HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put kale into large bowl. Pour 1/4 cup olive oil, juice from 1 lemon, and 1/2 teaspoon of the salt over the kale. Toss gently, with fingers, and massage mixture into the leaves. This will cause the kale to start to wilt, it takes about 3 minutes. Set kale aside while making dressing. Whisk together 1/3 cup olive oil, 1/4 cup apple cider vinegar, 1 tablespoon honey, 1/4 teaspoon pepper, remaining 1/4 teaspoon salt, and juice from second lemon. Add sliced strawberries to the dressing mixture and allow to sit while coring and slicing avocados. Pour dressing over kale and top with avocado slices and almonds.
Preheat oven to 300. In medium bowl, combine flour and baking powder. Mix well with whisk and set aside. In medium bowl with an electric mixer cream butter and sugar. Add egg and vanilla and beat on medium until smooth. Add the flour mixture and blend at low speed until thoroughly combined. Dough will be firm. Scoop tablespoons of dough, roll into 1-inch-diameter balls and place on ungreased cookie sheets, 1 inch apart. Witht he small end of a melon baller, scoop out the center of the dough balls. Be careful to not scoop all the way through the cookie. Place 1/2 teaspoon of jam in the center of each dough ball. Place scooped out dough back into the bowl to use to form more cookies. Bake 22-24 minutes or until light golden brown. Transfer to a cool flat surface.
Cube the eggplant and toss with lemon juice promptly to prevent browning. Toss cubes with salt and leave to rest in a strainer for 30 to 60 minutes. While the cubes rest, brown the ground turkey and onions in a large deep pan. Add the tomato sauce, Italian seasoning, and pepper to the pot and simmer over low heat. Rinse the cubes very well and press them firmly with paper towels to remove as much liquid as possible. Combine eggplant with the sauce and cook for 20-30 minutes over medium-low heat. The longer you cook the stew, the softer the eggplant will become. The mixture can also be baked in the oven at 375 degrees for 5-40 minutes or on low in the crockpot for 4 to 6 hours.
In a small bowl, combine the cumin, thyme, 1/2 teaspoon salt, and black pepper. Sprinkle chicken with the spice mixture. Heat a large, deep skillet or wide saucepan over medium heat; add in the olive oil. Add in the chicken, a few pieces at a time; cook about 2 minutes per side or until lightly browned. As the chicken browns, transfer to a plate. Add the onions to the skillet; stir/saute for 5-8 minutes or until golden. Add in the garlic and curry powder; stir for 1 minute. Return the chicken and any accumulated juices to the skillet; scatter the squash, sweet potatoes, and figs over the chicken. Add in the tomatoes and clove. Lower heat to medium-low; cover and cook about 25-30 minutes or until the chicken and vegetables are tender. Uncover and simmer about 5 minutes or until the juices are slightly reduced. Taste and add salt/pepper if desired. Serve hot.
Boil juice, onions, cloves, celery, salt & red pepper for 30 minutes. Strain into a bowl & remove cloves. Add remaining ingredients with juice & vegetables; pour in mold & refrigerate until set.
Preheat oven to 375°F Mix flour, cornmeal, baking powder, 2 tablespoons of the cheese, garlic, black pepper and salt in a bowl; set aside. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onions and cook until golden brown and starting to caramalize, about 15 minutes. Move to a large bowl, making sure to scrape out and include all of the oil from the skillet, and set aside to let cool slightly. Add egg, milk, and honey to onions and stir well. Add onion mixture to bowl with flour mixture and stir until blended. Use the remaining 1 tablespoon oil to grease a 9-inch pie plate. Pour the batter into the pie plate and sprinkle top with remaining 2 tablespoons cheese. Bake for 25 to 30 minutes, then slice and serve. Enjoy!
Grate carrots, celery and onions, and set aside. I blended the soup later so this step is up to you. If you want a creamy soup, no need to grate. In a large pot, cover the flanken with water; bring to boil for 2 minutes; then change water to the full amount (4-5 quarts). Bring this fresh water with flanken to a boil. Add the dried soup mix with contents of seasoning packet enclosed, bouillon cubes and the bay leaf. Cook for 1/2 hour. Add (grated) vegetables and cook for at least 1 hour on a low flame. I cooked it for 2 hours, stirring occasionally. Then add garlic powder or fresh garlic. Salt and pepper, to taste, and add potatoes. Cook for 10-15 minutes more. Taste for seasoning and adjust if necessary. When ready to serve, remove bay leaf. If you want the soup creamy, you may remove veggies to the blender. Be careful for any bones that may have come loose from the short ribs. Meanwhile, put the meat into a separate bowl so that you can remove bones and fat and trim into nice chunks. Once the veggies are blended, you can add it back to the pot with the soup to mix. You may serve in bowls with the meat added or freeze in plastic containers distributing the meat chunks evenly. Serve with bread as a meal in one.
