HumbleIntelligence/food-ner-1-Million huggingface dataset:
FOR OVEN TOASTING, this method is good for large amounts as well as small amounts. Preheat oven to 350 degrees F. Do not chop or mince the walnut halves before toasting. Place nuts in a single layer in an ungreased, shallow pan or rimmed cookie sheet in order to prevent spillage. Bake 5 to 10 minutes or until the nuts are golden brown. Stir or shake the pan during toasting in order to aid in their browning evenly. Be careful not to burn the walnuts. Remove the pan to cool and sprinkle with optional salt. Toasted, deep golden-colored walnuts will continue to brown slightly after they're removed from the oven. FOR STOVE-TOP TOASTING, this method is good for small amounts. Do not chop or mince the walnut halves before toasting. Heat walnuts in a dry, heavy skillet over medium heat for 1 to 2 minutes or until golden brown and smell toasted. Since the nuts will burn easily in a skillet, you must stir constantly to ensure even toasting until the nuts turn a rich, golden brown. Remove walnuts to a plate or bowl to cool and sprinkle with optional salt.
Preheat oven to 450. Toss potatoes with dressing and pepper in greased 15"X10"X1" pan. Spread in single layer. Bake 20 minutes; stir in onions. Return to oven and continue baking 20 minutes (or until tender). Sprinkle with parsley and bacon bits, stir. Top with cheese. Bake 2 more minutes. Serve hot with ranch or blue cheese dressing.
Combine vinegars, basil, garlic, tarragon, and chili paste in food processor or blender. With machine running slowly add the olive oil. Chill until ready to use or up to overnight.
Peel kiwis and cut each one into sixths. Arrange kiwis and strawberries on a plate in a single layer. Cover, and place in the freezer for at least 1 hour, until frozen solid. Place frozen fruit in a food processor with remaining ingredients. Using the steel blade, process until smooth. Serve right away. (This can also be made in a blender, but you'll need to add enough water for it to blend, giving it the consistency of a very thick fruit drink.).
Place potatoes in an ungreased 13-in. x 9-in. x 2-in. baking pan. Combine remaining ingredients; pour over potatoes. Cover and bake at 350 degrees for 1-1/4 hours. Uncover and bake 10-20 minutes longer or until bubbly and potatoes are tender.
In a medium bowl, mix together the cream cheese and taco seasoning until well blended. Spread evenly onto the tortillas. Next add the black beans, chicken, onions tomatoes and cheese in a thin layer over each tortilla - don't add too much of the toppings or else they will be hard to roll up. Roll tightly in cling wrap and refrigerate for 8 hrs or overnight. Slice into 1 inch slices and serve. Note - it is easier to slice if you place them in the freezer for 1/2 hr or so first. ** I only use about 1/2 - 3/4 of the can of beans, it all depends on how much you like them **. ** I only use about 1/2 the package of taco seasoning as well as I find a full packet to be a little too salty **.
If you are using dry-packed sun-dried tomatoes, soak them in warm water for 10 to 20 minutes to reconstitute them; pat them dry. If you are using tomatoes in oil, barely pat them dry. In a small bowl combine the bread crumbs, garlic, cheese, parsley and 2 tablespoons of olive oil. Place half the tomatoes skin side down on a clean work surface. Pat 1 teaspoon of the mixture over the top of each, and cover with another sun dried tomato, skin side up, to make a sandwich. Warm the remaining olive oil in a large saute pan and very gently saute the tomato sandwiches for a minute or two on each side. Drain, pat them dry on paper towels and serve at room temperature as part of an antipasto or as an informal appetizer with a glass of wine.
Rinse your fruit and dry it completely on soft kitchen towels. (the fruit must be dry before mixing with the chocolate and nuts to keep them from getting soggy). Place the blueberries and grapes into a mixing bowl or large ziploc bag. Add the walnuts, peanuts, and dark chocolate and then gently toss around to coat everything in the salt from the peanuts. Store in the fridge and enjoy a handful for dessert or a snack!
Whip cream & icing sugar together until soft peaks form. Then quickly fold in the brandy. Serve with dessert of your choice.
