HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring the water, 1 Tbs butter and 1/2 tsp salt to a boil in a heavy medium saucepan. Gradually whisk in the polenta. Reduce heat to medium low. Stir constantly until the polenta thickens, about 5 minute. Pour the polenta into a greased 9x9-inch baking pan, spreading so that it is 1/3-inch thick. Cover and let stand at room temperature until set, about 15 minute. Meanwhile, heat the oil in a heavy large frying pan over medium-high heat. Add the mushrooms and onion. Sprinkle with 1/2 tsp of salt and 1/4 tsp pepper and saute until the juices evaporate, about 8 minute. Add the garlic and saute until the mushrooms are golden brown, about 2 min longer. Decrease the heat to medium-low and add the Marsala. Cover and simmer until the Marsala has reduced by about half, about 5 minute. Stir the flour and remaining 2 Tbs of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture. Cover and simmer until the sauce thickens slightly, about 2 minute. Remove from the heat. Stir in the parsley. Season the ragu to taste, with more salt and pepper is necessary. Cut the polenta into 36 bite sized squares. Arrange the polenta squares on a platter and spoon the warm ragu over the top. Serve immediately.
Blend the honey and the cream. Add more or less honey, according to your taste. Serve with flat bread or if available with barbari (Iranian brread). Variations: instead of honey use dates or cocoa powder.
Stir Fry Sauce. Cut ginger into smaller pieces. Put ginger, garlic, rice wine, and soy sauce into blender, then blend into smooth paste (add just a bit of water if needed to aid in blending). Mix blended paste and all other sauce ingredients in a small bowl and let sit for fifteen minutes. Thin with water as needed to make a "pourable" paste. Squid. Clean the squid. (Your fish market should be able to clean the squid for you) Wash well in cold water. Slit the squid body from the triangle (where the "wings" and body meet) to the head cavity, open and flatten. Cut into 1/4 inch wide strips from the "head" to the "tail". Cut the strips into about 2 inch sections. Slit the tentacle ring, flatten, and cut each tentacle free from the others. Cut tentacles into about 2 inch sections. Wash peppers in cold water and remove stems. Cut in half from top to bottom, then slice each half into three or four slivers from top to bottom. Trim top and bottom of green onions, wash in cold water, then cut into about 2 inch lengths. Optional Vegetables (Use any or all). Cut onion in half from to bottom. Slice 1/2 the onion, from top to bottom, into about 1/4 inch wide slices. Remove and discard outer cabbage leaves, then cut in half from top to bottom. Cut one section in half again, from top to bottom. Slice into about 1/2 inch wide slices. Trim top and bottom of carrot, and wash in cold water. Cut into strips about the same size as the squid strips. Wash and thin slice mushrooms. Separate broccoli florets and wash in cold water. Cooking. Preheat a large stir fry pan over high heat for about 30 seconds. Add cooking oil then add in the following order, about 30 to 45 seconds apart. (Broccoli and carrot, stir fry about 40 seconds if used). (Onion slices, stir fry 30 seconds if used). Squid, green onion, (and cabbage if used), stir fry 30 seconds. Sauce and pepper, stir fry 2 minutes. Remove from heat and add sesame oil, toss and serve garnished with sesame seed.
Preheat oven to 350 and place rack in the center of oven. Mist a 13" x 9" metal baking pan. Dust with flour and shake out excess. Place the cakemix, water, oil and eggs in large mixing bowl. Blend with mixer on low speed until ingredients are incorporated (30 seconds). Scrape the sides of bowl and increase speed to medium and blend for 2 minutes or until the batter lightens. Pour the batter into the pan, smooth the top and place pan in oven. Bake the cake until the center springs back when lightly pressed with your finger, about 30-35 minutes. Remove cake from oven and let rest for 15 minutes. For the glaze, combine the lemonade concentrate and confectioners sugar until smooth. Poke a long-tined fork into top of the warm cake every 1/2", wiping the fork occasionally to remove crumbs. Drizzle the glaze over the top of the cake. Cover the pan with plastic wrap and place it in the refrigerator to chill for 2 hours. Remove pan from frig, spread the whipped cream over the top and slice and serve. Delicious served with fresh strawberries!
Place the sesame oil, ginger, soy sauce, sugar, Chinese wine, star anise and cinamon stick in a frying pan over a medium-low heat and bring to a simmer. Add the chicken and cook for 6-7 minutes each side or until cooked through. Serve on plates with the sauce from the pan, with steamed greens and rice.
