HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large container, combine the milk and the chia seeds. Make sure they are mixed together well, you don't want the seeds clumped up or floating on the top. Let sit in the refrigerator for 8 hours, stirring occasionally. After 8 hours have passed, put the milk/chia mixture in a blender. Add all remaining ingredients and process on high for 1 minute. Pour the pudding into one big container or several smaller containers, and refrigerate for 2 hours or until set up. You don't have to blend the mixture if you don't want to, but it incorporates the other ingredients well, and gives more of a traditional pudding texture. If you choose not to blend, just make sure you do a thorough job of stirring in the extra ingredients. If you do not use the blender, I would omit the gelatin as it will probably clump up if you just stir it inches.
Make a French Dressing. Put the vinegar, oil, lemon juice, mustard and brown sugar into the jar. Season with the salt and pepper. Screw the lid of the jar on tightly and shake the contents well for a minute. Pour into a jug ready to serve. Wash and dry the lettuce. Shred it and put it into the bowl. Chop up the cucumber and apple. Peel the avocado and cut the flesh into medium-sized chunks. Mix with the lettuce. Cut the rind off the bacon rashers and grill under a low to medium heat for about 6 minutes, turning occasionally. Allow to drain on kitchen towel. Slice the warm bacon into small pieces. Gently mix the pieces into the salad. Sprinkle with parsley. Serve while the bacon is still warm with the jug of French dressing.
Soak noodles in warm water for 20 minutes. Peel and devein shrimp, leaving tails intact. Cut fish into bite-size pieces. Remove stems from mushrooms; halve or quarter large caps. Tie kale stems together with kitchen string; blanch in lightly salted boiling water for 10 seconds. Drain; rinse under cold running water. Squeeze water from kale. Trim off tied stems. Cut kale bundle and scallions into 2-inch lengths. Drain noodles and cut into 4-inch lengths. Mix dashi, mirin, and soy sauce in flameproof casserole. Heat to boiling, then reduce heat to maintain steady simmer. Add scallions, carrots, and kale; simmer 3-4 minutes. Add mushrooms and then pieces of fish, one at a time. Simmer 1 minute, skimming any foam from surface. Add shrimp; simmer 30 seconds. Remove from heat. Stir in noodles. Cover pot and bring to table.
Bring a large pot of water to the boil. Add tortellini, bring back to the boil. Cook for 5 minutes, drain. In the same pot add olive oil. Saute bacon and onion. Add remaining ingredients, simmer until cooked. Add tortellini back into pan, stir through and serve.
Sift flour and salt then stir in warm water, slowly. Dough should be very stiff. Knewad on floured surface until smooth. Use a towel to cover and let rest for at least 20 minutes. Divide the dough into half. Roll out dough making them very thin. If thicker it will reduce them number of wrappers per half. Cut into 3 inch squares. Repeat step with second ball. To store use cornstarch. Sprinkle on dough and keep in airtight bag in freezer or fridge. For Spring rolls cut bigger squares [6-8 inches].
Adjust oven rack to lowest position and preheat oven to 325°F. Coat 6 (6 oz) ramekins with cooking spray and place on sheet pan. Flatten each bread slice with a rolling pin to 1/8-inch thickness and place in ramekins, pressing against bottom and sides, and overlapping where necessary. Combine mushrooms, green onion and tarragon in small bowl; season with salt and pepper and divide among ramekins. Break 1 egg carefully into each ramekin; top with cheese and paprika; sprinkle with salt and pepper. Bake 20 to 25 minutes, rotating pan after 10 minutes, or until whites are completely set and yolks begin to thicken but are still creamy. Bake slightly longer for hard cooked yolks. Cool on rack 2 minutes, then unmold, and transfer to serving plates.
Preheat oven to 375. In a small saucepan, whisk together jam, mustard and broth. Bring to a boil over high heat, whisking occasionally. Reduce heat to medium-low and cook, stirring, until jam has dissolved, about 3 minutes. Season chicken with salt and pepper. Divide and arrange in one flat layer in 2 large baking dishes. Pour jam mixture over chicken and turn to coat. Dot chicken butter. Scatter apricots over chicken and bake, uncovered, until chicken is lightly browned and cooked through, about 1 hour, turning and basting chicken often during baking time. Let chicken rest for 10 minutes before serving. Serve hot with sauce from baking dishes spooned over top.
