HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel the skin off the avocados. Slice it off the pit using a knife. Mash the avocados up in a bowl till smooth. I have seen many opinions on this subject here on zaar but here in Tx I have only seen guacamole served smooth and creamy, that's the only way I've had it. Plus you get more! Add garlic and salsa and mix together. Add salt and pepper to taste and combine. Add some lime juice if you prefer or if it will be sitting out for while. Enjoy!
Prepare streusel just by mixing ingredients together with a spoon. Preheat oven to 350 degrees. In a large bowl cream sugar, butter and vanilla together until fluffy. Add the eggs in, beating them well on medium speed. In another bowl combine dry cake ingredients together and whisk together. Alternate adding the dry mix and the buttermilk into the creamed sugar with a wooden spoon until batter is smooth. Do not over mix. Pour the cake batter into a greased 15X10 jelly roll pan. Sprinkle streusel mixture over top of the cake batter. Bake cake for 20 to 25 minutes or until toothpick comes out clean. Let cool. Cut into squares. Enjoy!
Boil the pineapple pieces in a pot along with a little water until slightly tender and strain. bring back the pineapple to the pot and add ghee to fry it well. Add sugar and fry. there shouldn't be any crumbs or lumps. in the mean time,using the grated coconut, create 1 cup of first extract, 3 cups of second extract, 3 cups of third extract. When the pineapple is nicely done, add the third extract of the milk and boil it. Add the second extract followed by the first extract. When the first extract begins to boil, add the washed chowari. When the chowari is cooked and payasam is nicely done, remove from flame. Add the fried cashewnuts and raisins. Sprinkle the powdered ingredients and mix well.
MAKE THE SYRUP: Combine all ingredients in a pot and bring to a boil and reduce heat to a low simmer for about 10 minutes. Remove from flame and allow to cool down. PREPARE & ASSEMBLE TIRAMISU: Beat together yolks and 4 tbls of sugar, limoncello in a large bowl over a bain marie (pot of boiling water) to make a zabaglione until thick and foamy, about 4 minutes. Be careful not to overheat - will cook eggs. Let it cool off and then fold in mascarpone cheese, lemon zest and candied citron to a smooth, creamy texture. In a clean separate bowl using an electric mixer, beat whites while adding remaining 1 tsp sugar slowly. Beat whites to a stiff peak. Then fold in egg whites with the mascarpone mixture. Do not over mix. Just until combined. Soak ladyfingers in limoncello syrup mixture, soaking it about 2-4 seconds, (depending on what type you have. Do not over soak) and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat until one full layer of ladyfingers are arranged in bottom of dish, trimming as needed to fit snugly. Spread a quarter of an inch of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered.
Add the ingredients into a mixing bowl in the same order as listed. Mix with a wooden spoon for 1 - 2 minutes. Pour into a small round or loaf tin (use non stick tin and cooking spray). Bake at 180 degrees C for 40 mins or until a skewrer comes out clean. Make fine cup cakes - reduce cooking time to 15-20 minutes.
Boil all stock ingredients together for 45min. Strain through cheesecloth or napkin. use only the broth. (you can simmer stock for 4-5 hrs then strain). Slowly cook the onion in oil until it is slightly brown and crisp. Drain and pat with paper towel. Add onions and mushrooms and shallots to broth in bowls.
Grease an 8x4 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl, sift together flour, baking powder, baking soda,. salt, and sugar. Add butter, eggs, nuts, and pumpkin and beat until well blended. Pour batter into prepared pan and bake about 1 hour or until a toothpick. inserted in the center of the loaf comes out clean.
Prepare instant brown rice according to package directions. Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low. Add mushrooms to simmering broth. Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Spr When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (The chicken will be cooked by now.). Add water chestnuts and heat. Divide rice into 4 bowls. Ladle chicken mixture into bowls. Sprinkle with scallions and chili peppers. We prefer our scallions raw, if you like them cooked -- add at the same time as the water chestnuts.
Combine mustard, marmalade, soy sauce, hot pepper flakes. Stir in the water and set aside. Warm oil in pan over medium heat. Season pork chops with black pepper, and increase heat to medium-high. Brown the chops (about 2 minutes each side). Spoon mustard/marmalade mixture over the chops and bring to a boil. Cover and simmer until done, about 15 minutes. Stir in the green onions. Place chops on a platter and garnish with orange slices.
