HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl soak beans overnight in water. Drain the water and wash the beans. Cover the bowl and set it in a warm place to allow sprouting. It takes about 2-3 days depending on the desired length of sprouts. To cook, heat oil in a large saucepan. Fry jwanu, fennel seeds, and mustard seeds until light brown. Add sprouted beans and fry for 2 minutes. Add chili, cumin, coriander, garlic, ginger, turmeric, salt, and pepper. Mix to coat the sprouted beans well, for about 2 minutes. Add tomatoes, broth and yogurt. Bring to a boil and let simmer in low heat until the sprouts are tender and the desired consistency of the soup has been achieved. Garnish with chopped green onions. Serve with rice.
Preheat oven to 350 degrees F. In a small skillet, add the oil. Saute mushrooms with wine and nutmeg until the wine has evaporated and the mushrooms are softened. Set aside to cool. In a bowl, combine cream cheese, thyme, garlic salt and oregano. Add mushrooms and stir to combine. Pound out each chicken breast until flat. Spread with equal parts of the mushroom filling. Roll the chicken and place seam side down in a baking pan. Bake for 15 minutes. Meanwhile, mix the sugar, pecans, mustard and parsley. Spread on top of the chicken. Bake an additional 10 to 15 minutes or until cooked through.
1. Beat cream cheese, eggs, sugar & vanilla till creamy. 2. Fold in sour cream. 3. use a 10 inch buttered pan. 4. preheat oven to 350 degrees. 5. Bake 1 hour 10 minutes. 6. leave in oven 30 minutes with door slightly opened. 7. take out of oven and cool.
Preheat the oven to 425 degrees. Heat oil in a small skillet over medium-high heat, and saute onion 4 minutes or until tender; set aside. Unroll dough, and press into an 8" x 12" rectangle on a lightly greased baking sheet. Spread mustard over dough to within 1/2" of edges. Arrange cheese, onion and ham lengthwise down center of dough, leaving a 1/2" border at both ends. Sprinkle seasoning over ham. Fold up the pizza dough lengthwise pinching the edges to seal it up. Brush top of dough with egg. Bake for 12 - 14 minutes or until browned.
Cut a deep slit lengthwise down center of loaf gently spreading sides apart to create a "crevice". Sprinkle garlic salt over bread. Combine alfredo sauce and garlic Pour alfredo mixture into the "crevice" and spread evenly. Sprinkle with parmesan and italian seasoning. Bake per package instructions. Optional: Sprinkle with mozzarella.
Brown ground pork and ground beef. Drain. Add garlic to ground meat and saute 1 minute. Add water and beer to meat and garlic; bring to boil. Add cumin, chili powder, oregano, and cayenne pepper. Reduce heat, cover, and simmer 10 minutes. Add tomato paste, sugar, diced tomatoes, peppers, beans and beef broth and simmer 30 minutes. If chili is too thick for you (I like mine thick), add some additional water.
Discard Gorgonzola rind and in a small bowl stir together cheese and butter until smooth. On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long. Chill log, wrapped in plastic wrap, until firm, at least 1 hour. Butter may be made 1 week ahead. Preheat oven to 450°F. In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear half of steaks until browned, about 2 minutes on each side, transferring to a shallow baking pan. Sear remaining steaks in remaining 1 1/2 tablespoons oil in same manner. When steaks are just cool enough to handle, spread tops and sides with mustard and sprinkle with rosemary, pepper, and salt to taste. Roast steaks in middle of oven 8 minutes for medium-rare (coating should just begin to brown). Transfer steaks to a cutting board and let stand about 3 minutes. Cut butter into about 20 thin slices. Cut each steak in half horizontally. Tuck a butter slice between steak halves and top steaks with another butter slice.
Combine sugar, flour, cornstarch and salt. Gradually stir in milk. On med-high heat (turning down to med, if necessary), cook and stir until mixture thickens and boils. Cook and stir 2-3 minute. Stir a little of the hot mixture into egg yolk. Stir egg mixture into the rest of the hot mixture and bring it just to boiling. STIRRING CONSTANTLY. Add vanilla. cover entire surface with plastic wrap or waxed paper. Cool. beat smooth. Fold in whipped cream.
Coat a large nonstick skillet with veggie spray. add olive oil, and place over medium high heat until hot. Add garlic, saute until tender. Add chopped tomatoes, reduce heat and cook uncovered 6 minutes or until mixture is slightly thickened. Stir in beans, cayenne pepper and cilantro, cover and cook 5 minutes or until thoroughly heated. Garnish with fresh cilantro if desired.
