HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees F. Place a piece of parchment paper or a Silpat on a baking sheet. Sift each of the flours through a fine-mesh sieve into a large bowl. Sift the almond flour particularly well, pushing the last of it through the sieve with the bottom of a heavy glass. Toss in the baking powder, xanthan gum, and salt. Stir all the ingredients together. Sift the dry ingredients through the sieve again, which will make them one flour. Place the softened butter in your stand mixer, with the paddle attachment. Start the mixer, beating the butter, and then pour in the sugar. Cream them together until they are smooth, about 3 minutes. Plop in the eggs, one at a time, and continue beating, until the mixture is lovely and fluffy. Toss in the lemon zest and mix. Reduce the mixer speed to as low as it goes. Sift the dry ingredients into the creamed butter and sugar, 1/3 cup at a time, allowing the mixer to run in between batches. When you have finished, the dough will be soft and gathering around the paddle attachment. Grab half the dough with your hands and shape it into a long, low log on the baking sheet. Aim for a rough approximation of a log, a little squat and comfortingly uneven. Form a log with the rest of the dough and place it on the baking sheet. Slide the baking sheet into the oven, on the middle rack. Bake the biscotti until the biscotti logs are golden and somewhat firm, but still somewhat soft, about 15 minutes. Take the baking sheet out of the oven and allow the biscotti to cool for 10 minutes. Move them to a cooling rack and turn your back on them for at least 30 minutes. When the biscotti are entirely cool to the touch, move the biscotti logs back to the baking sheet. Take a large serrated knife and make slices on the bias, all down the logs. Be gentle. This is a delicate operation. Stand the biscotti slices on their squat bottoms, on the baking sheet. Slide the baking sheet back into the oven. Bake the biscotti until they are unequivocally browned and crunchy, about 15 minutes. Cool entirely before attempting to eat.
Combine all ingredients in a food processor and process until well blended. Refrigerate 1 hour before serving.
Blend together the dressing and cream cheese. Spread evenly on tortillas. Evenly lay turkey, cheese, avocados, tomatoes and sprouts, leaving a 1 inch border around the edges of tortilla. Fold the bottom edge toward center and firmly roll away from you until completely done. Place seam side down and cut in half diagonally. Serve.
Wash pulses. Soak whole pulses overnight or soak in boiling hot water for 20 mins. Split/unhusked pulses can be soaked in cold water for 30 mins before cooking. Use the same water for cooking in which the pulses have soaked. Add a little salt, turmeric powder and ginger and garlic (if used) I add an onion and tomato too while cooking if I am not using these in the tempering or sometimes even if I am there is no limit to the permutations and combinations once you get the hang of it. Spinach, pumpkin, beans and many more veges can be added while cooking. Also can add a little oil or ghee to speed up the cooking and keep the dals from frothing. Pressure cook for 1 whistle and then reduce heat for 1-7 mins for split beans (red and yellow lentils for eg. cook a little faster than red and yellow gram) and pressure cook and then reduce heat for 30- 45 mins for whole dals. Well cooked and blended dals taste better. Take off heat and wait for all steam to escape. You can cook them on the stove top too- simmer till done. But they cook faster in the Cooker. Method for Tomato Onion Baghar (Temper) (Just omit ingredients for the Cumin Coriander baghar) Now heat the oil/ clarified butter in a small fry pan or vessel. Reduce heat and add cumin seeds. When it turns golden (do not burn them) add onion. Cook till onion turns brown. Do not undercook the onions. Brown them, stirring all the time. Add tomatoes and cook 2-3 minutes Add coriander, raw mango powder (if not avalable then omit and add 2 tsp of lime juice to the dal after tempering and garnishing with coriander leaver (cilantro)), and garam masala. Cook for 1/2 a minute. Remove from fire and add the green chillies and the red chilli powder. Pour tempering over the hot dal and mix gently. Garnish with chopped cilantro. Note for Split red lentils you can add chopped garlic while tempering after you add the cumin and then brown them too. THe more garlic the merrier for me but then you can use your discretion. For the Asafoetida Mustard baghar Fry the asafoetida till brown in the hot oil and then add the mustard seeds. Fry till they crackle. Remove from fire and add the red chillies and curry leaves. Mix and add to the cooked dal. Try it and enjoy this item which is a must at every Indian household and the variations that one can introduce. I can make over 50 types of dal (tastewise) and I am still counting.
