HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450. Rinse and drain 3/4 cup of lentils, soak for 1 hour. Drain all water off lentils. Spread lentils onto paper towels and cover with paper towels to absorb as much water as possible. Melt butter, add oil, salt and lentils and toss. Spread mixture in a thin layer on a baking sheet and roast in oven for 14 minutes, stirring once or twice. Remove and set aside. Combine 1/2 cup of sugar and 1/4 cup of water in a sauce pan. Bring to a boil over medium heat. Swirl the pan, let it bubble and boil until all water evaporates and sugar turns golden. Remove from heat, add roasted lentils, and stir until completely coated. Cool on parchment or wax paper. When cooled, break the pralines up into small chunks and set aside. Remove label from one can of sweetened condensed milk. Put a clean dish cloth in the bottom of a deep pot of water or sauce pan on the stove, set the unopened can of condensed milk on top of the dish cloth making certain it is completely covered with water at all times. Bring the water to a boil and then reduce heat. Maintain a light simmer for three hours. Check frequently to ensure the water level is high enough to cover the can completely. Remove from heat and leave the can in the water to cool completely. Your dulce de leche (caramel) is made inside the can, and will be waiting for you to open the can and scoop it out when it comes time for you to use towards the end of this recipe. We have just completed the first two parts of making our delicious ice cream. Tip: We recommend making the pralines and dulche de leche (caramel) for our homemade ice cream recipe the day before making the ice cream portion. The pralines can be stored overnight and the dulce de leche (caramel) can cool overnight. Place remain 1/4 cup lentils in a sauce pan with 3/4 cups of water and 1 tbs sugar, bring to a boil. Reduce heat, cover and simmer for 10 minutes until lentils are soft. Grate in the apple and cook for another 10 minutes. This lentil mixture should have the same basic consistency of a cooked cereal. Add cooked lentil mixture to a food processor and puree until smooth. Add in 1/2 cup of the dulce de leche (caramel) and blend until completely smooth (you may need to warm the dulce de leche a bit since it has been cooled and sitting). Meanwhile, in a sauce pan melt the butter until browned, add cinnamon, vanilla, pralines made on Day #1 (hold back about 1/3 cup of the pralines for sprinkling on servings, see below) and condensed milk together. Blend mixture well. In a large chilled bowl, whip the whipping cream until stiff and set aside. Fold the condensed milk mixture into the whipped cream and drizzle in the remaining dulche de leche (caramel), may need to slightly warm for the drizzling, then gently fold inches. Place your lentil homemade ice cream in the freezer for a minimum of 6 hours. Sprinkle each serving with a little of the crunchy pralines.
Place the mixed berries and minced apple into a bowl; mash with a potatop masher. The apple will help to thicken the mixture without the use of pectin. Place berry mixture into a heavy pot on medium high heat and stir. Add honey, sugar, and cinnamon to the berry mixture; stir frequently. Cook on medium high heat for approximately 45 minutes until desired consistency is reached (although cooking times may vary). Towards the end of the cooking time, stir in the lemon juice. Add the jam to your sterilized jam jars and enjoy!
Cook pasta according to package directions. Heat oil,in a sauce pan, add onion, garlic and cook 2 minutes on medium. Add chicken broth, peanut butter, soy sauce (or tamari) vinegar, lemon juice, sugar (or brown sugar or honey, one or the other) and ginger. Turn heat to low, simmering 5 minutes, stirring often. Put chicken in a large serving bowl. Add chopped green onions. Drain Cooked pasta,well. Add to serving bowl. Pour peanut butter sauce atop, combine, Garnish with chopped peanuts, when serving.
In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together coffee, cocoa powder, milk, melted butter, eggs and vanilla until combined; add to dry ingredients; blend. Stir in the chocolate chips. Heat a lightly oiled skillet over medium-high heat. Pour 1/4 cup batter per pancake onto hot skillet. Cook 2 or 3 minutes. Turn and cook other side for 2 minutes. Repeat with remaining pancakes. To serve, top pancakes with confectioners' sugar and whipped cream. Drizzle with chocolate syrup.
Heat the oil on low in a skillet, stir in all the rest of the ingredients (except the kielbasa) and heat through. I like to peel the casing off the kielbasa but its not necessary. Dice the kielbasa and add to other ingredients in skillet and heat through.
