HumbleIntelligence/food-ner-1-Million huggingface dataset:
NOTE: Make sure the spinach is very fresh! No slimy leaves! Add the spinach to a large pot with a little bit of water (about 1 tablespoon) and cook, uncovered over medium heat, stirring frequently. Cook spinach *just* until it starts to darken and slightly wilt. Drain and set aside. Heat the oil in a saucepan and saute the onion over medium-high heat, stirring frequently, until the onion starts to brown. Stir in the fresh ginger, tomatoes, plain yogurt, water (or broth) and spices. Cook the mixture over medium heat for 3-4 minutes, stirring frequently, being careful not to burn (reduce heat if necessary!) If the mixture starts to stick to the pan, add a little bit more water or broth to the bottom of the pan. Lower the heat on the pan. Chop the spinach and add to the spice mixture. Stir over low heat until the spinach is heated through and coated with the yogurt. Adjust seasoning if necessary. Serve hot.
Put all ingredients in the Cuisinart or blender and whirl away. Pour over salad greens and toss.
Bake cookies according to directions. While cookies are cooling divide the frosting into 4 (or more) small bowls. Put one or two drops of food coloring in each bowl and stir until color is uniform. I use yellow, red, blue and green food coloring. You can make a purple by putting one drop of red and one drop of blue food coloring into frosting. When cookies are completely cool frost cookies. Top with decorative candies. Allow cookies to "dry" so the frosting doesnt stick to everything.
Line 2 baking sheets with waxed paper. In a bowl, cmobine white chocolate with 1 tbs oil. Microwave 1 min, stir until smooth and melted. Using tongs, dip a cookie into the melted chocolate, letting the excess drip back into the bowl. Place on cookie sheet. Repeat with 11 more cookies. Set aside remaining white chocolate. With milk chocolate and remaining oil, repeat microwaving and dipping with remaining 12 cookies. Set aside remaining milk chocolate. Chill cookies 20 mins to set. Lift cookies from waxed paper. Cut off any excess chocolate. Reheat reserved white chocolate byu microwaving 15 at a time until smooth. Transfer into a resealable plastic bag and cut off a small tip. Pipe cow spoted on milk chocolate coated cookies. Repeat with reserved milk chocolate on white chocolate coated cookies. Chill 10 minutes.
Put whey protein into a bowl and add water. Work it together, it's ok if it doesn't all combine, it should be sort of pasty with a bit of powder, but try to mix together as much as possible. Set aside. Pour syrup into a microwavable bowl and microwave on high for 30-40 seconds, until it just softens up a bit. Stir in the peanut butter and mix together. It shouldn't be too hot, if it is let it sit just a bit until it's just warm. Whey protein does not combine well with really hot substances. Stir into the whey and combine. You should be able to dissolve any remaining powder into the peanut butter/syrup mixture, and you've got a very sticky mixture now, so be careful! Either fold the oats into the mixture if your bowl is big enough, or put the oats into a big bowl/pot and add the whey protein/peanut butter/syrup mixture to it with a spatula. After adding the oats, you should knead it into a solid ball, before pressing it into a pan. Let it sit in the refrigerator for about an hour and cut into bars. Note: whey protein can be substituted for soy protein, making the product vegan and non-dairy, though you may need to add a bit of additional sweetener. Can also be done without a microwave, you just might have to put a bit more muscle into combining the peanut butter and syrup.
Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and saute until brown, about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate. Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet. Simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve. Serves 2, can be doubled.
Preheat oven to 400*. Sift flour, sugar, baking powder, salt, and baking soda together in a bowl. Stir in the oats. Add the remaining ingredients (I usually combine them), stirring only until the dry ingredients are moistened. Lightly grease muffin cups (regular size) & fill half-full. Bake @ 400* for 20 minutes.
Grease a 9x13 inch baking pan with shortening. Preheat oven to 375°F. Mix sugar, butter, eggs, milk, honey and water together in a large bowl. Mix dry ingredients together in a separate bowl: cornmeal, flour,baking powder, and salt. While stirring, add dry ingredients to sugar, egg, and milk mixture and mix thoroughly. Mixture will be slightly lumpy. Pour into greased rectangular pan. Bake for 25-30 minutes or until golden brown on top. Serve with butter.
