HumbleIntelligence/food-ner-1-Million huggingface dataset:
Begin first by dicing raw vegetables into required amounts making sure they are pretty much the same size. In a large stock pot saute onion in vegetable oil. Add carrots, potatoes, celery, spinach and all the spices(salt,chili powder, garlic salt, black pepper) cook until tender. Add diced petite tomatoes and Ro-tel tomatoes with green chilies,. corn, green beans, bay leaves and stock. Add water if needed. Bring to a boil and then simmer for two to three hours. The last hour simmer with a lid on stock pot.
Toast the bread slices in a 400°F oven until brown on one side. Flip over and toast on the other side. Cool. Take very dry bread slices and pulse in a blender or food processor until very fine crumbs. Place in a large bowl and mix margarine. and cream and eggs, salt and allspice all at once. Mix well. Shape in 1 inch balls. Take a large slotted spoon and lower 3 or 4 balls into the boiling or simmering liquid at a time. Cook 5 to 7 minutes. Serve immediately. Note: If you have extra large loafs of bread ie. sandwich slices loafs of bread you my have to add some warm milk to form the balls. Do not be shy in squeezing to form the balls. Extras to add if desired: A little dried parsley flakes, a very small square of cheese in the center. Note: You can prepare ahead and freeze for use later. Do not keep over a month.
1. Blend cornflour and cold water in a saucepan. Add boiling water, and stir until thick and clear. Cool completely. 2. Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornflour mixture. Beat quickly for several minutes. 3. Spread meringue on filled, but cooled 9 inch pie. 4. Bake at 325-350 deg F. oven about 10 minutes or till golden on top. Tip's: * Corn flour or corn starch are thickening agents; No difference - depends on which country you are inches In UK, NZ and possibly other countries associated with Britain the name is corn flour - in the US, Canada it is corn starch - just another name for exactly the same thing -- ( IT IS NOT Corn Meal ).
Finely grind almonds in a food processor. Combine almonds and oil in a mortar. Using the pestle with a rotary movement, grind half of the herbs against the wall of the mortar until combined. Add remaining herbs, cheese, lemon juice, salt and pepper; continue to grind until smooth.
In a 10-inch ovenproof skillet heat oil over medium heat. Add red onion, shallots (if desired, and sugar. Cook for 12 to 15 minutes or until tender and golden, stirring often. Remove 1/4 cup cooked onion mixture and set aside. Stir green onion, mustard, and thyme into skillet. In a bowl beat together eggs, water, salt, and pepper. Stir in 1/3 cup of the cheese. Pour into skillet. Bake in a 375°F for 15 minutes or until set. Top with remaining cheese and reserved onion mixture. Cut into wedges. Makes 6 main-dish servings.
Set aside 1 Tblsp. cake mix. Set aside 1-1/2 cups pie filling. In mixing bowl, combine eggs, sour cream, water, oil, extract, remaining cake mix, and remaining pie filling. Beat on med. speed for 2 minutes. Pour 1/2 batter into 10 inch bundt pan, coated with non-stick cooking spray. Combine brown sugar, cinnamon, and reserved cake mix. Sprinkle over batter. Spoon reserved pie filling over batter, to within 3/4 of edges. Top with remaining batter. Bake at 350 degrees for 40-45 minutes, until toothpick inserted near center comes out clesn. Cool in pan 10 minutes before removing from pan to wire rack. Turn cake upright, on rack. In a small bowl, combine glaze ingredients. Drizzle over cooled cake, on plate from which it is to be served.
Trim off all silverskin (reserve tail for another use if you have it). Butterfly making a 1" deep incision down the length of each and stuff each one with half of the cheese. Roll prosciutto around each tenderloin. Sear in oil in a large skillet over med-high heat until prosciutto is brown and crisp on all sides (5-8 minutes). Chill thoroughly. Wrap each tenderloin in puff pastry and transfer to a parchment-line baking sheet. Brush Wellingtons with egg wash and decorate with pastry cutouts if desired. Cover with plastic and chill 1 hr (up to 24 hrs). Bake at 400°F in lower third of oven for 30-35 minutes until golden brown. (You can brush with more egg wash again before you put them in the oven) Let rest 5 minutes before slicing. (Throw away the ends when slicing, it's mostly dough).
