HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine rice and water in a bowl and swish with your hands until water is cloudy. Drain and repeat several times until water is clear. Combine the rice with 11/4 cups water and cook, covered, over medium heat until tender, 25 to 30 minutes. Fluff and set aside. Combine shrimp and wine in a bowl and let stand 5 minutes. Heat vegetable oil in a skillet and stir-fry sausages and ginger for 4 to 5 minutes. Add shrimp and stir-fry just until partially pink, about 1 minute. Add cooked rice to skillet and mix gently. Form a well in the middle and pour in the eggs. Let them set a bit, then scramble by stirring occasionally. When they are soft set, stir them into the rice. Season with salt and pepper. Spread out the rice and let cook, undisturbed, until a crust forms, about 1 minute. Break up the crust and stir, then cook until another crust forms. Repeat 2 or 3 times. Stir in green onions and sesame oil.
In a medium bowl, whisk together vinegar, Dijon, salt and pepper until mixed. In a steady stream, whisk in oil until blended. Whisk in herbs. Refrigerate up to 1 day.
Arrange the peaches in an ovenproof casserole dish. Mix the remaining ingredients together and sprinkle over the peaches. Bake in a 375 degree oven for 30-45 minutes. Serve with vanilla ice cream.
In a small bowl, whisk together 1/4 cup of the water with soy sauce, vinegar, and cornstarch until evenly blended. Whisk in sugar and red pepper flakes. Set aside. Heat oil in a large nonstick skillet or wok over medium-high heat. Swirl to coat pan. When hot, add scallops. Cook undisturbed for 3 minutes until golden brown on one side. Transfer scallops to a plate and cover with foil. Set aside. Add garlic, ginger, bell pepper, snow peas, and remaining 2 tablespoons of water to the pan. Cook and stir until snow peas become bright green. Rewhisk sauce and add it to the pan along with reserved scallops. The sauce will quickly thicken as it simmers. Toss and stir until vegetables are coated with sauce and scallops are done cooking, about 1 minute. Divide among 4 bowls and garnish with sliced scallions, if desired. Serve with rice.
Preheat oven to 350°. Cream shortening and brown sugar. Add extracts and banana, beating well. Sift flour, salt and baking powder; add to wet mixture. Stir in nuts. Pour into well-greased 11 X 7-inch baking pan. Bake for 30 to 35 minutes. While still warm, cut into bars and remove from pan. Mix: 1/3 cup powdered sugar and 1 tsp cinnamon. Gently roll bars in mixture while slightly warm. Store in airtight container.
Beat the 2 eggs with the sugar till very creamy. Slowly add in the 6 egg yolks, that have been slightly beaten. Beat for about 10-15 minutes. (longer its beaten the better it is.). Now slowly fold in the flour a little at a time, until complety done. Line the cake pan with wax papper, butter and flour wax paper and place inside cake pan. Pour the cake batter in pan. Place in preheated oven 180°c Bake for 15min. Enjoy.
butter bread (white, whole wheat, rye)or buns. sprinkle with amount of parmesan cheese you wish to have covering bread. add parsley. Bake (toast) in 350 degree oven til toasted to your liking! Cooking time is just an estimate -- choose your own liking.
In large saute pan, heat oil. Add onion, sprinkle with salt, stir & saute until softened. Add garlic & stir. Stir in taco seasoning, oregano & chipotle. Add lentils & broth. Bring to a boil, reduce heat & simmer about 30 minutes until lentils are soft & most liquid is reduced. You want saucy, not soupy, lentils. Check for seasoning. Heat taco shells & fill as desired.
Cut the beef into cubes, removing any sinew or fatty tissue. Set aside. In a large heavy-based saucepan heat the oil & add the onion, ginger and garlic and stir until the onion is opaque. Add the curry powder, turmeric, mustard seeds, salt and vinegar. Stir for 3 minutes. Add the reserved beef pieces and stir to coat the meat with the spice mixture. Add the chilli, tomatoes, water, coconut cream and coriander (reserving some coriander to garnish the curry just before serving). Stir to combine and cover with a lid. Simmer for 2 hours over a medium heat until the meat is tender. Check for seasoning and adjust if necessary. To serve, scatter with reserved chopped coriander. Accompany with steamed rice, chutneys and wedges of lime or lemon to squeeze over at the table.
