HumbleIntelligence/food-ner-1-Million huggingface dataset:
Open husks, but leave attached, and remove silks from corn; replace husks and soak corn in cold water 10 minutes. Meanwhile, heat indoor or outdoor grill over medium heat. Remove corn from water and cook, turning occasionally, 15 minutes until tender; place in warm oven until ready to serve. While corn is cooking combine mayonnaise, chili powder, and Parmesan in a small bowl; thin to desired consistency with fresh lime juice. To serve, remove husks and spread corn with chili lime mayo.
Preheat the oven to 400 degrees F. Place a skillet over medium heat. Add the butter, sliced shallots and mushrooms. Saute for 5 minutes to brown the mushrooms. Then salt and pepper to taste and add the wine. Allow the mushrooms to simmer until the wine has completely reduced and the mushrooms are nearly dry--about 15-20 minutes. Meanwhile, cut one sheet of puff pastry into 4 squares and place them on a parchment paper-lined baking sheet. Top each square with 1/4 cup of cooked rice--make sure to leave a border around the edges. Squeeze the spinach to remove any excess liquid, then layer the spinach over the rice. Sprinkle the spinach with a touch of salt. Once the mushrooms have cooked down, layer them on top of the spinach. Now top each stack with a half-portion of salmon. Salt and pepper the Salmon and sprinkle with fresh dill. Whisk the egg and brush it around the exposed puff pastry edges. Roll the second piece of puff pastry out to a slightly larger square. Cut it into four smaller squares. Lay each square over a salmon stack. Gently seal the edges by crimping with a fork. Brush the remaining egg over the tops. Cut a small vent in the top of each pastry. Bake for 20-30 minutes until the tops are golden!
Mix all dry ingredients in a bowl. Slowly add milk into the mixture. Boil maple syrup and water in a pot. Put the dough into the boiling syrup, one tablespoon at a time (give the dough balls/"grands-peres" time to coagulate before adding more dough into the syrup). Cover and let it cook at reduced heat for 10-15 minutes. Serve on a plate with ice cream, if desired.
In large pot, saute onion, garlic and celery in olive oil. When transparent (not browned) add oregano, cumin, parsley and bacon bits. Saute a bit longer, then add vegetable broth and lentils. Stir, then add 2 cups of water (or more broth). Bring to boil, then cover and simmer on low heat for 20 to 25 minutes. Uncover, add 1 to 2 more cups of water (use your judgment) and add the chipotle Tabasco, salt and Liquid Smoke. Cook uncovered over low heat for approximately another 20 to 30 minutes.
Whip cream cheese with mixer. Add Worcestershire sauce, lemon juice, mayonnaise and onion; mix well. Spread evenly on a serving platter. Spread 1/2 bottle chili sauce over the cream cheese mixture. Flake drained crabmeat over the top. Sprinkle with dried parley flakes. Serve with Frito scoops or with crackers as a spread.
Preheat over to 375 degrees, line cookie sheets with parchment paper. Cream together "I Can't Believe Its Not Butter" spread with Splenda and Molasses. Add the egg and vanilla extract and mix. Sift together the All Purpose Flour, Whole Wheat Flour, Baking Soda, Baking Powder and Salt. Fold into butter/sugar mixture until well mixed. Add nuts, chips and wheat germ. Use a teaspoon to measure out the right amount of dough and drop onto the prepared cookie sheet. Bake in 375 degree oven for 10 - 12 minutes.
For the cream cheese filling:. Cream cheese and sugar till a smooth paste is formed. Add in lightly beaten egg 1/3 at a time and mix well before adding the next portion. Stir in the sieved flour. Add in the warm milk and mix well. Microwave cheese mixture for 2 minutes on HIGH and stir it. After stirring it, send it back to the microwave for 2 minutes on HIGH again. Blend well till you get a smooth paste. Stir in the lemon juice and butter. Send it to chill in the refrigerator and roll slightly harden cheese paste into 35g balls to be used as filling. For the cream cheese buns:. Mix all ingredients to form an elastic dough and prove in a greased mixing bowl for 60 minutes. Knead the dough to release the air in it and prove for 30 minutes. Divide dough into 8 equal pieces of 50g each and one piece of 60g. Rest the dough for 15 minutes. The 60g dough piece is used to make the plait that encircle the cheese-pan. Shape dough and wrap in the filling. Dust top of bread with some bread flour. Prove for 45 minutes. Bake at 210C for 10 minutes and then 190C till golden brown.
