HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse the chickpeas and add to Instant Pot. Cover chickpeas with 6 cups of water. Add crushed garlic and bay leaves to Instant Pot. Cook for 18 minutes on high pressure (manual). When time is up let the Instant Pot release naturally. Drain chickpeas, reserving 1 cup of liquid. Pick out and discard bay leaves. Once chickpeas have cooled, pour into a food processor along with the garlic. Add 1/2 cup of the liquid and the Tahini, lemon juice, cumin. Puree until creamy. Add additional liquid as needed. When the mixture reaches the right consistency, add salt to taste and puree again to mix well. To Serve: Make a nice deep grove in the middle. Drizzle Olive Oil, parsley and Paprika. There are many varieties/versions of hummus. If using your Instant Pot, throw your harder vegetables (garlic, peppers, cauliflower, carrots . . . ) in with your beans and blend together with your beans in your food processor.
Brush figs with olive oil and grill them cut-side down over hot coals for about four minutes. Lay each fig on a fresh basil serve them topped with feta cheese.
Preheat oven to 350°F Melt butter and blend in flour. Add cream gradually, stirring constantly. Cook till mixture is smooth and thick, remove from heat and allow sauce to cool. Beat in egg yolks 1 at a time. Add salt and pepper. Fold lobster and dill into mixture and set aside. Beat egg whites till stiff (but not dry) and fold into lobster mixture. Butter a 2-quart souffle dish and coat it w/fine dry bread crumbs (bread crumbs are optional, but they are used in Sweden). Pour souffle mixture into dish & bake about 30-40 minutes or till puffed and golden. Serve immediately (serve with steamed potatoes and butter or hollandaise). NOTE ON RECIPE: "Though the quantities of the souffle can be doubled, it is far better to make 2 smaller souffles rather than 1 large one. Smaller souffles bake better.".
Initial Cleaning (before first use): remove the factory coating - to do this, fill the pan 1/2 to 2/3 full with water. Boil 5-7 minute Pour the water out of the pan. Immediately scrub with hot soapy water and harsh scouring pad. Caution - the pan is hot, handle with care. Scrub vigorously both inside and out, then rinse and wipe dry. Immediately season your pan. Initial Seasoning: rub 2 tbsp cooking oil over the entire surface of the pan. Place over medium heat for about 10 minute Using a paper towel, distribute the oil over the inside of the pan while it is heating. Tilt the pan over the burner so that the sides of the pan heat as well as the bottom. Caution - the pan is hot, handle with care. Remove the pan from the heat and cool. Repeat 3-4 times. Your pan is now seasoned and ready to use. Basic Care: wash with hot water only (no soap) and immediately dry thoroughly. Soaps or detergents will remove the seasoning. Remove burned food with a scouring pad and hot water. Apply a light film of cooking oil before storing to prevent rusting. If you use soap to clean your pan, simply follow the initial seasoning instructions to restore to protective finish. If your pan becomes rusted, simply scour and re-season. A well-seasoned pan will naturally darken with use. Do not leave food in pan after cooking. Do not wash in dishwasher.
Heat skillet on med-high heat. Add oil. Saute garlic and onion.(Till onion turns transparent). Add ground beef.Cook till its no longer pink. Add chopped carrots,soy sauce and beef bouillion. Season with salt and pepper according to taste. When meat mixture is cooked, drain excess oil and let it cool. While waiting for the meat to cool down,separate wrappers. Put 1 Tbsp -2 Tbsp of filling in the center of the wrapper. And seal the edges with the cornstarch mixture. When done wrapping rolls, you can freeze them for later use or deep fry it. Heat oil to 350 degrees. And 6-8 rolls (depending on the size of your fryer) in the deep fryer,and fry them till they're golden brown. Drain on a paper towel. Serve with sweet and sour sauce. Enjoy! NOTE: ***(Direction on "how to wrap?' should be on the back of the pkg.).