Preheat oven to 350 F, or 180°C. Combine all dry ingredients in mixer. Mix until thoroughly combined. Add the oil and mix until the dough forms. The dough should hold its shape, if it looks like crumbs - add a bit more oil. Roll into 10 gram (1 inch) balls. Place onto lined cookie sheets, 1 inch apart and bake until golden brown: 15-20 minutes. Store in an airtight container.
Saute onion in oil/cooking spray. Set aside. Mix ground beef, 2 tsp sugar, allspice, nutmeg & onions. Mix egg with bread crumbs and 1/2 C milk until absorbed. Add egg mixture to the meat mixture. Form meat into 1" balls. Fry meatballs in pan that onions were cooked inches. Place cooked meatballs in 8x8 baking dish. Heat frying pan with fat from meatballs to medium heat. Add flour and slowly add 1 C water, 1 C heavy cream, 1/2 C milk, 1 tsp sugar and dash of pepper. Stir constantly until it gets bubbly. Pour cream mixture over meatballs. Bake in oven at 350 degrees for 20 minutes. Serve over rice.
Open can of chicken,drain well and place in a bowl with miracle whip, relish and curry powder. Mix well. Add more curry if needed. Peel Kiwi, cut into 1/2 inch slice, then quarter the slices. Add Kiwi to chicken mixture and stir GENTLY to mix. If you over stir, the kiwi will break up and the seeds will separate. Place over a bed of Romaine lettuce and garnish with diced tomato, diced avocado or chopped cantaloupe (or a couple of the above).
Preheat oven to 450. Cream cheeses together. Add curry, chutney, and raisins. Fill the papaya halves with mixture. Place filled halves on a greased baking sheet. Sprinkle with sugar and cinnamon and drizzle with melted butter. Bake at 450 for 15 minutes.
Place all the ingredients into the bread machine according to manufacturer's directions. Bake using french bread cycle if your machine has it. If not, use the dark crust white cycle. Start with 2 3/4 cups flour, you might need more depending on a lot of factors. My favorite way to get the texture I like is about 10 minutes into the knead cycle I will pinch a good size chunk of dough between my thumb and two or three fingers. If it feels just moist and some dough sticks to my fingers, it's just right. If no dough sticks, it's a bit dry and add a few teaspoons of water. If it feels too soft and very sticky, add more flour until you get the right consistency after about another 5 minutes of kneading.
Spray glass pan with baking spray. Pour the special k into a large bowl. melt morsels together. In medium saucepan combine sugar and karo. Mix well. Once throughly mixed, remove from heat and add peanut butter. Stir until mixture reaches a butterscotch like consistency Pour mixture over special k, mix well. Empty Special K mixture into greased pan. Pour melted morsels over cereal mixture. chill for two hours then serve.
Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes. Pour off any excess fat. Add onions and garlic continuing to cook until onions are softened. Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary. Saute for 2 more minutes. Pour in chicken stock and bring to a boil. Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender. Adjust final seasoning.
Combine dry ingredients except for baking soda. In another small bowl, combine eggs, buttermilk, corn, and green onion and stir until blended. Add in remaining ingredients and mix well. Add baking soda to wine, and stir until flat. Make sure the wine is in a container larger than necessary to hold liquid, as bubbling and rising will occur. Combine mixtures and stir just until moistened, then STOP! In a skillet or deep fryer, add oil and heat on medium/high or to 375°F. Wearing food handler's gloves (or the juice will burn you UP), spoon batter with common tablespoon and gently roll between hands to form a pseudo-cylindrical shape, deposit back in spoon and gently drop into hot oil. Repeat until oil surface is well populated. Deep fry for about 5 minutes, or until golden brown. Remember to turn them about half way through the process, to brown them evenly. Remove to a plate covered in paper toweling to drain. In following these directions, you should yield about 30 hush puppies.
Combine all ingredients in a shaker with a handful of ice, and shake well. Strain into a 2 oz shot glass and serve.
NOTE: USE ONE 12-OZ CAN TOMATO PASTE, OR TWO 6-OUNCE CANS. USE VERY COLD WATER. (STEP 1): VIGOROUSLY whisk ingredients in a 2 1/2 quart saucepan until smooth. BRING mixture to a boil for one minute while whisking then reduce heat. SIMMER soup for 15 minutes, then remove bay leaf. LADLE into serving bowls and garnish as desired. SERVE and enjoy.
