HumbleIntelligence/food-ner-1-Million huggingface dataset:
With a hand-held mixer, beat the egg whites in a medium bowl, until frothy. While still beating, slowly add the sugar or Splenda and beat on high speed until the egg whites are stiff and shiny, about 4 minutes. (This can also be done in the bowl of an electric mixer fitted with the whisk attachment). In another bowl, whisk the yogurt until smooth. Fold in the egg whites. Transfer the mixture to an ice cream freezer and freeze according to the manufacturer's instructions. Freeze in a quart container until ready to serve. *Raw egg warning- To reduce the slight risk of Salmonella or other food-borne illness, use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Rinse the rice thoroughly. In a large bowl, allow the rice to soak for as long as possible. If you don't have time for this step, the rice will be perfectly fine to eat, it's just a bit chewy. My kids find the rice more palatable if it has soaked for quite a while. I usually put it on to soak right after breakfast. An hour or so before you plan to cook dinner, pour off the soaking water and cook the rice however you normally do so. I use a rice cooker and would use 4 cups of water to cook 2 cups of brown rice. Heat the oil in a large non-stick fry pan over medium high heat. Add the onions. Cook and stir frequently for 2 minutes, or until tender. Add the red peppers. Stir for 2 minutes. Add the cabbage and garlic. Stir fry an additional 4 minutes. Stir in the tomatoes, chick-peas and vinegar. Reduce heat to low and simmer for 8 to 10 minutes, or until the liquid released from the tomatoes is slightly reduced. Stir in the kidney beans, cook for 2 minutes or until heated through. Sprinkle the parsley over all, serve with the brown rice.
Add bacon to a 5 1/2 quart Dutch oven over medium-heat and cook, stirring, until crispy. Remove bacon with a slotted spoon and set aside. Add pasta to pot with the rendered bacon fat. Add 4 cups water and one teaspoon salt. Bring to a boil over high heat and cook, stirring frequently, until pasta is just tender and a small amount of water still remains, about 7 minutes. Add mozzarella, cheddar, fontina, cream cheese, milk, butter, mustard powder, and cayenne. Reduce heat to low, stirring until cheese is melted. Season to taste with salt and pepper. Remove from heat and serve immediately, garnished with reserved bacon, chives, and additional cayenne, if desired.
Chop pineapple and place in a bowl, cover with the hot water, to plump fruit, cover with saran and set aside for about 15 minutes. In another large bowl sift measured dry ingredients, flour, spices, salt, and powder and stir to blend well. In a large bowl, cream the sugar with the eggs until light and fluffy, add in the oil, zest, and vanilla. Drain the pineapple well, ( throw away the water it is not needed) and add drained pineapple to the egg sugar mixture. Now add the dry ingredients and mix well. Cover with saran and let chill about one hour. Preheat the oven to 325 degrees. Knead the chilled dough until smooth, shape into a 12 " x 4" log on a greased cookie sheet. Flatten down slightly to shape, sprinkle with decorating or pearl sugar, and press to adhere if desired. Bake until edges are browned about 25 minutes. Remove to a wire rack and lower oven temperature to 275 degrees. After letting the log cool about 15 minutes, with a serrated bladed knife slice into 3/4 inch bars diagonally. Place cut side down onto greased baking sheet or parchment and bake another 20 minutes, turning once. Remove and cool completely before storing air tight.
Thinly slice the sirloin. Wash all the fresh vegetables. Finely chop the onions (or leek). Place the sirloin in the slow cooker, 3-6 quarts size pot. Pour broth, soy sauce, ginger and onion over the beef. Cover and cook on low, 6-7 hours. Uncover and turn to high. Mix cornstarch and water in a small measuring cup. Stir this mixture with the hot sauce into the cooker. Leaving lid slightly ajar, cook on high for 15 minutes until thickened, stirring occasionally. During last 5 minutes of thickening add sprouts, pea pods, water chestnuts and shoots. Cook 5-10 minutes until hot. Serve in individual bowls over Chinese noodles.
Place lettuce in a large salad bowl. In a small bowl, combine orange juice, steak sauce, lemon juice and seasonings; mix well. Gradually add oil, whisking constantly. Pour 1/2 cup of the dressing over lettuce; toss to coat. Add oranges, nuts and cheese; gently toss. Serve remaining dressing on the side, for those who want to add more salad dressing.
Boil giblets in water. Put giblets plus water and other ingredients into blender. Stuff turkey and bake. Enjoy. Note: Cooking times vary so do not follow what is listed but rather how big the turkey you are using is. If you did not want to stuff into turkey you could bake in a pan separate. I do not have temperature or times for that though because we use the turkey method.
