HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set medium sized pot on burner set to medium-high. Pour in bacon grease allowing to heat for 5 minutes. While waiting, powder artificial bacon using mortar and pestle or other food processor. Stir salt into powdered bacon bits. Turn down heat to medium, add unpopped popcorn and cover. Melt butter in microwave or separate pan. Allow popcorn to pop, shaking from time to time. When popcorn has finished popping, remove from heat, uncovering after one minute. Slowly pour butter over popcorn, shaking and fluffing every so often for even distribution. In pinches, sprinkle bacon and salt mixture over popcorn, shaking and fluffing every so often for even distribution. Cool slightly if desired, serve at your own risk.
Trim asparagus. Combine all ingredients and place in a ziplock bag and refrigerate for 20 minutes. Preheat oven to 400 degrees and roast for 20 minutes or until tender, tossing half way through. Serve immediately!
Prepare pasta per pkg directions & drain (I suggest breaking it as you put into the water or cut coarsely w/a knife after fully cooked). Preheat oven to 300°F. Warm leftover spaghetti sauce in sml pan over low heat. Beat eggs, milk & Parmesan cheese in a lrg mixing bowl. Add pasta, peas & corn. Toss till well-blended. Put 1/2 tbsp of the oil in a sml non-stick skillet over med heat. Toss pasta mixture again & place 1/4 of the pasta mix into the skillet. Flatten to an even layer. Cook about 1 min & then slide spatula around edges to be sure pancake doesn't stick. Cont cooking for about 3 min or till the underside is brown, shaking the pan 1-2 times to prevent sticking. Carefully flip pancake & cook about 3 more minute Slide pancake onto a baking sheet & keep warm in the oven while you repeat the process for the remaining pancakes. Do not stack the pancakes. When all 4 pancakes are cooked, top ea w/your leftover spaghetti sauce & serve w/more Parmesan cheese as desired.
Make yeast starter by dissolving 2 TBS. sugar and 1/2 teaspoons salt in 4 TBS. warm water in a small bowl. Stir in 1 TBS. dried active yeast. Let proof 15 minutes. Sift the flour into a mixing bowl. Make a well in the middle with your hands. Pour the yeast mixture into the well and begin to mix with your hand. Add a little warm water from time to time as mix, until it is the consistency of a stiff dough. Knead dough for 10-15 minutes by machine OR by hand:pulling the dough away from the bowl, slapping it down and kneading it into the bowl again with the heel of your hand, until the dough is smooth and elastic. Little by little, add remainder of water, sprinkling 2 TBS. at a time into the bowl. Knead the dough in the bowl until water is dissolved, continuing until the dough is spongy, very elastic and very sticky. Oil a mixing bowl lightly. Oil your hands and push dough down into the center of the original bowl with oiled hands until you can easily pick it up and transfer to the oiled bowl. Wipe any dough that might stick to your hands, dip fingers in oil again, and turn dough over in bowl. Then cover with a clean kitchen towel or plastic wrap, and allow to rise 1 -1 1/2 hours. When dough is risen, punch it down in bowl with your fist. Heat frying oil in a pan or deep fryer. When oil is hot, oil the fingers of both hands. Take a piece of dough approximately the size of a small egg and make a hole in the center using your fingers and twirl the dough to enlarge hole to size of a golf ball. Plunge ring of dough into hot oil. The dough will puff up. Turn the rings once or twice until golden on both sides. Remove with a slotted spoon and allow to drain dry on kitchen paper. Serve hot. May dip in sugar or honey or jam if desired.
Vinaigrette. Boil water and dates in small saucepan 2 minutes. Remove from heat. Cover and let stand 1 hour to soften. Transfer date mixture to blender. Add lime juice, oil, oregano, honey, cumin, and coriander and puree. Season to taste with salt and pepper. (Can be made ahead 1 day. Cover and Refrigerate. Let stand until room temperature to serve). Combine black beans, chopped bell peppers, onion, and parsley in large bowl. Toss salad with enough vinaigrette to coat. (Can be made 6 hours ahead. Let stand until room temperature to serve.).
