HumbleIntelligence/food-ner-1-Million huggingface dataset:
core apples. you may peel them if you'd like, i personally like the skins on. dice into bite-sizeish pieces. add enough water to cover about half the apples (you can always add more, but once it starts cooking it's hard to remove it, so err on the side of too little). add cinnamon and cloves. cook on high until the apples start to mush down. turn to low and let simmer until it seems done. don't forget to sample liberally.
Wash eggplant, place in baking pan and bake in at 375F for about one hour, or until soft when pierced with a fork and the eggplant has sort of collapsed into itself. allow the skin to turn black and charred so as to give a smoky flavour to the salad (you can also grill the eggplant by putting them directly on the grate- whole- on your bbq. Grill until skin is blackened and charred and eggplant is very soft and starting to deflate. If you use the grill method- leave out the liquid smoke). Skin eggplant when cool enough for you to stand it and chop in small pieces. Mash it up a bit with a fork. Mix well with onion, garlic, tahini, oil, vinegar (start with 1 tblsp of vinegar and if you want it sharper, add more, a bit at a time), salt and pepper (to taste). Note: I kind of beat this around with a fork to incorporate the oil well into the eggplant spread- you don't want it looking oily at all, but creamy.
You will need the following items to complete this recipe. Frying pan, Tongs, and a crock pot. Pat meat to make sure it is completely dry. Add 2 T of oil to pan, making sure stove is set to high heat. Coat meat with remaining tablespoon of oil and season to taste on all sides. Add meat when 1-2 drops of water dance in the skillet. Add meat, making sure to brown on all sides including the ends. Do not move the meat too soon. I would say 3-5 minutes on each turn would result in excellent brownage. The time will depend on your stove and pan. Remove meat to crock pot when this is complete making sure to leave the pan on the stove and reducing the heat to med-high. Cover the meat with the sliced onions, then top with onion soup mix. Now take the broth, bay leaf, worcestershire sauce, and garlic and deglaze the skillet. Making sure to scrap the bottom of your pan to remove any bits left by the meat. Turn off heat and pour this sauce atop the meat. Cover with the crock pot lid and set on low for 6-8 or 4-6 on high. When the meat is done and easily pulled apart. Remove meat to a platter. Take 2 T of cold water and the 2 T of the flour and mix well. Pour remaining juices into a skillet and add the flour mix. Heat to boil while stirring with a whisk and let it thicken to your taste. The general rule for flour to liquid ratio is 2 T of flour per 1 cup of liquid. So if you have more than 1 cup of liquid make sure to adjust your flour, still making sure to use the cold water mixing to stop lumping. You can serve this with roasted vegetables or just plain old mashed potatoes and carrots to make a complete meal. Don't forget your homemade garlic toast or french bread.
Place rinsed lima beans and 2 quartered onions in a 6 quart pot. Fill with water until 2 inches from top. Bring to boil over medium heat. Once soup comes to boil, reduce heat and simmer 4 hours, stirring occasionally, replacing water as needed to keep at 2 inches from top of pot. After 4 hours place diced potatoes to soup and continue to simmer 1 more hour. Brown bacon pieces in frying pan, reserving all drippings. Slowly add browned bacon pieces and 3/4 of drippings to soup. Stir flour to remaining drippings in frying pan and stir till smooth. Add flour and dripping mixture to soup and stir well. Salt and pepper to taste, simmer for 5 minutes and serve.
Preheat the oven to 325 degrees. Butter six 4-ounce ramekins. Combine the cream and garlic in a heavy saucepan. Bring to a boil over medium heat. Reduce the heat to low and cook until the garlic is very soft, about 15 minutes. Strain the liquid through a strainer placed over a bowl. Press the garlic through the strainer and into the cream. Whisk to combine. (Let cool to luke-warm before adding the egg yolks.). Add the egg yolks one at a time, whisking continuously. (The egg yolks can be whisked together, and slowly drizzled into the garlic-cream sauce under constant whisking; this step is much easier with a helper.). Add the cheese, salt and pepper. Pour into the prepared ramekins. Place the ramekins in a baking dish and fill with water half way up the ramekins. Bake until set, 20 to 30 minutes. Let cool slightly before unmolding. Serves 6.