Parboil potatoes in a large pot over medium-high heat (just until a knife goes in the potato). Preheat oven to 375 degrees. Chop potatoes into 1-2 inch cubes. Put 2 tbsp butter in a 9 x 13 inch pan; place in the oven until the butter is melted. Add the potatoes and sprinkle with salt, pepper and paprika. Dot well with remaining butter and cover with foil. Bake for 30 minutes. Take off foil and bake an additional 30 minutes, adding more butter if needed.
Combine chicken, picante, onion and cumin. Mix well. Heat the tortilla in oil and drain on paper towels. Spoon 1 tablespoon of chicken mix and 1 tablespoon of cheese down the center of each tortilla. Roll tightly. Place seam side down on a baking sheet. Bake in preheated oven at 400 for about 18-20 minutes or until crisp.
Crack eggs into a blender. Add cream cheese and vanilla. Blend for 1 minute. Let stand for 3-4 minutes to allow bubbles to rest. Heat pan and use ample butter to grease. Pour batter in a small to medium circle and allow to sit for 1 minute. Flip and cook for 1 minute (be sure both sides are golden brown). Serve with your favorite keto friendly toppings.
Crumb Crust:. Crush biscuits finely. Add melted butter and mix well. Press crumb mixture on base and sides of 20cm springorm pan. Refrigerate while preparing filling. Filling:. Beat cream cheese until softened. Combine with sugar and flour. Beat well. Beat in eggs, sour cream and lemon juice. Pour half cheesecake mixture into prepared crumb crust. Put roughly chopped chocolate, coffee powder, liqueur, water and lightly beaten egg yolk in top of double saucepan. Stir over simmering water until chocolate melts and mixture becomes thick. Remove from heat and cool slightly. Swirl half chocolate mixture gently through cheesecake mixture in crust with small spatula. Top with remaining cheesecake mixture. Swirl remaining chocolate through top half of cheesecake. Bake in 170 degrees Celsius oven 1 hour to 1 hour ten minutes or until set. Remove from oven. Allow to become cold. Refrigerate overnight. Remove sides from pan. Put cheesecake onto serving plate. Top with prepared cream. Cream:. Dissolve coffee powder in hot water. Put cream, coffee and sugar in bowl. Refrigerate 30 minutes. Beat until thick.
Preheat oven 375 deg. Mix all the ingredients in your mixer bowl, just to blend together. Pour into a greased 15 X 10 inch jelly roll pan. Bake at 375 deg. for 40 minutes.
Melt syrup, brown sugar and peanut butter over low heat. Add butter and vanilla. Remove from heat and quickly add rice krispy's and peanuts and stir until blended. Spread in buttered 9 x 13 pan. Let set for awhile. Cover with chocolate icing.
Mix all ingredients together and shape into small meatballs. Put meatballs in your favorite spaghetti sauce and simmer for two hours.
Shrimp -- In a large baggie, mix the olive oil, salt, pepper, lime juice and shrimp and marinate for about 1-2 hours, no more. Sauce -- To a food processor, add all the ingredients and puree until well blended. This can also be done in a blender. Just set to the side. Pasta -- make the pasta according to directions. Use plenty of salt in the water and boil the pasta. Once done, drain well, return to the pot to dry out slightly not over heat and just cover on the side to keep warm. Shrimp -- as the pasta cooks, cook the shrimp. A medium saute pan on medium heat add the olive oil and then cook the shrimp 1-2 minutes per side until pink and the shrimp begin to curl. It doesn't take long. Salad -- Add the cooked shrimp to the pasta, and then the sauce. Toss well and garnish with the fresh radishes and maybe sound ground black pepper. A light version of Thai flavors without all the calories. Enjoy!
In a Dutch oven, combine crabapples with water. Cover and bring slowly to simmer. Cook until crabapples are very soft. Pour into a colander lined with a square of dampened cheesecloth and placed over a deep bowl. Weight down with a saucer and heavy can. Let stand until dripping stops. Discard pulp. Pour collected juice into a liquid measure. Add enough vinegar to make 3 cups. Combine in a saucepan with sugar. Bring to a boil, stirring constantly. Add peppers, then boil briskly for 8 to 10 minutes or until set. Stir for 7 minutes to prevent floating peppers. Pour jelly into hot, sterilized 8-ounce canning jars. Seal with two-piece canning lids. Let cool, then refrigerate. For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars. NOTE: To test for set, remove pan from heat. Dip a cold metal spoon into the liquid and hold well above the steam. Turn spoon sideways and let liquid run off. When it forms two drops that run together and drip from edge of spoon, jelling point has been reached.
