HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken stock, kaffir lime leaves, fish sauce, lemongrass, and galangal in a large sauce pan. Bring soup to a boil, then reduce to a very low simmer. Simmer for 20 to 25 minutes. Turn off heat and reserve until you are ready to serve. Place your bowls onto plates big enough so they have room for garnishes. Reheat broth to a boil for 15 seconds. Fill each bowl with 2 oz of cooked rice noodles, 1/4 cup of tomatoes, 1/4 cup of carrots, 1 Tbsp of Scallions, and approximately 4 oz of pulled chicken. Ladle hot broth over ingredients into bowl until bowl is 3/4 full. Place a lime wedge, jalapeno rings, bean sprouts, cilantro, thai basil on each plate for garnish. Serve and place Sriracha and Hoisin on the table for extra flavor.
With your fingers, pick off and discard any bits of fat clinging to the lining of surface of the pig's stomach. Then place the stomach in a deep pot, pour in enough cold water to cover it by at least 1 inch and let it soak for about 2 hours. Rinse the stomach briefly under cold running water and pat it completely dry, inside and out, with paper towels. Meanwhile, prepare the stuffing in the following manner: Combine the slices of bread and the milk in a bowl and let them stand at room temperature until all the liquid has been absorbed. Place the bread in a sieve and, with the back of a large spoon, press out any excess milk. Discard the milk and set the bread aside. In a heavy 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, add the onions, green peppers, scallions and garlic and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft but not brown. With a rubber spatula, scrape the entire contents of the skillet into a deep bowl and let the vegetables cool to room temperature. When the vegetables are cool, add the reserved bread, the ground pork, yams, egg, red pepper and salt. Knead vigorously with both hands, then beat with a large spoon until the mixture is light and fluffy. Because the stuffing contains raw pork, fry a spoonful of it in a skillet before tasting it for seasoning. With a large needle and strong white thread, sew up one of the openings of the stomach. Then fill the stomach cavity with the stuffing and sew the other opening securely shut. Heat the oil over moderate heat in a heavy casserole just large enough to hold the stomach comfortably. Add the stuffed ponce and turn it over with two wooden spoons until it is lightly browned on all sides. Pour in 1 cup of the water and, when it comes to a boil, cover the casserole tightly. Reduce the heat to moderate and steam the ponce for 3 hours, regulating the heat to keep the water at a simmer. Check the casserole every 20 minutes or so and add boiling water as necessary to keep the liquid at a depth of about 1/2 inch. Transfer the stuffed ponce to a heated platter and let it rest for at least 10 minutes for easier carving. Meanwhile, boil the liquid remaining in the casserole until it is reduced to thin gravy with the intensity of flavor you desire. Pour the gravy into a bowl and serve it separately. At the table, carve the ponce crosswise into 1/4-inch-thick slices.
Mix all dry ingredients in a medium bowl. Next add the oil and the egg. Mix well. Fold in chocolate chips, cranberries, and pecans. Shape into 1 inch balls (or use small cookie scoop) and place on cookie sheet covered in parchment paper. Bake at 350° for 8-10 minutes or until lightly browned. Let cool slightly before removing from cookie sheet.
Lightly grease a casserole dish, or you could probably also use a deep dish pie pan. Set aside. Take 4 cups of frozen fruit (berries, peaches, a mixture, etc.) and thaw overnight or heat in the microwave for about 6 minutes to thaw. Drain off the excess juice for 15 minutes. In a medium-size saucepan put 1/2 cup sugar, 3 Table. cornstarch and slowly add the juice leftover from the thawed fruit, stirring nonstop until well combined. Turn the heat on to medium-high and cook, stirring, until the liquid boils and the sauce thickens. Let the sauce cool for about 10 minutes and then stir it into the thawed fruit. Place the fruit mixture into the greased casserole dish. In another mixing bowl put together the topping: 3/4 cup quick oats, 1/3 cup flour, 1/2 cup brown sugar, and 1/2 teaspoons cinnamon. Stir to blend. Finely dice 1/3 cup cold butter and add to the oatmeal mixture, using a pastry cutter (or a fork or your fingers) to break up the butter even more until it resembles coarse crumbs. Sprinkle the oatmeal mixture over the fruit. Bake in a 375 degree oven for 25 minutes. Let the fruit crisp cool for 10-15 minutes and then serve with vanilla ice cream.