In a medium mixing bowl, beat 3/4 cup butter for 30 seconds. Add brown sugar and granulated sugar; beat until fluffy. Add egg yolk and 1 teaspoon vanilla. Beat well. Beat in the flour to form stiff dough. Roll into 3/4 inch balls. Place balls on greased baking sheet. Flatten balls with the bottom of glass dipped in sugar. Bake at 350°F for 9 to 11 minutes or until bottoms are golden brown. Remove to wire racks; cool cookies completely. Frosting: In a saucepan cook and stir butter until lightly browned. Remove from heat; stir in powdered sugar until smooth. Gradually add whipping cream, stirring until smooth. Stir in vanilla. Frost cooled cookies and garnish with a pecan half or a sliced almond.
Cook potatoes in boiling water to cover along with 1 tsp of the salt until fork tender, about 15 minutes or so (will vary based on size of potatoes). Drain and cool. Cut potatoes into bite sized chunks. Stir together the mayonnaise, chilies, chopped cilantro, green onions, lime juice, garlic, black pepper, and remaining 1 teaspoons salt in a large bowl. Add potatoes and toss to coat. Cover and chill at least 4 hours. Just before serving, stir in bacon crumbles and garnish with additional fresh cilantro.
In large bowl, combine suet, fruits, bread crumbs, spices, salt, sugar, and preserves. Mix well. With rotary beater, beat eggs until foamy. Stir in milk, 6 tbsp cognac, and wine. With rubber scraper, fold egg mixture into fruit mixture until well combined. Turn batter into a well-greased 2-quart steam pudding mold with a tight-fitting cover. Place mold on a trivet in a large kettle. Pour in enough boiling water to come halfway up the side of the mold. Cover the kettle. Steam pudding for four hours. The water in the kettle should boil gently; add more water as needed. Remove pudding to wire rack and cool 5 minutes. Invert on serving plate; lift off mold. In a small saucepan, warm rest of cognac slightly. Ignite and pour, blazing, over the pudding. Serve with Vanilla Hard Sauce. To make hard sauce, beat all ingredients together until smooth. Refrigerate until ready to serve.
Blend the peanut butter and syrup in a large bowl. Mix the sifted dry milk and sugar together add all at once. Mix all together using a spoon until it will no longer mix. Then use your hands to knead like bread dough until smooth and creamy. Flatten out on cookie sheet and cut in squares. Remember fudge will remain soft and pliable. It will harden some if placed in the fridge.
In a small pan over medium-high heat, heat stock and bay leaf until liquid simmers. Add chicken. When stock begins to simmer again, reduce heat to simmer. Cover and simmer about 5 minutes, or until chicken is no longer pink. Remove from heat. Remove chicken from stock and reserve for step 8. In a small saucepan over medium heat, heat oil. Add flour, stirring constantly for about 1 minute. Gradually add the stock (with the bay leaf), milk, Butter Buds and pepper, stirring constantly until mixture thickens, about 2-3 minutes. Removed from heat. Remove and discard bay leaf. Pour soup into a blender and blend until smooth. Add cooked chicken and garlic powder to blender, and blend until pureed.
Cook pasta according to package directions. Preheat oven to 350 degrees F. In a large skillet, over medium heat, Add onion and garlic and brown beef; drain. In a large bowl; Stir in pasta and remaining ingredients. Spoon into a greased 9x13 casserole dish. Cover; bake 30 minutes or until heated through. Uncover and bake 5 minutes longer.
