HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash beans and remove all gravel and such. Place beans, ham hocks, onions and garlic in a large dutch oven filled with water. Add spices. Bring to boil. Simmer on med-low heat for 4 to 5 hours, adding more water as needed. Remove hamhocks when they are tender and falling apart; allow to cool so they can be handled. Remove meat from ham hocks (discarding fat and bones) and return to the soup.
Mix peanut butter and honey in a microwave safe container (I used a small glass measuring cup). Microwave on 50% power for 30 seconds. Stir until completely mixed, microwaving for another 15 seconds if not warm enough. Add milk and stir (it probably won't all come together at this point). Microwave again for 15-30 seconds on 50% power. Stir until smooth. Pour over your favorite ice cream, cookies, muffins -- whatever! :). Enjoy!
To make chutney, cut a small cross on the base of each tamarillo. Put tamarillos in a large bowl and cover with boiling water. Stand for 1 minute or until skin begins to peel. Drain and peel. Roughly chop and put in a bowl. Heat oil in a saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring often, for 3 minutes or until onion is soft. Add tamarillo, sugar, vinegar, raisins, allspice and cinnamon. Stir until well combined and sugar dissolves. Bring to the boil. Reduce heat and simmer for 20 to 25 minutes or until thickened. Remove from heat and spoon chutney into a large, hot, sterilised jar.
In a large resealable plastic bag, combine the first seven ingredients; add beef. Seal bag and turn to coat; refrigerate for at least 3 hours or overnight. Drain and discard the marinade. Grill steak, covered, over indirect medium heat for 1-1/2 to 2 hours, turning once, or until meat reaches desired doneness.
Prepare Sauce: Broil the tomatoes and green chile(s) about 2-3" from the coils, on both sides. Peel tomatoes and chiles, core tomatoes, puree with onion in food processor with a little salt. Heat oil in frying pan over medium high heat, pour in sauce, a little first, then the rest, heat bubbling until it thickens 2-5 minutes. Add coriander Memelas: Mix 1/2 tsp salt, 2 cups masa harina and 1 1/3 cups of water with a wooden spoon Turn into a nice dough. Divide into 16 pieces Heat frying pan over medium high heat Roll out memelas to about 3" x 4" between sheets or parchment, wax paper or plastic. Fry 3-4 at a time until lightly golden on each side If possible, shape them into little dishes with raised edges Sprinkle cheese on each memela, spoon on sauce, heat them in a 350F oven for 2-3 minutes.
Check, rinse and drain the rice. Heat the oil in a 3-quart pot on medium heat. Add cumin seeds; as soon as they change color, add chopped onions. Stir until the onions are translucent. Stir in the bulgur and cook for a couple of minutes. Add the rice, vegetables and salt; stir for about 5 minutes. Add 3 cups water (31/2 for presoaked brown rice). When the water starts to boil (in about 5 minutes), lower the heat, add garam masala, and let the rice simmer, covered, until cooked (15 to 20 minutes for white rice, 40 to 50 minutes for brown rice). Garnish and serve hot. Variation: Add some wild rice for chewy texture and smoky flavor.
Using a potato peeler, make stripes on the outside of each cucumber by peeling down the length of the cucumber, leaving every other section intact. Cut off the ends of cucumber and slice into 1-inch rounds. Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice to create a tiny bowl in each piece of cucumber(DO NOT scoop all of the way through); Set aside. In a bowl, combine equal parts cream cheese and sour cream. Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly. Transfer the mixture to a pastry bag with a star 8 tip. Pipe the filling generously into each cucumber section. Garnish with sprig of dill. As an alternative, use red pepper cream cheese. Enjoy! ;).
Line a 9"x13" pan with foil. Spray the foil with non-stick vegetable spray. Put one layer of crackers in the bottom of the pan, side by side (don't overlap). In a small saucepan melt the butter. Add the sugars and the milk. Bring to a boil; reduce heat and keep on a low boil for 5 minutes. Add the graham cracker crumbs, bring to a boil again and boil for 1 full minute. Spread half of the graham cracker mixture over the crackers in the baking pan. Place another layer of crackers on top, and pour the rest of the graham cracker mixture over the crackers. Spread to cover evenly. Top with a third layer of crackers. In a microwave or a bain marie, melt together the peanut butter and the chocolate chips. Spread this mixture evenly over the top of the crackers. Let cool, and then chill in the refrigerator for at least four hours. Cut into serving squares with a knife. This cuts beautifully into nice, sharp squares showing the layers. Enjoy!