In saucepan, combine sugar, flour, and salt. Add remaining ingredients and mix. Over medium heat, cook until thickened, stirring constantly. Remove from heat and cool slightly. Add butter, stirring until melted and blended. Stir in Miracle Whip. Use this dressing on your favorite macaroni or potato salad. Chill salad until ready to serve. (I make my macaroni salad with shell or elbow macaroni, a small amount of onion, grated carrot, chopped celery, and sometimes, like my aunt, I add sliced green olives.).
Select either juice or syrup packed canned pears, mash them well. Add mashed pears,water,honey and egg to bread machine. Add dry ingredients, ending with yeast. Select basic white cyle. Follow manufacturers directions.
Freeze the unopened can of fruit until frozen solid, at least 18 hours. Submerge the unopened can in hot water 1 to 2 minutes. Open the can, and pour any thawed syrup into the workbowl of a food processor. Remove the other end of the can, and turn the fruit out onto a cutting surface. Cut into chunks and add to the workbowl. Process, pulsing on and off until smooth. Add bourbon and process to blend thoroughly. "Select from the following combinations to create other flavors of fruit sorbets. Each 15 to 17 ounce can of fruit makes 1 1/2 to 1 3/4 cups of sorbet. Liqueurs and liquors can be omitted, if you wish.". 1 can (16 ounce) sliced or halved pears in heavy syrup, plus 2 tablespoons Poire William. 1 can (20 ounce) crushed pineapple in heavy syrup, plus 3 tablespoons dark rum and 2 tablespoons canned cream of coconut. 1 can (16 ounce) apricot halves in heavy syrup, plus 2 tablespoons amaretto. 1 can (17 ounce) figs in heavy syrup, plus 2 tablespoons Marsala or sambuca. 1 can (16 ounce) grapefruit sections in heavy or light syrup, plus 2 tablespoons dark rum or Triple Sec. 1 can (11 ounce) Mandarin oranges in heavy or light syrup, plus 2 tablespoons Grand Marnier. 1 can (15 ounce) blueberries in heavy syrup, plus 2 tablespoons creme de cassis or white creme de menthe and 1 tablespoon lemon juice. Nutritional Information Per Serving: Calories 140; Total fat 0 g; Cholesterol 0 mg; Sodium 10 mg; Carbohydrate 29 g; Fiber 1 g; Protein 0 g; Vitamin A 8%DV*; Vitamin C 10%DV; Calcium 0%DV; Iron 2%DV. * Daily Value.
Heat oven to 425-degrees. Flatten each chicken breast half to 1/2-inch thickness between waxed paper or plastic wrap. Spread 1 tablespoon of the melted butter in jelly roll pan or edged cookie sheet. Beat egg and water together slightly. Mix Bisquick, lemon peel, and garlic powder. Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Drizzle with remaining melted butter. Bake uncovered for 20 minutes, then turn chicken. Bake about 10 minutes longer or until juice of the chicken is no longer pink when centers of thickest pieces are cut. Assemble Lemon-Apricot Sauce and heat in a 1-quart saucepan over medium heat until warm. (This can be started with just a few minutes left on the chicken.). Cut chicken crosswise into slices, and top with sauce. Enjoy! Tastes great served with rice.
Sift together dry ingredients; stir in rolled oats and raisins. Stir in oil, vanilla, eggs, and milk. Beat with a spoon until thoroughly blended. Drop by teaspoonfuls onto an ungreased baking sheet. Bake at 400° for 10 to 12 minutes.
Line a baking sheet with parchment paper. Put the nuts, sugar, water, and salt into a large skillet over high heat. Bring the mixture to a boil, stirring frequently, and cook until the water is nearly evaporated and the liquid becomes syrupy, about 10 minutes. Meanwhile, mix the spices together in a small bowl. After 10 minutes, sprinkle the spices over the nuts and stir well. Continue stirring constantly while the water evaporates completely, about 5 minutes. When there is no longer any sugar syrup left in the bottom of the pan, turn off the heat and stir the nuts vigorously but carefully in the pan until the sugar seizes up and the nuts are evenly coated with crystallized sugar. Turn the nuts out onto the lined baking sheet and spread into an even layer. Cool completely before sifting the excess sugar from the coated nuts and storing in an airtight container. Cook's Note: DO NOT touch the nuts at any time while cooking or just afterward. Cooked sugar is extremely hot and can burn instantly when touched.
In blender combine ice cream, chocolate syrup and sugar. Pulse just to blend. Add the coffee and ice cubes and blend at high speed until ice is crushed fine and ingredients are thoroughly mixed. Pour into glasses. Optional garnish: Top with dollop of whipped cream and a fresh strawberry .
