HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the tomatoes, cucumbers, red onion, olives, avocado and lettuce in a large bowl with the dill, olive oil, red wine vinegar, and lemon juice. Add salt and pepper to taste, toss. Top with marinated tofu feta (recipe #448742).
Put all ingredients in a blender & puree until smooth. Pour into a glass & ENJOY!
Wash the spaghetti squash. Pierce the rind 4-5 times with a sharp knife. Place in oven-proof pan. Bake in preheated 375 degree oven until soft, 1 - 1 1/2 hours. Remove from oven and reduce heat to 350 degrees. (Alternatively, place pierced squash on paper-towel lined plate and microwave 10-12 minutes.). When the squash is cool enough to handle, slice lengthwise. Scoop out seeds and discard. Fork the squash into strands and place in buttered casserole dish. While squash is baking, mix together soup, sour cream, chopped onion, garlic, and 1/4 cup of cheese. When strands of squash have been placed into casserole dish, toss with melted butter and sprinkle with salt and pepper to taste (I use almost no salt as the cheese tends to be salty enough). Pour soup mixture over squash and stir well. Top with remaining cheese. Bake at 350 degrees for 30 minutes or until cheese is browned.
Combine the pork, garlic, and water in a large saucepan; bring to a boil and cook for 5 minutes. Skim and discard the scum from the surface. Add the cinnamon, star anise, peppercorns, sugar, salt, and soy sauce. Reduce the heat to low and simmer until the pork is tender, about 45 minutes. Discard the excess fat from the soup before serving. Serve the soup in deep bowls with 3 to 4 rib pieces per serving. Combine soy sauce and chiles to taste in small bowls as a dipping sauce for the ribs. Serve bowl of rice on the side.
Mix the boiling water, salt & couscous in a large bowl. Then stir in the raisins and almonds, cover & let steam for ten minutes. Fluff with fork to separate the grains. Stir in the almond meal, butter, cinnamon, sugar & lemon pieces. Taste for seasoning and adjust according to your tastes. Set aside to cool. Mix the saffron and Ras el Hanout with olive oil and rub all over the turkey. Stuff the turkey at both ends with the couscous, packing it loosely. Sew the openings closed with strong thread. Tie the turkeys feet together and place breast side down in a roasting pan. Add 3-4 Cups water, onion, and salt and 1/2 cup butter to the pan. Cover with foil and cook on 325 for an hour. At the end of the first hour of braising, turn the turkey over, then add the honey to the juices in the pan. Continue cooking and basting the turkey until tender (approximately 2 more hours). Transfer the turkey to a serving platter and remove the string. Pour the juice from the pan into a medium pot. Simmer the juice over medium heat until the liquid in the pot has evaporated and the honey begins to caramelize. Then stir in last of the butter into the honey mixture to make a rich, thick sauce. Pour over the turkey and serve immediately.
Marinade beef in beer for 3 - 4 hours. Season well with Salt Pepper and Garlic. Prepare smoker using the 4 tablespoons of Hickory wood chips and cook the brisket for 3 3/4 hours on medium heat on the stovetop. Remove from the stove, remove the lid of the smoker and cover in BBQ Sauce. Pour 1/2 cup of beer into the drip tray and cover the smoker with some aluminum foil. Place in the oven for 1 hour at 325 degrees. Should have a great smoked flavor and just fall apart.
*In a saucepan over medium heat place 2 cups sugar & allow to dissolve into syrup. Turn heat down to simmer & slowly add 2 cups water (same time stirring with whisk. BE CAREFUL! Sugar mixture & water will cause a very hot steam to errupt. You may blow towards mixture while constantly stirring until all water is incorporated.) then vanilla. *Mix flour, baking soda & cinnamon. Set aside. *Cream sugar & butter, then add eggs, milk & water. *Add flour mixture to butter mixture. *Add burnt sugar mixture to creamed sugar & butter mixture; mix well. *Pour batter in 2 bundt pans that are sprayed with non-stick cooking spray. *Cover with foil and bake in pre-heated oven at 350-deg. for about 1 hour. *Allow to cool 30 min.*. *ENJOY*.
In a skillet saute onion and garlic in a sufficient amount of olive oil. When they are well cooked, add the crumbled bacon and tomatoes, season with salt and pepper (or red pepper). *if you are using the tinned tomatoes, mush them up in small pieces. Bring to boil and cook for several minutes until the flavours are well blended and some of the extra liquid is evaporated. Meanwhile cook the pasta al dente, and drain. Toss the tomato mixture together with the pasta, serve with plenty of freshly grated cheese.
