HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toast your bread. Mash your half avocado and spread on bread, it will be a thick layer. Drizzle your avocado toast with olive oil, about 2 teaspooons worth. Sprinkle a pinch or three on za'atar on the avocado, how much you use is up to your taste-start small you can always add more. Sprinkle toast with a pinch of fleur de sel, crushing it between your fingers as your sprinkle it over your toast. Eat!
Lay out two pieces of foil cross ways over each other (about 10 inches each way). Place one tablespoon of butter in center (the more you put, the better it tastes, FYI). Cut 5 potatoes in halves or quarters for larger ones. Place potatoes in mound on top of butter in the foil. Pour 1 tsp of garlic on top of the mound- no need to spread around. Dust the potatoes with the cayenne pepper, DUST! If you like it spicy, you can sprinkle, but cayenne pepper is pretty hot. Sprinkle the potatoes with rosemary and oregano. Place one more table spoon of butter on top of your potatoe mound. Pepper to taste. Fold foil up to cover the potatoes, do not turn it over and double fold, all seems should face up so when they are done, you can unfold them and eat them out of their own buttery, flavorful, tin foil bowl! Throw on the grill over medium heat for about 30 minutes.
Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, place sweet potatoes in a large saucepan; cover with water, bring to a boil, and reduce heat. Cover and cook for 15 to 20 minutes or until tender. Drain, mash with half the cream cheese and sour cream and all of the colby cheese. Drain the russet potatoes; mash with the remaining sour cream and cream cheese. Add the milk, Parmesan cheese, salt and pepper; mix well. Spread 2 2/3 cups russet potato mixture into each of 2 greased 11x7 inch baking dishes. Layer with 4 cups sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture. Bake,uncovered,at 350 for 15 minutes or until heated through. Combine topping ingredients;sprinkle over casseroles. Bake 2-3 minutes or until cheese is melted.
If you cannot find coconut macaroons, just toast 1 (7 oz.)or 1 (14 oz) bag of plain coconut, depends on how well you like coconut. Preheat oven to 400 degrees. Crumble macaroons over the bottom of a shallow cookie sheet for about 3 to 4 minutes, till lightly toasted, stirring occasionally. Let cool and sprinkle 1/2 of the macaroons in a lightly greased 2 1/2 quart casserole dish. Layer the remaining ingredients in the order given. Sprinkle the remaining macaroons on top. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator and let stand for 30 minutes. Bake uncovered at 350 degrees for 35-45 minutes or until bubbly. Prep/cook time does not include refrigeration time.
Chop or coarsely break cookies. Place milk, ice cream and chocolate syrup in blender container. Add chopped cookies and blend on high speed until smooth. Pour into 4 glasses and serve immediately.
Preheat oven to 400&deg;F Whisk eggs and milk in a medium bowl. Mix in the goat's cheese; season with salt and pepper and set aside. Heat oil in a large skillet, preferably castiron, over medium heat. Add onion and sausage and cook, stirring occasionally, until onion is softened and sausage is brown, 6-8 minutes. Microwave broccoli according to package directions and add to skillet; season with salt and pepper. Reduce heat to low and pour reserved egg mixture over vegetables. Cook, shaking pan occasionally, until edges are just set, 10-12 minutes. Place skillet in preheated oven for 15 minutes or until center is just set. Cut frittata into wedges and serve warm or room temperature.
1. Place oil into large stockpot and heat. 2. Cut bacon into small pieces and cook until somewhat crispy. You can drain abit of the oil at this point if desired. 3. Add onions to the bacon in pot and cook until tender. 4. Add potatoes in large stockpot and cover with water. Cook until potatoes are almost tender. 5. Remove about one cup of the cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot. 6. Place the cheese in the pot. Let the soup simmer until the cheese melts and is thick. Add ground black pepper to taste and stir in the milk.
Combine oil and potatoes in crockpot; stir to coat. Sprinkle with salad dressing mix and stir until all potatoes are evenly coated. Cover and cook on Low 8 hours until potatoes are fork-tender.
Bring water to boil and add quinoa. Immediately cover and remove from heat. Do not uncover until ready to use. Saute' onion, mushrooms, carrot, & celery until soft in a small amount of vegetable broth. In large bowl, crumble tofu and combine with other ingredients including cooked quinoa. Place in loaf pan that has been sprayed with non-stick spray or you can use an 8 inch baking dish. Cover and Bake at 350 for 45 minutes. Remove cover the last 10 minutes. Serve with a gravy made of mushroom soup mixed with sour cream. Or, you can use a brown gravy.
