HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cabbage -- I like to blanch my cabbage just in the microwave. Remove the leaves and put them in a flat dish with some water and nuke 1-2 minutes it doesn't take long. I do about 15 leaves at a time. It is quick and easy. If you prefer to blanch them in a large pot of boiling water to get the cabbage soft, that is fine too. You just want the leaves soft enough to roll but not cooked. Cool once soft so they are easier to handle. Filling -- In a large bowl mix the couscous, egg, seasoning, herbs, pine nuts, olives, cheese and onions. Stir well until everything is combined. Add the lamb and mix until combined. Time to roll up the cabbage -- Add a tablespoon or two to the cabbage leave and roll, folding in the sides. Secure with a tooth pick. Add to either a large pot for stove top cooking or a crock pot. Personally I love the crock pot for this. They both work equally as good. The sauce -- Add to the pot the wine mixed with the tomato paste, the canned tomatoes, chopped well, and the shallots. Cook on medium low on the stove for 2 hours. Or in the crock pot on low for 6-8 hours depending on the size of your crock pot. Serve this with grilled pita bread to soak up all the sauce and a fresh green salad with a lemon and oregano vinaigrette.
In a 4 to 5 quart pan bring 3 quarts water to boiling on high heat. Add vermicelli and cook, uncovered until tender to bite. Drain and cover pasta with cold water. When cool, drain pasta and divide into 4 to 6 serving portions. In the same pan combine broth, soy sauce, peanut butter, sugar, vinegar and chili oil, and stirring occasionally with a whisk, bring to a boil on high heat. Add sesame oil and pour broth into a soup bowls. While broth is very hot invite each person to add a portion of pasta and desired condiments to soup bowl. Condiments: hard cooked eggs, sliced; cooked ham cut into strips; tiny cooked shrimp; large carrot shredded, cucumber thin sliced, edible pea pods; green onions; water chestnuts; and BBQ pork (purchased from chinese food takeout store).
Preheat oven to 350°. Grease a 13x9 baking pan. Crust-Beat flour, butter and brown sugar in a small mixer bowl until crumbly. Press into pan. Bake for 12-15 minutes or until lightly browned. Filling-Beat eggs, corn syrup, granulated sugar, butter and vanilla in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust. Bake for 25-30 minutes or until set. Cool completely in pan on wire rack. Cut into bars.
Mix and sift dry ingredients. Rub in fat with tips of fingers. Add milk granually to make a soft dough use a knife in mixing. Toss on a well floured board. Pat and roll out to 1 inch thickness. Cut with biscuit cutter rolled in flour. Place close together on an oiled pan. Bake in a hot oven 450 degrees 10-15 minutes.
Put cabbage and carrots in lg mixing bowl. In small bowl combine remaining ingredients. Pour over cabbage and mix well. Chill.
Once you have all the ingredients ready, you basically boil them all in coconut milk for about 10 minutes, turn off the heat, add in the cilantro and lime juice, and scoop it into a bowl to consume (ok there are a few other steps to make this, but that's why I made this tom kha gai recipe video). Tom kha gai () is not meant to be an overly spicy Thai dish, like some can be. Instead, it's a Thai dish that focuses on the flavor of the coconut milk and the fresh ingredients. That being said, the recipe does include some Thai bird chilies, and I would recommend adding anywhere from 5 - 10 depending on how spicy you'd like it. However, that being said, it's supposed to be a mild dish. This recipe is simple to make, it doesn't take too many ingredients, and the flavors are well rounded and tasty. Make tom kha gai for your friends and family and they are sure to love it. Try this recipe out, let me know what you think in the comments below, and thank you for watching.
Empty drained peas into a bowl. Combine all ingredients, stirring well. Mixture should be creamy; add more mayo if needed. Chill 1 hour before serving. Can be made a day in advance.
Pour cranberry juice cocktail and orange juice into a glass with ice. Top with club soda. Garnish with orange wedge.
