HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put vanilla wafers into food processor. Process on low until wafers are course crumbles. Pour vanilla wafer crumbles into a large bowl for mixing. Add the cherries and mix gently. Add coconut, raisins, and pecans. Gently stir the dry mixture until mixed and all sticky ingredients are coated with dry crumbles. In double boiler melt the marshmallows by stirring constantly. Add the sweetened condensed milk. Stir constantly. Heat until melted and smooth. Do not boil or get too hot. Just melt until smooth. Quickly mix the melted mixture to the dry mixture. As is cools begin to form into shape. Butter hands to handle and keep from sticking. Line a bowl with wax paper. Press butter greased mixture into bowl to shape and get air out. Don't press to hard. Refrigerate and when cold can be sliced into pieces.
Place quinoa in a colander and rinse under cold running water. Drain well. In large skillet, heat oil over medium heat. Add scallions and garlic and cook, stirring frequently, for 2 minutes or until scallions are tender. Stir in quinoa and cook 2 to 3 minutes or until lightly toasted. Add boiling water, salt, and pepper. Reduce to a simmer, cover, and cook 20 to 25 minutes or until quinoa is tender. Stir in cherries and pecans.
Boil chicken for 10-20 minutes; remove and set aside in refrigerator. Blend rest of the ingredients in a pot and stir over medium heat until onions are tender. Remove from heat and let cool. Marinate chicken in this sauce for at least 1 hour. Put on the grill and cook until done.
Heat waffle iron and spray with cooking spray. In a mixing bowl, sift together flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. In another mixing bowl, combine eggs, buttermilk, and molasses. Beat in melted butter. Add dry ingredients with wet ingredients just until moistened and lump free. Pour enough batter to fill two-thirds of the waffle iron. Cook until crisp and golden brown. Set aside. Repeat with remaining batter, spraying with cooking spray as needed.
In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat. 2. sear chicken on one side and trandsfer to sheet pans cook as usual3. In a braiser sauce pan, saute onions in remaining oil for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended. 4. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through.
Peel yucca, or cassava, and boil in salted water until tender, about 20 to 30 minutes (don't overcook). Meanwhile, heat a skillet over medium heat and cook ground beef and onion, until meat is browned and onion is softened, about 5 minutes. Remove yucca, or cassava, from heat and puree; mix with cooked ground beef, minced garlic, salt, cumin, and corn starch. With wet hands, form into small tortillas or patties. Heat oil in a large skillet, over medium heat, fry tortillas until golden, turn and fry other side; drain on paper toweling. These will keep, refrigerated, for several days.
Measure and mix flours, xanthan gum (optional) and seeds in large bowl. Please ingredients in loaf pan in order suggested by manufacturer. (The above order is for my Black & Decker bread machine). Set to Rapid Bake, 2 lb. Loaf, Light Crust. Let cool on rack for 40 to 45 minutes. Wrap in plastic bag (I use a Ziplock). Can be sliced and frozen.
Cook potatoes in large pot of boiling salted water until just tender when pierced with sharp knife, about 25 minutes. Drain. Refrigerate potatoes overnight. Cut potatoes into 1/2-inch cubes (do not peel). Whisk oil, vinegar, and mustard in small bowl to blend for vinaigrette. Heat 3 tablespoons lard in each of 2 large nonstick skillets over medium-high heat. Add half of potatoes to each skillet; sprinkle with coarse salt. Saute until potatoes begin to brown, stirring frequently, about 7 minutes. Add 3 tablespoons beer, then 1 1/4 cups red onions to potatoes in each skillet; cook until beer evaporates, stirring occasionally, about 1 minute. Reduce heat to medium and saute until potatoes are brown around edges, about 5 minutes. Pour half of vinaigrette over potatoes in each skillet and toss to coat. Remove from heat. Season to taste with salt and pepper. Transfer all potatoes to large bowl. Sprinkle with chives.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Combine the flour, baking powder, baking soda and salt; add the creamed mixture alternately with sour cream, beating well after each addition. Sprinkle the walnuts into a greased 10-in. fluted tube pan. Spread half of the batter over nuts; top with half of the cranberry sauce. Repeat layers. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake. Yield: 12-16 servings.
