HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak dried mushrooms in 1 1/2 cups boiling water for 15 minutes. Drain but reserve the liquid. Discard mushroom stems and thinly slice the cups. Heat a small amount of oil in saucepan. Over medium heat saute the leeks, garlic, ginger, celeray and carrots for 5 minutes until leek is softened. Add stock, soy sauce and barley, sliced mushrooms and reserved mushroom liquid. Boil gently for 30 minutes until the barley is plump.
sugar cornstarch and cinnamon in saucepan. Add apple juice and apple. Cook stirring constantly until mixture thickens and boils (~1 minute). Mixture should look translucent. Set aside while you prepare pancakes. Remove from heat and stir in butter. For the pancakes, sift and measure flour, then sift with baking powder, salt, and cinnamon. In another bowl, beat egg oil and milk until smooth. Mixed together egg and flour mixtures all at once. Better should be lumpy. Using 1/4 cup measuring cup pour batter onto hot griddle and cook, turning after bubbles form and start breaking. Serve pancakes topped with warm apple syrup.
SAUTE DICED BACON, add onion, and continue cooking. Add all other ingredients and bring to a boil. Reduce to a simmer and stew, stirring occasionally, for 45 minutes or until okra is tender. Makes 10 big servings.
Preheat oven to 350 degrees. Grease 12 muffin cups. Remove dough from wrapper and shape into 12 balls. Press into bottoms and up the sides of muffin tin to create a cup. Bake about 10 minutes, or until set on the outside but gooey in the middle. Gently press down with a spoon in the center to creat a hollow again. Cool in pan 10 minutes. Remove cups from pan. Fill each cup with pudding and sprinkle with cookie crumbs. Top with gummy worms.
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with bananas. Stir in the oranges, coconut, chocolate chips, 1/2 cup almonds, cherries and dates. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Sprinkle with remaining almonds. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves.
In a large bowl, combine fruit cocktail and dry pudding mix. Stir for 2 minutes and then let it sit for 2 minutes or until it is almost set. Chill in refrigerator. Fold in marshmallows just before serving. Top with nuts (if desired).
Saute chicken in butter until browned. Add onion, garlic, curry powder and saffron. Saute for 5 minutes. Add coconut milk or broth, thyme, green onions, parsley, salt and pepper. Mix well, cover and simmer for 20 minutes. Serve.
Preheat oven to 350F. Cook noodles and set aside. Put pepperoni in a fry pan and cook lightly until grease comes out, do not pour off grease. Add garlic, tomatoes and the rest of the vegetables, cook for a couple minutes. Add spices and stir around. Put noodles in a 9" x 13" greased casserole dish. Pour the tomatoes, pepperoni, cheese and tomato juice over noodles and stir lightly. Cover with foil and bake for 45 minutes. Remove foil and add more cheese if you like and bake for another 5 or 10 minutes, until cheese has browned. Enjoy!
1. Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain. 2. In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight. 3. Preheat oven to 350*F. (175*C). 4. Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325*F. (165*C). Bake for an additional 30 minutes, or until set. My Note: This is a good basic recipe but I think it needs a little revamp. Here is the revamping I did -- I used 1 cup of Half and Half instead of 2 cups of milk (too soggy with that much milk) I used 6 eggs instead of 4 for a richer egg texture. I added 3 tbsns green onions to the milk/egg mixture. I used 6 slices of THICK texas toast and covered the bottom of the pan with it. I then put the cooked sausage over that. (Bob Evans Spicy Hot Sausage from Kroger) I then put 1 cup of shredded sharp cheddar cheese over that. Then I pour the egg/half and half/green onion mixture over that. I bake after letting it sit in the fridge for 8-12 hours at 350*F. for 25 minutes. I guess I should post a new recipe! My daughters UPDAT on this: Thay did do a few changes that I have picked up on here. Thay use the Jimmy Dean Maple Sausage, 6 eggs (I think I am going to try 8 next time), 1 1/2 Cups milk (I think I am going to try the full 2 Cups next time), I don't think I am going to use additional salt next time b/c I feel it is salty enough from the sausage and cheese. I use the mild cheddar, but I use 1 box of Marie Callendar Cheddar/Garlic croutons instead of the bread and that adds to the cheesy flavor. And I add a little bit more of the dried mustard. It is an excellent breakfast casserole! This dish is absolutely delicious! I doubled the recipe using 3 bags of Marie Callendar's Cheese & Garlic Croutons instead of plain bread, 20 eggs, 1/2 cup sliced scallions, 1/2 cup chopped onion, 6 cups of milk, 2 teaspoons mustard powder, 1 teaspoon black pepper, 2 teaspoons of salt and 1 pound each of Monterrey Jack and Mild Cheddar Cheese. I put shredded cheese on the top of it in the last 15 minutes of baking. I made this recipe for a Holiday Brunch at my place of employment and it won a prize for "Best Breakfast Casserole"! Thank you For the $1.oo Boss! Ha,Ha,Ha.
