HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring some water to a simmer in a medium pot and set a steamer insert over it. Prepare an ice water bath. Add the broccoli to the steamer insert, cover and steam until al dente, about 5 minutes. Carefully remove the broccoli and plunge into the icy water. Let cool completely before removing it from the water. Pat dry and then set aside. In a large skillet over medium heat, add the oil and heat until shimmering but not smoking. Add the broccoli, salt, garlic powder and red pepper flakes and saute until the broccoli is soft and brown around the edges, about 8 minutes. Remove from the heat and add the lemon zest and juice.
Wash the zucchini and yellow squash, cut each in half. Slice the halves into rounds. Put them into a mixing bowl and pour in the olive oil, tossing well to coat. Sprinkle on the sea salt and thyme and toss well to coat again, making sure it's on evenly. Let the mixture sit for about 5-10 minutes to let the oil and flavors soak inches. Pour the zucchini and squash pieces into a large frying pan and sautee on medium-high heat for about 10 minutes, making sure to cook on both sides evenly. Cook until slightly browned, let cool for a few minutes, then serve and enjoy.
Put all ingredients into a large bowl in the order they're given. Stir, then beat mixture until smooth. Spoon the batter into a lightly greased 9x13 baking pan. Bake the brownies in a preheated 375 degree oven for 25-30 minutes, or until they're just barely beginning to pull away from the sides of the pan. Cool completely before cutting.
In a large mixing bowl, mix together the white, semolina, whole wheat flour, 1/4 cup of the cornmeal, salt & yeast. Make a well in the center and pour in the water and oil. Mix with the paddle of an electric mixer for about 5 minutes until dough forms. Or you can mix with a wooden spoon for 10 minutes. Knead by hand on lightly floured surface for 10 minutes, or in mixer bowl with a dough hook for 5 minutes. Alternatively, if you have a food processor you can mix the dry ingredients in the work bowl and then, with the motor running, add the water and oil. Process for about 45 seconds. Lightly spray a mixing bowl and a baking sheet with vegetable spray. Place the dough in the bowl and cover with a towel. Let rise at room temperature for about 30 minutes until dough has doubled in size. Punch down the dough. Then sprinkle the baking sheet with 2 tsp of cornmeal. Roll and stretch the dough on the baking sheet to form a 14-inch circle. After adding toppings, bake in a 450-degree oven until crisp, about 10-12 minutes. If you're making my Spinach & Cheese calzones follow this recipe until you punch down the dough. Then refer to the calzone recipe.
Preheat the oven to 350°F (175°C). In a large Dutch oven, combine the baked beans, onion, bell pepper, and the bacon. Season with chili powder, Worcestershire, vinegar, brown sugar, ketchup, garlic powder and salt. Add cayenne if using. Cover and bake for one hour in the oven. You can uncover the second 1/2 hour if you like your beans on the thick side. I have also made these in the crock pot on high for 2-3 hours depending on how thick you like them.
Grind together the ginger, chile pepper, garlic and sugar in a mortar and pestle to get a coarse paste. Transfer paste to a bowl and add fish sauce, lime juice, Sriracha and water; mix to combine. Season with salt; set aside. (This may be done in a small food processor bowl or blender.) This sauce will be divided. Dry with paper toweling and season salmon with salt. Pour over the fillets 4 tablespoons sauce, turning to coat. Set aside the remaining sauce. Heat oil in a non-stick skillet. When hot, add the salmon fillets and the sauce used for coating; cook over moderate heat. (Don't add more otherwise you will 'boil' the fillets instead of glazing.) Turn fillets over so that both sides are cooked, scooping glaze over top. Continue to cook until it carmelizes, coating the salmon. Remove the fillets then immediately add to the hot pan the reserved sauce mixture, simmering until it becomes golden and thick. Pour over reserved fillets. Serve with white or jasmine rice.
