HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put the water to boil in a pot on the stove-top. Once it starts boiling rapidly, lower flame and add the drained rice to it. Mix once and then increase the flame. Bring to a boil. Once it comes to a boil, lower flame and allow it to cook, uncovered, until all the water has been absorbed by the rice. Remove from heat. Fluff the rice with a fork or a spoon. Now, carefully transfer the cooked rice to a rice strainer. Mix once with a spoon or fork. Open the cold water faucet in your kitchen sink. Place the cooked rice that's in the strainer under the cold water faucet. Let the cold water wash over every single grain of rice. Keep mixing the rice grains as the water gushes over them. Once you have given the rice grains a"cold water bath"{as I call it}, and drained out as much water as possible from the rice through the rice strainer, transfer the rice to a large plate. Now, spread the grains as much as possible from each other in the plate. Put the plate in your microwave oven. Microwave for 10 minutes. Dont adjust the power setting to Hi or Low or Medium Hi or Medium Low. Don't bother about that. Just microwave the rice, uncovered, for exactly 10 minutes. Do not mix the rice in these 10 minutes. Do not disturb it. Let the RICE GODDESS WORK HER MAGIC on every single grain. Once 10 minutes are up, let the rice sit for 2 minutes before you open the microwave and take out the cooked rice. Mix well and serve it right off the plate. If its not gone in 30 seconds, I'll change my name!
Heat oven to 375 degrees. Place paper baking cups in 30 -36 regular sized muffin cups. Beat cake mix, cornstarch, vanilla and water in extra large glass or metal bowl on low speed for 30 seconds; beat on medium speed for 3 minute. Fill cups 2/3-3/4 full of batter. Refrigerate remaining batter while cupcakes are baking. Bake 12-20 minutes or until golden brown and cracks feel dry; cool. Frost with your favorite frosting or fruit - I prefer fat free cool whip and cut berries but have also plucked a bit of cake out of the center filled it with strawberry jam and then made a frosting with the jam and powdered sugar.
Place marinara sauce in the bottom of the Instant Pot. Combine remaining ingredients together. Shape into meatballs and place on top of the sauce, stacking the meatballs as necessary. Lock the lid and cook for 5 minutes on Manual. Allow to naturally release for 10 minutes. Serve over pasta or make toasted meatball subs!
Grind the peppercorns, red pepper flakes, ginger, coriander, cumin, and anise seeds in a spice grinder or mortar. Place garlic in a food processor and chop fine. Add the raisins and pulse machine until coarsely chopped. Add the remaining ingredients, including the spices and vinegar, and chop to a coarse paste texture.
Preheat the oven to 350 degrees F. In a 1 to 1-1/2 quart baking pan, stir together the water, salt, pepper and polenta. Add the pieces of butter. Place the container, uncovered, in the center of the top rack of the oven and bake for 40 minutes. Open the oven, pull out the rack and stir the polenta (this is also the time to add any additional ingredients such as cheese). Close the oven and bake the polenta for an additional 10 minutes. Remove from oven and let rest for 5 minutes. At this point you can either prepare it for frying or serve immediately; if you want to fry it, then you should form it in a pan and refrigerate for several hours. It's great straight out of the oven with marinara sauce on it. Good additions are Monterey Jack cheese, parmesan, jalapenos, or even pine nuts.
Melt 3 tablespoons of butter in frying pan. Add onions, fry until clear and tender. Remove onions. In large bowl mix hamburger, 2 Tbs butter, salt, pepper, thyme, 1 egg and sauteed onion. Mix and form into balls or patties. Pan fry patties and put them in large casserole dish. Pour fat from pan. Add beef broth and boil until only 1/2 remains. Add cream. Boil 1 to 2 minute Season with nutmeg, lemon juice, salt and pepper. Remove from heat, add butter and pour over meat. Sauce will be thin. Let sit overnight. Reheating it brings out the flavor. Serve over white rice or alone.
Cook the asparagus in salted boiling water until tender but crisp. Drain, and rinse with cold running water, set aside. In a large ziplock bag, mix the rice vinegar, soy sauce, oils, sugar, salt, and pepper. Seal the asparagus in the bag and marinate overnight in the refrigerator. Sprinkle the marinated asparagus with almonds and scallions before serving.
