HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the Churros: In a saucepan, combine first 4 ingredients (water,oil,rind,salt) and bring to a boil. Skim out the rind, add flour and beat mixture with a wooden spoon on low flame until the batter becomes smooth and then congeals into a ball. Remove from flame and put batter in a pastry bag and pipe long strips or rings of it into deep, hot oil. Fry in deep oil until golden brown, remove and drain. Cut into short strips and dust with sugar. For the chocolate: combine the chocolate, sugar and milk in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until chocolate melts and the mixture is smooth. If you like your chocolate thicker, lessen the milk a bit. Pour in a cup. Dunk the churros in it and eat! Enjoy!
Heat 2 Tbsp of coconut milk and soak saffron strands. Leave it for a while. In a bowl, add the remaining milk, chia seeds, liquid sweetener, cardamom, and the saffron and milk mixture. Stir well and refrigerate overnight or for at least 4-6 hours. Take the pudding out from the refrigerator and stir well to get rid of the lumps. Transfer to individual dishes. Chop nuts and place them on top of the pudding along with raisins or currants. Sprinkle coconut flakes. Infuse love and serve!
Preheat oven to 450F. Trim, and cut cauliflower into small florets. Spread in a roasting pan or rimmed baking sheet. drizzle with olive oil, season with salt and pepper. toss to combine. roast, tossing once or twice, until cauliflower is golden brown and tender, 20 to 25 minutes. in a small skillet, melt butter over medium heat. cook garlic cloves, stirring often, until lightly browned ( 2 to 3 minutes). remove from heat, add capers and caper juice. pour over cauliflower and toss to coat.
Soak the bread in the milk, Mix all ingredients together except the milk whipping well to incorporate air. Add milk gradually until the mixture is wet but not runny. Heat a skillet with butter or shortening on medium high heat. Shape the meatballs with a tablespoon then drop into the hot skillet. Brown 5 minutes on each side. These meatballs freeze well. After they are cooked through you can add them to a gravy or a tin of condensed cream of mushroom soup thinned with 1/2 cup of milk. Heat in the gravy.
Combine milk and muffin mix in a bowl. Set aside. Saute onion in butter until soft (about 8 min.). Add garlic, cumin, and oregano. Cook until fragrant. Add broth, chicken and potatoes. Bring to a boil. Reduce heat and simmer until potatoes are tender. Stir in reserved muffin mixture and simmer until soup thickens (about 10 minutes). Add cheese and corn and cook until heated through. Season to taste with salt and pepper. Add parsley. Stir and serve.
Combine ingredients in order given; mix well. Pour into a greased 10-inch pie pan. Bake in 350° oven for 45 minutes or till golden brown. The middle will appear rather soft. If properly done, it will have a delicate crust over top, sides and bottom. It will be solid enough to cut after it has cooled. The center will be a perfect cream pie. This is a quick way to bake a coconut pie. If you leave it in the oven too long, you will have more of a cake.
Season Chicken with garlic salt, salt & pepper. Put a small amount of oil in a large pot, brown chicken on medium high heat, but don't cook all the way through. Add the garlic and onion and cook for a few minutes. Add the potatoes, carrots, tomato sauce, cilantro, and sazon or cumin. There should be enough liquid to cover most of the food, if it looks like it needs a little more liquid add either another can of tomato sauce or some water. Reduce heat to low and cook until the chicken and veggies are done, I usually cook it for at least an hour, the longer the better though, because as the potatoes break down they thicken the sauce. Serve with hot white rice, beans and slices of avocado. Yummy.
For the dough: Beat the butter with the sugar until light and creamy. Beat in the vanilla and egg yolks. Sift over the flour, stir in, then work into a dough with your hands. Knead until smooth. Put in plastic wrap and chill while fixing the filling. For the filling: Put the poppy seeds, honey, sugar, lemon rind and juice into a pan with 4 tbl water and bring to the boil, stirring. Remove from the heat and beat in the almonds, egg and raisins. Cool while working with dough. Preheat the oven to 350 and line two large baking sheets with baking parchment paper. Roll out the dough on a lightly floured surface to 1/8" thickness. Using a plain round 3" cutter, stamp out rounds. Place a heaped teaspoon of filling on each round. Brush the edges with beaten egg, then bring the sides to the center to form a tricorn shape. Seal the edges together well and place on prepared baking sheets, spaced slightly apart. Brush with beaten egg and bake for 20-30 minutes, or until golden brown. Transfer to a wire rack and leave to cool.
