HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel the yucca, cut into medium-sized pieces, and boil in water with salt until they are soft. Remove from water and strain. Mash completely. Add in the eggs and melted butter or lard and mix well. Add in 1/4 cup of milk and mix completely, if the mix is too dry, add more milk, one tablespoon at a time. Add in the crumbled cheese. Mexican 'queso cacique' works well Mix vigorously with a wooden spoon or simply with your hands to incorporate the cheese completely into the mashed yucca. TO BAKE IT. If you plan to make baked zonzo, your mashed yucca can be a bit more wet if you like (however, don't make it runny). Grease a glass baking dish and spread the mashed yucca into the dish. Try to use a dish that isn't too shallow. You want your zonzo to be rather deep and have the consistency of mashed potatoes. If it's too shallow, you may end up baking your zonzo into a thin crisp. Bake at 350 Fahrenheit or about 180 Celcius uncovered until the cheese forms a nice toasty golden brown top. Serve hot. TO GRILL IT. To grill your zonzo on a stick, your mashed yucca should not be too wet. You need it to be pliable and smooth. Scoop some zonzo with your hand and shape it around your stick. You can either grill it directly on the grill, or wrap it in tin foil initially, then after a few minutes you can take off the tin foil and grill it until the cheese toasts to a golden brown. Be sure to turn it around every onc.
Soften the cream cheese in your mixer or food processor. Add salt, roasted garlic and thyme and beat until well blended. Stir inn the chopped up banana, green onion and cheddar cheese. Blend in 1 cup of chopped walnuts. Refrigerate for 2 hours. Shape into ball and roll in the remaining walnuts. Decorate with fresh thyme leaves if you like. Serve and enjoy.
Boil the mung beans until they are tender. Meanwhile, heat oil in a pan and add the onion, garlic, capsicums and chilli. Cook until the vegetables are soft. Mash the mung beans with a potato masher and add the onion mixture. Add the tomato puree and pumpkin mash and cook for 10 minutes. Season to taste and serve.
Put all the milkshake ingredients in a blender and blend until smooth. For the chocolate swirl melt the chocolate chips in a microwave safe container stirring after every minute until smooth. Stir the milk into the melted chocolate and microwave for about another 30 seconds and then stir again until smooth. To decorate the serving glass, place a tablespoon of the chocolate swirl sauce on the inside rim of a tall glass and then allow it to move down the inside of the glass, spinning the glass to create a swirl effect. Repeat with remaining sauce for both glasses. Pour the milkshake into the glasses and place a scoop of ice cream on top of each one. ENJOY!
Preheat oven to 375 degrees. Spray a 9 inch pie plate. Spread nuts over a baking pan. Toast for 7-10 minutes on middle shelf, or until the smell of nuts fills the kitchen. Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor. Pulse until mixture becomes a coarse meal. Whisk together applesauce and 3 tablespoons maple syrup. Mix into dry ingredients to form a soft dough. Press mixture into pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool. Using a whisk, dissolve the cornstarch in the milk. Add pumpkin, 1/2 cup maple syrup, salt and spices. Blend until smooth. Pour filling into crust, and smooth the top. Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.
Spray the inside of your crock stoneware with cooking spray. Mix all ingredients in a bowl, dump into stoneware. Prop open the lid of the crockpot with something to let out the steam. I used a chopstick. Cook on high for 90 minutes to 3 hours. The brownies are done when the edges start to turn darker, but the center is still light in color. Test with a knife in the center. Check in 2 hours.
Slice the sausage, onion, celery and place in 6 quart pan. Add the diced tomatoes and tomato juice. Boil first 6 ingredients until onion and celery are tender. Add salt, cayenne, splenda and garlic. Adjust to taste preference. If soup is too thick, add a cup of water. Add cabbage and cook just until the cabbage is tender--will only take 5-10 minutes.