Combine first 6 ingredients in a small bowl. Rub mixture evenly over the roast. Cover and refrigerate at least 8 hours, turning roast occasionally. Preheat oven to 350 degrees. Place rack in roasting pan and place pork on the rack. Roast until thermometer inserted in center of roast registers 160 degrees F (about 1 hour 25 minutes.).
Preheat oven to 425. In a glass dish, coat the pork chops with the Ranch Dressing and allow to marinate for about 15 minutes. In a separate shallow dish, mix the remaining ingredients. Dredge each pork chop in the bread crumb mixture one by one. Place the pork chops on a metal rack and place on top of a cookie sheet. Bake for about 18-20 minutes, or until cooked through.
Preheat oven to 375 degrees F. Arrange cod fillets in a shallow baking dish. Combine remaining ingredients in a small bowl. Pour over cod and bake for 12-15 minutes until fish is opaque throughout. Spoon orange sauce over fish and serve with vegetables and rice.
Preheat oven to 400 degrees F, & grease a 9-inch round cake pan. In a mixing bowl, mix flour, 3 tablespoons sugar, baking powder & orange zest. Cut in butter until mixture resembles coarse crumbs, then stir in Mandarin oranges & cranberries. In another bowl, mix sour cream, egg, orange juice & vanilla, beating until smooth. Stir this sour cream mixture into the flour mixture until well mixed. Spread batter into prepared pan & sprinkle with the 1 tablespoon of sugar. Bake 28-32 minutes or until a wooden pick inserted in center comes out clean & scone is lightly browned. Cool 5 minutes in pan, then remove from pan & cut into wedges. Best served warm, but any leftovers should be refrigerated.
Boils pasta according to package directions. On your plate, mix almond butter with ras-el-hanout. Drain cooked noodles and pour over almond butter, sprinkle with salt to taste and mix well. Enjoy!
Have ready liquid measuring cup that has ml numbers and a small metric dropper (I use a dropper for measuring liquid medication for this purpose). Soak dry beans in 6 cups water for at least 12 hours. Drain beans. You want to get approximately 400 grams of soaked beans. You may have leftover beans after measuring. Use extra beans for other use. Divide the 400 gram beans in half. Divide 800 ml water in half. Using a blender, blend the 200 gram beans with 400 ml water until very smooth, about 2-3 minutes. Put this in non-stick pot. Repeat with remaining 200 gram beans and 400 ml water. Let the mixture come to boil stirring frequently and as soon as it comes to boil, turn down the heat to simmer. Cook, stirring frequently for 2-3 minutes. Make sure it does not burn. Using a colander and a large bowl, line the colander with heavy duty cheesecloth, muslin, or cotton cloth large enough to completely cover the colander. Pour in the soy milk mixture and twist close the cheesecloth, muslin, or cotton cloth. Squeeze the milk out. I use a can to help squeeze the milk out. Use leftover solids or okara for other use. Measure the milk. You want to have 700 ml soy milk. If not enough, add some hot water through the okara again to get 700 ml soy milk. Put soy milk back into a large non-stick pot and heat until the mixture comes to 75 C to 80°C or 167 F to 176°F. At the table (if you are serving this at table side), have ready a container approximately 5-6 inches x 4-5 inches and 4-5 inches depth. Basically you can use any small container that will be big enough to hold the milk, but not too big that tofu will not form up. You can also use round, square or oblong containers. Put in 7 ml liquid nigari into the container ready for tofu. I use a liquid medicine dropper for this purpose since I do not have anything small enough to measure 7 ml. Pour or dump in hot soy milk into the container with nigari. No stirring is necessary. The act of pouring in soy milk stirs the nigari enough to form the tofu. Wait 3 to 5 minutes for tofu to form. You can either eat immediately or refrigerate for later use. See my description above.
