HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel the banana and place in the blender. Add yogurt, berries, honey and ice, and blend on high speed to mix. Garnish with a couple of whole berries. Makes 2 smoothies. VARIATIONS: If you don't have plain yogurt, you can use vanilla or a berry-flavor variety, but you may want to cut the honey to one tablespoon. You can also use fresh berries rather than frozen, but up the ice cubes to 10.
In a bowl, combine the ketchup, soy sauce, sugar, vinegar, and cornstarch. Heat 2 teaspoons oil in a large nonstick skillet over med-high heat. Add in chicken; cook, stirring occasionally, until cooked through, 5-6 minutes; remove chicken from skillet and reserve. Add remaining 1 teaspoon oil, ginger, and carrots to the skillet; cook, stirring occasionally, until the carrots begin to soften, about 2 minutes. Stir in the snow peas, almonds, water chestnuts, pineapple, and reserved chicken. Cook, stirring often, 3-4 minutes; add the ketchup mixture; bring to a boil and cook, stirring constantly, until thickened, about 1 minute. Serve over brown rice or rice noodles.
Preheat the oven to 350 F. Combine the walnuts with the olive oil, salt and pepper, mixing well to coat the nuts. Spread on a baking sheet and bake until toasted, about 7-10 minutes. Set aside to cool. Wrap the beets individually in foil and place on a rimmed baking sheet. Bake at 350 degrees until tender, about 1 1/2 hours. Let cool for 20 minutes, then peel the beets by holding them under cold running water and rubbing off the skins. Cut into 1/2-inch wedges, and place in a large mixing bowl with the walnuts and onion. Combine all the dressing ingredients, taste and adjust the seasonings. Pour over the beets and toss well. Let sit at room temperature at least 1 hour. Just before serving, arrange the spinach leaves in individual bowls or on a large platter. Arrange the beets on top and crumble the goat cheese over.
Weigh out flour and remove about a cup from the flour. Mix the milk with the hot water (should be around 95F) then mix in the dry yeast and sugar into the milk and add to the flour. Mix everything with a wooden spoon for 5 minutes. Add softened butter in chunks and beat this into the mix (yes this is extremely hard work but you'll love the bread!) then add the reserved flour and salt and mix together. Try to beat/mix this extremely soft dough for 2-3 minutes until very elastic. Heavily butter another bowl and scoop the soft dough into the bowl and cover in plastic wrap. Place in oven at 45C(85F) for 2 hours to rise. Heavily butter an 8inch by 4 inch loaf pan and the bottom of a heavy baking sheet. When batter/dough has risen, smush down and fold with a spoon gently then scrap into an 8inchx4inch loaf pan. Cover with plastic wrap or dry kitchen tea towel and let rise until it's just below the top of the pan NOT ABOVE THE LOAF PAN EDGE! Place buttered-bottom baking sheet on top of loaf pan and place brick/rock/heavy weight on top. Place carefully into 425F/210C oven for 20 minutes then remove weight and continue baking for 20 minutes longer or until the bread sounds hollow when thumped on the base (remove from oven, invert from pan, and thump). When done, remove from pan and let cool on rack.
Prep fruit and cake. In a sauce pan, slowly heat whipping cream until bubbles form around the edges. Remove pan from heat; whisk in chopped chocolate until mixture is smooth. Stir in vanilla and, if desired, add liqueur. Transfer mixture to a fondue pot and keep warm over low heat.
MIx the dressing ingredients together. Mix the salad ingredients together, pour over the dressing and mix well,chill and eat!
1) Melt butter over medium heat. Add the onion, tomato, garlic, and crushed red pepper. Cook, stirring occasionally, for about 10 minute 2) Add the squash, beef stock, salt, and sugar. 3) Bring to a boil. Lower the heat and simmer, covered for 30 min., or until the squash falls apart when touched. 4) Puree soup, put back into pot. 5) Add potatos and cook for 15 minute or until potatos are tender. 6) Serve with grated parmesan cheese.
