HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk 1/2 cup grated parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin.Sprinkle dip with remaining 2 tablespoon grated parmesan cheese italian cheese and paprika. Preheat oven to 375 degrees F. Bake dip until heated through, about 25 minutes (about 35 minutes if chilled). Preheat broiler. Broil until cheese melts, about 2-3 minutes. Serve warm with toasted baguette slices.
Preheat over to 350 degrees FMix all ingredients in a bowl. Spoon equal amounts into cupcake tin. Bake for 15-20 minutes, until tops become golden.
For the syrup, combine sugar and water in a saucepan. Boil and cook until sugar completely dissolves. Add lime and lemon. Let cool. Chill for 1 hour and remove fruit. Keep refrigerated for up to 1 month. Mix together all ingredients in a pitcher, cover, and refrigerate for 4-24 hours.
Cover rabbit joints with cold water in a large pan, add salt and leave them to soak for 1 hour. Then drain and wash joints under a running cold tap. Put the joints in a large saucepan with the bouillon cube, onions and about a pint of co ld water to cover, bring slowly to the boil, then add a little white pepper and simmer for 45 minutes or until rabbit is tender. To Prepare the Cream Sauce:- Mix cornflour with the cream and mustard, add a little hot stock, and return to the pan and stir until boiling. Allow the sauce to simmer 3 minutes, then serve with plenty of freshly boiled rice or creamy mashed potatoes.
Fry ground beef, drain any grease and remove ground beef from pan. Add oil and saute onion and celery until translucent; add wine, tomato puree and fresh tomatoes, and simmer 30 minutes. Add Salt and pepper to taste. Cook macaroni until tender in boiling water and drain well. Add ground beef, drained macaroni and broth to tomato mixture and simmer until heated through.
Have all ingredients at room temperature. Sift together flour, sugar, salt and soda. Whisk buttermilk, sour cream, butter and egg yolks. Stir in vanilla and zest. Whisk milk mixture into flour. Let batter rest about 15 minutes. Beat 2 egg whites into soft peaks and fold into batter. Use about 1/4 cup per pancake and drop on preheated griddle or frying pan. Cook completely on one side. Sprinkle on a few berries then turn to finish cooking.
In a skillet melt the butter over medium heat. Add mushrooms. Cook until the mushrooms are well browned and the liquid has cooked down (about 35 minutes). Stir in the lemon pepper. thyme,cayenne& salt and remove from heat. Combine egg yolks with cream. Add 1/4 of the mushroom mixture to the egg yolks, stirring well. Combine yolk mixture with mushrooms in the skillet. Cook over low heat for 2-3 minutes. Remove from heat and pour into a 3 cup container. Chill& firm. Serve at room temperature with crackers or slices of French bread.
Heat oil in a non stick fry pan. Saute the onion, carrot and celery until onion is opaque. Add in the basil, oregano and pepepr and cook for 1 minute. Add the tomato paste and cook one minute. Add the can of diced tomatoes and stock powder, stir well. Half fill the can of tomatoes with water and add to the pan. Cook on low heat for 30 minutes, stirring occasionally. Throw in the corn, tuna and broccoli and mix in the cooked pasta. Transfer to a baking dish, evenly pour over the white sauce and top with grated cheese. Bake in a moderate oven for 20 minutes until cheese is nice and golden brown.
Drain the toothpicks and have them close to your work surface for easy reach in a few minutes.
Place zucchini and lemon juice in a large sauce pan and bring to a rolling boil over medium high heat. Allow to boil for 15 minutes. Add, sugar, Jello and pectin and stir until dissolved. Continue boiling for 10 minutes, stirring occasionally. Pour into sterilized jars and seal.
In a saucepan, melt butter; stir in flour until smooth cook and stir over med heat for 2 minutes. Add carrot, onions and ham; cook, and stir for 1 min, then gradually add broth;. Bring to a light boil, and stir 2 minutes. Add cheese, parsley, and pepper;. Heat until cheese is melted, and veggies are tender.
Prepare the marinade: mix the honey, shallot, olive oil, lemon juice, olives and garlic together. Place the chicken breasts in a glass baking dish. Pour the marinade over the chicken, turning to completely coat. Marinate at least 1 hour or overnight. Preheat the oven to 475°F. Remove the chicken from the refrigerator. Place the cauliflower florets around the chicken and spoon over the marinade. Season with salt and pepper. Place in oven and bake for 20 minutes. Reduce heat to 375F and roast for another 25-35 minutes or until the chicken is done. To serve: Place a chicken breast on each of 4 plates. Add some of the cauliflower and spoon over the sauce. Serve.
