HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make the cocktail sauce: put tomatillos in a food processor; process until coarsely pureed. Remove the puree into a sieve; drain off the liquid, and discard. Put the drained puree into a small bowl and stir in the vinegar, sugar, Tabasco, garlic, mustard seeds, and horseradish until combined (the cocktail sauce can be made a day ahead and kept covered in the refrigerator). Make the mayonnaise: tear up the white bread and pulse the pieces in a food processor to make fine, soft crumbs (should have about 6 cups crumbs). Remove bread crumbs to a shallow pan; mix in 1/2 cup chopped parsley; set aside. In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco, mustard, paprika, thyme, celery seeds, and black pepper; pulse to combine. With the motor running, slowly add the oil through the feed tube in a steady stream until the mixture emulsifies and forms a mayonnaise; remove mayonnaise from the food processor and refrigerate. Place crabmeat in a cheesecloth-lined sieve over a bowl; pull the cheesecloth tightly around the crabmeat and squeeze out as much juice as possible. Put the chopped onions and bell peppers in a sieve over a bowl and use your hands to squeeze out as much juice as possible. In a big bowl, combine the onions and bell peppers with the remaining 1/4 cup parsley; add in the chilled mayonnaise and crabmeat; toss lightly to combine. Add 1 cup of the breadcrumb mixture and combine. Do not overwork the mixture or the crabcakes may get gummy. Gently form 8 patties and roll the patties lightly in the remaining breadcrumb mixture. Leave the crabcakes in the pan of bread crumbs until you saute them. Preheat the oven to 425°; using a nonstick saute pan and butter as needed, panfry the crabcakes, in batches, until golden brown on both sides and place them on a baking sheet as they are browned. When all the crabcakes are browned, put them in the oven until they are heated all the way through, 5-8 minutes. To plate: serve one crabcake as an appetizer or two as an entree; serve with a ramekin of cocktail sauce and a lemon wedge. **Note-the crabcakes actually hold together better if prepared a day ahead and stored in the refrigerator before cooking; store them in the pan of breadcrumbs, covering with plastic wrap. Wine suggestion-a lightly oaked Chardonnay.
Mash the peas. Set aside. In dry pan over moderate low heat, stir fry the onion and garlic for 2 minutes. Add oil and stir fry one minute more. Add the mashed peas, tumeric, salt, and chili. Mix well. Add the water and cook 3-4 mins longer to reduce the mixture to a thick, green, well spiced puree.
Heat oven to 400 degrees Fahrenheit. In a 10" oven proof skillet, melt butter in oven. Add potatoes and onion. Bake, stirring once, for 15 to 20 minutes or until vegetables are tender crisp. Meanwhile, in a small bowl stir together cheese, parsley, milk, eggs, salt, and pepper. Pour over baked potatoes and onion. Arrange tomato slices over eggs. Return to oven; continue baking for 17 to 22 minutes or until eggs are set and lightly browned.
slice meat into thin strips. slice onions. slice bell pepper. Heat oil in non stick skillet. add meat and vegetables and fry until the meat is light brown. add remaining ingredients. simmer 10 minutes or until done. spoon into 2 flour tortillas.
Preheat oven to 350 degrees. Combine 1c. cheese, chicken, broccoli, bread crumbs, and egg. Mixing well. Fill pasta shells and set aside. Mix soup and milk together. Cover bottom of 9x13 baking pan with 1/2 the soup mix. Place stuffed pasta in a single layer on the soup mix. Pour the rest of the soup mix on top of the pasta. Cover with foil and bake for 25-30 minutes until bubbly. Uncover, sprinkle with the remaining 1c. shredded cheese and bake uncovered for an additional 5-7 minutes.
Preheat oven to 350 degrees Fahrenheit. Toss apples with the 2 Tablespoons brown sugar and pour into a pie plate. Thoroughly mix together 1 cup sugar with the flour, cinnamon, melted butter, and egg; spread mixture evenly over the top of the pie. Bake in preheated oven until the apples have cooked and the topping is golden brown, about 40 to 45 minutes.
Preheat oven to 350 degrees. Spray an 8x8 pan with cooking spray. Cover the bottom of the pan with half of the broken Doritos. Brown the ground beef with the onion and bell pepper, drain grease. Stir in taco seasoning and water, simmer for 5 minutes. Stir in the corn and salsa. Spread meat mixture evenly over chips.Sprinkle with cheese and top with remaining chips. Bake 25-30 minutes or until bubbly.
