HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a fine sieve rinse quinoa under cold running for 1 minute. Drain well. In a 2 quart saucepan heat quinoa and water to boiling. Reduce heat to low and cover and simmer for 12-14 minutes or until tender and liquid is absorbed. Meanwhile, cook lima beans as directed on package and drain. Cook corn as directed on package, do not drain/. Place corn and lima beans into a 10 inch skillet. Add paprika, salt and pepper and mix well. Stir in cooked quinoa and tomatoes. Cook over medium heat: stirring frequently 1-2 minutes or until thoroughly heated. Sprinkle with sliced green onions, optional.
Knead the mascarpone cheese until it becomes creamy. Beat sugar and yolk until it becomes fluffy. At first, add 2 tablespoons of (2) into (1) then later, the rest of (2) also add into (1). Whip cream until foamy consistency. Combine (3) and (4). Pour (5) into the mold and put on the green tea cakes which are already cut into 1/4 inch and cover with syrup. After that pour the rest of the syrup into it and repeat the same. Finally, strain green tea powder with powder sugar for garnish.
Stir together powdered sugar, peanut butter and butter until well mixed. Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper. Let balls stand for 20 minutes until dry. Melt the dipping chocolate or confectioners' coating. Drop balls one at a time in melted chocolate. Using a fork, remove from the chocolate, letting excess chocolate drip off. Place back on the waxed paper. Let stand until dry. Store tightly covered in a cool dry place.
Combine all ingredients and chill until ready to serve! Use on hot dogs, bratwursts or other sausages, fish or chicken.
In a small skillet cook the shallot in the butter over moderately low heat, stirring, until it is soft, transfer the mixture to a bowl, and let it cool. Stir in the salmon, cream cheese, dill, chives, lemon juice, and salt and pepper to taste. Stir until the filling is throughly mixed and chill the filling, covered, until well-chilled. Put 1 won ton wrapper on a lightly floured surface, add 1 tablespoon of the filling in the center,brush the edges well, trim the excess dough around the filling. Repeat with remainder of wrappers, then transfer to a dry kitchen towel, turning occasionally to let them dry slightly. Bring a pot of boiling salted water to a gentle boil and in it cook the ravioli in batches for 2 minutes, or until they rise to the surface and are tender. (Do not let the water boil vigorously once the ravioli have been added.) Transfer the ravioli as they are cooked with a slotted spoon to a dry kitchen towel or paper towels to drain and keep them warm. Arrange 3 of them on each of 4 heated plates. Drizzle the ravioli with the melted butter and serve them with the sour cream and dill.
Make sauce. Combine all ingredients in small bowl. Refrigerate until ready to use. For sandwiches: Heat butter in heavy medium skillet. Add onions, tossing to coat with butter. Cook over low heat, stirring occasionally, for about 20 minutes or until onions are soft and caramelized. Salt and pepper to taste. Keep warm. Brush griddle or heavy skillet with cooking spray or unflavored oil. Heat until almost smoking. Split sausages lengthwise and place cutside-down on griddle. Turn when browned, and brown skinned-side, cooking until heated through. Split rolls or baguette slices lengthwise. Spread the cut sides (tops and bottoms) generously with prepared sauce. Spread about 1/4 cup of shredded lettuce on each roll bottom. Top each with 1/4 of onions. Sprinkle Provolone shreds over, dividing equally over the 4 bottoms. Place sausage halves on top of cheese and place roll tops over. Serve hot pepper sauce on the side, if you desire.
Cut up all your vegetables. I like to cut them into strips, but you can cut them anyway you like. Put 2 tbs of oil into your wok or pan and let it heat. Par-cook the broccoli then remove from pan. Put remaining oil into wok or skillet and let it heat. Cook chicken. Add tofu. Add 1/2 of stir fry sauce. Stir until chicken is cooked through. Add all vegetables and the remaining stir fry sauce. Stir until all vegetables are cooked. Serve over rice.
