HumbleIntelligence/food-ner-1-Million huggingface dataset:
1. Bring broth to rolling boil on High. 2. Add tofu and veggies, cook 3-5 minutes. 3. Reduce heat to medium. 4. Add wonton. Cook until they float to the top. About 2-3 minutes for fresh, 5-7 minutes for frozen, They are done when wonton skin is translucent and shrunken. 5. Serve with a drizzle of chili and sesame oils, if desired.
Cream together Crisco and sugars; stir in eggs, water, and vanilla. Add dry ingredients, stirring to blend. Mix in raisins (or chocolate chips). Drop by half teaspoonsful onto greased cookie sheet. Bake at 375 degrees F or 12 minutes. (Do not let cookies get too brown or they will burn on the bottom.).
Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chilies, curry leaves and ginger. Stir and fry for a few minutes. Chop the onions and add to the same pan. Continue to cook for 5 munutes, until the onion is light brown and soft, then add the chilli powder and turmeric. Chop the tomatoes and add them to the pan too. Cook for a couple of minutes, then add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt. Take this sauce as a base. To make the fish curry, add the fish and tamarind to the sauce and simmer for 6 minutes. Feel free to add some baby spinach and chopped coriander at the end of the cooking time.
Put the water, onions, garlic, bell peppers and potatoes in a stew pot and bring to a boil. Turn the temperature to low, cover the pot, and simmer, stirring occasionally, for 20 minutes. Add the tomatoes, bran, and spices to the pot and simmer for 10 minutes. While the potatoes are cooking, heat a skillet over medium heat and add the olive oil and brown the meat, crumbling it up as it cooks. Add the meat to the stew pot, cover, and simmer 10 to 20 minutes, or until potatoes are tender (it is better to overcook the potatoes than to under cook them).
In a pan lightly toast walnuts. Lightly toss apples with a little lemon juice (this keeps them from turning brown) In a large bowl, combine salad greens, walnuts, cheese, and apples. Sprinkle with cranberries if desired. Toss with raspberry vinaigrette, and serve.
Heat oven to 350°F. Thickly butter 8 ovenproof ramekins, coffee cups, or custard cups. Whip the eggs in a mixer fitted with a whish attachment (or use a hand mixer) until light and fluffy. Add the sugar and mix until combined. Add milk, butter, vanilla, and chocolate and mix until combined. Pour the batter into the ramekins, filling each about 2/3 full. Cover each cup with foil. Arrange cups in a hot-water bath and bake until firm on top, about 30 to 40 minutes. Remove cups from the water and remove foil. Serve warm.
Peel, core and grate the apple. Mix apple with the remainder of ingredients in a storage container with a lid mixing well. Place in the refrigerator for several hours, the apples should be turning brown. Enjoy.
Measure flours and cornstarch into 16 cup bowl, whisk to combine well. Whisk in xanthan gum, yeast caraway seeds & salt. Lightly beat eggs in a separate bowl, add cocoa, water, molasses, oil & vinegar to the eggs. Whisk to combine. Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms. Cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, golden, mashed potato-like appearance. Use immediately, or refrigerate for up to 3 days before baking. For 1/2 a recipe of dough grease a 9 x 5 loaf pan, or scoop about 1/3 cup of batter into each of 12 greased muffin cups, cover with a teatowel & let rest at room temp for 40 minutes. For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven. Pour 2 cups hot water into broiler pan. Place loaf pan or muffin pan on hot stone. If making 2 loaves, place pans at least 3" apart on baking stone. Bake rolls for 22 - 25 minutes, loaves for 27 - 30 minutes, till crust is medium dark brown. Instant read thermometer inserted in center should read at least 190° F, or 90°C Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.
Combine the milk, cinnamon stick, and cloves in a saucepan and simmer over the low heat for 1 to 2 minutes, stirring occasionally. Pour the tea into the saucepan and stir to mix all the ingredients together. Remove the cinnamon stick and cloves to pour the tea into 2 cups. Add sugar, if desired.
Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray. In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside. In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed. In a small bowl or pitcher, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving.
