HumbleIntelligence/food-ner-1-Million huggingface dataset:
Using a sharp knife, carefully cut enough kernels off the corn cobs to make 3 to 3 1/2 cups. Then scrape the cobs with a knife to remove all their milk. Place 2 1/2 cups of the corn in a blender along with 2 cups of the water and puree well. Strain the pureed corn through a sieve into a medium saucepan and discard the solids. Stir in the remaining corn kernels, 1/3 cup sugar and salt. Bring the liquid to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes, or until lightly thickened. If the atol doesn't thicken to a creamy consistency, mix the cornstarch with a little cold water and whisk into the simmering liquid until it is just thick enough to coat a spoon. Pour the hot atol into mugs or small bowls, sprinkle with a little cinnamon and serve hot with a spoon to scoop up the corn kernels. Variations: Frozen corn can be used in a pinch, but the flavor won't be nearly as good. Note: Because the corn used in Central America is starchier, you may have to add the suggested cornstarch to achieve the lightly thickened consistency.
In a 2-quart covered saucepan bring 2 cups of water to boil. Add the rice, return to the boil, cover, and turn off the heat. Let stand for 5 minutes. Drain and cool before proceeding with the recipe. Mix cooked rice thoroughly with the stuffing ingredients. Melt butter in skillet over medium high heat and saute garlic for a few minutes. Add meat with spices and cook until browned. Fill the vegetables loosely with the rice and meat mixture. The rice will expand during cooking, so do not pack; leave room at the top or the sides. Arrange the vegetables in a covered, deep skillet. Simmer, covered, along with the water, tomato sauce, and lemon juice on low heat (30 minutes for bell peppers and zucchini; 20 minutes for tomatoes). Check sauce levels occasionally to see that it is not evaporating. If it gets low, add more hot water, tomato sauce and lemon as necessary.
Mix together the crushed pretzels, melted butter, cinnamon, and the sugar. Press into a 9"x13" pan and bake at 400 degrees for 8 minutes. Mix together the softened cream cheese, Cool Whip, sugar, vanilla, and grated lemon rind. Spread on the cooled crust in pan. Dissolve the jello in the boiling water and mix in the frozen berries. Carefully pour into pan and refrigerate until set. Enjoy!
Making the Crust:. Before you start, preheat your oven to 300*F. Place the 18 cookies in a blender and pulse until finely crushed. Once you have your crumbs, press them all along the bottom and halfway up the sides of a 9" springform pan. Melt the 12 oz. of semisweet chocolate chips in the microwave, being sure to stir them at 20 second intervals until they are completely smooth and melted. Set this aside for now. Place the cream cheese in a large bowl and beat on medium-high speed for 2 minutes until light and fluffy. Add in the sweetened condensed milk and vanilla, beating at medium speed just until they have combined. Next, add in the 4 eggs, one at a time, beating at low speed just until combined after each addition. Now go find the chocolate you melted and add into your mixing bowl slowly, beating it at low speed until it is just combined. Pour this chocolaty mixture into your cookie crumb crust, slide it into your preheated 300 degree oven, and bake for 1 hour and 5 minutes. If it jiggles a bit, and you can touch the top with your finger and it feels somewhat firm, your cheesecake is done baking. If it is still too jiggly, bake it for about 15 more minutes and then check it again. Now, with the cheesecake still in the oven, turn it OFF. Let the cheesecake stay in the oven for 30 minutes, with the door closed. Remove your cheesecake to a wire rack and let it cool completely. When it is completely cool, cover and place it in the refrigerator for at least 8 hours. Take your cheesecake out of the fridge and remove the sides of the springform pan. Place your cheesecake on a serving platter if it suits you. Pour your 3/4 cup of whipping cream into a saucepan on the stove and bring to a simmer over medium high heat. Remove from heat, and stir in the chocolate chips. Keep stirring, and as it comes together, switch to your whisk, stirring until it is completely combined and smooth as silk. Let this cool slightly. Now, pour your ganache over the cheesecake and spread out evenly. Return to the refrigerator and refrigerate until it is firm. Once it is ready, you can either eat it right out of the refrigerator or let the cheesecake sit out until it is room temp before enjoying.
Saute the onion and garlic in the melted butter in a large skillet over medium heat, stirring constantly, until almost tender. Add mushrooms, and saute, stirring constantly, until tender. Remove the vegetables from the skillet with a slotted spoon, reserving the drippings in the skillet. Set the vegetables aside. Combine flour, salt, and pepper; stir well. Dredge the turkey in the flour mixture. Add oil to the skillet. Brown the turkey in the drippings and oil 2 minutes on each side; sprinkle with tarragon just before turning. Pour the wind and lemon juice over the turkey. Add the reserved vegetable mixture, and simmer, uncovered, for 5 minutes or until turkey is done. Sprinkle with parsley and enjoy!