Place pepper corns in mortar and pestle, coarsely crush until most of the corns are broken (you can use a coffee grinder or food processor for this step). Cover one side of steaks with crushed pepper and press in firmly, sprinkle with lime pepper seasoning and salt. Turn steaks over and repeat the same process . Place in refrigerator for 3 hours, uncovered. Heat grill, brush grate with vegetable or olive oil and place steaks over hottest part of fire for 3 minutes, turn the steaks over for another 3 minutes. Move the steaks to a cooler part of grill and continue to cook until done to your liking. Serve with steak sauce and lots of beer. This is not as hot (spicy) as it sounds. The peppers season the steaks just right.
Grease and lightly flour a 10-inch fluted tube pan. Set aside. In a large bowl, beat together sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour, 1 cup at a time. Beat in lemon-lime carbonated beverage and lemon extract. Pour into prepared pan. Bake in 350 degree F oven for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Loosen side of cake; remove from pan. Cool. Makes 12 servings.
Core and slice apples into 1/2-inch rings. Add margarine to skillet and saute apple rings until crisp-tender. Remove apple rings from skillet and brown chops slowly in skillet. Remove chops to shallow baking dish and season with salt, pepper and sage. Place 1 apple ring on each chop. Cover and bake at 300° F for 30 minutes. Drizzle honey over apples and chops; baste with drippings. Cover and bake 15 minute longer or until pork is fully cooked. Place cherry in center of apple rings before serving, if desired.
Combine hot milk, molasses, brown sugar and salt. and butter. Cool mixture to lukewarm; . Add yeast to cooled milk. Add flours to make a stiff dough. Let double; punch down. Put cornmeal under. Brush with egg white and 1 tablespoon water. Sprinkle with caraway seed. Slash the dough before baking.
In a large bowl add flour, baking soda, baking powder, salt & cocoa powder. Whisk until well combined. Set Aside. In a separate large bowl, add sugar and oil. Mix until combined. Add in eggs, buttermilk, vanilla & red food coloring. Stir until combined.Next add in the coffee & vinegar. Stir until combined. Next add in the coffee & vinegar. Stir until combined. Pour the flour mixture into the sugar mixture a little at a time. Beating until well combined. Pour the batter into 2 greased & flour 9 inch round cake pans. Bake for 30-40 minutes at 350 or until toothpick inserted into center comes out clean. Another way to check for doneness is to lightly press the cake on top, if it springs back then it is done, if the dent remains in the cake then it is not done. Do not overbake. When the cakes are done let them cool in the pan for about 10-15 minutes. Then remove them from the pan and let them finish cooling on a wire rack.
Heat vienna beef hot dog in water, steam, grill or microwave to 170 degrees Fahreneheit (better tasting steamed). Place the Hot Dog in a steamed poppyseed bun. Then pile on the toppings in the order listed in the ingredients; mustard, green relish, onion, tomatoes, pickle, bell peppers, celery salt.
Preheat oven to 425. Place pork on a broiler pan coated with cooking spray. Combine mustard, 2 tablespoons syrup, rosemary, salt, and pepper in a small bowl. Pour half of it over pork and spread with pastry brush, being mindful not to place the brush back into the mustard mixture (in order to avoid contaminating it in case you want extra sauce for dipping). Bake for 30-40 minute or until internal temperature reaches 160 (meat should be slightly pink). Meanwhile, slice and peel apples. Heat a large skillet over med-high heat. Saute apples (no oil or spray needed) for about 5 minute or until lightly browned. Reduce heat to low. Combine syrup, cornstarch, sugar, and cinnamon and add to apples. Simmer 10 minute or until apples are tender, stirring occasionally. Excellent served with a side of potatoes and a salad! Enjoy!
In a large bowl with a lid, combine the first four ingredients and stir together. Refrigerate overnight. When ready to eat in the morning, chop the apple and nuts and stir into the muesli. Bon Appetit! This recipe is easily halved or doubled. You can also make a large batch and keep for quick breakfasts for 3-4 days. (just don't add the apple ahead of time, of course!).