In a small bowl, combine eggs, water and salt by whipping lightly with a fork. Heat a wok over medium heat, add sesame oil, sauti1/2 garlic and ginger till fragrant. Pour in egg mixture and fry until cooked, turning over occasionally. Serve as a sandwich for breakfast or with rice for lunch.
Make the cupcakes - Position a rack in the center and preheat oven to 325°F Lightly butter twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups. Into a medium bowl, sift together the flour, cocoa, baking soda and salt. Mix in the sugar. Make a well in the center. Whisk in the water, oil, vinegar, and vanilla. Blend until smooth. (The batter will be very thin.). Spoon the batter into the prepared cups. Bake until a cake tester inserted into the center of one of the cupcakes comes out clean, about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack for 5 minutes. Remove the cupcakes from the pans and finish cooling on the rack. To Make the filling - In a heavy medium saucepan over medium-high heat, bring the cream to a boil. Add the white chocolate and remove from heat. Let the mixture stand briefly; stir until smooth. Transfer to a metal bowl and refrigerate until chilled thoroughly, stirring occasionally. (To speed the process, set the metal bowl over a larger bowl of ice water; stir the chocolate mixture until cool.) With an electric mixer, beat the white chocolate mixture just until fluffy, about 1 minute. Transfer the filling to a pastry bag fitted with a 3/8-inch plain tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake and squeeze a little filling into each one. To Make the glaze - Place the chocolate in a small bowl. Whisk in the boiling water and blend until smooth. One at a time, dip the top of each cupcake into the warm glaze. Turn the glazed cupcakes right side up and set them on a wire rack on top of a baking sheet. Refrigerate the cupcakes for 5 minutes to set the glaze. To Make the icing - In a medium bowl, whisk the egg white until frothy. Stir in the cream of tartar. Gradually mix in enough of the confectioner's sugar to make a fairly stiff and smooth icing. Fill a small paper cone with the icing and cut a 1/16-inch opening at the tip. Remove the cupcakes from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on the top of each cupcake. Let the design harden and then cover and refrigerate the cupcakes. Serve at room temperature. The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks.
In a large soup pot over medium high heat, saute the ground beef for about 5 minutes, or until browned. Season with salt, pepper and garlic powder to taste. Drain off excess fat. Add the tomatoes, tomato sauce, beef broth, worchestershire sauce, potato, frozen vegetables, soup mix and sugar. Bring soup to a boil. Reduce heat, cover and simmer for 20 minutes or until potato and vegetables are cooked.
Combine all ingredients. Cook on medium heat until it comes to a full boil. Stir constantly. Take off the heat and cool for five minutes. Pour mixture into completely cooled crust and refrigerate for a few hours or until the pie is set.
Preheat oven to 350 degrees F. Insert a mini muffin cup liner in each muffin cup; set aside. [If not using the liners, coat the mini muffin cups well with butter and dust with flour; make sure you coat them well -- this dough tends to stick or use Kittencal's Pan Release #78579.]. Melt 8 tablespoons butter in a small saucepan. Add 1/5 of the milk chocolate and whisk until melted. Let cool slightly. In a small bowl, whisk both flours, cocoa powder and salt. In a large bowl, using a handheld mixer, beat the eggs and sugar at medium speed until pale and thick (3-5 minutes). Beat in the vanilla. Beat in the melted chocolate mixture and 1/3 the dry ingredients -- add one third of the flour at a time until it's all incorporated. Then add the remaining chocolate. Spoon batter into muffin cups (about 2/3s - 3/4s full) and bake for about 18-20 minutes -- They will have risen and have a springy feel. A toothpick should come out clean and dry when done. Cool in muffin pan for 15 minutes before turning them out onto wire rack for another 15 minutes. When plating, sprinkle confectioner's sugar on plate, place cookies on plate and top with a generous amount of the sugar on each.