Grate cucumbers and allow to drain in a sieve, weighted by a heavy plate, for 15 minutes. Wrap grated cucumbers in cheesecloth to squeeze all remaining liquid out. Set grated cucumbers in a mixing bowl. Place garlic cloves in a mortar and sprinkle with a little salt. Grind into a paste and add mixture to cucumbers. Whisk together yogurt, vinegar, pepper, mint, and oil. Add yogurt mixture to cucumbers and garlic and mix all together thoroughly. Refrigerate until needed.
Peel the onions, cut them in half, and thinly slice them. In a large flame proof casserole, combine the onion slices, butter, olive oil, and salt. Cover and cook over moderatlely low heat, tossing frequently, until the onions are very soft and just beginning to color, 30-to-35 minutes. Add the flour and stir to mix. Increase the heat to moderately high and cook, stirring, for 2 to 3 minutes without allowing the flour to brown. Gradually stir in the broth and water. Bring to a boil, stirring frequently. Reduce the heat to moderate, add the savory, and cook at a low boil for 25 minutes. Remove the savory if you've used fresh. In batches, puree the soup in a blender or food processor until smooth. Return to the pot and add the cream and cayenne. Simmer for 5 minutes. Season with additional salt to taste.
Boil water for pasta. Meanwhile, saute' garlic, oil, & garlic powder in saucepan over low-medium heat (must not burn the garlic or it is ruined as the taste goes bad & you have to start from scratch). Set aside 4-5 anchovies and cut them into small pieces, reserve those for last step. Take remaining anchovies in can & add them to garlic & oil saute' and break them into pieces as you stir them into pan. Stir frequently. Add dash of salt to taste. Cook pasta as directed. Drain. Put into large pasta bowl. Add oil/garlic/anchovy mix as well as reserved anchovy pieces. Toss together & serve immediately.
In a medium saucepan, combine chicken broth, pumpkin, butter, honey, balsamic vinegar, ginger, salt, and pepper. Bring to a boil over medium-high heat. Add orzo. Reduce heat to low, and simmer, stirring frequently, for about 15 minutes, or until orzo is tender. Serve immediately.
Lay fish on banana leaf. Stuff the cavity of the fish with the aromatics and season with salt and pepper. Pour milk over the fish. Tie in a tight parcel. Steam about 10 minutes. (I use a bamboo steamer, use what you have).
Coarsely chop the bottom 4 inches of the lemongrass stalks. Trim the tops, remove the outside leaves, and save for garnish. In a small saucepan, bring to water to a boil. Add in tea bags and chopped lemongrass; remove from heat and let steep for 10 minutes. Strain; sweeten to taste with sugar, refrigerate until ready to serve. Fill tall chilled glasses with ice; pour the tea over the ice. Garnish each glass with a lemongrass top and a lemon wedge.
Mix dry ingredients together in a small bowl. Cut in shortening using a pastry blender. Makes 1 cup Bisquick equivalent.
Soak fresh peas (used canned peas if you cannot find fresh) in cold water for about five minutes to soften. Using both hands, rub and gently squeeze the peas as they continue to soak. This process will gradually loosen the skins, which will float to the top. Skim and discard the skins. Drain and rinse the peas, add salt and hot pepper and cover with clean water. Boil until tender. Serve, along with the cooking water over oshifima or another stiff porridge. If you like, you can cook greens, such as spinach and perhaps serve some sliced bananas with peanuts to have a complete meal.
The baking powder and flour are mixed together. They are then sifted and set aside. Mix the evaporated milk with the melted butter first. Then add the baking soda to it. Again, set it aside. You will need four eggs. Crack it into a mixing bowl. Beat the eggs. Mix in the sugar and the almond extract. Make sure that the sugar is dissolved. You then mix in the milk/baking soda/butter mixture to the eggs/sugar. Blend thoroughly using a whisk. You gradually mix in the flour mixture and blend. Whisk until smooth and completely blended. Pour the mixture into a greased cake pan. I use a pie dish about 9-inch. Bring the water to boil. Place the cake into the pan with boiling water. Cover and steam for 25-30 minutes. Use a toothpick to check when the cake is done. toothpick to check when the cake is done. Remove the cake from the pan and slice. Best served when warm. Enjoy!
