HumbleIntelligence/food-ner-1-Million huggingface dataset:
Warm the chicken broth in a large stock pot. Cook the yam in the microwave until soft througout (or bake for 45-60 minutes in the oven at 350). In a skillet, saute the onion in butter until starting to translucent, add garlic and continue cooking until both are starting to brown. Puree yam in blender with enough broth to get the job done easily, tossing in the 2 cups of spinach at the end so that it is finely chopped, not obliterated. Pour the entire contents of the blender back in the stock pot. Add onions and garlic, chop cauliflower and add these and tomatoes to soup. Chop carrots and cook in enough water to cook them to tender. Add carrots and water to soup. Add spices to taste. Add cream just before serving.
Cream butter and sugar together. Beat in eggs, one at a time. Mix flour and baking powder together. Add dry ingredients and liquid ingredients to the sugar mixture until well blended. Pour batter into two silicone (greased) loaf pans and bake at 350F for 45-50 minutes. You can use oat flour for this recipe, too, but it's a bit more crumbly.
Simply blend all ingredients together, adding the soymilk and bananas first. Serve in a glass or drink straight out of the pitcher, depending on convenience.
In a large resealable bag, combine honey, vinegar, vanilla, paprika, dry mustard, pepper, salt and water. Add pork chops. Seal and marinate in refrigerator for 2 hours. Panfry pork chops in oil over medium heat until golden brown and no longer pink in center.
In a bowl, combine all ingredients except meat and tomatoes. Add mixture to ground sirloin and mix well. Shape 1/4 cup of the meat mixture evenly around each tomato so that the tomato is hidden inside the meatball. Spray a baking dish with Pam. Place meatballs in baking dish and bake at 375 degrees Farenheit for 25-30 minutes.
Preheat oven to 160°C with the fan or 180°C if not using a fan forced oven. Slice the tomatoes in half lengthways and place in a shallow baking dish. Pour over the olive oil and toss tomatoes to coat. Check the tomatoes are sitting cut side up and sprinkle with dried basil and sea salt. Bake in the oven 30 minutes.
Brown Garlic puree. Then add butter til melted. Add heavy cream and milk. Add parmeasan cheese, fontina cheese, salt and pepper. Stir on medium high until thickens. Turn off heat and continue to stir. Serve over cooked alfredo noodles.
Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside. Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Saute chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and saute 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat. Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired.
Butter a 9" X 13" baking pan. Heat sugars, syrup, and peanut butter in a heavy saucepan. Mix until smooth. Combine cornflakes, chocolate chips, and peanuts. Pour peanut butter mixture over the cornflake mixture and mix well. Press into the bottom of the prepared pan. Allow to cool before cutting into bars.
Combine turkey, apple, salt and garlic powder in a medium bowl. Shape into 16 meatballs, about 1 1/2 inches in diameter. Heat oil in a large skillet over medium heat. Add meatballs; cook and turn until browned, about 8 minutes. Stir together jelly and mustard in a small bowl; spoon over meatballs. Simmer an additional 8-10 minutes or until glazed, turning meatballs several times. Sauce will thicken as it cooks.
In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside. Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes. Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 1 hour, or until tender.
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Beat one minute at medium speed. Combine flour, baking soda and salt. Add alternately with water to creamed mixture. Pour batter into two greased and floured 8" pans. Bake at 350 degrees for 35-40 minutes. Cool. Frost with chocolate frosting.
Dust chicken breasts with the seasoned flour. Heat the butter in frying pan; add crushed garlic and chicken; saute gently until chicken is lightly golden brown. Add wine; bring to the boil. Reduce heat; simmer covered 20 minutes or until chicken is tender; remove chicken from the pan. Trim ham and cheese to approximately same size as chicken. Put a slice of ham on each chicken fillet, then top with cheese. Put on a heatproof serving dish. Cook in a moderate oven, uncovered, for 10 minutes or until the cheese has melted. While chicken is in oven, bring liquid to the boil; boil uncovered until approximately a half a cup of liquid remains in pan. Reduce heat, add cream, chopped shallots and mustard; stir until combined. Season with salt and pepper. Pour sauce over chicken.
