HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel all the vegetables, cut them in small pieces and put them in a food processor pulsing until coarsely grated. Finely chop sage, garlic and onion. In a medium sized saucepan, heat up the olive oil. When it starts to sizzle, add in the chopped sage, garlic and onion and let them fry for a minute. Toss in the pan the grated vegetable mixture, together with the spices and dried herbs, and mix well.(If you like capers or green olives, you can add them in at this point). Add in some water, cover and let your Nomato Sauce cook over medium heat. Check on your sauce every 5 minutes to see if it needs more water. After it cooked for 30 minutes all the vegetables should be soft. Mash them with a fork to make your Nomato Sauce smoother. Add in the lemon juice and chopped fresh basil, mix well for about a minute and your amazing tomato free marinara sauce!
Heat 2 tablespoons of the oil in a large pot. Season the chicken pieces with salt & pepper and brown in batches. Remove from pot. Add the remaining oil to the pot & gently saute the onion & capsicum until the onion is transparent. Stir in the paprika and cook for 30 seconds. Add the tomatoes and simmer gently until it has thickened. Stir in the water, then add the rice and the tumeric. Return the chicken to the pot and stir to combine. Bring to the boil, cover, reduce heat to low and simmer for about 1 hour or until chicken is tender and almost falling off the bone.
Heat oil in a Dutch oven over medium heat. Add onion, celery, carrots, and bacon.; cook 6 minutes, stirring occasionally. Add broth, turkey, potatoes, and chopped sage, stirring with a whisk until blended. Bring to a boil. Reduce heat, and simmer 10 minutes. Stir in pepper. Garnish with sage sprigs, if desired.
Preheat oven at 350 degrees. Thaw and wash your chicken breast and place into a glass dish. Pour the Raspberry Vinaigrette dressing over the chicken breast until they are just about covered. Place in oven at 350 degrees for one hour. When done spoon sauce from baking dish over your chicken, rice or potatoes.
* Preheat oven to 300°F. In a medium bowl mix the flour, baking soda, and salt together. In a large bowl cream the butter and sugar together with a mixer set at medium speed. Beat in the eggs and vanilla until just mixed together. Add the flour mixture, chocolate chips , and pecans . Mix in at low speed until just mixed together. Drop the dough by rounded tablespoons 2 inch apart onto an ungreased cookie sheet. Bake for 15 to 20 minutes depending on your oven. Bake until the cookie is golden. Wait 1 minute and transfer the cookies to a wire rack to cool.
Cook the onions untill translucent in the olive oil. Add garlic and cook for an additional 2 minutes. Add the Baslamic Vinegar. Bring to a boil and reduce to 1/2 origional. Add Spinach leaves and cook untill wilted (2-5 minutes). Move spinach to serving bowl. Roast pine nuts over medium heat. Add pine nuts and dried crainberries to spinach and mix. Serve warm.
In individual glass bowls, put your thawed berries. I took two bowls, as I was making it for me and My husband. Crumble the cookies over the berries. Drizzle the condensed milk over it. Dont put too much condensed milk, otherwise you will lose the taste of berries and cookies. Enjoy this simple, no-time, divine dessert -- .
Place half the sauerkraut in a 3 1/2 quart electric slow cooker. Drizzle on about 1/3 cup of the dressing. Top with 3 chicken breast halves and spread the mustard over the chicken. Top with the remaining sauerkraut and chicken breasts. Drizzle another 1/3 cup dressing over the casserole. Refrigerate the remaining dressing until serving them. Cover and cook on the low heat setting about 3 1/2 to 4 hours, or until the chicken is white throughout and tender. To serve, spoon the casserole onto 6 plates. Top each with a slice of cheese and drizzle with a few teaspoons of the Russian dressing. Serve immediately, garnished with fresh parsley, if desired.
preheat oven to 250F 2 rimmed sheet pans. Place cereals, crackers, pretzels, and peanuts in a large microwave proof bowl. Melt butter, add spices,worcestershire sauce, and hot sauce if using. Mix well and pour over cereal mix. Stir to mix. Microwave on high for 2 minute Stir well. Microwave 2 minute Stir well. Divide onto sheet pans, bake 20 minute.stir and rotate pans. Bake 20 min, cool and enjoy!
Heat oven to 350°F. Grease 15 x 10 or 13 x 9-inch pan. In a large bowl, beat brown sugar and shortening until light and fluffy. Add molasses, vanilla and eggs; blend well. Stir in oats, flour, baking soda and salt; blend well. Stir in nuts and chocolate chips. Spread in greased pan. Bake at 350°F. for 20 to 25 minutes or until light golden brown and center is set. Cool slightly. Cut into bars. Serve warm or cool. Yield: 48 bars Enjoy!
