HumbleIntelligence/food-ner-1-Million huggingface dataset:
To sprout Quinoa: cover with water using 2 cups water to 1 cup Quinoa. Soak for 12 hours. Use running water and place the grains in a sprouting jar [has screen or cheese cloth lid] Rinse the seeds twice a day. Lay the jar sideways to give room to grow. Cover jar with a dark cloth loosely so air can move through. Grain is soft when finished and best used in 2 to 3 days. Crackers: Place all in a juicer that has no screen. Catch the puree in a bowl. Mix your favorite herbs and spices in plus salt to taste. Example vegetable salt. Spread mix thinly onto a piece of parchment paper that fits your food dryer tray. Dehydrate the cracker mix for approximately 12 hours at 110°F Store in air tight container. IF your oven goes that low you can use it. Use oven thermometer to be sure.
Mix dressing ingredients together in a small jar. Set aside. Combine vegetables in a large bowl. Pour dressing over vegetables and toss to coat. Refrigerate at least 1 hour to blend flavors.
Rinse steak and pat dry. In small mixing bowl, combine rosemary, marjoram, and thyme. Crush with fingers until finely crumbled. Stir in salt and pepper. Rub both sides of steak with herb mixture, patting evenly. Broil 1/2 inch from heating element on high, 5 minutes for rare meat, 6 minutes for medium-rare. Turn and broil for 5 more minutes, 6 minutes for medium-rare. Remove from oven and let rest for 5 minutes. Slice thinly, across the grain.
Wash the rice in a large bowl. Keep on washing it until the water comes out almost clear. Drain the rice and set aside for half an hour. In the rice cooker, add about 2 1/3 cup of water and the rice. Let the rice soak in the water for another half an hour and then start cook until done. In the meantime, mix the rice vinegar, sugar and salt in a sauce pan. Cook on low heat and heat until the sugar dissolves and then let it cool . Spread the rice (while it still hot) into a plate or a bowl and sprinkle the vinegar mixture over the rice. Using a rice spatula or a spoon, fold the rice quickly. (the amount is to taste, but use very generously.) Rehydrated the shiitaki mushrooms in 2 cups of warm water and reserve the water for cooking. Remove the stems from the mushrooms and slice them thinly. Heat 2/3 cup of the reserved mushroom water. Add the sliced shiitake, soy sauce and sugar; simmer on low heat until the liquid is evaporated. Set aside. In a large bowl beat the eggs and add 1/2 tablespoon sugar. In an oiled skillet, pour a scoop of egg mixture to make a small crepe-like omelette. Repeat to make a few more until mixture is entirely used. Cut cooked egg into strips. Serve the sushi rice using individual bowls and scatter the remaining toppings on top, covering the rice: the sliced shiitake mushrooms, the carrot and cucumber, the imitation crab meat, egg strips and sesame seeds.
Preheat oven to 350 degrees. In a medium bowl, mix honey and vinegar until blended (this will take a few minutes to combine). Dip chicken breasts in honey mixture until coated. Then coat in corn flakes Put in 8 x 8 pan. Repeat with all chicken breasts. Drizzle with remaining honey mixture. Bake at 350 degrees for 30 minutes.
Mix all ingredients in a small bowl. Add to ground beef (along with 2/3 cup water) for tacos. Or use to season french fries or popcorn.
Heat butter in a non stick, oven proof pan. Add chopped shallots and fry until translucent. Beat eggs in a bowl, alt salt and pepper, cream or milk and, if using, parmesan cheese. Add chanterelles to shallots and let fry until they give water, fry until water has evaporated. Add egg mixture and let set. Put pan into oven at 200°C and let frittata bake until the desired consistency is reached. Serve with ciabatta/artisan bread and red wine.
In a pestle and mortar smash garlic cloves with salt. Put the resulting paste in a terrine. Add olive oil and vinegar and season with pepper. Puree one tomato in the blender. Add to the terrine. Cut in small dices the other tomato, green pepper and cucumber and add to the terrine. Pour 1 1/2 liter of iced water. Season with oreganos and add bread cut up in dices. Wait 15 minutes and eat. Good to acompaign fried fish, presunto or chourico.
In large soup pot, saute onion in butter over medium heat until soft, but not browned. Add flour, salt, pepper, sage and paprika; stir constantly til flour is dissolved. Gradually stir in the milk. Cook over medium heat until boiling, stirring constantly. Remove from heat. Stir in cheeses, Worcestershire sauce, and hot sauce mixing until cheese melts. Puree soup in the pot with a stick immersion blender, (or use countertop blender/food processor) until smooth. Return to heat and heat very gently just to heat through, but do NOT boil. Serve.
