HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put diced red onion in a small bowl and cover with water. (This removes some of the oniony taste.) The longer you soak it the milder it will become. If bread is not day old, slice and place on cookie sheet in preheated 400 degree oven for about 10-12 minutes. Remove and let cool slightly. Meanwhile, prepare and place all ingredients other than the bread and onion in a large bowl and mix. Tear bread into bite size pieces, drain onions and add to tomato mix. Combine well. Adjust the seasonings to taste and serve.
Cook macaroni according to package directions, drain in colander and rinse with cold water. In a large bowl, place the macaroni and peas. Add the eggs and tuna; mix well. Mix together mayo, salt, and pepper. Add to tuna mixture a little at a time; mix well. Cover and refrigerate for at least 1 hour or overnight.
*NOTE: Whirl the sugar in a mini-chopper or blender until finely ground. Basically, you've just prepared "superfine" sugar at a fraction of the cost. In a small saucepan over medium heat combine the sugar and water. Cook, stirring until sugar is dissolved and liquid is clear. This should take only 2-3 minutes. Transfer liquid to a pitcher and allow to cool. Once cooled, stir in lime juice. Stir well. Fill a large pitcher with ice cubes, pour in the simple syrup and the seltzer water. Stir well and serve!
Melt chocolate in top of double boiler. Stir flour into chocolate. Add milk a little at a time and blend well. Cook over medium heat, stirring constantly, until very thick. It should have the texture and consistency of thick pudding. Cool completely. In a large bowl, beat sugar, butter and vanilla until light and fluffy. Gradually add cooled chocolate mixture and beat until icing is the consistency of whipped cream.
Mix olive oil and minced garlic in a heat-proof measuring cup. Microwave at half power for 30 seconds. Set aside. Note: depending on the size of your baguette, you may have to double the garlic oil ingredients. Preheat oven to 375*. Line a large baking sheet with parchment paper. Slice the baguette, on the diagonal, into 1/4" to 1/2" thick slices. Using a pastry brush lightly wipe both sides of the bread slices with garlic oil. Arrange on the baking sheet. Sprinkle (one side only), lightly with kosher salt and black pepper (if using). Bake for 10 minutes. Turn slices over and continue to bake for another 5 - 10 minutes or until golden in colour and crispy. The baking time will depend on the thickness of the slices and the amount of garlic oil used. Remove from the baking sheet and let cool in a single layer on a cooling rack. You can use these immediately, or allow to cool completely for storage in an airtight container.
Cook the coriander seeds and the cumin seeds in a large Dutch oven over medium heat 1 minute or until toasted and fragrant. Place the toasted spices, cloves, and cinnamon in a spice or coffee grinder; process until finely ground. Combine 2 teaspoons of cinnamon mixture, rice, grated onion, 1/2 teaspoon salt, beef, egg white, and garlic in a large bowl; set remaining cinnamon mixture aside. Shape beef mixture into 24 (1-inch) meatballs. Heat pan over medium heat. Coat pan with cooking spray. Add cabbage, chopped onion, carrot, and celery to pan; cook 8 minutes, stirring frequently. Add remaining cinnamon mixture, chili powder, and chipotle; cook 1 minute, stirring constantly. Stir in 1/4 teasoon salt, broth, and tomatoes, bring to a boil. Reduce heat to simmer. Add meatballs; cover and cook 15 minutes. Add potato; cook, uncovered over medium heat 20 minutes or until potato is tender.
Preheat the oven to 180C, 350F, Gas Mark 4. Place the fruit in a deep ovenproof dish and sprinkle with sugar to taste. Place remaining ingredients in a food processor and process briefly until mixture resembles fresh breadcrumbs. Pour most of the crumble mixture evenly over the fruit and press down gently. Sprinkle the remaining crumble evenly over the top and bake for 40 minutes until golden brown and crisp. Serve hot.
Graham Cracker Crust: In small bowl, combine graham cracker crumbs, sugar and butter. Press evenly on bottom and sides of 9-inch pie plate. Chill until firm (about 1 hour). Chocolate Layer: In medium saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. In small bowl, beat egg yolks. Gradually stir in small amount of hot mixture; return to saucepan. Cook over low heat, stirring constantly, for 2 minutes. Remove from heat. Remove 1-1/2 cups custard to medium bowl; add semi-sweet chocolate morsels and vanilla extract. Stir until morsels are melted and mixture is smooth. Pour into prepared Graham Cracker Crust; chill until set (about 30 minutes). While Chocolate Layer is chilling, prepare Vanilla Layer. Vanilla Layer: In large bowl, combine cold water and gelatin; let stand 5 minutes. Add remaining warm custard; stir until gelatin dissolves. Cool 15 minutes. Stir in rum; beat with wire whisk until smooth. Set aside. In 1-1/2 quart bowl, combine egg whites and cream of tartar; beat until foamy. Gradually add sugar; beat until stiff peaks form. Fold egg whites into custard; pour over chocolate layer. Chill until set (about 2 hours). Garnish with whipped cream and chocolate shavings, if desired. Makes one 9-inch pie.
