HumbleIntelligence/food-ner-1-Million huggingface dataset:
To make dashi stock, soak the konbu in the water for 20 minutes, then bring the water to a boil, add the bonito flakes and turn the heat off. Let it steep for a few minutes, then strain through a fine sieve or tea strainer, returning the liquid to the cooking pan. Add the soy sauce, mirin and sugar and bring to a boil. Take off the heat, and set aside. Bring another pot of water to a boil. Add the soba noodles and lower the heat to a simmer. Cook the noodles until done, then drain and rinse thoroughly under running water, rubbing the noodles gently with your hands to remove any starchiness from the surface. Cut the kamaboko into 1/2-cm slices. Chop the green onion finely. Take two small pieces of peel off the lemon with a paring knife. Heat up the dashi and add the rinsed noodles. Cook just until the noodles are heated through. Taste the soup and add a bit more soy sauce or water if needed. Divide into two bowls and add the kamaboko, green onion and lemon peel on top. Serve immediately, with shichimi togarashi sprinkled on top if desired.
Combine all ingredients and chill for at least two hours. Serve with chips, crackers, or raw veggies such as cauliflower or cucumber slices. Also makes a nice bread bowl filler. :).
Place all the ingredients in the bowl of a food processor fitted with the steel blade. Process until smooth.
2 Days in Advance:. Rinse ham and use a firm kitchen brush to scrub the meat's surface. Transfer ham to a 5-gallon stockpot and cover with cold water. Refrigerate ham in water for 24 hours, changing water every 8 hours. 1 Day in Advance:. Drain ham and return to stockpot. Add tea and enough water to cover. Soak for 24 hours. 4 Hours Before Serving:. Drain ham; return to stockpot. Add beer and enough water to cover; bring to a boil over high heat. Reduce heat to medium and simmer until a small knife inserted in the thickest part of the ham slides easily in and out, about 3 1/2 hours. Heat oven to 400°F. Drain ham, reserving 1/4 cup of the cooking liquid. Trim skin and fat; transfer ham to a rack set inside a roasting pan. Whisk together reserved cooking liquid, molasses, brown sugar, and mustard to make a glaze; brush ham with some glaze. Bake ham, occasionally brushing with glaze, until glossy, 15-20 minutes. Let rest for 20 minutes before carving.
Dip (don't soak!) cookies in milk and place side by side in the bottom of a 9x13-inch pan. Spread half of the partially softened ice cream over the cookies, smoothing the top. Sprinkle with 2 crushed chocolate bars. Repeat layers of cookies, ice-cream, and bars. Freeze overnight. Thaw slightly before cutting.
Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly. Preheat oven to 200 degrees F. Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas. To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste. To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.
Combine eggs and evaported milk. Season to taste with salt and pepper. Melt butter in a medium sized frypan/skillet and add sliced leek. Cook gently until leek is softened. Whilst leek is cooking, turn on grill to preheat. Add peas and arrange tomato slices in frypan. Pour egg mixture over all ingredients in pan and cook gently over low heat until frittata is almost entirely set. Remove from heat, sprinkly top with parmesan cheese and place under griller to finish off cooking the top. When frittata is set and top is golden brown, remove from griller. Allow to sit for 5 minutes before cutting into wedges to serve.
Preheat oven to 375°. Lightly butter a 2 quart baking dish. Layer 1/2 potatoes and onions. Sprinkle 1 1/2 tablespoons flour over mixture. Dot with 1 1/2 tablespoons butter. Season with salt and pepper to taste. Spread 1/2 of the cheese over all. Repeat with another layer ending with cheese. Pour warmed milk over all. Bake at 375° for 40 to 60 minutes or until potatoes are tender and sauce is bubbly. If cheese browns too quickly cover with foil.
Preheat oven to 350. Melt butter (in wrapper) in bowl in microwave for 1 minute. mix cheese & breadcrumbs on paper plate. Dip chicken into butter then coat in breadcrumb mixture. Place on foil lined cookie sheet & bake for 20 to 25 minutes Turn halfway through for even browning if desired.
Mix all ingredients except for the bay leaves together until smooth. DO NOT BROWN THE GROUND CHUCK. This is what makes the texture so fine. Cook over medium low heat until meat is browned stirring frequently. Place bay leaves on top. Cover and simmer on low heat for 3 hours. Stir occasionally. Remove bay leaves. Skim fat from top. Serve over spagetti noodles.
