HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put pasta water on to boil. In a large saute pan stir-fry eggplant and garlic in 4 tablespoons olive oil, until tender and a little brown. Put pasta in boiling water. Remove eggplant mixture from pan and set aside. Saute onion and pepper in remaining oil for 5 minutes. Add eggplant mixture and all other ingredients to onion and pepper, cover and cook over low heat for about 7 minutes. Toss hot, drained al dente pasta together with eggplant sauce, garnish with a sprig of fresh basil (and the toasted pine nuts, if using), and serve with grated parmesan cheese. Add additional vinegar, if desired. Serve warm or at room temperature. Serves 4. *Note: I think I prefer this made with only 8 ounces of pasta.
FOR THE ICE CREAM: Transfer the ice cream to a medium bowl and, using a rubber spatula, fold in the ground espresso until incorporated. Press a sheet of plastic wrap flush against the ice cream to prevent freezer burn and return it to the freezer. (The ice cream can be prepared up to 24 hours ahead.). FOR THE CAKES: Lightly coat eight 4-ounce ramekins with butter. dust with sugar, tapping out any excess, and set aside. Melt the bittersweet and unsweetened chocolates and 10 tablespoons butter in a medium bowl over a medium saucepan of simmering water, stirring occasionally, until the chocolate mixture is smooth. In a large bowl, whisk the 1 1/2 cups sugar and cornstarch together. Add the chocolate mixture and stir to combine. Add the eggs, egg yolks, and Grand Marnier and whisk until fully combined. Scoop 1/2 cup of the batter into each of the prepared ramekins. (The ramekins can be covered tightly with plastic wrap and refrigerated for up to 24 hours.). Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Place the filled ramekins on a rimmed baking sheet and bake until the tops of the cakes are set, have formed shiny crusts, and are beginning to crack, 16 to 20 minutes. Transfer the ramekins to a wire rack and cool slightly, about 2 minutes. Run a paring knife around the edge of each cake. Using a towel to protect your hand from the hot ramekins, invert each cake onto a small plate, then immediately invert again right-side up onto 8 individual plates. Sift confectioners' sugar over each cake and the area of the plate where the ice cream will be placed. Remove the ice cream from the freezer and scoop a portion on top of the confectioners' sugar, next to the cake. Serve immediately.
In food processor, shred cabbage and carrots. Transfer to a bowl and add mayonnaise. Add diced onion, celery and chopped cilantro to mixture. Add pineapple, lime, lime zest and pepper. Taste and add a little sugar or honey if needed. Refrigerate 4 hours-overnight. Stir and serve.
In deep cereal bowl, add water. Break up the noodles before opening. Add seasoning packet & noodles to water. Microwave Hi 4-5 minutes. *Caution! HOT* Add Tuna, Parmesan, Butter, Pepper. Stir well. Enjoy!
Slice squash about 1/4-inch thick; cook in boiling salted water until tender. Fry bacon until crisp; drain on paper towels. Crumble bacon and set aside. In bacon drippings, brown onions. Add butter, squash, eggs, salt and pepper. Cook, stirring, until eggs are cooked. In a 2-quart casserole dish, place half of the squash mixture. Sprinkle with half of the crumbled bacon and half of the shredded cheese. Top with remaining squash mixture, then bacon and cheese. Bake at 350° until hot and cheese is melted.
Preheat the oven to 375 degrees. Cook, drain, and mash the squash to the consistency of mashed potatoes. Cream the sugar, molasses, and butter; add the egg and squash and blend well. Mix the dry ingredients and add them into the squash mixture. Fold in the pecans. Fill muffin tins half full of batter and bake for approximately 20 minutes.
Preheat oven to 350°F Line a 9-inch round cake pan with parchment. Melt the chocolate in the top of a double boiler or melt in the microwave. Cool. Beat the butter until light and fluffy. Beat in sugar. Pour in chocolate and mix to combine. Add eggs, one at a time, beating well after each addition. Gently mix in the flour until it just disappears. Pour into prepared pan, smooth the top, and bake about 25 minutes, until a tester comes out clean. Cool in pan on rack. Invert onto serving platter, peel paper and dust top with confectioners' sugar.
Chop the fish and/or shellfish into small cubes; place into mixing bowl. Stir in the rest of the ingredients and mix very well. Place a piece of cling wrap on the counter; place the seafood mixture on it and shape into a cylinder. Roll the plastic around the cylinder very tightly and seal the ends. Bring a large pan of water to simmer (about 180F), place sausage into water and cook for 20 to 30 minutes. Remove from the water and let cool for ten minutes. To serve, remove the plastic and slice.
