HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse and drain the beans and corn, put them aside for now. Bring the broth to a boil, then reduce the heat. Meld the pumpkin puree into the broth, stirring well, until completely incorporated. Stir in the beans. Add the oil and garlic and incorporate, then lower the heat and let it simmer for a few minutes. Add the corn and green onion (or the rinsed chiles if you're using those) and stir them in well. Mix in the dried ingredients and incorporate. Then put in the cilantro. Raise the heat a little and let it simmer until thick and bubbly, about 15-25 minutes.
Spray glass baking dish (I use rectangular) with cooking spray for easier cleaning. Place both packages of cream cheese in bottom of baking dish. Microwave x 1 minute to soften then spread to coat entire bottom of dish. Sprinkle lightly with garlic powder. Top with both cans of chili. Sprinkle drained olives & spread evenly over chili. Next sprinkle onion layer over olives. Top with cheddar. Cover with foil. Bake 350 degrees x 20-25 minutes. Remove foil & bake another 10 minutes until cheese melted.
Saute sliced onion, quartered romas and sliced zucchini in olive oil until the tomatoes begin to breakdown. Add water, base, wine, seasonings and garlic and cook until veggies are tender. Puree vegetable mixture with a hand blender or in a food processor. Return to stove and add salmon (make sure there are no bones). Mixture will be thick, add cream and heat through, but do not boil. Serve and enjoy!
Combine honey, soy, ginger and oil in a saucepan over medium heat. Cook, stirring, until marinade comes to the boil. Set aside to cool. Pour marinade into a ceramic dish. Add fish to cooled marinade. Turn to coat. Cover. Refrigerate for 30 minutes. Preheat a chargrill or barbecue on medium heat. Remove fish from marinade, reserving marinade. Cook fish, brushing with marinade, for 3 minutes each side or until cooked to your liking. Place onto plates. Serve with Asian salad greens.
swirl chocolate syrup inside walls of clear 16 oz. cup. Squirt chocolate syrup to the bottom of the cup. Add a packet of sugar. Pack cup with ice. add about 2 oz half and half. Brew your favorite k-Cup to half fill the cup. You may also use strong coffee. add whipped cream and drizzle chocolate syrup on the top. you may add sprinkles!
Place pumpkin, with a small dash of water, in a single layer on a microwave safe plate. Cover and cook on high power for 4 to 5 minutes or until just tender; drain. Heat olive oil in a large non-stick frying pan over medium heat. Add onion and cook for 3-4 minutes or until soft. Add garlic, chili and pumpkin; cook for 2 minutes. In a large saucepan over low heat, combine pasta with pumpkin mixture. Add lemon juice, ricotta and spinach leaves. Toss gently for 2-3 minutes until spinach is just wilted. Season and serve warm.
In a large chilled bowl, add the first ten ingredients. Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed. Pack 6 ounces of the tartare into a ring mold set on a chilled plate. Push down with a spoon to keep the mixture compact. Top with 20 grams of the caviar, smoothing out the top gently with a spoon and remove the mold. Serve with 6 croutons and 2 ounces of greens on the side. <a href="www.petrossian.com">Petrossian</a>.
Liquidise the tomatoes in a blender. Simmer the tomatoes and sugar together in a large heavy duty saucepan for several hours until a thick puree consistency has been achieved, stirring occasionally ( mine took 8 hours ). Push puree through sieve to remove seeds. Freeze portions in small ziploc feezer bags.
ROUX. Melt butter on the sauce pan, mix flour, and saute low heat stirring frequently. Add curry and cumin power, reduce heat to low. Mix broth in little by little to make curry roux smooth. Stirring frequently. Add salt, pepper, heavy cream,ketchup and sugar. Cook on low until thick. CURRY DISH. Cut beef into bite sized cubes. Cut potatoes and carrots into bite sized cubes, slice onions. Saute beef, onions, garlic and ginger in oil until onions are cooked. Make in large pot. Add potatoes, carrots, and water. Simmer until potatoes are done. Add Curry Roux and stir. Add more water if too thick.Sauce should be gravy like in consistency. Serve over hot rice and enjoy!
Soak lentil for 5 hours in cold water. Wash the lentil and put it in fresh cold water unit it boils. Cook it for 10 minutes, change the water, and cook for more 10 minutes or until you see lentil soft. Remove lentil and put it in cold water. Melt the pig-fat in the pot and add the onion. Saute the onion until it is soft. Add garlic. Saute it for 1-2 minutes and add flour. Saute it until the flour is slightly brown and than add paprika. Add water gently and make a cream of all ingredients. Than add lentil and water to cover the lentil. Season with salt and pepper and add bacon skin. Cook for 30 minute on very gently fire, or less if the lentil get soft before. Add sour cream, mix it well and serve.
