HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crepes -- I won't go through the whole recipe here, but you can use your favorite recipe or buy them pre-made. If they are frozen just, thaw in the fridge and then I reheat by simply wrapping them in a damp paper towel in the microwave for just a few seconds. Or you can wrap in foil and reheat in the oven on 325 for just 5 minutes or so. You just want them warm and plyable, not steaming hot. Sauce -- In a small pot, add the butter, flour and milk and whisk well until combined. Bring to medium heat and continue stirring until well combined. DON'T boil as you do not want to scald/burn the milk. Bring to a light boil stirring often. The sauce will thicken. Reduce to low and add the lemon, dill, salt and pepper. Just keep on low while you cook the eggs. Eggs -- In a medium non-stick sauce pan, add the butter and bring to medium heat. Add in the shallots and cook 1-2 minutes just to soften them up a bit. Then, in a medium size bowl, whisk the eggs very well and add in a pinch of salt and pepper. Add the eggs to the sauce pan with the onions, stir, and let them cook on medium low heat 3-4 minutes until slightly set and then stir. Add in the Boursin or herb cheese and stir to combine. It will take another 3-4 minutes for the cheese to melt and the eggs to finish cooking. Stir often. DON'T overcook the eggs - you want a soft scramble, as they will continue to cook once removed from the heat. Salmon -- Buying it in a package it should already be thin sliced and ready to use. Crepes -- Add 1/4 of the eggs to each warm crepe, top with smoked salmon and roll. Place 1-2 crepes per plate and top with the warm lemon dill sauce, a sprig of dill, a dollop or spoon of sour cream, and a little caviar. ENJOY!
Make salsa first. Combine all salsa ingredients except cilantro and refrigerate up to one day. Add cilantro just before serving. Puree all ingredients for chicken marinade and put in plastic Ziploc bag with chicken. Marinade no more than 30 minutes. Grill and serve.
Place all ingredients except for dried blueberries into bread pan, in the order recommended by manufacturer. Select the "Basic" or "White" cycle and press start. Add dried blueberries at the "add ingredient" beep. Remove from oven/pan immediately when done. cool completely on rack, then slice and serve.
1. Preheat the broiler. 2. Cut the bread into slices 1 to 2 inches thick. 3. In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices. 4. On a medium baking sheet, arrange the slices evenly and broil 5 minutes, or until slightly brown. Check frequently so they do not burn. 5. Remove from broiler. Top with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and melted. Serve at once. My Note: I used all of these ingredients, but assembled and baked it differently. I sliced the loaf (1/2 loaf of Italian Herb Bread from this site) in half lengthwise, like splitting a roll. I spread the butter mixture on both sides, then put them together and baked, at 350 in foil for 20 minutes. Then I added the cheese and baked the bread open-faced until the cheese melted. Served with Chicken Milano from this site. I used fresh oregano. Very good- I usually make my own garlic bread but this recipe is great. The only advice I have for future garlic bread makers is DON"T try to broil it on a flat pan or stone! It works best in a deep dish, that way the oils don't drip out. I loved the combination of both olive oil and butter. I used a little less oregano than called for but it, too, was a nice addition. I also added some finely chopped parsley which gave it some freshness and color. Still, I think I must stress that this will only be as good as the quality of the bread you use. Next time I might try adding a little parmesan cheese to the bread over the garlic butter, just family preference but it is definitely not needed.
Melt butter in a large skillet over high heat until it foams. Stir in curry powder; reduce heat to medium. Cook, stirring constantly, 1 minute or until lightly darkened. Add cream, chicken broth, kumquats and raisins; increase heat to high. Cook, stirring occasionally, 2 to 3 minutes or until slightly thickened. Reduce heat to medium; add shrimp. Cook 3 minutes or until shrimp turn pink. Stir in cilantro.
Heat shallow saucepot over medium heat. Melt 2 Tb of butter in pot. Toast Arborio rice for two to three minutes. Re-glaze with white wine. Reduce wine until it's completely gone/. Add chicken stock, two cups at a time, waiting until stock is totally absorbed before adding the next two cups. After last two cups of stock are addeds, add cream and cheese and continue to cook until mixture begins to thicken. Be sure you are stitting often with spatula to avoid sticking. When mixture is thick, add tomatoes, asparagus, leeks, basil, tarragon, and pepper. If risotto seems to thickened, thin out with a little more stock. Cook for one to two more minutes, making sure not to break up the tomatoes. Finish with last tablespoon of butter.
