HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add chicken stock and 1 tablespoon of extra-virgin olive oil, 1 turn of the pan, to a deep pot. Trim away greens and stems from the base of cauliflower. Cut away the core with a sharp paring knife. Set cored head into pot with broth. Cover pot and bring liquid to a boil. Reduce heat to medium low and cook cauliflower, covered, until tender, 8 to 10 minutes. Uncover the pot and mash the cauliflower. Let some liquid cook off as you smash the cheeses into the cauliflower. As the mixture thickens, turn off heat and season with salt, pepper and nutmeg. Stir in chives and transfer cauliflower to as serving dish.
Heat oil in large skillet or wok; add curry paste, garlic, lime leaves, and galanga; stir-fry for 1 minute or until mixture becomes very fragrant. Add onions, chiles, and peppers and stir-fry until onions are slightly tender. Add vegetable broth, sake wine, shrimp sauce, coconut milk, lemongrass and bring to a boil. Add the fish cubes and tomato quarters, then cover, and simmer for 6-8 minutes or until fish is firm and cooked. Stir together cornstarch into water to make a slurry and add to wok; stir until curry is thickened; remove kaffir leaves before serving if desired. Add the juice of the lime and stir in, then sprinkle with chopped fresh cilantro just before serving. Serve with steamed jasmine rice, if desired.
1. Line side and then bottom of 9 inch springform pan with ladyfingers split side in and set aside. 2. in medium saucepan combine chocolate pieces sugar and water. over low heat stir slowly until chocolate is melted and sugar is dissolved. remove form heat. 3. in a medium bowl beat egg whites until stiff peaks form when beaters are slowly raised. 4. in a large bowl with an electric mixer beat yolks slightly and gradually add the chocolate mixture beating constantly and continue to beat until it thickens 5. with a wire whisk or rubber scraper fold the egg whites into the chocolate mixture until combined and no streaks of white remain. 6. put about one fourth of the mixture over the lady finders in the pan. cover the mixture with a layer of ladyfingers repeat three times. 7.refrigerate until firm about four hours or overnight.
Note: I am giving you both the directions from the package and my directions separately. BOB'S RED MILL GOLDEN COUSCOUS PACKAGE DIRECTIONS: Bring milk, nut/seed butter and raisins to a boil. Add remaining ingredients and return to a boil for 1 minute. Remove from heat, cover, and let stand 10 minutes. COOKGIRL'S ALTERNATE DIRECTIONS: Place the milk or milk alternative and the nut/seed butter of choice in a pan and bring *almost* to a boil. Use a fork to incorporate the nut/seed butter into the milk. Stir in the salt and couscous. Bring *almost* to a boil again and gently boil 1 minute then remove pan from heat. Cover and let stand 10 minutes. After 10 minutes stir in any dried fruit of your choice. Stir in the vanilla extract if desired. Top the couscous with toasted almonds or other nut. Add a splash of milk or milk alternative if you want.
Toast cumin and coriander seeds until fragrant over low heat for 3 to 5 minutes. Grind in a spice grinder and process until finely ground. Zest lemons and set aside zest. Juice 1 lemon and set aside 3 tablespoons juice. Melt butter in the frying pan over medium heat. Add ginger, jalapeno, and salt. Cook 3 to 5 minutes or until jalapeno is soft. Remove from heat and set aside. In a large bowl, stir together mayonnaise, yogurt, lemon zest, lemon juice, ginger-jalapeno mixture, and ground spices. Add cilantro, green onions, and chicken; stir to coat well with dressing. Taste and adjust seasonings as needed. Sprinkle with cashews and serve.
Puree the kiwi and orange juice in a blender or food processor until very smooth. Pour through a sieve to remove the tiny seeds. Stir in the corn syrup. Pour into a non metal container and freeze for about 3 hours or until almost firm. Place in food processor bowl and process until fluffy. Return to freezer and freeze until firm. To serve, let stand at room temperature about 20 minutes and then spoon into serving dishes. Garnish with a sprig of mint and orange slice if desired.
Preheat oven to 375F; place almonds in small shallow cake pan and roast for 8-10 minutes, or until golden-brown and aromatic; remove from oven; when almonds are cool, chop them roughly. Heat cream and milk in medium pan until almost boiling; remove from heat; beat or whisk egg yolks and sugar in large bowl until thick and pale; gradually add milk, beating constantly; return mixture to pan; stir over low heat for 5 minutes or until mixture thickens; do not boil; remove from heat; stir in ginger, place piece of plastic wrap directly onto surface of custard and allow to cool. Once cool, freeze according to manufacturer's instructions; when partly frozen, add nuts and mix through; finish churning.
