HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pulse the onion in a food processor a few times until the onion is diced into crunchy bits. Remove the blade and scrape the onion into a small bowl. Return the food processor bowl to the machine. (Don't wash it yet.). Cut the potatoes lengthwise to fit in the food processor feed tube. Put the medium-coarse food processor shredding disk and turn it on. Begin feeding the potato slices into the machine. When the potatoes are shredded, put them in a colander over a large bowl. Dump in the onion bits and mix everything around with your hands, squeezing the potato moisture out as you work. Let the mixture drip for a few minutes. Pour out the potato liquid from the bowl, but leave the starch that clings to the bowl. Dump in the shredded potato and onion mix. Add the eggs, matzoh meal, parsley, salt, and pepper. Stir well. Then let it sit for about 10 minutes. In a large cast-iron skillet, pour in 1/4 inch of oil. Over high heat, get the oil very hot. Using a 1/4-cup measure or a long-handled serving spoon, spoon the batter into the skillet. Flatten each with a metal spatula to a diameter of 4 to 5 inches. Don't worry about them being uniformly round. Reduce the heat to medium and cook the latkes until golden brown on one side. Then turn over and fry them some more. When crispy on the outside and moist inside, about 5 minutes per side, remove and place on several thicknesses of paper towels. Keep doing this until you run out of batter. Serve the latkes immediately.
Place olive oil in a 6-quart saucepan and heat over medium-high heat. Add carrots, onion and dried basil and cook 10 to 15 minutes or until vegetables are soft. Add tomatoes, broth, garlic powder, salt and pepper and simmer uncovered for 40 minutes. Remove from heat and allow to cool slightly. Puree with an immersion blender or ladle soup into a food processor or blender, in batches, until smooth; return to saucepan. Stir in cream and heat, over low heat, just until heated through. Season, to taste, with salt and pepper. This soup freezes well if you freeze it BEFORE adding the whipping cream - then add the cream after you've defrosted and reheated it. If you decide to do this, be sure to adjust the whipping cream to whatever soup is still left over after you've frozen some.
In a small bowl whisk together the vinegar, salt, pepper, dijon and sugar. Add the oil and whisk until emulsified. Combine the lettuce, parsley and grapes and toss with the dressing. Sprinkle with sunflower seeds and serve immediately.
Cut tuna in thin slices, divide, and arrange on four large plates. Cover with plastic wrap and keep chilled until ready to assemble. Combine chives and garlic with soy sauce. Reserve. Mix wasabi and rice vinegar to a paste consistency. Reserve. Wash watercress, trim stems and pat dry with paper towels. Assembly: Place watercress on top of tuna. Set pickled ginger and wasabi on each side of the watercress. Pour sauce around tuna and serve. Per serving: 51 Calories (kcal); trace Total Fat; (2% calories from. fat); 4g Protein; 9g Carbohydrate; 0mg Cholesterol; 2407mg Sodium. Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable;. 0 Fruit; 0 Fat; 0 Other CarbohydratesI.
Pour milk into bowl add pudding mix and sugar. Beat with wire whisk for 2 minutes. Gently fold in whipped topping.
In a saucepan bring chicken and broth to simmer and cook over low heat until the chicken is fully cooked (about 10 minutes). Once cooked take out of the pan and set on a plate to cool, then using your hands finely shred. Strain the broth and set aside. Heat oil in a large saucepan, add in onion, and garlic and sweat until onion turns clear. Add green chillies, cumin, cayenne pepper and mix in well. Add in beans, shredded chicken, chicken broth, and bring to a slow boil. Add in cheese and let simmer for 5-10 minutes. It gets better with more simmer so I suggest you taste and stop cooking when its just right for you. Add salt and pepper to taste. Garnish with sour cream and jalepenos.
Place milk in bowl Sift flour, salt and baking powder together into large mixing bowl. Beat eggs until foamy and pale in color; add warm milk. Gradually add flour mixture and beat on medium speed for about 2 minutes. Let batter rest for 1 hour at room temperature (this is an important step). Preheat oven to 450F and spray popover or muffin pans with cooking spray (Pam). Fill popover cups almost to the top with batter and place popover tin on cookie sheet. Transfer to oven and bake for 15 minutes. Reduce temperature to 375F and bake for 30 to 35 minutes longer, until popovers are deep golden brown outside and airy inside. Turn out popovers and serve hot with strawberry butter.