In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing. In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfuls into pan; press to flatten slightly. Fry 4 to 5 minutes on each side or until golden brown and heated through. Drain on paper towels. Makes about 12 patties.
Preheat oven to 350 degrees F. To prepare cake, cream together shortening, sugars and eggs. Add dry ingredients and sour cream; mix well. Fold in apples. Pour batter into greased 9" x 13" baking pan. To prepare topping, mix all ingredients. Sprinkle over cake batter before baking. Bake for 50-55 minutes.
In a 2 quart saucepan heat sugar and water and bring to a full boil on high. Reduce heat and simmer for 10 minutes, stirring. Stir in freshly squeezed lemon juice and simmer for 1 minute more. Set aside to cool then add rose and orange blossom water. Use over your favourite Middle Eastern pastries.
Ligtly toast the pita pockets and cut each in half crosswise. Spread the inside of each pita pocket with 2 tbsp of peanut butter. Sprinkle the chopped dates over the peanut butter, dividing them equally. Drizzle with honey. Divide the banana slices among the pita pockets. Close the sandwiches, pressing them slightly to adhere.
In a large skillet cook ground turkey until meat is brown. Drain of fat. Transfer turkey to a 3-1/2 to 4-quart crockpot. Stir in salsa, drained beans, sweet pepper, and onion. Cover and cook on LO heat for 6-8 hours or on HI heat for 3-1/2 hours. To Serve: divide Romaine mix among salad plates. Top with turkey mixture. Sprinkle with tortilla chips, green onion, cilantro, and, if desired, tomato and cheese.
Mix graham cracker crumbs and melted butter and press into a 9x13 inch baking pan. Whip margarine, eggs, powdered sugar and vanilla til well mixed. Spread over crust Cut bananas lengthwise and put over mixture in pan. Top with pineapple. Spread coolwhip over top of pineapple. Sprinkle with nuts and add cherries Chill at least an hour before serving.
Bring the water to the boil and add the lemon juice, spices, herbs and shallots. Cook for 10 minutes to make a vegetable stock. Place leeks in a frying pan and cover with the vegetable stock. Simmer, covered for 10-15 minutes until leeks are soft. Leave to cool. Beat the yoghurt, egg yolks and lemon juice together and place over a pan of gently simmering water. Cook, stirring frequently, for about 15 minutes until thickened. Season with salt, pepper and mustard. Drain the leeks and cut into 2 or 3 diagonal pieces. Arrange in a serving dish, spoon over the yoghurt sauce and sprinkle with parsley. Allow to cool completely before serving.
Combine the cheese and flour and sprinkle into the pie shell. Spread the ham evenly over this. Combine the eggs, milk, salt and mustard. Beat until smooth and pour evenly over the cheese and ham. Bake at 375 degrees for 45 minutes, or until the custard is set. Serve warm, garnished with chopped parsley. To freeze: Prepare recipe through step 4. Wrap well with saran wrap and then foil. Freeze. To serve: Thaw in fridge overnight. Bake as directed.
Preheat oven to 350. In large bowl, combine eggbeaters, water, rolled oats, onion, salt, pepper, worcestershire sauce. Add ground turkey and mix it all well. Form into meatballs about 1" in diameter and place on a broiler pan. Bake for 25-30 minutes until meatballs are no longer pink in center. While meatballs are cooking, pour soup into a pot and dilute with 1 can of water. Add milk and stir. When the meatballs are done, add them to the gravy sauce and let cook together for about 15 minutes.
Bring 2 quarts water and salt to a boil in a large saucepan. Add beans; cook 4 minutes or until crisp-tender. Drain and place in a large bowl filled with ice water. Combine red wine vinegar and remaining ingredients in a medium saucepan. Bring to a boil; cook 1 minute or until sugar disolves. Pour over beans; cover and marinate in the refrigerator at least 24 hours OR place beans in pint jars; remove bay leaves; pour marinade into pint jars and seal. Process for 15 minute in a boiling water bath.
Combine the jerk seasoning and the vegetable oil according to the label directions to make a paste-like marinade. Coat the tenderloins and cover them tightly and refrigerate them for 2 to 3 hours. Smoke over medium heat for 30 minutes using 3 tablespoons of cherry wood chips. Check for doneness. Serve them sliced thin with cilantro garnish and black beans and rice.