Preheat the oven to 180 deg C (350 F) or 170 deg C fan forced (325 F). Measure sugar, oil, eggs and zest into a food processor and blend until pale and creamy. Add orange juice and vanilla and process again, then add salt and flour, process just enough to make a fairly smooth batter. Divide the batter evenly between six non stick sprayed muffin tins or other moulds and bake for 12-15 minutes or until the cakes are golden brown. While cakes cook prepare the syrup by mixing the hot water, sugar and zest together in a small microwave bowl and heat for about 3 minutes on high, stirring occasionally, until the mixture boils and the sugar dissolves. Remove cakes from the oven, stand for 2-3 minutes before inverting onto a plate and removing the tins. Drizzle syrup evenly over the hot cakes, about 2 tablespoons per cake. Leave standing an hour, or overnight if possible, before cutting and serving with whipped cream or ice-cream.
Beat egg whites first. Beat yolks with 1 tsp flour and 1 small can pet evaporated milk. Add yolk mix to cheese and peppers and mix well. Fold in egg whites (beaten). Put in 9x13 pan. Bake 350 F for 1 hour or until brown. Check every 15 minutes.
Put the chopped basil, parsley, and pine nuts in a small food processor or mortar, and pulse or grind with a pestle until well combined. Add the olive oil and pulse to incorporate, adding more oil to thin, if needed. Season to taste with salt and pepper. Mound the farro in a large bowl. Arrange the chicken, Broccolini, escarole (or escarole substitute) and tomatoes on top. Drizzle with the balsamic glaze and pesto, garnish with the garlic and basil leave.
Crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, pulse animal crackers, coconut, and 2 tablespoons of sugar to fine crumbs, eighteen to twenty 1 second pulses; then process until powdery, about 5 seconds. Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened. Empty crumbs into 9" glass pie plate; using bottom of ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate. Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time. Set on wire rack and cool to room temperature. Bring coconut milk, whole milk, 1/2 cup shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure sugar dissolves. Whisk yolks, cornstarch and 1 tablespoons sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over egg yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3-4 additions; whisk well to combine. Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (Large bubbles should quickly burst on surface when you stop whisking.). Off heat, whisk in butter and 1 teaspoons of vanilla until butter in fully incorporated. Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours. Just before serving, beat cream 2 tablespoons sugar and 1/2 tsp vanilla with electric mixer until soft peaks form, 1 1/2-2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve. Variation: Banana-Caramel Coconut Cream Pie: Follow above recipe through crust making. While crust cools, bring 1/2 cup sugar and 3 tbsp water to boil over high heat in small heavy bottomed saucepan. Cook until dark amber, 5-8 minutes, occasionally swirling pan once sugar begins to color. Off heat, add 3 tablespoons heavy cream (caramel will bubble vigorously) and a pinch of salt; whisk to combine. Whisk in 2 tbsp unsalted butter. Pour caramel into pie shell, tilting pie plate to coat evenly; set aside to cool. When caramel is cool, peel 2 slightly underripe, medium bananas (5-6 oz. each); slice each crosswise into 3/8" rounds. Arrange slices in single layer on top of caramel; set aside. Continue with remainder of original recipe, adding 2 teaspoons of dark rum to filling along with butter and vanilla.
Scrub mussels gently but thoroughly in cool, running water; remove the beard by pulling with a quick yank or cutting close to the shell with scissors. In a large pot or kettle, melt butter;' add onion and mushrooms, and saute 2-3 minutes, until softened. Add mussels and cream; cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open. Spoon mussels and sauce into 4 individual serving dishes.
Brown sausage and onion. Drain well. In medium size bowl combine eggs, sugar, milk, oil, corn and cheese. Stir in cornmeal mix. Pour one-half of mixture into a greased 9 x 9 inch baking dish. Sprinkle sausage and onions over mixture. Pour remaining mixture over top. Bake in a 350 degree oven for 35 to 40 minutes. May sprinkle small amount of cheese over top during last 3-5 minutes of baking.
Line a large baking pan or cookie sheet with foil. Place chicken in a single layer on the pan. Mix together cinnamon,sugar,pepper,oregano and salt. Sprinkle evenly over chicken.Cover and store in refrigerator overnight. Before frying,dredge chicken in flour. Cook slowly in oil for 25 minutes or until chicken is done. I did not put in prep time as its a over night in the frig.
