HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine black and white sesame seeds in bowl. Dredge tuna in seed mix, rolling gently to cover completely. Heat olive and sesame oils in large nonstick pan over medium high heat. Reduce heat to medium and place tuna in pan, searing until white seeds are lightly browned, about 2 minutes. Turn carefully so seeds don't fall off. Cook 2 minutes more. Remove from heat and let rest a few minutes. Place tuna on bottom halves of rolls. Top each one with sweet wasabi ketchup. Cover with toll tops and serve.
Heat oven to 400 degrees Fahrenheit. Place 4 (10-oz) custard cups upside down on ungreased cookie sheet. Spray outside of cups with cooking spray. Cut loaf of dough crosswise into 4 equal pieces. Press or roll each piece into 6-inch round. Place each round over custard cup on cookie sheet, shaping dough to fit around cup and form bowl shape. Dough should not touch cookie sheet. Bake 11 to 13 minutes or until golden brown. Place bread bowls with custard cups on cooling rack; cool 5 minutes. Remove bowls from cups. Place bread bowls in shallow soup bowls or pasta plates. Ladle soup into bread bowls; serve immediately.
Cook pasta in salted boiling water according to packet instructions. Drain, set aside and keep warm. To make sauce, melt butter in a skillet over low heat, add garlic and cook, stirring, for 1 minute. Stir in cream, lemon juice, Parmesan cheese, chives and lemon rind, bring to a simmer and cook for 2 minutes. Add parsley and black pepper to taste and cook for 1 minute longer. spoon sauce over pasta and toss to combine. Garnish with slivered, toasted almonds and serve.
In a large pot, cook the beef and onion in a drizzle of oil over medium-high heat for 5-8 minutes, breaking up with a spoon, until the onions are soft and the meat is no longer pink. Add the peppers and garlic and cook for a few more minutes, until soft. Add all other ingredients and bring to a boil. Turn the heat down to low, cover and cook for about an hour, stirring occasionally, until reduced and thick. Serve immediately or cool, then refrigerate for a day or two until ready to enjoy.
Put 1/4 of the cottage cheese into a wire strainer, & with a spoon press the cottage cheese through the strainer into a bowl, proceed until you have pressed all of the cottage cheese through the strainer. Add your herbs & spices. Let set covered in the refrigerator for an hour or two or until the caraway seeds have softened. Use as you like.
Preheat oven to 375 degrees F (190C). Butter two 8 x 4 inch loaf pans. Beat eggs well. Add oil, then honey (put honey in measuring cup after oil because the oiled cup will allow the honey to drip out more easily) and vanilla. Stir in zucchini. Mix dry ingredients together. Stir into zucchini along with nuts. Pour into the prepared loaf pans. Bake for 45-55 minutes, or until tested done. Cool in pans for 15 minutes before turning out.
Brown ground beef with onions. Add the beans,olives,corn, sauces and soup. Mix well. Simmer 10 minutes. In a 9x13 pan- spread a little of the sauce mixture on bottom of pan. Layer 1/2 of the torn tortillas, 1/2 of the sauce and 1/2 of cheese. Repeat layers. Bake in 350 degree oven for 30 minutes or until bubbly hot. Serve with sour cream and chopped green onions.
Brown the ground beef, onions and jalapeno pepper till beef and onions are done. Drain fat. Add all spices, 1 cup of the enchilada sauce and 1 cup of the low-fat cheese. Mix well. Fill the tortillas, and place seam side down in a large baking dish (may take 2 dishes). Pour remaining sauce on top. Sprinkle with the rest of the cheese. Bake at 350 degrees for approximately 30 minutes until bubbly. Serve with additional salsa, chopped green onions, or low-fat sour cream, if desired.
Whisk together all of the ingredients, blending thoroughly. Store refrigerated and shake well before using.
Rim a 10 oz., chilled martini glass with the sugar cayenne mixture. Chill Pama Pomegranate Liqueur, Momokawa Diamond Sake, and Stirrings grenadine in a shaker and strain in martini glass. Top with Moet & Chandon White Star and serve. Enjoy! ;).
Boil lentils in 4 cups of water (or chicken stock), add bacon, salt & pepper to taste. and cook until tender. About 20 minutes depending on the age of lentils. Once the lentils are tender toss the bacon and put lentils aside. Do not drain. In a separate pot heat the olive oil and brown the onions until they are clear. Add chopped chorizo and cook for about 5 minutes. Add cumin & paprika and mix in well. Add cooked rice and mix in well. Mix in the lentils & rice mix and cook for another 10 minutes stirring often. Serve in bowl with the garnish of choice.