To make the vinaigrette: Add all the vinaigrette ingredients to a small bowl; whisk until well blended; set aside. To make salad: Add all salad ingredients to a large bowl; toss to mix. Drizzle Apricot Vinaigrette over salad; toss to coat. Season to taste with salt/pepper if needed.
Place corn into large pot and cover with salted water, bring to boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs. Place squash into a skillet and add water. Cook suash over medium heat until tender, 5- to 10 minutes. Drain any excess water fromskillet. Stir corn butter parsley salt and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.
Beat eggs until foamy. Combine flour, sugar, and brown sugar, and add to eggs. Add butter and oil, stir well. Stir in chocolate chips. Pour into unbaked pie shell. Bake at 325 for 1 hour. Allow 1 hour to cool before eating.
Line a (9 1/4 by 5 by 2 3/4-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides. Using a rubber spatula, press 1/4 of the coffee ice cream into pan. Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Spread 1/4 of the vanilla ice cream over nuts. Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Freeze for 20 minutes or until firm. Repeat layering of coffee ice cream, caramel, pecans, and vanilla ice cream 3 more times, freezing for 20 minutes between each layering. Fold plastic overhang atop cake to cover. Freeze for 4 hours or until frozen solid. To unmold, wrap hot damp towels around pan to loosen ice cream cake from pan. Fold back plastic from atop ice cream cake. Invert a large plate or serving platter atop the ice cream cake. Holding plate and pan together, invert cake onto plate. Remove pan from cake; peel off plastic wrap. Spoon whipped topping into pastry bag fitted with a star tip. Pipe stripes or fluted lines atop cake. Freeze for 1 hour or until whipped topping is frozen solid. Let cake stand at room temperature for 10 minutes before serving. Meanwhile, slice caramel cookie bars in half and arrange, cut side down, around perimeter of cake. Sprinkle chocolate shavings over cake. Cut cake crosswise into slices; transfer cake slices to serving plates.
Preheat oven to 375. Mix first 8 ingredients, lay kielbasa slices on top. Bake for 1 hour.
Place dry ingredients in large mixing bowl and stir until mixed well. Add remaining ingredients and combine until well blended and smooth. Let batter sit 5 minutes before using. Preheat waffle iron. Use 1/2 cup batter per waffle and cook until done (approx. 2 minutes). Serve immediately.
Preheat oven to 375 degrees. Boil tomato paste, BBQ sauce, and sugar in a saucepan. Once it boils remove from heat. In a large bowl, add the meat, egg and 1/4 cup of the sauce. Mix well with your hands. Add the breadcrumbs, salt, onion powder, pepper, garlic powder to the meat and use your hands to mix well. Place the meat mixture into a loaf pan. (I like the 2 piece kind that drains the fat.). Place the remaining sauce on top of the meatloaf. Bake meatloaf for one hour and let rest before slicing.
You must repeat this 3 times. Once for each layer. Sift flour, salt and baking powder togerther and set aside. Cream the butter and sugar in a stand mixer until the mix lightens in color and is fluffy, about 3 minutes. Add the eggs one at a time and beat about 1 minute for each egg, add in the almond extract. With the mixer on low, add in the flour mixture and mix until just combined, add whichever food coloring your using as it mixes. Coat an 11x17 pan with non stick baking spray and pour mixture into pan. It will take some effort to spread evenly. TIP: If it does not spread evenly, spread the mixture as evenly as you can. Then put in the hot oven for about 45 seconds. Then jiggle the pan gently to get the batter even. Bake for 10 minutes at 350 or until done. CAREFULLY flip the red layer onto wax paper and let cool. If you have more than one of these pans, leave the red layer in the pan and repeat the above listed steps, first with the yellow layer. While that layer is baking, carefully spread the red layer evenly with the raspberry jam. Then CAREFULLY flip the yellow layer on top of the red layer you just coated with the raspberry jam. Now for the last layer, the green one. Repeat the above listed baking steps and coat the yellow layer with the Other jar of jam. Once the green layer is done, fip on top of the yellow layer you coated with the raspberry jam. You now have 5 layers. Hard parts over -- sort of. now you must weigh down the cookies. To do this, cover the cookies with wax paper and take eithier another 11x17 pan or something of equal size like a cutting board and place on top of the cookies. You don't have to put very heavy weight on them anything handy that won't slip off. You're just trying to condense the layers a bit. Place in the fridge for 3 hours. Remove the cookies from the fridge and remove the weight and wax paper. Put the 1st bag of chocolate chips into a small sauce pan with the oil on a low light and melt until even. When done, spread unto top of cookies. Let harden at room temp, at least 3 hours. CAREFULLY flip the cookies and repeat on the other side with the other bag of chocolate chips. Let cool at room temperature. When the chocolate rehardens, Take a long carving knife and cut into small squares. Then put them in the fridge in an airtight container. Enjoy!
