HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil the 3 cups of water and put your herbs of choice into the hot water to infuse. Strain though a sieve. Add the one cup of honey or maple syrup and cook on a gently rolling simmer until mixture starts to thicken. Pour it into a baking tray lined with oiled paper. When cool cut into squares. Place in a bag with some granulated sugar and sake to coat to prevent sticking. Store in a bag.
Cream butter and sugar 3-4 minutes. Add egg and beat until JUST combined. Add zests, lime juice and extract. Add flour and cornmeal and mix until well blended. Cover with waxed paper or plastic wrap. Form into a disc (why? Beats me) and chill, at least, 1 hour. Roll heaping teaspoons of dough into balls and place on baking stones (or lined baking sheets) 3" apart. Dip bottom of a medium drinking glass into a bowl filled with the cornmeal and flatten balls with the bottom of the glass until dough is 1/4" thick. Bake cookies at 350 until golden brown around the edges, about 14-16 minutes. When cookies cool pour lime glaze (mix ingredients together) over them. Let glaze set. Devour.
In bowl add mushrooms, onions, garlic,peppers and crumbs. Mix. In another mixing bowl, add egg, milk, oil, basil, salt, paprika. Add black pepper if you do not use hot peppers. Wisk until blended. Slowly add the egg mixture to the vegetables and crumbs. Mix with spoon. Preheat oven 400*. Pack into a 1/3 cup measuring cup, press lightly. Turn over and tap lightly. Unmold on non-stick baking sheet. Based on a reviewer's comments which were helpful, spray Pam or oil a baking sheet. Mine do not stick on a non-stick sheet put perhaps there are other brands that still stick. Bake 15 minutes. Use spatula and turn over. Bake another 15 minutes. Serve with coleslaw dressing or any sweet spicy dressing. Great with fish. Note: Roasted red pepper strips can be added for taste and color instead of chili peppers.
Pull out the entire stem of each mushroom. Chop half of the stems into small pieces. Cook sausage in skillet. Once browned, add garlic and artichoke. Saute another 2 minutes, or until sausage is cooked all the way through. Add cream cheese and cook till blended and smooth. Allow to cool slightly. Stuff each stem cavity with the sausage/cream cheese mixture, slightly round the top and pat it down with a spoon so it's packed well. (This is important for the breading process!). For the breading you will need 3 separate bowls. First bowl - mix the Panko, breadcrumbs, and cornmeal. Second bowl - mix the eggs and milk. Third bowl - mix flour and salt and pepper. Start heating on medium high heat about 1/2 inch of cooking oil in a skillet. Dip mushrooms in egg mixture, then flour, then egg again, then Panko. Fry on both sides till golden brown. I recommend, especially if you are making for guests, to bread and fry the other 10 mushroom stems. They will be non-dairy treats for any guests who have a problem with lactose and are absolutely delicious!
Prepare rice noodles according to the package. Drain and rinse under cold water; set aside in a bowl. Combine water, soy sauce, fish sauce, brown sugar and red pepper flakes in a small bowl; set aside. Heat one tsp oil in a pan or wok over medium heat. Add beaten egg and stir fry. Remove scrambled egg from pan and add to noodles. Add one tsp oil to heated pan, stir in garlic, chicken and shrimp. Stir fry just until chicken turns opaque and loses its pink color. Add green onions and cook an additional minute. Add noodle-egg mixture and sauce, cook until thoroughly heated. Remove from heat; toss with bean sprouts and cilantro. Sprinkle with peanuts. Serve immediately.
Place one oven rack in top third of oven, and another rack in bottom third. Preheat oven to 450 degrees. Make glaze: In a small saucepan, bring vinegar and maple syrup to a boil over high heat; cook, stirring occasionally, until mixture has reduced to 1/4 cup, 3 to 4 minutes. Remove from heat; transfer 1 tablespoon to a small bowl for drizzling, and set aside. Reserve the rest of the glaze in saucepan. On a large rimmed baking sheet, toss apples and onion with oil. Season with salt and pepper; arrange in a single layer, and roast until golden, about 15 minutes. Remove from oven and toss. Meanwhile, line another rimmed baking sheet with aluminum foil; place pork on foil. Season generously with salt and pepper; brush with glaze from saucepan. Return apples and onion to oven, on bottom rack. Place pork on top rack; roast 10 minutes. Remove pork from oven; brush with glaze (discard any remaining in pan). Roast until pork registers 150 degrees on an instant-read thermometer, and apples and onion are tender, about 10 minutes more. Transfer pork to a cutting board, and let rest 10 minutes. Slice 1/4 inch thick; drizzle with reserved tablespoon glaze. Serve with apples, onion.
