HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large microwave safe bowl toss chocolate and oil. Microwave at 50% power 1-2 minutes stirring about halfway through. Stir in marshmallows and graham crackers. Spoon into paper lined muffin cups (1/3 cup each) and chill 1 hr or til firm.
Preheat the Philips Airfryer to 390°F (200°C). In a small bowl, stir together the piment d'Espelette and 2 tbsp olive oil. Arrange shrimp on a baking sheet and brush with the piment d'Espelette mixture. Sprinkle with lemon and lime zests and season with salt and pepper. Place 6 shrimp cut side down in the fry basket and insert into the Airfryer. Cook for 4 minutes. Transfer to a baking sheet to cool. Repeat with remaining shrimp. For the dressing: In a bowl, whisk together lemon juice, soy sauce, honey, ginger, green onion, and chili sauce. Slowly whisk in the oil until emulsified. Assemble the salad in a large bowl, tossing in noodles, cucumber, bell peppers, carrot, green onions, papaya, mint, and cilantro. Add the vinaigrette to taste and toss to combine. Taste and adjust the seasoning if necessary. Divide the salad among 6 plates. Place 3 shrimp on top of each serving. Garnish with peanuts and basil and serve immediately. Tip: It's worth seeking out piment d'Espelette for its complex flavor and subtle heat, but hot paprika can be used instead. You can also substitute glass noodles for rice noodles.
Combine all ingredients in a blender. Blend until smooth. Pour into glass and drink immediately.
Saute garlic in olive oil. Add tomato sauce, water, cannellini beans and crushed red pepper and simmer while pasta is cooking. Rinse pasta. Mix ditallini and sauce mixture.
Peel, core and chunk apples. Combine everything BUT the oils in the food processor and blend till nearly smooth. GRADUALLY add the oils, one after the other, with the food processor running to blend till smooth. Unless closely covered, the top will darken during storage but that's only a cosmetic problem. Enjoy as a dip, sandwich spread, or by the spoonful for a snack.
in a medium bowl, combine tuna, mayonnaise, parmesan cheese and onion flakes. season eith remaining ingredients. mix well. chill. serve on crackers or as sandwich spread.
Heat the oil in a large, heavy based frying pan with a lid. Add the rabbit pieces and cook over a high heat, turning until browned all over. Remove to a plate. Add the chorizo, onion, garlic, carrot and clery and cooke over a medium heat until vegetables are well cooked (about 10 minutes). Add the tomatoes, wine, water and thyme to the pan and bring to a boil. Return the legs to the pan and put the lid on. Cook for about 1 1/2 hours at a low simmer or until the rabbit is tender. Add the potatoes to the pan and cook a further 30 minutes (or until almost cooked through). Stir through the peas and cook a further 5 minutes or so. I leave the lid off in the final 10 minutes or so to make sure the sauce is a nice consistency. Ladle into a couple of shallow bowls and sprinkle the parsley over before serving.
In a large nonstick skillet over medium-high heat, cook beef and onion until meat is no longer pink; drain. stir in the tomatoes, tomato sauce, corn, beans, water, chili powder, oregano and salt. Bring to a boil; stir in macaroni. Reduce heat; cover and simmer for 18-22 minutes or until macaroni is tender; Sprinkle with cheese.
If using uncooked rice, cook as you would regular rice. In a large Stand mixer-bowl add corn meal, buckwheat flakes, sesame seeds, ground flax seeds, sunflower seeds, and pour the boiling water over. Let soak for 10 minutes. Add the last boiling water to the seed and flake mixture, Sprinkle the dry yeast on top and leave it for another 10 minutes till it has dissolved and is think and foamy on top. Add cooked rice, oil, sugar, salt and gravy color or cocoa, and start the machine, using the dough hook. Gradually add yogurt or buttermilk and the gluten free flour. The dough will look and feel like thick oatmeal. It is important to keep the machine on low for at least 5 minutes, keep scraping the sides and the dough hook. Pour into a greased 1.75L loaf form, and using a wet fork prick the surface. Place in the oven on the bottom rack. Bake at 180 C / 375 F for 1 hour. When baked remove from loaf pan, and wrap in a damp dishtowel and let cool on a rack, turning a few times. Store in the refrigerator for up till 1 week. Freezing instructions: Wrap in double plastic and place fresh in the freezer. Defrost in the refrigerator.
Preheat oven to 350 degrees. Combine flour , baking soda -- set aside. In another bowl combine the margarine, egg, brown suga. Mix well. Add flour mixture and stir until just combined. Stir in chips, nuts etc -- Drop a heaping TBS of dough onto a cookie sheet leaving 2 1/2" between each. Bake for 9-11 minutes or until edges are harden and centers are still soft.
