HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, whisk together eggs, salt, and pepper. Whisk together the soy sauce with cornstarch in a small bowl or cup. Heat a small amount of oil in a skillet and add vegetables, and saute over medium heat until they cook through. Set them aside to cool. When cool, add the cooked vegetables, soy sauce with cornstarch, sesame oil, and main ingredient of choice (pork, ham, etc.)to the beaten eggs, stirring to mix well. Heat a small amount of oil in a skillet and when hot pour in about 1/2 cup of the foo yung mixture. When the underside browns, flip the patty and brown the other side. Serve patty on soft white bread with lettuce, tomato, pickle, and mayo.
Remove plastic wrapping from cookie dough. Cut dough in 1/2 lengthwise and then again in 1/2 lengthwise for a total of 4 pieces. Cut each piece into 2 1/2 inch logs, ending up with 16 pieces. Place 16 pieces on a sligtly greased cookie sheet and bake at 375 degrees for approximately 11-12 minutes until cookies are lightly brown. Move cookies to wire rack and cool completely. Meanwhile, in a large bowl, combine the pudding mixes and milk and beat until well blended. Fold the Cool Whip into the pudding mixture. Crumble 6 of the cooled cookies and put 3/4 of them in the bottom of a deep 10 inch glass serving dish (trifle dish). Top the crumbled cookies with 1/3 of the pudding mixture. Place berries over pudding. Stand remaining 10 cookies, face side out along the inside of the dish. Place remaining pudding mixture in the bowl over the berries. Top with remaining cookie crumbles. Cover and refrigerate for at least 4 hours (preferably overnight) before serving. You can garnish with mint leaves and additional fruit if desired.
In a heavy-bottomed saucepan combine marshmallow cream, sugar, evaporated milk, butter OR margarine and salt; bring to a full boil, stirring constantly, over medium heat. Boil for 5 minutes (this must be timed; start timing when mixture is at full boil). Remove from heat; add the vanilla chips and 1 tsp vanilla extract; stir rapidly until the vanilla chips are completely melted. Add in nuts. Pour into an 8" x 8" square baking pan lined with foil (make sure that the foil is overlapping sides of pan for easy removal). Chill in refrigerator until firm (about 2 hours). remove from fridge, lift out of pan by the ends of foil; remove foil, cut into small squares.
In a bowl mix wine, soy sauce, water, 1 tablespoon cornstarch, vinegar, sugar. Set aside. Next toss cubed chicken with egg white and 1 tablespoon cornstarch in a separate bowl. Set aside. Heat up peanut oil in a wok and add the crushed red chilies and whole Sichuan peppercorns. Saute until chillies begin to turn brown. Remove chilies mixture and set aside. Place coated chicken in wok over high heat until browned, about 5 minutes. Remove from wok and set aside. Pour out oil, leaving about a tablespoon in wok, reduce heat, and add ginger, scallions, and garlic and saute for about 2 minutes. Reduce heat to low and add wine mixture, stirring for about 2 minutes or until sauce thickens. Add chicken, nuts, and chilies mixture. Stir over heat for about 4 minutes.
For the ravioli dough: Mix together dry ingredients in a large bowl. Make a well in the center and add water and oil. Stir together with a spoon until a shaggy dough forms, adding more water as necessary--but don't make the dough too tacky or it will be difficult to work with. Turn out onto lightly floured surface and knead into a smooth ball. Roll into a log and allow to rest for 20 minutes. While the dough is resting, prepare the filling. For the filling: Stir together miso and warm water until miso is dissolved. Process nuts and miso water in food processor until smooth. Add remaining ingredients and process until smooth, adding a little more water if necessary--but not too much; you want the texture of a thick cheese spread. If desired, you may prepare the filling in advance and allow it to sit in a glass jar covered with cheese cloth at room temperature for 4 to 6 hours to culture. To assemble the ravioli: Slice the dough into 8 pieces and roll into sheets with pasta maker or rolling pin. Slice dough sheets into small rectangles (or cut out into fancy shapes with small cookie cutters). Place a heaping teaspoon or so of filling into each rectangle. Brush edges with water to help dough stick, then fold in half and pinch edges. Boil assembled ravioli for about three minutes; the raviolis will all float to the top of the water when they're done.