Put the water in a saucepan, add the spices, and bring to a boil. Turn down the heat and let simmer for 5 to 10 minutes. Add milk and sugar and bring to a boil (or heavy simmer). Add tea, turn off the heat, and let infuse for two to three minutes. Strain into two cups and serve hot.
In a medium microwave-safe bowl, place peanut butter, honey and milk. Microwave for 30 seconds. Stir in cocoa powder until mixture is smooth. Spread onto toasted bread and sprinkle with sea salt.
In a large bowl mix the butter, sugars, and peanut butter. Add eggs, one at a time and then add vanilla. Mix dry ingredients together and add to sugar mixture. Then add oats and raisins. Form into 1 inch balls and press down onto parchment lined baking sheet. Bake at 350 degrees for 12-14 minutes.
Make the shortcrust pastry: sift the flour and salt into a bowl. Rub in the butter cut into small pieces until the mixture resembles fine breadcrumbs. Add the cold water and mix to a dough. Chill for 15 minutes before using to line a 24cm flan tin. Preheat your oven to 200°C. Mix the filling ingredients together. Place the plums cut side up onto the flan case. Pour the filling on top. Put into the oven for 20 minutes. Mix the demerara sugar and the mixed spice and sprinkle onto the flan. Put the flan back in the oven at 230°C for another 20 minutes until golden on top. Leave to cool for a few minutes before serving or serve cold with vanilla ice-cream.
Place all ingredients in a small pan. Cook for 10 minutes at simmer. Place in a container at keep in refrigerator for use. Will keep for 1 month.
Place 2 cups of the corn kernels, onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor or blender and process until combined. Place this mixture in a large bowl and add the remaining corn kernels and mix to combine. Heat 1 tablespoon of oil in a non-stick fry pan over medium high heat. When oil is hot, drop 1 heaped tablespoon or 1/3rd cup of mixture in pan and cook in batches for 1-2 minutes each side. Drain on paper towel and serve with the avocado salsa. Avocado salsa- Mix all ingredients in a bowl and stir carefully until combined.
In large bowl, combine flour and brown sugar. Cut in butter till mixture resembles coarse crumbs. Stir in pecans. Set aside 1/2 cup for topping. Press remaining crumb mixture into a greased 9" square pan. Bake at 350° for 12-15 minutes, or until edges are lightly browned. In a mixing bowl, beat cream cheese and sugar, add egg, milk, lemon juice and sugar, mix well, and pour over warm crust. Bake 25-30 minutes, or till set. Immediately sprinkle with M&M' candies. Cool on wire rack. Cut into bars. Refrigerate leftovers.
Preheat oven to 350. Lightly grease a shallow baking dish just large enough to hold the tomatoes. Turn the seeded tomato halves upside down on several layers of paper towels and drain for about 10 minutes. Arrange the drained tomato halves, cut side up, in the prepared dish. In a small bowl, mix together the bread crumbs, oregano, and pepper. Fill the tomato halves with the bread crumb mixture (about 1/2 TBS each). Season with coarse salt. Drizzle each half with 1 tsp of the oil. Bake, uncovered, for 1 1/2 hours, or until the tops are nicely browned and caramelized. Let cool slightly before serving, or serve at room temperature. For best results, do not refrigerate.
Coarse grind for the pork and the venison. Mix seasonings with water. Pour in water and mix with meat. Let sit in refridgerator over night. Stuff and Smoke 3 hrs at 165. note: I usually freeze the links, and smoke them when before I eat them.
In a heavy saucepan, combine sugar, syrup and 1 cup milk. Cook over medium heat, stirring constantly, until the sugar dissolves. Continue to cook, stirring occasionally, until the mixture reaches 246-248 degrees on a candy thermometer or makes a firm ball when a dropped into cool water. Slowly add second cup of milk and continue to cook to firm ball stage. Slowly add third cup of milk, butter and salt. Cook to firm ball stage and remove from heat. Immediately pour into buttered pan. Let cool completely before cutting to pieces with a sharp, wet knife.
Combine sausage, taco seasoning, bell pepper, onion, mushroom and chopped tomatoes. Cook until sausage is done. Remove to an 11x7 inch baking dish. Top with cheeses. Combine remaining ingredients. Pour over vegetable mixture and cheeses. Bake at 375 degrees for 1 hour.