Preheat oven 375. Cut squash in rings, scoop out seeds. Arrange foil lined cooking sheet with cooking spray. Bake for 45 minute Cool slightly and scoop out strands. Heat wine/broth in skillet add pepper & garlic, cook 30 sec. Add shrimp and saute until done. Add spinach until it wilts. Add squash to pan and sprinkle with salt. Serve. 2 cups = 349 cal, 20 protein, 24 carbs, 6 Fiber.
Add the water or stock to a large saucepan and bring to a boil over medium heat. Add the remaining ingredients and return to a boil. Reduce heat to low, cover tightly and simmer for 15 minutes. Remove from heat and set aside, covered, for another 5-10 minutes. Discard cinnamon stick, fluff with a fork and serve hot. Optional, Stir 1-2 tablespoons of butter into the cooked rice at the end.
Preheat oven to 400°. Heat the oil in an ovenproof skillet over medium high heat. Season the meat with salt and pepper and brown the pork on all sides in the skillet. Mix together the tomatoes, olives, wine, rosemary and garlic in a bowl and pour over the pork. Place skillet in the oven and bake for 30 minutes or until it reaches an internal temperature of 160°. Remove pork from skillet and cover with foil to keep warm. Place skillet with remaining tomato mixture over medium heat and gradually mix in the cream. Bring to a boil, stirring constantly, then reduce heat to low and continue cooking for 5 minutes until thickened. Slice pork and drizzle with the cream sauce to serve.
MARINADE: In small mixing bowl, stir bouillon cube into boiling water until cube is dissolved; then add remaining ingredients, except pork; mix well. Place pork steaks in resealable 1-gallon storage or freezer bag; add marinade and seal bag. Refrigerate at least 2 hours up to overnight, turning meat occasionally. Prepare outdoor grill. Grill the pork steaks 4 inches from coals, 12-15 minutes on each side or until juices run clear. Baste the steaks frequently with marinade while cooking.
Using your hands, combine flour, shortening and salt in a large bowl. Make a well in the center and set aside. In a small bowl, mix sugar and 1/2 cup warm water. When completely dissolved, add yeast and allow to foam up. Add wet mixture into the well of dry ingredients. Using hands, slowly bring flour mixture into the center, combining and kneading. Gradually add 2 cups of lukewarm water as you continue to knead. If dough sticks to your hands, add more flour a little at a time. If it feels hard and resistant, add a little water. When this forms a ball, coat with a thin film of olive oil. Cover loosely with a towel and let dough rise in a warm place 2 hours. When risen, with dough still in the bowl, punch it in the center. Separate into halves, and place each half oil side down on two pizza pans or cookie sheets. Spread and stretch dough from the center out, being sure to leave a lip around the edge. Cover loosely with a towel and allow to rise another hour. When you're ready to cook, preheat oven to 400 degrees. Spread a thin layer of one can crushed tomatoes over the dough. Add salt, pepper, oregano and basil to taste. Leave as is, or sprinkle freshly grated parmesan cheese over tomatoes. Bake 15 minutes, then check using a spatula to raise pizza and peek underneath. Bake further until the crust is crispy and golden brown.
Trim crusts off bread. Whip butter, cheese spread, Tabasco sauce, Worcestershire sace and onion powder until it is the consistency of icing. Spread between 3 slices of bread. Quarter the triple-decker sandwich. Ice sides with the cheese mixture. Repeat until all bread is used. Sprinkle with cayenne pepper. Freeze on a well-greased, foil-lined baking sheet. When ready to serve, bake frozen puffs into a preheated 350-degree oven for 15-20 minutes or until slightly browned. Serve warm.
Coarsely chop the chocolate and melt in a double boiler over 160°F water. Don't allow the water to touch the bottom of the bowl. Stir the chocolate until smooth, 10 minutes or so. OR you can melt the chocolate in the microwave, stirring every 15 seconds, remove before fully melted and finish with residual heat. Allow chocolate to cool. In a mixing bowl beat the cream cheese with a flat beater until smooth and creamy, gradually beat in the cooled chocolate until smooth. Beat in the butter, vanilla and optional lemon juice.
