HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and slice the bananas. In a blender, combine bananas, along with milk, eggs, syrup, vanilla, and salt. Blend. Pour mixture into a shallow dish. Dip bread into the mixture and then fry in your melted butter. Lightly brown on both sides. You can sprinkle this with powdered sugar-- or you could eat them with more syrup. It is up to your own taste. I like to sprinkle a little cinnamon and sugar on them. Or if you want to splurge whip cream and strawberries isn't too bad either! Enjoy!
Make your wasabi mayo first. You can also make this the night before. Be mindful, as it sits it gets stronger. Preheat your oven to 350 degrees. Spray a mini muffin tin with cooking spray. Place one wonton wrapper into each hole. Making sure it is pressed down to the bottom. Bake at 350 degrees for 10-12 mins or until golden. In a large bowl, combine turkey, onion, garlic & ginger. Season with pepper, to taste. Add the soy sauce. Mix together well (careful not to over mix or meat will be tough). You want the mixture to be a nice light brown color. Place a medium saute pan over medium heat. When your pan is hot, add the turkey mixture & cook until done (it should take just a few mins). To assemble: Place a small spoonful of the turkey mixture into each cooked wonton wrapper. Garnish with a small dollop of the wasabi mayo & a sprig of thinly sliced green onion (optional).
Cover the shrimp shells with water in a saucepan. Bring to a boil, and then reduce the heat and simmer to create a shrimp broth, about 20 minutes. Strain. Heat the oil in a large, heavy-bottomed skillet. Add the shrimp, squid, sofrito, gilthead, langoustines and mussels and cook for 3 minutes. Remove the seafood from the pan and set aside. Stir the rice into the juices from the seafood in the pan and saute for 1 to 2 minutes. Pour over the shrimp broth and red sauce and return the seafood to the pan; stir together. Cover and cook until the broth has been absorbed and the rice is cooked through, 15 to 20 minutes.
preheat your oven to 450 degrees fehreinheit. mix together the milkl and the eggs,whisk until it become airy and frothy. Add the flour,baking powder,salt,keep whisking the more air the better. let this sit to the side for a bit,about half an hour. when you are ready pour enough oil into your pan to cover the entire bottom about a 1/4 inch deep.If your making roast beef or turkey,add some of the juices to the oil. put your pan filled with ONLY the oil,into the oven for about 5 minutes,or until you see it start so sizzle. Take it out and now you can pour your batter into the pan.Put back into theoven and let it bake for about 25 minutes or until you see its golden brown on the top. Do not open your oven door until it is fully cooked,this lets out to much heat. Dont worry if it looks HUGE in the oven,it will deflate once you take it out of the oven. Enjoy with gravey,mashed potatoes and roast beef.
Preheat oven to 350 degrees F. Prick pie shell with fork. Bake 10 minutes. Set aside. Decrease oven temperature to 330 degrees F. Combine sugar and cornstarch in large bowl. Stir in lemon peel. Beat in eggs, one at a time. Stir in lemon juice and blend in butter. Pour into pie shell. Bake until puffed and golden-brown, 50-60 minutes. Cool to room temperature before serving.
Combine all ingredients in a Food Processor or Blender. Puree until Smooth. Add Salt to taste. Cover with plastic wrap and chill at least 4 hour for flavours to blend.
Combine soy sauce, oyster sauce, ginger, garlic, and sesame oil in a medium bowl. Add pork. Cover and marinate for 1 hour in the refrigerator. Heat grill to medium-high, and grill pork on both sides until done. Heat remaining marinade to 165 degrees F and use to baste meat as it cooks. When meat is almost cooked through, glaze both sides with sweet and sour sauce and let finish cooking while sauce caramelizes on meat. Remove from grill and allow to stand for 10 minutes. While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke. Add ginger and all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan. Pour beaten eggs over rice and vegetables. Toss again rapidly until all egg is cooked. Add the soy sauce, oyster sauce, and sesame oil and mix thoroughly. Cut pork in 1/2" pieces and stir inches. Garnish with green onions and sesame seeds.
In a food processor, add the chopped chicken and apple sausage and process until it looks like hamburger. Set aside. Melt the coconut oil in your saute pan and on medium low, cook the onion and celery until just tender. Add the garlic, saute for another minute. Add the mushrooms. Add the salt and pepper and saute until the mushrooms get brown. Add the can of tomatoes, then the ground chicken and apple sausage. Then add the Italian seasonings and wine. Give it all a good stir. Make sure you taste this to see if it needs more salt. I added a little more salt at this stage. Simmer for about 10 minutes or until you like the taste. Serve over your favourite pasta or spaghetti squash. Add some grated cheese for extra flavour. Bon Appetit!