Place mushrooms and onions in melted butter in a 1-quart microwave bowl; cook on medium high heat in microwave for 3 to 4 minutes or until onion is tender. Stir in flour, blending well. Gradually stir in cream and other ingredients. Cook on medium high for 3 minutes or until thickened. Stir once or twice during cooking. Serve with crisp crackers or celery.
Butter and flour a 10-inch diameter bundt pan; tap out all excess flour. Set aside. Preheat oven to 350 degrees. Place the chocolate pieces in a medium bowl and whisk in the boiling water. Whisk until chocolate is melted and mixture is smooth. Set aside to cool to room temperature. In a large mixing bowl, combine the flour, baking soda, salt and baking powder. Toss with a fork to blend well; set aside. In bowl of electric mixer, combine the softened butter, sugar and eggs. Beat on medium-high speed about five minutes, or until light and fluffy. Add the Raspberry Chipotle Sauce and vanilla. Beat just to blend well. At low speed beat in the flour mixture in four batches, alternating with the chocolate, beginning and ending with the flour. Stop mixer and scrape down side of bowl after each addition. Beat only until smooth and well blended. Turn the batter out into prepared pan and bake for 40 to 45 minutes, or until a metal skewer inserted in center of cake comes out clean. Cool in the pan on wire rack for 20 minutes, then unmold onto cake plate.
Mix the dry ingredients (flour through grated carrots) in a large bowl. In a separate bowl, mix the wet ingredients (milk through egg whites). Make a well in the dry ingredients, add wet mixture, and stir until just combined. Fill greased muffin tins until almost full. Bake for 20 minutes at 400 degrees.
1. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon. 2. In a large bowl, combine eggs, oil, agave and zucchini. 3. Mix dry ingredients into wet thoroughly. 4. Stir in chocolate chips. 5. Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour. 6. Spoon approximately 1 tablespoon of batter into each muffin tin. 7. Bake at 350° for 18-22 minutes. 8. Cool and serve.
Preheat the oven to 350 degrees. In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish. For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well. Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.
Line a plate or shallow tin with half the pastry. Fill with fruit, cover with sugar and add a little water. Cover with the rest of the pastry and bake for 45 minutes. Oven control: Gas mark 6 (400F) for 20 minutes, then down to Gas Mark 4 (350F) to finish. All kinds of plate tarts with pastry top and bottom are popular in Wales. Apples, plums, gooseberries, or mixtures of any kinds of fruits in season can be used. Croeso Cymreig.
In a large saucepan of salted boiling water,. Cook shrimp 1 minute, or until just cooked through.In a colander drain shrimp and rinse under cold water until cool. Shell, and if desired, devein shrimp. In a bowl or plastic container whisk together lemon juice, fennel seeds, red pepper flakes, and salt and pepper to taste and add oil in a stream, whisking. Stir in shrimp, garlic, and sliced lemon and marinate, covered and chilled, stirring occasionally, at least 6 hours or overnight. Stir in chopped tarragon.
Cook sausages over medium heat in 10 inch skillet until brown. Remove. Cook onion in the same skillet until soft. Stir in sauerkraut; cover and simmer 3 minutes. Place sausages on top of sauerkraut. Cover and cook 2 minutes or until heated through.
Prepare the sauce first by adding first four ingredients. Taste. Add more molasses if needed. Bring to a boil, then turn down tosimmer. In a preheated pan on medium, spray with a non-stick spray then add eggplant, onion, garlic, red bell pepper and saute for a couple of minutes. In a small bowl add bouillon cube and dissolve. Add to eggplant mixture. Add more water if needed. Add tomato and Bragg liquid aminos. Turn heat down and cover. Return to the sauce. In a separate bowl, mix cornstarch with cold water. Pour into sauce and stir constantly until mixture turns dark. Pour over eggplant, cover, and cook for 5 more minutes. Serve with rice. Hope you enjoy.
Preheat oven to 275 degrees. Mix together, soup, wine, and flour until smooth. Add bouillon cubes (no dissolving necessary), Italian seasoning and garlic. Pepper beef to desired amount. Put all meat and vegetables in large roasting pan. I used my dutch oven pan. Pour soup mixture over the top and mix well. Bake covered at 275 degrees for 4 to 5 hours. When ready to serve adjust seasoning if desired. Serve with crusty bread or over noodles.
