HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium-sized mixing bowl, add all ingredients except oil. Mix until well combined. Separate about 1/3 of the mixture into a small mixing bowl. Mash the small bowl of bean cake mix into a mush and return it to the rest of the mixture. Stir to completely combine. Adjust seasoning with salt and pepper. If the mixture is thin, slowly add more flour, 1 tablespoon at a time, until it is thick enough to form a ball and not fall apart. Place a large saute pan over medium-high heat. When the pan is to temperature, add about 4 tablespoons of oil. Portion out golf ball-sized patties and carefully place them in the hot oiled saute pan. Working in batches, cook bean cakes until crisp and golden brown on both sides. Lightly flatten cakes with a spatula during the cooking process. Drain hot bean cakes on a paper towel. Continue cooking until all bean cake batter is used. Keep cakes warm in a 250 degree oven until ready to serve. SPICY YOGURT SAUCE: Mix all ingredients chill for 30 minutes.
Mix all the ingredients except rice paper& Chili sauce Shortly before serving soften each rice paper wrap separately- Do this by submerging the wrap in a bowl of warm water for a minute of two. When it is pliable it is ready, remove that one from the water and drop in another one. Lay out a couple of paper towels and place the softened wrap on the towel. Don't rub it just place it on the towel Place 1-2 tbsp of the veggie mix in the center of the wrap, add 1/2- 1 tsp sweet chili sauce. Fold up the bottom then fold in the sides and roll to form a sealed roll. Allow 3-5 per serving.
In saucepan, cook bacon and mushrooms together. Cook until bacon is crisp, sauteing mushrooms at the same time. Drain bacon and mushrooms, leaving drippings behind. Brown ham and onions in reserved drippings. After ham and onions have browned, stir in bacon and mushroom mixture, sliced kielbasa, wine, bullion cubes, paprika, bay leaf, and water. Cover and simmer for about an hour. Remove bay leaf. Stir in sauerkraut. Raise heat and bring to near boil. As mixture is heating, stir in sour cream. Stir constantly until it reaches a boil. Lower heat and let simmer 20 more minutes, stirring regularly. Serve with sourdough bread. Refrigerate leftovers and discover how good it is the second day.
Slice each avocado into half,and remove the stone. Scrape the flesh into a bowl leaving the half-cases intact. Mash the avocado flesh until a few lumps remain. Dice and gently fry the bacon until crispy, then add to the mixture with two thirds of the cheese, with pepper to taste. Mix well and fill the avocado cases with the cheese,avocado and bacon mixture. Place on top the remainder of the cheese thinly on top of the avocados. Thinly slice the tomatoes; place a slice on top of each avocado half, on top of the cheese. Bake in a preheated oven on gas mark 6 for 30 minutes. Serve with green salad,. Enjoy!
Preheat oven to 350°. Bring a large pot of water to a boil. Place cauliflower, 1/4 cup oil, and anchovy fillets in a large saute pan over medium heat. Cook until the anchovy fillets begin to sizzle; add 1/4 cup water and season with salt. Bring to a simmer, cover, and cook until the cauliflower is just tender, about 5 minutes. Uncover, and cook until the water has evaporated and the cauliflower is golden brown, 5 to 7 minutes. Stir in raisins and pine nuts, and cook until just heated through. Remove from heat and cover; set aside. Place panko on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Toss to coat crumbs with oil, and spread into an even layer. Bake until lightly browned and crunchy, about 10 minutes. Set aside. Add salt and return to boil; add spaghetti and cook according to package directions. Drain, and add to a large bowl. Drizzle with remaining 2 tablespoons oil; toss to coat. Top with cauliflower mixture, parsley, and lemon juice. Gently toss to combine. Sprinkle with panko and cheese; serve immediately.
Beat egg, vanilla and cinnamon in shallow dish. Stir in milk. Dip bread in egg mixture, turning to coat both sides evenly. Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides.
Chop raisins if they are large in half then soak fruit overnight in coffee and rum (or brandy). Preheat oven to 180 deg C (350 deg F) and coat a 20cm x 28cm (8" x 12")tin with cooking spray, then line base with baking paper. Chop chocolate into pieces, then mix together with dried fruit mixture and flour. Spoon into prepared tin and bake 2hrs or until cooked through. Put some baking paper on top of cake to prevent burning.