In a 1 quat saucepan cook onion,garlic and gingerroot in hot oil till onion is golden brown. Stir in curry powder,cook for 1 minute more. Add barbecue sauce,paprika,salt and pepper sauce. Bring to a boil,reduce heat and simmer uncovered for 5 minutes. Remove from heat,cool slightly. Stir in yogurt. Place sauce in a blender cover and blend until smooth.
Remove 2 tablespoons of beer and set aside. Make indents in ham and pour remaining beer over ham. Bake, uncovered, at 350° for 1 hour. In a bowl, combine the brown sugar, vinegar, mustard and reserved beer and spread over ham. Bake 40-45 minutes longer or until a meat thermometer reads 140°, basting occasionally.
Cut each tortilla into 2 or 3 pieces; set aside. Brown ground beef in a large skillet until crumbly; drain fat. Add seasonings, tomatoes, tomato sauce, and green chiles to the skillet; stir and bring to a boil; reduce heat and cook for 5 minutes. Combine cottage cheese, egg, and 1 1/3 cups of the shredded cheese in a separate bowl. In a lightly greased 9x13" baking pan, spread (in layers) half of the meat mixture, then half of the tortilla pieces, and then half of the cheese mixture; repeat the layers, ending with cheese mixture; sprinkle remaining 2/3 cup shredded cheese and sliced olives over top. Bake, uncovered, at 350° for 20-30 minutes or until hot and bubbly around edges; remove from oven and let stand 5-10 minutes before cutting into serving portions. NOTE: The cottage cheese may be left unpureed or may be replaced with a cup of ricotta cheese.
Melt the first butter with the oil in a heavy, lidded pan. Brown the pheasants on all sides. Season lightly with the salt and black pepper. Add the stock, vinegar, cayenne or red pepper and bring to simmering point. Cover and cook gently for 50-60 minutes, until tender. Transfer the pheasants to a heated serving dish and keep hot while you finish the sauce. Work the butter and flour together and gradually whisk small pieces into the stock, stirring constantly until it has all been absorbed. Stir in the sherry and adjust the seasoning. Simmer for 2 minutes, then spoon over the pheasants and serve.
Preheat broiler. Combine first 6 ingredients, stirring with a whisk. Arrange eggplant slices on a baking sheet coated with cooking spray. Spread mirin mixture evenly over the eggplant slices, and sprinkle with sesame seeds. Broil 8 minutes or until topping is golden. Place eggplant slices on a platter, and sprinkle with onions.
To make the fish filling: heat the corn oil, add the onion and saute until transparent. Add the fish, epazote and tomato and cook until the juice from the tomato has evaporated. To make the sauce: heat the oil, add the onion, saute until just softening, then add the epazote, tomato puree and salt to taste. Cook until the sauce has thickened slightly. To assemble each pan de cazon: Heat the tortillas on both sides in a bit of oil until soft but not crispy. Spread 3 of the tortillas with 2 tablespoons each of the refried beans. Top each with 2 tablespoons of the fish filling. Stack one on top of another, top with the 4th tortilla and some of the tomato sauce. Filling and sauce recipes make enough for 2 hearty, full-meal servings. To make smaller servings or to serve as a first course, cut down on the number and size of tortillas and fill proportionately.
For the dough, combine the shortening, butter and oil with a wooden spoon and slowly add the sifted flour and salt. Sprinkle cold water as needed to create a homogenous mixture. Knead the dough and roll it out onto a flat surface to about 1/8 inch thickness. The idea is to have it thin but not so much that it tears. For the filling, sautee the onions, garlic and peppers on a pan with the oil. Once they brown a bit add the ground beef, the cilantro, the salt and pepper and the breadcrumbs. Stir well and cook thoroughly until the mixture is fairly dry. Let cool. Assembly,. Cut the pastry into circles or 6 inch squares. You can add the filling to one side, leaving a one inch border to press the edges, or add it into the center and then fold into thirds or fill the circle and cover it with another pastry circle. Each household has its own pati recipe version, so don't be afraid to experiment and use the technique that is easiest for you. After filling the patties, press the edges with a fork, then punch some holes into the center of the Costa Rica pati with the fork so that the steam from the filling has a place to exit. Bake until golden brown on a 200°C (400°F) oven. Enjoy!