Place your egg whites in a large bowl and mix on high with a hand mixer for 15 minutes until triple the size and the consistency is pure fluff. Add the yellow parts of the eggs into the whites and beat with a hand mixer on high for 5 minutes. Add the flour and continue mixing on high for another 2 minutes. Note: Use the batter as soon as possible as it kind of acts like pancake batter and will not rise to the occasion if left untouched.
For brownies: In a large bowl, cream sugar and butter together. Add eggs one at a time, stir. Add syrup, mix well. Add flour, mix well. Pour into a greased cookie sheet with 1" sides. Bake at 350 for 25-30 minute. For frosting: Meanwhile, in a medium saucepan, heat sugar, butter, and evaporated milk. Bring to a boil, allow to boil for 30 seconds. Remove from heat, stir in chocolate chips, mix well. Frost brownies as soon as they are removed from the oven. Enjoy!
Lightly grease a small casserole dish. Place a layer of zucchini on the base followed by a layer of tomatoes. Grind pepper over tomatoes, sprinkle with diced onion, garlic and herbs, add basil if available. Repeat the process until all ingredients are used, ending in a layer of tomatoes. Place in microwave and cook on medium high until zucchini is slightly tender. Sprinkle with bread (or rice) crumbs and dot with butter. Several slices of tomatoes can also be placed on top of crumbs for decoration. Place in a hot oven until crumbs are browned.
Combine first six ingredients, mixing well. Gradually add milk until desired thickness is reached. Salt to taste. For best results, let sit overnight for flavors to develop (I can't ever wait that long though!). Enjoy! :).
For the cake: Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan (or 2, 9" round cake pans) with nonstick cooking spray. Line bottom of pan with parchment and spray parchment. 2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside. 3. In food processor fitted with large shredding disk, shred carrots; transfer carrots to bowl and set aside. Wipe out food processor work bowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours. 4. For the frosting: When cake is cool, process cream cheese, butter, sour cream, and vanilla in clean food processor work-bowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and process until smooth, about 10 seconds. 5. Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.).
Using your circular ring mold, carefully cut out circles in the four pieces of pressed tofu. Set aside. In a large pyrex dish, combine all of the ingredients for the marinade. Place the tofu into the marinade, flipping over once to ensure its well coated. Place in the refrigerator for at least 4 hours, flipping again halfway through the marinade time. Preheat oven to 400 degrees. Boil 1 1/4 cups water in a small saucepan. Place the cubed beets in the boiling water for about 5 minutes. Transfer the beets with a slotted spoon to a well-greased baking pan, adding 2 TB of the oil to coat. Bake for 25 minutes. Add the diced red onion to the beet mixture with the remaining 1 TB oil and place back into the oven for 25 minutes more, stirring occasionally to prevent scorching. Once you've added the red onion to the beets, make your couscous by placing the couscous into the beet infused water and bring to a boil. Reduce the heat and cover. Simmer over low heat for about 30 minutes. Once your beets and couscous are done, remove the tofu from the refrigerator and saute over medium high heat in a large skillet until well-browned, about 5-7 minutes on each side. Remove from the heat and add the asparagus to the pan. Saute until bright green, about 6 minutes. Place the remainder of the marinade into a small saucepan over medium high heat until it slightly thickens and reduces. Remove from heat and let it cool slightly while you plate. To assemble the tower, place a ring mold onto a plate and add a slice of the tofu. Spoon some of the beet mixture over than, lightly but firmly packing it into place. Add another slice of tofu and then add a layer of the couscous on that, packing it lightly but firmly. Top with another slice of tofu and carefully remove the ring. Serve with the sauteed asparagus and spoon some of the reduced balsamic marinade over the top.
In a small bowl, whisk the mayonnaise, sour cream, milk, vinegar, sugar, salt, garlic powder and pepper until blended. Stir in the blue cheese, bacon and chives. Cover and refrigerate.
