HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool. Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.
Mix salt, cumin, and chili powder in bowl. Season the chicken breasts. In a large skillet, heat olive oil, then add chicken breasts. Cook roughly 7-8 minutes each side, remove from pan, then let sit for about 5 minutes before slicing into strips. The juices should run clear and the chicken shouldn't be pink in the center. Cut the chicken into slices. In a large bowl, add lettuce, bell pepper, tomatoes, black beans, corn, and chicken. Toss until everything is mixed. Add avocados, then toss once more. Be careful to not overwork the avocados. Serve in bowl. Add the avocado dressing ingredients to a blender and process until smooth. Add 3 - 6 tablespoons of water for desired thickness. The dressing can be stored in an airtight container and kept refrigerated for 1-2 weeks. Toss the salad with the desired amount of dressing and serve.
Cut squash into thin slices. Spread slices out onto paper towels. Salt and allow to "sweat". After 10 minutes blot with paper towel. Flip slices over and repeat with salt and blot after 10 minutes. This allows salt to flavor squash and releases water for better sauteing. In a 10 inch saucepan combine olive oil and butter. Lightly saute onion first and set aside into small bowl. In same saucepan saute squash on low heat until tender. Before removing from heat add sauteed onions and sprinkle with Lawry's seasoned salt, garlic powder and black pepper. Note: For best flavor use a sweet onion.
Heat half of the oil in a heavy based frypan, then add the onions and cook over low heat for about 15 mins or until they are golden and caramelised. Add sugar, stir to dissolve, then remove from the pan and set aside. Season flour with salt and pepper. Coat the pork in the seasoned flour. Add the remain oil to the pan and fry the pork over medium heat for 1-2 minutes or until golden on both sides. Return onions to fry pan with vinegar, sherry, garlic and tarragon. Bring to boil then reduce the heat to low and simmer for 20 mins until the pork is just cooked through. Remove the pork and keep warm. Cook the sauce over high heat for 3-4 minutes or until reduced by half. Stir in creme fraiche and cook for 2-3 minutes. These cutlets are good served on mashed potato and snow peas and with the onions and sauce poured over the top,.
In a small bowl, combine the first six ingredients. In another bowl, combine the chicken, cheese, apple and pecans; add dressing and toss to coat. Spread half of the chicken salad on two slices of bread. Top each with another slice of bread, remaining chicken salad and remaining bread. Spread butter on both sides of sandwiches. Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.
Heat oil in large soup pot over medium heat. Chop onion, celery, red or green pepper, and garlic. Add to oil. Stir in thyme and bay leaf. Cook over medium to medium low until onions are soft, about 7 minutes. Meanwhile, chop sweet potato into 1/2 inch dice (peeling can stay on). Near end of cooking time, add crushed red pepper to pot and stir to mix. Add black pepper, tomatoes, broth, sweet potato and chicken to the pot. Bring to a boil, cover and simmer on low 20-25 minutes, until potatoes are soft. Serve over hot rice. Freeze separate from rice if freezing.
Mix all ingredients together, and shape into 16 balls. Bake at 180C for 25 minutes.
Brown hamburger. Add onion soup mix, oregano, tomatoes and water. Bring to a boil, stir in pasta. Cover and simmer for 20 minutes or until all the water has disappeared. Stir in parmesean cheese. Top with mozarella and cover until melted. Enjoy!
1. Using a serrated knife, cut angel food cake into 12 equal slices; set aside. 2. In a mixing bowl or food processor, combine both cheeses, whipped topping, sugar and vanilla. Microwave for 30 seconds. Mix until blended and smooth. Combine cocoa and grated chocolate in a separate bowl; set aside. Pour coffee and brandy flavoring into a shallow dish. 3. Dip 4 cake slices into coffee mixture and turn to coat. Place slices crosswise in bottom of an 8-inch loaf pan and press cake down to coat bottom (break up cake if necessary to coat surface). 4. Gently spread 1/3 cheese mixture over cake layer. Sprinkle with 1/3 cocoa mixture. Repeat procedure with remaining cake slices, cream cheese mixture and cocoa mixture to make 3 layers. 5. Refrigerate 2 hours.
Directions: Put flour in bowl, add baking powder, salt and powdered milk. Mix. Mix in warm water to form dough. Cover hands in flour. Knead dough by hand until soft but not sticky. Cover with a cloth and let stand for 15 minutes. Shape dough into balls about 2 inches across then flatten by patting and stretching the dough. Melt shortening about an inch deep in frying pan. When hot put dough in pan. Fry one side till golden brown, then turn and fry the other.
*Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add chilies. Cover and cook until chilies are soft, adding water by tablespoonfuls if chilies become too dark, stirring occasionally, about 10 minutes. Uncover. Add garlic; saute 1 minute. Transfer to medium bowl. Stir in cilantro. Season chili mixture to taste with salt and pepper. Heat 2 teaspoons oil in each of 2 heavy large skillets over medium-high heat. Add 1 tortilla to each skillet. Top each with 1/4 of cheese and 1/4 of chili mixture, then 2 tablespoons salsa. Top each with 1 tortilla. Cook until bottoms are golden brown, about 3 minutes. Turn quesadillas over. Cook until bottoms are golden brown and cheese melts, about 3 minutes. Transfer to cutting board. Cut each quesadilla into 6 wedges. Transfer to platter. Repeat with remaining oil, tortillas, cheese, chili mixture, and salsa. Serve hot.
Combine oil and syrup in large bowl, stir with whisk, add sugars and stir until well blended, add vanilla, butter flavoring and egg whites. Lightly spoon flours into dry measuring cups and combine flours, baking soda and salt in a small bowl - add to sugar mixture, stirring until well combined. Add chips - cover and chill 1 hour. Preheat oven to 375°. Drop dough by level tablespoons, 2-inches apart on cookie sheets coated with cooking spray. Bake for 8 minutes, remove and cool on pan for 2 minutes; remove and cool on wire racks. I use Silpat liners - thus not needing cooking spray - I recommend everyone buy some Silpat liners (I've given them away to almost everyone I know!).
Preheat oven to 375 degrees. Arrange the cooked shrimp in individual dishes or a shallow casserole dish. Combine the remaining ingredients except the lemon wedges, mixing well. Spread this mixture over the shrimp, completely covering the shrimp. Place in preheated oven for approximately 20 minutes or until the the butter melts and the crumbs become crisp. Garnish with the lemon cut into wedges or slices.
In a small bowl, stir together all of the spices. Pour the oil into a large stainless or cast-iron skillet over medium heat. Generously sprinkle the chicken all over with the spices. Use your hands to rub it into the skin. Place the chicken in the hot skillet, skin side down. Cook uncovered* for about 20-25 minutes. Let the pieces cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown. (If you are cooking drumsticks, I like to cook them for 15-20 minutes, then turn a third of the way over and cook another 15 minutes and then turn the final third of the way over and let them finish cooking for about 15 minutes more.) When the meat closest to the bone is cooked through, the chicken is done. Enjoy!
Bring large saucepan of water to a boil over high heat. Add shrimp; simmer 1-2 minutes or until shrimp turn pink and opaque. Remove shrimp with slotted spoon to a small bowl. When cool, slice shrimp in half lengthwise. Meanwhile, soften rice noodles in medium bowl of boiling water for two minutes. Drain; cut noodles into managable 3-inch lengths. Soften rice paper wrappers in a large bowl of warm water 30 to 40 seconds or until pliable. Drain wrappers, 1 at a time, on paper towels and transfer to clean work surface. Arrange 3 cilantro leaves in center of wrapper. Layer with two shrimp halves, some pork, rice noodles some peanuts and lime peel. Fold bottom of wrapper up over filling; fold in each side and roll up, burrito-style. Repeat with remaining filling and wrappers. Dipping Sauce. Combine all ingredients in small bowl; mix well.
In a small, heavy saucepan, combine chocolate, rum, cream, sugar, water and a pinch of salt. Heat over low-medium heat, whisking often, until chocolate is melted and sauce is smooth. Pour over desired dessert!
In large skillet combine ground beef, the water, tomato juice, tomato pasted, minced dried onion, chili powder, salt, garlic salt, and oregano. Bring to boil. Simmer, covered,30 minutes; stir often. Add the uncooked spaghetti; simmer, covered, 30 minute Stir often. Serve wit the grated parmesan.
Brown potatoes and carrots in electric skillet (300-325 degrees), use juice from mushrooms if you need to add liquid - this avoids using oil. While potatoes are cooking cut sausage into bite size pieces. Once potato mixture is cooked, add fz green beans, sausage and mushrooms. Make sure to stir so all ingredients are mixed thoroughly. Turn skillet down to low or steam. Put the lid on and vent, steam for 15 minutes or until beans are tender. Season to taste.