Peel plantains, and cut in half widthwise, then cut in half lengthwise. In a large pot or deep-fryer, preheat vegetable oil to 325°F. Add the plaintains to the oil, and fry for 5 minutes. Remove them and place on a flat surface. Increase heat to 375°F. With a metal flat spatula, press down onto the plantains until they are flat, less than 1/4 of an inch. Using a knife to help scrape the plantain off the spatula, deep-fry the plantains again for 3 minutes. Pull them out and season with salt and pepper. Combine the breadcrumbs, cayenne pepper, black pepper, salt, paprika, oregano, thyme, garlic powder, onion powder to create Cajun spice. Dip each piece of steak into 4 ounces melted butter and then into the Cajun spice, covering both sides of the steak. Spread the remaining melted butter onto a flat top or metal skillet, place the steak on top and cook on both sides until medium or preferred degree of doneness. After the steak is done, slice it thinly against the grain. Combine the mayonnaise and chipotle sauce to make the Chipotle Mayonnaise. Onions: In a mixing bowl, combine flour, salt, pepper, garlic powder, onion powder, and a pinch of cayenne pepper. Slice the onion very thinly. Place in the flour mixture. Squeeze the slices of onion as you are mixing them with the flour mixture. Shake off the excess flour. Drop a little bit of onions into 375 F oil at a time to prevent sticking together. Cook for 1 minute and 30 seconds or until golden brown. Drain on paper towels. Build a sandwich by layering 1 fried plantain, 1 tbsp chipotle mayonnaise (spread coast to coast on bottom plantain), sliced steak, and 1/3 cup of shredded cheese. Place under the broiler for 1 or 2 minutes or use the microwave to melt the cheese. Then continue layering 1/2 cup of fried onion, 1 more tbsp chipotle mayonnaise, spread coast to coast on top plantain. Cut sandwich in half before serving.
Move oven rack to bottom third. Preheat oven to 425°. Centre a 9" springform pan on a square of tinfoil. Press foil firmly onto the to side of pan, around the inside. Set aside. FILLING:. in bowl, toss together apples, pistachios, flour, honey, lemon rind, lemon juice, and cardamom. Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towl to prevent drying out. Brush lightly with some of the butter. Top with second phyllo sheet, brush again. Spread one-quarter of the filling in a strip along one long edge of the phyllo, leaving a 1" border at the bottom and sides. Fold short edges up over filling, and roll up firmly; brush lightly with butter. Place roll, seam-side down, around inside edge of prepared pan. Repeat with remaining ingredients to make 3 more rolls, fitting each into pan to make spiral to cover the bottom (inside) of pan. Bake in bottom third of 425° oven for 15 minutes. Reduce heat to 375° and bake until golden brown and crisp; about 50 minutes. Remove from oven. Let cool in pan on rack for 15 minutes. Run knife around edge of strudel to loosen. remove side of springform pan. transfer to cake plate. Sprinkle with icing sugar. Serve . (You can also do a partial make-ahead. Store at room temperature for up tp 4 hours. Reheat in 355° oven for 20 minutes. Sprinkle with icing sugar. Serve.).
Place ingredients in bread machine pan in the order listed. Set for regular or quick cycle, and desired crust setting. Press start.
Cream butter until light and fluffy, then add icing sugar and cornstarch. Mix and whip until light and creamy. Then add vanilla and flour (a bit at a time) and whip again until light and creamy. Drop from a spoon or use a cookie gun to make shapes on a pan. Bake in a 325°F oven for 20-25 minutes, depending on size of cookie (just until set and starting to turn pale golden).
Preheat oven to 375. Bake potatoes until very tender -- about 1 hour and 20 minutes. Let cool, and reduce oven heat to 350. Scoop potatoes out of peels and mash until desired texture. Stir in remaining ingredients and place in casserole dish (9 X 9). Combine topping ingredients and sprinkle over potatoes. Bake until done at 350 -- about 1/2 hours. Optional: stud with 9 pecan halves at even intervals before returning to oven, just to make it look pretty.
Combine milk, butter, sugar, and salt in saucepan;heat until butter melts. Cool to 105°F to 115°F. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, eggs, and 2 cups flour; beat at med. speed with an electric mixer until blended. Add remaining 2 cups flour and shredded wheat; beat at med. speed 1 minute, scraping sides of bowl with a spatula. Cover and let rise in a warm place, 1 hour or until doubled in bulk. Punch dough down, shape into 3/4 inch balls, place 3 balls in each cup of a well greased muffin pan. Cover and let rise, 45 minutes or until doubled. Bake at 375°F for 118 to 20 minutes.