Preheat oven to 190 celsius. Toast quinoa in pan until its dry and popping. Let it pop for a few minutes while keeping it moving in the pan. Pour into casserole dish with a lid. Puree the tomatoes, stock cubes and garlic in a food processor or blender until very smooth and creamy. You need exactely 4 cups of this mixture. If you don't have enough you can add a little water to make up the difference. Add this mixture to the quinoa. Sautee the onion until lightly browned and add to the casserole dish. Mix it very well, put the lid on and bake for approximately 45 mins to 1 hour until the tails of the quinoa are visible and the grain is translucent. Fluff with a fork. FOR Mexican quinoa; add 3 chopped jalapenos and 1 finely chopped green capsicum on top in the last 20 minutes Also add 1 tbsp of tomato paste to the puree in the blender. Plus 1/2-1 bunch of chopped cilantro mixed through once it's out of the oven. FOR SPICED QUINOA; Fry a couple of tbsps of your favourite curry paste with the onions and add 1 cup of frozen peas in the last few minutes of cooking as well as nuts such as cashews or sliced almonds and sultanas. Garnish with coriander. FOR MEDITERRANEAN: Add 2 stalks of finely chopped celery and saute with the onions. Add a dash of white wine. Add 1 tsp of dried oregano, 1 tsp of dried basil, 1 tsp of dried marjoram and 1 tsp of chili flakes and mix through before baking. Add 1/2-1 bunch of chopped parsley, 1/4 cup of fresh oregano and 1/4 cup of chopped fresh basil and mix through once cooked. Optional: 1-2 cups of chopped mushrooms well fried. Raisins. Pine nuts. Fried eggplant. Finely chopped red capsicum. 1 cup of frozen peas.
combine milk and butter bring JUST to the boil. remove from heat. add chips. vanilla stir just until thick enough to spread enough for 9 inch cake.
To make the salmon cakes, remove any bones from the salmon and chop into 5mm (1/4 inch) dice. Combine the chopped salmon with the egg white, corn flour, lime leaves, ginger, wasabi paste and chopped parsley. (MIX IT WELL) Heat 1 cm (1/2 inch) of oil in frying pan over medium heat, to shallow fry the cakes. Place 2 tablespoons of the mixture into the hot oil and cook for 35-45 SECONDS each side, or till golden brown in colour. Drain on kitchen towels, and keep warm in a low oven till you finish cooking up the batter. To make the lime dipping sauce, combine all the ingredients. Serve the dipping sauce with the warm salmon cakes.
In a blender grind instant oatmeal to a fine powder. Set aside. In a large mixing bowl, whisk together milk, eggs, rum extract, salt and brown sugar. Fold in raisin bread, raisins, pie filiing, almonds and oatmeal powder until bread cubes are moistened. Set aside for one hour. Spray slow cooker with cooking spray(I used a liner bag and sprayed it well. Add bread mixture. Cook on high for 2 hours or until a knife inserted in center comes out clean. Sauce: Combine all ingredients in a bowl. Whisk together until thickened. Top bread pudding with a dollop of sauce.
For Sauce: Combine broth and cornstarch in bowl and stir until cornstarch dissolves. Add remaining ingredients; stir to blend. For Fish: Preheat oven to 425°. Place sea bass in a large baking pan and spoon over the sake, soy sauce, and 2 T oil. Sprinkle with 3 tablespoons of the ginger. (Can be prepared 4 hours ahead. Let sauce stand at room temperature. Cover fish and refrigerate.) Bake fish 9 minutes per inch of thickness. Meanwhile, heat remaining 2 tablespoons of oil in a large skillet over high heat. Add remaining 3 tablespoons of minced ginger and stir until aromatic, about 30 seconds. Add carrots and stir-fry until beginning to soften, about 2 minutes. Add mushrooms and continue stir-frying for about 1 1/2 minutes more. Add green onions and stir to coat. Stir sauce ingredients to blend and add to skillet;cook until sauce thickens, stirring, about 2 minutes. Transfer fish to plates; spoon vegetables and sauce over and serve.
Coat both sides of pork chops with olive oil. Mix together all spices in a small bowl and then rub into both sides of pork chop.
In a wide saucepan combine the water, vinegar, salt, mustard seed, and peppercorns. Bring to a gentle bubble and cook uncovered for 10 minutes. Meanwhile combine the zucchini, onion, garlic and red bell pepper in a large bowl and toss to combine. Pour the hot liquid over the vegetables. Scatter on the dill leaves and stir to mix. Cover the bowl tightly and allow to stand at room temperature for 4 hours. Refrigerate until thoroughly chilled and drain off the liquid to serve.
Beat eggs in large bowl; add milk, butter, 2 tablespoons of the parsley, onion, 1 tablespoon of the lemon juice, Worcestershire sauce and mustard; mix well. Fold in cheese and salmon; pour into cooled pie shell. Bake at 425 degrees F for 20 to 25 minutes or until just set and crust is golden brown. Let stand 10 minutes before serving. Combine sour cream, cucumber, remaining 1 tablespoon parsley, dill, remaining 1 teaspoon lemon juice and pepper; mix well. Dollop each serving with sour cream mixture.