Preheat oven to 350 degrees F. Stir together sour cream, condensed soups, and dry onion soup mix in a mixing bowl. Spread the turkey in the bottom of a buttered 9x13-inch casserole dish. Top with green beans and mushrooms. Spread the soup over the meat and vegetable mixture. Crumble the stuffing and spread evenly over the top. Bake at 350F for 25-30 minutes or until heated through and bubbly.
Mix softened cheeses together until well blended. Add wine and curry powder; mix well. Place on a platter and arrange into a pie shaped wedge about 1" high. Frost completely with chutney and sprinkle with the scallions over the top. This can be make several days ahead of serving. Just keep refrigerated until ready to serve. Serve with crackers.
position oven rack in the center of the oven, preheat to 350. butter and flour a 9 inch springform pan. sift the flour and baking powder together in a bowl. place the eggs and sugar ina large mixing bowl and using an electric mixer, beat until fluffy and pale yellow, about 1 minute. beat in yogurt and liqueur until completely smooth. working in batches, beat in the sifted flour, alternating it with the olive oil. gently but thoroughly fold in apples. scrape batter into the prepared springform pan, tap it on a counter to level the batter, then smooth the top with an offset spatula. bake the cake on the center rack until the top is golden, a cake tester or toothpick inserted in the center comes out clean, and the cake springs back when you touch it, 55 to 65 minutes. let the cake cool on a rack. run a thin knife around the side of teh cake to loosen it. remove the side and the bottom of the pan, then place the cake on a cake platter. (can be baked up to 3 days ahead). wrap loosely in plastic till ready to use. serve the cake sprinkled with confectioners' sugar, accompanied by creme fraiche, if desired.
Beat together corn oil, sugar and eggs until well combined. In a bowl, sift together flour, baking soda, salt, cinnamon and cloves. Add to egg-sugar mixture, mixing well. Drain the pineapple well. Add the carrots, walnuts, raisins and pineapple to mixture. Blend to mix well. Pour batter into a 9-10 inch greased and floured cake pan. *I use a springform pan and then split the cake into two layers. Bake at 350 degrees for approximately one hour or until a pick inserted in center comes out clean. Let cake cool on rack. Prepare frosting. Cream Cheese Icing:. In a medium mixer bowl, cream butter and cream cheese together until smooth. Add confectioner's sugar, milk and vanilla. Beat on high until smooth. This recipe yields approximately 5 1/2 cups. You'll have plenty extra which I think is better than having too little! : ).
Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked. Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside. Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente. While pasta is cooking, heat a skillet with the olive oil and butter inside. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink. When the shrimp has cooked add the cream and the other addition of Creole Seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low. Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling. When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss unil the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.
Preheat oven to 350F. Mix first 5 ingredients together. Mix next 6 ingredients in another bowl. Combine. Spread in a 9x13 inch pan. Sprinkle with chocolate chips. Bake for 45- 50 minutes.
Preheat the oven to 350 degrees F (180 degrees C). Cut a 1-inch slice off the top of the bread loaf and set aside. With a paring knife, gently remove the bread on the inside of the loaf to form a bowl, leaving a 1-inch-thick bread shell along the sides and bottom. Cube the top slice and the center of the loaf to make croutons. Fry the pancetta in an ovenproof skillet until golden brown and crisp. Drain on paper towels. Add the croutons to the skillet and coat them with the pancetta fat. Season with salt and pepper, then transfer the skillet to the oven and cook for 5 minutes. Place the bread bowl in the oven along with the croutons to make it crisp. In a large bowl, combine the cheeses and flour. Season with pepper. In a saucepan, heat the beer and garlic. Gradually add the cheese mixture, stirring until the cheese melts. Stir in the spinach and sambal. Fill the bread bowl with spinach dip and place on a baking sheet. Bake for 15 minutes. Garnish the dip with the pancetta. Serve warm with the vegetables and reserved croutons for dipping.