In saucepan, heat butter. Add onions and saute 1 minute. Add oysters. Cook just until oysters start to curl (3 min). Add half and half, salt and paprika. Heat just to boiling. Serve right away, with a little parsley on top.
Drain tuna very well and add to large bowl dice all of the above very small as indicated and add to tuna. I add about 3 -4 heaping kitchen sized tablespoons of Mayo into the tuna you may have to add a little more or a little less based on your preference add a few shakes of black pepper and salt (opt). Chill in airtight container in fridge. The longer you let it chill, the better the flavor. This can be served on pretty much any kind of bread. My personal favorite, onion rolls or seedless rye! Hope you enjoy & agree this is one of the best Tuna Sandwiches!
Set oven to 350 degrees. Butter a 1-1/2-quart casserole dish. Place the sliced carrots in the baking dish. Mix together the butter, sugar, salt and cinnamon in a heat proof bowl; stir in boiling water; mix to combine. Pour over the carrots; toss to coat. Bake for about 45-60 minutes or until the carrots are desired tenderness (the time will vary depending how the thickness of the carrot slices).
For the dressing; in a blender or food processor combine the cranberries, sugar, vinegar, apple juice concentrate, salt and mustard; cover and process until smooth. Slowly add in the oil in a small steady stream (at this point you may refrigerate until ready to use, shake before using). For the salad; place all salad ingredients in a large gladd bowl; toss to combine. Drizzle the dressing over before serving.
In a large saute pan over medium heat, melt the butter with the garlic until the butter is golden brown and smells nutty; make sure the garlic doesn't burn. Raise the heat to high and add the spinach, in batches if need be, flipping and stirring, until just barely wilted, about 1 minute Take the pan off the heat; remove the garlic. Season the spinach with salt, pepper, and a squeeze of lemon. Toss and serve immediately.
Heat the oil in a large soup pot over medium high heat. Season the thigh pieces with 1/2 tsp Cajun Seasoning. Add to the pot and cook, stirring occasionally until meat is lightly browned 5 minutes or so. Remove the chicken to a plate. Add the sausage to the pot. Cook stirring occasionally until lightly browned. Remove from pan and put on plate with the chicken. Remove all but 2 tablespoons of the drippings. Add the onions, green peppers, and celery. Cook over medium heat for 5 minutes, stirring frequently. Add the garlic and cook for 2 minutes more. Add the vegetable stock and stir to loosen any brown bits. Add the chicken stock and stir to combine. Add the ham, the rest of the Cajun Seasoning, and the ground peppers. Bring to a boil and immediately reduce the heat to simmer. Add the chicken and sausage back into the pot along with any accumulated juices. Simmer for 5 minutes. Add the rice and cook for 15 minutes once the soup returns to a simmer. Add Tabasco Sauce to taste. Serve in bowls garnished with the crushed Ritz Crackers.
Place ingredients in blender with ice and blend. Pour into tall glass. You can also float a little Alize' on top.
Preheat oven to 350°F Grease or line 12 muffin tins. In a large bowl, combine flour, baking powder, and salt. In a medium bowl, mix together the oil, yogurt, sugar, and vanilla until well combined. Add the wet ingredients to the dry ingredients and mix until just incorporated. Gently fold in the pineapple, chocolate chips, and cherries. Add the banana slices and mix carefully. Spoon the batter into the muffin tin, filling each almost to the top. Bake for 22 to 24 minutes until the cupcakes are lightly browned and a toothpick comes out clean. Let the cupcakes cool in the pan for 10 to 15 minutes before transferring them to a cooling rack. Serve either plain, warm with a scoop of ice cream. Store covered at room temperature.
