HumbleIntelligence/food-ner-1-Million huggingface dataset:
NB: Skip the first step if using roasted / gelatinized maca powder. In a large, dry frying pan over medium high heat, toast the maca powder and ground almonds if using (stirring constantly) until the mixture is a "toasty" brown colour and the bitter/sour smell of the maca becomes almost butterscotchy - about 8-10 minutes. Immediately pour into a bowl and cool completely. Stir in the peanut flour if using this instead of the almonds. Combine the chocolate and butter in a small bowl and melt gently in the microwave. Set aside. In a food processor, puree the beans with the agave nectar and stevia until very smooth. Add the chocolate mixture, maca and ground almonds and puree inches Add the peanut butter and process in until completely smooth. Pulse in the cookies until combined but still chunky. Line an 8x5" loaf pan with clingwrap and evenly press in the fudge. Sprinkle with sea salt. Chill 1 hour, uncovered, then press a layer of plastic onto of the surface and keep in the fridge. This tastes better if you chill it overnight and let it stand at room temperature for 30 minutes before enjoying.
Cook potatoes, onions, celery, salt, dash pepper in 2 cups of water in stockpot. Cover and cook until potatoes are easily pierced with tip of knife. To make rivels: beat egg and salt with fork in medium bowl. Add flour all at once and beat until small pebbles form. Use your fingers to break apart if necessary. If you have flour that did not incorporate into the egg, then just add it with the rivels as it will help thicken the soup. Add uncooked rivels slowly, adding water if necessary, stirring constantly, approximately five minutes until tender. Add whole milk and crisp bacon and bacon grease. Add evaporated milk and simmer until flavors are well blended.
Combine the flour, oats, sugar and baking soda; stir to mix well. Add applesauce, honey, vanilla extract, and raisins, stirring well to mix. (if dough seems crumbly, keep stirring until it holds together.). Coat a baking sheet with nonstick cooking spray. Drop rounded teaspoonful of dough onto sheet about 1 1/2 inches apart. Slightly flatten each cookie with tip of spoon. Bake at 350 degrees for about 9 mins, or until golden brown. Cool on baking sheet for 1 minute. Transfer cookies to wire racks and cool completely.
Place the first five ingredients in to a large slow cooker, then pour over enough cold water to cover meat. Cook on low for 7-9 hours or high for 4-6 hours until meat is tender. Remove meat when cooked and put on serving plate. Pour the plum glaze over entire piece of meat and slice to serve. Plum Glaze. Combine all ingredients for the plum glaze in a small saucepan and bring to the boil. Let simmer for 2-3 minutes to reduce to a thick glaze. Pour over meat before slicing.
Cook tortellini according to package instructions. Heat the olive oil in a nonstick frying pan, saute the minced garlic for several minutes until tender. Add the shrimp and heat through. Drain the tortellini and add to the shrimp. Mix throughly and remove from heat. When cool enough to handle, thread the skewers with a tortellini, a shrimp, a tortellini, a shrimp, a tortellini, a cherry tomato. Arrange on serving platter and serve with dip. Dip: Heat skillet over medium heat, add the unpeeled garlic and cook (turning) until skin is browned on all sides and garlic is softened, about 7 minutes. Cool the garlic then peel and mash. Mix the mashed garlic, mayonnaise, parmesan, pesto, milk and pepper throughly and put in serving dish.
cut chicken into breast, thighs, legs and wings. place chicken pieces in a zip lock bag with 4 cups of balsamic vinaigrette marinade. Let chicken marinade 12 hours in refridgerator. WET Batter - place 2 cups of all purpose flour, 1 cup of corn starch, 1/2 cup of mustard powder, 2 tbs of backing powder, 1 tbs of paprika, 1 tbs cayenne, 1 tbs onion powder, 1 tbs salt and 4 cups of chicken stock in a mixing bowl. Mix wet batter in a bowl with a hand mixer with whisk attachment. Mix until thinner than pancake batter. Place 5 ice cubes in batter to chill the batter. Once ice cubes melt give a final whisk. Place 4 cups of all purpose flower in a seperate bowl for dredging. remove chicken from marinade right out of the refrigerator and place on a drying rack. once drained place chicken pieces in wet batter for a good coating. remove chicken from wet batter and place in dry flower dredge and toss for the dry coating. Once a generous coating is applied, slap two pieces together to remove loose flower and proceed to fryer. Deep fry chicken at 340 degrees for 12 minutes in a medium cast iron dutch oven. Use shortening for the oil. Roll chicken at 8 minutes and remove after cooking for 12 minutes. Fry like pieces together until finished. Chicken and batter need to be cold to the touch before frying. You can adjust the seasoning to your taste depending on what you want your chicken to taste like, Spicey or Mild. Try to keep oil at 340 degrees, a 5 degree +/- variance is ok.