Soak wheat for one hour. Squeeze to drain. Brown pine nuts and onions lightly over med-low heat. Remove from heat. Combine meat, wheat, and seasonings. Mix and knead for approx 10 minutes (Kitchen Aid is handy for this!) Divide in half. Form one layer in an 8x8 buttered baking dish. Top with onion and pine nut mixture, spreading evenly over meat. Lay on top layer of meat, pressing down (this is important), and smoothing. Run a spatula along the outer ridge, forming a ridge for the absorption of butter. Dip the spatula in cold water and start make cuts the length of the pan. Then go back across "crosswise" forming diamond shaped pieces. Glaze top with 3 tbsp melted butter. Bake at 400°F for 20-30 minutes or until browned. Serve with sour cream, if desired.
preheat oven to 325. grease and flour a 9" springform pan. beat almond paste and sugar on low speed until crumbly. add butter, beat on high until mixed. add eggs 1 at a time, beating after each addition. add coconut extract, beat for 3 minutes. mix flour, baking powder, salt and coconut in a small bowl. add to almond paste mixture. add coconut milk, mixing everything together. pour into springform pan, bake for 45-50 minutes until toothpick inserted in center comes out clean. cool on a wire rack for 10 minutes, unmold, cool completely. for frosting, beat cream until frothy. add sugar and beat until it forms firm peaks. frost the cake and garnish with coconut. you can also split the cake in half to form 2 layers and frost the center, then return layer and frost the top and sides.
Preheat broiler or grill. Sprinkle the sirloin with soy sauce and rub it into the surface. Broil or grill until done to your liking, about 5 minutes on each side for rare. Let the steak relax for 10 minutes, then slice thinly against the grain. Toss with the onion and cucumber and red bell pepper. In a small bowl combine the lime juice, fish sauce, garlic and hot pepper sauce. Taste dressing and add sugar to taste. Pour over the salad an toss well to combine. Arrange the salad on lettuce and serve warm.
Saute musrooms, onion and garlic in butter until onion is tender. Add beef; cook stirring constantly, until browned. Stir in flour, consomme, lemon juice, Burgundy, and pepper; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Stir in sour cream; cook until thoroughly heated. (Do not boil.). Serve over noodles.
Cut onions to your preference. My Father and daughter prefer big chunky onions, where my and I prefer minced. Boil water and onions until soft and clear. Add cheese a little at a time until melted. We use a mixture of soft and hard cheese. Make plenty of toast! Butter if you wish but it is really only added calories as you can not taste the butter. Scoop stewed cheese over toast and eat while hot! You can add as little or as much cheese/onion/water as you like. (Hence easy to stretch). If you like it thicker you can add cornstarch. You can also add ham if you like. I prefer it without the ham. Leftovers can be frozen for up to six months. Just reheat. More cheese and onions can also be added with each reheat.
In a mixing bowl, beat cream cheese and mayonnaise until smooth. Stir in pecans. Spread on raisin bread. Enjoy.
Preheat oven to 325°F In medium mixing bowl, beat egg yolks; gradually beat Eagle Brand and lime juice. Stir in food coloring, if using. Pour into pastry shell. Bake 30 minutes. Remove from oven. Increase oven temperature to 350°F. Meanwhile, for meringue, with clean mixer, beat egg whites and cream of tartar to soft peaks. Gradually beat in sugar, 1 tablespoons at a time. Beat 4 minutes or until stiff, glossy peaks form and sugar is dissolved. Immediately spread meringue over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking. Bake 15 minutes. Cool 1 hour. Chill at least 3 hours. Store covered in refrigerator.
Preheat oven to 350. Grease 9" square pan with a bit of butter. Add rest of butter to skillet. Saute onion for 2 minute on med heat, then add mushrooms and garlic. Cook and stir for 4 minutes, until mushrooms have begun to soften, and remove to a bowl. Add spinach to skillet and saute lightly, just for a minute or two. Drain by pressing a spatula against the spinach. To assemble, layer half of sausage in baking dish. Top with 1/3 of cheese. Add mushroom mixture, then 1/3 of cheese. Add spinach, then rest of cheese, then rest of sausage. Beat eggs with cream and seasonings. Pour over other ingredients. Casserole can be refrigerated overnight at this point. Bake at 350 for 30 minutes, until center is set. Cool for 10 minutes before cutting.