Cut the carrot and daikon into the thinest strips you can; I use a zester to do this and it works really well. Sprinkle the vegetables with the half teaspoon of salt and allow to stand in a colander 10-15 minutes or until limp. Transfer to a bowl. Mix the remaining ingredients together and pour over the vegetables. Taste for salt. This can be used immediately, but marinating it for 24 hours will improve it; just keep it well covered as the radish can be a bit"smelly'" in your fridge.
Grind almonds and cinnamon in food processor until finely chopped. Add tahini and continue to pulse. Add dates and chop until all blended in (be careful with pits!). Form into 1" balls and refrigerate. Can be eaten chilled or at room temperature, and they also travel well so they make a good brown-bag dessert.
Heat the oil in a large, heavy-based pan. Add the onion, garlic and curry powder, then cook for 1 minute. Stir in the tomato puree, vegetable stock, tomatoes, potatoes and diced carrot. Cover and simmer for 35 minutes. Season to taste. Add the butter beans and parsley, then simmer for 10 minutes.
Heat the oil in a large pan and cook the onion over medium head for 10 minutes or until very soft and golden brown. Add the garlic, cumin, cinnamon & chilli and cook, stirring for another minute. Add the steak and turn to coat with the spices, then stir in the stock, scraping the bottom of the pan. Bring just to the boil, reduce the heat and gently simmer, covered, for 1 hour. Uncover and cook for a further 1-1 1/2 hours, or until the liquid has just about evaporated. Stir frequently towards the end of the cooking time to prevent burning on the bottom of the pan. Shred the meat, using two forks to pull it apart, then leave to cool. Preheat the oven to warm 160 degrees celcius/ 315 degrees farenheight. Wrap the tortillas in foil and place in the oven for 10 minutes to soften. Remove from the oven and leave wrapped for another 5 minutes. Working with one at a time (and leaving the other tortillas wrapped as you work), place a quarter of the meat on one tortilla and fold in the sides to enclose. Set aside, fold-side-down while you fill the remaining tortillas. Heat about 2cm of oil in a frying pan to moderately hot. Place a few chimichangas fold-side-down in the pan, then turn and cook the other side until golden and crisp. Repeat with the rest of the chimichangas. Drain on a paper towel and serve immediately. Serve with Mexican Rice!
Bake whole squash in 350F degrees degree oven for about 1 1/4 hrs (Until the squash is very soft). Cool. Then peel, cut and discard seeds. Puree Squash with 4 1/2 Tbsp of butter until very smooth. Transfer to a bowl, stir in salt, nutmeg and pepper. Arrange crepes (recipe follows) on a work surface cooked side down Spoon 1/4 cup of squash into the center of each crepe Fold bottom and top flaps in, then fold in sides to form a 2 1/4" package. Melt 1 Tbsp of butter in a heavy skillet over Med heat Brown both sides, turning once. Continue adding a Tbsp of butter for each batch until all are browned. Place seam side down in a large baking dish. (can be prepared 3 days ahead, covered and refrigerated. Bring to room temp before continuing with the recipe). Position rack in center of a 400F degrees degree oven. Melt remaining butter and brush over crepes. Sprinkle with Salt and Pepper. Bake uncovered, until puffy (about 20 minutes). Top each crepe with Sour cream and chives and serve immediately. Instructions for crepes: Mix flour, eggs, water and milk, 2 Tbsp butter and salt in your blender and process until smooth (Batter should have the consistency of whipped cream. If it is too thick, thin with additional water). Heat 6" crepe pan, brush lightly with butter. Use about 2 Tbsp of Batter for each crepe. Cook crepe until batter is set and edges are golden. Do not cook second side. Can be prepared ahead. Stack between sheets of baking paper and wrap in Plastic and refrigerate. These freeze well for up to a month.
Preheat oven to 425. Beat first three ingredients just enough to moisten flour. Melt butter in ~12" oven proof non stick skillet then add oil. Tip pan to coat bottom and sides of pan. Pour mixture in prepared pan. Bake at 425 for 25-30 minutes until golden brown. Cut pancake into 4 wedges and serve by sprinkling liberally with lemon (or lime) juice and powdered sugar.
In a saucepan, add ginger, cloves, anise and cardamom to the cups of water. Break the cinnamon stick and add it to the mixture. Heat over medium heat until the water boils, then reduce the heat to a simmer and cook for about 15 minutes. Add the coffee, stir, and let steep, off the heat, for about 5 minutes. Using a fine meshed filter or cheesecloth, pour the coffee through and into a bowl. Pour the strained coffee into a clean saucepan and add the honey, sugar and milk and heat almost to boiling then remove the pan from the heat, pour into a heat-proof pitcher, cool then refrigerate until it is chilled, about 2 hours. To serve, add ice to squat glasses, pour on the chai coffee, and enjoy. Recipes easily doubles.
