HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel guavas and cut in half; remove seeds. Soak in cold water for 30 minutes, wash well. Add boiling water and simmer until tender. Lift out carefully and place in cold water for 6 hours. Drain carefully and simmer for 30 minutes in a heavy syrup made of the sugar and water. Keep in syrup until the following day. Cook again in syrup until guavas are well coated and juice is very thick. Skim from the syrup, drain, spread on a wire rack and allow to dry until no longer sticky. Pack between sheets of waxed paper in a tin or a glass jar.
Melt half of the butter in skillet. Season chicken with salt, garlic powder and pepper. Cook in butter until golden on all sides, about 10 minutes. Add the remaining butter and cook for 5 more minutes. Pour cream into skillet, and simmer for 5 minutes, stirring occasionally, Cook until chicken is done. If needed, add a tablespoon of cornstarch to thicken up the sauce. Add more garlic and pepper to sauce if needed.
Beat butter and sugars until creamy. Add eggs and mix well. Add flour, baking soda, salt, and vanilla. Mix well. Stir in pecans. Shape dough into logs and wrap with plastic wrap of freezer paper. Chill in refrigerator (at least an hour) or freeze. Slice thin and bake in a 350°F pre-heated oven for 10 minutes.
Roughly tear 8 of the lime leaves and place in saucepan with apple, lemongrass, half of the chilli and 6 cups of water. Heat on high, until boiling, then return heat to low and simmer covered for one hour until the apples are very soft. Strain through a fine sieve or piece of muslin. Measure apple liquid (you should have approximately 4 cups). Allow one cup of sugar for each cup of liquid. Place apple liquid and sugar in a saucepan on low heat, stirring until the sugar dissolves. Increase heat to high. Boil uncovered, stirring occasionally, for 10-15 minutes until jelly sets when tested (see note). Finely shred the remaining lime leaves and add to the jelly along with the remaining chilli. Simmer for 2 minutes. Pour into hot sterilised jars and seal immediately. Store the jelly in a cool, dark place for up to 3 months. Once opened, store in the fridge and use within 2 months. *Note* to test if the jelly is ready, place a small saucer in the freezer before you start. Drop 1 teaspoon jelly onto the saucer to cool. If it's ready, the jelly should stay in place and form a skin on the surface.
Heat a large skillet over high heat. Add the olive oil. When the oil is hot, sprinkle the mushrooms in a single layer. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms and continue to cook over high heat for about 5 minutes. If necessary, drain the mushrooms in a sieve and discard the excess oil. Otherwise, keep the mushrooms in the skillet. If drained, returned the mushrooms to the skillet and add the butter. Continue to cook, stirring occasionally, until the mushrooms are beautifully browned, 2 to 3 minutes. Season with salt and pepper and add the garlic. Saute until the garlic is lightly browned, about 2 minutes. Add the thyme and lemon juice and cook until the liquid evaporates. Add the wine, reduce the heat slightly, and simmer until the mushrooms are glazed with the sauce. Add the parsley, transfer to a warmed bowl and serve immediately.
Combine corn and 1 cup of the milk in a blender. Puree at high speed until smooth; set aside. In a heavy, 3-quart nonreactive stock pot, heat the butter over medium heat until melted and bubbly. Add the corn puree and cook over medium heat for about 5 minutes, stirring constantly. Add the remaining 3 1/2 cups milk and the salt; bring mixture to a boil. Reduce heat to low and simmer for about 15 minutes, stirring to avoid sticking. In each of 6 warm soup bowls, put 1 tablespoon each of the diced chiles and shredded cheese. Ladle the hot soup into the bowls and garnish with a few tortilla strips.
Preheat oven to 350 Spray 2 (9 - inch) cake pans with nonstick baking spray with flour; line bottoms of pans with parchment paper, and spray again. In a medium bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add half-and-half, oil, and eggs. Beat at medium speed with a mixer for 2 minutes. Reduce speed to low, and add coffee and vanilla, beating until combined. Divide batter evenly into pans. Bake for 30 to 35 minutes or until a wooden pick inserted near center comes out clean. Remove from oven, and cool on wire racks for 5 minutes. Remove from pans, and cool completely on wire racks. Spread about 3/4 cup Mocha Fudge Frosting onto one layer. Top with remaining layer. Frost sides and top of cake with remaining frosting. Garnish with chocolate curls if desired.