Put yogurt in a bowl. Beat lightly with a whisk until light and creamy. Hold the ginger over the yogurt and squeeze out all of its liquid. Discard the ginger pulp in your hands. Add the salt and cumin seeds to the yogurt and mix well. Slowly pour in about 1/2 cup of water, mixing as you go. Add ice and mix again. Taste for balance of flavor. Pour into serving glass.
Melt 1 lb. chocolate with Eagle Brand. Remove from heat; stir in vanilla. Chill 3 hours or until firm,. Shape into 1-inch balls; place on wax paper-lined trays. Chill until firm. Melt remaining chocolate. Dip truffles in melted chocolate and roll in coatings of choice. Place ruffles back onto lined trays; chill.
Mix cream cheese and radishes well. Spread mixture on slice of bread and top with another slice of bread.
Bake eggplants in the oven for about 15-20 minutes. Allow to cool, then peel skins away. Place in a strainer and add some salt. Leave overnight or for several hours until all water has left eggplants. Chop very finely the eggplant, add some vinegar, and boil for 2-3 minutes. Chop very finely the herbs and add some vinegar. Add herbs to eggplants, then add some salt and black pepper. Fill up with vinegar, and mix well. Store in a cool, dry place for 2-3 months. When removing eggplants from the jar, use a clean, oil-free spoon or fork.
Make sure the mallow roots aren't moldy or too woody. Marshmallow gives off almost twice its own weight of mucilaginous gel when placed in water. Make a tea of marshmallow roots by simmering in a pint of water for twenty to thirty minutes. Add additional water if it simmers down. Strain out the roots. Heat the gum and marshmallow decoction (water) in a double boiler until they are dissolved together. Strain with pressure. Stir in the sugar as quickly as possible. When dissolved, add the well beaten egg whites, stirring constantly, but take off the fire and continue to stir. Lay out on a flat surface. Let cool, and cut into smaller pieces.
Bring chili and water to boil in medium saucepan. Stir in rice. Cover. Cook over low heat for 5 minutes. Spoon approx 1/2 cup chili mixture onto each tortilla. Top with cheese and sour cream, and fold up.
Preheat oven to 450 degrees. Cut zucchini, summer squash, red pepper, yellow pepper and asparagus into bite-size pieces. Put all vegetables in a large roasting pan, and toss with the oil, salt and black pepper. Spread in a single layer. Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.
Brown the meat on medium flame. Remove meat to drain. Saute onion and garlic in some reserved fat. Rinse and drain kidney beans. Place all ingredients into a large pot and simmer over low heat for 1 hour.
Heat oven to 350°F. Make sure your zucchini is well drained, I put it in a clean tea towel and squeeze it dry. Grease bottom and sides of rectangular pan, 13x9x2 inches. In a medium bowl, mix eggs, parmesan cheese, pepper sauce, parsley and vegetables. Set aside Combine dry ingredients and stir into liquid mixture. Stir in melted butter. Spread mixture evenly into the baking dish. Sprinkle grated cheddar cheese over top. Bake about 30 - 35 minutes or until golden brown. Cool slightly, cut into tiny 1" squares, serve warm or cold, I prefer these at room temperature.
Melt butter in a saucepan over a moderate heat. Add flour and beat until smooth, remove from the heat. Add milk, a little at a time, and beat well. Bring to the boil and cook gently for 2-3 minutes, stirring all the time. This completes the cooking of the starch in the flour. Rich White Sauce: Add an extra 2 oz butter to the completed sauce after it has cooled slightly.
Heat olive oil in heavy large pot over medium high heat. Add sliced sweet onions, green and red bell peppers, minced garlic, and bay leaves and saute until onions are golden about 10 minutes. Stir in crushed tomatoes and wine; season to taste with salt and pepper. Bring mixture to boil and add claims, Cover and cook until clams open (discard clams that do not open) about 8 minutes, Stir in hot pepper sauce and serve.
Preheat oven to 375 degrees. Peel carrots, and split lengthwise, and then cut in 1/2 diagonally, trying to keep them of equal length and thickness. Arrange carrots in baking dish and toss with 2 tablespoons vegetable oil. Sprinkle with 5-spice and salt. Mix throughly with hands. Arrange carrots equally in dish and bake for 30-40 minutes, tossing with tongs after 15-20 minutes.
