HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring water to a boil, stir in lentils and simmer until very tender, about 25 minutes, or 30 minutes for green lentils. Drain. Meanwhile, heat 1 tablespoon oil in a skillet. Add carrots, shallots and celery and cook until soft, about 3 minutes. Add almonds, thyme, salt and pepper. Cook a couple more minutes. Transfer to a food processor and add 1 cup of the cooked lentils. Pulse several times until coarsely ground. Transfer to large bowl and add rest of the lentils. Cool 10 minutes. Stir in yolk and lemon juice. Cover and chill one hour. Form into 5 patties. Heat remaining tablespoon oil in large skillet medium high. Cook patties about 4 minutes, flip and cook until lightly brown and heated through. Serve immediately.
Pour the very well shaken gin into Stella Artois Chalice. You can chill the glass if you prefer. My Husband really shakes the gin so it is icy cold. Top with chilled Stella. Enjoy!
Pierce russet and sweet potatoes with a fork. Bake at 400°F for 60-70 minutes or until tender. Set sweet potatoes aside. Cut 1/3 off top of russet potatoes, leaving skins intact. Place pulp in bowl, mash with butter until smooth. Add 1/3 cup sour cream. milk, cheese, 2 Tbsp chives, and 3/4 tsp salt and mash until creamy. Cut off top of each sweet potato; scoop out pulp, leaving skins intact. Mash pulp with remaining sour cream, chives, and salt. Stuff mixture into 1/2 of each potato skin. Spoon russet potato filling into other half. Place on baking sheet. Bake at 350F for 15-20 minutes, or until heated through.
In a heavy large pot heat oil over medium. Add in the mushroom slices and cook until all the liquid is evaporated (about 8 minutes). Add in the onions, garlic, dryed pepper flakes and thyme; saute over medium heat for about 5 minutes. Add in sherry; simmer for 2 minutes. Transfer the mixture to a small bowl. Season the chicken strips with seasoning salt and pepper. Add in more oil if neded to the pot. Add in the chicken, stirring until browned. Add in 2 tablespoons flour stir to coat the chicken evenly. Add in the chicken broth with the onion/mushroom mixture; bring to a boil, stirring with a wooden spoon; simmer for about 25 minutes (you can cook a little longer if desired). After about 25 minutes, add in the spinach chopped spinach, whipping cream, mustard and paprika (if using); simmer for about 5 minutes (at this point you can add in about 1/4 cup Parmesan cheese if desired) then season with salt and pepper. Sprinkle with more grated Parmesan cheese, or pass the cheese at the table.
Preheat oven to 350 degrees. Butter the inside of an 8" square baking dish. In a zipper bag, crush up the Cheez-Its. Chop the squash and onion, not too thin. I don't like to use chunks for this, I like medium-thin slices. Boil the squash and onion with plenty of salt and pepper until the onion is transparent and the squash is translucent, about 5 minutes or so. Drain vegetables. Press the Cheez-Its into the bottom of the baking dish to make a crust. Add the squash and onion all in one layer on top of the Cheez-Its. Top with cheddar cheese, and bake for about 15 minutes, or until hot through and cheese is melted.
Steam the rice and let it cool. In a small bowl, mix mayonnaise, mustard, salt & pepper, lemon juice, ketchup and tabasco. Cut the avocados in half and scoop out the inside, leaving a small amount all around the skin to keep it sturdy. Set aside the skins. Dice the avocado. Sitr together the crab, mayonnaise mixture and the cooled rice. Then fold in the avocado and tomatoes. Taste the mixture and add any additional salt/pepper or seasoning that you like. Fill each avocado half with the prepared mixture, sprinkle with chopped herbs and refrigerate until serving.
In a resealable plastic bag, combine the honey, mustard, oil and lime juice. Add the chicken and let marinate at room temperature for 20 minutes. Meanwhile, in a large saucepan, combine the potatoes and enough salted water to cover; bring to a boil. Cook the potatoes for 20 minutes, then drain and let cool slightly. Slice the potatoes lengthwise into 1-inch wedges. Transfer to a bowl and gently toss with the olive oil; season with salt and pepper. Preheat a grill to medium-high. Add the chicken and potatoes, cover the grill and cook for 10 minutes on each side. Serve the chicken with the lime wedges and potatoes. Sprinkle the chives over the potatoes.
