HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse measured rice 1 to 2 times to remove starch. I use a strainer. Place measured rice, water, oil, and salt in a microwaveable casserole dish (make it a big one so it does not boil over) cover with lid or plastic wrap allowing a little steam to release. Microwave on high for 10 minutes. Stir and recover. Then microwave on defrost setting for 9-10 minutes (If you have to enter a weight my microwave hits 9 minutes at 1.2 lbs. Fluff with a fork before serving.
Mix everything together until creamy and well-blended. Spread the mixture over your face and neck. Leave it on for 15 minutes. Rinse well with cool water. Pat dry. O Baby, Enjoy!
Mix ingredients for dough into a soft satin dough (about 10 minutes) and divide it into 4 smaller balls, brush them with oil and let them rest for about 1/2 hour. Spread out an old clean tablecloth on the table and sprinkle lightly with flour. Place the dough balls one a t a time on the cloth and roll out to a rectangle as thin as possible, lifting and turning it to prevent it from sticking. Gently stretch the rectangle, working from the centre to the outside, and using the backs on the hands until it is very thin. Trim the thick edges. Leave to dry and rest for 10-15 minutes. Repeat with the remaining three dough balls. Have the fill prepared beforehand. For the fill - If you want to make it as the original and I suggest you do because it does make a difference - skrlupec (baked cream) and fresh cheese (ricotta) is made as following: Take 5 liter fresh milk (NOT reduced fat!) refrigerated for at least 12 hours in a pot. Slowly warm it up on a stove to a temperature just under boiling and keep it there for a while until a thick layer of cream with a skin forms on the top. Heat the oven to 200°C and put the milk off the stove to cool down a little. When the oven is at 200°C put the milk pot into the oven for 10-15 minutes so the cream that formed on the milk gets a thin unevenly brownish crust. Then collect the baked cream from the milk with a spatula or a big spoon and put it in a bowl--this is "skrlupec" or baked fresh cream. For fresh cheese (ricotta) put the remaining milk back on the stove and warm it to a simmer slowly. Put a teaspoon (or tablespoon if using less acid vinegar) of apple cider vinegar and salt into the milk and turn off the stove. Milk starts turning into cheese. Leave it to cool down to room temperature (round 1 and 1/2h or more) so you can collect the fresh cheese (ricotta) from the cheese water with a clean cloth. Press the cheese in the cloth to drain it and make it firmer. The cheese has to be white, not green or grey. Alternatively if you don't want to bother with the extra work or don't have time you can use a ricotta from the store (500 g package) to which you add a mixture of 0.2 l sour cream, 0.1 l milk and 200 grams butter. Mix 2 eggs with the cheese/baked cream mixture (or bought ricotta, sour cream, butter and milk mix) and 2 full teaspoons of salt or sugar into a thick mass. For special occasions you can add grape raisins into the fill of the sweet variety or pork cracklings to the salty variety. Spread the fill evenly on the 4 stretched dough rectangles. Roll the dough into rolls, close both ends by stuffing the outer ends into the roll - towards the center. Fit the four rolls into a baking pan. If the rolls are too big, fit two and two together. Brush it with beaten egg and bake at 200°C approximately 30 minutes.
put ground beef in skillet with steak seasoning,onions,salt,pepper and brown beef till done during browning meat mixture cook bacon and drain chop up. put meat mixture back in skillet add chili sauce,baked beans,mushrooms and bacon heat on medium low heat till heated through stirring often. when serving fill buns with boston burger mixture top with shredded cheddar cheese and pickles.
To make the dressing; in a bowl whisk all dressing ingredients together until well blended (adjust salt and pepper to taste) cover and chill for at least 3 hours or 24 hours (overnight is better). For the salad; cook the couscous according to package directions; transfer to a large bowl and cool completely (using a fork break up any lumps in the couscous). When the couscous is completely cooled, mix in olives, cherry tomato halves, bell peppers, cucumber, onion, artichokes and parsley; add in 1/2 cup of the prepared Greek dressing and toss well to combine (you can add in more dressing to taste if desired). Mix in feta cheese, then season the salad with black pepper and if needed some salt. Cover and chill until completely cold.
