HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat to 350°F Lightly grease a 9" tart pan. Mix the ingredients together and press into the bottom of the dish. (It is a dryish mixso you can add more oil although it is not necessary). If you're using a proper metal tart pan, press the dough up the fluted sides. Prick the bottom a few times with a. fork. Bake for approx 20 min, until brown. Let cool before adding filling. Dissolve arrowroot in 1/2 cup of water and set aside. Filling: Mix coconut milk, 1 cup of the water, sugar, agar& turmeric into a saucepan. Simmer until agar dissolves (usually takes between 6-8 minutes for flakes, a. little less time for powder--don't over cook or agar will lose its strength). Stir in the lemon juice, zest& vanilla then bring to a boil. Add the arrowroot/water mixture and boil for one minute. [It'simportant to stir throughout as you don't want the agar to clump up along the bottom of the pan. You'll feel it thicken up when you add the arrowroot. mix. ]. Pour into the cooled crust and let firm up before serving.
DAY 1: Mix salt, sugar, peppercorns, 2 cloves garlic and 2 sprigs thyme together in a large bowl and add 1 cup of very hot water. Stir until sugar and salt dissolve. Mix in 2 litres of room temperature water. Place pork belly in a deep baking dish and pour this brine mixture over. Cover and refrigerate overnight. DAY 2: Preheat oven to 150°C Heat oil in a large heavy-bottomed saucepan over medium-high heat. Sweat carrots, celery, leek and 2 cloves of garlic for 5 minutes. Season lightly with salt and pepper. Lower heat to medium, add wine and cook for another 2 minutes. Add 1 1/4 litres of stock, tomatoes, bay leaves and 2 sprigs thyme and bring to a simmer. Remove pork belly from the brine, rinse with clean water and place in a deep casserole dish or Dutch oven. Pour over the hot stock and vegetables. Cover with a lid and cook in oven for 21/2 hours or until tender (taking care not to overcook and dry out the pork). Meanwhile, bring a large pot of salted water to the boil and cook sprouts for 3-5 minutes or until just tender and bright green. Drain and cool in a large bowl of ice water. Dry on paper towels, cut in half and reserve. Once pork is ready, remove from oven. Carefully remove from the braising liquid onto a flat tray. Place another flat tray on top of the pork with 4 or 5 heavy tins on top to press the pork into a flat, even shape. Refrigerate in this position for at least 1 hour and completely cooled. To score the pork: Remove and use a large sharp knife to lightly trim the edges of the pork into straight sides. Cut into 4 equal pieces and score the top of each piece into a 1cm-wide diamond pattern. While the pork is cooling, make the polenta. Place remaining stock, bay leaf and thyme in a medium saucepan over medium-high heat. Bring to a simmer, then remove and discard herbs. Slowly pour in the polenta, whisking continuously. Reduce heat to medium and bring to a gentle simmer. Carefully whisk continuously for 7 - 10 minutes or until tender and thickened to the consistency of creamy mashed potatoes. Then add Parmesan and butter, mix well and season to taste. Remove from heat and cover. Cook honey, soy, ginger and star anise in a small saucepan over a low heat for 5 minutes. Strain, reserving liquid and star anise and discarding other solids. Preheat oven to 200°C. Heat a large nonstick frying pan over low heat and place pork into the pan, scored side down. Cook for 7-10 minutes or until the fat has rendered, skin is golden brown and starting to crisp. Transfer to a baking sheet, scored side up, and baste on top and sides with the glaze. Cook in oven for 15 minutes or until the glaze has caramelised and the pork is heated through. Return the same frying pan with leftover fat to a medium-high heat and cook apples and sprouts for 3-5 minutes until they start to brown. Add remaining glaze and cook for another 6-8 minutes until tender, well glazed and heated through. Heat the polenta over medium heat, with a little hot water if necessary, stirring until creamy. Arrange the polenta, pork belly, sprouts and apples on 4 plates and drizzle with remaining glaze from the pan. Garnish with star anise and serve. (Do not eat the star anise.).
Set griddle to 375. Mix all ingredients together in a bowl. pour each pancake from 1/2 cup of batter ( add fruit now if you are using fruit). when bubbles form and the edges look dry, flip 'em. Serve and ENJOY!
Mix the wasabi with 1/2 teaspoon warm water in the bottom of a mixing bowl and let it stand for 5 minutes. Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds. Cut the cucumbers widthwise into 1/4-inch crescents. Add the vinegar and sugar to the wasabi and whisk until smooth. Whisk in the sesame oil, salt, and pepper. Just before serving, add the cucumbers, green onion, and sesame seeds to the dressing and mix well.