Tie celery, rosemary sprig, thyme, bay leaves, and garlic in a small piece of cheesecloth to make a bouquet garni; set aside. Heat a wide, heavy-bottomed pan over medium heat until hot. Melt butter, and brown meat in two batches, taking care not to crowd the pieces or they will steam and not brown; transfer meat to a bowl using a slotted spoon and set aside. Add onions; cook until slightly softened, about 8 minutes. Return meat to pan and sprinkle flour over the meat and onions, cook about 1 minute, stirring often. Add wine, and bring to a boil, scraping the bottom of the pan to loosen the brown bits. Add the stock and bouquet garni, bring to a boil, cover, and cook on low heat until meat is tender, about 1 1/2 hours. Remove the lid after 1 hour; add carrots, and cook, uncovered, for the last 30 minutes. Season with salt and pepper. Place rutabagas and potatoes in separate saucepans; cover with cold, salted water. Bring to a boil and simmer until tender, 30 to 40 minutes for the rutabagas and 25 minutes for the potatoes. Drain; return to the saucepans to dry out any moisture from the vegetables for a few minutes. Put the rutabagas and potatoes through a food mill fitted with a fine disk, or ricer, or mash by hand. Add butter, as desired, and enough hot milk to make a creamy puree. Season with salt and pepper; stir in chopped rosemary. Preheat oven to 350°F Remove bouquet garni; transfer stew into a deep 2-quart baking dish. Top with puree; dot lightly with butter. Bake 1 hour, or until top is brown and crusty. Serve hot.
Combine zucchini, tomatoes, onion and tarragon in a bowl and mix. Combine remaining ingredients and whisk to blend, then toss with the vegetable mixture to coat.
In a small bowl, whisk or food process the vinaigrette ingredients. Chill until served. In your serving bowl combine the main salad ingredients. Drizzle a little of the dressing on salad and toss to coat. Add more if necessary.
Put rice cake in a pot. Add water to cover, bring to a slow boil and cook until soft. Add red pepper paste, red pepper powder, garlic, sugar, soy sauce, and pepper. Bring to a boil. Reduce heat and simmer until the sauce thickens a bit. Add onion, cabbage, carrots and cook for 2-3 minutes. Add fish cake and simmer for another 1-2 minutes. Finish with green onion and sesame seeds. Serve hot.
Preheat oven to 350f degrees. Dry chicken breasts; pound chicken between two pieces of plastic wrap to an even thickness. Whisk together egg and milk in a bowl. Place fine coconut on a plate. Dip chicken breasts in the egg mixture, then coat with the fine coconut. Line a cookie sheet with foil and spray generously with vegetable spray, lay coated chicken pieces on it in one layer. Spray coated chicken pieces with vegetable spray. Bake in a 350f degree oven for 20 to 30 minutes, depending on thickness,until no longer pink. After 15 minutes, turn chicken pieces. If the coconut coat has not turned brown, place under broiler for 2 minutes. Remove to a platter and keep warm. Tropical fruit sauce:. Spray a non stick fry pan with vegetable spray, add oil and bring to medium heat; add mango, papaya and ginger, sprinkle with salt and pepper, saute for 6 to 8 minutes until softened; reduce heat. Meanwhile, add cornstarch, if using, and milk to sour cream, whisk until smooth; add to fruit in fry pan and stir to mix well, slowly bring to a simmer, and simmer for 2 or 3 minutes until slightly thickened. Spoon hot sauce over chicken on the platter, sprinkle toastaed shredded coconut over. Enjoy!
