HumbleIntelligence/food-ner-1-Million huggingface dataset:
Let the rooms come to room temperature. This is important to achieve the consistency of an egg crepe. Add a splash of milk or cream. When they have warmed, whisk briskly with a grinder handle motion (a cook whips air into the eggs to give them fluffiness- no magic powder or secret spell). Place butter into a large, nonstick skillet, over med-high heat. Heat until butter melts, using your egg turner to spread the butter over the pan. Add the eggs, and season with sea salt and black pepper. If using herbs, add them now. As the eggs start to cook, they will start to cling to the pan. As they do this, pick up the pan and swirl them around to help them evenly set. Use your egg turner to sort of bump down the edges of the omelet on the pan sides, where the eggs stick to the pan. Swirl the eggs until they are almost set/dry, with no runny areas of egg white, then sprinkle with cheeses. If adding other ingredients, add them now. Fold over one third of omelet onto center, top with other side. Allow ingredients to get hot inside, then turn out onto a warm plate, then flip over seam side down. If you prefer, just fold the omelet in half and turn out onto plate, in a half moon shape. Your omelet, if cooked right, should not have runny egg white inside, and the exterior should be a light golden brown, not just ordinary egg-yellow. Sprinkle with paprika or a douse of Tabasco sauce, if you like. If you use ketchup, don't tell me about it. *laughs*.
No need to preheat the oven yet, this dough needs to chill. Place the three flours, cocoa powder, salt and baking soda into a medium sized bowl and stir until combined. Add in mini marshmallows, crushed Oreo's, sprinkles and chocolate buttons and stir until all are covered in flour. Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2 mins on med-high speed. Add in eggs and vanilla, scraping sides as necessary, and mix until well combined and smooth, 1 min on med-high speed. Add in melted chocolate and 1tbsp of the flour mix and mix on low until combined. Tip in the rest of the flour mix and combine on low until a dough forms. Tip dough into a medium sized bowl, cover with cling film and place in the fridge for at least 6 hours, overnight if possible. Once chilled, preheat the oven to 350F and line 3 baking trays. Using a 1.5tbsp cookie scoop, place dough balls on trays, 2 inches apart. Flatten dough balls ever so slightly with your hand to stop them rolling off. Place in the oven for 9-10 minutes, until risen slightly, soft in the middle, but a little drier around the edges. Leave to cool on the trays completely. Once cool, cookies will keep in an airtight container, at room temperature, for a week.
1. Put salmon, bread crumbs, egg, garlic, soy sauce, oil, scallions, and 2 tablespoons of the ginger in food processor. Pulse until coarsely chopped. Form into 4 equal (3" diameter) patties. Sprinkle tops with sesame seeds. 2.Heat large nonstick frying pan coated with cooking spray over medium heat. Put patties sesame-seed-side down in pan. Cook 5 minutes. Flip and cook until done, 5 minutes longer. 3.Serve burgers on buns and top with spinach and remaining 2 tablespoons pickled ginger.
Season the tomatoes with salt and pepper. Place the cherry tomatoes, cut side up, under a hot griller/broiler. Cook until just softened and lightly blackened, about 10 minutes. Combine the olives, parmesan, garlic and parsley in a food processor. Blend until roughly chopped. Slowly add the olive oil whilst blending and blend until just combined. Cook the gnocchi, according to package directions. Toss together with the pesto and 1 tablespoon of the gnocchi cooking water to coat gnocchi. Serve topped with the hot tomatoes and extra shaved parmesan.
Make the dressing by whisking the mayo, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl to smooth. Cook the bacon in a skillet over medium heat until crisp, then transfer with a slotted spoon to a paper towel lined plate to drain. Roughly chop the lettuce, then toss with some of the dressing in a serving bowl. Top with the tomatoes and scallions. Scatter the bacon and cheese over the salad; season with pepper and sprinkle with the parsley. Serve with more dressing on the side.
Tear Swiss Chard leaves into medium pieces. In large saute pan, heat olive oil over medium heat. Stir red onion in and saute for about 5 minutes or until the red onion slices are soft. Turn heat up to medium-high heat; add raisins and pine nuts, stir to toast the nuts. Add swiss chard, give it a couple of stirs to incorporate it with the other ingredients. If you are using the spinach, add it at this point instead of the Swiss Chard. Add water and cover the pan so the swiss chard will wilt. Usually takes about 3 to 4 minutes for this to happen. Even if you are using the spinach that you have cooked, cooled and strained of extra water - DON'T SKIP THIS STEP WITH YOUR PRE-COOKED, STRAINED SPINACH - if you skip this with your spinach, the texture will be "gummy." Trust me - I tried it. Put individual servings on plates, use salt and pepper to your taste and then, (my favorite part) - sprinkle with balsamic vinegar or red wine vinegar.
