HumbleIntelligence/food-ner-1-Million huggingface dataset:
Find a jar with a lid and fill it with as much milk as you normally like in your coffee (or other hot beverage!). The milk should fill the jar no more than half way to allow room for the foam. Shake the jar with the lid on as hard as you can until the milk has become frothy and doubled in size. This takes us about 30 seconds. Take the lid off and microwave for 30 seconds. The foam will rise to the top of the milk and the heat from the microwave will help stabilize it. Pour the milk into your coffee using a spoon to hold back the foam. Then scoop the foam on top!
Blend almonds in food processor. Stir in coconut and sugar. Rub butter into mixture. Reserve 2 tablespoons of this mixture for topping. Press the remaining crumbs onto the base and sides of a greased 23cm flan tin. Bake in a moderately hot oven for 15 minutes or until golden brown. Cool. Place the reserved crumbs into a small pan and stir over a low heat until golden brown. This takes about 4 minutes. Combine sour cream, salt, 1/2 a cup of the sifted icing sugar, juice, rind, and vanilla. Pour into the prepared pie shell. Arrange the well drained peaches decoratively over the top of the filling. Lightly whip the cream and remaining sifted icing sugar. Spoon or pipe around the edge of the pie. Sprinkle with the toasted crumbs and then refrigerate before serving.
1) In large bowl combine Cool Whip and can sweetened condensed milk until thoroughly mixed. 2) Next, add 2 packets hot chocolate and continue mixing until smooth. 3) If choosing to use Marshmallow Cream, heat in microwave safe bowl until for about 25-30 seconds. 4) Quickly pour Marshmallow cream into bottom of pie crust and smooth out over bottom before it starts to thicken up again. 5) Pour Hot Chocolate mixture over Marshmallow Cream. 6) Chill in fridge and enjoy!
Mix dry ingredients. Cut in shortening and bacon grease. Add buttermilk and mix well. Drop on lightly greased cookie sheet by teaspoon. Bake at 375F until golden brown. Can be frozen before baking.
Freeze banana until firm. Cut frozen banana into chunks. In a blender combine the banana, evaporated milk, sugar and vanilla. Cover and blend until smooth. With blender running, slowly add the frozen berries one or two at a time through opening in lid. Blend until smooth. Serve immediately.
Preheat oven to 475°. Combine first 5 ingredients. Add 1/4 teaspoon salt; toss well to coat. Spread apple mixture on a jelly roll pan coated with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and pepper, and arrange on top of the apple mixture. Bake at 475° for 25 minutes or until chicken is done and apple is tender. Remove chicken from pan; keep warm. Partially mash apple mixture with a potato masher, and serve with chicken. Sprinkle with parsley, if desired. Yield: 4 servings (serving size: 2 thighs and about 2/3 cup apple mixture).
BEFORE you start chopping and slicing, trim excess fat from steak. Partially freeze steak; slice diagonally across grain into 2- x 1/4-inch strips. Combine soy sauce, garlic, sugar, and ginger; add steak, tossing to coat. Cover and refrigerate 30 minutes to 1 hour. Coat wok or skillet with oil; allow to heat at medium high (325°) for 2 minutes. Add steak; stir-fry 1 minute. Add pea pods; stir-fry 1 minute. Add cabbage, mushrooms, green onions, and water chestnuts; stir-fry 2 minutes. Dissolve bouillon granules, cornstarch, and salt in water; stir into steak mixture. Cook until thickened. Serve over rice.
Place all 3 chicken breasts into Crock Pot, thawed or frozen. Mix remaining ingredients in a large mixing bowl and whisk together until full blended. Pour over chicken. Cook on low 6 1/2 hours for frozen chicken, and 5 1/2 hours for thawed chicken. Use a large fork or two to pull apart the chicken breasts into shredded bits and mix with the sauce. Let sit on low for another 20 minutes. Stir and enjoy! Makes 4 large portions or 6 sandwich sized portions with plenty of sauce and great teriyaki barbecue flavor!
In a Dutch oven cook bacon over medium heat until crisp. Remove to paper towels to drain. In the drippings saute onion until tender. Stir in flour until blended. Gradually add milk and broth-bring to a boil. Cook and stir for 2 minutes or until thickened. Add the potatoes, corn and pepper. Reduce heat and simmer, uncovered for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon. Normally I don't use the bacon or chicken broth because I make a broth from the ham bone that I am using. And only about a half can of the corn. I also add a cup of diced carrots.
