HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the sage, fennel seeds, mint and lemon rind in a large teapot or plunger. Add the boiling water and cover with a lid. Set aside for 15 minutes to infuse. Strain into a jug and stir in honey to taste. Cover with plastic wrap and place in the fridge for 1 hour to chill. Place ice cubes and a few mint leaves in serving glasses and pour over the chilled tea to serve.
Preheat oven to 350°F. Bring salted water to a boil and add pasta. In a small sauce pan, add soup, milk and water and tuna. Heat on medium till it begins to bubble. Turn to low and add salt, pepper, Worcestershire sauce, corn and/or peas, and cheese. Spray nonstick cooking spray into a glass covered baking dish. Drain pasta. Mix together pasta and sauce mix. Place the pasta and sauce mix into your baking dish. Place the tater tots and french fried onions on top of pasta mixture and cover. Bake in the oven covered for 20 minutes. Uncover and bake 8-10 minutes. Remove from oven and let stand for 10 minutes before serving.
Mix/whisk the wine, oil, oregano, garlic, red wine vinegar, salt and cayenne or black pepper until well blended. Arrange the lamb chops in a single layer in a glass dish; turn to coat with the marinade. Cover and refrigerate for 24 hours, turning often. Prepare the grill to medium-high heat. Transfer the lamb to plates and season with salt and pepper (I use seasoning salt). Mix the honey into the marinade. Grill lamb to desired tenderness, turning and basting often with the marinade (for medium-rare grill about 10 minutes).
Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic and celery. Cook together for 4-5 minutes, until the onions are shiny and translucent. Stir in the oregano and cumin. Saute for 2 minutes. Add the squash, beans and tomatoes. Cook for 5 minutes. Break the ears of corn in half and add it to the pot. Add 3 c of broth or water (or more if necessary). Simmer for 15 minutes. Add salt and pepper to taste.
Marinate: Combine all ingredients except beef steaks in non-reactive container and mix. Add beef; turn to coat. Cover and refrigerate 20 minutes to 2 hours. Turn steaks once during marination. Meanwhile make the Shiitake-And-Sweet Pepper Fried Rice (Recipe # 290685) and Pineapple-Plum Chutney (Recipe # 290686) . For each serving: Grill 1 beef steak to medium rare to medium doneness. Carve steak into 1/2-inch-thick slices. Heat 2 cups Fried Rice(Recipe # 290685) in saute pan. Mound rice in center of plate and arrange beef slices around rice. Garnish rice with 1/4 cup cilantro. Spoon 2 1/2 tablespoons Pineapple-Plum Chutney (Recipe # 290686) over beef. Garnish beef with 1 teaspoon green onions, 1/2 teaspoon sesame seed and 2 kiwi slices.
Melt 1/2 cup butter in a large frypan. Brown meat over medium-high heat. Remove browned meat. In remaining butter, saute onion for 2 minutes. Add green bell pepper and mushrooms. Cook an additional 3 minutes. Melt 1/4 cup butter and add flour. Slowly add beef broth; cook until thickened. Stir in wine and seasonings. Add meat and mushroom mixture. Cover and simmer 45 minutes to 1 hour, until meat is tender. Serve with buttered noodles or dumplings.
Mix the lemon juice, pepper, parsley and marjoram together. Coat the brisket with the mixture and let marinate overnight in the refrigerator. It's best to do this in the baking dish that you will be using. The next day brown the meat on all sides and return to the marinade. Add the onion and red wine over the top of the brisket and cover with foil. Roast in oven at 325 degrees F for 2 1/2 to 3 hours.
In a large bowl combine Flour, sugar, Baking powder, baking soda, salt and nutmeg. Cut in butter. In separate bowl mix eggs, buttermilk, vanilla and pears. Stir into flour mixture until just moistened. Spoon into lined or greased muffin tins. Bake at 350 for 20 min, or until toothpick comes out clean.
Whisk lemon juice with salt and pepper, then gradually add oil while whisking vigorously. Whisk in basil. In large bowl, gently toss vegetables and mozzarella together. Pour marinade over vegetables and GENTLY toss to thoroughly coat. Cover bowl and refrigerate at least 30 minutes, but no longer than 2 hours. Drain vegetables and thread onto skewers in desired pattern.
