HumbleIntelligence/food-ner-1-Million huggingface dataset:
When selecting fruit, eyeball the quantities; you will want to end up with 4 cups of peeled and processed fruit, so the quantity of whole fruits may vary depending on size. If the fruit isn't perfectly ripe, let sit on counter for a day or two before peeling. Peel fruit by dropping whole fruits into boiling water for a minute or two, then plunge fruits into sink or a large bowl filled with ice water. When cool enough to handle, use a small paring knife to score bottom with a small shallow "x" and the skins should slip right off. Halve fruits and remove pits. Mash or process fruits to desired consistency and stir in ginger and pectin. Place fruit puree in a 4- to 6-quart pot and bring to a boil over medium-high heat, stirring to prevent burning. Cook for about 2 minutes, then dump in sugar and cook for 1 to 2 minutes. Remove from heat and ladle into sterilized 1/2-pint jars, leaving 1/4-inch headspace. Process in hot water bath canner for 10 minutes or let cool and store in freezer.
Mix 1/2 cup of the chicken broth with the cornstarch; stir until well-blended and smooth; set aside. Simmer remaining 1-2 cups chicken broth with soy sauce, sesame oil, and seasonings. Whisk in cornstarch mixture; keeping just below boiling point, until thickened. Fold in thawed vegetables; toss vegetables and sauce with cooked spaghetti. Serve immediately; sprinkle with toasted sesame seeds.
Spray griddle with cooking spray. In bowl, combine pancake mix and cereal. Mix milk, egg and vegetable oil; stir into cereal mixture. Pour 1/4 c batter onto griddle. Cook until top gets bubbly and then turn and cook until golden brown.
In a saucepan over medium-high heat, cook the oil out of a few fatty pieces of seal. Add meat and onion. Cook, stirring, until the surfaces of the meat are done. In layers, add carrots, then turnips, potatoes, and finally parsnips. Add water to cover, bring to a boil, then reduce heat to maintain a simmer. Cook about 35 minutes, or until vegetables are tender. Stir in ketchip if desired.
cream butter and sugar. beat in eggs, vanilla and milk. add salt, bp and flour. chill for at least an hour. roll out and cut. bake at 375 degrees for 8 to 10 minutes.
Pour stock and wine into cooker. Combine salt, pepper and Herbes De Provence and sprinkle on both sides of chicken. Put chicken into cooker and add garlic around chicken. Cover and cook on low for 8 hours.
Preheat the broiler to high. Melt the butter in a small saucepan; remove from heat and stir in the mustard, cayenne and Worcestershire; season to taste with salt and pepper. Brush the ribs with the melted butter mixture; roll in the bread crumbs, coating well. Place on a broiler pan and broil, turning occasionally and basting with remaining butter, until golden brown, 12 to 15 minutes.
Pour noodles into a large serving dish and keep warm. Melt butter in a small saucepan and saute onion until tender. Add cream, Parmesan cheese, and garlic powder. Stir until smooth. Do not boil. Pour sauce over noodles and gently mix.
Place ingredients in a food processor, blender or a large jug if using an immersion blender (gotta love 'em!). Blend till completely smooth. Taste, adjust flavors if necessary. Serve with a warm slice of peanut butter toast for a filling, delicious breakfast. :-).
In a medium to large pot, melt the butter. Add Eagle Brand milk and stir well. Remove from heat and add coconut,almonds and powdered sugar. Stir well. Let cool down 15 minutes; shape into small to medium balls. Place on a lightly greased pan and put in freezer for 30 minutes to harden. After 30 minutes or the balls have harden, remove from freezer and set aside. Melt shortening in pan and add chocolate chips. Stir until chips melts or until smooth. Dip balls in chocolate and place on wax paper and allow to set up.
Heat a large frying pan over medium-high heat. Add the sausage and cook, stirring to crumble, until browned, about 3 minutes. Add the butter, and when melted, add the onions, bell peppers, 1 teaspoon of the Essence, the hot sauce, salt, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the potatoes (and additional butter if needed to prevent sticking), and cook, stirring, until lightly browned, about 4 minutes. Add the parsley and chicken stock, stir well, and bring to a boil. Reduce the heat to low and simmer until the potatoes are soft and stock is absorbed, about 10 minutes. With a spoon, make 4 indentations in the mixture, and break an egg into each. Cover and cook until the eggs are set, about 4 minutes. Sprinkle the eggs with the remaining 1/2 teaspoon of Essence and the cheese. Serve immediately with hot toast or tortillas.