Heat oil in non stick skillet, add garlic, green onions, red pepper flake and pepperoni, bring to simmer. Turn up heat and add wine while stirring constantly. Bring to near boil. Add shrimp and cook for one minute, then flip and cook for another minute. (I hate overcooked shrimp, so at this point I removed shrimp and placed in a bowl.). Add squid rings and tentacles. They will cook very quickly so pay close attention. After 2 minutes return shrimp to skillet. Reduce heat to simmer. Add your tomato puree. This is where you can be creative. I actually used one cup of Barilla's Arrabbiata sauce for extra kick! Grate in some of the fresh Pecorino Romano cheese and stir inches Remove from heat. Serve over your choice of pasta with rest of grated Pecorino Romanao and garnish with fresh chopped parsley. Enjoy!
TO START: Combine all ingredients in a clean, large glass jar. Stir gently with wooden spoon. Cover and let stand at room temperature for three weeks, stirring at least twice a week. Fruit is fermented when it is translucent. CARE AND FEEDING: Stir mixture daily. Every two weeks add one cup sugar and one cup of fruit and stir gently. Alternate fruits each time. Cover and let stand at room temperature at least three days before using. Do not add fruit more often than once every two weeks. Do not delay adding fruit for more than one or two days past schedule. IMPORTANT: To keep the starter going, retain at least three cups at all times. SHARING: Whenever you have more than six cups of fermented fruit, you may divide it into two portions, being sure there are at least three cups in each portion. Do this just before you would do a normal feeding. Feed each portion. Give one portion to a friend (with Care and Feeding directions) and keep one for yourself. Search on "friendship fruit" to find recipes that use this. There is also a Friendship Sourdough Starter (Recipe #647936) - yum!
Brown 2 or 3 large pork steaks on both sides; remove from pan to cool (but do not empty fat from pan). When cool enough to handle, cut up into bite sized pieces (discard bone). Return meat to skillet and cover with water (barely cover). Bring to a boil and continue to boil on medium to high heat till all water is gone and pork steak starts to fry on it's own. Fry till good and brown with onion, peppers, and pineapple. When brown, add brown sugar and cook and stir till brown sugar is dissolved (or you may use your favorite sweet and sour sauce on it).
Spread nuts on a baking sheet to toast. Bake at 250 degrees for 10 to 15 minutes or until the nuts barely begin to brown. Cool. Combine brown sugar and 11/3 cups plus 2 Tablespoons water. Bring to a boil. Mix cornstarch and 1/4 cup water and stirring with a whisk, pour into the boiling brown sugar mixture. Stir constantly and cook until the mixture becomes clear and is the consistency of a thick pudding. Remove mixture from heat. Whip egg whites at high speed with mixer until peaks form. Slowly add 1/4 cup sugar and beat until peaks are stiff. Reduce mixer speed to low and gently add the hot pudding-like mixture and the toasted nuts. As soon as everything is blended, turn off mixture. Do not overmix. Pile filling lightly into baked pie shells. Whip cream until stiff. Add vanilla. Divide the whipped cream and spread over both pies. Refrigerate 1 to 2 hours. Pies are best served the same day they are made.
Preheat oven to 400 degrees. Add hot water to stuffing mix; stir till blended. Set aside. Saute Italian sausage in a large nonstick skillet over med-high heat until nicely browned. Add vegetables to skillet, saute until crisp tender. Drain any oil in skillet. Place sausage mixture into a 13 x 9 pan. Cover with tomato sauce. Cover with prepared stuffing. Bake 25 minutes or until heated throughout.
Cook onions and the celery in the olive oil. stir often till soft. Add Morel mushrooms and cook about 6 to 7 more minutes. Add Butter and slowly stir in the flour. Now add the chicken stock, salt and pepper. Bring to a low boil, reduce to a simmer and cook 10 to 15 more minutes. Add Heavy cream and continue to cook another 10 minutes.
Chop your veggies and turkey into roughly bite sized pieces. Get a big soup pot and start heating the oil in it over medium high heat. Saute the onion for a few minutes, until transparent. Add the celery, carrot, sweet potato, and turkey. Cook about five minutes. Add seasonings and enough liquid to cover veggies and turkey. This might be a quart or it might not. Bring to a boil and then drop the heat to medium low. Simmer for an hour, checking occasionally to make sure everything stays submerged.
