HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F Grease two 9-inch round cake pans, then line with parchment paper. Grease again and dust lightly with flour. Prepare cake: Cream butter and sugar on medium-high speed for 3-5 minutes. Crack eggs into a small bowl. With mixer on medium speed, add eggs 1 at a time, scraping down bowl once during mixing. Add vanilla and almond extracts and mix well. Don't be concerned if the mixture looks curdled. In a separate bowl, sift together dry ingredients. With mixer on low, alternately add dry ingredients and milk to the the batter. Mix until just combined. Fold in the coconut. Pour batter into prepared pans, smoothing the top. Bake in center of oven 40-50 minutes, until tops are brown and cake tester comes out clean. Cool on baking rack for 30 minutes before removing cakes from pans. Prepare frosting: Mix cream cheese, butter, vanilla, and almond extract. Add confectioners sugar and mix until just smooth (don't whip). Assemble cake by placing one layer, top side down, and spreading it with frosting. Place second layer on top of the first. Frost tops and sides. Sprinkle cake lightly with coconut. Serve at room temperature.
Stove top the most common method: Place clean and towel dried Poblanos right on the open medium flame turning with tongs as it is charred.(black and blistered). Takes about 5-10 minutes depending on the heat of flame and size of chilies. Immediately place in a paper bag or closed container to steam for 15 minutes. Called letting the chilies sweat! This makes the skin easier to remove and cool enough to handle, as they continue to cook. On a Comal or heavy skillet: Heat skillet to medium high. Place chilies on pan turning till charred being careful not to scorch as for they will have a bitter taste. Takes about 5-10 minutes depending on the heat of flame and size of chilies. Immediately place in a paper bag or closed container to steam for 15 minutes. In the Broiler: Heat broiler to medium high. Lightly brush with oil. Place chilies in pan and place in broiler. Char as above. In oil: This method is used for stuffing them a time saver when making many. Heat oil over medium high heat. Place 1-2 at a time in oil. using a slotted spoon to turn and fry till golden brown and skins swell about 5-10 seconds. Transfer to a bowl of cold water and use finger to peel off the skins. I like to dry peel so not to loose any flavor. But you can peel the skins under running water but do not soak them. Use a parring knife to remove any skin that won`t be finger removed.
Heat oil in a large skillet. Cook shallot and pine nuts over medium heat for 2-3 minutes or until shallot is tender and pine nuts lightly browned. Add shrimp, vegetables, curry powder, and red pepper flakes. Cook over medium-high heat for 5 minutes, stirring constantly. Stir in salt, pepper, and chicken broth. Bring to a gentle boil and stir in couscous. Cover, remove from heat and let stand for 5 minutes. Fluff with a fork and serve.
Combine water, lemon juice and agave nector for dressing and set aside. Remove the center stem from the kale and discard. Wash and chop kale leaves and pat dry. If you don't know how to remove the stems from kale, Google: remove kale stems. Transfer kale to a large bowl. Coat palms of hands with oil and massage kale for 30 to 60 seconds until bright green and soft. Add dressing, fruit, and pecans to kale and toss. Add pepper, toss again.
Preheat oven to 250°F. Place pork roast in a large Dutch oven. Add remaining ingredients and stir to mix well. Cover and bake in the oven for 7-8 hours or until beans are tender. I usually put it in the night before and cook overnight. Sometimes it takes a bit longer the next day, depending on how cold the ingredients are and how old the beans are! (Check from time to time and add more water if mixture gets too dry). When done, remove the meat from the pan and shred in bite-size pieces. (I find just stirring it well when it is done breaks up the meat sufficiently). Return meat to pan and stir. This should be the consistency of chili. Season to taste. To assemble, place a warm tortilla on a plate, top with Mexicali meat. Top with choices of condiments, fold in edges, and roll loosely. Chef Note: This is a perfect dish for OAMC/Bulk cooking. Freeze meal-sized portions in rigid freezer containers or Ziplock freezer bags. To use, defrost and reheat in microwave or on stovetop.
Brown hamburger, onions and pepper. Drain off grease. Add stewed tomatoes, mixed vegetables, beef broth and ketchup. Note: I often used frozen vegetables because that's mostly what I have on hand and like better. Simmer for three hours. If you like a sweeter tasting broth, add some sugar to taste.