Melt butter in saucepan. Add mushrooms and onion and cook until tender. Add barley and cook until lightly browned. Add soup, water, thyme and pepper. Heat to a boil. Cover and cook over low heat 40 minutes or until barley is done. Garnish with parsley.
In a medium saucepan, bring water to boil. Season generously with salt, and add green beans. Cook until just tender and bright green, but still slightly crisp, about 4 minutes. Drain beans in colander, rinse under icy cold water, and dry in teatowel. Cut beans in half, then combine in a large serving bowl. with the tomatoes. Whisk together mustard, vinegar, pinch of sea salt and sugar. Gradually whisk in the oil, letting it thicken and emulsify as you go. Pour dressing over beans and tomatoes, turning to make sure everything gets well coated. Let sit for at least 15 minutes before serving.
Dissolve yeast in warm water and 1/2 T sugar. Add salt, honey, margarine, and buttermilk. Then add all seeds, corn meal, and rolled oats. Then whole wheat flour and oat flour. While its mixing slowly add the bread flour. You may need more or less of the bread flour, just enough till nice and elastic. Knead well by hand or with mixer. Place in a sprayed bowl and cover with a towel. Let rise till doubled. This is a heavy bread and may take awhile, placing in a warm place will aid this. Punch down and divide in 1/2. Shape into loaves and place in greased pans, cover, and allow to rise till doubled again. Bake in 375 preheated oven for 30 minutes or till tops are browned and bottom sounds hollow when tapped.
In microwaveable mixing bowl, cook butterscotch chips for 2 1/2 to 3 minutes on 50% power, stirring once or twice until melted. Blend in milk, peanut butter, vanilla and salt. Cook for 1 1/2 to 2 minutes on HIGH, until bubbly, watching closely. Spread into buttered 8x8 inch baking dish. Chill until firm. Cut into squares. Keep refrigerated.
Beat egg in large measuring cup and add enough water to equal 1 1/2 cups liquid. Add liquid to breadmaker. Add remaining ingredients except cooking spray in order as suggested by your breadmaker. Select dough cycle. When cycle is complete, remove dough and place in large greased bowl and spray top with butter spray. Cover with plastic wrap and let rise until doubled, about 30 minutes. Punch dough down and turn out onto a lightly floured board. Cut dough in half, then cut each half into 3 equal pieces. Cut each of these pieces into 3 equal pieces to make 18 pieces of dough. Lightly flour hands and roll each piece into a ball and place into muffin tins that have been sprayed with butter spray. Spray tops of rolls, cover and let stand for 30 minutes to rise until doubled. Bake at 400° for 5 minutes or just until they begin to brown. Remove from oven and cool in pans for a few minutes. Remove to racks to cool completely, then place on a tray and put in freezer until firm. Place in plastic freezer bags and freeze. To complete cooking, place as many frozen rolls as you need in muffin tins and bake at 400° until golden brown, about 6 or 7 minutes. Note: If you want to bake them immediately, bake for 8 to 10 minutes or until golden brown.
Place 3 tortillas on a work surface. Divide cheese and hot dog slices evenly among tortillas.Sprinkle each portion with 1 tsp chives, a pinch of chili powder and a pinch of ground cumin. Top each with remaining tortillas. In a medium skillet, heat 1 tsp oil over medium heat. Put 1 quesadilla in pan, then rest a small plate on top of quesadilla to weigh it down. Cook for 2 minutes, until golden. Remove plate, flip quesadilla with a spatula, weigh down with a plate and cook until cheese is melted and tortilla is crisp (about 2 minutes). Remove from pan and keep warm. Repeat with remaining oil and tortillas. Cut each quesadilla with a pizza wheel into 4 equal wedges. Serve with salsa and sour cream if desired.
Preheat oven to 350 degrees. Grease 15X10X1 inch baking pan; set aside. For crust: In medium bowl, combine 2 cups flour and brown sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture into bottom of prepared pan. Bake about 12 minutes or until golden. Sprinkle peanuts and milk chocolate chips over crust. In small bowl, stir together caramel topping and 3 tablespoons flour. Drizzle over top. Bake for 12 to 15 minutes or until caramel mixture is bubbly. Cool in pan on wire rack. Cut into bars.
Add everything except the oil to a food processor outfitted with a blade. With the food processor running, slowly drizzle in the olive oil. Allow the food processor to run for a few minutes until the hummus is smooth and creamy. It's best to refrigerate it overnight to allow the flavors to mingle, but it can be served right away. If you're using canned chickpeas, one 15 1/2 ounce can, undrained should do it for you!