Peel and quarter the potatoes. Place potatoes in medium pot with cold water on high heat. Let boil until fork tender, drain, and return to pot. Grate the parmesan cheese. Cut the top of garlic bulb, cover with teaspoon of olive oil, wrap in tin foil, roast 450 degrees until soft. Pour the cream and add the butter to the potatoes and mash until smooth. Squeeze the garlic cloves out of the skin. Add the cheese, garlic, salt and pepper to the potatoes. Whip until well combined.
Place the peanut oil in a pan and heat. Add the shallots, Lemongrass, ginger, chili and cook for 3 minutes Add the coconut milk and chicken stock and bring to the boil. Add the fish and shredded kaffir lime leaves (if using) and simmer uncovered, for 10 minutes, or until the fish is cooked. Turn the fish over once during cooking. Remove the fish from the pan and keep warm. Rapidly boil the cooking liquid for 5 minutes, or until reduced by half. Spoon over the fish and serve scattered with the coriander leaves.
Place a rack in center of oven and preheat to 350°F. In a large mixing bowl, combine flour with potato starch, vanilla powder, salt, and baking soda and whisk gently to blend. In another large mixing bowl, combine sour cream, heavy cream, vanilla extract, and liquors and whisk gently to combine. Add butter and sugar to the bowl of a standing mixer fitted with paddle attachment; slice open vanilla pod and scrape in black seeds and begin blending on low speed. After 2-3 minutes, add eggs and extra yolk, one at a time, waiting until each is fully incorporated before adding next egg. Continuing on low speed, alternately add dry and wet mixtures, little by little (move swiftly through this step to avoid overworking the batter, it should take no more than 1 minute). Stop mixer, scrape down sides of bowl and along bottom and mix on medium speed for 15 to 20 seconds, until batter is consistenly smooth. Spray a large (11 1/2 cup) Bundt pan with an oil/starch spray; fill pan three-quarters full and level it with a rubber spatula (use any leftover batter for cupcakes). Bake 45 minutes; test for doneness by inserting a bamboo skewer into center and removing it: when skewer shows just a touch of crumbs, remove cake from oven and cool for 5 to 10 minutes on a flat surface. Remove cake from pan and allow to cool completely. Sprinkle with powdered sugar, serve with whipped cream and berries, if desired.
Scatter half the coconut over the base of a buttered pie dish. Cut the buttered bread into triangles and arrange in the pie dish. Sprinkle with the remaining coconut. Heat the milk until warm; add a few drops of vanilla essence and just a pinch of salt. Add the beaten eggs and sugar to the milk and vanilla mixture, and pour over the bread. Leave to soak for 30 minutes, then place the pie dish in a roasting tin and pour in enough hot water to come halfway up the sides of the dish. Bake for 30-40 minutes Gas 4/180°C/350°F until set, golden brown and well risen. Serve with custard, cream or ice-cream.
Mix rosemary and oil in a bowl, rub into pork loin, place pork in an oven proof dish and cook in pre-heated oven 180 degrees Celsius for about 40 Min's or until pork is cooked through. Sauce. Combine water and port in a saucepan, bring to the boil, turn down heat slightly and cook 15 Min's to reduce liquid slightly,. Add all the remaining ingredients except the butter and simmer for a further 15 Min's, remove rosemary sprigs and cinnamon sticks, blend with until smooth. Add butter stir until melted, serve sauce over pork.
Mix flour and salt. Cut in the shortening until particles are the size of peas. Sprinkle with the water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and the pastry almost cleans the side of the bowl. Additional water can be used if necessary. Divide pastry into 2 equal parts. Gather each portion into a ball. Working with one ball at a time: flatten into a disk on a lightly floured surface. I place my pastry between sheets of plastic wrap or wax paper - which makes it easier to lift onto the pie pan. Roll the pastry into a circle that is 2 inches larger around than the inverted pie pan. Carefully ease the pastry into the pan and press it firmly against the bottom and sides. Pour in the pie filling and then cover with the remaining pastry. Remember to cut slits in the top to allow steam to escape. Bake according to pie recipe directions.
