HumbleIntelligence/food-ner-1-Million huggingface dataset:
Notes: Lemongrass Paste: You want to use the small long skinny cilie peppers for this. Tempeh: You want to cube the tempeh and sweet potatoes into 1/2 inch cubes. Ground the fennel seeds in a grinder. Use the white and the green of the scallions. Paste: Cut bulbous bottom 3rd of lemongrass stalk off. Save rest for another use. Remove and discard the tough outer leaves and with a sharp knife cut into thin rounds. Transfer to blender and finely chop. You should have 3 tbsp approximately Add the rest of the paste ingredients and puree to thick paste. Add up to 3 tbsp water if needed to get correct consistancy. Tempeh: In large skillet, toast coconut over med heat shaking pan an stirring constantly until it becomes uniformly dark and golden brown. Don't let it get too dark. About 5 to 7 minutes then transfer to plate. Now in the same skillet add the oil and heat over med high. Add the tempeh and fry until golden brown on bottom. Salt liberally. Shake skillet vigoursly and bron on other side. You are looking at 3 to 5 minutes per side. Add the ingredients from the star anise to the cloves and the paste and cook for 2 minutes more. Now add the potato, milk and water. Cover and boil for 5 minutes. Uncover and boil for 2 mins until potato is tender. Stir frequently. Remove freom heat and add toasted coconut. Salt and pepper to taste. Garnish with the scallion just before serving with Jasmine rice or Roti Jala. Make up to 2 days ahead and store in airtight container in fridge. Reheat on stove, stir constantly or heat in microwave. Add the Scallions just before serving.
Melt 1 tablespoon butter in skillet or wok. Scramble eggs in butter, breaking up the cooked eggs into small pieces. Set aside. Melt 1 tablespoon butter in skillet or wok. Saute onions and/or green peppers in butter for 3 minutes. Combine eggs, onions, rice, and meat. Stir in soy sauce until color of rice is uniform. Stir in peas. Heat only until warm.
Note: I have prepared this appetizer several times using small pieces of brie or crumbled Gorgonzola to replace the goat cheese. Sweet and tangy flavours blend well. Combine figs and water in a small saucepan over medium heat. Cook 5 minutes, stirring often until liquid is absorbed, place fig mixture into a small bowl. Stir in olives, vinegar, oil, thyme and pepper, set aside. Preheat oven to 375 degrees. Top each toasted muffin half with cheese and 1 tablespoon of fig tapenade. Place muffin halves on a foil-lined baking sheet. Bake for 15 minutes or until cheese melts. Cut each baked muffin in half or quarters for bite-sized pieces. If you use baguette slices, arrange on a baking sheet, broil until lightly toasted on one side only; then spread untoasted side with tapenade and top with cheese. Garnish with thyme sprigs. Serve and enjoy! On the day of the party, assemble the "mini pizzas" up to an hour in advance, cover and leave at room temperature until ready to bake.
In a large non-stick skillet, heat the oil until hot but not smoking over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the carrots,celery, and 1/3 cup of water and cook until the vegetables are tender and the liquid has evaporated, about 5 minutes longer. Stir in the beef and cook until no longer pink, about 4 minutes. Add the wine and cook until the liquid has evaporated, about 5 minutes. Stir in the tomato paste, 2/3 cup of the milk, the salt, pepper, and oregano, reduce to a simmer, and cook,stirring frequently until the milk has been absorbed. Continue to cook until the sauce is thick and creamy, gradually adding the remaining 1 cup milk until all has been absorbed, about 20 minutes longer. Meanwhile, cook the pasta in a large pot of boiling water until just tender.Drain well. Transfer the sauce to a large bowl, add the pasta, the parsley, if desired, and the Parmesan and toss to combine all. Spoon the Penne Bolognese into 4 bowls and serve with additional Parmesan cheese, if desired.
Remove hard bottom stem of asparagus and slice rest of stalk into approximately 1-inch pieces. Blanch asparagus and put into-cold water to stop it from cooking further. Drain and set aside. Roast red pepper in 500 [degrees] oven for 20-30 minutes, turning occasionally. When skin has darkened and blistered, remove pepper from oven. Transfer to bowl and cover with aluminum foil. Let cool 30 minutes, then peel off skin and seed pepper. Slice into julienne strips and toss 1/2 cup roasted pepper with garlic and vinegar. Let marinate a few minutes, then toss peppers with asparagus. Add salt and pepper to taste and serve.