Place lamb, onions, garlic, coriander, cardamom, sweet potato and stock in a 5-litre capacity slow cooker. Season well with salt and pepper. Cover and cook on a low setting for 7 hours. Make sure to split cardamom pods down centre (not all way through) with a large sharp knife. This will help cardamom flavour to infuse in casserole. Unfortunately some of the black seeds may come out during the cooking process, so be careful not to eat them. They aren't at all harmful to your health, just a little full-on in flavour. Serve with steamed green beans or broccoli.
Flatten slices of beef as thinley as possible. Mix ground meats, cheese, butter, breadcrumbs soaked in milk and squeezed dry, parsley and egg. Taste mixture and season with salt and pepper. Place a slice of prosciutto on each slice of beef, spread with stuffing. Roll slices tightly and tie with string. Heat oil, butter together in large skillet. Add garlic, onion, carrots and bay leaf, saute a few minutes. Add beef rolls and brown well on all sides. Stir in wine and cook over moderate heat until most of the liquid has evaporated. Add tomatoes and bring to a boil. Reduce heat to low and simmer for an hour or until the beef is fork tender. The recipe does not say but I beleive it should be covered for this simmering. Remove beef to a warm platter. Strain pan liquid, return to skillet and cook for a few minutes until thickened to taste. Pour over beef rolls and serve hot.
Prepare noodles as directed and keep warm. Meanwhile in large skillet over med heat, in hot butter/margarine, cook onions. When they begin to soften, add mushrooms and cook both until tender, stirring occasionally. In small bowl stir in flour and 1-1/4 cups water and add to veggie mixture in skillet, adding sherry, salt, and paprika and cook over high heat until boiling. Add turkey and roasted red peppers reducing heat to low, cover skillet and simmer 10 mins., stirring occasionally. Stir in sour cream and heat through, don't boil or cream may curdle. Serve turkey on top of noodles, garnish with parsley.
I prefer to leave the grapes on the stem as I think it is more interesting presentation. Snip the grapes to 3-5 per grouping. Pull them all off if you want to do so. Place in the freezer for at least a few hours and if you forget about them, they will be fine days later. When frozen, coat them in any of the coatings above or drink powder, like lemonaide or cherry or powdery candies (remember those growing up? Maybe leave a few plain, as they are good that way too. Serve and enjoy or put them back in the freezer to serve later.
Combine water and beef broth granuals and bring to a boil. Add dry dumplings and brink to a boil. Cook just enough to tender. Noodles will finish cooking after added to meat. Drain pasta and save broth. I use recipe #rz.50337 for my roast. Slice leftover roast into strips or chunks. Saute meat in wok or large pan with butter using leftover onion slices and spice mixture that were on top of roast. Combine mushroom soup,dry onion soup, mushrooms,half & half,pepper and 1 cup of broth from dumplings with meat. Cook on top of stove on medium heat for about 10 minutes. Add cooked dumplings and let simmer on low for 10 to 15 minutes. You may add sour cream if you prefer but my family doesn't care for sour cream so I don't use it. I usually don't have to add salt because the roast and broth have enough.
Preheat oven to 350 degrees. Grease a 9"x5" loaf pan. In a mixing bowl, combine butter, apple sauce and sugar/sweetener; mix well. Add salt, eggs, vanilla, flour, baking soda, baking powder, and bananas; mix well. Pour the batter into prepared pan and bake for 50 minutes.
Make the dressing at least 6 hours ahead of time. I put it in a shaker & shake it every so often thoughout the day. Store it in the refrigerator. Mix the salad ingredients together shortly before serving. Add dressing before serving.
Preheat oven to 500°F. Season roast to your taste; place on rack in shallow roasting pan. DO NOT ADD WATER OR COVER THE PAN. Place roast in the preheated oven and LOWER THE TEMPERATURE to 475°F. Roast at 475°F for 7 MINUTES PER POUND. Turn the oven OFF and leave roast in oven 2-1/2 hours. DO NOT OPEN OVEN DOOR UNTIL TIME IS UP. Remove roast and slice thinly.
Melt butter in saucepan over medium to medium-high heat and add onions and apples, cinnamon, bay, salt, pepper, a light sprinkle of nutmeg, sugar and lemon juice. Cook to sauce-like consistency stirring occasionally 20-25 minutes, douse with liquor. Season pork (or chicken) with salt and pepper and coat with flour, egg beaten with milk and breadcrumbs seasoned with nutmeg and parsley. Shallow fry the cutlets in a thin layer of vegetable oil until crispy and golden. Squeeze lemon juice over top of cutlets just before you're ready to build the sandwiches. Lightly toast the rolls under a broiler then divide the cutlets over the top of the toasted roll. Spoon some apple-onion mixture over the top of the cutlets then top with shredded cheese and broil until cheese is melted. Serve with Oil and Vinegar Slaw Salad.
