HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dry fry in a skillet over low heat the rice for about 10 minutes, stirring from time to time, until the rice turns brown. Remove and grind to a powder in a blender. Set aside. Dry fry the lemongrass, galangal, garlic and shallots in a skillet over low heat for 5-7 minutes, until fragrant and golden brown. Remove from the heat and set aside to cool. Grind in a blender until a fine paste. Combine the dressing ingredients in a small bowl and mix well. Heat the oil in a wok or skillet over medium heat and stir fry the pork and lemongrass paste for 5-7 minutes, until pork is fully cooked. Remove from the heat. In a large bowl, toss the cooked pork mixture with the other non-dressing ingredients (rice powder included) until thoroughly combined then mix with the Dressing mixture until thoroughly combined. Transfer to a serving platter and serve with raw vegetables and cooked rice, as desired.
Heat oven to 450. Rinse and pat dry game hens. Season cavities lightly with salt& pepper. Cut lemon into 4 wedges. Place 1 wedge inside each hen along with 1 sprig of the rosemary and 1 clove peeled garlic Rub outside of hens with 1 tbl of oil. Season outside of hen lightly with salt& pepper. Place hens in pan placing peeled garlic around all. Roast hens for appx 25 minutes at 450. Reduce temp to 350 and pour wine, broth and remaining oil over hens. Continue to cook for about 25 minutes (or until juice from thickest part runs clear) Be sure to baste about every 10 minutes in this final cooking time. Remove hens from pan and pour remaining juices as well as any juices from the cavities into medium saucepan Boil juices about 6 to 8 minutes (or until desired consistency). Arrange hens on plates and spoon sauce and garlic over and around each, add additional rosemary as a garnish if you like. The 4-8 servings is that you can cut the hens in half to double the servings. This goes very well with a light salad and rice pilaf (and of course a glass of wine).
Preheat oven to 350 degrees. Combine flour and baking powder. Melt butter and pour into mixing bowl. Blend in the sugar, then beat in the eggs and vanilla. Stir in the flour and baking powder. Spread in a greased 13 x 9 inch pan. Bake at 350 degrees for 20 minutes, then cool. For the topping melt the butter, add the remaining ingredients (except the almonds and chocolate) and boil for 4 minutes, stirring constantly. Take off the heat and stir in the almonds. Pour over the baked base. Melt the chocolate and drizzle over. Let cool completely.
Crust: combine all ingred's, mixing well until crumbly. Press firmly into 9 by 13 pan. Bake 10 mins at 350 degrees F. Topping: combine syrup, sugar, butter and milk in med. saucepan. Cook and stir over med. heat until mixture boils, about 3 minutes Remove from heat and add nuts and vanilla. Pour over crust, spread evenly. Bake at 350 degrees F for 15 minutes Watch this closely, in my oven it actually only took about 12 minutes Cut when cool and store in fridge. Servings it yielded is just a guess, it depends how big your squares are and i never counted.
Preheat oven to 350°F Combine tofu, soy cream cheese, confectioners' sugar and vanilla in blender or food processor, and puree until smooth. Spoon into large serving bowl, and stir in fresh and dried strawberries. Spread walnuts in small baking dish or pie pan, and bake until fragrant and lightly browned, stirring twice, 6 to 8 minutes. Sprinkle parfait with walnuts, and serve.
Place oatmeal in bowl; add black beans. Using a potato masher, mash the two together. Add the rest of the ingredients, except the last 2 T of coconut oil. (You'll need them for frying.) Mix well to combine. Form into patties (4 dinner size, 6 lunch or snack size). Fry in a griddle until the center is hot (about 4 minutes each side) Load them up in a sandwich with your favorite fixings. Bon appetit!
Sift the flour, salt, baking soda and baking powder into a large bowl. Stir in enough yogurt so dough is soft but not too sticky. Turn out on to a lightly floured surface and roll to a thickness of 1/8-inch. Using 5-6 inch bowl, cut rounds. Reroll scraps if necessary. Oil heavy large skillet and heat over medium heat. Add dough rounds in batches (don't crowd pan). Cook until lightly browned on both sides, turning often; 8-10 minutes.
Combine apple juice and pectin in a large microwave-safe bowl. Cover with plastic bring to a boil on HIGH setting in the microwae for about 12 to 14 minutes. Stir twice during cooking. Remove from microwave; add sugar and red hots, stirring well. Return to the microwave and cook until the mixture returns to a rolling boil, about 10 or 12 minutes, stirring occasionally. Boil hard for 1 minute. Remove from microwave and skim any foam. Pour into hot sterilized jars, leaving 1/4 inch headspace. Cap and Seal. Process 5 minutes in a boiling water canner.
add ingredients in order listed (or in order suggested by your bread machine manufacturer), except onions and cheese. add onions and 3 cheeses at the beep. bake on 2 lb loaf, light crust, basic bread settings.