Peel and chop onion. Cut off only the root end off the bok choy, then separate the leaves, and wash thoroughly, as soil often sticks to the thick white stems. Peel potatoes and chop, and prepare ginger and garlic. Fry the onions in the oil, stirring, over high heat until they soften, then add the balsamic vinegar and stir. (Add a little more oil if necessary). Add the chopped potatoes. Lower heat, but stir frequently to prevent sticking. After about 5 minutes add the ginger, garlic and salt. Slice the bok choy from the stem parts to the green leaves, including all the white stems. Add to the pan. Stir, add the salt, and let saute without a lid for a while to prevent liquid forming. After about 10 minutes turn heat to low and put on a lid at an angle. Gently fry until the vegetables are cooked, but it's nice if the bok choy stems are slightly al dente still. As suggested: although this dish is quite flavourful as a side dish, you could add chopped bacon and a number of other ingredients, even mature cheese strewn over when it's cooked. Add black pepper or nutmeg, to taste.
Preheat oven to 400 degrees. Put duck legs skin side down in a skillet large enough to accommodate all ingredients comfortably. Turn heat to medium, and cook, rotating so skin browns thoroughly and evenly but do not turn over completely. Meanwhile, peel onion and carrots, trim celery and roughly chop them all. When skins are nicely browned, turn and sear the meat side just 1 to 2 minutes, and season with salt and pepper. Remove to a plate; remove all fat from pan except enough to moisten vegetables. Add vegetables and salt and pepper, and cook, stirring occasionally, over medium-high heat, until they begin to brown, 10 to 15 minutes. Return duck legs skin side up to pan, and add stock; it should come about halfway up the legs but not cover them. Turn heat to high, bring to boil and transfer to oven. Cook 30 minutes, and turn heat to 350 degrees. Cook undisturbed until duck is tender and liquid reduced, at least 30 minutes or a bit longer. Serve immediately, or let rest in a 200-degree oven for up to an hour.
Whisk together eggs, milk, juice, vanilla, liquor, sugar, zest, cinnamon, nutmeg, and salt in a bowl. Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over (Carefully) and soak 5-10minutes more, until soaked through. Preheat oven to 200 deg F. Place a wire rack on a baking sheet, and set aside. Heat canola oil (with some butter if so wish) in a skillet over medium heat. Fry half the bread slices until golden brown, around 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet and repeat with fresh oil/butter and bread. Keep in oven until ready to serve. Serve with dusted powdered sugar and maple syrup (I like fresh berries on top, too).
Heat broth. Add Bragg's, red pepper flakes, cinnamon, green onion, garlic, ginger and bay leaf. Bring to a boil. Reduce heat and simmer for 5 minutes. Add beef and cabbage. Cook for 20-30 minutes until cabbage has softened. Add salt, pepper and Stevia to taste. Garnish with fresh cilantro.
Use basic or white cycle for 1 1/2 lb loaf. Enter ingredients to specifications of your bread machine manufacturor.
Peel the carrot, quarter it lengthwise and then cut crosswise into pieces 1/2 inch thick. Set aside with the onion and the mushrooms. Coat a large nonstick frying pan with nonstick cooking spray and place over medium-high heat. When hot but not smoking, add the chicken breast halves and sprinkle with salt and pepper. Cook, turning once, until browned (about 2 minutes per side). Transfer chicken to a plate and set aside. Return the pan to medium-high heat and add oil. When hot but not smoking, add the carrot, onion, and mushrooms and cook briskly, stirring frequently, until the vegetables have softened and are lightly browned (about 7 minutes). Sprinkle with the flour and cook, stirring constantly, until fully blended (about 2 minutes longer). Add the broth and the tarragon (if desired) and bring to a boil, stirring frequently until slightly thickened. Return the chicken breasts to the pan, pushing them down into the liquid. Reduce the heat to low, cover and simmer until the chicken breasts are opaque throughout (when cut open with a knife) and the vegetables are tender (about 10 minutes). Season with salt and pepper to taste, and serve immediately.