Cut your pork ribs into cubes or bite size pieces. In a ziplock bag mix soysauce, hoisin sauce, garlic powder& Onion Powder. Mix thoroughly. Put the pork pieces into the bag and refridgerate in the marinade as long as possible- overnight is best. When ready to cook the pork pieces- drain off any excess marinade. Mix together the flour and cornstarch in either a bowl or a bag. Put the pork pieces in to the flour mixture a few at a time to coat them. Tap off any excess flour and deep fry/fry in the heated oil. Sprinkle the cooked ribs with a bit more garlic after they are cooked. Serve hot or cold. Prep time does not include marinade time.
In large bowl whisk together first seven ingredients. Stir in zucchini and baking mix. Pour into greased 9" deep dish pie plate. Bake at 350 for 25-30 minutes or until lightly browned.
Mix flour, cornmeal, chili powder, cayenne, cumin, ground coriander, and salt in shallow bowl. Heat 2 inches of oil in deep fryer to 350 degrees. Coat crabs thoroughly with flour mixture and fry 2 at a time, turning once, until golden brown, about 5 minutes. Drip and serve hot with dipping sauce. To make dipping sauce, mix last 12 ingredients in small bowl.
Preheat the oven to 220C/Gas 7/425°F With a small sharp knife, make about 12 incisions 5cm deep in the fleshy side of the joint. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push all of them right in with your little finger. Cream the butter with any remaining anchovies and smear it all over the surface of the meat. Grind over plenty of black pepper. Place the lamb in a roasting tin and pour the wine around. Tuck in any leftover sprigs of rosemary and pour over the lemon juice. Put in the oven and roast for 15 minutes. Turn the oven temperature down to 180C/Gas 4/360F and roast the lamb for a further hour, or slightly more, depending on how you like your meat. Baste from time to time with the winey juices. Take the meat out of the oven and leave to rest in a warm place for at least 15 minutes before carving. Taste the juices and see if any salt is necessary - it shouldn't be, because of the anchovies. During roasting, the wine should have reduced and mingled with the meat juices and anchovy butter to make a delicious gravy. If it's too thin, a quick bubble on the hob should improve the consistency. Mashed potato is good with this.
In a large pot, put 2 cups water, salt [to taste] add crab boil, thyme and peppercorns. Bring to a roiling boil; add crabs and boil for approximately 20 minutes, add tomatoes and okra, and simmer slowly. While this simmers, make the roux. Slice the bacon strips into small pieces and fry. Remove. Saute the chopped onion and garlic in the bacon grease. Remove. To bacon drippings, add enough flour to make a thin gravy. Use very low flame, stir continuously, taking care to make it dark brown without burning it. Add bacon and onion& garlic bits back to mixture and heat. Add roux to simmering seafood pot. Stir very well. Add shrimp and simmer approximately 30 minutes. Add oysters and simmer only until edges of oysters curl. It is done, serve over a bed of rice.
Preheat oven to 425°. In a medium bowl, mix flour, 1/4 cup sugar, lemon peel, cream of tartar, baking soda, and salt. Cut in butter, using pastry blender, until mixture looks like fine crumbs. Stir in enough buttermilk so dough leaves side of bowl and forms a ball. Stir in cherries. Onto a greased cookie sheet, drop dough by about 1/3 cupfuls about 1 inch apart. Brush with milk. Sprinkle with additional sugar. Bake 10-15 minutes or until light brown. Immediately remove from cookie sheet to cooling rack. Serve warm or cool.
Bring freshly drawn, cold water to a boil in a kettle. When water is at a gentle boil, remove from heat. Pour water into tea bowl to warm. At this point, you may soften the whisk in the water. When done, pour out the water. Wipe bowl with clean, dry cloth. Add 1 tsp (3g) of matcha to the bowl. Allow water to cool to approximately 120 - 140°F. Pour 2 oz. of water into the tea bowl. Whisk the matcha thoroughly and briskly in a back and forth motion until the powder is dissolved. This will take about 1-2 minutes. Before taking a drink, be sure to look at and appreciate the craftsmanship of the tea bowl you are using. Hold the bowl with one hand supporting it from below, and one hand holding the sides to turn it.
