HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all the ingredients together with a whisk or fork, or puree in blender. Refridgerate before use, makes a little over 1 cup. Dilute with a bit of water before refridgerating.
Place dry ingredients in a bowl. Mix dry ingredients. Cut shortening into dry ingredients. Add water slowly, just enough to make a stiff dough. If the dough is tacky, add a small amount of flour until it is stiff. Roll dough out very thinly, about 1/2 centimeter thick. With a sharp knife cut the dough into small squares, about 1 1/2 inch wide by 2 inches high.
Gelatin to be soaked in cold water whilst water is being boiled. Dissolve the gelatin into the boiling water. Add lychee puree and set the mixture aside. After the mixture has cooled abit, add lemon juice. Divide the sago into 6 portions. Set the sago portions into shot glasses and add a whole lychee each. Top each shot glass with the prepared mixture. Cool and set in refridgerator.
To make Burgundy Cherry Sauce: Combine the honey, wine, sugar and cinnamon in a wide saucepan; bring to a boil and reduce to approximately 3/4 cup; add the cherries and poach them gently in the liquid for 3 minutes, shaking the pan occasionally; pour the cherries into a bowl and skim off the foam; cool; drain syrup from cherries and reserve. To make Vanilla Ice Cream: Place sugar and vanilla beans in medium heatproof bowl; pour milk over; set bowl into a pan of simmering water, but make sure it doesn't touch water; stir milk mixture until simmering; remove milk from heat; place yolks in heatproof bowl; gradually add milk to the egg yolks and whisk through thoroughly; return mixture to heat over simmering water; stir constantly over low heat until mixture coats back of spoon; remove from heat, set aside to cool; place plastic wrap directly onto surface of custard to prevent a skin from forming; cool. Once cool, stir cream and cherry syrup into custard and chill in refrigerator for atleast 4 hours, preferably overnight; remove vanilla beans from custard and scrape the seeds from the beans into the mixture; discard pods; pour the custard into an ice cream maker and follow manufacturer's instructions to make ice cream; after 40 minutes of churning add cherries and finish churning; put into a freezer container and allow to ripen for a few hours before eating.
Saute onion in oil until tender. Add beef and garlic and cook until beef is no longer pink. Drain. Add chili powder, cumin & other seasonings. Stir in tomato sauce and simmer 5 minutes. Add refried beans and cook and stir until well blended. Set aside to cool completely. Divide meat mixture into 12 portions. Soften tortillas, according to package instructions, and place a portion of meat on each. Roll up, burrito style. Bake at 375 degrees for 15-20 minutes. These may be frozen as follows. Place seam side down on a cookie sheet and freeze until frozen. Wrap each individually and return to freezer.
Preheat the oven to 300°F or 150°C (the lower temperature helps to stop the tomatoes from splitting). Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed. Meanwhile, slice the tops off the tomatoes, just enough to reveal the seeds. Also cut a fine slice from the bottom of each tomato, so they can stand up straight but not enough to leave a hole. Scoop the core and seeds out of each tomato to leave a shell, being careful to leave the base of the tomato intact. When the rice is fully cooked, remove from the heat. Add the pesto sauce, pine nuts, parmesan cheese and 1/4 cup of the grated mozzarella cheese. Stir to mix well. Spoon the mixture carefully into each tomato shell, until level with the top of the tomato, pressing down with the spoon so the filling is firmly packed in. Place the other 1/8 cup of grated mozzarella cheese evenly over the top of the filled tomatoes. Bake on a baking tray lined with foil for around 20 minutes, until the tomatoes are softened and the mozzarella is just turning golden. Enjoy!
Boil potato and mash. Combine potato with eggs and salt and whip until fluffy. Add ricotta cheese, butter, Romano cheese and flour. Knead until smooth. Shape into 1/2" rolls and cut into 1" lengths. Make impression with thumb in each piece, then lightly dust with flour. Drop into boiling salted water and cook only until they rise to the surface. Drain and serve with tomato sauce and grated cheese. Note: Before cooking, gnocchi may be flash frozen on a cookie sheet, then place in plastic bag in freezer.