Bake crust for about 15 minutes. Cook broccoli and chip into bite-size chunks. (If using spinach, just thaw and drain.) Put broccoli or spinach into the bottom of the pie crust. Mix remaining ingredients, including your choice of meat, and pour over the broccoli. Bake 30 to 35 minutes at 350 degrees F, until knife comes out clean.
1. Heat oil in 12-inch skillet over medium heat. Cook onion and garlic in oil about 4 minutes, stirring occaisionally, until onion is tender. Stir in pasta sauce, tomato sauce, water and Italian seasoning. 2. Place 1 cup of the sauce mixture in bottom of 6-quart slow cooker. Add 1 package frozen ravioli; top with 1 cup of the cheese. Top with remaining package of ravioli; top with remaining cup of cheese. Pour remaining sauce mixture on top. 3. Coverand cook on LOW heat setting 4 to 5 hours. Sprinkle with parsley. 12 servings.
Bring 3 cups water to a boil in a stockpot. Place a vegetable steamer or rack in bottom of pan. Add lobster tails. Cover and steam for 8 minutes or until done. Cool to room temperature. Remove meat from shells (save shells); chop meat into bite-sized pieces. Cover and chill. Place lobster shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or rolling pin. Combine shells and milk in a small saucepan over medium heat. Bring to a simmer; cook 5 minutes (do not boil). Remove from heat; cover and let stand 30 minutes. Strain mixture through a fine mesh sieve into a bowl; discard solids. Set aside. Preheat oven to 450°. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; saute 2 minutes or until soft. Add mushrooms; saute 4 minutes or until liquid begins to evaporate. Stir in sherry, and cook 1 minute. Combine reserved milk mixture, flour, black pepper, and white pepper in a small bowl; stir with a whisk until smooth. Add milk mixture to pan; bring to a boil. Cook 1 minute or until thickened, stirring constantly. Stir in basil and tarragon; cook for 1 minute, stirring occasionally. Add reserved lobster meat, cream, and salt, stirring to combine. Divide mixture evenly among each of 4 (1 1/2-cup) gratin dishes coated with cooking spray. Combine cheese, panko, and melted butter in a small bowl; toss to combine. Sprinkle 1/4 of the panko mixture over each gratin. Bake for 12 minutes or until topping is browned.
Preheat oven to 400 degrees F. and place squash pieces, skin side down on lightly oiled baking sheet. Sprinkle with salt and bake until tender when pierced with a fork, about 40 minutes. Remove from oven and brush each slice with butter. Keep warm until serving.
Melt butter in a small saucepan; Stir in flour, salt, and pepper. Cook and stir over low heat until evenly combined and smooth, making a roux. After butter and flour are combined with no lumps, slowly add all of the milk. Stir constantly to evenly blend flour mixture and milk. Continue to cook and stir the mixture over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
Mix the lobster, celery, green onion, red pepper, cream cheese, mayonnaise, lemon juice and black pepper together until well blended. Cover with plastic wrap and refrigerate. Preheat oven to 400 degrees F. Boil the water and butter in a saucepan over medium heat. Pour in flour and stir vigorously over medium heat until mixture forms a ball. Remove from heat and beat an egg in until mixture is smooth. Repeat with remaining eggs. Drop by teaspoons onto an ungreased baking sheet, mounds should be about 1/2" round, space about 1 1/2" apart. Bake for about 30 minutes or until golden brown. Cool completely. Cut off tops and scoop out any doughy material in the center of the puff. Fill with lobster mixture and replace top. Chill until ready to serve.
Grind the pecans. Fine ground will help the crust hold together better, coarse gives you a crunchier crust. Add the Splenda to the ground nuts. Add the butter (softened or outright melted). Press mixture into a pie plate or springform pan. Bake for 5-10 minutes between 350 and 450, depending on how toasted you want it. You can also make this crust ahead of time.
Preheat oven to 350 degrees. Mix flour, sugar, baking soda, and salt in a large bowl. Pour juice off can of pineapple into 1 cup measuring cup--it should be about 3/4 cup juice. Add water to make 1 cup. In a separate bowl, combine apple sauce, lemon juice and juice water. Dump pineapple chunks into the bottom of a 12 inch spring form pan (you could use an 8x8 or other sized spring form, just adjust cooking time). Sprinkle with brown sugar. Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps. Pour into pan on top of the pineapple/brown sugar mix. Bake for 25-35 minutes or until golden on top and a toothpick inserted in the center comes out clean. Let cool and loosen sides of cake from pan. Place serving plate on top of cake. Flip cake over onto serving plate and remove pan bottom.