FILLING: Cut beef into 4cm cubes (1 1/2-inches). Heat a heavy-based pan with two tablespoons of oil and fry the beef until brown all over. Season with salt and pepper and set aside. Meanwhile, heat a casserole pot with the remaining oil and cook the onion and garlic until quite brown, season with salt and pepper and push to one side. Add the butter and flour and cook for a few minutes, stirring. Add the beef, red wine, rosemary, orange rind, bay leaf and porcini mushrooms and liquid. Stir well, bring to the boil and reduce to a simmer. Cover and cook for 1 1/2 hours or until the meat is tender. Add the mushrooms and cook for five more minutes, then leave to cool. PASTRY: Take the butter out of the fridge half an hour before using. Put the flour on the kitchen bench; chop the butter into small pieces and sprinkle over the flour. Lightly rub the butter into the flour, then make a well in the middle and pour in four tablespoons of the water. Quickly and lightly work the flour and butter together using the heels of your hands by smearing the mixture across the bench - it will come together in lumpy bits. Add a little extra water if the pastry is too dry. Don't overwork this pastry; lightly bring it together - it will look a little speckled - wrap in plastic and refrigerate for 30 minutes. Preheat oven to 180C/350°F. Take a 23-26cm round pie dish (9-10 inches) and grease with a little butter. Roll out half the pastry with a little flour and line the bottom of the dish. Beat the egg white with a fork and brush over the pastry. Return to the fridge for 10 minutes. This will seal the pastry and prevent sogginess. ASSEMBLE: Pour the mixture into the pie case and trim the edges 2cm (3/4 inch) from the filling. Roll out the remaining pastry to about half a centimeter (1/4 inch) and lay on top of the pie. Cut a slit in the middle to allow steam to escape. Beat the yolk with a tablespoon of water and brush over the top of the pastry. Bake about 20 minutes or until the pastry is golden brown and serve.
Soak chickpeas overnight. Drain, cover with water and boil until tender (about an hour) Reserve 1/4 cup of the cooking liquid, drain chickpeas and set aside to cool. Peel the cooled chickpeas, and puree with the reserved cooking liquid. Place garlic clove and a pinch of salt in a mortar and crush into a paste. Add garlic paste, tahini, lemon juice, and salt to pureed chickpeas. Transfer hummus to a shallow bowl, and press a well into the center with a spoon. Set aside. Cook beef in a skillet with the spices over medium heat until browned. Drain grease, and spoon into the well in the hummus. Drizzle with olive oil, and garnish with parsley and paprika. Serve with olives and pita bread.
Cook rice in rapidly boiling salted water until tender, about 20 minutes. Drain thoroughly and add butter while rice is still hot. Cool slightly; add shrimp and two eggs. Season to taste and roll into balls or cylinders. Dip in cracker crumbs, then into beaten egg, and again into crumbs. Heat oil or fat to 375F and fry until brown.
Combine ingredients in a large Ziploc freezer bag. Remove as much air as possible. Label and freeze. Defrost overnight in the fridge; pork will marinate as it defrosts. To serve, remove chops from bag and place in a non-stick skillet; reserve marinade. Cook for 5 minutes, or until brown, repeat for other side. Add marinade, and reduce heat to medium. Cover and cook for 7 minutes, or until chops are no longer pink in the middle. Transfer pork to a plate and cover. Turn heat to high and whisk for 3-5 minutes until sauce is thick. Spoon over pork. Pork Chops can also be made on the BBQ/Grill if desired.
Wash shrimp and cut off whiskers. Drain. Place in pan or wok, add all ingredients except sugar and cooking oil. Cook shrimp until not quite cooked on MED HEAT, maybe 2-4 minutes depending on your shrimp size. Drain shrimp (along with garlic). Set sauce aside, and add the sugar. Heat cooking oil and fry shrimp and garlic together on MED LOW HEAT. When garlic is lightly browned, return the sauce to the pan and finish cooking shrimp. [Be sure to not overcook the shrimp-- you can tell if they turn into little O's" instead of C's]. [Note: If you want a spicy "adobo", add 1 tablespoon of hot sauce or 1-2 minced hot peppers of your preference.]. Put on serving platter and garnish with chopped scallions (optional). Serve with steamed Jasmine rice.
Cook and drain Ground beef. Prepare Macaroni as package recommends. Dice your tomatoes. Mix all together.
Mix the first 7 ingredients. Roll into 1" balls and brown, they seem to stick, so you need to watch them closely. Place in a greased 9x13 pan. Melt the butter in a saucepan, add flour and then the milk. When the flour has dissolved into the milk, add the can of soup, heat through. Pour over the meatballs and bake uncovered at 325°F for 30 minutes. Sprinkle with shredded cheese when removed from the oven.
Pour 8 cups water into a heavy saucepan set over high heat. When the water comes to a boil, add the and lower heat to medium. Whisk in the cornmeal in a slow, steady stream. Make sure to whisk the cornmeal continuously to prevent lumps from forming. This will take about 2 minutes. Contiue whisking as the cornmeal comes back to a boil. Simmer, whisking contstantly, unitl the polenta starts to thicken about 2 minutes. Reduce the heat until the polenta is at very low simmer. Cover the pan and cook very slowly, stirring every 10 minutes or so, for 35 to 40 minutes. Homemade Mascarpone: Blend cream cheese, sour cream and heavy whipping cream together until smooth. While the polenta is cooking, divide the mascarpone among 4 large bowls. Place the walnuts in a skillet set over medium heat. Toast, shaking the pan occasionally, until the nuts are fragrant and lightly toasted, about 5 minutes. Transfer them to a small bowl. Add the oil and rosemary to the pan and saute until the rosemary is tender and has infused the oil, about 2 minutes. Stir in the walnuts and cook for 1 to 2 minutes just to coat them with the oil and rosemary. Cover and keep warm until the polenta is ready. Divide the polenta among the bowls cantaining the mascarpone. Spoon a little of the rosemary-walnut sauce over the portion and serve immediately.
