HumbleIntelligence/food-ner-1-Million huggingface dataset:
NOTE: If you use frozen peaches thaw them until they are still slightly frozen. Its better not to over thaw to conserve the juice. Preheat oven to 400'F. Using a light spray oil or margarine, coat the inside of a 1 1/2 quart casserole. Put the peaches in a separate bowl and toss with the brown sugar, extract(s) and cinnamon. Put the peach mixture in the casserole dish and spread out evenly. In the bowl of your food processor add the flour, baking powder, salt and raw sugar. Turn on the machine and process to combine and fluff up the mixture. Take the 1/4 cup of margarine and drop it through the feeding tube of the food processor and pulse until you have a course meal consistency. In a large measuring cup combine the soy milk, yogurt and egg substitute. (Remember the dry egg substitute has to be mixed with 2 tablespoons of warm water to give it the consistency of egg.) Mix this together and add it to the flour mixture in the food processor. Pulse a few times to incorporate. This isn't dough, its batter, so spoon it our of the food processor bowl on top of the peaches. Spread it evenly over the peaches. If a few spots don't get covered that's ok. Bake for 25 minutes until the top is golden brown and the peach juice is bubbling around the sides of the dish. Cool on a wire rack for 5 minutes. At this point you can either leave the Peach Slump in the casserole and store in the fridge or run a knife around the batter crust and invert it onto a plate. Top with your favorite non-dairy topping. Bon Appetit!
Heat the butter over medium heat in a large pot, make a refrito or base for the broth by adding the diced onions, garlic, tomatoes, bell pepper, cumin, achiote, cilantro, oregano, salt and pepper. Add the 10 cups of water/broth, the beef bones, the meat chunks, and plantains pieces. Bring to a boil, reduce temperature and simmer for about 30 minutes. Add the yuca pieces and continue simmering for another 30 minutes or until the meat is tender. Add the carrots, corn and cabbage, cook for another 15 minutes or until all the ingredients are fully cooked. Remove from the heat and let cool until safe to handle, then remove the bones from the broth and discard them. Remove the meat, carrots, corn and yucas from the broth, leave the plantains in the broth until ready to use them - keeping them in the broth will prevent them from drying out and make it easier to mash them. Remove the meat and chop it into very small pieces. Cut the cooked carrots into small pieces. Remove the strings from the yuca and cut them into small bite size pieces. Chop the cooked cabbage and cut the corn in smaller slices; reserve the corn, yuca and cabbage for later. To make the meat filling for the green banana balls or dumplings make a refrito or base by heating the butter or oil over medium heat, add the onions, tomatoes, garlic, peppers, cumin, achiote and salt. Add the chopped meat, carrots, peas and cilantro. Mix in the peanut butter and 4 tbs of the broth, as well as the raisins and hard boiled eggs if using, mix all the ingredients well and save the filling until needed. Meanwhile remove the plantains from the broth and mix them in the food processor until a sticky dough is obtained. Mix the cooked plantain dough with the grated raw plantains, the eggs and some salt and pepper, you can either mix these by hand or in the food processor. Using your hands, try to keep them wet, form the plantain dough into medium to large sized balls, stuff each one with a generous spoonful or two of the meat filling. Strain the broth and return to the heat until it boils, reduce to a simmer and add the dumplings, cook over low heat for about 10-15 minutes, be very careful not to stir the soup to avoid breaking the dumplings. Using a ladle remove the dumplings from the soup and place them on a plate. Add the chopped yuca, chopped cabbage, corn slices and any leftover filling back to the broth, cook until all the ingredients are re-warmed. Add the finely chopped cilantro to the broth. Place a green plantain dumpling or two in each bowl; add a ladleful of broth with yuca, cabbage and corn. Serve with lime slices, aji and pickled onions.
In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain. Meanwhile, in a large frying pan, heat the olive oil over moderate heat. Add the garlic and cook, stirring for 1 minute. Stir in the tuna and its oil and break up the tuna with a fork. Remove from heat. Toss the linguini with the tuna mixture, lemon zest, salt, pepper, herbs and walnuts.
