HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place oven racks in the upper-middle and lower-middle positions. Preheat oven to 350°F Line 2 baking sheets with parchment or Silpats. Whisk flour, baking powder and salt together in a bowl. In a large bowl (or a stand mixer with the paddle attachment), beat butter and sugar on medium speed until light and fluffy, 4-6 minutes. Beat in eggs one at a time, then vanilla and lemon. Stop and scrape down bowl and beaters as needed. Reduce speed to low and add 1/3 of dry ingredients. When incorporated, add 1/2 of the milk. Add half the remaining dry ingredients, then the rest of the milk, then the last of the dry ingredients, pausing after each addition until it is incorporated. Scoop 1/4-cup mounds of batter onto prepared sheets, spaced 2" apart (you should get about 6 on each sheet). Use a wet finger or the back of a wet spoon to smooth out the tops. Bake until edges are just turning light golden brown, about 15 minute At about 7 minutes, rotate each sheet 180° and swap racks. Let cookies cool on racks 10 minutes, then transfer to wire racks until completely cool, at least 1 hour. Let sheets cool and replace parchment before preparing the next batch of cookies. When all the cookies are done and cooled, prepare the icings. Bring the corn syrup and water to a boil over medium-high heat. Off heat, whisk in confectioner's sugar and vanilla until smooth. Remove half to a separate bowl; whisk melted chocolate and water into one bowl (add water as needed to achieve a spreadable consistency). Place a wire rack over newspaper. Spread 2 tbsp of one icing (you may start with either one) on half of the flat side of each cookie. Let stand on rack until the icing is just set, about 15 minutes. Spread 2 tbsp of the other icing on the other half of each cookie (you can overlap them slightly), then let stand on the rack until icings are fully set, about 60 minutes.
Heat over to 450 degrees. Spray large cookie sheet with cooking spray. Beat egg and egg white into bowl. Place panko in bowl with seasonings. Dip fish into egg, then into panko, pressing panko into fish. Place fish on cookie sheet, after all fish is coated, spray fish with cooking spray. Bake for approximately 15 minutes until coating is nicely browned and fish flakes easily.
----makethe chocolate genoise----:[You can also use your favorite Chocolate American Butter Cake if you don't feel comfortable with the genoise] preheat the oven to 350 degrees F. butter a 9" springform pan, put a round of parchment in the bottom, butter again and flour. Sift the cocoa and flour into a medium bowl, whisk to combine, set aside. Fill a pot one third full with water and bring to a simmer. Comine the eggs and sugar in the bowl of an electric mixer. Place the bowl over the simmering water (bowl should not be touching the water) and whisk until the mixture is warm to the touch. Transfer the bowl to the mixer and, using the whisk attachment, beat on medium speed until the mixture triples in volume and forms a thick ribbon when the whisk is lifted-- about 8 minutes. In four batches, sift the flour mixture into the egg mixture and quickly, but gently, fold the flour in. (this may take some practice). Fold in the butter, scrape into prepared pan. Bake cake for 20-25 minutes, until it's just pulled away from the sides and the top springs back when lightly touched. Cool in the pan for 10 minutes then unmold cake on a cooling rack and allow to sit until room temperature. Leave the cake on the bottom of the springform pan. ----Make the Sugar Syrup----: Combine the 1/4 cup of sugar with 1/4 cup of water in a small sauce pan. You can flavor the syrup with a liquer if desired. Almond or hazlenut works well with this cake. Bring to a boil (be sure to cook off all alcohol if using a liquer). Let cool to room temperature. ----Makethe Mousses----: Chop the chocolate and place in three medium bowls. Bring the cream to a boil in a small sauce pan. Pour a half cup of hot cream into each of the bowls of chocolate. Whisk each until smooth (it's nice to have a helper for this;-). Let the chocolate mixtures cool for 15 minutes, should be a warm room temperature. Meanwhile whip the 3 3/4 cups of cream and refrigerate. When all is cool gently fold 1/3rd of the cream into each of the chocolates, refrigerate. ----Assemblethe cake----: Using a long serrated knife cut the cake horizontally into three layers. Install side of springform pan. Brush sugar syrup onto the bottom layer, spread the milk chocolte mousse onto the cake. Place 2nd cake layer ontop of the mousse and brush with syrup. Spread white chocolate on this layer. Finally, put the top on the cake and spread dark chocolate mousse. Cover and refrigerate for a minimum of four hours or up to 24 hours. Garnish with white chocolate curls before serving. I've kept this cake for a couple days with good results, but it is at it's peak the same day it's made.