Cut chicken breast into smaller pieces as desired. Coat chicken with flour. Heat oil in skillet on med/high heat. Cook chicken in oil 10 minutes or until brown. Drain. Place half of chicken pieces into crock pot. Cut pepper into fourths. Mix pepper, and all remaining ingredients. Spoon half of mixture over chicken. Add other half of chicken pieces. And then add remaining mixture on top. Cook on Low for 4-6 hours or until chicken is no longer pink. Serve alone or on a bed of pasta.
Preheat oven to 400°F Coat a baking sheet with nonstick cooking spray. Combine flour, baking powder and salt. Cut in butter (could do this in a food processor)to make coarse crumbs. Add cheese and chives. Stir in milk to make a soft, sticky dough. Use a 1/4 cup measure to drop 15 portions onto the prepared baking sheet. Sprinkle with chives. Bake on middle rack for 18 to 20 minutes, or until edges are golden. Transfer biscuits to a rack to cool.
Boil water and add sugar. Extract coconut meat from shell and grind into chunk-sized pieces. Add tapioca starch to coconut meat and mix thoroughly. Slowly add coconut mixture to the pot of boiling sugar water, stirring constantly. Allow contents to reach a rolling boil and then remove the pot from heat immediately.
Toast the nuts lightly in a dry pan over low heat, stirring until they begin to turn golden and release their toasted fragrance. Set aside to cool. Pour about 1/2 cup boiling water over the cranberries and leave them to soften until you are ready to toss into the salad, at least 15 minutes. Meanwhile, wash and dry the kale, slice away the stems and discard them. Stack the greens and roll them into tight bundles, then slice very thinly with a sharp knife; you're aiming for a shredded look. You should have about 6 cups of shredded kale, which will shrink quite a bit the moment it is tossed with the oil and vinegar. Place the kale in a large bowl. Wash and dry the arugula, cut off any tough-looking stems and cut it in short pieces. Toss the arugula with the kale. Slice the olives off their pits/stones and cut them in slivers. Core and seed the red pepper, quarter it lengthwise and cut it in matchsticks. Toss the olives, nuts and pepper with the kale. Drain the cranberries, then toss with the kale. Toss in the olive and walnut oils, the vinegar, sea salt and pepper. Taste the salad and correct the seasoning with a touch more salt or a drop of vinegar if it's needed; how much salt you need will depend on how salty the olives are. Just before serving, add the crumbled cheese if you like. This salad keeps well for a day or so, though it will become softer as it sits. Because it is sturdy, it can travel to a picnic or a potluck.
Place frozen vegetables on bottom of the crock pot. Put in meat, add canned soup, onion soup, peppers, onion and spices. Cook for about 7-8 hours. My small crock pot has only one setting and that is low.
Preheat oven to 350°. Mix butter and sugar. Add remaining ingredients. Roll batter into logs. Refrigerate until firm. Slice approximately 1/4-inch thick and bake for 12-15 minutes. Sprinkle with powdered sugar.
Cook mushrooms in butter in a large skillet over medium heat 5 minutes, stirring constantly. Add rice, cook 2 minutes. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Combine peaches and lemon juice; toss. Add peach mixture, cashews, and sliced green onions to rice mixture, and stir gently. Spoon rice mixture into serving dish and garnish, if desired, with lemon wedges and/or green onion fans.
Melt the chocolate in the top of a double boiler over hot but not boiling water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. The chocolate may seize or clump- the milk will fix this when it's added. Whisk in the milk, a little at a time and heat until completely blended. Whisk the eggs in a mixing bowl until light a fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream and vanilla, whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, depending upon your refrigerator. Transfer the mixture to you ice cream maker and freeze according to the manufacturer's directions.
Place all ingredients into a shaker cup filled with ice. Shake. Strain into 4 shooter glasses. 1,2,3 shoot.
Mix all ingredients in bowl and let marinate for a few hours in refrigerator. Try variety of oils and vinegars for different flavors or add fresh herbs instead of dried for added freshness, just increase proportion to 1 tablespoons. Enjoy at your next back yard barbecue or potluck!
Set meat on a wax paper lined cutting board. Mix together flour with salt, paprika, and pepper. Cover meat with the seasoned flour; using a meat mallet, pound the steak, turning the meat over several times, until all of the flour has been pounded into the meat. Brown steak on both sides in bacon dripppings in a large skillet; drain off any excess fat. Drain pineapple, reserving juice. Add enough water to the pineapple juice to measure 2 cups liquid. Whisk together this liquid with the onion soup mix and then pour over the steak. Cover and simmer for about 2 hours, or until meat is tender. Top with pineapple rings, green pepper, and tomato wedges during the last 10 minutes of cooking time. Remove steak to a platter and keep warm. Whisk together the cornstarch and the 1/4 cup cold water, then add to the pan juices, stirring constantly until slightly thickened. Pour sauce over the steak and serve.