Dressing: Whisk together the Italian dressing, pepper sauce, mint, and mustard powder in a small bowl. Cover and chill until ready to use. Salad: In a medium skillet, cook the chicken in the oil over medium heat for 8-10 minutes or until the chicken is tender and no longer pink. Turn often to brown evenly. Remove chicken from the skillet and cut into thin, bite-sized cubes. Allow chicken to cool and refrigerate until fully chilled. Combine the chicken with the Bulgar, cucumbers, tomatoes, onion, and parsley in a bowl. Serve over lettuce and drizzle with dressing.
Preheat oven 350 degrees. grease & flour cake pans (not necessary for silicone pans). mix the spice cake mix, pumpkin & eggs. Add water slowly at end to cake batter consistency. Pour into 2 cake pans check doneness after 35 min with knife or toothpick (should come out clean). cool completely before frosting, if you plan to frost, but it tastes good warm.
Heat the oil in a large pan and sautA onion until translucent. Add the bacon and fry until it starts to colour. Add the carrot and zucchini and cook for about 2 minutes. Transfer mixture to a bowl to cool. Beat the eggs, cream and cheese together; season to taste. Stir the egg mixture into the cooled zucchini mixture. Stir in the flour. Grease and flour little muffin/bun tins. Spoon mixture into the holes. Bake at 180A°C/350A°F/Gas 4 for 15-20 minutes.
Brown the semolina in the oil on medium - high heat stirring continuously for 3 minutes. Add the sugar, the nuts (if using) and continue stirring for another 4 minutes. When the semolina has taken a brown colour add the hot water. (Be careful, there are bubbles and steam!) Turn the heat down and continue stirring until the mixture is very thick and its pulls away from the sides of the pan as stirring. Spoon into a bundt pan, on in small bowls and unmol onto a platter on onto individuals plates. Sprinkle with more nuts and cinnamon.
Melt the butter in a bowl or plate large enough to hold the tuna steak Place tuna steak in bowl, coating both sides with butter Sprinkle half of cajun seasoning on each side of steak For an extra spicy treat, add black pepper. I recommend cooking this outdoors on your grill. Cooking indoors will generate excessive smoke. Heat your grill to the highest possible temperature Turn off burners (to avoid flame up) then immediately add steak Cook for 2 minutes on first side Flip and cook on other side for 1 minute. (The steak will be very pink inside - yum!) Remove and serve immediately as it will cool quickly. I recommend serving over garlic mashed potatoes with either wasabi mustard or wasabi mustard/mayo mix. Enjoy!
Combine ground beef, rice, onions, egg, salt, pepper, cinnamon, Worcestershire sauce in a deep bowl and mix till combined. Shape mixture into about 15 big meatballs and stuff each with a velveeta cheese cube taking care of covering the cheese thoroughly. Place meatballs in a large oven proof skillet or casserole. Mix together the soup and water in a small bowl and pour over meatballs. Put skillet in the oven and cook covered for 1 1/2 hour at 325 degrees turning the meatballs once during cooking.
Arrange the steaks in a nonreactive baking dish and set aside while you prepare the marinade. Combine the bell pepper, garlic, oil, vinegar, oregano, pepper flakes, salt, and pepper in a small bowl and stir to mix well. Pour over the steaks in the baking dish and toss well to coat. Add the bay leaves, cover, and let marinate in the refrigerator, for at least 4 hours, preferably overnight. Preheat the grill to high. Combine the ingredients for the spice mixture in a small bowl. When ready to cook, oil the grill grate. Drain the steaks and place on the hot grate. Sprinkle the steaks with half the spice mixture and grill, turning with tongs, until medium to medium-well done, about 4 minutes per side, sprinkling with the remaining spice mixture after turning. Transfer the steaks to a cutting board and let stand about 3 minutes, then cut into 1-inch squares and serve on toothpicks. Serves 6 as an appetizer or 4 as a main dish.
Grate the vegetables coarsely & toss together with the thyme & red onion. Break up the mince with a fork, add the vegetables & season, then lightly knead the mixture together. Divide into 4 & firmly press into a burger shape. Chill until required. Brush each burger with oil.Fry them in a non-stick griddle pan for 3-4 minutes on each side until cooked through; there should be no pink juices. Serve either in toasted buns with relish or with a leafy green salad.
Cook pasta according to directions. Heat oil in large sauce pan on medium heat. Add onions and garlic, saute for 3 minutes. Add tomatoes, basil, bring to a simmer. Add balsamic vinegar and parmesan cheese.
Brown nuts in olive oil; set aside. Brown ground beef in olive oil with spices. Add rice and water, lower heat, simmer until rice is done.