Cook the ground beef and drain off the fat. Place the ground beef back into the skillet. Add the remaining ingredients, stirring well. Turn the heat to med and let the mixture simmer until hot (approx. 7 minutes). The dish will be like a thick soup. You can drain off the excess broth if desired. This can serve 4 as a side-dish, or 2 as a main entree. Add a touch of sour cream or grated cheese, if desired.
Preheat oven to 350°. Whisk dry ingredients; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate. Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough). Drop 2-inches apart onto baking sheet sprayed with nonstick spray. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
Mix all ingredients until smooth. Thin mixture with a little milk to desired consistency. *Remember,if you don't use all within a day or two, the longer the dressing sets, the stronger the garlic tastes.
Crush doritos, enough to just cover the bottom of a 2 quart casserole. Mix all other ingredients, except cheese, and place on top of doritos. Crush another layer of doritos on top. Sprinkle cheese over all. Bake at 350 for 20 minutes.
Place chicken in 13x9 inch pan and sprinkle with pepper paprika and onion salt. Mix together soup, sour cream, mayonnaise, onions and cheese and pour over chicken. Bake uncovered 2-2 1/2 hours at 275. Serve with or over rice.
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl. Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-qt shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake at 350 for 40 mins or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Prepare cake mix according to package directions,(the 1 1/3 cup water, 3 T. oil, 3 large eggs, adding mashed bananas and ginger to the mix. Pour mixture into a lightly greased and floured 13 X 9 inch pan. Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Brush cake with 1/4 cup rum. Cool in pan 20 minutes. Crumble into 2 inch chunks. Melt butter in a large skillet over medium-high heat; add dark brown sugar and cinnamon, and cook 1 minute. Add sliced bananas, and cook, stirring constrantly, 2 to 3 minutes or until bananas are tender. Remove from heat, and pour remaining 1/4 cup rum over banana mixture. Pour mixture into a large bowl. Let cool 15 minutes. Cover and chill 1 hour. Prepare pudding mix as directed, using 2 cups milk; stir into banana mixture. Cover and chill 2 hours. Place half of banana cake chunks in a large trifle dish. Spread half of pudding mixture over cake. Top with half of Cream Cheese Topping. Repeat layers once. Sprinkle with grated chocolate. To make Cream Cheese Topping: Beat first 3 ingredients at medium speed with an electric mixture until smooth. Stir in whipped topping until well blended.
Mix cake mix, eggs, milk, oil, vanilla and vanilla pudding mix. Stir in chocolate chhips and grated chocolate. Pour into bundt pan and bake at 350 for 1 hour. Cool and dust with powdered sugar.
In a small glass or stainless-steel bowl, whisk together the mustard and water. Let sit for 10 minutes. Whisk in the mayonnaise, honey, 1/8 teaspoon salt, and 1/8 teaspoon dill. Heat the broiler. Rub the salmon on both sides with the oil. Put the pieces in a broiler pan or on a baking sheet, skin-side down, about 2 inches apart. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon dill, and the pepper. Broil the fish until golden brown and just barely done (the fish should still be translucent in the center), about 6 minutes for a 1-inch-thick fillet. Serve the salmon with the sauce alongside. NOTE:. Fish Alternatives,. Because it goes so well with the sauce, salmon is hard to beat for this recipe. However, other thick fillets, such as grouper, sturgeon, or halibut, can be substituted. Tip:. If you broil or roast salmon fillet with the skin and want to serve it skinless, cook the fillet skin-side down and then simply slide a large spatula between the cooked flesh and the skin and lift the fillet. It's especially easy if you don't oil the skin or pan so that the skin sticks to the pan. Line the pan with aluminum foil for easy clean up.
Squeeze the garlic cloves into a blender, add remaining ingredients. Cook in a saucepan lightly. Strain into a vessel and chill. Freeze in an ice cream machine.
Grease and line a deep 23cm round cake pan. Combine butter, essence, sugar, eggs, sifted flour, cocoa and water in a large bowl and beat on low speed with electric mixer until ingredients are combined. Increase speed to medium, and beat for about 3 minutes or until mixture is smooth and changed in colour. Spread into prepared pan. Bake in a moderate oven for about 1 1/2 hours. Stand 5 minutes before turning on to wire rack to cool. Spread cold cake with icing. Chocolate Icing: Melt chocolate and butter in bowl over hot water, gradually stir in sifted icing sugar, then stir in enough hot water to mix to a spreadable consistency.