In a large bowl, combine egg and bread until the liquid is absorbed. Add mayo, ginger, scallion, and soy sauce; stir. Gently fold in crab and season with salt and pepper. Shape mixture into eight 2 to 2 1/2 inch patties; cover and chill 15 minutes. In a large nonstick skillet over medium heat, cook crab cakes in sesame oil, turning once, for 8 minutes or until brown and crisp (if necessary, cook in two batches, using 2/3 of the oil for the first batch and the rest for the second). Make dressing by whisking together wasabi paste, vinegar, sesame oil, sour cream and soy sauce. Toss arugula with 3 tablespoons dressing. Divide greens onto four plates and top with two crab cakes. Drizzle the remaining dressing over each plate.
In bowl, combine chicken, cornstarch, flour, salt, pepper and egg white, let stand 10 minutes. In wok or large skillet, heat oil to med high heat, stir fry chicken in batches, for 3 minutes or till golden brown. Transfer to a plate. Mix broth, ketchup, sherry, soy sauce and sugar, set aside. Drain all but 1 Tbsp oil from pan, add pepper and onion and stir fry about 3 minutes or till tender crisp. Add chicken, stock mixture and pineapple, stir fry 2 minutes or till mixture is thickened and chicken is coated.
Clean and devein prawns. Add turmeric powder, salt, mix and set aside. Grind together green chilies, garlic, ginger, and red chili powder. Add the prawns from Step 1, mix thoroughly and set aside for 30 minutes. 3Barbeque in a charcoal fired grill or oven. Preheat the oven to 350 deg. Put prawns in skewers. Keep the skewers on the separator in the oven. Place a tray below the separator. Bake at 350 deg for 10 to 15 minutes. Serve hot.
Heat the oven to 350 degrees F. Grease two 9" x 5" metal loaf pans, then dust with flour, knocking out the excess. Sift together the flour, baking soda, cinnamon and salt into a bowl. Beat together the eggs and sugar in the bowl of an electric mixer with a whisk attachment at medium-high speed until very thick and pale, and the mixture forms a ribbon when the beater is lifted, about 10 minutes. Reduce the speed to low and add the oil in a slow stream, mixing, then mix in the bananas, yogurt, hazelnut spread and vanilla. Remove the bowl from the mixer and fold in the flour mixture and hazelnuts gently but thoroughly. Divide the batter between the loaf pans to about 2/3 full, spreading evenly, and bake in the lower third of the oven until golden brown and a wooden pick or skewer comes out clean, about 1 hour. Start checking for doneness at 45 minutes. Cool the loaves in their pans on a rack 10 minutes, then turn out onto the rack. Turn the loaves right side up and cool completely.
Preheat oven to 350°. Combine graham cracker crumbs, flour, baking soda and salt in small bowl. In large bowl beat butter and sugars until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in butterscotch morsels. Drop by rounded tablespoon onto ungreased baking sheet. Bake for 9-11 minutes until set. (I found 11 minutes best but check at 9) Cool for 2 minutes on baking sheet, remove to wire racks to cool completely.
Heat half the oil in a wok or large fry pan over a high heat, and stir fry the beef in 2 batches tossing frequently for about 2 minutes or until just sealed. Transfer to a bowl. Reduce the heat to medium and add the remaining oil. Add the onion and curry paste and cook for a further 2 minutes or until aromatic. Add the capsicum, coconut milk and water. Bring to the boil, then reduce the heat and simmer for about 3 minutes. Add the bok choy and cook for about 2-3 minutes or until just tender. Meanwhile, put the noodles in a heatproof bowl and cover with boiling water, allow to stand for 2 minutes to soften slightly. Drain. Add the beef, noodles, fish sauce, lime juice, sugar and spring onions to the curry. Toss to combine and heat through. Serve at once.
Assemble sandwich using all ingredients. Grill on panini press or skillet. Can use olive oil on outside of bread if needed. On my non stick press it is not necessary.
Sieve the first four dry ingredients into a large bowl and add the pepper, cheese and spring onions. Stir to combine. Chop the bacon finely and cook in a pan or under the grill until crisp. Keep the bacon drippings. Melt the butter and add the egg, milk& bacon dripping and beat to combine. Halve the avocado, scoop out the flesh and cut into small cubes. Sprinkle with lemon juice to prevent browning. Then add them to the liquid mixture. Add the bacon then mix into dry ingredients. Stir only to just combine. Put about 1/4 cup of mixture into each sprayed or greased muffin cup. Bake at 200 deg C (400F) for approx 10 mins or until the muffins spring back when pressed lightly in centre. I make either 24 mini or 12 medium muffins and serve them warm.