Blend ingredients in a food processor or grind into a paste. Refrigerate unused portions. NB/ For a variation try adding a little dark rum to the mix and double the sugar using brown instead of table sugar. For more of an East Indies taste replace, in equal amounts, thyme with curry powder, cinnamon with cumin, and nutmeg with paprika.
Combine water and sugar in a saucepan and place over high heat. When mixture comes to a boil, add cranberries and return to boil. Simmer for ten minutes. Strain mixture, squeezing to preserve as much liquid as possible. Discard the berry pulp. Allow cranberry sauce to cool, covered, at room temperature. Combine cream and sugar in large bowl. Beat with hand mixer until it forms stiff peaks. In a large bowl, stir 1/4 of the whipped cream into the cranberry sauce. Once combined, fold the remaining cream into the mixture, half at a time. Store, covered, in the refrigerator.
Spray 12 inch pizza pan with cooking spray; spread dough on pan, making rim around edge. Combine all ingredients, except cheeses, arrange on crust and sprinkle with cheese. Bake pizza at 425 until crust is browned, 15-20 minutes.
Place the butter and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until fluffy, 30 seconds. Add powdered sugar, lemon zest and lemon juice and blend on low speed until sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until light and fluffy, 1 minute longer, adding up to 1/2 cup more sugar, a tablespoon at a time, if needed to make the right spreading consistency.
Toss the chicken with the oyster sauce in a bowl. Mix the cornstarch with 3 tablespoons cold water in another bowl. Place both bowls near the stove with the remaining ingredients. Heat a wok or deep skillet over high heat until hot. Add the peanut oil, then the scallions, ginger and garlic, and stir-fry about 20 seconds. Add the chicken mixture and stir-fry until the meat is no longer pink on the outside, 2-3 minutes. Stir in the mushrooms and bok choy. Add the broth and sesame oil to the skillet and bring to a boil over high heat. Add the cornstarch mixture, return to a boil and cook, tossing, until the chicken is cooked through and the sauce is thick and glossy, 2 - 3 minutes. Serve with rice, if desired.
Preheat the oven to 350F and grease mini muffin tins. In a large bowl, beat together the coconut beverage, brown sugar, applesauce or banana, oil, and vanilla until smooth. Add the flours, tapioca starch, maca, ground chia, nutmeg, guar gum, baking soda, cream of tartar and salt. Mix until a sturdy batter-dough forms - about 5 minutes. Form into balls and place in the mini muffin tins. Bake 15 minutes. Cool in the tin 3 minutes then unmould. If tossing with cinnamon sugar, dip warm doughnut holes in melted coconut oil and immediately roll in the sugar. If filling or glazing, allow doughnut holes to cool completely.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire wisk 2 minutes or until well blended (mixture will be thick). Spread 1.5 cups of the pudding onto the bottom of the crust. Gently stir half of the whipped topping into remaining pudding in bowl and spread over pudding layer in crust. Top with remaining whipped topping. Refrigerate 3 hours or until set. Garnish with lemon peel, if desired. Store leftover pie in refrigerator.
Preheat oven to 400*. Place sweet potatoes in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoons slat and the pepper; toss to coat. Roast 30 minutes, stirring occasionally. Sprinkle prosciutto over sweet potatoes; roast 10-15 minutes longer or until potatoes are tender and prosciutto is crisp. Transfer to a large bowl; cool slightly. Add radishes, pecans, red pepper and half of the green onions. In a small bowl, whisk lemon juice, honey and remaining oil and salt until blended. Drizzle over salad; toss to combine. Sprinkle with remaining green onion.
Boil together in a saucepan until candies are dissolved. Garnish with thin slices of apple if desired.
Place the dried mushroom in a bowl and cover with boiling water. Soak for 30 minutes. Heat oil in a frying pan. Saute onions until soft. Add garlic and cook 1 - 2 minutes. Add the barley and coat with oil. Add stock and bring to the boil. Place barley mix in slow cooker and add mushrooms, including soaking water. Cook on low heat for 4 - 5 hours, stirring occasionally. If barley becomes dry, add a dash of olive oil. When barley is tender, add spinach and mix well. Add parmesan and serve with black pepper. Note: If a slow cooker is not available, simmer barley on the stovetop for 40 minutes until tender.