Heat oil in a nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in tomatoes (this is where I add the slivered red onions); cook 2-3 minutes. Add spinach, pushing leaves down into skillet. Toss spinach with tongs until it's wilted, about 5 minutes. Season spinach with salt. Garnish spinach and tomatoes with pine nuts.
To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.
combine all ingredients, except preserves. reserve 1 cup mixture. press remaining mixture into a greased 9x13 inch pan. spread with preserves to 1/2 inch of pan. Sprinkle with remaining mixture. Bake at 400* for 25-30 minutes , until golden.
Bring stock to boil in large pot over high heat. Whisk in polenta in a steady stream and decrease heat to medium. Cook, stirring with a wooden spoon, constantly until mixture begins to thicken, approximately 10 minutes or till thickened. Add cheese and peppers. Cook 2 minutes. Stir in butter and salt and pepper to taste. Remove from heat and adjust consistency by thinning with more stock if needed.
Microwave China grass with 3/4 cup water on HIGH for 4 minutes uncovered. Stir once in between. In another glass dish, microwave milk powder and sugar all together on HIGH for 3 minutes uncovered untl sugar dissolves. Microwave dissolved China grass with milk mixture on HIGH for 3 minutes uncovered. Add beaten cream, mango pulp and mango essence. Beat the mixture well. Fill the mixture into 3/4th level of a serving glass and leave it to set in the freezer for minimum 1 1/2 to 2 hours. Mix the ingredients for fruit salad and chill in the refrigerator. Serve each chilled dessert glass containing mango mousse topped with 3 tbsp of fruit salad. Note: China grass is a vegetarian substitute for gelatine. To set it, add china grass powder to boiled and slightly cooled milk. Mix well to set within 10-15 minutes when chilled.
Cook lamb over med-high heat, breaking up, until there is no pink and fat has rendered, about 5 minutes. Drain in a fine-mesh strainer set over a bowl to reserve drippings. Return 2 T. of drippings to pot. Heat over med-low heat until shimmering. Add onion, carrots and 1/2 t. salt. Cook until softened and lightly browned, 7-10 minutes. Stir in garlic and tomato paste; cook until fragrance about 30 seconds. Stir in flour and cook until incorporated, about 60 seconds. Whisk in broth and wine, scraping up browned bits, until sauce is smooth. Stir in reserved lamb, worcestershire, thyme, and rosemary. Coook until it begins to thicken, about 2 minutes. Off the heat, stir in peas. Season to taste with salt and pepper. Transfer mixture to a 2 to 2.5 quart baking dish. Set aside. Meanwhile, cover potatoes by one inch of water. Add 1 T. salt. Bring to a boil, then reduce to a simmer. Cook until taters are tender and a fork easily slips into the center, about 10-12 minutes. Drain. Return to pan over low heat. Mash them to a smooth consistence. Stir in butter and cream. Season with salt and pepper to taste. Dallop potatoes over filling and smooth into an even layer, making sure they attach to the edges of the casserole dish. You shouldn't be able to see any filling. Place on a foil-lined baking sheet. Bake at 450 for about 30 minutes, until edges bubble and top is lightly browned. Cool for 10 minutes before serving.
Set your oven to 180°. Put a layer of the sliced potatoes in a shallow rectangular oven-proof dish. Sprinkle brown onion soup onto the potatoes. Sprinkle chopped onion onto potatoes. Salt and pepper to taste - use the salt sparingly as the soup is quite salty. Follow with another layer of potatoes. Repeat layers until everything is finished. Pour the cream over the food. Top with grated cheese to taste. Pop into the oven for about an hour.
Remove any roots from the arugula. Fill sink with cold water and toss the arugula for a few minutes to clean. Spin dry the leaves and place them in a bowl. In small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates. With sharp knife or vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
Heat oil, fry turkey until done, remove from pan, cover and keep warm. Drain oil from the pan, add the butter and the leeks. Cook for a few minutes until leeks are tender. Add the brandy and let reduce to almost halve. Now add the cream and cook until slightly thickened. Add the grapes and the yellow pepper. Check the seasoning. Put the turkey on plates, pour the sauce over and sprinkle with the almonds,serve with choice of vegetables.
