HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a pint sized jar with a lid, stir together the milk with cocoa powder and agave until well combined. Stirl in the oats, cover and refrigerate overnight. In a small food processor add the frozen strawberries, sugar and 2 tablespoons vanilla yogurt. Process until smooth. Top the chocolate oats with the remaining vanilla yogurt in an even layer, layer the strawberry mixture on top of the yogurt. Top with sliced strawberries and serve immediately.
Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup souffle or other deep baking dish(es). Sprinkle each with sugar, invert it and tap to remove excess sugar. Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside. Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared souffle dish(es); at this point you can cover and refrigerate until you are ready to bake. Bake until center is nearly set, 20 minutes for individual souffles and 25 to 35 minutes for a single large souffle. Serve immediately.
Melt butter. Sift the flour and salt into a bowl and stir in the beaten eggs. Add the milk or broth slowly, whisking it in, then add the butter and Parmesan. The batter should be very smooth and the consistency of cream. Let it stand at least an hour or two before making the crepes. To make crepes heat a crepe pan or small frying pan and melt some butter or oil in it. When the pan is almost smoking, pour in 2 to 3 tablespoons of batter at a time, swirling it around to the edges immediately. Cook for about a minute on each side. Grease the pan a bit between each crepe to avoid sticking. Makes 20 to 24 crepes. Serve with savory fillings.
Warm milk in microwave or sauce pan until lukewarm. Melt butter in small saucepan, but do not brown. Stir in the flour, salt and pepper and allow to bubble for about a minute on medium to low heat. Do not let it brown. Remove from heat and gradually whisk in the warm milk. Return to heat and whisk or stir constantly over medium to medium high heat just until it boils. Lower heat to medium low and continue to stir for one minute. This makes a perfect, non-lumpy, medium white sauce! To make thin sauce, reduce amount of flour and butter to 1 Tbsp each. For a thicker sauce, increase flour and butter to 3 tablespoons each.
Heat oven to 425. Line a shallow baking pan with foil. In a small bowl, toss panko crumbs, chopped almonds and 2 tsp oil. Place salmon, skin side down, on prepared baking pan. Sprinkle with 1/4 tsp salt. Evenly pat 2 T crumb mixture on top of each fillet. Bake 10 - 12 minutes until fish is just cooked through and topping is browned. Serve with soy sauce if desired.
In a small bowl, combine 1 tbsp of extra virgin olive oil with the chopped sage, coarsely ground black pepper and 1 tablespoons plus 1 teaspoons salt. Rub mixture all over pork chops and allow to stand for 30 minutes. Preheat oven to 400 degrees. In a large oven-proof skillet, heat 1 tablespoons of extra virgin olive oil until shimmering. Add the chops to the skillet and cook over moderately high heat until browned, 3 minutes per side. Transfer skillet to the oven and roast for 5 minutes, until an instant read thermometer inserted into the thickest part of the meat, nearest to the bone, registers 145 degrees. Transfer chops to a plate to rest for 10 minutes. Meanwhile, in a medium skillet, heat the remaining 1 tablespoons of oil. Add the sage leaves and cook over moderate heat until crisp, about 1 minute per side. Put a port chop on each plate. Garnish with the fried sage leaves and serve.
In 2 quart casserole, combine Japanese-style vegetables and pea pods. Cover and microwave at High for 4-5 minutes, or until vegetables are defrosted. Stir once to break apart. Let stand, covered for 5 minutes. Drain and set aside. In 2-cup measuring, blend water, cornstarch, soy sauce, sherry, oil, sugar and ginger. Microwave at High for 3 to 4 minutes, or until mixture is thickened and translucent, stirring twice. Pour over vegetables. Stir in shrimp and scallops. Re-cover and microwave at High for 7-10 minutes, or until shrimp and scallops are opaque, stirring twice. Let stand, covered for 10 minute.
Spray four ramekins or individual casseroles with nonstick cooking spray. Combine half and half, sherry, pepper, and Worcestershire, set aside. Layer the following into ramekins: Canadian Bacon, two eggs, 2 T. combined sauce and then bake for ~7 minutes at 350. Top with cheese, bake again for another ~7 minutes or until cheese is melted and eggs are done to your liking. Serve immediately!
Panfry the steak or stew meat in a bit of olive oil. Splash on a little soy sauce, Worcestershire sauce, garlic powder and Grill Mates Montreal seasoning (excellent)on the meat. Then cut up into 1/2 bite size. Brown your ground meat in a pan and drain any grease (There will be very little with venison). At the same time, in a large pot, put the beans (draining them prior to adding), tomatoes, con carne, chili powder, spaghetti sauce, hot sauce, garlic powder, splash of Tabasco (to taste), pepper, etc. Let this heat on medium-low while browning & seasoning the meat. Add both the browned ground meat and cut up steak pieces into the large pot of beans. Let it simmer for about 1/2 of an hour or more. Stir occasionally so as not to scorch the chili at the bottom of the pan. Serve with grated cheese (the pre-grated Mexican variety in a bag works well) and corn bread is a nice compliment.
