HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk together the first 5 ingredients in a large saucepan over medium-low heat; cook, whisking constantly, 6 to 8 minutes or until thickened (Note: pudding always takes me twice the time the recipe lists--usually 15 to 20 minutes.). Let pudding stand 5 minutes, then gently stir in bananas. Arrange 15 vanilla wafers in single layer on bottom of a 1 1/2 quart bakign dish. Sprinkle 1/2 cup pecans on wavers. Pour half of pudding on top. Repeat layers, ending with pecans. Beat egg whites and 1/8 cream of tartar at high speed until foamy. Add remaining sugar one teaspoon at a time, beating until soft peaks form (1 to 2 min). Spread meringue evenly over top, sealing edges. Bake at 400 degrees for 8 to 10 minutes or until golden brown.
Prepare Alfredo Sauce. Melt butter in sauce pan over medium heat. Gradually whisk in flour. This will create a paste. Gradually add half and half, whisking until incorporated and no lumps are present. Continue to whisk until hot, about 3-5 minute. The longer you cook the base (without the cheese) the thicker the sauce will be. Add parmesan slowly, whisking until incorporated. Add minced garlic, salt and pepper. Cook for 2 minutes or until cheese is melted. Remove from heat, add half the can of crab. Keep warm on very low heat, stirring occasionally so skin doesn't form. Preheat broiler. Cut four 6x8-inch pieces of foil. Place 1 fish fillet in center of each piece of foil. Fold up foil to form rectangle with 3/4-inch-high sides. Place packets on small baking sheet. In small bowl combine olive oil, minced basil leaves, lemon juice minced garlic clove, salt and pepper mixture. Drizzle over fish in foil. Broil fish, Turning fillets when opaque in center, about 6 minutes. Transfer fillets to 4 plates. Spoon alfredo sauce over fillets. Garnish with fresh julienned cut basil leaves, parmesan cheese and remaining crab meat. Serve.
Drain the soaked butterbeans. Into a large pan put the butterbeans and the water, bring to the boil, reduce the heat and simmer for 30 minutes. Crush to a pulp the ginger and garlic with the salt. Mix together the ground coriander, cumin, turmeric and chilli powder with 3 tbsp water to make a paste. Heat the oil and fry the onions, chillies and cinnamon sticks for 5 minutes. Add the garlic and ginger pulp and cook for 2 minutes Add the spice paste and cook for 5 minutes. Add the meat, increase the heat and fry for 5 minutes Stir often. Add the tomato, cardamoms and the cloves, stir in the warm water, bring to the boil, lower the heat, cover with a lid and simmer for 1 hour. To the meat add the butterbeans and their cooking water. Bring to the boil, cover the pan and simmer 15 minutes. Remove from the heat stir in the lemon juice and serve garnished with the coriander leaves if using.
Preheat oven to 325°F. In a double boiler, melt the chocolate chips over a low heat, stir constantly until smooth. In a mixing bowl, whisk sugar, flour and salt to combine. In another mixing bowl, combine eggs, buttermilk and vanilla; add sugar mixture and beat with a mixer until well combined. Pour the batter into the pie crust (you may have leftover batter). Bake, on the middle oven rack, for 1 hour 15 minutes to 1 hour 25 minutes or until the pie is crisp on the top and/or inserted knife into center of pie comes out with just a little bit of moist chocolate. Cool; refrigerate immediately if not eating pie until later or let pie stand at room temperature for 1 hour, prior to eating. Garnish with Cool Whip, if desired.
Heat butter in large skillet; add chicken; cook and stir until nicely browned; add salt, pepper and basil. Add broccoli, peas, carrots and onions; cook and stir until vegetables are tender-crisp. Stir in broth; bring to a boil. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes; stir in cheese.
Preheat oven to 375°F Mix everything together in a large bowl. Depending on the dryness of the ground meat you may want to add more or less Italian dressing and/or bread crumbs. I cook mine in a large 13 x 9 baking dish. I form the meat into a meatloaf. Cook for 1 hour draining fat out after the first 30 minutes. When it's reached 180°F take it out, let sit for a few minutes and enjoy.
