HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place a medium skillet over medium-high heat. Combine the panko with 2 teaspoons of the olive oil and mix with a fork to blend. Add the mixture to the skillet and toast the panko, stirring frequently, until light golden brown. Remove from the heat and let cool to room temperature. Place 21/2 cups of the beans in a large bowl and mash with a potato masher or a fork until mostly smooth. In a separate bowl, combine the eggs, 1 tablespoon of the oil, cumin, salt and cayenne. Whisk to blend. Add the egg mixture, toasted panko, the remaining 1/2 cup beans, bell pepper, cilantro and shallot to the bowl with the mashed beans. Stir together until evenly combined. Divide the mixture into 6 equal portions, about 1/2 cup each. Lightly pack into 1-inch thick patties. (At this point the patties can be covered tightly with plastic wrap and refrigerated for up to 24 hours before cooking.) Heat 1 tablespoon of the oil in a large skillet over medium heat until shimmering. Carefully lay half of the patties in the skillet and cook until well browned on both sides, about 8-10 minutes total. Transfer the cooked burgers to a plate, tent with foil, and repeat with the remaining oil and bean patties. Serve warm. Source: slightly adapted from The America's Test Kitchen Healthy Family Cookbook.
Add enough water to cover the hocks. Bring to a rapid boil- boil for 5 minutes. Pour off all the water and wash hocks again. Add enough water to cover hocks. Bring to boil and simmer for 3 1/2 hours. Add a washed unpeeled onion, and 1 tbsp salt or to taste. Add the garlic chopped fine. Simmer for 1/2 hour more. Remove bones and skin. Arrange meat in a shallow pan. Pour broth over meat using a strainer. Let Jell.
Preheat oven to 375. Cream butter and sugar until fluffy. Stir in corn syrup and vanilla. Add oatmeal a cup at a time. Spread mixture into a 9x13 pan. Bake 15 minutes. (Mixture will appear puffy when finished and will fall when removed from oven.) Do not underbake. Combine peanut butter and chocolate chips in microwave safe bowl and melt at half power, 30 seconds at a time. Top cookie bar with chocolate mixture and cool before cutting.
In mixing bowl, beat sour cream and milk together until smooth. Gradually add pudding and beat until thoroughly combined and slightly thickened. Fold 1 1/2 cups whipped topping into chocolate mixture. Pour filling into graham shell. Top with remaining whipped topping. If desired, "spike" up the whipped topping with the back of a spoon and sprinkle with chocolate curls. Chill until firm, about 2 to 3 hours.
Mix all the ingredients together in a saucepan. Cover and simmer on low for 20 minutes until water is absorbed. When done, fluff rice.
Put all ingredients in a crock pot. Stir well. Cook on low for 8 hours.
Bake the tart shells according to the package directions and cool completely. Combine the berries and water in a saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes, or until the berries are soft. Mash the berries and strain 2 cups of juice. Discard the pulp and seeds. Combine the sugar and flour in a saucepan. Add the blackberry juice, whisking constantly until smooth. Bring to a boil, whisking. Reduce heat and simmer for 3 min or until thickened. Remove from heat and add butter and 2 t vanilla. Spoon the filling into the cooled tart shells. Cool completely. Beat the whipping cream on medium heat until foamy. Gradually add in 1/4 c sugar. Beat until stiff peaks form. Stir in 1/8 t vanilla. Put a dollop or two of whipped cream on top of the tarts. Garnish as desired with fresh blackberries and mint sprigs.
Steam nopales and anaheim chiles about 5 minutes or until tender. Beat 6 egg whites until stiff but not dry. In another bowl, beat 3 egg yolks until lemon-colored. Add the milk and salt to the beaten yolks and gently fold the yolks into the beaten egg whites. In a bowl, combine the nopal, green chiles, tomatoes, and seasonings. Cook filling in 1 Tablespoon of oil for 2-3 minutes over medium high heat. In a skillet cook the eggs in 1 Tablespoon of oil until the top is dry. Spread the filling over half the omelet and fold the other half over the filling. Press to seal and cook until heated through but not dry. Divide into 5 portions and serve with salsa.
Cook French fries as package directs. Place fries on a broiler-proof dish or platter. Sprinkle with cheese, onions, and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing.
Place meat in a steamer and heat until hot, about 5-8 minutes. Place all ingredients onto sandwich roll. Heat 30 seconds to 1 minute in a microwave, if desired, to soften or melt cheese. Serve hot.