Using a bread maker, add all liquid ingredients first: water, milk, and egg. Next add the butter, salt, sugar, and flour. Make a well in the flour and add the yeast. Mix on the dough cycle. Mix the filling ingredients together and set aside. Once the dough cycle is complete, on a floured surface using a floured roller, roll to a rectangle of about 10 x 18 inches (give or take). Place the filling in the middle into a log shape. Roll up long ways (to make a long log) and brush the final edge with water before pressing it into the log to seal. This method ensures that the filling is in the middle when sliced into it. Take log and form into a circle, pressing the ends into each other and brushing with water if needed to seal together. I used a medium saucepan and wrapped the dough around it to make a nice large circle. Cover and place in warm place for the dough to rise for about 45 minutes. Cook in oven at 350 degrees for about 20 - 30 minutes, the roll should be a nice golden brown color. Lift the cake from below and insert the toy baby where you want it. Allow to cool before applying the icing. Prepare the icing by mixing all ingredients together. You can add more milk or powdered sugar to your liking. You want it to be a pourable consistency. Drizzle over top of cake with a spoon. I used a clean squeezable condiment bottle. Then add the green, yellow, and purple sprinkles. Allow the icing to harden before serving.
In a medium sized saucepan, heat 1/2 cup heavy cream, milk, sugar and coffee beans until it is near-boiling. Stir to dissolve the sugar. Remove from the stove, cover, and allow to steep for one hour. Pour the remaining heavy cream into a bowl and set it on ice over a larger bowl to create a water bath. Set aside. In a mixing stand with the balloon attachment, whisk the eggs yolks for 1 minute until its pale yellow in color. While the eggs are whisking, reheat the dairy/coffee mixture until it begins to steam but not boil. Turn the mixer on medium and gradually drizzle in 1/2 of the hot dairy/coffee mixture into the beaten eggs. Once the mixture has been tempered and combined, pour it back into the saucepan with the remaining dairy/coffee mixture. Heat over medium-low, stirring constantly for a few more minutes or until the consistency is thick enough to coat the back of a spoon when dipped inches Pour the mixture through a sieve into the bowl of chilled cream. Discard the beans and remnants from the sieve. Whisk in the espresso and vanilla extract until combined. Cover the bowl with plastic wrap and chill the custard for 6-8 hours. Pour the custard base into the ice cream canister and churn according to the manufacturers instructions until the mixture resembles soft served ice cream. About 2 minutes before the churning is complete, sprinkle in the macadamia nuts and chocolate chunks. Transfer the ice cream to an airtight container and press plastic wrap against the surface. Cover the container and freeze the ice cream for 4-5 hours or until firm.
sift dry ingredients. gradually add unbeaten eggs, milk and salad oil. beat until batter is perfectly smooth. strain. pour batter, a tablespoon at a time, on a hot griddle tilting griddle as batter is poured so as to make a very thin cake. a perfectly round crepe may be made if a small 5" fruing pan is used. fill cooked cakes with strawberry preserves and roll. serve with melted butter and powdered sugar, syrups, fruit.
Wash and dry the lettuce ; on chopping board, crumple a few leaves together in your hand and cut thin strips with a knife on a chopping board. Share them among the individual dishes. Put one goat cheese on each bread slice and pre-heat oven on grill position. Make your vinaigrette : In a bowl mix salt, pepper, and mustard ; solwly add the vinegar and then the oil, always mixing. When ready to serve, put the toast and cheese under oven grill for about 5 to 10 minutes ; the cheese should begin to get warm and slightly melt ; in the meantime, pour a bit of vinaigrette on the lettuce strips of each dish. When cheese is ready, put the toast on lettuce and serve right away. Decorate with a walnut half or parsley. I used a roll of Goat cheese and cut thick slices.
Heat the vegetable broth to a simmer. Keep it hot while cooking the risotto in a separate pan. Heat the oil in a large sauce pan over medium heat. Add the celery and cook until tender - about 8 minutes. Add the rice, stir to coat each grain of rice in oil. Add the wine and stir until absorbed. Add the broth a couple of ladles at a time to the risotto. Stir until absorbed. After the 3rd addition add in the butternut squash and the salt. Continue to add the broth a ladle at a time until the rice is soft on the outside and just slightly chewy - taking care to not let it become soupy.