Fry the mince meat in oil add chopped onion. fry 5 mins add curry powder, then gravy then mango chutney and black pepper. Cook 15 minutes. cook potatoes till tender and mash with butter. put meat mixture into glass pyrex dish and top with potato. cook 45 mins at 190c or gas mark 5. serve with fresh or frozen peas.
Place ribs, onion and garlic in crock pot. Cook on low for 8-10 hours, or until pork is cooked through and tender (your time may vary with your appliance). Drain ribs and onion from crock pot. Discard any juices from crock pot and return meat and onions to crock pot. Stir together barbecue sauce and jam until blended. Pour over ribs, stirring lightly to coat. Cook on high for 30 minutes or until sauce has thickened and ribs are glazed.
In large bowl mix Cottage Cheese, Jell-o crystals and crushed pineapple together. Cover and refrigerate over night. Just before serving add Cool Whip and mix thoroughly.
Cook beans in boiling water to cover in a Dutch oven 3 to 4 minutes or until crisp-tender; drain. Melt butter in Dutch oven over medium-high heat. Add shallots and bell pepper, and saute 4 minutes or until tender. Add beans; toss with salt, pepper, and garlic powder.
Peel an avocado and cut it into strips or mash it. Put imitation crab in a bowl and mix with salt and mayonnaise. Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat. Spread sushi rice on top of the seaweed and press firmly. Sprinkle sesame seeds over the sushi rice. Turn the sushi layer over so that the seaweed is on top. Place avocado and crab lengthwise on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands, then remove the rolled sushi. Cut the sushi roll into bite-size pieces.
Preheat the oven to 350°F. In a bowl, combine all the ingredients for the cookie layer with a pastry blender or pulse in a food processor. Pat into a buttered 12x7-inch flat glass baking dish. Bake until golden.about 10 minutes. While the first layer is baking, prepare the filling. In a mixing bowl, beat the eggs and the vanilla until the eggs are pale yellow, about 2 minutes. In another bowl, combine the brown sugar, flour, baking powder, salt, walnuts, and coconut. Add to the egg mixture and blend. Cool the baked first layer for 5 minutes, then pour the walnut coconut mixture over the crust and bake for 25 minutes or until the top is golden and the center is done. Transfer to a wire rack and cool completely before frosting. To prepare the frosting while the layers cool, all the frosting ingredients in a small bowl, until smooth. Spread over the top of the cooled cookie. Allow to stand for 1 hour, then cut into squares. Store in layers separated by plastic wrap in an air tight container.
Preheat oven to 350°F. In a skillet fry up bacon until crisp.Reserve 2 teaspoons of bacon grease in pan remove the rest. Crumble bacon let aside. Add butter to bacon grease fry onions and garlic in pan until golden do not let garlic burn. Add green beans lightly toss to crisp in garlic and onions for 2 minutes. Its important to not let the green beans cook to long in pan otherwise they get soggy. Remove green beans put in a large casserole dish set aside. In same pan that bacon and green beans where cooked add cream of mushroom soup sour cream Worcestershire sauce, hot sauce and pepper.Add adobo seasoning.Let cook for 5 minutes. Then add the white wine to loosen sauce. If sauce is still too thick add a few tablespoons of water to loosen up. Add cheeses to sauce constantly stirring. Reserve 1/2 cup of cheese for topping. In casserole toss green beans with 1 cup of the fried onions and bacon add sauce toss to make sure every bit is covered. Place in oven cook for 20 minutes. Once bubbly add remaining fried onions and cheese cook for additional 10 minutes or until golden brown on top. Let stand for 5 minutes before serving.
In pitcher, combine juices and sugar; stir until sugar dissolves. Cover; chill. Just before serving, add lemon-lime soda and Southern Comfort. Serve over ice.
