HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse the rice in a sieve under cold running water. Place rice in a bowl and add enoough cold water to cover the rice at least 1 inch. Let rice stand overnight or at least 8 hours. (Don't skip this step!). Drain rice. In a heavy saucepan, combine the rice and the 4 cups water. Cover pan and bring to a boil. Lower heat and maintain a gentle simmer until all the liquid is absorbed and rice is tender but not mushy. This takes 1 1/2 to 1 3/4 hours. The texture of the pudding should be very thick but still spoonable. Toward the end of cooking, be sure to stir occasionally to prevent any scorching or sticking. If the rice looks as though it is too dry, add a little more water. Remove from the pot and stir in the sugar and salt. Let cool slightly. Then add the lime juice. For Coconut sauce: In medium saucepan,combine the coconut milk and salt. Simmer, stirring until the liquid has thickened slightly, 15-20 minutes. Pour into a small bowl and let cool. To serve, spoon rice pudding into individual bowls. Spoon coconut sauce over each serving and let each person stir it into the rice as they eat. Can be eaten cold but warm is best.
Sift the flour, salt and sugar into a large mixing bowl. Add all remaining ingredients and beat slowly for one minute and then on a higher speed for two minutes. Spoon into paper lined trays and bake 10-15 minutes at 180°C. Cool on a wire rack and decorate as desired.
Preheat oven to 425*. Brown meat; drain. Mix with remaining ingredients. Spoon into a 13x9-inch baking dish. Bake 20 minutes or until heated through.
Cut the beef into thin, 2 x 1/4-inch strips. Season with salt and pepper. Heat 2 T of oil in a large, heavy skillet over med-hi heat. Add the meat and sear for approximately 1 minute on each side or until just browned. Remove from the skillet with a slotted spoon and keep warm. Add the remaining 1 T oil to the skillet and heat. Add the mushrooms, carrot, and onion and saute until the mushrooms give up their juice, about 8 minutes. Return the beef to the skillet and stir in the wine and broth. Continue to saute until the meat is just done, 1 to 2 minutes for rare. Stir in the butter until just melted. Season to taste with salt and pepper. Serve immediately.
Preheat the oven to 140°C. Put cream, milk, vanilla, cinnamon and peel in a pan over medium heat. Bring just to boiling point, then remove from heat. Whisk together yolks and caster sugar in a large bowl. Strain cream and pour slowly over yolk mixture, whisking constantly. Skim off any foam. Put six 1/2-cup (125ml) ramekins in a large roasting pan and spoon mixture into ramekins. Pour hot water into pan to come halfway up sides of ramekins, then cover the whole pan with foil. Bake for 35-40 minutes or until just set. Lift the ramekins out of the pan and leave to cool before chilling in the fridge for 2 hours. When ready to serve, preheat the grill to high. Place ramekins on a baking tray, sprinkle brown sugar over chilled creams, then place under the grill (oven broiler) for 2-3 minutes until sugar is melted and dark golden. Leave for a few minutes for sugar to cool and harden before serving.
Combine whipping cream, brandy, sugar, and vanilla. Stir well. Pour into a chilled glass, and sprinkle with a little nutmeg.
In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes). Next add in peas, and carrots and cook until carrots begin to soften and peas are heated through, about 3-4 minutes. Next stir in scrambled eggs , cauliflower and soy sauce. Cook stirring frequently for about 5-7 more minutes. Enjoy adding in your favorite protein and veg. Possible add-ins: baby corn, broccoli, cabbage, bok choy, water chestnuts, chicken, tofu, and shrimp!
Soak pearl tapioca for one hour in enough cold water to cover; drain; add boiling water and salt. Note that minute tapioca requires no soaking. Cook in double boiler until transparent. Core and pare apples; arrange in a buttered pudding-dish; fill cavities with sugar. Pour over the tapioca and bake in a moderate oven till apples are soft. Serve with sugar and cream or a custard sauce. Recipe note: Rhubarb or pineapple may be substituted for apple, and sugar added to taste.
Use standard canning procedures. Place bananas and lemon juice into a saucepan. Mix well. Stir in pectin. Add butter to reduce foaming. Bring to a full rolling boil on high heat, stirring constantly. Add sugars and stir till well blended. Add walnuts and spices, mix well. Return to rolling boil and boil 1 minute stirring constantly. Remove from heat and skim off any foam. Ladle into prepared jars within 1/8 in of top. Seal with good canning procedures.
