HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare the sushi rice according to package instructions (I use a rice cooker - fool proof). Prepare your veggies while the rice is cooking. Once the rice is done put it in a bowl and season to taste with rice vinegar and sugar - the mixture should be pleasantly sweet and sour. Spread up the edges of the bowl to cool for a couple of minutes. Lay down a nori sheet on a rolling mat. Using a spoon dipped in water spread the rice (min. 1/2 in / 1.5 cm thick) on the nori leaving a strip of about 2 in / 5cm at the far side of the sheet facing away from you. Use a teaspoon to spread some plum sauce down the middle of the rice. Top with 1-2 slices of cucumber, carrots, avocado and green onion each depending on size of the veggies you cut (they need to spread all along the middle of the rice from end to end). Using your mat roll up the nori pressing down with your hands as you roll to keep the roll firm. Set the rolls on a plate with the bare strip of nori facing down. The moisture from the rice will seal the rolls. Let sit to firm up. Using a sharp knife cut the ends of the rolls and eat immediately ; ) Cut the rest of the rolls into neat bite sized pieces and serve with the wasabi and pickled ginger and soy sauce for dipping - you may want to let your guests decide on how much wasabi to use, especially if they are French : ).
Remember my recipes are just guidelines, not rules. If you do not like something in it, remove it or substitute something else. If you are going to use peppers, it is best to toast them in the broiler or over an open flame to burn the skins. Optional: Split them open and remove the veins and seeds (lower heat, fruitier flavor). Coarsely chop the onion. Add the onion, garlic, and olive oil to a hot skillet; saute until the onions are translucent. Add ground beef or stewing beef to the onions and garlic. When the beef is browned, go ahead and drain grease if there is any. Now add the 2 cups of water, tomato paste and diced tomatoes to the beef mixture. Start adding your spices as the mixture comes to a low boil. Lower your burner to simmer and add your beans. Let simmer for 1 to 2 hours until desired thickness. Optional: You can also transfer your chili to a slow cooker at this point and cook for an even longer period of time. More Fire: Add some of your favorite hot sauce. I use something called Vicious Viper. Extra Veggies: I like to add a can of whole kernel corn, but any other veggie will work.
Boil water and tea bags in large saucepan for 5 minutes. Remove tea bags. squeezing the excess liquid into the pan. Add the cauliflower to the tea, cover and simmer for 15 minutes or until tender. Drain, reserving 1 cup of the liquid. In small pan, saute the onions and celery in the butter until the onions are clear. Put in a blender with the cauliflower, salt and pepper, and the reserved cooking liquid. Blend until smooth and serve. For thinner soup, reserve and add more liquid; for thicker soup reserve and and add less.
Turn the oven onto 375°F In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet. Umm I let them cook in the oven for about 6 minutes and then I check them and then about another 6 minutes later I checked them with a toothpick. But I would say just check on them every 6 to 10 minutes! And enjoy!
Oven@ 375 Mix the egg white and the 1 tablespoon of water together and then set aside. Mix the rest of the ingredients with a hand or stand mixer until creamy. Gently pat the dough mixture into a greased 10-inch springform pan. Brush the cake with the egg white/water mixture. Bake for 15 minutes and then turn the oven temperature down to 350 and bake for an additional 25 minutes. Cool before unmolding. Cut into wedges or diamond shapes and enjoy! Good as is or with some lemon or lime curd!
Remove tag and string from tea bags and place in a 2 qt pitcher. Pour in the boiling water and allow tea to steep for 10 to 15 minutes. Add lemonade concentrate and orange extract, then top up pitcher with cold water. Chill for 3 to 4 hours and serve over ice.
Combine ingredients in a small saucepan on a stove. Simmer on medium-low to medium heat, stirring constantly, until the dip has reduced to desired consistency (about 3-5 minutes). Pour in a heat-resistant container and chill in refrigerator (or eat hot). Note: Cloves taste much better freshly ground in a mortar and pestle or similar, but 1/2 tsp pre-ground cloves can be used as well.