Heat the lightly oiled skillet or wok. Add all the ingredients. Stir fry over medium heat for apprx 8-10 minutes.
CAKE. Preheat oven to 350°F Prepare a 10-inch round pan by greasing it and dusting it with flour. In a large mixing bowl, cream the butter for 1 to 2 minutes. Add sugar, and cream for another 2 minutes. Add egg yolks and beat for another minute or until the mixture appears light and fluffy. Add the vanilla extract. Sift flour, baking powder, baking soda, and salt into another medium sized mixing bowl. Add about a third of the flour mixture to the butter-sugar mixture and mix well. Add half of the buttermilk, followed by another third of the flour, then the remaining buttermilk, and finally the last of the flour. (Be careful not to overmix.) Set mixture aside. In a clean bowl, beat egg whites until stiff peaks form. Fold egg whites into cake mixture just until incorporated. Pour batter into prepared pan. Bake for around 40-50 minutes or until toothpick inserted in middle comes out clean. Cool cake completely and with a serrated knife, cut cake in half horizontally. FILLING. Cream together powdered sugar and butter with electric mixer. Add eggs, salt, and vanilla. Beat until light and fluffy. Fold in pecans and pineapple. Spread filling mixture on the bottom layer of cooled cake. Carefully place top layer of cake on top of the filling. Cool in the fridge for 30 minutes. TOPPING. Whip cream until stiff. Blend in powdered sugar. With an offset spatula, spread topping on top and on the edges of the cake. Cool in fridge for 30 minutes. Cake must be kept stored in the fridge until ready to serve.
Cream butter and sugar. Add beaten eggs, vanilla and anise seed. Add dry ingredients and mix well. Chill dough for several hours. Roll out to 1/8 inch thickness. Cut with favorite cutters. Bake on ungreased cookie sheet 10 - 15 minutes at 325.
Slice cabbage into thin ribbons and place in a large bowl. Slice carrots into thin sticks and place with the cabbage (I like to cut the carrot into 4 sections, cut each section in half, and then turn upside down and slice thinly). Chop scallions and place with the cabbage and carrots. Combine the tamari, rice vinegar and sesame oil in a small bowl (this is the dressing). Pour dressing gradually over the salad while mixing - I like it better lightly dressed, and reserve some for those who like extra dressing! Add chopped cilantro and sesame seeds and mix again. This salad gets better as it sits!
Fill a glass with ice. Add vodka, blue curacao, and sweet and sour mix. Fill glass with 7up or Sprite. Mix gently.
Beat eggs and cream in large bowl until frothy. Stir in half the cheeses, 1 T. chives, and the pepper. Heat broiler. Heat oil in 10- to 12-inch ovenproof heavy skillet over medium heat until drop of egg sizzles on contact. Pour egg mixture into skillet. Cook covered over medium heat, without stirring, until edge is set but surface is still wet, 10-12 minutes. Sprnkle remaining cheeses evenly over frittata. Broil 6 inches from heat until cheese is melted and edge is lightly puffed, about 2 minutes. Sprinkle with 1 t. chives. Serve hot.
Wash fennel and trim off feathery leaves. Chop enough of the leaves to make 2 tablespoons; set aside. Trim fennel bulb. Chop enough of the bulb to make 1 cup. Cut remaining bulb into strips to use for dippers. In a medium bowl combine chopped fennel, onion dip, red onion and green onion. Garnish with reserved fennel leaves and chives (if desired). Serve with vegetable dippers.