Combine all above ingredients into a large baking dish; cover with aluminum foil. Bake for 5 hours at 250 degrees-- NO PEEKING!
Place the butter and cream cheese in a bowl and whip together until creamy. Add the powdered sugar one cup at a time. Mix until well combined, Add the blackberry preserves and vanilla. Mix well. Can be refrigerated overnight and rewhipped prior to frosting.
To make the filling, melt the butter in a large pan over low heat. Add the garlic and leek, and cook, stirring, for 4 minutes until softened. Add the potatoes, carrots, parsnips, broccoli, and tomatoes and cook, stirring occasionally, for 12-15 minutes. Stir in the flour and cook for 1 minute. Remove from the heat and gradually stir in the milk and stock. Return to the heat and cook, stirring, until thickened. Add the herbs and seasoning. Simmer for 20 minutes. Meanwhile, to make the crumble, put the flour into a large bowl, then rub in the butter until the mixture resembles bread crumbs. Add the cheese, walnuts, almonds, and thyme and mix well. Preheat the oven to 400 degrees F. Remove the vegetable mixture from the heat and transfer to an ovenproof dish. Spoon the crumble over the top and press down gently. Bake in the preheated oven for 25 minutes, or until golden and the vegetables are cooked through. Serve hot.
Cook Kashi in the water (covered) until all the water is absorbed. Chill the Kashi overnight or for several hours until thoroughly chilled. Combine all the dressing ingredients and pour over the combined vegetables. Add the Kashi and and toss all together. Chill before serving.
Place fish in greased oven proof dish. Combine remaining ingredients and spread over fish. Bake at 190°C for 20 minutes.
In large bowl combine all ingredients. Place in Crock pot. Cook on low 4 hours. OR. Freeze in individual portions. After frozen Place each needed portion in Crock Pot. Cook on low 4-6 hours .
Place garlic on cookie sheet and roast in preheated oven 400°F for 15 to 20 minutes until golden brown and soft. Peel and mash garlic. Add cream to saucepan with mashed garlic and simmer until reduced to 1/2 quart. Season with salt and pepper.
Wash, dry and chop kale. In large mixing bowl, place kale and sprinkle with sea salt, working salt into kale with your hands for 1 minute. Peel and dice avocado. Cut grape or cherry tomatoes in half. Rinse and dry sprouts. Place all salad ingredients into serving bowl. Mix olive oil , fresh lemon juice, miso ( optional), and pepper into jar. Pour over salad, toss 10 minutes before serving.
For the buttermilk dip, heat the olive oil and the frying peppers in a small skillet over medium-low heat, seasoning them with 1/4 teaspoon salt. Cook the peppers slowly, turning them often, until they are tender at the stem, about 15 minutes. Pinch out the pepper stems and most of the seeds, and put the peppers in a blender. Add the olive oil from the skillet and the garlic, buttermilk, sour cream, sugar, basil, lemon juice, and 1/2 teaspoon salt. Process until smooth. Pour into a bowl for serving. (This sauce can be made a few hours ahead and kept refrigerated.). For the fritters, heat the 4 cups oil to 370°F While the oil is heating, shuck the corn, cut the kernels shallowly off the cobs, and then scrape the rest of the pulp with the back of the knife. Measure out 2 cups of kernels and pulp. In a medium bowl, sift together the flour, baking powder, and 1 teaspoon salt. In a large bowl, whisk together the egg whites, beer, remaining tablespoon of canola oil, tarragon, lemon zest, and reserved corn. Add the flour mixture and whisk quickly to combine. (Don't overmix-a few lumps are okay.). Working in batches, drop the fritter mixture by the teaspoonful into the hot oil. Cook until dark golden brown, about 3 minutes. Drain well on paper towels and serve with the buttermilk dip.
Mix together the mashed potatoes, 1 teaspoon of the salt, half the pepper, the coriander, nutmeg, parsley and egg. Preheat a wok until hot. Add 2 tablespoons of the oil, the shallots and garlic; saute until soft. Add beef and stir to break up clumps; brown until meat is no longer red, about 2 minutes. Season with remaining salt and pepper. Cool. Combine the meat with the potato mixture. Form into 16 balls and flatten them into cakes about 2 inches round by 1 inch thick. Refrigerate, if not fried immediately. Pour 2 inches of oil into a preheated wok. Heat to 365°F Add 4 or 5 cakes, or as many as will fit into the pan without crowding or reducing the temperature of the oil. Deep fry, turning occasionally until golden brown, about 3 minutes. (If preferred, the cakes may be pan-fried in a flat skillet.) Remove to paper towels to drain. Serve hot or at room temperature.