In food processor or blender, combine the strawberries, cream, cornstarch and lemon juice; cover and process until smooth. Pour into a saucepan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Transfer to fondue pot or mini slow cooker; keep warm. Serve with cookies, fresh fruit and/or pound cake pieces.
For the confit. Cut off and discard the root ends of the garlic cloves. Place the cloves in a small saucepan, and add enough oil to cover them by about 1 inch. None of the garlic cloves should be poking through the oil. Place the saucepan over low heat. The cloves should cook gently: very small bubbles will come up through the oil, but the bubbles should not break the surface. Adjust the heat as necessary and move the pan to one side if it is cooking too quickly. Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife. Remove the saucepan from the heat and allow the garlic to cool in the oil. Refrigerate the garlic, submerged in the oil, for up to a month. For the spinach. If using large-leaf spinach, remove the thick stems and wash the leaves. Wash the baby spinach. Melt the butter in the largest skillet you have over medium-low heat. Add the shallots and saute gently for 1 minute. Add the garlic confit and only as much spinach as will fit in the skillet, sprinkle with one-half teaspoons salt and a pinch of pepper, or to taste, and use tongs to turn the spinach in the butter. As the spinach wilts, continue to add handfuls of spinach from time to time and season additionally as needed. Do not overcook: the spinach is done when it is wilted and tender but still bright green. Serve immediately.
Mix Jello with 1 cup boiling water and 1/2 cup cold water. Let set until the consistency of egg whites. Beat the whipping cream until stiff. Fold the whipped cream into the Jello; also. Fold in the pineapple with juice, and pecans. Return to refrigerator to let set. Serve on angel food cake slices.
Clean and chop the chicken into large chunks (e.g., each breast quartered). In a medium sized bowl, mix salsa, reduced sodium soy sauce, ginger, and PB2 together; blend thoroughly with a whisk. Place about a third of the chicken in the crockpot. Layer about a third of the sauce on top of the chicken in the crockpot. Repeat layering with remaining chicken and sauce. Cook on low for about 6 hours. Do not stir. Califlower "Rice". Wash and trim leaves away from head of cauliflower. Coarsely chop into 1 - 2 inch chunks. Layer as much as will fit in a microwave steamer basket; do NOT add water. Microwave on High for about 3 minutes. Repeat process with remaining chunks of cauliflower. When cauliflower chunks are cool enough to handle, grate with a medium or large hole grater. If you have a food processor, use it -- much quicker. Just before serving, microwave each caulirice portion for about 45-60 seconds to bring it to eating temperature. (Excess "caulirice" portions can be stored individually in ziploc bags and frozen. To use at a later time, just microwave for about 2 minutes.). To serve: Mound "caulirice" on plate and either heap chicken and sauce on top or make a ring around the caulirice. Top with fresh cilantro leaves.
Preheat oven to 375 degrees. Combine the Flour, Yeast, and Salt in a bowl; pour 1 1/3 cups Warm Water into a measuring cup and stir in the Olive Oil; Mix the liquid with the dry ingredient to make a soft but firm dough, adding more liquid as needed, and either turn this out onto a surface and knead by hand or keep in bowl and use a mixer fitted with a dough hook and knead until smooth, supple and full of elastic life; form into a ball, wash out and dry bowl, Oil it, and turn the dough in it so it's lightly oiled all over; Cover with plastic wrap and leave to rise for an hour or so or until doubled in size. Trim the tops off the Garlic heads, making sure they remain whole, sit them in some torn-off squares of foil, dribble over some oil and wrap them loosely; the packages should be baggy but the foil tightly sealed at the edges; cook for 45 minutes; they should not be mushy by this stage but still just holding their shape; remove from oven, unwrap and let cool; Turn oven up to 400 degrees. Tear the parsley leaves from their stems and add a good handful to the bowl of the food processor and chop; Squeeze the soft garlic cloves out of their skins and into the bowl and process again; pour in enough extra-virgin olive oil to make a runny paste down the funnel, while still processing, and leave this pungent emulsion where it is while you get back to the bread. When the dough has risen, punch it down and leave to rest for 10 minutes; divide the dough in half and get out 2 sheets of baking parchment. Sit a ball of dough on each, and roll out to form a curved rectangle or bulky oval; then, using your hands, press out a little more; transfer the breads on their papers to the baking sheets, cover with tea towels and leave to rise and get puffy for about 25 minutes. Poke your fingers all over the tops of the breads to dimple them, and then go back to the food processor and pulse once or twice to make sure the Parsley, Garlic and Oil are combined and pour this green mixture all over the corrugated flatbreads. Put the baking sheets into the oven and bake for 20 minutes or until the breads are cooked - becoming golden in parts, with the garlic flecks a darker brown and the rims puffing up around the oily topping. Whip out of the oven and drizzle over a generous amount of good extra-virgin olive oil; sprinkle some salt and set down on the table for people to tear greedily at with their bare hands.