To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes. In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir in the salt and the masala, then add the yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface. Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender. To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander.
Preheat the oven to 350°F. Grease a 9-inch glass baking dish. In a large bowl combine the hominy, eggs, chorizo, cheese, onion and chilies if desired. Pour into the prepared dish. Bake for 30 to 35 minutes or until set. Let stand for 5 minutes before serving.
Preheat oven to 350. Grease an 8x8" pan. Whisk together applesauce, cocoa, and agave. Whisk egg whites into mixture one at a time. Stir in vanilla and salt until blended. Stir in spelt until the mixture is smooth but no longer than that. Blend in almonds if you desire. Pour into greased pan. Bake for 25 minutes in preheated oven. Remove from oven and completely cool before cutting.
Break the cauliflower into small, small florets. Peel the big stems and cut them into small bite-size pieces. Steam or microwave the cauliflower until barely tender. Heat the olive oil in a medium skillet over low heat and add the garlic. Let it mellow until the oil has a good garlic aroma and the garlic is light brown. Discard garlic. Saute the onion in the oil. Add the tomatoes and cook for 10 minutes to reduce. Add the anchovy paste and the cauliflower and simmer for 20 minutes until tomatoes and cauliflower are very tender. Season with salt and pepper. Serve over pasta or polenta.
For the cake: In a bowl, beat the eggs until foamy; gradually beat in the sugar. Beat for 5 to 8 minutes or until the batter falls in ribbons when the beaters are lifted. Beat in the vanilla. Stir together the flour, cocoa powder, baking powder and salt; sift half over the egg mixture and fold in . Fold in the remaining flour mixture. Remove one-quarter of the batter to a small bowl; gradually fold in the butter. Gradually fold back into the batter. Scrape into a greased 8-1/2" springform pan. Bake in a 325°F oven for 40 minutes or until the cake springs back when lightly pressed. Let cool in the pan for 20 minutes. Turn out onto a rack and let cool completely. For the filling: In a bowl over hot (not boiling) water, melt the chocolate; let cool to room temperature, stirring occasionally. In a large bowl, whip the cream; set 2 cups aside for the strawberry mousse. Fold half of the remaining cream into the chocolate; fold in the remaining cream. In a separate bowl, beat the egg whites until stiff but not dry peaks form; fold into the chocolate mixture. In a food processor, puree 1 cup of strawberries with the sugar; fold into the reserved whipped cream. To assemble the cake: Place a 8-1/2" springform pan without its base on a cake plate. Cut some waxed paper into a 10" x 3" strip; fit the collar around the inside of the ring. Fit the sponge cake into the pan. Slice 1 cup of strawberries; arrange half over the cake. Pour on top of the strawberries the chocolate mousse, smoothing the top. Arrange the remaining strawberries over the mousse. Pour the strawberry mousse over the second strawberry layer, smoothing the top. Cover lightly with plastic wrap and refrigerate until set, about 2 hours. Before serving, remove the plastic wrap, springform side and collar from the cake. Dip the whole strawberries into the melted chocolate and arrange around the top edge of the cake. Serve immediately.
Preheat oven to 350 degrees. Bring a pot of water to a boil. Peel an drain zucchini. Slice it lengthwise into quarters. Cut all the seeds out. Slice the zucchini into slices that resemble apple slices. You should have about 6 cups. Boil the zucchini in the boiling water for 3 minutes. Drain well. Mix together the 1 cup of fructose, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 2 tablespoons flour. Sprinkle over the zucchini slices and toss to coat evenly. Place zucchini slices into a greased 8 or 9 inch square baking pan. Mix the remaining ingredients together to make the crumb topping. Distribute it evenly it evenly over the zucchini. Bake for 45 minutes, until topping is browned and crispy. May be served warm, cold or at room temperature. Yield: 6-8 servings.
Heat a large sauce pan or dutch oven over medium heat and add saute liquid or pan spray. Add onion, and cook 5 minutes, or until softened, stirring often. Stir in curry powder and cook 1 minute, stirring constantly. Add sweet potatoes, cauliflower, lentils, tomatoes with juice, and 1 1/2 C water. Bring mixture to a boil. Reduce heat, cover and simmer 30 minutes or until lentils and sweet potatoes are tender. (Add additional water as needed.).