Preheat the oven to 375 degrees. Blanch the peas by putting them in boiling water 1 minute. Joint each chicken into 8 pieces. Peel the potatoes and cut them into quarters lengthwise. In a large roasting pan, heat the olive oil over medium heat. Add the potatoes and garlic cloves and sautee the potatoes until golden brown, stirring so they cook evenly. Remove the garlic cloves from the roasting pan and discard them. Remove the potatoes and set aside. Add the chicken to the pan and sautee lightly on both sides of each piece until it is golden brown. Deglaze the pan with the wine and reduce by half. Return the potatoes to the pan. Season the potatoes and chicken with the salt, pepper, oregano, granulated garlic, and parsley. Add the chicken stock and transfer the pan to the oven for 45 minutes or until the chicken reaches an internal temperature of 155 degrees. Place the chicken on a serving plate and arrange the potatoes around the chicken. Pour the sauce from the pan over the chicken and sprinkle the peas on top.
Adjust oven rack to middle position and heat oven to 300 degrees. Grease and flour 12-cup Bundt pan. Combine flour and salt in bowl. Whisk eggs and yolks, milk and vanilla together in a 2 cup liquid measuring cup. Using stand mixer fitted with paddle, beat sugar, butter and cream cheese on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and very slowly add egg mixture until incorporated (batter may be slightly curdled). Add flour mixture in 3 additions, scraping down bowl as needed. Give batter final stir by hand. Scrape batter into prepared pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, 80 to 90 minutes, rotating pan halfway through baking. Cool cake pan on wire rack for 15 minutes. Remove cake from pan and cool completely, about 2 hours. Serve. Cake can be wrapped in plastic wrap and held at room temperature for 3 days.
Put meatballs into crockpot and cover with barbecue sauce and jelly. Cook on high for 1-2 hours. Stir meatballs and top with drained pineapple. Cook on low for 4-6 hours longer before serving.
Add all of the dry ingredients to the coconut in a bowl stir in the coconut milk and cream,allow to stand till the coconut is moist and stir in salt to taste. Simple.
Cut chicken breast halves in half. Heat oil& margarine in a skillet until hot. Combine the flour& pepper and coat the chicken. Cook chicken until brown, about 4 minutes on each side. Arrange in ungreased baking dish. Top with ham slices and sprinkle with mushrooms and cheese Pour reserved mushroom liquid into skillet. Cook over medium heat, about 30 seconds, stirring occasionally. Stir in wine and cook 30 seconds more. Pour over cheese. Cook uncovered in a 400 degree oven until cheese is melted, about 8 minutes.
melt butter in large saucepan over med-low heat, stir in marshmallows. stir until melted. add peanut butter until combined, remove from heat. stir in rice krispies. i just pour directly from the box, so i don't have exact measurements. i would start with 6 cups and add more as needed. it shouldnt be too gooey. press into greased 13x9 pan. cool completely and cut.
combind lemon, two tbs sugar, vodka, and juice of 1/2 lemon in a shaker. Shake 30 seconds until very cold to touch. rim martini glass with remaining lemon and dip in sugar to rim glass. pour beverage into martini glass and serve with a sprig of mint leaves.
Preheat oven to 325°. Dredge meat in seasoned flour & brown in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and bake 1 1/2 hours . Remove bay leaves and garlic clove. Add carrots and celery. & (optional rutabaga &/or stewed tomatoes). Cover and cook 45 minutes longer or until vegetables are tender. To thicken gravy, combine 1/4 cup cold water and the cornstarch until smooth. Slowly mix into the stew until desired thicknes. Stir and cook over medium high heat until thick & bubbly. ENJOY!
In a saucepan, mix the fruit with the sugar and simmer gently. Simmer only until the fruit is soft and the sugar is dissolved. Remove from the burner and cool until the fruit is body temperature or less. In a bowl that you can store in the refrigerator, mix yogurt and uncooked oatmeal. After the fruit has cooled sufficiently, stir it gently into the oatmeal-yogurt mixture. Refrigerate this for at least 7 hours. For fruit, we use frozen blueberries, blackberries, and peaches. I do not recommend pineapple or other highly acidic fruit. We also are not fond of strawberries in this. We use homemade yogurt cultured from a very old Caspian sea culture (it's a bit runnier than standard yogurts). For sweetener, I use either brown sugar, maple syrup, honey, or cactus honey powder. Add spices and dried fruit or nuts as desired. I also will use a roasted whole seven-grain cereal in this recipe, but it requires closer to 12 hours to soften the grains.