First place the cashews and shallot in a food processor and pulse to get. them chopped up. Then simply add the rest of the ingredients. Blend for at. least 5 minutes, using a rubber spatula to scrape down the sides often,. until completely smooth. It's really important that you blend for the full time,. otherwise your dressing may be grainy. Transfer the dressing to a sealable. container (a bowl covered with plastic wrap is just fine!) and chill until ready. to serve.
Drain and chop the pears, 1/2" chunks, reserve 1 cup of syrup. Toss together the nuts, cinnamon, pears& biscuit mix. Place this mixture in a shallow baking dish. in a saucepan combine the pear syrup, brown sugar& butter. Heat to boiling, add lemon zest and lemon juice. Pour over the pears in the baking dish. Bake in 375F oven for 30 minutes serve warm.
If seasoning packet is not perforated, make several small holes with tip of paring knife. Place carrots in crockpot.; top with potatoes. Place seasoning packet on top of vegetables. Place corned beef, fat side up, over seasoning packet and vegetables. Add water. Cover, cook on low heat 7 hours. Add cabbage and cook 3 hours more. Combine mustard and honey in small bowl. Discard seasoning packet. Slice beef and serve with vegetables and mustard sauce.
In a large pot brown the hamburger and onion. mix in the ranch and taco seasonings. stir well. add the rest of the ingredients and simmer them for 1 hour. serve over corn chips and top with cheese.
Preheat oven to 350 degrees Fahrenheit. Line 12 muffin cups with cupcake lines. Dice mango; reserve. Combine flour, baking powder and salt. On medium speed, beat granulated sugar and 1/2 cup butter until light and fluffy, 2-3 minutes. Add eggs and mango baby food; beat until blended. On low speed, gradually beat in flour mixture. Stir in diced mango and 1 teaspoon lime zest. Divide batter among liners. Bake for 20 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Transfer from pan to rack; cool completely. FROSTING: On medium speed, beat remaining 1 cup butter until light and fluffy, about 2 minutes. On low speed, gradually beat in confectioners' sugar. Beat in milk and remaining 1 teaspoon lime zest; beat on medium speed until fluffy. If desired, transfer frosting to pastry bag fitted with medium round tip; pipe or spread frosting on cupcakes. Cut remaining 1/2 mango into small thin wedges. If desired, sprinkle cupcake edges with green sugar. Garnish with mango, lime and cocktail umbrellas, if desired.
Heat oil in a skillet. Add onion, carrot, celery, and red pepper; cook 5 minutes or until tender. Add broth; bring to a boil. Stir in rice and peas; cover. Simmer 5 minutes. Remove from heat. Let stand 5 minutes before serving. ****To save time, replace all the veggies with 3 cups frozen mixed vegetables or frozen broccoli florets and add them when you would have added the peas.
Melt butter in a heavy 2 quart saucepan over low heat, Add peanut butter, stir until well blended. Remove from heat. Combine sugar and rice krispies in a large bowl. Pour hot peanut butter mixture over all. Mix thoroughly using hands. Shape into 1 inch balls. Place on wax paper lined cookie sheets. Cover and refrigerate 1 hour. Combine chocolate chips, Hershey Bar, and paraffin in top of double boiler. Place over hot water until melted. Dip chilled peanut butter balls in chocolate mixture to coat. Place on wax paper lined sheets to set chocolate. When dry, store in refrigerator.