Place salmon fillets, in a single layer, in a greased baking pan. Sprinkle each fillet with salt and pepper. In cup combine dijon, butter and honey. Brush mixture on top of each salmon fillet. In a bowl, combine breadcrumbs, pecans and parsley. Mix well. Spoon mixture evenly on top of each fillet. Bake in preheated 450 degree oven, for 10minutes. Garnish with lemon slices.
Place garlic, rosemary, onion,ham and red pepper flakes in a food processor; pulse to finely chop. Add beans, salt and pepper to taste. Slowly add olive oil with motor running until beans are pureed and a spreadable consistency, about 1 minute. Adjust seasonings and serve with thick potato chips, pita chips or sliced, toasted baguette slices.
Combine the eggnog, cognac, bourbon (or rum), and the vanilla extract in a cocktail shaker with ice. Shake briskly with the ice for 30 seconds; strain into an Old-Fashioned serving glass. Dust with nutmeg.
Blend strawberries in blender. Add other ingredients and blend to create a thick liquid. Serve cold.
To Make the Dressing: Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeno, garlic, cumin, chili powder, and Parmesan in the container of a blender or food processor; process until smooth. Refrigerate until ready to use. To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds. Toss continuously until the seeds are lightly toasted, about 3 minutes. Season to taste with salt and let cool. To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl. Season to taste with salt and pepper. Sprinkle the queso fresco and toasted pumpkin seeds over the salad.
Cream butter and sugar for at least 10 minutes. Sift flour, baking powder, and salt together. Alternately add milk and flour to creamed mixture. Beat in one egg at a time. Add vanilla. Pour in three greased and floured 8-inch cake pans. Bake 25 to 30 minutes at 350 degrees. For a moist cake, make a filling by combining sugar, milk, butter, and coconut. Heat almost to a boiling point and put mixture over each layer of cake. Make a divinity icing of last six ingredients. Boil sugar, water, and corn syrup until mixture spins a thread. Slowly pour boiled mixture over stiffly beaten egg whites. Add 1 teaspoon vanilla. Continue beating until spreading consistency is reached. Heap icing and coconut between layers and on top and sides of cake.
Put veal shin in water and cook atop stove until meat is very soft. Cool and then remove meat from bone and chop it into bite-sized pieces and set aside. Strain broth. Add salt and pepper to taste. Add celery, potatoes, carrots, and onions. Cook on medium heat for about 15 minutes. Prepare dough balls by sifting dry ingredients together and then cutting margarine into sifted dry ingredients. Add just enough water to make a stiff dough. Work dough with floured hands and form into pea-sized balls. Add balls to boiling soup broth and cook about 25 minutes longer. Add meat, stir, and serve.
Separate whites from yolks. Beat egg whites with a whisk or an electric mixer until stiff. Add egg yolks, sugar and flour and blend it together. Make it quickly so that the mixture is still fluffy. Heat the oil in skillet over low heat. Add the mixture to the pan, cover with the lid and fry for 1-2 minutes. Flip the omelet and fry for 30 seconds. When the omelet is done spread the vanilla cream cheese on the top. Add raspberries or other fruit on top and sprinkle with cacao.
Mix the glaze ingredients together in a small bowl, and set aside. Heat the olive oil in a small skillet over moderately high heat. Place the salmon fillets in the skillet, and cook for 2-3 minutes on each side, or until. golden, and just cooked through. Transfer salmon onto plates. Add honey glaze to skillet and simmer, stirring, for 1 minute. Pour the honey-soy glaze over the salmon, and serve.
In a large bowl cream confectioners sugar, softened butter, and vinegar. In a medium bowl sift together the flour, ginger, baking soda, and salt. Mix dry ingredient into the creamed butter mixture. If dough is too dry, add milk or cream a tablespoon at a time. Chill dough and keep unused portion in refrigerator while making each batch. On lightly floured board or silpad, roll dough 1/8 - 1/4 inch. Cut into desired shapes with cookie cutters. Bake in a 400°F oven for 6-8 minutes, until edges turn golden brown. Keep a close eye on cookies, especially if cookies are different sizes. I bake a sheet of stars, then angels, etc. so they will bake evenly. Cool on wire rack before decorating.