Preheat oven to 350 and place a rack in the middle of the oven. Generously butter a springform pan, approximately 9 inches or so, and wrap the bottom well with aluminum to prevent any leaking. Fill a shallow pan with hot water for a water bath. Stir together ricotta cheese, half 'n' half, sour cream and egg yolks until well blended. Fold in flour until incorporated. Pour in the melted butter, sugar, orange zest, juice and extracts and stir till blended. Fold in the chocolate chips. Set aside. In a stand mixer fitted with a whisk, beat the egg whites with the salt until stiff . Gently fold the beaten egg whites into the mixture until well incorporated and there are little or no streaks of egg white visible. Pour the batter into the prepared pan with the waterbath. Bake for approximately 30 min to an hour or just until the top is brown and the cake begins to pull away from the sides of the pan. Remove the cake from the oven and let it cool for about 5 minutes (run a knife around the edge and release the springform) and let chill for around 6-8 hours or overnight and serve with either whipped cream or chocolate shavings (optional).
In large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme and pepper. Bring to a boil. Reduce heat;cover and simmer for 10-15 minutes or until the squash is tender. Cool slghtly. In a blender, cover and process squash mixture in small batches until smooth; return to the pan. Bring to a boil. Reduce heat to low. Add the cheese; stir until soup is heated through and cheese is melted. Garnish with the sour cream and onion.
Preheat oven to 350°F. Cook celery in salted boiling water for 7 minutes and drain. Combine with water chestnuts and soup, pour into a greased 1 1/2 quart casserole. In a saute pan, melt butter, add cracker crumbs and almonds and stir until well mixed. Sprinkle over celery mixture and bake for 30 minutes.
The night before, grease 10X13 pan and place frozen rolls in bottom then sprinkle 1/2 cup white sugar, 1 tsp cinnamon, 1/2 cup chopped nuts and then dry pudding over top. In medium saucepan, melt 1/2 cup butter and 1/2 cup brown sugar and pour over top of rolls. Place pan on counter and cover lightly with paper towels and let thaw and rise overnight. In the morning uncover and bake at 350 for 30-35 minutes or until golden brown. Turn out onto serving dish and serve warm.
Wash the bell peppers. Remove their stems and cut off the top portion a little so that you can remove the seeds and fill in the stuffing. For the stuffing, fry onion, green chillies, ginger-garlic paste, chilli powder and garam masala powder. Add paneer. Fry well for sometime. Add the boiled and mashed potatoes and greenpeas. Mix well. Add salt. Stuff the mixture inside the bell peppers. Bake them in an oven or shallow fry till fried and tender. Grind the fried onion, tomato, ginger paste, garlic paste, cardamom, chilli powder, cumin, cashewnuts, tomato sauce and whole garam masala to a fine paste. Add ghee. Fry the ground masala on low flame for 10 minutes till the ghee leaves the sides. Add salt and baked bell peppers. Boil well for 5 minutes. Top with cream and corriander leaves and serve immediately.
Add chicken to the skillet, add sliced carrots, mix orange juice and soy sauce together and pour over the chicken. Place on stove and cover; bring to boil, reduce heat and simmer for about 15 minutes, or until chicken is tender. Can use boneless, skinless breasts, but the sauce isn't as flavorful. I also double the amounts of liquid, as I like to have extra sauce.
In a large bowl, combine the cucumber, onion, and bell pepper. In a small bowl, whisk together the vinegar, oil, lavender, garlic, salt, and black pepper. Drizzle the dressing on the cucumber mixture and let stand for at least 10 minutes. Kitchen tips: If you like, peel the cucumbers, and if you want a less watery salad, seed the cucumbers by running the tip of a teaspoon down the center.
Preheat oven to 200°C Butter a 24 cm pie pan. To make crust: Cream together butter and sugar. Add the egg yolks, mix to combine. Combine flour and baking powder, add to the butter mixture. Mix to combine. Press the dough on the bottom and up the sides of the pie pan. To make the filling: Soften the apple slices slightly by cooking them briefly in a pot with a drop of water (or steam them over a simmering pot). Combine sour cream, sugar and vanilla, pour the mixture on top of the dough. Arrange apple slices on top of the sour cream layer. Bake in the preheated oven for 20 minutes. While the pie is baking, prepare the meringue: Beat the egg whites until stiff. Gradually beat in sugar. The mixture should be very stiff. When the pie has baked, increase oven temperature to 225°C Spread the meringue on top of the pie and bake for 5-15 minutes, or until the meringue begins to turn golden.