Wash thoroughly all equipment in hot soapy water and rinse well. Dish washer is good using the sani rinse cycle. In a small glass bowl or measuring cup, dissolve citric acid powder in 1/4 cup lukewarm water, stirring with a stainless-steel spoon. In a large stainless steel pot, combine raw grass fed milk and dissolved citric acid, stirring to blend well with an up and down motion. Place pot over medium heat and warm milk mixture to 90°F, stirring gently to prevent scorching. Remove from heat. Dilute rennet in 1/4 cup cool water. Add to milk and using up and down motion, draw rennet down into milk until well blended. Cover and let set for 45 minutes. Check for a clean break. It will look like a block of tofu. If the curd is still too fragile, cover and let set for another 15 minutes or until a clean break is achieved. Using a long-bladed knife cut curd into 1/2 inch cubes. Let stand for 5 minutes to firm up the curds. Place pot over low heat and slowly warm curds to 106°F, stirring gently and continuously, adjusting the heat as necessary to make sure it takes 15 minutes to do so. As the curds warm try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey. Remove when temperature reaches 106. Stir for 5 more minutes of the heat. Let stand for 5 minutes. Meanwhile, in another pot, bring 2-4 quarts water to a low boil. Turn off the heat. Drain off whey through colander. Let drain for 15 minutes. Meanwhile place 2-3 tablespoons kosher salt into a cup of hot water to dissolve then add 1 quart of cool water. Set up three bowls one with the hot water, one with cool water and one with the brine mixture. Place 1/6 of the curd mass in bowl of the hot water just to cover. Wearing heat resistant gloves or using a long handled wooden spoon, work curds under the hot water (the cheese will become very soft), lightly stretching them. The curd will begin to stretch. Pulling the cheese and folding it back on itself and stretching again until it is smooth and shiny. Adding more hot water to the curds to to help the cheese stretch. The more you work the curd at this point the drier the Mozzarella will be. Use your hands to shape the cheese into the single ball or pinch off pieces for small bocconcini size cheeses. When the cheese turns smooth and shiny place the cheese in a bowl of cool water not cold water for 5 minutes. Then add to the brine for a couple minutes. Remove and drain on paper towel. Use immediately or wrap and refrigerate.
Saute onions and garlic, lightly in oil (to bring out flavor). Add tomato juice, seasons, cabbage. Bring to a gentle boil. Add chicken; spoon some cabbage over the chicken. Lower heat. Cover and simmer until chicken is done (about 40 minutes). Check occasionally and stir gently to prevent sticking. Other vegetables which might be used include mushrooms, green peppers, lima beans, string beans, etc. DO NOT USE LEAFY VEGGIES!
The lemongrass, ginger and onion paste. Place lemongrass into the bowl of the food processor and process until the lemongrass is transformed into a soft, fluffy mass, about 3 minutes. (You'll see a whirling snow blizzard in the bowl.) Add the ginger to the bowl of the food process and pulse until the ginger is finely chopped. Add the onion and process the entire mixture to a nice paste. Cook the curry. Heat the oil in a large saucepan (4 or 5-quart) over medium heat. Saute the paste of lemongrass, ginger and onion until it is fragrant, about 3 minutes. Add the curry powder and dried red chili flakes (if using) and continue sauteing to aromatize the spices, about 1 minute. Add the chicken pieces, salt, pepper, coconut milk and enough water to just cover the chicken. Bring to a simmer and cook uncovered for 20 minutes. Add the potatoes. While the curry simmers, peel the potatoes and cut them into 1-inch chunks. Add the potatoes to the curry when the initial cooking time has elapsed. Bring the curry back to a simmer and continue cooking for 15 minutes, until the potatoes are tender. Turn off the heat and let the curry sit, covered, for 30 to 45 minutes to let the flavors meld and mature. Final touches. Reheat over low heat and correct the seasoning. Serve with lots of steamed rice, or warm baguette for dipping. Lime wedges are a good accompaniment for folks who want to cut some of the heat! NOTES & TIPS.