Preheat the oven to 200°C. Wash the potatoes to remove any dirt, pat dry with paper towels. Prick the potatoes all over with a fork, brush with olive oil and season to taste with salt and pepper. Place the potatoes on a lightly greased baking tray and bake for about an hour or until cooked through. Cool for about 10 minutes. While the potatoes are roasting, drain the chickpeas, place in a large mixing bowl and mash with a fork. Add the ground coriander, the cumin, the crushed garlic and half the fresh coriander. Cover the bowl with with plastic wrap, and set aside. Once they have cooled, taking care to keep the shells intact, halve the cooked potatoes and scoop out the flesh. Mash the potato flesh until smooth and gently mix with the chickpea mixture. Fold in the yoghurt and tahini, and add a little more of either of these if the mixture seems too dry, season with the pepper and salt, to taste. Place the potato shells on a lightly greased baking tray and fill them with the potato and chickpea mixture. Place the filled potato shells in the oven and bake for 10-15 minutes, or until heated through. Serve the potatoes with the remaining half of the chopped coriander.
Heat oven to 350 degrees. Lightly grease 2 9inch round cake pans. Line bottoms of pans with parchement paper set aside. Prepare each brownie mix according to package directions for fudgy brownies, stirring 1/3 cup of the chopped pecans, 1/4 cup of the instant coffee crystals and 1 1/2 teaspoons of the cinnamon into each brownie batter. Spoon batter into the prepared pans, spreading evenly. Bake at 350 for 45 minutes. Cool completely in pas on wired racks. Loosen edges and carefully remove from pans. Caramel: Meanwhile, for caramel, in heavy medium-size saucepan, combine cream, brown sugar, butter, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes longer. Stir in vanilla. Transfer to a bowl. cool completely (at least 2 hours). Filling and Topping: Place one brownie layer, top side up, on a cake plate. Top with chocolate-nut spread, spreading evenly. Spoon 1/3 cup of the caramel over chocolate, spreading evenly. Sprinkle with 1/3 cup chopped pecans. Add the second brownie layer, top side up. Spoon remaining caramel over top of cake. Top with pecan halves. Let stand for 30 minutes before serving. To serve, use a long serrated knife to cut torte into wedges.
Remove core from the apples, cut in large chunks 2",lay parchment paper on the bottom of your baking form ( I use 8 1/2 inch spring form). Lay the apples on top of parchment paper. Let eggs warm up for 10 minutes,then mix till light yellow and foamy; add sugar in, small portions at a time, let sugar dissolve; add flour; mix till you see air bubbles, pour mixture on the apples. It will soak throughout, do not mix apples with batter. Bake for 55 minutes on 375°F. When pie is done flip upside down, Apples will be on the top. Enjoy.
After adding a tiny dash of salt to sugar, mix creamer into sugar a little at a time until you get to your desired consistency. Add vanilla extract for even more vanilla flavor. Drizzle on cinnamon buns, muffins, bundt cakes, quick breads, cookies, etc. (This made enough for me to drizzle over a dozen huge cinnamon buns.).
Preheat oven to 350°F. Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes. Spread batter in a greased and floured 10 inch tube pan. Bake for 45 to 55 minutes until center springs back when touched lightly. Spread glaze over warm cake. Cool right side up for about 15 minutes.
Lightly butter an 8-in round cake pan and line with parchment. Put the almonds in a food processor to form a crumbly mixture and set aside. Beat together the butter and sugar until smooth and fluffy then beat in eggs, almonds, almond and vanilla extracts. Stir in flour and salt and mix until the flour is well incorporated. Spoon the batter into the greased pan and smooth the surface. Bake at 350° for 45-50 minutes until the cake feels spongy when pressed. Remove from oven and cool on a rack. To serve, dust the cake with powdered sugar and decorate with toasted almonds.
Combine all ingredients in a small dish. Stir well. Sprinkle over fresh, hot French Fries, Home Fries, or Fried Potatoes by pinch or by spoon. DO NOT use a salt shaker because the ingredients will separate into layers.
In a large saucepan, bring cranberries and water to a boil. Reduce heat; simmer 5-7 minutes or until the berries pop. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes. Strain through a cheesecloth; discard pulp and cinnamon sticks. Serve warm.
