HumbleIntelligence/food-ner-1-Million huggingface dataset:
IMPORTANT NOTES ADDED: The tofu called for here is asceptic tofu NOT waterpacked tofu. One brand is Mori-Nu. AGAIN: It will NOT work with Waterpacked [tofu packed in water] also called cotton. It will NOT work with firm waterpack tofu. The texture and the taste will change because the medium will change. An example of the correct tofu is: http://www.morinu.com/ Please feel free to visit the Vegetarian forum and ask if you aren't sure. We don't bite. Honest but we do have great ways to make stuff taste even better. I host there so you can ask anytime. As to the Almond, add a bit, taste and add more. Don't add all at once. You may need less than we use because brands vary. [Do the same with other flavorings too] Also I have added chocolate extract. It does well with that in place of the Almond. Simply blend your tofu, cocoa, sugar or Splenda, vanilla in a food processor or blender until smooth and well blended. You have pudding. Add to your favorite shell or eat as a pudding. Can be used in parfaits also. Layer pudding, fruit, pudding, fruit. garnish with fruit slices and a mint leaf or two or almond slices. NOTE 24.6 ounces is two standard packages for me. It does seem to "grab" the sweet of sugar to me so I use less. I also find it works very well with Splenda. Those with a sweet tooth may want to tweak that. Simply add the 1/4 and taste. Then add to your taste. Syrups such as honey, maple syrup and Kings Molasses have been used but I personally wasn't pleased with it. However tastes may vary. Also note it MUST BE FIRM SILKEN. IT CANNOT BE WATERPACKED [can be low fat, organic or regular]. Soft is for smoothies and Cotton or waterpacked is for other methods. I never thought to add this. Be careful what cocoa powder you use. The tofu is going to grab the taste. IF it is a chalky type you are going to have chalky tofu pudding. Nothing in the pudding mix will 'hide' that. Remember this has no milk to 'mute' the cocoa taste.
Heat broiler. Whisk together the balsamic, oregano, garlic, salt, pepper and oil. Brush eggplant and zucchini slices with mix. Working in batches, broil 2 minutes each side. Meanwhile, heat a little more oil in a skillet. Season fish. Sear 2-3 minutes each side. Slice. Brush bread with dressing. Top with fish, vegetables and spinach.
Preheat oven to 175°C Grease a 28 cm pie dish. To make crust: Mix softened butter and sugar. Add flour, baking powder and egg and quickly mix to form a dough. Press the dough on the bottom and sides of the pie dish. Combine filling ingredients and mix well. Spread the filling over crust. To make topping: Combine oatmeal, sugar and vanilla sugar; sprinkle the mixture on top of the filling and top with butter cubes. Bake in the preheated oven for 25-35 minutes. Allow to cool completely.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the water. In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.
Combine dressing ingredients (vinegar- pepper) in a jar and shake well to combine all ingredients. Combine remaining salad ingredients, starting with the spinach and ending with the orange pieces. Toss. Shake dressing again. Add dressing to salad. Toss. Refrigerate until serving. Toss again before serving.
Combine butter, basil, pepper sauce and lemon juice in a small bowl. Chill in refrigerator one hour or longer. Turn on broiler. Season fish with salt and pepper to taste. Broil about 5 minutes per side or until fish is opaque throughout. Top with a spoonful of basil butter mixture from fridge.
In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable.
Preheat oven to 350 degrees. Line 36 muffin tins with paper muffin cups. Place a nilla wafer, flat side down in the center of each lined muffin tin. In a medium sized mixing bowl mix together sugar and spices. Beat eggs and pour into sugar mixture. Blend thoroughly. Blend in pumpkin until well incorporated. Stir in both cans of milk. Note:I have substituted whole milk and/or half and half for canned milk with success. Ladel mixture into muffin tins on top of Nila wafer. Fill about 1/2 full. Bake at 350 degrees for about 12-14 minutes. I try to gently rotate pan about half way through the time. It should be noted that I bake 3 12-cup tins at a time on two oven racks and cook all my pies in one batch. If you are doing 1 12-cup pan at a time your cooking time should be decreased. Pies are done when they are set. Set is slightly puffed around the edges with a center than no longer looks wet. They should not be dark. Remove from oven and cool to room temperature. For best taste chill completely and then serve with a dollup of whipped cream. Can be eaten much like a cupcake. Store chilled like you would pumpkin pie. Note: If your pan space is limited these can be done in batches. Just chill batter not in use and make each pie cools for at least 15 minutes before you remove from pan to start next batch. Be gentle with them.