In a food processor or blender, place all of the ingredients, except the soy parmesan cheese, and blend for 2 minutes to form a smooth puree. Transfer the mixture to a small saucepan and cook over low heat while stirring constantly until warmed through (I turned it up to medium and it was fine). Remove the saucepan from the heat and stir in the soy parmesan cheese. Taste and adjust the seasonings, as needed. Use as a sauce for pasta, vegetables, or grains.
In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla; beating until soft peaks form. Cut cake horizontally into 3 layers. Place the bottom layer on a serving plate; spread with 1 cups cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place layer on top of cake; frost top and sides with remaining cream mixture and sprinkle with remaining candy bar. Store in fridge till ready to serve and also store leftovers in fridge.
Wash, scrape and slice carrots into 1/4 inch thick rounds. Bring water to a boil in a heavy saucepan. Add carrots and garlic, cover, and cook about 15 minutes, or until tender (but still firm). Drain carrots and place in serving bowl. Mix remaining ingredients and pour over the carrots. Toss, then cover with plastic wrap and set aside for about 30 minutes before serving at room temperature.
In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13 x 9 x 2 inch baking dish. Bake at 350 for 18-20 minutes or until light golden brown. Cool on a wire rack. In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel. Transfer to a bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled. In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Crumble the baking pecan mixture; set aside 1/2 cup for topping. Just before serving, in a 3 quart trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers.
Fry onion in oil till lightly coloured. Add garlic and stir fry 1 minute. Add tomatoes, chillis, vinegar,sugar & salt. Cook on medium heat for 10 minutes, or until sauce has thickened slightly. Process with Bamix wand. Bottle into sterile bottles or jars.
Preheat oven to 400°F. In a large roasting pan, combine onions, potatoes, carrots, squash and mixed vegetables. In a small bowl, mix garlic paste with olive oil and pepper. Toss vegetables in the olive oil mixture, coating thoroughly. Cook for about 45 minutes, mixing occasionally, until vegetables are tender. In a large pot, cook kale over medium heat with just enough water to prevent it from burning. Cook for about 10 minutes, stirring frequently. The kale should be wilted, and water evaporated. Mix the roasted vegetables with the kale and serve hot.
Grate 2 zucchini. Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water. In a large bowl combine the zucchini, baking mix, onion, eggs and garlic and season with salt and pepper, to taste. Mix well to thoroughly combine. Heat the canola oil in a skillet over medium heat. Using a 1/4 cup measure drop about 6 to 8 portions of the zucchini mixture into the skillet. Fry on both sides until golden brown and cooked through, about 3 minutes per side. Remove from the skillet and drain on a paper lined sheet pan. In a small bowl mix together the sour cream and parsley and season with salt and pepper, to taste. Arrange the zucchini cakes on a serving platter and serve with the sour cream.
Place pork chops in baking dish. Salt and pepper both sides. Drizzle about 1 tsp per chop over top and spread minced garlic thinly over top. Cook at 375°F for about 45 minutes. Peel, core, and chop apples into 1 inch pieces. Place apples in saucepan with lemon juice, garlic, sugar and vinegar. Peel ginger. You want about as much as the size of the top digit of your thumb. Mince it finely and add to pot. Mince jalapenos and onions and add to pot. Bring mixture to a boil. Then cover and simmer on low, stirring frequently. When apples start to become soft (about 30 min), add in raisins. Simmer over medium heat until apples are very soft. Turn off heat and mash with a potato masher. Leave it pretty chunky. Serve pork chops with about 1/8-1/4 cup of the apple chutney over the top.
In a large pot, heat oil over medium high heat. Add garlic and onions to pot, saute. Place chicken in with the garlic and onions and slightly sear the chicken on all sides. Add vinegar, soy sauce, peppercorns, and bay leaves. Cover and allow to cook over medium heat for about half an hour. Add brown sugar and stir well. Replace cover and simmer for 15-20 minutes. Serve over jasmine rice.
Preheat oven to 350 degrees. Line 12 muffin molds with paper cup liners. Combine flour, baking soda and cinnamon in a medium bowl. Place the eggs, oil, vanilla and sugar together in a mixing bowl. Whisk for about 5 minutes. Stir in flour mixture until combined. Stir in carrots and pecans. Fill cups 3/4 full. Bake until a toothpick inserted into the center of a muffin comes out clean (approx 18-20 minutes). Cool in pan for about 5 minutes and invert the muffins into a rack.