Preheat oven to 500°F. Bring a large pot of salted water to boil and cook penne for just 4 minutes (or until barely al dente, as it will cook more in the oven); drain well. Meanwhile, in a very large mixing bowl, combine the cream, crushed tomatoes, cheeses and basil. On the show, very fresh buffalo mozzarella was used, and it was cut into slices and then slivered (much like a julienne); I'm sure shredded mozzarella would work just fine. Add cooked, drained penne to sauce and stir well. On the show, individual shallow serving dishes were filled with the pasta; I'm sure this could be done in a shallow casserole dish too, such as a 13x9 pan. Either fill individual dishes with pasta, as above, or fill an entire shallow dish, then dot butter over surface in small pieces. Bake in preheated oven for 7 to 10 minutes, until top is browned. On the show, the individual dishes were then refrigerated, uncovered, so that they could be reheated later in the evening; unfortunately, no information was given as to how the dish should be reheated (oven temp, time, etc) so, really, your guess is as good as mine.
Mix 2 c boiling water and 5 t baking soda, let cool. Cream butter and sugar. Add eggs and blend well. Add buttermilk alternatively w/ flour, mixing well. Add baking soda/water mixture. Blend in bran flakes and All Bran. Store in frig at least 24 hours before using. To make muffins: Spoon batter into greased (or paper-lined) muffin tins; bake at 375 degrees for 30 minutes. NOTE: Batter will keep in frig for 6 wks.
Prepare pizza crust according to directions. Preheat oven to 425°F. Cook potatoes according to directions until almost done. Spread half the BBQ sauce on each pizza. Cut little smokies into quarters and disperse over pizzas. Disperse potatoes and any additional toppings. Top with cheese. A note here any smoke flavored cheese works great here but plain mozzarella works good too. Cook pizza in oven for 12-15 minutes or until cheese is bubbly. Adjust time and/or as needed according to pizza dough recipe if making from scratch.
Preheat the oven to 400 degrees. Combine cornmeal, flour, salt, sugar and baking powder in a mixing bowl. Add egg and milk and mix well. Heat shortening in a 10-inch oven-proof skillet over medium-high heat. Pour in the batter and cook until the edges begin to turn golden, 4 to 5 minutes. Transfer the skillet to the oven and bake until golden brown, about 40 minutes.
Stir together cream cheese, pepper jack cheese and taco seasoning. Fold in chicken. Divide amoung tortillas. Tuck in sides and roll up each tortilla. Lay seam side down in a sprayed 9" X 13" baking dish. Spray tops of tortillas with cooking spray. Bake @ 350 for 15 minutes. Turn Chimi's over and bake an additional 15 minutes. Serve with cheddar cheese, green onions, sour cream and salsa.
Remove flesh from coconut, and grate. Place in medium sized bowl. Cut skin away from pineapple and finely chop, add to coconut. De-seed the chillies and finely chop. Add to coconut-pineapple mixture. Chop lemongrass very finely. Add to mixture. Stir in remaining ingredients and stir to combine all ingredients. Place in serving bowl.
Thinly slice the bananas and put them into a medium skillet over medium heat to cook until golden brown all over. Transfer to a large bowl. Whisk together sugar, buttermilk and vanilla in a medium bowl, dissolving most of the sugar, then stir it into the bananas. Refrigerate until cold (at least 30-60 minutes). Pour mixture into your ice cream maker and freeze as directed (should take about 15-20 minutes). Add in walnuts, if using. Transfer to a freezer-friendly container with a lid and freeze until firm (at least 30 minutes) before serving.
Take two slices of bread and butter on one side on each slice. Put each slice into the individual pie-irons, buttered-side down. On the non-buttered side of one of the bread slices, take a spoonful of the pizza sauce and spread over the bread. Be careful not to put too much sauce on, or you'll end up with huge mess. Sprinkle mozeralla cheese over the sauce and take a slice or two of pepperoni and put those on top of the the cheese. Close up the pie-iron tightly and stick it into the fire pit. Make sure you have the iron in a hot part of the fire and keep the grip handle out far enough that it won't get too hot and burn your hands when you have to remove it. Cook the pie-iron pizza for two minutes. Depending on circumstances, you may have to cook them longer or not, but two minutes usually does the trick. Then you're done and you can remove the pie-iron. Make sure to check that the pizza bread is a golden brown on the outside, like it's been toasted. Then let it sit for a few minutes to cool off.
Dissolve sugar in 4 cups water in a pan over medium heat; boil for 10 minutes; set aside. Dissolve coffee granules in 1 cup water in a pan over medium heat; boil for 8 minutes. Combine sugar mixture and coffee mixture; cool to room temperature. Stir vodka and vanilla into cooled coffee mixture. Store in sealed, decorative bottles.
