HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain the tofu. Blend the mushrooms, chestnuts, garlic, and tofu in a food processor until roughly blended, there should still be a few chunks. Place the blended ingredients in a bowl and add the soy sauce, chili sauce, salt, and mustard, and mix. Wet the corners of the wonton wrappers with a little bit of water as you need them. Spoon a little more than a teaspoon of tofu filling into the middle of the wrapper. Fold the corners of the wrappers and seal with a fork. Place them on a greased pan and place in the oven for 10 minutes at 375°F (You can also steam them, for a softer texture, or even deep fry them for a quick cook.). Enjoy them with sweet Thai chili sauce or with more Chinese mustard.
Add oil to the bottom of the pressure cooker and heat with lid off. Rub meat with salt and pepper, then sear on all sides. Add the rest of the ingredients, cover, and cook at pressure for 50 minutes. Allow natural release (will take 15-20 minutes). Shred meat and eat in tacos, burritos, scrambled eggs, etc! I drain the meat, my wife prefers it left in the juice. Your preference.
Arrange chicken pieces on baking dish or shallow tray or in crock pot. (Line baking dish with foil for easier clean-up!) Combine remaining ingredients and pour over chicken. Bake at 275 for 4 hours, or until chicken is fork-tender and falls off the bone-- Or use crockpot with a time that works best for your model.
Place tomatoes under broiler for 4 minutes--they will blacken and look not too appetizing. Put all ingredients except oil into blender or food processor and puree. Add liquid if blender balks. Heat pot with oil over high heat. Watch carefully for smoke--not a desired result. Cook liquid ingredients over high heat for 5 minutes stirring frequently.
Mix all ingredients in a large bowl by hand. Use your bare hands for best results. Roll meatballs to about the size of a golf ball. (wet your hands to prevent the meat from sticking to them while rolling the meat balls). Drop raw meatballs into large (I use a stock pot) pot of sauce. (I have an incredible sauce recipe {#92096} I use for my meatballs). Simmer for about 3 hours.
In a large skillet, brown pork on all sides in bacon drippings. Add soy sauce, ginger, garlic salt, vinegar, and brown sugar. Cover and let simmer for 15 minutes. Add tomato sauce and simmer, uncovered, for 30 minutes longer or until pork is fully cooked. Stir in pineapple with canning juices and bring to a boil. Remove from heat and taste for seasonings, adjusting as needed. Serve ladled over mounds of hot cooked rice.
Heat the oil in a large skillet. Add corn and cook over medium heat for a couple of minutes. Add red pepper and jalapeno and cook for another couple of minutes. Transfer to a bowl and mix in the cilantro. Do not discard the oil. In a separate bowl, beat the eggs with the cumin, salt and pepper, then stir into vegetables. Using the same oiled skillet, drop heaping spoonfuls of the corn mixture into the oil. Cook for a minute or two on each side, until browned. Once cooked on both sides, remove from the pan and drain on paper towels before serving.
In a large mixing bowl, combine the spinach and flour. Add in the eggs, salt, cottage cheese, cheddar cheese, and butter. Transfer mixture to a greased 13x9 inch baking dish. Bake, covered, in a 375 degree oven for 45 minutes. Uncover and bake an additional 15 minutes.
For the tapioca: Place the tapioca pearls in a container large enough to accommodate the soaking water as well; add enough water to cover the tapioca by about 3 inches. Refrigerate and soak overnight. Drain the tapioca, discarding the water. Whisk the tapioca together with the milk, salt, sugar and egg in a large saucepan. Place the pot over medium heat and cook for about 15 minutes, whisking constantly, to form a thickened pudding. Remove the pan from the heat and let sit for 15 minutes. Stir in the vanilla and almond extracts. Transfer to a large bowl; cover and refrigerate for about 2 hours, until fully set and chilled. For the filling: Combine the peaches, sugar and 1/4 cup of the water in a large saucepan over medium heat. Cook for 8 to 10 minutes, stirring, until the fruit has softened to your liking. Mix together the remaining 2 Tbsp of water and the cornstarch, stirring until the cornstarch has dissolved. Add to the fruit and cook for 2 to 3 minutes or until the mixture thickens. Remove from the heat and stir in the vanilla and almond extracts. Taste, and add sugar as needed. Refrigerate until well chilled. To serve: Line up small dessert cups or bowls. Distribute half of the tapioca pudding evenly among the bowls, then use about half of the peach filling to create a second layer in each of the portions. Use the remaining tapioca for a third layer, then top with the filling. Garnish with sliced almonds and serve immediately.
