HumbleIntelligence/food-ner-1-Million huggingface dataset:
NOTE: CORNFLOUR CAN BE MADE BY GRINDING CORNMEAL IN A CLEAN SPICE MILL OR COFFEE GRINDER. IF YOU PREFER A SPICIER CHILI, ADD CAYENNE PEPPER TO TASTE. (STEP ONE): DIVIDE the onion and bell pepper into eight sections; REMOVE ribs and seeds from peppers; PLACE onion, pepper, and garlic in a food processor; PULSE vegetables until coarsely chopped. HEAT one tablespoon bacon fat or olive oil over medium-high heat in a Dutch oven and add the bay leaf, and chopped vegetables; SAUTE until just softened. ADD 1 1/2 lbs lean ground beef and cook, breaking coarsely with a spatula as it browns. SPRINKLE 2 tablespoons masa corn flour over saute mixture; COOK for 2 minutes, stirring. ADD the group TWO seasonings and stir (at this point you can transfer mixture to a crock pot if using the slow-simmer method, using the LOW heat setting, then stirring in the remaining ingredients and cover, simmering for at least 4 hours); PROCEED to the following step for the stovetop method. STIR in the group THREE ingredients; BRING to a boil over medium-high heat, stirring constantly; REDUCE heat to a rapid simmer, stirring often until chili thickens to desired consistency (adding water if desired to thin consistency), about 30 minutes. (NOTE: If you're not in such a hurry and using the stovetop slow-simmer method, you can reduce heat to low and simmer for a few hours, refreshing consistency with water if needed). REMOVE bay leaf. LADLE into serving bowls and garnish with desired toppings. SERVE. SNAP your fingers and shout,"OLE!".
Preheat crock pot on high. Season chicken with salt and pepper. Heat oil in skillet and brown chicken on all sides, transfer to crock pot. Mix all remaining ingredients, except the cornstarch, into the skillet and heat through, stirring well, transfer to crock pot. Turn crock pot to low and cook for 8 hours until chicken is tender, depending on your crock pot. Half an hour before serving, blend the cornstarch with a little water and stir into the crock pot to thicken sauce. Serve on rice.
Mix all ingredients in a bowl. Divide into 4 portions and shape into patties. TO PREPARE AND EAT NOW: Cook in non-stick skillet for one to two minutes per side until cooked through. May spray pan with cooking spray if desired. TO FREEZE: Can be frozen in individual uncooked portions. I, however, make several batches at once and freeze after being fully cooked. TO PREPARE AFTER FREEZING: Heat up in microwave either from frozen or thawed out state between a paper towel.
Cook and mash sweet potato. Preheat oven to 350'F. Combine all ingredients into a dough. Knead on floured surface for about 3 to 4 minutes or until smoothed. Roll out dough until 1/2 inch thick and cut into biscuits using a knife or cookie cutter. Bake on parchment for 22 minutes. Remove and let cool on rack for about 20 to 25 minutes before serving. Place in freezer bag and keep in freezer for up to 4 months. NOTE: you can also use organic strained baby food in place of mashed sweet potato. NOTE 2: Yield will depend on size of cookies and mine is based on feeding a Chihuahua mix.
To each crepe, equally spread the strawberry preserves across the middle. Place 1 segment of the half of banana (flat side down) on top of the preserves. Spread the ice cream equally over each banana followed with the pineapple topping. Fold each end over, then roll up 'crepe fashion' leaving ends open. Turn upside-down onto serving dish (so that the loose end is on the bottom). Drizzle chocolate syrup over the crepes and top with a heaping scoop of whipped topping, top each with a cherry, and serve.
To prepare sauteed tomatoes and shallots:. Heat oil in heavy-bottomed medium skillet over medium-high heat. Add shallots and cherry tomatoes, and cook for 1 minute. Add 1/8 teaspoon salt, pepper, red pepper flakes, pine nuts and vinegar. Reduce heat to medium, and cook for 4 minutes, until tomatoes are soft and slightly wrinkled. Remove from heat, and cool to room temperature, until ready to serve with chicken. Stir in basil. To prepare dish:. Heat oil in heavy-bottomed medium skillet over medium-high heat. Season chicken lightly with salt and pepper. Add to skillet, skin side down. Cook 5 minutes. Turn skin-side up, and cook another 5 minutes. Remove chicken from skillet. Add wine to skillet, and scrape up browned bits with wooden spoon. Add broth, and bring to a simmer. Return chicken to skillet. Cover and cook chicken for 13 to 15 minutes on one side; turn over and cook another 13 minutes on second side. Remove chicken from skillet. Turn heat to high, and reduce pan juices slightly, about 1 minute. To serve, arrange chicken on plates. Spoon skillet juices over chicken and pass Tomatoes and Shallots separately.