Saute the onion and red pepper in the oil for 5 minutes. Add the garlic and saute an additional 2 minutes. Squeeze the spinach to remove all the liquid. Add to the onion mixture. Add the artichoke hearts. In a separate bowl, with an electric mixer, mix the cream cheese, sour cream and mayonnaise until smooth. Add to the spinach mixture. Add the cheeses and seasonings. Put into a shallow, greased baking dish. bake at 350F degrees for 30 minutes until golden and bubbly Serve with tortilla chips, crackers, veggies or cubed bread.
Cut the grapefruit. Put it on a pan and sprinkle on the desired amount of brown sugar. Bake it in the oven at 325F until the sugar has melted. If you don't have the oven just heat it up enough to melt the sugar.
For the filling: In a saucepan combine sugar, flour, and unsweetened cocoa powder. Stir in 1/2 cup milk and butter or margarine. Cook over medium heat till the mixture is thickened and bubbly. Stir constantly. Stir in vanilla. Cool. For the dough: In a mixing bowl stir together the biscuit mix and 1/2 cup milk. On a well floured surface knead the dough 12 times. Roll the dough to 1/8inch thickness. Cut dough into twelve inch circles. Place 1 tablespoon filling in the center of each circle of dough. Brush the edge of the dough with water. Fold the dough over the filling; press the edges together with tines of a fork to seal. In a skillet heat 1 inch cooking oil to 375 . Fry the pastries for about 2 minutes, or until golden. Turn once. Drain on paper towel and sprinkle warm pastries with sifted powdered sugar.
1. Heat oven to 400°F. Stir together Potatoes, Sauce Mix and boiling water in ungreased 2-quart casserole. Stir in remaining ingredients. 2. Bake uncovered 50 to 55 minutes or until potatoes are tender. Let stand a few minutes (sauce will thicken slightly). High Altitude (3500-6500 ft). Heat oven to 425°F. Increase boiling water to 2 1/2 cups. Bake 55 to 65 minutes.
In a 2-qt saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring, until slightly softened, about 2 minutes. Add the broth and water and bring to a boil;. Add the zucchini, dill, and poultry seasoning and return to a boil. Reduce heat and simmer, uncovered, 5 minutes. Add the escarole through the salt. Simmer, uncovered, 5 minutes longer. Sprinkle with the scallion to serve.
Preheat oven to 375°. Place the sweet potato slices singly in a lightly greased Dutch oven or similar pot. Arrange the piloncillo cones pieces directly on top of the sweet potato slices. Place the cinnamon stick, star anise and cloves on top of the sweet potatoes. Add a dash of salt. Pour the water on top of everything. Cover the pot and bake for about 1 hour or until the camotes are completely cooked and the syrup has thickened. (I checked the sweet potatoes at the halfway mark to make sure they weren't burning.) You can always reduce the temperature. Remove from oven and *carefully* arrange the slices of yams on a platter. Now pour any remaining syrup on top (*carefully*!) *Set aside to cool about 10 minutes then serve the crema mexicana on the side. *It is important to let them cool because you could seriously burn your mouth if you eat the camotes too soon after taking out of the oven.
In a saucepan, thoroughly combine the sugar, cornstarch, and salt. Gradually blend in the cold water and lemon juice. Stir in the egg yolks. Add the butter and boiling water. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium and boil for 1 minute. Remove from heat and stir in the lemon peel and food coloring. Pour into baked pie crust. Top with Three-Egg Meringue, sealing well at edges. Bake at 350>o F for 12 to 15 minutes. Cool for 2 hours before serving. THREE-EGG MERINGUE: In a bowl, with an electric mixer, beat the egg whites with the cream of tartar until foamy. Gradually add the sugar and beat until stiff peaks form.
Pre heat oven to 400 degrees. Heat oil in skillet over med. heat until hot. Add garlic, bell pepper, onion and half the oregano. Cook and stir about 3-4 minutes,, until just a little tender. Remove from heat. Unroll one of the pizza crust's onto a lightly floured surface and roll out to a 12x9 rectangle. Cover with half the cheese, half the bell pepper mixture and half the beef. Roll up. Repeat with other pizza crust and ingredients. Form a ring with the two rolls seam side down, seal the rolls together, brush with egg and water mixed together. Sprinkle with remaining oregano. Bake 20-25 minutes until golden brown. Cool 10 minutes before slicing.
Place sardines in a bowl; mash with a fork. Add onions, yogurt, lemon juice, dill and horseradish to your taste (I use 1 tsp). Stir well. Cover and chill at least 2 hours. Spread 2 teaspoons over each melba toast; top with shredded carrots. Serve immediately.
