HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large Wok (or deep fry pan) cook the ground beef and garlic until no longer pink. Drain and poor meat into Large Bowl. Finely shred potatoes, carrots and celery ( the finer the better, large pieces will poke holes in the very thin wrappers). Pour all shredded vegetables into meat and mix all ingredients together. set aside a sheet pan to lay your rolled lumpia's. lay flat one lumpia wrapper at a time. take about a table teaspoon (not a measured tea spoon) of the meat/veggie mixture and place in the upper/middle of the wrapper. fold over top of wrapper over top of mixture, pull back with wrapper to help pull the mixture in tight. Fold in the left side, roll forward once, then fold in the right side and roll forward once, you should now still have a small area of wrapper left, using a basting brush (or fingers) dip your hands into the egg whites and lightly baste the end, finish rolling forward. The egg whites should wet the warpper enough to seal it, but not soak through and make it soggy. Lay aside. Once you are finished wrapping heat vegetable oil in deep fryer to 350-375. Carefully drop in with fry basket or with metal tongs. These should fry for about 3-5 minutes or until a light golden brown. Let drain on paper towels, lightly salt, serve. These go well with sweet and sour sauce, soy sauce, or just plain. **tips. be careful not to overload the lumpia wrapper, they tear very easily and are pretty much useless once you tear them. when cooking the ground beef, use a mic and chop type motion to help make the pieces as small as possible . Freezer friendly- you can put these into ziplock nags and freeze. I usually use the gallon size bags and put about 7 vertically in the bag (with the ends facing up).i lightly let all the air out, zip, and fold the excess bag over, then stack them in the freezer.
In a dutch oven heat oil. Add chopped onions and cook until they are tender. Add winnies that have been chopped up in 1/2 pieces. Let them brown. Add your beans and simmer for about 30 minutes. This recipes can always be doubled, or just adjust by adding another can of pork 'n beans or more winnies.
Pour the milk into a small saucepan then add the chocolate, along with the honey, sugar and cinnamon stick. Heat and stir gently until the chocolate melts. Add the vanilla and rum. Remove the cinnamon stick just before serving in two large mugs. Extra sugar can be added to taste. Enjoy!
Mix all the ingredients, except the sugar together in a mixer until incorporated. Place the sugar in a shallow bowl. Form 1 inch balls with the dough and roll each one in the sugar. Arrange them on a cookie sheet, pressing with a fork to make a pattern if desired. Bake at 375 for 10-12 minutes. Enjoy!
Combine the thyme, pepper and salt. Roll the pork, pressing the mixture into it. Cook the tenderloin in oil, in a large-cast iron if you have it-skillet on medium heat until done-about 30 min. Remove from the skillet, place on a cutting board and cover with foil to keep warm. In the same skillet, same heat cook the remaining ingredients except beans and tomatoes to preference-we like the veg a bit underdone. Add the beans and tomatoes and remaining thyme and heat through, about 4-5 min. Spoon into a large serving plate-slice the pork thin and place on top. A few thyme sprigs is a nice touch.
Preheat oven to 300°F. Spread shredded coconut on a baking sheet and toast coconut in the oven. Stir the coconut around every 10 minutes or so for even browning. After 25 to 30 minutes the shredded coconut should be light brown. Cool it off. Make double-strength coffee by brewing by standard method, or make a double shot of espresso. Chill before using. To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, chocolate syrup, and sugar in a blender. Blend until sugar is dissolved. Add ice and blend until ice is crushed and the drink is smooth. Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one.
Preheat large skillet on medium-high 2-3 minutes. Place flour and seasoned salt in zip-top bag. Add chicken; shake to coat. Place butter in pan; swirl to coat. Place chicken in pan. Cook 5-6 minutes, turning occasionally until chicken begins to brown. Stir in capers. Cut lemon in half and squeeze juice over chicken. Stir in Alfredo sauce and reduce heat to medium-low; simmer 6-8 minutes. Serve.
Cut up Italian sausage links into bite sized chunks. Cube potatoes (with skins). Place in baking dish, then add Italian salad dressing over all. Bake uncovered at 350 until sausage is no longer pink and potatoes are tender, approximately 45-50 minutes. Note: Sometimes I speed up the cooking time by microwaving the potatoes a little before baking in the oven...
Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely. Cream together cream cheese, lemonade and yellow food coloring until smooth. Mix marshmallow creme in and then mix in Cool Whip until completely smooth. Refrigerate until cake is cooled and cut. Cut each cake layer in half. Alternating layers of cake with layers of filling, assemble cake. End with layer of filling. Top with sliced strawberries. Refrigerate and serve chilled.