Mix salad ingredients together. Shake salad dressing ingredients together in jar with tight lid and pour over salad. Mix well. Tastes better if left to marinate for a couple hours. Serve as is or on top of bed of lettuce.
Mix together all the vegetables in a large bowl. Take two pieces of double layered heavy duty foil (18-inches square) and lay one on top of the other. Put the vegetables in the center of the foil. Mix together the dressing ingredients; drizzle over the vegetables. Fold the foil around and over the vegetables and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until the vegetables are tender, turning once.
Preheat oven to 375. On a piece of lightly floured parchment, roll out dough. Transfer dough and parchment to a baking sheet. Process 1/4 sugar, almonds, nutmeg, and salt in food processor until almonds are ground. Gently toss with the cherries. Spoon cherries over dough, leaving a 2" border. Dot with butter. Fold in edges, pressing gently. Whisk yolk and cream together; brush over edges of tart. Sprinkle with 2 tablespoons sugar. Bake until golden, 40-45 minutes. (Original recipe stated 45-50 minutes, but I found that my oven was done sooner.).
Combine the water, bouillon, and poultry seasoning in a large stock pot and heat until boiling. Add the onion, TVP, carrots, celery, and potatoes. Let cook covered for 10 minute. Meanwhile, prepare the dumplings by combining all the dry ingredients in a bowl and mixing well. Cut in the shortening with a pastry blender or two knives until the mix is the consistency of corn meal. (I didn't work it quite this long, my chunks of shortening were a little larger.). Stir in the milk and mix until the consistency of dough. Add the zucchini to the stew. Return to boiling. Drop in spoonfuls of dumplings into the stew. Cook uncovered at a low boil for 10 minutes. Cover and cook for another 10 minutes. Serve warm, leftovers can be frozen.
Heat waffle iron. Mix the flour, baking soda, baking powder and salt very well(otherwise may get bites that are bitter), I use a plastic bag and just shake all very well. Mix the eggs, milk and oil in a seperate bowl and then add the dry ingredients and mix all well. Pour enough mix into waffle iron and cook to desired doneness.
Boil together lemon rind and cinnamon stick in water. Meanwhile, into a large bowl, add together all the dry ingredi- ents. Into the boiling water, add butter. When butter is completely melted, remove cinnamon sticks and rind. Pour water into the dry ingredients, mixing very fast. Add one egg at atime, until completely blended. Drop by spoonfuls into hot oil; let cook until puffs brown evenly. Do not pierce with fork; remove puffs from oil and let drain on paper towels. Then remove puffs to another dish of paper towels. When cool,roll on sugar and cinnamon mixture. It will look like a puff but inside will have a texture of an eclair.
In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form. On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center. Spread with 1/2 cup whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight. To serve, dust top lightly with cocoa powder or chocolate shavings.
Melt margarine and saute onion, carrot and celery in a large saucepan until tender. Add flour and stir until blended. Stir chicken broth in gradually. Add rice, chicken, salt and pepper. Bring to a boil over medium heat. Cook and stir for approximately 2 minutes or until soup thickens. Stir in evaporated milk. Cook for five more minutes or until soup is heated through.
Preheat oven to 400°. Roast scrubbed potatoes on a foil lined cooking sheet until fork tender, about 1 hour. Remove from heat, wrap loosely in foil and allow to cool. Set aside. Quarter and core two of the pears, reserving the third. Place in a steaming basket over a small amount of simmering water, cover, and cook 15 minutes. Remove from heat, covered, and allow to cool. Heat the oil over medium low heat in a generous soup pot. Add onion, garlic, ginger, and chile and cook until tender, stirring occasionally. Season with salt and pepper. Pare the cooked, cooled potato, cut into chunks, and add to the pot. Peel the cooked, cooled pear, cut into chunks, and add to the pot. If desired, reserve the steaming water to thin the soup's consistency at the end of the recipe. Add stock and bring to a boil. Reduce heat to a simmer and cook 15-20 minutes, stirring occasionally. Remove from heat and puree. (An immersion blender is a handy tool for this.). Return to stove and stir in unsweetened coconut milk and cilantro. Heat slowly until hot through, adding cream and/or the pear steaming water to reach desired consistency. Check seasoning. Meanwhile, quarter, core, and dice the reserved pear. Serve hot, garnished with a swirl of cream, if desired, coconut flakes, diced pear, and a cilantro leaf. Offer hot sauce for those who need more kick.