For the dough: In bowl of an electric mixer, combine yeast and milk and allow to sit for a few minutes. Stir in eggs, butter, sour cream, sugar, salt and flour. Mix well until dough turns into a ball. Transfer to a covered container and allow to rest for 30 minutes, then refrigerate overnight. For the filling: In bowl of an electric mixer, combine farmer's cheese, sour cream, sugar, flour, vanilla, egg yolk and lemon zest. Mix well. Transfer to a covered container and refrigerate until needed, up to 24 hours. For assembly: Preheat oven to 350 degrees, and line two baking sheets with parchment paper. Lightly dust a work surface with flour and roll out dough into a rectangle 1/8 inch thick. Cut into 4-by-4-inch squares. Spoon about 1 tablespoon filling into center of each square. Pick up corners of each square and press points together. Arrange pastries on baking sheets about 11/2 inches apart. Brush with egg mixture. Bake until golden, about 20 minutes. Allow to cool and serve as is or sprinkle with confectioners' sugar.
Melt butter. Put the butter, sugar, bananas and eggs in a blender. Blend until nice and smooth. Now transfer to a mixing bowl. In a separate bowl, stir together flours, salt, and baking soda. Add dry ingredients to banana mixture alternately with hot water. Stir in chopped nuts. Cut a piece of waxed or parchment paper the size of the bottom of your loaf pan. (This helps the loaf come out in one piece while still warm). Put the paper in the loaf pan and spray the pan well with non-stick spray. Scoop the batter into the pan. Bake in a preheated 325 degree F oven for one hour and 10 minutes. Test with a cake tester to make to make sure it's done. Sometimes it takes a little bit longer. If the top gets too brown, cover it with a piece of aluminum foil so it doesn't get too much darker.
Place a wok or large skillet over medium-high heat and when it is hot, add the oil. Add the ginger and garlic and cook until lightly carmelized, about 1 minute. Add the bell pepper, and red onion and cook for 2 minutes. At this point, I add the frozen peans, ham and shrimp and cook, stirring constantly -- for a couple of minutes. Then I add the eggs and rice and keep moving ingredients around.I never leave the rice stick to the sides of the pan. Then you can add the scallions, spices, salt and pepper, continuing to stir until heated completely 4-6 minutes. Serve immediately.
Combine the seasoning mix ingredients in a small bowl. Sprinkle the scalloped steak evenly with 1 tbls. plus 2 teaspoons. of the seasoning mix and rub it in well. Heat the oil in a 4-qt. pot over high heat just until the oil begins to smoke, about 4 minutes. Add the seasoned steak and cook, stirring frequently, for 4 minutes. Add the onions and bell peppers and cook, stirring frequently, for 12 minutes. Add the tamari, mushrooms, carrots, garlic, ginger, and remaining seasoning mix. Cover and cook, stirring occasionally, for 12 minues, then stir in the flour. Stir constantly until the flour is absorbed, then add the stock. Scrape all the brown bits from the pot bottom and stir in the coconut milk. Cover, bring to a boil, reduce the heat to low, and simmer for 10 minutes. Add the broccoli florets, return to a boil, reduce the heat to low, and simmer for 5 minutes more. Remove from the heat and serve. To scallop meat: Start with the meat in front of you on a firm surface, with the grain running from left to right. With a sharp, heavy knife held almost parallel to the surface, slide the knife through the meat about 1/4" inch below the surface, at about a 30 degree angle to the grain, and cut off a piece that measures about 2 by 3 inches. Make the second cut right next to the first one, also about 30 degrees from the grain, but in the opposite direction. Continue removing thin ovals down the length of the meat, then through the thickness. Don't hurry, and try to keep the scallops as nearly the same size as possible, so they'll cook in about the same amount of time. From EHow.com: Scalloped meat is the American word for the French term "escalope," according to Food.com. This cut of meat cooks very quickly because it lacks bones and is very thin. Any type of meat can be scalloped: turkey, chicken, pork, beef, salmon or veal. Preparing your meat this way can reduce the cooking time and get your dinner to the table faster. Sprinkle water onto two sheets of plastic wrap. Place a single cutlet onto one sheet of plastic on the wet side and cover with the wet side of the other piece of plastic wrap. Pound and roll the cutlet with the rolling pin until 1/4 inch thick. Unwrap the cutlet and set aside. Repeat with the remaining cutlets, and cook the scalloped meat according to your recipe. Read more: How to Scallop Meat | eHow.com http://www.ehow.com/how_6960805_scallop-meat.html#ixzz167SAWuLD.