Ok -- The directions for the meatballs is identical for both versions -- Mix all the ingredients for either the beef or the lamb in a large bowl. NOTE: I like to mix everything except the meat, then add the meat last to combine. Over mixing the meat can cause tough meatballs. Meatballs -- Form the meatballs and lightly chill in the freezer to firm up a bit, refrigerator is fine if you don't have room in the freezer. Once firm, just 30 minutes or so, then put them on wooden skewers. I do 2-3 per small wooden skewers. And remember -- don't forget to soak the skewers 10-15 minutes so they don't burn on the grill. Then once again, put back in the freezer until ready to use. I take them out about 15-30 minutes before grilling, just to take the chill off, but they are still firm which makes grilling so much easier. Grilling -- brush with olive oil on each side and grill 10-12 minutes until golden brown. Sauce 1: Yogurt mint sauce. Just mix the yogurt, mint, salt and chill until ready to use. Sauce 2: Creamy Cheese Sauce. In a small pot add the butter and melt on medium heat, then add the flour and stir just a minute to make a roux. Now add the milk and bring to a medium boil to thicken the sauce. Add the cheese, salt and pepper and stir until the cheese is melted. And you are done. Enjoy! Just serve the meatball skewers with the dipping sauce. Don't forget, doing some separate skewers of all tomatoes on one, maybe mushrooms or onions -- is a great touch. Everyone will love them.
Pour olive oil in a cast iron/aluminum pot until hot. Bring the temp up to med-high and pour in water, bullion, tomato sauce, sofrito, adobo, and sazon until it comes to a boil. Pour in pigeon peas (gandules) and let boil for a minute. Pour in rice. Stir ONCE and put the lid on it, sealing tightly. Let sit for 20 minutes on low-medium. If the rice looks gummy DO NOT STIR IT, just put the lid back on and wait until the rice is firm (ready). If you desire the crunchiness on the bottom, once the rice is done cooking, put the temp on very low temp and let it sit for about 5 minutes. The bottom will loosen up from the moisture (since it it's done cooking).
Combine Italian salad dressing and balsamic vinegar; place 1/3 cup dressing mixture in resealable bag along with pork chops; seal bag and refrigerate for at least 30 minutes or as long as overnight. Cover and reserve remaining dressing. Prepare grill to medium-hot. Remove chops from marinade and discard marinade. Grill over direct heat for 5 minutes per side, until browned. Remove from grill and keep warm. Grill bread slices 2-3 minutes per side until nicely toasted. Remove bread from grill and cut into 1/2 inch cubes. Meanwhile, combine lettuce, beans and tomato in large bowl. Add bread pieces and reserved dressing mixture; toss to coat. Slice pork chops and lay on top of salad. Garnish with black pepper and parmesan cheese.
Combine the chile powder, cayenne, cornmeal, salt and pepper in a bowl. Put the oil in a large skillet over med/high heat. Toss the shrimp in the spice mixture to coat. When the oil in hot(a pinch of cornmeal will sizzle), toss in about half the shrimp or whatever number will fit in one layer. Turn the heat to high and cook until brown on one side. Then turn and brown the other side, adjusting the heat so the shrimp brown without burning, 4-5 minutes total. Repeat with the remaining shrimp. Garnish and serve with the lime or lemon.
Mix first 4 ingredients together in a bowl. Add salt and powdered sugar to taste. Cover and chill.
Freezing: Brown the ground beef, onion, and mushrooms together (Add a little bit of water if the mixture is too dry.) Add the onion salt. Put the mixture into a gallon bag. Bag the cheeses in a sandwich bag. Put all in a produce bag. Store potatoes separately in the pantry. Preparation: Thaw. Preheat the oven to 400* and bake potatoes for 1 hour or until done. When the potatoes are nearly done, heat the mixture in a small skillet, but do not put the cheese in the skillet. Slice open the potatoes; break up the potatoes with a fork and spoon the meat mixture and cheese on top. Return to the oven until the cheese melts.
Preheat oven to 400°F Butter an 8-inch glass baking dish. FILLING: In a bowl, combine 1/4 cup of the brown sugar, cinnamon and butter until blended. Set aside. DOUGH: In a large bowl, combine whole wheat flour, all-purpose flour, oats, brown sugar, baking powder, cinnamon and salt. Use a pastry blender or two knives, cut in butter until crumbly. Pour in milk and stir with a fork until a soft dough forms. Turn out onto a floured surface and knead lightly until smooth. Keeping surface floured, roll out to a 16x10-inch rectangle. Spread filling over top, leaving a 1-inch border along long edge furthest from you; sprinkle fruit over top. Starting at long edge closest to you, roll up jelly-roll style; pinch seam to seal. Using a serrated knife, cut into a 9 slices. Place in prepared dish; sprinkle with remaining brown sugar. Bake for 35-40 minutes or until golden brown. Let cool until just warm. If using, dust with icing sugar just before serving. COOKING TIP: Keeping the butter and milk cold before preparing the dough makes for extra tender and flaky rolls. TIP FOR KIDS: Kids can make the filling, roll the dough and spread the filling and fruit on top. Parents can help younger children roll up the filled dough.