Have ready a round 3-qt. glass baking dish(casserole). Heat oil in a large, deep heavy-bottomed skillet over medium heat. Add bell pepper and saute' 3-4 minutes. Add turkey and cook, breaking up chunks with a wooden spoon, 5 minutes or until meat is no longer pink. Sprinkle with cumin; add tomatoes, enchilada sauce and chopped green chiles. Stir until simmering, then simmer 10 minutes to develop flavors. Remove from heat and stir in corn and olives. Heat oven to 350°F. To assemble: Line bottom of baking dish with 2 tortillas. Top with half the filling and about 1/3 the cheese. Top with another tortilla, the remaining filling, half the remaining cheese, then the remaining tortilla. Cover with lid or foil and bake 30 minutes. Uncover, sprinkle with the remaining cheese and bake 10 minutes longer until cheese melts and filling bubbles. Let stand 5-10 minutes before cutting in wedges. Serve with Accompaniments.
Combine Sugar, Milk, and Butter in a pan and heat on stove until boiling. Only boil for 1 minute. Stir while cooking. Remove from heat. Add the vanilla and peanut butter. As soon as the peanut butter goes into the cooked sugar etc. it will start to melt just keep adding peanut butter until it is not too thin. You want it thin enough to be able to pour it into a pan. Next pour into greased pan and cool in the refridgerator to set. This turns out to be very sweet and creamy fudge.
Preheat the oven to 350°F Line the bottom of a 9" springform pan with a nonstick silicone liner or baking parchment. Grease the liner and sides of the pan with olive oil. Place the pine nuts in a small dry pan and toast them over low heat, shaking often. Wrap the grated carrot in a double layer of kitchen towels. Twist the towels around the carrots to remove liquid. Put the raisins in a small saucepan with the rum, and bring to a boil over medium heat. Lower the heat and simmer for 3 minutes. Whisk together the sugar and 1/2 cup of oil until creamy. Add vanilla and eggs and whisk until combined. Fold in the ground almonds, nutmeg, grated carrots, raisins and rum, and finally the finely grated lemon zest and lemon juice. Transfer batter into the prepared springform and smooth the surface with a rubber spatula. The cake will be fairly thin. Sprinkle the pine nuts over the top. Bake in preheated oven until the top is risen and golden and a cake tester comes out sticky but otherwise more or less clean, just one or two moist crumbs clinging to it, about 30 to 40 minutes. Remove the cake from the oven and let it sit on a rack for 10 minutes before removing the sides. Let cool until ready to serve. Transfer the cake to a serving platter. Beat together the mascarpone, confectioners' sugar and rum in a small bowl. Slice the cake and serve with the mascarpone cream.
Mix cream cheese, milk, lemon juice, and vanilla together. Pour into pie crust. Refrigerate until set, 1-2 hours, on a lower shelf in your fridge. Top with cherries just before serving.
In an oven-safe Dutch oven or large saucepan, fry the bacon until crisp. Remove with slotted spoon to paper towels to drain. Over medium heat, brown chicken pieces in the bacon drippings, turning to brown all sides. Remove to a platter as chicken browns. Add onions to the pan and cook until tender, about 4 to 5 minutes. Drain off excess fat. Sprinkle on the flour, marjoram, pepper, thyme, salt, sugar, and garlic. Stir in beer. Cook over medium-high heat, stirring constantly, until thickened and bubbly. Stir in vinegar. Add chicken back to pot. Sprinkle with bacon. If necessary, transfer to a large baking dish. Cover and bake at 350° for 55 to 65 minutes, or until chicken is tender.
Drain the tofu, and then remove excess moisture by cutting it in half lengthwise and microwaving on high, uncovered, for two minutes. Gently squeeze out and wipe off excess moisture, then throw tofu in the freezer for one or two hours before removing to thaw in the fridge -- this will give the tofu a slightly heavier texture. Cut tofu into bite-sized pieces and place in a lidded, flat-bottomed dish to marinade. Combine hot sauce, barbecue sauce, black pepper, and garlic powder in a small bowl. Pour half this mixture over the tofu; reserve the other half for later. Let tofu sit in the refrigerator for at least 30 minutes. Drain any excess marinade from tofu into reserved bowl of sauce. Combine flour, salt, cayenne and paprika in a bowl. Coat tofu with flour mixture. Heat oil over medium-high heat in a large frying pan. Fry tofu (in batches, if need be) until all sides are golden brown and oil has cooked out. Add remaining sauce mixture to pan, stirring until tofu is well-coated. Serve with ranch or bleu cheese dressing for dipping.