Spread wings in a single layer on a baking sheet that has been sprayed with cooking spray. Sprinkle with salt and pepper. Mix sauce ingredients until thoroughly mixed. Broil wings, 4 inches away from heat, until nicely browned (about 10 minutes). Turn wings, sprinkle with salt and pepper, and broil until browned as above. Place browned wings in a crockpot. Pour sauce over wings. Cook 2 1/2 hours on high or 4-5 hours on low. Serve with french fries or, if you prefer, rice.
thinly slice the steak into bit sized bits. in a small bowl stir together, plum sauce, water, soy sauce, cornstarch and ginger. in a wok or skillet heat oil on medium heat. add broccli, onion and garlic and sautee for 3 minutes. remove broccoli mixture and add beef. stir fry 5 minutes or until brown. stir in sauce and cook until bubbly and thick. return broccoli mixture. add bok choy and plum.
Combine tomato, celery, bay leaves, cilantro, oregano and simmer til celery is tender. Cut Olives and jalapenos in half and drain. In separate skillet add olive oil, onion, and garlic and saute til onion is clear. Add Onion olive oil mixture to tomatoes along with capers, jalapenos, olives. Cook for 10 minutes more to bring flavors together. Add salt to taste. Maintain hot. Separately Cook fish simply in your preferred manner. I just like to put the fish in a skillet with a little wine, butter and salt. Put on lid and cook til flaky. Serve fish on bed of rice and top with tomato sauce.
Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil. Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain well. Once cool, squeeze as much water from spinach as possible then roughly chop and reserve. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve. Combine the eggs, cream, milk, lemon juice, remaining 1 tablespoon Italian seasoning, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture,1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes. Pour half the bread pudding mixture into the prepared dish. Dot with half the brie cubes. Pour the remaining half of the bread pudding mixture and dot with the other half of the brie cubes. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.
Place potatoes in the bottom of crock pot (top potatoes with carrots, if using). Top with Chicken breasts. Combine the remaining ingredients and pour over the chicken and potatoes. Cook on the low setting for 10-12 hours.
For the papas: Assemble lettuce leaves on a nice plate or platter. Lay potato slices on top, trying to keep the round discs intact. For the salsa Huancaina: In a blender container or food processor, place cheese, garlic, evaporated milk and aji paste, blend until smooth. Add 2 yolks of the hard boiled eggs, and a few water crackers. While blender is running, drizzle in 1 T of oil. Check consistency. It should be about the consistency of thin cake batter. If it needs more thickening, add more crackers and oil. Check seasoning, if you are using feta cheese, it might not need salt, you can also add a bit more aji if you like it spicy. To serve, pour sauce over potatoes and lettuce. Garnish with remaining 2 hard boiled eggs, cut in wedges and black olives.
Start by placing 2 tbsp of the avocado oil in a cast iron pan on medium heat. Dice up 1/2 a small yellow onion and the jalapeno and add to the oil, stirring for 1-2 minutes until onions are translucent; remove mixture and set aside. Place the 2 Beyond Burger patties in the pan. Using a wooden spoon, break them up the same way you would ground beef. Cook until burger bits are crispy. Be sure to get all the pieces stuck to the bottom of the pan. Lower the heat so as not to burn it. While the burger crumbles are cooking, boil 1 cup of water. In a separate bowl or large mug, place the 2 vegan beef bouillon cubes. Using the handle of the wooden spoon, crush the cubes into a powder. Once the water has boiled, turn the heat off and add the crusted cubes to create a broth. Next, add in the TVP, stirring once, then letting it sit to rehydrate. All water should be absorbed by the TVP. Once rehydrated, add 1/2 of the TVP mixture and onion mixture into your Beyond Burger crumbles. . Add the remaining 2 tbsp of avocado oil and stir so everything is coated and the TVP browns. This should take about 3 minutes with the stove on medium heat. In a separate bowl, combine the remaining ingredients: ketchup, tomato paste, vegan worcestershire sauce, chili powder, onion powder, garlic salt, pepper, and sugar. Once all of the ingredients are mixed, pour the mixture into your "meat". Stir for a couple minutes so everything is coated. At this point it should look almost like a paste and should be very thick. . Let this mixture cook for about 5 minutes total before adding the remaining 1/2 cup of water. Reduce the flame to low heat and let simmer for 15-20 minutes, adding more water if needed. Be sure to stir occasionally making sure nothing is sticking to the bottom or burning. . Taste and adjust seasonings if necessary. For more heat, I would suggest adding more jalapeno 1 tsp at a time or additional chili power in the same fashion. *Substitutions*. EVOO can be used in place of avocado oil, plain white sugar can be used in place of the unrefined sugar and tomato sauce can be used in place of tomato paste. Just be sure to adjust the water accordingly so you don't end up with a chili that is too watery. **Also, since you are only using 1/2 of the TVP mixture, I usually freeze the other half to have later for tacos.