BARBECUE SAUCE:. Heat all barbecue sauce ingredients to boiling in 1-quart saucepan, stirring occasionally. BARBECUED CHICKEN:. Brush grill rack with vegetable oil. Heat grill to medium heat. Mix salt, paprika and pepper. Sprinkle both sides of chicken with salt mixture. Place chicken skin side up on grill rack. Cover and grill 4 to 6 inches from heat 15 minutes; turn chicken. Brush with Barbecue Sauce. Cover and grill 20 to 25 minutes longer, turning and brushing with Barbecue Sauce, until juice of chicken is no longer pink when centers of thickest pieces are cut. TO BAKE: Heat oven to 425°F Mix salt, paprika and pepper; mix in 1/2 cup Gold Medal all-purpose flour. Sprinkle both sides of chicken with flour mixture. Melt 1/4 cup butter or margarine in rectangular baking dish, 13x9x2 inches, in oven. Place chicken, skin sides down, in dish. Bake 45 minutes; drain and turn chicken. Reduce oven temperature to 375°F Spoon hot Barbecue Sauce over chicken. Bake 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Combine cumin, garlic powder, 1/4 teaspoon kosher salt, chili powder and olive oil together in a bowl. Place shrimp in the bowl and toss to coat. Combine avocado, mayonnaise, chipotle pepper, lime juice and 1/4 teaspoon kosher salt in a food processor. Pulse until smooth. If you like it chunkier, mash with fork until desired consistency. Place shrimp in a skillet over medium heat. Cook until pink and cooked through, about 5 minutes. Toast rolls, if desired. Spread chipotle avocado mayonnaise on the roll. Place lettuce leaves on the bottom half of the roll and place 10 shrimp on each sandwich.
In large bowl, combine gelatin and boiling water; stir until gelatin dissolves (about 2 minutes). Add cranberry sauce, stirring until blended. Chill until the consistency of unbeaten egg white. Fold in orange, apple and pecans. Spoon into 6 lightly oiled custard cups or mold. Cover and chill until firm. Unmold onto lettuce leaves. Dressing:. In small bowl, combine sour cream and mayonnaise. Serve along side.
Put the lentils in a colander or bowl and wash under atlast 10-12 changes of water to get rid of small dirt pieces that are packed alongwith lentils. You may need to wash less depending on how clean the lentil packet is. Soak the lentils in a bowl of clean water for an hour. Pour 2 cups water in a microwave-safe(and microwave proof) bowl. Add the drained lentils. Microwave for 7 minutes on HIGH power level. Drain water and refresh the lentils in three changes of cold water. Add water to the lentils until it is about an inch over the level of lentils in the bowl. Cover with a clingfilm wrap and microwave for 7 minutes on HIGH power level. Uncover, drain the scum floating on top and microwave for 10 minutes, uncovered. Allow to stand for 10 minutes. Whisk on low speed using an electric beater or use a spoon and mash the lentils. If they do not mash easily, add 2 cups water and microwave on HIGH power level for 5 minutes. Keep aside and mash when desired. For seasoning, you may use a teaspoons each of mustard seeds, cumin seeds, fenugreek seeds, 1/2 teaspoons asafoetida powder(hing), few curry leaves, a tomato(chopped), 1/4 cup of tamarind juice and some fresh corriander leaves as a garnish.
Step 1. Beat the eggs in a medium bowl. Step 2. Add 1/4 teaspoon each salt and pepper. Step 3. In a large nonstick kadai, heat butter over medium-high heat. Cook the eggs for 2-3 minutes until soft. Step 4. Flip in the eggs evenly into the tortilla chips. Step 5. Top with avocado, salsa, cheese and cilantro.
In small bowl, whisk salad dressing, mustard and oregano until blended. Spread dressing mixture over cut sides of bread. Place half the lettuce on bottom half of bread; top with layers of ham, salami, pepper strips, cheese, onion and remaining lettuce. Replace bread top; slice and serve.
Put ice cubes, pineapple juice, milk and malibu into blender. Blend until smooth. DRINK!
In a small saucepan, cood cream and corn syrup over low heat until corn syrup dissolves. Remove from heat; add coffee. Mix thoroughly; cool. Stir in sugar; mixture should form soft peaks. If not, add some more sugar. Chill covered 2 hours. Melt chocolate in a bowl or top of a double boiler set over a pan of simmering water. Stir until smooth. Drop by teaspoonfuls on waxed paper and flatten to form small chocolate buttons. Let set. Spoon filling into a small pastry bag fitted with a fluted nozzel. Pipe a rosette around edge of each chocolate button. Leave indentation in center. Place a walnut piece in cavity. Chill 30 minutes or until firm. Remove paper. Refrigerate in a covered container with waxed paper between layers up to 2 weeks.
Half cook the rice. Chop the onion and bell peppers and saute with half of cooking oil. Dissolve the tomato paste in water pour into saluted onion and peppers then add salt'n pepper and curry powder cook until bubbles and evaporate the execs water. then add cooked chicken or prawn into it cook over medium heat until it's done.
