HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Lay chicken breasts in a single layer in a baking dish big enough to not have to overlap them. Pour in the broth, wine and then enough water to cover the chicken. Bake uncovered for 20 minutes or more, until juices run clear and no pink remains in the middle. While chicken is cooking, mash garbanzo beans In a medium bowl with a fork and then stir in the next 11 ingredients. Mix well. When chicken is cooked, shred it with two forks into bite-sized pieces and stir into bean mixture. Start adding tomato sauce in 1-2 ounce increments, mixing well until you have a consistency that holds everything together and is not soupy. You may not need all of the tomato sauce, depending on the size of chicken breasts you are using. Warm the pita bread per package directions or if they're homemade they're still warm from the oven, and then slice each pita pocket either in half or just across the top, about an inch down, and gently open them up. Stuff with the chicken and chickpea filling. Serve immediately or bake them on a cookie sheet for about 3-4 minutes at 350 degrees or microwave them for about 20-30 seconds. The filling is also great cold and the sandwich can be packed as a brown bag lunch. Adding some fresh lettuce leaves to the pocket after heating will provide a nice crunch.
Saute butter and olive oil in a large pot. Add chopped onion and red pepper flakes and saute 5 minutes, or until onion is translucent. Add minced garlic and saute 1 minute. Add tomatoes and cook about 2 minutes. Add chicken broth and 1 cup water and bring to boil. Reduce heat, cover, and simmer 15-20 minutes. Add clams, cover, and bring to a boil. Cook until clams open, about 5 minutes. Throw away any clams that do not open. Transfer clams to a bowl & set aside. Add basil, parsley, and oregano into pot. Add the linguine and boil until pasta is al dente. Add more broth or water if necessary. Return clams and their juices to the pot. Cook 1-2 minutes longer. Season with salt and pepper.
On the stovetop, mix pudding with milk and bring to a boil. Dump in box of cake mix. Stir and pour into a greased 9x13-inch pan. Sprinkle on butterscotch morsels. Bake in 350° oven for 30 minutes. Let cool; serve.
Coat 9" deep-dish pie pan with cooking spray. Cut bread into 1/2" thick slices; cut slices into quarters. In skillet heat oil over medium heat. Add onion; cook until softened, 5 minutes. Increase heat to medium-high. Add mushrooms 1/2 tsp. thyme salt and pepper. Cook, stirring occasionally, until tender, 8 minutes. Stir in tomatoes and spinach; cook until heated through, 2-3 minutes. Arrange two-thirds of bread over bottom of pan; top with vegetable mixture. Tuck remaining bread pieces into vegetable mixture. Combine eggs milk, cheese and remaining thyme; pour over vegetables. Cover. Refrigerate at least 1 hour or overnight. Preheat oven to 350 degree; remove cover. Bake until cooked through and golden, about 1 hour.
Melt almond bark in microwave. Add peanut butter and rest of ingredients. Drop on waxed paper with teaspoons. Let cool.
Brown beef and onion in frypan and drain off fat. Add all ingredients except crescent rolls. Stir and simmer gently for 5 minutes, do not boil. In an ungreased 9 inch pie pan arrange the eight crescent triangles in pan with narrow tips extending over pan about 2 inches. Press dough over pan to cover the bottom. Spoon meat mixture into crust evenly. Bring tips of triangles over filling to center of pie. Bake at 350°F for 11-15 minutes until golden brown. Serve with additional sour cream if desired.
Preheat oven to 375. Lightly grease/spray a pie dish. Unroll crescent dough and scatter triangles in the pie dish. Spread dough around bottom and halfway up the sides with fingers and press seems together to form a crust in the pie plate; set aside. In a skillet, brown the sausage with the garlic, onions, and green pepper. Cook, breaking up sausage with a spatula until no longer pink. Drain off fat. Place cooked, drained sausage mixture over crescent dough crust. Top with the drained mushrooms. Evenly pour the tomato sauce over top. Sprinkle with the cheese. In a small bowl, whisk together the milk, eggs, oregano, basil and salt (to taste). Evenly pour over cheese. Bake at 375 for 35-40 minutes or until set.