Butter: Put all ingredients in food processor and pulse until basil is incorporated and the butter is light green. Transfer to a small serving bowl Corn: Pull off dry outside husks; tear several into 1/4-inch-wide strips to use as ties. Gently peel back inner husks, remove silk, and lightly coat corn with Lemon-Basil Butter. Lay inner husks back in place around corn. Tie at top with reserved husk strips. Immerse cobs in a large bowl of cold water and soak for 20 minutes. Drain well. Place on a hot grill for 20 minutes, turning often. Serve with extra Lemon-Basil Butter on the side.
Mix bread, cheese, ham, bell pepper and onion; spread in a 13x9x2 inch baking dish treated with nonstick spray. Whisk eggs and milk, and pour over top. Cover dish with foil and freeze. To prepare for serving, thaw dish, and bake uncovered in a preheated 375 oven for 45 minutes.
Pesto Directions: In blender or food processor, process basil, Parmesan, garlic and pine nuts until all are minced together. With the machine running add the olive oil and process until smooth. Pour the mixture into a glass jar and float 1/2 inch of olive oil on top. When ready to use, pour off the olive oil and stir the pesto. It will keep in the refrigerator for up to 1 week or in freezer for up to two months. Burger Directions: In a large mixing bowl, mix together the chicken, pesto, bread crumbs and pepper. Form the mixture into 6 patties about 1/2 inch thick. Refrigerate the patties until ready to cook, up to 12 hours. Coat the rotisserie basket with nonstick cooking spray, load the patties into the basket and close the lid tightly. Load the basket onto the spit rod assembly and grill the burgers until cooked through, 15 to 18 minutes. Remove from the basket and serve immediately.
Chop onions and place in microwave-safe dish with the olive oil. Microwave on high for 8-10 minutes (until clear). Pour onion/oil mix into large skillet over medium heat. Stir as onions begin to caramelize. Add fresh spinach and cover to wilt (may have to do it in bunches to keep it managable - it will wilt quickly). Add seeds and seasonings. Simmer for 5-7 minutes to let flavors blend.
Heat the milk to lukewarm; add melted butter, sugar and salt. Stir to combine and let cool to about 110°F Add yeast and warm water in mixing bowl and stir until dissolved. Add lukewarm milk mixture and 2 eggs and stir to combine. Add 3 cups flour and beat until smooth. Add the raisins and remaining flour and mix, 3 to 5 minutes until smooth. (Dough will be sticky) Place dough in greased bowl. Turn over and cover with plastic wrap and let rise until double, about 1 hour. Punch down dough and turn out onto lightly floured board. If making 1 large loaf, divide dough into 3 equal pieces. Roll each piece into a strip about 14 inches long, and braid together the 3 strips on a parchment-lined baking pan. (Note: If making 2 loaves, divide dough into 2 equal pieces and then divide each half into 3 equal pieces, for a total of 6 pieces.) Loosely cover bread and let rise again until double, about 30 minutes. While bread is rising, preheat oven to 350°F. Brush remaining beaten egg lightly on bread. Bake 30 minutes or until golden brown. Let cool completely before serving. Store, covered, at room temperature or slice and freeze.
Make a soft, pliable yeast dough from the first 6 ingredients and let stand in bowl for 10 minutes. Knead the lemon peel, zest, almonds, and rum into the dough. When all other ingredients are equally distributed, add the raisins. Roll into an oval and place on a greased baking sheet. Let rest for 10 to 15 minutes. Still on baking sheet, wrap dough well in aluminium foil and store in the refrigerator for a few hours or overnight. Remove from refrigerator and take off foil. Sprinkle flour around the loaf to prevent the dough from spreading. Place loaf in a pre-heated 350-400° oven and bake 50-60 minutes, till pale gold in color. Remove from oven. Brush with melted butter and dust with Confectioner's sugar. Repeat until butter and sugar are used up. Stollen should have a thick, white layer.
Over medium high heat, in a large pot add the extra virgin olive oil and the onion, celery, garlic, and cabbage. Fry for 10-15 minutes or until onions and cabbage have a nice brown color, stirring frequently to make sure you get all the little goodies off the bottom of the pot. Add mushrooms and cook for another 10 minutes. Season with salt and pepper to your taste. Add the frozen vegetables, tomatoes, vegetable stock, bay leaves, thyme, oregano, allspice, and salt and pepper. Cook for 45 minutes. Remove from heat. Add the sugar and vinegar. This does two things; it helps neutralize the gas of the cabbage and also the acid of the tomato. Enjoy! On Weight Watchers this is a zero point soup.