Preheat oven to 375°. Heat olive oil in a large skillet over medium-high heat. Add onion; saute 10 minutes or until tender and lightly browned. Add garlic; saute 2 minutes. Add kale and spinach; saute 8 minutes or until kale is tender. Stir in pepper, salt, and nutmeg. Remove from heat; cool slightly. Stir in feta. Separate dough into 8 pieces. Roll each dough piece into a 5-inch circle. Spoon about 1/3 cup kale mixture on half of each circle, leaving a 1/2-inch border. Fold dough over kale mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough with fingers to form a rim. Place turnovers on a baking sheet coated with cooking spray. Lightly coat turnovers with cooking spray; sprinkle each turnover with about 1 teaspoon Parmesan. Bake at 375° for 18 minutes or until golden brown. Let stand at least 5 minutes before serving; serve warm or at room temperature.
Place jam in a medium bowl and whisk in vinegar then extra-virgin olive oil. Season the dressing with salt and pepper. Add the strawberries and greens to bowl and toss to coat evenly in dressing.
Pour milk or juice over matzo meal. Add salt to egg yolks and beat until very light. Add to meal mixture, let stand 5 minutes. Beat egg whites until very stiff. Fold lightly into yolk mixture. Drop by spoonfuls onto hot greased skillet, brown on both sides.
Preheat oven to 350 degrees F (325F if you know your oven is really hot). Measure out all the ingredients, put in to a large bowl and beat until well blended (I use an electric mixer but you can do this by hand). Divide this between the two tins; level out and bake in the oven for approx 30-35 minutes, until well risen and the top of the sponges spring back when lightly pressed with your finger. Leave them to cool for 5 minutes in the tin before you turn them out; remove the paper and let them completely cool on a cake rack. When cold, sandwich them together with your favorite filling. Sprinkle caster or powdered sugar on the top.
Preheat the oven to 325°F. Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape. Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract. Fold in the yogurt. In a separate medium mixing bowl combine the flour and baking powder and mix well. Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula. Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers. Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger. Remove from the oven and cool the cupcakes at room temperature. While the cupcakes are baking, puree the raspberries in a blender until smooth. Pass through a fine mesh strainer into a small saucepot and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly. Cool completely. Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed. Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.
Mix flour, sugar, salt and baking powder in a large bowl. Add melted butter, milk and egg. Stir together until mixed but still lumpy. Fold in diced apples. Scoop into sprayed or lined muffin tins, filling 1/2 to 3/4 full. Bake at 425 degrees for 9-11 minutes. Do not over bake. Let cool just long enough to handle. Dip muffin tops in melted butter, then sugar and cinnamon mix. Serve immediately.
In a small saucepan, combine vinegar, sugar, rosemary, and garlic. Bring to a boil and reduce heat to low. Simmer 10 minutes to thicken sauce. Remove garlic and serve with your favorite meat.
Saute sauage, onion, peppers, and spinach until onions are translucent. Add broth and cream cheese, cut into chunks. Stir until cream cheese is melted. Add shredded cheese and stir until melted. Serve over pasta or rice.
