HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in soup pot over medium heat. Add onion and allow to sweat for 5-6 minutes. Add can of tomatoes, water, brown sugar, salt and pepper. Check for personal taste on salt and pepper and add more if you wish. Bring to boil and turn down. ** At this time I use my immersion blender to puree the soup a bit. If you don't have one, you can pop it in your regular blender, of if you like it chunky, do not do this step**. Allow to simmer for 5 minutes. Garnish with sour cream, chives or croutons.
Sift together dry ingredients. Set aside. Mix together beaten egg yolk, sour cream, coconut milk, melted butter, and chopped pineapple with some juice. Add to flour mixture, mixing well. Fold in gently whipped egg whites, and pour into heated and lightly oiled waffle iron. Cook until golden brown. Serve with sliced banana (optional) and pure maple syrup.
Mix together the cream cheese and powdered sugar until smooth; set aside. In a large bowl, combine muffin ingredients. Do not overbeat. Grease 12 muffin cups or use paper liners. Spoon half the batter into muffin cups. Then spoon 1 tablespoons cream cheese mixture and 1 teaspoons jam into each cup. Spoon remaining batter on top. Bake at 375 degrees for 20 minutes, or until lightly browned. Cool in pan for 5 minutes, then remove muffins and cool on rack.
Mix first 3 ingredients. Use a cookie scoop (only fill about 1/2 the scoop), then rolling into a ball before placing on cookie sheet. Bake for approximately 10 minutes at 350 degrees. When cooled, frost cookies into Oreos.
Lightly grease 18 muffin pan cups. Shape cookie dough into 18 balls. Press the cookie dough onto bottoms and spread to the sides of the muffin pan cups. Placw in preheated oven of 350 degrees. Bake 14 to 18 minutes or until golden. Let cool for 10 minutes, then transfer onto a wire rack. After cookie cups have cooled completely,top with about 1/3 cup of ice cream. Drizzle with ice cream topping. Add a dollop of whip cream and then sprinkles, finally top with a cherry. Watch the kids faces light up. Enjoy!
Heat oven to 350 degrees F In a 9 inch oven proof skillet, warm oil on med. heat. Add garlic and onion; saute' for 1 minute. Add vegetables; saute' for 5 minutes. Beat eggs with milk, add 1/2 cup cheese, salt, and pepper. Add egg mixture to skillet with vegetable mixture. ***Place in oven on upper rack. Bake until golden brown, approximately 30 minutes. Remove from oven and sprinkle on remaining 1/4 cup cheese. Slice into wedges and serve. ***you may also use a 9-inch baking dish if you do not have an oven proof skillet.
Preheat oven to 375. Lightly pat out one pie crust sheet. Using a small bowl turn upside down and cut out circles in pie crust. (I used an individual casserole dish and got 4 crusts from one sheet of dough.). Place about 2 spoonfuls of pie filling on half of each circle. Be careful not to get too much on or your pie won't seal. Fold dough over filling, crimp edges with a fork to seal. Repeat with remaining pie crust and filling. Place on a lightly greased cookie sheet. Cut a small slit in the top of each pie. Brush with egg and sprinkle generously with sugar. Bake for 25-30 minutes.
In a large saucepan, add butter, leeks and onions, and cook. (Do not brown vegetables.) Add chicken stock, potatoes, salt and fresh thyme. Cook for 40 minutes over medium heat, stirring frequently to avoid scorching. Add cream, bring to a boil and serve hot. Garnish with Cheddar cheese and diced bacon.
Combine all ingredients in a small bowl. Stir often. Cover and chill thoroughly. Serve over fresh salads, steamed asparagus, fresh fruit salads, or grill or poached chicken.
Preheat oven to 425° degrees. In a bowl, combine ground beef, and lamb. In a separate bowl, beat eggs, Stir in the milk and oats. Pour into the meats. Mix thoroughly. Add all other ingredients except clarified butter. Mix well. (use your hands). Shape mixture into an oval loaf and place in a roasting pan. Drizzle with clarified butter and bake for 1 hour. Serve drizzled with sauce. SAUCE DIRECTIONS------------. In a skillet, heat butter (olive oil). Add onions, green pepper, and bay leaf and saute until the onion is translucent and limp, about 5-10 minutes. Add the remaining ingredients, except tomato paste and parsley, breaking the tomatoes into small pieces as you add them. Simmer for 30 minutes, or until sauce begins to thicken. Add the tomatoes paste and stir well. Cook 15 minutes. Add the parsley, stir well. Serve over the Meat Loaf.