Combine softened cream cheese, mayonnaise and Parmesan. Drain artichokes and dice. Add to cream cheese mixture. Add green chilies. Add spices. Stir until well combined. Heat, if desired. *Note: Add Parmesan according to taste. You may want to omit any salt as Parmesan and artichokes are salty.
For the falafel crust, combine the chickpeas, potato, parsley, leek and/or green onions and butter in a food processor and pulse until the mixture is finely chopped and well mixed. Add the bread crumbs, coriander and cumin and pulse to mix. Add salt and pepper to taste. Transfer to a bowl and set aside. For the hummus, wipe out the food processor bowl. Add the chickpeas, tahini, lemon juice, olive oil and garlic. Process until smooth, then season to taste with salt and pepper. Transfer the hummus to a bowl, cover and chill until needed. Combine the vinaigrette ingredients in a large bowl and whisk to mix. Season to taste with salt and pepper. Add the cucumber and tomato and toss well. Chill until needed. Preheat the broiler and set the oven rack 4 to 6 inches below the element. Season the salmon fillet pieces with salt and pepper. Heat the oil in a heavy ovenproof skillet, preferably nonstick. When hot, add the salmon and sear until browned, 1 to 2 minutes per side. Spread the top of each fillet piece with some of the falafel crust mixture, transfer the skillet to the oven and broil the salmon until the crust is bubbly and the salmon is cooked to taste, about 2 minutes for medium or 3 to 4 minutes for well done. (If the crust is browned before the salmon is cooked, turn off the broiler, close the oven door and let the salmon sit for a minute or two to continue cooking.). To serve, spoon some of the hummus onto the center of individual plates and spoon the tomato and cucumber salad around. Set the salmon pieces on the hummus and serve right away.
Mix all ingredients together. The mixture should be like sticky cookie dough, not crumbly (add more milk if too dry and more protein powder if too wet). Drop by spoonfuls (about 1 1/2 tbsp/cookie) onto greased or parchment lined cookie sheets. Bake at 350 degrees for 15 minutes.
Cut the vanilla bean into little pieces. Assemble all the ingredients and place in a tea ball. Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later. Note that food.com forced me to list the rooibos as "rooibos tea bags" but I used loose leaf tea. Place tea ball in hot water and steep for 10 minutes.
Soak dry porcini mushrooms in 250 ml of hot water for 5 - 10 minutes. Drain, but save the water. In a large pot over medium heat saute shallots and garlic in the oil for 3 - 4 minutes until onions are translucent and garlic is fragrant. Add porcini mushrooms, the water they soaked in, vegetable broth, ginger and soy sauce. Bring to a boil, then reduce heat to low, cover and simmer for 10 - 15 minutes. Add bok choy and cook for 5 minutes, until tender. Before serving stir in Chinese spice mixture and chili powder. Meanwhile, prepare the rice noodles according to the instructions on the package. Drain and divide noodles among four bowls. Add bok choy soup to the noodles.
Mix the first eight ingredients together, pour into an ungreased 13"X9" baking pan. Sprinkle cake mix over the top; drizzle with margarine. Bake at 350 degrees for 25 minutes; top with nuts. Bake for an additional 15 minutes.
Roll each dinner roll into a 12-inch rope. Skewer one end of the rope, then a meatball, wrap the dough half way around the meatball and skewer the dough again, then another meatball. Continue this process until you have 3 meatballs on your skewer and end with dough. Position the meatballs at least an inch apart on the skewer. Repeat with all 12 rolls. Lay on sprayed baking sheets and bake at 350°F 18-20 minutes or until dough is golden brown and meatballs are heated through. Combine butter, parmesan cheese and dried parsley and brush over subs. Serve with marinara sauce for dipping.
Heat a small non-stick skillet over medium-high heat until hot. Add whole tomato to skillet and heat until skin is blistered and slightly charred, turning frequently. Cool tomato slightly and coarsely chop. In a large saucepan, combine tomato, onion, and garlic. Cook over medium heat until onion and garlic are softened, about 5 minutes. Stir in beans and broth, and bring to a boil. Reduce heat, simmer 15 to 20 minutes. Meanwhile, heat oven to 425°F Cut tortillas into strips and place in a single layer on a large baking sheet. Bake for 5 to 8 minutes or until crisp. To serve, ladle soup into bowls and top with tortilla strips and cheese.