Place lamb chops in shallow glass dish. Stir together reserved pineapple syrup, soy sauce, vinegar, and mustard. Pour over chops. Cover tightly; refrigerate at least 4 hours, turning chops occasionally. Drain chops; reserve marinade. Melt shortening in large skillet. Brown chops over medium heat. Add 1/4 cup reserved marinade to chops in skillet. Cover tightly; cook over low heat 30-45 minutes or until tender. In small saucepan, mix sugar and cornstarch. Stir in remaining reserved marinade. Heat to boiling; stirring constantly. Reduce heat and simmer 5 minutes. Add pineapple chunks and heat through. Serve chops with pineapple sauce.
Preheat oven to 300 degrees F. Line cookie sheet with parchment paper. Place whites in large bowl. Beat whites with electric mixer until foamy. Add the cream of tartar and beat until egg whites are still and glossy, but not dry. With rubber spatula, gently fold sugar, coconut, and almond extract into egg whites. DO NOT STIR. Drop batter by teaspoonful onto parchment paper - about 1 inch apart. Bake macaroons for 20-25 minutes, until they look dry on top. Dampen tea towel, remove parchment paper with macaroons from cookie sheet, and place them on the damp tea towel and cool completely. This allows the bottoms of the macaroons to cool quickly. Peel macaroons off and enjoy!
Preheat oven to 350 degrees F. For the crust, combine very cold butter pieces with shortening, flour and salt in a large bowl. Using a pastry blender or two knives, mix until pea-sized crumbs are formed. Add 1 Tbsp of the ice cold water and mix, using a fork, then add another Tbsp of the water, and mix with the fork- do this until the dough forms into a mass (you may not need all of the water). Don't add too much water or it will get gluey. Wrap in plastic wrap and chill in fridge for 30 minutes. Roll out dough on a floured surface to 1/4" thickness. Line an UNGREASED 9" pie plate with the pastry, trimming excess and crimping edges. Line crust with a circle of wax paper, then pour raw rice or beans into the shell. Bake in a preheated 350 F oven until the crust turns golden brown, about 15 minutes. Let cool, removing the rice and paper, and set aside. Once pastry has cooled, preheat oven to 375 degrees F. For the filling,set whole peaches into a bowl of cold water to cover. Set this bowl near the stove. Remove peaches from the water using a slotted spoon, saving the bowl of water, and set the peaches onto a paper towel-lined plate. Fill a large saucepan with water- one big enough to hold the peaches. Bring water to a boil, then drop in the peaches briefly, about 30 seconds- just to blanch them. Immediately remove them using a slotted spoon and put them back into the bowl of cold water. This will help make peeling the peaches easier (you can skip the blanching step if you wish and just peel the peaches with a paring knife). Once the peaches are cool enough to handle, remove the skins (stubborn bits can be removed with a paring knife). Cut peaches into halves, discard pits, then slice peaches and put into a large mixing bowl. Add sugar, almond extract, and cornstarch, stirring to coat. Pour the filling into the cooled pie shell. Make the topping by first melting the butter over low heat in a small pan. Once the butter melts, add the sugar, flour, salt, and cinnamon and stir until crumbly. Immediately remove from the heat and mound the topping over the peaches. Place pie plate onto a rimmed cookie sheet, then pop the whole thing into the oven, preheated to 375 F, and bake until the top is golden brown and the filling is bubbling around the edges, about 60-70 minutes. Check often to make sure the topping isn't getting too dark- if it does, place a tent of foil over it. Let cool on a wire rack.
Use 1 Quart glass or enamel sauce pan. Combine pineapple, sugar green pepper, pimiento, garlic, vinegar, 1/4 cup water, the soy sauce, and Tabasco. Mix and heat slowly 5 minutes. Remove garlic. Stir cornstarch into 1/4 cup of water until smooth. Stir into hot mixture. Cook, stirring constantly, until thickened and clear, about 5 minutes' boiling. Makes 4 main-dish servings or 6 or more appetizer servings. Serve with fried Shrimp, or a dip for Chicken Fingers or strips. Add rice for a main meal.
Cut chicken in thin strips, place in shallow dish. Combine teriyaki sauce, ginger and garlic. Pour over chicken. Cover and chill 1 hour. Drain chicken, discard marinade. Stir fry celery,and onions in 1 TBS oil in large skillet 3 minutes. Remove from skillet and set aside. Stir fry chicken in remaining oil 4 minutes. Remove from skillet and set aside. Mix broth,cornstarch and soy sauce. Pour into skillet and cook and stir until thickened. Add vegetables, chicken and cashews, stir until heated thru. Serve over chow mein noodles.