In a large bowl, combine the first seven ingedients and mix well. Shape a scant 1/4 cupful around each frozen brussels sprout to form a meatball. Place in an ungresed 15 x 10 x 1 (inches) baking dish. Combine tomato sauce, water and thyme (salt and pepper too if u want), pour over meatballs. Cover and bake at 350 F for 1 hour and 15 minutes or until meatballs are cooked through.
Cook Macaroni according to directions on box. Drain. While it's cooking, heat tomato juice in a large pan and add the velveeta cut into about 24 large chunks. Stir till velveeta is melted. Put macaroni in a deep casserole dish- pour cheese mixture over macaroni. Top with French's Fried Onion rings. Bake 30 minutes at 350. *note - I have no idea what the ounces are on the can of french fried onion rings - the normal soup can size is the one I'm talking about.
Place the pumpkin in a colander over a pan of boiling water and steam for about 20 minutes or until tender. Mash to a pulp and allow to cool. Grease and line a 10 - 12" diameter round tin with the shortcrust pastry and reserve the trimmings for decoration. Prick the base, line with greaseproof paper and baking beans. Bake at 375F, Gas Mark 5, 190C for about 10 to 15 minutes. Remove the beans and paper and bake for a further 5 minutes. Whisk the eggs and sugar together with the nutmeg, ginger and ground cinnamon. Fold in the mashed pumpkin, currants or raisins and 4 tablespoons of milk and pour into the pastry case. Roll out the pastry trimmings and cut into strips with a pastry wheel. Brush the strips and the pastry edges with the remaining milk and position strips in a criss-cross lattice pattern over the pie top. Bake at 375F, Gas Mark 5, 190C for about 30 to 40 minutes, or until filling has set. Cut into wedges and serve warm or cold with whipped cream.
In your breadmaker, pour in water, yeast, sugar, butter, egg and poi. Next add flour. Finally, place salt on the top. Run your breadmaker as for a 2 pound loaf. This is a high riser, so expect it to just fit into a 2 pound breadmaker.
Heat the stock over low heat. In a separate soup pot, heat the oil and add onions, 1/2 tsp salt, and a few pinches of pepper. Saute the onions over medium heat until tender, about 7-8 minutes. Add garlic and spices to onions, saute 2 minutes. Add rice to onion mixture, and 3 cups of warm stock; cover and cook over medium heat for about 20 minutes, until rice is tender. Add spinach, 1/2 teaspoon salt and 2 cups of stock, and cook uncovered until spinach is wilted and soft. Puree the soup in a blender or food processor and return it to the pot over low heat. Add coconut milk, and stock if necessary to reach your desired consistency. Add lemon juice and season to taste with salt and pepper. Cook 20 more minutes. Toast the coconut in a dry saute pan over medium-low heat until it begins to turn golden, about 2 minutes. Garnish each serving with a sprinkle of toasted coconut.
In a small bowl, mix Dijon, garlic, parsley, salt and pepper. Coat lamb evenly with this mixture. Roast in a 350F oven until an internal temperature is reached of 135°F. Boil potatoes until cooked. Let cool, then slice into coins. Saute potatoes and onions until golden brown. Add salt and pepper. Melt butter add peas, mint, and tomatoes. Cook until heated through. Cut lamb into slices. Serve with peas tossed with fresh mint, blistered cherry tomatoes and Lyonnaise potatoes.
Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
In a stockpot, add sauerkraut and bring to boil; rinse and drain. Return sauerkraut to stockpot and add enough water to cover sauerkraut. In a small skillet, saute onion in butter until soft. Add butter beans and cook at least 30 minutes. Add kielbasa and cook 45 minutes to 1 hour, the longer the better. Season with salt and pepper and serve with crusty bread.
