HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak chickpeas in water with baking soda overnight. Drain water, add fresh water to cover by about 1", and cook until well done, about 1 hour. Drain and cool. If you want a smoother texture, gently rub beans together, to loosen translucent hulls, and discard them. Transfer to bowl of a food processor fitted with steel blade, add garlic and salt, and pulse several times to mash, then puree, scraping down sides several times. Stir sesame oil thoroughly to combine before measuring. Pour into a small bowl, add cold water, and stir thoroughly; mixture will thicken. Add lemon juice, and stir into a smooth sauce. Transfer to food processor, pulse several times to combine with chickpea puree, scrape down sides, then mix thoroughly. Add olive oil and more tahini to taste, and adjust seasonings with more salt and black and cayenne pepper to taste. Transfer mixture to a large shallow dish, smooth the surface, and make several dents in the mixture. Spoon olive oil into the dents, and drizzle surface with more olive oil if desired. Garnish with chopped parsley and pomegranate seeds if desired. Serve with pita bread or veggies; also a good addition to a falafel or lamb sandwich in pita bread.
Place cauliflower and stock in a saucepan over high heat and bring to a boil. Cook for 8-10 minutes, or until cauliflower is tender. Drain cauliflower and place in a food processor. Add the cream, salt and pepper and process for 1-2 minutes, or until smooth (we use a stick blender). Set aside and keep warm. Heat a large non-stick frying pan over high heat. Brush chicken with oil and sprinkle with salt and pepper. Cook the chicken skin side down for 2-3 minutes, or until browned. Turn and cook for a further 5 minutes, or until cooked through. Remove from the pan and keep warm. Add the butter to the pan and cook for 2-3 minutes, or until golden brown. Add the sage and vinegar and cook for a further 1 minute, or until the sage is crispy. Spoon the cauliflower puree onto serving plates, top with the chicken and spoon over the sage butter.
Heat a soup pot over medium-high heat. Add one tablespoon extra-virgin olive oil and 1 tablespoon of butter. When the butter has melted, add the onion and carrots and cook until the vegetables are soft, about 5 minutes. Season with salt and pepper. Deglaze with the orange juice and simmer for 2 minutes, stirring constantly. Don't let the vegetables stick to the bottom of the pan. Transfer the mixture to a food processor or a blender. Puree the mixture until it is smooth and then return it to the pot over medium heat. Add the frozen butternut squash puree and chicken broth and stir to combine. Season with salt and pepper to taste. Bring to a boil and then lower the heat and let it simmer for 10 minutes. Grate some fresh nutmeg and stir to combine. Garnish with thyme and zest.
Preheat oven to 425°F. Toss onion & garlic with olive oil in roasting pan ( make sure they fit comfortably, not too much space in between or else they'll burn). Roast for 1 1/2 hours, stirring every 15 minutes. Onions should be evenly carmelized. Put roasting pan on top of stove at Medium heat, pour in 2 cups of broth. Scrape bottom of pan to remove any bits. Transfer to blender, working in batches, puree about 1 minute. Then put finished batch in new pot with remaining broth. Add cream, salt and pepper to taste, and balsamic vinegar.
In medium bowl mix dry ingredients. Set aside. In large bowl cream butter and sugar with a mixer until fluffy. Add egg, milk and almond extract and beat well. Add the dry ingredients 1/3 at a time into butter sugar mixture, mixing until well blended. Wrap dough in plastic wrap and refrigerate for at least a 1/2 an hour before rolling out. Preheat oven to 360 degrees. On a lightly floured surface, roll out 1/3 of the dough at a time. Roll to 1/8 inch thick and cut out with cookie cutters. Bake on ungreased cookie sheet for 5-7 minutes. Do not allow to brown. Cool on wire racks and frost with your favorite icing.
Preheat oven to 375 degrees F. Coat a 9-inch by 9-inch baking pan with non-stick cooking spray. Place the bread cubes in a large bowl; set aside. In a large frying pan over low heat, melt the butter. Add the onion, celery, and garlic; saute approximately 5 to 7 minutes or until onions are translucent. Add mixture to the bread cubes along with the parmesan cheese. In a medium bowl, whisk together the pumpkin, eggs, 1 cup milk, salt, pepper, and sage. Pour mixture over bread cubes and toss to combine. Let mixture sit for 30 to 45 minutes to allow bread to absorb the liquid. If mixture seems dry after sitting, add remaining 1/2 cup milk and mix well. Pour mixture into prepared baking pan; cover with a sheet of aluminum foil coated with non-stick cooking spray. Bake 1 hour or until the pudding is set and still moist. Remove from oven and let cool slightly. Serve.