Combine the powdered sugar and half and half or cream and stir until the sugar is completely absorbed by the cream. It should look just like the packaged icing that comes in store-bought ready-made cinnamon rolls. Add the teaspoon of vanilla extract. You can also add a few drops of almond extract, but be careful--this extract is very strong! Recipes often recommend a few drops per CAN of cheesecake fruit topping, etc. This is only half a cup of icing, so don't add too much! The icing is ready to drizzle over scones, sweet biscuits, etc. I drizzle on the icing with a small spoon in a zig-zag pattern.
Peel and de-vein the shrimp; wash, drain and place on skewers, 5-6 per skewer. Saute the onions and garlic in the butter, remove from the heat and place in a blender. Add the cayenne, Worcestershire sauce, lemon juice pepper, cumin, brown sugar and the habaneros with seeds; blend till smooth. Brush onto the shrimp skewers and marinate for 30-60 minutes in the fridge. Fire up the grill and cook the shrimp until they are opaque and slightly crispy. Dust them with paprika and serve.
Preheat oven to 350 degrees. Spread the walnuts on parchment-lined cookie sheet. Bake 5-10 minutes or until lightly browned. Alternatively, the nuts can be lightly toasted in a skillet on the range. In a medium-sized saucepan, combine the sugar, water, cinnamon and salt. (After testing this recipe the thought ran through my head of using half of a cinnamon stick. fyi). Over medium heat boil the mixture *without* stirring until it reaches 238 degrees (soft-ball stage) on a candy thermometer. Be careful with this step as the sugar syrup is very hot and will burn your skin! Remove pan from heat and stir in the lavender, rosemary and walnuts. Using a buttered spatula, quickly stir until all nuts are coated. Transfer the walnuts to the cookie sheet and spread them singly in an even layer, separating the mixture using the buttered spatula. Cool. Store in an airtight container or in a Ziploc-type plastic bag in the refrigerator or freezer.
Combine ingredients. Cook in a uncovered crock pot 8-12 hours or overnight on low heat.
Saute the gingerroot in the oil in a large skillet until tender. Add the rice, stirring well; cook for 5 minutes. Stir in the broth and the next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed. Stir in the tomato, green onions, pineapple, almonds, and lime juice. Serve as soon as these ingredients have warmed up.
Use bread machine, or. Dissolve yeast in 3/4 c warm water. Let stand 10 minutes. Meanwhile, mix together the flour, sugar, salt, almonds and anise seed. Add butter, oil, egg and egg yolk to the yeast mixture. Mix dry ingredients into wet ingredients. Knead dough until smooth. Put dough into greased bowl, turn over and cover. Let stand in warm place until almost doubled in bulk. Punch down dough and form into round loaf. Put on greased baking sheet. Let stand in warm place for 30 minutes. Brush dough with egg wash or milk. Bake at 350F for 35-45 minutes or until browned. Tap bottom of loaf and if it. sounds hollow, it should be done. Cool loaf before slicing.
Combine well in large bowl until tomatoes are in fine bits (I prefer to use my hands). Refrigerate 3-4 hours to allow flavors to mix. Pour over tostada and sprinkle with parmesan cheese.
Preheat oven to 325 degrees. Season both sides of brisket with salt and pepper. Place a roasting pan across two burners on medium high with olive oil and sear the brisket until browned. Approx 4-5 minutes per side and transfer to a plate. Reduce heat to medium and add onion and minced garlic to the pan. Cook for approximately 4 minutes until the onion is soft. Stir in tomato paste and cook for approximately 1 minute more. Stir in wine and scrape any brown bits from the bottom of the pan to blend. Add stock and bay leaves and bring to a boil. Add the brisket to the pan and cover with foil. Transfer the pan to the oven and roast for approximately 2 hours or until the meat is very tender. Flip the brisket over and add the head of garlic . Cover and roast for 30 minutes more. Add remaining vegetables to brisket, cover, and roast until meat and vegetables are tender , about 1 hour. Transfer vegetables and garlic to a platter and meat to a cutting board while reserving the pan sauce. Tent the meat with foil and let it rest. Let sauce sit in pan for approximately 15 minutes and then skim the fat from the top. Place pan over two burners over medium high heat, cook until the sauce is reduced by more than half, about 20 minutes. Stir in the vinegar. Thinly slice the brisket against the grain . Arrange the slices on the platter with the vegetables. Season with pepper and drizzzle with sauce. Serve immediately and enjoy with extra sauce.