Toss together steak and flour. Brown steak in hot oil in a large skillet over medium-high heat 5 to 6 minutes. Stir together browned steak, 4 cups water, and remaining ingredients in a 5 quart slow cooker. Cook, covered, on high 8 hours or until vegetables are tender.
Preheat oven to 350°F. Saute onions, bell pepper, mushrooms, spinach, and garlic in olive oil 3-5 minutes. Mix ingredients in step 2 with ricotta, mozzarella (use all but one cup), parsley, eggs, salt, and white pepper. Pour filling into two 1-quart size Ziploc baggies. In an 8x12 baking dish spread 1/3 of the jar of pasta sauce on the bottom (just a light coat on the bottom so the pasta won't stick). Cut one corner on the Ziploc baggie and slowly squeeze the mix into each pasta shell and put filled shell in the baking dish (I had to squeeze in one side and then turn and squeeze in the other side). Pour the rest of the jar of pasta sauce on top of shells (If I have leftover filling, I squeeze it over the top first). Sprinkle with mozzarella and parmesan. Cook for 30 minutes.
Cut the meat into 2 inch cubes. Combine the meat cubes with the other ingredients except the noodles in a large pot. Bring the mixture to the boil and then lower the heat to a simmer. Skim any scum or fat off the surface for the first 15 minutes. Then transfer to the slow cooker and cook for 5 - 6 hours or until the meat is tender. Cook the noodles for 3-5 minutes in a pot of boiling hot water. Put them in cold water until you are ready to use them. When the meat is tender, drain the noodles, put them into the pot and let them warm through. Ladle some meat, broth and noodles into individual serving bowls.
Lay out pita bread on a cookie sheet. Spread 3 Tbsp sauce onto each pita. Sprinkle 1/8 tsp of oregano and basil onto each pita. Top with desired toppings Top with 1/4 cup of shredded mozzarella cheese and 1 Tbsp of parmesan cheese on each pita. Add red pepper flakes if desired. Broil in oven on second shelf position for about 4-5 minutes.
make a hole in bottom of each cream puff by using a flat plain pastry tip. use pastry bag to fill each cream puff with chocolate Pastry Cream, set aside. place sugar; 3 tablespoon water and lemon juice in saucepan. cook over medium heat until liquid becomes a deep golden color. Do Not Stir! remove from heat and briefly plunge bottom of pan in bowl of cold water. return pan to stove over medium heat. pour in remaining water (1/3 cup) and without stirring cook another 30 seconds. remove pan from heat and place on counter. carefully dip tops of cream puffs in hot caramel. set aside to cool, then refrigerate to serve cold.
Simmer beef in 2 c water, covered for about 10 minutes. Put beef and broth in large kettle and add all other ingredients except liquors. Let come to a hard boil. Then turn down heat low and simmer for about 5 minutes, stirring to keep from sticking and to assure even distribution of spices and fat through the mixture. Let cool. Then add spirits. Place in jars or a single gallon jar and store in a cool dark place for 3 weeks before using. Frozen it will keep up to 6 months. For Pie: Fill pastry-lined pie pan with mincemeat. Adjust top crust or lattice top, and bake in preheated hot oven (425) for 30 minutes.
FINELY slice chicken into slices. COMBINE first five ingredients; making sure ginger and garlic are finely dice; Pour over chicken in bowl; marinate minimally 30 minutes. Finely slice celery. finely dice garlic. finely dice spring onion and prepare mushrooms (see note in intro); Prepare cabbage. Heat pan, add oil, drain chicken from marinade and saute about 4 minutes until brown; remove from pan. Add celery, garlic and ginger for 1 minute. Add vegetable to pan in this order: mushrooms, onions, cabbage, bean sprouts; saute EACH for 1 minute before adding the next vegetable. Add chicken back to pan and add tamari; toss to combine. ENJOY. NOTE: Can top with chilli (optional) and can serve them in prepared wraps with hoisin sauce; NOTE Wraps and hoisin sauce not recommended for diabetics and anyone with a sugar related health problem due to sugar content unless making from scratch with no sugar.