Heat oven to 400 degrees. Spray a 9-inch pie plate with non-stick cooking spray. Place chicken, bacon and mixed vegetables in pie plate. Sprinkle with cheese. Combine remaining ingredients together until blended. Pour over top of meat, cheese and vegetables in pie plate. Bake 30-35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
Add the feta, roasted red bell pepper, olive oil, garlic, Tabasco, and red pepper flakes to a food processor. Pulse for about 60 seconds and taste. Season with salt as needed.
Preheat oven to 400°F. Coat a large baking sheet with cooking spray. In a shallow dish, combine 1 1/2 cups of cornmeal, milk, zest, basil, oregano, salt, pepper and Old Bay (if using). Mix well to make a thick batter. (It is helpful to let batter sit for a bit to let all the milk get absorbed). Salt and pepper the fish fillets to taste on both sides. Dust fish with additional 2 Tbsp cornmeal and shake off any excess; This will help cormeal batter to stick. Affter milk is absorbed and cornmeal batter has thickened, stir once more to combine well. Add fish to batter and turn to coat both sides. Place fish on prepared baking sheet and spoon over any remaining batter, making an even coating. Place potatoes in a large bowl and add vinegar, salt and pepper; toss to coat. Arrange potatoes next to fish on baking sheet. Bake until potatoes and fish are fork-tender and cornmeal batter just starts to crack, carefully flipping fish once, about 30 to 35 minutes.
For the topping: pulse the bread, softened butter, salt and pepper in a food processor until the mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with the onions; set aside. For the beans: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Bring 4 qt water to a boil in a large pot. Add 2 tbsp salt and the beans. Cook until bright green and slightly crunchy, 4 to 5 minutes. Drain the beans and plunge immediately into a large bowl filled with ice water to stop cooking. Spread the beans out on a paper towel-lined baking sheet to drain. Meanwhile, cover the dried porcini mushrooms with 1/2 cup hot tap water in a small microwave-safe bowl; cover with plastic wrap, cut several steam vents with a paring knife, and microwave on high power for 30 seconds. Let stand until the mushrooms soften, about 5 minutes. Lift the mushrooms from the liquid with a fork and mince using a chef's knife (you should have about 2 tablespoons). Pour the liquid through a paper towel-lined sieve and reserve. Melt the butter in a large nonstick skillet over medium-high heat until the foaming subsides, about 1 minute. Add the onion, button and cremini mushrooms and cook until the mushrooms release their moisture, about 2 minutes. Add the porcini mushrooms along with their strained soaking liquid, thyme, 1 tsp salt and pepper; cook until all the mushrooms are tender and the liquid has reduced to 2 tablespoons, about 5 minutes. Add the garlic and saute until aromatic, about 30 seconds. Add the flour and cook for about 1 minute. Stir in the broth and reduce the heat to medium. Stir in the cream and simmer gently until the sauce has the consistency of a dense soup, about 15 minutes. Arrange the beans in a 3-quart gratin dish. Pour the mushroom mixture over the beans and mix to coat the beans evenly. Sprinkle with the breadcrumb mixture and bake until the top is golden brown and the sauce is bubbling around the edges, about 15 minutes. Serve immediately.
Preheat oven to 375 degrees. Lightly grease 2 (12 cup) muffin pans. Separate dough into biscuits. Press biscuit dough into bottom and up sides of 20 muffin cups; set aside. In a large skillet, cook ground chuck over medium high heat until beef is browned and crumbles. Drain well. Stir in corn, bacon, barbecue sauce, onion powder, garlic powder and 1 cup cheese. Spoon evenly into prepared muffin cups; sprinkle evenly with remaining cheese. Bake 12 minutes, or until biscuits are lightly browned. Serve with carrot and celery sticks, if desired.
Saute onion in oil in a Dutch oven until tender. Add potato, celery, garlic, salt and pepper, and saute for 10 minutes. Add broth, broccoli, and basil; stir well. Bring mixture to a boil; cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Transfer half of the broccoli mixture to a blender or food processor, and process until smooth. Repeat with the rest of the mixture. (I just use my handheld blender and puree it all!). Serve in soup bowls.
In a blender, combine chilled milk, cinnamon, ground cloves, and ground nutmeg. Add banana chunks, ice cubes, and brown sugar. Whirl until smooth.