1. PREPARE noodles per package directions. Place peanut butter in small microwaveable bowl and microwave on high 15 seconds to soften. 2. WHISK together peanut butter, soy sauce, vinegar, oil, chile paste (if using), and sesame seeds in large bowl while noodles cook. Set aside. 3. HEAT medium skillet coated with cooking spray over medium heat. Add tofu and saute until lightly browned, about 5 minutes. 4. DRAIN pasta and add to peanut sauce along with all but 1/2 cup of the carrots. Mix until well combined. Top with tofu and remaining carrots and sprinkle with scallions. Serve immediately or chill and serve cold. Nutritional Info Per Serving. 377 cal, 16 g pro, 36 g carb, 5 g fiber, 19.5 g fat, 3.5 g sat fat, 0 mg chol, 551 mg sodium. NOTE: Chile paste is available in the ethnic food section of most supermarkets or via importfood.com. Flat Belly Bonus. The fiber and protein in Japanese soba noodles (made from buckwheat) will keep you satisfied longer than a bowl of traditional pasta.
Cook peas as package directs. Melt butter in a small skillet over medium heat. Add shallots or green onions; saute 2 minutes or until soft. Stir in hot cooked peas, dill and pimiento. Pour into a serving dish; sprinkle with cheese over top. Serve immediately.
Place ingredients in a shaker fill with ice. Shake very well and strain into a chilled martini glass. Garnish with a lemon slice.
Mix eggs, milk and cheese. Add chopped mushrooms and drained crab meat. Season with salt and pepper to your taste Pour into a 9" pie shell. Sprinkle top with nutmeg. Place pie ring (or use aluminum foil ring) over crust. Bake at 350 degrees (F) for 40 minutes. Remove pie ring and bake 5 - 10 minutes longer until lightly browned.
Preheat oven to 450°F. Peel sweet potatoes and cut in half lengthwise, then slice 1/3" thick. Cut large onion into 1/2" slices. Stem and seed large red pepper, cut into 1 1/2" chunks. Toss vegetables with 3 T. olive oil, thyme, and 1 T. Old Bay seasoning. Place on oiled baking sheet. Bake 25-30 minutes or until vegetables are tender and brown, stirring halfway through. Place fish in single layer on another oiled baking sheet. Whisk 1 T. olive oil, lemon juice, garlic cloves and 1 T. Old Bay seasoning. Drizzle over fish. When vegetables have roasted about 15 minutes, stir vegetables and put the pan of fish in the oven. Bake until fish flakes easily - about 10 minutes per inch of thickness.
Add all ingredients except pecans to bread machine, and start machine. Use wheat bread cycle for 1-pound loaf. Add pecans at the end of the first knead, or when your bread machine"beeps" to add fruit or nuts.
For the Cookies : Preheat the oven to 375 degrees F. Grease 2 baking sheets and line with parchment paper. Sift both the flours, the baking powder, and salt together into a medium bowl. Then, sift the mixture again into another medium bowl. In a large bowl with an electric mixer on medium, cream the butter and granulated sugar together until light yellow and creamy. Add the eggs, one at a time, beating well after each one. Beat in the extracts. Sift about one-third of the flour mixture over the batter and, using a wooden spoon, stir in, then add about one-third of the cream and stir until mixed. Repeat until all the flour and cream is mixed in well. Using a 1/4-cup ice cream scoop or 1/4 measuring cup scoop about 1/4 cup batter onto the prepared baking sheets for each cookie. Spread out with a small metal spatula into a 3-inch circle. Space the cookies about 3 inches apart to bake. Bake just until the edges begin to turn light golden and the tops are puffed and spring back when touched, 12 to 13 minutes. The cookies should be only light golden on the bottom, not golden brown. A pick inserted into the center should come out clean. (Do not overbake!) Let the baked cookies cool for 5 minutes on the baking sheets, then transfer, upside down (bottom side up), to wire racks and cool completely. For the Frosting: Sift confectioners' sugar into a medium bowl. Stir in the corn syrup, lemon juice, vanilla, and 1/2 cup hot water until smooth. Add more hot water, if needed, a little at a time, until the frosting is spreadable. Transfer 11/4 cups frosting to another bowl; stir in the melted chocolate and the 3 tablespoons hot water. Cover the frostings with a damp paper towel to keep them fresh and spreadable as you work; if the frostings stiffen too much, stir in a few more drops of hot water. Using a small metal spatula,, spread white frosting over the entire flat bottom side of each cookie. When the frosting feels set, frost half of each cookie a second time, this time with chocolate frosting, layering it on top of the white and making the center line as straight as possible. Let the icing dry until it is no longer soft to the touch, at least 2 hours, and store the cookies, between sheets of parchment or waxed paper, in an airtight container at room temperature for up to 4 days. Do not refrigerate or freeze these cookies.