Preheat oven to 200 degrees celsius. Grease small cupcake pan. Place egg whites in a medium bowl and whisk lightly until combined. Add melted butter, ground almond meal, sifted icing sugar and flour. Add finely grated lime rind and lime juice. Whisk mixture until just combined. Divide mixture among prepared pans. Top with one almond per cake. Bake for 15 minutes. Remove from oven and allow to rest for 5 minutes. Turn cakes onto a wire rack to cool. When cool, dust with sifted icing sugar. Variations. Lemon rind and lemon juice. Alternatively,any citrus can be used. A glaze of melted marmalade can be brushed on cooked friands whilst cooling. Before baking, friands can be topped with rhubard, blueberries or raspberries. Don't be afraid to experiment! Friands are best eaten on the day they are made.
Microwave squash on high (100%) for 2 minutes. Pierce squash several times and microwave on high (100%) for 15 to 18 minutes, turning 1/4 turn every 4 minutes, until soft and fork tender. Slice into 1 inch thick rings and remove fibers and seeds. Arrange in a circle on a large plate. Microwave butter in a small container on high (100%) for 20 seconds until melted and brush over tops of squash rings. Cover with waxed paper and microwave an additional 2 to 4 minutes on high (100%) until very hot.
In a large mixing bowl add the potato starch, almond flour, oat flour, millet flour, yeast, xanthan gum and kosher salt. With whisk attachment to stand mixer, mix for 30 to 45 seconds or until well combined. Measure the water into a measuring cup, bread in eggs, 2 tablespoons oil and honey. With the mixer on low speed, add the mixture into the flours. As it begins to incorporate, increase the mixer speed to medium and continue to mix for 2 to 3 minutes or until thoroughly combined. With the remaining tablespoons of oil, lightly oil a large dutch oven. Turn the dough into the oiled oven, cover and allow to rise in a warm place for 1 1/2 to 2 hours. About 20 minutes before end of rise, set oven temperature to 425 degrees and preheat. Line a 2 section French loaf pan with foil or use foil to make molds for the dough. Spray the foil with non-stick cooking spray. Divide the dough in half. Using a wet spatula form the dough into a 9 to 10 inch log, smoothing and wetting spatula as needed. With a sharp knife make 3 slits in each loaf, place in preheated oven and bake for 30 minutes or until crusty, golden and a hallow sound when tapped on top of loaf.
Preheat oven to 350°F If you've decided to use them, roast your nuts for 7-10 minutes. Remove and cool. Grease two medium loaf pans. Mash the bananas and set aside. Chop the nuts (I used macadamia nuts), set aside. Put the flour, baking powder and baking soda in your food processor and mix to incorporate. Put in a large bowl. Put the brown sugar and oil in the bowl of the food processor and combine. Add the eggs or egg replacer. Process until combined. Add the vanilla and give it a couple more pulses. Add the mashed banana. Pulse once to combine. Add the chopped nuts to the flour mixture and mix them to coat. Add the wet ingredients to the dry until just combined. Don't over mix. Divide between the two loaf pans. Bake for 1 hour or until the loaves are done. I found 40 minutes was sufficient, but it may vary for different ovens. I used a wooden kabob stick to test my loaves. Once the stick came out clean I removed the loaves from the oven. Turn the stove temperature down to 200°F. Cool the banana bread in the loaf pans for about 15 minutes then turn them out onto metal racks and cool. Make sure they are cold before you cut them as they will fall apart. Using a serrated knife, cut each loaf in about 1 inch slices, then cut the slices in half so they resemble a biscotti cookie. I placed them cut side down on a metal cookie sheet covered with parchment paper. Bake for at least another hour. I found that more time is needed. Be patient it might take a while. The slices should be hard and crunchy when finished. Store in a tightly covered container. I'm going to glaze these with chocolate. :0).
Melt butter in a 2-quart saucepan over medium heat. Add shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper, to taste, and add the warmed stock. Add the smashed garlic and sprigs of thyme. Cover with a tight fitting lid. Cook for 15 to 17 minutes. Remove the thyme and garlic. Fluff with a fork and add fresh chopped parsley.