Soak the mushrooms in hot water for 30 minutes. Drain the mushrooms, reserving the mushroom water, and chop finely. Strain soaking liquid thrugh a fine sieve into a small bowl and set aside. Meanwhile, in a medium saucepan, heat 3 tablespoons olive oil and butter over medium heat. Add the onion and prosciutto and cook until onion is softened, about 7 minutes. Add the rice and cook, stirring until the rice is opaque, about 3 minutes. Add 2 cups hot water and mushroom water, bring to a boil, and cook uncovered, until liquid is absorbed, about 20 minutes. Turn the rice mixture out into a serving bowl and allow to cool 10 minutes. Stir in the eggs, parsley, and Parmigiano. For filling, mix the chopped porcini and mozzarella cubes together in a bowl. Using a tablespoon, make egg-shaped balls of the rice mixture, about 12-14. Use thumb to make an insentation in the center of each, insert 1 teaspoon filling, use palms to round rice around filling so it is completely enclosed. In a large, heavy bottomed pot, heat the 4 cups olive oil over high heat until it is almost smoking. Roll each ball in bread crumbs and set aside on a plate. Working in batches, fry the balls in the hot oil until they are golden brown, about 5 minutes. Remove with a slotted spoon and allow to drain on paper towels while seasoning with salt and pepper. Serve with tomato sauce, if desired.
Preheat oven to 375 degrees. Grease 12-cup muffin pan; set aside. In a large bowl, combine spaghetti, eggs, parmesan cheese, and pepper. Evenly press mixture into muffin cups to form a crust. Evenly top each cup with pasta sauce, then mozzarella cheese. Bake 15 minutes or until bubbling. Let stand 5 minutes before serving.
Split English muffins, then cut into small pieces (I cut each in 4 strips, then turned 90° and cut in 4 again). Place in bowl with raisins. In a large measuring cup, beat eggs. Add enough milk to make 2 cups total liquid. Add brown sugar, spices, vanilla and rum, and combine thoroughly. Pour over bread cubes. Preheat oven to 350°F Allow bread to soak for 15 minutes while oven preheats. Meanwhile, spray a 1.5-qt souffle dish with non-stick spray. Place souffle dish on cookie sheet to catch any spillover. Pour bread mixture into souffle dish. Sprinkle with white sugar, and bake in preheated oven 60 minutes. Allow to cool 5 minutes before serving.
Wash and prepare veggies. In blender puree salad dressing, cilantro, and lime. Toss and top with tortilla chips. Enjoy :O).
In a medium stock pot, cook beef, onion and garlic over medium heat until onion is tender and beef is slightly pink in the center. Drain excess fat and return to pot. Combine the rest of the ingredients and bring to a boil. Reduce heat and simmer for 15-20 minutes or until vegetables reach desired tenderness. (In case your mixed vegetables contain carrots or other roots).
In blender, combine soymilk and orange juice; add papaya, strawberries, and, if desired, protein powder and honey. Cover and blend until smooth.
In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid. Deglaze the pan with vermouth. Add salt, pepper flakes, herbs, nutmeg and arugula. Cook till wilted about 2-3 minutes. Top with cheese.
Mix the dill and lemon juice together to soften the dill. Blend in all of the other ingredients until almost smooth. Cover and chill. SUGGESTED DIPPERS: Red Cabbage, Broccoli, Zucchini, Tomatoes, String Beans, Cocktail Rye Bread, Seafood, Apples, Nectarines
Heat oven to 375°F Lightly grease a 11 x 7 inch baking dish. Combine mustard, honey and lemon juice in a shallow dish. Place bread crumbs in a second shallow dish. Dip chicken in the mustard mixture, turning to coat pieces thoroughly. Dredge in bread crumbs to cover completely. Place in prepared pan. Drizzle oil evenly over top of the chicken. Bake at 375F for 25 to 30 minutes or until the internal temperature registers 160F on a instant-read thermometer.
Using the apple peels and cores from approximately 20 apples, place in large pot and cover with water. Bring to a boil and continue cooking for 1-1/2 to 2 hours until liquid is reduced by half and cores are mushy. Strain the liquid from the fruit and press fruit to extract all the remaining liquid. Measure this liquid and return to your large pot. Add the Sure Jell Pectin according to the package for the amoundtof liquid you have. Add sugar and stir on high boil for 1-2 minutes. Carefully ladel into sterilized canning jars, place flats and rings on and process in water bath for 5-10 minutes.
Preheat oven to 350°F. In a large bowl beat together eggs, oil, sugar, and vanilla. Slowly add zucchini. Add lemon zest and mix thoroughly. In a separate large bowl combine flour, baking soda, baking powder, salt, and cinnamon. Slowly and zucchini mixture until completely combined. Divide batter into two greased loaf pans. Bake for 1 hour and 15 minutes or until toothpick comes out clean. Serve very warm, so that when you put on lemon honey butter it melts.