Preheat oven to 300 degrees F. Sift the cocoa powder through the finest strainer you have, to eliminate any lumps. Thoroughly combine it with 1/4 cup of the sugar. Set aside. Pour the egg whites into a clean, dry bowl. Begin by whipping them with a mixer set on medium speed. Add the salt and allow the egg whites to whip until they are whip, opaque and begin to hold a soft peak, 2 or 3 minutes. Increase the speed to high and pour in the remaining sugar (1 cup) in a very slow stream. This should take about 2 minutes. The egg whites should retain a dull appearance. If they become shiny, you are adding the sugar too quickly, it is melting fast and the meringue is losing air. By the time you have added the sugar (1 cup), the egg whites should be very stiff, but not dry and separated. With a rubber spatula, fold in the sugar and cocoa mixture, scattering it over the egg whites in three or four additions. Fold quickly but gently to retain as much air as possible. Proceed immediately to the piping or shaping of the meringue before it has a chance to lose air from standing. Bake for 30 minutes. The meringue needs to set quickly before the fat in the cocoa breaks down the meringue, making it fall. Rotate the pan so it bakes evenly.
Blanch the carrots in a pan of boiling water, drain and rinse in cold water. Drain again. In a nonreactive bowl, mix the remaining ingredients. Add the carrots to the marinade and refrigerate, covered, for a least 24 hours. Before serving, taste and adjust the seasoning. if needed. They will keep in refrigerator for several days.
JAMBALAYA RICE -- In a fairly large pot, cook your sausage over medium heat. When done, remove to draining plate, and set aside. Into the sausage oil, toss the garlic, onions, peppers, and celery and saute until opaque [about half translucent, or half done]. Add in the cooked rice, tomato sauce, salt, peppers, other spices, balsamic vinegar and stir until fully blended, add the sausage and stir again. Continue to cook over a low heat while you prepare the cheese sauce. CHEESY ROUX -- Over a low-medium heat, melt diced cheese with the milk and the gumbo file', stirring slowly and continually, until cheese and milk are creamy. Pour over Jambalaya and stir until blended. Serve hot. Goes great with cheesy biscuits. It also serves well as a side dish with any seafood, or as a main dish using seafood [shrimp, clam, oysters, fish, etc] or small cut bite size chicken in place of the sausage!
In a food processor, pulse olives until coarsely chopped. Add capers, garlic, thyme and dijon mustard; puree. Move to a mixing bowl. Add lemon juice and pepper to taste to pureed mixture. Stir in parsley. Serve with slices of toasted French bread. Enjoy!
Mix cornstarch and all seasonings in a bowl, add pizza sauce. Add meat to sauce mixture. Add cheeses. You can put this in a fondue pot, crock pot or just microwave until bubbly. Dip with cut up bread wedges. You can also use pieces of fried sausage on toothpicks to dip, breadsticks,or cooked breaded chicken bites.
Set oven to 325 degrees F. Butter a large baking dish. Pound the chicken breast until flat (pound just enough to roll up easily). Place 1 slice cream cheese in the middle of each breast. Roll up the chicken breast (it does not matter if a little of the cream cheese comes out of the sides). Wrap 2 slices of bacon around each breast, secure with a toothpick then place into prepared baking dish. In a bowl mix undiluted soup with Parmesan cheese, sour cream, mayonnaise, milk, onion, salt and black pepper; mix until well combined then pour over chicken. Bake for about 45 minutes or until the chicken is fully cooked. Remove from oven and sprinkle with cheddar cheese (if using) then return to oven for a few minutes to melt cheese. Delicious!
Whisk together first 4 ingredients in a medium bowl. Stir together pecans and 2 tablespoons maple syrup mixture in a skillet over medium heat, stirring to coat pecans. Cook, stirring often, 3 minutes or until pecans are glazed. Arrange pecans in an even layer on wax paper; let cool. Coarsely chop, and set aside. Sprinkle pork chops evenly with 3/4 teaspoon salt and pepper; brush with 1 tablespoon olive oil. Grill chops, covered with grill lid, over medium-high heat (350°to 400°) 8 minutes on each side or until a meat thermometer inserted in thickest portion registers 160°, basting with 1/2 cup maple syrup mixture during last five minutes of cooking. (If glazed earlier, glaze will burn.) Transfer to serving platter. Cover and keep warm. Sprinkle apple slices evenly with 1/2 teaspoon salt; brush with remaining 1 tablespoon oil. Grill apples, without grill lid, over medium-high heat (350° to 400°) 4 to 6 minutes, turning occasionally and brushing with 1/4 cup syrup mixture. Spoon remaining maple syrup mixture over pork chops. Sprinkle with chopped pecans and, if desired, crystallized ginger. Serve with grilled apples.
