HumbleIntelligence/food-ner-1-Million huggingface dataset:
Tip:. I use only 1 cup of the coconut. I find it can be to much if using the whole amount. I also usually freeze 1 cake for future use, which comes in handy. Mix cake according to package directions. Pour into two greased 13X9X2 baking pans. Bake at 350 degrees for 15 minutes. Cool completely. In as large mixing bowl combine pudding mixes, milk, and coconut extract; beat for 2 minutes. Add the cream cheese and beat well. Stir in pineapple. Spread over cooled cakes. Top with whipped cream; sprinkle with coconut. Chill for at least2 hours.
Rinse and dry the vegetables. Slice the scallions and place in a bowl. Add some salt and all of the sugar - this salad is supposed to taste sweet - mix gently. Cut the radishes in thin slices. Mix in the radish slices. Add the creme fraiche, one tablespoon at a time, until you get a mixture resembling a creamy potato salad in consistency. Serve immediately, as both the sugar and salt draw out liquid from the vegetables, making the salad soggy.
In a medium sized bowl, mix the pork mince, garlic, shallots, egg (NOT the eggwhite) and water chestnuts. Add the soy sauce, sugar, corn flour and pepper. Mix well. Take one won ton wrapper and place a teaspoon of filling into the middle. Wrap the wrapper around the filling to form a parcel. Pinch the edges firmly together to seal. Repeat until either all of the wrappers or the filling is used. Bring the water and salt to boil in a saucepan. Dump half of the wontons into the water. Meanwhile, line two plates with kitchen paper. When the water is boiling again, use a slotted spoon to remove the wontons. Place them on one of the plates. Cover with a damp tea towel. Dump the other half of the wontons into the pot. When the water starts boiling again, remove the wontons and place on the other plate. Cover with another damp tea towel. Using the thin green end of the chive, take a wonton and tie a knot around the neck of the wonton. Carefully tighten. Use scissors and trim so that the ends are even. Place on serving plate. Repeat with remaining wontons. Serve warm with dipping sauces. For sauce 1: Mix in a bowl and serve. For sauce 2: Place the jam in a bowl and heat on low in the microwave for 30-45 seconds, or until soft. Add the sweet chilli sauce and fish sauce, combine and serve.
Whisk together besan (gram flour) and yogurt thoroughly. Add 4 cups water and mix again. Peel, wash and cut radish into small dices. Wash, dry and cut ladyfingers into half. Grate jaggery. Now combine yogurt mixture, vegetables, jaggery and green chilies. Cook until mixture returns to medium thick consistency stirring all the time. Adjust salt. Heat oil, add fenugreek seeds, cumin seeds, curry leaves and asafetida powder. When the seeds crackle add it to kadhi, mix well. Serve hot.
Set oven to 375 degrees F. Set the oven rack to second lowest position. Spray 12 muffin cups with non-stick cooking spray, and line with paper liners. Set the muffin trays on a baking sheet (the baking sheet is optional). In a medium bowl stir the HOT buttermilk together with the All Bran cereal, and let stand for about 6 minutes. Meanwhile puree the banana. After the 6 minutes, transfer the bran mixture to a large bowl, and add in the pureed banana; mix to combine. Mix the two sugars together, then add to the bran/banana mixture with the egg, vanilla and oil; blend well to combine. Mix together the flour, salt, baking soda, baking powder and cinnamon; add to the banana mixture; mix gently to make a soft batter. Fold in nuts and raisins (if using). With an ice cream scoop, divide the batter evenly between the muffin cups. Bake about 22-28 minutes or until muffins test done. *NOTE* Although it is not necessary, I like to place the muffin tins on a baking sheet to bake in the oven.
Heat the oil in a heavy-bottomed frying pan and cook the duck, skin side down first, over medium heat until brown all over. Remove and set aside, reserving 4 tbsp of the cooking fat. Return 2 tbsp of the fat to the pan. Add the onion, carrot and thyme and cook over medium heat for 5 minutes or until onions are soft. Add the stock and tomato and bring to a boil. Reduce heat and simmer 30 minutes, with the lid slightly askew, until the sauce has thickened and reduced. Cool slightly, then puree in a food processor until smooth. Return to the pan with the duck and simmer gently over low heat for 30-40 minutes or until the duck is tender. While the duck is cooking, peel the pears, halve them and core them, leaving the stem intact. Place the pears in a saucepan with the cinnamon and just cover with cold water. Bring to a boil, reduce heat and simmer gently for 5 minutes our until the pears are tender but still firm to the bite. Remove the pears, cover to keep warm and add 1/2 cup of the pear poaching liquid to the tomato sauce. Remove the duck from the sauce and keep warm. Grind the almonds, garlic and brandy in a mortar and pestle or small blender to make a smooth paste. Add to the tomato sauce, season to taste and cook for another 10 minutes. Arrange the duck pieces on a serving platter and pour the sauce over the top. Arrange the warm pears around the duck and serve.
