HumbleIntelligence/food-ner-1-Million huggingface dataset:
Making fake feta: Cube tofu into 1" cubes. Submerge in boiling water & simmer for about 5 minutes. Drain. Whisk together water, miso, vinegar & salt. Add tofu to marinade. Stir gently and refrigerate. Marinate for at least 2 days - up to 1 week. Shake the container periodically. Before using, remove marinade from tofu & crumble tofu with fingers. Use within 2 weeks after it's been crumbled. Side note; my 2 year old actually likes this all by itself! From this point it should take about 3 hours: "Sweat" your eggplant slices in a single layer on towels by sprinkling generously with salt (kosher or regular) for 45 min - 1 hour, blotting every 15 min or so, flip after 30 min and salt other side. Rinse after eggplant has begun looking brown in color. then squeeze with hands to remove as much water as possible, finishing with a squeeze from some paper towels. Small batches of squeezing is necessary. Dip dried off eggplant slices in flour to lightly coat both sides. Fry in 1/4" oil until edges are lightly browned on one side + 2 minutes on the flip side. Drain on towel or on cooling rack. While eggplant is sweating, preheat oven to 350. Line a baking sheet w/ parchment paper. Spread potatoes evenly and bake for 30 minutes. Also, while eggplant is sweating, for the "meat" sauce: Add boiling water to the TVP. Add in the worcestershire sauce and gently stir. In a pan, saute onion in 1 tsp oil until tender. Add garlic, continue to cook for 1-2 minutes over med low heat. Add TVP, vinegar, tomato sauce, oregano, parsley, salt, pepper and cinnamon. Stir. To assemble: Preheat oven to 400 degrees. Grease or oil an 8x8 or 9x9 baking dish that's at least 2" tall. Cover the bottom with 1/2 of the eggplant, then 1/2 of the potatoes, then 1/2 of the zucchini (uncooked), then all the meat mixture and 1/2 of the fake feta. Finish by layering the rest of the eggplant, potatoes, zucchini and "feta". Bake for 1 hour. While it's baking, prepare the bechamel sauce which you will add to the moussaka and continue to cook until an hour is up: Melt the oil or butter, whisk continuously as you add the flour, then slowly add the milk. Keep at it until it begins to thicken which will happen all of a sudden. When this happens, turn off the heat and add 1/4 C egg beater (optional) and the salt. Whisk again just to mix. At this point it might be 20-30 minutes into cooking. Take out the moussaka and pour the bechamel sauce evenly to coat. Try to fill in any large gaps. If you have extra, just pour it on the middle, it should spread a little while cooking. Sprinkle lightly with cinnamon. Back into the oven it goes to complete the total of 1 hour cook time. Be sure the bechamel has a little bit of browning before taking it out just for looks. Let sit for 20 minutes before serving. If you want to make ahead, prepare dish and just don't make the bechamel sauce until you're ready to stick it in the oven. Same with freezing. No bechamel sauce for the freezer.
Put cabbage wedges in a large soup pot. Put carrots, zucchini, onions, potatoes and chickpeas on top. Pour broth on top, and add garlic powder, salt and pepper. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until vegetables are tender. When vegetables are almost ready, bring water to boil in a small saucepan. Stir in couscous, cinnamon and cumin. Cover and remove from heat. Let stand for 5 minutes. Fluff with a fork. Place a mound of couscous in the centre of each soup bowl. Arrange vegetables and chickpeas around couscous. Spoon broth on top. Sprinkle with salt and freshly ground black pepper.
Place all the vegetables in a bowl then toss well. Stir in the mayonnaise to coat the salad, then season with lots of black pepper and a little salt. Serve.
With oven rack in lowest position, preheat to 250 degrees. Remove rind from pork roast. (This requires a pretty sharp knife!). Mix together dry ingredients to make a rub. Place pork on a rack in shallow roasting pan. Rub the pork all over with Dijon mustard, then pat on dry rub. Roast pork until a meat thermometer reads 170 degrees. This can take anywhere from 9 to 11 hours. Remove pork from oven and let cool for about 1 hour. Reserve all pan drippings. Pull pork into chunks, and then shred into a large bowl. In medium saucepan, combine reserved drippings, 1 cup water, and barbecue sauce. Simmer for 5 minutes, then pour over shredded pork. Stir well. This can now be refrigerated and reheated in a covered pot over low heat later, or served immediately. Serve on rolls, with hot sauce or extra barbecue sauce, if desired.