Mix together cake mix, eggs and butter until well combined. Pat into greased 9x13 baking pan. Combine powdered sugar, eggs, and cream cheese with electric mixer, and mix well. Pour evenly over cake mixture. Bake at 350 for 35 minutes. Serve warm, with whipped cream or vanilla ice cream (chocolate is just TOO chocolaty!).
Preheat oven to 425 degrees F. In large bowl, combine flour, wheat germ, baking powder, baking soda, salt, cinnamon and nutmeg. In medium bowl, beat egg replacer with brown sugar, oil, applesauce and soy milk. Mix with dry ingredients just until evenly moistened. Spoon into muffin tins. Mix 2 teaspoons of sugar and 1/4 teaspoon cinnamon and sprinkle on top of muffins. Bake for 15-17 minutes.
Cut stew meat into smaller pieces if desired. Place in pressure cooker. Sprinkle with Worcestershire sauce, Kitchen bouquet, and paprika. Sprinkle with flour. Layer potatoes, then carrots, then celery, then mushrooms on top. Add pressed garlic and bay leaf. Pour tomato soup and beef broth over all. Sprinkle with salt and pepper. Cook on high pressure for 20 minutes.
Preheat oven to 350 degrees. Grease a jelly roll pan. In a large mixing bowl, mix together the eggs and sugar. Add the flour, soda, and pineapple; mix well. Pour batter into the greased jelly roll pan; set aside. In a small bowl, mix together the brown sugar and nuts. Sprinkle on top of the unbaked cake. Bake for 20-25 minutes. When cake is done, remove from oven and pour on the topping while the cake is still hot. To make the Topping: In a small saucepan over medium heat, combine the butter, sugar, & evaporated milk and boil for 2-3 minutes. Pour on cake while cake is still hot. Cake is good warm or cold.
In a heavy saucepan, melt 18 ounces chopped white chocolate baking squares or bars over low heat. Cool until slightly warm. In a large bowl, beat one softened 3-ounce package cream cheese with an electric mixer until smooth. Cut 1-1/2 cups butter into pieces. Add to cream cheese; beat until fluffy. Gradually add cooled chocolate, beating until well blended.
Preheat oven to 325F degrees. Combine crumbs, sugar and melted margarine and press onto the bottom of a 9-inch springform pan. Bake for 10 minutes, remove from oven and raise oven temperature to 450F degrees. To make filling, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed. Add eggs, one at a time, mixing well after each addition; blend in vanilla then pour into crust. Bake for 10 minutes at 450F, then reduce heat to 250F and for 25-30 minutes more, or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill; top individual slices with desired topping, if any, just before serving.
Note: Tomato should contain basil, garlic, and oregano. Look for the canned version. Preheat oven to 375°. Cook pasta according to package directions but OMIT salt and fat. Drain well. Heat the oil in a large heavy pan over medium high heat. Add onion and pepper then saute 5 minutes. Add garlic to pan then saute 2 minutes or until onion is tender. Stir in tomatoes and bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Add spinach to pan then cook, stirring frequently, for 30 seconds or until it wilts. Remove from heat. Add cooked pasta and 3/4 cup cheese to tomato mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7 baking dish lightly coated with cooking spray. Sprinkle evenly with remaining 1/2 cup cheese. Bake at 375° for 15 minutes or until cheese melts and begins to brown. A note: Vegan subs may not act like normal cheese instead watch the time. For Vegan use the soy cheese.
Curl up each anchovy and thread it onto a cocktail stick, along with two or three guindilla chillies and an olive. Stack the gilda onto a plate and serve immediately.
Combine the tbsp of mustard seeds with the tbsp of white wine and set aside. Whisk together the cornstarch and water; set aside. Press the half-cup of blueberries through a sieve-- you want a yield of 1/2-cup sieved berries so you may need another tbsp or two of blueberries to get that. In a saucepan, place the sieved berries, the whole blueberries, port wine, shallots and sugar; whisk in the cornstarch mixture. Over medium-high heat, bring to a simmer, then let it cool. Whisk in the mustards and softened mustard seeds well, then refrigerate until needed.
line the bottom of a buttered 13x9" baking pan with a single layer of crackers, set aside. melt margarine in a heavy saucepan; add sugars, graham cracker crumbs and milk -- heat over medium-high heat until sugars dissolve, stirring oftten; spead over crackers. arrange another single layer of crackers on top; set aside. combine remaining ingredients in a saucepan; heat over low heat until melted, stirring until smooth and creamy. spread over crackers; set aside until firm -- cut into bars to serve.