HEAT oven to 350°F Spray cookie sheets with no-stick cooking spray. Combine flour, brownie mix, water, oil and egg in large bowl; blend well. Drop dough by teaspoonfuls 2 inches apart onto prepared cookie sheets. Arrange 5 pecan pieces under each to resemble head and legs of turtle. BAKE 8 to 12 minutes or until top of cookies appear almost set. Cool 1 minute; remove from cookie sheets. Cool 2 minutes or until completely cooled. COMBINE caramels and 1 tablespoon water in small saucepan; cook and stir over low heat until melted and smooth, adding enough additional water for desired drizzling consistency. Stir in powdered sugar until smooth. Spoon over cookies. Let stand until icing is set. Store cookies between sheets of waxed paper in tightly covered container. High Altitude (above 3500 ft.): - INCREASE flour to 3/4 cup. Bake at 375°F for 9 to 13 minutes.
First hard boil two eggs, and when done remove from shells; put aside. Finely mince onion and garlic. Mix together both meats, onion, garlic, breadcrumbs, two fresh eggs, water, salt, pepper, paprika, mustard and parsley. Mix all ingredients with hand to make nice meat mixture. Put mixture onto aluminum foil and spread to about 20x20cm flat surface. Put two hard boiled eggs in the middle and roll it into a loaf. Let it stay in foil for some time to form a loaf. Cut some bacon into thin slices to cover first bottom of casserole pot (you will put meat loaf on this bacon) and some to cover the loaf. The rest of bacon cut into small cubes. Lay loaf on bacon slices (remove aluminum foil) making sure the loaf stays together. Cover loaf with bacon slices and put into 200°C oven for 50 minutes. Spread bacon cubes around meat loaf (it will be enough fat from this bacon, so you do not have to add oil). During baking, add some beef stock (pour over the roast). When the loaf is done remove it carefully from casserole and deglaze the pot with some beef stock, add some flour and sour cream, stir well. Pour the sauce over meat loaf and serve.
In a sauce pan stir together sugar, flour, mustard and salt. Mix in water, vinegar and eggs. Cook over low to medium until thick, letting mixture bubble up a couple of times, stirring constantly. Pour into a glass jar, seal and refrigerate (this can be done up to a week beforehand). Boil potatoes. Let cool (sprinkle a little tarragon vinegar on them while cooling) and cut into 1/2" chunks. Thinly slice entire green onions and mix with home dressing with mayonnaise, then mix in diced onion. Mix potatoes and diced hard boiled eggs with the dressing.
Make topping: in a small bowl combine pecans, 2 T of sugar and 1 T of wheat germ. Set aside. If using fresh raspberries, rinse and pat dry, set aside. Combine flour 1/2 cup sugar, 1/2 cup wheat germ, baking powder, cinnamon and salt in a large bowl, mix well. In a medium bowl, combine sour cream, milk and egg, blend well. Add sour cream mixture all at once to dry ingredients, mix just until dry ingredients are moistened (do not overmix). Gently fold in raspberries. Fill cups of muffin pan, lined with paper baking cups, to almost full. Sprinkle with topping, patting gently. Bake in a 350° oven 23 to 26 minutes, until a toothpick inserted in center without touching a berry comes out clean. Let muffins cool about 5 minutes before removing from pan. Meanwhile, for glaze, combine powdered sugar and lemon juice in a small bowl, mix until smooth. Drizzle over muffins. Serve muffins warm.
Peel and cut potatoes into long thin strips. In a large bowl combine water, sugar and corn syrup. Add potatoes to bowl and soak for 30 minutes. In a separate bowl mix potato starch, flour and milk. Remove potatoes from water, and coat evenly in potato starch,flour,milk mixture. Season potatoes with salt,pepper,paprika,garlic &onion powders and bouillon. Heat lard in medium pan until fully melted.Place potatoes in pan and fry for 3 minutes turning once.Remove potatoes from lard and pat dry. Place potatoes in Ziplock bag, and freeze for 1 hour or overnight. Heat vegetable oil to 350, remove potatoes from Ziplock Bag, and fry in oil for about 7- 10 minutes or until potatoes are nicely golden brown. Serve Hot.
Mix together marinade ingredients in a small bowl; add chicken and coat it in the marinade, set aside. In a pan spritzed with nonstick spray, cook tomatoes and corn over high heat until slightly charred. Place lettuce in a bowl and top with marinated chicken, tomatoes and corn, chopped pepper and black beans. Sprinkle with cheese and chips. In a small dish, combine all of the dressing ingredients with 1 teaspoons water. Serve dressing alongside salad for easy dipping. Enjoy!