Lightly grease bottom of a baking pan; press 1 package crescent rolls in pan. Mix egg, vanilla, 1/2 cup sugar, 1 tsp cinnamon, and cream cheese. Beat with mixer until creamy, spread over rolls. Place other package of crescent rolls on top. Brush lightly with the egg white and sprinkle the rest of the cinnamon and sugar on top. Bake at 375 F for 20-25 minutes.
In a medium bowl, combine the bulgur and water. Let stand, covered, until the bulgur absorbs all of the water, about 20 minutes. Fluff the grains. Meanwhile, in another mixing bowl, combine the black-eyed peas, tomato, cucumber, scallions, garlic, oil, lemon juice, parsley, pepper, and salt and toss. Stir the soaked bulgur into the black-eyed pea mixture. Chill the salad for at least 1 hour before serving. Serve over a bed of lettuce or stuff into a pita.
Season the chuck roast with the Kosher salt and pepper (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth and soup). Heat your pan (or if you can brown in your slow cooker, do it in that insert) to medium high. Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side. In your slow cooker add the beef, the beef broth, the french onion soup, Worcestershire sauce, and the beer. Enjoy drinking the second half of that beer! Cook on low for 8 hours. Add in the onion, mushrooms, and bell pepper in the last hour of cooking. To serve, toast your hoagie rolls with a bit of butter spread onto the cut sides. With a very sharp knife cut your beef against the grain. Add you cheese of choice, some of the meat and top with the cooked veggies. I like to have a bit of the liquid (with the fat skimmed off on the side,) but it is totally optional.
In a dutch oven pot cook onions, garlic and Jalapenos in oil until onions are tender. Remove onion mixture and set aside. In same pot brown chicken on all sides (add more oil if needed). Return onion mixture to pot. In a bowl combine tomatoes, tomato sauce, mushrooms, bay leaves, oregano or basil, salt, pepper and rosemary. Pour mixture over chicken and onions in pot. Cover and simmer for 30 minutes. Stir in white wine. Remove cover and continue to cook over low heat for about 15 more minutes stirring frequently to help break up some of the chicken as to thicken the sauce. Discard bay leaves. Serve over hot cooked noodles. OPTIONAL: Remove chicken from pot after first 30 minutes of cooking--Let cool and debone--Add meat back to pot and continue cooking (This is my favorite way to prepare this dish-No bones!).
Heat olive oil in the pan, add onions and minced garlic. As soon as the onions begin to sweat, add chicken. Turn up heat to medium-high and begin browning the chicken. Add potatoes, sweet potato, and carrots. Cook for 2 minutes, stirring. Add diced tomatoes, garam masala, and coconut milk. Reduce heat and simmer for 5 minutes, then add chicken broth. Add salt and pepper, to taste. Bring to boil, reduce heat to medium low and simmer for 20 minutes (until potatoes are tender). Add peanut butter and simmer on low for 5 additional minutes. You can carefully mash a couple of the potatoes to thicken soup if you want to serve over rice or just ladle the soup into a bowl and dip a nice crusty bread. Enjoy! Optional: Garnish with something green and fresh, like sliced green onions, cabbage, parsley and/or add chopped peanuts.
Mix together the egg whites, peanut butter, and honey. Stir until smooth. Fold in Protein Powder and Baking Powder. Fold in Oats. Fold in Chocolate Chips. To prevent the bars from sticking, line your baking pan with parchment paper. Press the batter into the baking pan and bake at 350 degrees F for about 15 minutes. Let stand for 5 minutes, cut into 6 bars.