Peel eggplant. Cut into 1/4 inch thick slices. In shallow bowl, mix egg with milk. Place bread crumbs in another shallow bowl and mix in the basil, oregano and garlic. Dip eggplant slices first into the egg mixture and then into the bread crumb mixture. Arrange half of the eggplant on a 10 inch microwaveable plate lined with paper towels. Microwave, uncovered, on HI for about 4 minutes. Repeat with remaining eggplant. Spread 1/4 cup spagetti sauce in an 8 inch square microwaveable baking dish. Layer half of the eggplant, half of the mozzarella and half of the remaining sauce in dish. Repeat layers. Sprinkle with Parmesan cheese. Microwave, covered, on HI for about 4 minutes then at 50% for 10 minutes. Let stand, covered, for 5 minutes before serving.
This gelatin-based custard must be made several hours before you plan to serve it. It's great paired with cut-up fresh strawberries, or a mixture of fruit-- or with a rich butterscotch sauce. INSTRUCTIONS: Preparing the gelatin: Sprinkle the gelatin over the cold water; stir to blend. Set aside to soften for 5 minutes. (It won't hurt to let it sit longer.) Mixing the ingredients: Put the yolks in a bowl and, using a whisk or fork, stir briskly to blend. Slowly add the sugar and continue to stir until well mixed. Cooking the custard: Pour the milk into a saucepan and place over medium-high heat. Stand right by the stove and watch for tiny milk bubbles to form around the edge of the pan. The milk should be hot, but not boiling. It is better to underheat than to boil. As long as the milk is hot it will work fine. Pour the yolk/sugar mixture into the hot milk, then add the softened gelatin and stir with a large spoon or whisk to blend well. Cook, stirring slowly, but constantly for 3 or 4 minutes. Tilt the pan until you can see the bottom. If there is a thin coat of custard on the bottom that doesn't flow as readily as the rest, it's ready. Remove from heat. Do not let the custard boil; it will be fine if you remove it too soon rather that too late. Stir in the vanilla. Pour the custard into a bowl and refrigerate for 30 minutes, or just long enough for it to begin to gel. It should be thick but pourable. This last step is the secret of a fabulous Bavarian Cream: Beat the cream only until it holds soft peaks. If the cream is too stiff, the dessert will be too firm. Fold the whipped cream into the custard. Spoon into a 2-quart mold or bowl, cover with plastic wrap or a lid and refrigerate several hours, to allow the dessert to gel. If the Bavarian Cream is in a mold, turn it out onto a plate before serving. Otherwise, spoon into dessert bowls.
Combine all ingredients in a heavy saucepan. Bring to a boil. Reduce heat to low. Cook, stirring occasionally for 1-1/2 hours. Store in airtight container in fridge for up to 2 months. Great on bread, biscuits, waffles and pancakes.
Preheat oven to 375 degrees. Cook macaroni in boiling (not salted) water until al dente. Drain macaroni, place back in pot and add the sour cream, stir well. Add the tomatoes to the noodles and mix. Add the cheddar cheese and 2 tablespoons of the parmesan and stir until well mixed. Pour noodle mixture into square casserole dish. Mix the remaining parmesan and bread crumbs and sprinkle on top of the casserole. Bake until bubbly and brown (20-30 minutes) and enjoy!
In a 3 quart pot, melt the butter; add onion and garlic and cook on low heat until onions are soft and translucent. Add the paprika, thyme, and flour and stir until the onions are coated, about 2-3 minutes. Whisk in the stock and cook until soup thickens. Simmer on low for 30 minutes. Add the chicken and spaetzle (recipe below) and salt and pepper. Use a ladle to set aside a small amount of soup. Mix the sour cream with the small amount of reserved soup, and then add the whole mixture into the large pot of soup. This allows the temperature of the sour cream to adjust gradually. Adjust seasoning if necessary. For the homemade spaetzle, if you are using: While the soup is cooking, put a large pot or pan of water on to boil. Combine spaetzle ingredients until they are smooth. Run the thick batter through a spaetzle maker or a colander. Drop into the boiling water, and remove the noodles when they float. Add directly to the hot soup.
Rough chop tomatoes, onion & peeled garlic. In a food processor or blender, puree the tomatoes, onion & garlic. Use fresh tomatoes OR canned tomatoes, not both. In 1 1/2 tablespoons oil, sautee rice, stirring often, until rice turns white. Its okay if some of the rice starts to lightly brown. This step usually takes 5 - 6 minutes. Add the diced carrots and saute for 2 minutes. Add the tomato/onion/garlic puree and cook until the liquid reduces a little and the mixture appears drier. Add the chicken broth, salt, jalapenos, parsley & bring to a boil. Cover, reduce heat to simmer and cook for 15 minutes. Open pot and scatter peas on top. Recover and let sit for 5 minutes. Fluff with fork and serve. Discard jalapenos or use to decorate the dish.