In a highball glass, muddle the jalapeno pepper with the sugar and lime. The jalapeno seeds may be added back in to taste, but will make the cocktail hotter. Fill the glass with ice, then fill the glass with cachaca, and stir up from the bottom or shake to mix. Here's how you "muddle" ingredients for a cocktail:. Place ingredients into an old fashioned glass, small bowl or mixing glass. If using the glass, wrap a towel around it, in case it breaks. Using a wooden muddler or back of a spoon, crush ingredients against the sides and bottom. Mix so all ingredients are well married. Prepare your cocktail. Tips: A mortar and pestle may be used when making a lot of drinks. Always use the freshest ingredients. Wood will not scratch your glass.
Heat oven to 350. Grease a 9x9 baking pan. In bowl,combine flour,1/2 cup of the sugar,baking powder,& salt. Add half and half,butter,1 beaten egg,and 1 tsp of vanilla extract. Spoon the batter evenly into pan. Then sprinkle blueberries over the batter. Combine the remaining beaten eggs, ricotta,& the 1/2 cup sugar,cornstarch,vanilla. Blend well. Spoon evenly over berries. Bake 55-60 minutes or until knife in middle comes out clean. Let cool well before cutting into bars.
Heat olive oil, soy sauce, honey, brown sugar, paprika, cumin, salt and cayenne pepper until disolved. Cool. Pour over wings and marinate at least 2 hours, turning once or twice. Bake at 375 with marinade for 1 1/4 to 1 1/2 hours. You can broil for one minute at the end to crisp the skin but watch carefully, they can burn easily.
For Squash:. Preheat oven to 450 degrees. Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes (you might actually need to do it a little longer). Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices and chop into 1/2-inch pieces, discarding skin. For Risotto:. Start risotto after squash has been roasting 40 minutes:. Bring broth to a simmer and keep at a bare simmer, covered. Meanwhile, cook the onion in the butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes. Add rice, garlic, and cumin and cook, stirring, 3 minutes. Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.). Stir in 1/2-inch squash pieces, then stir in cheese, sage, and arugula and salt and pepper to taste. Then simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.). Serve risotto immediately, spooned over reserved squash slices.
Prep the ingredients: Preheat the oven to 350 degrees. In a small pot, bring 1 cup water with a large pinch of salt to a boil. Zest and halve the lime. Cut one half into wedges. Halve, peel, and finely chop the shallot. Halve the tomatoes. Trim the ends of the green beans. Cook the quinoa: Add the quinoa to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender. Season with salt and pepper. Make the wasabi aioli: In a small bowl, combine the mayonnaise, lime zest, a squeeze of lime (to taste) and the wasabi (to taste). Season with salt and pepper. Make the panko crust: In a medium pan, melt 1 Tablespoon butter. Toss the panko into the melted butter and season with salt and pepper. Transfer the panko to a plate and wipe out the pan. Cook the mahi mahi: Season the mahi mahi on all sides with salt and pepper. Spread the top of each fillet with 1 teaspoon of wasabi aioli. Press the panko onto the top of each fillet and place onto a lightly oiled baking sheet. Bake in the oven for about 10 minutes, until flaky and opaque. Saute the green beans and tomatoes: Meanwhile, heat 1 Tablespoon butter in the same pan over medium heat. Add the shallot and green beans and cook, tossing, for 4-5 minutes, until the shallots are softened. Add a splash of water to the pan and let the green beans steam until tender. Add the tomatoes and cook, tossing, for another 1-2 minutes, until heated through. Season with salt and pepper. Plate: Serve the panko-crusted mahi mahi on a bed of veggies and quinoa. Serve with the remaining wasabi aioli and a wedge of lime.
In a medium bowl, mix the oats, coconut milk, milk and lemon zest. Mash half of the raspberries and stir into the oats. Divide between two bowls or mason jars and store in the fridge overnight. In the morning, top the oats with the remaining raspberries and flaked coconut. Serve with honey/maple syrup if needed.
Bring just to a boil milk and crushed anise seed. Stir in sugar and simmer on low heat about 5 minutes. Combine cornstarch and water. Stir into milk mixture and simmer an additional 5 minutes, stirring constantly. Strain and serve immediately.