Preheat the oven to 200°F. Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine. Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly. Grease a 9x5" bread pan, and pour the dough into the pan. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan. Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot. This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.
Dice peeled pear into very small chunks. Saute in butter over high heat until it begins to brown and caramelize. Cool in refrigerator. Mix goat cheese and cream cheese in a mixer or food processor until well blended. Add the cooled pear and mix for a few seconds. Cut the ends off of the endives and pull off the largest leaves to stuff, reserving the rest for other uses. Place filling into each leaf and top with half of a walnut half. Filling may be made a day ahead of time, but assembly should be done at the last minute.
Preheat the oven to 200°C. Slice eggplant into 1 cm thick slices, brush each side lightly with olive oil and arrange the slices on one or two baking trays. (Ditto for zucchini, although I sliced them lengthways). Place in the oven and bake for 15 - 20 minutes until eggplant is soft and beginning to brown slightly. Remove from oven. While the eggplant bakes, peel and slice the onion, heat oil in frying pan, add onion and garlic, and sautee, stirring frequently, until onion has softened. Stir in sliced mushrooms and cook gently until mushrooms have wilted. Add pesto, salt and pepper to taste, cook for another moment or so and remove from heat. Lightly oil or non-stick spray a 25x30 cm casserole dish. Arrange half the eggplant (and zucchini) slices in a layer over the bottom of the casserole dish, cover this with the mushroom mixture and finish with the remaining eggplant/zucchini slices. Mix the sour cream or yoghurt with the egg and salt together in a small bowl. Pour and spread this over the layered mixture, then sprinkle the top with the grated cheese. Bake at 200 C for 20 mins or until the top is bubbly and turning brown. Remove from the oven and leave to stand for 5 - 10 minutes. Serving suggestion : salad and crusty bread.
Heat the oven to 400 degrees. Peel one of the onions but leave it whole. Rub 1 tablespoon of the oil and a pinch each of the salt and pepper over the onion, then wrap it in foil. Roast the onion until it is softened and lightly caramelized, about 1 hour. Remove and cool. Meanwhile, peel and chop the remaining onion. Heat a medium, heavy-bottom saucepan over medium heat. Add the remaining olive oil and a pinch each of salt and pepper. Stir in the chopped onion, carrot and celery and cook until softened, about 8 to 10 minutes. Stir in the garlic, shallots and mushrooms and cook for 5 minutes, stirring frequently. Reserve one mushroom to garnish the finished soup. Stir in the wine, making sure to scrape the browned bits from the bottom of the pan. Stir in the fresh thyme and bring the contents to a gentle simmer. Cook until the mushrooms soften, about 5 to 6 minutes. Stir in the vegetable stock and continue to simmer until the liquid is reduced by half, about 10 minutes. Remove from the heat and puree the soup with an immersion blender, or in batches in a blender. Return the soup to low heat and stir in the cream. Season with a generous teaspoon of salt and a pinch of pepper, or to taste. This makes about 8 cups of soup. Chop the roasted onion into pieces no larger than one-quarter inch. Stir the chopped onion into the soup. Check and adjust the seasoning if desired. Slice the reserved mushroom into 8 very thin, lengthwise slices. Ladle the soup into warmed bowls. Garnish each portion with a thin shaving of the Parmigiano-Reggiano, one-fourth teaspoon of the chives and a thin slice of mushroom. Serve immediately.
Place the chillies, garlic, coriander and ginger in a food processor. Peel away the tough outer leaves of the lemon grass and roughly chop the inner leaves. Put the lemon grass and lime leaves in the food processor. Blitz the ingredients in the food processor with the turmeric. Add a drop of oil if the mixture needs it to go round. Place a fairly deep pan over a moderate heat. Add half the spice paste and fry it, moving round the pan so it does not scorch. Do this for a minute or two, then pour in the stock and coconut milk and bring to a boil. Wipe the aubergine and cut it into thick bite-sized pieces. Add it to the pan together with the fish sauce. Turn the heat down to a simmer and cook 7-10 minutes. Bring a deep pan of water to a boil, then simmer the broccoli briefly. Lift out and add to the pan with the aubergine. Bring the water back to the boil, salt lightly and add the noodles. Let them boil for 2-3 minutes. Chop the mint and stir it into the dish along with any leftover coriander and the drained noodles.