-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside. -Slice cube steak against the grain. Season with Lawry's. -Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown. -Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides. -Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine. -Butter halved French rolls or sub rolls and brown on skillet. -To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!
Grate up zucchini, dice onion, peel, core, and chop up apples. In a frying pan head up oil on medium/medium low head. Mix zucchini, onion, and apple, put in fry pan, salt to taste. Steam veggies in the oil, about 10 minutes until all are soft. In large bowl mix breadcrumbs, sage and thyme. (optional: add sunflower seeds, walnuts, and almonds). In separate bowl beat eggs until well mixed. Add zucchini mixture to breadcrumbs. Mix well. Pour eggs over, mix well. Stuffing is ready to go into the turkey, or whatever else you'd like to put it into.
In skillet, heat oil over medium-high heat; fry onion, garlic, salt, and pepper until softened, about 3 minute. Add chicken, jalapeno, red pepper, beans and salsa; cook, stirring, until chicken is no longer pink inside, about 10 minute Let cool. Spoon about 3/4 cup of the filling down centre of each tortilla; sprinkle each with 1/4 cup of the cheese. Fold in bottom edge, then sides; roll up. Place, seam down, in greased 13x9 inch glass backing dish, sprinkle remaining cheese over top. Back in 400 degree oven until golden and hot, and cheese is melted, about 15 minute Serve with sour cream. If baking from frozen, loosely cover dish with foil, and bake in a 400 degree oven until golden and hot, about 25-30 minute. Enjoy.
First you have to stew the rhubarb by taking 2 cups of diced fresh rhubarb and 1 cup of sugar. Put the rhubarb and sugar together in a small sauce pan and heat over low heat until it dissolves. Let it cool for 10 minutes. Then put ice cream,stewed rhubarb and splash of milk in blender,blend until smooth and combined. Pour into tall glasses and enjoy!
Rip chicken into bite size pieces. Mix mayo, chutney, curry powder, and any or all of the optional ingredients. Combine with chicken and enjoy!
Add all ingredients to blender and blend well. Pour either straight or over ice which dilutes it a bit. Feel free to adjust above ingredients like the lemon or lime juices and sugar.
Prep directions: 1) Label your bag with cooking the directions. 2) chop all of the veggies, mince garlic and add to bag. 3) add meats (trim chicken breasts and cut in half to have a total of four pieces of chicken per bag). 4) Add other ingredients. 5) Let out air, seal bag, and lay flat! 6) Freeze & Rejoice! Instructions for bag: Add 1/4 cup teriyaki sauce to crock pot, Cook on low 8 hours or high 4 hours. Serve over hot rice.
Combine the pork, garlic, and salt in a small bowl and mix until well blended. Set aside. Bring the chicken stock to a boil in a large saucepan over medium heat. Using a small teaspoon, drop small bits of the pork mixture into the soup (like mini meatballs) and bring the mixture back to a boil again. Add the tofu, bok choy, and season with the fish sauce, sugar and pepper. Simmer uncovered for 5 minutes before removing from heat. Serve hot, garnished with the green onions and cilantro leaves.
Heat oven to 350°. Grease bottom only of loaf pan, 9x5x3 inches, or 2 loaf pans, 81/2x41/2x2 1/2 inches. Mix all ingredients; beat 30 seconds. Pour into pan(s). Bake until wooden pick inserted in center comes out clean, 9-inch loaf 55 to 65 minutes, 8-inch loaves 55-60 minutes; cool slightly. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. To store, wrap and refrigerate no longer than 1 week. *If using self-rising flour, omit baking powder and salt. Apricot Nut Bread: Mix 1 cup finely cut-up dried apricots. Banana Nut Bread: Decrease milk to 1/3 cup and omit orange peel. Mix in 1 1/4 cup mashed bananas (1 to 3 medium). Bake 9-inch loaf 65 to 70 minutes. Cranberry-Cheese Nut Bread: Decrease nuts to 1/2 cup. Stir in 1 1/2 cups Cheddar cheese (about 6 ounces) and 1 cup cranberries, cut into halves. Bake 9-inch loaf 65 to 70 minutes. Date Nut Bread: Omit milk. Mix 1 1/2 cups boiling water and 1 1/2 cups cut-up dates; cool. Stir into the batter. Whole Wheat Raisin Bread: Substitute 2 3/4 cups whole wheat flour for the all-purpose flour and honey for the brown sugar. Mix in 1 cup raisins.