Cook beef in 3 quart saucepan until no longer pink. Drain. Stir in soup, beans, water and salsa. Bring to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes. Remove from heat and stir in green onions. Garnish with sour cream.
Pour canned chicken broth in measuring cup add water to make 4 cups, add 2 tbls water. Add powdered chicken boulion to broth along with salt and pepper. Microwave for 6 minutes while preparing the rice. Add 3 tbls olive oil to dutch pan on med-high heat. Once it starts to get hot add Fideo pasta (or broken vermicelli). Keep stirring until it starts to brown. Slice butter into 4 tbls and add to pan. Add 2 cups rice and continue to brown. (This will stop the pasta from getting too brown). At this point, you should hear your microwave telling you the broth is ready. CAREFULLY -- (very important) pour into pan slowly. Once all the broth is in, stir and bring the mixture to a boil. Once you see the mixture thickening, put a lid on it, adjust temperature to simmer and set timer for 25 minutes! Once your timer goes off, turn heat off and do not take the lid off the pot. Let it sit for at least 5 minutes before removing the lid. Fluff with a fork and serve.
Grease and line a 8x12x1in tin. Melt the white chocolate in a heatproof bowl over a pan of simmering water, making sure the base doesn't touch the water. Stir until smooth, then remove from the heat. Melt the plain chocolate in the same way and remove from the heat. Add the crunchy peanut butter to the white chocolate and stir well until smooth. Drop alternate spoonfuls of each chocolate into the prepared tin, then tap the tin to level the mixture. Drag a skewer through both chocolates to create a marbled effect. Tap the tin again to level the mixture, then chill for 2-3hr until firm. Turn out on to a board and use a sharp knife to cut the rectangle into 10 fingers, then cut each finger into eight pieces. Pack into boxes, layering up between baking parchment and store in the fridge for up to a month.
Batter:. Beat the eggs, milk and water. Add flour and salt, beat just until smooth. Lightly oil a crepe pan or medium skillet. Heat the pan over medium heat. When pan is hot spoon 2 tablespoons batter into pan and rotate the pan to spread evenly. When edges of crepe are browned, turn crepe onto a plate. Filling: Place cream cheese, cottage cheese and sugar in mixer. Blend until smooth. Set aside. Sauce:. Coarsely chop the strawberries. Add lemon juice and sugar. Toss lightly. When ready to serve spoon 2 tablespoons filling into each crepe and roll up. Arrange crepes seam side down on plate. Serve immediately with fruit sauce. You may top with whipped cream if desired. Enjoy! Makes 12 servings, 1 crepe each.
Peel and slice onion into 4 pieces place in Quick Chef with blade (or a food processor works just fine) and roughly chop. Peel and smash two garlic cloves add to onions. Add remaining ingredients; chop until desired consistency. Serve with chips or as a topping for tacos!
Place 1 1/4 cups oatmeal in a food processor and grind until a fine powder. Add 1 cup flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon cinnamon, pulse @ 10 times until well mixed. Store in a bowl and set aside. Split a medium sized zucchini down the middle and run through the food processor shredder blade, until you have about 2 cups shredded zucchini. In a medium sized bowl mash room temperature butter and cream cheese, with 1/2 cup brown sugar and 1/4 cup granulated sugar until smooth and creamy. Add 1 teaspoon vanilla and 2 eggs, mix until smooth and creamy. Add flour - oatmeal mixture until fully incorporated. Add shredded zucchini, fully incorporate, then add 1 cup regular oatmeal and 1/2 cup dark chocolate chips until fully mixed. Add additional 1/4 cup regular oatmeal to mixture if necessary to thicken mixture (if needed). Place @ 1 tablespoon of cookie mixture on a cookie sheet, bake for 15 minutes at 350 degrees until golden brown and delicous.
In a medium bowl combine eggs, oregano, salt, and pepper: set aside. Lightly coat a large broiler proof skillet with cooking spray. heat skillet over medium heat. Pour egg mixture into skillet. sprinkle with garlic. As it sets, run a spatula around edge of skillet, lifting mixture so uncooked portion flows underneath. Continue cooking and lifing edges until almost set. Remove skillet from heat. Sprinkle mixture with chopped tomatoes. Place skillet under the broiler 4-5 inches from heat. Broil for 1-2 minutes or just until top is set. Remove from broiler. Top with pepperoni, and 1/2 cup cheese, and return to broiler. Broil 1-2 minutes til cheese melts. Sprinkle with remaining cheese and cut into wedges.