In large saucepan over low heat, melt butter. Stir in marshmallows until completely melted. Remove from heat. Stir in cereal til well-coated. (*Iused 6 1/2 cups because I think they come out less dry.And they hold up better if they have to sit out for awhile). The original recipe called for 7 1/2, but what i used worked out really well!). Press into a greased 13x9x2 pan with a buttered spatula. Cool. In large mixing bowl, beat cookie dough and flour til well mixed.(*You do have to add the flour, otherwise that store-bought dough is really awful -- very sticky!). On a lightly-floured surface, roll dough into a 6" x 16" rectangle. Cut into 16 small rectangles. 2 rows of 8. Each one being 3" x 2". You can trim tops (2" side)with a paring knife to resemble the top of a tombstone cutting an arch if desired. Place each tombstone onto ugreased baking sheets 2" apart. *Optional, along bottom edge (bottom 2" side)of each cookie, insert 2 toothpicks halfway into the dough. **If these will be for small children, I recommend not doing this. (My owm alternative directions to follow.). Bake cookies at 350° for 8-10 minutes or until edges are golden brown.(*Mine took 13-14 minutes.)But mine were probably a little thicker than the original recipe. It had said to roll out and hand-cut each cookie with a paring knife around a waxed paper pattern -- (Cutting them into rectangles from a large rectangle was MUCH easier! And made more sense to me.)Then just simply trim the tops to whatever shape/style you want. Remove to wire racks to cool. In large plastic ziploc bag, combine water and green food coloring. Add coconut, seal bag shut, and shake to coat. Toast coconut, set aside. (Optional.)I didn't, it was fine. Using black gel, tint frosting gray. (*I used one whole small tube and it was barely gray, but ok.). Frost cookies, decorate tombstones with more black gel. (*The black gel for writing didn't work for me! I had to scrape it off, refrost the ones I wrecked, and just used chocolate frosting instead for the writing part. That worked perfectly for me.). Cut cereal bars into 3"x2" rectangles. Spread with melted chocolate chips. (*I didn't do this, I used frosting instead.)BUT! See further instructions! Insert cookies into rice crispy treats sticking the toothpicks down in to hold up the cookie. Do this on the edge of one long side. *If you aren't using toothpicks, pipe a thick bead of melted chocolate chips on wide edge and hold in place til set. Or do on waxed paper, which is how i ended up doing this, and lay them down with the cookie pressed against it so you don't have to hold it. Refrigerate til set.(30 minutes was all it took.) Remove from waxed paper carefully. (*I then opted to use the rest of the chocolate frosting to frost the tops of the exposed rice crispy treats part. Pressed the pumpkin into the frosting, then sprinkled with coconut.). Decorate with coconut for "grass", and candy pumpkins. Makes 16 "Tombstones".
Lightly grease two 9x5 loaf pans. Preheat oven to 350°F. Beat eggs, then add all ingredients and mix well. Pour into pan(s) and bake in oven until inserted toothpicks come out clean (50 to 65 min depending on oven).
Combine cracker crumbs and butter, and reserve 1/2 cup for topping. In bowl, combine broccoli, both cans of corns and remaining crumbs. Transfer to a greased 2 quart baking dish. Top with remaining crumb mixture. Bake, uncovered@ 375 degrees for 25-30 minutes or until lightly browned.
Combine all ingredients in a crock pot. Cover and cook on LOW for 3 to 4 hours.
Combine eggs, celery, mayonnaise, salt and pepper, to taste and mix well. Using a crinkle cutter (if you have one) or a knife, cut carrots into 2 x 1/4-inch "fries" , set aside. Place a small piece of lettuce on each bun bottom and then top with egg salad, dividing it equally between the 8 buns. Top egg salad with a slice of cheddar cheese, tomato and pickle. Top with remaining bun half to form a burger. Serve with carrot "fries" and small bowls of ketchup and relish, if desired.
Place skinless chicken thighs in crock pot. In separate bowl, mix tomato paste, enchilada sauce mix powder, and water together. Pour this mixture over the chicken in the crock pot. Cook on Low for approximately 8 hours. Turn control to High and stir in cheese. If sauce is too thick, stir in a little hot water. Serve in a shallow casserole dish, garnished with sliced black olives, green onion, and sour cream, if desired. For a complete meal, you might serve it on a bed of shredded lettuce, with salsa, and rice on the side. Also, makes great burritos served in warm tortillas!