Preheat the oven to 350°F Lightly spray a 9" x 2" round baking pan with cooking spray. Line the bottom of the pan with a circle of parchment, and spritz again. Set the pan aside. In the bowl of your mixer, blend the sugar and eggs until lightened, about 2 minutes. On low speed blend in the oil, milk and vanilla until well combined and smooth. In a separate bowl, combine the flour, baking powder and salt. Whisk to remove any lumps. Add the dry mixture to the wet ingredients. Combine on medium speed 1-2 minutes or until the batter is smooth and lump free. Be sure to scrape down the bowl halfway through mixing. Remove 2 cups of the vanilla batter and place it in the measure you used for the liquid ingredients. Sift the cocoa over this batter, and stir well to combine. Be sure to use a sifter to avoid cocoa lumps in the batter. Now for the stripes:. Spoon about 3 tablespoons of vanilla batter into the center of the cake pan. Next, spoon 3 tablespoons of the chocolate batter into the center of the vanilla batter. This causes the vanilla batter to spread out. Continue to alternate batters, in bulls-eye fashion until all batter is used. You will now have thin rings of each batter on the outer edges of the pan, thicker rings towards the center. Bake the cake in the center of the preheated oven for 40-45 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to finish cooling. Frost as desired.
Over medium-high heat soften onion, carrot and celery in olive oil. After a few minutes add sweet pepper, garlic and chilli. Sautee for a few more minutes. Add a cup of white wine and reduce a bit, stirring, to create a stock base for your sauce. Add tomatoes, oregano, fish sauce, soya sauce, white pepper and turmeric. Bring sauce to the boil, stirring. Add calamari rings. Cook for 3 minutes then turn the heat down to medium-low. Add cream and allow sauce to bubble slightly. Serve immediately over thin flat pasta, and top with fragrant fresh leaves.
Position oven rack in the center of oven; preheat oven to 400°. Generously butter an 8-inch souffle dish; sprinkle lightly with cheese, shaking the dish to coat evenly. Heat the oil in a large nonstick skillet over medium heat. Add in mushrooms; cook, stirring, until they begin to release their moisture. Increase heat to med-high; saute until the moisture evaporates, about 5 minutes. Stir in the parsley, rosemary, thyme, and garlic; saute for 1 minute. Add 1 teaspoon salt and a generous grinding of pepper; set aside to cool. Melt the butter in a small saucepan over low heat; add in flour; cook, stirring constantly, for 3 minutes. Gradually whisk in milk; bring to a boil, stirring constantly. Cook, stirring constantly, for 3 minutes; add in remaining 1 teaspoon salt and a grinding of pepper; remove from heat. In a big bowl, whisk the egg yolks until blended; whisk in a little of the white sauce to temper the eggs, then add the remaining sauce, whisking until blended. Add in mushrooms and cheese; stir. Add egg whites to a large bowl, then add in cream of tartar; beat slowly with an electric mixer until soft peaks form. Increase speed to high and beat until peaks are stiff and smooth. Using a rubber spatula, transfer about 1/3 of the egg whites to the mushroom sauce and gently fold in until blended. Add the remaining egg white to the sauce and gently fold in until blended; pour into prepared dish. Put the souffle in the oven and decrease temperature to 375°; bake until the souffle is puffed and golden, 30-35 minutes. If you like your souffle firm in the center, bake it for 5 minutes more; serve at once.
In medium saucepan bring water to a boil; stir in coffee granules. Stir in remaining ingredients. Bring to a boil and simmer 20 minutes, stirring occasionally. Serve immediately or pour into covered container after cooled. Keep in fridge for up to 7 days. Makes 4 Cups.
Whisk ingredients together in a stainless steel bowl. Place over a boiling water bath and cook for 8 to 10 minutes, whisking occasionally. Cool and reserve in refrigerator for service.