Place tomatoes in a large saucepan. Tear toast into about 4 pieces per slice; add to tomatoes. Add butter and sugar. Simmer, uncovered, 20 minutes, stirring occasionally. Serve warm.
Snip enough basil to equal 1/3 cup. In large bowl combine half the snipped basil and ground ham. Shape in four 3/4-inch-thick patties. Grill patties on rack of charcoal or gas grill, covered, directly over medium heat for 14 to 18 minutes, turning once, until patties register 160 degrees F with instant-read thermometer. Add pineapple to grill during last 6 minutes of grilling time for patties, turning once. Meanwhile, in bowl combine mayonnaise, mustard, honey, and remaining snipped basil. Spread on cut side of roll bottoms. Layer patties, remaining basil leaves, pineapple, and roll tops.
First day: Place pumpkin in a small saucepan and warm over low heat to a temperature of 105°-110°F. Remove from heat and stir in brown sugar and yeast. Let stand 10 minutes. Place flour, salt, cinnamon, nutmeg and cloves in the food processor (use the dough blade if you have one) and process 10 seconds. Add pumpkin mixture and eggs and process 30 seconds, stopping once to scrape bowl. With machine running, add the butter and process 20 seconds. Dough will be very sticky. Place dough in an oiled bowl. Cover with oiled plastic wrap and let rise in a warm place until almost tripled in bulk, about 3 hours. Punch down, using lightly floured hands. Cover bowl tightly and refrigerate overnight. Second day: Generously grease 24 muffin cups. Remove dough from refrigerator and place on a lightly floured surface. Turn dough to coat with flour. Divide dough into 24 portions and press into muffin cups. Using sharp scissors, make a 1/4" deep cut in the top of each roll. Cover with oiled plastic wrap and let rise until doubled in size, about 1 1/2-2 hours. Preheat oven to 425°F. Beat egg and salt together and brush over tops of rolls. Try not to let it run down the sides. Place on center rack of oven and bake for 5 minutes. Reduce heat to 350°F. Bake 5 minutes more, or until browned. Serve immediately, or cool and freeze.
Put the tenderloin(s) into the crockpot. Mix onion soup mix, cream of mushroom soup, and water together and pour the mixture over the tenderloin(s). Set the crockpot on either High (about 4hrs) or Low (about 8 or 10hrs). Serve with rice, noodles or mashed potatoes. Enjoy!
Preheat oven to 350 degrees. Grease and line the bottom of a 9" square cake pan with waxed paper. In a mixing bowl, sift together the first six ingredients. Add the rest and blend on low speed, or by hand, till its nicely moistened. Mix further for three mins on medium speed. Pour mixture in the prepared cake pan. Bake 35 minutes. Cake should rebound when gently pressed in the centre. Cool in pan for 10 minutes before inverting on to a plate. When completely cool, cover with chocolate frosting. Frosting: Cream butter, salt, vanilla, instant coffee and half of the sugar. Now use up all the cream and sugar in alternate additions till a rich gloss is reached and the frosting is of a thick spreading consistency.
Dice all ingredients. saute onions. brown meats. add peppers tomatoes and tomatoe sauce. sauce. season with 1/2 of seasoning mixes. simmer 3hours. add corn, beans, seasoning and honey.
In a blender or food processor, place onion and lemongrass then add the rest of the curry spices. Pulse several times to mix the spices into a paste. Scrape paste into a large bowl and add the lamb and potatoes. Mix well. Heat the oil in a dutch oven or casserole and add the meat and potatoes. Using a wooden spoon, stir-fry the meat and potatoes for 6-8 minutes. Pour in the tomatoes along with liquid, water and vinegar. Bring to a boil and season with salt and pepper. Simmer gently for 25-30 minutes, until the potatoes are cooked and the lamb is tender.
In a tin wash clams with cold water, so you clean them from any dirt they might have. After that cover them totally with sea water and leave them to rest for 4 to 5 hours, this will allow any sand and impurities to be expelled out. Cut the bacon and the cured ham in small stripes and the sausage in thin slices. Fry them in a pan over low heat. Drain. Remove the clams from the water. Place them in a boiler, cover with water, and boil 10 minutes. Reserving the water, take the clam meat out of the shells. Return clams to boiler, add wine, and bring to a boil. Remove from heat and slowly add the cornmeal, stirring to be sure it blends uniformly. Return to heat, stirring occaisionally, until thickened. Add the rest of the meat, then salt and pepper to taste,. Serve hot, garnished with croutons or parsley if desired.