Mix cocoa, salt and sugar well in a medium sauce pan. Stir in water and stir on medium until it begins to boil. Let the mix boil for 2 minutes, even if it begins to look like it'll explode. If your making hot cocoa add in the milk now with vanilla. Or let cool before pouring onto any snack. Besure to save any leftovers in a small jar or bottle.
Take zucchini and make boats out of them (slice the top off and scoop out the seeds and discard) Place in a casserole dish. Bring beef broth to a boil, add rice and cook as directed; set aside. Brown hamburger with onions (and peppers& mushrooms if you want); drain. Add taco seasoning with water as directed and simmer for 5 minutes. Add rice and simmer for 3 minutes. Mix ricotta cheese with Parmesan and 1/4 cup of mozzarella. Spoon cheese mixture in bottom of boats. Spoon rice and beef mixture into boats until filled. Put sliced tomatoes over the tops of the boats. Bake at 350°F for 1 hour, or until zucchini is soft when pricked with a fork. Sprinkle tops with remaining mozzarella cheese and bake until cheese melts. Serve with sour cream and salsa.
Cook orzo in boiling salted water until just tender. Drain well. In a large bowl toss orzo, sun-dried tomatoes, oil, vinegar and olives. Let stand until room temperature. Mix chopped radiccho, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season to taste with salt and pepper. (I find that the olives and tomatoes make further seasoning unnecessary, so taste first.) Serve at room temperature.
Remove stems from spinach; wash leaves thoroughly, pat dry. Set aside. In a large Dutch oven, melt butter or margarine over medium heat. Add onion and cook, stirring frequently, until tender. Add flour and curry powder, stirring until smooth. Cook 3 minutes, stirring constantly. Gradually add broth, stirring until blended. Add potato, carrots, celery, parsley, and sage; bring to a boil over medium-high heat, stirring frequently. Cook, stirring constantly, until mixture thickens slightly. Cover, reduce heat, and simmer 15 minutes. Stir in spinach, turkey, half and half, salt, and pepper; cover and simmer 10 minutes, stirring occasionally. Adjust spices to taste before serving.
Preheat Oven for 15 minutes. Spray EASY-BAKE pan with non-stick cooking spray. Mix butter, sugars, and salt together. Add flour, baking powder, and vanilla. Stir to form batter. 1/2 teaspoon filled with dough will make one cookie. Drop dough balls onto greased EASY-BAKE pan; allow room to spread. Bake each batch 5-7 minutes. Let cool, and ENJOY! Makes 12 to 15 cookies.
Mix the zest, juice, cornstarch and sugar in a 4 qt saucepan. Place over medium heat and slowly whisk in the milk. Heat to 175 degrees, or until bubbles form around the edges, stirring quite often. (scalding) Meanwhile beat eggs in a large bowl. Temper the eggs with 1/2 cup of the hot milk and then whisk the eggs into the milk mixture. Heat to 180 degrees, stirring constantly. The custard should coat the back of a spoon. Do NOT allow the mixture to boil. Immediately stir in the cream and evaporated milk. Strain through a siever into a glass or metal bowl and chill in an ice bath or allow to come to room temperature, then chill until cold. Freeze in an ice cream maker. Please note: If you like a lot of zest and are good at custards, it is not necessary to strain the mixture. I would recommend zesting with a microplane grater in that case. Sugar can be reduced for a more tart product, but add about 1TB of vodka at the end to keep it from freezing too hard.
Set oven to 425 degrees. In a large skillet, over medium heat, melt the butter; add the pecans and saute until lightly browned. In a medium-size bowl, combine the chicken, celery, mayo, mustard, cream cheese, salt and nutmeg; add in pecans, mix well to combine. Separate the biscuits; roll each into a 4-inch circles. Press into 10 foil baking cups, letting the dough cover the bottom and the sides of the foil pan. Place the foil baking cups (purchase small ones) in muffin pans, or on a foil-lined greased cookie sheet, just sort of squeeze them in to fit, (they seem to bake out better if they are placed in muffin cups) Spoon the chicken mixture into the baking cups. Bake for 12 minutes, or until crust in golden brown-- delicious!
Blend chili, red onion, garlic together. Add shrimp sauce, brown sugar,salt and water. Cut the tofu and pour the mixture on them. Enjoy them.
Boil water in a small saucepamn, remove from heat and add couscous. Cover; let stand 5 minutes. Uncover and cool 10 minutes at room temperature. Combine oil, lemon juice, curry powder, garlic salt, and crushed red pepper in a small bowl. Stir well and let stand 10 minutes. Combine vegetables, beans, and couscous in a large bowl. Pour dressing over salad, toss to coat. Cover; refrigerate 1 hour to blend flavors.