Combine soy sauce, sherry, sugar, ginger, and red pepper in a small cup. Heat the oil in a wok or large skillet. Stir-fry the shrimp until pink and firm, about 2 minutes. Remove shrimp with a slotted spoon to a heated bowl. Add garlic to the skillet and stir-fry 1 minute. Add soy sauce mixture and cook stirring constantly, until bubbly. Return shrimp to skillet and heat for about 1 minute. Great served with fried rice or white. Enjoy!
To make the Bolognese: While the squash is baking make the Bolognese sauce. In a large bowl mix together the pork and beef and season with 1 tablespoon kosher salt. Continue to lightly mix until the meat is combined and evenly seasoned. In a large, high-sided saute pan or Dutch oven over high heat add the olive oil. When the oil is smoking, add the pork and beef mixture in batches to the hot pan and cook until the meat is seared on all sides. Remove the seared meat to a paper towel lined sheet tray, leaving behind any rendered fat in the pan, and continue to sear the remaining meat in batches, ensuring that you do not overcrowd the pan and steam the meat. Set the seared meat aside. In the same pan, over medium heat, add the onion and cook 5 minutes or until beginning to caramelize. Then add in the carrots, celery, 1 teaspoon kosher salt, garlic, parsley, sage and 1/4 cup basil. Cook for 5-6 minutes or until the vegetables are soft and just beginning to caramelize. Add the meat back to the pan along with the crushed tomatoes and beef broth. Bring the mixture to a boil and reduce to a simmer, stirring occasionally. Season with additional kosher salt to taste and crushed red pepper flakes. Continue to simmer for at least 1 hour or until the sauce has thickened. You can continue to cook the sauce for longer, if you have time; the longer you cook the sauce the deeper the flavor. While the sauce simmers roast the spaghetti squash. To make the spaghetti squash: Preheat oven to 425 degrees F. Cut the squash in half lengthwise and discard the seeds. Season each squash half with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/4 teaspoon crushed red pepper. Add two large basil leaves to the cavity of each squash and then turn the squash cavity side down on a half sheet tray. You will need two half sheet trays to hold all six halves. Roast the squash for 40 minutes or until the squash is fork tender and easily shreds when you run a fork over the flesh. Remove from oven and let cool 10-15 minutes. When the squash is cool enough to handle scoop the squash away from the skin and place back on the sheet tray. You can discard the squash skin at this point. Spread the squash evenly on the sheet tray and shred it lightly with a fork so it looks like spaghetti. Place the sheet trays back in the oven and cook an additional 15 minutes or until the excess liquid has evaporated and the squash has just begun to crisp and lightly brown. Remove from the oven and let cool slightly. Drizzle with extra virgin olive oil and season with flaky sea salt. To serve: When ready to serve, stir in the remaining basil and vinegar to the Bolognese sauce. Taste and add additional seasoning as necessary. Add spaghetti squash to a serving bowl and top with the sage and basil Bolognese sauce. Serve each portion with a 1/4 cup of cashew ricotta, fresh sage leaves, crushed red pepper and a drizzle of extra virgin olive oil. Nutrition Info Per Serving. Calories: 1080. Total Fat: 81 grams. Saturated Fat: 20 grams. Total Carbohydrate: 38 grams. Sugars: 16 grams. Protein: 50 grams. Sodium: 3626 milligrams. Cholesterol: 159 milligrams. Fiber: 9 grams.
Put all the ingredients from the sausages up to and including the potatoes into an oiled baking dish or pan. Season well with salt and pepper, and drizzle with the olive oil. Turn the oven to 350°F and cook for 30 minutes, stirring occasionally. Add the tomatoes, pecorino or provolone, and oregano, stir, and cook for about 10 minutes. Serve hot with bread.
In a large mixing bowl, mix butter, brown sugar, sugar and coffee granules, mix at mediun speed with electric mixer until creamy; beat in eggs until blended. Combine the flour, baking powder, and salt; add to butter mixture, add vanilla and mix until well blended; Fold in chocolate chips. Preheat oven to 350 degrees, (325 convection). Divide dough in half, and shape each half into a 10-inch-by-2-inch log, (dough will be very soft---for easy handling, dust hands with flour) Place dough on baking sheet that has been sprayed with pan spray; bake each log for 25 minutes (15-20 for convection) or until firm. Let cool on baking sheet for 5 minutes, then remove to wire racks and cool completely; When cool, carefully cut each log diagonally into 1/2 inch thick slices with a serratered knife; Return to baking sheet and bake at 350 degrees (325 convection) for 5 to 10 minutes, turn over and bake another 5 to 10 minutes, cool on wire racks; store in air tight container or plastic bag. Grasshopper dipping Sauce:Mix all ingredients together, keeps indefinitely in refrigerator; Adult version, Mix all ingredients until smooth, enjoy.