To make the roulade base: Grease the 8 x 10 inch baking sheet and line with greaseproof paper. Preheat the oven to 390°F. Melt the butter in a small pan, stir in the flour and cook for a few minutes. Add the milk and continue stirring; bring to the boil and cook until the mixture thickens. Season with salt and pepper. Transfer to a large bowl and cool slightly. Separate the eggs. Beating thoroughly, add the yolks to the sauce one at a time, then add the cheese. Whisk the egg whites until stiff and fold them into the sauce. Transfer the mixture to the prepared baking sheet spreading it evenly. Bake for 25 minutes or until just golden brown. Turn the cooked roulade base onto a second piece of greaseproof paper, peel off the bottom piece. Cover with clean kitchen towel. Make the filling while the base is baking: Mix the shrimps with the lemon juice and chilli pepper. Beat the cream cheese with the umer, snip the chives and add with the orange zest. Fold in the shrimps and season to taste. Spread the shrimp mixture over the still warm roulade base. Using the greaseproof paper as an aid, roll lengthwise. Transfer to a long serving platter and slice. Garnish with lemon slices.
Preheat the oven to 375°F. Combine all dry ingredients in a bowl. Make sure to mix thoroughly. Beat the eggs. Stir in the milk and vegetable oil. Add wet ingredients to dry ingredients and mix thoroughly. The consistency will be more like muffin batter than bread dough. Grease a bread pan and spoon the mixture into the pan. Do your best to distribute the mixture evenly, squishing out big air pockets. Smooth out the top of the mixture with the back of a spoon (a swirly pattern looks nice) as the batter will keep the form/shape it's left inches. Cook for about 1 hour, or possibly 5-10 minutes more, until a toothpick inserted into the centre of it comes out clean. Note: This also worked at 350F for about 1.5 hours.
Cook rice until tender. Combine all ingredients in a medium-sized bowl and blend together until mixture is smooth. Refrigrate.
Mix all ingredients. Store in fridge. It's great made the night before you serve. Enjoy!
Mix the rum, amarula, and Grand Marnier in a shaker. Serve in a glass filled with crushed ice and garnish with a star anise.
pound chicken breast to about 1/3 inch thick. place ham on breast then 1/2 oz. cheese. Rollup; securing with a toothpick. Dip each breast roll into a mixture of melted butter and beaten egg. Roll into parmesan cheese and place in buttered baking dish. Bake at 350 for 30-35 minutes or until browned and tender.
How to make blue crab cakes. In a large bowl, stir together egg, mayonnaise, mustard, horseradish, Worcestershire sauce, crab boil seasoning, pepper, salt and hot pepper sauce. Gently mix in the crabmeat, cracker crumbs and bell pepper. Form eight patties, each 3/4 inch thick. Warm the oil and butter together over medium-high heat.Fry the crab cakes 5 to 7 minutes on each side or until they are golden. Drain them. Serve immediately.Squeeze lime or lemon juice over them.
Preheat oven to 425°. Line a large rimmed baking sheet with foil. On the sheet, toss mushrooms with onions and oil; season with salt and pepper. Roast until tender and browned, stirring halfway through, about 30 minutes.
Boil sweet potatoes until soft. Mash potatoes in a large-mixing bowl. Combine mashed sweet potatoes with eggs, syrup, vanilla, milk and nutmeg. Mix well. Spray 9-inch pie pan with non-fat cooking spray. Pour mixture into the prepared pan and bake at 350 degrees for 1 hour or until knife comes out clean.
In bread machine pan, place all ingredients in order given. Select the BASIC BREAD setting, and the crust colour setting. Bake according to bread machine directions. Check dough after 5 minutes of mixing; add 1-2 Tbsp water or flour if needed.
sift together the flour, baking powder, baking soda, salt and cinnamon. in a separate bowl, mix the mashed banana with the soymilk. oil, and vanilla until pretty smooth. pour the wet ingredients into the dry and mix but do not over-mix. fold in the pecans. brush a large non-stick skillet with canola oil or spray and heat over med/high heat until hot bot not smoking. working in batches of three, pour 1/4 cup batter per pancake into the hot skillet and cook until bubbles appear on the surface and the undersides are golden brown, 1 to 2 minute flip the pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. transfer to a large plat and cover loosely until the rest are done. serve warm.
Beat cream cheese, sour cream, and butter until smooth. Mix in sugar, corn starch, vanilla, and lemon juice. Beat in eggs one at a time. Pour the mixture into a springform pan. Place the springform pan into a larger pan. Add water in the larger pan to halfway up the springform pan. Bake at 375 degrees for 1 hour. Turn off the oven, open the oven door and let the cheesecake cool for one hour. Remove the cheesecake from the oven and cool another hour. The top of the cheesecake should be slightly brown and cracked. Refrigerate at least 6 hours before serving.