Make the cake mix as directed on the box, but instead of making in cake pan, bake in a jelly roll pan to make the layers. Cut with cookie cutters when cool. Store the leftover crumbs in a zip top bag for other uses. While the cakes are baking, make the middle. Combine the first 3 ingredients and beat on high for 5 minutes, gradually adding the milk and vanilla. Beat 5 more minutes on high. Spread between two cut-outs. Stir together all the icing ingredients. Place the cut-outs on a wire rack above a pan or plate to catch the drippings. Spoon the icing over the cake and let it drizzle over the sides, making sure to coat all the surfaces. Decorate while still "wet" before it sets.
Wash and drain black-eyed peas. Soak peas overnight in water that covers by 5 inches. Drain peas and discard soaking liquid. In a large pot, add the peas and 4 1/2 cups water; bring to a boil. Cover, turn the heat down to low, and simmer for 40 minutes or until the peas are tender; set aside without draining. Add the oil to a large skillet and put over medium-high heat. When the oil is hot, add in the chile and stir once; it should darken and puff up immediately. Quickly add in the garlic and stir once. Add the black-eyed peas and all the cooking liquid, the bay leaves, oregano, thyme, paprika, and salt. Stir mixture and bring to a simmer. Simmer gently, uncovered, for 20 minutes. Serve hot.
sift together flour, sugar, baking powder, baking soda and cinnamon. in separate bowl combine egg, applesauce, shortening and nuts. mix well. pour wet mixture into the dry mixture and stir just enough to moisten the dry ingredients. bake in greased 9x5 loaf pan @ 350 degrees F for 45 minutes or until toothpick inserted in center comes out clean.
Mix oil. vinegar, vanilla extract, salt, sugar and ground black pepper in small bowl with wire whisk until well blended. Toss greens with oranges, strawberries and pecans n large bowl (or divide among individual serving plates). Serve with vanilla vinaigrette.
Fill a pot with water and bring to boil for pasta. Heat oil in large pan on medium heat. Cut chicken into small bite sized pieces, adding to pan as you cut. Add spice. Toss until meat is no longer pink. Add cream cheese, dressing and milk. Stir until cheese is melted and ingredients are combined. Place pasta in boiling water, stir and cook uncovered.Cook to package directions appox 5 minutes. Place bacon on paper towel in microwave. Cook for 1 minute Set aside. Gently smash croutons with a mallet. Set aside. Rinse peas and place in a microwave safe dish, cover and cook on high for 3-4 mins until heated. Let stand. Rinse pasta under hot water in colander. Let drain and return to pasta pot. . Cover. NO HEAT, let stand. Slice and crumble bacon. Serve pasta on plate or bowl with sauce poured over top. Garnish with croutons, bacon and parmesan cheese.
Heat oven to 400°F Generously grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, mix brown sugar and cinnamon. Add apples; toss to coat. Set aside. In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add Bisquick mix; stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time; continue beating until smooth. Spread batter in bottom of pie plate. Arrange apples on top to within 1 inch of edge of pie plate. Bake about 23 minutes or until puffed and edges are golden brown. Serve immediately. Drizzle with syrup, if desired.
Set oven to 350 degrees. Grease or line 12 regular-size muffin tins with paper liners. In a large bowl mix together flour, baking powder, baking soda, salt cinnamon, nutmeg (if using) and blueberries. In another bowl beat banana, sour cream, sugar, egg and vanilla until just blended; stir into the dry blueberry mixture JUST until combined (do not over mix a few small lumps are fine!). Scoop/divide the mixture between the muffin tins. Bake for 15-20 minutes or until the muffins test done. *NOTE* for a double recipe; because of the large amount of baking powder prepare each recipe in two separate bowls, do not double one recipe into one bowl.
Set oven to 350 degrees F. Butter a 13 x 9-inch casserole dish (or a large oval casserole dish). Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta, leave semi-firm as it will cook more in the oven) drain, then transfer to a large bowl. Add in whipping cream and all three canned soups, cooked chicken or turkey, sour cream, Parmesan cheese, 1-1/2 cup grated cheddar cheese and frozen peas (if using) toss well to combine. In a large skillet melt butter; add in the mushrooms and cook until all the liquid is removed (about 10 minutes). To the skillet with the mushrooms, add in onions, garlic and jalapeno pepper (if using) saute until onions are soft; add to the soup mixture. Using a wooden spoon mix all ingredients together until well combined. Season with seasoned salt and pepper (or white salt). Transfer to prepared baking dish. Cover with foil and bake about 30-35 minutes (or until hot and bubbly) uncover and sprinkle with about 1 cup grated cheddar cheese, return to oven and bake until cheese is melted (about 5-8 minutes).
mix together sugar and margarine in large bowl add ricotta, eggs, and vanilla stir in baking soda, mix well continue mixing, slowly add in flour roll dough into small balls and place on ungreased cookie sheet, flouring hands BEFORE you roll each ball bake at 375 for 10-15min or until slightly browned let cool, take off cookie sheet, then brush on icing and sprinkle on sprinkles while icing is still wet let cookies sit out so the icing will dry for icing mix all ingredients except powdered sugar and food coloring together add powdered sugar and food coloring (as desired) brush on cookies and sprinkle them with nonpareils, sprinkles, etc.