Run sweet potatoes through a sieve or mash with fork. Add all the other ingredients to sweet potatoes and mix with mixer. Pour into an unbaked, deep dish pie shell. Bake at 350 degrees for 45 minutes or until set.
Heat oven to 350°. Beat Sugars and Butter together until creamy. Next add Honey, Vanilla, and Egg whites. Combined dry ingredients (Cereals, Flour, Salt, etc.) and add to the butter and sugar mixture. Using a large spoon to stir, add the Fruit, Nuts, and Coconut. Press mixture firmly into a Greased or sprayed 9x13 Cake pan. Bake for 25 minutes or until Golden Brown. Using a sharp knife slice Brownies while they are still warm. Let cool and Enjoy!
Toast muffins. Spread half with some tomato sauce. Top with grated cheese, then cut salami in half and place like a mouth, put olives for eyes, strip of capsicum for a nose and grated vegetables for hair. Place on a paper towel in the microwave and microwave on medium for 30 seconds or until cheese melts. Alternatively bake in hot oven for 10 minutes or until cheese melts.
Preheat broiler or oven 450?F. Shack oysters and save on half shell. Heat medium sauce pan, stir Simply Mushed Potatoes and milk until smooth; spoon over garlic powder, shallot, Alfredo sauce and seasoning salt and pepper mixture. Bake until edges are bubbly. Remove oyster from shell once, bed mashed potatoes on shell then replace oyster on mushed potato. Add sundried tomatoes put on the oyster then place cheese on it. Bake in 15 minutes. Cook bacon in small skillet on medium low heat to be crispy. Take out oyster from oven, sprinkle green onion and bacon bits then place on plate and serve.
cook the beef, then throw it all in a crock pot on low for 4-8 hours.
Cook noodles according to pkg directions. Drain set aside. In lg saucepan cook beef until no longer pink, drain fat. Add cans of mamwich mix well. Spary baking dish with nonstick spary. Pour noodles in baking dish and pour meatsauce over noodles. Mix well to combine. Top with cheese and bake @ 350 for 30 minutes or until cheese melts and its heated through.
Place ingredients in a small bowl. Using a whisk, blend until evenly colored. Store in an airtight container. To use, put 1-2 tsp creamer in hot beverage of choice. I actually prefer more in my coffees.
Cook pasta according to package directions. Drain; keep warm. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; saute 6 minutes. Add Basic Marinara, red pepper, salt, and black pepper; bring to a simmer. Cook 5 minutes. Add shrimp; cook 3 minutes or until shrimp is done. Serve over pasta. Garnish with parsley sprigs.
Combine all the ingredients and chill for 2 hours before serving with chips. The Cilantro is very important to this dish.
Slice each tomato in half. Thread one half of one tomato onto the skewer, cut side facing up. Next thread a basil leaf, followed by one mozzarella ball, another basil leaf and a tomato half--cut side facing up. Repeat process until you have 6 skewers. Drizzle each skewer with a little olive oil and season with salt and pepper to taste. Arrange on serving platter and serve at room temperature.
Drain the oysters in a colander set over a bowl. Reserve the juices. Saute the bacon in a large pot over medium heat until crisp and the fat is rendered. Remove the bacon with a slotted spoon and reserve. Saute the onions in the bacon fat until tender and translucent, but not brown, about 5 minutes. Add flour, and cook over low heat for 2 to 4 minutes, stirring constantly with a wooden spoon. Add the milk and the reserved oyster juice gradually, whisking constantly to prevent any lumps from forming. Add the bay leaf, and simmer for 20 minutes, skimming as necessary. Add the oysters and simmer about 5 minutes, or until oysters are barely cooked. Take care not to overcook the oysters. Add the warm cream and adjust the seasoning with salt and pepper. Ladle the soup into heated bowls and garnish with the reserved bacon and oyster crackers.
Heat oil in a pan and saute onions for 2-3 minutes. Add cumin and saute for another 2 minutes. Drain SOME of the extra liquid from Rotel tomatoes and Black Beans. Add salsa, Rotel, and garlic. Let it all simmer for about 4 minutes. Add jalapenos and Sazon spice. Simmer for another minute. Then add beans and simmer for 4 more minutes. Let it cool down for 1/2 hour. Make sure you reserve some of that sauce/liquid. In a casserole dish or aluminum pan spread some the liquid so that your tortillas do not stick or burn. Next make a layer of tortillas (usually only 2 will fit side by side). The next layer will be the bean mixture. Then spread some of the cheese. Continue layering tortillas, bean mix, cheese until your last layer is tortillas. Then spread the remaining liquid from the bean mix so that your tortillas remain soft during baking and spread the remainder of the cheese on top. Bake at 350 degrees for 25 minutes. Let it cool for 10 minutes before cutting. Enjoy.