Brown onions and flour in butter until golden brown. Add pepper, paprika, ground beef and mushroom soup. Cook for 5 minutes or until heated through. Add sour cream and heat through. Serve over rice or pasta.
In a medium-sized heavy iron skillet, melt the sugar, stirring constantly. Before the sugar starts to caramelize, add the coconut cream, cinnamon and salt. Beat for about 30 seconds. Pour into a 12 x 9-inch pan, which has been lined with waxed paper. Cut into 1 1/2-inch squares or diamonds while still hot. Cool until the Kashatas are set.
In a saucepan cook flour, cornstarch, sugar, salt,egg whites and milk until bubbling, stirring constantly; continue to cook and stir another 3 minutes. Remove from heat and add butter, white vanilla and almond extract, stir. Lay plastic wrap on pudding surface and allow to cool; pour into cool pie shell and chill, again covering surface with plastic wrap. When ready to serve top with whipped topping and sprinkle with ground almonds.
Preheat oven to 375°; lightly grease (or line with parchment) two baking sheets. In a big bowl, beat the butter, sugar, brown sugar, corn syrup, vanilla, nutmeg (if using), baking powder, baking soda, salt, and egg together. Stir in the flour. Add coarse sugar to a shallow dish; drop the dough by the tablespoonful into the sugar, rolling the balls to coat them. Place them on prepared cookie sheets. Bake for 10 minutes, until the edges are just barely beginning to brown; they will look soft. If you bake the cookies too long, they'll be crunchy, not chewy. Remove from oven and cool on baking sheet for 5 minutes, then transfer them to a rack to cool completely.
Heat oil in a non stick heavy base skillet. Add salt, red pepper powder and turmeric powder. Immediately add bananas and saute for about 2-3 minutes. Let bananas go brown on the edges. Add puree and fresh lemon juice. Add 1/2 cup water and cover tightly. Bring to a boil and let it simmer on medium heat for 10 minutes. Finally add the coconut milk, cover again for 5 minutes on low heat and serve warm with steamed rice or steamed noodles.
Preheat the oven to 325° F. Mix the ingredients in the order listed and drop the dough by heaping tablespoons onto. cookie sheets that have been lined with parchment paper. Flatten each dough glob with. dampened fingers. Bake the cookies for 15-20 minutes until golden-brown (I haven't made these in a while -- that sounds like a long time for a cookie to bake -- try 10 minutes and check on them first). Cool them for 10 minutes on the cookie sheets, then transfer them to wire racks. When completely cool, store the cookies in an airtight container. They freeze well.
Prep time does not include marinating time. Method for the duck. Combine all marinade ingredients and add duck, marinate several hours or overnight. Remove duck from marinade and prick skin all over, reserve marinade for later use. Heat fry pan add duck skin side down and cook until browned and crisp (a lot of fat will escape from duck, drain fat from pan several times while cooking skin) remove duck and place on wire rack breast side down and cook in preheated oven 190°C for 25 minutes. Let rest for 5 minutes after cooking. While duck is cooking make the sauce. Add reserved marinade, extra honey and hoisin to a saucepan bring to boil then reduce heat to a simmer. Mix cornflour with a little water add to pan and stir until mixture thickens. Serve duck with either rice timbales or vegetables and noodles. To serve with rice timbales. Boil some water in a pan, add rice and boil until tender. Melt butter in a fry pan, add chopped mushrooms and pepper and cook until soft. Add chopped herbs and rice and stir until heated. Butter the inside of two moulds and press rice mixture into them, leave them for 5 minutes before turning out. You can also make these ahead of time and just reheat in the microwave before serving. OR. To serve with vegetable and noodles. Cook noodles in a pan of boiling water until tender, drain and set aside. Heat oil in a fry pan or wok add garlic and ginger stir fry for about 1 minute. Add carrots and cook for another minute, add sauces and water and cook for a couple of minutes more. Add snow peas and cook until vegetables are just tender. Add noodles and stir until heated through. For a photo visit http://the-best-recipes.blogspot.com/.