Grease and line a 9x5 loaf tin. Preheat oven to 180°C. Sieve flour, ginger, soda together and set aside. Beat egg yolks and sugar till very pale and fluffy.Gradually add in melted butter. Add in treacle, rum and milk. Mix well with electric mixer. Pour in sifted dry ingredients and mix. In a clean bowl whisk egg whites and the 1 tsp of sugar till foamy. Add in cream of tartar and whisk till stiff peaks form. Fold egg whites into cake batter and incorporate well. Pour into tin and bake for around 40 minutes or till a skewer inserted in the middle comes out clean. Cool for five minutes and take it out of the tin. Cool thoroughly before cutting.
.Sticky rice dumplings: Take 2 piece of banana leaves, make like a triangular shape, put in 1 tablespoon of sticky rice, close it and secure with ropes or toothpick. Boil in water for 3 hours until well cooked. Rinsed and remove the leaves. set aside and let cool. Coconut: Mixed the grated coconut with salt. Steam for 10 minutes. Palm sugar syrup: Put to boil all of the ingredients until it became a thick sugar syrup. Roll the sticky rice dumplings into the grated coconut. Arrange in small plates and pour over the syrup.
Preheat oven to 275 degrees. Beat egg whites to stiff peaks, gradually adding sugars. Fold in crackers, baking powder, vanilla and pecans. Spread on sides and bottom of a 10-inch pie pan. Bake 40 minutes. Meringue will crack when removed from oven. When completely cooled, fill with ice cream. Top with whipped cream and freeze. Remove from freezer 5 minutes before serving. Serves 10.
Preheat oven to 400 degrees. Cream butter adding sugar gradually. Blend in salt, vanilla, and flour. If too soft, chill until firm. Scoop small pieces of dough, roll in hand to make a small ball, and place on ungreased cookie sheets. Bake in preheated oven about 12 minutes, or until golden brown. While still hot, roll cookies in powdered sugar. Move to a wire rack to cool.
Whisk cocoa powder in a small amount of coconut milk, until smooth. Add remaining coconut milk and the other ingredients and whisk until well combined. Make according to your machines instructions - time will depend on your machine, but mine takes anywhere between 45 minutes and on hour depending on the temperature of the ingredients.
Cook finelly chopped onion, green peppers and garlic until onion is translucent. Then add potatoes (the traditional way is as follows: You roughly start cutting a piece of potato but the last part you don't cut it, you tear the potato, this is said to release more of the potato starch and make it a thicker more rustic stew, so all the potato pieces should be irregular). Keep cooking for a couple of minutes. After that add the choricero peppers flesh (also called noras). These are dried peppers, you have to boil water, pour it over them and let them soak for a few minutes until the flesh reconstitutes and you can scrape it with the back of a knife or spoon. Also add the pealed tomato chopped. Then if you want you can add a little bit of white wine, and then add water just to cover everything, cook it until potatoes are fork tender. After that you cube the bonito, salt and pepper it and add it to the stew along with the parsley. Cover it with the lid and remove from heat, let it set for 5 minutes, adjust salt as needed and serve. Enjoy!
Combine all ingredients in a large bowl and toss until thoroughly combined. Cover with plastic and refrigerate until ready to serve. Yields about 1 cup per serving.
In a saucepan, heat the butter, add the garlic, and cook for one minute over moderate heat. With a wire whisk, stir in the flour. While stirring, add the clam juice. Add the parsley, salt, pepper, and thyme. Simmer gently for ten minutes. Add the minced clams and heat through. Serve over linguine or spaghetti.
Heat olive oil in a large stew pot. Add chopped onions and garlic and saute for 2-3 minutes. Add chopped tomatoes, lima beans, blackeye peas and cajun seasoning. Bring to a boil, stir well. Reduce heat and simmer on low 30 minutes, stirring occasionally. If the stew gets too thick add water as needed. Add chopped okra, stir well. Simmer another 15 minutes. Serve over rice.
In a large bowl place the egg yolks. Add iced water gradually, stirring (preferably with hashi(chopsticks)) and blending well. Add flour all at once, stir BRIEFLY; that is well enough to coat but leave the lumps and bumps! To fry vegetables heat a large frying pan with a half-inch oil (or more if necessary) and heat on high. Coat selected large vegetables in batter and fry for a minute or two on each side.