Bring the chicken stock to a simmer in a 2-3 quart saucepan and keep it barely simmering over low heat. In a heavy 3qt flamproof casserole, melt 4 tbls butter over moderate heat. Cook the onions in the butter, stirring frequently, for 7-8 minutes. Do not let them brown. Stir in the optional marrow, then add the rice and cook, stirring, for 1-2 minutes, or until the grains glisten with the butter and are somewhat opaque. Pour in the wine and boil it until it is almost completely absorbed. Add 2 cups of the simmering stock to the rice and cook uncovered, stirring occasionally, until almost all of the liquid is absored. Add 2 more cups of stock and cook, stirring occasionally. Meanwhile, stir the saffron into 2 cups of stock and let it steep for a few minutes. Pour it over the rice. Cook until the stock is completely absorbed. By now the rice should be tender. If it is still firm, add the remaining stock- 1/2 cup at a time - and continue cooking and stirring until the rice is soft. Stir in 4 tabl of soft butter and the grated cheese with a fork, taking care not to mash the rice. Serve at once while the rice is creamy and piping hot.
Wash and drain strawberries. Slice berries into 1/2-inch thick slices and place in a large mixing bowl. Add vinegar, pepper and sugar and gently toss to coat. Divide among 4 martini glasses and serve.
Mix together dough ingredients. Spread into a greased/sprayed 17" x 12" x 2 3/4" pan. Spread jam on top of batter. Beat egg whites until stiff. Blend nuts, chocolate and lemon into the egg whites. Spread on top of cake. Bake at 350°F for 1 hour.
Place all ingredeints in blender. Puree till smooth and frosty. Serve immediately.
Cover the sun dried tomatoes with the boiling water in a non-reactive heatproof bowl and set aside. In a small saucepan, warm the olive oil and saute the onions, 1/3 of the garlic, and 1/4 teaspoons salt for about 5 minutes, until the onions soften. Add 1/3 cup of the basil and the mushrooms, cover, and cook on low heat, stirring occasionally, until the mushrooms release their juices, about 10 minutes. Drain and mince the sun dried tomatoes, add them to the mushroom mixture, and set aside. In a medium saucepan, bring 3 cups water, 3/4 teaspoons salt, and another 1/3 of the garlic to a boil. Whisk in the cornmeal in a slow, steady stream, stirring rapidly to prevent lumps. Lower the heat and cook, uncovered, gently, for about 10 minutes, stirring often, until the polenta is quite thick. Add the mushroom mixture to the polenta and mix well. Prepare an 8x12 inch glass or porcelain baking dish with a light coating of cooking spray. Spread the polenta mixture evenly in the baking dish and chill in the freezer for 1/2 hour or in the refrigerator for at least 1 hour. When the polenta mixture has chilled enough to hold its shape when cut, it will be very easy to handle. While the polenta is chilling, combine the bread crumbs, Parmesan, the parsley, and the remaining garlic and basil in a food processor or blender and whirl together until well mixed. Pour out into a large deep platter. In a separate large shallow bowl, lightly beat the egg whites and remainging 1/4 teaspoon salt until slightly frothy. Preheat the oven to 400*F. Cut the chilled polenta in half lengthwise, in thirds crosswise, and then cut each rectangular sixth in half on the diagonal. This mathmatical wizardry makes 12 triangular cutlets (they say trust us). Using a spatula, remove each triangle from the baking dish, dip it in the egg whites, and then thoroughly coat it with the bread crumb mixture. Place the breaded cutlets on a large very lightly oiled or sprayed baking tray and bake for 20 minutes. With a metal spatula, carefully turn each cutlet over and bake for 10 minutes more, until golden brown. Enjoy! Note: You may top each serving of cutlets with a tomato-wine sauce, savory onion marmalade, pesto, or sauce of your choice.
Line cookie sheets with parchment. Combine flour, 1 1/2 c pistachios, powered sugar and salt in a bowl; mix well. Beat 1 c butter in a large bowl with an electric mixer until fluffy. Add flour mixture; beat until light dough forms. Beat in mini chocolate chips just until blended. Roll 1 1/2 tsp dough into 2 1/2 in ropes; bend into crescent shapes. Arrange 1 inch apart on cookie sheets. Chill 30 minutes. Preheat oven to 300. Bake cookies 10 minutes or until firm and lightly browned. Cool 1 minute then remove from pan to cool completely. In a deep bowl, combine semisweet chocolate chips and 1/4 c butter. Microwave on low for 1 minute. Stir and repeat until chocolate is smooth. Spread remaining pistachios on a piece of foil. Dip one end of cookie into chocolate and then roll in nuts. Let cool on a wire rack for 30 minutes or until chocolate is set.