Cook lasagna noodles as directed. Brown hamburger. Add spaghetti mix, tomato paste and water to the browned hamburger. Mix well and simmer for 15 minutes. While sauce is cooking, mix cottage cheese, mozzarella cheese and parsley together. Layer sauce, noodles and cheese mixture in this order in a 9 x 13 baking dish. End with sauce on the top. Sprinkle with parmesan cheese and place in a 350 oven. Bake for 30 minutes. Remove from oven and let stand for 10 minutes before serving.
Process all ingredients in a food processor or blender, making sure the mixture is smooth. Freeze in an ice cream machine and transfer to a covered container in the freezer till serving time.
Mix all together by hand. bake in an ungreased 13X9 inch pan. Bake 350 for 15 Minutes. cool. Melt the 6 oz chocolate chips and 2/3 creamy peanut butter in sauce pan over low. ( or double boiler). while warm spread over the cooled bars.
Cut shelled hard boiled eggs in half length wise. Place yolks into a mixing bowl and place whites to the side. Mash up yolks and combine all ingredients until a smooth consistency is obtained. Spoon mixture into egg white halves and serve.
Combine the broth and milk in a heavy based large saucepan. Bring to a simmer over HIGH heat. Slowly whisk the polenta into the hot cream mixture. Whisk the polenta over MEDIUM heat until it comes to a simmer. Reduce the heat to MEDIUM to LOW and simmer gently, stirring often, for about 45 minutes or until the polenta is thick and creamy and no longer has a starchy taste. Remove the polenta from the heat. Stir in the parmesan cheese, butter, and chives. Season to taste with salt and pepper.
In a large saucepan, bring the pears, water, lemon juice, sugars, and bay leaf to a boil over moderate heat. Lower heat and simmer, uncovered, for 25 minutes or until the pears are very tender. Let cool then remove and discard the bay leaf and stir in the vanilla. Transfer mixture to a food processor (or blender) and whirl for 1 minute or until pureed. Pour into an 8x8x2 pan, cover with plastic wrap and freeze for 2 hours until the center is almost frozen. Remove the mixture from the freezer and beat until smooth. Return to the freezer for 45 minutes and beat again until smooth. Freeze 2-3 hours more or until firm.
Roast poblano: blacken on a comal or under a broiler, then place in a bowl under plastic wrap for 15 minutes; after that, easily remove skin, slit open, and discard seeds and stem. Dice poblano and set aside until needed. Preheat oven to 375F. Scrape out dark gills from the underside of the mushrooms and make sure the mushrooms are clean. Put some foil on a baking sheet and spray with oil and place mushrooms gill side up on it. Spread 2 tablesoons of salsa (approximate) on each mushroom, smoothing out- if they are big, add just a touch more, etc. Divide out the chopped poblanos among the mushrooms and place over the salsa. Sprinkle with sliced jalapenos (this will make the mushrooms spicy) over the poblanos. Cover each mushroom with about 1/2 cup shredded queso anejo cheese. Place pan in oven and bake for about 18-20 minutes or until mushrooms are cooked and tender. Garnish mushrooms with chopped cilantro before serving.
Heat your oven - as hot as it will go while you prepare the pav mix. Place baking paper on a pizza tray and set aside. In a large clean bowl (metal or glass) beat the egg whites on high until thick and "soft peak stage" (when you lift the beaters up, the egg whites resemble whipped cream). Turn the beaters down to low, add the sugar 1 tablespoon at a time. Once all in, return to high and beat for 7-10 minutes until the sugar is dissolved (check by rubbing a small amount of mix inbetween your thumb and finger - there should be no grit). Turn the beaters to low and add the flour and vinegar, mix well. Use a metal spoon to scrape out the mix onto the lined tray. I aim for a 10 inch circle, it will be a mound. Place in a hot oven and turn down to 130oC straight away. Bake for 1 hour. Turn the oven off and leave for another hour. Open the door and leave for another hour. The pav needs to be cold when it leaves the oven (this makes the outside crunchy and the inside soft marshmellowy). Dress just before serving. Custard cream: In a bowl (medium) beat the egg yolks, flour, sugar and vanilla. In a saucepan gently heat the cream and milk over a low heat. Pour the yolk mix in and whisk constantly until thick and almost to boiling point. Set aside and cool for 5 mintues, then pour into a clean bowl. Place cling wrap over the top (to catch the skin so you can discard it). Serve on the side (cold) to a dressed pavlova.