1- Mix the melted starch, milk & the sugar together well, then keep stirring it with low heat till it solidify. 2- Mix the Strawberry Jam with the nuts & 1/2 tablespoon of the coffee dust. 3- Put the Mehelbe inside a cup then add in the middle the mix of the Jam, Coffee & nuts in the center on the cup then garnish with the coffee dust.
Heat oil in a large, heavy pot over medium heat. Add bacon and cook until lightly browned, about 4 minutes. Pour off all but 2 tablespoons fat. Add onion, bell pepper, garlic, basil, thyme, salt and pepper, and cook until the onion is golden brown, about 5 minutes. Stir in tomato paste and sugar and cook for 2 minutes more. Add water and bring to a boil. Stir in rice and lime juice and return to a boil. Reduce heat to low, cover pot, and cook 15 minutes. If the rice is too dry, add 2-3 tablespoons water. If too wet, leave cover ajar for remaining cooking time. Stir in peas. Cook until rice is tender, about 3 minutes more. Remove pot from heat and let stand for 5 minutes. Fluff with fork and correct seasoning if needed.
Cook broccoli in microwave for about 5 1/2 minutes Drain. In a bowl, combine soup, bread crumbs, cheese , onion, pimientos and thyme. Add broccoli, mix well. Spoon 1/4 cup onto each ham slice. Roll up and place in an ungreased 13-in. x 9-in.x2 inches baking dish. Cover and bake at 350 degrees for 40 minutes or until heated through.
Cut 2 pounds of Swai fillets into about 1 inch by 1 inch pieces. Sprinkle fish with 1 teaspoon Vegeta seasoning, 1 teaspoon salt and 1/4 teaspoon pepper and mix. In a small bowl whisk together 3 tablespoons mayo and 2 eggs. Pour over seasoned fish and mix well. Let it marinade for at least 15 minutes. Cover the bottom of the pan with oil and preheat over medium heat. Coat pieces of fish in flour and fry for about 2 minutes on each side, or until golden brown. Pour out oil after each batch, wipe the pan with napkins (just please don't burn yourself!), pour more oil in and fry some more. You will have to change the oil after every batch to keep the burned flour sticking to the fish.
Cook potatoes until tender. Melt butter in a saucepan and stir in flour and garlic salt. Cook until bubbly. Stir in milk and cook until thickens and bubbles about 3 minutes. Stir in soup with a whisk. Add chilies and onion. Drain potatoes and layer with sauce in 13 by 9 baking dish. Top with bread crumbs, cheese and paprika. Cover with foil and bake at 350 degrees 1 hour, uncover and bake 30 more minutes longer.
Prepare mock hollandaise by processing all hollandaise ingredients in a food processor or blender until smooth. Heat in small saucepan over medium heat until hot. Bring water to a boil in a large saucepan over high heat. Reduce heat and simmer. Carefully break 1 egg into small dish and slide egg into water. Repeat with remaining 3 eggs. Simmer, uncovered, about 5 minutes or until yolks are just set. Meanwhile, toast muffin halves, place on serving plates. Top each muffin half with spinach leaves, 2 ounces Canadian bacon, 1 tomato slice and 1 egg. Spoon 3 tablespoons hollandaise sauce over egg; sprinkle with paprika. Serve with fresh fruit, if desired.
Take the can of beans and drain it until there is about 1/3 of the liquid left in the can. Pour into large nonstick skillet and add the olive oil and all the seasonings. Turn the burner up to high and stir everything until well mixed. Wait until the beans have come to a boil and then lower the heat to a little more than low. Leave the beans simmering for about 15-20 minutes Once the liquid that we left in the beans starts to almost dry out completely time to add the milk. Take a potato masher and mash the beans until they are at the consistency that you prefer. I like to mash until I've mashed almost every last beans. Turn off the burner and they are ready to serve inside your favorite burrito or alongside your favorite mexican dish.
Spray Dutch oven with cooking spray and heat 2 teaspoons oil over medium heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf. Transfer half of soup to blender. (If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot.). Add 1 teaspoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. (For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth.). Rinse out Dutch oven and return soup to pot and heat to a simmer. Stir in chicken broth and brandy (if using) and bring to a simmer. Season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives.