Oven rack: lower middle position 450 degrees. Grease 9" round or 8" square pan. Measure 2/3 cup (96 g) cornmeal into medium bowl. Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside. Pour boiling water all at once into the 2/3 cup (96 g) cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg, followed by corn. When oven is preheated, stir dry ingredients into mush until just moistened. Pour hot bacon fat (or melted butter) into the batter and stir to incorporate, then quickly pour 1/2 batter into baking pan. Layer onions & jalapeno, then cheese, top with remaining batter. Bake until golden brown, about 30-35 minutes. Remove from oven and cool for 5 minutes, then serve.
Set oven to 350 degrees. In a bowl, mix together the pumpkin puree and sugar. Stir in oil and buttermilk. Beat the eggs lightly; add to the mixture. In another bowl, mix together flour, baking powder, baking soda, spices and salt Add to the pumpkin mixture; stir JUST until moistened (lumps in the batter is okay). Stir in nuts (if using), and cranberries. Scoop into regular size, or mini size muffin tins which have been sprayed with oil, or generously buttered, or lined with paper liners. Bake for about 30-35 minutes (less time for mini muffins, about 20 minutes), or until the muffins test done. Note: the cranberries can be replaced with mini chocolate chips if desired.
Grind the venison with the fat in a meat grinder. Mix all spices together and add to meat in a glass or plastic container. Mix water and liquid smoke into the meat and spices mixture. Mix well! Let stand for 35 hours in a cool location. (no warmer than 35-40 degrees). Package in meat packing paper in meal size portions (1-1.5 lb.) Roll meat into solid ball and pack very tightly, and freeze. Can keep up to 2 years if packed very tight!
Combine milk, onion, bay leaves, thyme, salt and pepper. Heat mixture, but do not boil. Heat butter in skillet. Saute lamb until golden. Add lamb to hot milk. Simmer uncovered over low heat until lamb is tender and milk has cooked away (about 1 hour or more). Place lamb in center of serving dish that has been covered with the hot rice and raisin mixture. Arrange sliced peaches and pears around lamb. Sprinkle lamb with almonds and parsley.
Place the garlic, onion, oregano, cumin, chile pepper, salt, and pepper into a blender. Pour in the olive oil and vinegar. Puree until smooth. Spread this mixture all over the pork loin, and place into a slow cooker. Cook on low until the pork is fork tender, 6 to 8 hours. (If you need to speed it up, you can substitute 1 hour at high for two of the hours on low. Do this at the beginning, though, not the end.) When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.
Do I really need to tell you how to do this. Scoop ice cream in dish. Add Strawberry Jam on top of Ice Cream. Drizzle syrup in a fiure 8 on top. Grab a glass of milk, sit down and enjoy! Any and all substitutions accepted if they have sugar in them!
In a large pot, melt the butter and olive oil. Add the onions, and saute until transparent. Add the carrots and celery, and cook until soft, cooked, concentrated and a bit caramelized. Add the rest of the ingredients, bring to a simmer, and cook about 20 minutes. NOTES: This is delicious as it is, but I sometimes puree about 1/2. It would probably be terrific fully pureed, maybe with some cream added. (Add less water.). Ingredient amounts can be adjusted to taste. I am pretty sure this would still be good with all olive oil, or veggie stock, or even no stock. Actually, the taste is very full, and more water could be added if desired. If you have the time, instead of the garlic powder, add a bit of crushed garlic with 1 T of water a couple of minutes before adding the tomatoes and water. Prep time is the chopping and opening cans. The Cooking time will include some mixing while sauteeing. Your number of servings can also vary.
Under medium to low heat, place olive oil and onions in a skillet and cook for 3 or 4 minutes so that onions begin to soften but not brown. Add 1/3 cup of chicken broth to the onions and continue to cook until the liquid evaporates. This should take about 8 to 10 minutes. Add thyme and another 1/3 cup of broth, and cook until the liquid evaporates. Add the balsamic vinegar and the remaining broth, cooking until liquid evaporates. The final simmer takes about 12-15 minutes. The results will be soft and tender onions with a tart sauce that is slightly syrupy but not at all loose. To fill the Phyllo cups you can either use a pastry bag with a star tip or a teaspoon. If you are using cream cheese, allow it to soften a bit and mix with a tablesoon of milk.) Place a small amount of the yogurt or cream cheese in the shell filling about 1/3 to 1/2 way to the top. Top each with a spoonful of the onions. Bake the tartlets in a pre-heated 350 degree oven for 8 to 10 minutes. To garnish, you can pipe little rosettes of yogurt or cream cheese on top and sprinkle with a few fresh thyme leaves.