Cream together the sugar and egg yolks until almost white. Add half of the cream and whisk together until combined, and then stir in the rest of the cream and your chosen flavour or puree. Pour into a container and freeze. After an hour- check, re-whisk and return to the freezer. Try frozen raspberries or strawberries blended into a puree or add a few drops of vanilla essence or even better--real vanilla pods.
1. Preheat broiler. Lightly a broiler pan with cooking spray. Rinse scallops to remove any bits of shell or sand; pat dry with paper towels. Arrange the scallops on the broiler pan and lightly coat with cooking spray and broil, turning once, until opaque throughout (cut to test), about 5 to 7 minutes. Keep warm. 2. In a small cup combine the oil, water, lemon juice and mustard. Set aside. 3. Place the spinach in a bowl. Add the apples and almonds. Toss with the dressing. Season with pepper. Divide between 4 plates and top with scallops. Serve immediately.
Set a pizza stone on the bottom rack of your oven and preheat to 500 degrees F. In a bowl, combine the warm water and yeast. Let it stand until foamy, about 10 minutes. *If you have never worked with active dry yeast before, please read up on how this works.*. In a food processor, pulse the flour and salt together. While the machine is on, pour in the yeast mixture through the processor feed/hole. Then pour in the warm milk. Process the dough until it forms a ball. Turn the dough out onto a lightly floured surface and knead it a few times. Form the dough into a ball. Lightly oil a large bowl and transfer the dough ball to the bowl. Turn the dough ball to coat all sides with the oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Lightly dust a work surface with flour. Punch down the dough and cut it in half. then cut each half into 8 pieces and roll them into balls. Then flatten them into 6 inch rounds. Arrange the rounds on the work surface, cover with plastic wrap and let rise until puffy - about 25 minutes. Using a lightly floured pizza peel (or floured spatula) slide 4 of the rounds onto the hot pizza stone and bake for about 5 minutes, or until the pitas puff up. Repeat with the remaining 4 rounds. Serve hot or wrap in foil to keep warm. *Note: the flattened, unbaked pita rounds can be frozen for up to 1 month. Let them thaw completely, then let them rest at room temperature for about 20 minutes before baking.
Place a medium mixing bowl in a large shallow pan of hot water. Place the egg yolks in the bowl, then whip in the sugar and liqueur with a hand mixer until the mixture is pale and lemony colored, and very thick. At this point, if you lift the beaters out of the mixture, the batter should create a ribbon that sits on the surface for a few seconds before it sinks inches This means your yolks are properly cooked. Remove the bowl from the water pan and set aside to cool. Add the mascarpone and instant coffee powder to the egg mixture. Using an electric mixer, whip the mixture just until stiff peaks form. Take care not to overwhip, or the mixture will separate. Layer the chocolate sauce and the cheese mixture in a serving glass, starting with the chocolate and ending with the cheese mixture (there should be at least 5 alternating layers. Garnish each serving with grated dark chocolate. Chill for at least 1 hour prior to serving to allow flavors to meld.
Pour vodka, Chambord and chilled pineapple juice into a champagne glass. Top with well-chilled champagne. Add a fresh raspberry.
Soak the noodles for 1 hour and drain. Place in a saucepan with the soup stock and simmer until they are tender but not mushy, about 10 minutes. Drain the stock from the noodles, reserving it for another use. Place the noodles on a tray and refrigerate them for one hour. Mix the sauce by putting the peanut butter in a 2-cup measuring glass and adding the hot water. Stir with a fork until it is the consistency of whipping cream. Add the remaining ingredients for the sauce and mix with the chilled noodles. Place the noodles on a serving dish and garnish with the green onions and peanuts.
In a buttered heavy saucepan, bring sugar, butter, corn syrup, coffee crystals and 1/4 teaspoons salt to a boil. Cook over medium heat for 5 minutes. Remove from heat and stir in baking soda and vanilla. Pour over popcorn and nuts in a 17 X 12 X 2" baking pan, stirring to coat and spread out in the pan. Bake at 300 degrees for 15 minutes. Stir and bake 5 minutes more. Stir before serving.