Cover 2 of the bread slices evenly with ham, peppers and cheese; top with remaining bread slice. Spread outside of sandwich with mayo. Cook in nonstick skillet on medium heat until lightly browned on both sides.
Preheat oven to 500-550°F. Peel and cut vegetables into 1" cubes (wedges, etc.), keeping beets separate (don't bother to peel the potatoes). Coat veggies well with olive oil and sprinkle liberally with kosher salt. Put veggies in roasting pans, again keeping the beets separate. Roast at 500-550F, stirring every ten minutes or so, for up to an hour, or until vegetables are tender. Mix beets with the other vegetables and serve.
Season chicken with salt and pepper. Dredge in flour, shaking off the excess. Heat oil in a large deep skillet or Dutch oven. Add chicken, and cook until browned, about 4 minutes per side. Transfer to a plate. Add shallots to the pan. Cook, stirring, until fragrant, about 30 seconds. Add wine and scrape up any browned bits. Simmer until reduced slightly, about 3 minutes. Add broth, and bring to a simmer. Return the chicken to the pan. Add carrot, mushrooms and tarragon sprigs. Reduce heat to low, cover, and simmer gently until the chicken is tender and no longer pink in the center, about 20 minutes. Transfer the chicken to a plate, and cover with foil to keep warm. Discard tarragon sprigs. Increase heat to medium-high. Simmer the cooking liquid for 2-3 minutes to intensify flavor. Add cornstarch mixture and cook, stirring, until slightly thickened, about 2 minutes. Whisk in sour cream, mustard, and chopped tarragon. Serve immediately.
Place the planks into cool water and allow to soak for at least 2 hours and up to overnight. Preheat the oven to 375 to degrees F. Brush the trout, inside and out with olive oil. Season inside and out with salt and pepper. Place the trout onto the planks belly down and open. Wrap foil around both fish and plank. Place the planks in oven for approximately 15 to 20 minutes. Remove from the oven and allow to sit for 5 to 10 minutes before serving as is or deboning and serving.
Brown ground beef until no longer pink, drain. Add diced onions; cook until tender. Place in the crock pot. Add other ingredients, except rice, and combine well. Cook on low for 4-6 hours. Notes: * I prefer to serve over rice. * Crock pot or stove top works; adjust cooking time accordingly.
Measure first 4 ingredients into bowl. Add grated cheese. Stir. Add cooking oil and milk. Stir to form a soft ball of dough. Add more milk if needed to make dough soft. Turn out on lightly floured board and knead gently 8-10 times. Roll to 3/4 to 1 inch thick. Cut with biscuit cutter. Place on ungreased cookie sheet close together for moist sides or 1 inch apart for crisp sides. Bake in 425 degree oven for 15 minutes or until nicely browned. Serve plain or with butter.
In a large saucepan, cook sweet potatoes in boiling water, just until tender, about 20 mins (don't overcook, as they will get mushy); cool completely. Meanwhile, in a small bowl, combine the next nine ingredients; set aside. Peel the potatoes, cut into small cubes. In a large bowl, combine the sweet potatoes, onion and green pepper. Add dressing and toss gently to coat. Cover, and refrigerate for 3 or more hours to blend flavours. Discard bay leaves before serving.
Sift flour, salt, cinnamon, and soda together. Cream shortening and butter; gradually add sugar; beat til light. Add eggs, water, and vanilla; mix well. Combine dry ingredients and creamed mixture. Add nuts. Shape dough into rolls 2 inches in diameter. Wrap tightly in waxed paper. Chill thoroughly -- overnight for best results. May be frozen at this point. (Or pack in frozen fruit juice cans and chill thoroughly. Detach bottom of can; push dough out to slice). Bake 1 1/2 inch apart on ungreased baking sheet in hot oven (400 degrees) 10 to 12 minutes. Cool on racks.
Spray 4 to 6-quart slow cooker with nonstick cooking spray. In medium bowl, combine soup, sour cream, chiles, and cheese, mix well. Arrange half of potatoes in sprayed slow cooker. Top with half of sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture; spread evenly. Cover, cook on high setting for 3 1/2 to 4 1/2 hours. Just before serving, sprinkle top with onions and chips.