Mix wheat germ, flour, sugar, baking soda, baking powder, salt, and spices in a large bowl. Add undrained pineapple, eggs, vegetable oil, and vanilla. Mix together to form batter. Stir in carrots and walnuts. Pour batter into a greased and floured bundt pan. Bake at 350 degrees until toothpick inserted into the center of the cake comes out dry. Cool 10 to 15 minutes in pan, then invert to release the cake and cool on wire rack.
Melt the chocolate in a saucepan, then melt marshmallows, then melt peanut butter, and mix in the rice krispies. Roll into little balls (put water on hands to help prevent sticking) and put it on a pineapple triangle (of fresh pinapple or canned) on top of a graham wafer. Serve immediately. Enjoy! It should look like a brain!
Melt butter in saucepan. Add flour, mixing well. Add remaining ingredients and cook over medium heat until thick.
Combine dry ingredients in a large mixing bowl. Cut in shortening (suggested to cut in half then add in the other half because it makes the pastry both tender and flaky)until it resembles coarse meal. Mix water and vinegar together,set aside. Add in water mixture, stirring with a fork until dry ingredients are moistened. Add a little more water if dough seems too dry; shape dough into a ball and chill at least 1 hour, until ready to use. Preferred filling Our Family's Fried Pies. Roll out a ball of pastry about the size of a golf ball. Spoon 1 heaping tablespoon of fruit filling on 1/2 of pastry circle leaving about a half inch edge. Fold over and seal with a fork. ***Pies may be frozen at this point. Fry frozen or thawed pies in a skillet of hot oil(preferred Crisco at 375 degrees in cast iron skillet) until golden brown. Remove to a paper towel lined plate. Can be eaten as is (preferred)or sprinkle with powdered sugar, lightly. Enjoy! ;).
Pre-heat oven to 425°F Toss the squash cubes and the onion slices with a bit of olive oil and salt. Spread them on a baking sheet and roast, stirring occasionally, until the squash is tender and the onions are starting to crisp at the tips, about 30 minutes. Allow to cool before combining with other ingredients. Cover the cranberries with very hot water and set them aside to plump while the squash is cooking. Drain before combining with the other ingredients. Bring the water to a boil in a small saucepan. Remove the pan from heat, and stir in the couscous and 1/2 teaspoon of salt. Cover and let sit for about 15 minutes until the couscous has absorbed all the water. Fluff the couscous with a fork and set aside. In a small bowl, whisk together vinegar, olive oil, zest, spices, and 1 teaspoon of salt. Combine squash, onions, couscous, garbanzo beans, and drained cranberries in a large bowl. Pour the dressing over the salad and stir to combine. Taste to check seasoning and add salt if needed.
Preheat oven to 350 degrees F. Spray a slotted oven broiler pan with nonstick cooking spray and set aside. In large skillet, melt butter over medium heat. Add onion and garlic; cook and stir until crisp-tender, about 5 minutes. Add celery; cook and stir for 2-3 minutes longer. Remove from heat and allow to cool. In large bowl, combine eggs, bread crumbs, 1/4 cup hot sauce, salad dressing, salt, pepper, cayenne pepper, and blue cheese; mix well. Add vegetables and mix well. Add ground chicken and mix gently but thoroughly with your hands until combined. Do not over mix. Form into a large meatloaf on the prepared pan. In small bowl, combine 2 tablespoons hot sauce, ketchup and honey; blend well and brush over meatloaf. Bake for 65 to 75 minutes until internal temperature reaches 165 degrees F. Cover with foil and let stand 10 minutes. Serve with baked macaroni or mashed potatoes.
mix marmalade, juice and cinnamon stick in a saucepan, bring to boil. add cranberries, return to boil. lower to simmer and cook until cranberries pop and thicken, about 8-10 minutes. add grated nutmeg, if desired, remove from heat, cool.
