HumbleIntelligence/food-ner-1-Million huggingface dataset:
*Note: the directions on the back of the Cream of Wheat box indicate you can substitute milk for all (or part of) the water. I've prepared the recipe using water only and with water/milk especially if there is milk on hand that is close to the pull date. In a pan, bring water (and salt if using) to the boil (or almost to the boil if using milk) and stir in 3/4 cup Cream of Wheat. Stir with fork or wire whisk to break up any lumps. Lower heat and simmer uncovered for 10 minutes, stirring every minute or so. Note: Cooking time may vary depending on which type of Cream of Wheat is used. While still hot, pour the cooked cereal into a 9x11-inch buttered casserole dish. Let cool, cover, then place in refrigerator overnight. Next day, cut the farina up into 16-20 slices. (Another method is to carefully invert the casserole dish over the skillet. The farina will slip out of the casserole dish easily. This is trickier to do though. I find Option A much easier.). Place farina meal in a shallow plate or on a piece of wax paper. Lightly dredge each slice in farina meal. In a large skillet, melt 2 tablespoons butter on medium heat. Add some of the farina slices to the skillet but do not crowd. Fry on both sides until golden brown and crispy. Cook the slices in batches, adding more butter as needed. Arrange on platter and serve with butter and warm maple syrup.
Combine all ingredients, except salt, in slow cooker; cover and cook on low 6-8 hours. Strain, discarding solids; season to taste with salt and pepper.
Add ricotta to a bowl; add in the parmesan, salt, and pepper; beat with a wooden spoon until well mixed. Add the sausages and a few tablespoons water in a small saute pan; puncture the skin of the sausages with a fork and cook over medium heat. When the water evaporates, continue cooking sausages until they brown. Remove from heat and, when cool enough to handle, skin the sausages and crumble the meat. Add the crumbled sausages to the ricotta mixture; blend well. Spread the ricotta and sausage mixture on the crostini; serve immediately.
Make the dressing by combining the vinegar and sugar in a small mixing bowl. Stir in the mayonnaise, celery seed and horseradish. Season to taste with salt and pepper. (Be sure sugar is dissolved before serving.). Toss the cabbages, carrots, raisins and peanuts in a large mixing bowl with desired amount of dressing. Season to taste with salt and pepper. Arrange in a serving bowl and garnish with the chopped eggs and chives.
Defrost two loaves of store-bought frozen bread dough. In a large frying pan put the 3 Table oil and the onion. Stir-fry until the onion is tender. Add the gound beef, and cook until browned, mashing up the meat well with the back of a large spoon. Add salt and pepper to taste. Turn off heat. Dice the eggs and blend into the meat mixture. Roll out circles of the bread dough. Put a mound of hamburger in the center of each bread dough circle. Bring the edges of the bread dough up around the meat and form a dough ball with the meat securely inside. Deep fry in hot oil, in batches, until well browned. Drain on paper towels.
Grease botton and sides of a 2 quart baking dish. Combine crabmeat, eggs, parsley, 3 tablespoons butter, salt, pepper, Worcestershire sauce, mustard, milk and green pepper. Gently pat into dish. Combine bread crumbs with remaining butter, sprinkle on top. Bake for 20 minutes or until set.
Cook pasta per package instructions, rinse with cold water. While the pasta is cooking chop half of a red onion, 5 stalks of celery, and half of a precooked whole chicken into equal size small pieces. Add all of these to a large mixing bowl along with the container of blue cheese crumbles. In a separate bowl whisk together the hot sauce and olive oil, I use an immersion blender as these two items are not easy to combine. If you are using a whisk slowly add the olive oil while mixing. Add the pasta and sauce to the large mixing bowl and mix well but don't destroy the pasta. You are looking to get all the little bits of goodness to get into the ridges of the pasta. For best results chill until cool. Depending on the hot sauce and your tastes you can always add more hot sauce, or add some blue cheese dressing to adjust the flavor.
Prepare an electric waffle maker. In a large bowl whisk together pumpkin puree, sour cream, milk, 2 egg yolks, melted butter and brown sugar. In another bowl combine 3/4 cups plus 2 tablespoons flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add the dry ingredients to the pumpkin mixture; mix well until combined. In another bowl beat the egg whites until stiff peaks form; fold into the waffle mixture until combined. Bake in a preheated waffle mixture. Delicious!