Add liquid ingredients to a cocktail shaker filled with ice. Shake vigorously; strain into a chilled cocktail glass. Shave chocolate over the top.
Preheat oven to 350°F. In a large mixing bowl combine all of the ingredients. (Go on - use your hands -- you can't make meatloaf any other way!). Form meat mixture into a loaf and place into a casserole dish. Bake for 50-60 minutes. Nice with scalloped potatoes and steamed green beans.
Combine first four ingredients in a large heavy saucepan; cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about one hour; reduce heat to low. Whisk egg yolks, remaining skim milk and cream cheese in a small bowl; gradually whisk in a small amount of rice mixture, being very careful not to curdle the eggs. Return mixture to the original pan and cook one minute, stirring constantly; do not let the mixture boil. Add the white chocolate and stir until melted. Spoon into individual bowls. Cover and chill until cold.
Heat a large skillet over medium high heat and add 1 TBSP Wildtree Roasted Garlic Grapeseed Oil. When skillet is hot, add the shrimp. Cook 1-2 minutes, then flip over. Cook additional 2 minutes. Heat a separate large skillet over medium high heat. Add the asparagus and saute 5 minutes.
Wash greens and spinach well.Add to a pot with a small amount of water and simmer 15 minutes.Drain any remaining liquid. Peel the ginger and coarsley chop garlic and chile.Blend ginger ,garlic,chile,and greens to a smooth paste in a blender or food processor. Heat 6 tablespoons in a pan over medium.add the cornmeal and cook,stirring constantly ,for 2 minutes-do not let the cornmeal brown. Turn the heat to medium-low,add 1/4 cup water let simmer for 1 minute then add puree.Cook for 10 minutes stirring often. Top with the remaining 3 tablespoons of butter and serve hot.
1. Preheat oven to 375 degrees. In a 2 Qt bowl, flake chicken until finely shredded. Chop bell pepper. Add to chicken along with spinach, cheese, mayonnaise, lemon zest, salt and nutmeg; mix well. 2. Unroll crescent dough; separate into 16 triangles. Arrange triangles in circle on 13" round baking pan with wide ends of triangles overlapping in the center and points toward the outside. 3. Using a spoon/medium cookie dough scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. ~~~~Filling will not be completely covered~~~~~~~~~. If making individual rolls, take pointed end up over filling and tuck under wide end, bring the sides up to form a pouch. Reduce cooking time by 5 minutes. 4. Bake 20-25 mins or until golden brown.
To make fig puree, cover about 125-150g of dried figs with boiling water (figs+water to equal 175g). Keep warm (you can microwave on low for 5 minutes or so or put in a small pan over low heat). Soak until soft (about 10 minutes) and puree in food processor or with stick blender. The puree should have a texture similar to thick batter or soft butter. If it's too thick, add a little water or if it's too thin, add more softened figs. (If you find you've made a bit more than the 175g you need for the brownies, you can use it to top toast or porridge or substitute for butter in biscuit or flapjack recipes.). Melt butter and chocolate together in a heat-proof bowl over a pot of simmering water, or put it in the microwave on low for about two minutes (check, stir and repeat until melted). Beat eggs, sugar and vanilla together until thick and creamy, then add 175g of the fig puree and then the chocolate/butter mixture. Sift together flour and baking powder (add a pinch of salt if desired) into the bowl and combine. If adding nuts, roast under grill or in a hot pan, chop and add. Pour into baking pan or loaf tins. I use silicone, which doesn't need preparation, but a metal tin should be greased and either floured or lined with baking paper. Bake at 180°C/350 F/gas mark 4 for about 30 minutes or until the brownie begins to crack and does not wobble when shaken. This may take slightly less or slightly more time depending on how hot your oven is and how you like your brownies (ie longer baking time makes a cakier, less fudgy brownie). Cool and cut into squares. A note about substitutions: this recipe is amazingly robust and seems foolproof. Feel free to make prudent and appropriate substitutions as long as you keep the correct proportions of wet and dry ingredients. I often cut the sugar (by 30-50g) and just add an equal amount of flour instead. You can use prunes instead of figs, or substitute spelt flour for wheat. I once used 200g of chocolate and substituted 5 tablespoons of cocoa with an extra tablespoon of fig puree for the rest. Significant subs can be made within reason.
Using an electric mixer, beat the sour cream and cream cheese until smooth and creamy. Spread mixture evenly on an oval platter or"medium" pizza pan size plate. Cover evenly with salsa, a good thick layer. The pan size will determine how much you need. Sprinkle lettuce evenly all over. Top evenly with diced tomatoes and then sprinkle with cheese. Sprinkle evenly with green pepper, then green onion, then the black olives and banana pepper/jalapeno slices (optional). Serve immediately with nacho chips (I like Tostidas, heavier style chips should be heated in the oven first for 5 minutes at 350F to make them crispier).