Heat 1 tablespoon oil in large skillet. Add onion; cook over medium heat 3 minutes, stirring occasionally. Add mushrooms; cook and stir 5 minutes or until tender. Remove vegetables from skillet; add chicken and cook about 15 minutes over medium-high heat, turning until evenly brown. Reduce heat to low. Return vegetables to skillet. Stir in roasted peppers, bell pepper and red pepper flakes. Pour lasagna sauce over chicken and vegetables; cover and simmer 30 minutes. Uncover and continue to cook, stirring occasionally, until chicken is tender and no longer pink when tested with tip of knife. Meanwhile, cook linguine according to package directions; drain. Serve chicken with linguine.
In the saucepan of a double boiler, boil the water. Place the green beans in the colander of the double boiler and place over the saucepan. Cover with a lid and allow to steam for approximately 3-5 minutes, or until beans are near tender crisp. Remove the colander and set aside. Dump the water out of the saucepan and add the butter over very low heat. Add the almonds when butter is melted and saute until they are slightly brown. Toss the green beans into the mixture. Squeeze lemon juice over beans and season to taste with salt and pepper. Cook another minute until heated throw. Serve immediately.
1. Cook pasta alone, rinse & chill. 2. Mix all dressing ingredients while pasta cooks/cools. 3. Once pasta has cooled to about room temperature, mix well with other ingredients. Garnish as desired. Serve cold.
Preheat oven to 350°F. Spray a 9 x 13 rectangular pan with cooking spray. Sift the flour, cocoa, splenda, cornstarch and baking powder together in a bowl and mix to throughly combine. Add the oil, water and eggs and mix on a slow speed until combined. Beat with an electric mixer on high for 3-4 minutes until creamy. Spread evenly in pan and bake 25 minutes.
With a vegetable peeler remove and discard a long strip of the green outer peel. On the same side continue to pare long thin strips edged in dark green until you reach the seedy portion (You should get about 3 strips). Rotate the cuke a quarter turn and continue paring. You will need 3 dozen strips Bring a saucepan of water to a boil and add strips and blanch for 5 SECONDS Refresh in cold water and dry on paper towels. Blend together the cream cheese, smoked salmon and horseradish. (You can do the strips and mix the salmon/ cheese the day before you are serving, store in the fridge) Shortly before serving spread the cheese/salmon mixture on the pumpernickel rounds, Drape a cuke strips on each and top with a small dollop of caviar. Garnish the serving platter with parsley or dill.
Heat oil in heavy saucepan. Add onions and garlic. Cook, stirring, until golden. Add all remaining ingredients, including reserved tomato juice. Add water if needed, to just cover beans. Cover pan and simmer for 30 minutes. Serve beans with juices.
In a medium bowl, beat the egg; add the potatoes, spinach, feta cheese, bread crumbs and salt, stir until combined. Pour the oil 1/4 inch deep into a large skillet. Heat the oil over medium-high heat until it bubbles when a little potato mixture is dropped inches. Drop the batter by tablespoonsful into the oil. Cook until golden on bottom; turn and cook until golden on second side, about 3 minutes per side. Drain on paper towels.
Stew a chicken in salted water to cover until tender (1 1/2 hours). Remove chicken from broth. Reserve broth. Debone and remove skin from chicken. Tear into pieces with a fork (don't dice with a knife). In a large saucepan, over low heat, warm mole sauce from jar until almost boiling. Add broth, stir to make a perfectly smooth sauce, then simmer 20 minutes. Add tomato sauce, peanut butter, chocolate, and sugar. Cook and stir 20 minutes. Salt to taste.
In sealable plastic bag, combine chicken and marinade of lemon peel, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic, salt and pepper. Seal bag and refrigerate for 30 minutes. In bowl, whisk together remaining 3 tablespoons lemon juice, roasted garlic, remaining 1/2 teaspoons olive oil, sea salt and fresh ground pepper. Mix in tomato, green olives, capers, basil and avocado; set aside. Remove chicken from bag and discard marinade. Grill over medium-hot coals for 4 to 5 minutes per side or to desired degree of doneness. Serve with Avocado Tapenade.
Season chicken with complete seasoning or you can just use salt and pepper Fry chicken skin side down in small amount of oil until lightly browned. Dice up onion and bell pepper and chop garlic. Add the onion,pepper and garlic to pot with 1/2 cup of cooking wine and the bullion cube. Cover and cook until chicken is done. Add rice and the can of beer and the 2 teaspoons of bijol, return to a boil then lower heat to simmer and cover pot for about 20 minutes until rice is cooked . You can add more beer or wine if needed.Stir in peas and garnish with the strips of pimento.