To make lemon curd: whisk together egg, egg whites, sugar, lemon juice and zest in a heavy bottomed, medium-sided saucepan. If you do not have a heavy-bottomed pan, use a double boiler and increase the cooking time slightly. Add butter and cook over medium-low heat, whisking constantly, until thickened, 5 to 7 minutes. (the curd will become thicker as it cools). Transfer to bowl and let cool. Cover and refrigerate until chilled. (the curd can be prepared ahead and stored, covered, in the refrigerator for up to 2 days). to make pastry shells: place oven rack in the upper third of the oven; preheat to 375 °F. Lightly oil 24 three-inch muffin cups or spray them with nonstick cooking spray. in a medium-size saucepan, combine 1 cup water, oil, sugar and salt; bring just to a boil over medium heat. Remove from the heat and add flour all at once. Stir with a wooden spoon until the mixture forms a smooth mass. Let cool for 2 minutes, then transfer to a stand-up mixer fitted with paddle attachment or to a food processor. in a measuring cup, whisk together eggs, egg whites and vanilla. Gradually add one quarter of the egg mixture to the flour paste, beating or processing until the eggs are incorporated. Repeat with 3 more additions of the egg mixture until the batter just falls from a spoon. The batter may seem lumpy. place aobut 1 t pastry into each prepared muffin cup. Dip a spoon in cold water and press the pastry into sides of the cups. With moistened fingers, press the pastry part way up the sides of the cups, forming 3/8 inch thick shells. Bake for 5 minutes. Remove from the oven and prick the centers of the shells with a fork. Return to the oven and bake for 10 to 15 minutes longer, or until puffed and golden. Loosen shells with a table knife or small metal spatula and transfer to a wire rack. Let cool. (the shells can be prepared ahead and stored, well wrapped, in the freezer for up to 1 month. Unwrap and thaw at room temp. For 1 hour before filling). to assemble tartlets: not more than 1 1/2 hours before serving, spoon about 1 t lemon curd into each tartlet shell and dust with confectioners" sugar.
Remove the top 1/3 of the feathery fennel leaves, slice it in two top to bottom and remove the center core. Slice the bulb crosswise (including leaves) 1/2 inch slices. Heat 2 tbs of olive oil over medium high heat. Add the fennel, onions, parsley, sage, thyme salt & pepper. Stir fry until the fennel & onion are almost tender 8-10 minutes. In a large bowl mix the bread cubes with the fennel mixture. Pour in the chicken broth, mix well- use your hands. Turn it into a 2 qt oiled baking dish. Drizzle the remaining 1 tbsp of oil on top. Bake in a 375°F until it begins to brown on top approx 25 minutes. Enjoy.
Slice the first four ingredients as thinly as you can. Use a sharp knife. Combine the sliced vegetables and the salt. I usually put them all in a clean ice cream container (with a lid) and shake the dickens out of 'em. Then I put the container in the fridge for a couple of hours. Remove the container from the fridge and drain off any liquid that has accumulated. In another bowl, combine the last three ingredients. Then stir this mixture through the vegetables. Put the lid back on the container and give everything some more good shakes to combine. You can serve immediately, but this recipe keeps well for several days, and usually tastes better the second day onwards.
Lay toast slices on baking sheet. Spread slices lightly with mustard. Pat ground beef into a patty form and light press onto toast slices. Sprinkle with salt and pepper. Broil about 5-10 minutes or until hamburger is cooked through.
Spray large nonstick skillet with nonstick cooking spray. Cook banana 2-3 minutes, until golden brown on both sides. Add mahi mahi to skillet; cook 3-4 minutes, just until fish flakes easily when tested with a fork. Stir in mango, broth, pineapple juice, coconut milk, salt and pepper; heat through. Line a serving platter with the rice. Place 1/2 cup watercress at each end if desired and spoon fish mixture in center. EACH SERVING (2 cups) PROVIDES: 1 1/4 Fruits, 1/2 Vegetable, 2 Proteins, 2 Breads, 45 Optional Calories. PER SERVING: 482 Calories, 33 g Protein, 5 g Fat, 73 g Carbohydrate, 695 mg Sodium, 104 mg Cholesterol, 1 g Dietary Fiber; 10 points.
Preheat oven to 350F. Oil or grease 2 12-cup muffin tins. Mix together flour, sugar, cinnamon, baking soda, and salt in a large bowl. Add the eggs and oil, stirring until just moistened. Mix in the carrots, pecans and pineapple, stirring until blended. Pour batter into muffin tins and bake for 25-30 minutes or until a toothpick can be removed clean from a muffin. Cool in pans for 10 minutes, then finish cooling on a wire rack.
Preheat oven to 375 degrees. Place the flour in a shallow bowl and season with salt and pepper. In another shallow bowl, beat the eggs with the mustard. In a third shallow bowl, place the dried mashed potato flakes. In a large sauce pan, heat oil over high heat. Dip the steaks in the the flour, then the egg mixture, then the potato. Place the fish in the sauce pan and sear for 2 minutes per side. Place the saucepan with fish in the oven for 4 minutes or until cooked throughly. While fish is baking. Place anouther saucepan over high heat. Add the wine, lemon juice, garlic and green onions. Cook for 5-6 minutes until the liquid is reduced by 2/3. Over low heat whisk in butter, a small amount at a time. Serve sauce over fish and Enjoy!