For the salad you will need 1 head Romaine lettuce, freshly grated Parmesan cheese (to taste), home made croutons, bacon bits (optional: home made are best), and lemon wedges. Make the dressing: Mix the pepper, garlic & egg yolks in a bowl. Slowly whisk in oil so the mixture thickens a bit. Add Tabasco, mustard, Worcestershire, vinegar & lemon juice. Whisk well. Salt to taste. The dressing will keep in refrigerator for a little while if tightly covered with Saran Wrap. The eggs will cause a skin to form eventually. If this happens, strain the dressing or whisk well before use. Wash lettuce. Discard any damaged leaves. Tear the good leaves into bite size pieces. Put into salad bowl. Add some dressing & toss to coat. Add Parmesan, croutons & bacon bits. Toss well to coat. If too dry, add more dressing. Serve immediately. Offer lemon wedges & more Parmesan. Accept praise gracefully. Notes: It barely makes enough dressing for one head of lettuce. If it turns out too dry, just use less lettuce next time. Tell your guests if they really want to ruin this great salad they can bring their OWN anchovies If it's too garlicky, strain the garlic solids out of the dressing before you serve [but CAN a dish be too garlicky?]. If you want extra zing, use 2 - 3 dashes of Tabasco [be careful, a little bit goes a long way!].
Put all marinade ingrediantsin a large ziplock bag. Mix well. Add chicken breasts. For a mild flavour, leave for 30 minutes. For more intensity, leave up to 4 hours but no longer. Heat up grill to medium high. Cook breasts, with lid closed for about 7 (7 1/2) minutes per side.
Combine all the ingredients according to your bread machine's directions and run it on dough cycle. Preheat oven to 375°F. When it's finished, dump the dough into small greased oval pans or muffin tins. Brush with egg wash. Sprinkle with poppy, sunflower, and/or sesame seeds. Bake at 375 F degrees until done (about 20 minutes). It should be nicely browned on top.
Combine all ingredients for the dipping sauce and set aside. Heat oil in skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, scallions and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces; toss to coat the mixture. The filling should be moist, but not wet. Remove from heat and allow to cool. Toss in chopped cilantro. Place a Vietnamese spring roll wrapper in a pan of hot (not boiling) water for about 15 seconds. Remove and place on plate. If using square wrappers, position one corner toward yourself. If round, it doesn't matter. :o). Spoon 2 tablespoons of the filling near the bottom (or corner near you) of the wrapper and fold up to enclose the filling. Fold in the left and right sides, then roll up the remainder of the way. Serve with Garlic-Soy Dipping Sauce.
Place vegetables and sausage in a large electric skillet. Sprinkle generously with garlic salt. Pour 1 cup of water over vegetables. Cover and steam at 275 degrees for 20 minutes or until vegetables are tender.
Brown ground beef in a large sauce pan. Drain off fat. Saute onion and garlic in butter until soft. Add in drained ground beef and remaining ingredients. Simmer on low until flavors blend. Serve over noodles.
In bowl, whisk together flour, all but 1 tbsp of the cheese, baking powder, black pepper, salt, and cayenne. Using pastry blender or 2 knives, cut in butter until mixture resembles course meal. In separate bowl, whisk eggs with all but 2 tsp of the cream; stir into flour mixture to form smooth dough. Divide dough in half. On lightly floured surface, roll each half into 10 inch log. Place logs, 2 inches apart, on parchment lined baking sheet; press to flatten slightly. Brush with remaining cream; sprinkle with remaining cheese. Bake in 350F oven until ligh golden and just firm to the touch, about 30 minutes. Let cool on pans on racks for 10 minutes. Transfer logs to cutting board. Using chef's knife, cut into 1/2 inch thick slices. Stand slices up, 1/2 inch apart, on baking sheets. Bake in 350F oven until almost dry, about 35 minutes. Transfer to racks. Let cool.
In a 3-1/2 or 4 quart slow cooker place onion and pork. Top with tomato, salsa, chicken broth, garlic, cumin and black pepper. Cover and cook on LOW 6 to 6-1/2 hours or on HIGH 3 hours. Serve with brown rice and top each serving with cilantro.