Saute the onion in olive oil until lightly brown. Add garlic and saute for a minute longer, then scoop out and set aside. Pat fish dry, then sprinkle with lemon juice and salt (optional) on one side. Lightly sprinkle with bread crumbs on that side for a light coating. Place fish in the hot pan breading side down and repeat the sprinkle with lemon juice, salt, and bread crumbs for the top side. Fry fish over medium-high heat till done through, about 10 minutes, flipping once. remove fish and set aside in a baking dish. Add onions, garlic, crushed tomatoes, and Mexican tomato sauce to pan and heat over medium heat. Be sure to scrape all the leftovers from frying into the sauce by scraping/stirring. Pour the cooked sauce over the fish in the baking dish to cover completely and bake in the oven at 350° for about 20 minutes.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Scatter the handful of thyme sprigs across the paper. Rub the halves of squash with 1 tablespoon of olive oil, sprinkle with salt and pepper and lay face down on the thyme sprigs. Place squash in the oven and roast until very tender, about 30 minutes. Remove from the oven and cool. Once you can handle the squash, scoop the cooked flesh from the skins into a bowl, discarding the thyme sprigs. Set aside. In a large soup pot, heat the remaining 2 tbsp olive oil over medium heat. Add the garlic, thyme and chili flakes, stirring constantly until fragrant, about 1 minute. Add the roasted squash and stir it all up, mashing the squash down into the sauteing aromatics. Add the lemon juice and the vegetable stock, stir until roughly combined and remove from the heat. Puree the squash and garlic mixture in a blender or food processor, adding more liquid if necessary. Return the squash sauce to the soup pot over medium heat. Season with a fat pinch of salt and lots of pepper at this point. Cook pasta according to package directions. Reserve 1/4 cup of cooking water before draining. Once squash sauce is simmering, add cooked pasta, chickpeas, pecorino, arugula and pine nuts, reserving a bit of each for garnish if you like. Add some of the pasta water of you want to loosen the mixture up a bit. Serve hot.
Make and bake a 9" single pie shell. Or use store bought. In saucepan combine brown sugar, cornstarch, and salt. Whisk in half & half. Whisk constantly over medium heat till mix is thick and bubbly. Cook an additional 2 minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce heat and cook and whisk for an additional 2 minutes. Remove from heat and whisk in butter and vanilla till well mixed. Let cool a bit, whisk and pour into pie shell and set aside. Pre-heat oven to 350 degree's. Take egg whites and sugar to please you and beat to make meringue. Top pie (sealing edges) and bake till the top is the way you like it. Enjoy and save me a piece :O).
Slice tomatoes and mozzarella cheese same thickness. Arrange the tomatoes, mozzarella, and basil alternating in a circle around a decorative serving dish. Drizzle with olive oil (and balsamic vinegar if desired). Serve with salt and pepper to individual taste.
In a medium saucpan over medium heat, cook the diced bacon until crisp, Remove with a slotted spoon and set aside, Leave the bacon fat in the saucepan as you'll be using it in a few minutes!. Cook the peas and sprouts according to directions and personal preferance for the sprouts! Add the diced tomato to the pan and cook a couple of minutes, Add in the mustard, paste and ketchup and stir to heat. Add back in the sprouts, peas and bacon and reheat a couple of minutes. Season with the black pepper and serve.
FOR THE CRUST: Preheat oven to 350°F. Put 1 1/2 cups of almonds in blender and grind to medium/ fine texture. Add 1/3 cup of vanilla flavored whey protein powder. Add 4 tablespoons of melted butter. Add 1 tablespoon of cinnamon and 1 tablespoon of nutmeg. Add about 3 tablespoons of Splenda and blend. Spray pie dish with non-stick spray and pour in mixture. Use your hands to make the crust. Cook for 12- 15 minutes. Let cool. FOR THE CHEESECAKE: Heat oven to 325°F. Put cream cheese in a large bowl and mix until smooth. Beat in Splenda and sour cream and mix well. Beat in vanilla. Beat in eggs one at a time. Beat until very smooth, NO lumps. Pour into crust and put in oven with a pan of water on the lower rack. Bake 1 hour. Chill before eating.
Waffles: Add oatmeal to blender and blend until a fine flour. In a large bowl, mix all dry waffle ingredients. In a blender, mix all wet waffle ingredients until smooth. Add wet ingredients to dry ingredients and mix well. Cover and refrigerate overnight. Preheat waffle iron according to manufacturers directions. Spray waffle iron with olive oil. Pour 1/3 cup mix on each side of iron, use more or less if needed. Cook for 5-6 minutes, adjust cooking time if needed. Repeat until mix is used up. Syrup: Heat berries and honey in pan until hot. Pour into a blender and blend until smooth. Serve on top of waffles. Enjoy.