Preheat the oven to 180 degrees Celsius Grease a 6cm deep 24cm square baking dish. Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly for 2 minutes or until bubbly. Remove from the heat. Slowly add the milk, stirring constantly until well combined. Return to the heat. Add the rosemary and the garlic, and cook, stirring, until the sauce comes to the boil. Add 1 1/2 cups of the cheese and stir in to combine. Arrange 1/3 of the potatoes over the base of the baking dish, so that they overlap slightly. Season with salt and pepper. Spoon 1/3 of the sauce over the potatoes. Repeat twice more, then sprinkle with the remaining cheese. Bake in the oven for approx 1 hour, or until the potatoes are tender and the top is golden. if the top begins to brown too much, cover with foil.
Preheat the oven to 325, and put the saffron in the hot water to "bloom.". Coat the chicken pieces in oil, salt and pepper, and bake about 30 minutes, or until they reach 165. Melt the butter In a large oven safe skillet. Add the onion and pepper and saute until the onion is translucent. Add the rice. Stir the rice around in the oil with the onion and pepper until it starts to take on a slight golden color. Add the chicken stock, saffron and its water, salt, and bay leaf. Place rice skillet in oven, and bake until all the water is absorbed. Cook the peas, just until hot, and still crisp. To serve, you can either leave the chicken pieces whole and serve on a bed of rice, or tear the chicken into small pieces and mix with rice. both are good. Either way, rice goes on the bottom, then peas, then chicken, then roasted peppers. It makes a colorful, impressive stack of yummy.
Put one bag of pretzels in a gallon size ziploc bag. Put the other bag of pretzels in another gallon size ziploc bag. Combine the oil, dry dressing, garlic powder and dill weed. Mix well. She uses her large glass measuring cup. It is easier to pour the mixture over the pretzels. Pour half of the oil mixture into each ziploc bag of pretzels. Shake the bags until the pretzels are well coated. Flip and shake the bags every so often, for the next 4 to 6 hours. She said she flips and turns everytime she walks into the kitchen. Enjoy!
Melt the butter in a large saucepan on medium heat. Saute onion, jalapenos, and garlic for 5 minutes. Remove from the heat and stir in tomato, avocado, and cream. Bring the mixture slowly to a simmer on low, making sure the cream doesn't separate. Cook for 1/2 hour to reduce by 1/3, stirring to prevent scorching. Add salt and pepper to taste. Before serving, stir in cilantro, saving some for garnish.
Bring water, sugar, ginger, cardamom, and star anise to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved, then simmer, uncovered, stirring occasionally, 10 minutes. Remove from heat and let steep, covered, 15 minutes. Strain syrup through a sieve into a bowl, discarding solids. Chill, covered, until cold, at least 2 hours. Cut peel from clementines, including all white pith, with a sharp knife, then cut fruit into 1/4-inch-thick rounds and put in a serving bowl. Add syrup and chill, covered, at least 1 hour. Just before serving, sprinkle with pomegranate seeds (if using).
Put the coriander and cumin into a dry frying pan and roast over low heat till dark brown in colour. Add the meat and all of the other spices, coconut cream and meat, simmer till meat is tender. (if the meat is too dry, add a little water ). Add the coconut milk and simmer for 15 minutes Strain and keep the liquid, and set the meat on one side. Melt the ghee in a pan and fry the cooked meat for three mins, add the reserved liquid to the pan, bring to the boil and add the salt and lemon juice. Served with boiled rice.
Place chicken, chicken stock, galanga, and lemon grass in a large saucepan and bring to a boil. Reduce heat to low and simmer until chicken is cooked through. Add coconut milk and continue cooking on low until soup comes back to a simmer. Just before serving stir in fish sauce and lime juice. Pour into soup bowls and sprinkle top with scallions and cilantro.
Brown chops in butter. Place in baking dish. Sprinkle with soup mix. Pour cream over all. Bake, tightly covered, at 375* for 45 minutes or until done.
Combine flours, yeast, salt, and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. the dough should be quite soft. If it seems dry, add 1 to 2 tbsp warm water; if too sticky, add 1 to 2 tbsp flour. Process until the dough forms a ball, then process for 1 minute to knead. Transfer the dough to a lightly floured surface. Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
Preheat oven to 400°F. Process yuca flour, cheese, and masarepa in a food processor until well combined; slowly add egg while processor is running. Divide dough into 12 equal portions; shape into balls. Place shaped balls on a parchment lined baking sheet; bake until golden, 15 to 20 minutes.