Heat two tablespoons of the olive oil in a large saute pan over low heat. Add the peanuts and saute until golden, about five minutes. Stir in the chilies, onions and garlic, and saute until the onions are translucent, about five minutes. Add the paprika, ginger and chili powder and cook until fragrant, about two minutes. Transfer to a bowl. Gently fold in the eggs, tomatoes, cilantro, soy sauce, lime juice, the remaining two tablespoons olive oil and the salt. Serve at room temperature.
Place the dry ingredients in order in a food processor, and blend until you get a finely mixed powder. Add the wet ingredients to the mixture and blend until completely mixed. Stop and scrape down the side 1 or 2 times and pulse blend to mix. cook in an electric fry pan or griddle @ 380 degrees until the bubbles stop just like any other pancake. The chocolate color makes it hard to tell the "golden brown" look like a regular pancake.
Preheat the oven to 200° C with a baking tray in the centre of the oven. Measure the soy sauce and lemon juice into a small bowl. Add the cornflour and mix until the are no lumps, then stir in the sweet chilli sauce, garlic and chopped coriander (if using). Cut the carrot into thin julienne's and top and tail the beans or trim the asparagus spears and cut them diagonally into 5cm pieces. Place a 30x40 cm piece of baking paper (or foil) on a dinner plate (this stops the sauce running off) and place half the vegetables in the middle. Place one serving of the fish on top of the vegetables, then drizzle the stack with half the sauce. Fold up the edges of the baking paper (or foil) sheets and seal loosely with paperclips. Repeat the process on another sheet of paper or foil. Carefully lift the parcels onto the hot baking tray in the oven, then bake at 200° C for 12 minutes. Remove the tray from the oven and allow the parcels to cool for a few minutes before serving with rice or noodles.
In a food processor/blender, mix cilantro leaves, mint leaves, scallion, bell pepper, cumin powder, green chili and garlic cloves. Add oil to the above mixture and blend to form a smooth paste. Remove the prepared green mixture in to a zip lock bag along with the chicken tenders. Seal the bag and massage the marinade in to the chicken tenders. Place this bag in the refrigerator overnight or for at least ten hours. Use skewers to place the marinated chicken tenders. Sprinkle salt on each side of them. Heat the grill and rub it with some oil. Place the skewers on it to get grill marks on each side and cook until the chicken is done. Drizzle some fresh lemon juice and enjoy with your favorite dipping sauce and loved ones! Tips: If salt is added in the marinade, it will extract moisture from the vegetables and leaves. This will result in a watery marinade, which is not desired.
Preheat oven to 350F degrees. Lightly oil a glass baking dish large enough to hold chicken breasts in a single layer. Place chicken breasts in the dish. Combine remaining ingredients and pour over chicken. Bake for 20 minutes or until chicken is cooked through. Serve hot or cold.
Place the ingredients for the dough into the breadmaker bread pan according to the manufacturer's directions. Set the PIZZA cycle and press START. After about 5 minutes of kneading, check the consistency of the dough. If it is not in a smooth, round ball, open lid and with machine ON, add water, a tablespoon at the time if too dry; add a tablespoon of flour at the time if too wet. Remove the dough promptly from the breadmaker at the end of the cycle. Knead dough about 10 times on a lightly floured surface. Cover with kitchen towel and let it rise for 30 minutes. Meanwhile, for the pizza sauce saute garlic in olive oil until golden (it mustn't go dark). Add the tomatoes, bring to a simmer and cook for 5 minutes. Set aside to cool. Use as it is, lumpy, or blend with a stick blender to create a smooth sauce. Take a large cookie sheet and place it on a center rack of a cold oven upside-down. Heat the oven to max. Preheating the pan in this way will allow the pizza crust to become crispy from contact with the hot pan, similar to using a pizza stone. Place the pizza dough onto the floured parchment paper. Roll it into a 12-inch disc. Cover with pizza sauce and sprinkle with dried oregano. Place prosciutto and pancetta slices onto the sauce. Gently slide the parchment and pizza off of the cutting board onto the hot cookie sheet bottom. Bake pizza for about 5 minutes at 250°C (or max). Open the oven and slide the rack with the tray out slightly or take it out of the oven to top the pizza with sliced button mushrooms. Return the pizza to the oven, bake for another 5 minutes at max or until pizza becomes crispy. Remove from the oven. Sprinkle grated cheese on top and place the pizza into turned-off oven for 1 -2 minutes to melt the cheese. Cut into quarters and serve with black or green olives.