Cut the tomatoes in half, remove cores. Squeeze out the seeds and chop. Place in a medium bowl and add the oil, garlic, basil. 1/2 teaspoon of the salt, and the pepper: mix well. (This sauce can be made ahead and left at room temperature for up to 2 hours). In a large pot, heat 4 quarts of water to boiling. Add remaining 2 tablespoons salt, then the pasta and cook according to package directions, until the pasta is al dente (tender yet still firm to the bite). Drain the pasta and toss with the sauce. Stir in the mozzarella and toss again. Serve.
Whisk together oil and mayonnaise. Add buttermilk, cheese, basil, salt, garlic, and hot pepper sauce to taste. Mix thoroughly. Cover and let flavors meld overnight in refrigerator. This also will make an excellent chicken marinade.
Coat an 8 or 9 inch pan with oil and dust with flour or use cake release. Preheat oven to 325 F degrees. Making the Cake: Mix eggs and sugar in the mixer till it doubles in volume. Add the oil and mix it on medium high, then add the flour, orange zest, and the baking powder mixed with the lemon juice. Mix or beat for 2-3 more minutes. Poor batter in prepared pan and drop the pan gently on the table to release the big bubbles. Bake on middle rack for 45-55 min and tooth pick inserted comes out clean. Let it cool in the pan for about 10 min and invert it to a cooling rack to cool completely. Preparation of the Cream: Prepare custard first. Mix together with a spoon the hot water and the gelatin in a small bowl till the gelatin dissolves. Whisk 5 egg yolks, milk, sugar,flour, and vanilla in a pan till is combined and no lumps are present. Place on low heat and cook till it thickens. Let it get to a couple of boils. Remove from the heat and let it cool for about 10 min stirring occasionally to prevent a skin forming on top of the custard. Meanwhile, peal and slice 3-4 oranges (thin even layers) and cube the rest of the oranges. Arrange the orange slices on the bottom and sides of the pan to preference. After 10 min mix the gelatin mixture into the custard till it totally dissolves. Beat the heavy whipping cream almost stiff peaks. Once the custard is cold, add one third of the custard to the whipped up cream, mix it well and add the remainder custard in two parts. Bring the mixer to med high and mix well. Put a layer of the custard mixture on top of the orange slices and the side of the pan, place a cake layer that has orange juice poured on with a spoon, place another layer of custard mix, cut up oranges and lastly the second layer of cake that has orange juice on it. If you have 3 layers of cake you can use them all. Make sure you do not cover the last layer of cake with the custard mix. That will be the bottom of the cake. Cover the whole pan and cake with saran wrap (see image 8) and refrigerate at least 4-6 hours ( I usually chill it over night). When it is time to serve, remove the wrap and invert the cake to a platter or cake board. Finish removing the other wrap that is now on top of the cake. Use a serrated knife to cut through the orange slices while holding the oranges gently -- so you won't end up with a mess.
Combine all the spices together and grind them until fine. Pour into a dry frying pan (no oil), and toast, over medium heat, about 5 minutes. Stir constantly but slowly (careful not to burn). Cool completely before storing in an airtight container.
Fry bacon in a skillet on medium heat until done then drain, reserving bacon grease. Set aside in a 9 x 13 baking dish. Using some of the bacon grease, cook the chicken until it is no longer pink and the juices run clear. Drain and add to bacon in the baking dish. Saute shallots in 2 teaspoons bacon grease until transparent, then add to bacon and chicken mixture. Mix well and set aside. In a large mixing bowl, combine all cans of soup, evaporated milk, and sour cream. Whisk until it has a smooth texture and no lumps of soup. Stir in garlic powder, pepper, basil, and Parmesan cheese and mix until well blended. Pour the soup mixture over the meat and shallot mixture. Stir until well blended then evenly spread in the baking dish. Bake at 350 degrees for 20-30 minutes or until bubbly and brown around the edges. Stir and serve over fettuccine noodles.
Bring sugar, salt, water to boil in medium pan. Add Cranberries and simmer until 2/3 of the berries have burst (about 5 min). Transfer to a bowl and cool completely. Will save for up to a week in fridge.
In a medium saucepan over medium, heat the oil and garlic for 1 minute. Add the tomatoes, tomato paste, peanut butter, broth, vinegar, cayenne, and salt, whisk to combine. Bring to a boil. Add the rice, reduce heat to low, cover and cook for 20 minutes. Garnish with scallions and peanuts.