Pre-heat oven to 400 degrees. Place the frozen cauliflower in a 1 1/2-quart casserole. Add 1/2 cup water. Cover and microwave on high for 7 minutes. Stir and cook another 4 minutes. Let stand 2 minutes. Place in a colander to drain and blot with paper towels to absorb as much moisture as possible. Place the cauliflower in a food processor. Add the sour cream, cream cheese, butter, half the cheese, half the bacon, salt and pepper to processor. Process until contents have the smooth consistency of mashed potatoes. Grease the same casserole used for cooking the cauliflower and pour in the cauliflower mixture. Top with the remaining cheese and crumbled bacon. Bake uncovered 20 minutes at 400° or until lightly browned.
Remove beards and scrub mussels under cold running water. Discard any that remain open after handling. Put in a large bowl and refrigerate until needed[best if it is the same day! Heat the oil in a wok, add onion, spring onions and garlic and stirfry gently for a few minutes. Add wine, cream, lots of black pepper and tomatoes. Bring to the boil, add the mussels and cover with a large lid. Shake of stir the mussels around a couple of times until they open[about 5 minutes]. Transfer mussels to a large bowl, leaving the cream sauce in the wok. Boil the sauce with the lid off over a high heat until reduced by half. Add herbs, then pour sauce over the mussels. Serve in shallow soup plates with thick slices of crusty bread to mop up the cream sauce.
Drain liquid from canned fruit. Dump everything into LARGE bowl. Mix really well. Chill at least 1 hour. Serve.
Steam the cauliflower for 15 to 20 minutes, or until tender. If you prefer, the cauliflower can be roasted or (pan) grilled. I pan grilled zucchini in place of cauliflower, cutting them up into 5" long by 1" thick pieces and lightly oiling them first. While the cauliflower/vegetables cooks, saute the onions in the oil in a small skillet until golden. Add the curry powder and cook, stirring often, for another 2 minutes. Place the onion mixture in a bowl and allow to cool for about 10 minutes. Transfer the onions to a food processor, add the yogurt, and puree until smooth. It may be necessary to add a splash of water to help the mixture to blend. Season with salt and pepper to taste. When the cauliflower is done cooking, remove it to a serving platter, spoon on the curried yogurt sauce or serve the sauce in a bowl. Garnish with fresh cilantro if desired.
Put broccoli and water in a large, round microwave proof tupperware/gladware. Press lid on top but do not fully seal. Microwave on high for two minutes. Press and seal lid. Let stand for one minute. You can let the broccoli steam longer if you prefer it to be more tender. Drain and serve.
Press each round of pork with your fingers, a meat mallet, or the flat of a knife until half the thickness, then slice into thin pieces. Place in a bowl and toss with 1/2tbsp light soy, the oyster sauce, sugar, salt and pepper, then place to one side. Heat your wok until smoking before adding 1 tbsp groundnut oil, then the garlic and chopped chilli. Stir fry for a few seconds, then add the spinach and toss until warmed through. Pile onto a warm serving plate. Bring the wok back to temperature and add another 1 tbsp groundnut oil, then stir-fry the pork for 2-3 minutes, or until cooked as you like. Pour in the sherry and sprinkle over the chilli flakes. Pile onto the spinach leaves. Bring the wok back to temperature and add the remaining 1tbsp groundnut oil. Add the mushrooms and stir-fry for one minute. Add a splash of water to steam the mushrooms for another minute or so, then season to taste with balsamic and light soy sauce. Spoon onto pork and serve.
Place towel under stand mixer to prevent wobbling. Mix flour, water and table salt in bowl of stand mixer fitted with dough hook, on low speed, until no dry flour remains, 3-4 min, scraping sides and bottom of bowl occasionally. Stop mixer and allow to stand 20 minutes. Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1-2 minutes. Scrape sides and bottom of bowl, then turn speed up to high and knead until dough is glossy, smooth and pulls away from sides of bowl, 6-10 minutes. (Dough will only pull away while mixer is running; once mixer is stopped, it will fall back to sides.). Smear large bowl with 1 tbsp olive oil with fingers, scraping excess onto a rubber spatula. Use oiled spatula to transfer dough to oiled bowl. Pour 1 tbsp oil over dough. Flip dough once to cover thoroughly with oil. Cover tightly with plastic wrap. Allow to rise at room temperature until nearly tripled in size, 2 to 2 1/2 hours. One hour before dough is ready, place oven rack in the middle of the over and position pizza stone on rack. Heat oven to 450. When dough is risen, coat rimmed baking sheet or jelly roll pan with 2 tbsp oil. Using rubber spatula, turn dough out onto sheet, along with any oil in bowl. Use fingertips to spread dough to edges of pan, being careful not to tear it. (Dough will not reach corners snugly. If dough resists stretching, allow it to rest 5-10 minutes before trying again.) Let dough rest in pan 5-10 minutes, until bubbly. Prick surface 30-40 times with dinner fork. Sprinkle with kosher salt. Bake 10-15 minutes. Sprinkle top with rosemary and rotate pan, then bake another 10-15 minutes, until golden brown. Transfer to cutting board and brush with remaining 1 tbsp olive oil. Slice and serve immediately.