Remove shells from shrimp and place them in hot chicken broth. Devein and clean shrimp. Thinly slice garlic [in this dish, the more garlic, the better]. Cook pasta according to the directions on the box. Drain and set aside. Note that it is important NOT to overcook the pasta! In a large frying pan, heat the 1 T of olive oil on high heat. Saute the sliced garlic until it begins to brown slightly. Add the shrimp and cook until they just begin to turn pink. Add salt and pepper to taste. Add the sliced sun-dried tomatoes and cook over medium heat for a minute. Add the linguine and stir until the whole mixture is thoroughly blended. Strain chicken broth to remove shells and slowly add some to the noodles and shrimp to remove any browned stuff stuck to the bottom of the pan. Remove the pan from the heat and let the dish stand for a few minutes to blend the flavors. Sprinkle the sliced basil on top before serving.
In large bowl, combine 1/3 cup all-purpose flour, 3/4 cup whole-wheat flour, yeast, brown sugar, salt, and baking soda. Mix well. In saucepan, heat water, cottage cheese, and butter until warm (butter does not need to melt). Remove from heat and add eggs to the liquid mixture. Combine dry and wet ingredients, blend at low speed until moistened, beat 3 minutes at medium speed. By hand, gradually add all of the whole-wheat flour and enough of the all purpose to make a firm, non-sticky dough. Knead until smooth and elastic - 5 minutes or so. Place in greased bowl, flipping to grease top. Cover and let rise in warm place until doubled. This takes roughly an hour. Punch down dough and divide into 24 pieces. Form these into balls and place in greased muffin cups. Cover and let rise until doubled, another 45 minutes. Bake in an oven preheated to 375 for 12-15 minutes.
Using the deepest stovetop skillet or pot you have (minimum 6 quarts), add olive oil and heat on medium high until hot. Add sliced chicken and sautee until it just turns white, about 2 minutes, stirring frequently. Do not brown or overcook. Chicken will continue to cook as you add ingredients. Add carrots, broccoli, cauliflower, rice, water, chicken base powder and all seasonings. Stir and cover with lid, heat to a simmer then turn heat down to medium. Stirring occasionally, cook for approx 10 minutes or until rice is almost done. Remove lid, add the mushrooms with liquid and the cans of soup, stir and simmer uncovered for an additional 5 minutes or until it reached desired thick consistency. It should not be runny. Remove from heat. Stir in cheddar cheese and let the pot rest for 5 minutes to thicken. TIPS: Try it with different veggies and meats. We like this with tuna and peas as well, or with ground beef, green beans and corn. You can also make it into a sort of "shepherd's pie" by cutting the stovetop cooking time in half, covering the top with seasoned tater tots or hashbrowns or mashed potatoes and baking it uncovered in the oven for an additional 20-25 minutes. Experiment and enjoy!
Preheat oven to 350. Cook Broccoli and Cauliflower in salted water until crisp-tender. Drain. Reserve one cup of cooking water when draining. Saute Celery and Onion in butter until tender. Mix all ingredients in a 13X9 baking dish that has been sprayed with Pam. Top with paprika. Bake Uncovered for 30 minutes or until Rice is done.
Process dressing ingredients in blender or food processor until ginger is finely chopped. Pour into a large salad bowl. Add remaining ingredients except greens (or lettuce) and toss to mix and coat. Chill in refrigerator for 30 minutes. Place greens (or lettuces) on chilled plates and top with chilled salad mixture.
Prepare pastry. In medium size bowl, with electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg until well mixed. Reduce mixer speed to low. Gradually beat in flour, baking powder and salt. Gather dough into a ball, flatten to a 5-inch round, and wrap tightly in plastic wrap. Refrigerate pastry at least 30 minutes or overnight. When pastry has chilled, heat oven to 400°. Between 2 sheets of floured waxed paper, roll out pastry to a 12-inch round. Remove top sheet of paper and invert pastry into a 10-inch tart pan with removable bottom, allowing excess to extend over edge. Remove remaining sheet of waxed paper. Fold excess pastry inside so that it is even around top edge with rim of pan; press pastry against the side to make an even thickness. With fork, pierce bottom of pastry crust 10-15 times to prevent shrinkage. Line crust with aluminum foil and fill with uncooked dry beans. Bake pastry crust 10 minutes, remove foil with beans and bake crust 5 minutes longer. Cool crust on wire rack while preparing filling. Reduce oven temperature to 350°. Prepare filling: In heavy 1-quart saucepan, heat chocolate, butter, sugar, half and half, and salt over low heat, stirring frequently, until chocolate melts and mixture is smooth. Remove from heat. In large bowl, with wire whisk, beat eggs slightly; slowly beat warm chocolate mixture into eggs until well blended. Spread chocolate mixture into pastry crust and bake cake 25-30 minutes. For Topping: In double boiler melt semi-sweet chocolate squares, half and half, butter, chopped toasted hazelnuts, and hazelnut syrup, stirring constantly until smooth. When cake has cooled, spread over top and sides. Dust with powdered sugar and serve with ice cream.