Use a mandolin to cut cucumber into very thin slices. Lay slices on paper towels to drain. Spread a little butter on each slice of bread. Sprinkle the slices with salt and freshly ground black pepper. Layer overlapping cucumber slices on bread slices. Cut crust off sandwiches and then cut sandwiches into quarters.
Trim fat from meat and reserve. Cut meat diagonally in very thin strips. Heat fat in skillet until there are 3 tbsp melted fat (may need to add oleo/butter if beef is very lean). Remove trimmings. Brown meat. Add 2/3 cup water and mushrooms. Stir in soup mix. Heat to boiling. Blend sour cream and flour. Add to hot mixture. Cook and stir until mixture thickens. Sauce will be thin. Serve over rice or noodles.
You will also need: 1 facial loofa or pumice stone, for scrubbing. mix all ingredients together to form a paste with good viscosity. it should not be dripping. if the paste is too thick, simply add some more milk but be careful with the consistency. apply this paste to your face and let it dry completely. once dried gently start scrubbing it with your facial loofah or the pumice stone. be very careful with the pumice stone on the face, it might end up scratched. DO NOT USE OVER EYE AREA. moisturize your skin after you have have washed off your face.
Preheat oven to 450°F. Lightly butter one side of each slice of bread. Place on a cookie sheet butter side down. Place 2 slices cheese on each piece of bread. Place other piece of bread on top, lightly butter side up. Bake for approximately 5 minutes. Then flip each sandwich over. Bake additional 3-4 minute until done.
Preheat your oven to 350. Lightly grease or spray a 13x9 baking pan. Start by sauteing your mirepoix veggies in a little oil over medium high heat - about 5 minutes. (Hate veggies? Ok - you can skip this - but please at least add some onion powder!) Add your hamburger and cook until well browned. Add your favorite jar of pasta sauce and mix to combine. (I use Prego Italian Sausage & Garlic -- because I like it and because I'm too lazy to make my own sauce -- no lectures, please!) Set aside. In a small bowl, add egg (beaten), all your spices (salt, pepper, garlic, Italian seasonings), the cottage cheese (any kind - I use 4%), the Parmesan and HALF (1 cup) of your mozzarella cheese. Stir to combine. Can you use Ricotta instead of the cottage cheese? Yes! Of course! It's your kitchen! I'm just using cottage cheese because I have some and it reminds me of how my mom used to make lasagna. You do what you want! Now - take a big scoop of sauce and slather it on the bottom of your baking pan. Layer 4 noodles across to cover the bottom. Take half of your cheesy mixture and spread all over the noodles -- try to cover it evenly. Now add half of your sauce mixture. Now more noodles. Then other half of your cheese mixture. Another layer of noodles. Now the rest of the sauce. And finally top with your remaining 1 cup of mozzarella cheese! Doesn't it look and smell good already?! Cover with a piece of tin foil (I get a large piece and try to "tent" the top a little so the cheese doesn't melt to the tin foil -- that stuff is gold!) Bake for 45 minutes. (You may want to put your baking dish on a baking tray while cooking in case it boils over during the baking process -- cleaning a tray is much easier than cleaning an oven.). After 45 minutes -- visit your lasagna and take off the tin foil. Yum, right? Let it cook 15 minutes more. Now the hard part -- take the delicious lasagna out of the oven and LET IT REST for 20 minutes! What?! You wanted to eat it right away?! Me, too - but too bad -- it needs to rest! If you want a soupy, runny mess of hot lasagna -- then go ahead and eat it right away. But if you want a beautiful, photo-worthy cut piece of lasagna that is Pinterest worthy -- just wait. Sit down and have some wine -- make a salad -- or garlic bread! This feeds 6 big eater,s OR 8 regular eaters, OR 12 small eaters. Ok - that's it! Enjoy your lasagna!
Preheat oven to 350. Mix beans with cooked ground beef. Layer ground beef in casserole pan. Spread sour cream over beef. top with shredded cheese. cover with aluminum foil. Bake for 15-20 minutes. Remove foil, bake another 5 minutes. This is a good make ahead dish. Put it all together and bake the next day.
Preheat oven to 325*. Using a mixer, cream the butter and sugar until light and fluffy. Using a wooden spoon, slowly stir in the flour, mxing well. Stir in the oats and cranberries. Press evenly into a lightly greased 9" glass pie plate. Prick the surface with the tines of a fork. Bake in middle of the oven for 20 minutes, or until golden. Cool 3 minutes, then score into 12 wedges. Cool completely and enjoy.