Add cranberries, sugar, wine, water, and salt to a large saucepan. Stir over medium heat until the sugar is dissolved and the mixture comes to a simmer. Continue cooking for 2 minutes or until the cranberries pop and begin to soften. Remove pan from heat and allow mixture to cool slightly. Puree mixture in a blender (may need to do in batches). Pass the puree through a food mill to remove the skins (you may use a strainer but the puree will be thick and will need to be rubbed through, using a large wooden spoon). Cover and refrigerate the mixture until cold or overnight. Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions. When done, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours. *Cranberry Ginger Sorbet-substitute white wine or apple juice for the red wine; add 1 tablespoon grated ginger to the pan along with the sugar; proceed as directed. *Cranberry Orange Sorbet-substitute orange juice for the wine; add 1 tablespoon grated orange zest before freezing; proceed as directed. *Cranberry Pineapple Sorbet-substitute unsweetened pineapple juice for the wine; proceed as directed. *Sea Breeze Sorbet-substitute grapefruit juice for the wine; proceed as directed, adding 1/2 cup vodka before freezing. *Spiced Cranberry Sorbet-add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1 teaspoon grated fresh lemon zest along with the salt; proceed as directed.
Slice the pineapple lengthwise with the leaves and remove the pineapple meat from the pineapple bowl. Slice the pineapple into chunks. Very lightly sprinkle with Ono Hawaiian salt. Place chunks in the pineapple bowl.
Preheat oven to 250°F In a large mixing bowl, mix the confectioners sugar into the yogurt one cup at a time with a hand blender. Using tongs or chopsticks, dip the pretzels, one at a time into the frosting and place them on the wire cooling rack. (Place a cookie sheet under the wire rack to catch the excess frosting that will drip from the pretzels.) Once all pretzels are coated, turn your oven off and place the wire rack and cookie sheet in, leaving the oven door slightly open. The excess heat will help the frosting dry without leaving the pretzels soggy. Allow frosting to harden for 3-4 hours, remove from oven, and store pretzels in an airtight container for up to 3 days.
Combine all ingredients for the marinade including chicken, mix well and reserve. Marinate the breasts 1-3 hours covered in refrigeration. Make rice: In a saucepot heat the prepared annatto oil and the butter on medium high heat. Now add the scotch bonnet and the garlic and stir. Cook 15 seconds and then add the remaining vegetables and the bay leaves and stir well. Allow the vegetables to cook until well glazed. (Allow almost 10 minutes to really get the flavor out of the veg.) Stir frequently. Now add the rice and the salt and pepper. Stir well. Now add the chicken stock and stir once. Bring to a boil and then immediately lower the heat to very low. Cover the pot and cook until all of the stock is absorbed. (About 13-15 minutes). Can be kept warm for 30 minutes, (or more) before serving if desired. Remove the breasts from the marinade and grill them until just cooked through and place the chicken on a warm plate.
Heat the oil in a large skillet over medium heat. Saute the onions until soft and caramelized, about 25 minutes. Season with salt and pepper. Transfer the onions to a plate. Generously butter both sides of each bread slice. In between two bread slices, pile the caramelized onions between two layers of cheese. Heat a large skillet or griddle over medium-low heat. Cook the sandwiches, flipping once, until the cheese is melted and the bread is golden brown, 2 to 3 minutes per side. Serve with Creamy Tomato Soup.
Finely grind almonds in a food processor. With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests, extracts and salt. Add the ground almonds and mix very well. With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Stir a small amount of the egg whites into the egg and almond mixture to soften. Then fold in the rest. (The mixture is thick, so you will need to turn it over quite a bit into the egg whites). Pour into a greased and floured 11-inch springform pan. Bake in a preheated 350°F oven for 40 minutes, or until it feels firm to the touch. Let cool before turning out. Just before serving, dust the top of the cake with confectioners' sugar.
Divide cheese between slices of toast; top with bananas, drizzle with honey, then sprinkle with cinnamon.
Preheat oven to 375 degrees. Combine all ingredients except for pita chips. Put in baking dish. Cook 20-25 minutes or until cheese is melted and edges are bubbly. Can be cooked 12 minutes in microwave on high.