Sprinkle yeast over the 1/4 cup of warm water (110-115 degrees F). While the yeast rests for 5 minutes, put the flour and salt in a large bowl. Mix yeast mixture and 1 cup cold water with the flour and salt and mix with a wooden spoon until well combined. Empty contents onto a flat surface and kneed for 5 minutes or until the dough ball is slightly tacky and elastic. Divide dough into two and put in two oiled bowls. (I use cooking spray.). Let rise for 90 minutes. I place both bowls in the microwave with a third bowl of steaming hot tap water and close the door to create a warm/moist place for it to rise. (Don't cook it!). Once risen, take each dough ball, fold it over itself a couple times and reform into a ball. You should feel and hear air bubbles popping as you form it. Put them back in their bowls, cover with plastic wrap, and put in the fridge until they are needed. It's best if it sits for up to a day, but a few hours will do. If in a pinch, you could use it right away. Remove dough from fridge and let it come to room temperature. Preheat oven to 550 degrees F. Let the oven stay at that temperature for 10 minutes to let your stone reach the same temperature. Form the dough on a lightly floured surface and transfer to a lightly floured wooden peel. Give quick shakes to the peel to make sure the dough doesn't stick. Add toppings (sauce, cheese, whatever, try to go lightly) and cook on the stone for 6 minutes. Let stand 5 minutes before cutting.
In a small bowl, stir together the yogurt, garlic and cumin. In a separate bowl combine the coriander seeds, curry, salt and pepper. In a very large nonstick skillet or saute pan, heat the oil over medium-high heat. Meanwhile, dip the tofu into the yogurt mixture to lightly coat each side, then sprinkle each side with the curry mixture, dividing the seasoning evenly among all the tofu. Immediately place tofu in the hot pan and cook until just done, about 21/2 minutes on each side. Serve with a light sprinkling of chopped mint.
Fill a cocktail shaker with ice and add limoncello and vodka. Shake mixture to combine. Add soda water to shaker and stir to mix inches Pour into a rocks glass and top with torn mint leaves.
Line a large broiler pan with a rack with foil in the bottom to catch drippings. Set oven rack to 3-4" from the heat source and turn on your broiler. Cut each wing into three pieces- a mini drummette, a bent wing portion, and a pointy wing tip- discard the wing tips. Combine sauce ingredients in a large bowl, then dump in chicken and mix to coat well. Set chicken pieces onto the broiler rack, reserving the sauce in the bowl. Broil for 12 minutes, then turn over the chicken and brush with reserved sauce. Broil another 8-10 minutes or until chicken is browned and cooked through. Set cooked chicken in a mound on a platter. Surround the chicken with carrot sticks, celery sticks, cherry tomatoes, and a small dish of blue cheese dressing on the side. Note: If you want to use frozen chicken wings instead, don't thaw them. Count out 30 frozen, precut wing parts and coat them with the sauce. Bake (instead of broiling) in the lined broiler pan at the temperature suggested on the chicken wing package for the time indicated for that amount of chicken on your package- this will probably be longer than the time for broiling from fresh. Brush with the reserved sauce halfway through the baking time. Garnish as indicated above.
In a large saucepan, brown the chicken in oil. Add salt and pepper. Set aside on a plate. In the same saucepan, brown veggies in the butter until tender. Sprinkle flour and celery seeds on them. Cook 1 minute while stirring. Add chicken stock while whisking and bring to boil always stirring. Put the chicken back in the saucepan and add the cream. Let simmer slowly about 5 minutes. Adjust seasoning.
Place all ingredients in a blender and blend on high until smooth. Pour into glasses and garnish with lime slices.
Wash beans. In a large pot, soak the beans with the first chopped bell pepper in water until swollen. Overnight?. **It doesn't say so but I'd drain it at this point and add new water so the beans won't be so musical if you know what I mean.**. Cook until soft about 45 minutes. Heat oil in a medium pan. Add onion, second bell pepper and garlic and cook until soft. Add 1 cup of cooked beans and mash them well. Add mixture to bean pot. Add dry seasonings to the pot. Cover and boil 1 hour. Add vinegar and wine. Cover and simmer 1 hour. If broth is too watery, uncover and cook until it thickens. Just before serving stir in the olive oil.