In a large mixing bowl, using an electric hand mixer on low speed, cream the powdered sugar with the soy margarine, adjusting the speed up to high once the powdered sugar is incorporated into the margarine. Add the cider vinegar and vanilla extract, and continue to mix on high speed until frosting holds stiff peaks. Store in a covered dish or container in the refrigerator until ready to use.
Preheat oven to 350F and grease a bundt pan. Mix all of the topping ingredients together and set aside. Combine melted butter, sugar, eggs and bananas and mix well. In a separate bowl, combine the sour cream and baking soda, then set aside. In another bowl, combine the flour, salt, and baking powder. To the butter mixture, alternately add the flour mixture and the sour cream mixture, beginning and ending with the dry mixture. Stir in the vanilla extract. In the prepared bundt pan, spread half of the batter, sprinkle the batter with half of the topping mix. Repeat with the remaining batter and topping. Bake for 55 - 60 minutes, or until a cake tester comes out clean. Cool completely on rack before removing from the baking pan. Dust with icing sugar prior to serving.
place eggs, herbs, cheese and mustard in bowl, mix well. heat butter in large nonstick frying pan over medium-low heat. pour egg mixture into pan and cook for 1 minutes. season, stir keep stirring until eggs are done to desired consistency. serve.
In a 1-quart microwave-safe bowl, combine all ingredients. Cover and cook on HIGH for 4-5 minutes or until beans are ctisp-tender.
Separate and wash the cabbage leaves. Sprinkle them with the 2 tbsp of salt. Place them in a non corrosive dish (Pyrex) and pour in the 4 cups cold water, cover with plastic wrap and place in fridge over night. The water should cover the leaves if not place a heavy object on them to keep them submerged. After sitting overnight pour off the water and rinse the leaves well, shake out excess moisture. ( I used my lettuce dryer to remove the extra moisture). Mix the garlic, ginger, green onion,chili flakes,sugar & 1 tbsp salt, stir together. Pour 11/2 cups of very hot water over the mixed seasoning. Place cabbage leaves in a large zip lock bag or in a bowl, pour in the seasoning, mix well so the seasoning is on every leaf. Place in the fridge for two days. Flip the bag every time you open the fridge door. To serve cut the leaves into 2" strips and serve as a side condiment. To store pack the cabbage into a jar and store in the fridge it will keep for several days to a week or more.
Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.). Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.).
Cover beans and potatoes with water and bring to a boil. simmer uncovered for twenty minutes. drain. add ham, half and half, butter, parsley and nutmeg and heat til almost boiling.
Place all the ingredient except the BBQ sauce in your crock pot, stir to mix it up a bit. Turn on low and leave for 6 hours, add BBQ Sauce leave for 1 more hour. You may speed up the cooking by starting it on High for 2 hours then to low for 2 more add BBQ sauce and cook for a further hour on low. Serve with either noodles or rice.
Combine can soups, milk and rice. Mix until well blended and place in 9x13 greased baking dish. Place chicken on top of soup mixture. Spoon a little bit of soup mixture over the chicken so that there is a small coat on top and then sprinkle onion soup packet on top of chicken. Cover with foil and seal tightly. Bake 325 for 1 to 1 1/2 hours.
1. Cook the diced bacon in a dutch oven over medium heat until brown and crispy, about 6 to 7 minutes. Drain bacon on paper towels and set aside. 2. Add the onions to the bacon fat in the dutch oven and reduce heat to medium-low. Cook onions until well browned, about 20 minutes, stirring occasionally. Place cooked onions on a plate and set aside. Rinse and dry dutch oven. 3. Simmer the chicken broth in a saucepan and keep hot on the stove over low heat. 4. Heat the oil in the now empty dutch oven over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the rice, cook and stir for 2 minutes. 5. Add 1 cup of the hot chicken broth to the rice and continue stirring until the rice has absorbed the liquid. Continue adding broth 1 to 2 cups at a time while continuously stirring, until rice has absorbed the liquid and mixture is creamy, about 25 to 30 minutes. 6. Turn off the heat and stir in the onions, bacon, Parmesan cheese and thyme. 7. Add salt and pepper to taste. Serve.
Combine flour and baking soda, then add remaining ingredients, stirring just to combine. Place dough on floured surface, knead 4-6 times, then cut into 4 biscuits--you can just use a knife to divide the dough into 4 squares, or use a biscuit cutter for the classic round shape-if you don't have a biscuit cutter, use a drinking glass turned upside down. Brush tops of biscuits with melted butter, or just lightly spray with non-stick cooking spray. Bake at 425 degrees for 10 to 12 minutes or until golden brown.