Gently heat water, soy sauce, sugar & BBQ rub in a pan, whisking gently until sugar melts. Add ketchup & liquid smoke & whisk until well combined. Cool & chill until you need it.
Preheat oven to 425 degrees. Butter a shallow baking dish and set aside. Prepare the sauce first by sauteing the onion in butter over medium heat. Cook until soft, about 4-5 minutes. Add flour and stir well to coat. Cook about 1 minute. Gradually whisk in the milk and whipping cream, stirring the mixture constantly to break up any lumps. Simmer sauce for 1 minute. DO NOT burn. Next stir in the boursin cheese a little bit at a time, until melted and smooth. Remove the pan from the heat. Now add the spinach, Parmesan cheese, lemon zest and seasonings. Transfer the spinach mixture to the prepared baking dish. Toss together the topping ingredients. Add the topping to the spinach mixture and pat down with your hands. Place the dish on a baking sheet and bake until crumbs are golden and saucy bubbly; approximately 20-25 minutes. NOTE: Casserole can be prepared up through Step #8, covered with foil and chilled for baking at a later time.
Rinse pork cubes well and place directly in bowl. Do not pat meat dry. Add and mix all other above ingredients well together with pork, cover and keep in fridge overnight. Turn all the meat and remaining liquid into cooking pot on high heat. As soon as it comes to a boil lower heat, cover with fitting lid and simmer on slow fire for 1 hour in its own juices. Stir every 15 minutes to make sure bottom is not burning. At the end of 45 minutes, taste to ensure meat is tender. As soon as it is cooked turn off the stove and let vindaloo cool in pot. Keep overnight, heat and serve the next day with white rice and sliced onions sprinkled with salt. 8 whistles on high heat if you are cooking in a pressure cooker, turn off stove and let cool in closed cooker.
HALF-FILL A COCKTAIL SHAKER WITH ICE and add the vodka, cranberry juice, Rose's lime juice, and Triple Sec. Cover the shaker and shake vigorously until well chilled (a precise 14 shakes at Adam's Place). STRAIN THE COCKTAIL into a martini glass, garnish the rim with the lime slice, and serve right away.
Spray a slow cooker with nonstick cooking spray. Place potatoes, onion, mushroom soup and vaporated skim milk into slow cooker. Stir in cheddar cheese, pimiento and black pepper. Cover and cook on Low for 6 to 8 hours. Mix gently before serving.
Preheat oven to 350°F. Coat a baking dish (about 9x9) well with butter. Sift together the first 4 ingredients. Melt the butter and 3 tablespoons cocoa in a double boiler, then add the flour mixture. Stir in milk and vanilla. Pour mixture in the prepared baking dish. Over the top scatter (without combining) the brown sugar, 1/2 cup sugar, and 4 T. cocoa. Pour the coffee on top, again without mixing. Bake for 45 minutes. Let stand at room temp for at least an hour before serving.
Heat broiler to low. Toast bread slices on baking sheet until golden brown. Immediately rub toasted bread with garlic cloves, then brush with oil. Top each slice with (how much?) sauce, a slice of mozzarella and a sprinkle of basil.
Bring broth to a boil and add cabbage, beets, caraway and pepper. Cover and simmer for 15 minutes. Serve with a dollop of sour cream and a lemon wedge for squeezing.
Preheat oven to 350°F with rack in middle. Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon in a bowl. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes. For the Custard: Heat the milk and cream in a medium saucepan until boiling. Remove from heat. Scrape the vanilla bean seeds into the hot cream. Add the vanilla pod. Cover and steep for an hour. Remove the vanilla pod and reheat the cream until just boiling. Remove from heat. Whisk the sugar and egg yolks together in a medium bowl. Temper the yolks by whisking in a few tablespoons of the hot cream at a time until you've incorporated about half of the cream. Pour the egg yolk mixture into the saucepan with the remaining hot cream/milk and stir over medium heat until the custard thickens. Remove from heat. Let cool. Stir in the bourbon. Makes 2 cups.