Preheat oven to 350 degrees. Line a 6 cup (8 1/2" x 4") loaf pan with a long strip of plastic wrap, leaving a 2" overhang on the long sides. Set aside. Spread coconut on a rimmed baking sheet. Toast in oven, tossing occasionally, until golden, 8-10 minutes. Let cool completely. Sprinkle 1/2 c toasted coconut in prepared loaf pan. Dollop coconut sorbet on top and spread evenly. Sprinkle that layer with 1/4 c toasted coconut. Repeat with raspberry sorbet and remaining 1/4 c toasted coconut, then mango sorbet. Fold plastic overhang over sorbet and freezed until firm, at least 8 hours, and up to 2 weeks. To serve, unfold plastic and invert onto a serving platter. Remove plastic and slice with a serrated knife.
Vegetable or corn oil, for drizzling, plus 2 tablespoons (2 turns of the pot in a slow stream). Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper. While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low. Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold together. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.
In a large bowl, with electric mixer, beat butter, sugar and vanilla until light and fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, blending well. Stir in pecans. Cover; refrigerate dough 1 hour, or until firm enough to handle. Preheat oven to 375°. For each cookie, shape scant 1 tablespoon dough into log about 2 1/2 inches long; place on ungreased cookie sheet. Shape each log into crescent shape, tapering ends. Bake 13-15 minutes, or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Roll in confectioner's sugar.
Preheat oven to 400°F. Lightly grease large pie plate (10 inch). Mix crabmeat, cheeses and onion in pie plate. Mix remaining ingredients in blender until smooth (15 seconds on high). Slowly pour liquid mixture into pie plate. Bake until golden brown for 35 to 40 minutes. Let stand 5 minutes before cutting.
Season meat with Cajun seasoning. Heat oil. Brown meat well. Remove meat and excess oil, leaving brown residue in bottom of pot. Add onion, bell pepper and celery. Stir well, scraping residue off bottom of pot. Saute until onions wilt. Add garlic and tomato sauce. Simmer 15 minutes. Add Rotel tomatoes and beef gravy. Simmer 15 minutes. Add oyster sauce, lemon juice, mushrooms and browned rabbit. Stir and simmer on low heat for 2 hours. Add green onions and parsley. Simmer 20 minutes. Serve over rice.
Mix the flour with salt and pepper and dust the chicken breasts with it. Heat half the butter in a heavy pan. Brown the chicken breasts very slowly on both sides. Add the lemon juice, and season with the salt and pepper. Cover the pan and saute gently, over low heat, until the chicken is tender, 10 to 15 minutes. Remove the chicken from pan. Add 2 tablespoons of butter to pan, put first the almonds and brown over low heat. Add onion and garlic, cook for one minute. Stir in the wine with the rest of butter. Return the chicken to pan and reheat. Put breasts in serving dish and spoon almonds and sauce over chicken. Sprinkle with chopped parsley.
Cook chicken, brown, drain and shred. Place chicken in a large saucepan along with all other ingredients EXCEPT black-eyed peas. Bring to a boil and let simmer about 25 minutes until rice is done. Add drained black eye peas and cook 15 more minutes. Serve with your favorite cornbread. Warmed leftovers are delicious! 105 ounce cans=#10 can; 16 cups=1 gallon: 16 ounces=1 pound.
Brush each sheet with butter and sprinkle sugar (other appropriate spices can be aded) and stack. Take one banana and 2 chocolate segments and place on the long end. Fold side flaps over banana and brush flaps with butter. Roll up. Brush ends with butter and seal. Brush roll with egg wash. Repeat. Oven to about 350 deg and bake 15 - 20 minutes. Puree 1 pint strawberries and fold into cool whip. Slice the rest. Toast almonds. TO SERVE: Place one banana roll on plate. Spoon cool whip mixture on one end of roll and scatter strawberries and almonds over it. Might want to get a plastic squirt bottle of chocolate and randomly squirt all around dish. ENJOY. Many possible variations. Reeses Cup instead of regular chocolate or any other candy bar.
In a medium saucepan, dissolve the bouillon cube in 1/4 cup water, and bring to a boil. Add the onion, and bell pe[pper and cook, stirring often, until the onion is translucent, about 2 minutes. In another saucepan, cook the edamame in boiling salted water. If using fresh veggies, boil the edamame for 6 minutes, add the corn and cook 2 minutes longer. For frozen veggies, boil the edamame for 5 minutes, add the corn and cook 2 minutes longer. Either way, the veggies should be tender crisp. Drain and add the cooked edamame and corn to the onion and bell pepper. Mix in the butter until it melts. Season to taste with salt, and pepper. Serve hot or at room temperature. Soycotash keeps for 2 days, tightly covered in the refrigerator. Reheat it in tightly covered saucepan, adding a mininal amount of water if needed.