Preheat oven to 400°F. Spray muffin tins (6 jumbo, 12 regular, 24 mini) with baking spray, or grease and flour. Combine dry ingredients in large bowl. Combine wet ingredients, and pour into dry ingredients. Gently stir and fold, just until all ingredients are incorporated into the batter. Fill muffin tins 2/3 full with batter. Bake for 16 minutes for jumbo (12 and 10 for regular and mini, respectively.). Crack open oven door and turn oven to broil. Broil for three minutes or until the tops of the muffins are browned. Let tins sit on wire rack for a couple minutes, then flip out muffins and let them cool on rack, or split open and enjoy warm with a gob of butter! FOR FREEZING: Put muffins into sandwich or storage bags, according to servings needed. Put those bags into freezer bag and seal tightly. Let thaw overnight or slowly in microwave or oven.
Place chicken in shallow baking dish. Combine remaining ingredients; pour over chicken and let marinate in fridge for a minimum of 2 hours.(preferably longer or overnight) Preheat oven to 350 degrees; bake for approximately 40 minutes or until done. Serve with rice.
Salad: Mix all the salad ingredients together. Dressing: Put the 1/2 cup chopped apple in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons raisins, mustard, lemon juice, vinegar and salt. Puree until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combin.
Cook cauliflower in salted water until tender crisp, about 8 minutes. Drain and drop in a bowl of cold water to cool quickly. Drain. While cauliflower cooks, mince parsley and chili. Mix all dressing ingredients except oil until well blended, mix in oil and taste. Dressing should have a nice tang but not be too acidic. Add more sugar if nessecary. Toss cauliflower with parsley, chili and dressing in a large salad bowl. To allow flavors to blend let salad rest for at least 15 minutes before serving or keep in the fridge up to 24 hours. Serve at room temperature.
Mix everything together. Put in a container with a tight lid and freeze. To serve, process in a blender. Serve with a sprig of mint on the side.
If using dry beans, rinse beans and place in bowl. Cover with three inches of water; leave to soak overnight or at least eight hours. Drain beans. Place in large saucepan, coverered with three inches of water. Do NOT salt. Allow to simmer one to two hours till soft (older beans take longer). Drain. If using canned beans, empty beans into colander and rinse well with warm water. Place chicken in baking dish large enough to accomodate all the pieces. A 12" x 9" pan should be adequate. Roughly chop five (or more if you love it) cloves of garlic. Sprinkle chopped garlic with coarse salt. Mash garlic and salt into a paste. Rub paste onto chicken pieces; sprinkle with ground pepper. Whisk together the lemon juice, 2 tablespoons of oil, 2 tablespoons of rosemary, the grated rind and the sugar. Pour mixture over chicken, cover chicken and chill up to three hours. If you like, you can turn it in the marinade once or twice--not a critical step. Preheat oven to 350°F Place drained cannellini in a large skillet. Add the remaining garlic, chopped fine, the remaining rosemary and olive oil and season with salt and pepper. Uncover chicken and bake 35-40 minutes, basting occasionally. Remove from oven. Preheat broiler. Broil chicken till golden brown--3-5 minutes. When the chicken is almost done, gently warm the beans till heated through. Ladle beans onto serving platter. Top with chicken and juices from pan. Note: If you would like more sauce (and your baking dish is safe for the stovetop--if not, scrape any fond into a saute pan), place baking dish over medium high heat, add a splash of white wine and or chicken stock, deglaze and reduce.
Rewarm your mashed potatoes, set aside and keep warm. Melt half the butter in the olive oil in a large saute pan over medium heat add bacon and saute until just beginning to crisp and brown. Remove bacon from pan with a slotted spoon and set aside , keep warm. Add leek to pan with sugar and salt and pepper. Preheat boiler while leeks gently saute until soft and caramelized. Careful not to burn. Return bacon to pan and mix evenly. Pour mixture into pie 9" plate and spread evenly. Melt remaining butter and add to potatoes, season with salt and pepper and mix well. Spoon potatoes evenly over leeks and bacon and smooth top. Sprinkle with paprika. Place pie under broiler until top is nicely brown. Rotate if necessary to brown evenly. Serve in a wedge with pie server with a side of pickled beets or ligonberry sauce on the plate.