Combine cream cheese, sour cream, and Ranch Dip mix and mix until smooth. Spread into the bottom of a 9 inch pie plate or other similarly sized pan. Top with lettuce, tomatoes, cheddar cheese, corn, bacon, and blue cheese. Eat with your favorite tortilla chips, crackers, or pretzel flats.
Combine all in food processor. Process this, adding only enough extra virgin olive oil to make a thick paste. Spread on a guaze pad, and place it on your upper arm. Secure with first aid tape. Refrigerate unused portion until needed. Make a new patch twice a day. Place the new patch in a different location to avoid localized irritation. Return to Zaar as soon as possible.
Bring soup and milk to a boil. Add tuna and peas, bring back to a boil. Stir in rice and cheese, cover. Cook on low for 5 minutes. Stir until cheese is melted. Sprinkle each serving with crushed chips or onions.
Prepare the bread stuffing by soaking the bread in milk for 5 minutes. Squeeze out the excess milk with your hands then put the bread in a clean mixing bowl. Add parsley, cheese, garlic, copacola, pine nuts, and raisins. Season lightly with salt and pepper. Drizzle with olive oil to moisten and mix thoroughly. Set the veal on a piece of plastic wrap. Make a deep slice along the veal breast and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a mallet, gently flatten the veal until it's about 1/2-inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Place the eggs lengthwise down the center of the meat and roll up like a jellyroll log, using the plastic wrap as support. Tie the roll with kitchen string to secure. Heat olive oil over medium heat in a Dutch oven or roasting pan. Brown the stuffed veal roast well on all sides. Cover with foil and bake in a preheated 375 degree F oven for 1 hour. Alternatively, deglaze with red wine, then pour tomato sauce on top to cover the braciole. Cover the pan and gently simmer for about 1 hour until tender. To serve, remove the strings from the veal bundle and cut into 1-inch slices. Arrange on a serving platter, with or without sauce.
Salt and pepper ground beef. Form into 6 patties. Brown in hot oil over medium high heat, about 2 minutes on each side. Remove from pan. Add onion and green pepper to pan. Saute about 5 minutes or until tender. Add tomato sauce, worcestershire sauce, and mustard. (I sometimes add a little Kitchen Bouquet at this point.). Blend and return hamburger patties to pan. Bring to boil, cover, and reduce heat. Simmer until patties are no longer pink, about 15 minutes. Remove cover and cook 5 minutes more.
Melt chocolate bars and the German sweet chocolate over low heat. Add coconut and cornflakes. Stir until coconut and cornflakes are covered with chocolate. Drop mixture by Tablespoons onto wax paper. Shape each Tablespoon of mixture into a nest. Make an indentation in the middle of the nest. Place 2 jelly beans into each nest. Place in refrigerator about 30 minutes. Enjoy!
Combine all ingredients in a large bowl and mix well. Serve with your choice of bread, bagel, pita, or wrap.
Heat olive oil in a large saucepan over medium heat. Add onion and ginger; saute until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin puree; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.
Remove giblets from chicken or use them if you like. Wash the chicken and place it backside down in the crock pot. Sprinkle all ingredients into the crock pot covering the chicken. Add water until the crock pot is almost full. Cover and set your crock pot to cook on Low 8-10 hours. When you arrive home in the evening, your chicken will be falling off the bones in your crock pot. If desired, use salt and/or pepper to season the broth to your taste preferences. Make some rice (Instant is fine) as a side dish. Spoon the chicken and vegetables out of the crock pot carefully removing ALL the bones. Serve your juicy tasty chicken and veggies over your rice. Strain and save the unused broth from your crock pot for your next homemade stew (you'll have about 3 quarts of broth).
Combine first 3 ingredients in a large zip-top plastic bag; add scallops. Seal bag, and shake to coat. Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Remove from pan; keep warm. Add wine and vinegar to pan; cook 3 minutes or until slightly thick, stirring with a whisk. Stir in scallops; remove from heat. Garnish with parsley sprigs, if desired.
Combine brown sugar, butter, almonds, flour& coconut. Spread on cookie sheet or jelly roll pan and bake at 325 degrees until light brown. Stir several times for even browning. Remove from oven and let cool. Combine pudding mix and milk. Beat according to pudding directions. Fold in 3/4 of the container cool whip into pudding and chill overnight or for at least 2 hours. To serve, Place 1/2 of coconut crumb mixture in bottom of large glass bowl or serving dish. Add pudding and top with remaining coconut crumbs. or top with rest of cool whip and serve rest of coconut crumbs on the side.