Split each chicken breast through the middle to make 2 pieces. ( I used tenders that were on sale, and pounded them out. PERFECT portion size!) Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season with a good amount of salt and pepper on both sides of each piece. (I often use lemon pepper instead, also adding some to the cornstarch.) Place some flour on a plate and and dredge each piece of chicken in it. ( I use cornstarch. GLUTEN FREE and gives a nicer crisp IMO ). Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil. Delicately pat off any residual oil with paper towels. Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes, seasoning them with salt and pepper lightly. Add marsala wine, dry white wine, cream, and chicken stock. Allow the liquid to reduce slightly; approximately 3-4 minutes. When desired consistency is obtained, pour mushrooms and sauce over finished chicken. Serve with a side salad, or if you aren't intolerant, on a 1 cup bed of your favorite whole grain pasta. Enjoy!
In small pan over medium heat, stir together the sugar and water until the sugar dissolves. Let cool. Place the guava puree in a bowl and stir the cooled sugar syrup into it. Freeze in an ice cream maker according to the manufacturer's directions Serve immediately in order to realize the best flavor and texture. Can also be stored in the freezer for several days.
Stir 1/4 cup canned pumpkin into 1 cup of prepared oatmeal. Sprinkle with cinnamon and enjoy!
Preheat oven to 350*F. Lightly butter a sheet of parchment paper, then use the parchment paper to line an 8x8-inch baking pan (the parchment should go up the sides of the pan, too). Set aside. In a saucepan over medium-low heat, melt the butter and chocolate, stirring frequently. Remove from heat when chocolate is just melted. Add in the sugar and vanilla extract and stir to combine. Beat in the eggs, one at a time. Beat in the flour and stir vigorously by hand for 1 full minute. During this time the texture of the batter will go from grainy to smooth and glossy. The batter should also start to pull away from the sides of the pan. Transfer the batter to the prepared pan and spread evenly. Bake for 30 minutes. Do not overbake. Remove from oven and cool completely in the pan before cutting into squares.
Dice the corned beef, carrots, onions, bell peppers, and sweet potatoes into (roughly) the same size dice -- about 1/4" cubes. Combine the carrots, onions, and peppers in a bowl. Dice the brussels sprouts to a similar size (even though this is not too important -- brussels sprouts fall apart quickly when diced in small pieces). The corned beef should be put in one bowl, the sweet potatoes in another, the brussels sprouts in another, and (as mentioned before) the rest of the veggies, together. In a large skillet over high heat, add a quarter of the oil. When it is hot, add the sweet potatoes. Stirring to prevent sticking, saute the potatoes, seasoning with salt and pepper to suit your personal tastes and adding 1/3rd of the garlic powder. NOTE: During this time, you may need to turn the heat down to medium to prevent sticking and burning. When the potatoes are brown and nearly soft on the inside (about 5-8 minutes), remove them to one side. Over high heat in your large skillet, add another quarter of the oil. When it is hot, add the peppers, carrots, and onions. Stir together and saute, adding salt and pepper to taste along with another 1/3rd of the garlic powder. Cook until the onions turn translucent and start to brown (about 5-8 minutes). Remove the sauteed vegetables and add them to the same bowl as the already-cooked potatoes. Over high heat in your large skillet, add another quarter of the oil. When it is hot, add the brussels sprouts and season to taste with salt and pepper. Add the final 1/3rd of the garlic powder and saute. Cook until the hard, stem pieces of the brussels sprouts start to brown and get soft; the leaves should still be a deep green color and a sample piece should have a bit of crunch to it. (About 5-8 minutes). Add the corned beef to the cooking brussels sprouts and saute until the meat is warmed through (about 3 minutes). Add in the sweet potatoes, carrots, onions, and peppers. Stir everything to combine and add the minced fresh thyme, sage leaves, and crushed red chilis. Add the last quarter of the oil over the top and stir through. Cook everything together until you start to get brown patches in the blend. Remove from the skillet and place in a serving bowl.
Combine all ingredients in slow cooker. Cover and cook on high for 2 hours. Uncover and cook to desired consistency.