Combine milk, flour and black pepper in saucepan. Heat; stir until thickened. Stir in Cheddar and American cheeses. Stir in cooked macaroni. Transfer to casserole dish & bake at 350 until bubbly, or 25-30 minutes.
Boil chicken breasts until just cooked through. Add mushrooms and broccoli to boiling water the last minute or so of cooking the chicken to cook through. Drain chicken, broccoli, and mushrooms. Mix together soups, rice, sour cream and seasonings to taste. In separate bowl, melt margarine and mix it with the Ritz cracker crumbs. Place chicken mixture on the bottom of a greased 9x11 casserole dish. Spread rice mixture over the chicken mixture. Spread Ritz mixture evenly over the rice mixture. Bake at 350°F for 35 minutes.
Remove the pits and stems from the cherries. Zest and juice the lemon. In a large pan mix the wine, cinnamon, water, lemon zest and lemon juice. Bring to a boil and simmer for ten minutes. Strain through a fine mesh sieve. Stir one cup of the creme fraiche and all but 1/4 of the cherries. Simmer on low for 5 minutes stirring often. Remove from the heat and puree in a blender. Chill in the fridge overnight. When serving swirl in the creme fraiche and add the remaining cherries.
Preheat oven to 300 degrees. Place the chicken on a broiling rack in a shallow pan. Brush each breast with 1 teaspoon olive oil and rub generously with herb mix. Bake 40 minutes, covered with foil, basting occasionally.
Combine Oats and Milk in a covered container and soak in fridge overnight. Bring oats and milk to a boil over medium high heat. Reduce heat to a simmer and add salt. Just before oatmeal reaches your desired consistency, stir in brown sugar, vanilla extract and cinnamon. Remove from heat and pour into bowl and add more cinnamon and sugar, if necessary.
Combine first 7 ingredients in a bowl and refrigerate. Put the napa cabbage in a large bowl. Stir and rub the scant 1/4 cup of salt onto the napa cabbage. Press overnight until the liquid rises out of the napa cabbage -- don't add water and don't drain. To press, use a lid that is smaller than the bowl you are using and put some sort of weight on the top. Add TO TASTE the kimchee base that you prepared the night before to the napa cabbage and its liquid. Mix in the green onions, if desired. Refrigerate and serve the next day. The base can be used for cucumbers instead of napa cabbage, following the directions above but substituting cucumbers instead.
Peel& core apples, cut in eights. (I use my apple corer/slicer and then just peel the slices) Place in a baking dish, and dot with butter. Sprinkle generously with cinnamon-sugar. Bake in microwave on HIGH for about 10 minutes or until fork inserts easily, stirring at least once. Remove from microwave and set aside. In saucepan bring flour, sugar and milk to a boil over medium heat (it will be thick) stirring constantly. Remove from heat, add vanilla and stir well. Pour over apples and sprinkle with cinnamon and nutmeg if you desire. Serve hot or let cool some.
Put all ingredients in blender Add some of the reserved water . Blend on coarse setting for 20 seconds. Stir, then repeat 2 more times, adding water if neccesary. You want a creamy and not watery consistency with very small chunks. It should be able to go through a "ketcup-like sqeezy bottle" (technical term). If you want avocado for a creamier version, just add one.
Preheat oven to 180.C. Grease and line a 23cm springform pan. Beat eggwhites with a mixer until firm peaks form, gradually beat in sugar, until thick & glossy. Lightly fold in remaining ingredints and pour into prepared pan. Bake 50-60 mins, until firm. Turn off oven leaving cake to cool completely & chill until required.
First, cook the Broccoli. In a medium saucepan, cook the chicken in the olive oil, letting each side brown. Leave remaining oil drippings in pan, setting the chicken aside for now. In salted walter, boil the pasta, not quite all the way, (it will be simmered later). Drain the pasta, and place it back into pot. In the remaining olive oil from chicken, over medium, brown the garlic. When caremelized, add the heavy cream & cornstarch and stir well. Stir once in a while, allowing the sauce to thicken. When prepared, add the sauce to the pasta combining fettuccini pasta. Chop the chicken into cubes, toss in into pasta, add broccoi. Combine well, add in salt and pepper and the cheese. Enjoy! Remember, this is 4 servings, you may double.