Cook bacon over medium heat until crisp. remove and drain. Saute onion in the drippings for one minute. Add sausage, cook until lightly browned. Add potatoes, cook 2 minutes longer. Drain. Transfer to a 3 quart slow cooder. In a small bowl, combine the remaining ingredients. Pour over sausage mixture. Cover and cook for 5-7 hours on low until potatoes are tender.
Brown onion and garlic in 1 T oil. Add beef and brown. Add tomato sauce, tomato paste, water, bay leaf, 1 tsp salt, and the oregano. Simmer for 15 minutes. Beat 1 egg and pour over the hot cooked noodles, mix. Beat second egg, add spinach, remaining 1 T oil, cottage cheese, romano cheese, remaining 1 tsp salt and the basil. Combine the pasta, and the spinach mixture, add the American cheese slices; mix well and serve.
Add boiling water to gelatin mixes in large bowl; stir with whisk 2 minutes until completely dissolved. Stir in tequila and 2 tablespoons lime juice. Add whipped topping and 1 teaspoons lime zest; stir until whipped topping is completely melted and mixture is well blended. Pour into 8-inch square pan. Refrigerate 3 hours or until firm. Cut into 36 pieces to serve.
For the coconut paste: Heat the vegetable oil in a non-stick, heavy skillet and add the coconut and garlic. Stirring frequently, gently toast the coconut with the garlic cloves, until the coconut is golden brown. If using freshly grated or frozen grated coconut, this will take 15 to 20 minutes. If using unsweetened dessicated coconut, it will take less time. Be careful not to burn the coconut. Stir in the chili powder and coriander powder and roast with the coconut for one minute. Set aside and cool lightly, then transfer the mixture to a blender with the water, and grind to a very fine paste. Set aside. For the mushroom curry: Lightly saute the mushrooms in vegetable oil, butter or ghee until silken and just softened. Drain and reserve any liquid. Set aside. In a medium-size pan, heat the extra vegetable oil and saute the ginger, chilies and onions for two to three minutes. Add the drained mushrooms, turmeric powder, the mushroom liquid made up to 1 1/2 cups with water, and salt, then partially cover with a lid, and simmer 5 minutes. Add the curry leaves and tamarind paste, and stir briefly before adding the coconut paste. Cover pan and cook over low heat for three minutes. For tempering: Just before serving, heat the 1 1/2 tsp vegetable oil in a small skillet or flameproof ladle and toss in the mustard seeds. Once they start to pop and crackle, pour them into the mushroom dish, stir, and serve.
Cook pasta according to pkg instructions. Meanwhile, heat oil in lg skillet or Dutch oven. Add garlic; cook and stir 1 minute. Add tomatoes, beans, Italian seasoning and sugar. Bring to a boil; reduce heat and simmer 10 minutes. Add spinach; cook 3 minutes. Put drained pasta on serving plates. Top with tomato mixture. Sprinkle with feta and olives.
Saute onion in butter in saucepan. Add next 9 ingredients, mix well. Add chicken, cover saucepan. Bring to boil; reduce heat. Simmer 1 hour. Add rice and olives, simmer another hour.
Discard water. Preheat oven to 275°F. Place salt pork in a single layer in a skillet. Place in oven or over very low heat, turning often so that all sides brown evenly. When sufficiently crisp, drain well and serve sprinkled over the top of your favorite savory dish.
Preheat oven to 325°F Line 8-inch glass baking pan with foil, grease and flour. In a glass bowl, melt butter and chocolate in 10 seconds increments. If chocolate is well-grated, this should take about 40 seconds-stir after 30 seconds. Place sugar, cinnamon, espresso powder, and chipotle pepper in a mixing bowl and stir well. Put flour and cocoa in another bowl and mix well. Scrape chocolate into sugar mixture and beat on medium speed about 30 seconds. Scrape sides and bottom of bowl and beat another 20 seconds or so. Add eggs, beat to incorporate, scraping as needed. Add vanilla and stir to incorporate. Add half of flour mixture, and stir on low speed until mostly mixed it. Scrape bowl and add rest of flour, mixing until incorporated. Scrape bowl. Beat on medium high speed for about 45 seconds, or until mixture lightens visibly. This is to incorporate air, which is the only leavening in the batter. Scrape into prepared pan and bake at 325°F for 30-35 minutes. Allow to cool in pan for 15 minutes. Lift out foil and lay on a wire rack and allow to cool completely before cutting. If you cut them too soon, they will be gooey in the middle and crackle too much on the top and fall apart. They should be fudgy in the middle with a bit of a crispy crust on top. Take them over the top by sprinkling with edible gold leaf.