Dissolve yeast in warm water. Add 1 1/2 cups flour and mix with large spoon. Add oil, rosemary and salt, mixing well. Mix in the rest of the flour and turn out onto a well-floured surface; knead for 5 minutes. Add more flour until dough is no longer sticky. Rinse and dry the bowl and lubricate with olive oil. Return dough to bowl, turning once to cover in oil. Cover dough with clean kitchen towel and let rise for 1 hour in a warm place in the kitchen. Preheat oven to 425 degrees F and divide dough into two or three pieces, depending upon pan size and crust preference; on flat, floured surface roll out each piece to approximate pan size. Sprinkle each pan with a light dusting of cornmeal and lay dough in the pans. Oil your fingertips and press pizza dough into each pan. Lightly precook the crust before adding sauce and toppings. You want the dough to rise enough in the oven to form bubbles but remove before it begins to brown, less than 5 minutes. Add your own toppings and bake for 15-20 minutes depending on your own toppings.
Put all ingredients for the meatballs into a large bowl and stir to combine, stirring in the same direction. Using wetted hands, take a large mound of the minced meat mixture and mould into a ball a little larger than a golf ball. Place on a plate and repeat with remaining mixture. Pour the groundnut oil into a large deep pan and heat over high heat. Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs Cook for 4 - 5 minutes until browned. Pour all but 2 T of oil into a heatproof bowl. Add the water or stock to the pan. Arrange the slices of chinese cabbage around the meatballs, curving them around the sides of the pan lengthways. Add mushrooms and soy sauce and bring to a boil. Cover the pan, reduce the heat and cook gently for 15 minutes. Add the blended cornflour and stir until thickened. Take off the heat, season to taste with salt and pepper and sprinkle with the spring onions. Transfer to a serving dish and serve immediately with steamed rice.
In a medium bowl, whisk the mayonnaise, 1 tbsp of the lime juice, 1/2 tsp salt, and 1/4 tsp pepper. Add the chicken, raisins, celery, and onion. Season to taste with salt and pepper. In another medium bowl, combine the oil with the remaining 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp pepper. Mix in the carrots, beets, and cilantro. Put a lettuce leaf on 4 of the bread slices, then top with the chicken salad, carrot mixture, another lettuce leaf, and another slice of bread.
In a coffee cup, assemble base ingredients. Add boiling water, stir and serve -- Warms you right up!
Preheat oven to 325 degrees Fahrenheit. Grease 9" cake pan and dust with cocoa powder, tapping to evenly distribute. Drain and rinse beans. Shake off excess water. I use handheld mixer to pulverize beans smooth. Add in 3 of the eggs, vanilla, salt and continue mixing. When smooth, add in coconut oil and honey. Add in last 2 eggs. In separate bowl, sift in cocoa powder, baking soda and baking powder and then add to the wet ingredients Beat on high until you achieve a nice smooth consistency. Approx 1 minute. Scrape batter into pan and rap on counter a few times to free any bubbles. Bake for 40-45 minutes. Cake is done when top is rounded, firm to touch and toothpick comes out clean. LET CAKE SIT OVERNIGHT IF POSSIBLE or at least 8 hours. It's not a ready-eat-right-away type of cake. Frost with favorite frosting and enjoy.
In a large saucepan, mix the chicken soup, mussel paste, tomato, milk and water and bring to a boil over medium heat. Remove from the heat. Combine the dry herbs, flour and cream. Add to the soup mixture and stir over low heat until hot, but not boiling. Remove from heat and add the sherry and sugar. Season to taste with salt and pepper. Serve in bowls with slices of crusty bread.
Start a pot of water to boil. Fill sink or bowl with cold water. When water is boiling, drop nectarines and peaches into water for about 30 seconds. Take them out and immediately drop into cold water. Skins will slip right off, so peel off the skin. You don't need to do this for the plums. Slice the plums and peaches and put into a bowl. Sprinkle with flour and 1/4 cup baking splenda. (These are more tart, so you need the sweetener, however if you use a sweeter fruit skip or reduce the sweetener.). Pop into a prepared (spritz with Pam) shallow baking dish. Put rest of ingredients into a food processor or mix by hand, cutting in the butter (it should be cold) so that you get little pea sized butter pieces. You won't get as much as with other recipes, but I like to watch my saturated fats. Bake at 350 for 35 minutes. Since there is not as much butter in the strudel, you may want to turn on the broiler for about 5 minutes to toast the top a bit. Serve warm, but not hot.