Make a spiced syrup by heating together the vinegar, water, sugar and the spices loosely tied in a bag. This should be enough syrup for about 5 pints. Remove from heat and allow to cool. When cool, add apples and heat slowly, being careful NOT to burst the fruit. (If I remember right bring to just a good "steam"). Remove from heat and allow to stand overnight. Next morning, remove the spice bag and pack apples without reheating, into clean jars and fill to within 1/2 inch of the top of jar with syrup. Put on cap, screwing the band tight. Process in water bath at simmering temperature (180 degrees F) for 20 minutes.
Use a strainer to drain and rinse shirataki noodles well. Pat dry. In a large microwave-safe bowl, microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit and set aside. To make the sauce, in a small bowl, combine ketchup, lime juice, preserves, peanuts, brown sugar, soy sauce, garlic, and crushed red pepper. Stir thoroughly and set aside. Spray a wok or large skillet with nonstick spray and bring to medium-high heat on the stove. Add egg substitute and scramble until fully cooked, about 2 minutes. Transfer to a bowl and set aside. Remove wok/skillet from heat (if needed, clean it once cooled), re-spray, and return to medium-high heat. Add tuna and season with salt and black pepper. Add broccoli, bean sprouts, scallion pieces, and 2 tablespoons water. Stirring occasionally, cook broccoli is tender, about 4 minutes.
Combine sugar, butter, chocolate, vanilla, and egg. Blend well. Stir in remaining ingredients until blended. Divide dough in half on 2 sheets of waxed paper, shape each half into roll 2 inches in diameter. Wrap. Refrigerate until firm (about 3 hours). Heat oven to 400°F Cut dough into 1/4 inch slices. Place 2 inches apart on ungreased cookie sheets. Bake at 400F for 6 to 8 minutes until set. (Do not overbake.) Immediately remove from cookie sheets.
Preheat oven to 250°F. Combine salt and spices in mixing bowl. Slice sweet potatoes paper-thin and toss lightly with oil. Toss potatoes with spice mixture until evenly coated. Arrange potatoes on wire grates sprayed with nonstick vegetable spray or on baking sheets fitted with parchment paper. Bake for 2 hours, then turn off oven and let potatoes dry for 2 more hours or overnight. Alternately, dehydrate sweet potato slices in dehydrator according to manufacturer's directions.
Mix all ingredients together except the instant oatmeal, mix with electric mixer till mixed good. Pour into paper lined muffin pan. Sprinkle with your choice instant oatmeal ( I used simply harvest's brown sugar and pecan) Bake at 250-300 for about 15 minute May have to adjust baking time to your oven.
Dredge stew beef in flour, salt and pepper (ideally use ziplog bag and shake). Heat oil in large pan, add meat and a handful of the onions. Whilst meat is browning, add lime juice and stir. When brown all over (about ten mins) add enough water to cover and stir. Bring to boil. Add the Oxo/beef bouillon cubes, Worcestershire sauce, all veggies (excluding carrots, corn, green beans and potatoes) and Lipton onion soup and dip mix. Cover and simmer for 1 hr and 30 minutes. Add potatoes, carrots and tomato puree and continue the simmer a further 40 minutes. Add 1 tbsp of flour, mix and let sit for a few minutes to thicken if needed. If not to desired thickness add more flour. Once thickened, return to heat and add green beans. Heat through and serve (good with biscuits!).
In a large bowl combine beef, breadcrumbs, eggs, milk, cheese, salt, pepper and garlic. Form into 2 inch balls. Place meatballs in bottom of crock pot. Combine tomato paste, broth, seasoned salt, oregano and basil. Pour mixture over meat. Cover. Cook low 4 1/2 to 5 hours. Stir in cooked vegetables. Cover and cook on high 10-15 mins til mixture is hot.