Trim woody ends of asparagus spears. Slice asparagus (with a sharply diagonal slant) into 3-inch lengths. Heat oil in large skillet until a piece of asparagus sizzles. Add asparagus, ginger and pepper; stir-fry over medium-high heat for 2 minutes. Add soy sauce and stir-fry 2 minutes longer. Add almonds and stir-fry briefly just to heat through.
Heat the oil in a nonstick skillet over medium heat until the oil is shimmering. Ad the onion, garlic, 1/4 tsp salt and cook until the onions are soft & slightly browned. Pour the onion mixture in the slow cooker and stir in the chicken, broth, tomatoes, chorizo, tapioca, chipotles, and sugar to combine. Cover and cook on low until the chicken is tender, 7-9 hours (or high for 4-5 hours). Tilt the cooker insert slightly and skim excess fat from the surface with a large flat spoon. Stir in the corn & black beans. Let stand about 15 minutes until they are heated through. Season with salt & pepper to taste. Serve.
Heat oven to 350°F In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool. In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust. Cover and refrigerate about 1 hour or until set. Store in refrigerator.
Place the oil in a large, heavy pot over medium heat. Add the onions, carrots and bell peppers, and saute lightly for about 8 minutes. Add the garlic and saute until it turns golden. Add the sweet potatoes, peanuts, tomatoes, tomato paste, chiles, chili powder, cumin and sugar. Reduce the heat immediately and simmer gently, stirring occasionally, for 15 to 25 minutes, or until the sweet potatoes are just tender (use a fork to test it). Halfway through the cooking process, adjust seasonings, adding additional chili powder and cumin, as desired. Add salt and pepper to taste. Serve over rice or serve as is.
heat over to 350 and grease loaf pan. put flour, baking soda, baking powder, salt and ginger in bowl set aside. in medium bowl beat the two egg whites beat into the eggs in this order, 1 cup splenda, 1/2 cup yogurt, 2 tablespoons lemon juice. stir into egg mixture, the zest of one lemon, 1 zucchini grated (not peeled), the rest of flour mixture and raisins bake for about an hour or so. enjoy!
Preheat oven to 350 degrees. Cook meat with onion and garlic until no longer pink; drain. Add beans, red or green pepper, tomato sauce, taco sauce, salt, cumin and oregano; simmer 10 minutes. Spoon 1 cup meat mixture evenly in bottom of 9x13 inch baking dish. Layer 6 tortillas over sauce; with 1 cup of the meat mixture and spread evenly. Sprinkle with 1 cup cheese. Cover with remaining tortillas and remaining meat mixture. Cover tightly with foil. Bake 20 minutes. Uncover; top with remaining cheese. Continue baking 5 minutes or until bubbly and cheese is melted. Let stand 5 minutes. Can be served with chopped lettuce and chopped tomatoes for a nice garnish.
Chop all the spice blend ingredients and add them to the blender, except. the chilli powder. Blend it into a paste. Combine coconut milk and water to form "thin coconut milk". Cut all the. vegetables into small cubes and sticks. After all the spices are blended, add chilli powder according to your. tastes. Fry it in oil till the oils in the paste ooze out. DO NOT BURN IT! Add thin coconut milk and bring it to a gentle boil. Dump in all the. vegetables and tofu and simmer it till the vegetables are tender. Add salt to. taste. PS: Adding pepper is not reccomended. Serve your Sayur Lodeh over rice.
Poach the salmon with the bay leaf in 1 1/2 cups water. When firm, drain and keep the stock. Discard the bay leaf and any skin and bones, and flake the salmon. Soak the gelatine in 1/4 cup of the cooled salmon stock. Heat the remaining stock and stir into the gelatine until dissolved. Put the stock, the salmon, the mayonnaise, lemon juice and seasonings into a food processor and whizz well. Pour into a lightly oiled 8" x 4" loaf pan. Chill until set. Unmold and garnish with a few fronds of dill.
Preheat broiler or prepare grill. In a shallow bowl,combine 1/2 cup salsa and the tomato paste and stir until blended. Add the chicken,turn to coat and let stand while you prepare the vegetable salsa. In a medium bowl,combine the remaining 1 cup salsa,the bell pepper,corn,scallion,lime juice and cilantro. Broil or grill chicken 4 inches from the heat for about 4 minutes per side or until the chicken is cooked through. Place the chicken on 4 plates,spoon the vegetable salsa on the side and serve.
Cream butter and sugar thoroughly. Add flour gradually, one cup at a time. Mix this until well blended, but do not overmix. Roll into one-inch balls, and place on ungreased cookie sheet. Stamp with warm cookie stamp. Bake at 325F degrees for 15 to 20 minutes (or 12-15 minutes per reviewer).