You will be making two different types of pinwheels: Roast Beef with Cheddar and cucumber in a tomato wrap and Turkey with bacon and garlic herb cheese in a spinach wrap. Wash head of lettuce and dry thoroughly. Slice off the ends of the cucumber and remove the skin. Cut in half lenghtwise and each half again and scoop out seeds with a spoon. Slice each quarter into thin, wedgeshaped strips. Place a tomato wrap on a cutting board and cover the surface of it with a thin layer of the cheddar horseraddish cheese spread, making sure to go to the edges. This is very important as the cheese spread holds everything together. Leaving the top 2" of the wrap uncovered, lay 2 lettuce leaves on the cheese and press gently. You will need the layer of just cheese to "stick" the wrap together after rolling. Lay 2 slices of Roast Beef on top of the lettuce. Place about 3 wedges of cucumber crosswise on each slice of Roast Beef bringing the ends together in the middle. Starting from the bottom, roll the wrap upward, firmly but gently as not to tear it, finishing at the layer of cheese. Cover the pinwheel with a piece of plastice wrap , twisting the ends to secure. Repeat for the 4 remaining wraps. You use the same preparation process for the Turkey and Garlic Herb Pinwheels using the Spinach wraps, garlic and herb cheese spread, Smoked Turkey and the lettuce leaves. Omit the cucumber and add 3 bacon strips placed crosswise over the turkey. Roll and cover with plastic wrap. Place wrapped pinwheels in the refrigerator for several hours to overnight to allow cheese to firm back up. You want them cold and firm when you slice them. After chilling, remove plastic wrap and place pinwheel on a cutting board. Using a thin, sharp serated knife slice off the end and then continue cutting slices down every 1/2" until you reach the other end. Neither of the end pieces will be nice enough for presentation but that doesn't mean the cook can't enjoy them! You will have 50 slices of each kind of pinwheel when you are finished.
Microwave or bake the fish until it flakes and flake up the imitation crab. Vhop up the green onions and add to mix with the eggs, mustard, mayo, Old Bay along with salt and pepper (you want this kind of moist to hold the breading). Crush the pork rinds fine, (we like our chopper for this) with some more Old Bay if you'd like. Heat your oil on the stove to about 350°. Make small patties and dip them in your dry mix (if you would like larger patties, I suggest you bake these). Then place them in the hot oil, just enough to cover up the patty half way. Brown each side, splash with lemon and serve.
Mix first 3 ingredients. Add essential oils. Mix with wire whisk until evenly distributed. Use 1 1/8 cup per load. Your laundry will smell so good!
Blend first 5 ingredients in blender until aniseed is finely chopped, about 1 minute. Strain dressing into medium bowl, pressing hard on seeds in strainer. Discard seeds. Whisk in orange peel and honey. Season with salt and pepper.
Preheat oven to 400*. Break off tough ends of the asparagus leaving just the tender tips. Steam for several minutes until cooked crisp tender. Open crescent roll dough and separate at the seams. Sprinkle some cheese, bacon bits and green onion on each roll followed by an asparagus spear. Roll up and bake in the oven for 10 - 12 minutes or until rolls are browned.
Spray large slow cooker with vegetable cooking spray and place ribs in cooker. In a large bowl, combine preserves, soy sauce,barbecue sauce, brown sugar,oregeno, and garlic powder and spoon over ribs. Cover and cook on low for 6-7 hours.
Add soda to buttermilk. Mix sugar, buttermilk mixture, butter, salt and syrup. Cook until it reaches the soft-ball stage when dropped into water or registers about 235 - 240 degrees on a food thermometer. Add vanilla and pecans; stir rapidly a short time until just thickens. Spoon pralines quickly onto waxed paper.
Slice or dice 1/2 of a banana. Place in bottom of large goblet or sundae dish. Slice or dice 2 of the red ice cream cherries. Place on top of bananas. Place 1 tablespoon chopped walnuts on top of cherries. Top with small amount of whipped cream and fudge sauce. Put one scoop of vanilla ice cream on top. Repeat steps 1 thru 4 and then add second scoop of ice cream Top with whipped cream, fudge sauce and 2 walnut halves. You can make this sundae as large or small as you like. I sliced and diced my bananas.
Mix all the ingredients together. You can kneed by hand for 20 minutes, by stand mixer for 5minutes, or just mix them in the food processor until they come together and kneed for a minute or so. The dough should come together and be pliable, but still firm. Cover the dough with plastic or put in a plastic bag and let it sit for an hour or so in the fridge. I've let it sit for many hours without any problems, but let it rest for an hour minimum. Tear off a piece and roll it into a cord about 1 cm (<1/2") in diameter. Cut it into 6-7 cm (2 1/2") lengths. Then roll the pieces around your thumb and press to seal the end of the ring. Set them aside. Bring a pot of water to a boil. Add the baking soda to the boiling water. Drop the taralli in the water in small batches of 12 or so. When they float, remove them and let them drain on a dishtowel. Preheat the oven to 400 degrees F. Place the taralli on an ungreased baking sheet. I use parchment paper and am happy with the results, but you don't have to. Bake for 20 - 30 minutes or until light golden colored.