Sift first three ingredients together. Cream butter and sugar together until fluffy' add eggs, milk and lemon juice. Blend well and add flour mixture; mix until fully incorporated. Chill. Preheat oven to 350F and lightly grease cookie sheets. Place half the dough on a well-floured board and roll to 1/8" thickness. Cut with a 2" round cookie cutter and place on prepared cookie sheet. Place a teaspoonful of jelly or jam in the center of each cookie. Roll remaining dough to the same thickness and cut with the same cookie cutter. Place a layer of dough over each jelly filled cookie and press the edges of the cookie with a fork to seal in the jelly. Sprinkle lightly with sugar and bake for about 15 minutes or until golden.
Simmer dates in orange juice and cinnamon for 30 minutes, or until thickened, stirring occasionally. (be careful not to scorch mixture if it gets too thick) Combine flour, salt and brown sugar and cut in butter until mixture is crumbly. Stir in coconut, nuts and oats. Press half of dough mixture into bottom of 9 x 13 inch pyrex baking dish. Pat dough flat with a sheet of wax paper on hand. Spread date mixture to within a half inch of edges. Top with remaining dough and flatten lightly with wax paper on hand. Bake in a preheated 375 degrees F (190C) oven for 45 minutes, or until golden. Let cool in pan and cut into 24 bars (4 long strips cut by 6 shorter strips).
Cook pasta in large saucepan of boiling water until just tender, drain and rinse under cold running water, drain again. Drain capsicum, reserving 1/3 cup of the capsicum oil, chop capsicum coarsely. Combine capsicum and pasta in large bowl with feta cheese, chicken, walnuts and basil. Combine reserved oil with vinegar, garlic and mustard, mixing well. Drizzle dressing over chicken mixture, toss gently to combine.
In a small mixing bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread with remaining pie filling. Refrigerate for 15 minutes or until serving. Refrigerate leftovers if any.
In a large skillet, heat 1 tablespoons of the oil and brown roast on both sides, seasoning with pepper and salt, remove to a platter and keep warm. Add the remaining tbsp of oil to the pan and add the onions, cook so long as they just start to wilt and add the garlic, them cook so long as the onions are tender, a few mins more. Add the bouillon cubes to the hot water and stir to dissolve, add that to the skillet along with the beer, brown sugar, mustard, and vinegar, stir to mix well. Pour mixture into the bottom of the crock pot. Place roast on top of liquid, cutting into pieces if it doesn't lay flat. Set the crock pot on low and cook for 7-8 hours. Remove meat from crock pot and pour liquid into a pan on the stove, heat to a boil, and mix a slurry out of the cornstarch and water, thicken pan liquid with slurry to make a gravy. Serve gravy over meat or with potatoes or noodles.
Preheat oven to 350°F Season chicken inside and out with salt and pepper. In a large ovensafe saucepan or Dutch oven, heat oil on medium-high. Add chicken and brown, breast side down, 5-10 minutes. Turn over and brown second side. Transfer chicken to a platter. Add celery and onion and saute 5 minutes. Add carrots and saute another 5 minutes. Remove pot from heat. Place chicken, breast side down, overtop vegetables . Combine broth, water and vinegar and pour over chicken. Add potatoes to the pot, cover and braise 45 minutes. Turn chicken, breasts side up, cook another 10-15 minutes with lid off to brown. Remove chicken and vegetables from pan and keep warm. Skim fat from cooking liquid and discard. Carve chicken and place slices into shallow bowls, adding vegetables and broth. Garnish with fresh chives and serve.
Base: Brown mince adding chopped onion and garlic. Add bacon, tomatoe and tomatoe paste. Add 1/2 cup of water and bring to the boil, turn down heat and simmer until sauce thickens. Sauce: Bring milk to just about boil. In a separate pan melt butter, once melted. combine flour with a whisk (by now the mixture will look similar to a small pastry mix) slowly add the boiled milk to the flour mixture being sure that all the milk is combined before mixing trough any more. Turn the heat up and be sure to continually stir the sauce until thick. Lasagna: Layer some of the meat in a dish then lasagna sheets, add a layer of the sauce mixture and then more lasagna sheets continue this for several layers. The last layer will be meat, then sauce then grated cheese. Place in pre heated oven 180oc and cook for 40 minutes, cool for 5 minutes before serving.
add flour, and salt and water to bowl. add lemon juice and baking soda. stir until combine in a ball. knead for 5 or 6 minutes. turn onto floured surface and cut into 5 balls. flatten balls into oval shape. top balls with cheese (as much as you want) and you can put tomato sauce under the cheese if you like. turn edges over dough about half an inch. fry one at a time in a pan until bottem is cooked. transfer to oven in an oven pan and broil until top is golden and cheese is bubbling.