Mix sugar, butter, milk, vanilla, egg and melted chips in a large bowl with a spoon till creamy. Stir in flour, baking powder and salt. Cover and refrigerate at least 4 hours until chilled. Heat oven to 375°F For each cookie, divide 1 round teaspoons of dough in half. Roll each half into a 5" rope, tapering the ends. Twist the ropes together. Place 2" apart on ungreased cookie sheet. To hang icicles, poke a hole in the top of each cookie with a toothpick. Bake 5-7 minutes or until set and very light brown. Cool 2 minutes. Remove from cookie sheet to a wire rack. Cool completely. Brush with White Glaze (mix all glaze ingredients until smooth or of desired brushing consistency. Add more milk, a few drops at a time if necessary) and sprinkle with glitter or sugar. Thread string through the hole in each cookie to hang if desired.
Brown ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirring often, 10-12 minutes or until meat crumbles and is no longer pink and onion is softened, drain. Stir in kidney beans, next 8 ingredients, and 4 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to low and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving. Serve with sour cream and cilantro.
Heat the oil in a pan. Add ramps and saute until fragrant (about 1-2 minutes). Add the asparagus and morel mushrooms. Cover with the broth and season with pepper. Bring to a boil, reduce the heat and simmer covered until the asparagus is tender (about 10 minutes). Remove from heat and add the cottage cheese and milk. Puree the soup to the desired consistency. Return the pan to the stove and bring to a boil. Remove pan from heat and mix in the miso.
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with nonstick spray. Prepare mix according to package directions, except use only 3 tablespoons of vegetable oil. Pour into your preprared pan. Pour and spread condensed milk on top of the mixture. Sprinkle with chopped candy bars and almonds. Bake for 35 to 38 minutes.
Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6-10 minutes; set aside. Butter and flour a 9 x 5" loaf pan; set aside. In a medium bowl, whisk together flour, baking soda and salt; set aside. Using electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low and alternately add flour mixture in 3 parts and sour cream in 2, beginning with the flour mixture. Mix just until combined (do not overmix). Using rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan and smooth top; sprinkle wiht remaining coconut. Bake until a toothpick inserted into center comes out clean, 65-70 minutes (cover pan halfway thorugh). Let cake cool in pan 15 minutes. Remove from pan and transfer to a wire rack to cool completely. To store, keep at room temperature, wrapped in plastic for up to 2 days.
Add all ingredients to gallon freezer bag. (add chicken last, so it's the first ingredient into the crockpot). Thaw bag (in bowl) in refrigerator overnight. In the a.m., place ingredients into crockpot. Cook on low setting 4-6 hours or until cooked through. Serve with green beans (or veggie of choice).
In 12-inch skillet brown meat in olive oil in batches; set aside. Add mushrooms to skillet and saute until golden. Return meat to skillet, reduce heat to low, cover and simmer 30 minutes until tender stirring occasionally. In 3qt saucepan saute onions and garlic in butter until tender, about 5 minutes. Stir in flour and cook a minute or two. Add milk and chicken stock, stirring until thickened. Add meat and mushroom mixture, sherry, salt, nutmeg, dried thyme, dried basil, and dried oregano. Simmer a few minutes stirring frequently. Add cream. Spoon a thin layer in bottom of 9x13-inch baking pan. Arrange noodles over top lengthwise. Layer in about 1/2 meat mixture. Repeat layers ending with noodles. Cover dish tightly with foil and bake in 350°F oven for 45 minutes. Remove cover, and sprinkle with Romano cheese continue baking about 15 minutes or until lightly browned.
Butter both sides of each loaf. Pork needs to be warm. Heat some up in frying pan with a dash of vegetable oil. Chop or shred or pull the pork apart. Layer the shredded pork on bread and cover with a single layer of sliced onions. Sprinkle with mojo sauce. Slice in half diagonally and serve with nice ice cold beer, depending on the weather. May also be done on a sandwich press, griddle or panini press.