Preheat oven to 350°F. Combine margarine and the sugars and beat until creamy. Add in vanilla, rice milk, and apple sauce and beat some more until it's all distributed evenly and creamy and yummy. In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon until they're all mixed together evenly. Add the dry ingredients and the wet ingredients and mix together until all is well. Add the oats and raisins and mix 'em inches Evenly place clumps of cookie dough on an ungreased cookie sheet (I use parchment paper. It's amazing and I don't even have to wash the cookie sheets after. I got it at Walmart.) Put in the oven and back for about 8-10 minutes, until they no longer look raw, even in the middles. Eat!
In a Dutch Oven or large Stir Fry Pan/Wok over medium heat, saute the onions and garlic in vegetable oil until onions are barely translucent. Add the coriander and chili flakes. Mix in spinach. If using fresh spinach, stir gently until wilted and dark green. Crush the tomatoes by hand and add, with liquid, to the rest of the ingredients. (If using fresh tomatoes you may need to add water). When dish begins to bubble, reduce heat to simmer for about 30 minutes. Serve with rice.
Mix dates, butter, and sugar in large saucepan. Cook 8 minutes over medium-low heat, stirring continuously to avoid burning. Remove from heat. Add other ingredients, stirring carefully to avoid crushing the rice krispies. Let cool for a few minutes until mixture is cool enough to handle. Roll into finger size nuggets and dip in confectioner's sugar to coat. Set out on wax paper to finish cooling. Store at room temperature in airtight container for up to 2 weeks.
Blend honey and milk together. Add flour gradually, srirring until smooth. Add eggs, corn, butter , and salt, mix well. Turn into a greased 1 qt baking dish. Sprinkle with allspice. Place baking dish in a pan of water. Bake at 300* for 1 hour and 45 min or until custard is set.
Dredge the chicken in flour seasoned with salt and pepper. Saute in clarified butter until lightly browned on both sides, approximately 6-7 minutes. Reduce heat, and cover. Cook until chicken is done. Remove chicken to serving platter and top with the shellfish and asparagus laid across the top. Coat with Hollandaise sauce. Serve immediately.
Preheat oven to 450 degrees. In large bowl, stir together all ingredients to form a ball. On lightly floured surface, knead dough by folding dough in half 5 times. Pat or roll dough to 1/2 inch thickness. With a biscuit cutter, cut into 3-inch rounds. Place on baking sheet coated with Crisco no-stick cooking spray. Brush with additional melted butter, if desired. Bake 13 to 15 minutes or until golden brown.
.In a medium bowl, toss the apples with the lemon peel and juice. Add the mayonnaise, chives, 1 1/2 tablespoons maple syrup and 1/2 tablespoon jerk seasoning; stir to combine; refrigerate. In a large bowl, whisk together the remaining 1 1/2 tablespoons maple syrup and 1 1/2 tablespoons jerk seasoning. Add the ground pork and combine. Shape into four 1-inch-thick patties, pressing your thumb in the center of each to prevent it from bulging. In a large nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain, reserving the skillet with the drippings. Cover the bacon with foil to keep warm. Heat the bacon drippings over medium-high heat until sizzling. Add the pork patties and cook for 4 minutes; flip, lower the heat to medium and cook for 3 minutes more. Lower the heat to low and top each patty with a quarter of the cheese; cover the skillet and cook until the cheese is melted and the patties are cooked through, about 2 minutes more. Place a pork patty on each toasted roll bottom; top with 2 bacon slices, a quarter of the apple slaw and a roll top.
Preheat oven to 400 degrees. Arrange the bread slices on a baking sheet. Brush the bread slices on the top with 2 tablespoons of the walnut oil. Bake until crisp, about 5 minutes. In a medium bowl, combine the toasted walnuts, bleu cheese, 4 tablespoons of shallots, and dried cranberries. Spread the mixture on the toast slices. Bake until cheese melts, approximately 4 minutes. In a separate, non-reactive bowl combine the frisee, 2 tablespoons shallots, 2 tablespoons walnut oil and the vinegar. Season with sea salt and toss. Serve with crostini.