Cut the squashes in half vertically and arrange them face-up on a sheet pan. Drizzle 1 tablespoon of olive oil on top of the squash and bake in the oven at 400 degrees for about an hour. Remove the squash when it's tender and soft. Set aside to cool. Chop up the onion, garlic, and jalapeno and put them in a big soup pot with the other tablespoon of olive oil over medium heat. Saute for about 10 minutes until the vegetables begin to soften, stirring frequently. Add in the vegetable stock, coconut milk, and a sprinkle of salt and pepper. Chop up the sage and thyme and add it to the pot and stir. Remove the squashes from their skins by either scooping out the flesh or cutting into big moons and slicing like a cantaloupe. Drop the cooked squash into the soup. Pour in the maple syrup (optional) and stir. Puree the soup with an immersion blender or with your food processor or blender. When the soup is smooth, it's ready to eat. Adjust seasonings to your taste. Tip 1: Try adding a little curry powder to this recipe for an extra kick of flavor. I love curry seasonings in squash soup, and I bet it would be a nice addition if you're a curry lover. Tip 2: This makes a pretty thick soup. If you like it a little thinner, you can always increase the amount of vegetable stock in the recipe. Autumn Squash Soup.
Preheat oven to 350°F. Place sauerkraut, cloves, bay leaf and salt in sauce pan; cook until the liquid has evaporated. Remove cloves and bay leaf, add sour cream and reheat. Bake sausages in oven until brown. Place sauerkraut on a platter and top with baked sausages.
For the crust:. Melt butter and mix together with other crust ingredients. Spray an 11-inch springform pan with nonstick cooking spray and press crumb mixture in bottom and up the sides of the pan. For the filling:. Beat cream cheese with sugar and eggs until well blended. Add sour cream, vanilla and flour. Melt 8 ounces of semi-sweet chips in a microwave for 1-2 minutes with 1/4 cup of whipping cream(watch carefully:)). Stir to blend. Add to cream cheese mixture, beating with a mixer for 2-3 minutes.(I often do this by hand because of fear of overbeating at this stage in the game.). Fold in the 12 ounce package of mini chocolate chips. Pour mixture into prepared springform pan and bake at 350 degrees for 45 minutes or until center is no longer wobbly. Remove from oven and let cool. For The Topping:. Combine semisweet chocolate chips with whipping cream. Melt in the microwave for 1-2 minutes(watch carefully). Stir and spread on top of cooled cake. Place in refrigerator for 8-24 hours before serving. *Please note again this requires an 11-inch springform pan. *If desired you can run a butter knife along the edges of the cheesecake after it has cooled and before it goes into the refrigerator, so that it will release more cleanly and easily from the pan later on. *Please note again--this requires 8-24 hours of refrigeration time.
In a deep mixing bowl, stir the flour and sugar together and, with a whisk, beat in the eggs one at a time. Whisking constantly, add the milk, about 1/3 cup at a time and continue to beat until the batter is smooth and elastic enough to stretch like a ribbon from the beater when it is lifted up out of the bowl. Peel the bananas, chop or slice them coarsely, and drop them into a shallow bowl. With the tines of a table fork, mash the bananas to a smooth puree. Stir the puree into the batter and let the mixture rest at room temperature for about 30 minutes before frying. Pour oil into a deep fryer or large, heavy saucepan to a depth of 2 to 3 inches and heat the oil until it reaches a temperature of 375 degrees ona deep frying thermometer. For each fritter, ladle about 1/4 cup of the banana batter into the hot oil. Deep-fry 2 or 3 fritters at a time, leaving enough space between them so that they can spread into 3 or 4-inch rounds or oblongs. Turning them once or twice with a slotted spoon, fry for about 3 minutes or until the fritters are a rich golden color on all sides. as they brown, transfer them to paper towels to drain. While the fritters are still warm sprinkle them lightly with powdered sugar and serve at once.
Heat the oil and toss the stock cubes, salt, cardamon, cinnamon, cumin seeds and black pepper for 2 minutes. Add onions, and bay leaves to the spices and saute until the onions are translucent. Add lamb and toss to thoroughly coat with spices. Add lentils, chilies, dill and dried lime and add enough water to cover stew by 1 inch. Bring stew to a boil, then lower to a simmer gently for 3-5 hrs, untill lamb is tender and lentil will mush easily between you fingers. Three mins before finishing throw in the corriander leaves. Serve with rice or bread.