Serving Suggestion: Vanilla frozen yogurt Make the Cake: Preheat the oven to 375 degrees F. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds. In a small bowl, stir together the hot water and instant coffee to make coffee extract. Using a sieve over a large bowl, sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold the flour mixture into the egg whites in batches; then fold in the vanilla and dissolved coffee. Spoon the batter into an ungreased 9 or 10-inch tube pan and smooth the top with a rubber spatula. Bake until light golden brown, about 30 to 35 minutes. Cool by turning the cake (in the pan) upside down, propped on top of a bottle until it cools to room temperature. Run a long, sharp knife blade, or a butter knife, around the cake to loosen, then knock the cake out onto a plate or work it out with your fingers. The outside crumb of the cake will remain in the pan; exposing the white cake underneath. Make the Glaze: Stir the ingredients together until smooth. Add more liquid if too thick or more sugar if too thin. Pour glaze over the top of the cake, letting it drip down naturally. Let glaze set until hard, at least 30 minutes before serving. Serve with vanilla frozen yogurt, so you have a cappuccino in your mouth.
Split English muffins, place on baking sheet. Cook and drain hamburg, then let cool. Heat oven to 350. Mix cheese whiz and margarine, then add to hamburg. Spread evenly on English muffin halves. Bake about 10 minutes. Can be served immediately, or frozen. To freeze, wrap individually in saran wrap, then combine in zip-type bag. To reheat from frozen, remove saran wrap, wrap loosely in paper towel and zap in microwave on high about 2 minutes. Note -- instead of the cheese whiz and margarine, sometimes I use a 30g envelope of cheese sauce mix, prepared as directed. Nacho cheese sauce mix is particularly good !
Set oven to 350°F (oven rack to second-lowest position). Line bottom of a 17 x 11-inch jelly-roll pan with parchment paper. For the cake; in a saucepan combine the butter with brewed coffee and sifted cocoa powder; bring to a boil then simmer for about 30 seconds, remove from heat then place in a large heat-proof or plastic bowl. Add in sugar and vanilla whisk until all the sugar granules are dissolved; cool for about 20 minutes. Whisk in eggs and sour cream together until well blended then add to the chocolate mixture; mix until blended. In a small bowl mix together flour with baking soda and salt; add to the chocolate batter and mix until combined (batter will be thin). Mix in chocolate chips. Pour the batter into prepared jelly-roll pan. Bake for about 18-20 minutes (watch closely this cake takes very little time to bake!). Cool cake completely before slicing. For the frosting; cream the butter in a medium bowl. Add in desired amount of cocoa powder, vanilla and confectioners sugar and cream; beat using an electric mixer until desired consistancy is achieved (you may need additional cream or confectioners sugar). Frost cooled cake.
Divide shredded lettuce among plates. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top lettuce. Drizzle with dressing and sprinkle with pepper.
Line a medium metal bowl with plastic wrap, leaving a 4" overhang on all sides. Pack the sorbet into the bowl and smooth the top. Cover with overhangs and freeze at least 4 hours. Heat oven to 350°F Oil an 8" cake pan and line the bottom with parchment paper. In a medium bowl, whisk together the flour, baking powder, salt, and 2 tbsp sugar. Separate the whole eggs, placing yolks in a large bowl and whites in a separate bowl. To the yolks, add oil, almond extract, and 2 tbsp water and whisk until incorporated. Add the flour mixture, whisking until smooth. Using an electric mixer, beat the 2 egg whites and 1/4 tsp cream of tartar until foamy. Gradually add 2 tbsp sugar and beat until stiff, glossy peaks form, about 2 minutes. Fold 1/3 of the egg white mixture into the batter, then gently fold in the rest until incorporated. Scrape the batter into the prepared pan and bake 20 to 22 minutes, or until done. Cool completely in the pan. Invert the cake onto a parchment-lined baking sheet. Uncover the sorbet and invert onto the cake. Remove the bowl but not the plastic and freeze 15 minutes. Heat oven to 450°F In a double boiler, whisk the remaining 3 egg whites, 1/4 C sugar, and 1/4 tsp cream of tartar. Place over simmering water (not in), and cook, whisking constantly, until the sugar dissolves and the whites are very warm, about 3 to 4 minutes. Remove from heat and beat with electric mixer on low speed, gradually increasing to high, until soft glossy peaks form, about 5 minutes. Remove the plastic wrap from the sorbet. Spoon the meringue over the sorbet and cake making sure the meringue touches the cake base all around. Bake until the meringue just starts to brown, 3 to 4 minutes. Remove from the oven, transfer to a serving platter, and serve immediately or return to freezer for up to 4 hours.
