HumbleIntelligence/food-ner-1-Million huggingface dataset:
Adjust oven rack to the middle position; preheat oven to 450°. Heat oil in a 10-inch ovenproof nonstick skillet over med-high heat until shimmering. Add in potatoes, onion, and 1/2 teaspoon salt. cover and cook, stirring occasionally, until potatoes and onion are soft, 8-10 minutes. In a bowl, whisk eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper together. Add eggs to the skillet and cook, using rubber spatula to stir gently in circular motion, until mixture is slightly thickened, about 1 minute. Bake in oven until top is puffed and edges have pulled away slightly from sides of pan, 3-5 minutes. Use rubber spatula to loosen tortilla from skillet, then slide onto cutting board, slice into wedges and serve.
Mix together ground beef, Italian sausage, 1 tsp minced garlic, a sprinkle of fennel seed, small onion, dash of garlic salt, dash of pepper, dash of salt, 1/2 tsp Italian seasoning, bread crumbs, eggs. Roll into balls and bake at 350 degrees until done (about 20 minutes). Saute in 4 1/2 QT or bigger pan, medium onion, 1/2 TBL chopped garlic, chopped fennel in olive oil until onion is tender. Add 1 1/2 tsp Italian seasoning, tomato paste, chopped tomatoes, tomato sauce, red wine, 1 tsp fennel seed, dash of garlic powder, dash of salt & pepper and 1 TBL sugar. Add the meatballs when they're done baking. Let simmer for an hour or more. Pan will be very full. I usually use a little less tomato sauce, so it's not so full. Serve over spaghetti noodles.
Place all the ingredients, EXCEPT the walnuts & the dried cranberries, into your breadmaker in the suggested order; mine is wet first, then dry & then the yeast last. Put the walnut pieces & dried cranberries into the Extras tray - if your breadmaker does not have an Extras tray, add them manually in the last knead. (Also, if your breadmaker's slot for Extras is small, add some of them by hand when the Extras tray opens!). Bake on White 2lb Rapid Medium crust OR White 2lb Normal Medium crust with the Extras setting if your bread maker has it. When the bread has finished baking, remove from the breadmaker carefully, with oven gloves, and allow to cool on a cooling rack. Remove the paddle BEFORE slicing, if it has remained in the bread. Great with: Cold Meats, Cheeses, Salads & Cream Cheese and also made up as my famous Christmas Sarnie(Sandwich)!
MAKE THE DOUGH: In a food processor, combine the 2 cups of flour with the sugar and salt; process to mix. Add the butter to the dry ingredients and process until the largest pieces of butter are the size of peas. With the machine on, slowly pour in the ice water and process just until it's incorporated. Transfer the dough to a bowl and knead a few times. Pat the dough into a 1-inch-thick disk and wrap in plastic. Refrigerate the dough until firm, at least 1 hour or overnight. Let the dough soften slightly. On a floured work surface, roll out the dough to a round, about 1/8 inch thick. Roll the dough onto the rolling pin and unroll it over a 9-inch glass pie plate. Press the dough into the pie plate, being careful not to stretch it. Using scissors, trim the overhang to 1 1/2 inches. Fold the dough under itself and crimp decoratively. Refrigerate the pie shell until firm, at least 30 minutes. Preheat the oven to 375°. Prick the chilled pie shell all over with the tines of a fork. Line the shell with foil and fill with dried beans or pie weights. Fold the foil over the weights so the side of the pie shell is exposed. Bake the shell for 25 minutes, or until the side and rim are golden. Carefully remove the foil and continue baking the shell until the bottom is beginning to brown, about 15 minutes longer. Reduce the oven temperature to 350°. MAKE THE FILLING: Spread the pecans on a baking sheet and bake for 5 minutes, stirring once. Transfer the pecans to a plate. In a small microwave-safe glass bowl, melt the butter with the chocolate in a microwave oven. Stir until blended and smooth. Scrape the chocolate mixture into a medium bowl and add the brown sugar. Stir in the eggs, corn syrup, vanilla and kosher salt, then stir in the pecans. Pour the filling into the pie shell and bake for 45 to 50 minutes, or until set in the center. Let the pie cool completely.
Heat oven to 350°F. Cook pasta according to package directions. Drain. Meanwhile, combine all remaining ingredients except croutons and Parmesan cheese in large bowl. Add cooked pasta; stir to combine. Spoon pasta mixture into ungreased 2-quart round casserole. Top with croutons and Parmesan cheese. Bake for 20 to 25 minutes or until heated through and croutons are golden brown.