Zest the lemon and squeeze the juice, combine zest and juice with oil, basil and garlic in a small bowl. Put chicken breasts between wax paper and pound to an even thickness. Place in glad bag or bowl with marinade and leave for 30 minutes to 20 hours. Grill chicken on bbq, broil it, or even cook it in a hot skillet, 6-8 minutes approximately.
In a separate bowl mix dry ingredients; set aside. In a mixer or with hand held mixer blend first 4 wet ingredients. Slowly add dry to wet and mix until a stiff dough forms. Dust rolling surface with flour and roll dough to about 1/4 inch thick. Cut into shapes with cookie cutter. I used a bone shape but you can use any shape. Bake at 350° for 20 minutes. Cool on rack and store in container.
Cake: Pour first six ingredients into a bowl (except nuts). Beat for five minutes. Fold in nuts. Butter the baking pan and pour mixture into pan. Bake for one hour at 350 degrees. Sauce: Heat butter, sugar and 1/2 cup whiskey on stove. After one hour remove cake from oven and spoon 1/2 of the sauce over the hot cake while it is still in the pan. Let stand for 1/2 hour, then remove cake from pan and pour remaining sauce over bottom of cake.
Butter a bundt pan. Melt butter, oil and marshmallows in a large saucepan. Pour popcorn into a large bowl. Large roasting pan works for me. Add nuts and candies. Pour melted marshmallow mixture over corn, nuts and candies. Mix well, working quickly. Press mixture firmly into pan. Turn cake out immediately onto a large plate. Let "set" overnight for easy cutting. You may also use a 13 x 9 x 2 inch buttered pan and leave in pan for cutting. For Halloween make balls.
In a LARGE bowl, combine all ingredients and mix well using a blender or food processor. If using a blender to mix, beat all ingredients well until mixture is the consistency of fine powder; If using your food processor to mix (my preference), mix one - two cups at a time until the mixture is a fine powder consistency. To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water. This can also be chilled and served cold or frozen and served as an icy drink.
Prep your outdoor grill and heat to about medium-high. Glaze: In a saucepan over medium-low heat, whisk the ingredients together. Simmer until it reduces by half. To Assemble Kabobs: Wrap each scallop with 1 piece of bacon. On each skewer, pierce a piece of red onion and push it to 1/2 inch form the bottom of the skewer. Pierce the scallop through the bacon and push it down to the red onion (leaving a little space). Pierce a chunk of mango, a piece of red pepper, one more bacon wrapped scallop and finally a chunk of pineapple. Season with salt and pepper, to taste. Continue until all 8 skewers are completed. Put the kabobs on the outdoor grill and brush with the glaze to coat completely. Cook for about 2 minutes, rotate the skewers and reglaze. Repeat this step two more times. Reglaze and and serve hot!
Preheat oven to 350 degrees. Split each biscuit in half, making 2 circles and spread a small amount of cream cheese in the middle of each piece and add a few pecan pieces. Fold biscuit in half and crimp edge to resemble a taco. Melt butter in small bowl and mix cinnamon & sugar in separate small bowl. Roll in butter and cinnamon & sugar. Place crimped side down in a bundt pan and bake at 350 for 30 minutes. Turn onto plate and top with orange glaze.