TO MAKE THE CREPES: Combine all crepe ingredients in a blender. Puree until smooth and thoroughly combined, about 1 minute. Transfer to a bowl, cover, and refrigerate until cold, at least 2 hours and up to overnight. When ready to cook the crepes, vigorously stir batter until smooth again. Melt 1/2 teaspoon butter in a 10-inch nonstick skillet over medium heat. Tilt skillet at a 45-degree angle, pour 1 ounce batter (slightly more than 2 tablespoons) into skillet, and immediately swirl and shake skillet in a circular motion to evenly distribute batter in a thin film across bottom. Cook until edges of crepe turn golden, about 45 seconds. Carefully flip crepe, and cook just until set, about 30 seconds. Transfer to a paper-towel-lined plate. Melt another 1/2 teaspoon butter, and continue cooking crepes in the same manner, mixing batter with a spoon or ladle between crepes and stacking cooked crepes on top of one another (you should have 20 to 22 crepes). Let crepes cool completely, about 30 minutes. TO MAKE THE LEMON CURD: Beat together butter and sugar with a mixer on medium-high speed until light and fluffy. Reduce speed to low, and add whole egg. When thoroughly combined, gradually add egg yolks, then lemon juice (the mixture will appear curdled). Transfer mixture to a small saucepan, and cook, stirring constantly, over medium heat until thick enough to coat the back of a wooden spoon, 5 to 7 minutes. Transfer to a bowl, cover surface of curd with plastic wrap, and let cool completely in the refrigerator, about 2 hours. TO ASSEMBLE THE CAKE: Whisk together 1 1/4 cups cream and 3 tablespoons sugar until soft peaks form. Fold a third of the whipped cream into lemon curd with a rubber spatula until thoroughly combined. Gently fold cream-curd mixture into remaining whipped cream until thoroughly combined. For a neat presentation, make a frame on a 12-inch cake plate with 2-inch-wide strips of parchment. Place 1 crepe in center of plate (the outer edge of plate should be covered with parchment), and spread 3 tablespoons curd mixture evenly over crepe. Repeat layering with remaining crepes and curd mixture, ending with the last crepe. Whisk together remaining 1 1/4 cups cream, the mascarpone, the remaining 3 tablespoons sugar, and the vanilla until soft peaks form. Spoon mascarpone cream on top of cake, and carefully spread across top and sides. Refrigerate until set, about 2 hours. Let stand at room temperature 30 minutes. Just before serving, remove parchment frame, and garnish with amaretti cookies.
cook rice in broth in a rice cooker or stove top. mash avocado and mix with tomato and a little salt. once all liquid is absorbed and rice is tender, add avocado mixture and adobo, stir until fully blended.
Wash and cut tops of of the bell peppers. Cut in half and wash out seeds. Dice all of them up and mix them together in a bowl. Wash and cut ends off the green onions. Chop them up and add to peppers mixture. Store in airtight container until ready to use.
Cook the couscous per package directions. Add the cumin, black beans, and chopped vegetables and herbs. Whisk together the dressing ingredients and pour over couscous. Toss lightly until well distributed.
For the stuffing: Preheat oven to 275 to 300 degrees F. Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F. In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft. In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly. For the meatloaf: In medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool. In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix. Divide the meat mixture in half. Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it inches. Use the other half of the meat to fully enclose the stuffing. Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F. Layer the cheese slices on top and bake for another 5 minutes to melt the cheese. Remove from oven and let rest for about 10 minutes. Cut into thick slices and serve.
Cook bacon until crisp in a 3 litre saucepan. Remove from pan. Add olive oil, onion, carrot, celery. Saute until onion is soft but not brown. Stir in stock, potatoes and cayenne. Bring to the boil, reduce heat and simmer until potato is tender. Stir in cheese until just melted - do not boil. Add bacon, season to your taste and serve!
Cook dal in 4 c of water until soft, adding more water as needed. Drain and set aside. Heat oil in another pan. Saute cabbage and bell pepper over high heat, about 3 minutes. Add ginger, jalapeno, hing, dry spices and tomato. Saute until the oil separates from the ingredients in the pan. Add 1 c of water and bring to a boil. Add cooked dal and cook 10 minutes until gravy is thick. Add the coconut milk and remove from heat. Add lemon juice. Serve with flat bread or rice.