Mash eggs. Add remaining ingredients. Cover and refrigerate several hours for flavors to blend. Serve with crackers.
Preheat oven to 425 degrees Spray 2 qt shallow baking dish with non-stick spray. Beat eggs and sugar in bowl until light colored; add vanilla and orange peel. Add half-and-half; mix well. Place bread in baking dish; top with half of blueberries. Combine cream cheese and 2 T sugar; mix well. Drop cream cheese mixture by teaspoonfuls over blueberries and bread; sprinkle with remaining blueberries. Pour egg mixture over blueberries and bread. Wait 5 minutes. Bake at 350 degrees for 50-55 minutes. Sprinkle with powdered sugar; serve warm.
Rough-chop the scallions, cucumber and celery (neatness doesn't add points; it's all going into a blender). Chop the parsley and dill. Combine the oil and lemon juice in a blender, emulsify it. Feed in the vegetables and herbs. Then the seasonings. Blend throughly.
Preheat oven to 325. In a large bowl mix all ingredients together. Put in a buttered 2 9"loaf pans and bake for@ 45 minutes, testing with a toothpick for doneness. Let cool and slice. ENJOY.
Cool the pasta in boiling water until al dente; drain then rinse well under cold water. Place the pasta in a large bowl. Add in cucumber, tomatoes, bell pepper, onion, olives and cubed feta cheese; toss to combine. For the dressing; in a processor place the garlic clove and process until minced. Add in all the remaining ingredients except the mayonnaise;process until well blended (about 20-30 seconds) then add in the mayonnaise and process until combined. Pour over the salad ingredients in the bowl; toss to combine (if you prefer a creamier salad then add in more mayonnaise to taste). Cover and refrigerate for at least 4 hours.
Preheat oven to 400*F. Lightly grease a baking sheet and set aside. Place Brazil nuts in a food processor and pulse until finely ground. Transfer to a small bowl and stir in breadcrumbs and Parmesan cheese. Place tilapia fillets on baking sheet and spread evenly with mustard. Divide Brazil nut mixture evenly over tilapia and lightly spray breadcrumbs with cooking spray. Bake 8 to 10 minutes, or until tilapia is just cooked through.
Preheat oven to 425 degrees. Unroll piecrusts; stack on a lightly greased surface. Roll stacked piecrusts into a 12" circle. Fit piecrust into a 10" deep dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 12 minutes. Remove weights and foil from piecrust and bake 8 minutes more. Cool completely on baking sheet on a wire rack. Reduce oven temperature to 350 degrees. Layer turkey and next 3 ingredients in tart shell on baking sheet. Whisk together half-and-half and next 3 ingredients; pour over turkey. Bake at 350 for 30-40 minutes. Place tomatoes in a single layer on paper towels; press tomatoes lightly with paper towels. Arrange on top of tart, and sprinkle with Parmesan cheese. Bake 10-15 minutes or until cheese is melted. Cool on baking sheet on wire rack 15 minutes.
Bring broth to a boil in medium saucepan, and gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Place couscous in a large bowl, and cool completely. Fluff with a fork. Stir in tomato, cucumber, and next 4 ingredients (through chickpeas); toss well. Combine oil and the remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to couscous mixture just before serving; toss gently.
For the salad, combine cabbage, carrots, onion and bell peppers in a bowl; set aside. For the dressing, combine oil, vinegar, dill weed, parsley, lemon juice, mustard, garlic, salt and black pepper in a food processor and process until well mixed. Toss salad with dressing and avocado and mix well.
Heat a large saucepan and dry- fry the cumin and chilli flakes just long enough to release the aromas - dont brown them. Save half to sprinkle over the soup when you are ready to serve. Add the oil, carrots (grated), lentils, stock, milk, salt (I use sea salt) and fresh ground pepper. Bring to the boil and simmer for about 15-20 minutes. When slightly cooled, blend until smooth. Sprinkle the remaining cumin on the soup, serve with either crusty bread or Naan bread.
Melt butter in a large saucepan, add cocoa and stir until smooth. Add sugar, beaten eggs, flour, milk and vanilla. Stir together and pour into a greased ring tin and bake at 170-180°C for approximately 30 minutes. A Kuglehopf or Bundt tin works best.