Prepare greased baking pans. Preheat oven to 350 degrees. Baking time is 30 minutes. Time will vary depending on size of pans or muffin cups used. Stir shortening to soften. Gradually add 1 cup sugar, creaming together until light and fluffy. Add salt and vanilla. Combine mixture. Add flour alternately with 1 cup cold water, beginning and ending with flour. Beat after each addition. Beat egg whites till soft peaks form; gradually add 3/4 cup sugar beating until stiff peaks form. Fold into batter. Dissolve baking soda in 1/3 cup cold water; stir into batter mixing thoroughly. Pour batter into prepared baking pans.
(Note: 8 cups frozen hash brown potatoes equals 20 oz.). Mix the corn flakes and 2 tablespoons melted butter, set aside. In a large bowl mix the frozen hash browns, chopped onion and cheddar cheese. In a separate smaller bowl mix the sour cream, heavy cream, egg, salt & pepper. Into the the wet mixture slowly add the 1/4 cup of melted butter, stirring as you go. This will prevent the hot butter from cooking the egg. When thoroughly blended, add the wet mixture to the hash brown, onion and cheese mixture, stirring to coat all the hash brown. Pour the mixture into a 9x13 non-metallic pan, top with corn flakes and bake at 350 degrees for 45 minutes. Allow to sit 5-10 minutes before serving.
Cook a box of pasta, drain and set aside. I choose to use a pasta that is similar in size to the clams. Add olive oil to a hot dutch oven or a pan large enough to hold all ingredients. Add onion and cook until translucent. Add the diced zucchini and garlic cooking until zucchini is nicely browned, stir frequently. Add clams with liquid, parsley and basil. Turn off heat. Add tomato, lemon zest and juice. Add pasta to mixture. Mix well and serve.
Preheat oven to 350. In a small mixing bowl, combine mayo, sour cream, seeds & pepper; stir in kraut; set aside. On a foil-lined baking sheet, place six slices bread--first brush each with melted butter (save some for the other half of the sammie); top with a slice of cheese, then 1/6th of the kraut mixture,then a slice of ham and two slices of cheese--do this on all six slices of bread. Brush remaining six slices of bread with melted butter; place on cheese--with butter side up, to make six sandwiches. Bake for 10 minutes (cheese is melted, bread is lightly browned)--turn once during that time. Remove from oven; slice diagonally, serve with pickles. SEPTEMBER HARVEST: Remember Johnny Appleseed by placing a few thin slices of apple between the ham and cheese. NEBRASKA REUBEN: Salute Omaha's claim to fame and use thinly sliced corned beef instead of the ham. CRUNCHY BITES: Add a few sunflower kernels to the sauerkraut mixture and honor those hardy souls in North Dakota who raise huge fields of sunflowers! BOOST YOUR PROTEIN: Stir about a 1/4-cup of cooked edible soybeans (edamame) into the sauerkraut mixture and thank a South Dakota farmer!
Combine flours, baking soda and salt. Set aside. Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran. Add buttermilk, sugar, oil, eggs and remaining 2 cups wheat bran. Combine the bran mixture with flour mixture. Add raisins, pineapple and carrots. Stir until well blended. Preheat oven to 400°F. Spoon butter into prepared muffin tins. Bake 15 to 20 minutes. The batter can be stored in the refrigerator in airtight container for 1 week. Bake the muffins at your convenience.
Cook the condensed milk, egg yolks and butter for about 10 minutes over medium heat in a 2 qt heavy saucepan, stirring constantly until bubbly. Remove from heat and stir in the coconut, pecans, and vanilla. Allow to cool for about 15 minutes before spreading on cake.
Cut the stem end off each berry, so that it will stand on end. Cut a 't' into the other end, about 3/4 through. Combine the cream cheese, powdered sugar, vanilla and almond extract; whip with mixer. Pipe into strawberries. Sprinkle with nuts and enjoy!
Sift 4 cups flour with baking powder and salt. Combine milk and melted butter. Place flour/baking powder mixture in large bowl and gradually add liquid ingredients, beating well. When the mixture has been worked into a soft dough, lightly flour a board with part of the remaining flour. Turn out dough onto board and knead lightly, working in remaining flour. Divide dough into 3 parts and shape each into a round pone about 1/8 inch thick and a diameter to fit skillet. Pour enough oil in skillet to measure about 1/4 inch deep. Heat oil and brown each loaf quickly, one at a time until golden on both sides.