Make the green seasoning: Wash all herbs and dry them in a salad spinner. If thyme stems are woody, remove leaves and discard stems. Chop parsley, chives, scallions, cilantro, celery, and shado beni coarsely. Place all ingredients in bowl of food processor with 1/2 cup water and process to a. rough paste. Herbs should not become liquefied. If necessary, continue to add up to 1/2 cup of water, 1 tablespoon at a time, to facilitate processing. Refrigerate for up to 1 week. Make the Stew: Wash the chicken pieces in cold water, then place them in a large, deep bowl or pot and add the lime juice, salt, and three cups of water. Stir the mixture until the salt is dissolved. Set aside, refrigerate for 1 hour. Remove the chicken from the brine and pat dry. Remove all the skin and fat and set aside. Add 1 cup of the green seasoning to the chicken and mix to coat. Mix reserved skin with 1/4 cup of green seasoning and mix to coat. Allow both mixtures to marinate for an hour. Place the chicken skin in a cast iron skillet over medium heat. When the fat has been rendered and the skin has fried crisp, remove the skin cracklings with a slotted spoon and set them aside. Pour the rendered fat and peanut oil into a large enamel or cast iron Dutch oven and add the chicken. Brown the chicken in a single layer, about 7-8 minutes per side, cooking in batches. Once the chicken pieces have been browned on both sides, remove chicken from pot and set aside on a wire rack set over a sheet tray or a paper towel-lined tray. Add the mashed garlic, shallots, and ginger to the pan. Fry until the shallots begin to soften, then remove shallot mixture from pan. Sprinkle sugar over bottom of pot and allow to melt. When sugar begins foaming, about 1 minute, add soy sauce, Scotch bonnet, and allspice. Return the shallot mixture to the pot, stirring well to mix. Return the chicken and any juices to the pot and lower heat to medium-low. Simmer, covered, over medium heat, stirring occasionally. After 45 minutes, remove the Scotch bonnet pepper. Add 1 cup of water and continue cooking for 20 minutes. Add the sliced garlic to the pot. Taste for seasoning and add salt and pepper, as needed. Stir to mix and remove from heat. Let sit for 10 minutes. Sprinkle the crispy skin and chopped scallions over the stew to serve. Serve with plain rice.
Preheat oven to 350°F Lightly grease an 8" square pan. Whisk together flour, salt, and baking powder; set aside. Melt butter and brown sugar together in the microwave or over a burner; remove from heat and stir in the syrup. Allow the mixture to cool to lukewarm (I let it sit for about an hour). Stir in the eggs one at a time, then the maple flavor. Stir in the dry ingredients, and finally the walnuts. Pour into prepared pan, and bake 25 minutes, just until the edges pull away from the sides of the pan. Remove from oven and cool before cutting and glazing. To make the glaze: Whisk all three ingredients together, adding more liquid if necessary to make a pourable glaze.
Place sterilized stand-up mixing bowl (just make sure it's super clean and dry) with whites on top of a sauce pan with water, barely simmering (a.ka. double boiler). Heat to 160 F, constantly stirring. Be sure to watch it and keep stirring or else it'll turn into an omelette. Add Cream of Tartar and whip in stand mixer until cool. Place in refrigerator or freezer if necessary, after reaching a medium peak. You can also place the cooked egg whites on an ice bath ahead of time and place it in the refrigerator, then whip it up.Place back on whip and gradually add butter, one stick at a time. Make sure the meringue is cold prior to adding it to the mixture or else it will be a soupy mess. The mixture should separate at first (don't be alarmed and freak out). Be patient and keep mixing; it'll come back together. Mix until smooth and well incorporated. No Cook Variation: You could beat powdered egg whites (the kind where you just add water and whip), then proceed with the recipe (without Cream of Tartar).
Directions. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic, mashed mango and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, garnish with sliced mango and serve immediately.
Combine flours, sugar, baking powder, and salt. In another bowl beat eggs, milk and applesauce. Stir into dry ingredients. Gentlyfold in raspberries and cereal. Coat muffin cups with nonstick spray. Fill cups. Bake at 400 for 20 minutes, or until golden brown.