In a large skillet or medium pot cook the ground beef and bulk sausage (if using) over medium heat until browned; drain fat. Add in garlic, chili flakes, 1/2 pagage dry onion soup mix, Worcestershire sauce and mushrooms; cook stirring for 3 minutes. Pour 2 cups half and half cream or milk into the pan and stir scraping up any browned bits on the bottom of the pan; bring to a simmer over medium heat. Reduce heat to medium-low and simmer for about 4-5 minutes. In a bowl whisk the flour with remaining 1/2 cup of cream until smooth; slowly add to the beef mixture stirring with a spoon. Simmer stirring with a wooden spoon for about 3-4 minutes until thickened. Mix in about 1/3 cup grated parmesan cheese. Season with black pepper. Divide the cooked noodles onto plates. Spoon the hamburger gravy over, then sprinkle the top with Parmesan cheese.
Combine lemon juice, water, gelatin and cornstarch in a saucepan. Heat slowly, stirring constantly, until gelatin and cornstarch dissolves. Add fruit to gelatin mixture. Heat to boiling point over low heat, stirring constantly. Boil berries 3 minutes. (Other fruit may take longer.) Remove from heat and add sugar substitute. Pour into heat proof jars and cover. Let set at room temperature until cooled. Store in refrigerator or freeze.
Prepare outdoor grill for covered direct grilling over medium-low heat. Meanwhile, in microware-safe 2-cup liquid measuring cup or medium bowl, combine vinegar, brown sugar and soy sauce. Heat soy mixture in microwave oven on High 3 to 4 minutes or until reduced by half. Pat tenderloins dry with paper towels. With 5 pieces of string (each about 6 inches long), tie together pork tenderloins; sprinkle with salt. Place tenderloins on hot grill rack. Cover grill and cook tenderloins 20 minutes, turning to brown all sides. Place peach halves on grill rack. Cook peaches and tenderloins, uncovered, 8 to 10 minutes longer, brushing all sides frequently with soy mixture. Cook until peaches brown and soften slightly and pork reaches an internal temperature of 145F (center should still be slightly pink). Place peaches on cutting board; cut into bite-sized pieces, then transfer to small serving bowl. Remove strings from tenderloins. Cut tenderloins into 1/4-inch slices; top with peaches to serve.
In a small bowl, beat the first six ingredients until combined. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm. In another small bowl, beat cream cheese and milk until smooth. Divide among four small bowls. With food coloring, tint one bowl brown, one dark orange and one light orange (using yellow and orange); leave one bowl plain. Transfer each mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of each bag. For turkey tail feathers, decorate the top halves of large oval crackers with tinted cream cheese. Using the red pepper, form the turkey head, neck and wattle. For beak, cut a small triangle from summer squash; attach with cream cheese. Add eyes, using brown and plain cream cheese. Insert pecan halves and decorated crackers into cheese ball. Serve with assorted crackers.
Mix water, oil, honey and yeast. Add wheat gluton, garlic powder (optional) and two cups of the flour. If you are using a mixer like a Bosch, Dimension or a KitchenAid you add additional flour until the sides of the mixer come clean. Knead about 7 minutes in your mixer. If mixing by hand add one cup at a time until the right consistence and knead until smooth and elastic. If you choose you can let the dough rise but I just divide the dough and half and roll out one on my pizza stone. After you roll the dough out pierce the rolled out pizza dough with a fork. Bake the pizza crust 450 degrees for about five minutes. Add your toppings such as sauce and cheese or whatever you want on pizza and then put back into the oven at 450 for about 10 minutes. Repeat for the second crust.
In a large pot over medium heat, cook the onions in the margarine until soft. Stir in the flour and cook (but do not brown) for 1 minute, stirring frequently. Whisk in the milk, reduce heat and stir occasionally. Meanwhile, chop the broccoli florets into small pieces, place in a small saucepan with the broth (or water) and bring to boil over medium-high heat. Reduce heat to medium-low, cover and simmer until tender (about 6-8 minutes). As the milk mixture thickens, stir in the slices of American cheese and season with salt and pepper to taste. When the broccoli is tender, add it (including the cooking liquid) to the thickened cheese mixture. Stir well to combine and serve immediately.
Beat all first four ingredients together with electric mixed until smooth. Put paper liners in to cupcake pan. Put one vanilla wafer into the bottom of each paper liner. Fill each paper liner 3/4 full with the cream cheese mixture. Bake 15-20 min at 375 or until top becomes golden brown, and a toothpick inserted comes out clean. Let cool, add your favorite pie filling to the top of the cheesecakes. Refridgerate at least one hour. Enjoy!