Mix dry ingredients together. Then add the remaining ingredients. Fill a mini-muffin pan about 3/4 full. Bake at 350 for 10 minutes.
Grease 8 x 8 pan and preheat oven to 350 degrees. Slice sweet potato into thin rounds, about 1/8 inch thick. Not paper thin, but evenly sliced. I use a mandoline. Heat cream and butter in a saucepan until simmering. Add sweet potatoes, salt and pepper. Cook until just tender or until most of the liquid evaporates, about 10 minutes. Cook pancetta in small, nonstick pan, until crispy. Remove, place on paper towel and caramelize onions in pancetta fat on low heat, around 10 minutes. Layer sweet potatoes on bottom of baking dish, add pancetta and onions on top (or carefully stir them all together). Sprinkle top liberally with cheddar cheese. Bake for 15 - 20 minutes uncovered until cheese bubbles.
Chop the chocolate up coarsely and put into a bowl or double boiler. Set bowl over boiling water to melt the chocolate. Stir in the sugar and eggs until the until the sugar has desolved and chocolate is melted and is lighter in color. Remove from heat. Whip the cream and fold into the chocolate mixture. Pour into 4 individual serving dishes or leave in bowl. Refrigerate for at least 3 hours before serving.
Preheat oven to 325°F. Line a 13" x 9 " baking pan with foil, letting the ends of the foil extend over the sides of the pan. Mix crumbs, melted butter, and 2T of the sugar. Press firmly onto bottom of prepared pan. Beat softened cream cheese, 1 cup of the remaining sugar and 1 t. of the vanilla in large bowl with electric mixer on medium speed, until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour mixture over crust. Bake in preheated oven for 40 minutes or until center is almost set. Mix remaining sour cream, 2 T. sugar and 1 t. vanilla until well blended. Carefully spread this mixture over the cheesecake. Bake an additional 10 minutes. Remove cheesecake from oven and cool on wire rack. When totally cool, cover and refrigerate for 3 hours or overnight. To serve: Carefully lift cheesecake from pan using foil handles. Cut into 16 pieces. Top each piece with berries just before serving. Store leftover cheesecake in refrigerator.
Preheat oven to 375°F. Place potatoes in a large bowl and set aside. In heavy skillet over medium heat, saute onion and garlic in olive oil until tender, about 5 minutes. Add parsley and oregano. Add to potatoes along with eggs, bread crumbs, 1/3 cup of the ketchup, salt and pepper and mix well until thoroughly combined. Add ground beef and mix gently just until combined. Place on a casserole pan, shape mixture into an 8 x 4-inch loaf. Spread remaining 1/3 cup ketchup over top of loaf. Bake at 375°F for 70-75 minutes or until center is no longer pink and instant read thermometer reads 160°F when inserted in center of loaf. Let stand, covered, 15 minutes before slicing.
Thoroughly mix all breading ingredients and put in an airtight container. To make fries, clean mushrooms and then stem. Put some of the breading mixture on a place. Cut into 1/2 inch thick strips, and dredge in flour and shake off excess. Place into egg wash followed by breading. Placed breaded strips in hot oil for 2 to 3 minutes until golden brown. Drain and serve at once.
Scrub your potatoe but do not peel them place them to boil in lightly salted water until tender about 25 - 30 minutes (they need to be fork tender when pierced). Cool slightly and peel. Mash the potatoes (by hand not the processor or you'll have runny caulk). Stir in the egg substitute and flour. Knead to form a soft dough. If too sticky add a bit more flour. Coat both hands with flour and divide dough into 4 pieces and roll each into a log about 1 1/2 inch thick. cut the dough into 1/2 inch slices. Roll the pieces of dough with the teeth of a floured fork to score and shape. Bring a large pot of lightly salted water to a slow boil. Drop the gnocchi into the water, a few at a time. They are done when they rise to the top. Remove with a slotted spoon and drain. Continue until all gnocchi are cooked.
Heat oven to 375 degrees. Cut baguette into slices. Place in a single layer on a baking sheet. Bake about 10 minutes until light brown and toasted. Spread Nutella over each toast and top with raspberries, pistachios and a sprinkle of powdered sugar.