Toss together the sugars, spices, and salt. Peel and core the apples and cut them into 1/2 to 3/4 inch slices. Toss the apples with the lemon juice and the dry ingredients, adding the cornstarch or the tapioca if you want a less runny pie. Pile the apples into the rolled out bottom crust, making the pile higher in the center than at the edges. Dot with butter. Cover with the top crust. Decorate the edges with a fork or your fingers, using any method you choose. Refrigerate while you preheat the oven to 450. Place the pie on a cookie sheet and brush the top lightly with milk; sprinkle with sugar. Use a sharp paring knife to cut two or three 2 inch long vent holes in the top crust. This will allow steam to escape. Place in oven for 10 minutes. Reduce oven temperature to 350 and bake another 40 to 50 minutes, or until the pie is golden brown. Do not underbake. Cool on the rack before serving to room temperature.
Saute your onion in a oversized pot with just bacon fat. Add your smoked pork product and let some of the juices start to flow from it (about 5 minutes worth of cooking). Meanwhile mix water, vinegar, sugar, salt, pepper. Pour into pot and stir. Add the greens. Mix up after each handful. Reduce heat as the cooking wilts them. Continue to stir until wilted; then turn to low, cover and let cook for about 1 1/2-2 hours stirring once in a while and tasting to see if you need more salt and pepper.
FOR THE LAMB. Trim off any fat. In a small bowl combine the chili, cumin, garlic and coriander. Rub the mix into the lamb, you can allow it to marinate for up to 4 hours but it isn't essential. Cook the lamb on a preheated, oiled grill plate until browned and cooked to your liking. Remove from grill, sprinkle with a little sea salt and cover to keep warm. FOR THE COUSCOUS. Combine the stock, garlic and peas in a medium saucepan and bring to the boil. Remove from the heat and stir in the couscous and oil. Cover and stand for about 5 minutes or until the liquid is absorbed. Fluff with a fork. TO SERVE. Slice the lamb, place on top of a mound of couscous and add a dollop of yoghurt.
Mix first 7 ingredients together. Shape into walnut sized balls. Place into fridge for 1 hour. Roll in panko crumbs Heat 3 inches of oil in a wok. Deep fry balls in batches for 3 or 4 minutes or until cooked through and golden. Serve in lettuce leaf pieces with a little sauce drizzled over. Sauce: Heat orange juice and hoisin sauce in a small saucepan over medium heat. Cook until reduced back to the original consistency of the hoisin sauce. Set aside.
For the filling: Combine dry ingredients. Add apples, vanilla and water. Mix well. Put in a greased 8x8 baking dish. Dot with butter. Let stand while preparing topping. For the topping:. Combine all ingredients. Mix until smooth. Drop batter in 9 portions on top of apple mixture. Batter spreads during baking. Bake at 375* for about 40 minutes or until applea are done and topping is a golden brown. Serve warm plain or with whipped cream if desired.
Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain. Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.
In large bowl, toss lettuce and onion with enough vinaigrette (see separate recipe to moisten. Place on large platter. Top with Gorgonzola, prosciutto, olives and pepperoncini.
Preheat the oven to 375. Lightly grease a 13 x 9 inch baking dish with oil or coat with cooking spray. In a small bowl, whisk together the cream and cayenne pepper. Arrange 1/3 of the yams in an even layer on the bottom of the prepared dish. Season with 1/2 t salt and 1/4 t each of black pepper and thyme. Pour in 2/3 c of the cream mixture. Repeat for 2 more layers. In a small bowl, combine the cracker crumbs, Parmesan, pecans, and melted butter. Give it a good stir so the butter coats the crackers and pecans. Scatter the mixture over the top of the casserole. Cover the dish with foil and bake for 15 minutes. Uncover and bake until the top is golden brown, the yams are tender, and the house is filled with the most wonderful sweet and buttery smells, 30-45 minutes longer.