Mix all ingredients together, and divide into 16 balls. Bake at 180C for 25 minutes.
In top of double boiler, combine egg whites, sugar, cream of tarter, corn syrup, and water. Place over boiling water, beat till stiff peaks form; scraping bowl occasionally. Remove from heat; add marshmallow cream. Beat till spreading consistency.
Chop cranberries & orange in a food processor. Add sugar & mix just enough to combine. Place in a covered container & refridgerate overnight. Add whiskey just before serving. Makes 1 quart.
Put the warm water in a medium bowl, sprinkle the yeast over the water and stir. When it starts to bubble, add the flour and start to stir with a wooden spoon (or by hand). Add the olive oil slowly until the dough is pliable and smooth. Work in the feta cheese, kneading until evenly distributed throughout the dough. Cover the dough and let it rest for 30 minutes. Place the dough on a lightly oiled cookie sheet and flatten with the palms of the hand. The dough shouldn't be any higher than about 1 1/4 inches. Score the top lightly in squares or diamond shapes. Cover with a towel and allow the dough to rise for one hour. Preheat the oven to 340F (170C). Bake for approximately 30-40 minutes. It should be done on the bottom and nicely browned on top.
Combine 3 ltrs or water in a large pot and add the salt. Bring the water to the boil and add pasta (cook according to the pack). When the pasta is done drain without rinsing, and transfer to a large bowl (or back into the pot). Drain the sun-dried tomato saving 2 Tbs or the oil. Add the oil to the pasta and put aside to cool. Juice the lemon into a small jug. as you did with the tomatoes drain and reserve 2 Tbs of the marinade. Add to the lemon mixture and put to one side. Once the pasta is cool toss in the lemon mixture and cut the artichoke hearts in half. Add to the pasta with the sun-dried tomatoes, oilves and basil. Enjoy or refrigerate.
Put chicken breasts in greased 2 quart crockpot. Top with BBQ sauce and applesauce. Cook on low 6-8 hours (or longer).
Peel, cook and mash potatoes. Add sour cream, salt, pepper (and butter if desired). Mix in enough milk to bring it to your favorite mashed potato consistency. Add spinach (and seasonings if desired). Place in casserole dish and top with grated cheddar cheese. (sometimes I also mix a bit of the cheese in with the potatoes before topping). Bake in 350 oven for 20-30 minutes. We like to serve this with corn, which usually ends up mixed in with all the rest.
Melt chocolate and set aside until cool but not set. Whip the cream to stiff peaks Fold into the chocolate. Refrigerate for one hour. Shape into 1" balls. Roll into ground nuts. Place on waxed paper to set up. Store in an air tight container.
Cook whole potatoes with the skin until tender. Depends on size of potatoes usually takes 25min. Let potatoes cool down and peal the skin. Cut into chunks. Add cooked carrot, onion, defrosted pea, pickles and mayonnaise. Add salt and pepper to taste.
Preheat oven to 350 degrees F. Mix crushed pretzels, butter, and 1/2 C sugar. Pat into 9"x13" baking dish. Bake at 350 degrees for 8 minutes. Beat cream cheese, 1 C sugar, and Cool Whip together and spread on top of pretzel crust. Dissolve jello in 2 C boiling water. Add strawberries; chill until slightly set. Pour the jello mixture over the cream cheese mixture. Chill until hard.
Heat a nonstick skillet over medium-high heat. Add pear to pan, and sprinkle with sugar. Cook 2 minutes on each side or until golden. Brush cut sides of bread with vinegar. Arrange pear slices, arugula, cheese, and prosciutto evenly over bottom half of bread. Sprinkle generously with freshly cracked pepper. Cover with top half of bread. Heat a large nonstick skillet over medium heat. Add stuffed loaf to pan. Place a cast-iron or heavy skillet on top of stuffed loaf; press gently to flatten. Cook 4 minutes on each side or until bread is toasted (leave cast-iron skillet on stuffed loaf while it cooks). Cut into quarters.