Brush each side of tortilla with a little bit of oil. In a large skillet, put one tortilla, oiled side down. Spread half pesto and one can of tuna on the tortilla. Sprinkle with half the zucchini and cover with 3 slices of cheese. Add salt and pepper, if wanted. Cover with another tortilla, oiled side up. Heat at medium heat 4 to 6 minutes pressing with a spatula from time to time (flip at mid-cooking). Set aside and keep warm. Do the same with the remaining ingredients. When ready to serve, cut each quesadilla in 6 wedges.
Cream the butter and sugar together. Blend in mashed bananas, vanilla and slightly beaten eggs. Whisk together dry ingredients. Add the dry ingredients to the banana mixture & mix until combined. Add chocolate chips. Pour into 2 greased pans. Bake at 350 degrees for 35 minutes then check. Check every 5 minutes until brown. Makes 2 loaves.
Preheat oven to 400 degrees. Combine oil, paprika, cumin, salt, and pepper in a large bowl. Place potato wedges in the bowl and coat with spices. Transfer potato wedges to a large ungreased baking sheet (do not overcrowd). Bake until the potato wedges are golden and crisp (about 40 minutes). Serve immediately!
Cut the veal into cubes. Heat the lard in a sauce pan, then add the onions and saute them until they have colour. Remove the pot from the heat, then stir in the paprika. Add the meat and tomato to the pan mixing well. Return the pot to the heat and brown the meat quickly, stirring often. Mix in the water, salt and pepper. Cover and simmer until the meat is tender, stirring occasionally. Serve with rice or noodles.
In a medium saucepan, combine 4 cups of water with the sugar and bring to a boil, stirring to dissolve the sugar. Simmer over moderately high heat until reduced to 3 1/4 cups, about 25 minutes. Remove from the heat and add 5 of the tarragon sprigs. Let stand, stirring often, until cooled to room temperature, about 30 minutes. Discard the tarragon sprigs. In a large glass pitcher, combine the remaining 6 cups of water with the tarragon syrup and fresh lemon juice. Add a pinch of salt, stirring until it dissolves. Serve the tarragon lemonade over ice, garnished with the lemon slices and the remaining 12 tarragon sprigs.
Heat your grill to medium high. Tear off 8 sheets of aluminum foil, 12x15 or so. Butter 4 sheets and lay them out on counter. Slice spuds and onion thin. Take 1/3 of each potato slices and lay out on buttered foil the size of your cheese slice. Top with onion's and ham, then with cheese, salt, pepper and cayenne. Repeat ending with a few spuds on top. Fold foil into tight packets and cover packets with one more sheet of foil. Place on grill, cover and cook for 20 minutes, turn and cook another 20 minutes. Unwrap and eat. I have pre-made these to take camping.
Mix ground beef and pork together with rolled oats. Mix in eggs, ketchup, dry mustard, 2 teaspoons salt, and pepper. Shape into a loaf in a shallow greased baking pan large enough for meat loaf and vegetables. Brush with gravy browning sauce, if using. Arrange carrots, potatoes, and onions around meatloaf. Sprinkle with remaining teaspoon of salt. Cover pan with foil; bake at 375 degrees Fahrenheit for 40 minutes. Uncover and add peas. Replace cover and bake for another 30 minutes. Uncover and baste meat loaf with pan juices. Bake 5 minutes longer, or until vegetables are tender.
Combine spices in small bowl and set aside. Mince 1 strip lemon zest; combine with 1 teaspoon minced garlic and mince together until reduced to fine paste; set aside. Season both sides of chicken pieces liberally with salt and pepper. Heat oil in large heavy--bottomed Dutch oven over medium-high heat until beginning to smoke. Brown chicken pieces skin side down in single layer until deep golden, about 5 minutes; turn chicken pieces and brown on second side, about 4 minutes more. Transfer chicken to large plate; when cool enough to handle, peel off skin and discard. Pour off and discard all but 1 tablespoon fat from pot. Add onion and 2 remaining lemon zest strips to pot and cook, stirring 5 to 7 minutes Add remaining 4 teaspoons garlic and cook, stirring,about 30 seconds. Add spices and cook, stirring constantly,45 seconds to 1 minute. Stir in broth and honey, scraping bottom of pot with wooden spoon to loosen browned bits. Add thighs and drumsticks, reduce heat to medium, and simmer for 5 minutes. Add carrots, apricots, and breast pieces to pot, arranging breast pieces in single layer on top of carrots. Cover, reduce heat to medium-low, and simmer 10 to 15 minutes. Transfer chicken to plate or bowl and tent with foil. Add chickpeas to pot; increase heat to medium-high and simmer 4 to 6 minutes. Return chicken to pot and add garlic-zest mixture, cilantro, and lemon juice; stir to combine and adjust seasoning with salt and pepper. Serve immediately.