Pat chicken dry and remove any excess fat; sprinkle with turmeric. Heat oil in a frying pan over medium-high heat and brown chicken on both sides; transfer to a plate (keep warm) and discard all but 1 tbsp of oil in the pan. Add curry paste and stir, mixing it with the oil until fragrant, about 30 seconds; add the coconut milk and bring to a boil, stirring and scraping any browned bits from the bottom of the pan. Stir in fish sauce, lime juice and sugar; boil for 3 minutes, stirring occasionally. Lower the heat, add the chicken with any juices, cover and simmer for 15 minutes; uncover, turn the chicken pieces and simmer for another 15 minutes. Tip the pan and skim off any excess oil; add the red peppers and cook for another 5 to 10 minutes, or until the chicken is cooked, the peppers are done to your liking and the sauce is reduced to the consistency that you prefer. Check the sauce for taste - if necessary, add some salt; sprinkle curry with basil leaves and serve with lime wedges.
Combine first 8 ingredients and 5 eggs in large mixer bowl. Beat about 3 minutes. Mix 2 cups batter, remaining egg, pudding mix and topping in small mixer bowl. Beat about 1 minute. Pour half the plain cake batter into greased floured 12-inch bundt pan. Spoon half the butterscotch over the top. Cut through batter with knife to marble. Bake at 350° 1 1/4 hours or until cake tests done. May garnish with rum-flavored confectioners' sugar glaze.
Preheat oven to 350F and butter a 9x5" loaf pan and line bottom with parchment paper and butter paper. (This makes removing it from the pan so much easier). Beat butter and sugar with an electric mixer until light and fluffy. Beat in egg. Stir baking soda into applesauce in a separate bowl. Mix dry ingredients together. Add dry ingredients in to butter mixture alternating with the applesauce. Mix just until blended well - don't overmix or the cake will be dense. Gently stir in raisins. Pour batter into pan and bake until top springs back when pressed - about 50 minutes (check at 45 minutes). Cool in pan on a wire rack for 10 minutes then turn out onto the rack to cool completely. Make glaze by mixing the lemon juice with the confectioner's sugar until smooth. Spoon glaze over the cooled cake and let set up before serving.
Heat oil in a large saucepan and gently fry the prepared onion, garlic, carrot and celery, stirring gently, for 5 minutes until the vegetables begin to soften. Add the lentils, stock and boiling water. Season with salt and pepper to taste, stir and bring back to the boil. Simmer, uncovered, for 15 minutes until the lentils are completely tender. Allow to cool for 10 minutes. Meanwhile, bring another saucepan of water to the boil and cook the pasta according to the instructions on the packet. Drain well and set aside. Place the soup in a blender and process until smooth. Return to a saucepan and add the pasta. Bring back to a simmer and heat for 2-3 minutes until piping hot. Remove from the heat and stir in the yogurt. Season if necessary. Serve sprinkled with chopped parsley. We also add a sprinkle of brewers yeast. Tip: Avoid boiling the soup once the yogurt has been added. Otherwise, it will separate and become watery, spoiling the appearance of the soup.
Marinate in refrigerator overnight, mix a few times. If cooking on coals, make sure the coals are smoldering and there are no flair-ups. They should look white/grayish. Meat should be about five inches from coals to start with; you can shorten the distance if more portions need to be cooked once first portion is finished. Also, keep a spray bottle filled with salted water handy, to put out flair-ups from dripping fat. Cook uncovered. Gas grill should be set so no flame reaches the meat, or it will burn. This could mean low to medium heat, depending on the grill. You'll be placing skewers right on the grates, or if you have a kabob rack - use it. Cook uncovered. Before grilling, REMOVE ALL ONIONS FROM MEAT. Skewer meat cubes, spaced about 1/4 inch apart. Keep in mind, longer and thicker/wider stainless steel skewers will make your job a lot easier. Don't skewer cubes outside of direct heat area. Your total cooking time will be anywhere from 15 to 20 minutes. Overcooking meat is not a good idea. Turn meat every minute or so, keep flair-ups under control (spray coals in exact spot of flair-up with your bottle to put out the flames). Occasional charring on edges is okay. First sign that your meat is getting close to being ready is the incredible aroma you'll notice. The meat should be uniformly browned, pull one piece off a skewer and test for readiness. Should you find it to your liking - remove from grill. Slide meat from skewers with a fork or (traditionally) bread crust. Put cooked meat in a covered dish/pot to keep it warm. Keep the meat warm. At all costs :). GARNISH: Toss together a few thinly chopped sprigs of cilantro, one large red onion sliced in thin rings, one table spoon lemon juice. Mix this garnish with the cooked kabob in a covered dish (shake it with lid on to evenly distribute garnish). Sprinkle a few pinches of salt and sumac (if you have sumac) right before serving. KEEP THE MEAT WARM IN A COVERED DISH!