Place the couscous in a bowl. Add 1 1/2 cups boiling water and stir. Cover tightly and let stand for 10 minutes. Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate. Return skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute. Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat. Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts.
In a large skillet, brown the ground beef; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Heat 3-4 tortillas in a microwave until warm, about 45 seconds. Spoon 3-4 tablespooms of the beef mixture down the center of each tortilla. Top with 2-3 tablespooms of cheese. Roll up. Wrap each burrito in paper towel; then in foil. Repeat with the remaining ingredients. Refrigerate if using right away. Or freeze. Burritos can be eaten cold. If warming, remove the foil and place in microwave for about a minute. However, if frozen, they will take longer. I suggest warming for 45 seconds to a minute on 50% power to thaw some, and then completing the warming process at a higher power.
Heat the oil or chicken fat in a large skillet over medium heat; add onion, lower heat and cook approximately 15 minutes, stirring frequently, until caramelized. Add the white parts of the scallions and cook for 5 minutes. Add the green parts of the scallions to the mixture, remove from heat, and set aside to cool. Bring a small pot of water to boil, and add 1 tablespoon coarse salt. When it returns to a boil, add the asparagus and blanch for 1 minute. Drain and refresh in ice water. When asparagus is cool, drain and add to onion mixture. Mix the eggs with the farfel in a large skillet, and cook over medium heat, stirring often, to lightly toast and dry out the farfel. Stir in the vegetables and half the stock. Continue to stir until the liquid is absorbed. Add the remaining stock and cook until just juicy. Season to taste with salt and pepper. Serve immediately.
Heat a large skillet over medium-high heat. Dry the pork chops well and season with salt and pepper, to taste. Add the oil to the pan and heat Add chops and brown each side. Transfer to a plate and keep warm. Pour off the excess oil from the pan. Add the vinegar, and return the pan to the heat and use a wooden spoon to scrape up any brown bits that cling to the pan. Stir in the mustard, maple syrup, and chicken broth, along with any juices from the pork chops. Cook over high heat until the mixture is syrupy, about 5 minutes. Spoon over pork chops or serve on the side.
If you're making mashed potatoes from scratch, make enough to have 3 or4 Cups of the finished product. They can be placed on the casserole hot, no need to cool first. Cover the bottom of a 2 qt casserole dish with an even layer of the corned beef. Spoon the entire can of creamed corn over top of the corned beef. Gently spoon the mashed potatoes over the layer of creamed corn, making sure to cover all of it. Place the butter of margarine over the top of the potatoes. Bake covered at 350 degrees until the creamed corn bubbles at the edges of the potatoes (usually about 30 minutes). At this point I take the lid off & let it continue baking for a few minutes, just enough to get a few golden brown edges on the potatoes. Let stand for a few minutes & serve with bread & salad.
Thread the meat onto 12 bamboo skewers. Season lightly on both sides with salt and pepper. Combine the cumin, coriander, pimenton and oregano. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and combine with the dry spices. Rub the seasoning mixture onto the meat with your fingers. Place on plate, plastic wrap and refrigerate until ready to cook, up to several hours. Place a large cast-iron skillet or griddle over medium-high heat until nearly smoking. Cook the skewers about 3 minutes on each side until nicely browned. Serve hot with lemon wedges.
Preheat oven to 350°F Combine soup, milk and ground pepper in 1-1/2-quart casserole; stir until well blended. Stir in beans and 2/3 cup French Fried Onions. Bake, uncovered, 30 minutes or until hot. Stir; sprinkle with remaining 2/3 cup onions. Bake 5 minutes or until onions are golden. Microwave Directions: Prepare green bean mixture as above in 1-1/2-quart microwave-safe casserole. Cook, covered, on HIGH 8 to 10 minutes or until heated through. Stir beans halfway through cooking time. Top with remaining French Fried Onions; cook, uncovered, 1 minute. Let stand 5 minutes.