In a bowl, mix the shredded chicken and spices (cumin, paprika, red pepper, salt) and set aside. Into a medium frying pan at medium/medium-high heat add your oil, green bell pepper, white onion, jalapeno, garlic, and black beans. Cook until the black beans soften slightly and the garlic is fragrant (about 3-5 minutes). Add tomatoes, whites of the green onions, cilantro, cumin, and paprika. Stir to combine and take off the heat. To assemble, spray a large frying pan with non-stick spray (grill pan or griddle will work well) set to medium/medium-high heat and place a single tortilla in the middle. Sprinkle a thin layer of cheese (about 3 tablespoons) over the surface, add a layer of the vegetable mix (about 3 tablespoons) to half the tortilla, and the same amount of your shredded chicken to the same half, finally sprinkle over about a teaspoon of your reserved un-cooked green onions. Apply another 3 tablespoons of cheese to the top, cover and allow to melt for about 2-3 minutes. Using a spatula, flip the un-topped half over the topped half, pressing lightly, cover and cook another 2-3 minutes so all the cheese has melted and the tortilla is crispy. Continue until all your veggie and chicken mixes are used up. Setting your finished quesadillas on a cooling rack in the oven set to low. When ready to serve, cut with a pizza cutter into slices and enjoy! These are great with a side of sour cream and/or guacamole.
Oven 350. Combine quinoa, sun-dried tomatoes, roasted peppers, parsley, oregano, lemon zest, salt and pepper in a med. sized bowl. Carefully separate vine leaves. Place each leaf, shiny side down and stem towards you on a work surface. Put 1 tablespoons stuffing near the bottom of the leaf. Fold the bottom and sides inward to cover filling. Roll tightly toward tip of leaf. Pack tightly, seam-side down, into baking dish. Pour boiling water into the dish. Cover with a plate to keep leaves from unrolling during cooking. Bake until quinoa is tender, about 30 minutes. Drain and serve with lemon wedges and Balkan-style yoghurt. I usually rinse the quinoa first and allow to dry or pat dry. Preparation time depends on how fast you can put this together and at first it can be slow so timing is very approximate.
Grate the potato and then the onion in a large bowl. Add 1 of the eggs and mix with spoon or hands (you can add the salt and pepper at this time if you like). Add the beef (or chicken) and the other egg, mix until well blended. Add the breadcrumbs until the mixture sticks together but is not too dry. Remember to add salt and pepper. Shape mixture into 4 patties, each about 3/4-inch thick. You can bbq, fry or broil the burgers for 10-15 minutes. enjoy.
Into a large mixing bowl, flake or chop the seafood. If you have crab sticks, you may want to use scissors to cut the crab into bite size pieces. Add the celery, carrots, onion, crackers, and Miracle Whip. Stir to combine. If the salad seems too dry, add additional Miracle Whip. Taste and add additional seasoning salt and pepper to taste. Serve in iceberg lettuce leaves.
Scrub potatoes and boil in their jackets until tender. Drain, peel and mash to a smooth puree. Leave to cool. Then blend in egg, rice flour or plain flour, sea salt and freshly ground black pepper, to taste. Gently fry onion in oil until transparent, add turmeric and fry for a further minute. Remove from heat. Peel tomatoes, halve crosswise and remove seeds and juice. Chop finely and place in a bowl, add onion mixture, tuna, parsley, sea salt and freshly ground black pepper to taste. (During shaping moisten hands with water to prevent potato from sticking.). Take about a tbs of the potato mixture and flatten it in the palm of your hand. Put a tsp of the filling in the center and close potato around filling. Roll into a ball and then roll in flour and flatten to make thick cakes. Arrange on a tray. Add oil to frying pan to a depth of 1/4 inch (5mm). Heat well and fry potato cakes until golden brown on each side - about 3 minutes in all. Drain on paper towels and serve hot on a plate with your choice of condiments.
Preheat oven to 350 degrees. Grease a 10 inch tube pan. Coat pan evenly with 2/3 cup walnuts, sprinkle walnuts with 1 tablespoon sugar. Set aside. In a small saucepan, melt butter over medium heat, stirring occasionally, until bubbling and golden brown. In a large bowl, combine browned butter, remaining 1/2 c up sugar, brown sugar, eggs and vanilla, blend well and set aside. In a large bowl, sift together flour, baking powder, and baking soda, add to butter mixture alternately with milk. pour into prepared pan, sprinkle with remaining 1/3 cup walnuts. Bake 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.
Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick spray. Mixed all the ingredients together except crackers and butter. Spread into the pan. Bake uncovered, for 30-45 minutes until bubbling. Remove and add the cracker topping and dollop with butter, and bake another 10 minutes or until the crumbs brown. Let casserole sit for a few minutes to settle before serving.