Wash and peel all vegetables. Cut carrots and potatoes into large chunks. Cut large mushrooms into quarters. Wash chicken and cut into serving size pieces, cutting legs into thigh and drumstick pieces and breast in 4 pieces (or leave part of breast on each wing piece and leave rest of breast in 2 halves). Cut up bacon into small strips or cubes. Have casserole dish ready at the side of stove. Start by carefully frying bacon pieces in butter. Do not let pan get too hot so as not to burn the butter! With slotted spoon take out bacon pieces and place in casserole dish. Carefully, glaze the shallots and garlic cloves in same pan as bacon and remove them also into casserole dish. Brown mushroom pieces in same pan continually watching that it does not get too hot. Remove browned mushrooms to casserole dish. Brown chicken pieces a few at a time starting with skin side down. Then turn and brown otherside. Add more butter to pan as necessary to be able to brown all chicken. Do not salt yet as the bacon and butter are salty. When all meat is browned, arrange it in casserole with browned vegetables and raw carrots and potatoes. Stir in flour to butter and bacon grease. Add chicken broth and cooking wine and let simmer a minute. Add enough broth so that the mixture is a medium gravy consistancy. Now you can taste and add salt and pepper as desired. A bay leaf can be added as well if desired. Pour broth over meat and vegetables in casserole. Cover and cook in oven one hour or until meat is cooked through and vegetables are tender.
Preheat oven to 220degrees celsius. Boil water, butter, sugar and salt in a covered pot. Add in flour and cook 2 minutes, stirring. Transfer to a bowl and beat for a further 2 minutes. Beat eggs in one by one till each has incorporated well. Beat in egg white in the same manner. Place 1 tbsp of dough on a baking sheet, well spaced apart. Bake for 5 minutes. Reduce heat to 180 degrees celsius and bake for another 15mins. Remove, slit the puffs a little to let steam out and bake another 15 minutes Cool at a fan. Custard:. Combine egg yolks, custard powder and sugar together with tbsp of the milk. In a pot, bring the rest of the milk to a simmer.Turn off heat. Pour milk in slowly to egg mix, whisking non stop. Return to heat and cook over low heat till thickened. Cool. Fill puffs with cooled custard.
In a skillet on medium heat, melt the butter and add the cabbage wedges. Cook 5 minutes, until browned on one side. Turn the wedges over and cover the pan. Cook 10 minutes, until tender and browned a bit. Just before serving, very lightly season with salt.
Coat the chicken breast with olive oil and season with salt and pepper. Arrange on grill and cook until cooked through. Remove chicken breast from grill and set aside to cool. When cool enough to handle, thinly slice the breasts. Transfer to a mixing bowel and add pesto(see steps below for pesto), raisins, sun-dried tomatoes, and pine nuts. Mix well to combine, season to taste with salt and pepper. Serve or store covered in fridge for up to a day. For the pesto. Combine basil, garlic, pine nuts and salt in a blender or food processor. Process until pureed. Pour into bowel and add the cheese and olive oil, stirring until pesto is smooth and creamy. Pesto can be kept in fridge for up to 2 days, bring to room temperature before serving.
Scoop flesh from avocados, chop and mix with lemon juice. In a bowl mix Stilton, grapes, pepper and soured cream with avocado. Spoon back into avocado shells, sprinkle over breadcrumbs. Serve with a salad and grape garnish.
Heat oil and popcorn kernels in covered pot over medium-high heat. After first kernel pops, shake pot gently until popping stops. Melt butter and mix with taco seasoning. Toss butter mixture with popped popcorn in large bowl.
In a large soup pot add beef, tomatoes, onion, bay leaf and garlic. Cover with cold water. Simmer, covered for 2 - 3 hours. Remove bay leaf and add cabbage, sugar, vinegar, salt and pepper. Simmer 15 minutes or until the cabbage is tender. Can substitute sour kraut for the plain cabbage. If so, discard this step. Just before serving add the fresh lemon juice.
I used the food processor to chop up my ingredients. You may chop by hand, of course. Mix and chill. Serve with tortilla chips.
Place roast in crockpot. Combine mushroom soup and dry onion soup. Pour over roast. Pour cola over all. Cover and cook on LOW for 8-9 hours.
Saute onion and celery in butter until soft. Do not brown. Stir in the flour until well blended. Add chicken broth/stock, stirring constantly and bring to a boil. Remove from heat. Puree in a food processor or blender. Add peanut butter and cream, stirring to blend thoroughly. Return to low heat and heat just until hot. Do not boil. Serve garnished with chopped peanuts.
n a large pot, cook chicken, onion and garlic in evoo over medium-high heat, breaking up clumps of meat and stirring occasionally, until liquid evaporates and meat is fully cooked. Drain off fat. Stir in chili powder, oregano and cumin. Cook 1 minute. Add tomatoes with their liquid, tomato sauce, and water or beer. Bring to a boil, reduce heat and simmer 1 1/2 hours, stirring occasionally until slightly thickened and flavors have blended. Stir in beans, sugar and salt. Heat through. Serve with shredded cheese, sour cream and/or diced onion.