Heat oven to 350°F. In a large bowl, combine all base ingredients except marshmallows at low speed until crumbly. Press in bottom of ungreased 13x9 inch pan. Bake at 350°F for 12-18 minutes or until light golden brown. Remove from oven and immediately sprinkle with marshmallows. Return to oven for 1-2 minutes or until marshmallows just begin to puff. Cool while preparing topping. In large saucepan, heat corn syrup, margarine, vanilla and chips just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and nuts. Immediately spoon warm topping over marshmallows. Spread to cover. Chill; cut into bars. Store covered.
Brown ground beef and ground pork over medium heat until thoroughly cooked. Drain off grease. Mix together cooked meat, potatoes, salt, pepper, and nutmeg. Line a 9 inch pie dish with pastry. Spoon pork mixture into pie crust, and top with second pie crust. Brush top crust with egg white. Shield crust edges with aluminum foil to prevent burning. Bake at 375 degrees F (190 degrees C) for 45 minutes. Remove foil for final 15 minutes of baking to brown edges.
cut eggs in half lengthwise, scoop out yolks into mixing bowl. add cheese, onion,relish, mustard and mayonnaise. mix well. put mixture in eggs halves and sprinkle with paprika and garnish with parsley.
In a large bowl, dissolve yeast in milk. Add butter, sugar, salt& 2 c. flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. In a large bowl, beat egg and yolk; stir in cheese. Punch down dough; roll into a 14-16" circle. Place in a greased 9" round cake pan, letting dough drape over the edges of the pan. Spoon the cheese mixture into the center of the dough. Gather dough up over filling in 1 1/2" pleats. Gently squeeze pleats together at the top and twist to make a top knot. Allow to rise 10-15 minutes. Brush loaf with egg white. Bake at 375 for 45-50 minutes, until golden brown. Cool on a wire rack for 20 minutes. Serve warm.
Boil potatoes (with skin), carrots and eggs (need to be hard eggs), let cool. Peel potatoes and cut into small squares, carrots into thin circles, peel eggs and chop in small pieces, cut tomatoes in small squares, place all in a salad bowl. Cook peas and add to salad, mix all with mayo. Keep in fridge until ready to be served. Pepper can be added as an option.
Flour and brown Roast on all sides. Mix Water, Soup Mix and Mushroom soup together. Add mixture and roast to dutch oven, cover tightly. Cook at 300deg for 2-2-1/2 hrs or until internal temp reaches 140deg. I add carrots and celery to cook with roast for added flavor, but I cook vegetables for serving separately so they don't get too mushy.
Place All Ingredients In Crockpot And Stir Well. Cook On Low 7-10 Hours (4-5 On High). Serve With Wedges Of Cornbread. Recipe May Be Doubled For 4-1/2 Quart Pot Or Larger.Enjoy!
In a large skillet, heat the olive oil over medium-high heat. Add the onion and a pinch of salt and cook until softened and lightly browned, about 4-5 minutes, stirring frequently. Stir in the corn and cook until lightly browned, about 4 minutes. Stir in the rice, garlic, cumin and cayenne pepper. Cook for 30 seconds, or until just fragrant, stirring constantly. Add the broth to the pot. Bring to a low simmer and cook over low heat, covered, for 25 minutes. Stir every 5-10 minutes. Add the black beans to the pan. Cover and simmer until the liquid is fully absorbed, about 20-25 minutes. Season to taste with salt and black pepper. Meanwhile, toss the heirloom tomatoes, scallions, cilantro and lime juice together in a large bowl. Season to taste with salt and black pepper. Serve the rice and beans topped with the heirloom tomato salsa.
Mix olive oil, soy sauce and steak seasoning ingredients in a small bowl and pour into a one-gallon resealable plastic bag. Add the pork chops and set the bag in a baking dish in a way that the pork chops get a healthy dose of the marinade (it may be advantageous to flip the bag over halfway through the marinating time). Marinate in the refrigerator for 3-8 hours (no more than 8). Heat the grill to medium and grill the chops 6-8 minutes per side (depending on how thick they are) until they are no longer pink in the center. Remove the chops from the grill and tent them with foil and allow them to rest for 5-7 minutes. Slice the chops in 1/4 to 3/8 inch slices across the grain and serve.