Spray inside of slow cooker with cooking spray. Combine mushroom soup with chicken broth and pour into slow cooker. Place chops on top of soup and sprinkle with pepper. Add green beans and potatoes and cover and cook on low 4-5 hours or on high 2-2 1/2 hours. Stir and serve!
Moisten the rim of a champagne glass with the wedge of lime. Dip the rim into granulated sugar. Add mango puree and grape juice. Decorate glass with lime wedge. Enjoy!
Lightly toss shrimp and bacon in sealable bowl with BBQ Sauce to coat. Put in fridg to marinate 6 hours (overnight, okay). Take out of fridg and wrap individual shimp with bacon strips. Put the wrapped shimp onto skewer leaving 1/4 inch between to insure proper cooking. Place skewers on broiling pan and broil 3 minute on one side, flip, and 3 min on other side. Using a fork, remove shrimp bites onto small platter. Serve with Poppyseed Dressing for dipping sauce.
For crust: Mix graham crumbs, melted butter and chopped peanuts together in bowl. Press into bottom of 13" x 9" baking pan. Bake at 350 for 15 minutes. Remove from oven and allow to cool---about 30 minutes. 1ST LAYER: Cream PB and cream cheese. Beat in sugar. Blend in 8 oz whipped topping. Spoon scattered dallops on to cooled crust and gently spread evenly over the crust. 2ND LAYER: Beat pudding mixes and milk until thick. Spoon scattered dallops on top of first layer and gently spread evenly. 3RD LAYER: Beat 12 oz. whipped topping with marshmallow fluff and spoon scattered dallops over 2nd layer---gently spread evenly over 2nd layer. Sprinkle with chopped peanuts and/or chocolate chips; if desired. Chill at least 1 hour before serving. Store in refridgerator.
Mix soup, mayo, cheese, and onions in a large casserole dish. Add drained green beans, and combine well. Bake covered at 350 for 30 minutes, or until warmed through.
In large skillet, saute the shallots, garlic and thyme in oil until tender. Add the tomatoes, salt and pepper; heat through. Remove from the heat; stir in cheese.
Butter a 9x13" cake pan and set aside. In a large bowl, beat eggs at high speed until thick and light in color. Combine sugar and oil and beat into eggs. Stir together flour, cinnamon, baking soda and salt. Add to egg mixture along with vanilla. Stir in nuts. Spread apple slices in bottom of buttered cake pan. Pour batter over apples, spreading to cover. Bake at 350 degrees 1 hour or until top is pale golden and apples are cooked. Remove from oven. Cool cake in pan on wire rack. When completely cool top with cream cheese icing. Cream Cheese Icing:. Beat cream cheese until fluffy. Beat in 1/4 c melted butter. Stir in 1-3/4 c confectioners sugar and 1 tsp lemon juice. Spread over cooled cake.
Rinse the lentils, place them in a small saucepan with the 3 cups of water, and bring them to a boil. Reduce the heat, cover, and simmer for 45 to 60 minutes, until tender. Stir occasionally, adding more water if necessary. While the lentils are cooking, chop the onion, cauliflower, sweet potatoes, and bell pepper into bite-sized pieces and set aside. Warm the oil in a pot and saute the mustard, fenugreek, and cumin seeds on medium heat, covering the pot and shaking it occasionally to prevent burning. When the mustard seeds begin to pop, stir in the turmeric, coriander, cinnamom, cayenne, and chopped chile and saute for another 2 minutes, stirring constantly. Stir in the tamarind liquid, then add the onions, cauliflower, sweet potatoes, and salt and combine. Cover and simmer for 10 minutes. Add the bell peppers, cover, and continue to cook until all of the vegetables are tender, about 5 minutes. Drain the cooked lentils and stir them into the vegetable mixture. Reheat if necessary, then stir in the cilantro. Ladle over basmati rice and serve with Mango Peach Chutney and a generous dollop of yogurt,if desired.
Cut eggplants lengthwise into 1/4 inch slices. Heat up a grill pan (or grill). Brush both sides of the eggplant slices with olive oil. Sprinkle with salt, pepper and dried oregano. Grill eggplants for 3-4 minutes on each side or until tender. Using a grill pan - as opposed to a regular pan - gives the eggplants brown grill marks which look really attractive when you present the salad. If you don't have a grill pan, it's only aesthetic so don't worry. Arrange the grilled slices on a serving platter. Sprinkle feta, pine nuts, basil and mint over the top. Finally, just before serving, drizzle with extra virgin olive oil and vinegar. Season with salt and pepper as needed.
In small bowl, blend mustard and vinegar. Slowly whisk in olive oil, salt and pepper. Combine arugula, endive and pear. Add dressing and toss. ENJOY!
Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15-20 minutes or until fork-tender. Drain. Whip cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don't overbeat them; a few lumps are nice). Add hot cream, butter and sour cream. Season with salt and pepper to taste. Whip again until blended. Adjust thickness by adding more cream, if desired.
Preheat oven to 450°F. Rub pork with oil and sprinkle evenly with red pepper, garlic powder, salt, and black pepper. (I just use my coffee grinder to grind up red pepper flakes). Press parsley and rosemary evenly over roast so they stick. Transfer pork to small nonstick baking pan. Tuck tapered end of tenderloin under itself for even cooking. Roast 18 to 22 minutes or until barely pink inside. Let stand 10 minutes before slicing.
Whisk together the dipping sauce, making sure the sugar dissolves, and set aside. Whisk together the flour and salt in a large bowl. Bring 1 cup of water to a boil in a small saucepan. Measure out 3/4 cup of water and pour over the flour mixture. Mix together with a fork. Add the sesame oil and mix. The dough will be shaggy. Add 2 more tablespoons of the remaining hot water. And mix with a wooden spoon until the shabby dough comes together. Shape into a mound in the bowl, then transfer to a floured surface. Knead for 7-10 minutes, incorporating more flour as needed, until the dough becomes smooth. Shape the dough into a ball, wrap in plastic wrap, and cover with a towel. Let rest for 1 hour at room temperature. Meanwhile, combine the scallion and chives in a bowl and set aside. Flour a surface and shape the dough into a thick log. Cut into 6 portions. Work with one portion of dough at a time, keeping the others covered with a damp towel. Flatten the dough portion by hand. Use a rolling pin to roll into a very thin rectangle, about 12 x 8 inches, with the long side facing you. Brush all over with a thin layer of softened butter. Sprinkle evenly with 1/4 teaspoon of salt and about 2 tablespoons of the scallion-chive mixture. Tightly roll the dough away from you so you're left with a log. Gently roll the log back and forth on the surface with your hands so that the log has an even thickness throughout. Starting at one end, roll the dough into a tight coil, tucking the end piece underneath. This should resemble a cinnamon bun. Then flatten slightly with the palm of your hand. Place on a parchment-lined baking sheet and cover with a damp towel. Repeat with remaining portions of dough, then let rest at room temperature under the damp towel for 15 minutes. Cut 4 small squares of parchment paper and flour a work surface. Place a bun onto the floured surface and roll into a 6-1/2 inch round. Place back onto the parchment-lined baking sheet and top with a small square of parchment paper. Cover with the damp towel. Continue rolling out the remaining dough portions, stacking with parchment squares between dough rounds. Heat about 1/2 tablespoon of vegetable oil in a nonstick skillet over medium low heat. Cook for 2-3 minutes per side until golden brown. Transfer to wire rack set inside a baking sheet. Repeat with remaining pancakes. Cut each pancake into 4 wedges and serve with the dipping sauce.
In a pan with a little oil stir fry the shredded coconut and corn kernels. Once golden brown drain off any excess oil and add the coconut milk, heat for a couple of minutes, do NOT bring to boil. In another bowl beat 4 eggs and an additional 4 yolks, and then the other ingredients, whisking gently until mixed. Transfer the milk mixture to a double boiler then slowly mix in the egg mixture. The mixture will thicken and become sticky. Once sticky remove from the heat and transfer to a ice cream tray and put in the freezer for an hour. Once lightly frozen, break up and beat in a food processor, this adds some air to the mixture and makes it light and fluffy. Return to the freezer and once frozen is ready to eat. This ice cream is delicious with fresh fruit like berries papaw or pineapple.
Prepare rice sticks according to package directions. Rinse under cold running water. Drain well. Puree tofu, miso, ginger, lemon juice, 1 Tbs. canola oil, and serrano chile in blender or food processor until smooth. Season with salt. Heat sesame oil and remaining 1 Tbs. canola oil in nonstick skillet over medium-high heat. Add eggplant and bell pepper, and cook 4 minutes, or until slightly softened. Add snow peas and mushrooms, and cook 3 minutes more, or until vegetables are crisp. Toss vegetable mixture with rice noodles, green onions, and sesame seeds.
Mince garlic in the bowl of a food processor. Add 2 tblsp. reserved liquid and remaining ingredients. Process until smooth, adding additional reserved liquid as needed to reach desired consistency.
in 1 quart measuring glass combine garlic, onion and butter. cook on high 3-4 minutes or until tender. stir in remaining ingredients and cook on high for 7 minutes, stirring once. serve at table, warm or room temperature.
n a small food processor or blender, blend the first 5 ingredients until smooth. Remove to a bowl and fold in orange zest and chips. Using a baby spoon, spoon filling evenly into 30 fillo cups. Sprinkle with powdered sugar, cocoa, or both. Chopped pistachios may be nice too. Serve immediately. Makes 30 pieces. Note- Only put the cream filling into the cups just before serving so the cups do not get soggy.