Preheat oven to 350 degrees. Combine dressing ingredients and spread on top and/or bottom of buns, spooning over tops as well, if you like. Add ham. Add cheese. Wrap each sandwich in a square foil. Bake on a baking sheet and bake for 20 minutes until dressing is melted and buns are slightly crusty or cook in crock pot 4 hours on low. Can keep in fridge until ready to bake.
Tear salad greens into bite sized pieces. Make carrot curls. Place all of the vegetables in a salad bowl and toss lightly with herb salad dressing.
1) Prepare the pizza dough. You can do this however you like. Search "Pizza Dough Recipe", buy frozen bread dough and thaw it, buy a premade pizza crust, etc. I had a Pillsbury mix for "Hot Roll" bread dough that I needed to use up, so that's how I made my dough. One way or another, grease up a pizza pan and roll out a layer of fresh dough. Set aside. 2) Mix together all the Pizza Sauce ingredients. Red wine is optional but tastes so much better than water! Set aside. 3) Heat a large nonstick skillet over medium heat; coat bottom with 1 Tbsp olive oil. Remove casings from sausage, and cook 3 mins, stirring to crumble. Add onion and mushrooms, saute 4 minutes Add bell pepper, saute 2 minutes. 4) Assemble your pizza! Spread pizza sauce mixture on the dough, leaving a 1 inch margin for your crust. Layer on the sausage mixture. Sprinkle cheese generously over the top. 5) Bake at 415 degrees for 15-20 minutes or until the crust is golden brown.
Cut the bottoms off the romaine hearts and separate the leaves into a colander. Rinse and shake them as dry as you can. Gather up the leaves and shred them as finely as you like. Add the lemon juice, garlic, Dijon mustard, and Worcestershire to a large bowl. Slowly whisk in the olive oil a drizzle at a time to create an emulsification. Add salt and pepper to taste. Toss in the grated cheese and the romaine shreds. Toss to coat evenly.
Preheat the oven to 350*F. Butter a 2-quart casserole dish. In a small saucepan, combine the 1 1/2 cups of milk, granulated sugar, and the vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat. In a small bowl, sprinkle the gelatin over the remaining 1/2 cup of cold milk and let it dissolve for 2 minutes. Combine the cold milk and gelatin with the hot milk and sugar. Stir to dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.). When the gelatin is dissolved, combine the eggs with the warm milk mixture, whisking constantly to avoid scrambling the eggs. Pour the mixture through a fine mesh strainer into a large measuring cup or small pitcher. Meanwhile, melt the chocolate over simmering water in a double boiler. When the chocolate is melted, gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture. Pour the mixture into the prepared dish. Sprinkle the top with almonds. Place the casserole dish in a larger baking pan or roasting pan and add hot water to the larger pan until the water comes halfway up the sides of the casserole dish. Place both pans in the oven and bake until the sides are firm and the center just jiggles slightly, about 1 hour. Remove from the oven and let cool for 30 minutes. Just before serving, whip the cream to soft peaks in a medium bowl using a whisk or electric hand mixer. Add the confectioners' sugar and almond liqueur and whip to combine. Spoon the panna cotta into individual serving bowls and dollop the top with the almond whipped cream.
Combine yogurt, lemon juice, olive oil, onion, mint,. cilantro, salt, pepper and cayenne pepper in large bowl. Add. meat to marinade; refrigerate 4 to 5 hours for lamb, overnight. for beef. Remove from refrigerator 2 hours before cooking. Just before cooking, arrange meat on skewers alternately with. tomatoes, green peppers, onions and mushrooms. Place on grill. 3 inches above coals, which should be red hot but not flaming. Cook 5 minutes on each side, turning skewers to brown meat. evenly. I recommend serving with rice.
Preheat oven to 350°F. Line a 9X13 pan with tinfoil. In a large bowl, combine all crust ingredients. Mix until crumbly and well combined and press into bottom of ungreased foil lined pan. Bake for 15 to 20 minutes or until lightly brown. In a small bowl, combine all filling ingredients and mix well. Pour over crust and bake for 25 - 30 minutes or until a toothpick inserted in the center comes out clean. Cool. Combine all frosting ingredients except coconut. Beat until fluffy and spread over cooled bars. Sprinkle with coconut and cut into bars.
Sift dry ingredients and mix in cheese Break egg into cup and top with milk to 250ml and beat slightly Add egg to dry ingredients and mix well. If dough is too dry, add a little water. Dough must be soft but still firm. Grease a muffin tray and bake at 180C for 15 - 20 minutes until golden