Combine first 6 ingredients in a large zip-top plastic bag. Add salmon to bag; seal and marinate in the refrigerator 30 minutes. Remove salmon from bag, reserving marinade. Prepare grill or broiler by spraying with nonstick cooking spray. Cook 6 minutes each side or until fish flakes easily when tested with a fork; basting frequently with reserved marinade. Place remaining marinade in a saucepan; bring to a boil. Serve with salmon; garnish with green onion fans.
Boil the chicken until done, 15-20 minutes. Remove the chicken from the stock and debone. Hold chicken meat on the side. Add the rice to the chicken stock and cook at a boil for ten to fifteen minutes, or until done. Meanwhile, beat two eggs in a bowl and add the lemon juice. Measure one cup of hot stock. Add slowly to the bowl containing the eggs and lemon and continue to beat until combined. Add egg mixture into stockpot. Add chicken meat, stir well and serve. Makes 6 servings.
Sprinkle chicken pieces with lemon juice and let stand 30 minutes; pat dry. Mix flour, salt and pepper; dredge chicken pieces to coat evenly. In a heavy skillet with a tight lid, heat oil and butter. Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides. Remove from skillet and set aside. Add onion and cook until golden. Add curry powder and cook for 2 minutes. Add curry powder and cook for 2 minutes. Gradually beat in water and cream, cook until thickened. Add chicken stock base and ginger, stir, and return chicken to skillet. Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender. Transfer to heated platter and surround with lime wedges. Serve with rice.
Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet. Heat the remaining oil in the skillet over medium heat. Add the shallot and cook and stir for 2 minutes. Stir the soup, water, tomatoes, vinegar and chopped basil in the skillet. Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the noodles. Sprinkle with the cheese and sliced basil, if desired.
In a large container, combine zucchini, onion, pepper, chilies and salt; stir well. Chill overnight. Rinse thoroughly; drain. In a large kettle, combine remaining ingredients; bring to a boil. Add zucchini mixture; simmer for 10 minutes. Ladle hot into hot jars, leaving 1/4-inch headspace. Adjust lids. Process for 10 minutes in a boiling-water bath. Serving suggestion: Mix into tuna or macaroni salad. (Country Woman July/Aug 1995)
Bring a pot of water to a boil and add rice noodles. Cook for about 3-5 minutes, then drain and place in large bowl. Add 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Mix well. Wash the spinach and blanch for about 1-2 minutes. Drain well and mix in with noodles. In a large skillet under medium high heat, add about 1/2 tablespoon of sesame oil and stir-fry the carrots, onions, and garlic. Add that mixture to the noodles. Add beef and mushrooms to same skillet and cook until beef is done. Add 1 tablespoon soy sauce, and 1/2 tablespoon sugar. Stir in the green onions and add mixture to noodles. Finally, add in remaining soy sauce and sugar, 2 teaspoons sesame oil, and rice vinegar. Mix well and serve!
Cut focaccia bread in half so it looks like two pizza crusts. Spread olive oil on breads, then sprinkle with dried italian seasonings. Split ingredients in half. Layer in order of ingredients listed above on both pizzas(can use more or less of toppings, it's all what you like). Bake at 350 until cheese is bubbly, 20-30 minutes. Will serve 2 lunch or make a nice appetizer if cut into bite sized pieces.
Coarsely mash the beans with a fork or potato masher. Mix together the mashed beans, oats, and next 5 ingredients. Shape mixture into 8 patties. Mix together the flour and cornmeal; dredge patties in flour mixture. Let the oil get hot in a large non-stick skillet over medium-high heat; cook the patties for 5 minutes on each side or until lightly browned; drain on paper towels. Serve on buns ( toasted buns work well).
Mix all ingredients together and shape into rissoles. If you so desire (I desire), roll rissoles in gluten free bread crumbs. Drizzle olive oil into your pan. Cook in pan on medium-high heat. When golden brown they are ready to serve! Voila! Eat!
Remove the pork sausage meat from the skins, and mix with the ground beef with a fork or your hands, but do not compress too much. Set oven at 180 deg C or 350 deg F, while you prepare the onion, zest, etc. Add the finely-chopped onion, thyme, lemon zest, chopped garlic, hot sauce. Worcestershire sauce, seasoned salt and pepper. (Mix in the ingredients as you add them). Break in the egg. Mix in well, until ingredients are well incorporated. Use a utensil which can go on both your hob and also into the oven. (The new kind of non-stick black stoneware is absolutely amazing, otherwise use an oven-safe skillet). Heat the pan well and add the olive oil. Form 6 - 8 fat, generous meatballs, and fry on both sides until nicely browned but not done. Put the pan or dish with the meatballs in the pre-heated oven, and bake for about 15 to 20 minutes longer. Serve with large blobs of guacamole, and salad ingredients. Or use as a main meat dish with veggies and salad.