Dissolve the sugar in the water and milk and bring it to a bare simmer. Boil for 5 minutes and remove from heat. At the same time, brown the semolina in the oil on medium-high heat, stirring continuously. This should take 4-5 minutes. Add the nutmeats for the last 2-3 minutes to toast them slightly. When the semolina has taken a golden brown colour, add the syrup to it (taking care not to burn your hands, as this bubbles and steams up excessively- be prepared!), turn down the heat and keep stirring until you get a kind of thick porridge. Continue cooking until the mixture is very thick and pulls away from the sides of the pan as you stir. Spoon into a buttered or oiled bundt pan and pack down with the back of a spoon. Let it cool. (I use a silicone bundt pan for this - eliminates the need to grease, and my halvah comes out in a pretty pattern). Unmold onto a platter and sprinkle with more walnuts, toasted sesame (optional) and cinnamon. You should not put this dessert in the refrigerator. It can keep for a few days outside the refrigerator, assuming you can gather enough will power not to eat it all at once. Some oil may start to drain off after a day or so, but this is to be expected, just dab it away with some kitchen paper.
Chop dill pickles into pieces slightly larger than pickle relish, about 1/4". Measure 1 1/2 cups & set aside. Use a knife to cut dried beef into pieces, about 1/2". Set aside. Combine cream cheese, sour cream, onion & garlic powder. Process til smooth. Scrape into large bowl & stir in rest of ingredients. Chill til ready to serve. Serve with Ritz crackers. I don't recommend putting pickles & beef in processor because this dip needs the chunky texture. Servings/yield are not exact.
Wisk all together until well blended. Pour into ice cube trays (an ice cream scoup helps). Freeze until set, about 3 hours. If your dogs don't like them, you can always eat them yourself! (I cheated and took a taste: delish!).
Saute the onions in a pot in a little bit of oil until slightly browned. Add the carrot, celery, and garlic and 6 cups of vegetable broth. Bring to the boil and then simmer for 30 minutes. Season to taste with salt and pepper. Strain the veggies from the broth and add the mushrooms and scallions before serving. Serve with soy sauce and sriracha sauce to add for additional flavor.
Trim crusts off of bread. Combine frosting, cream cheese, carrot and nuts. Spread filling evenly on bread, top with another slice of trimmed bread to create sandwiches. Slice sandwiches into quarters, and be creative with the shapes, long fingers, squares, triangles, or use cookie cutters to create other fun shapes. Chill for at least an hour before serving.
To make the marinade: In a small bowl, combine the tequila, lime juice, orange juice, 2 tbsps of the brown sugar, cumin, and jalapeno. Stir until the sugar is dissolved. Place the ham steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade and place in a baking dish, making sure the jalapenos are evenly distributed over both steaks. Refrigerate for 4-6 hours, turning the steaks once. Allow the steaks to stand at room temperature for 20-30 minutes before grilling. Remove the steaks and the jalapenos from the marinade and reserve the marinade. Pour the marinade and a few of the jalapeno slices into a small saucepan. Bring to a boil and boil for 1 full minute. Set aside 1/2 cup of the liquid for basting the ham. To the remaining liquid, add the remaining 1 tbsp brown sugar. Reduce the heat to medium and cook the liquid until it has reduced to about 1/3 cup, about 5 minutes. Nick the edges of the ham steaks, making small cuts through the fat every 2-3 inches around the perimeter, Grill over Direct Medium heat until the ham is nicely marked and crispy on the edges, about 12 minutes, turning once. Brush with some of the reserved marinade after turning. Transfer the ham to a cutting board and cut into serving-size pieces. Drizzle the reduced marinade over the top and garnish with jalapenos. Serve warm.
Follow the instructions to make dough in your bread machine. This dough can be used now or cut in 2;store in freezer for 2 Pizzas or 2 Calzones.
Combine all the ingredients except the orange juice and orange slices in a big saucepan; stir to blend. Bring to a boil, add in the orange juice, and return to a boil. Decrease the heat to medium and simmer for 5 minutes. **At this point, you can cool, strain, and refrigerate for up to 5 days. Serve warm, garnished with orange slices. To serve cold--fill a 12 ounce tumbler with ice; add 4 ounces cranberry punch, and fill the rest of the way with either sparkling water or 7-Up; garnish with orange slices.
Heat the oil in a skillet to 350-or medium high. Combine the corn meal, flour, salt and onions-toss well. Whisk together the egg, milk and tabasco and stir into the cornmeal mixture. Drop by the tablespoonful into the hot oil. Fry to golden brown on all sides-remove with slotted spoon and drain on paper towels. Serve hot.