Preheat oven to 350 degrees. Blend oats until finely ground, but not powdered. Put oats in separate bowl and add flour, salt, and baking powder. Put drained, rinsed beans into blender with butter, eggs, and vanilla. Blend until pureed completely (there should be absolutely no chunks). In a large bowl, cream the bean puree and brown sugar. Add oat mixture and mix well. Add chocolate chips and mix. Using a a leveled off small cookie-scoop, scoop cookie dough onto greased jelly roll pans. Wet hands and press each cookie down flat ( to a little thicker than the chocolate chips). Bake each pan for 10-12 minutes, remove from oven and let cool for a bit before transferring to a cooling rack.
Prepare noodles as per instruction on the packet, then drain and set aside. Heat wok and add the oil. Stir-fry the onion and garlic for a couple of minutes, then add dried shrimp paste and sambal oelek and saute a further minute, or until fragrant. Add vegetables and toss quickly until cooked but still crunchy. Finally added prepared noodles with fish sauce, kecap manis and tomato sauce. Stir through until well flavored and heated through. Add chicken stock to moisten further if necessary. Serve garnished with peanuts and cilantro, and offer wedges of lime.
Cream butter 3-5 min until fluffy. add sugar and beat 2 min. add vanilla. add flour and salt and combine on low speed. chill 60 min. roll out to 1/4 " thickness and cut into stars. bake at 325 for 18-20 min. once cooled, sprinkle with powdered sugar.
In a large bowl mix all ingredients together. Refrigerate 6-8 hours or overnight. Serve in custard cups. Sprinkle with additional ground nutmeg.
Preheat oven to 350. Separate one package of bread stick dough into strips. Arrange strips in a spiral pattern to completely line the bottom of a 3" deep baking dish. Roll dough to seal seams. Slice remaining package of dough lengthwise. Lay each half, flat side down, and slice crosswise into 12 half moons for a total of 24 pieces. Form a decorative edge by arranging pieces of dough next to each other, standing on end, against sides of dish. Roll to seal bottom edge of dough to base. Sprinkle half of the cheese evenly over dough. Coarsely chop turkey; place in small bowl. Add bacon and green onions; mix well. Spread turkey mixture over cheese. Slice tomatoes into 1/4" thick slices; arrange over filling. Sprinkle w/ remaining cheese. Bake 35-40 minutes or until edges are deep golden brown. Remove pizza from oven; let stand 10 minutes. Arrange lettuce around outer edge of pizza. Drizzle w/ ranch dressing.
Put first four ingredients in work bowl of food processor and run until mixture is smooth. Pour out mixture into a bowl, cover and let sit in fridge until it gets firmer. Roll mixture in a ball and roll into chopped pecans. Let sit at room temperature for 30 minutes before serving.
Pre heat grill for 8 to 10 minutes, in the process add pineapple juice, A.1 Original Steak Sauce, Brown Sugar, black Pepper and salt to large mixing bowl. Mix thoroughly until it becomes a nicely blended marinade. Cut little slices in steak to absorb flavor from marinade. Place steak in bowl, tossing steak in marinade for a minute. Allow steak to soak in marinade for about 5 minutes. Brush grill with extra virgin olive oil, and heat grill. Place steak on grill and grill until meat is well done. Remove steak once cooked through and place onto a separate plate. Cover and allow to cool down. Next grab tomatoes and cut into small chunks. Then grab pineapple slices cut into squares. Slice mango into squares. Uncover steak and slice into square chunks. Grab your kabob skewers and slide steak squares, pineapple squares, mango squares and tomatoes onto skewers, in that order, until you create a colorful, delicious kabob! Finally Top Kabobs with A-1 Original Steak Sauce. Enjoy!
Break cauliflower into florets and lightly steam in water and salt for about 10 minutes. Drain and in the same pan saute onion and garlic in one tablespoon of the butter until translucent. Use the rest of the butter to grease a glass or ceramic baking dish. Mix onion and cauliflower together with salt, pepper and marjoram and add to greased baking dish. Mix beaten egg, half and half, cream and sour cream together until well blended. Top with ham and cheese and then pour the egg and sour cream mixture over the entire dish. Bake at 350 degrees for about 30 minutes or until browning on top.