Make salsa. mix red onion, avocade, tomatoes , coriander, lime juice and 1 tbso of olive oil. season and set aside. Heat the remaining oil in a pan and cook the garlic and chilli for 30 secnds. Add the crabmeat and heat through. Drain the pasta and return to the pan, stir in the carabmeat mixture and half of the salsa. Divide between for plates and spoon on the remaining salsa.
Preheat oven to 350*. Heat 3 tablespoons of the oil in a large sautee pan and saute 1 cup of the onions with the garlic for 2 minutes. Add the zucchini and mushrooms and saute for 3 minutes more. Combine the vegtables with the cooked chicken, rice, broth, spices, and cheese. Mix and season to taste with salt and pepper. Place mixture in a greased 9 x 13 baking dish. Heat the remaining 1 tablespoon of oil and saute the remaining cup of onions for 3 minutes, then add the tomatoes and chili powder. Season to taste with salt and pepper. Spoon the topping over the rice and chicken mixture. Bake for 1 hour.
Preheat oven to 350. Mix well. (Use a blender or hand mixer if necessary to achieve whipped, smooth texture. Use care, if it is not blended well enough it will not cook to a smooth texture). Pour into 4 ramekins. Bake for 20 minutes.
For the Ice Ring: Layer lemon wheels in the bottom of the mold. Add enough water to just cover lemons and freeze for an hour to hold fruit in place. Top with ice water and freeze overnight. For the Simple Syrup: In a small saucepan, bring sugar, rosemary, and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let steep overnight; strain. Will keep refrigerated for one month. For the Punch: Stir together Campari, lemon juice, and simple syrup in a punch bowl. Unmold ice ring by quickly dipping into warm water and inverting. Float ice ring in punch and set orange shell filled with rosemary sprigs in center of ice ring. Add sparkling water to punch just before serving. Fill the orange shell with the 151 rum, carefully light the 151 on fire and let burn for 15 minutes. Extinguish the fire by VERY CAREFULLY pouring sparkling wine into the orange shell and over the punch. Ladle into tea cups and garnish with manicures orange half slices and fresh rosemary sprig.
To make the broth, heat a large pot over medium-high heat. Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and dry-roast, stirring occasionally, until the vegetables begin to char. Add the stock and soy sauce and bring to a boil over high heat. Turn the heat down to medium-low, cover, and simmer for about 25 minutes. Strain into a clean pot and discard the solids. Taste the broth and add salt if necessary. Keep warm over low heat. While the broth is simmering, prepare the rice noodles. Place the noodles in a large bowl. Pour boiling water over the noodles to cover and soak for 20 minutes. When you are ready to assemble the soup, add the seitan or tofu to the warm broth and allow to heat through. Drain the soaked rice noodles and divide evenly among 4 to 6 large bowls. Using a slotted spoon, scoop the seitan or tofu out of the broth and distribute among the bowls. Ladle the hot broth over the noodles. Serve the bowls of pho with the scallions, bean sprouts, herbs, lime wedges, hoisin sauce and chili sauce on a seperate platter so that everyone can season their own soup as they wish.
Cook sausage in a little water in a large skillet over low-to-medium heat. Break up sausage with a spoon; continue cooking and stirring until sausage is no longer pink. Drain any remaining water (if needed). Add onion to sausage in skillet. Continue cooking over low-to-medium heat until onion is tender; about 5 minutes. Open cans of diced tomatoes and black-eyed peas. Drain canned tomatoes and one can of black-eyed peas, but do not drain the second can of peas. Add tomatoes (drained) and black-eyed peas (one drained, one with liquid) to the sausage and onion mixture in skillet. Simmer, covered, for 30 minutes over low heat. Salt and pepper to taste, if desired. Sprinkle shredded cheddar cheese over skillet mixture. Serve with hot pepper sauce on the side, so each person may spice up his/her individual serving.
Preheat oven to 350 degrees. Grease an 8 x 8" pan with butter or coconut oil. Combine the crust ingredients and spread into the pan, pressing the edges up to hold the filling. Bake for 6 minutes. While crust is baking, combine the filling ingredients except chocolate chips. Spread on top of crust, sprinkle the chips on top and pop back in oven. Back for 25-30 minutes or until top is golden and filling is set. Allow to completely cool before cutting in to squares.
Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside. Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours. Yields 1 chicken thigh and about 2/3 cup rice-vegetable mixture per serving.