In food processor or blender, process garbanzo beans for 1 minute. Add tahini, red pepper and minced garlic while processor is still running, process 1 minute. With processor running add sea salt, seasonings, and lemon juice and process until creamy consistency, about 10 minutes. Stir in parsley by hand. Serve with crackers and enjoy!
Preheat over to 350. To prepare filling, combine peaches, sugar, lemon juice & vanilla. Set aside. To prepare batter, place butter in an 8 inch square baking dish. Place dish in over 5 minutes or until butter melts. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through dash of cinnamon) in a medium bowl. Combine milk and 1/2 tsp vanilla; add milk mixture to flour mixture, stirring just until moist. Spoon batter over butter, spreading evenly (do not stir). Spoon peach mixture over batter, gently pressing peaches into batter. Bake at 350 for 40 minutes. Sprinkle with turbinado sugar, and bake for an additional 10 minutes or until crust is golden.
Mix all salad ingredients EXCEPT pasta. Mix salad dressing and pour over vegetables. Let stand for 12 hours in refrigerator, stirring occasionally. Cook and chill pasta. Add pasta to the vegetables. Serve as a salad or as a base for entree salads.
While you boil your water, add the first 4 ingredients to a ceramic or glass bowl, a large pyrex measuring cup works perfectly. Let the water come off the boil for a minute before pouring it over top. Cover with a tea towel for 20-30 minutes. Strain & enjoy! Recommendations are to enjoy 1 - 2 cups per day.
Steep tea bags in the 4 cups of boiling water for about 5 mins; discard tea bags. In a one gallon pitcher combine tea and remaining ingredients. Serve over ice and garnish with a sprig of fresh mint if desired.
diced chicken in small cubes and place in large mixing bowl. finely dice red onion, hard boiled egg and celery. if you did not buy the chopped walnuts then chop them now. quarter the red grapes and quarter the water chestnut slices. add all ingredients to the large mixing bowl. add the diced water chestnuts, chopped walnuts and relish (I prefer the sweet pickle relish cubes). and shredded Parmesan cheese not grated. in separate bowl mix the mayonnaise, organic sour cream and all herbs and spices and mix well. add the dressing mix in the dry ingredients until it is to the desired consistency/moistness you prefer. I used all the dressing and it was perfect for me but you may prefer a less moist salad. refrigerate for at least an hour for best flavor. serve on large bakery crescent rolls or bread of your choice.
In 4-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 8 to 10 minutes or until potatoes are fork-tender. Meanwhile, in large bowl, with wire whisk, mix vinegar, oil, mustard, pepper, and 1 teaspoon salt. Drain potatoes. Add hot potatoes to bowl with vinaigrette; gently stir with rubber spatula to combine. Let stand until cool. In small bowl, with wire whisk, mix mayonnaise, milk, and remaining 1/2 teaspoon salt until smooth. Add mayonnaise mixture, celery, and red onion to potatoes. Gently stir with rubber spatula to combine. Cover and refrigerate 4 hours or overnight.
Clean the French beans and cut into 5 cm long pieces. Boil the water and put French beans into boiling water and cook not more than 10 minutes. Drain the beans and put aside. During this melt lard and saute finely minced onion, than add flour and fry flour (not too much) with finely minced garlic. Add cold water and stir until you get creamy mixture, add paprika, salt pepper and vinegar. Add some more water, heat it and add French beans. Cover with water and cook until beans are soft or 30 minutes. At the end add sour cream, stir and serve.