For the cake:. Preheat oven to 350. Separate the eggs, reserving one of the yolks for the icing. Beat remaining 3 egg yolks until light and thick (about 5 minutes). Gradually add the sugar. Sift togther the dry ingredients. Add the dry ingredients to egg/sugar mixture alternately with the hot water. Stir in the vanilla. Whip the egg whites until stiff peaks form. Gently incorporate 1/4 of the egg whites into the batter. Fold remaining egg whites into batter. Pour batter into 9x13 cake pan and bake 30 minutes or until cake springs back when touched. For the Frosting:. Cream together the butter and the egg yolk. Sift the powdered sugar over the butter mixture and mix until smooth. Stir in the vanilla. Fold in 1/2 cup of the peanuts. Frost the cooled cake and sprinkle the remaining peanuts on top of the cake. Cut into squares (or I use a round biscuit cutter) and serve with coffee ice cream.
Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally. Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade. Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across grain.
Preheat oven to 325°F. In a 10-inch greased springform pan, mix cookie crumbs, almonds, and melted butter. Using your clean fingers, press the mixture evenly onto the bottom and sides of the pan. Or better yet use a metal 1 cup measuring cup and press the crumbs evenly among the bottom and part way up the sides. Refrigerate till ready to fill. In a large bowl using electric mixer (or place directly in a food processor) whip cream cheese until smooth. Add in brown sugar blending until thoroughly mixed. Add pumpkin and add the 2 eggs one at a time, then the yolks, blending after each addition until smooth. Add cinnamon, nutmeg, flour, Amaretto and sour cream, pulse to blend. In a clean bowl beat egg whites and cream of tartar at high speed till soft peaks form. Fold the egg whites into the cheese mixture. Pour mixture into prepared crust. Set springform on a cookie sheet.A must. Bake 1 - 1 1/2 hours, till center is almost set and jiggles slightly. Turn off oven let cake stay in oven with oven door propped open about 8 inches. Till bottom and sides are completely cooled. Remove from oven, chill uncovered overnight in the refrigerator. Remove sides of pan. Beat cream, almond extract and sugar at high speed until soft peeks form. Then spread on chilled cake just before serving and sprinkle nutmeg on top.
Combine ingredients. Pat into 9 inch pie plate. Bake at 350 degrees for 15 minutes until firm. Cool on wire rack before filling.
Place the strawberries in a bowl and add the Calvados and toss. Let the berries marinate at least an hour. Add the sugar, stir gently, and set aside. Whip the cream to a stiff peak. Place a bed of cream on each of four chilled plates, leaving a slight hollow in the center for the berries. Lightly sprinkle the edge of the plates with cinnamon. Mound the strawberries in the center of each plate. Drizzle any accumlated juice over the berries. Serve with Sables (Norman sugar cookies, recipe posted separately).
Brown the hamburger or chicken in a large pot then drain the excess grease. Add all the ingredients except the cheese & sour cream. Simmer for 10-15 minutes on medium-low heat. Ladle the soup into bowls then top with sour cream & cheese. Serve with tortilla chips.
Boil diced potatoes in salted water until tender. Drain and rinse w/ cold water; drain again. Allow potatoes to cool completely. When cooled, place potatoes in a large bowl and toss w/ onion, celery and eggs (if using eggs). Add all remaining ingredients and combine well. Chill until serving.
Browning ground chuck and seasonings in a medium-large frying pan, drain and set aside. Simmer the kidney beans in a small sauce pan (The beans will crack open in about 20 minutes). Chop, then saute the fresh vegetables in the olive oil, using a large stew pot, covered (about an 8 qt pot would be perfect). When the onions and celery are somewhat clear, add the water, potatoes, and seasonings to the stew pot. Cook on high heat til it comes to a boil, then turn the heat down to medium, cover and slowly boil for 8 minutes, or until the carrots are done. Add the cabbage and let it cook, covered, for another 5-8 minutes, or until the potatoes seem to be half-cooked. Add the ground chuck, kidney beans, and the remaining ingredients, bring to bubbling, then simmer for 10-15 minutes more, or until potatoes are done. Don't allow the potatoes to cook too much or they will just fall apart. Serve steaming hot with crackers& crusty buttered bread. Sprinkle some parmesean cheese ontop, if you want. For all you vegetarians, simply omit the ground chuck, cut down 1- 1/2 cups of water and I think it would taste great! I hope you all enjoy my soup!