Make tangzhong (water roux) by wisking together the 25 g flour with the 125 ml of water in a small saucepan. Heat mixture over medium-low heat while stirring constantly until it thickens enough that your stirring leaves 'lines' or 'trails' on the surface, and then remove from heat immediately and scrape into a small bowl. Cover bowl with plastic wrap to prevent it from drying on the surface and cool to room temperature. Put milk, egg and cooled tangzhong in mixer bowl or bread machine pan. Add remaining ingredients except butter and turn on machine to begin mixing. Mix until ingredients just come together and then add butter. Knead until dough is smooth and elastic and will form a windowpane when stretched. Proof dough, covered, until it doubles. Deflate dough and divide into 4 equal portions, trying to make them as equal as possible (weighing is the best way). Cover and rest 15 minutes. Roll out each portion into an oval shape. Fold each side of the oval to the middle and roll again to flatten the seam. By hand, roll up each portion of folded dough starting at the unfolded end, so it resembles a swiss roll. Place all four rolls into a greased 9" x 5" bread pan with the ends of the rolls facing the long sides of the pan. Cover and proof until doubled. At this point you can apply an egg-wash by beating an egg and lightly brushing it over the top of the dough (optional). Bake in preheated 350 degree F oven for about 30 minutes, until a deep golden brown. Remove from pan and cool on wire rack. If you didn't use an egg wash, you can brush tops of hot bread with melted butter if desired. NOTE: for those of you who do not have a scale, the measured ingredients would be: tangzhong=2 Tbsp + 2 tsp flour, 1/2 c water, Recipe=2 1/2 c bread flour, 2 tsp instant yeast, 4 T sugar, 1 tsp salt, 4 tsp milk powder, 1 egg, 1/2 c milk, 3 T butter.
In a soup pot, saute onion and garlic in oil until soft. Add chicken broth, water, potatoes and sausage. Bring to a boil, then reduce heat and cook until potato is almost tender, about 30 minutes. Add frozen green beans and simmer for another 30 minutes, until everything is hot. Serve with a loaf of crusty bread.
Preheat the oven to 350°F. Lightly spray or wipe the bottom and sides of a 8 X 8-inch glass baking pan with oil or cooking spray. (You may use metal, but the baking time will vary.). Put the oats into a blender and grind until they are fine. Stir a couple of times to make sure that they're uniformly ground. Mix the oat flour with the other dry ingredients. Add the wet ingredients and stir until moistened and completely combined, but don't overmix. Pour into the prepared pan (batter will be thick). Mix together the sugar and cinnamon topping, and sprinkle it over the top. Bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean. Allow to cool for at least 15 minutes.
Cut heart shapes from cake or use as is. Beat whipping cream and sugar until stiff peaks form; fold in vanilla. Combine cherry pie filling and almond extract. For each serving; spread cherry pie filling over cake heart shape. Top with whipping cream. Garnish with chocolate curls and slivered. almonds, if desired.
Loaf-----------. Beat cheese, butter, brown sugar and eggs to gether on electric mixer until light and creamy. Combine next 6 dry ingredients. Stir into creamed mixture alternately with pumpkin. Mix well, Stir in orange rind, raisins and nuts. Spread in greased 9 inch x 5 inch loaf pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted in centre comes out clean. Cool in pan 15 minutes, then turn out onto rack and cool completely. Wrap cooled loaf and store 1 day before slicing to let flavours mellow. Icing----------. Beat all ingredients together until smooth. Store covered in refrigerator until ready to serve loaf. Can be served separately and spread on slices of loaf or ice entire loaf top and sides.
Mix cake mix and diet pepsi in a bowl. Bake for the baking times on the box. Let cool and add the fat free cool whip for topping.
Melt chocolate with cream & peri peri sauce. Add rum if desired & serve with fruit skewers or grilled pineapple & banana.
Heat oil in a large pan on a medium heat. Add the onion and the celery. Saute until the onions are soft and translucent, about 5 minutes. Add the carrots and cook for a further 3 minutes so that they have chance to sweat. Add the spices and stir for one minute. Add the lentils and the stock. Bring to a boil. Cover and simmer for 25 to 30 minutes, till the carrots are easily pierced with a fork. Put half the soup into a blender and puree. Return to pot and combine with the rest of the soup.