Melt butter in pan over a medium flame and seal meat on both sides. Continue cooking for a further 2 minutes Transfer steaks to BBQ & cook to desired degree. Add chives to pan and cook over a low heat for 1 minute. Sprinkle in flour and stir to combine. Add remaining ingredients and simmer gently until just thickened. Serve steaks with whiskey sauce.
cream butter and cream cheese.add flour gradually.mix until you have a soft dough. line miniature muffin cups with balls of dough and shape to fit tins. combine filling ingredients and spoon carefully into each tin. bake at 325* for 30-35 minutes or till filling is set. cool in pans. remove carefully from pans and cool on wire rack compeltely -- store in refrigerator in airtight containers.
Mix together rice flour, sweet rice flour, xanthan gum and gelatin. Make a well in dry ingredients large enough to hold the liquids. Lightly beat egg with 1/4 C milk, butter and honey. Pour this into well in dry ingredients. Mix everything together until you have a soft dough. (Depending on brand of rice flour, you may want to stir in more milk). Wrap dough in plastic wrap until ready to use for your favorite holiday pastry. Store in refrigerator if not using immediately. *Use margarine or oil to make dairy-free dough.
Add milk and icecream -blend briefly. Add Kahlua and again blend briefly. (Do not overbeat as the ice-cream will melt). Pour into glasses, with a few ice-cubes and serve immedaitely.
Heat the fat in a large frypan and add the onion and carrot. Cook for 3 minutes or until onion and carrot are softened. Add the meat and cook for 3 minutes. Stir in the herbs, seasoning, and most of the stock. Blend the cornflour with a little cold water, stir in the remaining stock then add to the pan. Bring to the boil, stirring until thickened. Transfer the mixture to a warmed pie dish. Mash the potatoes with half the butter and season well. Cover the meat well with the mashed potatoes and mark furrows with a fork. Dot small pieces of the remaining butter over the top and bake in an oven, preheated to 200*C ( 400*F/Gas mark 6), for about 15 minutes or until the top is brown.
Preheat oven to 350*. Flatten each biscuit on a clean countertop or cutting board. Press biscuits into an 8 x 8 inch baking dish. Make sure to press them up the sides of the dish. Seal all of the dough so no open spaces appear. Spread ricotta evenly over the biscuit dough. In a separate bowl, toss rhubarb with almond extract and spread over ricotta cheese layer. Sprinkle dry jello over the rhubarb as evenly as possible. In a separate bowl, mix flour, sugar, and butter until crumbly. Stir in macadamia nuts. Sprinkle topping over jello evenly. Bake at 350* for 30-35 minutes or until rhubarb is tender and topping is lightly browned. Serve warm with ice cream or whipped topping.
Preheat the oven to 425* F. Do not mix your wet and dry ingredients together until the oven is very hot or you will not have fluffy biscuits. After the oven is screaming hot, sift dry ingredients together and stir to make sure they are mixed well. Add shortening to the biscuit mix and cut in with a pastry cutter or two knives until the lumps are as small peas. Add the cold milk and stir until it barely clings together. By hand, knead three or four times. Turn out onto a floured board and pat into a disk about 1/2 inch high. Cut with a floured jelly jar ( 2 1/2"), give the tops a gentle poke, re-roll scraps and cut, sprinkle each top with a little flour. Place biscuits on a sheet pan or cookie sheet with parchment. The closer you put them together the softer they are. I don't let mine touch usually. Put into the center of the oven. Bake about 11 minutes. Depending on the size of the biscuits you can bake them from 8 to 15 minutes. So keep an eye on them. This recipe can easily double or even quadruple.
Saute zucchini and onion in butter for 10 minutes, remove from heat and set aside. Whisk the next 8 ingredients together, stir in mozzerealla cheese. Fold in zucchini mixture, set aside. Line the bottom and sides of an ungreased 10" pie pan with crescent rolls, pinch seams to seal. Brush with musterd:pour egg and zucchini mixture into crust. Bake at 350 degrees until set, about 17-20 minute Cover crust edging with aluminum foil during last 10 min of baking. note- You may use fresh seasonings, just adapt to measurements, 1/2 t dried oregano = 1 tsp fresh oregano.