Sift the powdered sugar and almond flour together. Using a hand mixer, whip the egg whites on low speed until frothy. Gradually add the sugar, and then whip on high speed until stiff peaks form. The egg whites should be glossy and thick. Fold half of the almond mixture into the egg whites and then add the rest. Fold the mixture 15 to 20 times; the batter will be thick and fall slowly when dripped from the spatula. Pipe 1-inch circles onto baking sheets lined with silicon mats or parchment paper. Let rest until a skin forms on top and is dry to the touch, 15 to 30 minutes. Preheat the oven to 350 degrees F. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time. If you are baking two sheets at a time, the bottom and top sheets should be rotated to prevent over browning on the bottom. If only baking one sheet at a time, bake on the bottom rack first for 5 minutes with an empty sheet on top. After 5 minutes, rotate the sheet and move the bottom sheet to the top and the top sheet to the bottom. You will know the macarons are done when you can touch them and the top of the macaron is set does not slide around under your finger. The macarons must be set before you take them out of the oven. If the macaron tops slide, put them back in the oven on the middle rack for another 2 minutes. Let them cool for about 10 minutes on the baking sheet and then take them off. Fill as desired with your favorite chocolate ganache, jams, or whatever creative fillings you can think of!
Cook asparagus in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well. Arrange asparagus on broilerproof platter. Preheat broiler. Beat butter in medium bowl until fluffy. Beat in cheese, basil, garlic and lemon juice. Season to taste with salt and pepper. Drop butter mixture by teaspoonfuls over asparagus. Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot.
Line a strainer with a few coffee filters or cheesecloth, and place the yogurt to drain overnight or for at least 3 hours. After the yogurt has drained, peel, seed and grate the cucumber (I generally use the food processor- way faster), and squeeze it in some paper towels or cheesecloth to get rid of the excess moisture. Combine all ingredients (yogurt, sour cream, dill, minced garlic), stir to mix well. Put in separate containers (I usually just reuse the yogurt and sour cream containers), sprinkle with dill on top. Keep refrigerated, lasts until either the yogurt or sour cream expires (whichever comes first). Note the flavours will intensify somewhat, so if it's not strong enough immediately, wait until morning and you'll taste it! *Note:I usually give one of the containers away to friends who also love Tzatizi, since it's hard to find where we live.
Combine chili powder, cayenne, salt, and pepper; rub onto chops. Heat oil in a large saute pan over medium-high heat; add chops and saute 4 minutes on each side. Cover, reduce heat to medium-low, and cook 5-7 minutes; remove chops, cover, and keep warm. Saute shallots in the pan over medium-high heat about 2 minutes. Deglaze with wine, scraping up any browned bits; add 3 cups berries, broth, and sugar. Bring to boil, simmer 3 minutes, then coarsely mash. Simmer sauce until slightly thick; add remaining berries, and cook until heated throughly. Off heat, swirl in butter; season with salt and pepper.
In a large soup pot on medium heat, saute the onions in the butter and oil for 3 to 4 minutes. Stir in the celery, cover, and cook until just soft, stirring occasionally. Add the carrots, potatoes, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes. With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor. Add the green beans, bell peppers, and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes. Stir in the peas and parsley, simmer for 2 more minutes, and then remove from the heat. Discard the bay leaf. Puree the reserved vegetables with the milk and cheeses to make a smooth sauce. Stir the sauce into the soup and gently reheat. Serve hot.