Boil potatoes. Mash potatoes, add a little butter and milk, (a little lumpy and not too creamy) salt and pepper. Brown ground beef (drain if necessary), add mushrooms and onion and cook till a bit tender. Sprinkle a little soya sauce on ground beef mixture (about 1-2 tblsp), and pepper. Put ground beef in bottom of roasting pan. Then the cream corn. Next the can of kernel corn. Finally the mashed potatoes. Brush the top with a little melted butter Bake at 375 for about an hour, or until the potatoes are golden brown. Remove from oven and sprinkle with parsley. I like to put a little soya on my serving.
Heat oven to 400. Tear off four 15-inch squares of parchment paper. Arrange them evenly on baking sheets. Divide the bok choy and bell pepper evenly on the squares. Place the salmon (or tofu) on top of the vegetables and sprinkle with pepper. Top each square with scallions. In a small bowl, combine soy sauce, rice vinegar, sesame oil, and ginger. Spoon the mixture over the salmon or tofu. Top with another 4 squares of parchment paper and fold the edges over several times to seal. Bake for 15 minutes. When done baking, slit the parchment paper to open and serve, being cautious of the hot steam. For Vegetarian use only the Tofu.
Place vinegar in a small, heavy saucepan; bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes). Set aside. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek to pan; saute 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly. Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in half-and-half, salt, and pepper; cook 2 minutes. Remove from heat; stir in tomatoes, basil, and cheese. Place about 1 cup risotto into each of 6 shallow serving bowls; drizzle each serving with 1/2 teaspoon balsamic syrup and 1/2 teaspoon oil.
Mix all ingredients in a bowl. Use with pickle relish on hot dogs and pass more on the side. This is also good with pretzels, to spread on sandwiches,and served with fish. Enjoy!
Spray a large nonstick skillet with oil and heat over medium-high heat. Add the onion, red pepper and mushrooms and cover. Cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the carrot and garlic and stir, uncovered, for 1 minute. Add the tomatoes and cook just until heated through, about 2 minutes. Transfer to a large bowl and cool completely. Add the breadcrumbs, cheese, egg, salt and pepper and mix well. Add the ground chicken and mix just until combined. Cover and refrigerate for at least 1 hour or up to 4 hours. Meanwhile, build a charcoal fire in an outdoor grill and let the coals burn down until medium-hot (you should be able to hold your hand just above the cooking grid for 3 seconds). Or, preheat a gas grill on High, then turn to medium. Shape the chicken mixture into six 4-inch-wide patties. Lightly oil the grill. Grill the burgers, turning once, just until they feel firm when pressed in the centers (the meat should bounce back), about 12 minutes. Serve hot, on the buns.
Place first 4 ingredients in a large bowl; beat with a mixer at medium speed for 2 minutes or until smooth and creamy. Add dates, shallots, lemon rind, salt and pepper, beat at medium speed until well blended, scraping sides of bowl as necessary. Spoon cheese mixture onto a large sheet of plastic wrap. Form into a ball; using a rubber spatula. Wrap cheese ball in plastic wrap; chill overnight. Combine parsley and walnuts in a shallow dish. Unwrap cheese ball; gently roll ball in nut mixture, coating well. Place on a serving plate. Serve immediately, or cover and refrigerate until ready to serve.
Heat oven to 350°F Spray cookie sheets with cooking spray. In large bowl, mix all ingredients with spoon. Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Bake 10 to 12 minutes until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely. Store in tightly covered container. Freeze up to 2 months if desired.
Bring water to a boil. Add oil, salt, and rice. Stir, cover with lid, and reduce heat to low. Simmer for 15 minutes. Turn off heat, remove lid, and fluff with a fork. Serve immediately.
Let mint and sage boil in a teapot full of water. Once boiling point is achieved add two tea bags. Dont let tea get too strong or dark. Add sugar as desired. Pour into your favorite cup and enjoy!
In a large bowl, add the mashed beans, breadcrumbs, eggs, onion, ketchup, Worcestershire sauce, garlic powder and pepper. Mix together all above ingredients . Shape into 6 (3/4-inch) patties. Heat 2 tablespoons oil in large heavy skillet over medium heat. Add 3 patties; cook, turning them once, about 5 minutes per side, until browned on both sides and cooked though. Remove and reserve on plate. Repeat with remaining 2 tablespoons oil and remaining patties. Place patties on buns with lettuce and tomato. If desired serve with ketchup or mustard.