Process garlic cloves Add cream cheese and milk When smooth add feta and fresh spinach Blend for about 5 min. mixture will be loose. Put in fridge until chilled, about 1 hour Taste great on almost anything. Pita,pretzels,veggies,sandwiches A thins--.
Note reserve Bacon drippings. Combine beef and bacon and brown. Blend the flour in one fourth of the bacon drippings, stirring until smooth. Slowly add the consumme, stirring until thickened. Add thickened mixture to beef and blend well. Add onions, chili powder, cumin, oregano, and salt. Stir well. Simmer covered, 1 1/2 hours or until dip consistency. Add cheese until well blended. Refrigerate for several house before serving. Serve with taco or tortilla chips.
Mix together orange juice, viniagrette dressing and tarragon. Pour into a shallow baking dish. Add salmon and turn to coat both sides. Cover and refrigerate 1 hour to marinate. Remove salmon from dish and pour marinade into a small saucepan. Return salmon to dish. Bake salmon at 450 degrees for 15 minutes or until it flakes easily with a fork. While fish is cooking, bring the marinade to a boil. Reduce the heat to low and simmer for 5 minutes. Add the sour cream and cook until heated through. Stir, and let stand for 5 minutes. Serve over salmon.
Combine into a large bowl. Serve or keep in an air tight container or portion into single serve ziploc bags and attach label if desired. Enjoy!
Melt a large knob of the butter in a large frying pan and cook the chicken livers for 3-4 minutes on each side until well browned but still slightly pink in the centre. Place in a food processor and whizz until smooth. Remove the pan from the heat, add the brandy and swirl around to gather up the pan juices. Add to the food processor with the garlic, tarragon and the remaining butter and whizz again until well blended. Add some salt and pepper followed by the cream and process again until well mixed. Spoon into 6 ramekins, smoothing the surface level, and leave to cool completely. To finish off, melt the butter and pour over the surface of the pate. Drop in a few tarragon leaves as decoration. Cover with cling film and chill for at least a few hours, but up to a day or two. Serve straight from the fridge with hot, buttered toast, or melba toast if you're feeling posh.
Heat butter, chocolate, and Splenda on HIGH in the microwave until the mixture is melted (about 60 to 90 seconds-do not boil). Stir the half & half or cream and the peanut butter into the melted mixture. Line 10 muffin tins with cupcake papers. Place a sprinkle of nuts in bottoms of each tin. Divide chocolate mixture evenly between the 10 tins. Freeze until firm.
Beat the eggs and add the cottage cheese, chilies and butter. Mix well and then add the salt and baking powder. Then, add the flour and mix. Last, add the grated pepperjack cheese and stir. Pour into two greased 9x13 pans. Bake 35 min at 350 degrees. Serve hot.
Grease a 9x13 cake pan Preheat the oven to 350 degrees LAYER ONE: Sprinkle the cherries into the pan. LAYER TWO: Sprinkle the dry cake mix over the cherries. LAYER THREE: Drizzle the melted butter evenly over the top of the cake mix. LAYER FOUR: Sprinkle the chopped pecans on top of mixture. Bake for 50 minutes. Serve warm with ice cream or with cool whip.
Brown stew beef in a small amount of oil. Put meat and onions in a pot covered with water. Add salt and pepper to taste, and cook for 2 hrs, adding more water, if needed, as meat cooks. After cooking for 2 hrs., add the vegetables, and cook another 1/2 hours. Serve, or if you like the gravy thick follow directions below. You may thicken the juice by adding 2 T. of corn starch to 1/2 cup cold water and mix, then pour into pan. Stir, and let cook for a few minutes to thicken to desired consistency. Serve.
Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce and sugar in a pan and warm to near boiling. Combine broth and cornstarch in small bowl; stir to dissolve cornstarch. Stir the cornstarch mixture into the soy mixture. Stir until thickened.
Mix first 2 ingredients together to form a dough. Roll out and cut 12 circles with a round cookie cutter or glass. Put 1 circle of dough into each section of a muffin tin. Mix remaining ingredients together. Fill cups evenly with mixture. Bake at 350 degrees for 15 minutes or until biscuits brown around edges and cheese in the filling melts. To Freeze: Flash freeze on a cookie sheet. Transfer to ziploc bag, and label. To serve: Heat in microwave or oven until warm.