Apple mix: Peel, core and slice the apples and set aside. In a large, heavy based frypan, melt the butter then add the sugar. When golden (almost brown) add the cinnamon. Remember to stir constantly as caramel burns fast! Add the apples and cook for 60 seconds. Pour mix evenly into a well greased and well lined 20cm round cake tin. Let cool while making the cake mix. Cake: In a medium sized bowl, add the flour, sugar, butter and vanilla, beat. Add the water a little at a time. It will be quite thick, this is correct. Gently add "blobs" of the mix all over and pat the cake mix over the apples (Wallis used a fork). Place into a pre-heated 200oC oven for 50 -55 minutes. Once cooked, cool in the tin for 10 mins and then turn onto a plate. traditionally enjoyed at room temperature with a blob of cream and a cup of tea for afternoon tea.
Stir first 4 ingredients in large bowl until both sugars dissolve. Add salmon, skin side up, to brine, pressing to submerge. Cover and refrigerate overnight. Remove salmon from brine; discard brine. Rinse salmon under cold water. Place salmon, skin side down, on rack. Let stand until top is dry to touch (do not pat dry), about 1 hour. Prepare barbecue (medium-low heat). Using 2 layers of foil, make 12 x 10-inch foil rectangle with 1-inch-high sides. Place 3 cups smoke chips on foil rectangle. Set atop coals 5 minutes before grilling salmon. Position barbecue rack at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame. Using 3 layers of foil, make another 12 x 10-inch foil rectangle with 1-inch-high sides. Using skewer, pierce 6 holes evenly over bottom of rectangle. Arrange salmon, skin side down, on rectangle. Place salmon on foil on grill. Cover; cook until salmon is firm to touch and glaze forms over salmon, adding more smoke chips to barbecue if necessary, 30 minutes to 1 hour, depending on heat of grill. Remove salmon from foil, leaving skin on foil. Transfer salmon to platter; serve warm or at room temperature. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.).
Combine herring, potatoes, onion, apple, beets, and pickle in a large bowl. Mix together vinegar, sugar, water and pepper in a cup; mix well. Pour over salad and toss gently; cover. Refrigerate for at least 4-5 hours for all flavors to blend, tossing once or twice. To serve, mound salad on lettuce leaves and garnish with egg slices.
Cook the soaked channa daal with water until soft and then coarsely mash it. keep aside. take a heavy bottom pan add oil then add cloves cardomom and cinnamon. add onions & saute it for sometime until golden brown. add ginger garlic paste fry for some more time. add mutton. add all other spices along with salt cook for some time. add tomatoes and curds. now add the channa daal along with water. cook further. when its almost done add coriander leaves and mint leavs along with green chillies. cook till done -- serve it with ghee rice. .
Combine the Ragu Sauce, garlic cloves and 3/4 cup sun-dried tomatoes, (without draining the oil as you spoon it out of the jar), in the bowl of a food processor and process for several seconds. The mixture won't be completely smooth but the tomato pieces should be very fine and the garlic completely blended inches Reserve until complete with the polenta and shrimp portion of this meal. To prepare the polenta: Combine the polenta, stock, water, sage and herbs in a medium saucepan and bring to a boil over medium heat. Once it boils, reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, until the polenta starts to separate from the sides of the pan, about 10-15 minutes. Stir in the butter, parmesan and goat cheeses and cheese two minutes until the butter and cheese have melted and been incorporated into the polenta. Transfer the cooked polenta to four serving dishes. To prepare the shrimps: Marinate in lemon juice and salt for a few minutes before cooking. Cook the shrimps in olive oil over medium-high heat for 2-3 minutes on each side or until just pink. To finish off the sauce: Transfer the sauce mixture to a small saucepan and heat over medium heat for 2-3 minutes. Season with salt to taste. Add a pinch of sugar as you heat the to give the sauce a nice balance. Turn off the heat, transfer to a bowl and stir in the olive oil. Spoon the sauce over the warmed, cooked polenta, top with shrimps and garnish with fresh arugula.
Fry the onion. garlic and courgette in the oil, fry for 5 mins or until cooked. Now add the pasta to the hot water and cook until it still has a slight crunch. Add the tinned tomatoes and cook for a further 10 minutes Add the parmasan, pinch of salt and pepper. Place into bowl and garnish with the pine nuts (toasted if prefered).
Heat oven to 300 degrees. Mix sugar, salt and cinnamon. Set aside. Place nuts in a bowl and pour the egg white over them. Stir until nuts are coated and sticky. Sprinkle cinnamon-sugar mixture over nuts and stir until nuts are completely coated. Spread on an ungreased baking sheet. Bake 30 minutes.