In a large bowl, beat cream at high speed with an electric mixer until stiff peaks form. Add sugar and vanilla (adding more of each if you prefer). Fold in snow, stirring gently to blend. Eat immediately or freeze until ice cream hardens.
To make pastry and filling: Preheat oven to 475°F. On a lightly floured board, roll out pastry to a 14x11-inch rectangle. In a small bowl, combine jam and almonds; spread over pastry, leaving a 1/2-inch strip on 1 long side uncovered. Brush uncovered pastry strip with egg yolk. Beginning with the jam-covered long side, roll up jelly-roll fashion. Pinch edge of roll to seal; press ends together to seal. With seam-side down, score top of rolled pastry at 1/4 to 1/2-inch intervals. Rinse a large baking sheet in cold water; place roll on wet baking sheet. Bake in center of oven for 30 minutes or until golden brown. To make glaze: In a medium saucepan, combine cornstarch and sugar. Gradually stir in orange juice. Add orange peel, butter and sherry. Place over medium heat. Stirring occasionally, bring to a boil. Continue stirring until thickened. Remove orange peel. Brush hot glaze over baked apricot roll; serve warm.
Directions. Wash the rice in 2 cups of water and let it soak overnight. Discard the water and put the rice into a pot with the remaining 7 cups of water and the cinnamon stick. Let the mixture boil for 35 minutes. Remove from heat and Blend everything on high speed until well-blended. Let it cool down and serve with a lot of ice. Add or garnish with cinnamon to taste as desired.
Whisk the marshmallow creme, peanut butter, lemon juice and water in a small bowl until well mixed. Cover the bowl and refrigerate for 30 minutes before serving.
use a biscuit cutter or your desired shape to cut a shape from each piece of bread. break the egg into a small bowl, add the water and 2 teaspoons of the sugar, beat with a fork until mixed together. mix the rest of the sugar with the cinnamon and set aside until the end. put butter in a medium frying pan and turn the heat to medium. when butter is melted, dip the bread rounds quickly into the egg mixture, one at a time. let the extra mixture run off then carefully place bread on the pan. cook the bread rounds for about 2 minutes or until they are lightly browned underneath. turn over and lightly brown other side, remove from pan and put it on a piece of kitchen paper. sprinkle both sides of French toast with the cinnamon-sugar mixture. serve immediately to stop from going soggy.
In a microwavable bowl, place egg beaters and microwave for 2 minutes. Remove and fluff up with fork - there will be liquid at the bottom. Place back in microwave and microwave for 1 more minute or until all the liquid has been cooked. Slice up the ham how you prefer (I cut it into strips and cut those down). Microwave the ham for 30 seconds. Place in the bowl with the eggs and top with the cheese. Enjoy!
Chop carrots, celery and onion in food processor. Sautee chop meat with veggies till meat is browned. Add thyme,salt, pepper, barley, broth and water. Simmer covered 1 to 1 1/2 hours. Add cornstarch and water after cook time is over and simmer for a couple minutes till thick and creamy.
Submerge beans in water and soak overnight. Drain well. Use a heavy saucepan or Dutch oven and brown the meat and onions in the fat. Sprinkle with salt, pepper and ginger. Add the beans and barley. Sprinkle with the flour and paprika. Add enough boiling water to cover one inch above the mixture; Cover tightly. Cholent may be baked for 24 hours in an oven 250F, or, for quicker cooking, bake in a 350F oven for 4 to 5 hours. Slice the meat and serve with the barley and beans.
Preheat oven to 400°. Let olive oil get heated in a large skillet over med-high heat. Cook ground round, stirring to crumble, for 2-3 minutes or until the beef is browned. Add in onion, bell pepper, zucchini, oregano, salt, and pepper. Lower heat to medium and stir/saute 4 minutes or until zucchini softens. Transfer beef mixture to a lightly oiled 9-inch pie plate. Sprinkle feta cheese evenly over the top. In a bowl, whisk the biscuit mix, milk, and eggs together; pour evenly over feta. Bake for 20-25 minutes or until the pie is golden brown and firm to touch. Let pie set for 5 minutes, then cut into wedges and serve.
Mix in order. Roll into balls, place on cookie sheet and flatten with a fork. Bake at 375 until golden brown ( 8 to 10 minutes).