Put the lard into the stewpan and brown the beef in it. when beef is well browned take it out and in the same lard fry the rounds of onion, carrots, turnips, celery, tomatoes and mushrooms. wikth the water you used to wash the mushrooms, add the cloves and some pepper, and add to the lard mixture. cook until all is nicely browned, add the beef and add water in sufficient quantity to cover all. Allow to simmer slowly for about 2 and a half hours, ading water if necessary. Prfepare the macaroni to serve as follows. break up the macaroni and put them into boiling water, adding a pinch of salt. when tender, drain and dish upmas follows. Place the macaroni in a hot dish, sprinkle over them grated cheese and pouring over a little of the beef sauce. then add another layer of macaroni, with grated cheese and sauce from the beef. garnish with the cooked mushrooms. serve the beef in its own sauce in a separate dish. serve very hot.
Combine sugar, salt, and cinnamon Beat egg white and water to a froth. Dip pecan halfs in egg white froth. Then dip in sugar mixture. Place in a shallow pan And bake@ 300 degrees for up to 30 to 45 minutes, stirring every 15 minutes. Careful not to burn. let cool till warm and enjoy.
In a large bowl, combine together 1 cup of the whole-wheat flour, 1 cup of the white flour, the sugar, the undissolved yeast and the salt. Heat butter and water together until very warm (125F to 130F); gradually stir the warm liquids into the dry ingredients. Then stir in eggs, mashed potatoes, dates and the additional flours to make a soft dough; add a few more tbsp of the white flour if need be. Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and let rest on a floured surface for 10 minutes. Divide dough into 4 equal pieces; shape into 4 slender loaves-- about 8-1/2 inches long. Set 2 loaves side-by-side in each of 2 well-greased 8-1/2-by-4-1/2-inch loaf pans. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour. Preheat oven to 350F degrees. Bake in preheated oven for 35 minutes or until done. Remove from pans; cool on wire racks.
Cut onion, bell pepper, and eggplant into bite size pieces and set aside. (I like large chunks on my spoon, so I don't cut them too small). Shred carrots with a vegetable peeler and set aside. Cut tomatoes in half and set aside. Cut chicken into bite size pieces and set aside. Pour the oil into a five-quart pot and put over medium heat. When the oil is hot, but not smoking, add the Thai Red Curry Paste and stir, sauteing for about 2 minutes. (I like my Thai Red Curry the same as I ate it in Thailand, very spicy. Therefore, I use about 6 to 8 tablespoons of curry paste. My guess is most people would use about five. Any less, what's the point? Use your judgment for what you like.). Add the coconut milk and chicken stock, then throw the chicken bullion cube in the pot and stir. After the liquid begins to boil, add the vegetables, carrots, and tomatoes. Add sugar, lemon juice, sweet basil leaves, and crushed basil, then bring to a boil again. (I usually turn the heat down and allow the vegetables to cook for about five minutes or so before adding the chicken.). Add the chicken and bring to a boil. Turn the heat down and simmer for about five more minutes. Serve with hot Jasmine rice.
Place apples in a 2 1/2 quart microwave safe bowl. Combine the sugar, cornstarch, cinnamon and nutmeg; sprinkle over apples and toss to coat. Dot with butter. Cover and microwave on high for 5-10 minutes or until apples are tender, stirring occasionally.
Place beef short ribs, salt and pepper in a stock pot. Cover with water (at least 3 quarts) and bring to a boil. Let simmer until the meat falls off the bone. Skim off any "scum" and visible fat. Add cubed red beets, ensuring that there is enough liquid to cover them. Bring back to the boil. Simmer until red beets are tender. Take out about 3 cups of the soup mixture including red beets but excluding meat, and place in blender. Blend until mostly smooth. Add the blended mixture back to the pot. Add cubed potatoes and simmer until tender. Add half and half, and sour cream. Mix well. Be certain to not let the soup come to a boil once the dairy products have been added. Check for seasoning. Adjust with salt and pepper as necessary. Serve and enjoy.
Pat roast dry; season with salt and pepper. Heat oil in Dutch oven on medium-high heat. Add roast; brown well on all sides, 10 to 15 minutes. Remove roast from pan and place in roasting pan. Add first batch of chopped onions and garlic. Cook until tender, about 4 minutes. Add 2 cups broth; bring to boil and deglaze pan. Add to roast pan. Cover tightly; cook in preheated 350°F oven for 3 hours. Arrange remaining onions, carrots, potatoes and remaining beef broth around roast. Cover and continue to cook for 2 hours or until vegetables and beef are tender. Remove beef and vegetables to serving platter; keep warm. Skim any fat from juices; pour both into gravy bowl. Slice meat or chunk up meat, arrange with vegetables on plates and spoon juices on top.