Wash sweet potatoes in warm water to remove any dirt. Cut potatoes in half, and slice thinly (aprox. 1/8 thickness) using a mandolin slicer or sharp kitchen knife. Try to cut the slices uniformly so the potato chips cook evenly. Rinse sweet potato slices and then soak them for about half an hour in ice cold water. Drain sweet potato slices and dry them thoroughly on a clean kitchen towel or with layers of paper towels. Using a pot with high sides (the high sides keep the oil from splattering), heat about 1/2 inch of oil to about 350 degrees. Add a single layer of sweet potato slices to the oil. Fry sweet potato slices until they just start to darken on the edges, about 2-3 minutes per batch. (Keep the batches small.). Using a slotted spoon or tongs, transfer the sweet potato chips to a layer of paper towels or a cooling rack set over a baking sheet to drain. Sprinkle with lemon pepper, salt or other seasonings and let cool completely before eating (they crisp up as they sit). Repeat frying in batches until all sweet potatoes are cooked. Serve Sweet Potato Chips the same day they are made or store in an air-tight container at room temperature for up to two days.
Mix together first 3 ingredients (rice, egg, swiss) and spread evenly in a greased 9" pie plate making a crust- do not bake. Mix together remaining ingredients until well blended. Fill pie plate and bake 35- 45 minutes or until firm at 350 degrees.
Combine lettuce, tomatoes, avocados and cheese together in a large bowl. Combine olive oil, vinegar, garlic and spices in a cruet and shake well. Pour over salad just before serving and toss.
Place all ingredients other than meat into a blender. Puree until the bits are very small. Put the meat into a 1-gallon freezer baggie. Pour the marinade into the baggie. Remove as much air as possible when you close the baggie. Refrigerate overnight. I place the baggie int a leak-proof dish to prevent spills. The next day --. Preheat oven to 500 degrees f. Place marinated tritip on a roasting rack. Roast for 10 minutes, then reduce heat to 325 degrees f. Roast for an additional 45 minutes, or until internal temperature of the roast is 135 degrees (medium-rare). Remove from oven (don't forget to turn off the oven, like me). Let it sit for 10 minutes. The roast will continue cooking to a very nice medium. Slice thinly across the grain to serve. I have also tried this on the grill. In order to cook this correctly, place all the charcoal to one side of your grill. Sear the tri-tip on the hot side, about 3-4 minutes per side, in order to get some nice sear marking, then move it to the cool side. close the cover and open the vents. Open the cover about 45 minutes later.
Preheat waffle maker. Place waffle mix in large bowl and stir in eggs, evaporated milk, molasses, brown sugar, cinnamon and ginger. Pour batter into waffle maker and cook until deep golden, being careful not to overcook. Continue preparing waffle until batter is gone. Heat apple pie filling and spoon some on each waffle. Garnish each waffle with a dollop of whipped topping and sprinkling of cinnamon.
To make patties: Mix all required ingredients in a medium bowl using your hands; cover and let marinate in the fridge for 30mins. Shape chicken mixture into patties (if you like, you can make chicken meatballs). Heat 1-2 TB oil in skillet over MED-HI heat and cook patties, turning once, for 6 minutes or until cooked through and golden brown; set aside in a low oven to keep warm. Whisk together dressing/dipping sauce ingredients, set aside. To make salad: Bring salted water to boil in a saucepan (enough to cover the noodles), add noodles and cook for 4 mins or until tender; drain. You may also blanch your vegetables in the boiling water for a few minutes, depending on how 'crunchy' you like your salad to be; drain. Place cooked noodles and vegetables in a large bowl, add half of the dressing; toss to coat. If desired, cut the cooked patties into thin slices (for presentation) before serving. To serve the salad, divide the salad mixture on 2-3 plates, top with sliced chicken patties, drizzle with remaining dressing and sprinkle with cilantro/basil and chopped cashews. To make soup: Bring chicken stock to boil, add ginger, lemongrass, fish and soy sauce; add pho and cook until tender (approx 6-8 mins). Add vegetables to soup to blanch them for a few minutes. To serve, divide noodles/vegetables/soup into 2-3 bowls and sprinkle some black pepper and a few drops of sesame oil. Top with the sliced chicken patties and garnish with basil/cilantro and cashews.