Preheat oven to 350 degrees. Wash potatoes and cut into thin wedges. Put into a bowl and stir in Italian Dressing. Coat a 9x13 pan with the olive oil and spread potatoes on top. Cook 45-60 minutes or until golden brown.
Heat the buttermilk, water and butter together, stirring over low heat just till the butter begins to melt. Remove from heat and pour the liquid into another container. Stir as the butter finishes melting. The liquid should feel hot to the touch, but not scalding. Stir together 2 1/2 cups flour with the yeast, sugar, salt and baking soda. Stir in the oats. Mix the warm liquid into the dry mixture and stir till a sticky dough forms. Sprinkle the remaining flour on a board or counter top and turn the dough out on it, coating the dough with the flour. Knead gently for about 5 minutes, working in more flour as you go. The dough should remain fairly soft, but become smoother and more elastic. Form the dough into a rope about 20 inches long, then cut it into 12 equal pieces. Shape each piece into a ball, pulling the sides down and pinching together at the bottom. Arrange the balls on a butter baking sheet, seam side down, and cover with a tea towel. Or, put balls of dough close together in a buttered 10-inch cake pan; they will grow together as they rise, forming a "loaf" of rolls that will easily pull apart. Either way, leave the rolls to rise in a warm, sheltered place for about an hour (less if using fast-rising yeast). Bake the rolls in a preheated 350°F oven for 20-22 minutes, or until they are lightly browned and sound hollow when the bottom is tapped. Cool the rolls on a rack for a few minutes before serving.
Preheat the oven to 350°. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, mix the ricotta, cream cheese, sugar, vanilla bean seeds, salt, and nutmeg on medium speed. Add the eggs one at a time, beating until smooth after each addition and scraping down the sides of the bowl occasionally. Stir in the vanilla. Pour the filling into the prebaked tart shell and bake in the middle of the oven for 30 minutes or until the edges have puffed up but the middle is still quite wobbly (do not worry; as the tart cools, the center will firm up). Cool to room temperature on a wire rack, then chill in the refrigerator for 1 hour. Just before serving, put the strawberries in a bowl. Warm the strawberry jam in a small saucepan over low heat, then strain the jam over the strawberries and toss to coat. Arrange the berries on top of the tart and serve immediately. The tart can be made a day in advance, but top with the strawberries just before serving. Covered with plastic wrap, any leftovers will keep in the refrigerator for 2-3 days.
Place peppers, onions and meats into a large pot. Stir vigorously to mix together. Do NOT brown the meat! Add the sauces. Turn the stove on at this point to medium heat. Cook the raw meats and veggies in the sauces for about 15 minutes until the meats begin to break up and cook. Reduce the heat to medium/low, cover, and continue cooking for about an hour, stirring frequently to break up the meats. Taste for seasoning and add the brown sugar if you like your barbeque sweeter. Continue cooking and stirring for another hour, until flavors are melded. Leave cover off for the last 15 minutes to thicken the bbq. Serve on hamburger buns.
Crumble tofu into a sieve lined with several layers of paper towels; add soy yogurt. Cover sieve with plastic wrap and place over a bowl to drain overnight, or for up to two days (the longer this drains, the thicker and creamier your filling will be). Preheat oven to 350F. In a small bowl with an electric beater, beat the drained tofu/yogurt with other filling ingredients until smooth and creamy (or blend ingredients in a blender); set aside. In a large bowl sift together the flour, sugar, cocoa powder, soda, and salt; whisk dry ingredients until well blended. Whisk in water, oil, applesauce, vinegar, and vanilla just until batter is blended. Lightly spray a 9 x 13" baking pan with cooking oil. Pour chocolate mixture into pan and spread evenly. Spoon large dropfuls of the filling mixture in 12 even spoonfuls across the batter (you should have three rows of four dropfuls of filling). Take the flat side of a butter knife and gently pull it through the batter and filling to make a marble pattern. Bake for 18-22 minutes, until a toothpick inserted in a brownie portion comes out with moist crumbs. Cool on rack. I would recommend allowing these to cool completely before serving; I think they have the best texture that way! They're also fantastic topped with vanilla soy ice cream and drizzled with chocolate syrup!