Cook walnuts in a skillet with a small amount of oil until toasted, about 4 minutes. Mash cheeses together in a medium bowl. Add cranberries, walnuts and parsley and mix well. Serve with crackers or bagels.
Wash and trim the zucchini, then slice them one-sixteenth-inch thick; a mandoline works best. Slice the onion very thin as well. Combine the zucchini and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt. After about 1 hour, taste and feel a piece of zucchini -- it should be slightly softened. Drain and pat dry. Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.). Return the zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars, preferably ones that have "shoulders" to hold the zucchini and onions beneath the surface of the brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color.
Combine ingredients in crock pot. Mix well. Cover and cook on low for 6 to 8 hours. Stir before serving. Add more water if needed.
Mix garlic, basil and mint. Cut deep slits into the lamb and fill them with the mixture. Salt and pepper the lamb. Sprinkle with dried rosemary and top with the sliced onions. Cover with aluminum foil and roast in a 350F oven, about 1/2 hour per pound of lamb. Remove the foil for the last 1/2 hour of cooking.
Heat oven to 350° F. Cook noodles as directed on box. While noodles are cooking, melt butter in saucepan over low heat. Stir in flour, salt, pepper, mustard, Worcestershire sauce and cayenne pepper. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute-mixture will thicken. Stir in cheese. Cook, stirring constantly until cheese is melted. Drain rinsed noodles. Gently stir into cheese sauce. Pour into un-greased 4-quart casserole. Stir together bread crumbs and butter and sprinkle over the top of the Mac and Cheese. Bake uncovered for 20-25 minutes until bread crumbs are toasted and cheese is bubbly.
Put butter and oil in a saute pan, turn on the heat to medium high. When butter is melted and begins to brown put in chicken skin side down. Brown both sides of the chicken and then add the garlic and rosemary. Cook until garlic begins to color, add salt, pepper and the wine. Let simmer for 30 seconds then lower heat to cook at a slow simmer. Partially cover pan. Cook until the meat begins to pull away from the bone. Transfer chicken to a warm serving platter. Remove garlic from the pan. Turn heat to high and boil while loosening the cooking residue. Pour pan juices over the chicken and serve.
Preheat oven to 350°. Brown ground beef in skillet on medium-high heat. Drain off any excess fat. Mix 1/2 of the jar of spaghetti sauce with the ground beef in skillet; stir to combine. In a small bowl mix the ricotta cheese, egg and 1/4 cup grated parmesan cheese. Working with one lasagna noodle at a time; lay one flat in front of you. Spread 2 heaping Tbs. of the ricotta mixture on the noodle. Top with a scant 1/4 cup of the meat mixture; spread leaving a little edge around the whole thing. Sprinkle 2 heaping Tbs. of shredded mozzarella cheese. Roll up, starting with the short end. Stand on end in a greased 8-inch square baking dish. Pour remaining sauce over all of the noodle rolls in the dish. Sprinkle with remaining parmesan and mozzarella cheeses. Bake 45 minutes or until hot and bubbly. Serve with a green salad and some breadsticks! Enjoy!
Crumble sausage in large fry pan, brown. Add flour to browned sausage and mix, coating sausage with flour and stir for 2 minutes. Slowly stir in liquids. Add salt and pepper to taste. Simmer over med-low heat, stir often. Done when gravy is thick and bubbley. Serve gravy over your favorite biscuit.
Prehaet the oven to 400 degrees. For pork loin: Season the entire loin with olive oil and salt. In a hot saute pan, sear the loin for 1-2 minnutes on each side. Remove from pan and crust the loin with cracked black pepper. Place in a roasting pan. Roast the loin for 25 to 30 minutes for medium. Remove from the oven and allow to rest for 10 minutes. For the spaetzle: In a hot large pan, render the bacon until crispy, remove the bacon from the pan. In the bacon fat, saute the onions for 2-3 minutes. Stir in the bacon. Season.
Preheat oven to 400f degrees. Place the halibut roast on a sheet of foil, large enough to wrap it and place it in a shallow oven proof dish or tray. Cut three slits into white skin side of halibut roast, deep enough to hold wedges of lime. Sprinkle sea salt and fresh ground pepper over the roast and into the slits. Place a lime wedge into each slit. Squeeze juice of one lime over all. Pour the Tequila liqueur over the roast and sprinkle the lime zest over all. Wrap the foil tightly around the roast and let rest in fridge for 15 to 30 minutes. Roast in 400f degree oven for approximately 30 to 40 minutes depending on the size of the roast, or until the fish flakes easily. Unwrap and place on a platter to remove skin and bones, place halibut pieces on another platter and pour liquid that accumulated in foil over, garnish with lime wedges.