Mix all ingredients well in a large pot. Bring to the boiling point, reduce the heat, and simmer until thick, about 1 hour. Spoon into hot, sterilized jars, fill with the cooking liquid, leaving 1/8" headspace, and seal. If you wish, process in a boiling water bath 10 minutes.
Unroll crescent rolls onto a square pizza or jelly roll pan. Spoon on desired amount of pizza sauce. Sprinkle lightly with garlic powder and Italian seasoning. Sprinkle cubed chicken evenly onto crust. Sprinkle cheese evenly onto pizza. Bake at 350 degrees until done. Slice along dotted lines, eat while warm with a cold glass of milk and enjoy!
Mix dry ingredients. Make a hole in the center and add eggs, juice, oil and vanilla. Put half of batter in 10-inch greased and sugared tube pan. Place half the apple slices around the pan. Sprinkle heavily with sugar and cinnamon, mixed. Place rest of batter, then rest of apples in pan. Sprinkle heavily again with sugar. Bake at 350°F for 1 1/2 hours.
Combine the first 8 ingredients in a blender or processor; blend until smooth. If the dressing is too thick add in a litle buttermilk to thin then season with salt and pepper to taste. Refrigerate for a minumum of 4 hours before using.
In a Dutch oven over medium heat, melt butter. Add leeks and onion; cook until translucent about 15 minutes. Add potatoes, broth, freshly ground black pepper, sea salt, tarragon, basil and lemon juice. Bring to a boil then reduce heat to a simmer; cook for 30 minutes. When time is up, turn off the heat, give a good stir and let it cool off a bit before pureeing with an immersion blender until smooth. Stir in heavy cream and adjust seasoning if needed. Transfer the soup to a large bowl and cover with wax paper. When cool enough cover with a lid (leave the wax paper to prevent skin formation) and transfer to the refrigerator for 24 hours or until chilled. Just before serving, add a dollop of sour cream garnish with crumbled cooked bacon and fresh chives. Note: Submerge peeled potatoes in cold water to prevent from browning.
Rinse fish with cold water, pat dry. Add parsley, dill, garlic powder and parmesan cheese to Ritz cracker crumbs, mix. Brush heavy duty foil with some of the melted butter. Dip fish into beaten egg, then into crumb mixture. Set onto prepared foil. Drizzle fish with remaining melted butter. Put foil / fish onto medium heat grill, close cover and grill for 4-5 minutes. With a spatula, VERY carefully flip each piece of fish, trying not to break the pieces. Continue to cook about another 3-4 minutes, or until white and flakes easily with fork. (The total cooking time will depend on the type and thickness of fish).
Spread 2 tablespoons of peanut butter on each of the two slices of bread. Put the jam on the remaining sclice of bread. Decide which slice (the ones with peanut butter) is the base and top that with the banana, and then put the other slice above it. Put the remaining slices of the banana on the second top, and flip over the slice with the jam and put it above as the top. mmmmm -- Bon apetit! :9.
put oil in wide pan and set over medium high heat. when oil is hot, add cumin seeds. as soon as seeds begin to sizzle, add onion. stir and fry till onion browns. add ginger and garlic. stir until garlic starts to brown. add mushrooms. stir and fry for 2 minutes. add beans, ground coriander, ground cumin, turmeric, garam masala, cayenne, salt, tomato, and 1/2 c water. bring to boil; cover, lower heat and simmer for 15 minutes. remove cover, raise heat, and boil most of liquid away, stirring gently as you do.
Preheat oven to 350 degrees F. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes. Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together. In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves. Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 60 minutes in preheated oven. Let cool briefly, slice width-wise and serve.
Blend water, soy sauce, cornstarch, Sherry and sugar in bowl, set aside. Toss chicken with 1 tblsp cornstarch to coat. Heat 2 tblsps oil in wok over high heat. Add chilies and cook until blackened, about 2 minutes. Add chicken and cook until browned, stirring frequently, 1-2 minutes. Remove chicken using slotted spoon. Set aside. Add remaining 2 tblsps oil to wok. Add green onions, garlic and ginger and stir-fry 1 minute. Add broccoli and stir-fry 2 minutes. Stir sauce and add to wok. Cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes more. Mix in chicken and peanuts and heat. Serve with rice.