Cut peaches in halves remove pit, and place face down on BBQ. Grill for 4-5min on each side, until soft. While grilling, combine yogurt and 4 tablespoons honey - mix well. Remove from grill, add 1 tablespoon yogurt mixture to top of peach, drizzle with honey and sprinkle with cinnamon. Repeat for all remaining slices. Enjoy!
first, have some boiled water about 1-2 cups ready because you'll need it for the water bath. Put sugar and the tablespoons of water and burn the sugar. Use med-high heat and watch carefully until sugar turns light brown, stirring occasionally. Pour into baking dish and let cool. Whisk well the rest of the ingredients then pour over hardened sugar. You can use any sort of baking dish u like, i prefer glass. Place dish in another baking dish or pan that is slightly larger then add boiling water around it about half way to three quarters up. place in oven at 375 degrees for one hour or until knife comes out clean. let cool and flip over on a serving tray or leave as is. put it in the fridge for about four hours. enjoy.
Preheat oven to 350°G. Pour two cups boiling water over cranberries and let soak for 30 minutes. Do not drain. Saute the onion and celery until soft. Add the Garlic Garlic during the last few minutes of cooking. Combine the stuffing mixes, pecans, onions, beaten eggs, broth, and cranberries (with liquid). Bake, covered, for about 45 minutes. Remove the cover for the last 15 minutes.
Remove the giblets from the chicken, if necessary, rinse out the cavity and pat the skin dry. Put the butter and all the remaining ingredients in a bowl and mix together well to form a thick paste. Gently ease the skin of the chicken away from the flesh and rub generously with the herb and butter mixture. Rub more of the mixture over the skin, legs and wings of the chicken and into the neck cavity. Place the chicken in a roasting tin, cover loosely with foil and marinate overnight in the fridge. Preheat oven to 375F/190°C. Cover the chicken with clean foil and roast for 1 hour, then turn the chicken over and baste with the pan juices. Cover again with foil and cook for 30 minutes. Remove the foil and place the chicken breast-side up. Rub with a little extra butter and roast for a further 10-15 minutes until the meat juices run clear and the skin is golden brown. Serve with a rice dish or a salad.
Peel the egglants. Cut them lengthwise in slices 1/2 inch thick. If slices ar very long cut them in half. Liberally salt each slice and stack them in a shallow dish. Place another dish on top and lightly weight it for instance using a full can of tomatoes. Keep the eggplant in the press for at least two hours. This process will drain out the acidic liquid which causes the eggplant to taste bitter and act like a sponge when frying. After the time has elapsed, rinse or wipe off the slices and pat dry. Heat 2 inches of olive oil in a skillet over medium heat until hot. Dust each slice with flor before frying. Cook to a rich golden brown, and drain between brown paper until everything else is ready for assembly. While frying eggplant begin the tomato sauce. Pass the can of tomatoes through a food mill to remove any seeds. Place the 1/4 cup of olive oil in a sauce pan and saute the whole garlic until brown, remove the garlic. Add the tomatoes, paste, sugar, basil and season to taste with salt and pepper. Stir well and cook on low heat for about 15-20 minutes. Meanwhile continue to cook eggplant and keep hot uncovered in a 300' oven. At this time cook your pasta, when it's done toss in a warm serving bowl with some of the sauce and half of the cheese. Arrange eggplant on top. Drizzle with sauce and sprinkle with cheese. Enjoy!
Dice chicken breasts and place in non-stick skillet with salt and papper (to taste). Cook chicken over medium heat until thorougly cooked, but do not brown. When cooked, remove from heat. Dice onion. In saucepan over medium-low heat, melt butter and add diced onion. Cook until onion is translucent. Drain Ro*Tel and green chilies in collander. Once onion is translucent, add garlic, chilies and tomatoes. Cook for 8-10 minutes. Dice cream cheese and add to onion/chilies/tomato mixture. Stir until melted. Add chicken broth and half and half. Stir to combine. Add lemon juice and stir. Then, stir in cayenne pepper and salt, to taste. Finally, add your cooked, diced chicken breasts. Reduce heat to low and simmer for 30 minutes.