Sprinkle salt and pepper over pork chops and brown in skillet with oil. Sprinkle uncooked rice into a greased 7x11 inch baking dish. Add orange juice. Arrange pork chops over rice. Add ginger to the can of soup, stir, and pour over the pork chops. Sprinkle walnuts over the tops of pork chops. Cover and bake at 350 degrees Fahrenheit for 25 minutes. Uncover and bake 10 minutes longer, or until rice is tender. ENJOY !
Place the first 3 ingredients in a saucepan. Bring to a rolling boil on high flame. Let it stand for 2 minutes to cool slightly. Place tea bags in a teacup. Pour very hot (not boiling) apple mixture over the tea bag. Use a coffee filter to strain juice if you wish. Bre for 2 minutes or until desired strength. Remove tea bag. Serve with carrot bar cake.
Cut steak in half and season with salt and pepper. Place onion in the slow cooker. Arrange meat on top of onion. Pour tomato sauce over the steak and onion. Cover and cook on low 8 to 10 hours.
Preheat grill. Preheat oven to 400 degrees F. Cut kielbasa into 3-inch lengths and butterfly lengthwise. Place on hot grill and cook for 4 to 5 minutes on each side turning frequently, charring all sides. Remove from grill. Transfer kielbasa to a baking sheet and place in oven to cook for another 5 to 6 minutes. In a large skillet over medium-high heat, add butter and sugar. Allow sugar to cook to a golden brown color. Add onions and cook until caramelized. Stir in the sauerkraut and cook for 5 to 6 minutes until onions and sauerkraut are wilted and colored. Remove kielbasa from oven and cut into 1-inch pieces. Add to pan of sauerkraut and onions. Toss together and cook for 1 minute. Transfer to a platter, garnish with parsley and serve with Honey Mustard Dipping Sauce.
Remove scales from red snapper. Remove flesh from bones leaving two fish fillets and the skeletal bony piece. Cut flesh in 2" pieces. Slice each of these into thin pieces, salt and set aside. Squeeze out excess moisture from bean curd and mix well with finely chopped beef and seasoning listed above. Dip sliced fish in flour. Cut cucumber into thin matchstick lengths and sprinkle with salt. Press out the moisture and stir-fry in a little oil. Cut the carrot into matchstick lengths; add a little salt and stir-fry. Cool and slice into thin threads. Slice the mushrooms in thin shreds, salt over low heat until they turn green. Fry peeled gingko nuts in a little oil and salt over low heat until they turn green. Add fish sandwiches, then arrange prepared vegetable, egg strips and nuts attractively.
In a medium saucepan, bring the water and apricots to a boil, then simmer until soft, at least 10 minutes. Add the butter, maple syrup, egg, vanilla and orange rind; stir well until butter melts. Remove the mixture from the heat. Preheat oven to 350°F. Sift together the flours, salt, baking soda and baking powder. Fold the dry ingredients into the apricot mixture. Add the chopped almonds and mix well. Spread the batter into an oiled medium-sized loaf pan. Bake for 1 hour and 15 minutes, until knife inserted in center comes out clean. Allow the bread to cool for a few minutes before removing from the pan.
Melt 1/2 cup butter in a medium sized glass bowl. Add 1/2 c brown sugar , 1/4 c honey, 1/2 c orange juice, 1/4 tsp cloves, and 1/4 tsp cinnamon. Whisk it together to combine and heat it in the microwave for 1 minute. Line a large baking pan with tin foil and spray it with cooking spray. Unwrap your ham and place it in the center of the pan. Brush some of the orange glaze over the ham. Put in 325 oven to bake. Take the ham out of the oven every 15 minutes and brush or pour more glaze over the top. Hal way through baking you might turn over the ham and place it face down in the pan so it won't dry out and coat all sides of ham with the glaze. Bake for 1 1/2 hours. For Mustard Sauce: Place 3 eggs into a medium sized sauce pan. Whisk them together until frothy. Combine 1/2 cup brown sugar, 1 tbsp flour, 1/4 c dry mustard in a small bowl. Pour it into the sauce pan with the egg yolks. Pour in 1/2 c water and 1/2 c white vinegar. Whisk the mixture together and heat it over medium heat, stirring constantly. Bring it to a boil and keep stirring while it thickens. The texture will be like mustard you would squeeze out of a bottle. Add 4 tablespoons butter to the warm sauce and stir it well to combine. Serve the sauce warm with the ham. The sauce will start to thicken as it cools. Reheat it in the microwave if you need before you serve it. Leftovers can be stored for up to 3 weeks.