For the crust, preheat oven to 425 degrees, fit the crust into a 9-inch tart pan. Trim the edges to top of tart pan, line with foil and fill with pie weights or dried beans. Bake 10 minutes; remove the weights and foil, continue baking an additional 5 minutes or until crust is golden. Remove from oven and cool on a wire rack. For the filling, combine the Splenda, cornstarch, salt, milk and eggs in a heavy saucepan; wisk until the mixture is smooth. Over medium heat, bring to a boil while stirring constantly; reduce heat to low and cook for 1 minute or until mixture thickens. Beat the Neufchatel cheese until light and fluffy and gradually add the hot custard mixture to beaten cheese, beating until well blended. Stir in the vanilla and spoon filling into cooled tart shell. Lightly press plastic wrap on pie surface; allow to cool completely. While the filling is cooling, sprinkle the gelatin over cold water in a small saucepan; stir and let stand 1 minute. Stir in the Splenda and lemon juice; bring to a boil over medium heat, stirring until gelatin dissolves. Allow the mixture to cool to room temperature. Cut the strawberries in half and arrange in 2 rows from the outside of tart in, spoon the blueberries in the center. Lightly spoon the cooled glazed over the berries, chill for a minimum of 1 hour before serving.
Prepare casings according to maker's instructions. Combine remaining ingredients; grind through the fine disk of a meat grinder, and stuff into casings. Twist off into 3" links. Pan fry in oil.
Preheat a deep fryer to 375* F. (I just use a saucepan and fill about 2-3" with oil.). Mix all the ingredients together in a large mixing bowl until it becomes thick. Using 2 tablespoons, dip into water. Scoop up about a tablespoonful of the batter and using the other spoon, push off the batter, drop into the hot oil. You can work this in batches. Fry for 3 to 4 minutes or until golden brown. Remove from oil and drain on a paper towels. Serve with dipping sauce. To make the dipping sauce, mix all the dip ingredients together in a bowl. This doubles easily! Enjoy!
Start a large pot of water on high, for the egg noodles. Meanwhile in a mixing bowl, blend salad dressing mix and salsa. Stir in tomatoes, oil and garlic. Remove as much rind as possible from brie and discard. Cut Brie into bite sized pieces and stir into tomato mixture. Cook noodles according to package directions, and drain. Return noodles to same pot that you cooked them in and over medium heat, pour tomato mixture over noodles, stirring just to heat and melt cheese. Serve immediately.
Put all of the ingredients (except for what you're going to use to hold the dip), into a mixing bowl and whisk until everything is well mixed. Refrigerate the dip until you are ready to use it. Scoop into your desired serving bowl, and serve.
Place currants, lemon juice, and butter in a pan and heat to melt butter. Cool slightly. Beat in eggs with a wooden spoon. Add sugar, rind, flour and milk. Mix well. Bake in a lined roasting dish at 160 C for about 1 hour.
Beat together the eggs and egg yolks, then mix with the water and the milk either with a whisk or in an electric blender. (We always use the blender and it's easy to pour from). Sift the flour, salt and sugar together. Gradually add to the egg and milk mixture. Add the melted butter or vegetable oil and the brandy. Blend thoroughly. If beating by hand, strain the mixture through a sieve to remove any lumps. Allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix. Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me! You can roll these with fruit inside and top with whipped cream. My kids like using peanut butter and bananas and I like blueberries or a mixture of berries. Be adventuresome!
Cook pasta according to package directions, rinse with cold water and drain. Place in a bowl, add tomatoes, celery, carrots, peppers, onions and Italian salad dressing. Cover and refrigerate for 4 hours or overnight. Drain. Just before serving, combine mayonnaise and Parmesan cheese, then stir in mozzarella and olives. Gently fold into the pasta mixture.
Lightly grease a 9 x 13 inch baking pan. Microwave chocolate and butter in a large microwavable bowl on Medium for 2 minutes or until melted. Stir sugar into chocolate until well blended. Mix in eggs and vailla. Stir in flour and nuts; pour into pan. Bake in preheated 350F oven for 30 - 35 minutes or until done. Do not overbake. Cool completely.
In a small saucepan, combine chicken stock, soy sauce, sherry, cornstarch, and sesame oil. Bring to a boil and cook until sauce thickens, about 2-3 minutes.
Heat oven to 450°F. Place 1 tortilla on large baking sheet. Spread with 1 tablespoon chiles. Top with one-quarter of chicken, cheese and taco sauce. Place another tortilla on top. Repeat with remaining tortillas, chiles, chicken, cheese and sauce, for a total of 4 separate quesadillas. Bake in 450F oven 8 minutes, until crispy and cheese melted. Remove from oven; let stand for 5 minutes. Cut into quarters. Garnish with cilantro, salsa and sour cream.