Mix them all together very well (running them through a coffee grinder together is a good idea). Store in an airtight container in a cool, dry place. Makes 1/2 cup curry powder. When I use this mix, I usually lightly toast the powder (to perk up the flavor) in a hot skillet, stirring occasionally, for 1-2 minutes before adding into my recipes.
Combine all ingredients in a cocktail shaker. Add ice, and shake. Strain into a martini glass, top with a fresh basil leaf.
Combine lime juice, salsa verde and mahi-mahi fillets in a freezer bag. Marinade for two to three hours, turning every thirty minutes or so. Place fillets on a greased cooking sheet. If a little of the marinade still remains on the fish, it is okay. Dust with blackened seasoning to taste. Bake at 350°F for 10 minutes or until fish flakes easily with a fork.
Preheat oven to 400 degrees F. Cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Using 1/2 teaspoon butter for each cup, grease the bottom and sides of six cups of a popover or muffin pan. Mix eggs, milk, and oil or bacon drippings. Add flour and bacon and beat until mixture is smooth. Fill the prepared cups half full. Bake for about 40 minutes or until very firm. Remove popovers from oven and prick with a fork. Serve hot.
Spray grill rack with nonstick spray. Prepare grill for medium fire. Place the bread in a blender and pulse to a fine crumb. Combine the beef, crumbs, parsley, cheese, garlic, basil, pepper, and salt in a large bowl. Shape the mixture into 4 equal patties. Place the patties on the grill and grill until done (160 degrees), about 5 minutes on each side. Serve each burger in a hard roll. Top with lettuce and tomato. 6 Points per serving (1 burger).
Puree the tomato pulp and set aside. In a bowl,start by beating the egg,salt,white pepper and cayenne pepper together with 1 tablespoon of the oil. Continue whisking in the oil 1 tablespoon at a time until the sauce has emulsified and all of the oil is incorporated into the sauce. Fold in the pureed tomato and the tomato paste. Add the lemon juice and adjust seasonings to your taste. Store tomato mayonnaise tightly covered in the refrigerator.
Chill all mixing bowls and utensils before making the mousse to help it set up. Place semi-sweet chocolate chips, butter, espresso, and orange juice in a double broiler and melt on low heat; stirring constantly until melted. Set chocolate mixture in fridge to cool. Blend eggs and egg yolks with sugar at medium speed for approx 2 minutes or until thickened. Add to chocolate mixture. Whip together whipping cream and vanilla until soft peaks form. Fold into the chocolate mixture and blend for 2-3 minutes. Return to fridge. Beat egg whites until soft peaks form. Pour chocolate mixture into a chilled large bowl and fold in beaten egg whites. Chill for 3-4 hours before serving.
Cook pasta according to package directions. Drain, rinse with cold water, drain again. Allow to cool. Place pasta in large bowl with tomato, zucchini, onion and olives. To make hummus dressing, combine hummus, yogurt, olive oil, garlic and lemon peel in a blender. Purree. Add salt and pepper taste and process again briefly. Pour dressing over the salad, add parsley, toss well to combine. Chill for at least 2 hours.
Dip asparagus in boiling water and drain immediately. Pour Italian salad dressing over asparagus, cover (I put it in a ziplock), and marinate overnight. Serve on lettuce leaf and sprinkle with fresh black pepper and fresh grated parmesean.
Cut the tops of the carrots off leaving only an half an inch at the root. Peel the carrots and cut them in half lengthwise. Place carrots into a zip-top plastic bag and drizzle with sesame oil, honey, ginger and tarragon. Toss to coat and place in refrigerator until ready to cook. Preheat barbecue to medium heat. Oil the grill. Place carrots flat side down over direct heat and cook for 2-4 minutes per side. Carrots should have golden char marks. Remove from heat and serve.
Mix together the Jell-O and sugar in a 9-inch glass pie plate. Add boiling water and stir for at least 2 minutes, until fully dissolved. Stir in the cold water and refrigerate 35 to 40 minutes, uncovered, until the Jell-O has set to a point between liquid and solid but is not fully firm. Add the pineapple and carrots. (Adding the pineapple and carrots at this stage will cause the heavier pineapple to sink to the bottom and the lighter carrots to stay on top.). DO NOT STIR. Refrigerate until firm.
Beat cream cheese and cream of coconut until smooth. (If your cream of coconut has separated in the can, before combining it with the cream cheese, microwave it for a few seconds until you are able to mix it). Add pudding, beat until blended. Stir in coconut. Fold in cool whip. Spread in graham cracker crust. Cover and chill for 2 hours.