Cook pasta to taste. Melt butter and oil in saucepan over medium heat. Add onion and saute until translucent. Add rosemary and saute for 1 minute more. Add mushrooms and saute for five minutes more. Add Marsala wine, tomato paste and heat through until simmering. Remove from heat and stir in prepared onion dip. Add spinach stir until wilted. If the sauce is too thick, add water to dilute. Drain pasta and combine with sauce and grated parmesan cheese, making sure to coat evenly. Top with parsley and serve.
Boil beef cubes at slow boil for about 1 1/2 hours, until tender. Remove and save. Cook egg noodles according to directions. Reserve about 1/2 cup of the broth. Add broth, soup and sour cream in sauce pan. Heat until just boiling. Add beef cubes into the mixture. Heat through. Pour over egg noodles and serve.
In a pan, bring milk to almost boiling. Pour in to a non-metallic bowl. Cover and allow to cool to between 110-120°F. Gently mix in the yogurt. Cover bowl top and bottom with towels to retain warmth as the yogurt sets-- 8 to 12 hours or overnight. Do not disturb it until the yogurt thickens. Drain any excess liquid and store in the fridge for 4 to 5 days. If you want a thicker yogurt, hang in a muslin bag or cheesecloth for several hours to drain. You will lose a lot of volume in any additional dripping.
brine the pickles over night drain. pack pickles in hot sterilized quart jars pour sauce over them seal. if ball says water bath do it.
Combine all ingredients in a heavy Dutch oven. Bring to a boil over high heat. Reduce heat and simmer for about an hour, stirring occasionally.
In a large bowl mix chicken or turkey, veggies, cream soups, salt, pepper , garlic powder and milk; stir well. Spoon mixture evenly into one large casserole dish or 4 small round baking dishes. Roll out pie crust dough large enough to fit the top of the bowl. Press dough against sides of bowl. Bake @ 425 for 30 - 45 minutes or until crust is golden. Place cookie sheet on bottom rack of oven to catch any drips.
Put items into cocktail shaker filled with ice. Shake, then strain over fresh ice in a rocks glass. Garnish with a lime wedge, and a cherry.
Preheat oven to 180oC. Brush every second sheet of filo pastry lightly with oil and stack in 2 lots of 3, cut in half. Place chicken in centre of halved filo and top with bacon and cheese. Fold to form a parcel and repeat with the remaining 3 halves. Brush with oil and sprinkle with sesame seeds. Bake for approximately 30 minutes or until lightly golden.
Heat oil in large pot over medium-high heat. Saute carrots, onions, celery and garlic, about 8 minutes or until vegetables soften, stirring occasionnally. Add tomatoes with their liquid. Add all remaining ingredients. Heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and simmer 20 minutes or until all vegetables are tender.
In 10 inch skillet, melt butter over medium heat. Stir in sugar, cornstarch, cinnamon, cloves and allspice. Blend in water. Arrange apples over sauce. Cover and cook over medium heat, spooning sauce over apples until apples are tender and sauce is thick. Serve in 4 pudding bowls, passing pouring cream or custard separately.
Boil the chicken,potatoes,the peas and the carrot. Chop them in small cubes, as well as the pickle and the eggs. Add mayonnaise and lime juice. Season with salt and pepper.
Pre heat oven to 400%F. Spray a 9x 13 baking dish. Put in fillets and top with spaghetti sauce. Sprinkle with cheese and seasoning. Bake un-covered for 12-15 minutes.
Preheat oven at 350°F. Saute finely chopped onion in 2 Tbl. olive oil. Add shredded zucchinis into pan and saute until soft. Salt and pepper lightly. Add 1 cup of stock to vegetables. Set aside 4 oz. of mozzarella. Mix ricotta cheese, 8 oz. of mozzarella and eggs in a separate bowl. Fold 1/4 cup of basil pesto in ricotta mixture. Heat marina sauce in sauce pan. Add 1 cup of stock, and turn off heat. Cover bottom of 9x13 pan with tomato sauce. Place first layer of uncooked lasagna noodles on bottom of pan. Cover with thin layer of sauce. Layer one third of the cheese mixture, followed by one third of vegetable mixture. Save about 1/3 cup of ricotta mixture to dollop on top layer. Continue until last layer of noodles is placed. Cover with sauce and any remaining liquid. Dollop with remaining ricotta. Bake for 45 minutes. Add mozzarella and parmesan for top, and bake for 15 - 20 more minutes or until cheese is golden brown.