Preheat oven to 300 degrees F. Peel, de-vein, and wash the shrimp; dry well with paper towels. In a bowl, mix together the flour, cornstarch, salt, and white pepper, then stir in the olive oil and the ice water to make the batter (add extra ice water by tablespoons to a good consistency so the batter will hold the coconut). Place the coconut into a shallow dish or pan. Dip the shrimp individually into the batter, then dredge/roll the each shrimp in the coconut. Fry each coated shrimp in oil heated to 350 degrees F (175 degrees C) in a deep fryer or high-sided frying pan until lightly browned, about 4 minutes, then place them on a baking sheet. Bake the fried shrimp at 300 degrees F (150 degrees C) oven for 5 minutes. While the shrimp are baking, make the dipping sauce: combine the marmalade, Dijon mustard, honey, hot sauce, and garlic powder in a non-reactive bowl and mix well. Pour dipping sauce into serving bowl, garnish with green onions, and serve the shrimp and dipping sauce side by side.
In a large saucepan combine chocolate, cream, butter, espresso powder and Kahlua and heat over moderately-low heat, stirring, until smooth. Transfer to a bowl and chill, covered, for 4 hours, or until firm. Form by tsps into balls and roll in cocoa powder. Press a coffee bean half on each truffle and chill on a baking sheet lined with wax paper for 1 hour, or until firm. Keep in an airtight container, chilled, for up to 2 weeks.
Preheat oven @ 375 degrees. In a food processor, puree butter, white sugar, brown sugar, eggs and vanilla. In a large mixing bowl combine flour, baking powder, salt,cinnamon, ginger, allspice, nutmeg and cloves; add pureed mixture slowly. Add oats; mix well. Cover and refrigerate mixture for 1-2hours. Lightly spray cookie sheets with butter flavored canola cooking spray; you will only have to do this once if using non-stick baking sheets. Spoon dough into 1 inch balls and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar. Bake for 8-9minutes in preheated oven. Allow cookies to cool on baking sheet for 1-2 minutes before transferring to wire racks for cooling.
In a large bowl, combine the flour, 5 tablespoons sugar, poppy seeds, baking powder and salt. In another bowl, combine 1/2 cup lemonade concentrate, milk, butter and egg until blended. Stir into dry ingredients just until combined. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. In a small bowl, combine the remaining sugar and lemonade concentrate. Pierce muffin tops several times with a fork; drizzle with lemonade mixture.
Wash and peel onion and garlic; chop onion and mince garlic. Brown the beef, onion, and garlic in a heavy skillet over medium-high heat. Stir in the seasoning mix along with the tomatoes and their juice. Simmer for 5 minutes. Add the cabbage and cook, stirring occasionally, until the cabbage is crisp tender, 4 to 5 minutes. Top with the cheese and cook until cheese melts, about 2 minutes. Serve immediately with sour cream on top and whole wheat tortilla on the side. Enjoy a fresh orange for dessert.
Wash and berries and remove from stems. Add berries and lemon rind to water and bring to boil, till berries are cooked. Strain the cooked berries through a sieve, and bring to a boil. Mix the potato starch in water (or tapioca) and slowly add to gentle boiling soup. Simmer for 10 - 15 minutes. Bring to taste with lemon juice and sugar. Sliced apples or pitted plums may be added while soup is simmering.
Choose a baking pan that will withstand the heat of the caramelized sugar---this is your flan pan. Caramelize sugar* in a heavy skillet; pour into flan pan. Whip remaining ingredients in food processor and then pour onto the caramelized sugar. Place flan pan into a larger pan with 1" of hot water and bake at 350°F for 1 hour. Chill. *To caramelize sugar: Place sugar only into a heavy pot or skillet over high heat, stirring constantly, until the sugar melts and starts to turn amber in color. This syrup is VERY hot and must be handled quickly and safely.
Combine prepared fruit with lemon juice in a 6 or 8 quart saucepan. Gradually stir in Fruit Pectin. Add up to 1/2 teaspoon butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Add entire meaure of sugar, at once, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Add cinnamon and gently stir. Ladle hot jam into hot jars, one at a time leaving 1/4 inch headspace. Clean rim and threads of jars using a clean, damp cloth ot remove any residue. Process in Water Bath for 10 minutes. After processing is complete, turn off heat and remove lid. Let jars stand for 5 minutes. Remove jars from canner and set upright on a towel to cool, undisturbed, for 12 to 24 hours. Bands should not be retightened as this may interfere with the sealing process. After cooling test seals by pressing the center of each lid. If a lid does not flex up and down, it is sealed! If a lid is not sealed within 24 hours, refrigerate immediately for up to 3 weeks or reprocess for thte full lenght of time using a new lid.