In a saucepan, combine sugar and cornstarch. Add the water and bring to a boil, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes. Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours. Garnish with Cool Whip if desired.
Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat. Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.
Preheat oven to 350. POLENTA:. cut up the polenta and put it in pot on the stove with the milk (or water) over medium to re-constitute into mush. The polenta should return to a mush-like consistency- you can use a potato masher to help it. Mix in a 1/2 cup of parmesan. Spread the polenta on a buttered 9x13 pan and bake at 350 for 30 minutes. VEGGIES:. Salt the eggplant on both sides and let sit for 20 minutes on paper towels, then wipe the salt off and cube the eggplant. Put the zucchini, mushrooms, onion and eggplant in a large bowl and mix with salt, pepper, oregano and olive oil. Place on a baking sheet and bake for 30 minutes or until the veggies are al dente. FINISHING. Drizzle the spaghetti sauce on top of the polenta. Spread the roasted veggies on top of the drizzled polenta. Sprinkle the parmesan and mozzarella on top of the veggies. Place under the broiler to melt the cheese- serve!
Saute the onions in 4 tablespoons butter in a skillet over medium heat for 2 to 3 minutes. Add the chicken livers and cook just until the pink disappears. Remove from heat. Puree the mixture in a blender or food processor until smooth. Put the egg yolks through a sieve and add to the liver mixture together with the 4 tablespoons softened butter, cream, Cognac, nutmeg, salt and pepper. Process to mix well. Spoon the pate into a decorative bowl, cover and chill for several hours. Sprinkle the top of the pate with the green onions and chives before serving with toast points or crackers.
Put milk, sugar and vanilla in pint or quart-sized Ziplock bag and seal well. Fill a gallon sized Ziplock bag with ice and add the 8 tablespoons rock salt. Add the small milk-Ziplock bag. Seal well and squish.
This is a layered shot. First pour the Bailey's into the shot glass. Then take an upside down spoon and touch it to the inside wall of the glass. Carefully add the Kahlua. Repeat this process for the Sambuca. If done properly, the alcohol will stay separated and resemble a bumble bee.
Cut squash in half and remove seeds, soft pulp, and fibers. Then peel the squash and place it cut side down on a cutting board. Cut in half length-wise and then cut into into 1/2-inch slices. Peel and core the apples; cut in 1/2-inch slices. Combine the cider, marmalade, melted butter, sugar, flour, salt and spice. Layer half of the butternut squash in the bottom of the crockpot; top with one half of the apple slices, one half of the pineapple and half of the sugar and spice mixture. Repeat layers. Cover and cook on HIGH for 1 hour, then switch to LOW and cook 4 hours longer, or until butternut squash is tender. Add in the cranberries, give it a stir, and turn off the crockpot to let it cool for about 45 minutes. Serve with a dollop of whipped cream and some chopped walnuts if you like.
Preheat oven to 350 degrees. Place Chicken breasts in a 9x13 baker, and season with Garlic Salt and Powder to taste (You can also season with salt and pepper to taste). Mix Sour Cream, Cream of Mushroom Soup, 1/4 C Parmesan Cheese and Frozen spinach together, pour over chicken. Sprinkle remaining Parmesan cheese on top of chicken. Bake at 350 for 30-35 minutes (May need a little bit longer, depending on the oven). While chicken is baking, prepare rice/noodles/etc. Enjoy!
Cream together the cream cheese and butter until well mixed. Add jam to your taste. Do not overmix or it will separate like when you add eggs to butter.
To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan.
Lightly brown cubed beef stew meat. Add remaining ingredient except sour cream, noodles and or rice. Slow cook in the crock pot for 8 hours on low. Add sour cream after cooking time is complete and heat to warm. Serve over noodles or rice with a salad and bread.
combine all ingredients in food processor or blender and blend until smooth. use for basting ribs on the grill or for burgers. I prefer to boil my ribs for an hour and then let cool to room temperature before placing on the grill.
