HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pre-heat the oven to 400°F. In a food processor, place the yuca flour, cheese and masarepa. Process until well combined. Add the egg slowly while food processor is running. Divide the mixture into 12 equal size portions, shaping them into balls. Place on a baking sheet lined with parchment paper and bake for about 15 to 20 minutes or until golden on top. Serve warm.
Preheat oven to 200°C Melt butter in pan, add leek, cook 5 minutes. Set leek aside. Melt extra butter in pan. Mix flour and water to smooth paste, combine with CARNATION Light & Creamy Evaporated Milk. Add to pan, bring to boil stirring, remove from heat. Stir in leek, parsley, salmon, salt and pepper and parmesan. Beat egg-whites until stiff peaks form, fold into souffle mixture. Spoon mixture into 4 x 1 cup capacity greased souffle dishes. Bake 20 minutes until cooked.
Mix together the meats, garlic and parsley, and season with salt and pepper to taste. Brown the ground meat over medium high heat (no oil necessary) until done, and drain grease. Add flour, stir well, and a little bit of milk (about 1/4 to 1/2 cup) and stir until thickened. Fill each pepper with meat mixture and seal with a toothpick. Dredge peppers first in egg, then in bread crumbs. Make the sauce: Heat 2 tablespoons olive oil over medium heat. Sautee onion and garlic until transparent, then add white wine, 1 tablspoon chopped parsley and nutmeg and reduce the wine a bit. Add tomato sauce and simmer 20 minutes. Meanwhile, fry the peppers: Heat oil over medium high heat. Fry peppers until golden, about 3-5 minutes total, and drain on paper towels. Place peppers in a serving dish, and pour sauce over and serve.
Steam cauliflower in a vegetable steamer over 2 inches of water, using a tightly-covered pot, for about 10 to 12 minutes until very tender. Alternatively, place cauliflower in a microwave-safe bowl , cover with water, and microwave on high for 8 to 10 minutes until very tender. While waiting for the cauliflower to finish steaming, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point). Drain the cooked cauliflower. Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and push contents from the top to the bottom. If necessary, use the second tablespoon of water to make a smooth (but not wet) puree. Makes about 2 cups of puree. Double recipe if you want to store even more, which can be done in the refrigerator for up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or the small plastic containers. Preheat oven to 350 degrees and line a muffin tin with paper liners. In a mixing bowl, whisk together the Flour Blend, cornmeal, baking powder, baking soda, and salt. In another large bowl, whisk together the eggs and sugar until well combined, then whisk in the oil, White Puree, and pureed corn. Fold the wet ingredients into the dry and mix until flour is just moistened (don't over-mix or the muffins will be dense). Scoop the batter into muffin tins, filling just over the top. If you're using mini muffin cups, scale back quantities to fit into the smaller sized cups. Top with a few chocolate chips, or sprinkle with shredded cheese, and bake for 22 to 24 minutes until tops are golden brown and a toothpick inserted in the center comes out clean.
press the tofu to remove excess moisture (place it in a shallow dish, place a plate over it and one or two 16 oz cans on top of that. Let it stand until the excess liquid has drained from the tofu, 15-30 min.). cut tofu into 3/4 inches cubes and arrange on 6 skewers. Place in single layer in baking dish. Process remaining ingredients, except green onions, in food processor or blender until smooth. Pour over tofu kabobs and refrigerate, covered, 1 hours Drain, reserving marinade. bake tofu kabobos at 4oo degrees for 20 minute Mix green onions into reserved marinade and serve with kabobs.
Sift dry ingredients together, blend in shortening and just enough milk to make a very stiff dough. Knead on a floured board until dough becomes soft and pliable. Run dough through a meat grinder or a food processor using a coarse knife or beat steadily with a wooden potato masher for 30 minutes, or until dough blisters, keeping edges turned into the center. Roll to 1/2" thickness, cut with a biscuit cutter, prick with a fork and bake at 350F for 30 minutes or until golden-ivory in color.
Heat pan, on medium heat and olive oil and garlic, sauteing for 3 minutes. Add parsley, onions and tomatoes to garlic oil and stir well. Next add the bay leaf, salt, pepper and sugar, bring to a boil, cover and simmer on low heat for 20 minutes. Garnish with basil and use in your favorite dish.