Brown meat and drain. Break tortillas in small pieces. Layer tortillas, meat, cheese and onion until all are used in a lightly greased 13 x 9 baking pan. Mix remaining ingredients and pour over layers. Top with grated cheese. Bake at 350 degrees for 30 minutes.
Drizzle olive oil over chicken breasts. Season with garlic salt. Wrap rolls in foil to heat on grill, or if cooking chicken indoors just pop in toaster oven to lightly toast. Chicken can be grilled outdoors or seared in a non stick skillet sprayed with Pam. Cook until done (10-15 minutes approximately depending on heat), without overcooking. Meanwhile, while chicken is cooking, in a very small sauce pan combine sugar, ginger, peanut butter, soy sauce, water, oil, and vinegar. Heat over medium low while stirring until sugar is disolved and peanut butter is melted. Assemble sandwiches by layering cucumbers on bottom of roll, top with chicken, followed by broccoli slaw (cilantro/hot pepper flakes if using too), then drizzle sauce over slaw. Top with upper bun.
Julienne the onion. Keep aside. Clean the fish, remove the skin, and cut into 1 inch pieces. Pour the oil into the pan. Heat on medium. Saute the onion and green chilies for five minutes. Meanwhile, crush the red chili with garlic with a mortar and pestle. Add the crushed chili, garlic, and ginger. Fry for ~3 minutes. Meanwhile, add turmeric, cardamom, and cinnamon stick (if desired). Once the smell of chili emanates, add the coconut milk. Bring to a simmer. Meanwhile, remove the curry leaves from stems, and add both. Dice the tomatoes, reserving 3 slices for garnish. Keep aside. Upon reaching a full simmer, add the fish and salt. When the fish is nearly well cooked, add the diced tomato. Cook for 5 minutes more. Add the lemon juice. Remove the cinnamon stick, cardamom pods, and curry leaf stems. Transfer to serving dish. Cover. Briefly pan fry 3 tomato slices for garnish. Garnish with tomato slices. Serve with rice.
Using your beaters or a mix master, beat the butter in a medium sized bowl until thick and pale, this will take about 3-4 minutes. Beat in half the sugar, followed by the water. Beat the rest of the sugar inches Beat for a full minute. Use as per cream. Refridgerate until needed. Keeps refridgerated for upto a week.
Combine flour, sugar and salt in a food processor; pulse to combine. Add butter and pulse until it forms a coarse meal, 8-10 1-second pulses. With the machine running, drizzle in cold water until dough ALMOST forms a ball. It should feel like a very malleable pie dough. Scrape onto a floured work surface and pat into a square 1/2" thick. Wrap tightly in plastic and refrigerate at least 1 hour (can hold in refrigerator up to 3 days). Preheat oven to 350F and line a baking sheet with Silpat or baker's parchment. Remove dough from refrigerator and unwrap. Place onto a floured work surface and bash a few times with a rolling pin to soften. Place between sheets of parchment or waxed paper and roll into a rectangle roughly 5x11" and 1/4" thick (accuracy isn't important). Transfer to baking sheet. Beat egg yolk with 1/8 tsp cold water. Brush cookie with glaze. Decorate with a crosshatch pattern using the back of a fork. You can optionally add a VERY light additional sprinkle of salt, if desired. Bake in the middle of the preheated oven 30-40 minutes, until the edges are brown but the center still has a little spring when pressed lightly. Cool on sheet 5 minutes, then slide parchment/Silpat onto a rack and cool to room temperature.
Preheat oven to 350°F. Pat pork dry and season generously with salt and pepper. Sprinkle center of a flameproof roasting pan with 1/2 tablespoon flour. Set pork on flour in pan and roast in middle of oven 40 minutes. Brush pork with some maple syrup and roast, brushing with maple syrup every 10 minutes, until a thermometer inserted 2 inches into center of meat registers 155°F, 20 to 25 minutes more. While pork is roasting, peel potatoes and cut into 1 1/2-inch pieces. In a kettle cover potatoes with salted cold water by 2 inches and simmer until tender, about 15 minutes. Drain potatoes in a colander set over a large bowl and reserve 3 cups cooking water. Return potatoes to kettle and mash with a potato masher, or puree in a food processor. Season potatoes with salt and pepper and keep warm. Transfer pork to a platter and let stand, loosely covered with foil, 10 minutes. While pork is standing, skim fat from pan juices. In a small bowl make a beurre manie by kneading together butter and remaining 4 tablespoons flour until smooth. Add 1 cup reserved cooking water to roasting pan and deglaze over moderately high heat, stirring and scraping up brown bits. Add remaining 2 cups cooking water and any juices that have accumulated on platter and bring mixture to a boil. Whisk in beurre manie and simmer sauce, whisking, until thickened to desired consistency, about 2 minutes. Pour sauce through a fine sieve into a sauceboat. Slice pork and serve with sweet potatoes and sauce. Serves 6 to 8.