Preheat the oven to 350 degrees. Butter an 8-inch square baking pan. Place the chocolate and butter in the top of a double-boiler over (not touching) barely simmering water, and heat, stirring often, until melted. Remove from over the water and let cool slightly. In a large bowl, whisk together the eggs, sugar, salt, and vanilla until blended. Whisk in the chocolate mixture until blended. Sprinkle the flour over the top and whisk slowly just until blended. Pour the batter into the prepared pan, spreading it evenly. Bake until a toothpick inserted into the center comes out almost clean or with a few moist crumbs clinging to it, 35-40 minutes. Be careful not to overbake. Transfer to a wire rack and let cool completely. Cut into squares and serve.
Heat oil at medium high in large skillet. Add sausage chunks and cook 10 minutes or until browned. Add pepper and stir fry 3 minutes. Drain fat. Reduce heat to medium. Stir in soup and water. Heat to a boil, stirring often. Reduce heat to low. Simmer covered, until sausage is cooked through - about 10 minutes, stirring occasionally. Toss with penne. Sprinkle with cheese.
Preheat oven to 400 degrees. Trim asparagus evenly. Cut each slice of prosciutto in half lengthwise. Place asparagus and boiling water in a large roasting pan and cover tightly with foil. Stream asparagus for about 10 to 15 minutes, until tender. Remove asparagus and dry on paper towels. Drain water from roasting pan and dry. On a sheet of waxed paper, lay 1 strip of prosciutto. Sprinkle with about 1 t. Parmesan cheese. Place one asparagus spear at 1 end and roll up, slightly overlapping proscuitto as your roll, and covering most of the spear. Repeat with remaining asparagus, prosciutto, and Parmesan cheese. Place wrapped asparagus in roasting pan and roast for about 10 minutes, until prosciutto just begins to brown.
Cream Crisco and sugar. Add eggs and beat on high speed until real creamy. Add all three extracts and mix well. Add flour, baking powder, salt, and anise seeds. Mix by hand. Add water, just enough to work dough so you can roll it. It should be a soft dough. Roll out and use a cookie cutter to cut out cookies. Top with cinnamon sugar. Bake at 400 12-15 minutes until golden brown.
Lightly season the meat on both sides with the seasoning mix. Combine the bread crumbs and cornflake crumbs together (50/50 ratio) . Set up three deep containers; one with the egg, one with the flour and one with the breadcrumb mixture. Dip the meat into the flour, then into the egg, then into the breadcrumbs. Set on paper towels, letting the meat rest for 10 minutes. Heat enough oil to completely cover the meat when frying. When hot fry for 3 - 5 minutes on each side, or until desired browning is reached. Drain on paper towels. SEASONING MIX: Combine all of the ingredients together. 1/2 cup salt, 2 teaspoons each of onion powder, Lawry's seasoning salt, black pepper, garlic powder & celery salt. Makes a big batch that will last you quite a while and can be used on any meat.
1.Place eggs, milk, sugar, and pinch of salt into a pot and mix well with a whisk. 2.Bring to a boil, and cook at a low simmer. The eggs will separate and the mixture will look curdled, but continue to cook, stirring gently with a wooden spoon. 3.Cook for 20 to 25 minutes more, until the liquid has almost completely boiled away. At this point it is necessary to stir continuously. 4.Cook until the mixture is very thick, and no liquid remains. It should be the consistency of a sticky playdough. 5.Remove from heat and place candy in the bowl of a mixer. Add the vanilla and almond flavoring. 6.Using the paddle attachment, beat dough until it cools. It will stiffen and become less sticky. If dough remains sticky, knead some sifted powdered sugar into the dough. 7.Refrigerate overnight. Mana will keep for 2 to 4 weeks in the refrigerator, wrapped in plastic. It also freezes well. Serving Tips: There are many ways to serve mana. The simplest is to shape it into bite-size balls and roll them in chopped nuts or powdered sugar. Or tint the mana with food coloring and shape into assorted fruits. I like to use it to make little carrots to decorate carrot cake. To use mana as a cake covering, like rolled fondant, sprinkle the counter with powdered sugar and roll it out just as you would roll out fondant or marzipan.
Place the onion, celery, potatoes, split peas, and bay leaves in a large pot with the water or vegetable broth and bring to a boil. Cover and simmer for 1 hour. Remove the bay leaves. Add the remaining ingredients with the exception of the salt. Simmer for 20 minutes. Transfer to a blender in several batches and puree until smooth. Return to the pot, add salt to taste, and heat until steamy.