Place spinach, bean sprouts, carrots, scallions and snow peas in serving bowl; set aside. In a small saucepan, combine soy sauce, peanut butter, sherry and honey, and heat gently, stirring often, until hot and bubbly. Add tofu and toss gently with rubber spatula to coat with sauce. Remove from heat and cover to keep warm. Meanwhile, in large pot of boiling water, cook pasta according to package directions. Drain pasta in a colander and add to vegetables in serving bowl. Pour tofu and peanut sauce on top and toss to combine.
Pop popcorn. Place in large bowl. Place all ingredients except for food coloring in saucepan. Cook over medium heat, stirring occasionally until mixture comes to full, rolling boil. Remove from heat. Add desired amount of food coloring. Pour over popcorn, stirring to coat well. Shape into balls with buttered hands.
Heat the oven to 350 degrees F. Grease a 9" x 13" baking pan and line with parchment paper. To make the cake batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla, cocoa and half the coffee in a large bowl with an electric whisk until lump-free. Spoon into the baking pan, then bake for 25 to 30 minutes until golden and risen and a skewer poked in comes out clean. Drizzle with some of the remaining coffee. Cool in the pan while you stir the icing sugar into the cream cheese. Spread over the cooled cake, dust with a little cocoa and scatter with the coffee beans.
Crust:. Combine first 3 ingredients in bowl. Add butter; rub with fingertips or cut in using pastry blender until mixture resembles coarse meal. Whisk yolks and 1 1/2 T water in small bowl to blend. Pour yolk mixture over flour mixture. Stir with fork to blend. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. Butter and flour 9-inch diameter tart pan with removeable bottom. Roll out dough on floured surface to 1/8-inch thick round. Transfer to part pan. Trim edges; reserve trimmings. Freeze crust until firm, about 30 minutes. Preheat oven to 350°F. Line crust with foil; fill with dry beans or pie weights. Bake until crust is set, about 12 minutes. Remove foil and beans. Bake crust until golden, about 12 minutes. Cool. Repair cracks in crust with reserved dough. Maintain oven temperature. Lemons:. Using serrated knife, cut ends from lemons. Slice lemons into 1/8-inch thick rounds (or thinner). Remove any seeds. Combine sugar, water and corn syrup in heavy large skillet. Stir over medium heat until sugar dissolves. Place lemons in syrup; simmer 7 minutes. Turn top slices over; simmer until tender, occasionally pressing to submerge lemons in syrup, about 8 minutes longer. Cool 1 hour. Line baking sheet with waxed paper. Using slotted spoon, transfer lemon slices to prepared sheet, arranging in single layer. Boil syrup in skillet until reduced to 1 cup, about 3 minutes. Cover lemons and syrup separately; chill until cold, at least 3 hours and up to 3 days. Filling:. Whisk all ingredients in medium bowl to blend. Pour into crust. Bake until filling is set, about 30 minutes. Cool completely. Chill until cold. (Can be made 8 hours ahead.). Cut lemon slices in half; pat dry with paper towels. Arrange lemon slices in overlapping circles on filling. If lemon syrup is very thick, warm briefly over low heat. Brush lemons with enough syrup to glaze.
First you need a backhoe to dig a hole big enough to accommodate several cords of wood. Use hardwoods, apple is good and fenceposts are acceptable, but do not use treated or creosoted wood. Once the wood has burned down to a bed of coals several feet deep, about four hours, prepare the beef: cut into large chunks of 15 pounds each, wrap in butcher paper and then in wet burlap bags; tie securely. Toss the packages directly onto the coals, quickly cover with a large sheet of tin, and cover the tin with dirt. The secret is to keep out oxygen so the coals do not burn quickly and burn the meat. The beef is left to cook- allow 12 hours for this. After the 12 hours are up uncover the bundles; they will not be charred. Unwrap, slice and serve with baked beans, fresh bread, salads, pickles and for dessert 60 assorted pies and 30 cakes.
Boil sugar and corn syrup just til sugar melts and bubbles start to form. Remove pan from heat and stir in peanut butter and 6 cups Rice Krispies. Press into buttered 9 x 13 pan. Melt chocolate chips and butterscotch chips in microwave and spread over the top. Enjoy!
Place all ingredients except the soup in the pressure cooker. Bring cooker to pressure, then reduce heat and cook for 20-25 minutes. For electric cookers, cook on high pressure for 20 minutes. Depressurize cooker using the quick release method. Remove chicken to a plate and break apart into bite sized pieces (it should be very tender). Add soup to pressure cooker and stir well to combine. Return chicken to cooker and place over medium heat (for electric cookers, use the "brown" mode) and stir until bubbly and gravy thickens to your taste. Remove bay leaves before serving over rice or mashed potatoes.