Preheat oven to 350 F (180C). PUMPKIN MIXTURE: Mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low. Add in eggs, one at a time, combining thoroughly after each. Add vanilla. Whisk together flour, baking powder, baking soda, salt, and spices. Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined. CREAM CHEESE MIXTURE: Mix together cream cheese, sugar, egg yolk and vanilla until well combined. ASSEMBLY: Grease muffin tins or line with paper cups. Fill each muffin mold with spoonfuls of pumpkin mixture (this is not explained clearly in the text but the accompanying photos look as if the muffin molds are filled to nearly full with the pumpkin mixture). Add smaller spoonfuls of cream cheese mixture on top. Swirl with a skewer. Optional: top with crushed nuts - can also use pumpkin seeds (pepitas). Bake as follows, turning the tins half way through baking times: mini muffins: 20-25 minute. standard muffins: 25-30 minute. jumbo muffins: 30-40 minute.
On medium heat, add butter, garlic, and flour until butter is melted. Do not brown garlic. Whisk in the heavy cream until hot. Slowly add the freshly grated cheeses into the hot cream mixture. Finally add the salt and pepper. Stir often to make sure no cheese settles at the bottom. Simmer until all the cheeses are melted and the sauce reaches the desired thickness. Do not let this sauce boil, or it will begin to separate and the cheeses will become grainy. Serve with pasta and garnish with freshly grated pecorino romano cheese (used by restaurant), if desired.
1. In one bowl, whisk together flour, baking powder, baking soda and salt. Set aside. 2. In the bowl of a mixer, cream the butter and the two sugars until all is integrated and fluffy. 3. Mix in the Nutella, followed by the chopped hazelnuts. Beat in the eggs one at a time, followed by the vanilla. 4. Add the flour mixture to the mixing bowl in three increments, integrating each one before adding the next. 5. Chill dough while oven preheats to 350°F Scoop the dough into balls and bake for about 10 minutes.
Chop the onion and green pepper. Cook pastas together; drain well. Saute beef, onion, and green pepper until beef is no longer pink and vegetables are soft. Add the pepperoni and heat thoroughly. Drain excess grease. Add spaghetti sauce and simmer 5 minutes. Spray a 3-qt casserole with cooking spray. Put 1/2 of the pasta in the casserole. Spoon 1/2 of the meat sauce mixture over the pasta. Spoon the container of cottage cheese over the sauce. Sprinkle with 1/2 of the mozzarella cheese. Top with the remaining pasta, then sauce, then mozzarella cheese. Bake at 350 degrees for 30-35 minutes.
Cut Zucchini lengthwise and scoop out pulp. Steam 6 to 10 minutes. Saute pepper, celery onion and garlic in margarine until tender. Add water chestnuts, zucchini pulp, olives and tomatoes and saute 2 more minutes. Add spices and half the cheese. Mix and stuff into shells. Bake at 350 for 25 minutes. Top with rest of cheese and broil until cheese melts.
Preheat oven to 350 degrees F. Place wax paper on two cookie sheets. In a medium bowl, stir peanut butter and sugar until smooth. Beat in eggs one at a time. Stir in baking soda, salt, and vanilla. Roll dough into 1-inch balls. Place on cookie sheets. Press the back of fork into balls to create criss-crosses. Bake for 8-10 minutes in oven.
Overcook the sweet potatoes. Either bake them in foil, steam, roast (I'm sure roasting would give them an even nicer flavour) or bbq. Get them overcooked so they are really soft and you can mash them with a fork. Add applesauce (we used an Organics Applesauce snack cup. I think it might have been sweetened, so you may need to add some sugar to tast if you use unsweetened). Add Cinnamon. Mash it all together with a fork, or use a blender for a smoother texture and serve.
Preheat oven to 325 degrees. Blend all ingredients together in the blender for seven minutes. Pour into spring form pan (with graham cracker crumbs pressed into the bottom for crust optional). Bake for one hour or until center is just about set. Chill several hours or overnight.