Whisk all ingredients except for the shrimp and bread. Place shrimp in a shallow baking dish and pour the marinade over them. Cover and refrigerate for 6-10 hours. Drain marinade when ready to serve and place the shrimp on the pieces of toast to serve.
Put the chopped mangoes in a clean 2-quart glass canning jar. If you want heat, add the Scotch bonnet pepper (please wear gloves when handling!). In a medium non-reactive saucepan, heat the vinegar until simmering, but not boiling. Remove the pan from the heat, and pour the hot vinegar over the mangoes in the jar. Set aside to cool. When it's cooled, cover the jar with 2 layers of plastic wrap and screw on a jar lid or screw ring. Place the jar in a paper bag and set in a cool, dark, dry location and let it steep for 2 weeks. Gently shake or swirl the jar every few days to help blend. After 2 weeks, taste the vinegar. If the flavor has not developed enough, recover. It may take up to 4 weeks to develop full flavor. Once it has developed the flavor you desire, strain the vinegar through 3 layers of clean cheesecloth. Then strain through a coffee filter. Let the vinegar sit over night covered and allow any sediment to settle. Strain the vinegar again through 2 layers of coffee filters. Prepare your final bottle by washing with warm, soapy water and filling it with boiling water for 10 minutes. Drain the bottle and fill with the vinegar, leaving about 1/2 inch head space. Seal each bottle with a new cork or screw cap.
Mix the first three ingredients, top with whipped cream. Hold onto your britches cuz this will sneak up on you. .
Melt butter in heavy skillet. When pan is quite hot, add meat and brown about 15 minutes, turning until good and brown. Then pour in 2 cups boiling water and stir. Add garlic, onion, salt, and pepper. Cover, turn heat to low and simmer for 1 hour. Then remove garlic, add carrots, and cook 45 minutes longer. Make a paste of flour and cold water and add to meat and stir. Simmer for 15 minutes longer. Serve on 6 portions of mashed potatoes.
Season flour with salt and pepper and spread on a plate. Lightly beat egg in seperate bowl. Mix ground macadamias and lemon myrtle and transfer to a seperate plate. Coat barramundi portions in flour, then egg, then roll in nut mix to form a crust. Place a frying pan over a medium heat with a little oil and cook barramundi for 3-4 minutes on each side, depending on thickness of fish, or until crust is golden brown and fish is cooked through. (A high heat will burn the nuts). Serve.
Cut chicken in small pieces. (I use boneless chicken breast) Mix everthing EXCEPT DORITOS AND BROTH. Mash chips in bag. You add the cheese to the chicken and soups. The In 9x13 dish; Layer Doritos, chicken/soup mixt. ,Doritos, chicken/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. BAKE 375F degrees for 30 MINUTES.
Cover the chickpeas with water. Cover and allow to soak overnight. Drain. Saute the leeks in the oil over medium heat until soft and translucent,approximately 5-10 minutes. Add the broth, pumpkin cubes or puree, chickpeas, honey, spices and salt to the pan. Cover and simmer until the chickpeas are tender, about 1 1/4 hours. If using the cinnamon stick, discard it. If desired, transfer the soup to a blender and puree until smooth. Season to taste. Note: Sugar pumpkins are eating pumpkins. They are considerably smaller than ornamental carving pumpkins. For Vegan option do not use honey. And for Vegetarian do not use Chicken broth.
To prepare the crust, in a medium bowl, mix together flour, sugar, salt, and baking powder. Using a pastry blender or two knives, cut the butter into the flour mixture until coarse crumbs form. Add the beaten egg, tossing with a fork until a slightly dry dough forms. Turn dough out onto a lightly floured surface and knead quickly 3 or 4 times until smooth. Shape dough into a disk, wrap in plastice wrap, and chill in the refrigerator for at least 1 hour. Preheat the oven to 350. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into a 12 inch circle. Fit the dough into a 9 inch pie pan. Trim the excess dough, leaving a 1/2 inch overhang. Fold the dough under; make a decorative edge. Chill crust while preparing filling. To prepare the filling, in a medium saucepan, stir together the corn syrup and sugar. Bring to a boil over medium heat. Remove the pan from the heat. Stir in the chocolate and butter. Let stand for 1 minute to melt. Whisk until smooth. In a large bowl, whisk eggs. Gradually whisk in the chocolate mixture until well blended. Pour the filling into the crust. Bake the pie until the filling is set, 35 to 45 minutes. Transfer the pie to a wire rack to cool completely. Sprinkle with the chocolate shavings and chill until ready to serve.