Preheat oven to 350°F. Grease and flour 2 (8 1/2 x 4 1/4 x 2 1/2-inch) loaf pans, lining the bottom with parchment paper, if desired. Cream, using paddle attachment, butter and 2 C granulated sugar in bowl of electric mixer until light and fluffy, approximately 5 minutes. With mixer on medium speed, add eggs, 1 at a time, and the lemon zest. Sift together flour, baking powder, baking soda and salt into a bowl. In another bowl, combine 1/4 C lemon juice, buttermilk and vanilla. Alternately add flour and buttermilk mixtures to batter, beginning and ending with flour mixture. Divide batter evenly between pans, smoothing the tops. Bake 45 minutes- 1 hour, until tester comes out clean. When cakes are done, cool 10 minutes. Meanwhile, combine 1/2 C granulated sugar and 1/2 C lemon juice in small saucepan, cooking over low heat until sugar dissolves. Remove cakes from pans and set on wire rack over jelly pan (best to set upside down on rack so that syrup is spooned onto the bottom of the cake as it will absorb better than spooning over the top). Spoon lemon syrup over cakes. Allow cakes to cool completely. Glaze: Combine confectioners' sugar and lemon juice in a bowl, mixing with whisk until smooth. Pour over the tops of the cakes and allow to drizzle down the sides. Garnish with 2 lemon slices and some greens (e. g., Italian parsley or mint leaves), as desired.
In a medium bowl, combine the flour, rosemary, salt, and pepper. Add the "beef" and toss to coat. Heat the oil in a 4- to 6-quart stockpot over medium heat. Add the "beef" mixture and cook, stirring constantly, for 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Stir in stock, wine, and carrots. Increase heat to high, bring to a boil, and reduce to a simmer. Cook for 15 minutes, stirring occasionally. Add the potato and onion and cook, stirring occasionally, for 15 minutes. Add the mushrooms and cook, stirring occasionally, for 15 minutes. Add the peas, stirring until the peas are heated through.
dissolve cornstarch in orange juice, place in small saucepan and heat to thicken, remove from heat, add remaining dressing ingredients and cool. toss salad greens with strawberries and oranges. add dressing, toss. top salad with duck confit and walnuts.
Mix bouillon and water. Use 4 cups to cook wild rice, strain out rice when cooked and fluffy (about 45 minutes) reserving extra broth. Set aside. Saute onions and celery in a non stick stock pot lightly sprayed with canola oil. Continue adding water slowly as the vegetables cook to avoid sticking. When soft and translucent, add mushrooms and cook until mushrooms are soft. Add the flour, and slowly add remaining broth, whisking until smooth. Add almond milk, then simmer until thickens. Add pepper, garlic powder, almonds, rice and sherry and simmer for another 10 minutes.
Break egg into a bowl and beat with a whisk for 30 seconds. Add remaining ingredients and combine with a wooden spoon until well mixed. Let batter sit while greasing a mini-muffin pan and preheating oven to 375 degrees. Spoon batter into the mini-muffin pan to 3/4 full. Bake for 25-30 minutes or until puffed and golden brown. TIP: There will be leftover batter after filling the 24 - mini muffin pan. If you don't have a second pan, and you don't want to wait for the first batch to finish, use small foil tart cups for the last few, they may take a bit longer to cook. However, since these will disappear quickly, and they can be frozen, it is much easier to just double the recipe and just make 2 1/2 - 3 pans.
Muddle simple syrup and mint. Add some cucumber that has been sliced and then cut into quarters. Add gin, lemonade and stir or shake. .Pour into tall glass and top with some soda water. garnish with cucumber slices and mint. You can add more gin depending on how strong you want this drink.
Bring 2 cups heavy whipping cream to a gentle boil. Stir in 1/3 cup of sugar until disolved. Remove from heat. In a seperate bowl, wisk egg yokes until blended. Slowly pour cream mixture into egg yokes and wisk until blended. Allow mixture to cool to room temperature. When the mixture has cooled, transfer to a freezer safe container and freeze.
Filling: Mix together eggs, sugar, corn syrup, butter, vanilla, and pecan pieces. Pour filling into prepared pie shell. Arrange the pecan halves around the inside edge. Bake at 400 for 10 minutes. Reduce heat to 350. Bake 40 minutes longer or until the center is firm. Cool to room temperature before cutting. Pie Shell: Combine 1 1/3 c sifted all purpose flour and 1/2 tsp salt in a mixing bowl. Cut in 1/2 c shortening until uniform but coarse. Sprinkle on 3 tbl cold water. Mix with a fork until you can shape mixture into a ball. Roll out to fit a 9-inch pie pan. Place in pan, trim and flute edge.