Add the water to a small stainless steel bowl; sprinkle the gelatin over the water; let the gelatin stand to dissolve. Put 2 inches of water in a medium saucepan; bring it to a bare simmer. Whisk the egg yolks and sugar together in a medium stainless steel bowl; place the bowl on top of the simmering water, making sure the bottom of the bowl does not touch the water. Heat, whisking constantly, until the egg mixture registers 160° on an instant-read thermometer. Remove the bowl from the pan of water; whisk in the gelatin mixture. Beat the mixture, using an electric mixer, for about 5 minutes or mixture is cool and thick. Beat in the pumpkin puree, cinnamon, ginger, cloves, and vanilla. In a medium mixing bowl, whip the heavy cream (use an electric mixer) until soft peaks form. Gently fold the whipped cream mixture into the pumpkin mixture. Scrape filling into prepared pie crust. Cover the pie with plastic wrap and refrigerate at least 6 hours or up to 1 day until the filling is completely set.
Mix up your sauce. You want it to be half "fry soss" (ketchup and veganaise in equal parts) and half (or a little less than half) maple syrup. Mix in mustard powder to taste. It's going to taste different when it's thinly coating the tofu. Crumble the drained firm tofu into chunks about an inch and a half across. Fry it in a half inch of oil, turning occasionally until the pieces have a puffed, golden brown look. Let the pieces cool and cover them in sauce and add desired optional ingredients. Serve atop greens of your choice or eat plain.
Bring the water to a boil in a 2 quart saucepan. Add the kelp or kombu and dried mushrooms. Let simmer for about 1 hour. Remove the sea vegetable and mushrooms, dice, and return to pot. Add ginger and simmer for 15 minutes. Stir in the miso and garnish with the scallions. Serve as is, or use as stock.
Combine flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; stir with spoon or wire whisk just until batter is smooth and ingredients are well blended. Pour into greased and floured 9-inch layer pan or 8-inch square pan. Bake at 350 for 35-40 minutes or until tester comes out clean. Cool in pan; frost as desired.
Make a marinade by mixing the vinegar, olive oil, onion, salt and pepper. Marinate the cubed meat in the marinade for at least 2 hours. Put the meat on skewers and grill or broil for 7-10 minutes or until the meat is browned and cooked to your preference. SUGGESTION: While meat is marinating also marinate large chunks of vegetables (tomatoes, onions, green peppers or eggplant) in sauce made of equal parts of olive oil and lemon juice with a dash of salt and pepper. Thread these vegetables onto skewers and grill alongside the meat.
Turn oven onto 400 degrees. Start by preparing the different vegetables. Peel and chop the Potatoes into thick slices. For the potatoes I like to cut in half, cut in half again, and then cut in half again. Peel and carrots and slice into good thick pieces. Chop the scallions, white and green parts. Wash the zucchini and yellow squash well and slice. Try to keep the vegetables around the same size for even cooking. Cut the sausage down the middle and then slice into good sized pieces. Place all the vegetables in a large baking pan. Pour the olive oil well over all the vegtetables. Add the seasonings well, you may need adjust the seasonings to your taste. Bake for about 40-50 minutes or until the potatoes are tender and browned.
Beat eggs until fluffy. Add oil, sugar, zucchini. Add dry ingredients. Add vanilla and if using , fold in nuts and raisins. Bake at 350°F in 2 greased and floured loaf pans for approx 1 hour, or until toothpick comes out clean.
In olive oil, saute garlic until it begins to brown; add onions, peppers, and mushrooms and saute until tender. Add tomato sauce, chipotle pepper, basil, oregano,parsley, pepper and salt. Simmer for 10 minutes. In nonstick pan, cook steaks until no longer pink, chopping with utensil as you cook. When done, set aside on plate covered with paper towels. When cooled chop. In bowl, mix together velveeta cheese, egg, and parmesan cheese until combined. Coat the bottom of a 9 x 13 inch baking dish with a thin layer of tomato sauce. Place 4 lasagna noodles over the sauce. Spread about 1/4 of cheese mixture evenly over the pasta, then spread layer of tomato sauce over ricotta. Place a layer of Steak-umm sandwich steaks slices. Sprinkle with 1/4 of mozzarella. Repeat process again two more times starting with lasagna noodles. Top with pasta sauce and parmesan cheese. Garnish top with parsley flakes if desired. Bake in 350 degree oven about 40 minutes or until bubbling. Let stand 15 minutes. Serve.