Steam cauliflower until tender (breaks easily when touched). Drain and set aside in covered pan. In a small sauce pan, add curry and turn heat on medium. Shake the curry over the heat for a brief time to release the oil and you can smell the curry. Be careful not to brown as it will become grainy and bitter. Add the ginger and coconut milk and simmer until small bubbles appear, stirring occasionally. Remove from heat, add to the cauliflower and mash. Salt and pepper to taste.
CAKE: Scald milk in a saucepan. Add butter to melt. Set aside. In a bowl, lightly beat eggs. Add sugar gradually and beat well. Sift flour, then measure. Sift flour again with baking powder and salt in a separate bowl. Add vanilla extract to scalded milk. Add dry ingredents to egg/sugar mixture and beat well. Add liquid ingredients and beat well until all is incorporated well. Pour mixture into an 8-9" square pan. Bake at 350-degrees Fahrenheit for 25-35 minutes or until done when tested with a toothpick. Remove from oven and let cool for 5-10 minutes. Spread the Broiler Topping over warm cake. Place cake under broiler for 2 - 3 minutes to brown lightly. BROILER Topping: Melt butter in a saucepan. Stir in brown sugar until melted. Add the coconut and if desired, add the walnuts. Add the whipping cream and mix well to distribute.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large saute pan, melt the butter over medium heat. Add the apples and saute until slightly softened, about 5 minutes. Add the brown sugar, cinnamon and salt and toss. Continue cooking the apples, stirring occasionally, until the apples break down easily when pressed with a fork, an additional 10 minutes. Remove from the heat and mash them with a fork while they are still warm, it should look like a chunky applesauce. Allow the apples to cool to room temperature. Once cooled, fold 1/4 cup of the Almond Pastry Cream into the cooled apples and set aside. On a floured work surface, lay out the puff pastry sheets. Using a large (4 1/2-inch) circular biscuit cutter (or cookie cutter) cut 4 large circles per sheet, 8 all together. On the bottom half of each of the rounds, spoon 2 heaping tablespoons of the apple mixture. Brush the edges of each circle with some egg wash. Fold the pastry dough over the filling, seal the edges with your fingers and then crimp them with the tines of a fork. Repeat with remaining pastry dough and filling. When all the pies are assembled, vent each one with 2 small slits, using a paring knife, on the top of each pie. Brush each one with the remaining egg wash and sprinkle with turbinado sugar. Transfer the empanadas to the prepared baking sheet. Bake the pies until they have puffed and are golden brown, about 20 minutes. When the pies come out of the oven, spoon more of the Almond Pastry Cream over them and serve. Almond Pastry Cream: In a large, heavy-bottomed saucepan, combine the whole milk, sugar, almond paste and salt. Whisk over medium heat and bring to a simmer. In a small mixing bowl, combine the egg yolks and cornstarch. Whisk until combined and the mixture is creamy and thick. Remove the milk mixture from the heat and slowly add 1/4 cup of the milk liquid to the eggs, whisking constantly. Add the now-tempered egg mixture back into the saucepan with the rest of the milk and return the milk to a simmer for 3 minutes, whisking constantly, until thickened. Remove the saucepan from the heat and stir in the butter, 1 tablespoon at a time, whisking until it is fully incorporated. If desired, strain the pastry cream through a sieve. Pour the mixture into a bowl to cool. Place plastic wrap directly on the surface to prevent a skin from forming. Allow the cream to cool completely in the refrigerator until cold and set, at least 2 hours.
Beat egg yolk: Add sugar, flour and butter mix thoroughly. Put in sauce pan on the stove. Add water and stir constantly until it boils. Let this cool completely. Add vanilla and gently fold in egg white, which has been stiffly beaten. Pour sauce over apples and bananas.
Wash beans and place in pot with the next two ingredients--minced onion and minced garlic. Cover beans with cold water and boil for 10 minutes with lid on; turn off heat and let sit for 1 hour. Drain but do not rinse. Cover with fresh water and simmer for 60-90 minutes till tender. Drain and set aside. Saute the onions and then add the hamburg and cook till done. Add the rest of the ingredients and simmer for 10-15 minutes. Now you may put it in the crockpot on high for 1-2 hours and then on low for 4-6 hours stirring occasionally OR may be cooked on lowest setting on stove for 2-3 hours. Watch that it does not get dry.