Cook 1/2 cup oatmeal with 1 cup water (I just nuke it). Dilute the puree with 1/4 cup water. pour the butternut into the oatmeal and microwave until hot. **You could try adding spices, but i like eating mine with a little sugar.
Heat oven to 350 degrees F. Stir 1 cup sour cream into salsa. Dip each tortilla into sauce to coat both sides. Spoon 1/4 cup of the chicken or beans onto each tortilla; roll up. Place seam sides down in ungreased rectangular baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese. Bake uncovered about 15 minutes or until cheese is melted. Serve with sour cream if desired.
Cook rigatoni as directed. Drain; rinse with hot water. Cook spinach as directed, drain well and squeeze out excess water. In a large saucepan, combine milk, ricotta cheese, garlic powder, ham and cooked spinach; mix well. Cook, stirring constantly until heated through. Remove from heat. Fold in rigatoni and place in a casserole dish sprayed with cooking spray. Bake at 350 for 30 minutes.
Combine flour, cornstarch, salt, sugar, baking powder, ginger and wasabi powder. Add water and beer to the flour mixture; whisk slowly until smooth. In a saucepan or skillet at least 8 inches in diameter, heat oil over medium high heat. Test oil by dropping in 1/2 teaspoon of batter. If it bubbles and fizzes right away, oil is hot enough. Dip an asparagus spear into the batter, then carefully into the hot oil. Add 7 more, and fry them all 2 to 3 minutes. Using a slotted spoon, remove them to a paper towel-lined plate. Repeat with remaining 8 asparagus spears. Serve immediately.
Dressing: Combine all ingredients for dressing in small bowl and whisk well. Salad:. Combine mixed baby geens, corn, shallot, chow mein noodles and carrot in large bowl. Pour dressing over salad and toss well. Season with freshly ground black pepper, to taste.
Preheat the oven to 325°F, with a rack in the middle of the oven. Grease a 12-cup fluted tube pan (Bundt pan). In a bowl, sift together the flour, salt, baking soda and cinnamon. Stir in the dates, nuts and sugar. In a large mixer bowl, beat the eggs, egg whites, oil, applesauce and vanilla until well blended. Peel, core and chop the apples into dices, sprinkling with lemon juice as you cut them (to keep them from turning brown). Stir the flour mixture into the eggs. The batter will be very thick. Stir in the apples. Spoon the batter into the prepared pan and bake for 65 to 75 minutes or until a toothpick inserted into the center of the cake comes out clean with no moist crumbs attached. Cool on a rack for 20 minutes and then invert.The cake can be made 2 days in advance or frozen for up to 3 months.
PLACE oven rack in center position; PREHEAT oven to 450°F. PROCESS the DRY INGREDIENTS in a food processor until thoroughly combined (1 3/4 cups bread flour, 1/4 cup cornstarch, 1 tablespoon baking powder, 1 1/4 teaspoons salt, 1 1/4 teaspoons granulated sugar, 1/2 teaspoon Butter Buds seasoning, 1/4 teaspoon baking soda, 1/8 teaspoon Accent seasoning, 1/8 teaspoon white pepper). ADD 1/8 cup vegetable shortening plus 1/8 cup cold solidified coconut oil by tablespoonfuls to the dry ingredients in food processor; PROCESS mixture until fine and crumbly. WHISK 3/4 cup buttermilk with 1 egg white in a 2-cup pour-spout measuring cup; POUR mixture through the feeder on food processor while running; PROCESS dough until it comes together and blades begin to slow down. TRANSFER dough mixture onto a generously floured board; ROLL dough very thinly using a rolling pin, using as few passes as possible over dough; RE-FLOUR board (and re-flour whenever needed to prevent dough from sticking); FOLD in half, then into half again; ROLL dough very thinly in the same previous manner; REPEAT rolling and folding no more than 3 times, to insure flakiness without over-working dough; ROLL dough into a rough ball. ROLL dough with rolling pin until it is between 1/2" - 3/4" thick; CUT into rounds using a biscuit cutter or small drinking glass, re-piecing and re-using scraps. ARRANGE biscuit dough rounds on a baking sheet. MELT approximately 2 tablespoons margarine or butter; STIR in 1 pinch salt and 1 pinch granulated sugar; BRUSH tops of each baked biscuit evenly with this BASTE (biscuits may be re-basted after baking if desired). BAKE biscuits on the center rack at 450°F between 10-13 minutes, or until golden brown (oven temperatures vary, so have oven light on to keep an eye on them). SERVE hot and ENJOY.