Make roux first by melting butter in a small saucepan. Slowly add flour and cook, stirring constantly, until mixture has browned. Set aside to chill. In medium saucepan, heat oil. Add garlic and saute a minute or two. Add milk and cream and bring to a boil. Reduce heat and simmer 10 minutes, then add cheeses and pepper. Cook about 15 minutes until cheeses are completely melted, stirring constantly. Add roux in small portions, mixing well after each addition so that roux is incorporated. Continue adding portions of roux until mixture is the consistency of melted chocolate. Add salt to taste. Serve with toasted garlic breadsticks and veggies of choice.
Cook wheat berries & quinoa according to package directions; set aside. Heat dutch oven over medium heat; spray with 2 sprays olive oil cooking spray. Add garlic & saute; remove from pan. Spray with remaining 8 sprays; add turkey and cook until browned. Add remaining ingredients and simmer for 10 - 15 minutes. Serving size is 1 cup of chili.
Combine cream cheese, marmalade and vanilla in a small bowl; mix well. Garnish with orange peel or mint leaves, if desired. Serve with fruit dippers. You can sub reduced-fat cream cheese, too.
In a small saucepan, combine the first nine ingredients. Cook over medium-high heat for 4-6 minutes or until heated through. Serve on buns, using a slotted spoon.
Cut chicken into bite sized pieces. Arrange in greased baking dish. Bake 15 minutes at 350. Pour off liquid. In saucepan, combine soy sauce, sugar, vinegar, oil, garlic, ginger and cornstarch. Cook and stir until thick and glossy. Pour over chicken in baking dish. Bake uncovered for 20 minutes at 350. Remove from oven and allow to cool. Place in freezer bag. Label and freeze. To serve: thaw and heat. Serve with rice and egg rolls.
Soak moong-dal vada for 4-5 hours. While serving, squeeze out the water. Put it in a serving plate. Beat the curd along with sugar and pour over the vadas. Also pour the tamarind chutney and sprinkle all the masala to taste. Garnish with chopped coriander.
Skin chicken, if desired. Arrange chicken on a foil-lined 13x9x2-inch baking pan; set aside. In a small bowl, combine marmalade, barbecue sauce, Worcestershire sauce, and lemon juice. Pour over chicken. Bake, uncovered, in a 350 degree oven for 45 minutes, spooning sauce over chicken occasionally. Increase oven temperature to 400 degrees. Bake for 15 minutes more or until chicken is tender and no longer pink.
In pot, heat vegetable oil over medium heat. Add bell pepper, onion, garlic and saute for about 5 minutes until onion is translucent. Add turkey and cook, do not drain fat. Add tomato puree, beans and corn. Stir in broth and 6 oz. beer. Stir in chili, cumin, salt, pepper, and cayenne. Bring to a simmer, then reduce heat, cover and cook for 30 minutes. Stir in molasses. If the chili is too thick, add 1/4 cup masa flour into equal amounts of water then stir into chili. Cook 5 minutes. If desired, top off with the cheese. Oh, and for the pint of stout -- drink it while cooking dummy!
Boil the eggs and chop. Preheat oven to 350 degrees fahrenheit. Mix together all ingredients excluding rolls. Split rolls on top and hollow out. Removing about 1/3 of the bread. Fill rolls with cheese mixture. Wrap rolls individually in foil. Bake for 30 minutes. Cool for 10 minutes before serving.
Peel potatoes if desired. Cut into 2-inch pieces and place in a large sauce pan or Dutch oven. Cover with water and bring to a boil over high heat. Boil 15 to 20 minutes or until easily pierced with a fork. Drain well in a colander. Return potatoes to pan; toss briefly over low heat to dry off extra moisture. Mash warm potatoes with a masher or hand-held electric mixer until chunky. Gradually add warm broth while mashing until potatoes are desired consistency. Mix in parsley and season with salt and pepper, if desired. Cover pan and heat over very low heat to keep warm up to about 30 minutes before serving. Serve with gravy, sour cream, butter or chives, if desired. VARIATION: To make Toasted Garlic Mashed Potatoes, prepare recipe as directed, except in Step 1, while potatoes drain, add 2 Tbsp. olive oil or butter and 1 to 2 Tbsp. thinly sliced garlic to empty pan. Cook garlic over medium-low heat, stirring until garlic just starts to brown, about 1 minute. Do not burn.