Spread the bread with some of the softened butter, make 4 sandwiches, each with one slice of ham and one slice of cheese. Press them firmly together. Beat the eggs with the water, add the salt and pepper to taste, and dip the sandwiches into the egg mixture, coating all sides well. Heat the rest of the butter in a heavy- bottomed frying pan/skillet, when it has melted and is very hot - but not brown, fry the sandwiches for about 5 - 8 minutes, turning once. Serve immediately. If you prefer, although it is not traditional, you may place the croque-monsieur into a very well-buttered baking pan and bake in a moderately hot oven - 175°C/350°F - turning once, for about 10 to 15 minutes. It is easier to prepare a larger number this way and keep them warm until you are ready to serve them.
*NOTE: If using cornmeal in this recipe, whirl in a clean, dry coffee mill or food processor until the cornmeal has the texture similar to farina. Blend flour, masa harina, (cumin), salt, milk, eggs, (sugar), and 2 tablespoons butter in a blender until smooth. If batter is too thick to pour, add a little bit more milk for a thin, but not watery consistency. Let batter stand at room temperature 30 minutes. Lightly brush a 10-inch nonstick skillet with butter and heat over moderately high heat until hot but not smoking. Stir batter, then, holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crepe.). Return skillet to heat and cook until just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crepe with a heatproof silicone spatula, then flip crepe over carefully with your fingertips. Cook until underside is set, about 20 seconds more, and transfer crepe to a plate. Make 11 more crepes in same manner, brushing skillet lightly with butter for each and stacking crepes on plate as cooked.
Crumble raw (do not brown first) ground beef into the quart of water. Add all of the other ingredients. Simmer uncovered for 1/2 hour. Simmer for another 2 and 1/2 hours covered. Stir occasionally.
Salad -- In a large bowl, add the mint, red onion, lime juice, honey, cucumber and honeydew melon and toss well. The liquid from both the melon and cucumber will be enough to combine with the simple dressing. Season with salt and pepper to taste. Chill at least 15 minutes. Serve -- Just ENJOY! A light refreshing salad.
Pour all liquid ingredients into smoothie maker or blender then add all frozen ingredients. Blend at low setting for 30 seconds then at high until smooth. Serve immediately.
Put the apricots and lemon zest in the 2 cups of cold water. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring , until fragrant, about 1 minute. Add the onion and 1/4 of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes. Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoons salt and pepper to taste. Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover the saucepan. Meanwhile, toast the nuts and set aside. Cook the rice for 10 minutes, set aside for 5 minutes undisturbed, then remove the lid and fluff with a fork. Mound the pilaf on a serving dish and tear the mint over it and top with nuts.
Remove the skin and bones from the chicken and shred into a large mixing bowl. Toss together with 1 cup barbecue sauce, cheeses, and 1/4 cup scallions. To assemble the egg rolls, working one at a time, place the egg roll wrapper at an angle on a clean work surface. Spoon about 2 tablespoons of the chicken mixture in the center. Top with a few slices of red onion and cilantro leaves. Bring the corners into the center, over the filling, and roll into a tight log. Seal the edge with a bit of beaten egg and place on a platter or baking sheet. Continue rolling the rest of the egg rolls in the same manner. Fill a pot or skillet with high sides, halfway up with oil and bring to 365 degrees F. Once hot carefully add a few egg rolls at a time. Fry until golden brown, about 2-3 minutes per side. Drain on paper towels and serve with remaining BBQ sauce and garnish with cilantro and sliced scallions.
Night before: Heat olive oil in a large skillet over medium heat. Add onions and thyme, and cook until softened, about 4 minutes. Add garlic, mushrooms, asparagus, and half of the salt and cook for 5 more minutes. Set aside. In a medium bowl, whisk together eggs, milk, mustard, parsley, pepper and the remaining salt. Spread half of the bread cubes over the bottom of a 10x8x2-inch non-stick pan. Top with half of the vegetable mixture and a third of the crumbled goat cheese. Layer with the remaining bread cubes and vegetables, and pour the egg mixture evenly over the top. Cover strata and refrigerate overnight. Supper time: Preheat oven to 375°F Remove strata from refrigerator while the oven heats. Sprinkle remaining goat cheese over top of strata, and bake, uncovered, for 40 minutes, or until firm in the center and golden brown. Let rest 5 minutes before serving.