Cream sugar and cream cheese together. Beat in egg. Stir in chocolate chips; set aside. Prepare cake mix according to directions on box. Place paper baking cups into a muffin tin. Fill paper bake cups 2/3 full. Drop one rounded teaspoon of cheese mixture into each cup. Bake according to directions on cake mix box.
Preheat the oven to 325°F Line 2 baking sheets with parchment paper. Place almond paste and sugar in food processor or mixing bowl. Mix or process until thoroughly combined. Add egg whites and mix until smooth dough forms. Drop by rounded teaspoonfuls onto baking sheets, about 1 inch apart and bake 18-20 minutes, or until golden. Cool completely on baking sheets. Peel macaroons from paper when completely cool and store in an airtight container.
Slice lime into wedges, juice half the wedges. Set aside lime juice. Set aside rest of wedges for garnish. Combine all sauce ingredients in a mixing bowl and set aside or refrigerate until ready to prepare the rest of the dish. To roast the red bell pepper: -Cut pepper in half and remove seeds and white part. Place on broiler pan skin side up. Broil until skin just starts to char, about 5-7 minutes. Slice when cool. You could use a torch to char it if you like, or substitute jarred roasted red pepper slices. In a medium bowl, whisk the sauce ingredients until thoroughly combined (milk through black pepper) and set aside. Boil the pasta al dente according to box directions. Coat a large skillet with cooking spray and saute chicken until browned and cooked through, above 5-7 minutes. Add the peanut butter and move around until it melts and coats the chicken. Add the roasted red peppers, water chestnuts, onions and scallions and season with salt and pepper as you like. Saute for about five minutes, until cooked through. Pour the coconut milk mixture over the chicken and vegetables and stir gently. Leave on heat for another 3-5 minutes just to warm it all through and thicken a bit. Season with salt and pepper as needed. At the last minute, toss in cilantro & lime juice and stir through. Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with limes and cilantro as desired.
Boil butternut squash in salty water for approximately 10 mins, or until soft. Melt butter in a large pot and add leeks and onions. Season with salt and pepper. Leave to sweat for approximately 15 minutes. Add softened butternut squash and chilli. Leave to cook for 1 minute. Add chicken stock and milk and bring to a gentle simmer. Leave to cook for 20 minutes. Leave to cool for a couple of minutes then pour the mix into a food processor. It should have a creamy texture. Add the cream before serving.
Place water in small saucepan and mix in the powder and honey. Whisk until smooth. Bring to a boil, stirring occasionally. After mixture reaches a boil, turn down to a simmer and stir a few more minutes until it thickens slightly. Remove from heat and allow to cool. Mix in food at mealtime. Give 1/2 tsp 3 or 4 times a day to a cat. Give 1 tsp to 3 tbsp (depending on dog's size) 3 or 4 times a day to a dog. If dog or cat will not eat, you can give it with a tsp, syringe or baster. Hint: Makes a great tea for us humans after eating too much on the holidays.
Lightly brown almonds on a cookie sheet in a hot oven, for about 5 minutes. (About 450°F). Beat cream cheese, horseradish, wine(if using), tabasco sauce, lemon juice, black pepper, and grated onions. Mash sardines and add to cream cheese. Add potato crisps or seasoned potato chips, slowly, so as to measure consistency. Also, add almonds, slowly, so as to measure consistency. (Leave out about 1 tablespoon almonds). Put mixture in heat-proof dish and heat in micorwave or oven until dip is bubbling, at 375°F for about 7-10 minutes. Top with reserved browned almonds. Serve with assorted vegetables, cocktail breads, crackers or Seasoned Party Pitas #146950 by me. Enjoy!
Prepare the sauce first. Heat oil over medium heat in a medium-sized saucepan. Add onion and garlic to the saucepan and cook about 3 minutes, until soft. Add tomatoes, tomato paste, bay leaf, sugar, and oregano and simmer until sauce reduces by half. While the sauce is reducing, prepare the chicken breasts. Preheat oven to 350 degrees. Combine bread crumbs and Parmesan cheese in a plate. Place egg in shallow bowl. Dip chicken breasts in egg and then dredge in bread crumb mixture to coat. Heat oil over medium heat in a large frying pan, Add coated chicken breasts. Cook until lightly browned, about 5 minutes per side. Arrange chicken breasts in a single layer in an oven proof baking dish. Pour tomato sauce over chicken. Top with mozzarella cheese. Bake until cheese is melted and bubbly, approximately 15 minutes.