Heat oven to 450 degrees. Place fries in single layer on foil-lined baking sheet; sprinkle with Mediterranean seasoning. Bake 20 minutes, or until crispy. In bowl, combine mayonnaise, shallots, lemon juice, garlic, mustard, anchovies and pepper; serve wtih steak fries.
Stir together first 8 ingredients until blended. Place lamb in a shallow dish or heavy-duty zip-top plastic bag; pour olive oil mixture over lamb. Cover or seal, and chill 4 - 6 hours, turning occasionally. Soak a couple cups of wood chunks/chips in water at least 30 minutes. Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain wood chunks, and place on hot coals. Remove lamb from marinade; pour marinade into water pan, and place pan in smoker. Add water to pan to depth of fill line. For gas smoker pre-heat on medium for about 30 minutes with wood chips in the chip tray and water bowl filled accordingly. Place lamb on middle food rack; cover/close smoker. Try to maintain smoker at about 225° F temperature. Cook lamb 4 - 5 hours or until a meat thermometer inserted into thickest portion of lamb registers 150°F Add charcoal, wood chunks, and water to smoker as needed. Note: Remove the smoked leg of lamb from the smoker or grill when its internal temperature reaches a temperature 5 to 10 degrees under your target done temperature. Cover loosely with tin foil, the temperature will rise 5 to 10 degrees as the meat rests for 20 minutes (a must-do step) before slicing and serving. The result is moist, tender and full of flavor.
Mix everything in a large bowl, except chicken. then add the chicken. Let the chicken mix sit overnight in the refridgerator. 6-24 hours.Cook on grill.
Mix dressing ingredients together well and put in refrigerator. I use some or all of the ingredients below depending on my mood! They all go well with the dressing! Chopped red onion (about a tablespoon). Chop up the orange reserved from the dressing. Small can mandarin oranges. Feta cheese Chopped glazed walnuts (a small handful). Small tart apple chopped (squeeze some lemon juice on apple after chopping to keep from browning). Chopped Pear Chopped Craisins(R) (The orange flavored ones are great). Chopped green onion (1 or 2 stocks). Avocado (best if you don't use the feta). Chopped carrots (3 or 4 baby carrots). Make a bed with desired greens or lettuce and add above ingredients. Then pour dressing over top. Good with cooked chicken or shrimp!
Pre-heat the oven to 300* and lightly oil two jelly-roll pans. Combine first 4 ingredients and set aside. Boil water and dissolve the salt. Add the syrup and the oil and simmer. Remove from heat and whisk in the vanilla. Pour over the oats, sunflower seeds, coconut and cinnamon and toss. Bake 45 minutes, stirring at least three times. Cool and add raisins and toasted nuts.
Place the flour on a dry, clean work surface, forming a mound about 8 to 10 inches (20 to 25 cm) in diameter at its base. Sprinkle the salt in the middle of the mound. Using the bottom of a measuring cup, create a well 4 to 5 inches (10 to 13 cm) wide, with at least 1/2 inch (12 mm) of flour on the bottom of the well. Slowly and carefully add the whole eggs, egg yolks and olive oil to the well, treating the flour as a bowl. Using a fork, gently beat the eggs without touching the flour walls or scraping through the bottom to the work surface. Then, still stirring, slowly begin to incorporate the flour "walls" into the egg mixture, gradually working your way toward the outer edges of the flour, but disturbing the base as little as possible. If the eggs breach the sides too soon, quickly scoop them back in and reform the wall. Once the dough starts to take on a thickened, paste-like quality (slurry), slowly incorporate the flour on the bottom into the mixture. When the slurry starts to move as a solid mass, remove as much as possible from the fork. Slide a pastry scraper or spatula under the mass of dough and flip it and turn it onto itself to clear any wet dough from the work surface. At this point, with your hands, start folding and forming the dough into a single mass. The goal is to incorporate all the flour into the mass, and using a spray bottle to liberally spritz the dough with water is essential. It is a very dry dough, and it is very important to generously and constantly spritz it with water to help "glue" any loose flour to the dry dough ball. When the dough forms a stiff, solid mass, scrape away any dried clumps of flour from the work surface, which, if incorporated in the dough, will create dry spots in the final product. To knead the dough, on your work surface, drive the heel of your dominant hand into the dough. Push down and release, and then use your other hand to pick up and rotate the dough on itself 45 degrees. Drive the heel of your hand back in the dough, rotate and repeat for 10 to 15 minutes. When the dough is ready, it will stop changing appearance and texture. The dough will be firm but bouncy to the touch and have a smooth, silky surface, almost like Play-Doh. Tightly wrap the dough in plastic wrap before proceeding as directed with your recipe. Makes about 20 oz. (625 g) of dough.