Boil ears of corn for 3 minutes then remove from water. Once cool enough to handle, slice corn from cobs as close to cob as possible. Place corn in bowl and save for later. Reserve cobs. In a large pot (dutch oven size will do) Simmer potatoes, celery, and carrot in chicken broth with bay leaves and thyme for about 25 minutes You may also break up the corn cobs and throw them in the pot to add flavour too ( I chose to save these for corn cob jelly$. While the broth and potato mixture is simmering, cut 4 slices of bacon into pieces about 1/4" and fry until crispy. Once bacon is crispy, remove the bacon from the grease and put it in a paper towel lined bowl or plate but leave the grease in the pan. Add 2 butter to the bacon grease. Over medium heat saute the bacon grease, butter and garlic for 2 minutes. Slowly add flour to bacon grease, butter, garlic mixture and cook on medium heat approximately 3-5 minutes until golden. (Make a roux). About this time the broth should be ready. Remove the bay leaves, corn cobs, thyme and discard. Take a ladle of broth and whisk it into the roux. Whisk the roux into the broth mixture and simmer until it starts to thicken slightly. Gradually whisk in the milk and cream. Keep stirring and bring back to simmering. Add corn and bacon then simmer for about 5 minutes. Add salt and pepper. Potatoes will mash up while whisking and cooking.
Combine all ingredients, except red pepper, cheese and egg substitute in a non-stick skillet which has been sprayed with non-stick cooking spray. Lightly brown the ham, peppers, corn, onions, squash and zucchini. In medium bowl, combine the egg substitute (whipping well), the cheese and red pepper. Fold the browned mixture into the egg mixture. Pour into a lightly greased tart pan and bake at 350 degrees for 30 minutes or until lightly brown and set in the middle.
Melt butter in a 10" skillet over medium-high heat. Saute onion, till slightly golden. Stir in apple jelly and brown sugar till dissolved. Add weiners and reduce heat to medium-low. Cook for 20 minutes or mixture thickens slightly, stirring occasionally. Add apples, cover and cook for 10 minutes or until apples are fork tender. Combine water and cornstarch in a small bowl, mix well. Stir into apple mixture, heat till thickened.2-3 minutes.
Prepare frozen apple juice and lemonade according to directions. Mix together in large container. Add almond flavoring. Place ice in large punch bowl, pour juice over ice and add ginger ale just before serving -- .
Pour the cream into a bowl and whip until it just holds its shape. Place the egg whites into a separate bowl and whisk them (I use an electric hand whisk) until stiff. Add the sugar 1 tbsp at a time, whisking well between additions until the mixture is smooth and glossy but still stiff. Gently fold the finely grated lemon rind into the whipped cream, along with the lemon juice and egg whites until everythiong is well mixed. Spoon into 4 serving glasses and chill. for 30 minutes Garnish with lemon rind and serve with dessert biscuits.
Cook asparagus and pasta in boiling water 3 minutes or until pasta is done. Drain in a colander over a bowl, reserving 1/2 cup of the cooking liquid. Wipe pan dry and heat oil over medium heat. Add onion and garlic; cook 2 minutes. Add proscuitto and cook 2 more minutes; stirring frequently. Stir in asparagus and pasta, reserved liquid, vinegar, salt and peppers. Toss well. Sprinkle with parmesan cheese and serve.