In a food processor combine almond flour, salt, baking soda and spices. Add pumpkin, honey, stevia and eggs and pulse for 2 minutes. Scoop batter into a mini loaf pan. Bake at 350° for 35-45 minutes. Cool for 1 hour. Serve.
cut the beans into 1/2 inch pieces.mix all spices in beans also add green chillies and garlic. add things in pan with oil.stir it on medium flame for 10 minutes. then add lemon juice and cook for more 2 minutes. when it's cool down then put it into airtight jar and enjoy.
Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift Flour, baking powder, sugar and salt into a medium-sized bowl. Stir to mix well. In a small bowl, beat egg with a fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are moistened. Batter will be lumpy. Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full. Bake 15 to 20 minutes, or until golden brown. Remove from pan and serve hot with butter, jam or marmalade. VARIATIONS: GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid. BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil. BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid. ORANGE MUFFINS: Cut 2 peeled navel oranges into sections. When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter. Serve hot with scrambled eggs and bacon for a special breakfast. SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter. Drop 1/2 t of your favorite jelly in center of batter. Add batter to fill cup 2/3rds full. Kids just love these as you will. COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing. For a snack have coconut muffins, butter and milk. CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner. Great with a steak and salad.
Place roast, fat side up, on a rack in a shallow roasting pan, & place in an unheated oven. Turn the oven on to 350 degrees F, & roast the meat, uncovered for 3 hours. About 30 minutes before the end of the roasting time, insert a meat thermometer into the center & continue roasting until the thermometer reaches 170 degrees F. Meantime, gradually stir the apple butter into the peanut butter, then add the orange zest & juice. When the internal temperature of the roast reaches 170 degrees F, brush the apple butter mixture over the entire exposed surface of the roast, then continue cooking for another 15-20 minutes.
Wash, core and dice unpeeled apples. Sprinkle lemon juice over them and toss together gently to coat, then sprinkle brown sugar over the apples and toss again. Chill for at least 20 minutes. Add celery and nuts then stir in mayonnaise, adding only enough for desired consistency. Serve on a bed of greens.
In a very hot pan, cook each of the vegetables seperately over a medium-high flame with as little of the olive oil as possible. Cook the onions and the garlic together in the same pan in a little more oil. Set all cooked vegetables aside in a large bowl or pot. Make the "agrodolce": Combine vinegar and sugar in a small saucepan and reduce by half over medium-high heat for 3 to 4 minutes. While vegetables are still warm, combine with the roasted peppers, olives, and capers. Pour the "agrodolce" vinegar over the vegetable mixture and toss to coat. Add salt and pepper to taste. Add the chopped herbs, marinara sauce and diced tomatoes and stir. Serve the caponata at room temperature.
to make the meatloaf: In a bowl, combine seasoned stuffing, milk, eggs; stir then add diced onions, diced celery, shredded carrots, chopped sage, rosemary, salt, and black pepper; then add ground turkey and mix. Form the shape of a turkey (its body, wings, legs) on a parchment-lined baking sheet. to make the sauce: In a small bowl, combine the canned cranberries, ketchup, hot sauce, chopped rosemary and sage. Apply a thick coating of the sauce over the turkey-shaped meatloaf. Bake 375°F for 50 minutes. Garnish/decorate with anything Thanksgiving-like such as lemons, sage leaves, whole rosemary, fresh or frozen cranberries.
Combine the flour and salt. In a large bowl, cream the vegetable shortening, butter and sugar. Beat in the eggs one at a time. Beat in the vanilla extract. Gradually blend in the dry ingredients. Stir in the anise seeds. Cover and chill for 4 hours. Preheat the oven to 350 degrees. Pinch off walut-sized pieces of dough and form into balls. Place 1 inch aparat on ungreased baking sheets. Flatten the balls with the bottom of a glass dipped in flour. bake for 15 to 18 minutes until lightly colored. Transfer to wire racks to cool.