Place all ingredients in a blender & process until smooth. Pour into 2 glasses & ENJOY!
Preheat the oven to 375°F Line an 18" x 13" half-sheet pan with parchment or aluminum foil, and grease the parchment or foil. Beat the eggs and salt at high speed until they're foamy. Gradually add the sugar, beating till thick and light-colored, about 3 minutes at high speed of an electric or stand mixer. Gently mix in the water and vanilla. Stir in the flour, scraping the bowl to make sure the mixture is thoroughly combined. Pour the batter into the prepared pan, making sure it spreads into the corners. Bake the cake till it's a light golden brown, and a cake tester inserted into the center comes out clean, about 16 minutes. While the cake is baking, generously sprinkle confectioners' sugar on a smooth dish towel (not terry cloth) larger than 18" x 13". Gently rub/spread the sugar to cover the surface of the towel. Remove the cake from the oven, and turn the pan over onto the towel. Lift off the pan. Peel off the parchment or foil. Starting with a short end, gently roll the warm cake and towel into a log. Let the wrapped cake cool for 30 minutes, or until it's completely cool. Unroll the cooled cake, and lift it off the towel onto a clean work surface. Stir the jam till any lumps have smoothed out, and it's soft enough to spread easily. Spread it over the cake. Roll the cake up, again starting with a short end. Roll fairly tight without squashing; you may see excess jam oozing off the edge when you get to the end. That's OK; just scrape it off and use it on your toast. Sprinkle the cake heavily with confectioners' sugar. Let the cake set for an hour or so before serving. For prettiest slices, cut off each ragged end, and serve in 1" slices. A garnish of fruit, sauce, or whipped cream is always welcome.
Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add the corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes. Combine the lemon juice, salt, and pepper in a large, nonreactive bowl. While continuously whisking, add the oil in a steady stream until completely incorporated. Add the remaining ingredients and the cooled corn and toss until well coated. Serve.
Melt butter and bacon drippings if using in a large frypan. Swirl to mix. Add onion and apples, saute until nearly tender. Combine with sauekraut in a large mixing bowl. Stir in crushed tomatoes, undrained, brown sugar, wine and hot sauce. Stir well and turn into a 13 x 9 inch baking dish. Cover tightly and bake at 325f degrees 1 hour. Uncover and bake 30 to 45 minutes more.
In a medium saucepan, combine the cranberries with the sugar and pomegranate juice. Bring to a simmer and cook over moderate heat, stirring occasionally, until most of the cranberries have burst, about 10 minutes. Scrape the cranberry sauce into a bowl and let stand until cool, about 2 hours. Fold in the pomegranate seeds and serve the sauce chilled or at room temperature.
Boil potatoes a day ahead. Cover and place in refrigerator. Cut potatoes into quarters and place in large mixing bowl. Place butter and garlic in saucepan and heat until butter is melted. Pour over potatoes. Add 3 Tablespoons romano cheese, milk, jack cheese, cheddar cheese, green onions, salt, pepper and paprika. Squish potato mixture through your fingers, mixing thoroughly, yet leaving large potato chunks. Transfer to sprayed 9x13 casserole dish. Sprinkle 1 Tablespoon romano cheese on top. Bake at 350 degrees for 35 minutes.
Mix together the lemon juice, soy sauce and water and set aside. Heat a large skillet and add the olive oil. Stir in the curry until mixed. Add the rice and mix well. Stir in the pinto beans. Add the lemon juice mixture, combine well. Serve topped with the chopped tomatoes, green onions and eggs, eating along side a warm tortilla!