Heat oven to 325 degrees. In 10" skillet melt butter until sizzling; add ribs or roast. Cook over medium high heat, turning occasionally, until meat is browned.(7 to 10 minutes.). Set aside. Meanwhile, in Dutch oven cook bacon over medium high heat, stirring occasionally, until partially cooked(4 minutes). Add onions and carrots; continue cooking until bacon is browned (4 to 5 minutes).Drain off fat. Stir in remaining ingredients and meat. Cover; bake for 2 hours. Remove cover; continue baking for 80 to 90 minutes or until meat is fork tender. Skim fat and remove bay leaves.
In a medium bowl stir together flour, baking powder, salt and cinnamon. In a large bowl cream together butter and sugars until combined. Stir in the egg. In a small bowl mix espresso powder and vanilla until dissolved. Stir espresso mixture into butter mixture until combined. Gradually stir in flour mixture until blended then stir in chocolate chips and nuts. Cover and refrigerate dough for 1 hour. Preheat oven to 375. Grease 2 baking sheets. Drop dough by heaping tablespoonfuls (each cookie should be about 1 1/2 tablespoons of dough) onto baking sheets. Leave about 2" between rounds. Bake for 9-14 minutes, or until cookies are lightly browned on bottoms. Cool on baking sheet a few minutes then remove to a wire rack and cool completely.
Break up the chocolate and transfer to the top of a large double boiler. Add 1/2 cup milk. Stir over hot water over moderate heat, until chocolate is melted and smooth. Gradually add remaining milk and whisk until smooth. Cook, uncovered, over moderate heat, stirring and scraping frequently, for about 30 minutes. Remove from top of double boiler and stir occasionally until cool. Refrigerate overnight. Before freezing in ice cream maker, stir again to make sure ingredients are mixed. Transfer to ice cream maker and freeze according to manufacturer's directions.
Preheat the oven to 350°F. For the pie crust, crush the ginger snap cookies and the walnuts together in a food processor, blender or by hand. Then combine with 1/3 cup melted butter and press into a pie pan. Bake for about 5 minutes. For the filling, using an electric hand mixer, combine the potatoes, both sugars, 1/2 stick melted butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 45 to 55 minutes, or until a knife inserted in the center comes out clean. Tips: You may use a pie ring to prevent over browning of your crust. If you have a Trader Joe's market nearby, they have the best Triple Ginger Snaps to use for the crust. Use real sweet potatoes and bake them - even if you bake them in the microwave oven. Don't use the canned stuff.
Remove peel from orange (save orange). Slice orange peel. Combine 1cup sugar, 1cup water and orange peel in a saucepan. Bring to a boil, then simmer until peel becomes translucent. Remove peel from sugar and let cool. Dice candied orange peel (this could probably be done before being candied, but I find it easier to fish out the slices). Combine cranberries, 1cup sugar and 1cup water in a saucepan. Bring to a boil, then simmer until cranberries pop. Add blueberries (reserving a few for garnish) and about 2 Tbsp (or to taste) diced candied orange peel. Continue simmering until blueberries pop. Pour into serving dish and let gel. Thinly slice orange. Garnish sauce with orange slices and remaining blueberries.
Lightly grease the bottom only of a 9 1/4 by 5 1/4 by 2 3/4 inch loaf pan. Preheat oven to 350 degrees. In large mixing bowl, combine all dry ingredients: flour, sugar, baking powder, salt and baking soda. Add butter, eggs and bananas and blend well on medium speed of mixer. Stir in small chocolate chips and walnuts. Bake at 350 for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
In a large nonstick skillet, heat 1 tablespoon olive oil over high heat. Quickly sear sirloin steak until rare, 1 - 2 minutes; remove from skillet. Heat 1 tablespoon oil in the pan. Add red bell pepper strips, onion, and garlic; stir-fry until just soft, about 3 minutes. Season with oregano, chili powder, salt, and pepper. Return the meat to the pan along with broken tortilla chips and crumbled queso fresco. Toss until the chips are well coated. Serve with salsa, fresh cilantro, sour cream, and guacamole.
Frost the rim of an old-fashioned glass with sugar and lemon. Add the vanilla vodka and Frangelico hazelnut liqueur, stir together. Lick the sugar rim, shoot the mixture, and bite a piece of lemon.
Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown. Coat the inside of a slow cooker with cooking spray, and scoop turkey in, leaving about 1 tbsp of fat in the skillet. Brown onion in the skillet, 6-8 minutes, then add to slow cooker. Mix in water, tomato soup, tomatoes, kidney beans, black beans and corn. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt. Cover, and cook 8 hours on Low or 4 hours on High.