In a large skillet, combine oil, garlic & crushed red pepper. When oil is hot & starts to sizzle around the garlic, add the shrimp & fry for 1 minute on each side. Remove pan from the heat & squeeze lemon juice over shrimp & sprinkle with salt, to taste. Serve very hot!
Pasta -- Cook the pasta according to the directions on the package in a large pot of salted boiling water. Cook until al dente, drain and set aside. Ham and Vegetables -- Now in that same large pot you cooked the pasta in, add the butter and heat to medium. Then the mushrooms, ham, onion, scallions, parsley and cook until the mushrooms and onions are soft. Sauce -- To the vegetables, add the flour and stir until well blended. Then the broth, sherry, nutmeg, salt and pepper. Go easy on the salt because the broth and ham are both salty. Cook and stir until the sauce mixture thickens on medium to medium high heat. Reduce to medium and add in the cream, 1/2 of the parmesan, 1/2 of the white cheddar and the peas. Combine and Bake -- Add the drained pasta to the vegetable and cheese sauce and toss well. Spray a casserole dish 13x9 or similar with Pam or a nonstick spray and heat the oven to 350 degrees. Spread the pasta mix into the casserole and top with the extra cheese. Bake about 30 minutes until bubbly and the cheese get nice and brown on top. Let set 5 minutes before serving to allow the sauce to firm up. This is a absolutely great casserole. I have also done this same recipe with leftover turkey or chicken and was just as good. And don't be afraid to use a sharp cheddar or even a swiss cheese as well. I just happen to like the white cheddar and parmesan best.
Grind the meat yourself or let the butcher do it for you. Make sure it is ice-cold when served. Do not season the meat in any way. Make four nicely shaped hamburgers of the meat. Arrange on the plates with onion, capers, beetroots and horseradish on the sides, in the form of a cross. Separate the eggs. Make sure the yolks don't break. Crown the steaks with the yolks in their shells. Serve with salt, pepper and mustard a part.
Rub roast with five spice powder. Sear roast in a skillet with hot oil before placing it in the cooker. Mix together and pour over roast: apple juice, wine and soy sauce. Cover and cook on low setting for 10 to 12 hours or on high setting for 4 1/2 to 5 hours. For Gravy: Strain cooking liquid. Skim off fat. Combine 2 cups of liquid (may have to add water to make 2 cups) with cornstarch and water. Cook until thick and bubbly. Serve over rice.
Begin by proofing your yeast. I do this by warming up the water, about a minute in most microwaves. You don't want it to boil, or you'll kill the yeast. That's not so good if you want your bread to rise. Once the water's heated, put in the 2 t of yeast and stir, and then set aside somewhere dark. Assemble the rest of your ingredients. I grind the flax right before I put it in the bread, because flax is very perishable. If you have any leftover, freeze it. Add flour, spices and ground flax to bowl or bread machine. Chop up the onion and add to the rest of the ingredients. Check your water and yeast mixture. If it's bubbly, add it to the other ingredients. Add olive oil and agave. If you're using a bread machine, put it on the white bread cycle, or if you're like me, put it on the dough cycle, pull it out once that's finished and then bake it in a loaf pan at 400 degrees for thirty minutes in the oven.
Preheat oven to 375°. Grease a 13x9 pan. Line bottom of the pan with chiles. Slice the cheese and place on top of the chiles to cover evenly (or grate). In a large bowl, beat eggs with sour cream until well blended. Add salt and pepper to taste. Pour egg mixture over chiles and cheese. Bake 30-40 minutes or until knife inserted into dish comes out clean.
Place all the Beer Batter ingredients in a blender; blend until smooth, scraping down the sides as necessary. Transfer the batter to a shallow baking dish, add fish, turning to coat all sides. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer one-third of the battered fish to the pan, placing each piece into a little oil. Cook until golden brown, 3 to 4 minutes per side. Transfer cooked fish to a plate; keep warm. Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary. Cook the remaining fish with the remaining 1 tablespoon oil. Serve immediately. To make tacos: fill tortillas with fish and cabbage then top with salsa. Enjoy!
Brown ground beef on saute setting. Add onion and garlic - cook 2-3 more minutes. Add chicken stock, chard, tomatoes, salt, pepper, pepper flake, and orzo. Stir. Cook at high pressure for 12 minutes. Use quick release. Stir and serve- top with Parmesan cheese.