In BLENDER, mix powdered milk, dry yeast, and warm water. Let stand for 5 minutes. Blend 20 seconds at medium speed. Add to Blender Mixture, egg, salt, sugar and cooking oil. Blend 10 seconds. In large bowl, sift 3 cups of flour. Pour Blender Mixture into flour; Stir. Cover bowl and let rise for about 2 hours in warm place. After dough has risen, turn onto lightly floured surface. Flour to working consistecy. Pinch into small balls (1 to 1 1/2") and roll in melted butter. Drop into well-greased Bundt Pan. Let rise one hour. Bake 30-45 minutes or until brown. Invert onto serving platter and devour.
In a medium pan, heat olive oil. Saute red bell pepper, scallions, garlic and star fruit over medium low heat until tender about 8 minutes. Stir in heavy cream and season with salt, pepper and paprika. Cook over medium low heat for 8 minutes. In a large cooking pot, combine this mixture with the rice and chicken. Heat until serving temperature about 5 minutes. Garnish with coriander.
Spread the sesame seed evenly on an ungreased cookie sheet. Toast about 15 minutes in a 350 degree F oven until golden brown. In a medium sized saucepan combine sugar, vanilla, and lemon and cook on low heat, stirring constantly until sugar is melted. Rapidly stir in sesame seed until mixed. Pour onto a buttered cookie sheet, spreading very thin. When cooled and hardened, bread into pieces.
in a 3 qt saucepan combine sugar, corn syrup and water. Cook over low heat, stirring occasionally until sugar is dissolved and mixture comes to a full boil 20-30 minutes. add butter, continue cooking stirring occasionally until candy thermometer reaches 280*F (138*C) or small amount of mixture dropped into ice water forms pliable strand (80-90) minutes. stir in peanuts, continue cooking stirring occasionally until candy thermometer reaches 305*F (152*C) or small amount of mixture dropped into ice water forms brittle strands (12-14minutes). remove from heat, stir in baking soda. pour mixture onto 2 buttered cookie sheets. spread about 1/4in thick. cool completely, break into pieces. Enjoy.
Cut cucumber into cubes and place in bowl. Finely slice spring onion and red chilli and add to bowl. Add olive oil, white wine vinegar, dried mint (approx 1/4 cup finely cut if using fresh) and salt to taste. Mix ingredients well. Halve french stick lengthwise and cut to desired serving size widthwise. Place a sardine on top of each piece of bread. Top with mozzarella cheese and grill until melted and bread crispy. Plate bread and sardines and serve with fresh green salad (I used a mix or rocket, endive, chard and spinach but feel free to use whatever!) drizzled with cucumber and spring onion mix. Enjoy!
Cook the rice according to the package instructions, but use chicken broth for one third of the cooking liquid. So, for example, if the package says to use 3 cups of water for 1 1/2 cups of rice, use 2 cups of water and 1 cup of chicken broth. Once the rice has finished cooking, remove from heat and let sit for 5 minutes. Turn the rice out onto a sheet pan and drizzle 1 tablespoon of olive oil over it. Mix to combine and let cool. While the rice is cooking, mash and finely chop the chicken livers, or puree briefly in a blender. In a large pan that can eventually hold the rice plus everything else, put 1 tablespoon of oil plus the bacon in and cook over medium-low heat until the bacon is crispy. Add the ground pork and increase the heat to high. Allow the meat to brown before stirring. As soon as the pork starts to brown, add the final tablespoon of oil and add the celery, jalapenos, and onions. Brown them all over medium-high heat. You may notice the bottom of the pan getting crusty. Keep it from burning by lowering the heat if needed. Add the minced liver and cook for a few minutes more. Add the remaining cup of chicken broth and deglaze the pan by scraping the bottom of the pan with a wooden spoon. Add the Cajun seasoning and turn the heat to high. Boil away most of the chicken stock and then add the cooked rice. Toss to combine. Turn off the heat and add the green onions. Toss once more to combine and serve hot.
First you start boiling water for steaming. I used a wok, but really any pot should work fine. In one small mixing bowl, mash banana. Add the rest of the ingredients, mix together well. Steam 20 minutes (make sure the water is boiling and giving off lots of steam before putting bowl in). Do not open steamer by the way. Resist the temptation. It will smell great while steaming. EAT!
While boiling the pasta (I used elbow), mix together all ingredients except beans. When pasta is done, drain and stir in sauce and beans. I topped with shredded cheddar/mozerella.