Base: Preheat oven to 350 degrees. Grease a 9 inch springform pan. In a food processor whirl flour, brown sugar and butter. Add pecans and pulse just until blended. Press into the bottom of the pan and bake for 10 minutes. Cool on a rack. Cake: Beat cream cheese with the sugar and flour until smooth. Beat in the eggs, one at a time along with the sour cream. Mix in the maple syrup. Stir in the pecans until evenly mixed. Pour over the base and with the back of a spoon smooth out the top. Bake on the center rack until center is almost set and the cake on the outside is firm, about 50 minutes. Turn off the oven and let the cake stand for 2 hours-in the oven please. In a medium saucepan over medium heat combine the corn syrup, brown sugar, pecan halves and butter. Bring to a boil, uncovered, and boil vigorously until a soft ball will form in cold water, around 4 minutes. Let cool until just warm and should be very thick but still pourable. If not add 1 T. of water and whisk in. Pour over the top of cheesecake and place in the refrigerator for 4 hours to overnight. Before serving loosen the sides of the pan and remove the ring.
Cut tops off of the strawberries, and cut the strawberry across the middle about 2/3 from the top, making the tip of the strawberry look something like a hat. Place the skewer into the larger portion of the strawberry, so it can stand on it's own. Place one cream puff through the skewer. Place the strawberry cap on top. Melt the white chocolate in the microwave for 60 seconds and stir. Add 30 seconds until smooth and melted. Place the chocolate in a baggy, and cut one end of the baggy to make a piping bag. Drizzle the chocolate over the kabobs. Cover and place in the refrigerator until ready to serve; up to 24 hours.
Add 1 Tablespoon oil to a large pan and saute the dry rice for 2 minutes over medium high flame then add the chopped onion, sweet pepper and cilantro and saute another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). This is also the recipe for Tico rice used in favorites like tamales and Gallo Pinto.
Preheat the oven to 375°F. In a large bowl, mix together the flour, brown sugar, baking powder and salt. In a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas. Stir the wet ingredients into the dry ingredients just until moistened. Spoon the batter into 12 well greased muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. Makes 12 muffins. Lucy Waverman's Fast & Fresh Cookbook.
Whisk together instant pudding, cocoa, wasabi powder and lime zest. Whisk in milk. Divide into serving dishes. Cover each dish with plastic wrap; press the plastic right down to the surface of the pudding to prevent formation of a skin. Refrigerate until set, 4 hours up to overnight. Top each dish with a pinch of wasabi powder before serving.
Chop boiled egg into small pieces. Add the radish and chives and mix. Mix the mayonaise and relish together, then add to egg. Add pink himalayan salt and pepper to taste Put egg on large lettuce leaf and wrap up. Serve with fresh vegetables.
Season the shrimp with salt and pepper, then dust with flour. Heat the oil in a large heavy skillet. Add shrimp and cook over medium heat about 2 minutes per side. Remove shrimp from pan and drain the oil from pan. In the same skillet, warm the wine over low heat. Add shrimp and cook for 1 minute. Add butter, lemon juice, and heavy cream. Cook 1 or two minutes more. Sprinkle with parsley.
Brown beef and onion; drain off fat. Stir in the tomato sauce, parsley, oregano, basil, 1/4 teaspoon salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally. Meanwhile, combine spinach, ricotta cheese and remaining 1/4 teaspoon salt. Spoon spinach mixture around edges of a 13x9x2 inch baking dish; pour beef mixture into center. Cut each mozzarella slice into 3 strips and arrange in a lattice pattern over meat. Bake at 375 degrees for 20 minutes.
Slice apples VERY thin and lay in single layer on parchment lined pans. I used 2 apples and it took up 2 pans. Spray with the Pam spray coating (this allows the spice to adhere). Sprinkle the Apple slices with Apple Pie Spice. You could also use Cinnamon, Cinnamon Sugar.whatever your taste preference. I choose to not use sugar as the sugars in the apples really concentrates as they bake. Bake @ 200 f for approx 1.5 hours, till crispy.(I flipped the slices halfway through.). The apples will firm up a bit more after taking from the oven. Let cool and enjoy!