Pulse pistachios and sugar together in a food processor until nuts are finely chopped (but not ground), then stir together with remaining ingredients in a mixing bowl to make a dough. Spread the dough in a 12 inch long strip on a large sheet of plastice wrap and, starting with a long side, roll up dough in the plastic wrap (dough will be very soft). Chill dough on a baking sheet until firm but still malleable, about 1 hour. Roll dough into a 15 X 1 inch log, using the plastic wrap as an aid. Halve the log crosswise and chill halves, wrapped in plastic wrap until they are firm, about 3 hours. Preheat oven to 325°F Cut 1 log crosswise into 1/8 inch thick slices with a serrated knife and arrange cookies, about 2 inches apart on 2 parchment lined large baking sheets. Flatten each cookie into a 1 1/2 inch round with the back of a fork, dipping the fork in water and shaking off the excess water for each cookie. Bake in upper and lower thirds of oven, switching position of the sheets halfway through baking, until golden, approximately 8 to 10 minutes total. Cool cookies on the baking sheets for 5 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets lined with clean parchment.
Season breasts with salt and pepper. Melt the butter in a skillet over med-high heat. Add the chicken breasts and cook until they are lightly brown, depending on thickness anywhere from 2-5 minutes per side. Remove the chicken to a warm platter. Add the shallots and the thyme to the skillet and cook, stirring, until the shallot is soft and wilted. Add the broth, vinegar, wine, Worcestershire and bring to a boil. Stir in the tomato paste and cook until the sauce is reduced by half. Add the cream and bring to a full boil, stir in the mustard. You should have about 3/4-cup of sauce. Arrange the chicken breasts on a serving platter. Spoon the sauce over the meat, sprinkle with parsley and serve.
preheat oven to 375. grease an 8" cake pan. beat yolks and sugar in a large bowl. in a saucepan bring milk, grappa, and salt to a boil, remove from heat. gradually add milk to egg mixture. return everything to the saucepan, add corn meal and whisk until thickened and beginning to bubble. add figs, raisins, nuts and fennel seeds to mixture, pour into the cake pan. bake 40 minutes until set and edges pull away from pan. cool 20 minutes in the pan, invert onto a plate, serve warm or at room temperature.
Heat oil in saucepan. Add onion and beef. Cook until beef has browned. Add all other ingredients and stir thoroughly. Simmer for about 10 minutes. Serve.
Preheat oven to 425F degrees. Line a large broiling pan and rack with foil, for easy cleanup. Arrange the bacon slices in one layer on the rack of a large broiling pan. Bake in the center rack of a 425 degree oven for 10 minutes, or until they just begin to turn golden. Meanwhile, in a small bowl stir together the sugar and chili powder. Remove the pan from the oven and sprinkle the bacon with the sugar mixture and pecans. Return the pan to the oven and cook for about 5 minutes, until crisp and browned. Transfer the bacon, praline-side up, to paper towels to drain.
Season lightly with sea salt; let rest about 20 minutes before grilling. Prepare grill for indirect cooking. Grill, over indirect heat, until tender, about 10-15 minutes (120 degrees F).
PREP: Cut the chicken into bit size pieces. Add garlic and mix into chicken. In a separate bowl mix all of the spices and curry powder together (but not the bay leaves). Slowly add spice mixture into chicken/garlic while mixing by hand to ensure even coverage. Set the mixed chicken aside to sit for a while while you make the Roti. ROTI: Boil water and let the water cool until you can handle it with your hands (you'll be kneading the Roti dough). Mix 4 cups of flour with the salt and then add the hot water until it is moist but not sticky. You want the consistency of a flat dough that will be rolled out using a wooden rolling pin. Take a little more than half a stick of room temperature butter and add it to the flour and water mixture. This will keep the dough from sticking to your hand and itself. Use judgment for rolling consistency. Flour flat surface and rolling pin and form dough into balls. Roll balls out to flat and thin consistency, about 6-7 inches. Heat up your frying pan to medium-high heat. (Note: Sometimes, I do this using two pans to make it go faster). Take a paper towel and use oil to rub onto pan before each roti that you cook. The roti will form small brown spots on each side when done. Do not overcook, it should never be stiff. When done in the pan, put on a plate lined with paper towels and cover with a dish towel to keep it warm. After my Roti is done, I begin with the curry -- although you can always do both at the same time too. CURRY: Pour just enough oil to cover the bottom of a large pot. Place 4 bigger bay leaves into the pot and warm oil on medium for a few minutes (before the bay leaves turn brown). Turn heat to high and add chicken. Cook at high heat stirring every minute for 10 minutes, then turn to medium/medium low heat. Use your judgment when cooking at high heat because you don't want the chicken to stick or burn. If the pot is lacking any liquid from the high temperature, add small amounts of water or chicken stock. As the chicken cooks longer, the juices are released. Use your judgment. 5 minutes after turning the heat from high to medium/medium low, add the cubed potatoes and eggplant. When potatoes are done, the curry is done. Make sure the eggplant is dissolved into the curry. You're all finished! Use the curry to scoop up your meal; no silverware required!