Sautee onions. Brown ground beef and drain. Place onions and browned beef in a large stoup pot with lid. Add stewed tomatoes, tomato sauce, macaroni noodles, worcestershire sauce, Italian seasoning, brown sugar, salt and water. Simmer on a low boil covered for 30 minutes until noodles are done. Place in serving bowls and top with cheese. (Soup must be hot enough to melt cheese.). Note: A can of diced tomatoes may be used, but the can with the label reading "stewed" is best. Also, noodles may be cooked, then added.
Mix all the ingredients except for the ribs, pepper, dill and tomatoes in a slow cooker. Top with the ribs, sprinkle with the pepper, top with the dill and then the tomatoes. Cover and cook on low for 7-9 hours. Spoon the fat off the surface. Serve in shallow soup plates, sprinkled with dill.
preheat oven to 375. scatter sliced onion pieces in a casserole dish. place chicken breasts on top of onions. season chicken with garlic powder, pepper, and chili powder. pour bbq sauce over chicken. bake for 30 minutes. top with cheddar cheese. return to oven for 3-5 mins, or until cheese is melted. enjoy!
Roll dough into oblong. Spread with softened margarine. Mix cinnamon and sugar. Sprinkle on dough. Starting on long side. Roll up dough tightly. Cut roll into 1" slices. Put into greased pan allowing room for rolls to expand. Cover with warm cloth and let rise until double (35 - 40 minutes). Bake until golden brown at 375°F for 20 - 25 minutes. Checking closely to make sure they don't get too brown.
Heat oven to 350°F. Slice cookie dough into 1/4-inch slices. Press slices in bottom and 1 inch up sides of ungreased 13x9-inch pan to form crust (press dough as thin as possible on sides). In medium bowl, combine pudding mix, salt, corn syrup, milk, vanilla and egg; blend well. Fold in pecans. Pour into crust-lined pan. Bake at 350°F for 25 to 35 minutes or until edges are deep golden brown and filling is set. Cool completely and then cut into squares. Serve with whipped cream or ice cream.
In a small saucepan, heat 4 TBSP water and brown sugar. Cook over high heat until the sugar dissolves and browns, forming a glaze; stirring frequently. Immediately add coconut milk and rum; stir. Serve warm.
Start the rice first in a medium non-stick pot, and get it going while you are chopping ingredients. It will take about 20-25 minutes to cook the rice. Alternatively, you can just use a rice cooker. Additionally, you will need 2 other sauce pans, one shallow one to cook tofu, and another deep one to cook the main ingredients. Heat medium sauce pan on medium heat, and add soy sauce when the pan is hot. Add tofu, cover and cook for 5-7 minutes. Stir tofu and cook (covered) for another 5-7 minutes. A few minutes after starting the tofu cooking, heat another deep sauce pan. It is important that the tofu and main ingredients finish around the same time so that the tofu does not dry out. If the tofu does finish early, just turn off the heat and let it sit until you are ready to add it to the main ingredients in the second sauce pan. Bring the second pan to med-high heat, add the olive oil, and then add the garlic, ginger, and onion. Stir fry for a 4-5 minutes or until the onion becomes a little soft (according to your tastes). Add the mushrooms, sugar snap peas, and carrots. Add the fish sauce and water. Stir fry for another 3-5 minutes. Reduce the heat to a medium setting, and add the chicken. Cook for another 5-7 minutes, depending on the size of the chicken cubes, You want to make sure the chicken is cooked through, but not too dry. Add the tofu from the first pan and stir fry for one additional minute. Serve the rice and the chicken tofu dish together. I usually put the rice in first, add some chicken-tofu, and then a few sprigs of cilantro, and mix it up. That's it.
Blend or Process crab, prawns, paste, lemon grass, coriander, onions and egg until just combined. Shape into small patties using about a tablespoon of mix for each (will make about 25-30.) OR shape into larger patties (will make about 10-12). Heat oil in a large frying pan, cook crab in batches until browned on both sides and cooked through. Serve crab cakes with dipping sauce. For the dipping sauce. Mix lime and sugar together, place in the microwave 30-45 seconds, to dissolve sugar, stir in fish sauce and sweet chili, Place in serving bowl and serve with crab cakes.
Crush 1 cup of red ripe strawberries, add water and bring to a boil. Simmer for 3 minutes. Strain. Add water, if necessary, to make 1 cup liquid. Combine cornstarch, sugar, and salt and add to liquid. Stir until smooth. Bring to a boil and stir constantly until mixture thickens. Cool and add red food coloring. Place remaining whole strawberries in baked pie shell. Pour the glaze over the berries. Top the pie with whipped cream.