Pour the liqueurs and whiskey into a heatproof goblet. Add the coffee and stir. Finish with a layer of cream. Garnish with a dusting of cocoa powder if desired.
In clean, dry skillet (preferably cast iron) toast brown rice on medium heat. Lower heat if rice starts to smoke. Toast rice for about 10 minutes, stirring constantly so that grains do not burn. Rice should turn a medium brown. Set aside to cool slightly. In blender fitted with steel blade, or in grain mill or food processor grind browned rice to the consistency of medium coarse cornmeal (grainy but not powdered.). The grinding process will have to be done in 3/4 cup portions to allow the rice grains to grind effectively. To store: Place ground rice cereal in airtight container or "ziploc" bag. The cereal must be kept either refrigerated or frozen. Brown rice goes rancid quickly if stored in cupboard. To prepare hot cereal: (1 serving/thick consistency*). In small saucepan with 1 cup of rapidly boiling, salted water gradually add 1/3 cup scant of prepared brown rice cereal using a fork to stir well. *For thinner consistency cereal, either increase amount of water, or reduce amount of cereal. Continue to cook rice on high for about 30 seconds breaking up any lumps. Reduce heat until boiling subsides, cover pan tightly and simmer for 10 minutes. Serve with your favorite toppings if desired. Season with salt if necessary. My favorite additions are toasted nuts, raisins and cardamom!
Spray a grill pan, george foreman, or nonstick skillet w/olive oil cooking spray. Put the tofu on, and turn occcasionally until equally browned. Meanwhile, put 1/4 cup water in another nonstick skillet, add in all vegetables and rice and cover. Cook until veggies defrost, and most of the water is absorbed. Stir in rice, add in 1 tbs of soy sauce. Put on plate, top with grilled tofu, and add remainder of soy sauce.
Preheat oven to 350 degrees. In a medium bowl, combine tofu with with salt, pepper, red pepper flakes,lime juice and 1tbs soy sauce. Spread evenly onto a greased baking sheet. Bake for 35-45 minutes at 350. When that is almost done, heat up wok or frying pan and throw in the chopped up garlic and ginger. Cook for about 5-7 minutes until they are softer. Throw in the shiitakes, onions and carrots. At this time you can add more soy sauce , usually about 7 or 8 shakes. Also, if you'd like, add some more salt, pepper and red pepper flakes. Cook about another 10 -12 minutes, then add the tofu and finish up the cooking - about 2-5 minutes. Wash and dry the lettuce/cabbage and pull off pieces about the size of your palm. Spoon the mixture into the leafs and roll them up!
Preheat oven to 350 degrees F. Dissolve baking soda in water. Cream sugars,shortening,eggs salt& soda mix. Sift 1 cup of flour over the gumdrop pieces. Mix in nuts. Add to creamed mix. Add flour& mix well. Add applesauce& mix well. Bake in greased or disposable loaf pans for 1 hour. Slice& Serve hot or cold.
In a saucepan, combine rice, milk, sugar, and salt. Cook over medium heat until mixture begins to bubble. Reduce heat and cover. Cook 1 hour, stirring occasionally. Remove from heat. Add vanilla and Pernod. Cool, then refrigerate at least 3 hours. Halve pears lengthwise, slice thinly, and spread out into a fan shape. Place pear and rice pudding on plates, and garnish with raspberries and anise seeds.
In a frying pan put the fenugreek (methi) seeds and the dried red chilies and stir-fry for 2 minutes over medium heat to toast the seeds and chilies. Powder in a coffee grinder and set aside. In a dutch oven, put the oil, mustard seeds, urad dal, and chana dal. Heat over high heat until the mustard seeds start to pop. Add the minced serrano chilies and stir until the chilies have softened and the dals are light brown. Reduce heat to very low. Quickly stir in the hing, curry leaves, turmeric, and the powdered fenugreek seeds. In batches add the rice and salt as needed, blending well with each addition. When everything is thoroughly combined, add the lemon or lime juice and stir until well mixed. Garnish with the peanuts and the cilantro.
Mix all ingredients in a large bowl. Form into a meatloaf shape that will fit into your crock pot. Put foil under the meatloaf in crock pot. Cut it long enough to cover the bottom and sides of meatloaf. Place meat loaf in crock pot and top with an additional 3-4 tablespoons ketchup. Cover and cook on high for 2-2 1/2 hours. I served this with roasted potatoes with parmesan and herbs!