Mix together the besan, 1/2 teaspoon salt, garam masala, cumin, coriander and red pepper flakes, set aside. Heat the oil over a low flame and saute the garlic until soft but not brown. Add the cauliflower and broccoli and increase the heat a bit. Saute for 3-4 minutes, or until they begin to brown. Reduce the heat back to low and sprinkle on the reserved spice blend. Cover the pan and cook for 5-6 minutes. Don't peak! This step will release the moisture from the vegetables, you don't want to lose it. Sprinkle about a tablespoon of water on the vegetables and toss around a little until they look coated with the besan/spice mix. Resist the temptation to add too much water. Cover the pan as quickly as possible and continue cooking until the vegetables are tender but firm, 2-3 minutes. This is the point at which I add in the remaining 1/2 teaspoon of salt or not, depending on who is home for dinner.
Puree the thawed cherries in a food processor. Feel free to leave them slightly chunky; it makes the texture of the ice cream more interesting. Sprinkle gelatin over water and let stand one minute. Stir gelatin into water over low heat until dissolved. Add cherry puree, half-and-half, milk, sugar and corn syrup to gelatin. Stir over low heat until sugar dissolves. Refrigerate at least four hours, or overnight if possible. Transfer to ice cream maker and freeze according to manufacturer's directions.
Preheat oven to 350. Line 12 muffin cups with paper liners or oil. Combine flour, cornmeal, Xylitol, baking powder, baking soda, salt, and lemon zest. Set aside. Combine (1T) xylitol sugar substitute and (1t) cinnamon for topping and set aside in a small dish. Combine coconut cream, almond milk, and lemon juice. (The combined total should be about 3/4 cup of liquid.) Add eggs and Earth Balance and stir. Add the dry ingredients until just combined. Fold in the berries. Divide batter evenly into the muffin tins. Sprinkle cinnamon and xylitol sugar substitute on top. Bake for 20-25 minutes or until the muffins are brown on top and firm to the touch.
Slice the potatoes into thick slices and chop the onions. Place the pork chops in a baking dish, then layer the potatoes evenly over the pork, and spread the onions around them. Pour in the stock and top it up with water until the potatoes are almost covered. If using stock cubes you probably won't need to add salt, otherwise add salt to taste. Sprinkle fennel seeds liberally over everything, and add the olive oil. Cover the entire dish with aluminium foil and place it on your hob on the lowest flame setting, leaving to boil slowly for about 30 minutes. At the end, remove the foil and place the dish under a grill on a high setting, just enough to give the potatoes a nice crunchy skin.
Put cucumber slices in a serving bowl. Set aside. Mix remaining ingredients well, and pour over sliced cucumbers. Mix throughly. Refrigerate for awhile before serving, as it tastes better cold.
Peel and rinse yuccas. Cut in 2 or 3 pieces depending on the size. Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool. Cut yuccas in 1/2 x 2 inches (1.5 x5 cm). Heat oil in a skillet and fry yuccas until golden. Season. Drain fat in paper towel. Yucca sticks can be frozen until ready to use. Remove from freezer and place immediately in hot oil until golden and crispy. Serve with Huancaina Sauce as an appetizer. Huancaina Sauce:. Place aji in a blender. Pour milk and blend. Saute onion with garlic in oil until cooked. Add this mixture to blender together with the cheese. While blending add oil until a creamy sauce is obtained.
Wash bok choy very well. Slice across the leaf at about 1/2 inch intervals. Discard the bottom when you get to the part with no green on it. Drain thoroughly. Chop chicken breasts into 1/2 to 1 inch chunks. Heat oil in a wok or large, high-sided frying pan with a lid over medium heat. When oil is hot, add garlic. Saute for a few seconds, then add chicken. Saute until slightly browned all over (no pink showing on the outside). Add bok choy and stir-fry for about half a minute, until just wilted. Add soy sauce and sherry. Cover and cook until chicken is done; about 10 to 15 minutes. Serve over steamed white rice with soy sauce or teriyaki sauce.
Fold each lamb shank in half and tie up with food safe twine. Insert a sprig of parsley and rosemary, and a couple of cloves of garlic into each crack. Brown in olive oil on both sides. Reduce heat, remove shanks and deglaze pan with splash of red wine. Add carrot, celery and leek and simmer gently for 5 minutes. Cut flesh from tomatoes, slice and put in with other vegetables. Strain the remaining tomato centres through sieve into pan. Put shanks into the sauce, cover tightly and simmer gently for about 5 hours. Cook pasta in lots of boiling water. Remove meat from shank bones, discard herbs and string. Put lamb meat on pasta and smother with rich tomato sauce. Leftover potential: Keeps two or three days in the refrigerator.