Chop veggies. In a pan, heat oil to medium high heat. Saute mushrooms for about 5 minutes or until cooked. Place mushrooms in large serving bowl, leaving the oil in the pan. Add onion and garlic. Reduce the heat to medium low to sweat the onions and garlic until tender. Also place in large serving bowl. In a large pot of boiling salted water, cook pasta per directions. Add broccoli to boiling water for last 3-5 minutes. Drain and place pasta and broccoli into the serving bowl. Add shrimp to warm mixture, and toss all ingredients together. Top with Alfredo Sauce.
Heat the oil in a 2-quart saucepan with a tight-fitting lid. Add the onion and saute until softened but not browned. Add the rice and cook, stirring, until the rice has absorbed the oil and is lightly golden. Add the wine and cook until the rice has absorbed the wine. Add the stock, cover, and turn the heat to low. Cook without peeking until the rice is done, about 15 minutes. Keep warm. While the rice is cooking, chop the garlic with the salt until it is almost a paste. The salt will bring the juices out of the garlic and help with the chopping as well as season the rice. When the rice is done, fluff it with a chopstick or fork. Stir in as much of the garlic paste as you have the nerve for. Stir in the spinach and replace the lid for 5 minutes; the spinach will steam with the heat from the rice. Serve as soon as possible.
Place sugar and water into a medium saucepan and place over medium-high heat. Stir occasionally until sugar is dissolves. Bring mixture to a rolling boil. Continue to boil for 10-15 minutes or until a thin, syrup consistency is reached (syrup should coat the back of a spoon). Set aside to cool. Then pour into a separate container and refrigerate until completely chilled (about 2 hours). Place raspberries, simple syrup and lime juice in a 5-quart food processor. Using a chopping blade, puree until mixture is smooth and frothy. Using a fine wire mesh sieve, strain mixture to separate the seeds to reach a smoother consistency. Repeat if necessary. Place mixture into the freezer tub of your ice cream maker and follow the manufacturers instructions for freezing. It took only 15 minutes for my machine to churn and freeze. With a rubber spatula, turn sorbet into a freezer container. Freeze for 3-5 hours or until desired texture is reached.
combine cake mix, whipped topping mix right from the envelope, eggs and water in large mixing bowl.of electric mixer -- blend until moistened. beat at medium speed about 4 minutes. pour into 2 greased and floured 9" layer cake pans. bake at 350* for 30 minutes or until cake tester comes out clean. cool in pans for 15 minutes. then loosen from sides and gently remove cake. finish cooling on wire racks and split each layer horizontally, making 4 thin layers. spread each layer with 1 cup PUMPKIN FLUFFY FROSTING.stack. frost sides with 4 cups prepared Dream Whip topping. sprinkle top with 1/4 cup chopped pecans.chill before serving. to prepare PUMPKIN FLUFFY FROSTING: combine whipped topping mix, instand pudding and cold milk in a deep narrow bottom bowl.beat slowly till well blended. gradually increase beating speed and beat until mixture will form soft peaks. about 4-6 minutes. fold in canned pumpkin -- mix well. Yield about 4 cups.
Lightly oil an 8x8 inch glass baking dish. Drop in and even out the croutons. Evenly distribute the can of diced tomatoes over that. Scatter the tomatoes with the grated cheese of your choice. In a saute pan over a high flame, heat the olive oil, then drop in the onion and cook it until it's just transparent. Drop in the zucchini slices and saute until they begin to wilt. Season with the salt and pepper. Pour in the tomato juice, stir it in a cook of a minute or so to lightly reduce it. Pour the mixture over the other ingredients in the casserole dish. Sprinkle the top with some breadcrumbs and parmesan cheese. Bake in a 350 degree oven for about 45 minutes. HINTS: Use a combination of zucchini and yellow crookneck squash for nice color. Any sort of tomato juice will work, even a spicy V8.
Heat oven to 325°F. In roasting pan or 2 Dutch ovens, mix meat, carrots, celery, onion, water chestnuts and mushrooms. Mix flour, sugar and salt and stir into meat mixture. Then stir in tomatoes and Burgundy. Cover. Bake 4 hours or until meat is tender. CRAN-APPLE CIDER: in a large kettle or pot, combine all the ingredients. Heat to boiling; reduce heat and simmer 15 to 20 minutes. Strain. Makes 25 servings (about 1/2 cup each).
In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Do not drain. Mash potatoes until smooth or leave chunky for a little texture, depending on how smooth you want the soup. (can use a hand blender or potato masher). Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, reserving 3 tablespoons of grease. Sautee the leeks and garlic in the frying pan with the reserved bacon grease 8 to 10 minutes. Stir the fried leeks, cream and bacon into the potatoes. Stir to blend, season to taste. Serve hot.