Cream the sugars with the margarine. Add the eggs and vanilla. Add the rest of the ingredients except for the chocolate chips. Now add the chocolate chips. Roll balls of dough and flatten into cookies. Place on a parchment paper covered cookie sheet. Bake at 350 degrees F or 175 C for 10-15 minutes or until done.
Preheat oven to 400°. Place cauliflower in a 2-quart broiler-safe baking dish lightly coated with cooking spray; coat cauliflower with cooking spray. Sprinkle with 1/4 teaspoon salt; toss. Bake at 400° for 30 minutes or until almost tender. Cool 5 minutes. Preheat broiler. Melt butter in a saucepan over medium heat. Remove from heat & stir in panko & 1/4 cup cheese and chives. Heat a medium saucepan over medium-high heat & coat with cooking spray. Add onion to pan; saute 4 minutes or until almost tender, stirring frequently. Add garlic; saute 1 minute, stirring constantly. Add flour; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk; bring to a boil. Cook 3 minutes or until thick, stirring constantly. Remove from heat; stir in remaining 1/4 cup cheese, remaining 1/4 teaspoon salt, parsley, and pepper. Pour milk mixture over cauliflower mixture; toss. Top evenly with cheese mixture & broil 3 minutes or until golden brown and thoroughly heated.
Sauce: Heat oil and butter in large saute pan over medium heat. Add sliced onions, salt and pepper; cook 10 minutes or until caramelized (softened and golden browned), stirring frequently. Add wines, broth, vinegar and bring to a boil. Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half. Beef: Lightly rub filets with oil; season with salt and pepper. Grill to preferred temperature. Place onions and sauce on a platter and top with steaks. Garnish with parsley and rosemary.
Heat the oven with grill to 200 deg C/400 deg F Rinse the chicken and pat dry. Finely slice or chop the truffle. Mix half of the butter with salt, pepper, truffle and lemon juice. Melt the rest of the butter. Carefully loosen the skin from the breasts using your fingers, but leaving the skin on, making pockets. Be careful not to break the skin. Fill the "pockets" with the butter mixture. Tie up the chicken nicely. Roast the chicken for about one hour, turning occasionally and brushing with the remaining butter, until beautifully brown on all sides. Serve hot as a main course, or cold as finger food.
Empty 8 oz box of infant cereal into food processor. Using this cereal instead of rolled oats produces a finer grain that more easily dissolves in liquid, plus it is fortified with more vitamins and minerals. Blend until the flakes are no longer visible and it becomes a fine powder (3-5 minutes). Add sugar and blend again until it is mixed thoroughly and all the same fine powder consistency. Add 2 tablespoons (add more or less to taste) of mixture to 8 ounces of milk or water and blend in a blender or shaker cup with 2 ice cubes and enjoy! Optional additions: add vanilla, cinnamon or strawberry quick to final beverage. Can be served as a warm beverage as well.
Combine all ingredients in a large saucepan. Bring to a boil, reduce heat to low, and cook for 3 hours, stirring occasionally.
Fry the bacon until brown and crispy. Remove to paper towels to drain. (Leave the bacon grease in the pan). When they're cooled, cut the strips into small pieces. Meanwhile, boil potatoes in a large pot for about 10 minutes or until soft. Drain. Saute the leeks (in the same pan you used to cook the bacon) until lightly browned. Add the butter and flour to the sauteed leeks, stirring for about 5 minutes or so, until the butter melts and the flour is cooked. Add the broth and stir until mixture thickens. Add the half and half (you may need to add more, depending on how thin or thick you like it). Add potatoes, herbs, garlic powder and bacon into the soup; add salt and pepper to taste. Simmer covered for about 15-20 minutes Add the cheese at the very end and stir until it melts. Serve with crusty bread.
In a heavy kettle, combine onions, celery, butter, and curry powder. Cover and cook over low heat until vegetables are tender (10 to 15 minutes), stirring often. Add cubed squash, chopped apples, and stock, and bring to a boil. Reduce heat, and simmer 20 to 30 minutes or until squash and apples are cooked thoroughly. Strain liquid and set aside. Puree the apple-squash mixture with one cup of the strained liquid. Add cider and remaining liquid to reach desired consistency. Optional: Garnish with grated apple, yogurt, or low-fat sour cream.