Make the filling. Heat the oven to 350 degrees. Arrange the squash on a foil-lined baking sheet and roast it until tender when peirced with a fork, about 30 minutes. Allow the squash to cool for about 5 minutes, then transfer it to a medium-size bowl. Blend the squash with the milk, cheese, and nutmeg until it has a smooth, mashed potato-like consistancy. Note: the squash can be prepared a day in advance and refrigerated in an airtight container. Make the pasta. On a clean work surface. mound the flour and make a well in the center. In a small bowl use a fork to lightly beat together the salt and the eggs. Carefully pour the egg mixture into the well. Using a fork, gently incorporate the flour into the egg mixture, a small amount at a time. With your hands and a spatula or dough scraper, work the dough until it pulls together into a smooth, pliable ball. Halve the dough, then form each peice into a 1/2inch thick disk. Cover the disks with plastc wrap and set them aside to rest at room tempature for 30 minutes. lightly flour your work surface and half each dough disk. Roll out one of your dough portions as thinly as you can (to about the thickness of a dime), then use a 2 1/2 inch- diameter drinking glass, biscuit cutter, or cookie cutter to cut rounds from the dough. arrange them in pairs. Each half disk should yield 7 pairs of dough rounds. Further thin the dough rounds by pinching them between your thumb and forefinger. each round should increase in diameter by about 1/4 inch. Use a pair of dough rounds to make each ravioli. With a pastry brush or your fingertips dipped in water, paint a half inch perimeter around one of the dough rounds. Spoon a 1/2 tablespoon of squash filling into the center, then press the other round ontop of it along the moistened edges. Use the tines of a fork to seal the edges. Bring two large pots of water to boil (using two pots allows all the pasta to cook at once). Meanwhile , make the sauce. Melt the butter in a sauce pan over medium-high heat. Add the sage and continue to cook the sauce until it's light brown and has a nutty aroma, about 4 minuts. Remove the sauce from the heat. Line a large plate with paper towels. Add half the ravioli to each pot of boiling water. The pasta will float to the top after 2 or 3 minutes, but continue cooking it until tender, about 15 more minutes ( take one out and test its tenderness before draining an entire batch). When the ravioli are done, use a slotted spoon or spatula to scoop them out and transfer them to paper towels to drain. To serve, place the ravioli on individual plates and drizzle them with a spoonful of the Herbed Butter Sauce. Sprinkle on more parmesan, if you like.
Toss the yogurt, mint, and cilantro into a food processor or blender. Blend until everything is well mixed. Salt and pepper to taste. Store in the refrigerator until you are ready to serve.
In a skillet on medium low heat saute ground beef and onions. When beef has been cooked, drain all grease and place in a medium large sauce pan. Add celery salt, tomato sauce, kidney beans, garlic powder, garlic salt, chili powder, pepper, water and salt, mix all ingredients. On low heat place a lid on sauce pan and simmer for one hour, stirring frequently. After chili has been cooking for a hour add tomato paste and stir well. Place lid on pan and simmer an additional half hour. To assemble: For individual serving : In a shallow bowl or plate place: Generous helping of spaghetti. 3/4°C Chili. 2 Tbs. Chili Sauce. Chopped Onions (to taste). 1/2°C Shredded Monterey Jack and Colby Cheese Mix. Top with additional onions to your taste. Any leftover chili can be placed on crisp tortilla chips for a light lunch or a great snack. Chili sauce can be purchased at most grocery stores in the condiement area. It is sold in a glass bottle, and looks somewhat like the old glass Heinz Ketchup bottles.
In a small heatproof bowl, set over a saucepan of simmering water, heat 1/4 cup of the cream, stirring often, until steaming. Remove bowl from pan and stir in chocolate until melted and smooth (place it over the pan of hot water again if it doesn't all melt, being careful not to overheat it). In a chilled bowl, using an electric mixer, whip remaining cream until soft peaks form. Beat in sugar and vanilla just until stiff peaks form. Fold one-quarter of the whipped cream into chocolate mixture, then fold back into the remaining whipped cream. Fold in two-thirds of the raspberries. Spoon into serving dishes and top with remaining raspberries. Serve immediately or refrigerate for up to 8 hours.
Melt chocolate and spread in double boiler or in microwave. Allow to slightly cool. Beat yolks and 1 tsp stevia until smooth, stir in vanilla and lemon juice then blend in chocolate mixture. Blend egg whites in large mixer bowl until peaks are formed. Gradually add 1/2 tsp stevia, beat until stiff peaks form. Stir 1°C whites into chocolate mixture and then fold in remaining whites. Pour into 10-12" pan, greased, floured, wax paper lined. Bake at 250 for 2 1/2 hours, allow to completely cool before serving.