Combine all ingredients for salad in a 2- quart bowl, stir gently, cover with plastic wrap. Refrigerate for 24 hours. To serve: spoon portions in clear glass serving dishes. Garnish with topping: a dollop of Cool Whip Lite, maraschino cherries and a sprinkling of chopped pecans.
If using sausage with casing, remove casing and cut into cubes. Brown on all sides; add 2 T. water and cover. Simmer until well done. Add onion and green pepper; let steam, covered, for 10 minutes. Add soup and water, bring to a boil, reduce heat and let simmer until slightly thickened. Serve over hot cooked noodles.
Preheat oven to 425 and butter a 3 qt baking dish. Place stuffing in large bowl; reserve. In large nonstick skillet, melt 2 T. butter over medium high heat. Crumble in sausage; cook, stirring, until no longer pink. Stir sausage with drippings into stuffing. In same skillet, melt 2 T. butter over medium heat. Add apples, onion, celery, and salt; cook stirring occasionally, until softened. Add broth and parsley; bring to a boil. Pour over stuffing; stir until moistened. Stir in cranberries and eggs. Spoon into baking dish; cover with foil. Bake 30 minutes. Melt remaining butter, uncover stuffing; drizzle with butter. Bake until crisp and golden, about 10 minutes. Serve and enjoy!
Remove and discard any bones from salmon, then cut into 1-inch pieces. In a food processor, pulse salmon just until finely chopped (do not overprocess). Transfer salmon to a medium bowl. Add mustard, mayonnaise, chives, soy sauce, sesame oil, salt, and pepper; stir to combine. Form mixture into four 3 1/2-inch patties. Generously sprinkle one side of each patty with sesame seeds. Brush peanut oil over bottom of a large nonstick skillet to coat evenly. Place skillet over medium-high heat. Place burgers, seed side down, in skillet; cook until sesame seeds brown lightly, 2 to 3 minutes, reducing heat slightly if necessary. With a spatula, gently turn burgers over and cook just until opaque in the center, about 3 minutes. Transfer salmon burgers to buns, and top with tomato slices and greens.
Peel the ginger, and cut it into thin slices. Let these slices sit in a bowl of cold water for an hour. Drain the ginger. Cover again with cold water. Boil this for 5 minutes. Repeat for three times: drain the ginger; cover again with cold water; bring to the boil and boil for 5 minutes. This process weakens the fibers of the ginger. Finally, just drain the ginger. Bring the sugar and water to a boil, and pour this over the drained ginger. Cover and let it infuse for 12 hours. Drain this, and keep the syrup. Boil the syrup for 10 minutes, and pour it over the ginger. Put a lid on this mix, and let it sit for 2 days. Boil everything together for 5 minutes, then let this sit for 3 days. Using a slotted spoon, lift out the ginger, and spread the pieces out over waxed paper, as though you plan to dry these slices. Sprinkle extra sugar over these pieces to coat them. Put in a jar and keep in a cool, dry place.
Put the first 7 ingredients (through the lime juice) in the small bowl of a food processor and process until well blended, about 2 minutes. Add the tofu, 1/4 teaspoon salt, and continue processing, stopping once or twice to scrape down the sides, until you have a smooth, green-flecked sauce. Taste for salt and season with pepper, to taste. If sauce is too thick for your taste, or it thickens in the refrigerator, thin it by whisking in water as needed.
Toast almonds in a large non-stick skillet over medium heat. Remove to a plate and set aside. Warm oil in the same skillet over medium high heat. Add shallots to the pan and cook for 5 minutes or until soft. Stir in marmalade, soy sauce and pepper. Place raw shrimp in pan. reduce heat to low, cover and simmer 10 minutes or until the shrimp have turned pink. Top with almonds and orange slices, if using. Serve over rice or your choice of noodles.
place the tempeh in a saucepan and just barely cover it with water (it's okay, even preferable, if some of the tempeh is peeking out of the water). Add 1 teaspoons of the tamari, cover and bring to a boil. simmer for about 15 minute or until most of the water is absorbed. drain any remaining water and transfer the tempeh to a large bowl. add the white beans, give a quick stir, and set aside. this will heat the beans just a bit for easier mashing and cool the tempeh down just a bit for easier handling. give the saucepan a quick rinse and dry. saute the garlic and fennel seed in 1 tbs. olive oil over low heat, just until fragrant (about 1 min.). Add the remainder of the spices and stir constantly for 30 seconds. add to the tempeh mixture along with the tomato paste and remaining tbs. of tamari. mash everything together with a potato masher or a fork, until it's just a bit chunky and there are no whole beans left (you don't want it pureed, you should still be able to see the beans). add the bread crumbs and combine well with a fork. taste for sat and spices and adjust to your liking. let sit for about 15 minutes to let the flavors meld. form into patties, using 3 tbs. worth of the mix. heat the remaining 2 tbs. of olive oil over med. heat. cook the patties until brown, about 3 minute each side. you may need to add a little more oil when you flip them.