Fill blender with crushed ice. Add lemonade, gin, half and half and orange juice. Blend 1 minute. Add whole egg. Blend another minute.
Place bread under broiler to that one side toasts. Spread peanut butter on the toasted side of one slice, and spread creamed honey on the toasted side of the other slice. Place banana slices on the peanut butter slice. Press together to make a sandwich (the untoasted sides should be out). Toast in a toaster oven or on a hot skillet until the out-facing sides are nice and crispy. Dig in!
Heat the olive oil in a sauce pan over medium heat. Add garlic, onion, and red pepper flakes (if using). Cook until onion is translucent (about 2 - 3 minutes). Add tomato sauce, water, and sugar. Bring to a boil and then reduce to a simmer for about 10 minutes. Add basil, oregano, thyme, and parsley. Cook for 5 minutes. Remove from heat and enjoy!
Preheat waffle iron. Great in a Belgian waffle iron! Beat eggs. Mix wet ingredients in one bowl. Mix dry ingredients in second bowl. Gently mix wet and dry til just moistened. Do not over mix. Bake in hot waffle iron til lightly browned and crisp (about 4-5 minutes in mine).
Cook and stir beef, onion, and garlic in 10-inch skillet over medium heat until beef is light brown. Drain; stir in tomatoes, jalapeno pepper, salt and pepper. Break up tomatoes with fork. Heat to boiling. Reduce heat; simmer uncovered, until most of the liquid is evaporated, about 10 minutes. Cut papayas lengthwise into halves and remove seeds. Place about 1/3 cup beef mixture in each papaya half. Sprinkle with cheese. Arrange in shallow roasting pan. Pour very hot water into pan to within 1 inch of tops of papaya halves. Bake, uncovered, at 350 degrees until papayas are very tender and hot, about 30 minutes.
Combine 1/2 cup nonfat plain yogurt, 1% milk, fresh lemon juice, honey, extra-virgin olive oil, dried oregano and minced garlic. Season with salt and pepper to taste.
Blend carrots and margarine in food processor. Add rest of ingredients and mix well. Pour into lightly greased baking dish. Mix topping ingredients and sprinkle on top. Bake at 350 for 25-35 minutes or until set.
Heat oven to 300 deg F/140 deg Celsius. In a suitable dish, arrange the shanks tightly together. Pour over the wine and water. Sprinkle or tear over the rosemary, also tucking some sprigs underneath them. Cover tightly with foil, and bake for 2 - 3 hours. Check for doneness after 2 hours: you want tender shanks, but NOT QUITE falling off the bone. This will depend on age of sheep and thickness of shanks. While lamb bakes, combine broth/stock, red wine, chopped onion, sugar, soy, balsamic and worcestershire sauce in a fairly large pot. Bring to a rolling boil, do not cover pot, and let boil for about 30 minutes plus, until it has reduced to roughly 1 1/2 cups or less. When the broth has reduced and thickened slightly, add the lemon zest. You will have to taste the sauce now: for us, the sugar-acid balance is just right, but it might not be for you. Adjust, using the lemon you used for zest if you want more acidity. Stir the parsley into the sauce. Also depending on taste, the sauce might need more salt. I find it's usually not necessary. Add coarse black pepper to taste. In the meantime lift the shanks with a slotted spoon and put into a serving dish. If there is any liquid from the shanks, keep for another purpose. Spoon the sauce over the meat. Keep lightly covered with foil, in a warming oven, before serving. The sauce will mellow on standing, if there is time. Garnish to taste, with extra lemon rind, or chopped parsley, or chopped spring onions. This dish needs tender broken-open jacket potatoes or rice, plus simple steamed vegetables such as young green beans and carrots. Choose a robust wine which can stand up to the flavours of the meat and sauce. Serves 4. Can easily be halved.
