. The klah should be thick, much like hot cocoa.
Chop chicken, peppers and walnuts and place in a medium sized bowl. In a small bowl, combine mayo, olive oil and curry powder, mix well. Add mayo mixture to chicken mixture and stir until all ingredients are incorporated. Season with salt and pepper to taste. Serve chilled.
Mix all ingredients together. Preheat oven to 325 degrees. Lightly greas a 9x13 pan and press the granola mixture into pan. Bake for 18-22 minutes or until golden brown. Let cool and cut.
This is written to chop as you go, but if that makes you nervous or you don't think you can work quickly enough, just chop everything first. I'll bet you can do it the second time you make this, though. Again, this makes a LOT of food so you'll need a big wok or cook pot, or cut the quantities in half. Put your rice on so it's cooking while you work. Follow the directions on the bag and set a timer if you have one because you'll be distracted. It'll be done before the food is ready but will stay plenty hot enough to serve. Start with the carrots and potatoes; slice them fairly thin and saute them in the oil and 1/3 tin of curry paste on medium-high heat for five minutes. Cover and go to the next step. Cut the eggplant into bite-sized cubes. You can peel the eggplant if you want but I think both texture and flavor is better if you leave the skin on. Add to the pan; saute, stirring occasionally, another five minutes. Cover and go on to the next step. Slice the onion and bell pepper into fairly thin strips and add them to the pan; saute, stirring occasionally, another five minutes. Cover and go to the next step. Cut the zucchini into bite-size pieces and add to the pan. Strip the basil leaves off their stems and add them too. Stir and cover. Just one more step and you're done. Get a blender out and blend the can of coconut milk with one can full of chicken broth and the second 1/3 of red curry paste. Take a good long whiff of it. WOW! Remember to sneeze away from the food. Call one of your family in to smell it and laugh as they experience the same thing you just did, but not in a mean way so they won't get mad when you then ask them to set the table for you while you finish up. Get excited about how awesome this is going to be. Add the coconut/chicken/curry liquid to the pan and let it come to a simmer. Once it's simmering you can check a potato or a carrot for doneness; they should be tender. Dinner's ready! Serve in a bowl over steaming white rice and a box of Kleenex on the table because you're probably going to need it. Jasmine rice really is preferable for this. If you serve this worthy food over instant rice I swear I'll drive over there and whup you myself. Instant rice is an abomination in the eyes of the Lord.
Heat oil and butter up in a 12 inch skillet and add the garlic. Saute for a minute and then add pepper flakes and saute for another minute.Add the spinach and heat it through and taste and season with salt and black pepper. Separate dough into 8 portions and let rise until doubled, punch down and rest for 10 minutes. Roll each portion into a circle - not too thin that it tears. Fill one side with cooled spinach mixture, fold dough over and crimp the edge. Let rest while you pre-heat the oven to 375. Bake for 20 minutes or until crust looks done. Before baking you can mark the pies with letter H using a fork to distinguish the pies with hot pepper flakes from the plain. It's really simple. I think the more simple the better although I have added dried tomatoes and other things. Hope you try this.
Stir first seven ingredients (through sour cream) together in a large bowl until combined. Gently stir in mixed greens (greens will wilt if there are leftovers, so I usually just throw the greens on the serving plate!). Layer chips on serving plates and top with taco mixture. Serve with your favorite taco toppings if desired, olives, shredded cheese, taco sauce, etc.
PREHEAT OVEN: Place oven rack to lower 1/3. Set oven to 425°F. PREPARE BOTTOM CRUST: Using roll-out refrigerated pie crust, unroll crust into lightly greased 9-inch to 10-inch deep-dish pie plate. Place pie plate with crust into the freezer to temper until ready to fill. PREPARE FILLING: Heat olive oil and butter in a large saucepan over medium heat. Add the potatoes, carrots, celery, mushrooms, frozen pearl onions, chives, parsley, sage, thyme, fresh ground black pepper, rosemary, bay leaf, and garlic. Cover, then saute, stirring every 3 minutes until vegetables are just firm-tender (do not overcook). THICKEN: Sprinkle 5 tablespoons flour over saute mixture, then stir. Add the chicken stock, frozen peas, heavy cream, paprika, Worcestershire sauce, black pepper, turmeric, and nutmeg. Bring to a boil then reduce heat to medium-low. Remove bay leaf. Season fresh ground black pepper and 1 pinch celery salt (or to taste). ADD CHICKEN: Fold in 2 cups boneless, skinless chunked rotisserie chicken. FILL SHELL: Pour the prepared filling into frozen bottom shell. Place top crust dough over pie. Pinch and flute edges of upper crust to adjoin with bottom crust. PREPARE GLAZE: In small bowl with one beaten egg, add 1 1/2 tablespoons water and whisk. Brush top crust and edges of pie lightly and evenly with mixture. Cut slits around top center for steam to escape. BAKE pie at 425° about 30 minutes on lower rack, or until evenly golden brown. COOL and set for at least 20 minutes before cutting and serving. SLICE, serve and enjoy!
Preheat oven to 200°C Line a baking tray with baking paper. Make basic scroll dough Sift flour into a large bowl. Add butter. Using your fingertips, rub flour into butter until mixture resembles fine breadcrumbs (alternately, combine in food processor then transfer to a large bowl). Make a well in the centre. Add milk. Using a knife, mix together to form soft dough. Turn dough onto a lightly-floured surface. Knead lightly until smooth. Roll out to a 30cm x 40cm rectangle with 1 short end closest to you. Spread Nutella over dough, leaving a 2cm border along the short edge furthest from you. Sprinkle hazelnuts and sultanas evenly over Nutella. Starting from short end closest to you, roll up dough like a Swiss roll. Using a sharp knife, trim ends then cut roll into 9 even slices (see note). Lay scrolls flat, in 3 rows, on prepared tray, allowing a 2cm space between each. Bake for 25 minutes or until light golden. Stand for 5 minutes on tray before gently pulling apart. Serve warm.
Preheat oven to 350°F Prepare penne as package requires, drain. In large bowl, combine cooked pasta, vegan sausage, sauce, and 1 cup of cheese. Pour all ingredients into a greased 2-1/2 quart shallow baking dish and cover. Bake 30 minutes or until it is bubbling. Uncover, top with remaining cheese and bake for another 8 minutes. Dig in & don't forget to refrigerate any left overs!