Set oven to 350 degrees F. Butter a 2-quart casserole dish. In a large skillet melt butter over medium heat. Add in chopped onion and bell peppers; saute until tender (about 3-4 minutes). Stir in flour and mix/whisk for 1 minute. Add in half and half cream; cook stirring/whisking constantly until thickened and smooth. Remove from heat then add in the shredded cheddar cheese and Parmesan cheese (if using) mix until all the cheese has melted. Whisk in eggs then add in the corn, salt and pepper; mix to combine. Transfer into prepared dish then top with bread crumbs. Bake for 40-45 minutes. Serve immediately.
Preheat oven to 400 degees. Grease bottoms only of 12 medium muffin cups. Mix brown sugar and 1 tbsp baking mix, reserve. Beat milk, eff and cranberry sauce slightly in medium bowl. Stir in 2 cups baking mix and the granulated sugar just until moistened. Fill muffin cups about 1/2 full, sprinkle with brown sugar mixture. Bake 18 minutes or until golden brown. Let cool slightly before removing them from pan.
Fill frying pan with vegetable oil (about a quarter inch high or about half a banana high) and begin to heat on Medium heat. Separate 8 Filipino Lumpia Wrappers and set on wax paper. Put one baby banana (or half of a regular banana) on the corner of the Lumpia Wrapper. Begin to roll the wrapper around the banana, half way through folding the sides inches To keep the wrapper closed add a small amount of water with your finger to the end of the wrapper. When all the Lumpia are wrapped place in heated up oil and fry on each side until golden brown, approximately 2-4 minutes per side. Let oil drip off Lumpia when taken out of oil and place on plate with paper towel to soak up additional oil. While still hot, sprinkle sugar on the Lumpia (you can replace this with chocolate or carmel depending on your taste and availability). They are now ready to enjoy. Note: You can freeze any unwanted lumpia for later use.
In mixing bowl, beat margarine or butter with electric mixer for 30 seconds. Add half of flour, brown sugar, egg, milk, vanilla, baking soda, cinnamon, nutmeg, and cloves. Beat in remaining flour. Stir in raisins and nuts. Drop by rounded teaspoons 2 inches apart, onto greased cookie sheets. Bake in 375 degree oven about 10 minutes, until edges are lightly browned. Cool cookies on rack.
Mix jello into hot water and add marshmellows . Drain crushed pineapple keeping juice for topping and add pineapple to jello mixture. Dice bananas and add to jello mixture. Place in refrigerator and let set. Now make topping. Mix sugar, eggs, pineapple juice flour and butter. Cook until it is like pudding, set aside and cool. When jello set put cooled pudding on top then spread whipped topping over and sprinkle with nuts.
Heat oil in stockpot over medium-high heat. Add garlic and saute 30 seconds or until lightly browned. Add greens and saute 5 minutes, or until wilted. Add remaining ingredients. Bring to a boil, cover, reduce heat, and cook 45 minutes.
Preheat Grill or Grill Pan to a medium heat. Place the beef into a large mixing bowl and then add onion, A.1. sauce, and all of the seasonings to the meat. Mix the ingredients together well. You will then want to slice the cheese into small slices. Then make six thin even patties and then form an indentation for the cheese in the middle of three of the patties. Add the cheese to the three indented patties and cover with the other three remaining patties, surrounding all of the cheese with meat and clamp the edges together, you will now have three large patties instead of six with cheese in the middle of them. Place the patties on the grill or grill pan and cook the first side for 5 minutes. Flip the burger over and grill for an additional 5 minutes, you may repeat these steps to each side for a more well done burger depending on your preferences. Place the burgers on a sesame bun and add your favorite condiments.
Break up the bread and soak in milk for 1 hour. Squeeze the bread with your hands or in a sieve to remove the majority of the milk. Discard the milk. Add the remaining ingredients to the bread and mix well. Place the mixture in a greased tin or oven-proof dish to a thickness of 30 to 35 mm. Bake in a preheated oven (200 degC) for around 1 to 1 1/4 hours or until the pudding is a brown colour. Serve hot with lashings of onion gravy.
Heat a nonstick skillet over med-high heat; add in oil and mushroom caps. Season mushrooms with steak seasoning and saute 5 minutes on each side. Add in vinegar and coat the mushrooms in it. When the vinegar has evaporated, turn mushrooms cap side up and cover with sliced cheese. Turn off heat and cover pan with foil; let stand 2-3 minutes for cheese to melt. To make the sauce: add basil, parsley, capers, pignoli, garlic, and lemon juice in a food processor; pulse grind, until finely chopped and scrape into a bowl; stir in oil, salt, pepper, and cheese. Slather bun tops with green sauce; pile portobellos on bun bottoms and top with red onion slices and lettuce; cover with bun tops and serve.