Preheat oven to 375°. Arrange half the bread cubes in an 8-inch baking dish. Distribute the cream cheese cubes evenly over the bread. Distribute the chopped apple over the top, and cover with the remaining bread cubes. Beat the eggs, milk, and cinnamon together; pour over all. Bake for 35 minutes, uncovered. Sprinkle with powdered sugar before serving. *Fresh Blueberry-Stuffed FrenchToast--substitute 2 cups blueberries for the apple and proceed as directed. *Fresh Strawberry-Stuffed French Toast--substitute 2 cups sliced strawberries for the apple and proceed as directed. *Toasted Almond and Peach-Stuffed French Toast--replace the apples with 2 large peaches, peeled and sliced; scatter the peaches over the cream cheese cubes, sprinkle with 1/2 cup toasted slivered almonds, and proceed as directed.
*Prep Work: Preheat oven at 180C In a medium bowl, mix flour. Chocolate chips and baking powder using a fork. (Dry Ingredients). Using a lemon zestor, create lime rinds from the 2limes and take out the juice. (If you don't have a zestor, you may use vegetable peeler or completely omit this step). In a food processor, add sugar, oil, vanilla essence and pulse for 30secs. Add eggs and pulse for a min (making sure the eggs are nicely mixed). Add lime zest, juice, yellow food color and pulse for 30secs. Now add "dry ingredients" to this and give it a quick pulse (2-3pulse) making sure not to chop the chocolate chips. Pour the mixture in the loaf pan, sprinkle some chocolate chip on top and bake for 30min at 180°C. After 30min, insert toothpick/thin knife and if it comes clean, plan the loaf pan on a cooling rack. Serve with tea/coffee or eat it as is.
Heat butter in a pot over medium heat. Add onions and swiss chard stems and saute for 2 minutes or until softened. Add potatoes, chicken stock and milk and bring to a boil. Simmer soup for 5 minutes; add swiss chard leaves (reserving 1/4 cup for garnish) and simmer 5 minutes longer or until potatoes are very soft and chard is wilted. Puree soup in a blender or food processor (An immersion blender also works well). Season with salt and pepper to taste. Garnish:. Heat oil in a small skillet over medium high heat. Working in batches, add Swiss chard (be careful, as it will pop and splatter oil) and fry for 1 to 2 minutes or until crisped. Drain on paper towels. Garnish soup with crinkled Swiss chard.
Whip cream until soft peak, set aside and chill. Whisk eggyolk and sugar in a bowl. Set aside. In a saucepan, boil milk. Once boiling, pour some into egg mixture, while whisking constantly (pour gradually because you might cook the eggs) after all milk is poured,. Bring back the mixture into the saucepan, cook until the mixture slightly thickened (or until it coats the back of the spoon). Strain into another bowl, place over ice bath and stir. Once mixture is cooled, fold in the whipped cream, vanilla. Place in containers and freeze. NOTE: i added chopped nougatine to flavor it a bit during the folding.
Let butter and cheese stand at room temperature. Mix together with mayonnaise, garlic salt and seasoned salt and beat at medium speed until well mixed. Add shredded crab meat and blend. Spread on split muffins, cover and freeze at least 15 minutes or up to several weeks. Before serving, cut each muffin into 8ths and broil until bubbling.
Cook scallops, onion, salt, white pepper and garlic in skillet over med-high heat 4 minutes, stirring frequently, until scallops are white. Stir in artichokes, tomatoes and spinach. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain if necessary. Sprinkle with lemon juice. Great served on a bed of angel hair pasta!
Roughly chop the tomatoes and cook them with 1/2 cup of water for about 10-15 minutes. Cool and liquidize in a food processor to get a smooth puree. Keep aside. Heat the oil in a saucepan and add the mustard seeds and cumin seeds. When they crackle, add the green chilli, curry leaves, cloves and chickpea flour and cook for 2-3 minutes. Add the turmeric, chilli powder, asafoetida and pureed tomatoes with 2 cups of water and cook on a medium flame, stirring continuously. When the curry comes to a boil, add the jaggery and salt and simmer for another 5 minutes. Remove from fire. Garnish with coriander and serve hot with rice.
In a large saucepan, combine apples with 1 cinnamon stick, jam, and water; bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, until apples are tender (about 30 to 35 minutes). Add more water if necessary to prevent sticking. Remove from heat; remove cinnamon stick. Stir in 2 teaspoons fresh lemon juice. The sauce will be somewhat chunky. If you prefer it smoother, puree it in a blender or food processor.