Goulash: Saute onion and garlic in shortening until translucent. Add meat with spices and saute till brown. Add water; simmer, covered, until meat is tender, about 1 hour. Add finely grated potato into the meat and simmer 5 minutes stirring often. Serve with dumplings or bread. Dumplings: Mix together beaten egg, milk, flour, baking powder and salt until smooth. Add bread cubes to batter and mix well. Make two small loaves. Drop into large pot of vigorously boiling water. Cook 10 minutes, then roll dumpling over and cook an additional 10 minutes. Remove immediately from water and cut ends off to release steam. Cut into 1/2 inch slices and serve.
put sliced cucumbers in colander. add salt, and press with plate covered by a heavy can, for 30 minutes. rinse, and in bowl add remaining ingredients. chill up to several days, and serve.
Slightly roast or soften garlic first, otherwise too bitter. Whirl all the ingredients using a hand held electric blender; mine is a Cuisinart 200 watts Smart Stick that comes with a cup for the ingredients. Very thick; experiment with different vinegars (red wine is also good).
Split cakes and line 13x9 pan with them cream side up. Blend cream cheese with milk then blend in pudding mixes. Pour over cakes. If you opt to add berries, layer them now evenly over the pudding mixture,. Spread cool whip over the top. IF desired sprinkle with chocolate curls, sprinkles or nuts. Chill until serving time. Try twinkies with lemon pudding or butterscotch, or Ho-Hos with french vanilla pudding and those new flavored cool whips like strawberry or chocolate.
MAKE OREO PIE CRUST: Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Mix Oreo crumbs and melted butter together. Press into 9" deep-dish pie pan bottom and sides. Bake for 8 minutes. Cool completely. PREPARE ICE CREAM FILLING: Spread softened vanilla ice cream over bottom of pie crust. Sprinkle with crushed cookies. Freeze until set, about 1 hour. Spread softened peppermint ice cream over cookie layer, mounding slightly in center. Freeze at least 4 hours or overnight. PREPARE WHIPPED CREAM TOPPING JUST BEFORE SERVING: On medium-high speed, beat cream with sugar until stiff peaks form. If desired, fit large star tip into large pastry bag. Using small, clean brush, starting at tip of bag, paint 5 long lines of food coloring inside bag, ending 1 inch from top edge. Fill bag with whipped cream. Pipe rosettes. If not using pastry bag, spread plain whipped cream over pie. If desired, garnish with peppermint candies.
Purchase 2 pieces of cedar boards, 3/4 inch thick, 7 1/2 inches wide and 18 inches long, untreated. Soak cedar boards in water for at least 12 hours before using. Preheat barbecue to HIGH heat. Remove cedar boards from the water and sprinkle with coarse salt on one side that will be used for placing the salmon filets. Place boards on the NOW HOT barbecue for about 3 minutes, DO NOT BURN CEDAR BOARDS. Rub salmon filets with olive oil. Sprinkle coarse salt and granulated garlic powder on salmon filets. Sprinkle salmon filets heavily with dill weed and green onions. Drizzle lemon juice over salmon filets and then sprinkle with black pepper. Place the salmon filets on the cedar boards, skin side down and layer the top of filets with thinly sliced lemons. Drizzle MAPLE SYRUP over the filets. Turn barbecue down to medium heat. Place prepared salmon on the barbecue grates. Close BBQ cover and cook on medium heat for 10 to 15 minutes or until salmon just starts to flake. Remove from the barbecue. If you have a heavy duty screen with about 1/4" squares, spray with olive oil and place on the barbecue grates. This will prevent any salmon to drop through the grates. Slide the salmon filets off the cedar plank onto the screen, with skin side down. Turn barbecue heat to HIGH. Sprinkle more MAPLE SYRUP on filets, close BBQ lid and cook for another 2 to 4 minutes or until salmon flakes easy. DO NOT OVERCOOK SALMON. Remove salmon to large plates. Serve immediately with lemon wedges. You may also use dark brown sugar on filets instead of Maple Syrup. After you rub the salmon filets with olive oil, spread about 1 tablespoon of brown sugar on each filet (4 tablespoons). You may also use white onions sliced instead of green onions or scallions. DO NOT RE-USE THE Cedar Boards a second time. Purchase your cedar boards at a lumber yard, but make certain that the boards are not treated. They are also much cheaper at the lumber yard and are just as good as the prepared cedar boards.