Cut the pork meat into 2-3 inch chunks and discard big pieces of fat, leave some fat as it adds to the flavor. Chop the cilantro and quarter the onion. In a large pot add the pork, onion, cilantro, cumin and chicken broth; turn to medium-high heat. If necessary, add more chicken broth so that the meat is covered. Bring to a boil, reduce heat to low, cover and simmer for about 3-4 hours or until the meat is very soft and pulls apart easily. Remove the meat and place it in a roasting pan, discarding the onion and broth. Bake for about 20 minutes at 450 degrees, until the meat is brown and crispy. Serve with corn or flour tortillas, Pico de gallo, hot sauce, sour cream, avocado, cheese, lettuce or what ever you like.
Brown ground beef in skillet, and while meat is browning, add onions and green pepper. Cook until onions are tender, but not browned. Stir in tomato sauce, chili powder and salt. Afterwards prepard pasta as directed on package, cooking about 15 minutes on fast boiling water, and drain. Toss meat mixture with boiled pasta and spoon into greased 13X9 inch glass cooking pan, and sprinkle the top with cheese. Then, top pasta with salsa, sour cream, olives, jalapeno peppers, and chopped tomato. Bake at 350 degrees for 20 to 30 minutes, and take out of oven. DELICOUS!
Heat oven to 400°F. Spread cubed ciabatta on 17x12x1-inch pan. Bake 15 to 20 minutes or until light golden brown. Reduce oven temperature to 350°F. Heat oil in large skillet over medium-high heat until hot. Add garlic, onions, celery, mushrooms, sage, thyme, marjoram, salt and pepper. Cook 6 to 8 minutes or until vegetables are softened. Place toasted ciabatta and cornbread in large bowl. Add vegetables, pine nuts and eggs; stir to combine. Add apple juice, 1 cup at a time, until stuffing is moistened but not soggy. Spoon stuffing into 13x9-inch baking dish; bake at 350F for 1 hour or until light golden brown on top and thoroughly heated in center.
Shape beef into 6 oval patties. Melt butter in large skillet and add oil. Heat until foaming. Add green onions and saute until softened; stir in garlic and saute for 30 seconds. Add beef patties and cook to desired degree of doneness. Season with salt and pepper. Set beef patties aside to keep warm on a hot platter. In same skillet, saute mushrooms until limp and add to the warm beef patties. To prepare Mustard Cream Sauce, deglaze pan with dry white wine. Reduce volume by half. Add Dijon mustard, heavy cream, tomatoand capers. Heat slowly until hot but do not boil. Pour Mustard Cream Sauce over beef and mushrooms. Sprinkle parsley over top to garnish, if desired. Good served over hot buttered noodles.
Preheat oven to 450°F Once preheated, cook chicken for 20-25 minutes. Meanwhile, destem and chop the spinach and tomatoes. Heat oil in a large skillet over medium heat and cook garlic for 2 minutes. Add spinach and cook until wilted. Add tomatoes, salt and pepper. Cook until soft. Add red pepper. Bring water to a boil and cook pasta according to package directions. Put pine nuts in the oven for the last 5 minutes of the chicken's cooking time. When chicken is finished, slice or chop and add to the sauce. Simmer until pasta is done, then add the pine nuts and parmesan. Top the pasta with the sauce and serve warm.
In a food processor, blend half a pound of cranberries with one whole, seeded and peeled orange, and half cup sugar. Mix and strain through a fine sieve. Chill.
Take 1/2 cup diced dried mango in a small cup and add 1 tablespoon thawed frozen orange juice concentrate. Add enough very warm, but not hot, water to cover. Let sit to plump and infuse mango with orange juice. Meanwhile, melt butter over low-medium heat in 2 quart saucepan, but do not brown. Add garlic and ginger to butter and let combine until entire mixture is no longer raw and cooked to infuse the butter. Do not brown. Drain mango, take juice and pour into measuring cup and add water to equal 1 3/4 cup. Add liquid to saucepan and bring to a boil. Add rice, salt, cinnamon and pepper and turmeric. Cover and simmer about 15 minutes til rice is tender and all liquid is absorbed. Remove from heat, covered. Then add macerated mango, fluffing with a fork. Recover. Before serving, sprinkle with freshly minced mint and pine nuts. Refluff. Taste for seasoning (salt and pepper), and adjust to taste. Drizzle with Extra Virgin Olive Oil and serve. Enjoy.