Preheat the oven to 350 degrees. Prepare muffin tin with Pam for Baking spray. Soak the cereal with water until all absorbed. Mix the baking powder with the dry brownie mix. Add the cereal mixture until well blended. Divide batter into muffin cups. Bake for approximately 23 minutes, until the muffin tops spring back.
Mix cream cheese and rose petals in food processor. Pulse until petals are chopped fine. Add rosewater and powered sugar a little at a time, until you get the taste and consistency you like.
Heat oven to 400 degrees F. Spray baking sheet with Pam. Heat oil in skillet over medium heat and add onion, garlic and green pepper and cook stirring until softened (5 minutes). Stir in cumin and cook another minute. Stir in tomatoes, water and chilies and bring to a boil over high heat. Reduce heat to medium low and simmer, stirring occasionally until thickened (15 minutes). (I also thought it would be great to add 1 can of chopped black olives). Brush 1 side of each tortilla with oil and cut into 1 inch strips -- place on baking sheet and bake until crisp (10 minutes). Set aside. Reduce oven temp to 350-degrees F. Layer half of the tortilla strips in baking dish and top with half of the sauce and half of the cheese. Repeat layers. Bake until cheese is melted and casserole is bubbly -- 20-30 minutes. Serve with sour cream, salsa and chopped jalapenos, if desired.
Bake fish sticks as directed. Combine sauce ingredients in a small bowl. Place 1 fish stick on each corn tortilla, add a little sauce, top with garnishes, and enjoy!
Stir honey& oil together in a bowl. Add milk& eggs& beat well. Mix dry ingredients into the liquids until flour is moistened.
Peel and slice eggplant, and slice into pieces 1/2 inch thick; sprinkle with sea salt and allow to sit and drain in a colander. Rinse eggplant with water; pat dry and mince. Cook lamb and onion in olive oil in a large nonstick skillet until meat is browned. Add potato, garlic, salt, pepper, cinnamon and nutmeg, cooking until potato is browned. Add tomatoes, tomato paste and vinegar along with water and cook until potato is done, then place in a large casserole dish or lasagna pan. Add more oil to nonstick skillet, and cook eggplant in two batches, until browned and tender, adding 1/2 cup dry red wine at the end of each cooking cycle and allowing the wine to cook in and absorb. Mix together cooked eggplant with sauce in pan, and spread evenly. Add butter to skillet along with flour and whisk into a roux; add milks and seasonings, and cook, stirring, until thickened. astir in cheese and remove from heat. Add 1/2 cup bechamel sauce to the eggs, whisking quickly to temper them and keep them from scrambling in the bechamel sauce, then add egg/sauce mixture to the bechamel sauce and finish whisking. Spread bechamel sauce over meat sauce. Bake moussaka uncovered for 35-40 minutes at 350°F or until bechamel sauce is set. Allow casserole to rest about 15 minutes before serving (I serve the salad course while waiting).
Set oven to 350 degrees F. Set oven rack to second-lowest position. Grease a 13 x 9-inch pan (for thinner bars bake in a larger pan and reduce the baking time slightly). In a large mixing bowl cream butter with both sugars until fluffy. Add in eggs and vanilla; beat until well combined. In another bowl mix together flour with cinnamon, baking soda and salt; gradually add to the creamed mixture until combined. Mix in chocolate chips and nuts (batter will be very thick). Transfer the mixture to prepared baking pan then spread out using a spoon. Bake for about 25-30 minutes or until golden brown.
Combine all ingredient in a cocktail shaker and shake. Strain mixture into a stemmed cocktail glass with a sugared rim.
Preheat the oven to 400. Heat the oil over medium heat and add the onion. Cook for a couple minutes until onion begins to become tender. Crumble into the pan the chicken sausage. Cook until onion is translucent and sausage is browned. Add salsa, corn and cumin. Simmer over low to combine flavors and season to taste with salt and pepper. Stir in cilantro then 2 tablespoon of the manchego cheese. Lay the poblano flat then cut a T-shaped slit into the top of the poblano. Using your fingers, pry the slit apart and remove the seeds and membrane. Stuff the sausage mixture into the poblano peppers. Top each poblano with 1 tablespoon of the remaining manchego. Bake approximately 25-35 minutes, until the poblano is tender and cheese is melted.
Set oven at 375F. Mix stuffing according to instructions and set aside (do not cook) Place chicken in 13X9 inch baking dish, or casserole dish. Top with vegetables. Mix soup and sour cream, pour over chicken. Top with stuffing Bake for 45 minutes or until chicken is cooked through. Make-Ahead: Assemble recipe as directed: cover. Refrigerate overnight. When ready to to serve, bake at 375F for 55 minutes or until chicken is done.