Vegetables -- Thin slice the zucchini, lengthwise and then cut in half skin on, same with the eggplant. Then slice the portabellos the same way. Drizzle all with olive oil, salt and pepper and place on a cookie sheet lined with foil or parchment paper and cook 15-20 minutes until golden brown and 1/2 way cooked. Lightly soft but not over done. Remove and let cool. Sauce -- Add a little olive oil just a teaspoon to a pot and add the onion, garlic and cook for 3-4 minutes until soft. Add the tomatoes, basil, parsley, a little salt and pepper and cook and just let simmer for 10-12 minutes as you prepare all the other ingredients. Topping -- Make the bread crumbs, just mix the bread crumbs and olive oil in a small bowl to combine. Sandwich time -- Now, we are making a sandwich basically. Three layers. First add a little sauce about 3/4 cup to the bottom of a small casserole dish. Then -- Eggplant (1 slice), sauce (just a tablespoon or so), and cheese (1 slice of mozzarella and then 1 tablespoon of parmesan) and a sprinkle of bread crumbs. Then zucchini, sauce (1 tablespoon or so), cheese (1 slice of mozzarella and then 1 tablespoon of parmesan) and a sprinkle of bread crumbs. Then mushrooms, sauce , cheese (1 slice of mozzarella and then 1 tablespoon of parmesan) and a sprinkle of bread crumbs. Then topped with eggplant, and the sauce. Divide among the 6 sandwiches and top well. Then top with bread crumbs, and parmesan. Bake -- at 350 for 30-40 minutes until nice and bubbly and bread crumbs are nice and brown. My oven takes around 30 minutes.
Place peas in a large bowl. Chop hard boiled eggs and add to peas along with the minced onion, pickle relish, and mayonnaise. Stir gently to combine. Chill until ready to serve.
Preheat oven to 350. Lightly butter or oil two 4" ovenproof ramekins or bowls. Mix together the cheese, cream, mustard, salt, and pepper. Crack two eggs into each ramekin. Pierce yolks with a toothpick. Bake eggs for 10 minutes. Remove from oven and spoon the cheese-mustard mixture over each egg. Return to oven and bake another 5-6 minutes until the eggs are done and the cheese has melted. Variation: Microwaved. Cover ramekins with waxed paper. Cook eggs for 2 minutes in microwave on high. Add cheese-mustard mixture. Cook for about 1 minute longer on high. (These times are approximate, since microwave ovens vary.).
Cut the french stick into slices widthways (about as wide as 2 fingers). If you are using peppers, cut them into pieces the size of the slices of bread, grill them until the skins are burnt. Once the skins are burnt, let the peppers cool and remove the skins. Chop the tomatoes into small pieces and mix with a drizzle of olive oil, shredded basil, garlic and salt and pepper to taste Brush the slices of french stick with olive oil and grill briefly until golden Once grilled, remove the bread from the grill and top with the tomato/garlic/basil mixture. Add peppers if using. Dollop small pieces of goats cheese on top and again grill briefly.
In the bowl of an electric mixer combine the lukewarm water, yeast and honey. Using the dough hook on low speed, stir the ingredients together. In a separate bowl sift together 1 cup of all purpose flour, the wheat and semolina flours and the salt. Add the flour to the yeast mixture and then add the hot water. Stir the dough on low speed until the dough comes together to form a ball. Knead the dough 5-10 minutes by hand or 3-4 minutes on low speed with the mixer. The dough should be well formed and just hold its shape or spread very slowly. Place the dough in an oiled bowl and cover with a slightly dampened cloth. Let the dough rise in a warm place for 1 hour. Knead the dough briefly and separate into 18 small balls. Roll into round rolls and place on a greased baking sheet. Cover the dough with a cloth and allow to rise for another hour or until doubled in bulk. Preheat the oven to 400 degrees F. Combine all seeds and salt in a small bowl. Beat together egg and 1 tbsp water. Brush the tops of the rolls with the egg wash and sprinkle with the seed mixture. Place in the preheated oven and bake for 15 minutes, then lower the heat to 350 degrees and bake for another 15-20 minutes. Cool on racks.