Halve fennels lengthwise, and then cut each half to four. No need to remove the core. Arrange fennels in a shallow baking tray. Mix all other ingredients well and pour over the fennels. Mix well to coat fennels on all sides. Put in an oven, gas mark 6 or 7 for 25 minutes, toss occasionally to make sure the fennel is re-coated with the mixture. Let cool for 5 minutes before serving.
In a large bowl use a fork to vigorously mix together the non-dairy milk and flax seeds. Add in the sugar and oil and mix for about 2 minutes until it reaches a caramel colour. Mix in vanilla extract. Sift in flour, spices, baking soda and salt. Fold in oatmeal and raisins. Drop dough in generous tbs onto a paper-lined (or greased) baking sheet, about 2 inches apart. Flatten the tops a bit. Bake for 10-12 minutes in the preheated oven at 350°F/180°C. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Wash, core and quarter the tomatoes, but don't peel them. Place in a blender and puree them until they are very smooth, adding some water if necessary. Set the puree aside. Melt the butter or ghee in a large saucepan, then add the mustard and cumin seeds, let them sizzle for a few minutes. Don't be alarmed if they start making popping sounds, that is good. Add the onions and saute, stirring, until they are soft and the edges are a bit brown and crisp. Add the ground turmeric, ground cumin, cayenn, salt, and pepper, saute 30 seconds or so, then add the tomatoes, stir well, and bring to a boil. Reduce heat and simmer, stirring frequently, until the sauce is reduced a bit and no longer smells raw, about 20 minutes. While the sauce is reducing fry the paneer cubes in some oil or ghee until they are browned, This step is not necessary, as raw paneer may be used instead of fried, but it will add a textural and flavor difference. Place the fried paneer cubes in hot water as they are cooked to keep them warm, or keep them warm in a low oven. Add the paneer to the hot tomato curry sauce and serve, garnished with cilantro, with basmati rice. Sauteed kale makes a nice side with this.
Saute the leeks in the butter until soft. Add the tomatoes & simmer for 10 minutes. Add the remaining ingredients, except the lemon juice & cream. Simmer until the potatoes are thoroughly cooked. Puree the cooked vegetables in a blender, adding the lemon juice & cream. Gently reheat, taking special care not to boil the soup (which could cause it to curdle). Garnish with the croutons & parsley.
Allow roast to stand at room temperature for at least 1 hour. Preheat the oven to 375°F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 2-3 hours. (I give a range because I have had roasts perfect to a bit over-cooked. I would check temperature after 2 hours--don't go over 125°F in final cooking cycle because it will rise another 10 degrees or so during resting phase). About 30 to 40 minutes before serving time, turn oven to 375°F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve. Cover with foil and let stand for 15 minutes before cutting. Note: I learned from a chef a trick for satisfying everyone with prime rib. Cook it rare. If anyone wants it done medium, dip their slice in a pot of simmering au jus for 1 minute.
In a large bowl, mix together garlic, lemon juice, oregano and pepper. Add other ingredients. Chill for several hours. Serve at room temperature.
Preheat oven to 350 degrees. Fluff the cream cheese and sugar in a standing mixer or with hand beater. Add eggs, one at a time, fluffing between each addition. Add cocoa, sour cream and vanilla to the mixture to combine. HINT: if you mix the cocoa into the sour cream before combining, you can reduce the amount of "dust" the cocoa creates when you add it to the cream cheese mixture and keep your kitchen cleaner. Distribute the mixture evenly between the 3 pie crusts and bake for 35 minutes. Turn off the oven after the cooking time has elapsed but DO NOT REMOVE the pies. Leave the cheesecakes in the oven for an additional hour. If the cheesecakes are a bit "jiggly" in the center, that's okay- when cool, the pies should be at proper consistency. After the one hour additional holding time, chill the cheesecakes for at least four hours or up to three days before serving. Pie lids that accompanied the store bought pie crusts can also be inverted to cover the cheesecakes and they may be frozen for up to two months. Add a piece of plastic wrap directly on the surface of the cheesecake before freezing to prevent ice crystals from forming.