heat oil in a large skillet on med hi heat.. add chicken cover. cook 4 minutes on each side or until cooked through Remove chicken from skillet. add soup and water to skillet stir and bring to a boil. stir in rice and 1 c of velveeta. top with chicken. sprinkle with remaining velveeta cover and cook on low heat 5 minutes.
Mix lemon juice, olive oil, ginger-garlic paste, anchovy sauce, anchovy fillet, tarragon herb, salt and pepper to make a marinade. Marinate the hammour fillet in this for a few hours or overnight for best results. Grill it over the charcoal griller. Saute garlic in butter. Toss mint and greenpeas in it. Add salt and pepper to taste. Mash grated potatoes in a pan. Add milk, butter, salt, pepper and nutmeg gradually until creamy in texture. Finish off with cream and parsley. Arrange the grilled hammour in the centre of your serving plate. Serve hot with 49ers salad (recipe posted separately) and other accompaniments such as lemon butter sauce.
Preheat oven to 300 degrees. I put parchment paper on the bottom of the pan. Mix together flour, baking soda, baking powder, salt, sugar and cinnamon, make a well in the center and add eggs, oil and vanilla. Stir in carrots, coconut, walnuts and pineapple. Pour into a 9x13 inch pan and bake for 1 hour at 300 degrees and for 10 minutes at 350 degrees, (60 minutes at 300 degrees for 2 - 9 inch round pans). Allow to cool before frosting the cake. To make frosting; cream the butter and cream cheese until smooth; add the powdered sugar and beat until creamy. Sprinkle ground walnuts on top. Keep refrigerated. Freezes very well, as a full cake or cut into pieces.
Preheat oven to 325. Lightly grease sides and center of a 10 inch tube pan. Separate eggs into large mixing bowls. slowly beat 1 cup sugar and salt into yolks until thick and light in color. Add mashed bananas. Beat for 3 minutes on high speed. Stir together cake meal, potato starch and cinnamon. Fold gradually into banana mixture. Add nuts. Beat whites till peaked (not dry). Continue beating and make meringue by beating 1/4 cup sugar into whites 1 teaspoon at a time. Fold meringue into banana mixture. Bake in pan for 70 to 75 minutes until its springy to touch. invert pan and let hang for 45 minutes. remove while warm with a thin blade.
Place a bit of Olive Oil into a medium sized heavy stock pan and bring to medium heat. Add the onions and carrots. Sweat for a few minutes until soft. Add canned tomatoes and garlic and season. Reduce the heat to medium low and let cook, covered, for "a while". Sometimes, I will get cheap and use 1 can of San Marzanos and 1 can of inexpensive tomatoes. Or, if I have fresh tomatoes that need to be used - I make sauce rather than ruining them in the refrigerator. This is all OK too. San Marzano is best -- but the other options will still give you a far better product than store bought sauce. Basically I check it every 10 minutes or so. If my heat seems too high (too bubbley & starting to burn), I'll reduce it to very low. Once the mixture is very soft (at least 30 minutes or up to 60), puree with an immersion blender. I don't use a regular blender, because I don't want it to be perfectly velvet smooth, but use any tool that you prefer. After pureed, test for seasoning and add more if needed. Continue cooking, covered on low heat for 15-30 minutes until thickened. This is simply the most perfect clean and pure pizza sauce you will ever eat! If you are accustomed to store varieties, It tastes VERY different but it is SO much better! The color should be a bright orange-red -- with a little bit of tart and a little bit of natural sweet. Whatever you do -- NEVER EVER EVER ruin your sauce by adding any kind of additional sweetener - that's my opinionated part :). When you turn off the heat, drizzle a bit of extra virgin olive oil for additional kick. This sauce can be refrigerated or frozen, but it is best when used immediately.