Prepare 800 ml of mold. Dissolve sugar and salt into breast milk. Freeze breast milk into slush, place into a glass container and let sit into the ice and water bowl. add lye into Breast Milk slush (not the other way around!) slowly and stirring with a stainless spoon constantly to cool down to about lukewarm to touch. Heat oil in glass container with microwave to about lukewarm to touch, add the lye solution to the oil (not the other way around!) and stir until fully incorporated. Hand blender 1-3 minutes pausing occasionally to observe, when trace appears, pour into mold. Cut in 8-24 hours. Rest 3-8 weeks before using.
Sift together flour, salt, baking soda and baking powder. Cram shortening, add sugar and cream together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add banana pulp, then melted chocolate. Combine milk and vanilla. Add dry ingredients alternatly with milk mixture to the creamed mixture, beat well. Pour into a greased 9x13 pan, bake at 350F for 45 minutes.
In a large bowl, mix softened cream cheese and milk until smooth. Stir in onion and chicken. Mix well. Place 1/4 cup of chicken mixture in each roll. Fold edges of roll around filling. Brush top of rolls with melted butter. Place on greased cookie sheet. Bake in a preheated oven at 350 degrees F for 20 to 25 minutes. Allow to sit for 5 minutes to cook before serving.
Blend all. Bake in crud pan according to directions or bake 10-15 minutes in a pre-heated oven.
combine oats and milk in large bowl. Let stand until oats are soft, about 15 minutes. Mix in mashed bananas, eggs, wheat germ and cinnamon. Gradually stir in pancake mix (batter will be very thick). Prheat oven to 250. Melt 2 tablespoons butter in large nonstick skillet over medium-low heat. Using generous 1/4 cup batter for each pancake, drop in 4 pancakes, spacing apart. Cook pancakes until brown on bottom and some bubbles begin to break around edges, about 3 minutes. Turn pancakes over. Cook, until brown on bottom and firm to touch in center, about 3 minutes (pancakes will be thick). Transfer pancakes to baking sheet; place oven to keep warm. Repeat with remaining butter and batter in 2 more batches. Serve pancakes with syrup and if desired, berries and bananas.
Cover oats in water and microwave on high for 3 minutes. Add peanut butter, stir until well blended. Add cocoa and mix thoroughly until smooth. Finally, slowly add stevia until desired sweetness is reached.
Boil 2 cups of chicken broth. Add rice; cover and remove from heat and let sit for 5 minutes. In a large skillet heat oil until hot but not smoking over medium heat. Add carrots and stir fry for 1 minute. Add broccoli and squash stir fry for 2 minutes. Sprinkle with garlic powder and ginger. Add chicken broth and salt. Cook for about 3 minutes or until carrots are crisp tender. Mix together water and cornstarch. Add to veggie mixture; stir until thickened. Serve over rice.
In a small bowl, combine the first 9 ingredients; set aside. In a large pot, heat the oil over medium-high heat. Add in ground beef; cook until meat is browned, breaking up into small crumbles with a wooden spoon. When the beef is browned, add in onion, garlic, spice mix; stir/saute 1 minute. Add in tomato sauce, water, BBQ sauce, ketchup, brown sugar, vinegar, chocolate, and bay leaves. Bring mixture to a simmer, stirring occasionally. Simmer, uncovered, for 1 hour (it should look more like a thick sauce than the chili most people are used to). Remove bay leaves. To serve five-way: distribute spaghetti among 8 bowls; spoon chili over spaghetti. Top chili with cheddar cheese, onion, and kidney beans.
Make a two-crust pie and put in a pie plate. In a skillet saute the onion and cook till partially tender. Add the hamburg and cook till it is done; drain off fat. Add the tomato sauce, parsley, oregano, mushrooms, salt, and pepper. Separate one of the eggs and set the yolk aside; beat the remaining eggs and pour half of this over the bottom pie shell. Spoon the meat mixture into the shell. Arrange the cheese slices over this. Spread with remaining egg mixture. Put on the top crust and make slits. Loosely cover the edges with strips of foil to prevent edges from getting too brown. Bake 350 degree oven for 20 minutes. Cover center of pie loosely with foil and bake 20 minutes longer. Let stand for 10 minutes before serving.
Soak the raisins in the rum overnight. Preheat oven to 400 degrees. In a saucepan, cook the sweet potatoes in boiling water 10 to 15 minutes, until a paring knife goes through a piece without resistance. Drain and cool to room temperature. Meanwhile, toast the coconut by spreading on a baking sheet and cooking in the oven 2 to 3 minutes until just beginning to brown. Cool. In a medium bowl, combine the vinegar, salt and pepper and whisk until the salt dissolves. While whisking, add the syrup and olive oil slowly. Reserve 2 tablespoons coconut and 1/4 cup grapes. Toss remaining coconut and grapes, the raisins with any reserved juices and sweet potatoes with the dressing. Spread in a shallow platter and top with the reserved coconut and grapes.