Add ingredients to a blender in the order listed (helps with blending) and mix on high until creamy smooth. Add more milk if needed - but only a little at a time! (For a lower fat version, substitute vanilla frozen yogurt for the ice cream and use skim milk. Still yummy!).
Heat the oil in a very large pot over medium heat. Add the onion, garlic, oregano, and red pepper flakes. Saute' until the onion is tender, about 10 minutes. Add the tomatoes with their juice, clam juice, and wine. Bring to a boil over high heat. Decrease the heat to medium and simmer uncovered until the liquid reduces by one third, about 30 minutes. Add the clams, cover, and simmer over medium-high heat, stirring occasionally, just until the clams open (discard any clams that don't open), about 8 minutes. Remove the pot from heat. Using a slotted spoon transfer the clams to a large bowl and cover to keep them warm. Stir the parsley and butter into the pot. Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook, stirring frequently to prevent the pasta from sticking together, until tender but still firm to bite, about 8 minutes. Drain. Ad the linguine to the sauce and toss until the sauce thickens slightly and coats the linguine. Season the pasta generously with salt and black pepper. Transfer to bowls and tops with clam sauce and serve.
brown meat lightly in Dutch oven. add all other ingredients. cover and bake 1 hour at 350. (if not quite done, bake an additional 20 mins). let cool and serve. almost tastes better the next day after it settles in refrigerator.
Gently squeeze excess water from the tofu. Dice it into small-ish cubes, and transfer to a large bowl. Pour in the tamari, 1 Tbsp at a time, stirring to coat evenly. Stir with a wooden spoon to avoid breaking the cubes.(All the tamari will be soaked up- this is fine.) Sprinkle on the garlic powder and stir again. Place the cubes in a single layer on a cookie sheet and bake around 325 F for 10 minutes. Turn the cubes and bake about 5 more minutes, till golden brown on all sides (don't they smell good!)Set aside. Meanwhile, soften the carrot, onion and zucchini in a little water, in a large pot. When onions are softened, add all the other ingredients EXCEPT the pasta, and beans if canned. Bring to a boil, and add the pasta. Reduce the heat to a simmer for 15 minutes. About 5 minutes before serving, add beans. Sprinkle each bowl of soup with a handful of tofu cubes. When storing leftovers, put the tofu in a seperate container and warm the cubes briefly in a toaster oven (for crispiness)or microwave before adding to the soup.
In a medium bowl, combine all ingredients, except the beef, and adjust seasonings to taste (the sauce should have a good balance of sweet and savory flavors). Place the ribs in a large bowl, and coat with the sauce. Cover, and refrigerate for 2 hours or as long as 48 hours, turning the ribs every so often. Preheat the oven to 325°F. Drain the ribs (reserving the sauce), and place them in a large roasting pan, bone-side down. Brush with sauce, and bake for 30 minutes. Remove from oven, and turn the ribs over, brush with additional sauce, bake for another 30 minutes. Turn one more time, brush with the remaining sauce, and bake for another 35-40 minutes, or until ribs are tender, basting every so often. Note: the sauce may be doubled if desired.
Grill both the chilli and red pepper under a very hot grilluntil the skin blackens and blisters. Allow to cool for a few minutes. Peel the chilli and pepper and remove the seeds. Roughly chop. With a large pestle and mortar crush the garlic together with the toasted pine nuts. One at a time, add the red pepper, chilli, basil, sundried tomato and tomato paste, squashing together until everything is roughly blended. Stir in the grated Pecorino or Parmesan. Stir in the oil, stirring until everything has become a paste, but still retains a little of it's own identity. Add tabasco to taste.
Mix first 5 ingredients until well blended. Place broken pretzels or small pretzels in a gallon size ziplock bag. Pour oil/dressing mix over pretzels, seal bag and shake until pretzels are very well coated. Pour coated pretzels onto foil lined baking sheet. Bake at 250 degrees for 30 minutes (if using sour dough pretzels) or 20 minutes (for regular small pretzel twists), stirring every 10 minutes. Allow to cool, store in ziplock bag. Enjoy!
Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste. To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use. Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with sweet sour or vinegar and garlic dipping sauce. Vinegar Dipping Sauce: Mix together all ingredients and let sit for 1/2 hour. Makes 1/2 cup. Sweet and Sour Sauce: In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture. Makes 1 1/4 cup.