NOTE: My original recipe used less baking powder and I found that it didn't rise very much,so I increased the amount of baking powder. In a medium bowl ,whisk the eggs with the sugar,sour cream,oil,and orange juice.Add orange zest at this point if using any. In a separate bowl ,sift the flour and baking powder and gently mix together to evenly incorporate the baking powder into the flour. Slowly add the egg mixture into the dry ingredients and mix until everything is combined. Next, pour half of the batter into a separate bowl and add cocoa powder to it.If the cocoa mixture has a thicker consistency,then you can add a little bit of orange juice to thin it out. Lightly grease a 9 inch round or square cake pan and pour the batter interchangeably to get a marble or swirl effect.This is where you can get creative. Bake at 350 degrees F for 40 minutes or until tester comes out clean.
Preheat oven to 350. Spray a 9" or 10" springform pan with Pam. In a small saucepan, combine condensed milk and chocolate chips. Heat on med-low setting til chocolate is melted, stirring occasionally. In a large bowl, combine cake mix, cinnamon and oil until crumbly. Place pears in a blender and blend until smooth. In a large bowl, combine 2 1/2 cups of the cake mix mixture, pears and eggs. (The rest of the cake is used for the topping.) Beat with an electric mixer at low speed until moistened, then at med speed for 2 minutes. Spread batter evenly in prepared pan. Drop chocolate chip mixture by spoonfuls over the batter. Stir nuts and water into remaining cake mix mixture blending well, and sprinkle over batter. Bake 45-50 minutes or until top springs back lightly when touched in center. (Be careful not to overbake or cake will be dry.) Cool 10 minutes. Remove side of pan and cool. Combine butterscotch topping and milk in saucepan over med-low heat heat for 3-4 minutes or until well blended, stirring occasionally. To serve, spoon about 2 tablespoons of warm sauce on to plate and top with wedge of torte.
place potatoes in water. boil and drain. set aside. cook leek in pan coated with cooking spray over medium heat, covered, for about 10 minute or until tender. remove leeks from pan and set aside. in same pan add broth, mustard, pepper and stir until blended. add flour and milk. stir to combine. bring to a boil, reduce heat and stir constantly until mixture thickens. remove from heat. spray 9x13 baking pan with cooking spray. pour 1cup milk mixture into pan. arrange 2 1/3 Cup potatoes over mixture. then add 1 1/2 cups of diced ham, and then 1 Cup leek, then 1/2 cheese. repeat the layers once. top with remaining potatoes and the rest of the milk mixture. top with remaining cheese. bake at 375 for 45 minutes until browned and bubbly.
Note about curry paste: The more you use of course, the hotter it will be. It depends on the brand really. When using my favorite, Patak's, I use the smaller amount. Or if I have another kind such as Sharwood's, I use more. Combine all ingredients in a casserole dish. Heat oven to 300 or 325 (you know your oven best!)Cover and bake for 30 minutes. Then stir, cover again and bake another 30-35 minutes. I like to serve this with steamed greens, especially collards, either on the side with a dressing, or stirred right into the stew! They complement the curry flavors beautifully. I've never had the dilemma of too much left-over, but I'm sure it would freeze well.
1. boil and mash potatoes, set aside. 2. heat oil and seasoning salt in pan. 3. add meat and worcestershire sauce. 4. heat until browned. 5. add mixed vegetables. 6. put bread crumbs and onions into a bowl and mix. 7. mix meat mixture, cheese and egg into mashed potatoes. stir quickly so egg doesn't scramble. 8. refrigerate mixture for at least one hour. 9. form mixture into croquette shaped balls. 10. roll in bread and onion mixture. 11. deep fry in oil. serve hot with ketchup and enjoy!
Prepare the onion with the 2 cloves, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them. Drain the hominy rinse. Now you are ready to start cooking. Place the meat in a large saucepan and just cover with lightly salted water. Add the clove studded onion, 2 cloves peeled garlic, peppercorns, cumin seed, and oregano. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes. Remove meat and broth, reserving both. Saute the chopped onion and garlic in oil until translucent. Add the remaining spices, stir for a minute. Cut the reserved pork into 1 inch cubes and add to the pan. Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), green chilies and jalapenos (optional). Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth. Degrease the stew, taste for salt, and serve in soup bowls.