prepare a batch of thai sticky rice (aka thai sweet rice) to serve with this salad. note: if you're in a hurry or on a budget, you can leave out the scallions, cuke, tomatoes,& lemon and this salad will retain it's signature flavor. Marinade: Mix ingredients in a ziploc and let meat marinade from 2-24 hours in liquid. Char grill or broil meat to med rare, about 3-4 minutes per side. Let rest at least 10 minutes then slice VERY thin (1/4" or less) against the grain. *Usevery good quality meat for this dish, you want it to be fork-tender and melt-in-your-mouth! Dressing: Mix all dressing ingredients together 1+ hours before serving salad. (Be sure to taste and make any necessary adjustments...dressing should be SPICY, Sour, Salty and a just a wee bit Sweet in that order) You may want to make extra dressing to spoon over the sticky rice. Salad: Pour half of dressing over the red onions, lemon and cuke in a LARGE salad bowl and let them absorb the flavor, 15+ minutes. Add lettuce, tomatoes, scallions and MINT along with the rest of the dressing. Toss the salad until all ingredients are very well coated and mixed. Dish Salad onto plates and top with slices of cooked beef, make sure plenty of dressing is included in each serving. Add a serving of sticky rice to each plate. Serving Suggestion: Very pretty to serve this salad on a bed of Purple Cabbage Leaves. Perfect Sticky Rice: Soak 1-2 pounds of Thai Sweet Rice in lukewarm water in a large bowl for 3 hours- drain& reserve water to use in steaming. Line bottom of bamboo steamer (the stackable sort used for veggies and such) with parchment paper (or cheesecloth sprayed with Pam). Fill steamer with soaked rice and cover. Pour rice soaking water into wok or dutch oven, add some fresh water until approx 3" depth. Place steamer over water in pan, bring water to boil then reduce to strong simmer-- don't let water cook away. Steam rice for approx 25 minutes, let sit an additional 5 minutes with lid on. To Make Toasted Rice Powder: Toast raw sweet rice in a saute pan on top of stove just as you would sesame seeds-- until very light golden brown. Use a coffee grinder, blender or food processor to grind to a fine consistency- I like mine fine as white sugar but any testure from cous cous, cornmeal, flour, etc is just fine. Adds an interesting, nutty and essential flavor to the dressing.
Preheat oven to 400°F. Coat a large round pizza pan with cooking spray. Sprinkle with the cornmeal. Turn the dough out on a lightly floured surface and roll into a 12-inch circle. Bring the water to a boil add shrimp and cook for 2 minutes or until opaque. Drain and cut each shrimp into thirds. Place the pine nuts and garlic in a food processor or blender. Process until minced. Add the basil, Parmesan cheese, broth, and lemon juice and process until a paste forms. Add more broth if necessary to achieve the desired consistency. Spread the mixture on the crust, leaving a 1/2 inch border. Add the shrimp, feta, onion and mozzarella. Bake for 14 minutes or until the cheese is melted and the crust is golden brown.
Simmer the black beans for 1 hour or soak overnight in water. Beans will double their size. Or use 1 - 2 canned black beans, rinsed well. In a large bowl, add the beans, corn, peppers, cilantro, olive oil, red wine vinegar, lime and seasonings. Chill for 2 - 4 hours. Before serving taste and adjust seasonings if desired.
Cook the linguine in boiling salted water until al dente. Meanwhile, heat 1 tablespoon oil in a saute pan. Add shallots and cook for one minute over medium heat. Add cream and bring just to a boil. Reduce heat to low. Slowly stir in the cheese, a little at a time. Add salt and pepper to taste and let simmer. In a separate saute pan, heat remaining oil. Add shrimp and heat slightly. Stir in mustard and sherry. Drain linguine. Add linguine to cheese sauce and mix well. Divide linguine mixture onto serving plates. Top with shrimp and serve immediately.
In a bowl mix all of the ingredients except the water and ribs. Reserve 1 cup of the sauce and refrigerate. Mix in the water to the rest of the sauce. Place ribs in crock pot and cover with sauce. Cook on low for 8-10 hours. When done cooking preheat oven on broil. Place ribs on foil lined cooking sheet. Baste with the reserve sauce and put in the oven for 10-15 minutes until just a bit crispy. Make sure you have a lot of paper towels. Enjoy.
Heat the oil and gently fry the onions for 10 minutes. Add the spices, stir well and cook for a further 2 minutes. Add tomatoes and chickpeas and simmer for 25 minutes. Increase the heat and stir in the spinach and lemon juice. When the spinach has wilted - serve.
Mix the burger ingredients together. Divide the mixture into 4 equal portions and form into patties. In the grill pan, cook the burgers over medium-high heat for 3 minutes per side or until cooked . Meanwhile, place buns on a rack in the oven. Bake for 3 to 5 minutes at 375 degrees Fahrenheit. Also, place the plates that the burgers will be served on in the oven to heat. Mix the sauce ingredient and Spread a generous amount of sauce on the cut sides of the buns. Top the sauce with a burger patty then slice tomato. Spread the other side of bun with ketchup. Add the bun tops. Place the completed hamburgers on a nonstick baking sheet and bake in the oven for 1 minute. Serve burgers on warm plates.
For the Graham Crust. mix flour, brown sugar and salt. Cut in butter with a pastry cutter. When fine and crumbly press into a 9 x 12 glass pan. Cook approx 25-30 minutes until tan/brown at 350 degrees. Let it cool, then crumble up and re-press into the pan. This is really fun to do with your hands, it's like playing in the sand! Juice the lemon and limes. Should make at least 1/2 cup. Cream together, cream cheese and sugar. Add sour cream, lemon/lime juice, egg yolks, salt and vanilla. In a separate bowl beat the eggs white until fluffy and fold in to the cream cheese mixture. Pour into the pan with the graham crust and bake at 375 approx 45 minutes. Check for doneness with a toothpick. Let it cool before cutting.