Mix all liquid ingredients first: cantaloupe, orange yogurt, milk. Mix for 30 seconds then add frozen ingredients: frozen banana, lemon-lime sherbet, strawberries. Smooth until thick.
In a small bowl melt butter in microwave. Using a garlic press, or food processor, mince and pulp garlic. You can use more or less garlic according to taste. Combine melted butter, basil, orgegano, and garlic. Whisk in 1/3 cup olive oil. Brush or spoon on to your favorite bread, bake to re-heat bread. ENJOY!
Preheat oven to 350°. In a big bowl, combine the ground beef, ground sausage, onion, garlic, parsley, bread crumbs, egg, wine, mustard, herbes de Provence, salt, and pepper; mix well. Transfer mixture to a lightly oiled 9x5 inch loaf pan; gently pat down. Bake until the loaf is firm and the top is lightly browned, about 1 hour. Let stand in pan for 5-10 minutes before serving. Remove loaf from pan; slice to serve; garnish with tomatoes and parsley sprigs.
Cook pasta according to directions. Drain and set aside. In a skillet, add 3 teaspoons of the olive oil and heat gently. Add onion, garlic and pine nuts and cook till onions are translucent. Stir in drained spinach, tomatoes and cook for 3 minutes, stirring occasionally. Add wine and water. Set aside. In a separate bowl, blend feta cheese and cottage cheese with a pastry blender. Place drained pasta into skillet and heat, drizzle with 2 teaspoons olive oil and toss. Add cheese mixture, spinach mixture, salt, pepper, and crushed red pepper flakes and toss again. Heat for about 2 more minutes. Serve immediately into plates. Sprinkle with Parmesan cheese.
In stockpot, melt butter and combine remaining sauce ingredients. Add mushrooms. Bring to a slow boil on medium heat. Reduce heat, cover and cook 3 hours. Remove cover and cook an additional 3 hours until liquid barely covers mushrooms. Let cool to room temperature. Do not stir. Pour into container and refrigerate. Reheat to serve. Freezes beautifully.
Preheat the oven to 350 degrees. In a large bowl, beat the butter until creamy. Gradually add in the confectioners' sugar; mix well. Combine the flour and salt in a smaller bowl; add to the butter mixture and beat on low speed until combined. Add in the pecans, vanilla and ice water. Shape the dough in 4" sticks and place on greased baking sheets. Bake at 350 degrees for 12-15 minutes, or until browned. Roll in confectioners' sugar and store in airtight containers for up to 2 weeks. These also may be frozen for up to 2 months.
Combine ground beef, egg, oats, soup mix and 3 tablespoons catsup. Shape into a loaf. Top with remaining catsup. Place in Crockette. Cover and cook 8 to 10 hours.
Place ingredients (except pork chops and corn starch) in a 6-quart slow cooker. Stir to combine. Add pork chops. Toss to coat with the sauce. Cook on low 6 hours. After 6 hours, combine equal amounts cornstarch and water in a mason jar. Close the lid, to seal the jar. Shake briskly, to create a slurry. Add the slurry to the crockpot. Stir and cover. Cook 1 more hour. Serve and enjoy! You can add more or less chile paste to satisfy your taste, or omit it altogether. My family likes a little heat, so I used 3 tablespoons.
Preheat the oven to 190C. To make the damper pastry, combine flour baking powder and salt, then rub in the butter by hand. Or place flour, baking powder and salt in your food processor and pulse to sift, then add the butter, and process until the mixture resembles breadcrumbs. Add milk and mix (either by hand or in the processor) until the dough leaves the side of the bowl. Cover with plastic wrap and chill for 20 minutes. Meanwhile season the flour with salt and pepper and toss the kangaroo cubes gently to coat with the flour. Heat a little olive oil in a frying pan and brown the meat in batches, remove and set aside. Add the mushrooms and garlic and cook for 2 minutes. Add the meat, beer and stock and bring to the boil. Reduce heat, half cover pan and simmer for 90 minutes. Set aside to cool. Adjust seasoning, stir in the marjoram and transfer mixture to a pie dish or tin. Roll out damper pastry until 4mm thick and place over meat to form a secure lid. Press pastry edges down with fingertips to secure and refrigerate for 20 minutes. Pierce pastry with a knife four times then bake pie for 25-30 minutes until damper crust is golden brown.