Prepare the salsa: Halve the tomatoes and the chile pepper, and roughly chop the onions. Place them on a baking sheet and drizzle with olive oil. Place in a hot oven (mine was set to 500 degrees). Roast until the vegetables are a nice brown color. Don't overcook (keep checking until they are done). Now put the vegetables in a pot with just enough water to cover. Boil for 5 minutes. Transfer to a blender and puree until smooth, then return to the pot and cook over medium high heat until salsa has reduced to a thick sauce-like consistency. Prepare the cilantro yogurt: Mix the yogurt with the cilantro and lemon juice and set aside. Prepare the bean cakes: Rinse the beans and then put them in a food processor with the onion, cumin, jalapeno and about a tablespoon of water. Process until you have a nice paste. Make small cakes using 2 tbsp of bean mixture each. Fry each cake in olive oil for about three minutes on each side, or until crispy brown. Remove from heat and keep warm. To serve, top with salsa and cilantro yogurt.
1. Preheat oven to 325 degrees. Stir together crushed graham crackers, butter, and 1 T. sugar. Press mixture on bottom and halfway up sides of a 9-inch springform pan. Freeze 10 minutes. 2. Beat cream cheese, 1 1/4 cup sugar, and cornstarch at medium speed with an electric mixer 2 to 3 minutes or until smooth. Add eggs 1 at a time, beating at low speed just until yellow disappears after each addition. Add 3 T. brandy and 3 T creme de cacao, and beat just until blended. Pour into prepared crust. 3. Bake at 325 degrees for 1 hour or just until center is almost set. 4. Duriing last 2 minutes of baking, stir together sour cream and remaing 1 T. sugar, 1 T. brandy and 1 T. creme de cacao. 5. Spread sour cream mixture over cheesecake. Bake at 325 degrees for 8 more minutes. Remove cheesecake from oven; gently run a knife along outer edge of cheesecake, and cool completely in pan on a wire rack (about 1 1/2 hours). Cover and chill 8 to 24 hours. 6. Remove sides of springform pan, and place cheesecake on a serving plate. Garnish, if desired. *Coffee liqueur may be substituted such as Kahlua instead of Creme de Cacoa.
In a bowl combine the olive oil, garlic, the juice of the lemon, a generous amount of salt and pepper, and the tahini. Mix and let sit for at least 30 minutes, though longer is better. Grill on a very hot grate for 2 minutes per side. Do not overcook. Top with chopped fresh parsley.
Make jelly using 2 cups boiling water and let cool (not set). Beat eggs and sugar well. Add milk. Slowly stir cooled jelly into egg mixture. Pour flummery mixture into a glass serving dish. Allow several hours to set in fridge.
1 In a large nonstick frying pan, heat the oil over moderately high heat. Add the bell peppers, shiitakes, and 1/4 teaspoon of the salt and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove. Add the pork to the pan and cook, stirring, until it is no longer pink, about 3 minutes. Spoon off the fat from the pan. Stir in the bell peppers and shiitakes, the rice, broth, soy sauce, the remaining 3/4 teaspoon salt, and the cayenne. Bring to a simmer. Cover. Reduce the heat to low and simmer, without removing the lid, until the rice is just done, about 20 minutes. Remove the pot from the heat and let stand, covered, for 10 minutes. Stir in the scallions, radishes, cilantro, and lime juice. Serve.
Preheat oven to 350 deg F. Spread pieces of goose on wax paper, season with salt and pepper, and roll in flour. Shake off excess. Set large skillet over moderately high heat and film with fat or cooking oil. When very hot but not smoking, add as many pieces of goose as will fit into the pan easily. Brown on both sides Remove to a plate, and set aside. Brown salt pork lightly in a spoonful of fat, then add onions until tender. Transfer to casserole dish. Add goose, garlic, bay, caraway, thyme, and wine or vermouth, plus enough stock or bouillon to cover goose two-thirds Bring to a simmer on the stove, then cover tightly and transfer to oven. Simmer slowly in oven for 1 1/2 to 2 hours, or until tender. Turn and baste several times during this period. Prepare Cabbage. Shred cabbage into 1/4 inch slices. Place in a covered saucepan with the stock or bouillon, salt, pepper, and butter or fat. Cover, bring to a boil, and boil hard 5-6 minutes until barely tender. Uncover and set aside. Serving. Skim off any fat from surface of goose cooking liquid. Sauce should be slightly thickened. Arrange goose pieces over a bed of cooked noodles or mashed potatoes. Toss cabbage with a few tablespoonsful of goose cooking liquid, then arrange cabbage around goose. Spoon a little sauce over each piece of goose. Serve the rest of the sauce in a separate bowl to pass.
Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. In a greased 3-quart baking dish (for example, 9" x 13"), combine chicken, orzo, feta, dill, lemon zest, and juice. Pour broth mixture over orzo and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.
Sift together the flour and baking powder. Fold in the margarine and set aside. In a separate bowl, place the egg, milk, cold coffee, almond, vanilla and sugar substitute and mix well. Add in the flour mixture and beat until the batter is smooth. Pour the batter into a greased 13 x 9 inch pan. Bake for 30 minutes at 325 deg F. Tips: To check if the cake is done, insert a toothpick or knitting needle through the center. If the toothpick or needle comes out clean, you'll know your cake is ready.
Melt the butter in a heavy saucepan and saute the Ham, Onions, Mushrooms, and Garlic over medium heat until the whites of the onions are translucent. Add the flour and cook, stirring often, for about 5-7 minutes. Add the Beef Stock and Red Wine, Bring to a boil. Add seasonings. Let simmer for about 40 minutes. The sauce should coast the back of a spoon.
Preheat oven to 450. Strain can of tomatoes well, reserving liquid. Spread tomatoes on a wax-paper- or tinfoil-covered baking sheet. Drizzle 1/4 cup of extra virgin olive oil over the tomato chunks. Roast chunks in oven for 15 minutes, until edges are well browned and starting to caramelize. While tomatoes roast, dice celery, carrot, onion, and garlic. Pour remaining 1/2 cup olive oil into stock pot or large sauce pan, and heat on medium-low. Add celery, carrot, onion, and garlic and cook for 10 minutes, covered and stirring occasionally, until soft. Once vegetables are softened, add roasted tomatoes, butter, tomato juice, bay leaves, and chicken broth, and simmer, covered, for an additional 15-20 minutes. Once everything's soft and well blended, add cream and basil. Puree with an immersion blender or in a standing blender until smooth.
Place the first three ingredients in a mixing bowl. Add just enough mayonnaise to bind it all together. Voila'! Bug Salad!
FOR THE STIR-FRY:. Chop the onion and press the garlic. Let them sit for 5-10 minutes to bring out their health promoting benefits. Rinse and soak the hijiki or arame seaweed in 3/4 cup of hot water, and chop up the rest of your veggies. After 10 minutes, squeeze the hijiki out and save the liquid. Heat 1 tablespoons of the saved seaweed liquid in a large wok or saute pan and add the onions and carrots. Stir fry in the liquid over medium high for 2 minutes. Stir constantly. Add the garlic and ginger. Continue to stir constantly. The ginger might stick but don't worry, it will be fine when more liquid is added. After 2 minutes add the broccoli, stir fry for 2 more minutes. Add the cabbage. Dissolve the miso in 2 tablespoons of the seaweed water. Add the tamari, rice wine vinegar, hijiki or arame, and tofu. Continue stir frying for another 2 minutes, stirring constantly. Add the salt and pepper. Remove from the saute pan and put in a nice dish with the gravy if using. Sprinkle with the sesame seeds and serve. FOR THE GRAVY(IF USING):. Mix one tablespoons of arrowroot flour with one cup cold water. Bring the left over liquid that is in the saute pan to a boil and add 1 teaspoons honey . Add the arrowroot flour liquid and using a whisk stir until thickened. Pour over the top of the sir-fry before you add the sesame seeds. Rice would be great with this dish. Bon Appetit!
Soak the beans in cold water overnight. Drain and place into a large saucepan with the onion, thyme and bay leaves and cover with 8 cups of water. Bring to the boil and then continue to boil for 15 minutes. Reduce the heat and simmer for 1 hour, partially covered, or until the beans are tender. Drain the cooked beans and remove the bay leaves and any thyme stalks. Roast the capsicums under a very hot grill or in the flames of a gas burner until blackened all over. Place in a large bowl and cover with plastic wrap. Allow the capsicums to steam for 10 minutes then peel off the skin, cut in half and remove the stalk and seeds. Place the capsicum flesh in a food processor and blend to a puree. Heat the olive oil in a heavy-based saucepan over a medium heat and saute garlic for 1 minute. Stir in the jalapeno peppers and then the capsicum puree, beans, crushed tomatoes and salt, and simmer for 10 minutes. Lower the heat to very low. Toss the cheese with the flour and add to the stew gradually, stirring constantly until well blended. Serves 8 with the shredded beef and ale chilli, or 4-6 on its own.