Place lamb in a dish just large enough to hold meat. Whisk marinade ingredients together and pour over top. Refrigerate for 4 hours, turning once. Drain, and cook as desired.
Spray 9x13 pan with non-stick cooking spray. In a medium skillet, melt butter over medium heat. Add steamed asparagus, red pepper and onion. Cook 3-5 minutes, stirring occasionally. In the prepared pan layer bread, ham, vegetables and 1 cup cheese. In a large bowl combine eggs, milk and seasonings. Pour evenly over bread mixture. Cover and refrigerate 12-24 hours. Bake uncovered at 350 degrees 45-55 minutes, until golden. Sprinkle remaining 1 cup cheese evenly over top and bake until cheese melts. Let cool 10-15 minutes before cutting.
Dissolve gelatin in boiling water. Add frozen strawberries (may slice strawberries, if large-sized). Stir until berries are thawed. Add applesauce and mix well. Pour into serving bowl and chill.
Place raisins in a microwaveable bowl and add enough water to cover. Microwave for approximately 1 minute. Set aside while making pudding. (If you do not like raisins you can skip this step.). In another small bowl combine 2 egg yolks with 4 T. milk. Combine last 8 ingredients in a large saucepan. Bring to a boil over medium high heat. Turn heat to low and cook for 15 minutes, stirring occasionally. After the rice has cooked for 15 minutes, slowly add egg mixture, stirring rapidly. Remove from heat. Drain as much water off the raisins as you can. Add raisins to rice mixture. Pour into casserole dish. When cooled enough store in refrigerator. Can be eaten warm or cold. I usually reheat a little in the microwave before eating the leftovers.
Microwave spinach & broccoli as per package directions; drain well. Meanwhile, saute mushrooms in light margarine & crushed garlic. In a large mixing bowl, combine soup, mayo, egg whites and seasonings. Add cooked vegies, including mushrooms. Mix well. Pour mixture into an 8x8 pan which has been sprayed with nonstick cooking spray. Bake at 350 for about 35-40 minutes, or until firm.
Preheat oven to 350 degrees, wash and dry chicken breasts. Combine flour, oregano, garlic, paprika, salt and pepper together. Dust the chicken with the flour mixture. In large pan, heat oil and brown chicken. In 9 x 13" pan arrange browned chicken breasts and sprinkle with onions, mushrooms, olives and lemon juice. In small bowl stir together wine, sour cream, tomatoe paste, salt and pepper. Pour wine mixture over chicken. Bake in 350 degree oven for 35 minutes. Add 1/2 cup grated gruyere cheese and bake 10 minutes longer, uncovered. Lovely served with mashed potatoes, steamed asparagus and fresh baked dinner rolls.
Spread a generous amount of jelly on one side of a slice of bread. Spread a generous amount of peanut butter on one side of the other slice of bread. Grab a handful of Fritos' corn chips and scatter them on one slice of bread. (You can lighlty crush them if you want, but I never did.). Place the other slice of bread on top. Cut sandwich in half or quarters if desired. Serve sandwich with the remaining bag of Fritos because speaking for myself, I never knew when I'd enjoy another bag of Fritos again.
Preheat oven to 400°F. Lightly spray two 24-mini-muffin tins with vegetable-oil spray. In a large mixing bowl, whisk eggs, salt, pepper, and chives, and set aside. Arrange cut zucchini, mushrooms, and peppers in each muffin tin. Ladle egg mixture into each tin, just even with the rim, and sprinkle with cheese. Transfer to oven, and bake until frittatas are set, 8 to 10 minutes. Serve warm, or reheat briefly at 325°.
Preheat oven to 400°. Wash the potatoes well and while still damp, rub it with plenty of salt. Pierce the potatoes with a fork all over. Bake at 400° for 40- 60 minute or until tender. When a knife inserted into the center of the potato comes out with no resistance, they are done. The result is a crispy exterior with a fluffy interior.
Cream butter and sugars together; add eggs and vanilla. Sift dry ingredients togehter and add to butter mixture. Stir in oatmeal and Rice crispies. Bake at 350 degrees for 10 minutes. YOU CAN ONLY PUT 6 COOKIES PER BAKING SHEET AS THESE COOKIES ARE HUGE! AND DO NOT MIX DOUBLE BATCHES THEY DO NOT WORK YOU HAVE TO MAKE ONE BATCH AND THEN YOU HAVE TO MAKE THE SECOND.