In a quart jar, add petals, 1 cup sugar, and vodka. Seal jar tightly, and place in a dry, dark place for about 2 weeks. After two weeks, strain the liquid using a double layer of cheese cloth. Gently squeeze the petals, getting as much juice as possible. In a fresh quart jar, add the second cup of sugar, glycerin, coloring, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved. Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.
Bring 3 cups water to boil add salt and cornmeal in a slow steady stream, whisking constantly. Reduce heat to low constantly stirring for about 15 minutes. (Building up those arms) Till thick and smooth (Not your arms the polenta)! Remove the pan from the heat and stir in the milk, cream until well blended. Add the cheese, pepper, nutmeg, and herbs. Stir till all is melted and creamy good! Adjust seasoning. Serve away!
Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment, and mix for a few seconds. Add sour cream and mix well, until no chunks remain. Scrape down sides and bottom of bowl and mix well again. Add clam juice and Worcestershire sauce, and mix slowly to avoid splashing, until fully incorporating. Dip will be on the thin side. Add salt and black pepper, and mix well. Add clams and mix just to combine. Store in a container and refrigerate for at least 1 hour before serving. Dip will thicken in refrigerator. Serve with ridged potato chips.
Strain the pan juices into a large heatproof jug. Use a metal spoon to skim as much fat as possible from the surface. Place the roasting pan (used to roast your meat) over medium heat. Add the flour and use a fork to stir for 2-3 minutes or until the mixture bubbles. Gradually add 125ml (1/2 cup) of the wine and cook, scraping the pan with the back of the fork to dissolve any bits that have cooked onto the base, until the mixture returns to the boil. Gradually add remaining wine, pan juices and stock to the pan, stirring with a wooden spoon until smooth. Boil gently for 10 minutes or until the mixture has the consistency of thin cream. Stir in pesto. Taste and season with salt and pepper. Pour into a warmed jug and serve immediately.
Note: If you can't find the gaujillo chile use another New Mexican. Preheat broiler with rack set 5 to 6 inches from heat. Slice tofu into 8 cutlets. In large skillet toast chiles over med heat 1 or 2 at a time by laying flat and pressing with spatula for 15 to 30 seconds or until they crackle and give off a wisp of smoke. Do NOT burn them. Flip and repeat. After they are done submerge them in hot water in a bowl, cover and soak until they are very soft about 30 to 60 minutes. Omit the jalapeno/serrano in this step. Place the tomato, jalapeno and red bell on baking sheet. Broil turning with tongs until blackened all over. The time for each will vary. Tomatoes and pepper about 5 to 7 minutes The Bell about 10 to 15 and it should be blackened almost completely. When cool remove the skins from the tomatoes and the stems from the peppers. You can leave skin on hot pepper unless really burned. Chop the tomatoes and hot peppers save the juice. Scrape skin off bells and remove seeds and ribs. Now coarsely chop. In blender combine the chopped veggies with remaining ingredients except the tofu and the stock. Puree until smooth. Add enough stock or water to make a "thick cream" sauce. Put tofu in 2 large heavy sealable freezer bags then Dividing the sauce between bags make sure it is coated well. Seal bags and let them marinate overnight in refrigerator. Now preheat the oven to 450F Place tofu in half of the sauce on oiled or pammed baking dish. Roast for 10 minutes on one side then 5 on the other. Heat remaining sauce. Serve tofu cutlets with this sauce. Garnish with cilantro. Marinate overnight for maxium flavor. For easier prep, use canned peeled tomatoes and already roasted peppers.
Brown ground beef, drain and set aside. Saute onions and bell pepper in a little olive oil until soft. Add habanero and garlic and saute a few minutes more. Add beef back to pan along with all remaining ingredients except for the cilantro. Saute beef mixture over med-high heat until almost all of the liquid is gone. Remove from heat and toss with cilantro. Serve with your favorite taco toppings. We prefer the uncooked tortillas from Costco that you heat and cook at home -- they are the best if you haven't had them. Otherwise you can use whatever tortilla or shell that you prefer.