Combine flour baking powder,sugar, dill(or any other herb of your choice) and salt in a large bowl. (you may use brown or white sugar). Stir in the club soda just until combined. Pour into a sprayed loaf pan. Pour the melted butter over the top. Bake @ 375F for 1 hour. Remove from pan and let cool on rack. The crust on this bread is outstanding. This bread is on the sweet side and you might like to add 1/4 c of raisins or chopped dried apricot, and sprinkle the top with some cinnamon and sugar mixture. In place of the Dill. This would make a wonderful breakfast bread and left-overs make wonderful toast.
Cut roast pork into 1/2 by 2 inch pieces. Chinese style roast pork can be obtained in Chinatown. Cut vegetables into bite sized pieces. Other vegetables that can be used. are long beans instead of green beans, and squash or chayote. Heat oil in a large heavy pot over medium high heat. Saute ginger, garlic and tomato in oil until garlic is transluscent. Add roast pork and stir-fry for two to three minutes until pork is heated through. Add in vegetables except bitter melon. Add fish sauce and tomato paste. Reduce heat to medium. Partially cover pot and simmer stirring occasionally until vegetables are almost tender. Add water if necessary to prevent sticking. Add shrimp and continue cooking until shrimp are pink and done. Adjust seasoning by adding salt or additional fish sauce. Add in bitter melon. Cook until bitter melon is tender. Do not stir; shake pot instead. Do not over cook or damage bitter melon Bitter melon can be omitted if you do not like the bitter taste. Serve with steamed rice or garlic fried rice.
Cook pasta according to package directions. Drain and return to saucepan and keep warm. Meanwhile, season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring, about 5 minutes or until chicken is tender and no longer pink. Remove from skillet and keep warm. Add remaining olive oil to skillet. Cook mushrooms and onion in hot olive oil until just tender, stirring occasionally. Carefully add chicken broth and white wine. Bring to boiling, reduce heat and boil gently, uncovered, about 2 minutes or until liquid is reduced by half. Remove skillet from heat. Add cooked pasta, chicken, cherry tomatoes, basil and oregano to mushroom mixture and toss to coat. Transfer to a serving dish and sprinkle with Parmesan cheese and freshly ground pepper.
Blend together on stir speed of blender for 2 minutes. Store in tightly sealed container and refrigerate. Shake well before using. (Will keep for several weeks in refrigerator.).
Preheat oven to 400°F. For Crust: Finely crush entire pkg of cookies, mix in the butter. This can be done in a food processor on pulse. Butter the sides of the springform pan. Press the cookie mixture into bottom of 9 inch springform pan. DO NOT BAKE. For Filling: Beat together cream cheese, sugar, flour and zests (if using). Add the 5 eggs and 2 egg yolks one at a time. Add the vanilla into the cream, and then add the cream to the cheese mixture. Beat on low speed (it's easiest to use a counter top heavy duty mixer) until all ingredients are incorporated. Place the springform pan with crust in the center of a shallow baking pan (to avoid oven drips). Pour filling into crust, it will be completely full. Place in the middle of oven for 12 minutes. Reduce oven temp to 250F and continue baking (approx. 1 hr to 1 hr 15 mins) until the center is mostly firm but still has a slight jiggle. (A little jiggle is good, if you overbake it you will end up with cracks that can be covered with a nice fruit topping to hide your sin). After removing from oven, run a knife around the edge and cool on a rack for 6 hours Remove side of springform pan and transer to a flat plate. It can be kept refrigerated for up to 2 weeks (good luck on it still being around), but is best served after allowing to return to room temperature.
Heat oil in a stockpot over medium-high heat. Add onion; saute 3 minutes. Add herbs and garlic; saute 4 minutes. Add beans and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until beans are tender.
Preheat oven to 425 degrees. Cook pasta according to package directions, drain and set aside. Steam broccoli until fork tender. Chop into small pieces. Heat oil in a small skillet. Add onions and cook until soft, but now brown. Melt butter in a medium saucepan over medium heat. Add flour and cook 1 minute. Add broth and whisk constantly until mixture is smooth of lumps and thickened. Whisk in milk. Remove from heat. Add onions, thyme, parsley, salt, and pepper. In a large bowl, combine cooked pasta, ham, broccoli, and sauce. Transfer to a casserole dish sprayed with cooking spray. Melt butter in a small bowl. Add breadcrumbs and cheese to melted butter. Top with breadcrumb cheese mixture. Bake for 12 minutes until sauce is bubbly.