Shred the zucchini and chop walnuts and set aside. Us a mixer to beat the eggs and add the sugar, oil and vanilla. Add the baking soda, cinnamon, salt and baking powder. Slowly pour in the flour and xanthan gum until well mixed. By hand, mix in the zucchini and walnuts. Pour in greased and floured loaf pan and bake at 350 for 75 minutes. Let cool.
Clean un-peeled potatoes under water to remove any dirt. Poke them all over with a fork to vent while cooking. Rub vegetable oil on potatoes and season with salt. Microwave for 5 minutes, turn potatoes over, and microwave for an additional 5 minutes. While potatoes are cooking, cut across bacon and then lengthwise to create small bits. ( I use frozen bacon) Cook in a skillet until crispy and set aside. Allow the potatoes to cool until you can handle them. Make a slice lengthwise on each potato and use a fork to mash the insides. ( Doesn't have to be perfect). Top potatoes with shredded cheddar cheese and put back in the microwave for 1 minute or until cheese is melted. Top with bacon bits.
Prepare all ingredients before commencing to cook. In a medium-large bowl, combine the beef, breadcrumbs, egg, chopped spring onion and cilantro, with salt and pepper to taste, and place to one side. Grind onion, garlic and ginger to a paste with a stick blender or in a small food processor. In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste. Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes. Add the curry paste, star anise, cloves, curry leaves, reduce heat to medium, and stir fry until quite toasted and the oil starts to ooze out: this can take 5 - 10 minutes, but be careful not to burn. Add coconut milk and bring slowly to the boil. While curry liquid is boiling start making and dropping in bite sized meatballs - stop occasionally and stir gently. When all meatballs have been added, add tomato paste and salt to taste. Simmer, covered, on medium heat for 10 minutes, adding a little extra water as necessary. Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary. Serve with bread, roti chani, roti jala or steamed rice.
Remove seeds from cucumber & slice finely. Combine with potatoes, corn & onions. Stir through sufficient dressing & chill.
In a large saucepan whisk together the whipping cream, flour and butter. Heat and whisk continuously until the sauce thickens, boils and is smooth. Allow to simmer and additional two minutes. Add 3/4 of the cheese, the English mustard, nutmeg, salt and pepper. Continue to stir constantly until the cheese is melted and the sauce is smooth. Add amount of sauce needed to the still warm al dente elbow macaroni. Allow to stand for at least an hour before baking. Preheat your oven to 350 degrees. Mix the fresh bread crumbs with the left over cheese and toss on top of the macaroni. Bake until bubbling through and the bread crumb topping is browned. Freeze remaining sauce.
MICROWAVE DIRECTIONS:. With potato peeler, remove strip of peel from around center of each potato. In 2-quart casserole, combine potatoes and 2 tablespoons water; cover tightly. Microwave on high 8 to 10 minutes or until tender, stirring once 1/2 way through cooking. Drain well. DIJON VINAIGRETTE:. In a small bowl, combine all vinaigrette ingredients; blend well. Pour over potatoes; toss to coat. Let stand 10 to 15 minutes or until serving time. Just before serving, toss potatoes again. Serve warm or at room temperature, spooning vinaigrette over potatoes. CONVENTIONAL DIRECTIONS:. With potato peeler, remove strip of peel from around center of each potato. Place potatoes in medium saucepan; add enough water to cover. Bring to a boil. Reduce heat to low; simmer 15 to 20 minutes or until tender. Drain well. Continue as directed above.
Preheat oven to 425 degrees. In large bowl combine sugar and corn starch. Add syrups, vanilla, eggs. Use wire whisk and blend thoroughly. Add nuts and preserves stirring into mixture. Season with cinnamon and nutmeg. Pour into pie shell and bake on center rack for 10 minutes. Reduce temperature to 375 degrees and bake for 35 minutes. Remove and allow to cool.
Place one full sheet of sushi nori on a bamboo rolling mat, shiny side down. Cover the sheet lightly with the prepared Sushi Rice- leaving the remaining inch and a half of nori bare lengthwise away from you. Place your toppings lengthwise onto the center of your rice. Fold your mat over, centering your ingredients with respect to your rice sheet to the far edge of your rice. With even pressure, tighten your roll by pressing and pulling on your mat. Finish your rolling by rolling your tightened roll over the last flap of nori. Repeat the tightening process if necessary. Repeat the process for the 2nd roll. Cut each roll into eight pieces. Best served while very fresh!