Combine the 4 tablespoons water, yeast and 1 tablespoon sugar. Allow to proof for about 15 minutes in warm place covered with plastic wrap or a damp towel. Mix remaining wet ingredients for dough in mixer (or by hand). Add yeast mixture. Mix till combined. Switch whisk attachment w/ the dough hook or knead by hand. Slowly mix in the flour with the dough hook, on a low speed. Once flour is more or less blended, knead at a high speed till it forms a sort of ball around the dough hook. Put in large greased and/or lightly floured bowl. Cover & let rise in warm place till doubled in size (about 30-40 minutes- don't leave longer, even not yet doubled). Remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle. Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1/2 inch to 1 inch slices, and place in a greased 9x13 inch pan. (This is the point where they can be placed in the fridge until morning. If doing so, just place a large pan of boiling water in the oven (near the bottom) and put the pan of rolls in above it. Within 30 minutes or so, they will rise and you will be ready to bake them.) Place in a draft-free space, and allow to rise until doubled. Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes. To make frosting, mix the milk, confectioners sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.
Place ground beef and onions in a pot and fry until beef is no longer pink. Drain grease off beef and onion mixture. Place chili beans, tomatos, mushrooms and seasoning into chili. Bring to a boil and simmer 5 minutes to allow flavors to blend. ENJOY!
Preheat oven to 375. In large bowl, combine the first 5 ingredients. Cut in the butter until crumbly. Reserve 1 1/2 cups of the crumb mixture and press the remainder into a 9x13 inch pan. Bake 15 minutes. Add walnuts to the reserved crumb mixture. In saucepan, over low heat, melt the caramels with the condensed milk. Stir until smooth. Spoon apple filling over the prepared crust. top with the caramel mixture and sprinkle the remaining crumbs on top. bake 20 minutes or until set. Cool.
Arrange chicken halves skin side up in one layer in a baking pan. In a bowl, mix together everything but the sesame seeds. Spread the mixture over the chicken and chill for one hour (You can freeze it at this point. Remember, if you are freezing this raw, you must use FRESH chicken, not frozen, defrosted chicken!) Preheat oven to 325°F. Sprinkle some sesame seeds over the chicken and bake uncovered for one hour until chicken is golden (I would say less time for chicken breasts, may have to cover loosely to avoid drying out. This sounds like it would be good grilled too!).
Spray pan with cooking spray. Beat eggs and broil on low heat until mostly cooked. place slices of cheese, pepperoni, and jalapenos over omelet. Let cook until cheese is mostly melted. Add a dash of salt. Fold over, spoon salsa over omelet and serve.
Combine all ingredients and mix well. Spread in a shallow baking dish (11X7 works well. You can use a loaf pan, but I find it tends to burn on the bottom). Spread remaining 1/2 can tomato soup on top. Bake@ 350F for 45 minutes to an hour.
Trim any excess fat from the chicken and cut the thighs into thirds. Combine the paprika with some salt and pepper in a bowl, add the chicken and toss to coat. Heat half the oil in a large frying pan over high heat and cook the garlic for 1-2 minutes until brown. Remove from the pan. Cook the chicken in batches for 5 minutes each batch or until brown. Return all the chicken to the pan, add the brandy, boil for 30 seconds, then add the stock and bay leaf. Reduce the heat, cover and simmer over low heat for 10 minutes. Meanwhile, place the garlic pulp in a mortar and pestle or small bowl. Add the parsley and pound or mix with a fork to form a paste. Stir into the chicken, cover and cook for 10 minutes or until tender.
Rinse out an earthenware jar or any non-alluminium container with boiling water. (Note: the alluminium would react with the acidity of the kwas). Put the flour in the jar and mix to a liquid paste with a little of water. Leave the mixture to settle for a few minutes, and then pour on the remaining boiled water. Chop the garlic and add. Cover the top of the jar with muslin or pierced cling film and leave in a warm place for 4 to 5 days to ferment. Strain and use as required. If stored in an airtight container, it will keep for a few weeks.
Combine all ingredients in a serving bowl. Toss gently until well mixed. Cover and let stand at room temperature about 2 hours before serving.
mix all ingerdients thoroughly (will make about 4 sticks). form your sticks, put in the fridge, uncovered, for 24 hours. bake at 300degrees for 60 minutes on wire rack, ENJOY.
In large soup pot, melt coconut oil over medium heat. When hot, add leeks, celery and ginger and saute until they begin to soften. Add red pepper flakes and white pepper; stir. Add cabbage, carrots and garlic to soup pot and cook until cabbage wilts down to half its size. Add rice vinegar and soy sauce; cook until this liquid is absorbed. Add broth and water; bring to a boil. Reduce heat, cover and simmer for 30 minutes. After 30 minutes have elapsed, stir in shrimp. Simmer gently for approximately 5-10 minutes, until shrimp have turned pink. Taste for seasoning and add salt, if desired.