Lightly butter the side of the pan and lay a sheet of wax paper along the bottom. Soften butter to room temperature. Cut up the chestnuts finely. Knead the butter in a small mixing bowel, till creamy. Add sugar little at a time and mix well until creamy. Add egg yolks, vanilla and milk gradually, mixing well with each addtion. Add chestnuts and breadcrumbs, mix briefly. Place the bowl of egg whites inside another bowl, of ice water. Beat the egg whites until they stiffen. Fold chestnuts and bread crumbs mixture into egg white. Mix with just a few strokes and pour into 10 inch tube pan. Butter oneside od a sheet of alminum foil and cover the top of the tin with it (buttered side down). Place the cake in a preheated steamer and steam on medium 30 to 40 minutes.
Lightly grease a 13x9 inch pan. Microwave margarine in 4 quart bowl on HIGH for 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil; stirring after 3 minutes. Mix well; scrape bowl. Microwave on HIGH 5 1/2 minutes; stirring after 3 minutes. Gradually stir in chips until melted. Add remaining ingredients; mix well. Pour into pan. Cool at room temperature. Cut into small pieces.
In skillet, fry pancetta over medium heat until crisp. Remove and crumble pancetta, reserving fat. In large bowl of stand mixer, combine 1 tablespoon pancetta fat with hot water, 1 tablespoon of the sugar, basil, salt and pepper; let stand for 10 minutes. Meanwhile, in small bowl, mix remaining 1 teaspoom sugar with lukewarm water; sprinkle yeast over top, stirring to dissolve granules. Let stand for 10 minutes. With fork, stir down yeast mixture, whisking to dissolve all yeast; mix into pepper mixture. Blend in egg. Beat in flour in 2 additions, adding a few tablespoons more flour if necessary to form smooth, elastic wet batter; beat for 4 minutes. Beat in pancetta. Cover and let rise until doubled in bulk, 45 to 60 minutes. Punch down batter. Grease 6-cup (1.5 L) ovenproof casserole dish, preferably round; sprinkle with cornmeal. Scrape batter into dish; cover and let rise until risen to top of dish, about 1 hour. Bake in 400°F (200°C) oven until bread sounds hollow when tapped, 35 to 45 minutes. Remove from dish; let cool on rack.
Liberally sprinkle all sides of the roast with salt and pepper. Heat the Super Pot to 400 degrees and brown roast on both sides. Add wine, tomato paste, rosemary and enough stock to cover roast about halfway. Turn heat down to 200 degrees, cover and let cook for 2 1/2 hours. Lift roast and add vegetables underneath and continue cooking until meat falls apart easily, about 30 minutes. Add remaining stock and extra water throughout the cooking process, if needed.
Cut the tofu into small, bite-size pieces. Put on a double layer of paper towel and sprinkle a bit of salt over the pieces. Set aside to season the tofu and to let it drain, about 15 minutes. Cut the chicken in bites-size pieces a little smaller than the tofu. Transfer to a bowl and coat with the cornstarch and 1 teaspoon of soy sauce. In a small bowl, stir together the remaining 1 teaspoon of soy sauce with the sugar, water, and fish sauce. Set aside .Blot excess moisture from the tofu. Heat a large wok or nonstick skillet over medium-high heat. Swirl in 1 to 2 tablespoons of oil. Add the tofu and fry for 3 to 4 minutes, flipping midway, until golden brown and slightly crisp on two sides. Transfer to a plate. Reheat the wok or skillet over high heat. When nearly smoking hot, swirl in 2 tablespoons of oil. Add the garlic, let it sizzle for a few seconds, then add the shallot. Stir for 15 to 20 seconds, then add the chicken, spreading it out into 1 layer. Let the chicken sear for about a minute, then use a spatula to flip it and cook the other side. When the chicken is nearly cooked through, add the tofu. Stir to combine and cook for a minute to heat through. Add the chiles and kaffir lime leaf, then sprinkle on the soy and fish sauce mixture. Stir-fry for a minute to combine the flavors and allow the tofu to absorb the seasonings. Then add the basil. When the leaves wilt, about 15 seconds, take the pan off the heat. Sprinkle with pepper, stir together, then transfer to a serving dish. Enjoy over rice .