Cut approx 3cm (1.2in) from the lemongrass (not the hard white part, the other end). Finely chop. Combine chopped lemongrass, peanut oil, lime rind and coriander in a shallow non-reactive dish. Cut each chicken breast into 4, and thread onto lemongrass skewers. The lemongrass skewers may bend, if this happens carefully use a knife to cut a slit into the chicken - it should thread on easily now. Place skewers in with marinade and turn to fully coat. Cover and marinade for 3 hours or overnight. Cook skewers on lightly oiled bbq until chicken is browned and cooked through. Combine dressing ingredients in a screw top jar and shake to combine. Serve chicken skewers over rice (optional) and top with dressing.
Adjust oven rack to middle position and heat oven to 475 degrees. Half squash through stem, seed and cut each half into 4 wedges. Toss squash, oil, sugar, salt, pepper in large bowl. Arrange squash cut side down in a single layer on rimmed baking sheet. Bake until bottoms of squash are golden brown, about 25 minutes. Meanwhile, bring syrup to boil in a small saucepan over medium-high heat. Reduce heat to medium low and simmer until slightly thickened, about 3 minutes. Off heat, whisk in butter and cyenne until smooth. Cover and keep warm. When bottoms are deep and golden, remove from oven. Flip and brush 6 tablespoons glaze. Bake, rotating baking sheet, until squash is tender and deep golden all over, about 15 minutes. Flip and brush with remaining glaze, serve.
Place the potatoes in a saucepan and bring to the boil. simmer for 6 to 7 minuted until the potatoes are tender but yet not very soft. Strain and allow to cool. Thinly slice the shallots and garlic. Cut the bacon into small pieces. Heat the oil in a pan/wok and fry the shallots, garlic and bacon until crispy. Allow the bacon to have a head start to allow it to become crispy and crunchy while frying. When the mixture is just about ready add the few sprigs of thyme and the cracked pepper. Allow this mixture to cool. Slice the cool potatoes into quarters and add the cool bacon/shallots and garlic. Mix together and add the basil pesto to glaze all the ingredients. Sprinkle the Parmesan on top and serve. Enjoy.
Break green peppers into large pieces, removing seeds and stems. Place peppers in boiling water and parboil. Remove from water and mince, adding salt in 3 batches as you mince. The idea is to get the water & juices out of the green peppers. Squeeze juices from the green pepper, so they are dry. If you squeeze the juice into a bowl, you can use them in stock or to moisten other food, etc. Put 1 heaping Tablespoon of green pepper into a dumpling wrapper and seal. You may need more or less depending on the size of your wrappers. Cook according to package directions. Make the sauce by peeling ginger and cutting into thin matchsticks. Add the soy, wine and balsamic vinegar to the ginger. Put chili peppers in a small bowl, Heat oil in a small pan and add it to a bowl with the chili peppers in it. Let it sit until the oil is cool. This makes chili oil. Add as much as desired to the rest of the sauce. Portion sauce into small shallow individual bowls/saucers. Dip dumplings into sauce just before you put them in your mouth. Yum.
Pre-heat oven to 425 degrees. Mix spices together for the rub. Brush or spray potatoes lightly with oil. Sprinkle them with the spice rub, mix well. Roast round for about 12-15 minutes, or until golden on the bottoms. Flip and roast for another 12-15 minutes. Whip up a batch of classic guacamole. Serve roasted rounds topped with a dollop of guacamole!
In a large bowl, whisk together mayonnaise, curry powder, and lemon juice; stir in the sliced caperberries, then fold in the eggs. Season with about 1/4 teaspoon salt and 1/8 teaspoon pepper, or to taste. Garnish with chives.
Stem and seed chiles, roast at 250 for 3- 4 minutes. Add to the water in a covered pan and simmer for 20 minutes. Cool Blacken tomatoes under broiler. Saute onion in oil over low heat until browned. Put tomato, onion, garlic, chiles, cumin, oregano, adobo sauce and salt in a blender. Add stock and puree to a fine paste. Add lard to a skillet and heat to almost smoking. Fry sauce at a sizzle for 5 minutes. Do not allow to get too thick. Add more stock if necessary.
Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x9-inch pan with nonstick cooking spray; set aside. Topping: In a small bowl, cut butter, sugar and cinnamon together with a fork. Stir in pecans. Set the bowl aside. Bars: In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves and nutmeg. Set the bowl aside. In a large bowl, whisk oil, honey and sugar. Whisk in the egg, vanilla and pumpkin. Add the dry ingredients alternately with the yogurt. Stir in the raisins. Pour batter evenly into the pan. Sprinkle evenly with the topping. Bake at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove pan from oven to a wire rack. Cool completely and cut into bars.