Clip wing tips off and discard. Separate wings at joints. Wash and drain well. In a mixing bowl, whisk together salt, soy sauce, brown sugar, honey, grated ginger and minced garlic. Add chicken wing pieces into a large zip-loc bag. Pour soy sauce mixture over the wings, shake bag to coat well. Place bag in refrigerator and marinate for 3 to 4 hours or longer. When ready to use, drain well in a large sieve or a rack for at least 1/2 hour. In a mixing bowl, mix together flour and bread crumbs. Roll wing pieces in flour mixture until nicely coated. Deep fry in batches in hot oil in a WOK until nicely browned, about 3 to 4 minutes, stirring often.
In medium skillet, cook ground beef, corn and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in chili powder, salt and cumin. Cook 1 minute. Spray large skillet with nonstick cooking spray. Heat over medium heat until hot. Place 1 tortilla in skillet. Layer tortilla with 1/3 cup cheese and 1/4 cup of beef mixture. Fold tortilla over. Cook over medium hear for 2 minutes. Carefully turn quesadilla; cook an additional 2 minutes. Repeat with remaining tortillas and filling. Cut each quesadilla into wedges. Serve quesadillas with salsa and sour cream.
Combine beef, potato, evaporated milk, onion, parsley, Worcestershire, salt and pepper. Turn into a 1-quart casserole dish. Toss cracker crumbs with melted butter. Sprinkle on top of the casserole. Bake at 350°F for 30 minutes or until heated through.
In a mixing bowl, combine first 6 ingredients and blend 2 minutes at low speed. Add mayonnaise and blend 1/2 minute at low speed, then increase speed to medium and blend an additional 2 minutes. Slowly add bleu cheese and blend at low speed no longer than 4 minutes. Refrigerate for 24 hours before serving.
Cook and stir chicken and garlic in a small amount of oil on medium-high heat for 5 minutes or until cooked through. Add 1 1/4 cup water and 1/4 cup soy sauce, sugar, and vegetables. Bring to a rolling boil. Stir in rice; cover. Remove from heat and let stand for 5 minutes for rice to set. Makes 4-6 servings. Enjoy!
Mix the fish sauce, sugar, pepper and garlic in with the ground beef and let it sit for about half an hour. Meanwhile, preheat the BBQ to medium high. Form the ground meat into patties and put them on the grill. Grill until the burgers are cooked through. Layer your burger with your various umami ingredients: mushrooms, cheese, burger, bacon and veggies and enjoy. This is a very tasty recipe. Fast, easy and everyone loved the burgers. 'Just like umami used to make.'. Trust me on this: you cannot taste the fish sauce. The burger just tastes -- 'better'. Not fishy, not Vietnamese, just better. Try it - you'll like it.
Set your freezer to rapid freeze at least 30 minutes before required and remember to return it to its normal setting afterwards. Scoop out the flesh from the oranges, leaving the skins intact. If necessary, cut a small slice off the base of each orange half so that they stand upright. Put the orange and mango flesh, orange zest, yoghurt and creme fraiche in a blender. Blend for a few minutes until smooth. Spoon the mixture into a freezeable container and freeze for 2 hours, stirring occasionally to break up the ice crystals. Spoon the mixture into the orange halves. Return to the freezer and leave for at least 1 hour, or until frozen solid. Let soften in the refrigerator for at least 30 minutes before serving. Serve 2 orange halves per person sprinkled with some freshly-grated chocolate. Variation: You could use pink grapefruit instead of the oranges; add 2 tablespoons of finely grated zest to the yoghurt mixture. You could simply freeze the mixture in a container and serve it in scoops after letting it soften in the refrigerator.
Coat 12-inch nonstick skillet with cooking spray. Season turkey with salt and sage; shape into 1 inch balls, add to skillet and brown on all sides, about 3 to 5 minutes; remove and place in 4 to 5 quart slow cooker. Add potatoes, frozen artichokes hearts, oregano, pepper and broth; cover and cook on high heat 5 to 6 hours. (note when layering the ingredients in your slow cooker, arrange the artichoke hearts near the top so they do not overcook. It isn't necessary to thaw the artichokes first). About 15 minutes before serving; spoon cornstarch into a cup, add 1 tablespoon of the slow cooker liquid and lemon juice; stir well. Stir into slow cooker, cover and cook on low heat for 15 minutes more.