Line rimmed baking sheet with foil. Coat with nonstick spray. Whisk chili sauce, soy sauce and ginger in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature 30 minutes. Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until browned in spots and almost opaque in center, 6 to 10 minutes, depending on thickness of fillet.
Stir all ingredients in a 2 quart pitcher til combined. Place in the refrigerator till chilled or serve over ice.
FOR THE JAR: Place the ingredients in the jar in this order: Coffee creamer on bottom. Powdered sugar. Flavored drink mix. Dry milk. Chocolate chips go on top of milk. Place ziploc of marshmallows on top. Directions for Cocoa Mix. **Double Chocolate Cocoa**. Set marshmallows aside. Empty mix into a large mixing bowl. Blend mix very well with a whisk. Place mix back into jar. Place 1 1/2- 2TB of mix into a cup. Add 1 cup of boiling water. Stir until mixture is completely dissolved. Top with marshmallows.
To peel tomatoes, use large pot, fill with water and bring to boil. Place tomatoes in boiling water for 1 minute and then place in large bowl of ice water for 1 minute. Remove and let cool. Skins should peel right off! Mix Bisquick with approximately 1/3 cup water and butter in bowl. You may need to add more water as needed to form dough. Press into bottom and sides of greased 13" X 9" baking dish. Place layer of tomatoes on Bisquick crust first and then layer of cheese over that. Continue until all tomatoes are used. Mix mayonnaise, onion, parsley, and basil in small bowl. Spread over top of layers. Bake at 350 degrees for 30 minutes or until crus is light golden br. own.
Preheat the oven to 350 degrees F. Beat together the margarine, sugar, and salt in a large bowl. Add the egg yolk, lemon juice, lemon zest, and cinnamon; mix well. Stir in the sweet potatoes and milk; mix again. Beat the egg whites to stiff peaks and fold them into the sweet potato mixture; pour into the pie shell. Bake for about 40 to 50 minutes, or until a knife inserted in the center comes out clean. Cool and cut the pie in 8 equal slices.
Prepare rice according to package directions. Stir in vinegar; cover and cool to room temperature. Combine wasabi and avocado in a small bowl, and set aside. Combine cilantro and shrimp in another small bowl; toss well. Cut off top quarter of nori sheets along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you. Pat 3/4 cup rice mixture evenly over nori with moist hands, leaving a 1-inch border on one long end of nori. Spread 1 tablespoon avocado mixture over rice. Arrange 8 shrimp pieces, 2 chives, and 2 cucumber strips along bottom third of rice-covered nori. Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, for 5 minutes. Slice crosswise into 8 pieces. Repeat procedure with remaining nori, rice mixture, avocado mixture, shrimp mixture, chives, and cucumber.
Clean and remove the stem from the mushrooms. Place mushrooms in baking dish, preferably one that can be placed on the grill. Add a clove of garlic to each mushroom cap. Drizzle melted butter into each mushroom cap. Cover the pan with foil. Place the pan either in a 350 degree oven or on the grill. Cook for 1 hour. Serve as an appetizer with french bread. Don't forget to dip the bread in the garlic infused butter left in the pan.
Dice the onion, carrot and potatoes and place in the pot of water. Add a little salt and pepper. Bring to a boil, then reduce heat and simmer until the potatoes and carrot are tender. Bring to a slow boil again, and sprinkle the uncooked beef into the soup. Let cook for a few minutes to be sure the beef is done. Salt and pepper to taste. Enjoy! I find that the more I make this, the more veggies I add. I now add celery with the carrot, onion and potato, and after it's done (beef is cooked), I'll add corn or peas, or leftover spinach/kale/greens whatever, even leftover rice or barley pilaf~~~Since being laid off 2 years ago, there's not an awful lot that I waste! And it still comes out great, and I still love the original one!
Thoroughly clean the asparagus, cutting the tougher edge off. Bind them in small bunches and blanch. Let cool. Meanwhile, grease a baking pan and place the asparagus with the edges to the center of the pan. Finely slice the leek. Heat some olive oil in a pan, pour the leek in and gently saute over medium heat for 10 minutes. Add the sage, the whipping cream and the Gorgonzola cheese and cook for 2-3 minutes or until the sauce begins to thicken. Pour the Gorgonzola sauce on the asparagus, dust with a mixture of grated Parmigiano and breadcrumbs and broil under the grill for 10 minutes. Serve immediately.