Mix together cream cheese, sour cream, hot sauce, soy sauce and lemon juice until smooth. Spread cream cheese mixture on bottom of glass baking dish (seeing the layers makes a nice presentation). Layer the salsa evenly over the cream cheese mixture, then green onions, olives, lettuce and grated cheddar. End with tomatoes spread evenly over lettuce. Serve with tortilla chips or Fritos Scoops.
Preheat oven to 450 degrees. Finely chop onion and parsley. Combine beef, onion, parsley, garlic and salt and mix well. Press beef mixture evenly over bottom of a Large Bar Pan. Bake 10-12 minutes or until beef is no longer pink. Meanwhile, cut cheese into quarters and set aside. Slice Buns into thirds (you can square off the ends to be fancy). Remove Bar pan from oven and pour off the grease. Cut into 24 squares. Place burgers on buns and top with cheese. You can place back on pan and cover with foil to melt cheese and warm buns. 3-5 mintues. Top with pickles and any other condiments desired.
Preheat oven to 450 degrees. Pour olive oil over cauliflower then sprinkle with crushed garlic, crushed red pepper, salt and thyme leaves. Toss cauliflower until evenly coated. Place on baking sheet and roast until golden and tender, about 20 minutes. Transfer to serving dish and serve.
Heat oil in 3 qt saucepan over med-hi heat. Cook onion, pepper, and garlic in oil. Stir frequently until veggies are tender. Stir in water, lentils, tomato sauce and seasoning mix. Bring to a boil, then reduce heat to low. Partially cover and simmer 35 to 40 min or until lentils are tender. Heat oven to 400 °. Lightly grease 2-quart casserole (or a 9x13 pan, as Terri does.) Prepare cornbread topping by mixing all ingredients until moistened. Spoon lentil mixture into casserole, then spread topping evenly over lentil mixture. Bake uncovered 15 to 20 minutes until topping is golden brown. Loved the following with the green onion addition, too yummy! **Used half of the following when I didn't have Jiffy on hand. I also put some green onions in the corn bread. INGREDIENTS. 	1 cup all-purpose flour. 	1 cup yellow cornmeal. 	2/3 cup white sugar. 	1 teaspoon salt. 	3 1/2 teaspoons baking powder. 	1 egg. 	1 cup milk. 	1/3 cup vegetable oil. DIRECTIONS. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Prepare the rice and set aside (keep warm). Heat oil to 325°, cut potatoes into french fries and fry for 5 minutes. Remove from oil. Reheat oil to 375° and resume cooking fries for about 2-3 more minutes (depending on size) until golden brown, crispy, and cooked through. Keep warm. Heat 2 tablespoons oil in pan over medium-high heat. Add onion, gluten strips or mushrooms and fry until browned. Add aji, tomatoes, parsley, cilantro, vinegar, soy sauce, and spices and cook for 2 minutes until tomatoes are softened. If desired, sprinkle pisco on top of the dish and ignite (remember to extinguish, if necessary). Squeeze lime juice over pan, add french fries, and quickly toss together. Serve over rice.
In a non-stick skillet over medium-high heat, heat oil. Trim all visible fat from pork and brown for 3 minutes on each side, depending on thickness of chop. Remove from pan. Add garlic, green pepper and onion to pan and saute for 1 minute. Add whole tomatoes, crushing with a spoon. Add remaining ingredients, mix well, reduce heat to low, cover and simmer for about 5 minutes. Return meat to pan and continue simmering, uncovered, for another 15 minutes. Remove from heat and serve over pasta or rice.
in a large bowl, toss together the shredded cabbage, carrots, apple, nuts and parsley. in a small bowl, whisk together all the dressing ingredients -- pour the dressing over the cabbage mixture and combine lightly. refrigerate at least 30 minutes before serving.
Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes. Rince and dry eggplant with paper towels. Half onion lengthwise and slice. Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside. Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil. Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock. Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes. Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!). Stir gently and turn into a heated serving dish. Serve with yogurt and then enjoy the delicious taste.