Sprinkle corn and red pepper in greased 6 cup shallow casserole dish. Whisk together eggs, sour cream, cheese, salt and pepper; pour over corn mixture. Bake in 350f degrees oven for 1 hour or until top is golden brown and slightly puffed.
Drain beets and reserve liquid. Chop beets. In a large, heavy saucepan, heat oil and butter. Cook onion until softened. Add garlic, cabbage and carrots. Cook, stirring occasionally, until cabbage is slightly softened. Add chopped beets, reserved beet liquid, tomatoes, water, stock, vinegar, sugar and dried dill. Cover and simmer for about 30 minutes until cabbage is very soft. Add salt and pepper to taste. Serve hot, garnish each bowl with sour cream and chopped fresh dill.
Heat oven to 400°F Remove skin from all chicken pieces except wings; trim any visible fat. Cut chicken breasts crosswise in half. Heat oil in large roasting pan in oven 2 minutes. Combine flour, 1 teaspoon salt, oregano and pepper in large resealable plastic bag; add chicken pieces, tossing to coat well with flour mixture. Arrange chicken in hot oil in roasting pan; roast 20 minutes. Stir mushrooms, red pepper and onions into roasting pan with chicken; roast 15 minutes more, stirring once. Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt, breaking up tomatoes with spoon. Roast 10 minutes longer until chicken is cooked through. Sprinkle with chopped parsley.
Peel pumpkin, wash and grate into a clean dish. Remove excess water from grated pumpkin. Shred cabbage and add to grated pumpkin. Add flour, meat, powdered milk, cabbage and baking powder to the pumpkin. Mix all together. Flavour with salt, pepper and lemon juice. Put mixture into a greased baking dish. Cook in oven until brown.
Heat oven to 350°F. Saute mushrooms in 1 to 2 tablespoons of butter. Dissolve beef cubes in hot water. Melt 4 tablespoons butter and blend with flour. Add cream, salt and pepper, and beef broth. Top with mixture of bread crumbs and cheese. Bake in buttered casserole for 30 minutes at 350°F.
Mix dry ingredients. Cut in oil or butter with fingers to make fine crumbs. Store in a tightly covered container in refrigerator.
Heat chips in a saucepan over low heat, stirring constantly, until melted and smooth. You can also do this in the microwave. Pour over the popcorn in a large bowl. Stir until the popcorn is evenly coated in chocolate. Press the mixture firmly in an ungreased rectangular pan. Refrigerate one hour or until chocolate is firm. Cut into 2-1/4 x 2 inch bars. Refrigerate remaining bars.
Preheat oven to 350 degrees F. Lightly coat the inside of a 9x9 square (preferably glass or ceramic) baking dish with butter, vegetable shortening, or cooking spray. Boil or steam vegetables until tender. Drain if necessary. In a large bowl, whisk eggs, milk, and protein powder until smooth. Add TVP, olive oil, salsa, garlic, 1 oz cheese, and spices. Mix well. Add green vegetables. Mix well. Pour mixture into prepared baking dish. Sprinkle wheat germ and remaining ounce of cheese evenly on top. Bake in 350F oven for 35-45 minutes, until firm. If necessary, broil for five minutes to melt cheese and brown top.
Meat Balls: Combine all ingredients in large bowl. Mix well and roll into balls of desired size. Place on edged cookie sheet and bake at 350°F for 25-30 minutes. Remove from oven, drain and set aside. Sauce: Brown onion in butter, add flour, mix well. Add ketchup and consomme, cooking slowly until thickened. Add sour cream, then meat balls. Place in casserole and heat in 300°F oven until serving time. Serve over broad egg noodles or rice. *I usually don't add the full cup of sour cream, but just add a bit at a time until I think it is right for me.
Using a mortar and pestle, or a coffee or spice grinder, coarsely grind together 1 teaspoons salt and the fennel seed. Cut the roast crosswise into slices that are one-fourth- to one-half-inch thick. Arrange on a plate and season with the salt and fennel seed mixture. Set aside at room temperature for at least 1 hour. Bring a large pot of water to boil. While waiting for the water to heat, strip the stems from the kale, and chop the leaves coarsely. Add the leaves to the boiling water and cook until they are tender, 5 to 7 minutes. Drain, squeeze dry and set aside. When ready to cook, pour the oil into a large skillet and place over medium-high heat. Add the garlic cloves, and cook until they begin to brown. Remove with a slotted spoon and discard. Add the meat to the hot oil and brown on both sides, 2 to 3 minutes per side. Remove the pork to a clean plate and put in a warm place. Reduce the heat to low, add the kale to the pan and cook, stirring to coat with the pan drippings, until the flavor mellows and combines, about 5 minutes. Season to taste with salt. Arrange the pork on top of the kale, pouring any collected juices in the plate over the greens. Season with more salt if necessary, cover and cook over low heat until the pork is heated through, about 3 minutes. Serve immediately, spooning a mound of the greens onto the plate and placing the pork steak on top.