Preheat oven to 425°F. Line a jelly roll pan with foil; coat foil with cooking spray. Roll dough to a 14-inch circle on a lightly floured surface. Place dough on prepared pan. Roll marzipan to a 9-inch circle on a lightly floured surface. Place marzipan on top of dough. Combine apple, 1/2 cup sugar, flour, 1/4 t. almond extract, lemon juice, and salt in a large bowl; toss well. Spoon apple mixture over marzipan. Fold 2-inch dough border over the apple mixture, pressing gently to seal (dough will only partially cover apple mixture). Bake at 425°F for 30 minutes or until lightly browned (apple filling may leak slightly during cooking). Place 1/4 cup sugar in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve the sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat; carefully stir in 1/4 t. almond extract. Drizzle over galette.
Halve the cooked rice. Mix Sakura Denbu into half of rice and sesame into the other half. Dice cucumber, crab-stick and avocado into smaller bits and mix in Nori and mayonnaise. In a Springform Cake Tin, compress a layer of the pink rice followed by the diced mixture then add in a thin layer of roe and Nori. Top it up with the sesame rice and compress again, wetting spatula as it gets sticky. Finally decorate the cake with toppings of your choice. In this instance, we used sliced Salmon, crab-sticks, avocado and Fish Roe. A little wasabi to pack a spicy punch.
MEAT LAYER: Preheat oven to 350°F Melt butter in a large skillet over moderate heat. Add onion and garlic and saute' for 2-3 minutes. Add beef and seasonings. When meat is cooked thru, drain off fat, return to pan and add the olives, tomatoes, and white wine. Simmer uncovered about 15 minutes. Set aside to cool. PASTA: Cook pasta according to package directions. Mix remaining pasta ingredients and place in a large bowl. When pasta is cooked, drain and immediately stir into the large bowl, mixing well. BECHAMEL SAUCE: In a medium saucepan over moderate heat, melt butter. Add flour, salt, black pepper, and dry ground mustard. Stir for about 1 minute. Slowly wisk in half and half and chicken stock to incorporate. Stir constantly till thickened (about 5 minutes). Remove from heat. Add a little of the bechamel to the egg to temper it, then wisk egg mixture back into pot and add the parmesan cheese. Stir until well blended. ASSEMBLY: To a large loaf pan or a deep oven-proof casserole pan (10"), place half the pasta mixture. Pour 1 cup of the bechamel sauce over top. then place meat layer over top of that. Top that with another cup of the bechamel. Place remaining pasta over that, then the remaining bechamel. Sprinkle with paprika and parsley. Bake for 35-40 minutes. Allow to set for 10 minutes before slicing and serving.
Melt half the butter in a frying pan. Add the fish in batches, and fry over medium-high heat for 3 minutes, or until the fish is just cooked through. Remove from the pan and set aside. Pour the fish stock into another saucepan, bring to the boil, cover, and keep at simmering point. To the first pan, add the remaining butter, onion and garlic, and cook over medium-heat for 3 minutes, or until the onion is tender. Add the turmeric and stir for one minute. Add the rice, and stir to coat. Add 1/2 cup of the fish stock, and cook, stirring constantly, over low heat, until all the stock has been absorbed. Continue adding 1/2 cup of stock at a time, until all the stock has been added, and the rice is translucent, tender and creamy. Stir in the lemon juice, parsley, chives and dill. Add the fish, and stir gently. Serve garnished with slices of lemon or lime, and herb sprigs.
Combine the 1/3 cup sugar and the cinnamon; set aside. Whisk together the flour, remaining 1 tsp sugar, salt and half and half until smooth; thoroughly whisk in eggs. In a heavy, 10" oven-proof skillet cook the apples in the butter over moderate heat, stirring, for 2 minutes; sprinkle with the sugar mixture and stir, cooking, until sugar is melted. Pour the batter over the apple mixture; bake in a preheated 400° oven 12-15 minutes, or until it is puffed and golden; invert onto a heated platter.