Fry bacon on med-hi until crispy (when grease is foaming) because they will rehydrate when other ingredients are added. Trust me, you don't want rawlike bacon in your dish! Drain grease from pan, leave a little for cooking. Add margarine, melt. Add shrimp, sprinkle garlic powder and dash of black pepper. Stir constantly because shrimp cooks fast. Just when all shrimp turn pink, turn off heat so they do not overcook. Top with cheese. Cook corn tortillas on range (when tortilla starts to bubble, it's ready.) If you have an electric stove, you can cook the tortillas on a skillet or nonstick pan. Scoop shrimps into tortillas and enjoy! This goes well with pinto beans that you can re-fry with the bacon grease you just separated. Rate this recipe!
Brown onion in margarine until soft. Add ground beef, salt, pepper and brown. Drain any fat off mixture. Put chopped cabbage on top of meat mixture. Cover and steam 10 minutes. Mix together, stirring, and add water chestnuts, celery soup, cheddar cheese. Add sour cream last, careful not to heat mixture too high. Put in greased casserole dish. Bake at 325 degrees for 30 minutes. Just before it's done, sprinkle chow mein noodles on top. Let stand about 5-10 minutes before serving. Serve soy sauce along side to be added to each serving according to each person's taste.
Peel and julienne the jicama (don't grate it or it will be a soggy mess). Put the peanuts in a zip bag and smash them with a can or mallet a couple of times. Boil sugar and vinegar until sugar dissolves and let cool a bit and add crushed red pepper flakes. Chop cilantro. Mix jicama, 1 - 1 1/2 bunch cilantro and red peppers and toss with sugar/vinegar mixture. Take remaining cilantro and sprinkle over salad, top with peanuts.
Heat butter over medium heat. Add flour and whisk, slowly cooking for about 4-5 minutes. Whisk in cram and milk and continue to heat. Whisk in cheese, slowly, until melted. SEason with salt and pepper. Simmer for about half an hour (sauce will be thick). Quarter the toast and place in 6" ramekins, or any oven-safe dish. Top with turkey and tomatoes. Cover with the sauce (be generous, it's good!). Bake at 400 degrees for 10 minutes or so. Garnish with bacon slices and serve hot.
Stir together flour, baking powder and sugar; set aside. In a large mixing bowl, combine; cereal, orange juice, egg, oil, figs & orange rind, beat well. Add dry ingredients to cereal mixture, stirring only until combined. Coat muffin cups with cooking spray, then spoon batter evenly into muffin pan. Bake at 400 for 28 minutes or until golden brown.
Place chicken in a sprayed 8 X 11 baking dish. Combine the next 5 ingredients and pour on top of chicken. Bake, uncovered, for 40 minutes at 350. Divide into 6 portions and service 1/2 cup of rice with each portion.
Finely chop onions and saute in a little olive oil until tender. Add ground beef and cook until browned. Separate meat so it is broken into very fine pieces of meat. Add rest of ingredients, mix, and cook over low heat on the stove 1 hour or more. This could be cooked in a crockpot on low for six hours. Serve as a topping on hot dogs.
Cook and drain broccoli according to package directions. Mix with next 4 ingredients and top with buttered bread crumbs. Bake at 350 degrees for 30 minutes.
Preheat oven to 250°F. Rub beef with Montreal steak spice. Use spoon or spatula to cover beef with a thin layer of Demi-glace. Place brisket FAT side UP and cover with slices of Truffle. Rap entire brisket in foil, two or even three times NO HOLES! Place brisket into a roasting pan of decent enough height to contain juices. Be sure the fat and Truffles are facing up in the pan. Cook in roasting pan in 250F oven for 10 hours. Lots of time to prep the BBQ for Hickory smoke. After 10 hours open the foil on the top (end to end) and tilt the brisket to get most of the juices out of the foil and into the roasting pan.RESERVE juices. Keep brisket in foil and transfer to BBQ. Use a tray to keep the brisket from falling apart or sticking. Do whatever you do to provide meat with smoke (BBQ set low with a smoker -- or an actual smoker, either is good). The key is low heat! Keep the meat covered but slightly open to promote smoke flavor. You should be able to "forget" about the meat for another 2 hours on the BBQ. If you need to tend the meat on the BBQ then its probably too hot. Combine 2 cups of BBQ sauce with the juices from the roasting pan (should be almost 2 cups of juice) and cook over low/med heat to simmer. Cook for 15 minutes at a good simmer -- skim as much fat as you can and keep sauce warm. Let Brisket sit for 20 minutes before slicing. Open foil and LIGHTLY salt the brisket. Remove as many truffle slices as you can and RESERVE. Slice ACROSS the grain of the brisket then "pull" apart meat with fingers. You can slice it all and mix in the sauce to one big bowl to combine and serve a large party easily OR slice what you need and put sauce on individual buns -- saving the rest for later use. Either way put around 200 grams of beef on a bun bottom and cover/smother with sauce. Add a bit of truffle and the bun top and you're ready to go. Actually, open-faced is more attractive and can be served on more occasions. Plus it shows the truffles. As a sandwich serve with corn on the cob, Potato salad or maybe "mashed" potato and a Caesar? Open-faced serve with you're favorite fancy dinner veg -- could be anything.