Preheat oven to 425 degrees. On a large, rimmed baking sheet, combine all ingredients, tossing with a spatula to combine. If using herbs, be sure to coat the branches with olive oil to prevent burning. Transfer baking sheet to oven and roast, shaking pan intermittently, until grapes have burst and grape juice begins to thicken, about 30 minutes. Let cool slightly and transfer to serving vessel.
Preheat oven to 325°F Fill a 9X13-inch baking pan with 1 inch of water. Set whole pumpkins in pan and bake 40 to 45 minutes, until blade of a knife penetrates flesh easily. (or microwave: With tip of a sharp knife, poke holes in each pumpkin. Set pumpkins in a microwave-safe plastic wrap, and microwave on high for 7 minutes. Rotate pumpkins and microwave 4 to 5 minutes longer.) Let cool, then carefully remove tops to make a lid. Scoop out seeds. While pumpkins are baking, in a large saucepan, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until golden, 2 to 3 minutes. Stir in tomato sauce, sugar, cumin, paprika, and cinnamon. Add lentils and broth. Cover and cook until lentils are tender, 40 to 45 minutes. Drain into a colander. Season lentils with salt and cayenne. Fill hollowed pumpkins with equal amounts of hot lentil mixture. Cover each pumpkin with its lid and serve at once. In the past, I've also baked a pretty medium-sized pumpkin at 325 (It takes longer, depending on size) and used it as a serving bowl.
Preheat oven to 325. In bowl, combine cream cheese, sugar, lemon juice, vanilla & salt. Mix until well blended. Add eggs, one at a time, mixing well after each addition. Place crust on baking sheet; pour in filling. Bake 25-30 minutes or until knife inserted comes out clean. (It should be puffed up , not sinking in the middle). TOPPING:Combine sour cream, 2 tablespoons sugar and 1/4 teaspoon vanilla in bowl. Carefully spread over pie. Continue baking 10 minutes; cool. Chill 3 hours. Optional: Top with fresh fruit or canned fruit filling.
Preheat oven to 425. In large bowl, mix dry ingredients. Cut in butter with pastry cutter or two knives. Stir in milk and egg together. Sprinkle flour on a clean counter and knead dough briefly. Roll out dough, not too thin. With round cookie cutter, cut out biscuits. Place on ungreased baking sheet and bake for 12-15 minutes. Serve warm with butter or jam. Enjoy!
The day before or early in the morning, mix starter sponge, cover with oiled plastic wrap and let rise till doubled - about 10 hours at 75°F. To make the dough, mix starter with flour and water and let rest covered for 20 minutes. Sprinkle on the salt and knead the dough for 4 or 5 minutes on a lightly floured surface with floured hands until the salt is uniformly distributed. Stretch and fold by stretching the dough on an oiled counter with oiled hands into a rectangle and folding letter-style top down, bottom up and sides in to form a rough cubic package. Place in an oiled, straight-sided container covered. Clear containers work best to judge when the dough has doubled in volume. S&F every 30 minutes for one or two more times until the dough is silky smooth. When nearly doubled in size (about 2 hours), tip the dough onto a very lightly floured counter, divide into 2 equal pieces and gently form into ball or torpedo shapes. Place in floured or oiled bowls or proofing baskets (seams up). Cover with oiled plastic and proof at room temperature about 45 minutes to bake or refrigerate overnight for baking the next morning. preheat oven to 425F with a steam pan (a skillet you add 1 cup hot water to). when the loaves are 1 1/2 times the original volume (refrigerated loaves should be ready to bake even cold), turn out the loaves (seams down) onto parchment paper (not oiled) and score with a sharp knife or razor blade. Bake for 12 min with steam, rotate loaves, remove steam pan, and bake for 10 more minutes without steam until 205 F internally.
Blanch 3 peaches for 45 seconds in boiling water. Transfer the peaches to a bowl of ice water to cool, then peel, using a small paring knife. Cut the peaches into slices and place in a blender or food processor. Add the tofu and honey,then blend on high speed until the mixture is smooth, scraping down the bowl as needed. Divide the peach whip among 6 dessert bowls and chill for 2 hours. Slice the remaining peach and use as garnish, along with a mint sprig, for each bowl.
Saute onion in olive oil until translucent. Add to slow cooker, along with tomatoes and beans. Brown beef in same pan, adding a little salt to season. Drain beef and add to slow cooker. Add a little beer to the pan to deglaze and get all the good crispy bits. Pour into slow cooker and add rest of the beer. Stir in seasonings and cook. An hour before serving, taste and adjust seasoning as desired. Add a little flour if it is too thin.