Preheat your oven to 425°F. In your stand mixer using the whisk attachment add eggs to bowl and beat well. Add sourdough starter, milk, salt, and sugar or honey (if using). Whisk on medium-low until smooth. Put butter into a 9-15 inch stainless steel or cast-iron skillet and place into oven for butter to melt and pan to preheat (about 5 minutes). Carefully remove pan from oven and swirl butter around to coat sides. Pour batter into the pan and quickly place back in the oven. Bake for 15-25 minutes (depending on size of pan) until pancake has puffed up and is beginning to turn golden brown on top (do not open oven during the first 15 minutes or your pancake may deflate). Carefully remove pan (it will be HOT) and, using a spatula, release pancake from pan and slide out onto a serving plate. Dust with powdered sugar and a squeeze of lemon, drizzle with maple or marionberry syrup, slice some fresh fruit and add a dollop of homemade sweetened sour cream. NOTE: You can also toss all the ingredients into a blender (except the butter) and give it a quick whirl.
Dice up the garlic, green pepper, lamb, and onions. Mix bbq sauce with diced lamb. Heat oil in large skillet. Assemble quesadilla by placing lamb on tortilla, add cheddar cheese, garlic, onions and pepper. Top off with another tortilla and place in hot skillet. Cook until cheese is melted and tortilla is golden brown on both sides. Repeat until tortillas are used up. Serve with sour cream.
Preheat oven to 400 degrees. In a shallow baking dish combine butter, lemon juice, sugar and vanilla. Add peach halves, turn to coat in butter mixture and arrange cut side down in a single layer. Roast peaches until tender and the liquid in the baking dish turns syrupy, 15-25 minutes. Brush peaches with cooking liquid half-way through. Serve slightly warm with ice cream and raspberries. Drizzle with cooking liquid.
Wash beans in a colander. Sort beans, discarding stones and blemished beans. Place beans in a large saucepan and cover with cold water by 1 inch. Bring to a boil over high heat. Boil for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain beans and return to saucepan. In food processor bowl fitted with slicing blade, slice carrots, celery and onion. Add carrot-vegetable mixture to beans in saucepan. Add 6 cups water. Bring mixture to a simmer over high heat. Replace slicing food processor blade with metal blade. Add ham (or bacon) and pulse until chopped. Add ham or bacon to saucepan. Reduce heat and simmer, covered, stirring occasionally, until beans are very tender, about 1 and 1/2 hours. Add sugar, to taste. Add salt, white pepper, and pinch of ground nutmeg. Serve soup in heated bowls. If desired, add 1/2 t sour cream or creme fraice to top each serving, or. add dollop of sherry to each serving. Enjoy.
In the top of double boiler,melt the chocolate. Add in the bread crumbs,almonds and salt. Combine well. Fold in the 4 stiffly beaten egg whites. Cover,steam in double boiler for 25 minutes. This can be served warm,or chilled,with whipped cream if desired.
In a heavy-bottomed pot over medium high heat, melt butter. When foaming, add onion, garlic and bell pepper and saute until softened, about 8 minutes. Stir in flour to make a roux (flour/fat paste). Stir for about 3 minutes, or until all flour is incorporated and mixture has turned a light brown. Mix in stock and cream. Increase heat and bring to boil, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes. Stir in jalapenos and cook for a minute. Blend mixture, either in a regular blender and returning to the pot, or right in the pot with a stick blender. Add cheese to soup and stir until melted. Add salt to taste (always taste first!), then add freshly ground black pepper to taste. Stir well. Serves 8. Garnish each bowl with chopped parsley and a sprinkle of cayenne pepper. Enjoy!
Preparation: Chill a medium mixing bowl in the refrigerator. Meanwhile, place the cold water in a small bowl. Sprinkle with gelatin and let stand 1 minute. Add boiling water and stir until gelatin is dissolved. Set aside. In the chilled bowl, combine Splenda, cocoa powder, salt, whipping cream and vanilla until roughly mixed. With an electric mixer on medium speed, beat mixture until it becomes stiff. Do not over-beat or you will end up with chocolate butter. Beat in the gelatin mixture just until combined. Spoon chocolate mousse into decorative dessert dishes or martini glasses. Chill 1 to 2 hours before serving. Top with whipped cream lightly sweetened with Splenda and a sprinkling of cocoa powder if desired. May be made a day in advance.
Melt butter, add apple and onion, cook until soft. Add cabbage, stir to blend. Add vinegar, sugar, cloves and wine. Cook, covered, until cabbage is tender, about 12 minutes. Thicken the sauce with flour, first adding a little water with the flour. Simmer until sauce is smooth.