Whip the room temperature egg whites until "very stiff dry" peaks form. Slowly add honey and continue to whip egg whites until "very stiff dry" glossy peaks form and there is a reduction in amount of egg white mixture. "Please, beat mixture until extremely stiff peaks are formed". Must put mask on in layers until about 2 inches thick on a clean face & neck leaving the nostrils, the entire eye and mouth area free of mask. Sitting up in the beginning of application will cause the mask to slip off the face lie down for applicacation until egg white mask is very hard and cracking if you try to move your facial muscles and face will feel impossible to move your mouth into a smile without cracking the mask.This very important because room temperature can affect how long it takes for this to dry. Best utilization of this recipe is for the mask to be very hard before you wash it off with warm to hot water. Pat dry face with towel. Wait 1 hour before putting on make-up skin will be dewy and make-up will blend beautifully. Note: 1 egg white to 1 tablespoon honey unless you want a firmer mask add more honey slowly and very carefully as the mixture becomes a meringue and you see how the peaks are forming the firmer the better; mask will hold together.
Preheat the oven to 350°F and lightly butter a deep ovenproof dish. Place the garlic, carrots, tomatoes, onions, herbs, wine, salt and pepper in a medium saucepan, cover and cook over a medium heat for 15 minutes, stirring from time to time. Remove the bay leaf. Meanwhile, bring a large pan of lightly salted water to the boil, add the sweet potato slices and cook for about 10 minutes. Drain the potato slices and place in the bottom of the prepared dish. Add the vegetables then top with the fish. Bake for 30 minutes. Serve hot.
Working with one chicken breast half at a time, place it between 2 sheets of waxed paper and, using a meat pounder, pound to an even thickness of 3/4" thick. Season on both sides with salt and pepper. Place in a nonreactive dish large enough to hold them in a single layer. Add the lemon juice, olive oil and thyme. Turn the breasts over several times to coat. Cover loosely with plastic wrap and let marinate at room temperature for 1 hour or refrigerate overnight. To make aioli, preheat a broiler (grill). Set the bell pepper on a baking sheet and place in the broiler about 6inches from the heat source. Broil (grill) turning with tongs, until skin is blistered and charred black on all sides, about 15 minute Enclose the pepper in a paper bag and let cool completely. If broiling the chicken, leave the broiler on. If grilling the chicken, prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack. Remove the stem from the pepper and discard. Slit the pepper open, then remove and discard seeds and ribs. Remove the blackened skin with a small knife or your fingers. Coarsely chop the pepper. In a blender or food processor, combine the roasted pepper, egg yolk, garlic, lemon juice, mustard, tomato paste, parsley, salt and pepper. Process until pureed. With the motor running, add the olive oil drop by drop. As the mixture begins to emulsify, add the oil in a slow, steady stream. Continue to process until the aioli is thick and has the consistency of mayonnaise. The aioli can be made a day ahead and stored in an airtight container in the refrigerator. By Broiler: Remove chicken breasts from the marinade and arrange in a single layer on a rimmed baking sheet. Broil until lightly browned, 3-5 minutes. Turn and broil until lightly browned on the second sides and firm to the touch, 3-5 minute Transfer to a plate. Place the bread on the baking sheet and toast, turning once, until golden, 3-5 minutes total. By Grill: Remove chicken breasts from the marinade and place over the hottest part of the fire or directly over the heat elements and grill until lightly browned, 3-5 minute Turn and grill until lightly browned on the second sides and firm to the touch, 3-5 minute Transfer to a plate. Place the bread slices on the grill rack and toast, turning once, until golden, about 2 min total. Spread the bread slices with aioli. Place the chicken breasts on four of the slices. Put the remaining slices on top. Halve the sandwiches and serve at once.
In a medium bowl combine all the ingredients. Mix gently. Place into a 9" by 5" loaf-sized baking pan. Pat down gently. Bake at 350 for 60 minutes or until no longer pink in the center. Let stand 10 minutes. Slice and serve.
Look through the beans for any rocks or irregular looking beans and discard those. Put beans in large pot and rinse with cold water, then cover with cold water and cook till done. Drain. Preheat oven to 325. In medium sized bowl combine tomato paste and juice from the canned tomatoes. Set aside. In bottom of greased Dutch oven layer half the cooked beans. Next cover that with half the onions and bacon. Sprinkle brown sugar over this generously. Repeat the layers ending with another generous sprinkling of brown sugar. Top this with canned tomatoes that you have cut up or squished with your hand. Then top this with the reserved tomato paste mixture. Cover the beans and bake for 2 to 3 hours. Before you bake it the original recipe states that you can add a little syrup to the mixture but I never do this.