Preheat oven to 350F; grease a 9x5 loaf pan well and set aside. Into a large mixing bowl, sift flour, baking powder, sugar, salt and mustard powder; it's easiest to do this by shaking mixture into bowl through a sieve. If you don't want to sift (it's best to do so), combine those ingredients well using a fork. Add basil, minced green onions and cheese. Pour in beer, stirring only to combine; don't over-stir. Spread batter evenly in prepared loaf pan. Arrange the onion rings over entire top, then sprinkle cheese over, then sesame seeds if using. Bake in preheated oven for 50 to 55 minutes, or until a tester inserted into centre of loaf comes out clean. Remove loaf from pan immediately and let cool on a wire rack for a few minutes; loaf is best if served warm so should be served right away, but it can be make ahead of time and then rewarmed to serve, if desired.
Place onion and celery in cavity of turkey breast. Sprinkle turkey with salt and pepper and place in 5 to 6 quart slow cooker. Pour broth over turkey, cover and cook on low for 7 to 8 hours. Remove turkey to serving platter, cover with foil to keep warm while making gravy. Place liquid in saucepan after straining out veggies, and add 1 to 2 cans chicken broth- depending on how much gravy you want to make. In a covered jar, shake together the flour mixed with about 1/2 to 1 cup of water until smooth- or you can whisk it in a bowl. When liquid comes to a boil, slowly stir in flour mixture, adding just enough to thicken it to your liking. Cook until it bubbles and thickens, stirring often.
In a medium bowl, add tomato slices and coat with buttermilk; chill for 20 minutes. While tomatoes are soaking, mix together coating ingredients in another medium size bowl. Remove tomatoes from buttermilk--do not throw away buttermilk. Coat each tomato slice in coating mixture; set aside. Now in remaining buttermilk mixture add egg; beat well. Return each coated tomato to buttermilk, making sure each side is well coated. Return to coating mix one more time coating both sides. In a medium size skillet over medium high, heat 1/4 cup vegetable oil till hot but not smoking. Fry on both sides until coating is golden brown.
Peel bananas, cut in half and insert popsicle sticks into each half. Cover each banana in hard chocolate sauce. Roll each banana in chopped peanuts and freeze for 3 hours.
Place all ingredients on a flour tortilla in the order listed. Begin rolling-up tightly, folding top and bottom in and over the ingredients to form a sealed envelope.
Combine cucumber, tomatoes, onion, pepper, and olives in a leak-proof container or zip-lock baggie. Add dressing, oregano, and pepper to taste; shake to combine. Marinate at least 20 minutes (may be made up to 12 hours ahead). Divide chopped lettuce among 4 salad bowls or plates. Top with equal portions of the marinated vegetables. Divide the avocado into four portions and sprinkle over the salad. Sprinkle Feta cheese to taste over all. Add more dressing to taste, if desired.
Heat tomatoes and cream cheese over med. heat. Meanwhile cook pasta according to directions. Add cleaned shrimp to tomatoe and cream cheese. Cook until shrimp turn pink. Remove from heat and add to cooked pasta. Toss in baby spinach, stir well. Enjoy! It is really wonderful.
Rinse the beans in cold water and snap them into 1-inch lengths, discarding the tips. Remove any strings. Pour the chicken stock into a medium-sized cooking pot and bring to a boil over medium heat. Add the beans to the stock and cover until it boils again and then lower the heat to achieve a slow boil, covered, until the beans are tender but not mushy, (about 15 minutes). When the beans are done, set aside for a few minutes. Make the white sauce using a double boiler (you can make an improvised double boiler with a cooking pot with an inch of water in the bottom, in combination with a stainless steel salad bowl which sets atop of the pot). This white sauce CANNOT be prepared over direct heat or it will scorch. Melt the butter in the top section of the double boiler. Blend in the flour, seasoned salt, and white pepper, whisking constantly. When there are no lumps, add the pre-warmed milk (about 100 degrees F.) and continue to whisk until the sauce thickens. Once the sauce has thickened a bit (after about 5 minutes), allow the sauce to bubble, still whisking with some frequency, for about 15 more minutes. At the end of the 15 minutes of simmering, the white sauce is done and should be taken off the heat. Strain the chicken stock from the beans using a colander (save this stock in the refrigerator for your next batch of home made vegetable soup), reserving one-quarter cup of stock to blend into the white sauce. Pour the drained beans into a cooking pot with the white sauce, including the quarter cup of broth, and add the Mrs. Dash and stir. Re-heat until it bubbles slightly and serve.