Blend the dry ingrediants. Add the liquids. Stir well. Bake in a 8x6 inch sqare or 6 inch diameter pan or about 12 cupcakes or similar at 180° for 35 minutes.
Drain the jar of cherries but reserve 1 TB of the cherry juice. Chop the cherries coarsely. The first time I made this I used a food processor and got them too fine. More chunky is definately better. In a large bowl, combine 1 TB of cherry juice, eggs and next 4 ingredients and stir will. Preheat oven to 350 degrees. Add the bread cubes and let stand for 15 minutes on the counter, stirring occasionally. After 15 minutes, stir in the chocolate chips and cherries. Spoon this mixture into a greased 9 inch square pan (I used a bread pan with good results) and bake, uncovered for 50-60 minutes or until set. Garnish, if you want to, with whipped cream and maraschino cherries. Cook time includes 15 minutes soaking time for french bread cubes.
Pass the cucumbers, onion, celery, green pepper, tomato, garlic and bread through the small die of a meat grinder, or chop finely (but do not puree) in a food processor fitted with the steel blade, using on and off pulsing action. Combine with the remaining ingredients, season to taste and stir well. Serve very chilled. Note: The soup can be made up to a day in advance and refrigerated, tightly covered.
Prick pie shell with fork and bake at 450 for 5 minutes. Combine rhubarb, flour, salt,sugar, and let sit for 15 minutes. Beat eggs slightly and add vanilla. Stir vanilla and eggs into rhubarb mixture and pour into pie shell. Topping: Stir together flour and sugar. Cut butter into mixture until it is crumbly and well incorporated. Sprinkle over pie. Bake at 425 degrees for 15 minutes and then reduce heat and bake at 350 degrees for 30 minutes more.
Heat oil in a pan. Add garlic, ginger, onions and salt. Stir-fry till the raw smell of ginger and garlic is gone, and the onions are lightly browned. Add all the spice powders and green chillies. Add mutton, stir and cook for 5 minutes. Add hot water. Bring to a boil. Cover pan with a lid and cook on low flame for 30 minutes. Add peas and lime juice. Cook until the liquid has been reduced. Serve hot with bread, steamed rice or naan.
Preheat oven to 350 degrees F, & spray two 9-inch round cake pans with nonstick cooking spray. In a mixing bowl, whisk together flour, sugar, baking soda & salt. Add shortening, orange zest & juice, water & eggs, mixing until well blended. Add lemon juice, mixing until JUST incorporated, then fold in almonds. Divide batter evenly between prepared pans. Bake until toothpick inserted into center comes out clean, about 30-34 minutes. Cool in pans on wire rack for 10 minutes before removing from pans & letting cool completely on the wire rack. For best results when decorating, wrap cakes in plastic wrap & freeze for 1-2 days.
Preheat broiler. In a shallow bowl, combine the first 7 ingredients and mix well. Marinate for 30-60 minutes in refrigerator. Broil steaks 4-5 inches from the heat at about 4 minutes each side, or until fish flakes easily with a fork.
Combine butter, sugar, corn syrup, salt, and vanilla in a medium mixing bowl; beat well. Add eggs, and beat well. Stir in pecans. Pour into pastry shell. Bake at 375 degrees for 45-50 minutes.
Place all ingredients, except tapioca and ice, in cocktail shaker or tightly sealed container and shake vigorously for about 10 seconds. Place tapioca into tall glass and pour shaken liquid mixture over it. Add ice and serve with Bubble tea straw.
In large suacepan, saute onions butter until tender. Add squash, stock, seasonings and bring to boil. Turn heat to low. Cook 15 minutes. In blender, puree squash with sour cream. Do in batches if necessary. Return to saucepan and heat through.