In a medium saucepan, combine all ingredients, except orange extract. Bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered, 20 minutes. Remove and discard cinnamon stick. Stir in orange extract. Serve hot or cold.
In a large bowl, toss the diced apples with the lemon juice. Stir in the celery, pecans, scallions, cranberries, cheese, mayo, sour cream, mustard, parsley. Mix well. Add salt and pepper to taste. Serve on beds of torn romaine lettuce or greens of choice.
Preheat oven to 350°F. Cream butter and sugar. Blend in eggs, milk, and vanilla. Stir together flour, pudding mix, baking powder, and salt. Add to creamed mixture; mix well. Stir in nuts. Spread in greased 9 X 9 X 2-inch baking pan. Bake for 25 to 30 minutes. Cool. Sift powdered sugar over top, if desired.
In a blender or food proessor, blend for 30 seconds. If this dressing is too tart for your taste (it will water down with salad greens) add 1-2 T water to the dressing.
Combine first 5 ingredients. Stir well. Mix milk, egg, and vanilla; stir well. Stir into flour mixture. Cover and let stand 20 minutes. Pour into greased 9 inch loaf pan. Bake at 325* for 60 minutes or until toothpick comes out clean. Let cool in pan 10 minutes. Remove and cool on rack.
Slice eggs in half and remove yolk. Process yolks, mayo and next 4 ingredients in food processer until smooth; stopping once to scrape down the sides. Add chives, parsley and bell pepper. Pulse until blended. Spoon yolk mixture into egg halves. Granish eggs by dusting each with more ground red pepper. If desired you can add more chives and parsley as well to garnish.
Preheat oven to 350°F. Trim the top off the garlic heads leaving the rest of the bulb intact. After a good cleaning, quarter the potatoes and place in a large bowl. Add the oregano, thyme, oil and stock. Now add the two garlic bulbs and toss together. Pour into a baking pan and roast for 30 minutes or until the garlic and potatoes are tender. Check about 20 minutes in and if the pan is very dry add another tablespoon or two of broth. Remove potatoes from the oven and pour off any remaining liquid into a bowl. Let the potatoes and garlic cool. Clean and trim the asparagus into 2-inch pieces. Steam or boil until they are cooked crisp tender (3 to 5 minutes). Plunge into cold water to stop the cooking and drain. Take the roasted garlic and gently squeeze the soft cloves into the bowl of oil drained from the roasting pan. Stir to create a nice dressing. If it seems too thick, add a little more broth. The exact thickness is up to you but I like mine thicker than a vinaigrette but thinner than a mayonnaise type dressing. For me that's about 2-4 tablespoons. Season with salt and pepper. Toss together the roasted potatoes, asparagus, red onion, scallions and garlic dressing. Serve at room temperature.
Place the chile pods on a foil lined cookie sheet and warm in a 375° F. oven for just a few minutes until they become soft and leathery. Working in small batches at a time, fit pods into a blender or food processor. Puree with the onion, garlic, oregano and salt until smooth, adding small amounts of water as needed to make a sauce the consistency of thick cream. Place each batch of pureed mixture in a large bowl until all have been blended. Stir the batches together. Store in refrigerator.
Heat oil in a large skillet. Add onion, potato and cauliflower and cook gently for 3 - 5 minutes, stirring frequently. Add the garlic, green chilies, ginger and spices. Cook and stir for 1 minute. Add stock, tomatoes, and eggplant and season with salt. Cover and simmer gently for about 30 minutes or until tender, stirring occasionally. Mix cornstarch and cold coconut milk together until smooth and stir into mixture. Taste and adjust the seasoning if necessary. Serve hot with rice.
Place the first 4 ingredients in a bowl and mix well. In a small bowl whisk together pickle beet juice, mayonnaise, salt and pepper; pour over veggies and mix well. Refrigerate at least half an hour before serving.
In a bowl combine ground almonds, parmesan cheese and spices. In a seperate bowl, beat egg with buttermilk. Set aside. Pat fish fillets dry. Coat in flour and shake off excess. Dip fish fillets in egg mixture, then almond mixture and gently press almond mixture on fish. Heat oil in large skillet over medium heat. Cook fish fillets for 3-5 minutes per side or until fish is opagque and flakes easily with a fork.