Pre-heat a large, heavy saucepan, add 2 tablespoons of olive oil to the pan. Add Ground Beef and Pork, brown meat until no longer pink. Break up large pieces and occasionally stir (7 - 10 minutes). Transfer meat to a plate or bowl. Wipe saucepan with a paper towel. Lower heat to medium-low and add the remaining tablespoon of olive oil to the heavy saucepan. Add diced carrots and chopped onions to the pan, cook until vegetables are slightly soft. Add garlic and cook for an additional minute. Add sliced mushrooms and saute for 2 - 5 minutes. Stir in tomato paste and continue stirring for another minute. Add cooked ground meat back into the saucepan. Mix together with vegetables. Combine and stir in crushed tomatoes, 1 cup of beef broth, oregano, salt and black pepper. Bring sauce to a simmer over medium heat. Once simmering lower heat to low, cover saucepan leaving a small opening let steam escape and help the sauce cook down. Simmer the sauce for at least 1 hour (I like to simmer for about 2 hours), stirring every 10 - 15 minutes. NOTE: Add additional beef broth if sauce starts to thicken too much for your taste. Give the sauce a taste and season with additional salt and pepper to taste. Serve Bolognese Sauce over your favorite pasta homemade or box (Pappardelle, Fettuccine, Spaghetti, or whatever you have on hand). Garnish with Shaved (or grated) Parmigiano Reggiano Cheese and Chopped Parsley.
Crust: Combine ingredients. Press onto bottom of a 9-inch springform pan; set aside. Filling: Combine cream cheese, sugar, and flour, mixing until well blended. Add eggs, one at a time, mixing just until combined. Blend in sour cream and liqueur; pour over crust. Bake in 450 degree F oven 10 minutes. Reduce oven temperature to 250 degrees F; continue baking for 1 hour. Run knife around rim of pan; cool on wire rack. Chill. Glaze: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth. Strain mixture and pour over cheesecake before removing sides of pan. Garnish if desired.
Toss all ingredients into a paper grocery bag, except for the granola bars. Your goal is to crumble up the granola into bite-size pieces. So get a baseball bat, a rubber mallet, or a jackhammer, and unleash all of the stress and frustration you have accumulated so far this week upon the poor, unsuspecting box o' granola. (If he sees you doing this, your DH will be extra nice to you for the rest of the day.) Toss the granola bits into the bag with the nuts and fruit. Shake.
Boil chicken until tender, cool, debone, and cut into pieces. Set aside. Reserve broth. Cook spaghetti in broth until tender; drain. (NOTE: If you're using leftover chicken or turkey you can cook the spaghetti in purchased chicken broth. The broth adds a lot of flavor, but it's optional. If you don't have it, just cook the spaghetti in salted water.). Place drained spaghetti in a very large bowl. Add cooked chicken. In a skillet saute the pepper in butter. Add mushrooms and saute a few minutes more. Add to spaghetti along with remaining ingredients except the parmesan. Mix it well. Put in a greased 9 x 13" casserole dish, and what's left in a second smaller greased casserole (this makes a lot. Don't worry, it freezes well and the leftovers taste even better the next day). At this point you can cook both casseroles, or cover one and place in the freezer to enjoy later. When you're ready to cook the casserole, sprinkle the top with parmesan cheese and bake at 350 degrees for 30-35 minutes, or until the top is lightly browned and bubbly. REMEMBER: Don't add parmesan until baking time if you're freezing casseroles.
Position a rack in the upper third of the oven and another rack in the lowest third. Preheat to 350 degrees. Line the bottom and sides of two rimmed baking sheets with foil. Arrange the bacon slices in a single layer on the prepared baking sheet. In a small bowl, toss together the seasonings. Sprinkle evenly over the bacon. Place one pan on the upper rack and the other pan on the lower rack. Bake, without turning, for 20 to 25 minutes. Switch the position of the pans, top to bottom and front to back. Continue to bake until dark brown but not quite crisp, 10 to 15 minutes longer. Using tongs, lift the bacon from the pans, gently shaking off excess drippings. Transfer to paper towels to drain briefly. Arrange the bacon on a warmed platter and serve at once.
To make machaca, heat oil in a skillet on medium heat. Add onion and pepper and saute about 3 minutes. Stir in meat and saute until meat is brown and crispy but not burned. (Scrape meat from the bottom occasionally.) Stir in broth and 1/2 cup salsa and add cinnamon stick. Bring mixture to a boil. Reduce to medium and cook until most of the liquid evaporates but the meat remains moist. Salt to taste. Remove cinnamon stick. Mix eggs into machaca and continue cooking 1 or 2 minutes until eggs are just firm. Spoon 1/6 mixture onto each tortilla and roll up. Place on a plate and spoon remaining salsa over each burro.