Lay out sheets of waxed paper or line mini muffins pans with foil liners. It tends to stick to the thinner paper liners. Melt the butter in a large sauce pot. Sift in the cocoa and cornstarch. Stir. Add the 1 can evaporated milk. Stir. It will look speckled-that's ok. Bring to a boil, stirring so it doesn't burn. Add 4 cups sugar-all at once. Return to a full roiling boil-it will look foamy. Boil approximately 5 minutes. While it is boiling , get a small cup and put some ice and cold water into it. After the 5 minutes drop in a little blob of fudge into the cup . It will form a soft ball. If it just disintegrates, it needs cooked a little longer. DO NOT go by the candy thermometer soft ball stage-it is too hard. Remove from heat and allow to cool 5-10 minutes. Add the peanut butter and vanilla. Stir until it starts to thicken and looses it's shine. Be careful-it will still be very hot! I like to use my cookie scooper for this part but you can also use 2 spoons-using 1 to scoop and the other 1 to push the fudge off of the first spoon. Quickly, either scoop the hot fudge into the lined mini muffin tins or drop onto wax paper. Or you can do both if you don't have enough mini muffin pans. lol. You need to work quickly b/c it sets up fast once you add the peanut butter and vanilla. Cool completely. Store in an airtight container to keep it fresh. If your house is on the warm side you can also keep it in the fridge to keep it from getting too soft.
Put through food chopper (or chop fine) the cucumbers, onions, celery and cabbage; place in a large non-reactive container (ceramic, glass, stainless steel or enamel, not aluminum). Sprinkle with salt, and let stand overnight. Next day, drain and rinse to remove excess salt, and thoroughly drain again, pressing out as much water as possible. Have bottles washed and kept ready for use on a tray in a warm oven. In large stainless steel or enamel pot, combine 5 cups vinegar and the sugar, bring to a boiling point. Make a dressing of the flour, turmeric, 1 cup vinegar, celery seed, mustard seed, diced red and green peppers; add to vinegar mixture and stir well to combine. Add drained vegetables. Bring to a boil, and boil gently for 10 minutes, stirring occasionally. Ladle into hot jars, and process in boiling water for 10 minutes.
Place cornmeal into bowl. Carefully pour boiling water into cornmeal, stirring to make sure it is smooth. Let stand to cool for about 30 minutes. Stir in molasses, salt and butter. Place yeast in pan, then bread flour, the cornmeal mixture. Select white bread and push "start".
Place ingredients into saucepan; cover with water. Bring to boil, simmer about 12 minutes, until carrots are tender and liquid has evaporated. (Shake pan so carrots don't stick.). Garnish with dill.
Preheat oven to 350°. Leave root and 1-inch stem on beets; scrub with a brush. Place beets, 2 tablespoons olive oil, 1 tablespoon garlic, 1 teaspoon thyme, and 1 teaspoon tarragon in a large bowl; toss gently. Place beet mixture on a jelly-roll pan. Bake at 350° for 1 hour or until beets are tender. Drain and cool slightly. Trim off beet roots; rub off skins. Cut in half. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Combine vinegar, sugar, shallots, 2 tablespoons oil, 1 tablespoon garlic, 1/2 teaspoon thyme, 1/2 teaspoon tarragon, 1/2 teaspoon salt, 1/2 teaspoon pepper, and oregano in a small bowl, stirring with a whisk. Add vinegar mixture and onion to beet mixture; toss gently.
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. When the rice is fully cooked, remove from the heat. Add the pesto sauce, pine nuts and parmesan cheese. Stir to mix well. If the rice has had a chance to cool at all, you may wish to reheat it at this point- the rice should be hot enough for the mozzarella to melt slightly. Serve onto plates and top with the grated mozzarella if desired. Enjoy!
1. Peel, quarter and boil potatoes with garlic in large stock pot for about 10-15minutes. 2. While the potatoes cook, soften the butter and mix in the salt, sage, basil and garlic powder. 3. Drain potatoes and then add them to a stand mixer. 4.Add butter mixture to the mixer, add milk (just 1/4 cup to start then add more if needed), sour cream and better then boullion. 5. Turn on mixer on low setting- check them at 30 seconds. DO NOT let them stay in the mixer with them on for to long. 6. you can add parmesan cheese to the mixer as well if you would like too!
Trim fat from roast. Combine pepper and cardamom. Rub all over beef and press in with heel of hand. Prepare marinade. Combine tomato paste, garlic powder, and paprika. Slowly add soy sauce, blending well. Slowly add vinegar. Place roast in large plastic zipper bag or oven bag. Pour marinade into bag and seal closed. Refrigerate at least 24 hours, turning occasionally. Remove meat from marinade and let stand at room temperature about 2 hours. Preheat oven to 300°F. Wrap tightly in foil or use an oven bag. Place in shallow pan and roast for 1 to 1 1/2 hours for medium rare. After 1 hour, begin testing with a meat thermometer inserted to the center of the roast. Remove when thermometer reads 120. Do not over cook! Roast will continue to cook while standing, and the end pieces will be more done than the center. Reserve about 1 cup of marinade for au jus. Remove meat from bag and let rest covered with foil about 15 to 20 minutes before carving. Reserve drippings. Meanwhile, prepare au jus: Strain drippings and skim off fat. Bring 1 cup of drippings, 1 cup of water, and 1/2 to 1 cup of marinade to a boil. Reduce to desired strength. Carve roast and serve au jus.