Combine flour, salt, baking powder and shortening; mix until shortening is blended. Add water; mix well. Turn dough out onto a lightly floured board; knead until smooth, about 2 minutes. Roll dough into a ball; place into a plastic bag. Separate and roll out enough dough to make six 4- to 6-inch thin, flat rounds. In a cast iron skillet, heat oil to 375 degrees F. Place rounds in oil; cook each side 20 to 30 seconds or until light golden brown. Use a slotted spoon to remove rounds from skillet; drain on paper towel. Fill with prepared fillings as desired.
Preheat oven to 400. Combine the berries with a 1/4 cup of sugar and let stand over a sieve for a half hour to drain some of the liquid. Combine the rest of the ingredients minus the crust. Using a 9 inch pie plate, arrange your crust and spoon the filling inches Place the second crust over and crimp edges. Make sure to cut a vent into the dough or use a pie bird. You can also do a lattice top pie which is just gorgeous and is what I did. You can brush the top of the pie with a mix of one egg yolk and a teaspoon of water (which makes for a lovely golden brown crust). Bake for 20 minutes at 400 and then bake at 350 for another 40-50 minutes. Remove when crust is golden brown.
With an electric mixer, mix shortening, vanilla extract, and salt thoroughly. Add powdered sugar and 4 Tbsp water. Beat for 5 minutes. Add water, one tablespoon at a time, and beat very, very well until the frosting reaches desired consistency. Taste (yum!) to ensure that the frosting is not gritty.
Brown hamburger and drain grease set aside. Combine cream of broccoli and diced tomatoes in a pan and heat till it just comes to a boil. Cook and drain macaroni. Then combine all ingredients together in one big bowl mix well . Then add all mixed ingredients in a casserole dish and then add the 6 cups of shredded cheese on top bake on 350 for 45 minutes.
Heat oil in large heavy skillet over medium-high heat. Add onion, garlic, and jalapeno; cook, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes, the water, vinegar, cumin, cayenne, oregano, salt, and pepper. Simmer covered 5 minutes. Gently stir in shrimp and cook just until pink, 2-3 minutes. Stir in beans and coriander and heat through. Serve hot or at room temperature, topped with a dollop of sour cream.
Dissolve yeast in 1/2 cup of warm water and set aside for 15 minutes or so. In a large bowl, add hot water and shortening. Let set until shortening melts. Add sugar and salt. Let cool until tepid. Add beaten eggs. Add two c. flour and mix well. Add yeast mixture. Stir and continue adding flour until a soft dough is formed Turn out on floured board and knead until the dough is pliable. Generously oil a large bowl and place dough in it. Turn dough in bowl until coated w/ oil. Cover w/ lid or heavy plate. Refrigerate overnight or for several hours. When ready to use, punch dough down. Turn out on floured board and halve dough. You may make several styles of rolls with this. Cloverleaf rolls: Cut dough halve into three equal pieces. Cut the three pieces into 24 equal pieces. You have 72 pieces of dough. Grease 2 muffin tins (makes 24 rolls). Work dough into floured balls. Place three in each muffin tin. Brush with melted butter and let raise until doubled. Cook at 350F for 20 minutes or until golden brown and crusty. Brush w/ melted butter and serve. *These rolls may be made ahead, allowed to raise and frozen in muffin tins. Thaw for an hour and bake as usual. **These rolls may be cooked half way through, removed from oven, allowed to cool and are then frozen. When ready cook frozen for another 10-15 minutes until cooked through and browned. Thus ...A homemade version of"brown and serve". ***Dough will keep in fridge for two days. Keep punching it down. ****Dough makes great cinnamon buns or try Swedish tea ring which is filled w/ fruit of choice and cinnamon.
Cook the onion, garlic, celery, basil, and parsley in the olive oil in a large saucepan for 15 minutes over medium-low heat, or until all vegetables are soft, and the onion is see-through. Make sure the vegetables don't stick to the bottom of the saucepan. Next fold in the diced tomatoes and season with however much salt you crave. Bring to a calm boil over medium heat. Place a lid on the saucepan and simmer until a thick sauce is formed, about 30 minutes. Enjoy with any pasta type, or with any recipe needing tomatoe sauce :).
While cooking yellow rice. Melt butter in beans. When rice is cooked, add to beans.