Heat 2 tablespoons olive oil in skillet over medium-high heat. Add onions, garlic, coriander, cumin and oregano. Saute until translucent and fragrant, approximately 5 minutes. Add red peppers and saute for 2 more minutes. Empty contents of skillet into slow cooker. Heat one tablespoon oil in same skillet over medium-high heat. Add chicken to skillet (working in batches if necessary) and cook until it is no longer pink on the outside, approximately 5-7 minutes. Transfer to slow cooker. Add wine, chicken stock, green chiles, beans and white pepper to slow cooker and turn on to low. Cook for 6-7 hours. Remove chicken from slow cooker and shred with a fork. Return to slow cooker. Add cream, salt, and turkey sausage, turn cooking setting to high and remove lid or simple leave lid slightly ajar to let moisture escape. Cook until sauce is thickened, approximately 30-45 minutes. If a thicker chili is desired: Mix 1 tablespoon cornstarch with 2 tablespoons water or stock for each cap of liquid. Add to slow cooker and mix. Allow sauce to thicken before serving. Serve in bread bowl and top with favorite garnishes. TIPS. For a hearty all in one meal, serve in a warm bread bowl. If you like your chili extra spicy, add 1/2 a diced jalapeno and saute with onions before adding to slow cooker.
Grate the coloured rind from the lemons using a fine grater. Melt the butter slowly in a heavy base saucepan and stir in the lemon rind and sugar. Heat gently until the sugar is fuly dissolved. Stir one tablespoon of the hot mixture into the eggs; repeat this procedure twice more. (This will prevent the eggs from curdling.). Pour into the pan and heat gently, stirring constantly until the mixture thickens and coats the back of a wooden spoon. Stir in the Drambuie and heat until thick again; Do not boil! Pour into hot sterilized jars and cover. This can be stored for up to about a month in a cool, dry dark place, or it refrigerates for up to 2-3 months very well.
In a small bowl, combine all ingredients. Cover and let stand for 30 minutes for flavors to blend. Note: Mustard may be covered and refrigerated for up to 2 weeks. Note you may add sauerkraut to any sandwich you are putting this on so if you are making hotdogs for the 4th you can turn them into 'kraut dogs. One of my favorite lunches when I am in a hurry btw servings based on a tbsp per sandwich.
Preheat oven to 400°F. In a casserole dish, place whole green beans, onions, and bell peppers. Season to taste with salt, pepper and Worcestershire sauce; mix well. Cover casserole dish and bake for 15 minutes. Uncover and add 1/4 cup water to keep hydrated. Leave uncovered and bake an additional 5 to 10 minutes. Serve immediately.
Put all ingredients except green onion tops in crock pot. Cook covered for about 8 hours on low. When ready, serve topped with green onion tops.
Place cubed cinnamon rolls in a 3-qt slow cooker. In a small mixing bowl, combine the eggs, milk, sugar, butter, vanilla and nutmeg, beat until smooth. Stir in raisins. Pour over cinnamon rolls; stir gently. Cover and cook on low for 3 hours or until a knife comes out clean.
Place the fish skin side down on a cutting board and cut in half crosswise. Grind up the juniper berries with a mortar and pestle. Mix all other ingredients with the ground berries. Rub mixture all over fish. Place the two fillets together flesh sides touching, skin sides out and put into large, heavy zip type plastic bag. Let all the air out of the bag and zip. Place in refrigerator, in a container just in case the bag leaks. Turn twice a day and let cure for 4-5 days. Remove from bag and slice paper thin on the diagonal, across the grain.
Brown meat in large nonstick skillet; drain. Add water and seasoning mix; stir. Bring to boil. Stir in rice. Sprinkle with cheese; cover. Reduce heat to low; simmer 5 minute Top with lettuce and tomatoes.
Combine all ingredients, mix well and store in an air-tight container. To Prepare one can of substitute----------------. Stir together 1/3 cup dry mix and 1 1/4 cups water in a saucepan. Cook and stir until thickened. This will substitute for one can of condensed cream soup in your recipes.
Toss the zucchini into a large frying pan and add the olive oil. Stir. Add the rosemary and cook quickly over a high heat until the zucchini are just beginning to soften. Add the crushed garlic and season with salt and freshly ground pepper. Serve warm as a side dish or on its own with some warm crusty bread.