Peel onions. Cut, not quite through each onion making 8 sections. Cut 4 pieces of heavy duty foil into 24"x18" pieces. Fold each in 1/2 crosswise. Cut to make 12" squares. Place one onion in the middle of each square. Stir. together margarine or butter,mustard and hot pepper. Drizzle this over onions. Sprinkle each onion with the brown sugar. Bring up two opposite edges of each square and seal with double fold. Fold remaining two sides to enclose onion leaving room for steam to build. Cook over medium heat on a grill with a drip pan under the foil packets. Cover and grill for 25 minutes or until onions are tender. Cut a 2" opening in the top of each packet, cover and grill for 10 minutes more or until onions are lightly browned. Sprinkle with pepper to taste. I'm sure this could also be bake in the oven on 350 degrees for the same time as grilling.
In a large skillet, cook the onion, green pepper, mushrooms, and garlic in hot oil, until tender; stir frequently; sprinkle with salt and pepper to taste. On four slices of bread, place two slices cheese, two slices of beef, and one-fourth of vegetable mixture on each bread slice. Top with remaining cheese and bread slices. Spread butter on the outsides of the bread slices. Sprinkle lightly with garlic salt. On a hot griddle or in a hot skillet, grill sandwiches for 3-4 minutes on each side or until golden brown. Serve hot.
Season chicken breast with a little salt and pepper. In a large skillet, cook chicken in oil over medium heat for 7-9 minutes on each side, or until juices run clear. Combine the preserves, orange juice, and honey; pour over chicken. Cook for 2 minutes or until heated through.
Preheat oven to 425 degrees. Lightly grease a 9x13 inch baking dish. Unroll the crescent rolls and press into baking dish pinching seams together. Bake 5 minutes, or until lightly brown. Remove from the oven and sprinkle with pieces of Brie cheese. Spoon the cranberry sauce over the cheese. Top with pecans. Bake an additional 8 minutes, or until the cheese is melted and the crust is golden brown. Cool 5 minutes and cut into squares.
In a large pot, boil salted water and cook the pasta as directed on the box. Meanwhile, heat a LARGE skillet to medium-high heat. Add oil and butter. Once melted, add the garlic and shrimp. *If you like a thick cream sauce, sprinkle the shrimp with 2 tsps. flour before adding them to the skillet. Cook about one minute, then add the wine and cream. Toss and cook another minute, then add olives and tomatoes. Cook another minute or two. Finally, mix in the strained pasta and spinach leaves. Remove from heat once the spinach wilts. Salt and Pepper to taste. (Season carefully, the olives and feta add a lot of salt!). Divide onto plates and top with feta cheese.
Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 350 degrees F. As soon as the caramel reaches 350 degrees, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted. Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate. Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks. You'll want to warm the sauce up before using.
Melt butter in canning saucepot. Add milk and cream. Slice cheese into above mixture. Melt cheese SLOWLY. If melted too fast it will burn on the bottom. Put into hot jars. Seal and hot bath for 20 minutes. Makes about 20 jelly jars.
Preheat oven to 350 degrees ahrenheit. In a large bowl, beat eggs; add sugar and oil, mixing well. In another bowl, whisk together flour, salt and baking powder. Add flour mixture to the egg mixture, ALTERNATELY with the orange juice. Add vanilla extract and mix well. In a separate bowl, toss sliced peaches with sugar and cinnamon. Pour 1/3 of the batter into the prepared tube pan; layer 1/2 of the peach mixture over it. Cover that peach layer with 1/3 of the batter; add the last 1/2 of the peach mixture. Follow that by layering the last 1/3 of the batter, covering the last peach layer completely. Put in oven and bake 1 hour. Cool cake 10 minutes before turning out onto a wire rack. Cool completely. For the topping, in a medium bowl, combine mashed peaches, pudding and Cool Whip; blend well. Spread peach topping over the cooled cake. Refrigerate at least 1 hour before serving.