Cut 3 of the lemons into one-eighth inch thick slices. Remove seeds and set aside. You will have about 30 lemon slices. Grate 1 teaspoon lemon peel from the remaining lemon. Set aside the grated peel; save the lemon for another use. Heat 4 tablespoons of the butter in a 10-inch cast iron skillet or an ovenproof 10-inch saute pan until melted. Brush the sides of skillet with a little of the melted butter. Add the brown sugar, stir until it is moistened with the butter and spread it into an even layer. Arrange the lemon slices, slightly overlapping, to cover the bottom of the skillet. Set aside. Heat the oven to 350 degrees. Combine the flour, baking powder and salt in a bowl and set aside. Cut the remaining 6 tablespoons butter into a mixing bowl. Scrape the seeds from the vanilla bean with the point of a knife onto the butter. Using an electric mixer, beat the butter, scraping down the sides of the bowl, until creamy. Add the sugar and grated lemon peel and beat until light and fluffy. Beat in the eggs one at a time. Add half the flour mixture and beat until blended. Add milk and beat until combined, then add the remaining flour mixture and beat until blended. Spread the batter over the lemons in the skillet to cover evenly. Bake 30 to 35 minutes, or until the cake is golden and the center tests done. Let the cake stand 5 minutes, then invert the skillet onto a platter. To serve, slice into wedges with a sharp knife.
Dry-fry (temper) the cumin and coriander seeds for 30-60 seconds in a small frying pan over medium heat. Once the seeds smell toasty and begin to brown, immediately remove from the heat. Then pound them together using a pestle and mortar. Put the onion, garlic and chopped herbs in a food processor along with the toasted spices, ginger and paprika. Blitz until the mixture looks reasonably smooth. Scrape the mixture into a bowl and add the chopped olives and preserved lemon. Stir in a bit of olive oil to slacken the mixture further to a paste. Season to taste with cayenne, salt and pepper. Slash the chicken in several places to allow the flavours to penetrate. Slap the paste all over the chicken, pressing it into the slashes. Cover with plastic wrap and leave in the fridge for at least 2 hours, but overnight if you can. Remove the chicken from the fridge and leave to stand for about 30 minutes to allow it to come back to room temperature before cooking. Preheat the oven to 400°F Place the chicken in a roasting pan and roast for 30-35 minutes, or until the juices run clear when the meat is pierced to the centre with a fork. To make the yoghurt sauce, slacken the yoghurt with the milk, then stir in the remaining ingredients.
Combine all ingredients in a large zip lock bag and marinate in the refrigerator for 1 hour. Soak wooden skewers in water for a few minutes. Skewer the shrimp on the wooden skewers then place on the grill over medium heat. Cook for a few minutes on each side or until pink and juicy. Remove skewers from grill and serve with the honey lime dipping sauce. Enjoy. Honey Lime Dipping Sauce: Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
The Pan: Large oven dish, must be at least 6 inches deep. If not this deep, make sure it is large around. I'd say minimum 4" deep. A large disposable foil casserole pan should work fine. Directions: Peel (or not) and slice potatoes to no thicker than a dime (2-3mm). Layer the bottom of your oven dish with 2-3 layers of potatoes. Cover potatoes with a thick layer of grated cheese. Crush one clove of garlic over the top of the cheese, spreading out evenly. NOTE: If you know how much cheese and garlic you WILL use, just crush the garlic and mix it with the cheese to make spreading easier. Continue to do this 3-4 times depending on how deep your oven dish is. End up with a cheese and garlic layer to finish, not potatoes. Mix milk and egg together and pour over the top of the cheese. Bake at 180° C (350° F)until potatoes are soft and cheese topping is browned off Cooking time will vary depending on number of layers and thickness of potato slices. VARIATION: adding meat of your choice to this with the cheese/garlic layer, would make this a great main dish. If other ingredients are added, you may have to double the egg/milk mixture, and adjust the cooking time.
Preheat oven to 375°F Cook pasta in boiling salted water according to package instructions. Mix mushrooms into marinara. Drain pasta well and transfer to a 7-x-11-inch baking dish. Stir in olive oil and a cup of the pasta sauce. Set aside. Put tofu, nutritional yeast, mustard, onion powder, basil, garlic, salt and pepper in the bowl of a food processor. Process until the mixture reaches the consistency of ricotta cheese. Taste and adjust seasonings. Spread tofu mixture over the cooked pasta and top with remaining pasta sauce. Sprinkle with vegan cheese or additional nutritional yeast, if desired. Bake until bubbly, 30 to 40 minutes. Serve immediately.