Preheat over to 350°F. Grease 13x9-inch baking pan. In large bowl mix cake mix, gelatin, water, eggs and oil. Beat on low speed of mixer until combined. Beat on high 2 minutes until smooth. Pour into prepared pan. Bake 35-40 minutes until toothpick inserted comes clean. Cool on wire rack. Stir together powdered sugar and lemon juice, adding more water if needed to make a thinner glaze for drizzling. Spoon glaze over hot cake. Let stand until cool or serve slightly warm.
Preheat oven to 350°F. Lightly grease a 9x13" baking dish; set aside. In a large saucepan, cook sausage, onions, green pepper, and garlic over medium heat until sausage is browned; drain fat. Add pasta sauce and cook until mixture is hot, stirring occasionally. Add pasta to the sauce mixture and mix well. Stir in 1 cup of the Mozzarella cheese, mixing until well combined. Pour mixture into the prepared baking dish. Top with remaining 1 cup Mozzarella cheese and the Parmesan cheese. Cover with foil. Bake at 350°F for 15 minutes. Remove foil and bake for an additional 15 minutes.
These ingredients are what i had on hand, please use what ever product size you want as long as it equal the same amount. remove top core and any blemished first. Ground green tomatoes in food processor / blender. add sugar to tomatoes and cranberries in large pot and boil for 25-40 min.(depending on you for texture). stir consistently to prevent burning. skim off excessive foam. add jello and return to boil for 1 minute. remove from heat ladle into hot sterilized jars and wipe rims then place seal and ring. water bath for 10 min to ensure seal but will seal on own. time does not include water-bath. *water-bath mandatory for altitudes over 1000ft.
Preheat oven to 180c. Grease and line the base of a 19cm x 9cm loaf pan. Place zucchini on kitchen paper and dry well. Put flour, sugar, baking powder, salt and lemon zest into a bowl and mix well. Add zucchini to dry ingredients with parmesan cheese and pepper and mix lightly with a fork. Make a hollow in the centre. Whisk together milk, oil, rosemary and eggs. Pour mixture into hollow and stir until smooth. Pour batter into the pan and smooth the top of the loaf. Sprinkle with the extra rosemary and pinenuts. Bake for 50 minutes or until a scewer inserted into the loaf comes out clean. Cool 10 minutes in the pan on a wire rack before turning the loaf out.
In large bowl, combine dry ingredients. In medium bowl, whisk together the sugar, applesauce, oil and vanilla until well blended. Add the applesauce mixture to the flour mixture and stir until just blended. Fold in the raisins. Divide batter into muffin tins. Bake 25-28 minutes at 400.
Toast the bread. Spread butter on both the slices. Sprinkle chilli flakes& oregano according to taste! Your super easy bread is ready!
Spray crock pot with cooking spray. Place chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid. Cook on low for 6 to 8 hours. Stir well just before serving. Top with the shredded cheese and serve over rice.
Preheat oven to 375° F. Mix butter and sugar, then add eggs one at a time, mixing after each egg. Add buttermilk,jalapeno and chilies and mix well. Combine dry ingredients in another mixing bowl. Gradually add dry ingredients to buttermilk mixture. Fold in corn and cheeses. Place mixture in well greased cactus shaped corn stick pan or paper lined muffin cups (if using muffin cups fill@ 2/3 full). Bake at 375°F for 20-25 minutes or until toothpick inserted in the center comes out clean.
Cream butter until light and fluffy, about 4 minutes and beat in 1/3 cup of icing sugar, coffee mixture, salt, half the remaining icing sugar, the cocoa and vanilla. Beat in remaining icing sugar slowly and beat buttercream at high speed until it is light and fluffy.
Heat oven to 425 degrees F. Brush a baking sheet with melted butter or spray with non-stick spray. Combine dry ingredients in a deep bowl. Gradually stir in 1 cup buttermilk, beating constantly, until dough is firm enough to be gathered into a ball. If dough crumbles, add up to 1/2 cup more buttermilk, 1 tbsp at a time, until it holds together. Place on a lightly floured board and pat into an 8-inch flattened round loaf. Place loaf on baking sheet and slash a 1/2-inch deep "X" into the top of the dough with a small, sharp knife. Bake at 425 degrees F for about 45 minutes, or until the top is golden. Serve hot.