Put the tempeh in a saucepan, add bay leaf and half the veggie stock. Cover and simmer 10 minutes. Cool tempeh, remove bay leaf, reserve the stock. Cook rice until tender in 2 cups veggie stock, about 40 minutes. If any stock left, reserve and add to final baking. Grate, crumble or cut small the tempeh and combine with: tamari, marjoram, thyme and garlic Heat skillet and saute in the olive oil, onion and celery about 10 minutes. Add tempeh and cook for a few minutes more. Mix rice, onions, celery, pecans parsley and left over liquid from cooking tempeh. Spoon into a lightly oiled baking dish. Cover and bake at 350°F for 15 minutes. Remove cover and bake another 15 minutes. Serve. If you wish to make this casserole ahead and do the final baking before serving: Cover and refrigerate, bring to room temp and then bake covered for 30 minutes.
Preheat oven to 350°F. In a large saucepan or stockpot, melt butter over medium heat. Add bulgar and cook for about 2 minutes. Stir in celery and onion and cook for about 3 more minutes, or until just tender. Stir in broth, cooked wild rice, parsley, pepper and if using dried, the basil and oregano. Bring to a boil, reduce to a simmer, cover and simmer for 10 minutes. Stir in mushrooms, walnuts and, if using fresh, the basil and oregano. Transfer to a 2-QT baking dish with cover. Cook, covered, for about 20 minutes or until all the liquid is absorbed. For Vegetarian do not use chicken broth.
Heat the oven to 400°F Grease a large, heavy baking sheet (preferably not a dark one) and set it aside. Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Add the lemon zest and toss the mixture with your hands. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs. Make a well in the center of the dry ingredients. Pour in the cream, the yolk, and the vanilla extract and use a fork to blend the liquids within the well. Then use a wooden spoon to combine all the ingredients, just until the dough holds together. Scrape the dough onto a flour-dusted surface and then, using floured hands, knead it gently three or four times to form a ball. Flatten the ball into a disk about 3/4-inch thick, then cut it as you would a pie into 8 wedges. Transfer the pieces to the baking sheet, leaving at least 1/4 inch between them. Brush the tops lightly with cream. Bake the scones in the center of the oven until golden brown, about 16 to 18 minutes. Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack. While the scones continue to cool, make the glaze. Combine all the ingredients in a small mixing bowl and whisk them until the mixture is smooth. If necessary, you can thin the glaze with water, stirring in no more than 1/2 teaspoon at a time. When the scones have cooled for another 10 minutes, drizzle each one generously with glaze.
Mix all ingredients with hands. Shape into 20 1/2lb logs. Wrap individual logs in plastic wrap. Refrigerate for 24 hours. Bake on 300 degrees for 1 hour uncovered in a pan with a rack. Cool and wrap in plastic wrap. Freeze or refrigerate until ready to use.
Combine all ingredients together in a bowl. Cover and chill several hours in the refrigerator. Serve.
Prepare your ingredients: Pre-cook the potatoes in a bowl covered with water in the microwave (don't cook them too done, since they will finish cooking with the main dish later).Cut boneless, chicken breast into thin strips. Wash and cut onions into cubes.Separate all the pieces. --. In a wok on medium heat add oil and curry paste. Add 1/3 of the coconut milk. Stir until it forms a thin gravy. Add chicken, galangal, lime leaves. Cook for about 5 minute. Turn the heat to high, add the rest of the coconut milk, potatoes and onions,fish sauce, sugar, and mix well. Set to boil for about 2 minutes.
In a large dutch oven, put potatoes, chicken broth (enough to cover potatoes), onion powder, garlic and herb seasoning, and chicken bouillon. Bring to a boil. Reduce heat and simmer 10 to 15 minutes or until potatoes are tender. Remove from heat. Slowly stir in Monterey jack cheese until melted. Add cooked bacon; stir in half and half. (I usually just sprinkle bacon on individual bowls of soup. That way it stays crunchy!). Thicken to desired consistency with instant mashed potatoes. Season with salt and pepper to taste. Garnish with cheddar cheese and chopped green onions (optional).
heat oil over medium heat. add garlic and cook until golden brown.3-5 mins. remove garlic and reserve. add tomatoes, honey, salt and chilli flakes. cook on medium 20 mins. blend sauce until smooth. add reserved garlic and blend until smooth. serve with french or italian bread, toasted ravioli, fried zucchini or use your imagination. Mangia.