Place the pork pieces in a large bowl and season with 1 teaspoon salt and one-fourth teaspoon pepper, tossing the pork so that it is evenly coated. In a 4-quart, heavy-bottom pot, heat the oil over medium-high heat until hot. Add the pork and saute, stirring frequently, until the pieces are browned on all sides, about 15 minutes. This may need to be done in batches. Remove the pork to a bowl and set aside. Add the sausage to the pot and saute until the pieces are lightly browned on all sides, 3 to 5 minutes. Strain and set aside with the sauteed pork. Add the onions and mushrooms to the pot, along with a little extra oil if needed. Saute the vegetables until the onions are lightly colored, stirring frequently. Stir in the garlic, caraway seeds and paprika and continue to cook, stirring constantly, until the garlic and spices become fragrant, about 1 minute. Stir in the tomato paste, coating the vegetables evenly, and cook for a minute or two until the paste just begins to darken in color. Stir in 2 cups broth and increase the heat to high. Cook, stirring the contents of the pot and scraping any flavorings from the bottom of the pot, until the mixture comes to a good simmer. Add the pork and sausage back to the pot, along with the rest of the stock. In a medium bowl, combine the flour and water to form a slurry, making sure there are no lumps. Whisk the slurry into the pot, and bring the mixture to a boil. Reduce the heat to a strong simmer and cook until the meat is tender and the pork almost falls apart, about 30 minutes. Stir frequently, making sure to scrape the bottom of the pot so the flour does not burn. Stir in the parsley and potatoes and cook until the potatoes are tender but not falling apart, 10 to 15 minutes. This makes about 2 1/2 quarts stew. Season to taste with additional salt, pepper and paprika before serving.
combine all ingredients except corn starch and water mixture for thickening, in slow cooker or dutch oven. Stir favorably. cook on high for 5 hours. cook on low for 3 hours. last half hour when desired texture is reached add corn starch and water mixture to thicken. continue on low for 1 hour. The flavor is amazing, and its not a gamey tasting dish.
Add all ingredients at once. Mix until smooth, not too long Use greased and floured 8" square pan. Bake at 325 for 25-30 minutes.
1.	Rinse chicken wings, and pat dry with paper towels. Place chicken in Ziploc bag. 2.	For the marinade/sauce, in a medium mixing bowl, combine sugar, sesame oil, soy sauce, grated ginger, garlic and chili sauce. Mix well, and pour mixture into bag with chicken. Cover and refrigerate for at least 3 hours (preferably overnight). Note - If desired, double sauce recipe and reserve half of the sauce. 3.	Preheat oven to 350 degrees F (175 degrees C). 4.	Coat cookie sheet with nonstick cooking spray. 5.	Bake chicken, uncovered, in the preheated oven for 1 hour. 6.	Once wings are done, toss wings in unused sauce. Serve tossed with chopped cilantro, sesame seeds, and sliced green onions.
combine first 4 ingreients and one cup cheese -- mix well. spread in a greased 13x9" baking pan -- bake at 350* for 45 minutes. sprinkle with remaining cheese.bake for additional 15 minutes.
Put milk in bread machine, followed by salt, sugar, butter, flour, yeast. My preference is to process on the dough setting until dough is ready and take out and bake as a normal loaf. If not follow the instructions on your bread machine for a 1 1/2 lb loaf.
When I make this, I find that I can reduce the salt, lemon juice, and oil quite a bit, but I've posted the original ingredients list above for you to modify as desired. Wash chopped mint and parsley and then drain well. Wash the bulgur several times and drain. Soak the washed bulgur in the chopped tomatoes for about 20 minutes. Rub the chopped onion with salt. Mix all the ingredients in a bowl. Add olive oil and lemon juice and toss the mixture well. Serve with crisp lettuce leaves or fresh cabbage leaves, for scooping up the salad.
Wash the tomatoes well. Cut crosswise to make 1cm slices. Cut the fresh cheese to make 1/2cm slices. Wash the basil leaves. In a small bowl, mix vinegar, olive oil and dried oregano. Season with salt and pepper to taste. On a large serving plate, arrange tomato slices and black olives. Top with sliced cheese and sprinkle dressing over the salad. Garnish with basil leaves.
Combine 1 tablespoon soy sauce, 2 teaspoons cornstarch, sake, and sesame oil in a large bowl. Add pork and toss to coat. Combine 1 remaining 1/2 teaspoon cornstarch & 1/2 teaspoon soy sauce and stock in a small bowl. Heat wok or large skillet over high heat. Add canola oil; swirl to coat. add garlic and ginger. stir fry 30 seconds or until fragrant. Add pork mixture to pan; stir fry 3 minutes or until browned. add bell pepper, onion, and asparagus; stir fry 3 minutes until crisp tender. Add stock mixture and salt; bring to a boil. Cook 2 minutes or until sauce is slightly thickened. Prepare rice according to package instructions. Serve pork mixture over rice.
Combine the first 6 ingredients. Broil chicken 4 in. from the heat for 3 min. each side. Brush with sauce. Broil 4-6 min. longer or until juices run clear, basting and turning several times. Serve on buns with tomato and lettuce.