Combine tangerine juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeno, ground cumin and Thai red curry paste in heavy medium saucepan over medium-high heat. Boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 minutes. Puree sauce in blender or processor in batches until smooth. Strain sauce and return to same saucepan. Stir molasses, soy sauce, curry paste and ginger in large glass baking dish. Add pork tenderloin and turn to coat. Cover and refrigerate at least 1 hour and up to 4 hours. Preheat oven to 350°F. Remove pork from marinade; discard marinade. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and cook until golden brown, about 3 minutes per side. Transfer skillet to oven and cook pork until thermometer inserted into thickest part registers 160°F, about 25 minutes. Transfer pork to platter. Tent with foil to keep warm. Bring sauce to simmer. Remove from heat. Gradually add 6 tablespoons butter, whisking just until melted. Season to taste with salt and pepper. Cut pork into 1-inch-thick slices. Serve with sauce.
Soak dried fungus and tiger lily buds in hot water until ready to use. Drain and chop. Scramble eggs and set aside. Stir fry pork in a bit of oil until lightly browned. Add vegetables, soy sauce, water, sugar and sherry and cook until simmering. Add scrambled eggs. Add sesame oil and serve. To make pancakes. Add boiling water to flour and stir well. let rest 15 minutes. Roll in balls about the size of a large walnut. Press one ball down and brush with sesame oil. Press another ball on top and roll out to about 6 inches. Cook in a saute pan sprayed with Pam, a few minutes on each side. Separate two pancakes and do the rest until all dough is cooked. You can then re heat pancakes in microwave or steam on top of stove over boiling water. To serve. Spread a teaspoon of hoisin sauce on pancake and place a large spoonful of mu shu pork in center of pancake. Fold up from the bottom and then fold in sides, like a burrito, but leaving top open.
Spray a 9 x 13 inch baking dish with oil. Add rice to baking dish. Salt and pepper chicken breasts and place on top of rice. Pour water over chicken and rice. Spoon salsa over chicken. Cover with foil and bake in a 350 degree oven for 1 hour. Uncover, sprinkle cheese on top and return to oven for 3 minutes.
Mix in order. Make in to balls, flatten with fork coated in sugar. Bake at 400 degrees 10-12 minutes.
Mash yolks with salt, pepper, Tabasco, smoked paprika, vinegar, lemon juice, mayonnaise and mustard. Pipe or spoon mixture into egg white halves. Garnish with grey salt, smoked paprika and chives. Serve with cornichons on the side.
Combine all ingredients for filling and stir until smooth. Spread on thin slices of bread, cover with another slice,. and cut into desired shapes. 3/4 Celsius filling.
Wash, hull and slice your strawberries and set aside. Using a serrated knife cut the pound cake into 1/2 inch slices and then each slice into thirds. Set aside. Pour all the cream in a large bowl and add the juice of 1/2 a lime. Whip either manually or with a mixer until stiff peaks form. Using a spatula, about a cup at a time slowly fold in the mango pulp until fully incorporated (the cream will soften but retain body). Now, here's hoping you have a large, deep glass dish of some sort! Begin with a layer of poundcake, layer tightly but now so tightly that they're smashed. If you're using alcohol pour about 1/3 to 1/2 a cup of the alcohol over the cake and allow to soak inches Then put a layer of strawberries on the cake. Next place the sliced strawberries around the perimeter of the cake and against the glass with the narrow end up. Now spoon a generous amount of the Mango Fool over the strawberries. Then a layer of cake, alcohol, strawberries, Fool and so on until you reach the top of your dish. At this point I like to decorate with some mint leaves or strawberries on top. Chill for about an hour and serve!
Add ice and orange juice into a blender. Blend on medium/high until ice is chunked. Pour into cups and serve.
Lightly toast bread or roll. Toss avocado slices with a tiny bit of lemon juice to keep from getting brown. Spread some of the honey mustard on the bread. Place lettuce on bread, followed by tomato slices, cucumbers, red onion, and avocado slices. Drizzle remaining honey mustard over the vegetables. Top with sprouts and close up sandwich, securing with a toothpick. Note: To make honey mustard, combine honey and prepared yellow mustard together to taste. To make honey mustard salad dressing, simply add a little mayonnaise to the same mixture and thin with a tiny bit of milk if needed, to suit your taste. Of course, both honey mustard and honey mustard salad dressings are now sold in stores if you prefer to use ready made.
Grease a 10" square casserole or souffle dish. Arrange the seafood, cheese and bread into layers in the prepared dish. Pour the melted butter over the mixture. In a medium bowl beat the eggs. Add the mustard, salt and milk, mixing well. Pour the casserole and let sit for 3 hours or overnight. Bake in a 350 oven for 1 hour.