Bring stock to a boil over medium-high heat in a 2 1/2- to 3-quart saucepan. Add garlic, ginger, black pepper, and tamari. Reduce heat and simmer 1 minute. Add mushrooms, tofu, cabbage, carrots, peas and meat. Stir and let simmer 5 minutes or until vegetables are tender. Stir in vinegar, mirin and cornstarch mixture. Continue cooking until soup is thickened, about 1 minute. Add chile paste/sauce to taste. Remove soup from heat. Slowly pour in beaten egg and stir. Garnish with green onions or cilantro and serve immediately.
In cold water, rinse okra; remove stems and slice into rounds. In large saucepan, combine okra and water; bring to boil and stir in butter, salt & pepper. Remove from heat; stir in cornmeal until all lumps are dissolved and mixture is smooth. Return to heat and, using wooden spoon, stir until mixture is well blended, slightly stiff, and comes away from sides of pan. Spoon into lightly buttered bowl; let sit about 30 minutes until set. Cover top of bowl with platter and invert to transfer Coo Coo to serving platter.
Preheat oven to 350°F. Grease a 9-inch square baking pan. In a large bowl, cream the butter and sugar until they are combined. Add the egg yolk and mix. Add the flour and almonds and blend them well, but keep the mixture a bit crumbly, and not too dry. Pat half the mixture, about 3 cups, into the prepared pan. Bake it for 20 minutes. Remove it from the oven and immediately spread it with raspberry jam, leaving about a 1/4 inch border along the sides. Crumble the remaining dough evenly over the jam. Pat lightly. Bake it for another 40 minutes. The bars should be golden brown on top.
In a large soup pot or dutch oven, brown meat on all sides in olive oil under medium high heat. Season the meat with salt, pepper, or your favorite spices while cooking. When browned all over, remove the meat to a separate plate. Add the onion, parsnips, carrots and celery to the pot, plus a little more oil (if needed to prevent sticking). Cook over medium heat, stirring often, until browned and softened. Add in the can of stewed tomatoes, cutting up the large slices of tomatoes into smaller pieces. Add in the cans of beef consomme and 3 cans of water. You can also use beef broth or French onion soup as well. Place the meat back into the pot. Bring to a boil over high heat, then reduce heat to low, cover and simmer for one hour. After one hour, add the cabbage and sauerkraut to the pot. Again, bring to a boil, cover, and simmer on low heat for another hour. After another hour has gone by, add the juice of 2 or 3 lemons to the soup and the brown sugar. You may need more of each to taste, the soup should definitely be sweet, and sour. Enjoy!
Sprinkle chicken with salt and pepper and cinnamon. In a Dutch oven, melt 2 Tablespoons butter and brown chicken until golden on all sides. In a bowl combine tomatoes, tomato paste, sugar, and water and pour mixture over chicken. Add cinnamon sticks and bay leaf. In a medium-sized frying pan, melt 2 Tablespoons butter and saute onions, and garlic until onions are wilted. Add to chicken. Bring to a boil, cover, and simmer until chicken is tender, 50-60 minutes. In the last 20 minutes, cook macaroni according to package directions. Drain and empty into serving dish. Brown remaining butter and pour over macaroni. Place macaroni on a large serving platter. Place chicken and sauce over macaroni and sprinkle with grated cheese.
Preheat oven to 300 degrees. Heat eggnog and half & half in a saucepan over med-low heat just to the boiling point. Set pan aside. Turn heat to low. In a mixing bowl whisk together, or use an electric mixer to mix the sugar and eggs, both whole and yolks, until light and frothy. Slowly add the hot eggnog mixture to the egg mixture. Mix well. Pouring hot custard through a strainer. Add back into saucepan and set over low heat. Stir mixture over low heat with a wooden spoon until it coats the back of the spoon. Stir in extract. Pour custard evenly among cups or ramekins and set these in a larger baking pan. Pour hot water into the baking pan until it reaches 2/3 of the way up the sides of the cups. Place baking pan in oven. Bake for about 35-45 minutes or until a toothpick inserted into center of custards comes out clean. Remove baking pan from oven and then remove cooked custards from the pan. Allow to cool slightly. Cover each with plastic wrap or foil and chill a few hours. To Serve with Brulee Crust: Turn oven to broil. Sprinkle a layer of brown sugar over each custard and place under broiler until sugar caramelizes. Keep a watch so as not to burn. Serve immediately.