Heat 1 tablespoon of the oil in a wok or a large frying pan. Add the garlic and ginger and saute until lightly golden. Add the shrimp and cook for 1 to 2 minutes until pink, tossing from time to time. Remove and set aside in a bowl. Heat 1/2 tablespoon of oil in the same wok or pan and add the egg. Stir to scramble the egg into small pieces, remove and set aside with the shrimp. Heat the remaining oil in the pan and add the soy sauce, fish sauce, rice wine, red pepper flakes, and brown sugar. (I put all these ingredients together in a bowl before I begin cooking). Stir briefly, add the drained noodles and cook for 5 minutes. Add the bean sprouts, chopped scallions and cilantro. Mix well and continue to cook until the noodles are heated through. Add the shrimp and egg back into the wok and toss with lime zest and lime juice. Season, if necessary with a little more soy sauce or fish sauce. Serve on white rice or we just eat them without the rice.
Mix all ingredients together with the exception of the bacon grease. Pre-heat oven to 450 degrees F. While oven is preheating, melt the bacon grease in your cast iron skillet and swirl around to help keep cornbread from sticking. Add grease to cornbread, pour into skillet and bake at 450 degrees for 30 minutes or until Golden Brown.
Sprinkle chicken with garlic powder, salt and pepper. Heat a skillet over medium high heat and add olive oil. Add teh chicken and cook until browned on both sides and then reduce heat to medium and add the tomatoes. Cook until chicken is done (10 minutes per side). Sprinkle with vinegar and scrape pan to loosen up the brown bits and then serve.
Preheat oven to 375. Combine flour, 1/2c sugar, oats, baking powder, baking soda, and salt in a large bowl. In a separate bowl whisk together buttermilk, egg, oil, and vanilla. Toss blueberries with flour mixture. Pour wet ingredients into flour mixture and stir gently. Line a 12 count muffin pan with paper liners (or spray a non-stick pan with cooking spray). Divide the batter evenly; sprinkle with remaining sugar. Bake 12-15 minutes or until tops are just set. Remove pan from oven and top each muffin with 1t fruit spread and 2 blueberries. Bake 3-5 minutes more until golden. Cool in pan for 10 minutes and serve.
Mix Mayonnaise and Ketchup in bowl. Add lemon juice and worcestershire sauce to taste. Serve over Salad or as Shrimp Dip.
Combine all ingredients. Spoon into greased 1 1/2 quart baking dish. Bake, uncovered, at 350 for 25-30 minutes.
Wash your rice in cool water, swishing until it becomes cloudy, drain with a fine mesh colander, and repeat 2-3 times. Let sit while you chop your onions and garlic. Clean rice tastes much better! Trust me. It also honors Japanese cooking precepts. Once you're done chopping melt the butter in a large, preferably heavy bottomed pot with your olive oil. This will help prevent your butter from burning. Once butter is melted add the onions and garlic and saute for 2 minutes, stirring occasionally, or until onions start to become translucent and the garlic fragrant. Add the rice and stir to coat with the oil/butter. Add spices and salt, stir to coat. Add your chicken broth and bring to a low boil, then cover, reduce to a simmer. When water is mostly absorbed add your black beans and re-cover. Cook in total for approximately 10 to 15 minutes or until liquid is absorbed and rice is tender. When rice is just about done cook your eggs. Serve rice in bowls, top with a "sunny side up" egg. Break the yolk and mash inches I recommend adding a little Tabasco sauce. Last step, gnosh! Presto! Simple, quick, ethnic vegetarian comfort food!
To make the cake, grease and flour a 9" tube pan; set aside. In a large bowl and with an electric mixer, cream the butter and cream cheese until light. Add the brown and granulated sugars, orange rind and vanilla. Continue beating until fluffy. Beat in the eggs, one at a time. In a medium bowl, sift the flour and baking powder. Add to the creamed mixture, stirring until well combined. Stir in the cranberries and white chocolate chips. Spoon the batter into the prepared pan. Bake in a 350 degree F oven about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Cool the cake in the pan on a wire rack. To make the glaze, melt the white chocolate chips in the top of a double boiler over hot, not boiling, water. Stir in the orange juice. Unmold the cooled cake. Spoon the glaze over the top; let cool. Garnish the top of the cake with orange slices, or fill the centre with cranberries.