Using a mandoline or vegetable peeler, thinly slice enough of the fennel bulb to yield 1/4 cup (about 1/2 small bulb). Add a pinch of the fennel fronds to a cocktail shaker along with sliced fennel and arugula leaves. Add lime juice and simple syrup and muddle until the fennel is bruised. Add gin and fill with ice. Shake vigorously until chilled, about 12 seconds. Double-strain into a chilled coupe glass and garnish with lime wheel, arugula leaf, or nasturtium if desired. SIMPLE SYRUP: IT'S SIMPLE: Many folks are intimidated by the idea of simple syrup. It's time to get over our fears: no one wants a grainy mouthful of sugar in their drink. Plus, making simple syrup is actually crazy easy, especially if you happen to have a resealable jar (such as a mason jar) around. For 1:1 simple syrup, add equal parts sugar and hot water, seal, and shake until dissolved. Let cool before using and store for up to several weeks in the fridge. For 2:1 simple syrup, mix two parts sugar to one part hot water and proceed as above. Easy-peasy. Your simple syrup needn't be so basic, though; many grocery stores offer entire shelves of different types of sugar. Less-processed cane, turbinado, and demerara are a few great ways to add a touch more complexity to your drinks. BUY THE BOOK: https://www.amazon.com/One-Bottle-Cocktail-Recipes-Ingredients-Single/dp/0399580042/.
Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, and red pepper to the pan; saute for 2 minutes. Add mussels, clam juice, parsley, and diced tomatoes. Bring to a boil. Cover, reduce heat, and simmer for 7 minutes. Add the scallops and the prawns and simmer for another 3 minutes or until scallops and prawns are cooked and the mussels are opened. Discard any unopened shells.
Melt butter and allow to cool. Blanch and grind almonds, this is a good opportunity to make a big batch so you have extra for other recipes. See this thread for tips on blanching and grinding almonds: Nut Meals and Flours. Preheat oven to 180 C (350F). Whisk the dry ingredients in a medium to large bowl. In a smaller bowl whisk the eggs, vanilla and almond essence then add the butter mixture and whisk well. Add wet mixture to dry mixture and stir, this will be a sloppy batter. Next either grease or line a metal springform pan or use silicon. I used the silicon and it worked fine for this. Pour mixture in and spread evenly then sprinkle almond flakes over the top of the cake. Chuck in oven for about 40 minutes or until cake springs back slowly. Let cool in pan. Notes: Belinda recommends that you eat this at room temperature or slightly warmed, though it still tastes good cold just chewy like candy. Keeps in the fridge for up to a week (won't last that long!) and freezes well for 3 weeks.
Adjust oven rack to about 4 inches from heating element and heat broiler. Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes. Cool asparagus 5 minutes and arrange on serving dish. Fry bacon strips in medium skillet over medium heat until brown and crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and set aside. Whisk onion, vinegar, parsley, and oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus, sprinkle with bacon, and serve immediately.
Mix cream cheese spread and mozzarella cheese until well blended. Stir in chopped bacon and seasonings. Shape mixture into 54 balls, using 1 level tsp for each ball. Roll in walnuts. Cover with plastic wrap. Chill at least 2 hours.
Crumble the sausage and brown it with the chopped onion. Drain off any fat left in the pan, set meat and onions aside to cool. If you haven't defrosted the spinach, place it in a mesh colander and run hot water over it; drain well, pressing out excess liquid. I add the flour if the mixture seems more watery than usual. You can omit it. Beat the eggs and add the rest of the ingredients. Bake in greased silicone muffin pans at 350 degrees for 35 minutes or in a 9/14 inch greased/no-stick spray prepared pan. Variations: use ham, bacon, or vegetarian sausage. Add chopped mushrooms, peppers, chopped, drained tomatoes.
prep time does not include fridge time. Bruising cardamom pods simply means splitting them, do this by placing on flat surface and pressing down on them with flat side of a knife until the pod splits. Combine lamb with both pastes in storage container or ziploc bag, coat lamb thoroughly in paste and refrigerate several hours or overnight. (preferably overnight). Heat half the oil in a large saucepan, add onion and cardamom and stir until onion softens, add cumin and stir until fragrant. Add rice, stock, water and coconut milk, bring to boil and then reduce heat to a simmer, cook covered about 20-25 minutes until rice is just tender and liquid has absorbed. Note: I have had times when I make this that all the liquid is gone and the rice is not quite cooked, just leave the lid on over the lowest heat you have on your stove, stir from time to time until done. Don't add more liquid it will just make rice go soggy. While the rice is cooking, heat the other half of oil in a large frying pan. Add lamb with paste stir, put a lid on and cook until lamb is done stirring from time to time about 20 minutes. Raita: In a medium bowl combine yogurt, onions and cucumber. This can be made ahead of time if desired. To serve place rice on plate top with lamb pour some liquid from pan over and top with raita.