Grease 9X13 dish. Preheat oven to 350. Bring lg. pot salted water to boil. Core cabbage and put it in the pot, cover and boil gently for 4 or 5 minutes. Drain well and set aside. Saute' onion and garlic in butter til soft. Add tomato sauce, water, allspice, salt and pepper. Simmer 15 minutes remove about 15 outer leaves of cabbage and set aside for wrapping rolls. Chop remaining cabbage coarsely and spread over the bottom of the dish. Sprinkle the brown sugar over cabbage and lightly salt and pepper it. Put 3/4 sauce into a mixing bowl with the rice and beef and mix well. Divide filling into approximately 12 parts and roll each in a leaf. Place them seam side down on the chopped cabbage. Spoon a little of remaining sauce on each roll. Cover top with remaining leaves and bake for 1 hour.
Preheat oven to 375F. Mix first six ingredients thoroughly. Stir in nuts and chips. Drop by tablespoonfuls onto ungreased baking sheet. Bake for 10 to 15 minutes.
Cut off the thickest stalks of the broccoli. Use a flat microwave dish. Place broccoli on the plate with the stalks to the out side. Cover and cook on HIGH 8 - 12 minutes until tender crisp. Drain. Spoon the sour cream over the broccoli. Sprinkle with pepper, then add the breadcrumbs. Top with the cheese. Cook uncovered on MEDIUM 3 - 4 minutes, or place under a grill for 1 - 2 minutes until bubbly. New Zealand.
Mix your Italian dressing with the honey. Toss the lettuce with the dressing. Top with beets, then avocado, then feta. Garnish with freshly ground black pepper if you wish.
In a large saucepan, heat the oil over medium heat. Fry the chicken, onion, carrot, celery, garlic, oregano, salt, pepper and bay leaf, stirring occasionally, until the onion is softened, about 5 minutes. Add the chicken broth and 1-1/2 cups water; bring to a boil. Reduce the heat to medium; cover and simmer for 10 minutes. Add the gnocchi; simmer, uncovered, until the gnocchi float to the top and are firm to the touch, about 5 minutes. Discard the bay leaf. To make the gremolata, combine in a bowl the spinach, lemon rind and juice, oil and garlic. Sprinkle onto the bowls of soup.
In food processor, process apricots, almonds and chocolate until very finely chopped. In medium saucepan over medium-high heat, cook sugar and water until soft ball stage, approximately 240°F (approximately 10 minutes). Stir in apricot mixture and cool. Squeeze mixture together with hands to form firm ball. Using approximately 1 Tbsp of mixture, form into 1-inch balls. Roll in powdered sugar. Place in candy cups or serve as desired.
Pour Borax, Vinegar & soap into a bucket. Add water & essential oil (optional). Clean your floor. Washing Soda can be used instead of borax (might streak on certain types of flooring). Essential oil is optional for a nicer scent, but is not necessary as you won't smell it once the floor dries. Once the floor dries, you will NOT smell the vinegar. Home soap, Dr. Bronner's or any other natural liquid soap can be used.
Heat the oil in a 4-quart pot over med-high heat; add in chicken; cook/stir until the chicken has turned white and is just beginning to brown, about 5 minutes. Remove the chicken from the pan; set aside. Add the onion and chile to the pan; cook/stir until the onion begins to soften, 2-3 minutes. Stir in the corn, potato, and chicken; add in the broth and bring to a boil. Partially cover the pan, decrease heat to med-low and simmer until the potato is tender, about 15 minutes. Season to taste w/ salt and pepper. Stir the lima beans; cook until they are tender and heated through, about 5 minutes. Stir in the basil and serve.
Crush the ice in a blender. Peel and cut up fruit and put into the blender; blend lightly. Add the milk, sugar and cardamom and blend well. Serve immediately if possible, otherwise chill in the freezer for one hour, then refrigerate. When ready to enjoy, shake again or re-mix in blender, then serve.
Preheat oven to 350°F Bake pie crust until lightly browned. You may need to prick with a fork to prevent bubbling. Meanwhile, place spinach and Swiss chard in a steamer over boiling water and cover. Lightly cook, about 5 minutes. Heat oil in a large skillet over medium heat and saute onions, garlic, and red portions of chard. When onions become transparent add greens and bell pepper. Stir in curry powder, parsley, salt and pepper. Saute until greens reduce, then add capers. Stir and remove from heat. In a blender, combine tofu, soy milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pie crust. Bake in preheated oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese. Bake for 10 more minutes, or until cheese is lightly browned.