Place ingredients in sauce pan in order listed. Mix and stir after each ingredient. Place on medium heat and stir until mixture reaches boiling stage. Turn temperature down to low until mixture is on a slow simmer. Cook sauce for 35-45 minutes. and remove from heat. Mixture will have reduced in volume about a 1/4 to 1/3.
In a large cast iron skillet over medium heat, cook bacon until crispy. Once cooked remove to a paper towel lined plate. Discard bacon fat and fill the skillet 1/4 inch of vegetable oil and preheat. Meanwhile, place potatoes, garlic, sage, eggs, flour, salt, pepper and bacon in large bowl. Mix until thoroughly combined. Once the oil is preheated, working in batches, measure out 1/2 cup potatoes and carefully place into the oil one at a time. Using a spatula, press down on the potatoes until they flatten to about 3 inches in diameter. Cook pancakes until crispy and nicely browned. Remove to a paper towel lined plate. You can place them on a cookie sheet and keep them warm in a preheated 275 degree oven while remaining pancakes cook.
Preheat oven to 375 and grease a 9-inch pie plate. Arrange the peaches in a single layer. Combine all other ingredients and mix well. Pour mixture over peaches. Bake until puffed and golden, about 30 minutes. Sprinkle with confectioners sugar if desired. Cut into wedges. Serve with ice cream or frozen yogurt.
Mix ingredients well in a large container because it grows. Let stand in warm place for two days at least. Use 1/2 cup starter for the pancakes; add 1 teaspoon baking soda; 3 cups flour 3 tablespoons sugar and 3 cups buttermilk to make batter. mix together and let sit for 1 hour in warm place.
Sprinkle sugar and brandy on the berries and let them soak 5-10 minutes. Crush the raspberries with a fork until you get a thick compote. Whip the cream to a light foam and fold in the compote until you get a beautiful pink whip.
Make a pie crust and lay in a pie plate. Place washed berries on pie crust and sprinkle with other ingredients. Place dabs of butter on top and cover with second pie crust. Bake in a 450 degree oven for 45 minutes.
For the Pumpkin Cremeux. In a medium saucepan, bring the pumpkin puree to a simmer. Separately, whisk together the yolks, whole eggs and sugar. Ladle about 1/2 cup of the hot pumpkin puree into the egg mixture whisking well. Slowly pour the tempered eggs into the saucepan and reduce the heat to low. Continue stirring with a spatula and cook for 5 minutes until thickened. Add the gelatin, cinnamon and allspice. Cool to room temperature then incorporate the butter with a hand-held immersion blender. Transfer the custard to a tray lined with plastic wrap and spread to cool, at least 4 hours. For the Pate a Choux. Preheat the oven to 400 degrees F. In a medium saucepan, boil the milk, water and butter. Remove from the heat and add the flour. Transfer to an electric mixer fitted with the paddle attachment. Mix on low speed and add the eggs one at a time. Transfer the mixture to a piping bag fitted with a medium plain tip. On a silpat or parchment-lined baking tray pipe 2 1/2-inch rounds using 2/3 of the dough. With the remaining dough, pipe 1-inch rounds. Bake the large discs for 20 minutes and the small for 10 minutes. Pierce the bottom with a toothpick and cool on a wire rack. To assemble the religeuse, fill both sizes of choux with the pumpkin cremeux and pipe a dot on top of the large so that the small can sit on top. Pipe whipped cream around the seam to make a "collar.". They can be topped with fondant, cranberry sauce, or chocolate and decorated as you wish.
Preheat oven to 400 degrees. Mix together the flour, sugar, baking soda, and salt, in a bowl. Combine the eggs, oil, and milk and stir into dry ingredients until just moistened. Add and stir the berries throught the mixture. Grease the muffin tins with coconut oil or organic butter. Spoon batter into muffin tins. Bake 20 minutes, or until tops are firm, sides are evenly browned. I like them fresh out of the oven. Leftovers are great heated in the toaster oven with a spread of jam.
Wash and dry the chicken breasts and trim off any fat. Cut the breasts across the grain on the diagonal into 1/4 inch slices. Season the chicken with salt and pepper. Heat the olive oil in large nonstick saute pan or skillet. Add onion, garlic, and peppers and cook over medium heat until the veggies are very soft and just beginning to brown, about 5 minutes, stirring often. Add the paprika and tomato after 3 minutes. Stir in the chicken and saute for 1 minute. Stir in the bay leaf, stock, and most of the sour cream, reserving 2 T for garnish. Gently simmer until chicken is cooked and the sauce is nicely thickened, about 10 minutes. Discard the bay leaf and add salt, pepper and paprika to taste. Transfer the paprikas to plates or to a platter. Garnish with dollops of sour cream sprinkled with paprika or parsley. Serve over noodles or rice.