Place the cinnamon, bay leaf, mace, allspice, cloves, coriander seed, mustard seed, peppercorns and celery seed in a spice bag or tie in a quadruple layer of cheesecloth. In a large stockpot, combine the tomatoes, habaneros, onion, garlic, vinegar, and the spice bag. Bring to a boil, stirring occasionally. Simmer over medium heat, covered, for 20 minutes. Take the mixture off the heat and set the spice bag aside, but do not throw away. Press the mixture through a food mill, using the finest screen. Return the liquid to the stockpot and discard the solids. Place the dry mustard in a small bowl, and mix it with 2 tablespoons of the liquid, mixing so that it is well combined, with no lumps. Scrape any solids (tomato, pieces of garlic or onion) off the exterior of the spice bag. Add the spice bag, sugar, canning salt, and mustard mixture to the liquid in the stock pot, mixing well to combine. Bring to a boil and simmer over medium heat, uncovered, for 15 minutes. Ladle the sauce into canning jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any sauce which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight. Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.
Put all the ingredients into a blender or food processor and whiz on pulse and then high until you have a lovely smooth drink. You may drink it now but I prefer it chilled for approx 1 hour.
Preheat your oven to 375°F. Combine the flour, baking soda and salt in a small bowl. Beat the butter, granulated sugar, brown sugar and vanilla together in the bowl of your electric mixer until creamy. Add eggs to the butter mixture one at a time, beating well after each addition. Gradually beat in flour mixture (still using electric mixer). By hand stir in the chopped candies. Place rounded tablespoonfuls onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. These will spread a bit and gnarl up where the caramel bits are. Be sure to let a cookie sheet cool completely before loading it up with another batch of cookie dough; a hot pan will make the cookies spread too much. Cool cookies on the baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.
Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch pan. Pour half of the prepared cake mix into the pan. Bake for 25 minutes. In the meantime, place unwrapped caramels in a saucepan. Add 1/2 cup evaporated milk. Heat on low, stirring until caramels have melted. Remove cake from oven and pour melted caramel mixture on top of the cake. Sprinkle chopped pecans and chocolate chips on top of caramel layer. Press down lightly. Pour remaining half of prepared cake mix on top of the filling layer. Bake an additional 30 minutes. After removing cake from the oven, let the cake cool slightly (approx. 5- 10 minutes). Run a knife around the edges of the pan to loosen the cake. This is an important step- otherwise you'll have a tough time removing the pieces later! Store at room temperature. Note: Please see your cake mix box for exact amounts of vegetable oil, water and eggs.
Make a sponge: Place the tepid water, whole-wheat flour and yeast in a large mixing bowl or in a bowl that attaches to a mixer. Stir this mixture together or do like we do and use your hands and really get in there and mush it together. Cover the mixture and allow it sit in a warm place for 30 minutes. Add the rest of the ingredients adding only enough flour until the mixture is not wet and sticky. You many not need the entire 4 cups of flour. Knead the dough for 5 minutes until the dough is supple and smooth. Cover and let it rest for at least one hour or store the dough wrapped tightly over night in the refrigerator. Shape the dough into your favorite loaf. Place the loaves on a lightly greases sheet pan. Cover with a clean towel and let rise for two hours. Whisk together yolks and water, brush the loaves with the egg wash, sprinkle with seeds if using, and bake in a preheated 350°F oven until the challot are browned and make a hollow sound when tapped on the bottom (about 30-45 minutes). Let the challot sit for at least one hour before cutting it. The baking process continues for 20 minutes after the bread is removed from the oven. Steam continues cooking the bread and making it dense and moist. Cutting the crust would allow the steam to escape.
Preheat oven at 350 and spray baking pan with non-stick cooking spray. Combine first 5 ingredients. Dip chicken first in egg white, then into crumbs. Place in baking dish. Bake for 30 minutes or until tender. About 5 minutes before chicken is done, top with bacon bits and cheese, then place back in oven until cheese melts. ENJOY!