Preheat oven to 350. Mix meat, rice, water, onion, salts, garlic and pepper. Shape mixture by rounded tablespoonfuls into balls. Place meatballs in ungreased 8" square baking dish. Stir together remaining ingredients; pour over meatballs. Cover with foil. Bake 45 minutes. Uncover. Bake 15 minutes longer.
Place strawberries, mango, honey and lime juice into a blender. Cover and blend until smooth. Add ice 1/2 cup at a time and blend until smooth. Turn blender off between additions, scraping the sides of the blender pitcher with a rubber spatula to incorporate all the fruit and ice. If you wish, add more ice until desired texture is reached. Pour into tall glasses, insert a straw, sit back and enjoy!
in a large bowl, mix together the two flours, baking soda, baking powder and salt. in a separate bowl, beat the eggs lightly and stir in the buttermilk, butter, scallions, mustard and grated cheese. add teh egg mixture to the dry ingredients and stir just till combined. let the waffle batter sit for about 10 minutes, till you see some bubbles on top. meanwhile, preheat the waffle iron. use 1/3 cup batter for each waffle and bake according to instructions that came with waffle iron. Serving option: top with scrambled eggs and salsa - though I'm sure there are other good ideas out there!
Preheat oven to 350. Sift together flour and baking soda in small bowl. Set aside. In a large bowl cream together butter, brown sugar, and granulated sugar. Beat in instant pudding mix until blended. Stir in eggs and vanilla. Blend in the flour mixture 1/2 cup at a time until blended. Add Andes Chips and mix. Drop on ungreased cookie sheet. Bake 10 minute All ovens vary, so observe at 9 minutes.
Spray grill with non-stick cooking spray; heat grill to medium high heat. Place livers on hot grill, being careful not to let any slide through. Cook 3-4 minutes on each side. Remove from grill, sprinkle with sea salt and freshly ground black pepper. Enjoy!
Heat oil in a pot. Saute onion and garlic until onion is translucent. Add poblano chili and red pepper, and saute 2-3 minutes, until softened. Add quinoa and broth. Bring to a boil. Reduce heat, cover, and simmer 15 minutes. Stir in corn, cumin, chili powder, cayenne pepper, and milk and simmer an additional 5-10 minutes uncovered, until thickened. Stir occasionally. Season to taste with salt and pepper. Serve warm, garnished as desired with cilantro, tomato, and cheddar cheese.
MARINADE: In a Ziploc-type bag, combine all the ingredients except for the chicken and mint leaves used for garnish. Stir the mixture then add the chicken parts. Shake bag gently to coat. Cover and refrigerate several hours or overnight, turning a few times. Use a pair of tongs to place the chicken in an oiled 9x13-inch baking dish. *Discard* marinade. Bake at 350° for about 1 hour or until meat is browned on the outside and no longer pink in the middle. Transfer the chicken to a platter and garnish with the mint leaves. OPTIONAL GRILLING DIRECTIONS: Prepare the grill for indirect medium heat. Remove chicken parts from marinade; *discard* marinade. Place chicken on oiled or sprayed grate and grill until lightly browned and no longer pink in the center, about 1 hour. Turn chicken pieces several times while grilling. Serve as indicated in Step #6.
Mix cornstarch and cold water together in a small plastic bowl. Add food coloring and stir. Repeat this process to create different colors of sidewalk paint. When done, you can wash it away with the garden hose.
Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Combine the flour, baking powder, and salt in a medium bowl. Set aside. Cream together the sugar and butter in a large bowl. Beat in the water, peppermint extract and eggs. Add the flour mixture, 1/2 c crushed candies and almonds. Mix until just blended. Divide the dough in half and shape each half into a 10x3 log on a prepared cookie sheet. Bake 30 minutes. Let cool 15 to 20 minutes. Using a serrated knife, cut the logs diagonally into 1/2 inch slices. Place on cookie sheet and bake 15 minutes, turn and bake 15 minutes until edges are brown. Remove and cool on wire racks. Dip each cookie halfway into melted chocolate. Before chocolate sets dip the ends into remaining crushed candies.