Preheat oven to 350 degrees. Combine chopped apples and rhubarb in large bowl. Sprinkle lemon juice over fruit and stir to coat. Sprinkle 1/2 cup white sugar over fruit and stir to coat. Butter an 11 x 7 inch baking dish. Place fruit mixture in prepared dish. In separate bowl, combine quick cooking oats, brown sugar, flour and cinnamon till combined. Cut in cold butter till mixture is crumbly. Place dry mixture evenly over fruit. Bake for 40-45 minutes or till fruit is tender and crust is golden brown. Serve warm with whipped cream or ice cream.
Preheat oven to 375 degrees F. Line or butter muffin tin. To make topping: put flour, brown sugar, and cinnamon in a small bowl and toss together. Add in the cold butter bits, and toss to coat, then use your fingers to rub the butter into the dry ingredients until you have irregularly shaped crumbs. Set aside the mix in the refrigerator while you prepare the batter. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the brown sugar. In another bowl, whisk the melted butter, eggs, milk, and vanilla together until well combined. Pour the liquid ingredients into the dry, and fold together quickly to blend. Fold in the blueberries. The batter will be lumpy. Divide the batter evenly between the muffin cups, sprinkle some topping over each muffin, and use your fingertips to gently press the crumbs into the batter. Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Cool for 5 minutes before removing from the tin.
Pour ingredients in a tall glass filled with ice. Garnish with cherry juice, cherry and cranberries.
Rub 2 tbsp (25 mL) olive oil onto tuna steaks all over and coat top with peppercorns and salt. Heat remaining tablespoon of olive oil in a nonstick skillet over high heat. Add tuna peppercorn-side up. Fry for 2 minutes, flip and fry for 2 to 3 minutes, depending on thickness of fish. Remove tuna from pan and transfer onto serving plates. The fish should be rare. If you like it more cooked, fry another 2 minutes. Add red wine to skillet over high heat and reduce until 2 tbsp (25 mL) remain. Add balsamic vinegar and stock and reduce until 1/2 cup (125 mL) remains. Add cream and boil just until sauce begins to thicken. Season with salt and pepper. Spoon sauce around tuna.
In a small bowl, combine the coriander, ground ginger, and cayenne and mix with 1 tablespoon plus 1 teaspoon of the oil to make a paste. Pat the paste on both sides of the salmon fillets and season with salt and pepper. Heat a 12-inch heavy-based skillet over medium-high heat. Add the remaining 1 tablespoon oil and swirl to coat. When the oil is hot but not smoking, add the fillets and cook until the bottom is well browned and the bottom half of the fish becomes opaque, 3 to 4 minutes. Turn the fish and cook until browned on the second side and just cooked through, another 3 to 4 minutes. Transfer to a warm platter. Pour off all but a film of fat from the pan. Add the garlic and saute until fragrant, about 15 seconds. Add the tomatoes, sprinkle with salt, and saute until slightly softened, about 2 minutes. Remove from the heat, toss in the ginger, and pour the tomatoes over the fish. Put the pan over high heat. Add the wine and boil until reduced by half. Add the broth; boil until reduced by half again. Off the heat, swirl in the butter. Season with salt and pepper to taste. Pour the sauce over the salmon and tomatoes, sprinkle with the cilantro, and serve immediately.
preheat oven to 350 degrees. mix all ingredients except sprinkles until smooth. add sprinkles. bake 45-55 min.
Rinse and pluck grapes. Mix all ingredients gently. Eat within 2-3 hours of making. If not eating immediately, store in fridge.
Mix ingredients and pour over 4 steaks; I suggest New York strip, porterhouse, filet mignon, T-bone or any tender cut. Turn often to coat well. Marinade for 1/2 to 1 hour. Remove and pat dry. Discard garlic. Place steaks on a hot charcoal or gas grill and cook until rare to medium.