Wash and soak the bulgur and mung dal for at least 15 minutes. Drain and keep aside. Heat ghee and temper with the cinnamon, cloves, cumin and hing and cook till the cumin browns slightly (5-6 seconds). Add the dal and bulgur and vegetables and other ingredients and stir for 4-5 mins on a medium flame. Add hot water (4-5 cups) and pressure cook for 3-4 whistles. Open the cooker after steam escapes. Stir well and serve hot with papad and pickle.
Cake: Boil water, butter, shortening and cocoa in a medium saucepan until all of the shortening is melted. Add sugar, sifted flour and soda. Add eggs, sour milk and vanilla. Mix well. Put in a 9x13 cake pan. Bake at 350 degrees for 20 to 25 minutes. Frosting: Mix powdered sugar, cocoa and salt thoroughly. Add vanilla and boiling water; stir until smooth. Add soft butter and stir until smooth. You can frost the cake while it is still warm, but don't cut the cake until the frosting has had time to set up into fudgey goodness.
Brown hamburger. Stir water, salsa and pasta into meat. Heat to boiling, reduce heat. Cover and simmer for 15 minutes. Peek after 10 mins to make sure you don't need to add more water. Stir in sour cream.
Combine shallots and wine in a medium sauce pan over high heat. Bring liquid to a boil. Reduce heat to medium and simmer until reduced to 1/4 cup, about 20 to 30 minutes. Let mixture cool completely. Add vinegar, sugar, garlic and mustard. Slowly whisk in olive oil. Season with salt and pepper. Refrigerate dressing until ready to serve. In a large bowl, mix baby lettuce, cheese, walnuts and bacon. Add pears and toss with Merlot Shallot Dressing just before serving.
Instructions. Mix all the ingredients for the hamburgers and form eight oblong patties. Fry over medium-high heat in both butter and olive oil for at least 10 minutes or until the patties have turned a nice color. Pour the tomato paste and the whipping cream into the pan when the patties are almost done. Stir and let the cream boil together. Sprinkle chopped parsley on top before serving. Butter-fried green cabbage. Shred the cabbage with a knife or use a food processor. Melt butter in a frying pan. Saute the shredded cabbage over medium heat for at least 15 minutes or until the cabbage reaches desired color and consistency. Stir regularly and lower the heat a little towards the end. Add salt and pepper to taste.
On top halves of toasted buns, spread each with two teaspoons of salad dressing; set aside. On a microwave safe plate, separate ham slices and heat through. Divide ham into two equal portions on the plate. Cover each portion with 2 slices of cheese overlapping each other. Heat until cheese is slightly melted. On bottom half of each bun, place in this order, 2 lettuce leaves, 2 tomato slices overlapping each other. Place cheese covered ham over tomato slices. Top with remaining bun. Cut sandwich on the slant (if you really want it to look like the real thing, put two pickle slices, one on each half and stick a toothpick in each pickle).
Sautee onions and garlic, then add and brown meat. Set on warmer. Cut Chicasquil leaves into about 1" pieces or chop, discarding the stems and heavy veins, then boil *15* minutes, stirring frequently. Drain and reserve water. Cook noodles in Chaya water and drain. Add tomato, chilies and Chaya leaves to onion/meat mixture - heat and simmer 10 minutes. Stir in egg noodles and simmer 3 minutes more. Serves 4. NOTE: Please observe 15 minute boiling time. This allows all the Hydrocyanic Acid to be driven off as steam. A 1 minute cooking time, seen elsewhere in this blog, is insufficient to accomplish this - undercooked Chicasquil or Chaya may cause nausea and vomiting.
Simple combine all ingredients into blender, and blend on medium speed until smooth. If you want a thicker smoothie just add ice when blending.
Rinse endives and cut off bottoms. Remove outer leaves if blemished. Divide into as many "boats" as you like. Use only the largest leaves. Find a nice platter to use. Prep the salad veggies. (I steamed thin asparagus briefly, rinsed under cold water, and chopped them up). Put all the salad veggies in a mixing bowl as you prepare them, then add the crumbled feta. Mix well. If you want to add any salt, be careful and use just a pinch of sea salt. (If you do not have enough chopped salad veggies for the boats, cut up more!). Mix the buttermilk and mayo in another bowl. (You might need to make more dressing -- it all depends on the size of your salad). Put the arugula or lettuce to one side of your platter, and arrange the endive leaves in a half circle around the greens. With a tablespoon, divide the prepared, finely chopped salad among the endive "boats". With a spoon, drizzle the buttermilk-mayo dressing over the filled endive leaves. You could sprinkle over coarse black pepper, or some paprika. Refreshing on a hot day, as a side salad or starter.