Mix water and yogurt and pour over cereal and salt, mix and let soak. Mix sugar, eggs and banana. Add to cereal mix. Mix flour and baking soda, add to cereal mix. Bake at 375 degrees for 15-20 minute.
Mix baking soda and cornstarch in a pot. Add 1 1/4 cold water. Stir and bring to boil; continue stirring one minute until consistency of mashed potatoes. Place dough on cutting board and cover w/ damp cloth. Cool then knead, roll into shapes or cut w/ cookie cutter on waxed paper. (My first batch was a dream to roll, for my second I used extra cornstarch to roll.) Allow to dry. (I let them air dry on cookie sheets covered with wax paper over several days, turning once a day.) Paint. Remember to make a hole to hang on a hook or ribbon.
Skin chicken, if desired. Rinse and pat dry with paper towels. Scrub the potatoes. In a 12-inch skillet cook chicken in hot butter over medium heat about 15 minutes or until chicken is browned, turning to brown evenly. Add potatoes, broth, rosemary, and pepper. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Add green onion, peas, and 1/4 cup parsley to skillet. Cover and simmer about 10 minutes more or until the chicken and potatoes are tender and chicken is no longer pink. Using a slotted spoon, transfer chicken and vegetables to a platter; keep warm. Remove skillet from heat. Stir together sour cream and flour; stir into broth in skillet. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon sauce over chicken and vegetables.
Heat 2 cups of the oil in a wok and add the beans. Fry for one minute or until soft. Drain. In a saute pan, add the remaining oil and heat. Add the beans, garlic, minced pork, soy sauce, sherry, sugar and broth. Add the sesame oil and scallion, swirling to heat through. Serve. Our beans are extremely crisp, which makes all the difference.
Thinly slice leeks. Use white and light green parts of leeks. Separate rings and place in colander. Rinse well and drain well. Try to get leeks as dry as possible. Heat olive oil and butter on med-high in frying pan large enough for all the leeks. Remember that they will wilt down! Add leeks to frying pan. Stir until all the leeks are coated with oil and butter. At this time, add tarragon, coriander and salt and pepper. Reduce heat to medium. Stirring frequently, cook until leeks are close to caramelized, approximately 25 minutes. Serve and enjoy.
Preparing the Beans: Roast the ground beans in a thick skillet or pan over medium to medium-high heat, stirring constantly, until they are a dark brown all over. Making the coffee: To boiling water, add the cardamom and ground coffee. Bring to boil again and then reduce the heat. Continue boiling for 3-4 minutes. Remove from the stove and cover the pot. Allow to sit for another 3-4 minutes. Put the whole cloves in the coffee thermos. Strain the hot coffee into the coffee thermos. Allow to sit for ten minutes before serving. Avoid shaking the thermos, as some coffee grains and the cloves will settle to the bottom and you do not want to pour these grains into the coffee cups. Sweeten to taste. For the full experience, sit on the floor, serve in small cups and serve with dates which help offset the bitter taste.
In a small saucepan combine the apricot preserves, white wine vinegar, hot mustard and garlic, whisk over medium heat until the preserves melt; set aside. Set oven to broil heat, or heat outdoor (or indoor grill) grill to medium-high heat. Season the chicken pieces with seasoning salt and pepper. Place the chicken skin-side down on a broiler rack. Broil chicken for 20 minutes, turn over the chicken and continue to broil or grill for about another 15-20 minutes (or until chicken is cooked) brushing with glaze and turning occasionally.
Add coffee grounds inside filter/basket, and adjust basket to fit coffee maker. Pour cold water into coffee maker. Start brewing the coffee. After coffee's done brewing, turn off coffee maker, and set pot aside for coffee to cool somewhat. Combine brewed coffee and sweetened condensed milk into a large pitcher. Stir thoroughly until coffee and condensed milk is blended together. Stir in the vanilla extract. Refrigerate until coffee is chilled. Once chilled; pour in glasses filled with ice cubes. This makes (58 oz.) of vanilla iced coffee, about 5-(12 oz.) servings each. Note: Prep time and cook time may vary. Depending on your coffee maker, cook time may take less than time stated, or perhaps a few minutes more. *Additional Note: For those who thought the coffee was too sweet, or think the ice cubes will weak'n the flavor of the coffee, add coffee flavored ice cubes to your drink. It will be less sweet, and still have that wonderful coffee flavor.