In a large pot, cook chourico or sausage over low heat. Turn and cook until brown, about 10 minutes. Remove from pot and let cool. Cut sausage into slices. Remove any fat from pot, but leave the cooked on bits. Add oil to pot, add onion and cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute more. As you stir, scrape up the bits from the bottom of the pan. Add broth potatoes, and black pepper, bring to a boil and cook 20 minutes. Remove the pot from heat and either lightly mash the potatoes with a potato masher or food processor, or I like to use my immersion blender to puree the entire mixture. Add chourico or sausage, red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes. Add kale and bring back to a simmer. Cook partially covered until the kale is cooked. Adjust salt if needed.
Line your dish lightly with oil (I like to use an extra virgin olive. Mix together the ricotta, mozzarella, provolone, muenster, parmesan, romano, feta, goat cheese, eggs, pepper, and parsley well in a large mixing bowl (being careful, cheese tends to fly out at you). Stir your sauce ingredients together in mixing bowl. Lay strips of pasta across dish parallel until layer is covered. Paste out the cheese mixture on top of pasta evenly. Repeat 5 with sauce on top of cheese mixture. Lightly sprinkle mozzarella on top of pasta (this helps hold the pasta together. Lay down another layer of pasta and repeat steps 5-8 until you reach the top of your dish. Sprinkle a little mozzarella and parmesan on the last layer of pasta (for looks). Cover with aluminum foil (this prevents the top from drying out--unless you like that). Preheat oven to 315°F and cook for 1 hour.
Put the cut up bananas in a medium bowl. Combine the orange juice with the bananas and gently toss a couple of times to coat bananas. This method should keep bananas from turning brown. Take a wooden skewer and thread your fruit on. *To enhance the sweetness of the strawberries, instead of using whole strawberries, cut each one in half place in a medium bowl and add a wee bit of sugar and toss around. Method 2. Add about 5 large tbsp of apple jelly to a small saucepan and stir over a medium jelly, until it because less lumpy, let cool. Slice bananas and coat with apple jelly. Slice strawberries and cut in half and coat with either sugar or apple jelly. Slice the rest of the fruit and set aside. Stick the fruit on the skewers. Enjoy!
Heat oven to 350 degrees. Beat margarine in a mixer until smooth. Add eggs to the margarine 1 at a time until blended. Slowly add granulated sugar Slowly add brown sugar. Add vanilla, salt, and baking soda. Slowly add flour to the mixture 1 cup at a time. Finally, add the white chocolate chips and blend until all ingredients are combined. Chill the dough for about 10 minutes before placing in the oven. Place rounded spoonfuls on baking sheet and bake for 12 minutes. The cookies will appear to have a very light golden color and will be very soft. If you'd like, add another minute, but these cookies are very chewy and yummy! Enjoy!
Combine the first 8 ingredients. Put lettuce, feta and croutons in salad bowl. Add dressing immediately before serving, and toss to coat.
Preheat the oven to 350°F. Rub the roast with the dry ingredients. Tie the roast with baking twine so that it has a roughly uniform cross section (failure to do so will result in thinner parts becoming overcooked before the thicker parts are done). Baste the roast with the oil (lard) and place in the oven in a roasting pan, elevated above the bottom of the pan on a roasting rack. It is important that no part of the roast be in contact with the pan drippings during cooking. Cook time is 15-30 minutes per pound (depends on your oven, the shape of the roast, etc). Cook until interior temperature is around 140-150 (depends on how rare you want your meat). While roast is cooking, remove from oven every 15 minutes to rotate the roast and re-baste. This is also a good time to check temperature. We serve this with truffle sauce (use recipe 469366, but replace half the butter with truffle oil). When done, remove from oven, loosely tent with foil, and let rest at least 20 minutes (30 is better).
Heat oil in dutch oven, stir in onions and garlic, cook until softened. Add meats, cook until brown, breaking up lumps; drain fat. Add black beans, broth, tomatoes and spices, bring to boil. Reduce heat and simmer 30 minutes, partially covered. Uncover and cook 30 minutes. Add olives and almonds and cook 5 minutes. Serve over rice.