Combine all ingredients in a food processor or blender until smooth. Chill until ready to use.
Spray a baking dish with nonstick spray, set aside. Heat oil in a large skillet over medium-high heat. Add chicken; cook, stirring for 5 to 6 minutes, or until lightly browned. Add the onion and garlic, cook 2 minutes. Add the basil, oregano, zucchini, and red bell pepper; cook, stirring often for 3 to 4 minutes, or until the zucchini is tender. Add the marinara and Parmesan cheese. Remove from heat. Remember to wash hands and surfaces before preparing food. To Assemble: Spread a thin layer of the chicken mixture in the bottom of the baking dish. Top with a layer of noodles, ricotta cheese, chicken mixture and mozzarella cheese. Repeat layers. Bake 45 to 50 minutes, or until hot and bubbly. Serving Suggestion: Serve with a lettuce salad and warm garlic toast. To Freeze for Serving Later: Place leftover lasagna in refrigerator until completely cooled. Cut squares of lasagna and place into Gladware(R) containers. Store in freezer. To Serve From Frozen for Microwave: Lift lid of container to vent. Microwave on high power for 3 to 4 minutes, or until heated through.
Put cooked rice, sugar, milk, vanilla, butter and raisins in a pot. Simmer until milk is absorbed, about 30 minutes. Add evaporated milk and continue to simmer and stir until absorbed, about 15 minutes. Add cinnamon and stir. Spoon into serving dish and top with fat free whipped cream, if desired.
Cut the chicken into 1-inch cubes and place in a large, shallow, nonmetallic dish. Put all the remaining ingredients, except parsley, in a bowl and whisk together. Pour the marinade over the chicken cubes and toss the meat in the marinade until well coated. Cover and let marinate in the refrigerator for 8 hours or overnight, turning the chicken 2-3 times if possible. If using wooden skewers, soak the skewers in cold water for about 30 minutes to prevent burning and to keep food from sticking. If using metal skewers, lightly brush with oil. Preheat the broiler or grill pan. Remove the chicken pieces from the marinade, reserving the remaining marinade and thread an equal quantity onto each prepared skewer leaving a little space between each piece. Brush the broiler rack or grill pan with a little oil. Add the kabobs and cook, turning frequently and brushing with the reserved marinade halfway through cooking, for 15 minutes or until browned on all sides, tender, and cooked through. Serve hot, sprinkled with chopped parsley to garnish.
Using a layered effect, place onion, noodles, ham and cheese in a large 9 x 13 baking dish. Repeat for second layer using onion, noodles, ham and cheese. In a small bowl mix milk, sour cream and cream of mushroom soup. Pour over top of ham mixture. Sprinkle top with parsley. Bake in a 360 degree oven for 45 minutes.
Preheat the oven to 170°C Put the topping ingredients in a bowl and rub them together until you have a crumbly mix. Set aside. Sieve the flours and baking powder into a mixing bowl. Add sugar and nutmeg. Mix. In a separate bowl, combine the wet ingredients: oil (or melted butter), egg, buttermilk and vanilla. Add the wet ingredients to the dry and mix gently to just combine. Add the berries and stir. Do not overmix! Divide the mixture between the muffin cases, then sprinkle on the crumble topping. Bake for 30-35 minutes, until the muffins are golden brown.
In a food processor, add shrimp and chop fine. Add onion, cream cheese, mild cheddar and melted butter. Blend well. Place mixture in a bowl and refrigerate. Serve with chips and/or assorted vegetables.
Basically just separate the ground beef so it is loose and dump all the other ingredients on top of it in the crock pot(or large pot on a burner set to low heat); mix well. Cover and leave in crock pot on low for 6 (give or take a little is fine) hours. If making on stove top reduce cook time to 4 hours. I top a big bowl of this with oyster crackers and sharp cheddar cheese, but it can be served over spaghetti noodles if you prefer.
Over medium heat, cook the milk, rice, sugar and margarine until it boils. Simmer 35-45 minutes, covered. Stir occasionally. Remove from heat (should be soupy). Add vanilla and raisins. Cover and cool. Sprinkle with cinnamon to serve. Variation: stir in semi-sweet chocolate chips for chocolate rice pudding.
Freeze the fruit in the can for at least 12 hours. Place the can in warm water for about 1 minute. Remove fruit from can, pour any liquid into a food processor. Slide the fruit out and chop into 1-inch pieces. Place in food processor with the brandy and process until smooth, about 1 minute. Serve at once, or transfer to container, and place in the freezer.