ADD 1-1/2 cups boiling water to dry berry blue gelatin mix in medium bowl; stir at least 2 minutes until gelatin is dissolved. Dissolve dry red gelatin mix in 1-1/2 cups boiling water in separate bowl. Stir 1-1/2 cups ice cold water into dissolved gelatin in each bowl. SPRAY 10-cup flag mold with cooking spray; place on baking sheet. Pour red gelatin into mold. Refrigerate 45 minutes until set but not firm (gelatin should stick to finger when touched and should mound). Meanwhile, refrigerate berry blue gelatin in bowl for 45 minutes. MEANWHILE, stir remaining 1 cup boiling water into dry lemon gelatin mix in bowl at least 2 minutes until dissolved. Refrigerate 25 minutes or until slightly thickened (consistency of unbeaten egg whites), stirring occasionally. Stir in whipped topping with wire whisk. Gently spread over red gelatin in mold. Refrigerate 10 minutes or until set but not firm. Gently spoon thickened berry blue gelatin over lemon gelatin mixture in mold. REFRIGERATE 4 hours or overnight until firm. Unmold.
Throw all the ingredients in the crock pot and cook on high for 4 hours, when there is about 45 minutes left go ahead and tear up the biscuits and put them in the crock pot.
Preheat the oven to 350 degrees. Mix all the crust ingredients. It isn't needed to chill the dough, but it is very soft so, you have to press it with finger. Use 2/3 of it and press in a rectangular tart pan, buttered. Fill it with jam. Add some flour to the remaining dough, roll out on lightly floured surface (or between two non stick foils) and cut into several strips. Put the pastry streeps on the jam with fantasy and bake for 30-40 minutes to 180° Celsius (350 degrees Fahrenheit). Make a pastry ribbon and bake it separately.
Combine crumbs & butter; press onto bottom of 9 inch springform pan. Beat cream cheese, sugar & vanilla on medium speed until well blended. Blend in melted chocolate. Add eggs one at a time; mix just until blended. Pour over crust. Bake at 350°F for 45-50 minutes or until centre is almost set. Cool completely, then refrigerate for 3 hours or overnight.
Preheat the broiler. Sift the chickpea flour with the salt into a medium bowl. Slowly add 1/4 cup of the water, whisking constantly to form a paste. Beat with a wooden spoon until smooth. Whisk in the remaining 1/4 cup of water and let the batter stand at room temperature for 30 minutes, then stir in the rosemary. Heat 1 tablespoon of the olive oil in a 12" nonstick ovenproof skillet. Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top. Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes. Burst any large air bubbles with the tip of a knife. Sprinkle the tomato, onion, Parmesan and pepper over the top, then place the skillet under the broiler and cook until the pizza is golden and crisp, 4 to 5 minutes. Slide the pizza onto a work surface, cut into wedges and serve hot.
Saute seasoning mix in a little good olive oil until clear. Add shrimp, saute 5 minutes; add scallops, saute 2 minutes. Add mayo, mustard, and Tony's to taste; simmer about 5 minutes (may be a little liquid). Beat egg; add a little liquid from pot to egg, stir well and add mixture to seafood. Add about 1/4 cup Parmesan cheese and 1/3 cup half and half. Mixture may be a little soupy; add just enough bread crumbs to tighten it up. Add crabmeat and about 1/4 cup chopped fresh parsley; gently stir as to not break up crabmeat. Serve in puff pastry shells baked according to package directions.
Melt butter over a low heat. Add diced potatoes, sliced onions and mushrooms. Cover skillet and saute vegetables for 8 to 10 minutes until soft and translucent. Wash spinach, pick of tough stems and chop finely. Add potatoes, onions, mushrooms and spinach to stock. Season with salt and pepper and 1/4 teaspoon ground cloves. Add 1/2 cup Irish oatmeal. Simmer for 20 minutes. Serve with heavy cream floating on top. Serves 4-6. The Irish Heritage Cookbook.
In a sauce pan on the stovetop, melt butter and Add flour and milk stirring until creamy over medium heat. Add egg yolks, one at a time. Stir well. Remove from burner. Add cheese and seasonings. Spread mixture into a 9" x 9" well-greased pan. Freeze until stiff enough to cut into squares. When ready to serve: Beat egg whites; dip squares in egg and then in breadcrumbs and deep fry until golden.