Fill shaker with ice. Add the Amaretto, melon liquer, and peach schnapps. Shake well. Fill glass with ice. Strain liquid in shaker into glass. Fill the rest of the the glass with equal amounts of orange and pineapple juice. Enjoy!
Prepare a medium bowl, set over an ice bath. Have a fine mesh sieve nearby. In a medium heavy-bottomed saucepan, off the heat combine the egg yolks and sugar and whisk until smooth. Whisk in the cream and milk. Cook stirring frequently over medium heat, until the custard reaches a temperature of 170 degrees F on an instant-read thermometer. Strain the custard into the prepared ice- bath. Stir in the salt and vanilla. Stir the custard frequently until it is no longer hot. Refrigerate custard until cold. Churn the custard mixture in an ice cream maker following the manufacturer's instructions, until it is the texture of soft serve. Transfer the custard to a freezer-proof container, cover. Freeze until firm enough to scoop, at least two hours.
Combine first four ingredients in saucepan, boil 1 minute. Pour hot mixture over slaw. Chill. In a covered dish relish will keep for up to one week.
Preheat oven to 300*. spray 10" tube pan or 2 loaf pans with non-stick cooking spray. Cream butter, sugar and extract until fluffy. Add eggs one at a time beating well after each, gradually add flour, add fruit, and pour into prepared pans. Bake 2 hours and 20 minutes for tube pan or bake 1 hour and 30 minutes for loaf pans. Cake is done when toothpick inserted in middle of cake comes out clean. Cool in pan.
To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 3 minutes or until onion is tender. Add veggie ground round and next 4 ingredients; cook 5 minutes. Preheat oven to 425°. Bring broth to a boil in a large saucepan. Reduce heat and simmer. Working with 1 tortilla at a time, use tongs to carefully dip tortilla into broth for 2 seconds; place softened tortilla on a paper towel. Spoon about 1 tablespoon of filling across lower third of tortilla; top with 2 teaspoons cheese. Roll into a cigar-shaped bundle; place rolled tortilla on a baking sheet coated with cooking spray. Repeat procedure with remaining tortillas, filling, and cheese. Bake for 13 minutes or until rolls are crisp.
In a blender, grind the dessicated coconut with the ginger, chillis, garlic and all of the spices, add a little water to make a paste. Heat the oil and fry the onions till brown. Add the spice mixture and 3 tbsp water and fry for 15 mins over low heat. Add the meat, fry for 5 minutes Add the tomatoes and salt to taste, cook 5 minutes. Add 4 cups water cook covered till lamb is tender. Add the coconut milk and simmer for 5 minutes Serve.
Heat the oven to 180*C. Sift the flour into a bowl with the sugar, baking powder and a pinch of salt. Add the banana, milk, butter, egg and vanilla extract and whisk until well combined. Pour the mixture into a buttered 1. 5 litre baking dish. To make the sauce, put the light muscovado sugar, golden syrup and 250 ml water in a small pan and bring to the boil. Pour the boiling mixture carefully over the pudding. Bake for 30 to 40 minutes until it springs back when lightly pressed. Vanilla ice cream is just right with this hot sticky pudding.
Drain strawberries, *reserving juice for glaze. Set strawberries and juice aside. Cream butter; gradually add 1 1/4 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour and next three ingredients; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix after each addition. Combine brown sugar, pecans, and cinnamon; set aside. Pour half of batter into a lightly greased 13-x9-x2-inch baking pan. Spoon strawberries over the batter; sprinkle with half of brown sugar mixture. Top with remaining batter, and sprinkle with the remaining brown sugar mixture. Bake at 350°F for 40 to 45 minutes or until a wooden toothpick inserted in center of cake mixture comes out clean. Let cake cool; cut into squares. Top each square with warm glaze and a dollop of whipped cream. For the glaze: Combine the reserved strawberry juice and cornstarch in a small saucepan; cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly. Remove from heat; stir in lemon juice.
At home: place all the ingredients in a zip-locking plastic bag. In camp: Add 1/2 cup water to the bag and mix well. Drop by the spoonful onto bubbling soup or broth. Cover the pot and keep at a simmer. Check after 10 minutes. When done, the dumplings are puffed and springy to the touch. Cover and cook for 5 more minutes if necessary.