Preheat oven to 400°F and layer the ingredients in the order listed in any small dish that is oven safe. Bake for 30-35 minutes and enjoy the wine. Allow to rest about 10 minutes before serving.
Coat a wok or large nonstick skillet with cooking spray; add in oil. Heat at med-high until hot. Add in mushrooms and garlic; stir-fry 4 minutes. Add in wine, cover and cook 2 minutes. Uncover and cook 2 minutes or until liquid evaporates. Sprinkle mixture with thyme, salt, and pepper; toss well; serve immediately.
In a saucepan over medium heat, cook raisins, water, margarine, cinnamon and nutmeg until margarine is melted; continue cooking for 3 minutes. Cool. Add all remaining ingredients and mix well. Spread into an 8-inch square pan coated with nonstick cooking spray. Bake at 350° for 20-25 minutes or until lightly browned.
Grind the first 3 ingredients with fine chopper blade. (grind onion first, and save the onion juice, in case moisture is needed. DO NOT add water or milk, work dough until all the flours are worked in). Add the rest of the ingredients and mix and knead with hands to make a fairly hard dough. Roll out dough to 1/8" thick. Cut into squares appox 3"X 3" Put finger hole in center (like a doughnut). Allow squares to dry for about 1 hour. Now, bring water to a boil in large pot. Add 1 Tbl salt. When boiling, drop squares into water. Cook in boiling water for 1 hour,keep covered. Serve with Lots of real butter. NOTE: you can remove the patties and then boil down the water to make a gravy or just serve with butter.
Place all ingredients in Instant Pot. Put on Manual, high pressure for 25 minutes. Use natural release. Or cook in crockpot on low for 6 hours. Garnish with optional items. I personally use green onions, chives, and a little more salsa.
Place the yogurt, milk, cinnamon, and topping in a blender. Cover and blend until smooth. Pour into 4 glasses. Serve immediately.
Heat oil in a large saute pan over medium-high heat. Add red curry paste; cook and stir about 15 seconds. Add red bell peppers, green beans, and red onions. Cook and stir, about 2 minutes. Stir in coconut milk, fish sauce, salt, and sugar, bring to a boil. Cover pan with lid and simmer over low-medium heat, about 8-10 minutes until vegetables are tender but firm. Uncover pan and stir in avocados and shrimp. Cover pan with lid once again and cook until shrimp is cooked all the way through, about 2 minutes. Remove pan from heat. Stir in basil leaves just before serving. Serve with rice.
Preheat your oven to 350 Degrees. Spray your muffin tin with the Pam Cooking Spray, set aside. Combine the Eggs, Milk, Garlic Powder, Onion Powder, Salt and Black Pepper, Whisk until well blended! Pour about half the egg mixture into each muffin cup. If there is excess, just pour it into the muffin cups that could use a little more until it's all used up. Add the Frozen Hashbrowns to each muffin cup, You can be the judge on how much to put in each one. Same with the Cheddar Cheese, Sprinkle Cheddar Cheese into each cup. Lastly, the Bacon! I cut the 6 Sliced in half and then broke up each half slice and put it into each muffin cup. So basically, 1/2 a slice of bacon for each cup. Bake at 350, for 30 minutes! Let them cook for 5 minutes before trying to take them out! Enjoy!
Bring the sugar and the water to a boil. Boil 5-10 minutes, until the sugar is completely dissolved. Cool slightly and strain. Add the juices and rinds, stirring to mix well, or whirl in a food processor. Transfer the liquid to a glass bowl, and freeze to a mush. Use an electric mixer or a food processor to beat the frozen mixture until smooth. Pour into a container of your choice, and return to the freezer. Freeze until firm.