Puree corn in batches with 1 and 1/2 sticks of butter, salt, baking powder and egg yolks. Add milk if needed to make corn blend easier. Pour mixture into a large bowl. Beat egg whites until stiff and fold into corn mixture. Pour into a baking dish large enough to hold the mixture and for it to raise about an inch. Dot top with butter and sprinkle with breadcrumbs. Place in preheated 350° oven for 45 to 50 minutes until top is golden and a toothpick inserted in center comes out clean.
Steamed Spanish Mackerel till cook. Remove flesh (break into bite size& ensure no bones). Put into a bowl add the rest of the ingredients. Toss until well mixed.
1. Place butter, spices, fruit, bicarbonate soda, apple, water and sugar in a saucepan and bring to the boil. 2. Boil for two minutes. 3. Cool a little. 4. Sift dry ingredients. 5. Mix in the rest of the ingredients. 6. Bake at 175C for 50-60 minutes.
Cut off both ends of each clove of garlic and remove outer layer of skin. In a toaster oven or conventional oven roast garlic for 10-15 minutes at 350 degrees. Garlic will be slightly golden and a little soft. In food processor, blend until smooth lime juice, tahini, water, garlic, basil, and pepper (to taste). Add garbanzo beans gradually and blend for several minutes until mixture is a smooth, thick paste. Add roasted red peppers and sun dried tomatoes and process again until well combined. If necessary, stop processor and scrape sides with a spatula. (Hummus will thicken if refrigerated, so add more water--up to an additional 1/2 cup-if it seems too thick). Ideally, hummus be served at room temperature within an hour or two of making. To store, refrigerate for up to 1 week in a covered container. Garnish with drizzled olive oil and slices of roasted red peppers. Surround with warm pita wedges or crackers and serve with fresh vegetables.
For cookie: Using a mixer, beat butter and sugar until creamy. Add egg and almond extract, mixing well. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture into butter and sugar until dough forms. The dough may seem a little crumbly at first; but it will come together. Wrap dough in plastic and shape into a disk. Chill for two hours in the refrigerator. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper. Sprinkle work surface and rolling pin with confectioners sugar. Turn out one half of dough onto it. Roll out dough to a 1/4-inch thickness. Use heart-shaped cookie cutters dipped in confectioners sugar to make cutouts. Gather scraps and re-roll until all the dough is used. While the first batch are baking is a good time to repeat the rolling and cutting process with the second half of the dough. Place cookies 1-inch apart on cookie sheet. Bake 8-9 minutes or until the edges are lightly browned. Transfer to wire rack after 1 minute to cool. For glaze: In a small bowl, mix together confectioners sugar, almond extract, and milk. Put 2 tablespoons of this white glaze in a small resealable bag and set aside. Add cherry juice to the remaining glaze mixture and if you want to make a darker pink add another teaspoon of juice. When cookies are fully cooled, frost and decorate as desired. Makes about 30 cookies, depending on the size of cookie cutters used. Enjoy!
Preheat grill to medium-high heat or preheat your oven to 450 degrees. Place a 4 ounces of pork slices, 1/2 cup broccoli, 1/2 cup carrots, 2 ounces water shestnuts, 1/4 cup red bell pepper strips and 2 Tablespoons green onions on each piece in foil packet. Combine soy sauce, sesame oil and garlic. Spoon over pork and vegetables. Bring up sides of foil and double fold. Double fold over end of packet, leaving room for heat to circulate. Grill 4-16 minutes in covered grill or bake 18-22 minutes on a cookie sheet in oven.
Boil the pasta until tender but not mushy. Combine everything else in the blender and blend until smooth. Drain the noodles, return to the pot and pour the sauce over until well heated. Would be great to mix in some cooked veggies too. Serve hot.
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side of skillet or wok. Pour your eggs on the other side of skillet and stir fry until scrambled. Add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Serve and enjoy!