1.) Fry Mushrooms, Onions, and Garlic until just soft in your favorite oil until just soft. 2.) Remove from heat and place in a bowl with Ham and Peas which you will add to the sauce later. 3.) On medium low heat, melt Butter and Cream Cheese. Stir to combine and then add Whipping Cream. 4.) Turn heat to medium and bring to a soft boil. Add Ham and Pea mixture and bring to a soft boil again. Reduce to simmer and bring your pasta water to a boil. 5.) Boil pasta till al dente. Drain and serve with covered with Alfredo sauce. 6.) Finish with fresh ground nutmeg or garnish of your choice.
Melt butter in a small saucepan over medium heat. Add onion; cook 3 minutes, stirring frequently. Stir in water, rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed. Remove from heat; stir in 1/4 teaspoon salt, parsley, chives, juice, and oil. Sprinkle each serving with walnuts.
Make or buy candied almonds. To make candied almonds, melt butter in a small frying pan over medium-low heat. Add almonds and sugar, cooking until golden brown. Remove from heat, transfer to a different dish to cool. As almonds are cooling, continuously separate using a fork or another utensil (if you don't, the almonds will be stuck together and will be hard to separate once cool). To make dressing, mix/shake all dressing ingredients together in a salad dressing cruet, or another tightly sealed container. Rinse and dry lettuce leaves. Rip into bite-sized pieces. Mix together lettuce, green onions, rice noodles, cooled candied almonds, and mandarin oranges. Before serving, pour dressing over lettuce and mix using salad tongs.
Preheat oven to 350° F. Coat an 8-inch square pan with cooking spray. Combine flour, 3/4 cup of sugar, cocoa and baking powder in a medium-size bowl; mix well. Add canola oil, water and egg whites; mix just until dry ingredients are moistened. Spoon and spread batter evenly into prepared pan. Combine cream cheese, remaining sugar and vanilla in a small bowl; blend well. Drop small spoonfuls of cream cheese mixture over brownie batter; swirl gently with a knife to create a decorative pattern. Bake until toothpick inserted in center comes out clean, about 20 minutes. Allow to cool for 20 minutes before cutting into 16 bars. 2 Points per brownie.
Mix in a blender until smooth. Serve with fresh speared fruit or mint for garnish, if desired.
Put 4 cups of flour into a mixing bowl ,Reserve last cup add salt mix together add 1 lb shortning cut into flour till crumbly.With pasty blender add 1 cup orange juice ,I use tang or orange crystals for this receipe I have used real orange juice both work fine Mix all together use remaining cup of flour on the counter for rolling add more if needed This receipe makes 2 double crust pies.
1. Preheat oven to 180 C (350 F). Depending on desired thickness, line a square (8x8 or 9x9) or rectangular (9x13) baking dish with parchment paper, then lightly grease with Extra Virgin Olive Oil. Thicker bars are a little more decadent, if you're planning on using this as a dessert. 2. Process 1/3 cup (80 mL) of the oats in a blender or food processor until finely ground. 3. If necessary, chop up dried fruit and nuts. Raisin-size pieces are fine, but bigger pieces like dried apricots or apples should probably be chopped. 4. Stir together all dry ingredients - oats, ground oats, sugar, salt, cinnamon, fruits/nuts/seeds. 5. Whisk together wet ingredients - olive oil, honey, peanut butter and water. 6. Mix together the wet and dry ingredients, then spread in the pan. Press firmly into corners and edges so the top is even. 7. Bake for around 30 minutes, until the top starts to brown. Thicker bars will likely take longer, so you'll need to watch them depending on how much batter you've spread in what size pan. The edges will become deep golden and they may feel underdone in the center, but that's okay. They'll firm quite nicely as they cool. 8. Let cool in the pan on a cooling rack for at least 20 minutes, then take them out using the parchment. Let cool completely before cutting.
Rinse shrimp in cold water and drain. Place in large bowl. Dice sweet onion and add to same bowl. Add water, then ketchup. If using hot sauce add now. Mix all ingredients well. Chop cilantro, add to the bowl and mix inches. *If you want to add jalapenos, add them in step 2. Seeded for not too much heat or seeds included for full heat.*.
Place the chili powder, fennel seeds, cloves, peppercorns and cinnamon stick into a shallow pan. Dry-fry for 1-2 mins to release the flavour. Cool then crush the spices to a powder in a plastic bag using a rolling pin. Heat the oil in a shallow pan; cook the garlic, ginger and onion for 2-3 minutes Add the spices. Cook for a further 2 minutes. Stir in the tomatoes and water. Cover and simmer for 5 minutes. Add the vinegar, sugar, shrimp and seasoning. Cover and cook for about 5 mins or until shrimp are pink in colour. Garnish with cilantro leaves and eat hot with your fingers.