Shuck sweet corn and cut kernels off of the cob using a sharp knife and a big bowl (this can get messy); set aside. Chop 1 bunch of green onions using a good portion of the green part. Heat large saute pan and add butter and olive oil (be sure not to burn) add corn and green onions and saute for 4-5 minutes, top! Do not over cook! Season with salt and pepper and ENJOY immediately! Variations: Add chopped red pepper, garlic, green pepper, etc.
In 3 pie plate sized dishes, put egg white, flour and crumbs. Combine crumbs with seasonings. Dredge fish on both sides in flour,. shaking exess. Dip next in egg white on both sides. and then place in crumbs. Make sure to press firmly on both sides, so the crumbs will stick. Heat a large, non stick, pan over medium heat. Add 1 tablespoons oil. Add both fillets and cook until golden. About 5 minutes. Flip over and add remaning oil. Swirl pan so fish moves and is coated with the oil. Continue browning until fish is cooked. About another 5 minutes. Serve hot.
Blanch, steam, or microwave carrots until tender-crisp. Drain well. Melt butter in medium skillet over medium heat. Stir in brown sugar and mustard to make a smooth sauce. Add carrots and toss to coat. Cook 1 minute longer.
Preheat oven to 400 degrees. Sprinkle yeast over 1/4 cup of the warm water (105 degrees) in a glass measuring cup; stir in 1 teaspoon of sugar. Let stand for 10 minutes; mixture will be foamy. In a large bowl, stir together 3 1/4 cup flour, salt, rosemary, thyme, basil, oregano, sage, pepper and remaining 1 teaspoon sugar. Pour yeast mixture into flour mixture. Add remaining 1 cup warm water and the olive oil, stir to form a ball. Mix in 3/4 cup of the shredded cheddar cheese. Turn onto a well-floured surface. Knead for 10 minutes, adding additional flour as needed until dough is smooth and elastic. Grease large bowl with a little additional olive oil. Place dough in bowl and turn to coat. Cover with plastic wrap. Let rise in a warm place for 1 1/2 hours, until doubled in size. Punch dough down. Roll out dough into a 20 x 8-inch rectangle on a lightly floured surface. Roll up from a short side. Fold ends under loaf and place seam side down in a greased 8 1/2 x 4 1/2 x 2 5/8 - inch loaf pan. Loosely cover with plastic wrap and let rise in a warm place for an additional hour. Brush top of loaf with the egg wash. Sprinkle with the remaining 1/4 cup cheese. Bake for 35 minutes or until loaf sounds hollow when tapped. Remove from pan to rack. Cool.
Cook sausage and onion in large skillet until browned, stirring occasionally, drain if neccessary. Add potato slices, cheese sauce packet, pepper, water, milk and margarine or butter, mixing well. Bring to a boil. Reduce heat and simmer 10 minutes, stir frequently. Stir in veggies and simmer 10-12 minutes more until potatoes and veggies are tender, stirring occasionally.
Preheat the oven to 375 degrees. Heat the oil in a 6 quart oven ready casserole or dutch oven over medium heat for 1 minute. Using paper towels, blot the roast dry, then add it to the casserole/dutch oven. Brown on all sides. This takes about 10 minutes. Remove the roast and set aside. Skim all but 2 tbsp of the drippings from the pot, then add the onion and saute until soft, about 5 minutes. Stir in the wine, scraping up any browned bits from the bottom of the pot. Return the roast to the pot, and add the tomatoes, basil, salt, and pepper. Bring to a simmer, cover, and transfer the dutch oven to the oven. Bake for 2 1/2 hours, turning the roast every 30 minutes. Add the potatoes, carrots, and celery, cover and bake for 15 minutes. Add the zucchini, cover, and bake until the meat and vegetables are tender, about 15 minutes more. Transfer the meat and vegetables to a serving platter. Skim any fat from the drippings, then serve over the pot roast.
PREHEAT oven to 350°F. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool 10 minute in pans. Remove to wire racks; cool completely. POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Let stand 5 minute to thicken. Meanwhile, using a serrated knife, cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 tablespoons of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake. MICROWAVE remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 minute or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with about 1-1/2 teaspoons of the chocolate mixture. Refrigerate at least 15 minute before serving. Store leftover cupcakes in refrigerator.