Set oven to 400°F. Slice off top of garlic head, barely cutting of the top of each clove. Take a piece of aluminum foil and scrunch it into a "snake." Wrap this around the side of the garlic head. Brush the top of the garlic head with the oil, roast in oven until top of cloves are golden brown and the cloves look to have separated from the side walls of the head, about 1 hour. Meanwhile, wash and Peel the potatoes. Split in half, then cut half into four similarly sized pieces. Place potatoes in a large, deep pot. Add enough water to come one inch over the potatoes. Cover, and bring to a boil over high heat. Keep and eye on the pot, so as to prevent boil-overs. Boil until a paring knife can easily stab through a potato piece. When appropriate doneness is reached, drain and pour into the workbowl of a stand mixer (or keep in the pot and use a hand mixer.) Whip the potatoes alone on high speed until thy are all broken down. Add the butter, continue to whip for 1-2 more minutes. It is important that the butter be added first - this will help to keep the starches in the potato from becoming gummy or gluey. Slowly add the Buttermilk while the mixer is going. Slowly add the half-and-half, stopping periodically to see if he potatoes actually need the extra moisture. They may need more or less than perscribed, it is really a matter of personal preference. Squeeze the roasted garlic cloves into the mashed potatoes, add the salt and pepper to taste. Mix thoroughly. Garnish with snipped chives.
Drop the duck eggs into boiling water. Cook for 7 minutes, then rinse under cold water and leave in cold water for 10 minutes to cool completely. Peel. Strip the skins from the sausages, then mix with the sage and parsley and season well. Divide the mixture into 4, then flatten each into a circle on 4 pieces of cling film. This will make it easier to form around the eggs. Dust the peeled eggs with flour then sit each on the sausage meat. Use the cling film to mould the sausage meat around each egg, ensuring there are no gaps. Roll each egg in flour, then the beaten egg, then breadcrumbs. Repeat with the beaten egg and breadcrumbs. Chill until ready to cook. Heat groundnut oil, no more than 1/3 deep in a pan, to 180°C Cook the eggs for 5-6 minutes, turning a few times until golden and crisp. Serve with brown sauce or ketchup.
In a 1.5 quart or larger glass casserole dish, add all ingredients and mix together - it doesn't have to be perfect, though. Place dish in a larger pan and fill with hot water to the level of the custard or as close as you can get (no higher than 1/2 inch from the top of the pan). Bake at 325 for 50-60 minutes or until a knife inserted in the center comes out clean (it will be wet, but there should be no liquidy custard sticking to it). Remove from oven and water bath and allow to cool for just a minute or two. Spoon/dump the hot custard into a blender or food processor, being VERY CAREFUL not to burn yourself. Put on the lid and blend/process until mixture is completely pureed and smooth. It will be runny. Pour into a bowl, cover, and refrigerate for a few hours until custard is cold and thickened. VARIATION - CHOCOLATE PUDDING: While pureeing custard, add chocolate syrup to the mixture to taste. You can use dark chocolate or milk chocolate syrup. I don't have an exact quantity - just eyeball it until it looks and tastes good! VARIATION - OTHER FLAVORS: Add in other stuff to the custard while mixing in the blender. Some ideas - butterscotch, caramel or fruit syrup, or use flavored extracts from the baking aisle. Make sure whatever you add isn't too runny or juicy, because this will prevent the pudding from setting up properly. You can also stir in fresh fruit after the pudding is set. One of my favorite combos is to drain a can of cinnamon fried apples, dice them, and then mix them in the pudding. Serve with some caramel sauce drizzled on top - yummy! VARIATION - EGGNOG: After custard cools and sets up in the refrigerator, spoon into a pitcher. Stir in any combination of milk, half-and-half, cream, etc. until it's the consistency you want. Add nutmeg to taste, and rum or brandy if you like. You may have to sample it a couple of times to get it just right - but I consider that a plus! But you may want to write down the quantities you used so you can make it the same way next time. VARIATION - CUSTARD SAUCE: Mix in cream or half-and-half to the consistency you'd like, plus any flavorings you want.
Preheat oven to 400F and lightly spritz a 9 x 13" casserole dish with cooking spray (Pam). In a heavy skillet, brown the beef and onion, drain well. Season to taste with salt and pepper. Spread refried beans in prepared casserole; top with meat mixture and sprinkle with chilies, then shredded cheeses. Drizzle salsa or sauce evenly over all. Bake for 20 minutes. Remove from the oven and sprinkle green onions, chopped tomato and olives over all. Mound avocado or guacamole in center; top with a dollop of sour cream. Serve with tortilla chips.
boil pasta till cooked, cut bacon into 1/2 inch slices, start browning bacon about 5 mins, chop onion into medium dice, mince garlic, add onion and garlic to bacon cook for 5-7 mins, add tomato and tomato soup and let simmer 10 minutes Add pasta shells to tomato mix. cover and lets sit for 5 minutes Serve with fresh bread.