Get out your loveliest large deep platter. Arrange feta, cucumbers, tomatoes, each pepper, onion, each type of olive and anchovies, if using, in rows on top of the lettuce. In a small bowl, shisk together oil and vinegar; season with salt and pepper. Drizzle over salad just before serving. I buy domas at the deli and place a few of them on the try as well.
In blender, combine cottage cheese, milk, egg yolk and pepper and puree until smooth. In a small saucepan, melt butter over low heat; add puree and bring to a simmer, stirring occasionally. Stir in all but 4 tsp of parmesan cheese. Toss cooked noodles with sauce and sprinkle with remaining parmesan cheese.
Set oven to 350 degrees F. Lighty grease 30 regular-size muffin tins or line with paper muffin liners. For the cupcake, in a bowl combine flour, baking powder and salt; set aside. In another bowl beat sugar with softened butter and almond extract until fluffy using an electric mixer (about 3 minutes). Add in milk; beat until combined. Gradually beat in the flour mixture; beat at medium speed for 2 minutes. Add in egg whites; beat at medium speed for 1 minute. Spoon/divide the batter between the prepared muffin tins about half full. Spoon the blueberries over the batter. Bake for 10 minutes. Meanwhile for the streusel, in a bowl combine 1/3 cup flour, oats, brown sugar and cinnamon; mix well. Using a pastry blender or fingers cut in a 1/4 cup softened butter until the mixture resembles coarse crumbs; stir in chopped nuts. After 10 minutes of baking time, remove the cupcakes from the oven; sprinkle the batter over each cupcake. Return to over and bake another 18-20 minutes or until golden brown and a toothpick inserted in middle comes out clean. Cool in muffin tins for 10 minutes. Remove cupcakes to wire racks to cool completely.
Shell,devien and rinse shrimp, leaving tails intact. In a medium saucepan, combine shrimp and Lea & Perrins White Wine Worcestershire Sauce; bring to a boil. Reduce heat and simmer until shrimp turn pink, 3-4 minutes. Stir in remaining ingredients and chill. Drain and serve as a chilled appetizer or salad topper, sprinkled with fresh herbs.
Shake everything in a shaker with a few ice cubes. Strain in a shot glass. Enjoy!
***Note, to roast the bell pepper: place on a hot, dry skillet or griddle. Cook turning often until all skin is blackened and blistered. Remove from heat and place in a plastic bag to steam. When bell pepper is cool, peel and seed. Make sauce: puree the bell pepper with 1 tbs olive oil and salt and pepper to taste. Set aside. Preheat oven to 350 degrees (180 C). Cook the spinach in the microwave as directed. Coarsely chop. Place in a bowl and, using your hands, mix with the mashed potato, the egg, and grated cheese. Grease a baking dish with the remaining olive oil. Make small balls out of the spinach/potato mixture and place on greased dish. Sprinkle evenly with the breadcrumbs. Bake for 20-25 minutes or until the topping is golden and spinach balls are heated through. Serve with the roasted bell pepper sauce.
In a microwave safe bowl, combine the cubed sweet potato and water. Cover and microwave on high for 4-5 minutes or until the potato is almost tender. In a large skillet, cook beef and onion over medium heat until meat is cooked through. Drain. Stir in the beans, enchilada sauce, chili powder, oregano, cumin and sweet potato. Heat through. Place a flour tortilla in a greased 9 inch deep dish pie plate. Layer with a third of the beef mixture and cheese. Repeat layers twice. Bake at 400 degrees for 20-25 minutes or until bubbly.
To make sauce, heat oil in large skillet; add garlic and cook over medium-low heat 1 minute. Add escarole or arugula; stir occasionally until wilted, about 2 minutes (1 minute for arugula). Add undrained tomatoes, beans and wine. Simmer 5 minutes, stirring occasionally. Stir in basil and simmer 1 minute. Toss sauce with hot spaghetti. Season with salt and pepper and toss again.
Put the onion, sugar, spices, ginger and vinegar in a pan and cook together slowly until the onion is completely softened. Add the fig wedges and cook for another 5 - 10 minutes until the figs are just starting to break down. Drizzle olive oil over the baguette slices and grill/broil until toasted. Serve chutney over baguette slices, top with shaved manchego and a few rocket leaves.