Whisk eggs in Pyrex measuring cup. Add Flaxseed, Baking soda, vanilla, sugar or Splenda, and cinnamon. Let stand for about a minute and mix again slightly. Melt coconut oil on hot griddle or skillet and cook like regular pancake. Makes 2 decent sized pancakes.
Saute the onions in the butter until translucent Add apple, celery& parsley, mix well Season with salt& pepper. Add bread cubes and stir well so they soak up all the butter Add remaining ingredients and mix well Stuff the pork.
melt butter and soften cream cheese simultaneously in a medium mixing bowl in the microwave (about 30 seconds). add vanilla, butter extract, and orange juice. gradually whisk in powder sugar. use immediately.
Heat oven to 350°F Grease a 10-inch springform pan with butter, line the bottom with parchment paper, and grease the paper. Coat the pan with flour and tap out the excess. Blend the almonds and 1/4 cup sugar in a food processor until very, very fine. Keep blending till it has the consistancy of fine corn meal. Add the butter and pulse to combine. Set aside. In a large bowl, beat 3/4 cup plus 2 tablespoons of the sugar and the yolks on medium-high until very light and fluffy, about 7 minutes. Add the zest, salt, and cinnamon and mix until incorporated. Blend in the almond mixture and vanilla. In a clean bowl, whisk the egg whites until foamy then slowly whisk in the remaining 2 tablespoons of sugar until the whites form soft peaks. Add a big spoonful into the almond mixture and stir to lighten. Carefully fold in the remainder of the whites until no streaks show. Spoon the batter into the pan and smooth the top. Bake until the cake is golden brown and begins to pull away from the sides of the pan, about 45 minutes. Transfer to a rack and let rest for 5 minutes before releasing the cake from the pan. Cool completely before serving. The middle will collapse some -- per Chef Leite, "that is as it should be"!
Combine first 3 ingredients; stir well. Let stand 30 minutes. Saute onion in olive oil in a Dutch oven until onion is tender. Add chopped tomatoes; cover and cook until tomatoes soften. Add scallop mixture, butter, minced parsley, salt, and pepper; cook, uncovered, until scallops are done, 7 to 8 minutes. Serve stew over toasted French bread slices.
Pour milk in a bowl. Add Galaxy powder and stir well. Add wheat flakes. Mix well. Sit back, pick up a spoon and eat away!
Cook rice in water with chicken bouillon for 20 minutes or until done. Put on the side. Cut chicken breast into thumb size pieces. Put flour and spices into small bowl. You can change amounts or types of spices to your taste. Mix the flour and spices together. Heat oil in skillet. Put chicken pieces in flour and dredge them till covered. Put into heated oil in skillet. Cook chicken till no longer pink in color. Add frozen salad shrimp. These should be the ones that come 100 to a pound. You can add more if you really like shrimp. Add soy sauce or Braggs Liquid Aminos to the skillet. The flour, water from the shrimp and soy sauce form a thin sauce. Cook down till shrimp are hot and sauce is thin. Put rice on plate. Add chicken and shrimp mixture. Mix so the sauce is stirred well into the rice.
Very simple. Assemble, mix thoroughly. Cover and refrigerate an hour or more, and serve.
Boil potatoes over medium heat, uncovered for about 10 minutes (until partially done, still firm in center). Drain and rinse potatoes in cold water and set aside. In a large saucepan, melt butter over medium heat. Stir in flour, salt, and pepper. Slowly add milk and stir contantly until sauce starts to thicken. Add in cheese one bag at a time, stirring constantly until cheese is melted. Spray inside of slow cooker with nonstick spray. Place a layer of potatoes along the bottom of the slow cooker. Cover with a layer of cheese sauce. Add your next layer of potatoes, followed by cheese sauce and continue in this fashion. End with a layer of cheese sauce. Place in slow cooker set on 'high' for 2-3 hours. Potatoes will be tender when ready. ENJOY, and check out my other recipes at recipesbykimenjoy@blogspot.com.
In a food processor or blender blend garlic, egg, and anchovies to a smooth paste. Transfer to a bowl and stir in remaining ingredients. Refrigerate.