Beat cream cheese until fluffy; gradually beat in sweetened condensed milk, melted white chocolate chips, egg and vanilla. Pour into prepared crust pie. Bake in preheated 325 degrees oven for 20-25 minutes or until just set. Cool. Drizzle with pureed raspberries and top with fresh berries, if desired.
1. Place the walnuts in a medium size mixing bowl. Blend the bananas, raw honey, cinnamon and sea salt in a blender. Blend until smooth. 2. Pour banana mixture into the bowl with the walnuts and stir until the walnuts are evenly coated. Spread this mixture on a Teflex lined dehydrator sheet, dehydrate on 105 degrees for 24 hours. 3. Store Banana Bread Walnuts in a mason jar and enjoy on their own OR as cereal with almond milk.
Bring stock to boil in a medium pan. Reduce the heat to low and keep hot. Heat the olive oil in a medium saucepan, add onion and garlic and cook stirring until onion is soft but not coloured. Add rice and cook stirring through until rice is translucent (about 2 minutes). Add the wine and stir through until liquid evaporated. Add about 1/3 cup of the hot stock, and stir over a low-medium heat until the liquid is absorbed. Repeat until all the stock is used (about 25 minutes). Stir in the peas and ham and salt & pepper to taste. Remove from heat and gently fold in parmesan cheese. Transfer the risotto to a bowl and cool. Chop the mozzarella into 18 pieces. Stir the egg into the risotto. Roll 2 level tablespoons of risotto into a ball; press a piece of mozzarella into the centre of each ball; roll to enclose. Toss the balls in flour, shake away excess. Dip into the combined extra egg and milk and coat in breadcrumbs. Makes 18 balls. Heat vegetable oil in a deep saucepan, deep ry the arancini in batches until they are browned and heated through. Drain on absorbent paper. Serve hot.
In a big bowl pour in the Mango Pulp, Condensed Milk and the Whipped Topping. 2. Fold them in very well but very gently. 3. Pour into a dish with a tight fitting lid. 4. Cover and place in the freezer for 2 hours. 5. After 2 hours, mix in the cubed Mango pieces and return dish to the freezer. 6. Allow it to freeze for another 3 hours or so. 7. Serve and enjoy! Fresh Mango plup can be substituted for the can. 2. Add in Tutti-fruiti, nuts, saffron or cubes of cake for a variation. 3. Great make-ahead dessert.
In a medium saucepan, cook carrots & green onion in hot butter for 10 minutes or until tender but not browned. Stir in flour, then slowly add milk, chicken broth, Worcestershire sauce & black pepper, cooking & stirring until thickened & bubbly, about 5 minutes. Stir in chicken & cheese, cooking & stirring over low heat until cheese melts. Best served hot.
Combine flour, coconut, sugar, almonds, baking powder, orange peel, baking soda, and salt in a large bowl. In another bowl, blend the coconut milk, eggs, butter, and vanilla. Pour the egg mixture into the dry ingredients and blend well. Divide batter into 12 muffin cups and bake for 15 minutes at 400 degrees.
Vegetable filling: heat the oil in a big nonstick skillet over medium heat. Add in leeks, sage, and garlic; stir/saute 5 minutes. Add in squash, wine, and water; cover and cook for 20 minutes or until the squash is tender, stirring occasionally. Stir in 1/4 teaspoon pepper and the spinach. Filling: in a big saucepan over med-high heat, melt the butter; add in the flour, and whisk the mixture until combined. Cook for 3 minutes to brown the flour, continuing to whisk. Gradually add the milk to the flour mixture, whisking continuously to prevent lumps. Decrease heat to medium, and cook until thick, about 10 minutes, stirring constantly. Remove pan from heat; add in cream cheese, nutmeg, and pepper, stirring with a whisk. Combine the mozzarella and provolone cheese; set aside. To assemble: Preheat oven to 400°; oil the sides and bottom of a 13 x 9 inch baking dish. Spread 1/2 cup sauce on the bottom; arrange noodles over the sauce, and top with 2 cups of vegetable filling, 1/2 cup of the cheese mixture, and 1/2 cup of sauce. Repeat layers ending with noodles. Spread remaining sauce over the noodles; cover and bake for 30 minutes. Uncover, sprinkle with 1/2 cup of cheese mixture, and bake an additional 10 minutes. Let stand 10 minutes prior to cutting to serve; garnish with sage sprigs.