Slice carrot into bite-sized pieces, mince garlic and chop the chipotle chiles, and cut the chicken into bite size pieces. Set aside. In a large soup pot, add enough oil to coat the bottom of the pot. When the oil is warm, add diced onions and chiles. Saute until the onions are translucent. Add the garlic last and simmer for another minute. Add chicken broth and tomatoes to the soup pot. Add celery seed and bay leaves. Stir to blend. Now add the carrots and simmer for 10 minutes. Add chicken, beans, rice, and corn. Stir ingredients and cook for 20 minutes longer. Taste to see if you need more salt and pepper. Remove bay leaves before serving. In a medium saucepan, add about an inch of canola oil to the pan. Cut corn tortillas into one inch strips. When oil is hot, fry tortillas until golden brown. Drain on a paper towel lined paper plate and add seasoned salt if desired. SUGGESTED GARNISHES: Cheddar/Jack Cheese, Sour Cream, Sliced Avocado, Cilantro, Corn Tortilla strips, Lime slices to squeeze into the soup. TIPS & WARNINGS: You can make your own chicken broth so you can control the sodium content. Buy a whole cooked chicken from the deli in your Supermarket and remove the chicken from the bone and cut into bite size pieces if you are pressed for time.
Preheat oven to 350. Grease a 9x13 inch baking dish. Combine enchilada sauce and sour cream in a medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat. Spread approximately 1/2 cup enchilada sauce mixture on the bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 cup chicken and 2 cup cheese sauce. Repeat layers, then top with remaining tortillas, enchilada sauce mixture and chhese sauce. Cover with foil. Bake for 40 minutes. Uncover;let cool for at least 10 minutes before serving.
Mix the meat, bread crumbs, parsley, nutmeg, onion powder, salt, pepper, egg and water. Form the mixture into meatballs and brown in broiler until golden brown. Steam the tomatoes and onion. Put the meat, steamed tomatoes and onions and all remaining seasonings into a pot along with the tomato juice. Cover tightly and simmer gently for 30 minutes. Yield:16 meatballs. One serving equals 2 meatballs.
Tear kale pieces off the main fibrous center stem. Add the kale to a large mixing bowl, season with salt, pepper and drizzle with olive oil. Massage with your hands making sure to coat the kale with oil and begin to break down the cell structure. Grate the zest and squeeze the juice of the lemons over the massaged kale. Add the currants, toasted pine nuts, pecorino and toss to combine. Serve with a pinch of red chili flakes, if desired.
In a bowl, combine the first six ingredients; mix well. Place one cheese slice, two tomato slices and 1/3 cup tuna mixture on three slices of bread. Top with remaining cheese slices and bread. In a large skillet or griddle, melt 2 tablespoons butter. Toast sandwiches until lighlty browned on both sides, adding butter if necessary.
Prep spinach ( de-stem and wash fresh, or thaw frozen). Squeeze out excess water from frozen or cut fresh in 1/2 inch ribbons. Fry onion in oil until soft. Add 1 clove of crushed garlic and cook 1-2 minutes. Add spinach, liquid, scallions, rice, salt and pepper. Simmer 20 minutes (test to see rice is finished cooking). Mix yogurt with second garlic (optional) and add mint. Beat the mixture into the soup- do not let it boil or it'll curdle. Heat through very gently and cautiously. Persian Jews use dill instead of the mint. For Turkish touch garnish with dribble of 1 Tbsp mixed with 2 Tbsp sizzling hot butter.
Heat a little butter in a non-stick frying pan or wok and brown the beef in batches. Remove and keep aside. Similarly brown the kidneys, remove and keep with the beef. Fry the onion, garlic and carrot in the pan with a little more butter until the onion is golden. Sprinkle over the flour, stir and allow to cook for a few minutes then shake over the Worcestershire sauce. Pour in the stock, and bring to the boil. Stir in the beef and kidney and the bay leaf, then turn off the heat. Preheat the oven to around 180 deg C. Place all the cooked ingredients into a casserole, cover, and cook in the oven for around 30 minutes. Remove from the oven and arrange the sliced potatoes on top of the meat, a little like roofing tiles. Brush a little more butter over the potatoes and season with salt and freshly ground black pepper. Re-cover and return to the oven for about 1 hour or until the potatoes are cooked. Remove the lid, brush the potatoes with a little more butter and finish under the grill until the potatoes are brown and crispy.
Coarsely chop plum tomatoes. Chop sweet onion. Drain and chop roasted red peppers. Drain and chop marinated artichoke hearts. Quarter or slice fresh mushrooms. Drain ripe olives. In a 5 quart slow cooker, combine all ingredients except pasta. Use fresh herbs when available. Cover and cook on HIGH for 4-5 hours, until all flavors are blended. When cooled some, use a wand mixer to blend into sauce consistency. Serve over pasta, or browned chicken. Yields approximately 15 cups. Freeze in 6 cup containers for future use.