Place all ingredients in food processor and blend for 20 seconds or until smooth. Store refrigerated in an airtight container for up to two weeks. May freeze for up to 2 months. Use as directed in recipes.
In a large saucepan, add potatoes to enough water to cover. Bring to a boil, and boil for 8 minutes. Add green beans, return to a boil and cook for 2 minutes. Drain and cool slightly. Place potatoes and green beans in a serving bowl. In a small bowl, whisk together olive oil and next 5 ingredients. Pour over potato and green beans, tossing gently to coat. Cover and chill.
In a large dish combine 2 tbs olive oil,onion,garlic,spices,lemon juice and zest. Add lamb shanks.Coat with marinade and cover.Leave 2-3 hours in fridge(longer if time permits)stirring occasionally and turning the lamb. Heat 1 tbs olive oil in large frying pan.Lift lamb shanks out of marinade and into frying pan.Brown lamb well on all sides. Remove lamb from pan and place in a large casserole dish. Add marinade ingredients to pan with 100mls/4 fluid ozs water and heat gently for 3-4 minutes. Remove from heat.Add honey and prunes. Stir gently to incorporate,without breaking up the prunes. Pour this heated mixture over the lamb shanks.Cover with lid or foil. Cook in preheated oven 160 deg C,325 deg F,gas mark 3 for 2 1/2 hours. If you prefer a thicker sauce,blend cornflour with a little cold water in a cup.Remove casserole from oven after two hours,stir a little of the sauce into the cornflour and water,mix well then stir back into the sauce in the casserole. Return casserole to oven for remaining half hour. Serve garnished with toasted almonds and/or chopped coriander.
Heat the oil in a wok and fry the onions until golden brown.Lower the heat and add the garlic, turmeric, chili powder, coriander and cumin. Stir fry the spices for about 5 minutes adding a little water if necessary to prevent them sticking to the wok. Add the salt and tomato puree, mix well and add the mushrooms. Stir until the ingredients are thoroughly mixed. Sprinkle about 2 tblsp water and cover the pan. Simmer for 10 minutes.
All ingredients should be at room temperature. Place ingredients into your bread machine as the instructions that came with it direct. Mine are the following:. Add liquid ingredients to the bread pan. Add all dry ingredients, except yeast, to the pan. Form a well in dry ingredients and carefully pour in the yeast. Bake on "Sweet" Bread setting and choose your crust color, if applicable. Press start! (Note: The directions don't indicate to add the walnuts at the "beep", where you'd normally add fruit or nuts. Of course, you may hold them out and add them at the beep if you prefer.).
In large heavy pot, combine peaches and sugar. Place all spices in cheesecloth and drop into pot with peaches. Add lemon peel and brandy. Simmer, stirring occasionally, until fruit becomes transparent, approximately 1 and 1/2 hours. Skim foam from top as needed. Discard spices; ladle fruit into hot sterilized jars and seal at once. Simmer jars for 10 minutes in water bath.
Let tea bags steep in boiling water (approx. 5 minutes). Remove and add sugar. Add frozen juices and enough water to make 1 gallon. Pour into glasses over ice.
Preheat the oven to 425 degrees F. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
Preheat the oven to 400. Wring the defrosted spinach dry in a clean kitchen towel. Place the turkey in a large bowl and make a well in the center. Add the spinach, all but 3 tablespoons of the onions, all the garlic, the egg, about 1/4 cup of the milk, the bread crumbs, Parmesan cheese, salt and pepper. Mix well. Form into 12 large balls and drizzle with oil. Arrange on a cookie sheet and bake for 20 minutes. (If you are doing OAMC, allow to cool and label and freeze at this point). While the meatballs are in the oven, heat a small sauce pot over medium heat. Add a drizzle of oil and the butter. When the butter is melted, add the reserved onions and cook for 2 minutes. Whisk in the flour and cook for 1 minute, then whisk in the remaining milk and the chicken broth. Bring to a boil, and then stir in the shredded cheese. Season the sauce with salt, pepper and nutmeg; turn the heat to the lowest setting and stir until the cheese melts. Keep warm. Place 3 meatballs on each dinner plate and top with sauce.