Discard 1 packet of flavoring from the soup, Bring pot of water to boil, Add noodles and vegetables. Boil until noodles are cooked through, 2 minutes; then drain. Sauce: whisk together orange juice, 1 cup water, teriyaki sauce, cornstarch and 2 flavor packets from ramen. In a large non-stick skillet, heat oil over medium-high heat Stir in pork, ginger and garlic; cook, stirring occasionally, until mixture is cooked through, 4-5 minutes. Bring sauce to a boil over medium-high heat. Cook, stirring until thickened, 2-3 minutes. Add Pork; heat, 1 minute. Add noodle mixture and scallions; toss to combine.
Make a paste by combining the garlic & salt. Whisk together the garlic paste, rice vinegar, soy sauce, canola oil, cumin, & ground black pepper. Place the steak in one bowl & the onions in another. Divide the marinade between the 2 bowls & let set in the refrigerator for at least an hour. Pour a small amount of oil in a wok & turn on medium heat. Once the oil is hot add the steak with marinade & cook until brown. Add the tomato & simmer for a few minutes. Add the jalapeno, cilantro, & onions with marinade to the wok, slowly stirring until well blended. Simmer for 5 more minutes. As the ingredients are cooking in the wok, sprinkle the potatoes with paprika & fry in a separate pan. Once done add to the other ingredients. Serve with a dish of white rice.
Mix your cornmeal and salt well in a gallon sized Ziploc bag. Add okra, about 1 1/2 cups at a time. Close bag and shake to cover okra completely with cornmeal mixture. Fry in a cast iron skillet in vegetable or corn oil (I like corn oil best) until okra floats and turns a light brown. Watch this carefully as once it begins to brown, it does so very quickly. Repeat process until all okra is fried.
Preheat oven to 350*. In a large skillet, over medium heat, brown sausage, drain fat. Add onion and garlic, cooking till onion is slightly transparent. Stir in tomatoes, tomato paste, basil, sugar, salt and pepper. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes. In a medium bowl, comine cheeses and egg. Mix well. Store, covered, in refrigerator while manicotti noodles are cooking. Cook manicotti as directed on package; drain. Stuff manicotti shells with cheese mixture. Spread half of the tomato based sauce on bottom of a greased 13 x 9" baking dish. Place stuffed manicotti over sauce. Spoon remaining sauce over manicotti. Cover& bake 35 minutes or until hot and bubbly. Remove from oven, top with remaining 1 cup mozarella cheese. Bake 5 minutes longer.
Put the water in a big pot add the beans, onion, garlic, tomato and the chile, and the meat. Cook this for 1 hour, and add the salt and pepper. Adjust the water if is necesary. Cook until the meet and the beans are cooked, then add the hominy, the tomato sauce, the greens and the cilantro. Add more salt or chicken bouilon cook for 15 minutes more and turn off the heat , so dont overcooked the greens .
In plastic bag, shake together the pork cubes and Caribbean rub to evenly coat the pork. Skewer pork and grill over medium heat for 8 minutes, turning occasionally to brown evenly. Meanwhile, in large bowl combine couscous and boiling water and 1/2 teaspoon salt; let sit 5 minutes. Stir cranberries and green onions into couscous. Arrange cucumber slices around the edge of four dinner plates; equally portion couscous mixture onto plates; topping with orange slices and pork cubes. Stir together oil, orange juice, orange zest, brown sugar; season with salt and pepper. Drizzle over salads and garnish each salad with some chopped pecans.
Combine all ingredients except those for topping in a large mixing bowl. Using electric mixer, beat until smooth. Spoon sweet potatoe mixture into a greased 2-quart casserole. Set aside. In a small mixing bowl, combine the brown sugar and flour. Using a pastry blender or a fork, cut in the butter until the mixture is the consistency of cornmeal. Stir in the toasted walnuts. Sprinkle topping over sweet potato casserole; drizzle with maple syrup. Bake at 350 degrees for 45 minutes, or until bubbly.