Mix together sugar and cornstarch in a small pan, then slowly add cold water. Cook over low heat, stirring until the mixture becomes a smooth; almost clear gel about 5 minutes. When it's cool, stir in clear dishwashing liquid. Scoop equal amounts of the mixture into containers and stir in food coloring or, for even more vibrant colors, use food-coloring paste.
Place all ingredients in a blender and blend until the mix reaches slushy like appearance. If using ice cubes, gradually add a few ice cubes at a time to allow the blender to crush them up. Garnish with a strawberry and a chunk of Honeydew Melon on an umbrella tooth pick. With a thick straw, McDonald's straws work well. WARNING: Do Not drink this too quick or you will end up with a killer brain freeze. For a kid friendly version. Use Honeydew melon and strawberries to taste. You can also add a little watermelon, which works well in this drink. You can make this in bulk and serve in a punch bowl, if having a group of kids or a girls night.
Sautee onion with pam spray. Brown 1 lb ground turkey. Add chili sauce, tomatoes, black beans and cheese. Cook on med until bubbly. Remove from heat and stir in Sour Cream.
Place 1 tablespoon of butter in a medium frying pan on medium-high heat. Place tortilla in to toast. Break up swiss cheese and layer over one half of the tortilla. Add ham over the cheese and fold tortilla in half. Cook to a desired crispiness on both sides. Cut into wedges to serve as an appetizer.
In a large skillet, saute the sausage until cooked through, about 5-10 minutes. Be sure to break up any large chunks. When cooked drain and set aside reserving 2 tablespoons of the fat. Whisk the flour into the reserved fat followed by the milk. Add the grated parmesan, parsley, cooked sausage, salt and pepper. Mix to combine. Grill the slices of baguette, transfer to a sheet tray and spoon the sausage mixture on top. Place in the oven on broil until golden and bubbling, about 3 to 4 minutes. Remove from the oven and garnish with chopped parsley.
Sift flour, sugar, soda and salt into a mixing bowl. Add lemon rind and drop in shortening. Add pineapple juice and vanilla. Beat 200 strokes or 2 minutes. Add egg whites and beat 200 more strokes. Bake in two greased 8 inch square pans at 360* (yes, 360) for 25- 30 minutes. Chill layers and then split each in half horizontally. Spread pineapple filling onto each layer and cover top with whipped cream. Refrigerate several hours before serving. Pineapple filling: Mix sugar, cornstarch and salt in top of double boiler. Add lemon juice and rind and mix well. Add beaten egg yolks, pineapple juice and butter and blend. Place over boiling water for 15 minutes or until thick. Whipped Cream: Beat heavy cream with sugar until light and fluffy.
In a bowl, mix together the first 4 ingredients; set aside. In a small bowl, stir together the salad dressing and brown sugar; pour over the turkey mixture and gently toss. Season with salt and pepper to taste. Cover and chill for at least 2 hours. Serve on a bed of shredded lettuce or cabbage or use to make sandwiches.
Preheat oven to 325°F. Lightly spray 8x8 pan with Pam cooking spray (or butter/oil). Melt 6 oz chocolate in saucepan or microwave for 45 seconds. In a medium bowl, mix flour and baking soda. Add while stirring, vanilla extract, 2 egg whites, melted chocolate, and applesauce. Stir in chocolate chips. Pour mixture in the 8x8 pan. Spread evenly. Bake for 20 minutes.
Combine all ingredients except oil. Heat the oil in a skillet over medium heat. Spoon in a couple of tablespoons batter and smooth into a 3-inch to 4-inch cake about 1/2-inch thick. Brown on both sides, then drain on paper towels. Serve warm.