Add oil, to a depth of 2 inches in a Dutch oven and heat over medium high heat, about 375 degrees F. In a small bowl, combine paprika, cayenne, basil, parsley, garlic powder, and onion powder; set aside. Beat egg whites in another bowl. In a third bowl, combine flour, matzo, and baking powder. Dip a piece of chicken in egg whites, then press into the matzo mixture so crumbs adhere; shake off any excess. Transfer chicken to a rack set over a baking sheet. Repeat with remaining chicken pieces. Fry chicken until crispy and cooked through, about 10-12 minutes; drain on paper toweling then season with salt, pepper, and the reserved seasoning mixture.
Sift flour onto piece of waxed paper. Measure 1-1/2 cups of this flour into a large bowl; stir in yeast. In saucepan, place milk, water, oil, sugar and salt. Set over low heat and heat only until warm, stirring to blend. Add liquid ingredients to flour and yeast in bowl and beat until smooth. Blend in eggs. Add enough additional flour to make a stiff batter, beating until smooth and elastic. Spoon batter into 2 well-greased 1-pound coffee cans. Cover with plastic snap-on lids and place in a warm spot for dough to rise. When dough has almost reached top of cans, about 1 hour, remove lids and bake at 375 F. for 35 minutes or until bread is high and well-browned. Let cool in cans for 10 minutes before turning out on rack to cool completely.
Brown ground beef with onion and drain. Stir in remaining ingredients except chips and cheese and pour into greased casserole dish. Bake at 350 for 20 minutes then top with chips and cheese. Bake 5 - 10 minutes longer.
To make cheeze: Place garlic and salt in a food processor; process into small pieces. Add cashews and process into paste. Add lemon juice, cilantro, and water and process to mix well. Set aside. Makes 1 cup. To make meat:. Place walnuts, cumin, coriander, liquid aminos, and salt in a food processor. Process into small pieces until the mixture looks like ground meat. Be careful not to overprocess, it will turn into butter. Makes 1 cup. Scoop 2 tablespoons cashew mixture down the inside spine of each romaine leaf. Sprinkle with 2 tablespoons walnut mixture. Add salsa and avocado slices. Wrap and serve. Enjoy!
In large heavy pan, cook turkey 3 to 5 minutes until no longer pink. Add onion and saute 3 to 5 minutes longer until softened. Add chili, celery, green pepper, corn, tomato sauce, honey and seasoning to turkey. Cover and simmer for 30 minutes, stirring occasionally. Serves 4.
Rinse the rice under cold water. In med saucepan, bring broth to a boil. Add rice and all ingredients. Cover and reduce heat to simmer. Cook for 15 minutes, or until all liquid is absorbed.
In a large saucepot, over medium-high heat, add the olive oil and onion and cook until soft, then add the jalapeno pepper. Add the rice and cook for 5 minutes. Add the beans, coconut milk and chicken broth and bring to a boil. Reduce the heat to low, and add the thyme and salt and pepper. Cook until the broth and coconut milk are reduced, about 25 minutes.
Mix cream cheese, Dijon mustard, garlic powder, white wine, black olives, cheddar cheese, and parsley together. Form into ball; roll in sunflower seeds.
In large skillet, heat oil. Add meat and onion; cook until meat is browned and onion is tender. Drain. Add broth and Worcestershire sauce. Heat to boiling; reduce heat. Cover; simmer 1 hour or until meat is tender. Cook noodles according to package directions; drain. Meanwhile, add mushrooms with liquid to meat mixture. In small bowl, stir together sour cream and flour; stir into meat mixture. Continue cooking, stirring constantly, 5 minutes or until thickened. Toss hot noodles with sauce.
Mix graham crumbs, coconut, large package of jello (dry mix) and milk together really well. Shape into 1 inch balls. Roll in remaining package of jello (dry mix). Reshape if necessary (You can shape them like strawberries if you want). Chill. Keep them in the fridge or freezer-they taste better cold.
Mix flour, baking soda and Splenda in bowl. Mix milk, eggs and vanilla in another bowl. Beat into dry mix roughly, so as to add more air to mix. Stir in cinnamon last. Serving size is 1/3 cup mix. Use PAM on skillet when cooking and sweeten with sugar free syrup and/or fruit!