Throw steaks in a ziplock bag or tupperwear container. Add all of the above ingredients. Stick in the fridge on Friday morning before you come home from work, come home, crack open a beer and BBQ or grill to your liking. Kick back on the patio and enjoy!
stir together the mascarpone, ricotta, capers, salmon and 1/4 cup each of the parmesan and dill. refrigerate for 20 minutes. using two spoons, form the mixture into 1 inch balls and roll half in the remaining parmesan and the other half in the remaining dill. chill until firm, approximately 10-15 minutes. serve. prep time includes all the chilling time.
Combine apple juice and cider and bring to a near boil. Remove from heat and add sugar, cloves, and cinnamon sticks then stir. Let mixture cool to at least room temperature and strain/remove cloves and cinnamon sticks. Add half gallon of everclear. Bottle it up. (make sure you have plenty of bottles cuz this makes almost three gallons of alcohol). Enjoy warm or on the rocks. (make sure you shake bottle before pouring into your glass).
Cut chicken breasts into thin strips. Add butter to skillet and melt over medium to high heat. Add onion and garlic and cook 1 minute to get the flavors flowing into the butter. Add chicken, hoisin sauce and cook until chicken is white on the outside but still pink on the inside (approximately 5 minutes). Add the chinese five spice, black pepper and soy sauce and cook another 5 minutes on medium to high heat, reduce temperature and simmer covered 5-10 minutes so the chicken becomes tender. Fold into lettuce wraps! This is very filling, low carb and low calorie. Enjoy!
Place banana chunks, kiwi, ice, and apple cider in a blender and blend until smooth. Add food coloring to desired green color. Enjoy!
Remove all cartilege from crab meat. Set aside in refrigerator. In a mixing bowl, combine the egg, mayonnaise, grain mustard, all the spices and salt to taste. Stir in the prepared crabmeat, mixing thoroughly. Gently fold in the toasted bread cubes. Using a 3 inch ring mold or 3 inch cookie cutter, shape the mixture into 6 patties of the same thickness without pressing too hard. Preheat oven to BROIL. Meanwhile, prepare the remoulade by mixing together all the ingredients. Slice the baguette or ciabatta bread into two 4 inch long pieces. Brush each piece with a little bit of olive oil. Toast the bread *briefly* under the broiler and set aside. Place the crab cakes on a parchment lined baking sheet. Brush the cakes with the melted butter. Broil the crab cakes 4 minutes on each side or until golden brown. Spread some remoulade on the bread and add 1 slice of tomato. Drizzle with olive oil, 2 lettuce leaves, and 1 crab cake. Place each sandwich on a serving plate, second piece of bread placed off center and extra sauce on the side.
Combine all of the ingredients in an enameled, tinned or stainless steel pot. Stirring occasionally, heat the mixture to simmering and cook over low heat for three hours. Pour into jars, cover and process. Elizabeth Schuler. Mein Kochbuch.
Combine honey and peanut butter in large sauce pan. Cook over medium heat, stirring constantly until smoothly combined and mixture just comes to the boil. Remove from heat and stir in vanilla and chocolate chips. Add cereal and peanuts; stir until well combined. Press lightly into greased 8 or 9 inch square cake pan. Chill about 1 hour. Cut into bars or squares.
Saute garlic in oil until slightly browned. Heat broth and wine until hot but not boiling. Add garlic, oil, spices and herbs, cover and simmer for 1 hour. Remove bay leaf from pot and puree soup. Return pureed soup to pot and continue simmering. Add cream to egg yolks, then add a bit of soup and mix well. Add egg mixture to the pot and simmer for about 5 minutes or until heated through. Place a toast slice in each bowl, ladle soup over toast slice and sprinkle with cheese. Serve and enjoy!
Cook carrots in a large pot of boiling water with salt until tender. Drain off most of the liquid, leaving about an inch of water in the bottom of the pan. Set the carrots aside. Add butter and brown sugar to the water. Stir until the butter melts. Return carrots to the pot and stir well. Cover and let simmer for 10 minutes to allow flavors to mingle.