In a sealable container, add the oil, lime juice, zest and seasonings. Shake well and set aside. Preheat the oven to 350 degrees. On a non stick baking sheet, place the salmon portions. Baste the fish with some of the dressing. Place in heated oven and bake approximately 15-20 minutes. or until fish flakes. Meanwhile, put all the remaining ingredients (except the spinach) in a large bowl. Add the rest of the dressing and mix well. When fish is done, add the spinach to the salad and toss. Divide the salad among 4 plates and place a salmon portion on top of each serving.
Preheat oven to 325°F. Butter a 9" pie plate. Pile apples in plate and sprinkle with 2/3 cup sugar, 3 TBS butter and cinnamon. In food processor, pulse butter and sugar until combined; add flour and salt, pulse till combined. Press this crumbly mixture firmly over apples. Bake for 45 minutes or until apples are tender. Serve garnished with whipped cream, or ice cream if desired. Note: For variation, recipe can be made with peaches.
Saute bacon and onion in butter until tender. Add squash and seasonings. Cover and simmer over low heat 30-40 minutes.
Place the stock, Tom Yum paste, galangal, lemon grass, Kaffir lime leaves, chilli and 3 cups of water into a saucepan and bring to the boil. Then reduce the heat and simmer for 5 minutes. Add the mushrooms and tofu and simmer for 5 minutes or until mushrooms are tender. Add the bok choy and summer for a further minute or until wilted. Remove from the heat and add lime juice and coriander leaves. Serve.
Preheat oven to 350% (175 C.) Place bacon in a large skillet. Cook over medium heat til crisp and browned. Drain,and crumble. Melt butter in skllet, add corn and cook for about 5 min. stirring constantly. Add bacon and salt, remove from heat. Spread layer of corn mix. into the bottom of a 2-quart casserole, then the tomatoes. Repeat layers ending with tomatoes. Bake uncovered in oven for 30 minutes.
In a heavy skiiler over meduin-high heat, heat thge olive oil, then add the minced shallots and saute until golden. Stir in the mushrooms and walnuts saute for 2 minutes, then pour on the balsamic vinegar, stirring constantly until the liquid has steamed off. Remove from heat and stir in the sour cream. Split the potatoes lengthwise and gently scoop the insides into the hot skillet. Mix thouroughly, then mound the filling back into the potato skins and place the potaoes into a shallow baking dish. Top each with a slice of smoked cheese, then place under the broiler until the cheese is brown and bubbly.
Preheat oven to 400 degrees. Prepare a muffin tin by lining with paper liners or spraying with nonstick cooking spray. Mix together the dry ingredients in a large bowl, but save the baking melts for the end. Add the wet ingredients and mix until batter forms. Don't over mix-- lumps are okay! Fold in the Hershey's baking melts. Spoon approximately 1/4 cup of batter into each muffin cup. Bake for 20 minutes until toothpick inserted comes out clean. Let cool on a wire rack.
Combine pumpkin, evaporated milk, yogurt, sugar and pumpkin pie spice in a blender; cover. Blend until mixture is smooth. Pour into glasses; top with whipped cream; sprinkle with additional pumpkin pie spice.
Scrub the potatoes and cut in half lengthwise. Make diagonal slashes about 1/8 inch deep in cut side of potatoes, forming a crisscross pattern. Brush cut surface with melted butter. Season with salt and pepper. Arrange in a baking dish. Bake at 350°F for 1 hour. Brush with a little more butter and sprinkle with paprika. Continue baking 15 minutes more. Serve plain or with sour cream and chives.
In a bowl, pour boiling water over noodles to cover, let stand for 10 minutes; drain. Meanwhile, whisk together soy sauce, oyster sauce, rice wine vinegar, honey and chili paste; set aside. In a wok, or large deep skillet, heat the oil over medium-high heat; stir-fry curry powder, ginger root and minced garlic for 30 seconds. Add in leeks and bell peppers; stir-fry 1 minute. Add in the pork and shrimp; stir-fry for 4 minutes, or until the shrimp are pink. Add in the drained noodles, sauce and bean sprouts; gently toss to combine; stir-fry for 5 minutes, or until noodles are heated through.