Preheat oven to 325°F. Generously grease a tube pan (I don't have one, so I used a spring pan). For the cake--. In a large bowl, combine the sugar, eggs, oil, oj, flour, baking soda, salt, cinnamon and vanilla, mix well. Fold the apples, coconut and pecans into the batter. Pour batter into the pan and bake about 1 1/2 hours until you have a clean tester (toothpick). Right before the cake is done make the sauce. Melt the butter in a sauce pan. Stir in sugar, buttermilk, and baking soda; bring to a rolling boil, stirring constantly. Boil for a minute. Take cake out and use a skewer or a knife and poke small holes all over the cake. Pour the sauce over the cake and let it sit for a hour until the sauce is absorbed into the cake. It will look like a lot of sauce, but it does all soak in ENJOY!
In a large stockpot, combine stock, carrots, parsnips and fish. Bring to a boil over medium-high heat. As soon as the soup reaches the boil, lower the heat and simmer uncovered for about 10 minutes. Add the leeks and simmer 2 or 3 minutes longer. Remove from heat, lift out the fish with a slotted spoon and set aside on a platter. In a small bowl, beat egg yolks with a wire whisk; then beat in about 1/2 cup of hot soup, 1 tablespoon at a time. Pour this back into the soup in a thin stream, beating continuously with a wire whisk. With a fork, separate the fish into flakes and add it to the soup. Season with salt and pepper and reheat, but do not let the soup boil. To serve, ladle the soup into individual bowls and spinkle with chopped parsley. If desired, garnish each serving with 1 tablespoon sour cream.
Mash turnip beat in eggs then add butter, baking powder, salt, pepper, and brown sugar. put in casserole top with bread crumbs and pieces of butter. Sprinkle with paprika. Bake at 350 for 25 minutes. If you freeze this thaw it before baking.
Wash eggplant and cut in half lengthwise. Remove pulp, leaving the eggplant shell about 1/4-inch thick. Cut pulp into 1/2-inch cubes. Set shells and pulp aside. In a large skillet cook ground pork, green pepper, onion and garlic till pork is browned; drain excess drippings. Add eggplant pulp, water, oregano and pepper; cover and cook over low heat for 10 minutes, stirring occasionally. Remove from heat and stir in tomato. Spoon mixture into eggplant shells. Place in a 12x8x2-inch baking dish. Bake in a 350 degree F. oven for 20 to 25 minutes or until heated through.
Combine cilantro, almonds, garlic and salt in food processor and process intil smooth. With machine still running, add olive oil through feed tube and process into a smooth paste. If not freezing, store tightly covered in refrigerator with thin layer of olive oil on top to prevent discoloration.
Combine corn, salt, pepper, sugar, butter and water in a 10-inch skillet. Cover and simmer 15 minutes on medium heat, stirring occasionally. Combine flour with milk, blending until smooth. Stir into corn. Cook five more minutes, stirring constantly.
Preheat oven to 400 degrees. In a large bowl, combine the broccoli, rosemary, garlic powder, pepper flakes and avocado oil. Season with salt and pepper, to taste. Unfold the puff pastry and set it down flat on top of a lightly greased baking sheet. Evenly spoon the broccoli mixture on top of the puff pastry, leaving 1/2 inch of the edges untouched. Sprinkle the Gouda and mozzarella cheese evenly over all. Bake in a preheated oven for 18 to 23 minutes, or until the pastry is golden brown. Cut into squares with a pizza cutter. Enjoy!
cut beef into 1/8 inch thick. blend garlics and ginger. put all ingredients into a bowl with beef and use your fingertips to thoroughly coat the beef. place the beef strips onto racks and let it sit in the sun to dry. deep fry jerky for 15 seconds and serves.
Whisk dressing ingredients (vinegars, olive oil and garlic) until they form a homogenous mixture. Pour dressing quickly over spinach. Remove shell from hard boiled eggs and slice long-ways in 8ths. Add sliced hard boiled eggs, red onion and black pepper. Add croutons in amount called for or as desired.
Place unsweetened chocolate in medium microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until melted. Add butter; stir until butter is melted. Cool 10 minutes. Combine melted chocolate mixture, 1 1/2 cups of sugar, 3/4 cups of flour, eggs and baking powder in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low; add remaining 3/4 cup of flour and dried cherries. Continue beating just until well mixed. Cover; refrigerate until firm. [1 hour]. Heat oven to 300. Place 1/3 cup of sugar in small bowl. Shape dough into 1 inch balls. Roll in sugar. Place 2 inches apart onto lightly greased cookie sheets. Bake for 10 to 12 minutes or until top is cracked and set. Immediately press 1 cherry chocolate kiss into each cookie. Remove to cool racks. Cool completely or until chocolate is set. [about 1 hour]. Store between sheets of waxed paper in container with tight-fitting lid for up to 5 days.