Make a thick paste by mashing ginger and garlic together using a pestle and mortar or a small bowl and the heel of a wooden spoon. Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent. Add the garlic ginger paste and saute another 2 minutes until fragrant; lower heat and stir constantly to avoid burning the paste. Add the spices and saute for a minute more. Stir in the coconut milk, stock, lentils, sweet potato and pumpkin puree. Simmer over medium - low heat for 40 - 50 minutes or until sweet potato is soft and almost melting into the stew. Be sure to stir occasionaly. Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper. NOTE: The stew has a creamy texture and is thick with lentils, sweet potato and pumpkin that melt into a delictable base. If you prefer a lighter soup then add more stock to thin the base, or try adding more cocount milk for a very savory and unique taste.
When you prepare this recipe, use whichever meat you have available. They all taste good in this recipe. Try to julienne the meat. (Cut the hotdogs long-ways into 4-8 long pieces, then quarter them short-ways. Bologna can be stacked and then cut into long skinny strips. Cut the bolgna in half, or thirds the other way and you will have pretty pieces.). The carrots are cut into narrow slices and then each slice is cut in half. The celery is cut into thin slices and the onion is halved and then sliced into thin half-moons. After preparing the vegetables and meat set it all aside. Heat the oil in a large skillet over hig heat. Add the vegetables. Stir-fry the veggies for at least 5 minutes, or until the onions begin to turn tender. Add the hot dogs or other meat. Cook and stir until the meat browns slightly. Season with garlic, salt and pepper to taste. Add about 2 or 3 tablespoons of water to the skillet. Stir quickly until the water evaporates. There, you are done. Serve the stir-fry over cooked rice. If desired, you can add 2 or 3 cups finely sliced cabbage in addition to the other vegetables. Add them to the dish along with the other veggies. Homemade bean sprouts are also a nice addition. Add them at the end, right before serving. Bean sprouts are best if they are not overcooked.
Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet. In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly. In a bowl, blend the peanut butter with the 1 tablespoon of confectioners' sugar and the remaining 1 tablespoon of butter. In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour. Spoon two-thirds of the batter into the prepared ramekins, then spoon the peanut butter mixture on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes. Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners' sugar and serve immediately.
In a bowl, combine red pepper, green onion, mayo, lemon juice, salt, garlic powder, and cayenne pepper. Stir in crab, egg, and 1/3 c of the breadcrumbs (may be sticky). Divide and form mixture into 4 balls. Roll crab balls in remaining breadcrumbs. Flatten into cakes about 1/2 inch thick. In a skillet, melt butter over medium heat and fry crab cakes 3-4 min per side, or until golden.
Prepare cake mix according to package directions. For a 3-layer cake, divide batter among three 9-inch round pans and bake as directed. Set aside to cool. For 4 layers, bake two 9-inch rounds, cool, and then cut each in half horizontally. Prepare the mint mousse by mixing 1/2 package of gelatin with boiling water. Let set in the refrigerator. Once set, place in cold water to soften gelatin enough to loosen it from the pan. Place softened gelatin into a double boiler and melt. In a separate double boiler, melt the chocolate, being careful not to burn it. Add melted chocolate to gelatin and mix well. Whip egg yolks by hand in a small bowl to soft foamy peaks. Mean while, bring honey to a boil. Pour hot honey onto the yolk,s stirring constantly. Folk the melted chocolate into the yolk mixture. Heat the milk in a small saucepan. Stir the milk into the chocolate mixture. In a large bowl, whip the cream to soft peaks and fold into the chocolate mixture. Add mint extract and green food coloring. Alternate cake layers with mint mousse in between each one. Prepare the dark chocolate mousse by chopping chocolate into chunks and carefully melt in a double boiler or in the microwave. In a separate bowl, whip yolks to soft peaks. In a small saucepan, bring honey to a boil. While the honey is still hot, pour it into the yolks, stirring constantly, and whip until thick. Fold warm chocolate into yolk mixture. In a medium bowl, whip cream to soft peaks and fold into chocolate mixture. Cover the top and around the edges with dark chocolate mousse. Place in the refrigerator to set. Prepare the Ganache by scalding cream in a small saucepan. Chop chocolate into pieces. Remove cream from heat and add chocolate. Stir until chocolate is completely melted. Pour evenly over the top of the dark chocolate mousse. Garnish with chocolate mint truffles or berries.