For the Guisado: Fill up large pot with water. Add salt. Boil the whole chicken until it is fully cooked and falling off the bones. Remove the chicken from pot, let it cool off and then remove the skin and bones. Save the chicken broth, but skim the top of it. Pick apart the meat, shred it and put aside. In a different pot, fill it with enough chicken broth to cover the bottom of the pan. Chop the green pepper, onion and celery. Add your chopped vegetables to the pot and simmer over medium heat until softened, about 30 minutes (you may want to add more broth as it evaporates). Crush the tomatoes and add to the cooked vegetables, along with the garlic and pepper. Add the cooked chicken and simmer over medium heat for 15-20 minutes. Remove from stove and drain any excess juice. For the cream cheese mixture: Soften cream cheese and place in mixing bowl along with the half and half, jalapenos, and chicken broth. Blend evenly and set aside. To make the chicken burritos: Place a few spoonfuls of the chicken meat mixture in center of a large soft flour tortilla. Roll the tortilla halfway, then fold both ends up (like folding a cloth diaper), and then completing the rolling process. If needed, use a toothpick to hold tortilla in place. In a large skillet, heat the oil over med-high heat and fry the burritos until golden brown. You may have to fry in batches depending on how many burritos you can fry in your pan. Set aside on paper towels and soak up any excess oil (a few minutes). Cut each burrito into thirds and place in a baking dish. Place one-half ounce of cream cheese mixture, along with a cheddar cheese slice, on top of each burrito. Preheat over to 350°F. Bake until cheese melts, about one minute. Serve with rice and beans.
cook tortellini for 8 minutes. combine all ingredients. place in a casserole dish. bake at 350 degrees for 25 minutes.
In small saucepan, combine raspberries, blackberries, blueberries, orange juice and sugar. Bring to a boil over high heat, then reduce heat to medium-high and simmer for 10 minutes. Carefully add fruit mixture to food processor and puree until smooth. Strain through a fine mesh strainer and place in the freezer for about 50 minutes, or until very cold. Place thawed whipped topping in a medium-size bowl; fold in yogurt and cooled fruit puree until just combined. Serve immediately. Garnish with berries, if desired.
Beat egg whites until soft peaks form, gradually add sugar, beating well after each addition until all sugar is dissolved. Add vanilla and vinegar, beat further 1 minute. Spread meringue into buttered, wax-paper lined 11" x 7" pan which has been lightly floured. Bring paper over sides of pan so it is easy to remove slice when cooked. Bake at 300F for 45 minutes or until meringue is crisp and has a hard shell. Lift out carefully on to wire rack to cool. (You will notice the top of the pavlova has fallen slightly, giving room for the topping.) Trim edges with sharp knife. Beat the cream until soft peaks form, spread cream over top of meringue. Peel bananas, cut into diagonal slices, put into the lemon juice to keep their colour. Hull strawberries, cut in half. Peel kiwi fruit, cut into slices. Remove pulp from passionfruit. Heat strawberry jam in small saucepan, push through sieve to remove seeds, brush jam over strawberry halves to give a glaze. Arrange banana slices, strawberries and kiwi fruit decoratively on top of pavlova, spoon passionfruit pulp over bananas. Whip remaining cream, pipe decoratively around edge of pavlova.
Use a blender to liquify bottom 7 ingredients and pour over the chicken in a roasting pan. Cover with foil and roast for 35 to 40 minutes at 350 degrees. Remove from oven, strain liquid and thicken by reduction in pot on top of stove. Meanwhile crisp the chicken up on slow open fire or under grill of stove if open fire or under grill of stove if open fire is not available. (Fire is first prize) Baste liberally with thickened sauce before serving. Serve with good savory rice, vinaigrette dressed salad, French fries and light, chilled frosty!