Place the pork loin on a baking pan and season with salt, nutmeg, pepper, oregano, 50 ml / (3 1/3 tablespoons) olive oil, unpeeled crushed garlics, honey and white wine. Let marinate about 1 hour. Preheat the oven to 180°C / (350°F). Wash and peel the apples. Cut them into cubes and place in a saucepan with the remaining olive oil, the onion cut into round slices and the brown sugar. Bring to low heat and simmer about 10 minutes, stirring occasionally. Turn off the heat and pour this mixture over the pork loin. Cover the baking pan with aluminum foil and bake about 1 hour and 15 minutes until golden brown. Occasionally drizzle the pork loin with the sauce. Turn off the oven and serve the loin with roasted potatoes or rice.
Chop chicken very fine, or put in a blender or food processor. Soak chopped chicken in 1/2°C of chicken stock. Beat egg whites stiff then gently fold in cornstarch, chicken, and 1 tsp of salt. Set aside. Cook spinach in a small amount of boiling water, drain well then squeeze out water and chop very fine. Heat oil in a wok over medium-high heat. Stir-fry spinach for 30 seconds. Pour remaining 4°C chicken stock and sherry over spinach and bring to a boil. Add chicken mixture and bring to a boil, stirring rapidly. Season with 1 teaspoons salt. Thicken with dissolved cornstarch.
Cook macaroni according to package directions; drain. Rinse with warm water, and drain again; set aside. Saute onion and green pepper in butter in a large saucepan until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened. Add 3 cups Cheddar cheese, Velveeta, and pepper; stir until smooth. Stir in macaroni. Pour mixture into a lightly greased 3-quart casserole. Bake, uncovered, at 350 for 20 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and paprika; bake 5 minutes.
Preheat oven to 425 degrees. For the filling: Defrost peaches completely in colander. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 2 tablespoons of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish. Bake until peaches begin to bubble around edges, about 15 to 20 minutes. For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don't overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside. To assemble and bake: When peaches bubble around edges, remove baking dish from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown, about 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.
Trim the root ends of the leeks. Cut off and discard the upper green parts, about 2 inches above the white bulbs. Make a slit along one side of each leek. Rinse the leek well under cold running water to remove any sand that has lodged in the layers. Slice them into 1/2 inch lengths. Place into a bowl. Place the spinach and the rice into separate bowls. Combine the soy sauce, lemon juice and zest in another bowl. In the last bowl, combine the ginger, garlic and onion. Heat a nonstick wok or large heavy bottomed skillet over high heat for 2 minutes. Add the oil then the onion mixture. Stir-fry for 30 seconds. Add the leeks and stir-fry for 1 minute. Add the spinach and stir-fry for 1 1/2 minutes. Add the rice and stir-fry for 1 minute to heat through. Use a spatula to break apart the cold rice into smaller pieces while you stir-fry. Add the soy sauce mixture and stir to combine. Add the cilantro and stir well. Remove from wok and serve.
As with most seafood, first take it back to where it was born, rinse it in cold salty ice water. (sea salt only) This will revive it. Cut up calamari into 1/2 inch circle strips. Be careful to get the little plastic looking particles out that can be found naturally in squid. Mix Rice Flour in a bowl with fresh ground Pink Himalayan Sea Salt and fresh ground Pepper Medley. Be careful to not get the mix too salty. Get the grinders that you grind yourself. Dip squid into the rice flour mix to get them well coated. Make sure to get the inside too. 1:30-2:00 min frying time maximum at about 350-400 degrees in grape seed oil. Only fry small handfuls of calamari at a time. The grape seed oil has a really high smoke point and won't burn, it also won't change the flavor of your seafood. Set the temp on a little home deep fryer to 400. Use a thermometer to wait until you have perfect temperature. To make the pink spicy sauce: mix mayonnaise and hot chili garlic sauce vietnamese style together to make the pink creamy chili dip. equal ratios is usually good or add more spicy chili if you like it hot! Bam! get ready for a mouthgasm!