Place a large sheet of heavy duty foil in a baking pan. Put roast on top and sprinkle with remaining ingredients. Seal very tightly. You might want to wrap it a second time. Turn on oven to 300°(convection)or 325°(conventional). Place pan on lower rack of oven and bake for 3 to 4 hours. Meat should fall apart and be very tender and juicy. To serve, shred the pork and mound on a platter and garnish.
Cook the dal in the 5 cups of water with turmeric and salt for 30 minutes. Add the spinach and cook until the spinach is tender and mixed with the lentils - about 35-50 minutes. * In a separate pan heat the oil, add the cumin seeds and as they pop add the onions. Brown the onions. * Add the garlic, tomatoes, green chili, coriander, garam masala, red chili powder, stir 2 minutes. * Add the daal and spinach and lemon juice, stir and heat through. * Garnish with cilantro and serve hot with pita or chapati or basmati rice.
Brown and cook sausage and ground beef in large frying pan. While browning, add soup mix, meatloaf seasoning, and chives. Sauce instructions: melt butter in separate saucepan. Add flour to butter, stirring well. Add milk and beef stock to butter mixture. Stirring continually, cook until thickened. Add sauce to meat mixture. Let cool in refrigerator. (usually overnight). Shape Meat Mixture into 2 inch logs (croquettes). Make egg mixture by mixing eggs and water together with whisk until blended. Place on separate dinner plates: flour, egg mixture, and fine bread crumbs. Roll croquettes into flour, then egg mixture, then bread crumbs. May repeat if desired. Cool again in the freezer, or refrigerator until hard, but not frozen. Deep fry at 375 degrees in hot vegetable oil until browned, 4-6 at a time. Serve heated. Watch them disappear.
Separate the broccoli florets and peel and thinly slice the stems on the diagonal; Cut the asparagus into 4cm pieces; Cut the chinese leaves into 4cm strips; Halve the baby corn lengthways or leave it whole. Blanch the broccoli in a large pot of boiling salted water for 3 minutes; Drain and plunge them into cold water to stop them from cooking. Heat a wok or large frying pan until hot; Add the oil and when it is very hot and slightly smoking, add the shallots and chillies and stir fry for 1 minute; Then add the baby corn and the asparagus; Stir fry for 30 seconds, then add the fish sauce and water, bring the mixture to the boil, cover and cook over high heat for 2 minutes. Then add the broccoli and Chinese leaves together with the oyster sauce, sugar and salt; Continue cooking over high heat for 3 minutes or until the vegetables are cooked. Serve immediately.
Mix all ingredients except prawns. Pour half of mixture into another bowl to reserve for use as a sauce. Marinate prawns with rest of mixture for at least a few hours or longer. (Be careful not to get hot pepper mixture in your eyes). Remove prawns and set aside. Pour the used marinade into a pan and quickly bring to a boil on the stove. Thread the prawns on skewers. Cook over hot grill, turning once and basting with the cooked marinade until pink and done,. Serve immediately with the reserved sauce for dipping.
Place asparagus in a saucepan with enough water to cover and cook until crisp-tender. Drain and set aside. In a heavy saucepan, saute carrot in butter for 3 - 5 minutes. Add onions and saute 2 minutes longer or til tender. Stir in flour and gradually add milk whisking until smooth. Bring to a boil and stir for 2 minutes. Add broth, ham, mushrooms and reserved asparagus. Reduce heat and add cream. Heat through but do not boil. Salt and pepper to taste. Add Swiss Cheese and dill if using. Garnish with Parmesan and parsley.