Using a mixer with a dough hook, put all ingredients into bowl EXCEPT the flour. Beat until well mixed. Add flour 1/2 cup at a time until near the end, then add by the spoonful until dough is in a"big ball" and stiff enough to handle. Use more than the 3 c. called for if necessary. Preheat oven to 300f. Roll into little balls and place on cookie sheets. Flatten slightly with a finger. Take bottom oven rack and place ABOVE middle oven rack. Place cookie sheets on oven racks and cook for 1 hour. Remove from oven, turn biscuits over, and return to oven with cookie sheets on opposite racks. Cook another 30 min. Reduce heat to 225f for approx 1- 1 1/2 hours more, keep checking. take one out, let cool, break apart, and it should be hard like a milk bone. When done, remove and let cool on cookie sheets. Store in air tight container.
Preheat oven to 350 degrees Fahrenheit. Divide peppers in two horizontally; remove stem and seeds. Sprinkle the coarse salt on baking pan. Mix meat, Tabasco, garlic salt, pepper, lemon juice, crumbs, and half of Jarlsberg cheese. Divide evenly between the peppers. Top the peppers with remainder of the cheese. Melt butter, add garlic salt, and brush over the peppers. Place on top of coarse salt on baking sheet, and bake in 350F (175C) oven about 35 minutes.
Puree pineapple, jalapenos and garlic in a blender until almost smooth. Add pineapple juice, lime juice, cilantro, and lime peel and process until blended. Pour marinade into a large glass baking dish. Add chicken to coat. Cover and refrigerate 4-6 hours. Remove chicken from marinade. Season with salt and pepper. Pour 1/2 cup marinade into a small bowl. Whisk in honey. Brush mixture over chicken. Broil until cooked through, basting frequently, about 30 minutes.
Slice the onion very thin and evenly. A mandolin is perfect for this. Sweat the onions in olive oil on LOW till very soft. Add the red wine vinegar and Marsala. Simmer till all the liquid has reduced.
Prepare pasta according to package directions. In a medium skillet, saute garlic& red pepper in oil about 5 mimutes, until garlic is lightly browned. add broth keep warm. Add broccoli to pasta water the last 2-3 minutes. Drain pasta& broccoli. Return to pot. Pour garlic mixture over pasta. Toss to coat well. Place in serving bowls. Dust with cheese if desired. Serve 8.
Saute onion and garlic in olive oil in a large skillet until soft. Add broccoli, olives, and red wine. Bring to a boil, then reduce heat, cover and simmer for about 5 minutes, stirring once. Season to taste with salt and black pepper (I like LOTS!) (If you like your broccoli a little more "done", cook for 10 minutes or so).
ITALIAN BEEF RISSOLES: Combine the beef mince, breadcrumbs, capsicum, olives, basil, garlic, egg and half the onion in a large bowl, and season to taste with salt and freshly ground pepper. Divide the mixture into 12 equal portions and shape into patties. Preheat the BBQ plate or a large non-stick pan over a medium heat, add the patties and cook for 4 minutes on each side or until brown and cooked through. Transfer to a plate and keep warm. TOMATO SALSA: Combine the tomato, capsicum, oil, extra basil and remaining (chopped) onion in a bowl, and season to taste with salt and freshly ground pepper. TO SERVE: Divide the baby spinach leaves between the serving plates, top with rissoles and salsa, and serve with Crispy Garlic Lemon Potatoes Recipe #145705 or your favourite potato dish.
Chop parsley and put aside. Juice lemon and put aside. Melt 2 tbs. butter and the olive oil in non-stick skillet Lightly dust fish fillets in flour, season if desired with salt and pepper. When butter stops bubbling, add fish and saute 3-4 min on first side. Turn and finish second side 3-4 min, until done and flaky. Remove to plate and keep warm. Add remaining 2tbs. butter to skillet and melt. Stir in lemon juice and parsley quickly and pour immediately over fish. Serve and enjoy.