Begin by putting the onion rings into soak for a minimum of 15 minutes. Cut the onion into 1cm wide slices and separate the rings. Pour over the milk and set aside, turning the onion rings occasionally. Take the steaks out of the fridge and leave at room temperature for 20 minutes. Preheat the oven to 220°C. Break the bread into pieces and blitz in a food processor to form rough breadcrumbs. Remove and set aside. Then, place the capers, sun dried and fresh tomatoes, the oil, basil and some salt and pepper in the food processor and blitz until pulped. Add the breadcrumbs and blitz once more until evenly mixed. Place the steaks on lightly oiled baking sheet and spoon over the tomato crumb mixture. Cook in the oven for 10 minutes until the steaks are browned but still a little pink in the middle. Meanwhile, heat 5cm of oil in a deep frying pan. Mix together the flour, chives and some salt and pepper. Drain the onion rings, dust in the flour, shaking of any excess, then fry in batches for 2-3 minutes until crisp and golden brown. Drain on kitchen paper. Transfer the steaks to 4 warm serving plates and allow to rest for a few minutes. Pile the speckled onion rings on the side, garnish with fresh basil leaves and serve.
Roughly chop the rosemary leaves, thyme leaves, and lavender flower/s or leaves (if using). Place herbs, salt and pepper into a mortar and pound with a pestle, until herbs are crushed and fragrant. Add garlic and lemon zest and pound until garlic makes a paste - add a little of the olive oil if necessary. Now stir in the lemon juice and the olive oil and mix together. Pour mixture into a small screwtop jar. Fix lid securely and shake vigorously until mixture thickens and emulsifies. Pour over meat, cover and marinade in the refrigerator for 1-2 hours before cooking. Pour any marinade left in the bowl over the meat while it cooks.
Pour just enough water in a double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless-steel bowl for whipping by hand or with an electric mixer. Remove the zest of two or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice. To make the base for the tiramisu, heat the water in the double boiler to a steady simmer. Off the heat, beat the egg yolks with 1/4 cup of the sugar and 1/2 cup of the limoncello until well blended. Set the bowl over the simmering water, and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, as the egg mixture expands and heats into a frothy sponge, 5 minutes or longer. When the sponge has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double-boiler pan and let it cool. Meanwhile, pour the remaining cup of limoncello, all of the lemon juice, 1 cup water, and 1/2 cup of the sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol. Let the syrup cool completely. In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat until light and creamy. Whip the egg whites with the remaining 1/4 cup sugar, by hand or by machine, until it holds moderately firm peaks. When the cooked limoncello sponge (or zabaglione) is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended. Pour some of the cooled syrup, no deeper than 1/4 inch, into the shallow-rimmed pan to moisten the ladyfingers (savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the casserole or baking dish. Wet each cookie briefly-if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan completely. You should be able to fit about twenty ladyfingers in a single layer. Scoop half of the limoncello-mascarpone cream onto the ladyfingers, and smooth it to fill the pan and cover them. Dip and arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream. Smooth the cream with the spatula, and seal the tiramisu airtight in plastic wrap. Before serving, refrigerate for 6 hours (or up to 2 days), or put it in the freezer for 2 hours. To serve, cut portions of tiramisu in any size you like, and life each out of the pan and onto dessert plates.
Fill large coffee mug with Baileys, Frangelico and Kaluha top with coffee. Garnish with whipped cream and sprinkle with cinnamon.
Combine garlic, lemon thyme, salt and pepper, olive oil. Pour over salmon. Grill salmon for 6 to 8 minutes on each side, or until done. Juice 1 of each fruit. Segment the remaining fruit. In a bowl, combine 1/4 cup fruit juice and other remaining ingredients (except citrus segments). Taste and adjust seasonings. Saute spinach with olive oil. Plate spinach and top with salmon. Drizzle with vinaigrette and top with citrus segments.
Heat heavy sauce pan (large enough to accomodate fish without overlapping) on medium high. Add sugar, melt and caramelize (you want it brown, but not burnt). Sugar should be brown and very hot. Add minced ginger (be careful, it may sizzle if there's water in the ginger) and stir for about 15 seconds. Add fish sauce and fresh cracked pepper. Stir. Add fish steaks, do not overlap fish to make sure each piece is soaked in the sauce. Cook on medium heat for about 5 minutes. Do not cover. The sauce needs to thicken into a light syrup. If the sauce gets too thick, add a teaspoon of water at a time to thin. Turn fish over and cook for another 4 minutes or until fish is cooked depending on the thickness of your fish steaks. Serve immediate with steamed white rice. The sauce is good on the rice.