1. Heat oil in large saucepan over medium heat. Add leek, carrot, celery and zucchini. Cook while stirring occasionally until beginning to soften, about 5 minutes. 2. Add broth and passata; bring to a boil. Add pasta; stir occasionally until liquid returns to a boil. Reduce heat to a simmer; cook 5 minutes. 3. Stir in frozen meatballs; return to a simmer. Cook, stirring occasionally, until meatballs are heated through and pasta is tender but firm; about 7 to 9 minutes. 4. Stir in spinach, salt and pepper; cook until spinach is wilted, about one minute. Chef's tip: Substitute a quarter cup frozen chopped spinach for fresh spinach, if that's what you have on hand.
Cook the beet until tender, and cool. When peeled, the beet I used weighed about 3 oz or 80/90 grams. Cut up the beet and put in processor. Add the flour, salt, eggs and butter, and whizz. First add 1/2 cup milk, then more, until you have a thin pancake batter consistency. (The amount of milk might depend on how dry the beet was and the size of the eggs. If using smaller eggs you might need more than 1 cup milk). Whizz in blender until very smooth. You'll have just under 3 cups liquid. Pour into a jug or bowl, cover, and leave in fridge for at least 1 hour. FILLING: Scrape the cream cheese into a bowl, and add all the flavourings except the milk. Normally you will find the mixture too stiff to use as a filling, so add milk little by little, until you have a satisfactory consistency for a filling: easy to scoop out but not runny. Cover and refrigerate until needed. CREPES: Use a small crepe pan. The smallest I have is 6"/15cm in diameter. Heat over medium heat. If not non-stick, keep butter handy and grease pan with butter. If the batter has thickened on standing, add a tiny bit more milk. Use 2 - 3 tablespoons batter per crepe: you want to aim for thin crepes. Swirl the batter to the edges of the pan so the crepes are of even thickness. Watch -- and when the last raw swirl of batter on top starts to firm, turn crepe. Give it about 10 seconds on the other side, then slide out on to a plate. Stack them on this plate as you continue. You should get about 12 crepes if your pan diameter is 6"/15cm. The fillimg is enough for six of these crepes. If you wish to use all the crepes, double the filling ingredients. Use the filling sparingly as it is rich. Fold crepe over. Decorate with a sprig of spring onion and some parsley or salad leaves. A tiny bit of julienned carrots will also look good, or a few thinly sliced lemon rind strips. Serve warm or at room temperature. Leftover crepes can be covered and frozen. *In this case cream cheese really is a better bet than a low-fat cottage cheese, as it makes a big difference to the taste. If you wish to use a FLAVOURED cream cheese, that is fine. (I used the green onion flavoured one). One heaped tablespoon filling should be enough per crepe. PLEASE NOTE that although the Zaar method would not allow me to include it in the ingredients, you could also use finely chopped chives of garlic chives in place of spring onions.
In a medium bowl, cover the salt cod with cold water and soak in the refrigerator for 24 hours or for up to 2 days. (I have heard that it is good to soak in milk - at first, then water!). Change the water at least three times.Drain the salt cod; transfer to a large saucepan. Add the milk, thyme, bay leaf, and smashed garlic. Pour in enough water to cover the fish by 2 inches; simmer over low heat for 20 minutes, until the fish flakes with a fork. Using a slotted spoon, transfer the fish to a plate and let cool & flake the fish. Add the potatoes to the saucepan and simmer until tender, 10 minutes. Using a slotted spoon, transfer the potatoes to a large bowl along with 2 tablespoons of the cooking liquid; mash to a coarse puree. In a small skillet, heat the olive oil. Add the shallot and minced garlic and cook over moderate heat until softened, about 4 minutes. Scrape the mixture into the bowl with the potatoes & add the salt cod, cilantro, piment d'Espelette or minced Scotch Bonnet , and egg yolk and stir until blended. Refrigerate the mixture until chilled, at least 30 minutes. In a shallow bowl, beat the eggs with 1 teaspoon of water. Put the flour and breadcrumbs in shallow bowls. Line a baking sheet with wax paper. Form the salt cod mixture into 1-tablespoon-size balls. Dredge the balls in flour, dip them in the beaten eggs, and coat with the breadcrumbs. Arrange the croquettes on the prepared baking sheet and refrigerate until chilled, about 10 minutes. Fill a large, deep skillet with 1/2 inch of vegetable oil and heat until shimmering. Working in 2 batches, fry the croquettes over high heat, turning once or twice, until golden all over, about 4 minutes; drain on paper towels. Transfer the croquettes to a platter and serve with lemon wedges, I have also seen it served with Tomato Sauce.