Put enough oil in a large skillet and heat on medium. In the meantime, warm the tortillas using a washcloth to wrap them and nuke them for 20 seconds. When tortillas are soft and pliable, put 2-3 tbsp of the refried beans in the center, and fold them without breaking the botom of the tortilla. When the oil is hot enough, fry the tacos in batches, to the desired browness, and drain over a paper towel. Serve hot, with all the garnishes mentioned.
To make the burgers, combine the ground beef, egg, dried basil and oregano, breadcrumbs, ketchup, garlic, onion and feta in a large bowl and shape into 4 burger patties. Grill or saute in a pan lightly coated with cooking spray. Cook on 1 side for 7 minutes, then turn over and cook 3 to 5 minutes or just until beef is done. Combine all the sauce ingredients in a food processor and puree until smooth. Serve the burgers with the sauce.
Blend all ingredients and heat, stirring until butter is melted. Makes about 1 cup.
NOTE: homemade herbes de Provence is easy to make. **Very important to use a herbes de Provence recipe that has lavender. Some recipes do not specify it. In a small bowl, stir the sugar and yeast into 1 1/2 cups warm water. Allow to stand 5 minutes or until the mixture becomes bubbly. In a food processor or large bowl, combine both flours and the salt. Add the yeast mixture and process until soft dough forms. Pour 4 tablespoons of the olive oil through the feed tube while the motor is running. Process 2 minutes more or until dough pulls from the side of the processor. Transfer dough to bowl coated with olive oil, cover with clean kitchen cotton towel and proof 45 minutes in warm spot. Prepare a baking sheet by coating with oil. Pat the dough into an 11 x 13-inch rectangle. (The shape doesn't have to be perfect because this is a rustic bread.) Cover with clean cotton towel and let rise 1 hour. Preheat oven to 425 degrees. Place oven rack on lowest level. With your fingertips, gently poke holes randomly all over the bread dough. Brush focaccia with olive oil. Sprinkle evenly with the herbes de Provence and a little bit of salt. Bake approximately 30 minutes or until both the top and bottom of bread are golden brown. Remove from oven and let set for 15 minutes before slicing. (We don't slice however, we grab and tear.).
Combine chicken, salsa, corn, and taco seasoning in a crock pot. Cook on low for 6-8 hours. Before serving, shred chicken with a fork. Spray a skillet with cooking spray and add a tortilla. On half, add chicken mixture. Top with cheese. Fold tortilla over and let brown. After 1 minute, flip to other side.
Preheat oven to 350°F. Peel the apples then core and chop into 1 inch cubes. Spread the margarine on the bread and cut into one inch cubes. Place half in a 1 1/2 quart baking dish and sprinkle with half of the apples, raisins and apricots. Repeat with next layer. Now in a small sauce pan, bring the syrup, cloves and cinnamon to a simmer. Cover and remove from heat. With a small strainer, remove the cloves and stick from the syrup and toss them. Pour this over the bread mix in dish. Mix well enough to distribute the syrup. Bake for 20 minutes and serve warm.
Cut cheese into cubes, place in food processor; process until smooth. Add garlic, Worcestershire sauce, mustard, and Tabasco, blend well. Add the beer a little at a time while blending cheese, until the cheese is a good firm spreading consistency (too much beer will make cheese fluffy so pour a little at a time). Stir in salt and refrigerate. Serve with slices of pumpernickel or crackers--great with cold beer.
Preheat oven to 450 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil. In small bowl, whisk together Dijon mustard, maple syrup, vinegar, salt and pepper. Place the chicken in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated. Bake, uncovered, for 40 minutes. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid. Immediately after plating chicken, whisk in the cornstarch into the liquid in the pan to create a thick sauce. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tbsp., you can add more. Sprinkle rosemary on top before serving. Serve with rice or potatoes or vegetables.