Soak raisins in hot water, in a covered bowl, for 30 minutes. Drain thoroughly. Preheat oven to 350°F In a large non-metal bowl, mix flour, soda, cinnamon, and salt. Stir in carrots, raisins, apple, and almonds. In a separate bowl, beat eggs, oil, and vanilla until well blended. Stir egg mixture in to the flour mixture until just wet. Grease muffin pan with a little butter or use cupcake/muffin cups. Divide the batter into the cups and bake for 20-22 minutes, or until golden brown. Cool for 5 minutes before removing from pan.
Preheat oven to 180C fan forced (200C normal). Whisk the soy, worcestershire, flour, seasonings, bay leaves and thyme sprigs in a casserole dish (or heavy bottomed pot that can go into the oven). Briefly cook over a medium heat until the flour has dissolved. Add the cubed beef, garlic, carrot, (potatoes and celery if using), onion, red wine and beef stock. Stir with a wooden spoon, cover and cook in the oven for about 1 1/2 hours until the beef is tender, stirring a couple of time. Taste the sauce for seasoning and adjust if required. If not using the potatoes serve with mashed potatoe or rice.
In a large bowl, combine the chicken, cherries, celery, onion, apple, egg and sliced almonds. In another small bowl, combine the mayo and lemon juice. Add to chicken mixture and mix well. Season with salt and pepper to taste. Refrigerate for 1 hour to allow flavors to blend. Serve on Croissants or crackers.
De-stem the green chillies. Chop finely. Chop corriander leaves finely as well. Heat oil in a pan. Add mustard seeds, cumin seeds and curry leaves. Add chopped green chillies, turmeric powder and peanuts. Saute well. Add rice. Season and miz well. Serve hot garnished with chopped corriander leaves.
Mix onion, garlic and olive oil and let stand to blend. Meanwhile, remove any cartilage from the crabmeat. Mix the crabmeat together with the onion, garlic and olive oil blend and serve with crackers.
Combine all ingredients in blender and process until smooth. Transfer to bowl and serve with raw vegetables.
cut up spam into small bits. mix cream cheese , pineapples and spam. Cover with jam and chill.
Preheat the waffle baker(s) for 5-10 minutes. Pour the soy milk into a blender and add the other ingredients. Blend thoroughly on high speed until everything is finely ground and well blended. Let the mixture rest in the blender. When the waffle bakers are hot, blend the batter again for a few seconds, to stir it up. It will have thickened some during the resting. Spray the inside surfaces of the hot waffle baker(s) with pan spray. Pour the batter into the hot waffle baker(s), making sure there are no places left unfilled, but don't overfill the baker, either, or it will overflow. Set a timer for 8 minutes, or as directed by your waffle baker's instructions. When 8 minutes have passed, check the baker carefully. The waffle should be golden brown. If not, wait a couple more minutes and check again. (I've never had to bake for more than 12 minutes; 8 minutes is usually perfect. Occasionally, with some bakers, the waffles will be done after 5 minutes, so if it is a new or unfamiliar baker, check at 5 minutes and every minute or two after that until the waffle is done.). The waffle(s) should be medium golden brown and crispy. (If the batter is not quite done enough, the waffle will still be tasty, but the middle will be a little moist or doughy.) If the waffle bakes to dark brown, it won't taste as good.
Preheat to 375°F Line fourteen muffin cups with paper or foil cupcake liners (you can make 12 muffins). Fit a food processor with the steel blade. With the machine on, drop the orange pieces through the feeder tube. Process until finely chopped, then measure 1/4 cup pulp and return it to the processor bowl. (Discard any remaining orange.) Add the cream cheese and process in three 10-second intervals, scraping down the side of the bowl after each process. The mixture should retain some orange texture. In a large bowl, thoroughly whisk together the flour, baking powder, salt and baking soda. Set aside. Cut the butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth and lightened in color, about1 minute. Stop the machine, add the cream cheese/orange mixture, then mix on medium speed for 1 minute. Add the sugar in a steady stream, then blend in the eggs, the yolk, and the vanilla. Reduce the mixer speed to low and add the flour mixture in three additions, mixing just until blended after each addition. Spoon about 1/4 cup of the batter into each muffin cup. Bake for 22 to 25 minutes, or until the muffins are golden brown and the tops are springy to the touch. (To ensure even baking, toward the end of baking time, rotate the pans top to bottom and front to back.) Remove from the oven and place on a rack to cool.