Cook macaroni; drain, and return to pan. Stir in the melted butter, 1/3 cup Parmesan cheese, 1/3 cup milk, and the egg; set aside. In a a skillet or large saucepan, cook ground beef and onion until meat loses its pinkness and onion is soft; drain excess fat. Stir in tomato sauce, the 1 teaspoon salt, mint flakes (if used), cinnamon, nutmeg and pepper; set aside. In a saucepan, melt 4 tablespoons butter, then mix in flour and 1/4 teaspoon salt. Slowly stir in the 2 cups milk, stirring well after each addition so that no lumps form. Cook and stir on medium high until cream sauce starts to thicken; stir for one minute more, then remove from heat. Beat egg in a small bowl, then pour into cream sauce, stirring briskly. Blend in the 1/3 cup Parmesan cheese. Layer half the pasta mixture in a 11" x 7" (or 2 quart) baking dish. Spoon the meat mixture evenly on top, then the remaining pasta. Pour cream sauce over top, to cover completely. Bake, uncovered, at 350F for about 40 minutes, or until hot and lightly browned. Let stand for 10 minutes.
In a large skillet or saucepan, combine tomatoes, beans, mushrooms, chicken, corn, 1 cup water and chili powder. Bring mixture to a boil; reduce heat to low and simmer, covered, until mixture is hot and chicken is cooked, about 20 minutes. Serve with warm, tortillas or top with crumbled tortilla chips.
Whisk in a large bowl, olive oil, lemon juice and Dijon mustard. Add salt and pepper to taste. Add beans, onions and olives and toss to combine.
Place oil, grated zucchini, garlic, onion, and red pepper flakes in pan over medium heat and cook, stirring occasionally. Remove from heat and let cool. Add cooled mixture into blender. To this add yogurt, lemon/vinegar, dill, salt and pepper. Puree until very smooth, scraping down the sides occasionally. Refrigerate. ** You can use larger zucchini as well but be sure to seed them.
Combine all ingredients in greased 4 1/2 to 6 quart slow cooker Cover and cook on low heat 6-8 hrs or on high 3-4 hrs (everyone's crockpot is different, adjust accordingly). Top with shredded pepper or monterey jack cheese, guacamole or sour cream. Serve with tortilla strips or chips, sometimes I even make cheese quesadillas. VARIATION- Add 1 c shredded carrots or zucchini at beginning of cook time.
In a small oven-safe dish, place the garlic and pour on about 1 cm. of water. Put it in the oven or a toaster oven at 350 until the outside is brown and the innermost cloves are soft,25-30 minute Check after 20 minutes to see if you need to add a little more water- it dries up easily! Allow the roasted garlic to cool. Ten slice off the top and squeeze the soft cloves from the skin into a small bowl. Mash the garlic with a fork and set aside. Toast the flour in a medium-sized pot, over medium heat, stirring constantly, until fragrant but NOT browned. Vigorously stir in the oil, then the garlic, with a wire whisk and cook for a couple of minutes on low heat, stirring often. Stir or whisk in the liquid, soy sauce and herbs, stirring till fairly smooth (There'll probably still be chunks of garlic!) Simmer the gravy for 20 minutes, stirring occasionally. Serve hot.
To make the pudding: Preheat oven to 325 degrees. In a medium bowl, cream butter and sugar; add evaporated milk and water. Using a spoon, stir in flour, salt, baking soda, and cranberries. Line 8 sections of muffin pan with paper liners. Spoon batter into muffin pan (it will thick). Bake at 325 degrees for 30 minutes. To make the butter sauce: Put butter, sugar, evaporated milk, and water in a medium sized sauce pan. Bring to a boil, stirring constantly, about 2 minutes. Remove pan from heat. Add vanilla. Pour warm sauce over warm muffins.
Whisk oil and maltodextrin together. In a separate bowl whisk together all other ingredients. Slowly add oil-maltodextrin-mix to the other ingredients; use an electric hand mixer (may take up to 5 minutes). Refrigeration is recommended but not necessary. Shake well before using. Give 2 teaspoons per 10 pounds of body weight daily. Warning: contains vitamin-A, thus do not give any other vitamin-A supplement at the same time. I am not a veterinarian nor am I an animal nutritionist Please; seek the advice of your veterinary before adding any new supplement to your dog's diet. I also encourage you to do your research. DO NOT FOLLOW ANY OF THIS INFORMATION WITHOUT DOING YOUR OWN RESEARCH FIRST AND DISCUSSING WITH YOUR OWN VET.
In a blender, combine the pomegranate juice with soymilk, ice cubes, banana, almonds protein powder, and honey to taste. Cover and blend on high speed for 30 seconds. Pour into 2 tall glasses and serve immediately.