In a medium sized bowl combine the mayonnaise, lime juice, lime zest and curry powder. Add all remaining ingredients except the lettuce and pita. Mix until combined. Split pitas and add one or two lettuce leaves. Add a scoop of tuna salad.
Chop the herbs very finely together. Add the remaining ingredients in the order given, seasoning to taste and beating in the egg yolk last of all. If you have problems locating any of the herbs, it would be best just to add a little more of some of the other herbs in the list.
In a heavy saucepan, brown the pork in oil over high heat. Add the onions through sugar and saute 5 minutes. Add the leeks and saute 2 minutes more. Add the cooked rice and cook for a few minutes over high heat, stirring constantly. Add the shrimp through celery tops and heat through. Quickly make an omelet with the eggs and cut into long strips. Serve nassi goreng on a warm platter, garnished with strips of omelet placed on top in a lattice-type pattern, topped with tomato and gherkin slices.
Preheat the oven to 375. Generously grease a 12 cup Madeline cake tin. Sift together flour and baking powder. Beat eggs and icing sugar until the mixture is thick and creamy and leaves ribbon trails. Gently fold in the lemon or orange rind and juice. Beginning with the flour mixture, alternately fold in the flour and melted butter in four batches. Leave to stand for 10 minutes, then spoon into the tin. Tap gently to release any bubbles. Bake 12-15 minutes, rotating the tin half way through cooking, until a skewer inserted in the center comes out clean. Tip out onto a wire rack to cool and dust with powdered sugar before serving.
Heat oil in small saucepan over medium-high heat. Saute onion until soft, about 5 minutes. Stir in uncooked rice. Add broth and bring to a boil. Reduce heat to low and cover. Simmer until rice is done, about 20 minutes. Fluff rice with fork and add pine nuts. Season with salt and pepper.
Preheat oven to 350 degrees. Coat 12-cup muffin tin with baking spray. Mix all the dry ingredients, flour to baking soda, in a large bowl. Add chocolate chips, and stir to coat with flour. In another bowl, mix egg, milk, yogurt, butter, and vanilla. Make a well in the dry ingredients and add wet ingredients, blending lightly, until just moistened. Spoon batter into prepared muffin tins, filling batter to rim of muffin cup. Bake 18-20 minutes or until tester comes out clean.
Preheat grill or grill pan to medium heat. Toss apple slices with oil and sugar in a large bowl. Grill the apple slices until just tender and lightly marked, turning once, about 6 minutes total. Shave cheese into thin strips with a vegetable peeler. Top the apple slices with a sprinkling of cheese and nuts and drizzle with honey.
In a small bowl, whisk together the oil, vinegar, sugar, dried onions and seasoning salt. Stir in wine. Drain and rinse beans. Put into serving bowl. Add corn, jalapeno, carrots, and cilantro. Stir to mix well. Pour dressing over all and stir to mix. Cover and chill 4 hours or overnight. Eat and enjoy!
Mix all ingredients. Lightly coat a large skillet with vegetable oil and heat over medium heat. Flip the pancakes when they start to bubble. This makes a large batch that freezes and reheats well and they smell wonderful!
Pick over peas and rinse well. In a gallon size freezer zipper bag, combine ham bone, split peas and chopped onions, carrots and celery. In a snack sized zipper bag sized bag, combine bay leaf, peeled bouillon cubes, garlic powder and pepper. Squeeze out as much air from both of the bags as possible. Include all ingredients in a 2 gallon size freezer bag and include the following directions: Place contents of ham and peas bag and seasonings bag into crock pot. Cover with 1.5 - 2 quart of water. Cook on high for 4-6 hours. Serve with croutons.
In a large pot, brown ground beef and ground pork. Once browned, add green onions, ginger, carrots, and cabbage. Cook vegetable/meat mixture until Cabbage leaves are slightly translucent. Add Oyster Sauce and Soy sauce. In another pot, boil water. Once boiling, place Ramen noodles into water and place spice packet to the side. Once noodles are cooked, drain and add to Vegetable/meat mixture. Add spice packets, salt and pepper and mix thoroughly. Enjoy!
Combine the coffee and molasses in a saucepan. Heat, stirring, until molasses is dissolved and coffee is very hot (do not allow to boil). Pour 1 tablespoon of rum into each of 6 mugs. Add the coffee. Top with whipped cream and sprinkle with nutmeg. Do not stir before drinking.