In a casserole dish, combine rice, soups, water, soy sauce, pepper and salt. Mix. Add chicken. Cover and bake at 350°F for 1 hour. Sprinkle paprika on top and serve.
Heat oil to 375. Lay pineapple slices on platter lined with paper towels to soak up any excess juice. In a shallow bowl, whisk together pancake mix, water and vanilla. Batter will be slightly lumpy. Coat pineapple slices in batter. Fry in hot oil 1-2 minutes per side until golden brown. Place donuts on another plate covered with paper towels to drain. Sprinkle with powdered sugar.
Combine cheese, and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch. Rub inside of pot with garlic clove cut in half. Discard garlic. Warm milk with mustard added. Do not cover or boil. In blender puree cottage cheese then add to warmed milk. Remember to stir constantly from now one. Add a handful of cheese, keeping the heat medium (do not boil), when melted add another handful. When all cheese is melted and bubbly transfer to fondue pot and keep warm over fondue burner. Note: If fondue becomes too thick add a bit of warmed milk. If it separates combine 1 T cornstarch and 2 T milk and stir into fondue.
Melt butter in pan and saute onions until golden. Add flour and cook for 1 minute. Gradually add chicken stock and bring to the boil. Stir until the sauce thickens slightly. Simmer covered for 20 minutes. Add mango and chicken to saucepan and season to taste, heat through. Place past in boiling salted water for 5 to 7 mins stirring to separate the pasta. Drain in a colander, rinse in hot water and drain again. Combine pasta and walnuts with sauce and mix well. Serve on heated pasta bowls garnish with basil and chopped tomato dice.
In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until it is very light in texture - about 2 minutes. Add the confectioner's sugar, vanilla and salt and mix on a low speed until the sugar and butter are blended, scraping down the bowl as needed. Increase the speed to medium and add the cream in a thin stream. Increase the speed to high and whip the buttercream about 5 minutes until very smooth, light and a good spreading consistency. Adjust with cream or confectioners sugar as needed.
Directions. Heat butter and oil in large non-stick skillet over high heat. When butter starts to brown, add garlic. Lower heat; cook 1 minute, stirring to prevent garlic from overbrowning. Add shrimp; cook 2 minutes, stirring occasionally. Add wine, lemon juice, salt and pepper; cook 2 minutes or until shrimp are cooked through. Stir in bread crumbs and parsley. Serve immediately.
In a small skillet, combine sugar and cornstarch. Stir in pineapple juice and vinegar. Cook over medium heat, stirring, until sauce boils and thickens, about 2 minutes. Serve warm.
In a pot combine two cups of water and the two tablespoons of rice flour, bring to a simmer and then add the sugar. Cook for one more minute stirring and then remove from the heat. Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce, fermented salted shrimp, hot pepper flakes, and pineapple. Mix well until the mixture turns into a thin paste. Add the radish, carrot, and green onion, plus the Asian chives (or more green onions). Mix well. Salt cabbage leaves, one cup of salt for every six pounds of cabbage. Turn every half hour until they have let out a good bit of water. Rinse the leaves two or three times and then gently cover them in the sauce.
In a skillet, brown bacon, remove from pan and cut into small bits; set aside. Fry tortilla strips in bacon fat (or corn oil) until slightly crisp (about 30 seconds). Add remaining ingredients and bacon all at once. Scramble until eggs are firm. Serve hot with flour tortillas and refried beans.
Wash and trim strawberries. Combine strawberries and milk in a blender for 30 seconds. Add bananas and blend until smooth.
Cook the rice by your desired method. I use a rice cooker and find I need about 2 1/2 cups water and a small knob of butter. If you prefer to use a pan use the directions in recipe #176527. When the rice is frozen, pack it tightly into a small cup (my rice cooker came with a 1/2 cup measurer which I use). Turn out onto a plate and leave to cool slightly. When cool place in freezer on plate until completely cold and easy to handle without breaking. At this stage transfer to a freezer bag and store tightly closed. When the rice is needed, remove from freezer in morning and leave in fridge or leave out on the side (this takes about an hour). Crumble the rice with your hands and mix together the ingredients for the dressing. Stir through the rice. Microwave for 1 minute to take the chill off. Give the rice a good stir and use to make sushi. Each 1/2 cup timbale makes 1 sushi "log".