Rinse lentils, add to small pot of boiling water, cover and turn down heat to simmer for 30 minutes. In large pot add olive oil, garlic, onions and a few dashes of Essense; bring up heat to medium and stir until onions start to brown, then turn down heat to warm and prepare the meat. Add meat. Bring heat to medium and stir until meat is half or almost cooked. Add potatoes along with a few dashes of Essense, and stir until they start to brown. Add wine. Cook for five minutes at medium heat or hot enough to boil the wine so the alcohol evaporates. Add carrots and mushrooms and stir a few minutes. Add chicken broth. Add Salt. Drain lentils after their thirty minutes time is up, and add to stew. Add a few dashes of Essense, stir, and bring to a boil. Add cabbage, a few dashes of Essense, cover, turn heat down to simmer or low, and cook for 30 minutes. Stir, and serve.
In a large skillet, heat oil. (I like those counter-top plug-in styles for this recipe). Put potatoes in skillet with onion, green pepper and bacon sprinkled over the top. Cover and let steam until potatoes are softening up, flipping the concoction occasionally. When potatoes are very soft, take the lid off, and let the whole thing fry until the potatoes are getting crispy. When the spuds have crisped to your liking, turn the skillet off and indulge your'fat tooth'!
In large bowl of electric mixer, combine water and milk powder, stir until dissolved. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed. Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes as medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about 1/2 cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.) Scrape dough off sides of bowl and pour about 1 T.vegetable oil all around the sides of the bowl so it is covered with oil. Cover with plastic wrap and allow to rise in warm place until double in size. (My note here- I just sprayed a clean large bowl with vegetable spray and put my ball of dough in there, turning to cover the dough with the vegetable spray.). After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface. Roll out and cut rolls in desired shape and size. Place on greased (or parchment lined) baking pans. Let rise in warm place until rolls are double in size (about 1 to 1 1/2 hours). Bake at 375 for 15 to 20 minutes or until browned. Brush with melted butter while hot.
Heat olive oil in pan over medium heat. Saute shallots and garlic for 30 seconds. Add crawfish and creole seasoning. Saute an additional 1 to 2 mintues. Add cream, hot sauce and Worcestershire sauce. Bring liquid to a boil, then reduce to simmer. Simmer the cream until it thickens and reduces by half, about 5 mintues. Add butter, salt, pepper to taste. Fold in green onions and serve over already cooked fillets.
In a large saucean over low heat, melt margarine. Add marshmallows; stir until melted and well blended. Remove from heat. Stir in vanilla. Add cereal, stirring until coated. Using a lightly buttered spatula, press into a buttered 13x9 baking pan. Cool. Cut into squares. You can also use 5 cups miniature marshmallow for this recipe. For chewier squares, use 5 cups cereal. MICROWAVE DIRECTIONS: In a large microwaveable bowl, microwave margarine at HIGH 30-60 seconds or until melted. Add marshmallow, tossing to coat. Microwave at HIGH 1 -11/2 minutes or until smooth when stirred, stirring after 45 seconds. Follow directions as above.
Boil some water in a large saucepan and put in some beef, in large pieces, a boiling fowl, some whole corn cobs, carrots,leeks,chick peas, Spanish-type sausages, and a good-sized piece of boiling bacon. Season to taste (according to the saltiness of the bacon). Cook for at least 3 hours over a low heat. About 20 minutes before serving add some potatoes and cabbage wedges and cook until these are done.
Preheat oven to 450 degrees. Combine yeast, water and 1 teaspoon sugar in a large bowl, stirring until dissolved. Stir in remaining sugar, salt and 6 cups flour to form a stiff dough. Turn dough onto a surface sprinkled with remaining flour; knead dough for 8 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free of drafts, 1 1/2 hours or until doubled in bulk. Turn dough out onto a lightly floured surface. Cover and let rest 15 minutes. Knead 3 to 4 times. Divide dough into 4 equal portions; roll each portion into a 13x7-inch rectangle. Roll up each rectangle, jelly-roll fashion, starting at a long end. Pinch seams and ends together to seal. Place loaves, seam side down, in 4 heavily greased baguette pans or on baking sheets. Cut 3 or 4 diagonal slashes, 3/4 inch deep, in top of each loaf. Cover and repeat rising procedure 1 hour or until doubled in bulk. Brush loaves with egg white. Bake 15 minutes, reduce heat to 350 degrees and bake 30 minutes or until loaves sound hollow when tapped. Remove bread from pans or baking sheets immediately; cool on wire racks.