Pre-heat oven to 350*F. Grease a 9-inch square baking pan and set aside.
Cream together sugar and butter. Blend in egg. Sift dry ingredients together and add alternately with applesauce to the wet ingredients. Stir until well blended. Stir in raisins or nuts if using. Pour into prepared pan and bake for 25 to 30 minutes. Cool and serve from pan. If you prefer, recipe will make 12 cupcakes.
Press the cucumber through a colander to remove excess moisture. Process cream cheese and mayonnaise in a blender or food processor until smooth. Combine mixture, cucumber, dill and garlic salt chill until ready to use to allow flavors to blend.
Split the vanilla bean and scrape out the inside, then place in a saucepan with the oats and almond milk. Heat over a medium heat for 5 minutes, stirring regularly. Meanwhile, slice the nectarine, banana and crush the walnuts. When the porridge is ready, top with the fruit, nuts and maple syrup.
Combine all ingredients, except olive oil. Put in a food processor and chop briefly until all ingredients are about the same size. (a small food processor is best). To serve: Combine 1 1/2 teaspoon spice blend to 3-4 tablespoons olive oil on a small dish.
The day before serving, heat the olive oil over medium-high heat in a large skillet. Add the onions and quickly saute just until they begin to soften, about 4 minutes. Stir in 2 tbls. of the vinegar, stirring to coat. Transfer to a bowl, cover and refrigerate. Two hours before serving, remove the onions from refrigeration and stir in the remaining vinegar. Roll each slice of prosciutto loosely and arrange at one end of a large platter; pile the strawberries in the center and the onions at the other end. Tuck the slices of cheese around the platter and serve.
Saute onion in margarine. Blend in flour, sugar, salt, pepper, garlic and oregano. Remove from heat and slowly stir in tomato juice. Bring to a boil and boil for 1 minute. Stir hot tomato mixture into cold milk. Heat almost to boiling and serve. It is important to stir the hot mixture _slowly_ into the cold milk to avoid curdling. Add a toasted cheese sandwich.
Toss the zucchini and salt well in a colander and let it drain for about 30 minutes. Squeeze the zucchini dry (I use paper towels to do this). In a large non-stick skillet heat 3 tbsp of the oil and cook the garlic and the zuchini over a fairly low heat, stirring until it's just tender. (Don't cook it any longer or it will be too mushy). Stir in the parmesan and let cool. Cut a deep pocket in each chop and stuff with the zucchini. Heat the remaining oil in another large non-stick skillet over medium high heat until it is hot but not smoking. Pat the chops dry with a paper towel, and coat them in the sesame seeds. Press the seeds in (you might need more or less depending on the size of your pc's) -- and saute (3 at a time if you like), turning them once, til they are firm to the touch (about 8 minutes total). Keep warm on a platter in the oven. Meanwhile, make the mustard sauce: In the oil remaining in the skillet that you cooked the pork chops in, saute the onion over medium high heat until it is soft, about 2 minutes. Add the wine and de-glaze the pan. Whisk in the cream (or stir in the sour cream). Add the mustard, the parmesan cheese, and any juice that may have accumulated on the platter, and stir to combine. Add salt and pepper to your liking. I spoon it over the chops or you could serve them on top of a pool of sauce. Goes very well with spinach btw!
In small saucepan, combine 3/4 cup sugar, cocoa, flour and salt. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the chocolate chips, coffee and vanilla until smooth. Transfer to a large bowl. In another bowl, beat eggs and egg white until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Fold into chocolate mixture. Transfer to 10 (4 ounces each) ramekins coated with cooking spray. Place ramekins in a baking pan; add 1 inch of boiling water to pan. Bake, uncovered, at 350 degrees for 20-25 minutes or just until centers are set. Serve immediately.