In a large bowl, whip or beat heavy cream to medium peaks. Add confectioners' sugar and continue beating to stiff peaks. Divide whipped cream in half. Fold in juice and zest to one bowl and fold in berries to the other. Use right away or refrigerate till needed. (Recommended to use the same day).
Preheat the oven to 300 degrees F. Place eight 6 oz. ramekins in a deep baking pan. Put the yolks, eggs, and sugar in a bowl and whisk until smooth. Stir in the lemon juice and the cream. Pour the mixture through a very fine mesh strainer, then ladle into the ramekins. Place the pan with the ramekins into the oven, then fill the pan with hot water about half-way up the sides of the ramekins. (It's easier to fill the pan when it's already in the oven). Cover the pan lightly with aluminum foil and bake for about 50 minutes. You can tell they are done when, if you gently shake the pan, the sides are firm but the center of each ramekin, about the size of a quarter, is still jiggly like jello (not liquid!). That's okay- I promise. That means they are perfect. Do not overcook, or your custard will taste like scrambled eggs. Remove the custards from the water bath and refrigerate overnight, but for at least 6 hours. As they chill, they will completely firm up. Before serving, let them sit at room temperature for 15 minutes. I like to serve these with a crisp cookie, like a gingersnap.
Cream oleo and sugars. Add eggs and beat well with the vanilla. Mix together the flour, salt, soda, and cinnamon; add to the creamed mixture. Stir in the hot water, oats, and raisins; mix well. Place heaping tablespoonful batter on a greased cookie sheet (I use an air-bake cookie sheet). Bake at 350 degrees until almost done. Take out and cool on cookie sheet for 1 minute, then cool on a rack.
Heat the oil in a large pot over medium heat. Add the onions and green pepper and cook until slightly softened. Add the carrots, celery and cook for a few more minutes. Add the jalapeno and garlic and cook for a few minutes to soften. Add the oregano, cumin, and chili powder and cook for another minute or two, stirring to mix in spices. Add in vegetable stock, tomato sauce, tomatoes and beans. NOTE: I used 1 can pinto and 1 can black beans instead of 2 cans of black beans. Add in cocoa powder and sugar. Cook over medium high heat, stirring frequently and bring to a boil. Reduce the heat to medium low and simmer uncovered until thickened about 45 minutes, stirring occasionally. Season, to taste, with salt and pepper, if needed. Stir in cooked and drained spaghetti (do not rinse so chili liquid will "stick" to pasta). Serve with shredded cheddar cheese (white or yellow).
Preheat the oven to 425°F and line a baking sheet with Silpat or parchment paper. Set aside. In a small bowl, combine the diced apples, lemon juice, cinnamon, sugar and flour. Mix until apples are thoroughly coated. Set aside. Unroll the pie dough onto a well-floured surface. Using a 3-inch circular cookie cutter or glass, cut out as many circles as possible. Using a rolling-pin, roll out the scraps and continue cutting out circles until you run out of dough. Spoon 1 tablespoon of the apple filling into the center of half of the pie circles. Make sure to leave enough of a border around the filling to seal them shut. Do not overfill. Top the apple filling with a few pieces of caramel. Top the filling with a portion of the chopped caramels and a pinch of sea salt. Brush around the edges of the dough with a finger dipped in egg wash. Place a second dough circle on top each filled circle then use a fork to crimp the edges together. Brush each pie with the egg wash and cut two vents on the top of each pie with a sharp knife. Sprinkle the pies with crystal sanding sugar and place on prepared sheet pan. Refrigerate for 20-30 minutes. Bake the pies for 15 minutes or until they're golden brown. Allow to cool about 10 minutes before serving; filling is hot.