Cook the pasta according to the directions, adding 1 teaspoon of olive oil and some salt to the water. Cook the pasta al dente drain and toss with remaining ingredients. Serve immediately.
In a skillet over medium heat, brown beef and onion; drain. Add paprika, salt and pepper, stirring in thoroughly. Reduce heat to medium-low; blend in soup and tomato paste (if using) and heat through. Stir in sour cream. Serve over cooked noodles.
In a medium bowl, place the cream cheese and all of the ingredients to the variation you have chosen. Mix well. Use as desired.
Place eggplant in a colander and sprinkle with salt. Place a plate with a weight on top ( like two 1 -pound cans ) and leave to drain for 1 hour. Pat eggplant dry with paper towels. Preheat broiler. Brush a baking sheet with 1 tablespoon olive oil. Place half the eggplant on baking sheet and toss to coat with. Broil 3 inches from heat for 2 minutes. Turn eggplant and broil 2 to 3 minutes more, until it begins to turn golden brown. Remove eggplant to a large platter. Repeat with another tablespoon olive oil and remaining eggplant. Add garlic, mint, basil, parsley and pepper to eggplant. Toss to mix. Add remaining olive oil , toss again. You can cover the bowl with plastic wrap, or ( to save space, like I did before 12 hungry people came over and we has one titchy fridge ) don't use the bowl in the step above and just use a ziploc bag for tossing and storing. Marinate in fridge for a whole day. Serve at room temperature.
Heat 1 tbsp of the oil in large pan. add the cumin,garlic,coriander and paprika and fry over a gentle heat for 1 min,stirring. Add the stock and saffron and bring to the boil. Add the spring onion and then pour in the couscous in a steady stream and give it a quick stir. Cover the pan with a tight fitting lid, remove from the heat and set aside for 5 minutes, to allow the grains to swell and absorb the stock. If you are serving this warm, stir in the rest of the oil and the remaining ingredients now. Otherwise allow the couscous to cool and chill in the fridge for 1 hour before adding the other ingredients for a yummy cold couscous salad.
Heat the olive oil in a large 12" saute pan and add the pancetta or bacon. Cook over medium heat, stirring often, until the fat is rendered, and the pancetta or bacon, is golden brown and crisp, 5-10 minutes. Remove to a plate lined with paper towels. Add the Brussel sprouts, salt, and pepper to the fat in the pan and saute over medium-heat for about 5 minutes, until lightly browned. Add the raisins and chicken broth. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little more chicken broth or water. Return the pancetta or bacon to the pan, heat through, season to taste, and serve.
Measure all ingredients into pan in order given. Use French setting and medium or dark crust (depending on your preference and your machine).
Slice hot dogs lengthwise in quarters. Slice green peppers lengthwise and slice onion. Saute the first three ingredients until the hot dogs have curled and the green peppers and onions are soft. Add the can of tomato sauce and simmer for 15 minutes. Serve atop mashed potatos.
Cook bacon until crispy. Drain, reserving 4 T. of drippings. Saute onion in 1 T. of bacon drippings (or olive oil) until soft and transparent. Mix remaining drippings and flour in pan and cook until light brown. Add onion and hot broth, stirring until smooth. Whisk in can of water, tomatoes and bacon. Cook on low heat for 30-45 minutes. I think this would probably be good with turkey bacon for a lighter version and olive oil in place of the drippings.
Combine first 4 ingredients in a large bowl. Combine mayonnaise and next 5 ingredients (through pepper) in a small bowl, stirring well with a whisk. Drizzle mayonnaise mixture over chicken mixture; toss gently to coat. Sprinkle with almonds.
Coarsely chop croissants; distribute evenly in greased 13X9 inch casserole dish. Combine cream cheese, butter, and 1/3 cup maple syrup; spread evenly over chopped croissants. In large bowl, beat eggs, 1/2 cup maple syrup, and half-and-half; pour over mixture. Sprinkle with cinnamon. Cover and refrigerate overnight. In the morning, remove from refrigerator. Preheat oven to 350 degrees. Uncover and bake 45 to 50 minutes or until golden. (It will be very light and puffy; let it sit for 5-10 minutes while you make the sauce; once it settles down a little, you will be able to pour the sauce and put nuts on it more easily.). In small saucepan, heat 1/2 cup butter and 1/2 cup maple syrup and pour over warm souffle. Sprinkle with powdered sugar and chopped pecans.