Five steps in this dish. The marinade, the grilling, the balsamic glaze, the pea and bean puree and the greens salad. But nothing is hard. Marinade -- Marinate the steak. Add the oil, lemon juice and zest, rosemary, salt and pepper, herbs, garlic and pinch of red pepper. Mix well and rub all over the steak. Put in a large baggie and let marinate at least 4 hours or all day. Remove and bring to room temp before grilling or you can pan sear. It will take just 4-5 minutes per side on high heat with good grill marks until you get good grill marks. This steak does not take long. Take off with rare and then cover and cover with foil to rest. Balsamic glaze -- As the steak is coming to room temp, start the balsamic glaze. In a small pot, heat up the oil and add the shallot. Cook until slightly soft or translucent and then add the balsamic and cook 10-15 on medium low until it reduces by half. Add the honey and thyme and a dash of pepper. Pea Puree -- Also before cooking the steak, make the bean and pea puree mix. In a saute pan, add the garlic, peas (thawed) and beans and stir on medium heat until well combined, add the chicken broth and cook another 3-4 minutes. Transfer to a food processor and do a quick puree, not smooth, just a rough puree but there is still some texture. Return to the pan and add the parmesan and rosemary and any additional chicken broth if needed. to make a nice puree. Salad -- Simple toss the greens with the red onion and olives. Nothing more and put the dish together. I put the salad on a large platter and top with the slices of steak. Remember to cut against the grain to make a very flavorful and tender cut. Against the grain is the secrete -- Top with the balsamic glaze and put small amount of the potato and bean puree on the side. The balsamic glaze not only goes well with the salad but with the bean and pea puree. All the components make for a great dish. OPTIONAL. I use a little balsamic, olive oil, dried oregano, and s/p that I brush on some good tomato slices and grill right before serving. It just tops all the whole dish. Even a little olive oil, s/p will work just fine.
Sprinkle the yeast over 1 cup lukewarm water in a large mixing bowl and let sit for 5 minutes. Stir to dissolve yeast. Add the remaining water, salt, honey and oil. Mix well. Stir in white flour and beat dough by hand or with a dough hook in an electric mixer until smooth. Cover and let rise in a warm place until doubled in size, about 45 minutes. Stir in the wheat berry sprouts and just enough whole wheat flour to make a soft, sticky dough. Turn the dough out onto a floured board and knead, with more flour if necessary, until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to grease to of dough; cover and let rise in a warm place until doubled in size, about 60 minutes. Grease 2 9x5-inch loaf pans. Turn dough onto lightly floured board and knead briefly. Divide in 2, shape into loaves and place in pans. Cover and let rise again in a warm place until doubled in size, about 45 minutes. Preheat oven to 375°F Bake loaves 25 minutes. Lower oven heat to 300*F. and bake 35 more minutes, or until bottom of loaf sounds hollow when turned out and tapped. Cool on wire rack. Enjoy!
Boil the horehound leaves in the 2 cups water for 10 minutes; discard leaves. Add twice as much honey as the remaining liquid and stir the mixture smooth. Then blend 2 cups of sugar with 1/8 tsp. of cream of tartar in a saucepan, and add the honey-horehound mixture. Stir over medium heat until sugar melts. Then lower flame and continue stirring till a dollop of the candy forms a hard ball when dropped in cold water. At that point, pour syrup into buttered baking dish and cut into small squares as candy begins to harden. Finally, roll in confectioners sugar and then granulated sugar and store in airtight containers.
Bake mimi-tart shells according to package instructions. Let cool in pans on rack. Meanwhile, in saucepan, cover and heat cranberries with liqueur over medium-low heat until steaming,. Let stand until softened. Finely chop. In small saucepan, heat cream just until boiling. Remove from heat. Whisk in chocolate and butter until melted. Divide cranberries among tart shells. Top with chocolate/cream mixture. Refrigerate until set, 2 hours. (Make-ahead:Cover and refrigerate for up to 2 days.).