Combine Chia Seeds and 1/2 cup water. Stir constantly, for 1/2 - 1 minute. The seeds will quickly form a gelatinous coating, which will absorb the water. Let the seeds set, to thicken. After about 15 minutes, you will have a thick mixture, that can be added to the meat mixture, when it is ready to mix. This will help bind it all together, and add moisture. Chia seeds do not have any flavor, of their own. They add moisture, fiber and oodles of nutritional value to your food. In fry pan, add chopped onion and oil. Mix well, to cover onion with oil. Spread onion evenly in pan. Add 1 Tablespoon water and cover with tight fitting lid. Heat over medium heat, until water bubble. Turn heat to low and simmer for five minutes, or until onion is translucent. Remove lid, and increase heat to medium low. Stir gently, until the onion starts to caramelize. At this point add minced garlic, and stir, for another minute. Remove from heat, and cover, until the remainder of mixture is complete. In medium mixing bowl, add ground meat, grated carrots, caramelized onion/garlic mixture, Chia Seeds, and seasonings. Combine well, with hands (I wear plastic gloves), or large spoon. Form into 3-1/2 to 4 inch patties, that are about 1/2 inch thick. These can be immediately cooked, on the grill, for approx 3 minutes per side, depending on how well you like them cooked. Or . . . Place on cookie sheet and place in freezer. The patties should be frozen through in about an hour or less. We have found that it is easier to get a nicely cooked outside and still have a slightly pink center, when we cook them from frozen. This takes a little less than 4 minutes on the first side, and three minutes on the second side. The final result will be determined by your grill, so watch them closely the first time you cook them.
In covered pan, cook carrots in small amount of boiling water, 15 minutes or until crisp tender. Drain and set aside. In pan, melt butter, add ginger, thyme and water chestnuts; cook and stir for 2 minutes. Add wine, parsley and carrots. Cook and stir until heated through.
Mix well the brown sugar and flour. Add eggs, evaporated milk and vanilla mixing well. Pour into 2 large unbaked pie crusts. Cook at 425 F for 40-50 minutes.
To prepare the Creamy Pesto Dressing, stir together the mayonnaise or salad dressing, sour cream, Parmesan cheese, pesto, and garlic in a small bowl. Stir in milk, 1 teaspoon at a time, to make of desired consistency; set aside. Divide the greens among four individual salad bowls or serving plates. Arrange the mozzarella or provolone cheese, ham or turkey, salami or prosciutto, tomato, yellow or green pepper, onion and artichoke hearts over the greens. Drizzle with the Creamy Pesto Dressing.
Preheat oven to 350 degrees F. Saute onion, bell pepper, and celery in butter. Process tomatoes and crumbled bread in your blender. In a bowl add sauteed vegetables to the processed tomato-bread mixture. Stir in 1 1/2 cups grated cheese, shrimp, and all of the seasonings. Pour the mixture into a greased 1 1/2 quart casserole dish and top with the 1/2 cup grated cheese. Bake in oven for 30 minutes or until bubbling. Serves 8.
Combined all sauce ingredients along with enough water (or milk) to fill the two cans of soup in a large sauce pan over medium heat. We are not frying the tortillas, so the extra moisture from either the water or milk is needed to soften them while baking. After sauce mixture has simmered for about 5 minutes, begin assembling in a large casserole dish. I start with a some of the sauce, then a layer of tortillas, a layer of sauce, then the shredded chicken, then cheese, then back to the tortillas. It goes as high as there is ingredients (usually 4 or 5 layers). Then we bake in 350 degree oven for about 20 minutes. After 10 minutes of cooling down, it is ready to be served. I'm a single father of 5 teenage boys, so we go buffet style with this dish, along with mexican fried rice and refried beans.
Preheat oven to 400 degrees. Chop onion and bell pepper. Brown meat with onion and pepper un til beef is no loner pink; drain . Stir in chili beans, barbecue sauce annd salt. Bring to a boil. Spoon into a 9 inch square pan. Prepare corn muffin mix acording to package irections; stir in corn.Spoon over meat mixture. Bake 30 minutes or until golden brown.
Place chicken in slow cooker, separating pieces. Top with soups; season with salt and pepper. Cover and cook on low setting for 8-10 hours, until chicken is very tender. Uncover; shred chicken with 2 forks and stir into soup mixture. Continue cooking, uncovered, for about 30 minutes, until gravy is thick. Serve chicken mixture spooned onto buns or ladled over rice or noodles.
Cook the grits with the water and salt using package directions. Add the Velveeta cheese, garlic cheese, margarine and Worcestershire sauce to the grits and stir until the cheese melts. Taste and season with garlic powder fora stronger garlic flavor if desired. Spoon the grits mixture into a 1 quart baking dish. Sprinkle with paprika. Bake at 350°F for 15 to 20 minutes or until bubbly.
Heat oil and 2 T butter in large skillet. Add steaks and cook on med-hi for 6-7 minutes per side. Remove from heat and keep warm. To pan add remaining butter and mushrooms, cook and stir 3 minutes. Add onions, saute 1 minute. Add flour, salt and pepper, cook and stir 2 minutes. Add broth slowly, stir until smooth. Boil 1 minute. Serve steaks with sauce on the side.