To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes, add 1/4 cup sugar, 1/2 cup sour cream, 2 tbsp softened butter, salt and egg, and beat with a mixer on medium until smooth. Lightly spoon flour into dry measuring cups and level with knife. Add 2 cups flour to yeast mixture, beat till smooth. Add 1 more cup flour and stir with wooden spoon till a dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (10 minutes), add enough remaining flour, 1 tbsp at a time to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top, cover and let rise ina warm place (85°) free from drafts, 1 hr and 15 minutes or until doubled in size (gently press with 2 fingers into dough, if indentation remains its ready). Punch down, cover and let rest 5 minutes, divide in half, working with 1 portion at a time (cover the other). Roll each portion into a 12-inch round on floured surface. Brush each circle with 1 Tbsp melted butter. Combine 3/4 cup sugar and the orange rind, sprinkle half of the mixture over each round. Cut into 12 wedges, roll up each wedge tightly, starting at the wide end. Place rolls, point side down, in a 13 x 9-inch baking pan coated with cooking spray/ Cover and let rise 25 minutes or until doubled in size. Preheat oven to 350°. Uncover and cook 20-25 minutes, or until golden brown. While the rolls bake, prepare the glaze, combine 3/4 cup sugar, 1/4 cup butter and orange juice in a small saucepan, bring to a boil over medium heat, cook 2 minutes or until the sugar has dissolved, stirring, remove from heat and cool slightly. Stir in the sour cream, drizzle the glaze over the hot rolls, lt stand 20 minutes before serving. Keep any remaining rolls in the pan, cover with foil and store them in the refrigerator, to reheat, place foil-covered pan in a 300 degree oven for 15 minutes or until warm.
Cut the lamb into 1/2 inch cubes. Place into large pot. Add olive oil and seasonings. Mix until spices are well distributed. Add about 3 cups water, onion slices, tomato paste, and garbanzo beans. Bring to a boil. When water begins to boil, add bulgur wheat, stir, cover, and cook 35 minutes. Check toward the end and add water if necessary. If using frozen peas, add to pot and continue cooking until peas are defrosted. If using fresh peas, add and remove from heat. Add diced chiles. Transfer to an oven-safe casserole dish and place under the broiler for 10 minutes. Serve warm. This can be a meal in itself, or you can serve with some vegetables.
In a small bowl, combine 2 tablespoons flour, salt, and pepper. Coat the short ribs with the flour mixture. In a large skillet, heat the olive oil over medium-high heat. Brown short ribs in olive oil. In a slow cooker, combine onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder. Mix thoroughly. Transfer the short ribs from the skillet to the slow cooker. Cover, and cook on Low for 6 to 8 hours. Remove ribs, and turn the slow cooker control to High. Finely crush gingersnnaps and stir into the sauce. Cook for 10 minutes, or until slightly thickened. Serve over spatzel or buttered egg noodles.
Cook pasta and drain, keep warm Spray skillet large enough for all of your ingredients with cooking spray, heat and add beef and garlic; cook about 4 minutes. Add mushrooms, broth and onions. Reduce heat; cover and cook 3 minutes. Uncover; cook an additional 2-3 minutes. In a small bowl combine flour and milk; blend until smooth. Add to skillet; cook, stirring constantly, 2 minutes or until sauce has slightly thickened. Stir in mustard until smooth. Serve over pasta.
Heat butter and oil in a large skillet. Add pork loin and sprinkle with salt and half the pepper. Saute the pork loin at a medium-high heat until the bottom of the skillet starts to brown from the browned pork loin. Place pork loins in a shallow baking dish. Add the white wine or broth to the skillet, stirring to remove bits from bottom of the pan. Stir in the mushroom soup, the onion soup and the half cup of water. Mix well and pour over the pork loin in the baking dish. Sprinkle with the rest of the pepper and bake in a 350 degree oven for 15 minutes. Remove from oven and stir well, sprinkle with the remaining pepper and continue baking for another 15 minutes. Serve over the hot buttered pasta.
1. Heat the grill over medium flame, or coals. 2. While grill heats, toss together tomato, cucumber, onion, cilantro, lime juice and salt. Refrigerate for 30 minutes. 3. Brush chicken breasts with oil and grill until no longer pink; about 7-8 minutes per side. Also sprinkle garlic powder and pepper on chicken while grilling. 4. Drain salsa if necessary and serve chicken.
Combine flour, cheese and salt in large bowl. Cut in shortening until coarse crumbs form. Sprinkle water into mixture a tablespoon at a time. Press dough with one hand adding water until a ball forms. Let chill 1 hour. This recipe will make 1 (2 crust) 8 or 9 inch pie. Bake according to pie directions. This also works well in food processor.