In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3-5 days. (If the meat is not completely submerged in the liquid, turn it over once a day.). I marinated mine for 5 days. After 3-5 days of marinating, preheat the oven to 325 degrees F. Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. (The gravy won't thicken until you remove it from the heat.). Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.
Preaheat oven to 325°F In a medium bowl, mix brown sugar, oil and egg together. Then add flour, milk, salt, baking soda, cinnamon and vanilla. Fold in rhubarb (and nuts, if using). Place in 2 greased 9 x 5" loaf pans. Combine sugar and butter and glaze over top of loaves. Bake for 1 hour.
Cook onions in oil over medium-low heat until golden. Add tomatoes and juice, crushing with the back of spoon. Stir in remaining ingredients, bring to a boil, reduce heat and simmer for 1 hour. Puree in food processor, then return to pan ( I strained back into pan to remove any remaining small bits of chile or tomato ) and cook over low heat until it reaches your desired consistency.
Combine first 5 ingredients in a bowl. Cream butter and sugar together. Stir in egg. Add molasses and buttermilk and mix until well combined. Add dry ingredients to the molasses mixture and stir until just smooth. Bake in a greased 8x8 pan for 25 minutes at 325°F Bread is done when tester comes out clean or with a little bit of crumb.
In a 10" cast iron skillet over medium heat, cook chicken sausage until just done (no longer pink). Add butter. When melted, add flour and stir 1-2 minutes to cook out the raw-flour taste. Slowly add milk and broth and stir; reduce heat and simmer until thick, 2-3 minutes. Off heat, add salt, pepper, sage and shredded chicken. Stir well, cover and set aside. In a large bowl, whisk flour with baking powder, baking soda, salt, thyme, sage and cayenne. Stir in cheese and butter. Add buttermilk and stir until it forms a dough, then knead 30-60 seconds until it just comes together. Roll into a 1/2" thick sheet. Cut with a 3" biscuit cutter; you will need at least 9 biscuits, so you may need to re-roll the scraps to get enough. Cut by pushing your cutter straight down, then twisting. Place one biscuit in the center of the chicken mixture (still in the cast iron pan), then arrange the remaining biscuits around the outer edge of the pan. Place in preheated 400F oven for 20 minutes until biscuits are browned. DO NOT open the door. Cool 10 minutes before serving.
Combine all ingredients in a blender container. Process until very smooth and frothy. Pour into two glasses and serve.
Mix all ingredients except for spinach in food processor or blender until smooth. Stir finely chopped spinach into mixture. This will thicken after refrigeration, and is good for at least 2 weeks in the refrigerator (I've never had any last beyond then!). I serve with reduced-fat Triscuits for a high fiber lunch.
Preheat oven to 375 degrees. In a skillet over medium heat, warm olive oil. When warmed, add garlic and onion, stirring until onion is slightly translucent. Add sausage and ground beef, brown. While browning, chop meat down to as small as you can get it. Drain oil. Add seasonings. (You can really put them to taste, and add whatever favorite Italian seasonings you like) Add tomatoes, tomato paste and vegetables. Simmer, stirring occasionally. If sauce is too thick, add a small can of tomato sauce, or water. If too thin, add a bit more tomato paste. Meanwhile, in a separate bowl combine cottage cheese, ricotta cheese and 1 bag of mozzarella. Add parmesan to taste. Add eggs and parsley and mix well. Grease a 13 x 9 inch baking pan (glass works best). Add to the bottom of the pan just a couple spoonfuls of the meat mixture, spread evenly. You just want enough sauce to fully wet the bottom of the pan. Layer over that 3 lasagna noodles. Layer over that about 1/3 of the cheese mixture. Add lasagna noodles. Layer over those about 1/3 of the meat mixture. Continue layering, ending with meat mixture on top. Sprinkle remaining bag of mozzarella cheese over meat mixture. Use as much, or as little cheese as you like. Sprinkle with more parmesan and parsley flakes. Cover with aluminum foil. Bake in oven for 45 minutes to 1 hour. Remove foil and place back in oven just until cheese is golden.