Prepare the streusel: I a medium bowl, whisk together 3/4 cup of the flour, 2/3 cup of the brown sugar, and 1/2 teaspoon of the salt. Drizzle the 5 tablespoons of melted butter over the flour mixture and use a fork to distribute it evenly. Add the almonds and toss to combine. Squeeze the mixture into large clumps. Add 3/4 cup raspberries. Prepare the cake: Preheat the oven to 350°F. Butter an 8-inch square baking dish and line it with parchment paper with a 2-inch overhang on two sides. In a medium bowl, whisk together the remaining 1 1/2 cups flour, the remaining 1/2 teaspoon salt, and 1 1/2 teaspoons baking powder. In a large bowl, beat the remaining 10 tablespoons butter with the granulated sugar with an electric mixer on medium until fluffy, about 3 minutes. Beat in the egg and the vanilla. Add half of the flour mixture and beat to combine. Beat in the buttermilk. Then beat in the remaining flour mixture. Fold in the remaining 1 cup raspberries. Transfer the batter to the prepared pan and smooth the top. Top with the crumb mixture. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached. Transfer the cake to a rack to cool completely. Use the parchment overhang to lift the cake out of the pan and transfer it to a cutting board or serving plate. Cut into 16 pieces to serve.
Heat sesame oil in wok. When wok is smoking, add onion, green pepper, ginger, and garlic. Stir-fry 3 minutes. Add meat and stir-fry 1 minute. Add soy sauce and stir-fry 3 minutes. Remove to a plate. Do not wash wok; use it to stir-fry cooked rice until heated through. Serve pepper steak over stir-fried rice.
Cut broccoli rabe into 1-inch wide florets. Blanch in a 6 to 8 quart pot of boiling salted water, uncovered, 2 minutes. Transfer with slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl. Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente). Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli rabe, salt, and pepper and cook, stirring, 1 minute. Add 1/2 cup of reserved pasta water. Pour broccoli rabe into skillet with the spaghetti mixture and carefully toss with tongs to combine (skillet will be very full). Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil. Stir in the grated cheese. Serve immediately.
Preheat oven to 350°F. Put flour on counter. Make hole in the middle to put other ingredients. Add yeast, water, salt, vanilla, sugar, eggs, baking powder and butter to middle of flour. Knead dough until all ingredients are mixed. (Alternatively, use Kitchenaid with paddle blade to combine ingredients. First cream together butter and sugar; add eggs and vanilla; whisk together dry ingredients and add to wet alternating with water.). Roll a fourth of the dough out on to the counter to 1/8" thickiness (Make sure the dough is rolled very thin). Cut dough into 3x3 inch squares using a pizza cutter. Put 5 chocolate chips in the middle. Roll dough from corner. Cookie should look like a crescent roll. Make sure to pinch the dough together so they don't unroll when cooking. Place on parchment-lined baking sheet. Bake in the oven for 10-12 minutes. Let cool for ~10 minutes. Roll in powdered sugar using a zip lock bag. Put cookies in container/ziplock and store in the freezer for best taste.
In a large skillet, brown beef with onions. Mix the rest of the ingredients together. Add to beef and onions. Cook for 1 hour over medium heat, stirring occasionally. Serve on warm hamburger buns.
Drain and put tunafish and pepper in small bowl. Chop onion, celery, and pickle into very small pieces& add to bowl. Add enough mayo to cover ingredients when mixed. Just add a little pickle juice to moisten. Spread on bread with tomato and sprouts, or enjoy on a bed of lettuce with lemon juice sprinkled on top as a light salad.
Microwave all ingredients in a microwave-safe measuring cup on high for 30 seconds; stir. Continue to microwave on high, stirring at 15 second intervals, until butter is melted.
Mix aloe and the glycerin in a small bowl. Stir in the polyester glitter and the fragrance oil and food coloring, if desired. Spoon this mixture into tiny lipgloss size jars or any other small containers, preferably clear, so you can see the sparkles inside. Try varying the types of glitter you use to make all sorts of varieties; you can get heart, diamond, or star shapes. This fun recipe is easy to make, and is a great idea for crafters to add to their inventory of crafts to sell at craft sales or fundraisers.