Preheat the oven to 475°F Line a baking sheet with foil and spray or brush it with the olive oil. Add the chicken to a large bowl and pour the buttermilk overtop. Mix well and set aside. In a shallow pie dish or large bowl add the panko, whole wheat flour and a pinch of salt and pepper. Mix well. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Spray each chicken "wing" with non-stick spray or a mist of olive oil. Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven. Reduce the oven to 400 degrees F. While the chicken is baking combine the sweet thai chili sauce, soy sauce, dark brown sugar, peanut butter, tomato paste, apple juice, rice vinegar, lime juice, fish sauce, garlic, ginger, crushed red pepper and pepper in a medium sauce pot. Bring the sauce to a boil, reduce heat and simmer 5 minutes or until sauce has thickened slightly. Remove from the heat and stir in the cilantro. Gently toss each piece of chicken in the sauce, draining the excess sauce back in to the pot. Place the chicken back on the pan and repeat until all the chicken is coated in the sauce. When ready to serve place the pan of chicken back in the oven for 5 minutes to warm through and to help the sauce coat the chicken. Serve with fresh cilantro, chopped cashews and any extra sauce for dipping. The chicken "wings" can be made ahead and coated in the sauce. To reheat the "wings" preheat the oven to 350 degrees F. Cook for 10 to 15 minutes or until hot. Serve as directed. Good served with a side of rice.
Preheat oven to 350°F. Stir together flour, baking soda, cinnamon, salt, nutmeg, ginger and cloves until blended. In a large bowl, combine butter and honey. Beat with an electric mixer or by hand until creamy. Beat in eggs, one at a time, until blended. Then stir in vanilla, pumpkin, dates, nuts, and flour mixture until blended. Pour mixture into a greased and flour-dusted 12-cup fluted bundt or tube-cake pan. Bake for 45 minutes or until a pick inserted in center comes out clean. Cool on rack. Sprinkle with powdered sugar. Serve or store, wrapped in foil, at room temperature for two days, freeze for longer storage.
Preheat oven to 375 degrees. In a small sauce pan, over medium high heat, melt the butter and brown sugar together. Heat to boiling and continue boiling for 4 minutes. Cover a 10x15" cookie sheet covered with foil. Rub some butter over the foil for greasing. Place the crackers on the foil very close together. Pour butter mixture over crackers spreading evenly. (Don't worry if it goes all over the place!). Bake at 375 for 5 minutes. Immediately spread chocolate chips on top. Allow them to soften and than spread them evenly over crackers. Sprinkle with nuts. Refrigerate until cool. Break into small pieces before serving. (If you have leftovers be sure to keep them in the fridge!).
Cook pasta until cooked, drain and return to the pan. In a large frypan, add olive oil and fry the onion until translucent, add chicken, chilli, basil and oregano and cook until browned. Remove from pan. In the same pan add mushrooms and cook until tender. Add chicken stock, cream and mustard and return the chicken and onion mixture to the pan. Bring to boil. Bring to boil, reduce heat and simmer until chicken is cooked through and the sauce is thickening. Add the chicken sauce to the pasta and fold through. Top with shaved parmesan cheese.
Mince onions and garlic to equal about a cup. Heat oil in a stockpot over medium-high heat. Add onions/garlic and cook briefly until wilted. Reduce heat to medium, add hearts of palm and cook about 8 minutes to mellow the flavors. Mince scallion greens and set aside. Let garlic/hearts of palm mixture cool slightly and whirl in blender, adding a little chicken stock if necessary. Return to pan, stir in the rest of the stock, and bring to a boil. Serve garnished with the scallion greens.
Boil potatoes until tender. Drain and cut potatoes into cubes. Chop celery, red onions and pickles. Hard boil eggs and chop. Combine all in gredients in a bowl and stir gently to combine. Regridgerate until serving time.
Mix all ingredients except chicken together. Marinate boneless chicken for 10-15 minutes. Marinate chicken pieces for up to one hour. Grill chicken and enjoy!