Prepare the lasagna noodles according to package directions. Drain and set aside. Cook the ground beef and sausage. Drain off the grease. Add the onion, garlic and mushrooms to the meat/sausage mixture. Saute until onion is tender. Add the sugar, salt, basil, fennel seed, pepper, tomatoes and tomato paste. Blend well. Simmer for 1 hour. Combine the eggs, ricotta cheese, parsley and salt. Blend well. In the bottom of a very large baking pan, spread just enough of the meat mixture to cover the bottom. Layer lasagna noodles, meat sauce, black olives, ricotta cheese mixture, mozzarella cheese, asiago cheese and parmesan cheese. Repeat layering making sure to end with the parmesan cheese. Cover with foil. Bake at 375 degrees for 25 minutes. Remove the foil and bake for 25 additional minutes.
Clean and cut the chicken breast into small cubes. Combine all ingredients into a glass dish large enough to house everything including the cubed chicken breast. (Make sure the chicken is completely submersed in the marinade. Marinate for a minimum of 1/2 hour, more for a fuller flavor). Heat a medium sauce pan, skillet or wok over medium to high heat. Place entire contents of bowl into pan and heat until chicken is cooked through. Serve over a bed of rice and corn. And trust me, use all that marinade, it's the best part.
For the crust, pulse the cookies and flour into crumbs in the bowl of a food processor. Add the butter and process until clumpy and moist. Press evenly into a 10" pie plate. Bake 10 minutes in a preheated 350 degree F oven. Cool completely. For the filling, whisk the yolks in a medium pan until smooth. Whisk in the coconut milk and condensed milk. Bring to a simmer on medium heat, stirring constantly, 10 to 15 minutes. Reduce the heat to low and simmer just until the foam disappears and the mixture is thick enough to coat the back of a spoon. Remove from the heat. Sprinkle the gelatin over the water in a microwave-safe measuring cup. Let sit 5 minutes to soften. Microwave on high power 30 seconds or until the gelatin has dissolved. Do not boil. Stir. Whisk the gelatin into the egg mixture, then whisk in the lime juice. Pour the filling into the crumb crust and set aside. For the meringue, whip the egg whites with an electric mixer on medium-high speed until soft peaks form. Add the sugar a tablespoon at a time and continue beating until stiff but not dry. Spread the meringue over the filling. Heat 10 minutes in a preheated 350 degree F oven, until the meringue is lightly browned. Cool, then refrigerate until firm.
Halve squash. Remove seeds and pulp. Place squash, cut side down, in a shallow baking dish. Add water. Bake at 350 degrees for 30 minutes. In a medium saute or sauce pan over medium heat, cook bacon until some fat is rendered (3 min). Add onion and saute/sweat for 3 minutes-ish. Add sage, rosemary,thyme, and pepper (or anything else you'd like). Add apple and saute/sweat for 2 minutes-ish. Add garlic and saute/sweat for 2 minutes-ish. Drain if needed. Stir in stuffing mix and water. Once stuffing mix is moist, stir in cheese. Spoon stuffing into prepared squash. Cover with loosely with foil. Bake about 20 minutes more. I removed foil; topped with optional topping (below) and baked for last five minutes. Optional topping: Mix bread crumbs and olive oil. Mix in parsley and green onions.
Preheat oven to 325 degrees. Combine vanilla extract, and egg white in a large bowl, stirring with a whisk until foamy. Stir in nuts. Combine sugar, and remaining ingredients in a small bowl, and sprinkle mixture over nuts, tossing to coat. Place mixture on a baking sheet lined with parchment paper and bake at 325 degrees for 15 minutes. Remove pan from oven, and turn off oven. Toss nuts, and break large pieces apart. Return to oven and leave in oven 10 minutes with oven off. Cool to room temperature.
In a large non-stick pan brown the Turkey, Beef, onions, and garlic. Making sure the meat is just about cooked through, and all the juices are seeping out of the meat to help create a delicious meat sauce. Pour in the three jars of any flavor you want Ragu, and stir together. Put a bit of the water into each jar and shake and pour into mixture. Just so you don't miss any goodness. :). Allow all the ingredients to blend together while bringing to a simmer. Once you're ready to eat and it is completely heated pour over your favorite spaghetti or pasta noodle. Enjoy.
Mix together eggs, sugar, flour, corn syrup, butter and vanilla, mixing well. Pour into pie shell. Sprinkle walnuts all over top, arranging them where needed. Bake in preheated 400°F oven for 15 minutes. Reduce heat to 350°F and bake for 35 to 45 more minutes, or until center is set. Cool before serving.