Rinse starch off the rice, this IS important. Dice ham steak or Spam. Pour oil into 4-5 quart cooking pot ( make sure its a large wide pot, not a thin deep one). Add sofrito and fry on medium heat for 1 minute. Add ham and fry for 1 more minute. Add tomato sauce and heat through for 30 seconds. Add sazon, salt and water and bring to a boil. Add pigeon peas and olives and boil 5 minutes. Add rice and mix around with spoon once. Bring to boil on HIGH heat until water has evaporated to the rice line. Lower temperature to low/medium low and cover TIGHT with lid ( add foil or banana leaf if need be to make it a tight seal). Cook for 25-30 minutes. Uncover, serve and enjoy!
Chop onion, mushrooms (if using), zucchini and pepper. Preheat oven to 350 degrees F. Heat oil in large pan. Saute onion and garlic with 1/2 teaspoon salt for about 2 minutes, or until just soft. Add mushrooms, zucchini and red pepper; saute for ~3 minutes. Add corn, black beans, tomatoes, thyme, chile powder, cumin, pepper and remaining salt; simmer for 5 minutes, stirring frequently, until fresh vegetables are crisp-cooked, not soft. While the vegetables cook, lightly oil the bottom of a casserole dish. Slice polenta into 1/2 -inch rounds and arrange across the bottom of the casserole dish. When vegetables are cooked but not soft, spoon across top of polenta. Top with grated cheese and bake, uncovered, for 15 minutes. Serve plain or on a bed of wilted spinach.
Combine orange juice, lemon juice and honey, in a medium bowl. Slowly whisk in olive oil until combine; season with tarragon, salt and pepper to taste. Combine spinach, mushrooms, mandarin orange segments and onions in a large bowl. Toss salad with enough dressing to coat lightly. Garnishes with cranberries and pine nuts.
Remove crusts from approximately 16 slices of bread. Put butter one one side and place buttered side down in muffin pans. Combine above mixture and fill muffin pans. Bake at 350 degrees for 45 minutes. Can be eaten right away or cooled and frozen. (I usually flash freeze them on a cookie sheet. When frozen, place in a plastic bag. Then you can take out what you need, as you need.).
1. Make the tostada. Heat a 10-inch nonstick skillet over medium-low. Once the pan is warm, add the oil. Crack the egg where the oil pools, using a silicone spatula to pull in the whites of the egg. If the whites of the egg begin to bubble, turn the heat down further or pull the pan off the heat for a second. Cook for 1 minute, and then spoon the oil in the pan over the whites of the egg until cooked through. Carefully remove the egg from the pan. Set aside. 2. Add the corn tortilla to the leftover oil in the same pan. Turn the heat up to medium, and fry the tortilla for about 2 minutes on each side until toasted. In another corner of the pan, reheat the refried black beans until warm. 3. To serve, place the pan-fried tortilla on a plate, and top with a shmear of refried black beans. Garnish with the avocado slices, the sunnyside egg, pickled vegetables, Ancho-lada Sauce, alfalfa sprouts, if desired, cilantro, and cotija. Give it a fresh squeeze of lime, and serve immediately. Notes. Optional add-in: Use up leftover cooked bacon in the freezer. Reheat the bacon with the beans, crumble it, and use it on top of the tostada. Ingredient Tip. You'll notice cotija cheese used throughout the book. I love it for two reasons-a little goes a long way and it doesn't require dirtying a grater. For the Pickled red onions: Bring the water to a boil in a small saucepan. In a pint-sized Ball jar with measurements or a glass bowl, add the vinegar, sugar, salt, and peppercorns. Add the boiling water to the vinegar mixture. Stir until the ?salt and sugar have dissolved. Submerge the sliced onion in the pickling solution and let sit for at least 30 minutes. This can be done up to 3 weeks in advance and stored covered in the refrigerator. For the Ancho-lada sauce: In a high-powered blender, measure the hot water using the ticks on the side of the blender container. Add the chiles and submerge. Let sit for 10 minutes. Once reconstituted, add the remaining sauce ingredients. Blend on high until smooth. This yields 4 cups. It can be made up to a month in advance and stored covered in the fridge. GET THE BOOK HERE: https://www.amazon.com/Minimalist-Kitchen-Wholesome-Essential-Techniques/dp/084875526X.