Place a glass or stainless steel bowl and the mixer beaters in the fridge for at least 1 hour or even 24 hours. Meanwhile place the whipping cream in the coldest section of your refrigerator or you can freeze for 15 minutes (set a timer so you will remember to remove from the freezer DO NOT allow the cream to freeze). Pour the very cold whipping cream into the chilled bowl; beat on high speed of an electric mixer until just beginning to thicken (do not add in any confectioners sugar or vanilla until the cream has slightly thickened). Using a spoon sprinkle the sifted confectioners sugar over the cream then add in the vanilla; and continue beating until soft peaks form stopping the mixer every minute to scrape down the sides of the bowl (beating time will depend on the mixer you are using, hand mixers generally take slightly longer). Store in the refrigerator until ready to use. It is recommended to use the whipped cream the same day it is made.
Cut chicken into bite size pieces. Combine 3 tablespoons of the soy sauce, garlic, and sambal oelek. Marinate the chicken for 15 minutes in this mixture. Combine peanut butter, brown sugar, and remaining tablespoon soy sauce and set aside. Heat the oil in a wok and stir-fry the chicken until no longer pink. Add onion and peppers; stir-fry a few more minutes until veggies are tender but still crisp. Add cabbage and peanut sauce. Reduce heat, cover and simmer until cabbage is slightly cooked, about 2 minutes. Sprinkle the peanuts on top. Whether the peanuts are salted or not is up to you. Serve over rice.
Cream shortening and both sugars. Add peanut butter and well beaten egg. Add salt, soda and sifted flour. Makes a rather stiff dough. Form into balls on cookie sheet and press both ways with fork. Bake in 350 degree oven until done.
Cut melon into 4 long thin wedges; remove skin. Halve the wedges crosswise. Cut the cheese into 16 thin slices; halve prosciutto lengthwise. Wrap each piece of cheese with a piece of melon using a strip of prosciutto. Arrange on a serving platter.
place all ingredients into blender as listed. mix on high for 1 to 2 minutes. you may add 2 ice cubes to make it thicker. you may use any other fruit you wish.
Cook pasta according to instructions on the packet. Heat oil in a frypan and saute garlic and onion until golden. Add butter beans and stir until heated through. Combine flour and milk. Place butter bean mixture, Parmesan cheese, lemon juice and milk in blender and puree until smooth. Pour bean puree back into frypan, add chopped basil and steamed vegetables. Bring to boil, reduce heat and simmer until mixture slightly thickens. Drain fettuccine and stir through sauce. Serve immediately sprinkled with pine nuts.
Trim the tenderloin of all of the fat and silverskin. Lay tenderloins on cutting board, flat side (side opposite where silverskin was) up. Using a dinner fork, scrape flat side lengthwise from end to end 5 times, until surface is completely scored. Repeat with second tenderloin. Disolve 3 T salt in 1-1/2 quarts cold water in a large container. Submerge tenderloins in brine and let stand at room temperature for 1 hour. Remove tenderloins from brine and pat completely dry with paper towels. Lay 1 tenderloin, scraped side up, on cutting board and lay second tenderloin, scraped side down, on top so that thick ends of 1 tenderloin matches up with thin end of the other. Tie the tenderloins together with kitchen twine, spacing evenly apart. Brush roast with vegetable oil and season with pepper. Transfer 1/3 cup glaze to bowl for grilling, reserving remaining glaze for serving. Clean and oil cooking grate. Heat all the burners to high, cover, and heat grill until hot, about 15 minutes. leave primary burner on high and turn off other burners. Place roast on cooler side of grill, cover and cook until meat registers 115 degrees, 22 - 28 minutes, flipping and rotating halfway through cooking. Slide roast to hotter part of grill and cook until lightly browned on all sides, 4 - 6 minutes. Brush top of roast with amount 1 tablespoon glaze and grill, glaze side down, until glaze begins to char, 2 - 3 minutes; repeat glazing and grilling with remaining 3 sides of roast, until meat registers 140 degrees. Transfer roast to carving board, tent loosley with foil, and let rest for 10 minutes. Carefully remove twine and slice roast into 1/2" thick slices. Serve with remaining glaze. Glaze: Heat oil is small saucepan over medium heat until shimmering. Add garlic, ginger, and pepper flakes; cook until fragrant, about 30 minutes. Whisk in hoisin and soy sauce until smooth. Remove pan from heat and stir in vinegar. Sauce can be done in advance.
Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish. Smooth out top. Sauce: Combine sauce ingredients and pour on top and sides of meatloaf. Bake at 350°F about 1 hour to 1 hour 15 minutes or until done. ENJOY! *The addition of 1 or 2 teaspoons of Kitchen Bouquet(R) makes this recipe very good. **Recipe should be"plump" from the addition of the milk or Half & Half. It should NOT be runny. ***A second batch of sauce served hot is good to serve with the meatloaf. Nita's Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult an expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.