Pre-heat oven to 400. Dice yam into slices less than 1 inch thick, no wider than 1 1/2 inches (the smaller you cut the quicker they cook). Place in bowl and pour brown sugar and cinnamon over top. Toss to coat. Get 4 sheets of tinfoil and a pan. Divide yams in four, and pour each quarter onto a sheet of tinfoil, scraping out any leftover juices from the bottom of the bowl and pouring over top the four bunches. Pull the corners of the tinfoil up, scrunching the tinfoil packages into bundles so no yam shows through, and place each bundle onto the pan, then in the oven. Bake for 25-35 minutes, taking yams from oven at 15-20 minutes, and retossing them with a spoon so all the yams get done. Serve warm, and refrigerate leftovers when cool.
Preheat oven to 350°F. In a small saucepan, heat and stir chocolate and shortening over very low heat until chocolate begins to melt. Remove from heat and add coffee granules. Stir until smooth. Cool. Beat eggs and sugar with an electric mixer on medium to high speed until light and lemon colored (3 to 4 minutes). Beat in cooled chocolate mixture and vanilla. On low speed, beat in chopped pecans, flour, cinnamon, baking powder, and salt until combined. Spray cookie sheets with nonstick cooking spray. Drop teaspoons of dough 2 inches apart on cookie sheets. If desired, place a pecan halve atop each cookie. Bake in a 350°F oven for 8 to 10 minutes. or until just set on surface (do not overbake). Cool 1 to 2 minutes, transfer to racks. Cool completely. If desired, sprinkle with powdered sugar.
If you can, freeze the french stick as it is easier to cut. Cut very thin slices- approx 1/2cm if possible. Mix butter or margarine with soup mix. Spread fairly thinly on bread slices but with good coverage. Place on a flat baking tray in oven set at 180 degrees celcuis for 5- 10 mins watching very closely to avoid burning. When the bread dries out and darkens, they are ready. You will have very tasty and crunchy bread chips to eat plain or with dip. Enjoy- but try to save some room for dinner!
Put the Mayonnaise, Vinegar and Sugar into a bowl and stir until mixed -- Place in the refrigerator to allow the ingredients to blend and to allow time for the sugar to dissolve -- Remove the individual leaves from the main plant -- Do not cut, pull them apart -- Rinse each leaf under cold water and shake excess water off the leaves -- Remove the tender portion of the leaf from the stalk and discard the stalk -- 'Tear' leaves into whatever size you think will fit into your mouth -- This is enough dressing for about half a large bunch of lettuce -- Remaining lettuce can be stored in the refrigerater, covered, for use tomorrow -- Start by tossing a third or so of the lettuce with the dressing and add lettuce until the lettuce is coated well with the dressing -- (you don't want a pool of sauce in the bottom of the bowl but you want the lettuce well coated) -- This is best if the lettuce is mixed with the dressing just prior to eating -- The flavor won't change but the lettuce tends to get soggy after about an hour after mixed with the dressing -- .
Melt the milk and cheese in a double boiler. When creamy and smooth add remaining ingredients and mix well. Cook for 5 minutes. Fill Pint jars to 3/4 full. Seal and process in a boiling water bath 10 minutes.
Pour chocolate chips and butter into a small saucepan and stir over low heat until melted. This can also be done in the microwave in a microwave safe container. Remove from heat and stir in graham cracker crumbs. Stir until blended. Press mixture into bottom of cheesecake (springform) pan. Pour caramel sauce, reserving a few tablespoons, on top of the crust. Sprinkle with pecans. Chill until set. Blend cream cheese, sugar, and vanilla in a mixture or using a hand blender on medium speed until well blended. Scrap sides of bowl as needed. Add eggs, pumpkin and spices and mix until blended. Pour cream cheese mixture over crust. Bake at 325F in a water bath for 40 minutes or until center is almost set. Cool to room temperature. Refrigerate 3 hours or overnight. Drizzle with remaining caramel. You may also sprinkle with chocolate chips and pecans. Serve plain or with whip cream.
Preheat the oven to 400 degrees. Combine the dry ingredients and mix well. Make a well in the center, and then add each wet ingredient. Mix all together gently. Dough should be light and airy. There will be enough dough for five or six shortcakes. Use a spoon to drop dollops of the dough onto a small nonstick or lightly oiled cookie sheet. Press the center of each shortcake to flatten it a bit and create an indentation for filling. I like to leave them irregularly shaped instead of perfectly round. Bake for 12-13 minutes, or until the tops are just starting to turn golden. After they've cooled for a bit, slice them in half horizontally. Use a combination of any of your favorite fillings: lightly mashed fresh fruit, vanilla pudding, mascarpone cheese, chocolate sauce. My son likes to put a fruit layer and a whipped cream or pudding layer in the center, then add the top half, and then top with a fruit layer and lots of whipped cream. *****You can also make a savory version of these shortcakes by omitting the sugar and vanilla, and adding parmesan cheese and a dash of garlic or onion powder. Top with olives, refried beans, sour cram, and salsa or greek salad.*****.