Preheat oven to 350°F Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, coconut, baking soda, baking powder, and salt. Set aside. Combine 1 1/2 cups of sugar, the lime zest, and cream cheese in a large bowl. Put the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet. Whisk in the oil then the egg, milk and lime juice. Mix until smooth. Use a rubber spatula to fold the dry ingredients into the wet, until a soft dough comes together. Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Sprinkle the tops of the cookies with the remaining sugar in the pie plate, using about 2 teaspoons per sheet of cookies. Bake the cookies, 1 tray at a time, for about 11-13 minutes, or until the edges are set and beginning to brown. The tops will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.
Peel and Devein Shrimp. Put shrimp aside in bowl. Place skins in pot. chop and cut all veggies in broth ingredients. Crush bay leaves with hand then place in broth. Mince garlic cloves. Pour 6 cups water into pot and place lid on pot. Bring pot to a rapid boil. Shake broth seasonings in water. Place stove-top heat down to "low" setting. Let broth simmer, covered, for 1 hour. Strain broth and set aside. To Make Gumbo: Cut sausage into 1/8 inch slices. Chop all veggies and set aside. Put teaspoon oil in large skillet or stock pot. Set skillet to medium-high heat. Add veggies and all gumbo dry seasonings. Saute veggies and crushed bay leaves until tender, about 10 minutes. Pour in the reserved shrimp broth and bring to a boil. Simmer, covered, about 15 minutes. Add the shrimp and sliced sausage and simmer 10 minutes more, or until sausage is cooked through. Add salt to taste. Evenly sprinkle some guar gum onto gumbo and stir inches Add gum until desired thickness is achieved. Serve.
Toast the walnuts in a dry skillet and set aside to cool. Trim the celery leaves off the head, chopping enough to measure 1 cup. Set aside. Thinly slice the celery stalks on the diagonal. In a large salad bowl, toss the celery stalks with the romaine lettuce, spinach and onion crescents. In a small, non-reactive bowl combine the lemon juice, Dijon mustard and honey. With a whisk, gradually mix in the olive oil. Season with salt and pepper. Peel and core the apples. Cut into quarters, then each quarter cut into 2 wedges. Thinly slice crosswise into triangle shapes. Toss the apples with some fresh lemon juice to stop them from browning. Combine the celery, celery leaves, and apples with the romaine, spinach and onions. Sprinkle salad with the toasted walnuts. Add the vinaigrette and toss to coat. Season with salt and pepper to taste.
In a small bowl, mash avocado, garlic powder and rosemary together with a fork, leaving the mixture slightly chunky but thoroughly mixed. Spread avocado mixture on one slice of bread, and mayo on the other. Sprinkle basil leaves over the mayo. Add turkey and sprouts. Repeat for the second sandwich. Serve.
Combine teriyaki sauce, sesame oil, rice vinegar and dark brown sugar. Set aside. In a skillet bring water to a simmer and add the frozen edamame. Stirring often, cook until the edamame is thawed, and almost all of the water evaporated (about 3 minutes). Add the teriyaki mixture and bring to a boil. Cook over high heat until mixture is thick and syrupy (about 3 minutes). Toss with sesame seeds and serve immediately.
Knead everything together to a rollable dough. (The dough will be very stiff. You might have to add some more liquid to get your dough to come together. I ended up using 2/3 cup milk for a half batch.). Flatten with hands or rolling pin. (Get the rolling pin. I'm telling you this stuff is STIFF!). Cut into 3-4 inch circles. (No, it doesn't say how flat to roll it. I made mine about 1/4 " thick. You don't want it to be too thick, or the center won't get cooked.). Place heavy frypan over low heat. (I ended up having to turn mine up to medium, medium low.) Sprinkle with flour or spray with cooking spray to keep dough from sticking. Place bread circles in pan and brown on both sides, about 10 minutes each side. (Once I got the temperature right, this was accurate, but on low the circles weren't browning at all even after almost 30 minutes. I was able to get all 5 that I cut from a half batch into my pan at once, and they do not puff sideways, so it is okay to put them right next to each other.). These muffins puffed up to nearly 4 times their original height, with a dense chewy interior. It's a very plainly flavored bread, but it was good.
MIx together all ingredients. Roll into a disk and cut into 16 wedges. Bake at 350 for 10 to 15 min until brown.