Sift flour with salt in a bowl. Make a well in the center. Drop in the egg and mix with spoon, gradually adding all the flour, then slowly add the coconut milk, stirring well. Add more coconut milk as needed to reach a thick cream consistancy. Stir in the sugar and allow batter to rest for 20 minutes. Peel bananas, cut in halk lenthwise and dip into batter. Heat 1/4 inch deep oil in frying pan. When hot, fry the fritters for about 2 minutes on each side until golden brown. Drain and dust with confectioners sugar and coconut mix. Serve immediatly while fritters are still crisp.
Combine first five ingredients in a large mixing bowl. Beat at low speed until smooth; stir in whiskey. Chill 1 to 2 hours. Pour into a punch bowl. Top punch with scoops of ice cream.
Start your smoker and allow the temps to get 200°f. Spray 8x8 inch foil pan with non-stick cooking spray and dump the beans into the pan. Cut the ham or brisket into a medium-small dice and stir into the beans. In medium bowl mix together the brown sugar, liquid smoke, black pepper, ground mustard, molasses and catsup. Mixture will be very thick. Pour over the beans. Top with the chopped onions. DO NOT STIR! Place in your smoker UNCOVERED, you want that smoke to get into those beans. Allow the beans to cook 2-3 hours. Remove from smoker and enjoy!
Peel the ginger using a sharp-edged teaspoon (or a small knife) -- yep that is the easiest way, just scrape it toward you and all comes off. In the joints just break apart the pieces to get all the peeling. Now slice it in 1/4-inch-thick slices -- I used the Cuisinart since I was doing so much but you can use a mandoline or sharp knife. Place the slices in a large nonreactive saucepan with cold water to cover, bring to a boil and cook for 15 minutes. Drain, cover with fresh cold water, boil, and again cook 15 minutes. Repeat this blanching process 2 more times, for a total of 4 blanchings in all. After the last blanching, drain and cover with 6 cups of fresh cold water and 3 cups of sugar. Slowly bring the syrup to a boil, stirring often, then reduce heat and simmer, stirring occasionally, until the ginger is translucent and the syrup is thickened, about 20-30 minutes; watch carefully. Remove from heat. You now have Canton candied ginger and can store it this way (in it's syrup, in a sterilized jar with a tight fitting lid, and refrigerated) for practically forever. Or, for crystallized ginger, let stand for about 30 minutes, for the ginger to absorb more syrup. Then you can take the pieces of ginger from the syrup and toss it in granulated sugar and put it on a rack (or on a parchment lined baking sheet) to dry, uncovered at room temperature, for at least 8 hours or overnight, until the sugar coating is firm and the slices are no longer sticky. This also keeps for at least a year, stored in a cool dry place in an airtight container. Notes: Save the syrup for flavoring, it has a strong ginger flavor and can be used to flavor drinks-- it is so yummy! I also save the sugar that I tossed it in to use in recipes.
First you have to prepare everything in advance - everything will be fast. Cut the mushrooms into thin leaves, grate the lemon zest, prepare the lemon juice, and mince garlic. Heat the butter (not all) and olive oil and fry (on strong fire) previously seasoned veal steaks until they turn brownish (about 4 min per side). Remove the steaks into warm environment (80-100°C stove) and put mushrooms into the frying pan. Add some butter and salt mushrooms a bit. Saute mushrooms about 10 minutes; covered. Return the veal (with all juices) into pan; add garlic, lemon zest, lemon juice, minced parsley leaves and wine into pan and saute on heavy fire until alcohol evaporates (it takes 2-4 minutes). At the end add "buerre manie" - a French thing quite simple; melt butter and add flour (you can dry fry flour before to brown it a bit), stir, and than add into a meal to connect juices. Serve warm with mashed potato, cooked potato, rice, risotto Milanese or pasta. Cherry tomato salad with green lettuce is also nice salad. Of course, use the white wine to drink with the meal.