Melt 4 tbl butter. Whisk together eggs, milk, beer, and melted butter. Scatter the flour and salt over the mixture and whisk until smooth, about 2 minutes (batter should be the consistency of heavy cream). Cover the bowl and let the batter rest at room temperature for 1 hour at room temperature or refrigerate overnight. In a small nonstick skillet, melt the remaining 1/2 tsp butter. Using a ladle, stir the batter and pour a scant 1/3 c into the pan, quickly rotating and tilting the pan to form a thin crepe. Cook the crepe until golden on the bottom, 1 to 2 minutes. Using a spatula, flip the crepe and cook for 30 to 60 seconds more. Remove from pan and place crepe on a plate. Cover the crepe with a towel to keep warm. Repeat with remaining batter, each time stacking the crepes on the plate and covering them back up. After you have cooked the first few, you should only need to cook each crepe for about 30 seconds on each side. When crepes are cooked, you can fill them with any number of fillings and roll them up jelly-roll style, burrito-style, or just fold them in half and then in half again so that they form a triangle.
Put all the ingredients in the blender. Blend until well mixed. Pour the mixture in a glass. Dust some milo powder on the top and serve cold.
Brew the coffee-I use 1/4 cup Starbucks Bold grounds to 1 cup water. Mix all the ingredients in a bowl with the hot coffee and stir until the powdered milk is dissolved. Chill until cold by placing in a refrigerator or dropping some ice cubes in the mixture. When chilled,blend with ice until thick and slushy-you'll probably need 1-2 trays of ice cubes. Pour in Starbucks Venti cold cups and enjoy! Quick Note:You can also double,triple,quadruple,ect this recipe and store in a pitcher in the refrigerator, just stir really good before using. 1 cup of the liquid makes 1 drink.
Grease 13 by 9 inch baking dish. Cover bottom of pan with 3 of the tortillas cut to cover bottom of dish, not overlapping. Alternate layers of 1/3 of salsa spread over tortillas and 1/3 of cheese and repeat twice adding last layer of last 3 cut tortillas with addition of last 1/3 of salsa and cheese. Combine eggs, chiles, milk and seasonings. Pour over the top of strata. Refrigerate at least 45 minutes. Bake @ 350 degrees for 35 minutes.
Place eggs in saucepan, add enough hot water to cover eggs. Bring to boil and simmer for 3 minutes for soft boiled yolk. Spread toast with Vegemite and cut into 2cm fingers(about 3 fingers)to make soldiers. Place eggs in egg cups, slice tops off eggs. Dip soldiers in the soft egg yolk.
Heat a large nonstick skillet over medium-high heat; add in olive oil. Add in sausage, breaking it up with the back of a wooden spoon; cook until browned, 4-5 minutes. Add in the red onion, fennel, garlic, thyme, salt, and pepper; cook, stirring frequently, for about 4 minutes or until the vegetables wilt and the onions become translucent. While the vegetables are cooking, start the polenta: In a saucepan, combine 2 1/2 cups chicken broth and milk; season with salt and pepper. Place over med-high heat and bring to a simmer. Back to the vegetables: once the vegetables have wilted, add in the white wine and remaining 1 1/2 cups chicken broth to the skillet; increase heat to high and bring up to a simmer. Cook about 4-5 minutes, to reduce liquids by half; stir in the chopped parsley. To the simmering chicken stock/milk, add in the polenta; whisk constantly until the cornmeal masses together. Add in the butter and grated cheese; stir to combine (if polenta becomes too thick, add more broth or milk). Serve polenta in a shallow bowl; top with a helping of sausage and fennel ragout; garnish with more Parmigiano-Reggiano.
Preheat oven to 350. Place parchment paper on an insulated cookie sheet. Pour condensed milk in a shallow saucer. With a serrated knife, remove crusts from each slice of bread. Cut each slice into 4 finger-length slices. Lightly dip each "finger" into the milk and then roll in the coconut.(bread should not be "soppy", just moist). Place about an inch apart on the parchment, and bake for 10 to 12 minute or until lightly golden. Remove to wire rack and let cool. Store in tightly-fitting container.
Open can and drain tuna. Place in a small bowl. Cook egg sunny-side up style. Make sure not to over cook yolk. Combine cooked egg with tuna. Using a fork, pop the egg yolk and cut up egg white. Mix well till yolk is evenly distributed. Add in olive oil, onion, basil, salt and pepper. Spread tuna over one slice of bread, place tomato rounds and leaf lettuce on top and then the other slice. Bite into it and enjoy!