1. Pre heat oven 350. 2. In a bowl add the first 3 ingredients and mix very well. 3. spray muffin pan. 4. pour mix into pan. 5. Bake in oven for 20 mins or until center is cooked through.
Heat oven to 180°C (355°F). First make the sauce by melting the butter over a low heat, add the flour and nutmeg and then all all but a few Tablespoons of the chicken stock. Stir until thickened, set aside to cool slightly. Drizzle the chicken stock that you reserved into the bottom of a 23 x 23 cm ( 9 x 9 inch) high sided oven dish. Layer some of the the dry, no boil lasagne noodles on top if this. I use layers 2-3 sheets thick. Layer in the following order repeatedly until you have used all ingredients, (the last layer should be grated cheese). Shredded cooked chicken, then some of the mushed vegetables, spinach,tomato (if using) more noodles, then sauce, cheese. Bake for 40 minutes until top is golden brown and lasagna noodles are cooked.
Preheat oven to 325°. Combine flour, soda and salt. In mixer, beat the butter and sugar until creamy. Beat in vanilla and egg. Stir in flour mixture. Measure out 1/4 cups of dough and place on ungreased cookie sheet (4 cookies per sheet--these are big cookies) Cut each peanut butter cup into 4 pieces and push 8 pieces into top of each cookie, flattening the dough a bit. Bake until cookies are golden brown, about 15 minutes. (The centers will still be a bit pale and soft). Let cookies cool for at least 1 minute on baking sheet before moving them to rack to cool.
Cook bacon, then set aside. Saute onion and carrot in butter until tender. Set aside. Warm butter in a small pan, add flour and cook for 5 minutes on low heat, stirring frequently. Set aside. Bring chicken stock to a boil. Stir in flour/butter mixture until dissolved. Reduce heat to low and cook for 10 minutes, stirring often to prevent burning. Add onion, carrot, Worcestershire sauce, garlic salt, tabasco, and bacon. Cook on low-medium heat for 25 minutes, stirring occasionally. Stir in cheese until completely melted, add beer and cook for 15 minutes on low, stirring frequently, and serve.
Mix yeast, water and sugar. Wait until bubbles form in mixture. Add egg, butter, cinnamon, vanilla, salt and flour. Mix to form dough. Knead dough for 1 minute. Roll out and cut out donuts. Allow to rise for 30 minutes on floured surface. Fry in oil until golden brown. Oil should be approximately 390°F. Coat in cinnamon & sugar mixture or your favorite topping. These freeze very well after they have fully cooled, if there are any left.
To make sauce:. Stir cornstarch with 2 tablespoons water in a cup. Pour into a small, heavy-bottomed saucepan. Stir in pear, crystallized ginger, cinnamon, sugar, and salt. Cover and simmer for five minutes or until pear is tender and pulpy. Remove from heat. Stir in lemon juice. Set sauce aside. To make pancakes:. Stir together milk, melted butter, and egg in a small bowl. Stir together flour, baking powder, sugar, and salt in a larger bowl. Pour in milk mixture. Mix just to combine ingredients. Don't beat. Stir in pear and pecans. Coat a griddle or large heavy-bottomed skillet with oil. Heat over medium heat for thirty seconds. Add batter by 1/4 cup measure. Cook pancakes until bubbles form on surface and edges are browned. Flip over and cook second side until golden brown. Drizzle ginger and pear sauce over pancakes and serve warm. Enjoy!
Heat oven to 400 degrees. Grease or paper line 12 muffin cups. Stir together all ingredients until just moistened. Divide batter into muffin cups. Bake for 15-18 minutes or just until browned. Cool slightly and then remove from pan.
Preheat oven to 350. Saute onions and mushrooms in butter. Combine all ingredients in a casserole dish, reserving 1/4 c of the cheese. Stir in a little water or juice from tomatoes if it appears dry. Top with remaining cheese. Bake for 45 minutes.
String peas by beginning at tip and pulling it down. If peas are very young, you can omit this step. Cut off stem ends and leave whole. Place in colander and rinse under cold water. Shake well and drain. In large skillet heat oil. Add garlic and ginger and saute briefly about 30 seconds. Add peas and, over medium high heat, toss and cook for 2-4 minutes, depending how large they are. Do not ovcercook. Add salt and pepper just as they are finished cooking. Serve immediately.