Preheat oven to 360°F. Spray two 12x6 Baking Pans. In a bowl, mix with a hand mixer egg + oil + orange juice. In a separate bowl, mix flour + sugar + vanilla sugar + baking powder + spices + lemon peel. Gradually, add liquid mixture to dry ingredients. Mix well to a homogenous mixture. Pour evenly to baking pans. Bake 30-40 until light brown and bouncy to touch. Enjoy! *** Upgrades and other options: >> Take about 2 Tbs from sugar and mix with cinnamon. Slice some apples (with peel) and arrange on bottom of baking pan. Sprinkle sugar and cinnamon mixture and than pour cake mixture. When cake is ready turn upside down to a serving tray. The top is lovely, crunchy and surprising! >> Oil can be substitute with 80 grams butter - if this is the taste you're going for -- >> Soak 50 grams raisins in some brandy for 1/2 hour, and add to cake mixture. ** Nutritional Values per one serving: 92.4 Calories, 15.5 grams Carbohydrates, 1.3 grams Protein, 2.8 grams Fat, 9 milligrams Cholesterol, 27.27% FAT!
Saute onion and green pepper in oil. Add remaining ingredients and simmer together for 20 minutes.
Scramble hamburger and onion in skillet and drain off fat. Mix corn bread mix with milk, corn and eggs. Put half of corn bread mixture in baking dish (9X13 in). Cover with meat and cheese. Pour rest of corn bread mixture over that. Bake at 350 degrees for 35-45 minutes or until brown.
For the pastry shell,mix all ingredients together well and turn into a well greased 9 inch pie plate. Press mixture firmly into bottom and up the sides of pie plate. Bake at 375 degrees for 15 minutes. Cool the pastry shell in the pie plate on a wire rack. For the filling,in a small bowl with an electric mixer at medium speed,beat butter until creamy. Gradually add sugar,beating until light. Blend in cool,melted chocolate and 2 teaspoons instant coffee. Add 1 egg and beat 5 minutes. Add egg number 2 and beat 5 more minutes. Turn filling into cooled pastry shell. Refrigerate pie,covered,overnight. Next day make topping. In a large bowl,combine cream with instant coffee and powdered sugar. Refrigerate mixture,covered,for one hour. Beat cream mixture until stiff. Decorate pie with topping. If you feel like being really fancy add chocolate curls as a garnish. Refrigerate for 2 hours berfore serving.
Mix the stuffing mix, water, and butter together. Put half of the mix into a casserole dish. Now, mix the chicken, onion, celery, and mayonnaise together. Sprinkle with salt and pour it in the dish, on top of the bread mixture. Now combine the rest of the stuffing mixture with the eggs and milk and pour on top. Refrigerate overnight. Take out casserole 1 hour before baking and spread chicken soup over the top. Bake this uncovered at 350 for 40 minutes. Now, remove the casserole from the oven and coat the top heavily with your grated cheese. Put it bake in the oven for another 10 minutes, or until the cheese melts.
Preheat oven to 350. Split jalepeno pepper down the side, but keep the stem in tact (wear gloves). With your thumb or a teaspoon, scrape out the seeds and membrane leaving a pocket in which to stuff. Blend cream cheese, cheddar cheese, green onion, and garlic powder. Stuff each pepper with the cheese mixture and place on a sprayed baking sheet and top with a sprinkle of paprika. Bake for about 25 minutes or until the peppers are softened and cheese is melted. Let sit a few minutes for the cheese to set up before eating.
Place the sugar the bottom of your pan, insert steamer basket. Add the enough water to come just below the bottom of the steamer basket. Bring to a boil. Reduce heat to medium. Add broccoli to basket and cover with a lid. Steam for 7-8 minutes, depending on your tenderness preference. While steaming broccoli, melt butter in the serving bowl in the microwave. Add broccoli and stir to coat.
In small bowl, mix cold water with gelatin until gelatin is softened. In blender, whip gelatin mixture and hot water for 2 minutes, or until the gelatin is dissolved. While blender is running, gradually add almond oil, powdered sugar, and vanilla. Place blender in freezer to chill for 15 minutes. Do not let gelatin set. In large chilled bowl, whip ice water and nonfat milk powder until peaks begin to form. Add the gelatin mixture and continue to whip until stiff peaks form. Put in fridge up to 4 days and whip when you want to use it.