Preheat the oven to 375°. Line a baking sheet with parchment paper. Sift together the flour, cream of tartar, salt and baking soda. Cream together the butter and sugar with a hand mixer. Blend in the beaten egg and almond extract. Add the dry ingredients to the creamed mixture and mix until the dough takes on a flaky, moist consistency. Gather the crumbly mixture together using your hands or a spatula. To make the topping, chop up the almonds (most easily done by hitting a few times with a mallet) and combine in a small bowl with the five-spice powder and brown sugar. To form the cookies, roll dough into 1 1/2-inch diameter balls between the palms of your hands. Place on the prepared baking sheet. Flatten to about 1/2-inch thickness, lightly brush top with the egg wash and generously sprinkle with the topping. Bake for 11-12 minutes.
Use nonstick spray to spray the interior of 5-6 qt crockpot. (I actually use the crockpot liners for easy cleanup.). If doing, season salt and pepper each side of the chicken. Lay raw chicken in bottom of crock. In medium size bowl, stir together the corn, beans, tomatoes, green chilis and spices. Pour over chicken. Cook on low 4 to 5 hours until chicken is tender and no longer pink. Pull out chicken and shred using 2 forks. (Careful meat is very hot). Return chicken to crock pot and stir to combine. Place 8 oz of cream cheese on top of mixture and let melt about 15 minutes. Then stir to completely combine. Let the whole mixture set for another 15 minutes before serving to let the flavors meld. Warm tortilla. Add about 1/2 cup of chicken mixture and roll/fold up burrito. Top with your favorite toppings.
Bring chicken broth to a boil and add rice; stir. Reduce heat to low and cover. Let cook for 20 minutes. Meanwhile heat a skillet to medium and add bacon and shallots. Cook until brown and crispy. Remove from skillet with a slotted spoon to a paper towel. Set aside. Once rice is cooked uncover and add butter, zucchini, and salt. Stir to combine. Add cheese and stir until the cheese melts completely. Top with the bacon or stir it in the rice.
Preheat oven to 200'C, gas mark 6. Place the squash, onion in oil in a roasting tin, season and toss. Bake for 10 minutes. Stir in the mushrooms, cook for 15 minutes. Stir in the sage and chilli, cook until tender (about 5 minutes). Mix in the spinach and set aside. Meanwhile, lightly oil a 23cm (9in) round tart tin and lightly beat the eggs and yolk. Brush a filo sheet with oil and line the tin, with overhang. Repeat with the remaining filo, overlapping to cover the tin. Brush with oil, scrunch the edges and prick the base. Bake for 7 minutes. Flatten the centre, brush with egg and cover the edges with foil, and bake for 7 minutes, until golden. Reduce the heat to 180'C, gas mark 4. Mix the remaining egg with the creme fraiche and cheese. Season and stir into the cooked vegetables. Spoon into the case and bake for 40-45 minutes, until set.
Pour 1 1/2 cups boiling water over gelatin; add lemon juice and salt. Allow to cool and thicken a little. Add the rest of the ingredients. Pour into glass mold or pyrex dish; unmold, when thick, on a lettuce leaf. Top with mayonnaise.
Unroll dough -- do not separate; press perforations to seal. Brush dough with melted butter. In a small bowl combine the cinnamon and granulated sugar; sprinkle over dough. Starting from the long side, roll up the dough. Using a sharp knife or unflavored dental floss, slice dough into 1 1/2-inch pieces. Arrange pieces, cut sides up, in a greased 8x1 1/2-inch round baking pan, flattening each roll slightly. Bake 15-18 minutes or unl golden at 375 degrees. Remove and cool rolls slightly in pan on a wire rack. Remove from pan. In a small bowl, stir together powdered sugar, vanilla, and enough juice to make an icing of drizzling consistency. Drizzle over warm rolls.
In a medium saucepan, stir together vanilla pudding, tapioca pudding and orange Jell-0. Drain oranges, reserving juice. Add enough water to reserved juice to make 3 cups of liquid. Pour over dry mixes and bring to a boil. Remove from heat when all dry ingredients are dissolved and cool. Add whipped topping and oranges and mix well. Refrigerate until ready to serve.