Mix all ingredients together. Place into casserole dish& bake@ 375 for 30 minutes.
Thaw Spinach. Preheat oven to 350° F. Grease a 13X9 baking dish; set aside. Cook manicotti according to package directions, drain & set aside. Cook meat & mix it in with marinara sauce; set aside. Grate mozzarella cheese (if not pre-shredded). In large bowl mix ricotta, 2 cups mozzarella, 1/2 cup parmesan, egg, prepared spinach,salt & pepper. Carefully split a manicotti shell open. Shape a ball of cheese mixture to fit the shell; close shell and lay seam-side down into prepared baking dish. Repeat procedure with remaining shells & cheese mixture. Pour meat sauce over shells and top with remaining mozzarella cheese. Bake uncovered for 30 minutes or until bubbly.
Preheat oven to 350°F. Grease an 8in square baking dish. Mix rice, egg, 1/2 cup of salsa, 1/2 cup of cheese and chili powder, press into bottom of dish. Mix beans and remaining salsa. Spoon over rice mixture. Sprinkle with remaining cheese. Bake 30 minutes.
Peel, core and slice apples. Mound a layer of apples on a piece of foil. Cover apples with dabs of butter,cinnamon,sprinkle with brown sugar & top with the corn syrup & nuts. Make a tent over the apple mixture with foil, making sure side are sealed. Grill on medium for about 20 minutes. Slice pound cake in thick slices & grill for 30 seconds to 1 minute per side. Place pound cake slices in bowls & top with ice-cream & the hot apple mixture. Enjoy!
Preheat oven to 350°F Toast seeds and coconut until golden. Combine eggs, oil, honey and vanilla. Add sesame seeds and coconut,. Add flour,. Mix well. Form dough into 1 inch balls, flatten with fork. Bake 15 minutes.
Melt 1 tbs butter in pot to cook rice, add spices and stir until fragrant, add drained rice and stir carefully to coat making sure not to break grains (depending on rices quality). Add water to rice in desired amount, add sea salt to taste, bring to a boil and cook until done. Turn off burner and leave top on 5 minutes or more. Melt remaining butter in a small pan, add dibis and warm and mix together. Serve rice with the butter mixed with dibis in a bowl and Balkan yogurt stirred until smooth in another. Eat with a bit of both added over the rice. Enjoy!
Soak the rice overnight in the water with the cinnamon strips. Next day discard cinnamon strips. Process in blender in 3 batches with evaporated milk and soaking water. Pass through sieve after each processing. Pour into a pitcher, add theskim milk, sweeten, add vanilla and mix well by stirring. Refrigerate until serving time. Sprinkle a little cinnamon on each serving just before drinking.
In a large saucepan cook celery and onion in hot oil just until tender. Stir in tomatoes; heat through. Add shrimp, whipping cream, and water. Cook over medium heat just until hot. Season to taste with pepper. Ladle chowder into bowls; top with basil. Serve with foccacia wedges or rolls, if desired.
Boil the potatoes and garlic until tender. Drain and mash them with the sour cream. Add the bacon and herbs and season to taste with the salt and pepper.
If using whole snapper (cleaned) cut about 4 slits through skin on each side. Season, inside and out with salt and lemon juice; cover and refrigerate 20 minutes. Meanwhile heat olive oil in a large skillet (large enough to fit the fish) over medium heat and saute onion, pepper, and garlic until softened, about 10 minutes. Add chicken broth to skillet and stir. Remove fish from refrigerator and rinse thoroughly under cold water and pat dry. Nestle the fish in the skillet and cover. Let cook 15 minutes, then carefully turn and cook an additional 10 - 15 minutes. Transfer to serving platter, spoon veggies on top, pour sauce all around, and sprinkle with oregano and cilantro; enjoy!