In a heavy saucepan, heat oil; cook leeks and onions until soft. Add stock and turnip. Simmer until turnip is tender. Blend until smooth in food processor or blender. Add salt and pepper to taste. Add cream Heat gently 5 to 10 minutes. Garnish each serving with freshly grated apple and a sprinkle of nutmeg.
Cut the acorn squash in half, crosswise. Scoop out seeds and discard. Place cut side down in 9 x13 baking pans (you will need two) and add about one inch of water. Bake for an hour. Remove from pans and set aside to cool. If the squash are rather small, it might take as many as five squash to make the required six pounds. Simply quarter some of the smaller squash to fit the baking pans. Warm the oil and crushed pepper in a five-quart saucepan, over medium-high heat for one minute. Add the garlic, onion, and ginger. Cook for three minutes, add potatoes and cook mixture, stirring frequently for five minutes or until the potatoes soften. Add boiling broth and reduce heat to medium low. Scoop cooked squash (about eight cups) into a large bowl and mash lightly before adding to the pot. Simmer for 15 minutes, stirring occasionally. Remove soup to food processor in batches, adding some soymilk to each batch. Return the puree to the soup pot. Place miso in a small bowl, add the sherry, and blend with a fork or small whisk. Add to the soup with the garlic, ginger, and nutmeg. Simmer gently for 10 minutes. Do not boil. (Soup may be thinned with additional broth.) Sprinkle with a light dusting of nutmeg. Enjoy! Yield: 8 servings.
Melt half the butter. Add marshmallows, stirring until melted. Add vanilla. Mix with powdered sugar to make a smooth, workable dough. Add 1/2 cup peanuts. Shape into 2 rolls. Place 1/2 of remaining peanuts on a sheet of plastic wrap, a little longer than a roll. Melt 1/2 the caramels with 1 T. of water and 1 T. of butter. Pour over the peanuts. Place one roll on the caramel and bring up the sides of the plastic wrap to cover the roll with the caramel and peanuts. Press the nuts firmly into the caramel. Repeat the process to cover the other roll. Refrigerate, and slice when ready to serve.
in a dutch oven heat 1 tablespoon of oil over medium, high heat. brown beef, remove from pan and put aside. clean pan. add other tablespoon of oil, fry onions, garlic, red pepper flakes until onions are soft. add curry paste, stir. add tomatoes, bring to a boil, scraping up brown bits from bottom of pan. reduce heat to medium, add coconut milk. return beef to pan. add salt and pepper. cover and simmer until beef is tender. add sweet potatoes and plantains. cover and simmer for 20 minutes. uncover and simmer, and stir a few times until thicken and potatoes and plantains are cooked.
In a large bowl combine green tomatoes, onions and pickling salt. Cover and let stand overnight. Steriloize 6 1/2 pint jars. Rinse tomatoes & onions well, drain and rinse out excess moisture. In a large saucepan combine vinegar, garlic, brown sugar, mustard, sal t& ginger. Tie cloves, cinnamon stick & celery seed in a square of cheese cloth, add to the pickling liquid. Bring to a boil, add tomatoes, onions,& peppers simmer for 1 hour stirring frequently. Ladle relish into hot sterilized jars to within 1/2" of top, release air bubbles by running a spatula around the inside of the jar, cover with heated snap lid, screw on band. Bring water in a large pot (use the pot & water that you used to sterilize the jars) to a boil, place jars in and water process for 10 minutes.
Preheat oven to 200c. Combine the chopped capsicum, ham and cheese in bowl. Spread the sauce onto each sheet of pastry, leaving a 2cm border along one side, and sprinkle the capsicum mixture over the top. Roll up the pastry to enclose the filling (like a swiss roll), leaving the plain edge until last. Brush the edge lightly with water and fold to seal. Cut each roll into 1cm rounds (use serrated bread knife) and place on lined oven trays. Bake for 20 min or until golden.
Set aside 2 Tbsp of the butter for filling. Beat rest of butter and brown sugar with electric mixer. Beat in eggs and vanilla. Slowly add flour, baking soda and oats. Spread 2/3 of mixture into 9X13 baking pan. Melt reserved 2 Tbsp butter with sweetened condensed milk, butterscotch and chocolate chips. Stir over low heat until melted. Add 3/4 cup of nuts. Spread over top of oatmeal mixture. Sprinkle the other 1/3 of oatmeal mixture on top of chocolate-butterscotch mixture. Sprinkle remainder of nuts on top of oatmeal mixture. Bake at 350 for 25 minutes.