Stir lemon juice with chicken pieces and season with salt. Set aside for 10 minutes. Heat vegetable or peanut oil in skillet and saute chicken until cooked through. Refrigerate chicken. Saute onions and peppers until tender in vegetable or peanut oil. Add garlic, ginger and chili powder and cook, stirring constantly, 5 minutes. Stir in tomatoes, thyme and crushed red pepper. Bring to simmer for 5 minutes. Add peanut butter and stir until blended. Stir in chicken stock or broth and return to simmer. Add cooked chicken. Reduce heat and simmer, stirring frequently, until thickened and reduced (approx 45 minutes). Remove from heat and cool. Freeze in bags or pans. Reheating: Defrost. Transfer to saucepan and heat thoroughly. Serve over rice.
Combine the oats, rice krispies, chopped apricots and nuts (if using) in a mixing bowl. Put the butter and corn syrup in a small saucepan and heat gently. Add the chocolate and stir until melted. Stir the mixture into the dry ingredients until they are well coated. Press the mixture firmly into a shallow 11 x 7 lined pan. Place in refrigerator to cool. Cut into bars and keep refrigerated.
Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray. Brush the tortillas on both sides with the oil, then cut them into 1/4-by-3-inch strips. Toss the strips with 1/4 teaspoon of the salt and the sesame seeds. Lay the strips out on the prepared baking sheet and toast in the oven 8 to 10 minutes, turning once, or until they are crisped and lightly browned. Meanwhile, sprinkle the tuna with the remaining salt, pepper and cumin. Coat a broiling pan or grill pan with cooking spray, heat, then add the tuna and cook for about 3 minutes on each side for rare (or until cooked to desired degree of doneness). Let the tuna stand 2 to 3 minutes before cutting with the grain into 1/4-inch-thick strips. Combine the cheese, yogurt and lime juice in a bowl. Gently toss the tuna with the lettuce, roasted pepper strips and the dressing. Divide the salad among 4 dinner plates, and top with the tortilla"croutons" (alternatively, the crisped tortilla chips can be tossed in with the salad just before serving).
*These are the same mushrooms used in mu shu pork. They are variously called tree ears or wood ears. Pour boiling water over them and let soak for 15 minutes. Remove tough stems with a knife and julienne. They swell up to about four times their original size when soaked so it takes very little to make 1/4 cup! Be sure to remove the stems because they are extremely tough. If using cucumber, peel and remove seeds. Zucchini just needs to be washed. Slice or julienne. Or cut in finger sized pieces. Heat oil with salt in wok or skillet over high heat; add garlic and stir for a few seconds for aroma. Add cucumber& wood ears; stir fry 1 minutes Stir in sauce. Cover& simmer 1 minutes Thicken slightly with cornstarch mixture. Stir in a few drops of sesame oil. Serve immediately.
Wash the mangoes and pat dry them. Without peeling, cut them into long thin slices; discard the pit. Dry the slices in sun for 10 to 12 hours spread on an absorbent cloth. Heat half of the oil in a large skillet on medium heat. Add the seasonings except salt and asafetida powder. As soon as they sizzle, add the dried mango pieces. Stir together for 5 to 10 minutes. Turn off the heat. Mix in the salt and asafetida powder when the mixture is cold. Heat the remaining oil separately. Pour the hot oil over the spiced mango slices and adjust the spices, as needed. Put the pickle in a jar, cover, and store in a warm place for a few days. Shake everyday. Pickle may be refrigerated if it is to be kept long. Variation: Peel the mangoes before cutting. Reduce the oil by half and adjust the seasonings.
Coat the bottom and sides of a 5 quart slow cooker with vegetable oil. Put the rice, sugar, cardamon seeds, raisins and milk in the slow cooker. If using agave nectar, add it towards the end, as it will make the dish pinkish-brown in color. Note: I used only half of the cardamon seeds and that was plenty flavorful for me. Cook on HIGH for 3 hours, stirring once or twice. Be careful not to let it overcook, as the milk will separate. (I found mine a bit too thin at the end of three hours and cooked another 30 minutes with the top off, but I have an old slow cooker). Sprinkle with chopped nuts and serve, hot or cold. It will thicken as it cools.