Heat the oil in a large skillet. Add onion and pepper, and saute until softened and onion is translucent. Add cabbage, tomatoes, curry powder, tomatoes with juice, salt and pepper. Cook for about 30 minutes, stirring occasionally. Add a little water if mixture sticks to pan.
Mix together all but the chutney and form into a ball. Cover with plastic wrap and refrigerate for 12-24 hours. Just before serving, cover cheese ball with chutney. Serve with assorted crackers, apples slices or celery sticks.
Blend chickpeas, tahini, olive oil, and lemon juice until well-combined. Stir in salt, ginger, and pepper. Chill in the refrigerator before serving.
Cream butter and brown sugar. Add carrots, egg yolks, lemon juice, and water. Sift dry ingredients and then add. Fold in stiff egg whites. Put into a greased ring mold, spread with bread crumbs. (optional). Place in refrigerator overnight. This mellows the flavor. (optional). Remove from the refrigerator 1 hour before baking.(optional). Bake at 350 degrees for 15 minutes, then 375 degrees for 30 minutes.
Prepare the savoy cabbage, remove the stalk and cut the leaves into small strips. Peel and dice the onions. In a large pot heat the olive oil. Add the onion dices and sautee them. Then add the savoy cabbage together with the rice and sautee for another three minutes, stirring occasionally. Deglaze with white wine, let simmer for about two minutes and then add half of the broth. Let simmer on medium heat for about 20 minutes, stirring frequently and adding the rest of the broth by and by. When the rice has soaked up nearly all the liquid, add the red camembert and the butter. Season with dill and pepper to taste. If you want to you can also top the risotto with some chopped walnuts.
Saute onion in oil until soft. Add the garlic and saute until fragrant. Stir in the beef. Add cumin, curry, chili powder, allspice, thyme, cinnamon, and salt and pepper. Saute until the beef has browned. Add the corn and the Cheddar to the beef and set aside to cool. Preheat the oven to 375 degrees F. Melt the butter with the sazon powder. Stir well and set aside. Scoop 2 heaping tablespoons of the filling into the center of the wrapper. Brush the edges of the dough with beaten egg, then fold the dough over to form a half moon. Use the tines of a fork to pinch the edges and seal, creating a border about 1-inch wide. Transfer the empanadas to a baking sheet lined with parchment paper. Coat the tops with the sazon butter with a pastry brush. Bake according to dough package instructions, or until puffed and lightly browned, about 20 minutes.
start rice (I use a rice cooker 20 min). combine all sauce ingredients in blender and pulse till smooth. dust fish with salt, pepper, and blackening seasoning (all sides). heat vegetable oil in pan over med heat, add fish fillets (3-4 min on each side). serve fish over rice, drizzle with sauce over fillet and around plate. garnish with fresh cilantro and lime.
Wash chilies; remove stems and seeds. Place in 3-qt. pan with water.Cover and simmer 20 minutes, or until chilies are very soft. Pour chilies and liquid into blender; puree. Push puree through wire strainer; discard pulp. Add onion, garlic, oregano, salt and cumin to chili mixture. If using pork butt, trim excess fat. Cut meat into 1/2 inch slices, then cut into strips about 1 inch wide and 3 inches long. If using pork chops, trim fat. Place meat in heavy self-sealing plastic bag. Pour chili mixture over meat; seal bag. Refrigerate 1 to 2 days. Preheat oven to 325*. Transfer meat and chili mixture to 2 1/2 quart casserole dish; cover. Bake 2 to 2 1/2 hours or until meat is very tender. Skim and discard fat before serving.
In large bowl, cream butter and 1 1/2 cups of sugar. Add eggs and vanilla, beat until smooth. Combine dry ingredients (except 3/4 tsp cinnamon) Add dry to creamed, stir. Combine remaining sugar and cinnamon in small bowl. Roll cookie dough into 1-inch balls, roll in sugar mixture. Bake on lightly greased cookie sheets at 375° for 6-8 minutes. Cool on wire racks.
For glaze, in a bowl combine brown sugar and mustard. Gradually whisk in nectar until smooth. To prevent ham from curling, make shallow cuts around the edge at 1-inch intervals. Brush one side of ham with glaze. Grill ham, glazed-side down, on a greased rack of an uncovered grill directly over medium-hot heat for 6 minutes. Turn ham. Add peaches and peppers. Brush ham, peaches, and peppers with glaze. Grill for 6 to 10 minutes more or until heated through, brushing occasionally with glaze.