Preheat oven to 350 degrees. Spray loaf pan with non-stick cooking spray. Mix applesauce, sugar, eggs and vanilla. Add flour and baking soda, mix well. Add bananas and sour cream till blended. Pour into loaf pan and bake for 70 minutes. Note: If you don't have enough banana to measure 1 cup, use additional applesauce for the balance.
Put the tomatoes into an oven proof dish and drizzle with the olive oil then sprinkle with a little salt and pepper. Place in a medium hot oven (150°C - 180°C) for about 30 minutes so they soften and cook through. when the tomatoes are almost done start beating together the eggs and milk. Warm a pan and put the butter in so it melts and coats the bottom. Add the eggs and keep stirring gently as it cooks. Toast the bread and butter it. Place the eggs on the toast (buttered if you like). Place the scrambled eggs (I like mine soft and creamy but you may want to cook yours a little longer) on the toast. Put the tomatoes on and sprinkle the fresh basil, parmegano cheese, sea salt and black pepper on. Serve straightaway.
Steam the snow peas and carrots in the orange juice until tender. Transfer to a bowl and add sesame seeds, oil and orange rind. Toss to coat.
Cake: Preheat oven to 350*F. In a large mixer bowl, combine all cake ingredients. Beat on medium speed for 2 minutes, or until smooth. Spread batter evenly in a greased and floured 13-by 9-inch cake pan. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Glaze: In a small saucepan over low heat, melt chocolate and peanut butter, stirring constantly until smooth. Spread evenly over cooled cake. Sprinkle nuts on top, if desired.
Wash the lemon and orange and shred them finely. Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth. Put the canning jars in a large kettle with enough water to come to an inch above the rims. Turn the heat on just after you add the sugar and carrots to the marmalade- jars must be boiled 10 minutes to be sterilized. Put the lemon and orange shreds and juice in a large, broad pot with the water and the seeds, and boil for ten minutes. Wash, peel and grate the carrots. Add the carrots and sugar to the peels. Continue boiling until the marmalade is thick and forms a sheet when poured from the spoon, about 30 minutes longer. Fish out the seeds, draining them well. Seal the marmalade in sterilized jars and process in boiling water for 5 minutes.
Mix all of the ingredients together lightly. Chill until ready for service. Place lettuce leaves on chilled salad plates and top with chicken salad.
Melt butter in a medium saucepan, over medium-high heat. Once butter is completely melted whisk in flour, herbs, pepper and 1 teaspoon salt. Cook for 2-3 minutes, whisking frequently to cook off the floury taste. While whisking, pour wine into roux (flour mixture). Continue whisking until mixture bubbles up and becomes a thick consistency, about one minute. While whisking, add chicken stock. Continue whisking until mixture is completely smooth. Bring gravy to a boil. Whisk occasionally. Boil 10 minutes until gravy is thickened. Serve and enjoy! NOTES: Gravy can be made ahead and kept in the refrigerator for up to a week. Reheat over low heat. If you are sensitive to alcohol, you can substitute white grape juice or chicken stock. IF USING MEAT DRIPPINGS: Once the turkey comes out of the oven. Remove the turkey and place it on a platter to rest. Turn stove top to medium high and place pan on burner or two. Once the pan drippings are hot, add a cup of chicken stock (from your ingredient list) reserve the remaining chicken stock for the recipe. Use a wooden spatula to scrape the browned bits from the bottom of the pan. Pour the pan drippings into a measuring cup and let cool in the refrigerator. In about 20-40 minutes the fat will rise to the top and begin to get hard. Skim the fat off of the top, replace the butter in the recipe with the amount of fat you have in your measuring cup. For example if you have 1/4 cup turkey fat, use that plus 1/4 cup butter for a total of 1/2 cup. Next use the pan drippings (in the measuring cup) in place of part of the chicken stock. If you have 1 cup of drippings, add that when the chicken stock is called for and also the reserved 3 cups chicken stock so you have a total of 4 cups when adding to the recipe. For a smoother gravy, strain the drippings before adding to the gravy.