Combine all ingredients in a large bowl. Taste and add more lemon juice and seasonings, if desired.
Mix all ingredients, except oil, Drizzle oil gradually while stirring. Chill and serve.
Sprinkle the veal cutlets with salt, and allow to stand in the refrigerator for about 15 minutes. Beat the egg yolks and soak the bread slices in them. Add the ground veal, peppers, nutmeg and the lemon juice. Mix thoroughly. Divide this evenly among the 8 cutlets and spread on each. Roll the mixture inside the cutlets and secure each roll with a toothpick. Beat the egg whites with a little water and brush this mixture over each of the veal rolls. Cover each roll with Dutch rusk crumbs. Heat the margarine in a large frying pan. Brown each of the veal rolls, turning them occasionally. Remove them from the pan and set aside. Add a little water to the pan and stir. Put the veal rolls back into the pan and add the lemon slices. (You may have to add some more margarine at this point) Simmer the veal rolls, covered, for about 40 minutes, until they are done. Remove veal rolls to a heated plate. Remove toothpicks. Remove the lemon slices and pour the gravy over the veal rolls. Garnish with parsley and serve with rice and beans.
Saute onion in shortening until golden. Add meat and brown. Stir in catsup and milk. Set aside. Stir milk into the biscuit mix, stirring until well blended. Turn onto a lightly floured board. Knead 6 times. Roll into a circular shape and place in a 9" pie pan. Fill with meat and onion. Cover with tomatoes and top with grated cheese. Bake at 450 F for 30 minutes.
Place onion, garlic, ginger and chili in TM bowl chop 3 seconds/speed 7. Scrape down bowl, add spices and oil and cook 6 minutes/varoma/speed 1. Add coconut cream and broth. Blend 1 minute/speed 10. Add potatoes and carrots. Cook 10 minutes/Varoma/Reverse/Speed spoon. Place the remaining vegetables in the Varoma receptacle. Place on top of the TM bowl. Cook 12 minutes/Reverse/Speed spoon. Serve by putting the steamed vegetables over rice and spooning the curry over all.
Preheat the oven to 450°F Butter an ovenproof dish. Heat 1 tablespoon of the butter in a frying pan and add the shallots. Cook over a gentle heat for 1 minute. Add the shrimp, crabmeat and cognac. Season to taste and cook for 2-3 minutes. To make the sauce, melt the remaining butter in a saucepan and add the cornstarch. Cook over a medium heat for 3-4 minutes, without colouring. Gradually add the milk, stirring continuously, until the sauce is thick and smooth. Add half the sauce into the shrimp and crab mixture and stir in the dill. Lay the pasta out on a work surface, fill with the mixture and roll up into tube shapes. Arrange the cannelloni in the dish and pour over the remaining sauce. Scatter over the Parmesan cheese and cook for 10 minutes, until hot and golden. Serve with a crisp green salad.
Preheat oven to 375°F Coat a 1-1/2-quart baking dish with nonstick cooking spray. In a large skillet, saute onion in butter until golden (if adding mushrooms saute with the onion.). In a large bowl, mix sauteed onion with remaining ingredients except paprika and parsley. Pour mixture into baking dish and top with paprika and parsley. Bake 20 to 25 minutes, or until light golden and heated through.
Combine the first five ingredients, stir well and divide in half. Melt 3 tablespoons of the butter mixture in a skillet on med-high heat. Add onion and cook 3 minutes until golden. Add mushrooms and cook about 4 minutes until tender. Remove from skillet. Sprinkle steak with salt & pepper. Melt the other 3 tablespoons of butter over medium high heat and add steak. Cook for 5 minutes stirring constantly. Return onion/mushroom mix to skillet and stir in sherry and half and half. Cook till thoroughly heated through and serve over rice or egg noodles.
peel, slice and boil the potatoes. drain and mash. whip with a fork and the milk. add sour cream and cheese and almost all the onions. spoon mixture into a casserole dish add more cheese, onion and parsley to the top. bake at 375 for 25 minutes. add another bit of onions and cheese and bake for another five minutes.