FOR THE CHICKEN: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until shimmering. Add half of chicken and brown on both sides, 3 to 4 minutes per side. Transfer to large plate. Repeat with remaining chicken. Reduce heat to medium, add remaining 1 tablespoon oil to now-empty pot, and heat until shimmering. Add onion and cook, stirring frequently, until browned, about 5 minutes. Add garlic, cumin and cinnamon; cook until fragrant, about 1 minute. Add tomatoes, broth, chipotle with adobo sauce and brown sugar; bring to boil, scraping up any browned bits. Return chicken to pot, reduce heat to medium-low, cover and simmer until meat registers 195 degrees, 15 to 20 minutes, flipping chicken after 5 minutes. Transfer chicken to cutting board. Transfer cooking liquid to blender and process until smooth, 15 to 30 seconds. Return sauce to pot. When cool enough to handle, use two forks to shred chicken into bite-size pieces. Return chicken to pot with sauce. Cook over medium heat, stirring frequently, until sauce is thickened and clings to chicken, about 10 minutes. Stir in lime zest and juice. Season with salt and pepper to taste. THE REST: Spoon chicken into center of each warm tortilla and serve, passing avocado, Cotija, green onions, cilantro and lime wedges separately.
Combine all ingredients except mint in a medium saucepan and bring to a boil. Reduce to simmer and stir often. Simmer for 1 hour. Cool. Fold in mint.
Preheat oven to 325°F. Beat cream cheese, both sugars, and vanilla until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in chocolate; pour into crust. Bake 35 minute Cool completely. Store leftover pie in frige.
Mix the soy sauce and dry mustard powder together in a china or glass container to form a marinade. Add the honey, ginger, onion, garlic and star anise to the soy sauce mixture and leave to stand for at least 8 hours. When complate, coat the chicken with the mariande and leave for at least 1 hour, turning occasionally and basting. When ready to cook, sprinkle salt and pepper to taste over the chicken and grill or barbeque for 5-6 minutes. While the chicken is cooking, put the rest of the marinade in a saucepan and bring to the boil. Turn the chicken over and cook for a further 5-6 minutes, basting with the marinade occasionally during the cooking. Note: Makes an excellent all-round low-fat marinade for lamb, pork and fish steaks.
Put chocolate and butter in a microwave dish and melt in the microwave on medium for 2 minutes. Stir to combine the two when you lift the dish out of the microwave. Mix the eggs, flour and sugar in a bowl, stirring them well until they are combined. To the flour/egg/sugar mix, stir in the melted chocolate/butter mix. Pour the mix into 4 buttered ramekins (or small individual oven-proof dishes) Bake 10 minutes in a hot oven. Serve with cream or icecream, or even serve plain.
Bring a large pot of water to a boil. Drop in the crabs and cook until they stop moving, about 3-4 minutes. Remove the crabs from the pot and cool. When they are cool enough to handle, pull of and discard the top shell. Scrape the insides clean with a small spoon. Remove the spongy lungs on both sides of the body. With a heavy knife, cut the crabs in quarters and crack the claws; set aside. Heat a small frying pan over medium heat. Toast the coriander seeds and peppercorns, stirring constantly, for 1 minute, then grind finely in a spice mill or coffee grinder. Place in a bowl and add the paprika, cayenne and turmeric; set aside. Heat the oil over medium heat in a frying pan or pot that will be able to accommodate the crab pieces. Fry the black mustard seeds until they pop. Add the onions and garlic and cook until lightly browned. Stir in the spice mixture and the water. Bring to a boil, and then simmer until the mixture is reduced by half. Add the coconut milk and bring to boil. Season with salt and add the crab. Cook for 5 minutes, turning the pieces over to ensure even cooking. Remove from the heat and serve.
Cook chicken, water, bouillon, and basil leaves until tender. Take meat off bones and cut into bite-size pieces. Strain broth that chicken cooked in, if desired. Return chicken to broth. Add canned chicken broth, vegetables and bay leaf. Cook until vegetables are partially tender. Add soups and simmer for about 1 hour.
Seed and crush kiwi. Combine kiwi and water. Over medium heat, bring mixture to a boil. Take pan off heat and let set 30 minutes. Strain juice off by staining through 4 layers of damp cheesecloth. Refrigerate overnight. Ladle juice off top, but don't disturb bottom sediment. Measure out 5 cups juice. Combine juices and sugar; heat up to a rolling boil stirring constantly. Add pectin. Bring to full rolling boil again for 1 minute. Remove pan from heat; put into hot jars and water bath for 15 minutes.
Preheat oven to 350°F. Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended. Add egg whites and cinnamon; mix well. Gradually add milk, mixing until well blended. Place bread cubes in 8-inch square glass baking dish. Sprinkle chocolate over bread. Pour cream cheese spread mixture over bread mixture in dish. Bake 30 to 35 minute or until set in center. Cool slightly; serve warm. Store leftover pudding in refrigerator.