Dice one half of the carrot and place in a pot together with diced turnip. Bring to a boil, add eggs and simmer for 15 minutes or until veggies are tender but still crisp. Meanwhile slice the other half of the carrot into long strips using a vegetable peeler. Place in a big bowl and add garlic, onion, scallion and apple. Combine yoghurt and spices in a separate bowl and season to taste. When ready lift out the eggs using a slotted spoon. Rinse them with cold water, peel and dice. Drain veggies. Add everything to the big bowl and stir to coat. Eat right away while still warm or let cool and serve later.
whisk ingredients together. use one pound of thinly sliced meat if doing stir fry or one pound of steak tips, pour marinade over meat and place in ziplock bag and marinade for a couple of hours. Drain marinade and stir fry meat with assorted chopped vegetables or cook steak tips under broiler or on grill.
In a food processor combine oil and garlic pulse until garlic is minced. let sit for at least 15 minutes allowing the oil to take on the flavor of the garlic. next add all the ingredients except the parmesan cheese. pulse until you haved a smooth consistency. remove to an air tight container and stir in the cheese. refrigerate overnight. this is really good over angel hair pasta but you may find a way to use it that you like.
Preheat oven to 400°F. Mix shortening, sugar, and eggs. Sift dry ingredients, stir into first mixture. Roll into balls the size of walnuts, and roll in mixture of 1 Tbsp sugar and 1 tsp cinnamon. *** If you have trouble with your cookies not spreading out enough when they bake, just use a glass or the palm of your hand to flatten them slightly before putting in the oven. Bake 2 inches apart on an ungreased cookie sheet 8-10 minutes.
Combine ingredients in a microwave safe container at least 5" tall (a large yogurt container or 6 cup liquid measuring cup works well). Stir briefly. Microwave on high for 3 minutes (watching after 2 mins to ensure it does not bubble over). Stir and serve. (Add sweetener if desired).
First make the chickpea salsa by mixing the first six ingredients together. Put the couscous in a bowl and pour over the harissa and hot water. Set aside. Heat the grill (broiler) or barbeque. Mix the garlic, lemon juice and olive oil and toss in a bowl with the aubergine, peppers and halloumi. Cook the vegetables and cheese for a few minutes each side until nicely browned. If you are using the barbeque, it's a good idea to put the vegetables and cheese on a baking tray or well oiled sheet of foil. Keep an eye on the halloumi. It will cook quicker than the aubergine and peppers. Gently fry the walnuts in the butter, then mix through the couscous with a fork. Spoon onto a plate and scatter over the vegetables and halloumi. Top with some fresh coriander(cilantro) and serve with the chickpea salsa.
Preheat oven to 375°F. Grease an 8"x4 1/2" loaf pan. Mix oil and molasses together. Beat the large egg and buttermilk together, then add the oil and molasses mixture. Measure your dry ingredients into a large bowl, and stir them until thoroughly blended. Chop the cashews coarsely. Make a well in the centre of your dry ingredients and pour in the wet ingredients. Stir just until the dry ingredients are thoroughly moistene. The mix will be quite moist. Fold in the chopped nuts reserving a couple of tablespoons for the top. Put mix in the loaf pan, and sprinkle the reserved nuts on top. Bake for approximately 40 minutes or until a tester inserted into the middle comes out clean.
Preheat a large soup pot over medium heat. Saute the onions until translucent, 5-7 minutes. Add the garlic, herbs, salt, and pepper. Saute for 1 more minute, until garlic is fragrant. Add the potatoes and sun-dried tomatoes. Pour in the water. Cover and bring to a boil. Once the soup is boiling, lower the heat to medium, cover, and let simmer for about 20 minutes, until the potatoes are tender and the sun-dried tomatoes are soft. Add the crushed tomatoes and heat through. If you have an immersion blender, you're in luck! Puree the living hell out of it until it is very smooth. If you don't have one just transfer the whole shebang to a food processor or blender, in cooled batches, then transfer back to the pot. Add the lemon juice and adjust the salt if you need to. Variation: add half cup of shredded basil after pureeing.
Saute garlic in olive oil until golden. Add spinach and saute until wilted. Add remaining ingredients, stir and simmer about 2 minutes. Serve immediately as spinach will darken.
Bring pie crust to room temperature as directed on package. Line pie crust in bottom of pie pan. In a mixing bowl combine all remaining ingredients. Spread pie ingredients in pie shell. Cover with top crust, flute edges and prick top crust several times. Place pie on cookie sheet. Bake 450' for 35-40 minutes, or until hot and bubbly. Remove from oven and let set for 15 minutes before slicing.