Cook bacon until done, but not crispy. Set aside on paper towels to absorb grease and pat dry. Cut into bite sized pieces when cool. Wash potatoes. Bring a large saucepan of water to a boil. Add salt to the boiling water, then add the potatoes. Cook for 10-15 minutes in boiling water (the potatoes will finish cooking in the oven). Set aside and allow to cool. Once you're able to work with the half-cooked potatoes, slice them into 1/2" pieces. In saucepan, melt butter. Saute the onion slices until just tender; remove from pan and set aside. Making sure you still have enough butter in your pan, stir in flour and milk, whisking until smooth. Cook over low heat, stirring/whisking constantly for 1 minute. Add cheese and continue to stir until cheese melts. Stir in 3/4 teaspoon salt and 1/8 teaspoon pepper. Mix in bacon. In a buttered 9x13 quart casserole, layer potatoes, onion, and cheese mixture. Continue to add layers until about one inch from the top, finishing off the top layer with the cheese mixture. Bake in a preheated 350°F oven, covered, for 45 minutes. Take the cover off of the casserole dish, sprinkle with green onions, and bake for another 5 minutes uncovered. Sprinkle lightly with garlic salt before serving, if desired.
Preheat oven to 325°. In large bowl cream sugar and oil with electric mixer. Add eggs and mix well. Add water and vanilla and mix well. Place dry ingredients in a separate large bowl and blend with a whisk. Add creamed ingredients to dry ingredients and mix with whisk and spoon. Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place in a pre-heated 325° oven for 55- 60 minutes, or until a toothpick inserted in center comes out clean. Remove jars from oven one at a time keeping remaining jars in oven. Working quickly, wipe rim, place lid and ring on jar and secure. Jars will seal quickly. Repeat with remaining jars. When ready to serve, bread will slide out. A properly sealed quick bread will stay fresh for one year.
In pot add olive oil and heat then add the garlic and cook 2 to 3 minutes. Add butter and melt. Add all remaining ingredients except the shrimp and bring to boil; simmer 5 minutes. Taste the sauce and add either more wine or hot sauce depending on how spicy you want to make it. Add shrimp and cook additional 5 minutes. Serve as is for an appetizer with bread for sauce dipping, or serve along with boiled white rice for a main course.
Into dutch oven. Add bite sized chunks of cooked pork roast. Add chicken broth and water. Add thinly sliced celery and onion. Add tomatoes with juice. Add salt. Add long-grained white rice. Add butter, thyme, garlic pepper and bay leaves. Add minced garlic. Combine all ingredients and bring to a boil. Turn heat down and simmer covered 45 minutes or longer. Keeping the dish on warm until serving only makes it taste better -- just keep it from boiling. Remove bay leaves before serving. More salt might be needed according to taste.
Mix the mustard with 3 tbls. water and set aside. Heat 2 quarts water with the sliced ginger and 1 tbls. salt. When it boils, add the cabbage, scallions, anad broccoli and cook for 1 1/2 minutes.(the water won't return to a boil). Drain the vegetables, rinse them with cold water, then wrap them in a clean towel and squeeze a few times until dry. Combine them with the tofu, minced ginger, and garlic. Sprinkle with the sesame oil, sugar, vinegar, and 3/4 teaspoons salt. Toss well and taste the mix to be sure it's seasoned to your taste. Lay one egg roll wrapper on the counter at a diagonal, with a corner facing you. Heap 3 tbls. of the filling crosswise, near the base. Lay a cilantro(or parsley) sprig on top. Fold up the lower corner, fold in the outer corners, then wrap. Repeat, using the rest of the filling. Place the egg rolls on a plate and cover with wax paper, then with plastic wrap, until ready to cook. To cook, heat 1/2" peanut oil in a medium skillet until hot enough to quickly sizzle a corner of an egg roll. Add two egg rolls and fry until golden, about 2 minutes. Turn and fry the second side, then remove to paper towels to drain. Continue frying the rest. Serve hot with mustard sauce or dipping sauce of your choice. Enjoy!
Combine Parmesan cheese, flour, paprika, salt, and pepper. Mix egg and milk. Dip chicken in egg mixture, then coat with cheese mixture. Place in 11 3/4 x 7 1/2 inch baking dish. Pour butter over chicken; bake at 350 degrees for 1 hour.