Combine flour and spices in plastic bag. Half at a time, shake meat in flour mixture to coat then brown in oil in hot skillet. Remove meat from pan, then saute onion and peppers until tender. Return meat to pan along with vegetables, add remaining flour, broth and sweet potato; stir to blend flour. Bring to a boil, reduce heat to simmer and cook for 30 - 45 minutes, until pork is tender. Stir in plantain and black beans and heat through. Serve over cooked white rice.
Bring 2 quarts of water to boil in large saucepan. Add corn and simmer 2 minutes. Drain and let cool. Whisk oil, vinegar, and salt and pepper to taste together in small bowl. Place tomatoes, arugula, scallions, and corn in large bowl. Add vinaigrette and toss until evenly coated. Gently toss in blue cheese and adjust seasonings.
Follow directions for order on your bread machine. Di solve the honey in the water. Sift flour and milled flax seed for best results. This is for a 1 1/2 pound loaf. I like the machine set on light crust for sandwich bread. Use whole wheat setting.
Place cucumbers in non-reactive bowl. Mix vinegar, water, sugar, salt and pepper; pour over cucumbers. Cover and refrigerate, stirring occasionally, at least 3 hours. Drain; sprinkle with dill weed.
Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, place cake mix. In 2-cup glass measuring cup, stir 1 1/4 cups warm water and 1 tablespoon espresso granules until granules are dissolved. Add espresso mixture, butter and eggs to cake mix. Beat with electric mixer on low speed 30 seconds; scrape bowl. Beat on medium speed 2 minutes longer. Pour batter into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on cooling rack 15 minutes. Meanwhile, pour dulce de leche into medium microwavable bowl. In small bowl, mix 1/2 cup hot water, 3 tablespoons espresso granules and the rum; stir into dulce de leche until smooth. Microwave uncovered on High 2 to 3 minutes, stirring after about 1 minute with wire whisk, until pourable. Set aside while cake cools. Poke cooled cake every 1/2 inch with handle end of wooden spoon. Pour dulce de leche mixture evenly over cake; spread mixture over top of cake with metal spatula to fill holes. Run knife around sides of pan to loosen cake. Cover; refrigerate 2 hours. In medium bowl, beat whipping cream and powdered sugar on high speed until stiff. Spread whipped cream evenly over chilled cake. Sprinkle with chopped chocolate. Store covered in refrigerator.
Heat half&half, 1 cup of the cream, salt, and both sugars in a saucepan. Add the vanilla bean seeds and pod to the mixture. Cover the saucepan and let steep for about 30 minutes. Pour the rest of the cream into a large bowl and set a mesh strainer on top. Set aside. In a medium bowl, whisk the egg yolks together and slowly pour in the warmed milk mixture, whisking constantly. Pour the contents back into the pan and cook over low heat, stirring constantly with a heat-resistant spatula until the custard thickens. Strain the custard into the heavy cream. Put the vanilla bean back into the custard and cream. Stir in the vanilla extract and chill thoroughly. When chilled remove the vanilla bean and freeze in your ice cream maker according to the manufacturers instructions. During the last few minutes of churning, add the toffee bits to the ice cream so that they can be evenly distributed. Whisk the dulce de leche in a small bowl. When the ice cream is finished churning, pour it into a freezable container, alternating scoops of ice cream with scoops of dulce de leche. Gently swirl ice cream mixture a few times to mix things up. Freeze to desired consistency. Enjoy!
Add oil to a large nonstick skillet; heat over medium heat. Add in onion and garlic; stir/saute for 5 minutes. Lower heat to medium-low; stir in salsa and tomato sauce; cook 20 minutes, stirring frequently. Stir in corn and next 4 ingredients; cook 4 minutes or until well heated; keep sauce warm. Season chicken breasts w/ salt and pepper; place chicken on a heated grill with grill rack that has been coated with cooking spray; cook 5 minutes on each side or until done. Slice chicken lengthwise into 1/2-inch wide strips. Place pasta on individual plates; spoon sauce over pasta; top with chicken strips and garnish with jalapeno slices.
fry chicken , butter, and garlic for 2 minutes being careful not to let the garlic brown. Add lemon juice , salt and pepper fry until done. serve with rice.