Heat oven to 350, grease and flour a 9x13 pan. sift the flour, baking soda and salt into a large mixing bowl, add the almonds, combine with a whisk and set aside. With an electric mixer on low speed, beat the butter for about 1 minute, or until the butter is lighter in color. Slowly add the sugar, about 2 Tbls at a time. When all of the sugar is added, continue to beat for 2-3 minutes, scraping down the sides of the bowl as needed; the mixture will look fluffy like something between mayonnaise and whipped cream. Add the eggs one at a time, beating for 10 seconds between each addition. Add the melted chocolate and honey and beat for a few seconds until smooth. With a rubber spatula, fold the sifted ingredients into the batter in 3 segments, alternating with the buttermilk which is added 1/2 cup at a time. Beat with an electric mixer on low speed until the mixture looks smooth. Transfer the batter to the prepared pan and smooth the top. Bake for about 30 minutes or until a cake tester comes out clean. Cool the cake on a wire rack. Ganache: Heat the cream on the stove until just under a boil. Pour the heated cream over the chopped chocolate and let sit for 30 seconds. Stir until the chocolate is all melted and thouroughly combined into the cream. Frost the top of the cake only with the ganache while the cake is still warm. Serve at room temperature.
Menu #4 Rapid Whole Wheat. Loaf 2 lb. Crust Light Time: 2:37. Mix In LED 2:18 Add walnuts. Remove Paddle LED 1:34.
Preheat the oven to 375°F. Butter and flour the sides of two 9-inch round cake pans. Line each pan bottom with a piece of parchment paper cut to fit pan. Into a medium bowl, sift flour, baking powder and salt together 3 times, and set aside. Using a mixer with the whisk attachment on medium speed, beat the butter until its light and fluffy (about 3 to 5 minutes). Add sugar and beat until blended. Add the eggs one at a time, mixing well after each egg. Beat in the vanilla extract. On low speed, add the flour mixture to the butter mixture in thirds, alternating with the milk (starting and ending with the flour), scraping the bowl as needed. Beat just until blended. Pour the batter into the prepared pans, bake for 25 to 30 minutes (or until firm to the touch and golden). Remove from the oven, place pans on cooling racks and let cakes cool in the pans. Remove cooled layers from pans, remove parchment from bottoms and frost as desired.
In a large pan, mix together meats, spices and water. Bring to a boil, cook at medium heat uncovered until mixture is cooked but still moist (approximately 20 minutes). Line pie pan with one crust and fill with meat mix. Top with second crust and pinch to seal. Cut slits in top of crust to vent, at this point you might want to get creative by adding any christmas decoration with leftover pie crust using a cookie cutter. Brush crust with beaten egg and place filled pie pan on cookie sheet to catch any drips. Bake at 350F for 30 minutes until crust is golden.
Preheat oiled grill to medium high. Brush both sides of mushrooms with oil. Grill mushrooms, stem side down, for 4 minutes (do not overcook) Turn and grill for another 4 minutes or until slightly softened. Top mushrooms with tomato sauce and desired toppings. Sprinkle cheese over top and grill, covered for 5 minutes or until cheese is bubbling.
Soak the split pea overnight in cold water, or at least 6 hours. Cook the onion in the oil until soft. Add the zucchini to the pan stirring for 2-3 minutes. Add the water, split pea, veg bouillon, tumeric, salt and pepper and bring to a boil. Reduce the heat, then cover and simmer for 30-40 minutes, or until the split peas are tender.
Grate chocolate and return 1/3 of it back to the fridge. Mix the remaining 2/3 of the grated chocolate with all other ingredients: ground almonds, coffee, powdered sugar and rum. If you're not using the rum and the mixture feels very stiff, add a bit of milk or cream to it instead so you can work with it. Roll the mixture into balls, then roll the balls in the remaining grated chocolate. Keep the chocolate balls refridgerated.
In a saucepan over medium heat, saute garlic in butter until the garlic begins to brown. Add the Riesling. Mix, add the cream, and, lowering the heat, reduce the sauce for 10 minutes. Add the lemon and tarragon and cook for 5 minutes more. Add salt and pepper to taste. Serve over fettucine.
1.Cook off the Bourbon until the alcohol has evaporated. 2. Add Tomato Sauce, Molasses, and Brown sugar. Stir until brown sugar is well dissolved. 3. Add Garlic, Onion Salt, Vinegar, Turmeric, Smoke, Salt, mustard, and Vanilla. 4. Let simmer for about 20 minutes.