Preheat oven to 375 degrees. Line a sheet pan with parchment paper. Place flour, baking powder, salt and sugar in a large mixing bowl. Cut butter into 1/2 tablespoon-sized bits and add to the flour. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse meal. Make a well in the center of the flour and pour in all the heavy cream and the half and half. Stir the dry ingredients into the cream and mix with a wooden spoon until dough just begins to come together into a ball. Turn dough onto a lightly floured surface and knead 2 or 3 times to form a cohesive mass. Do not overwork the dough. Using a rolling pin, roll the dough to a 1-inch thickness. The correct thickness is the key to obtaining a stately biscuit. Dip a 2-1/2 inch biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Scraps can be gathered together and rerolled once. Place the biscuits on the prepared sheet pan, leaving about 1/4 inch between them. Brush the tops of the biscuits with 1 tablespoon of half and half and sprinkle with 1 tablespoon of sugar. Bake for 20 minutes. Biscuits will be lightly browned on top and flaky in the center when done.
in medium bowl stir together all dressing ingredients. cover and refrigerate at least 2 hours. in large bowl combine cabbage, carrots and green onions. just before serving stir together dressing and cabbage mixture. sprinkle with 1/4 cup Blue cheese. garnish with cherry tomatoes, serve immediately.
In a small saucepan, bring the sugar and water to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Cool for 20 minutes. Pour the cooled syrup into a blender. Add the yogurt, orange juice, bananas, orange zest, vanilla extract, and ice. Blend until the mixture is smooth. Pour into glasses and serve.
In a nonstick pan placed on a stove top set to medium-high heat, add olive oil or cooking spray. Crumble and brown meat. Drain fat/excess fluid. Add the can of tomatoes, tomato paste, oregano, chili powder, cumin, garlic, jalapeno, and habanero peppers to a blender; puree. Add the meat, puree, and the remainder of ingredients to the slow cooker and mix well. Cover and cook on low for 6-8 hours or on high for 2-4 hours. Stir occasionally and mix well before serving, garnish as desired.
Beat whipping cream, while adding sugar slowly, until it forms peaks. Set aside. Prepare hot chocolate according to directions. Add peppermint schnapps and stir. Pour into individual glasses or mugs and top with whipped cream and a cherry. Other ideas: serve with a peppermint stick; sprinkle whipping cream with cocoa or candied sprinkles; decorate whipping cream with a few gold sprinkles for a festive look.
Combine all ingredients in large saucepan. Cook over med-low heat until sugar dissolves, stirring occasionally. Increase heat and boil until cranberries pop, about 10 minutes, stirring. Remove from heat. Cover and let stand 15 minutes. Refrigerate until well-chilled.
Spray ribs with oil and rub with salt and pepper, and cook the ribs in a medium hot pan for 4 minutes each side or until cooked through, if your chops are very thick they might take longer. Remove from the pan with the juices and keep warm. Rinse the pan and spray with oil. Add the onion, garlic, chopped chorizo, paprika, salt, pepper and cayenne pepper and cook for 2 to 4 minutes. Then in turn add the mushrooms, chilli and red pepper, and cook until the vegetables just start to soften . Add the sherry and the stock and allow the vegetables to cook for a minute or so, then return the ribs to the pan with all the juices and bring the ribs back to heat, and simmer for a further 10 to 15 minutes untill your chops are tender. Plate up your chops, then add the cream to the pan mix well and bring back to simmer. Then spoon the sauce over the chops and sprinkle with parsley.
Whisk the egg and the sugar in a mixing bowl until foamy and slightly thickened, about 5 minutes. Add the wine, apple juice, salt, lemon and orange zests and mix thoroughly. Add the flour and blend until the batter is smooth. Allow the batter to rest, covered, for 1 hour.Combine the apple wedges and the batter. Coat the fruit gently but thoroughly with batter. Pour oil to a depth of 5 inches in a deep pot. Heat over medium heat until it registers to 350° F on a deep-frying thermometer. To make the fritters, use a large spoon to scoop up about four apple wedges and use another spoon to push the mixture gently into the oil. Continue adding fritters to the hot oil, but do not overcrowd. Deep fry until light golden brown, about 5 minutes. Drain the fritters on absorbent towels. Repeat with the remaining fruit and batter. It is best to serve fritters immediately, but if necessary, they may be kept warm in a 200° F oven while finishing the remaining fritters; leave uncovered to keep fritters crisp.Dust lightly with confectioner's sugar and serve with whipped cream.