Using coffee grinder / food processor, separately pulse sesame seeds and peanuts into coarsely ground powders. Remove to a bowl. Add cilantro, sugar, salt, 2 tsp water, garlic, cayenne, and turmeric and mix well with fingers. The mixture should be lumpy--if it isn't, add a few more drops of water. Taste and adjust salt and sugar if needed. Filling should taste slightly sweet and a little salty. Leaving stem end intact, make 2 intersecting diagonal cuts on the bottom end of each eggplant. You're basically making an "x." do not cut all the way through. be sure to leave stems on. stuff each "x" with filling, packing it down well. This is easier said than done--it will feel awkward, but just push in as much filling as the eggplant will take, using fingers to gently pry the eggplant open. Heat oil in large skillet. Gently place each eggplant in the pan over medium heat. Turn eggplants occasionally till they are each browned on all sides. Don't worry too much if some of the filling spills out. Once all eggplants are browned, pour in remaining 1/4 c water, cover, and cook on low till tender, about 15 minute To check doneness, pierce stem end of each eggplant with a small, sharp knife--it should slide easily. The whole eggplant should feel soft to the touch. Instead of pan braising it, you may braise the eggplant in the oven if you prefer. Use ovenproof skillet. After browning the eggplant on the stovetop, pour in water, cover, and transfer the skillet to preheated 350 degrees F oven and roast until eggplant is tender, between 20 and 40 minutes, depending on size of eggplant.
Cut cake horizontally into fourths; place two pieces side by side in an 8-in. square dish. In a bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set; fold in whipped topping. Spoon half over cake; sprinkle with walnuts and 1/2 cup cookies. Layer with remaining cake, pudding mixture and cookies (dish will be full). Refrigerate until serving.
Melt butter and add garlic in a medium sauce pan. Cook over medium for 1 minute. Add flour and cook 1 minute, stirring constantly. Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens. Add parsley, salt, pepper and cheese. Stir until cheese is melted. Toss hot pasta with sauce and serve immediately.
1. Prepare apples. I peel them and then use a corer/slicer that gives you 8 wedges. Cut each wedge into 3 pieces. Place cut apples in a bowl of water with the lemon or lime juice as you cut it so it won't discolor. When you are done cutting all apples, drain them well. 2. In a very large skillet, melt the butter over a low/medium heat and toss in the apples. 3. Sprinkle with cinnamon and sugar. I use golden delicious apples (NOT red delicious, which will turn to mush) Cortlands are really good too. If you use a tart apple, like granny smith, you will need to increase the sugar to 1/2-2/3 cups. 4. Cook the apples until they are a little soft, but not cooked to mush. Cool for 5 minutes. 5. Fill the 5x5 inch puff pastry squares & close in a triangular shape, pinching the edges well all around. Place on a baking sheet. 6. Brush cream on each one & sprinkle with raw sugar. 7. Place in preheated 400 degree oven until nicely browned. It usually takes about 20 minutes, but watch after 15 minutes, so that they don't burn. I have found that they bake best on the middle shelf. The tops burn on the top shelf and the bottoms burn on the bottom shelf, so bake in two batches if you have to.
CUT phyllo sheets into 13- x 9-inch rectangles; reserve half of phyllo sheets, keeping covered with a damp towel to prevent drying out. Stack remaining 8 sheets in a lightly greased 13- x 9-inch baking dish, lightly coating each sheet with vegetable cooking spray. BAKE on lowest oven rack at 400° for 5 minutes or until lightly browned, and set aside. PEEL shrimp, and devein, if desired. DRAIN spinach well, pressing between paper towels. MELT 1 tablespoon butter in a large skillet over medium heat; add garlic, and saute 2 minutes. Add shrimp and scallops; cook 5 minutes or just until shrimp turn pink. Stir in cream cheese and next 4 ingredients until blended; remove from heat. Stir in spinach. MELT remaining 1/4 cup butter in a large saucepan over medium heat. Add flour, whisking constantly; cook, whisking constantly, 1 minute. Gradually add 2 cups half-and-half; cook, whisking constantly, 3 minutes or until mixture is thickened. Stir flour mixture into shrimp mixture. Spoon into prepared baking dish. STACK reserved phyllo sheets, coating each sheet with cooking spray. Roll up, jellyroll fashion, starting at long end, and cut into 1/4-inch slices. Unroll each piece, and gently twist; arrange twists in a diamond pattern over casserole. BAKE at 400° for 14 minutes or until golden. Let stand 10 minutes. Prep: 25 minutes, Cook: 15 minutes, Bake: 19 minutes, Stand: 10 minutes.