Preheat the oven to 425°. To prepare squash--combine the onion slices, oil, cumin, oregano, chili powder, salt, and cinnamon in a large bowl. Add the squash and toss well to coat evenly. Spread the spiced squash mixture on a baking sheet large enough to hold it in a single layer. Roast in oven for 25-35 minutes until well browned. To serve--put a generous helping of squash in the middle of each tortilla. Top with a spoonful of sour cream and scatter over a few sprigs of fresh cilantro. Serve immediately with guacamole, hot sauce, and lemon wedges on the side for squeezing.
1. Preheat the oven to 275 degrees. 2. In a 9x11x2 casserole dish, place all ingredients. Cover and bake for five hours. 3. Remove from oven, and scoop out meat with a strainer. Dispose of remaining liquids and solids. 4. Brush a sheet pan with the olive oil, and place the pork, single layer, and put under the broiler for five minutes. Watch it! Don't let the meat dry out, or burn! 5. Serve with tortillas, flour or corn. Add some cilantro or extra onion if you like.
Mix together the lime zest, ginger, paprika, garlic powder, red pepper flakes, salt and pepper. Sprinkle mixture on both sides of each tilapia filet. Heat olive oil in a pan. Add the fish filets to the pan and cook on medium-high for 4 minutes on each side. Sprinkle finished filets with lime juice.
Melt butter; blend in flour. Gradually add broth. Cook and stir till thick. Add chicken, vegtables, and salt; heat to boiling. Pour into 1 1/2 quart casserole. Make Biscut Snippets: With scissors, snip refrigerated biscuts into quarters; arrange in ring, rounded side down, atop HOT chicken. Bake casserole at 425 degrees 8 to 10 minutes or until biscuts are done.
Mix all dry ingredients together in a large bowl. Beat eggs, add milk and vanilla. Add liquid to to dry mixture slowly, stirring well to remove all lumps. Heat a small frying pan over medium heat. Butter the pan before each pancake is made. Only pour enough batter to coat the bottom of the pan (1/4 to 1/2 cup will do it).
Place the oats and chia seeds (optional) in a container that has a sealing lid (a mason jar works well). Stir the milk and honey together then pour onto the oats. Stir well to make sure all of the milk reaches all of the oats and that the honey is mixed in enough to sweeten every bite! Mix in or layer the sliced almonds, then add the sliced strawberries and blackberries or any other berries on top. Finally, sprinkle white chocolate morsels or sprinkles over the berries. Chill overnight. Serve in the morning!
Preheat oven to 400. Line a 10x15 baking sheet with parchment paper. Put a few dabs of butter on the pan to help anchor the paper then lightly butter and flour the paper, knocking off any extra flour. Separate the yolks and whites. Lightly beat the yolks and set them aside. Make a rue by melting the butter, add the flour, stirring constantly then whisk in milk. Cook another 3 minutes, remove from heat and add salt and pepper. Gradually whisk some of the mixture into the yolks to warm them, then return everything to the pot to finish combining. In a large bowl whisk or beat the egg whites with a pinch of salt (or cream of tartar) until they form smooth peaks. Stir about 1/4 of the whites and 1/2 of cheese into the milk mixture, then gently fold in the rest of the whites. Pour souffle mixture on the baking sheet spreading to all corners. Sprinkle to rest of the cheese over the surface. Bake until the top is nicely browned and puffed, about 15 minutes. Remove souffle from the oven and let it cool. Turn over onto the counter and remove parchment paper. Use a tea towel under to help roll it later. Prepare souffle base and set aside. Wash and cook spinach, seasoned with salt. Drain. Melt butter and cook onion. Squeeze water out of spinach and chop finely. Add to onions. Cook another few minutes. Thin ricotta with enough milk until soft and pliable and season with nutmeg and pepper. Preheat the oven to 400. Spread the ricotta over the souffle and top with spinach. (This is where I plan on adding a bit more. Likely basil, gruyere cheese, sundried tomato and toasted pine nuts.). Roll the souffle, short end first. Transfer to a greased baking sheet, end down to prevent unrolling. Brush the top with cream. Bake lightly covered for 25 minutes To serve, ladle sauce on plate and set sliced piece over sauce.
Mix beef, pounded ingredients, curry powder, turmeric powder, lemon grass, chilli paste, water, cinnamon stick, star anise, in a deep cooking pan. Cover and cook for 30 min or till beef tender. Add tamarind juice, coconut milk, kaffir lime leaves, coconut paste, salt and paper to taste and cook for 15 min or till sauce thick. Serve hot over white rice, white bread or glutinous rice.