In a large skillet over medium heat, cook pork in oil until no longer pink; drain. In same skillet with pork, add the beans, soup, tomatoes, chilies, rice, broth, salsa, cumin and corn; cook and stir until bubbly. Pour mixture into an ungreased 2-quart baking dish. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly. Remove from oven and sprinkle with cheese. Let stand a few minutes before serving.
Shred the cabbage. Peel and slice the apple. Melt the butter in a Dutch Oven or non-aluminum pot. Add the cabbage and apple slices and mix. Add the bay leaf, Juniper berries and salt and pepper to taste. Cover and cook over low heat for 10 minutes. Mix in the dry vermouth, vinegar and sugar. Cover and cook for 30 minutes. Taste and adjust seasonings if necessary. Note: The red cabbage can be cooked for as long as 1 hour but I think that it is best when crisp tender. Goes well with pork or game dishes.
In some olive oil saute the onion and garlic until transparent. Add water and chicken base or 2 quarts chicken broth. Add the potatoes (I like to use frozen hash browns that I always have on hand). Add the seasonings. Bring to boil. Cover with lid and simmer. Brown the sausage, breaking up into small pieces, and drain in a stainer. Wash the kale, remove the stems/rib. Slice across you can add fresh or thawed frozen spinach squeezed dry). Add the sausage and kale to your saucepan and cook until potatoes are tender. Add the can of evaporated milk and heat through. Check to see if you want to add any salt. Serve with freshly grated Parmesan cheese. Enjoy.:-).
Wash and peel the breadfruit. Slice as thinly as possible. Heat the oil in a deep, heavy pan. Add the breadfuit slices, a few at a time, and cook until golden. Remove from oil, and drain excess oil on paper towels. Sprinkle lightly with salt, then serve with your favorite dipping sauce.
Melt butter in frying pan. Add mushroom and onions and saute until soft. Stir in flour and water. Mix in remaining ingredients and simmer for about 5 minutes, until slightly thickened, stirring often. Add meatballs and simmer until heated through. To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.
Preheat oven to 350°F. Grease 9x13-inch baking dish. Brown ground beef. Stir in water, taco seasoning, chilies, jalapeno pepper, salt and pepper. Bring to a boil and allow to simmer for 3 minutes. Spread refried beans in bottom of baking dish and top with beef mixture. Cover with foil and bake 30 minutes or until bubbly. Remove from oven sprinkle with cheese tomato, onions and olives. Arrange 18-20 tortilla chips around edges of baking dish. Bake uncovered for another 10 minutes until cheese is melted. Remove and let cool for 5 minutes. Top with sour cream, guacamole or fresh salsa. Serve with remaining chips.
salt, pepper, garlic salt chops, then dredge in flour. Place in frying pan with oil, make sure the oil is already hot. Brown on both sides, add onions, cook for about 2 minutes. Add beef broth and beer, cover and let simmer about 45 minutes until chops are very tender.
To prepare slaw, combine first 11 ingredients in a large bowl. To prepare dressing, combine juice and remaining ingredients in a small bowl; stir with a whisk until sugar dissolves. Drizzle over slaw; toss well to coat. Serve immediately.
Heat a large skillet, over medium heat, and lightly saute onion and bell pepper in the oil about 2 to 3 minutes; add the corned beef and combine with the onion and peppers by breaking the beef up with a wooden spoon and stirring. Flatten mixture evenly in the bottom of the pan, then pour the tomato sauce evenly over top; reduce heat, if needed, to prevent sauce bubbling out of the pan. Season with salt and pepper and other seasonings as desired, to taste (DO NOT STIR). Simmer, uncovered, over medium low heat, until liquid has mostly evaporated, about 15 minutes. Place about 1 cup of rice on each of 4 serving dishes, then divide beef mixture into 4 and use a spatula to place each portion on top of the rice.