Lightly spoon flour into measuring cup. Combine flour, cornmeal, baking powder, sugar and salt in a medium bowl. Combine eggs, milk, oil and cream style corn in a large bowl. Blend in dry ingredients, stirring just until moistened. Stir in whole kernel corn. In deep fryer or heavy saucepan drop batter by tablespoonfuls and fry in 2-3 inches of hot oil or fat for 2-3 minutes on each side until golden brown. Drain on paper towles.
In a small bowl combine the mayo with mustard until blended. Spread about 1-2 teaspoons on one side of each slice of the 12 toasted bread slices. To assemble ONE sandwich; layer 1 slice of toast mayo-side up on a cutting board, then place a lettuce leaf on top of the bread, then one slice of cheese, then ham, then 2 slices tomatoes, sprinkle salt and lots black pepper over the tomatoes, then 1 slice toast (mayo-side down). Spread mayo mixture onto the top of the bread. For the top portion of the sandwich; continue to assemble the sandwich with a cheese slice on top of the bread, then turkey slices, then 2 slices bacon, then 1 lettuce leaf and then 1 slice of toast (mayo-side down) you should have 3 slices of bread for each sandwich (this is for 1 sandwich, continue making the remaining three sandwiches in the same manner). Cut EACH sandwich into 4 triangles, then secure with long toothpicks. Delicious!
Stir liquid soap into baking soda. Add the water, and stir to be as smooth as possible. Add the vinegar and stir again. Pour into a squeeze bottle. (A clean, empty ketchup or syrup bottle works well.) Shake well before using, and keep tightly closed between uses.
Lightly butter 2 large (15 x 11-inch) baking sheets and a rubber spatula or wooden spoon. Working in batches, place 2 cups popcorn in food processor. Pulse until crushed into small pieces. Do not overprocess. Repeat with remaining popcorn. Stir sugar, corn syrup, water and salt in a medium saucepan over medium heat until sugar dissolves and mixture is simmering. Clip a candy thermometer to the inside of the pan and continue heating undisturbed until temperature reaches 270F (about 10 to 15 minutes). Mixture will boil vigorously. Stir in butter, molasses and vanilla. Continue heating until temperature reaches 290F (between soft- and hard-crack stages). Remove pan from heat; stir in crushed popcorn. Working quickly, pour mixture over prepared sheets. Using the buttered rubber spatula, press evenly to flatten like peanut brittle. Cool to room temperature on a wire rack and break into chunks.
For chicken, heat oven to 375°F. Place each chicken thigh on a large square of aluminum foil. Combine remaining chicken ingredients, spoon over chicken. Fold foil up and over chicken sealing edges to form a packet. Bake 5 minutes or until chicken is cooked through. Meanwhile, for beans, heat oil in a medium saucepan over medium heat. Add garlic, cook 2 minutes. Add remaining ingredients, cook 5 minutes or until heated through. Carefully open packets and transfer mixture to 2 serving plates. Serve beans alongside chicken.
Peel the cucumbers and onions. Take the seeds out of the peppers. Grind all the cucumbers, onions, red peppers, apples and cauliflower and then soak together overnight in a mixture of 32 ounces of water and 1 cup salt. Drain well the next morning. Put into a large heavy pot along with the dressing ingredients. Stir together the paste ingredients and stir into the pickle mixture. Cook, stirring until thick over medium heat, then reduce heat to low and cook for 1 1/2 hours until done. Seal in sterilized hot bottles while immediately. Makes about 10 cups.
Place cut carrots, celery, onion and potatoes in the bottom of a large crock pot. Mix tomato paste, garlic, paprika and Worcestershire sauce together in a small prep bowl and set aside. Trim meat and cut into 1" cubes. Place flour, salt and pepper into a large zipper lock bag. Add meat, seal bag and shake to coat. In a large skillet heat 1 Tablespoon vegetable oil until hot. Add half of the meat and brown quickly on all sides. Be careful to separate the pieces. Transfer meat to the crock pot and brown the remaining pieces. Spoon the tomato paste mixture over the last batch of beef and stir well to coat. Cook about 1 minute longer then tranfer contents of skillet to the crock pot. Add the bay leaves and pour the beer over everything. Cover and cook on low for 8-10 hours. (Note, this was fully cooked in my crock after 8 hours.).