Cook onions in butter. Mix in spinach. In a greased dish layer spinach and cottage cheese. Put last 7 ingredients in a blender and mix well. Pour over casserole. Bake at 350 degrees F for about 35 minutes, until knife comes out clean.
Preheat oven to 250. Combine first 3 ingrdients in a saucepan on the stovetop. Bring to a boil and then reduce heat and simmer for 5 minutes. Place pork in a ovenproof dish and pour onion mixture over top. Cover and cook for 3 hours or until meat is tender and falling apart. Sauce can be thickened for a rich onion gravy.
CHICKEN: Heat the rosemary in 1/8 cup water by microwave or stove to draw out the taste. Mix rosemary with 1/4 cup olive oil, and add salt and pepper. Marinate the chicken slices in this rosemary-olive oil mixture for at least 1 hour, up to 24 hours. Do not rinse or drain the marinade - it's not much liquid to begin with. When you're ready to prepare the meal, begin heating 1/3 inch of olive oil in a large skillet or pot. Meanwhile, combine the flour, salt, pepper, and italian seasoning, and mix this in with the marinated chicken so that the pieces become slightly coated with flour. They do not need to be dry or perfectly dredged. When the oil is hot, add all of the chicken pieces. They do not need to be in a single layer. Saute them on high heat, stirring them once the bottom layer becomes golden. They will not become totally golden or browned, but each piece should have golden edges and be fully cooked. SAUCE: Heat 1 tbs. butter and 2 tbs. olive oil in a saucepan. Saute the minced garlic until golden, not browned. Stir in the flour and mix well. Add in the rest of the sauce ingredients (apple juice, cream, parmesan, tomatoes, parsley). Let the sauce bubble and thicken for a short time, then turn down the heat. Season to taste with salt and black pepper, and garlic powder if desired. If desired, you can thin and increase the sauce by adding in more cream. PASTA: cook fully, according to package directions - as firm or soft as you like. Then drain the cooked pasta. SERVING: when the chicken, sauce, and pasta are all cooked, mix the pasta with the sauce so that it's coated. Stir in the chicken. Serve with plain steamed broccoli and carrots, or any other vegetables you enjoy.
In a large bowl, mix peanut butter, corn syrup, and powdered sugar together. Add powdered milk and knead until smooth. (Add more powdered milk if needed). You can give your children additional items such as pretzel rods, chocolate candies, or dried fruit to add to their creativity!
Bring 2 quarts of water to a boil in a stock pot. Add asparagus; cook 3 minutes. Remove with a slotted spoon. Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain. Cut the chicken crosswise into 1/4 inch wide strips. Heat oil in large nonstick skillet over medium-high heat. Add chicken; saute 5 minutes. Add asparagus, peas, salt, pepper, and garlic; saute 2 minutes. Stir in wine, scraping pan to loosen browned bits. Stir in cream and juice; cook 1 minute. Add pasta and cheese; stir well to coat. Remove from heat; stir in basil, green onions, and parsley.
Boil the potatoes in the skin. Let cool and peel, cut in half. Melt butter (margarine) in a pan and briefly saute the potatoes. Pour over milk and cream and add salt. Cover and cook gently for appr 10 minutes (until it thickens). Add dill, gently mix. Serve with smoked fish.
Place the 4 1/2 cups of water and tea bags into a clean pan or pot; bring it to a boil. Remove from heat and allow tea to steep for about 5 minutes and remove tea bags. Longer will result in bitter tea. Allow to cool to room temperature. In a large pitcher combine tea, orange juice and grapefruit juice. Stir in desired amount of sugar to taste. Pour over a ice filled glass.
Preheat oven to 400 degrees. Wash and slice your potatoes. (Thick, thin, wedges or traditional fry shape. Cooking time will need to be adjusted to more or less time depending on thickness. This recipe is for traditional fries shape. ). In a saucepan, melt your butter and add in remaining ingredients. Stirring constantly. Once sauce has warmed up, pour over sliced potatoes and place on a parchment lined (or well greased baking sheet .They will make a mess and stick to the sheet!). Bake at 400 degrees for 45 minutes or until potatoes are tender. Note: I've also wrapped the potatoes up in aluminum foil and cooked them on the BBQ. You just need to keep checking for doneness.