Preheat the oven to 350°F. Butter a 9-inch cake pan, line it with a circle of parchment paper, and butter the paper. In a bowl, combine the flour, cornmeal, rosemary, zest, baking powder, and salt. In a large bowl, briefly whisk the mascarpone to loosen it. Add the eggs one at a time, whisking to combine. Add the sugar and whisk until smooth. Using a rubber spatula, fold the dry ingredients, in two batches, into the wet ingredients, mixing until smooth. Stir in the butter. Scrape the cake batter into the prepared pan and bake until a skewer comes out clean, about 40 minutes. While the cake is baking, make the lemon syrup. Combine the lemon juice and the sugar in a small saucepan over medium heat and cook a few minutes, stirring occasionally, until the sugar dissolves. Remove from the heat. Allow the cake pan to cool on a rack for 5 minutes before unmolding. To unmold, run a small knife around the cake. Place an inverted plate over the cake pan and, protecting your hands with a kitchen towel, invert the whole thing. The cake should slide right out onto the plate. Peel off the parchment paper, then place a 9-inch cardboard circle or an inverted plate over the cake and, again, invert the whole thing. Remove the top plate and the cake will be right side up. With a wooden skewer, poke a few dozen holes all over the top of the cake. While the cake is still warm, brush the cake with the lemon syrup. Continue brushing for several minutes, giving the syrup time to sink into the cake, until you've used all or most of the syrup. Allow the cake to cool. To make the lemon fondant, bring a small saucepan of water to a boil. Add the rosemary leaves and blanch them for one minute. Scoop out the rosemary leaves with a small sieve and drop them immediately into a small bowl of ice water. Drain, and spread the rosemary leaves on a paper towel to dry. In a bowl, whisk the powdered sugar, cream, and lemon juice until smooth, then whisk in the blanched rosemary and the zest. When the cake is completely cool, transfer it to a rack set over a baking sheet. (If your cake is not on a cardboard circle, use a wide spatula to transfer it.) Pour the fondant over the top of the cake and allow it to drip off the sides. You can gently tilt the cardboard circle or the wire rack back and forth to encourage the glaze to completely flow over the top of the cake. While the glaze is still wet, transfer the cake to a cake plate. Allow the fondant to dry, an hour or more, before serving the cake. (If you allow the glaze to dry before you transfer it, the glaze may crack a bit, unless you are transferring it on a cardboard circle.) Because this cake is quite moist, you can make it one day ahead. After the cake is brushed with the syrup, allow it to cool completely, then wrap it tightly in plastic wrap, and leave it at room temperature. A few hours before you're ready to serve the cake, make the fondant and glaze the cake.
Preheat oven to 350°F. In a large bowl, combine 1 cup flour and 3 tablespoons sugar. Cut in 1/3 cup butter until it becomes fine crumbs. Pat evenly into bottom of an ungreased 9 x 9 pan. For the filling, cream sugar and butter together. Add corn syrup and egg until just combined. Stir in 1 cup flour with the evaporated milk alternately. Do not mix more that just necessary to mix ingredients together (the batter is supposed to look curdled). Pour mixture over crust. Bake for 35 minutes or until the cake is almost firm when you gently shake it. Cool in pan on wire rack. Dust cake with sifted confectioners sugar before serving.
In a large bowl, combine chicken, blueberries, celery, grapes and almonds. In a small bowl, mix dressing ingredients. Pour over the chicken mixture and toss gently. Spoon into cantaloupe halves. Nutritional Information: One serving (prepared with sugar substitute, light mayonnaise and sour cream and without added salt) equals: 285 calories, 87 mg sodium, 36 mg cholesterol, 37 gm carbohydrate, 18 gm protein, 9 gm fat.
(Properly cooked wild rice should be split and soft.). Fry all the bacon until very crisp. Drain and save some of the fat. Crumble the bacon into little pieces. In some of the reserved bacon fat saute the vegetables until soft. To the sauteed vegetables, add the chicken bouillon and mix. Then add all the other ingredients. Combine and mix. If the mixture seems dry, add the melted butter. Add salt and pepper to taste (remember, the bacon is salty). Place mixture into a glass casserole dish. Bake for 30 to 45 minutes or until warmed through.