Rinse tomatoes and removes stems. Skewer tomatoes 6 times with a toothpick. Place the tomatoes in a bowl and cover with vodka. Allow to marinate for several hours. *Drain off the vodka and reserve for drinkable Bloody Marys. For skewers: Place small green stuffed olives in bowl #1. Place cheddar cheese cubes in bowl #2. For dipping: Combine the salt and thyme in a small bowl #3. Place celery salt into small bowl #4. Let your guests skewer the tomatoes, cheese and olives and dip in their favorite seasoning.
Combine the water and cornstarch in a small bowl and set aside. Re-mix thoroughly before using. Spread the flour on a large plate or in a baking dish. Heat a large, nonstick skillet over medium heat and add the bacon. Cook until just cooked through but not too crispy, 4-5 minutes, depending on thickness. Use a slotted spoon to transfer to a plate. Remove all but 2 tablespoons of fat from the pan. Dredge the chicken in flour, shaking off excess. Season with salt and pepper and sear until golden brown on the bottom, 6-7 minutes. Turn and sear until just cooked through, 6-7 minutes longer, depending on thickness. Transfer to a plate. Add the butter to the skillet and swirl to coat. Add the mushrooms and season with salt and pepper. Cook until softened and the mushrooms release juices, 4-5 minutes. Return the bacon to the skillet and add the chicken broth. Remix the cornstarch slurry and stir into the mushroom mixture. Reduce the heat to medium-low and cook until slightly thickened, 3-4 minutes. Return the chicken and any accumulated juices to the skillet and turn to coat. Cook until warm throughout, 2-3 minutes. Plate the chicken with bacon-mushroom sauce spooned on top. Serve right away.
Cook macaroni according to package directions. Meanwhile, in a large skillet, brown sausage in oil over medium heat; drain. Add the onions, zucchini, carrots and garlic; cook and stir for 5 minutes or until crisp-tender. Stir in spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain macaroni. In each of two greased 13 x 9 x 2 baking dishes, layer a fourth of the macaroni and meat sauce. Combine egg and ricotta cheese; spoon a fourth over sauce. Sprinkle with a fourth of the cheddar and mozzarella. Repeat layers. Top with green onions. Cool one casserole; cover and freeze for up to 2 months. Cover and bake the remaining casserole at 350 for 15 minutes. Uncover; bake 15 minutes longer or until the cheese is melted to your liking. To use frozen casserole, thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 35 to 40 minutes or until heated through.
Cut cabbage into small wedges. Carefully place wedges in a saucepan with enough water to cover. Add salt and pepper to taste. Boil cabbage (covered) until very tender. Drain and carefully place wedges in a casserole dish. Sprinkle cabbage with cheese. Mix soup with sour cream and spread over cabbage. Top with onion rings. Bake uncovered in a 350 degree oven for 25 minutes. Keep a watchful eye on onion rings to not get too brown.
Set oven to 350 degrees. Grease an 11" x 7" baking pan. Place the potatoes in a saucepan; add water to cover, and bring to a boil; cover, reduce the heat, and simmer for around 20 minutes, or until tender; drain well. In a bowl, combine the cooked potato, sour cream, milk and salt and pepper; beat at medium speed with an electric mixer for 2 minutes, or until smooth; set aside. Heat a skillet (with 2 Tbsp oil) until hot. Add in the cabbage, corned beef, caraway seeds; saute for 4 minutes, or until the cabbage wilts; remove from heat, stir in the salad dressing; set aside. Spread half of the potato mixture into the bottom of the prepared baking dish; top with the cabbage/corned beef mixture, and sprinkle with 1-1/2 cups Swiss cheese. Spread with the remaining half of the potato mixture over the cheese; top with the remaining 1-1/2 cups Swiss cheese. Sprinkle with paprika. Bake (350 degrees) for 35-40 minutes, or until golden. DELICIOUS! Note: If desired, the casserole ingredients may be doubled, and baked in a 13 x 9" baking pan.
Combine water, sugar, orange juice in a saucepan. Bring the liquid to a boil. Add the cranberries to the saucepan. Bring the cranberries to a boil. Add orange liqueur (either Cointreau or Grand Marnier), cinnamon and the zest of one orange. Reduce heat and boil GENTLY for 10 minutes, stirring occasionally. Serve warm!