Put first 5 ingredients into medium bowl. Toss. Cider dressing: combine remaining 8 ingredients in small bowl. Chilld for at least 10 minutes to blend flavors. Drizzle dressing over salad. Toss well.
Score ham in a diamond pattern and stud with cloves. Place in crock pot. Combine brown sugar, mustard, and lemon juice then spoon on ham. Cover and cook on High (1 hour) then on Low for (6 to 7 hours) or until ham is hot. Remove ham to a warm serving platter. Turn crock pot to High. Combine orange juice and cornstarch to form a smooth paste. Stir into drippings in crock pot. Cook stirring occasionally until sauce is thickened. Spoon over ham.
- line a pie plate with wax paper, hanging over the edges for "handles". - mix together crust ingredients and press into the bottom and sides of the pie plate. - slice bananas and layer over top of the crust and up the sides. - mix together cream cheese, Cool Whip and cinnamon, then fold in the chocolate chips. - Put it in the freezer overnight to freeze. - When ready to serve, take out of freezer and grab the wax paper "handles" to remove pie to a cutting board. - Use a hot knife to slice into 8 and serve drizzle with chocolate syrup and crushed walnuts!
Add 1 package dry taco seasoning to beef. Stir well. Add 1 chopped onion to beef mixture. Stir well. Combine beef mixture, 2 large cans of chili beans, and 1 jar taco sauce or salsa in a crock pot. Mix well. Cook for 3-4 hours on low in crock pot. About 25 minutes prior to serving, top with cheese. We like to make a nice layer on top, but then add more cheese as the dip gets eaten. Serve with tortilla chips.
Add mangoes to food processor; process until smooth. Pour 2 cups mango puree into a large shallow dish or heavy zip-lock plastic bag; chill remaining puree. Add onion and the next 5 ingredients to dish or bag; stirring well; add roast, turning to coat. Cover or seal, marinate in refrigerator 6-8 hours, turning roast occasionally. Remove roast, reserving 1/2 cup marinade. Place roast on a rack in a lightly greased boiler pan; pour reserved 1/2 cup marinade over roast. Bake in a preheated 325° oven for 1 1/2 hours or until a thermometer inserted in the thickest part registers 160°. Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes or until lightly browned. Remove roast to serving platter and keep warm; reserve 1/4 cup drippings in broiler pan. Add remaining mango puree to reserved pan drippings; cook over medium heat until sauce is thoroughly heated, stirring occasionally. Sprinkle coconut over roast; serve with sauce.
Combine all Sauce ingredients in a blender or food processor, and blend until smooth. Combine all "Pasta" ingredients in a medium bowl and mix carefully, but thoroughly. Place "pasta" on two individual plates and top each with half of the sauce, or toss the sauce with the pasta in a bowl and garnish with macadamia nuts, cashews, or pine nuts.
Heat oven to 350°F. Cut tomatoes and onion into quarters, place on a baking sheet and drizzle with vegetable oil. Then sprinkle with the chili & cayenne powder. Bake in oven for about 40 minutes. About halfway through, flip the vegetables over. Check in occasionally to make sure the vegetables are not drying out. There will be extra oil on the sheet, so you can use tongs or a spatula to move them around & redistribute the oil. They are done when soft and the skin is blistery and slightly brown. Remove the stems and seeds from the chipotles. Place all the prepared vegetables and the chipotles in a blender along with the garlic cloves, cilantro and squeeze lime juice into the blender and blend well. NOTE: For chunkier salsa, just pulse the blender button only for a few seconds. For smoother textured salsa, process to your desired consistency. Salt to taste. You can also add another chipotle pepper and adobo sauce to make it more spicy and enhance the smoky flavor to your own taste. Allow the salsa to chill for a couple of hours. Serve with white or blue corn tortilla chips. Mmmmm -- good.