Whisk cornmeal and cocoa in a bowl with water. Microwave on high for 3 minutes stirring every minute. Let cool for five minutes. Enjoy!
Mix together cabbage and green onions in a large bowl. In a medium skillet saute sesame seends and almonds in the butter over medium heat until the almonds are golden. Add to cabbage. Stir together everything else until the bouillon is dissolved. Pour over slaw and toss. You can eat right away or chill a bit, just stir before serving.
Preheat oven to 425°F Line a baking pan with parchment paper. In a hot non-stick grill pan or skillet sprayed with vegetable spray, sear the tenderloin for about 2 minutes per side or just until browned. Place in the prepared baking pan. To make the glaze, combine the 8 ingredients listed for the glaze until smooth. Spoon 1/4 cup of the glaze over the tenderloins and bake for about 20 minutes or until the internal temperature reaches 145 F for medium. Reheat the remaining glaze. Slice the tenderloin and serve with the glaze. Garnish with chopped parsley and diced apricots.
Preheat oven to 350°.Coat an 8-inch by 8-inch baking dish with cooking spray. Cut the squash in half lengthwise, scoop out and discard seeds, place cut-side down on a baking sheet and bake for 25 minutes. ( Or place cut side down on a microwave safe dish, poke holes in peel & nuke until tender ). When squash is tender, scoop out the meat with a fork. (you may only need 1 half to get 3 cups, depending on the size of your squash). Mix together the squash strands, bell pepper, onion, water chestnuts, pimiento, cheese, salt and pepper. Stir in the egg substitute. Combine the sour cream and milk & fold into squash mixture. Pour into prepared casserole dish. Sprinkle with panko crumbs and paprika and bake for 30-35 minutes.
Preheat crock pot on high. In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper. Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions.
In a saucepan, combine the tomatoes, basil, vinegar, olive oil, mustard and salt and pepper. Heat thoroughly bring to a simmer. Immediately remove from heat. Slice the avocados and place on the soft lettuce on individual salad plates. spoon on the warm vinaigrette and serve immediately.
Heat oven to 350°F Spread oil over the bottom of a medium-size baking dish. Arrange potatoes in layers in the baking dish, seasoning each layer with some of the salt and pepper. Scatter onions and asparagus pieces over the potatoes and season with the remaining salt and pepper. Dot with pieces of butter and sprinkle with Parmesan cheese. Cover with foil and bake for 60 to 70 minutes or until potatoes are fork tender. Tear cheese slices into pieces; place on top and allow to melt.
Prepare all vegetables. Dice chicken (I usually cook the chicken while I am preparing the vegetables, then I dice it while it's warm). In a large bowl, mix all ingredients together. Let it sit for a few minutes. (The warmth of the chicken will heat the salad and help the flavors to marry quickly. You can let this sit for about 10 mins or put it in the fridge overnight.). Stir to redistribute the ingredients. Serve with tortillas (avocado & sour cream go well too.).
To Make Crust: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9x13 inch baking dish. In medium bowl combine butter, 1-1/2 cups of the flour and 1 tablespoon white sugar. Blend together with an electric mixer. Press mixture into bottom of baking dish and bake for 15 minutes, until set. To Make Filling: In large mixing bowl combine 6 egg yolks, 4 tablespoons flour, evaporated milk, 2 cups sugar and rhubarb. Stir together and pour over cooled crust. Bake for 1 hour, until set. To Make Meringue: In large mixing bowl, beat 6 egg whites until foamy. Beat in sugar and vanilla until stiff peaks form. Spread meringue over rhubarb and bake 10 to 20 minutes, until golden.
Drain raspberries over a bowl, reserving juice. Add enough water to juice to make 1-1/4 cups. In a saucepan over low heat, stir juice mixture and gelatin. When gelatin dissolves, remove from heat and set aside to cool. In a large bowl, beat evaporated milk until thick. Add raspberries and cooled gelatin mixture and mix well. Pour mixture into a glass serving bowl. Cover and refrigerate until set. Turn out mold onto a serving plate. Decorate with raspberries and mint sprigs before serving.