Melt butter in saute pan. Sweat onions in butter. Add a teaspoon of salt. When onions are translucent, add garlic, jalapeno and pineapple. Saute until jalapeno and pineapples become soft. Add ketchup, stirring often until ketchup is heated through. Finish with worcestershire, stir to combine. Remove from heat and allow to cool. Once cooled, move to blender and process to combine. Add ketchup sparingly if sauce is to thick.
Preheat oven to 450°. Spray a large baking sheet lightly with spray. Combine breadcrumbs, Fiber One, and Parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken. Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.
In a bowl beat the yolks and cornflour by hand with a whisk until well combined. Heat the milk and the vanilla in a heavy based saucepan. Add the yolk mixture and the sugar. Stir constantly (in a figure 8 to get all the sides) over a medium-low heat for about 10 minutes OR until it is thick and coats the back of the spoon. Never let it boil as the bottom of the pan will burn and all you will taste is burnt custard. Rest for 10 minutes and serve warm.
Heat the olive oil in a large saucepan and gently fry the onion over a medium heat until softened but not browned. Add the sweet potato and carrots and cook, covered, for 10 minutes or so, until the vegetables are soft but still with some bite. Pour in the stock, bring to the boil and then simmer, covered, for 30 minutes until the vegetables are tender. Pour into a blender and whizz until smooth - do this in batches if you need to. Return to the pan and gently reheat. Season if desired and either stir in the chilli oil or serve garnished with a few drops of the oil.
Combine all the ingredients except the sour cream in a 3-1/2- or 4-quart slow cooker. Stir everything together. Cover and cook on high-heat setting for 7-9 hours. If desired, top individual servings with sour cream.
Cook the noodles in water as directed on the package. Drain. Transfer cooked noodles into a small skillet that already has the sesame oil waiting. Then just lightly stir-fry. Finally, sprinkle about half of the seasoning packet onto the noodles and toss them in the skillet until well mixed. (You don't need the entire seasoning packet as the flavor is strong since you're not dilluting it with water.) Plate and serve!
Preheat oven to 450 degrees. Mix dry ingredients. Cut in shorting with a pastry blender or a couple butter knives. Stir in milk and egg. Knead with flour until doughy (not so sticky). Roll out 3/4 to 1 inch and cut with biscuit cutter. Place close together on an ungreased cookie sheet. Bake for 10-15 minutes until the tops begin to brown. (check the bottoms to make sure they're cooked through). I usually double this recipe if I'm making them for a main course (biscuits & gravy) or use as is for a dinner bread with the meal.
In a small bowl combine dates and the 3 tablespoons of sherry. Cover and let stand for 10 minutes. In another small bowl combine pecans, brown sugar, the 1/4 cup granulated sugar, cinnamon, and the 1 tablespoon butter. Stir in date mixture. Set aside. In a bowl beat the 1 cup granulated sugar, the 1/4 cup butter, and egg with an electric mixer till smooth. Beat in sour cream and the 1 tablespoon sherry. Combine flour, baking soda, baking powder, and salt; add to sour cream mixture. Beat till well combined. In a greased 8x8x2-inch baking pan spread half the sour cream batter. Top with half the date mixture. Top with remaining batter, then date mixture. Bake in a 375 degree F oven for 40 to 45 minutes or till toothpick inserted near center comes out clean. To prevent overbrowning, cover cake with foil for last 15 minutes of baking. Cool slightly. Sherry Glaze: In a saucepan combine 2 tablespoons butter, 2 tablespoons water, and 1/4 cup sugar. Cook and stir till bubbly. Reduce heat; simmer for 5 minutes. Remove from heat; stir in 2 tablespoons sherry. Drizzle glaze over coffee cake.
Cook the crumbles in a skillet with the onion and the salt. Combine the other ingredients in a microwave-safe bowl and nuke on high for 30-60 seconds. Mix the crumbles and onion with the sauce. Serve in a whole-wheat pita, on a tortilla, or whatever.
Boil the Water,and add salt. Boil the zucchini for about 2 min, let it cool off. Cut it in pices of 1 cm. Heat the Oil in a pan. Frie the garlic until soft, add the zucchini and let it fry on lowheat. Boil the pasta. When the pasta is ready drain it from water and add the zucchini, and basil. Mix it with the ricotta cheese. Serve with parmesan.