Prepare 2 8 inch cake pan by greasing with butter apply wax paper to pan then butter again. Preheat oven to 350 degrees. Beat egg white and cream of tartar using clean, dry and oil free bowl and beaters till soft peaks form set aside. Beat egg yolks, sugar and vanilla in a large mixing bowl tat high speed for 3 minutes. Beat in 3/4 of the can of almond filling and the almond liquor to the yolk mixture. Sift the sifted flour, baking powder and salt together; add to the yolk mixture and beat till just combined. Gentle fold in the egg whites thoroughly into the batter. Pour into the pans and bake for 20 minutes. Cool 5 minutes and remove to a rack removing the wax paper. Spread jam equally on the 2 cakes. Cool completely. Melt 3 ounces of chocolate with 2 tablespoons cream stir to mix in well. Spread gently over the raspberry layers. Beat whipping cream with chilled clan beaters till stiff peaks form. Remove 1 cup whipped cream, adding the remaining almond filling to the 1 cup of cream. Place the filling on the chocolate layer and freeze for 20 minutes. Place the other layer chocolate side down on to the filling,. Spread the remaining whipped cream on the sides and top of cake. Coat the sides with the toasted almonds. Make Chocolate curls by shaving the remaining chocolate with a vegetable peeler. Top cake with curls or raspberries.
In a large bowl, combine the cilantro, shallots, bell pepper, jalapeno, lime zest, lime juice, garlic, and olive oil. Fold in the crab and season with salt and pepper. Refrigerate for 1 hour. Let the salsa come to room temperature, then fold in the almonds. Serve with chips.
Heat oil in medium nonstick skillet. Add garlic; saute 1 minute. Rinse broccoli under cold water. Do not pat dry. Add broccoli to skillet; saute over high heat 5 minutes, stirring until limp. Add soy sauce. Reduce heat to low, and cook 5 minutes or until tender. Season with pepper.
Place peas in a colander, and run warm water over them until they are thawed. Place in a large bowl. Toast almonds in a skillet over medium heat. Then combine with peas. Stir in onions, feta cheese, and mayonnaise. Mix in balsamic vinegar, and season with pepper. Cover, and refrigerator. ADVERTISE WITH US ADVERTISEMENT.
Remove the stem from each apple, and press a craft stick into the top, and almost through the apple. Butter a large baking sheet. Place caramels and milk in a microwave safe bowl, and microwave on high for 3-4 minutes until caramels are melted, stirring once or twice during cooking time, Allow to cool briefly. Roll each apple in caramel sauce, until well coated. Roll in chopped nuts, candy bars, or candy pieces, and let set on baking sheet, until cool.
Preheat oven to 325 degrees F. Split vanilla bean down the middle and scrape out the insides. Heat half-and-half and vanilla bean (all of it, including the husk) on medium-high until it just comes to a boil. Remove from heat, cover, and allow to rest for 15 minutes. Whisk egg yolks and 2/3 cup of sugar together with butterscotch liqueur. Gradually stream some of the hot cream and vanilla mixture into the bowl while constantly stirring. Keep stirring to keep egg from scrambling. Continue until both mixtures are fully incorporated. Pour mixture through a fine mesh strainer and equally divide between 6 ramekins. Place the ramekins in a deep baking pan. Add enough water to come to halfway up the side of the ramekins. Cook in oven for 45 minutes, until the surface is set but still trembling when shaken. Allow to cool slightly, then move to refrigerator to cool for at least 2 hours and up to 3 days. When ready to finish, remove from refrigerator and place at room temperature for at least 30 minutes. Distribute 1 tablespoon of sugar on the surface of each ramekin. Gently rotate and tap the sides of each ramekin if necessary. Using a brulee torch set to the highest setting, gradually melt the sugar on the surface of each ramekin. The sugar will bead up and turn to liquid form; move the torch to another area if the sugar starts to blacken. Some blackening is desirable. After going over the surface, some unmelted sugar will remain. Go back over these areas with the torch until they're melted, but stop if it turns black. Allow to sit for a few minutes before serving.
put the mushrooms and shrimp in the shell, add the egg beaters, add the tomato, add the cheese, Bake at 350 for 40 minutes.