Rinse the rice well several times until the water runs clean; drain thoroughly. Bring water to a boil in a lidded saucepan; stir in rice, bouillon, salt, orange and lemon zest, and the optional smashed garlic clove. Cover, reduce heat and simmer for about 20 minutes or until water has been absorbed. Do not stir during the cooking process to prevent gumming. Remove from heat, add optional green onions and fluff with fork.
In a mixing bowl, whip condensed milk and cream cheese until smooth. Add powdered sugar, vanilla and whipped topping. Stir until smooth. If mixture is too thick, add a small amount of canned milk.
Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use. Preheat oven to 350 degrees. Prepare muffins: Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside. Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture. Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners' sugar, if desired.
Get out your food processor or sturdy hand grater and using the finest grating holes, shred the potatoes. You want them to be so fine that they are mushy. Grate your onions in the same manner and mix them with the potatoes. Set the shredded potatoes& onions into a mesh strainer set over a bowl and squeeze out all the water you can. Don't worry if the potatoes start turning pink or brown- that is just a reaction to the air. Dump potato mixture into a bowl and sprinkle with baking powder; mix well. Sprinkle in a little flour- a spoonful at a time, mixing the flour into the mixture until your potatoes stick together enough to form a thin patty- they will seem a bit dry (don't be tempted to add an egg - it isn't necessary in this version). You don't want too much flour, so try not to add too much. Heat a large skillet (to about medium or medium-high) and add about 3-4 Tbsp of oil to the pan- or enough to coat the bottom of the pan well for frying (you will need to add a little more per batch as the oil disappears). Form thin patties about 2-3 inches in diameter and slide them into the oil. Don't crowd the pan- you should only make a few at a time. Fry a few minutes per side until golden brown(adjust heat as needed to keep oil from splattering). Remove to a paper towel lined plate using a slotted spoon to drain. Season to taste with salt and pepper. Serve warm with sour cream and smoked salmon on the side, if desired. NOTE: If you prefer more texture to your latkes, shred on a larger hole.
Place pear or apricot halves in single layer on a cookie sheet and freeze until hard - about 1 hour. Remove and add apricot preserves or brandy or apricot nectar to a blender and blend until smooth. Empty into a large metal bowl and cover with plastic wrap - freezing for 1 1/2 hours. Scoop into sherbert glasses and garnish with mint.
In a large skillet over medium heat, brown leftover beef and onion in hot oil. Stir in soup and milk; heat through. Spoon meat mixture into a 1-quart baking dish. Combine corn, egg, cracker crumbs, pimiento, and parsley; spoon over the leftover beef mixture. Bake leftover beef casserole at 350° for 15 to 20 minutes.
Preheat oven to 450 degrees F. Line a baking sheet with foil. Combine the maple syrup, mustards and cayenne in a small bowl and set aside. Place green beans and carrots on baking sheet. Drizzle with oil and toss with hands to coat evenly. Sprinkle with salt, toss to coat. Distribute in an even layer. Roast for 10 minutes. Remove from oven. Drizzle with syrup/mustard mixture and using tongs, toss to coat evenly. Return to oven and continue roasting until beans and carrots are dark golden brown in spots and beans are beginning to shrivel, 10-12 minutes longer. Remove from oven, season with a little more salt to taste. Transfer to serving dish and garnish with parsley.
Heat oil in a large Dutch oven until hot and add onion, diced pepper and carrot. Saute for 6-8 minutes, stirring occasionally until partially cooked. Add remaining ingredients except Yves Veggie Cuisine Original Veggie Ground Round. Mix well. Bring to a boil and reduce heat to low. Cook 1 hour. Add crumbled Yves Veggie Cuisine Original Veggie Ground Round. Mix well. Turn off heat and let stand 5 minutes before serving.
Cut up the fruit. Pour into bread pan. Add sugar. You can add less, but don't add more than 1 3/4 cups. Add to bread pan. Place pan into bread machine and select the jam cycle. When machine is finished, remove bread pan from machine and allow to cool. Pour jam into jars, seal tightly and store in the refrigerator.
Place the onions and garlic in skillet with olive oil. Saute until slightly browned. Add to other ingredients in slow cooker and simmer on low heat for 5 hours. If you want, you can add a 15 ounce can of beans. Broccoli can be substituted for the green beans.
Heat about 2-3 tablespoon oil in a medium skillet. Add in broccoli, chopped tomato, mushrooms, onion and garlic; saute until tender (about 3 minutes). Add in olives and herbs; cool. Preheat the broiler. In a large bowl beat eggs and 1-1/2 cups grated Parmesan cheese then season with salt and pepper. Mix in the sauteed veggies and cooked pasta. Heat another 2-3 tablespoons oil in a large oven-proof/broiler-proof skillet over medium heat. Add the egg mixture/pasta to the skillet, then press the mixture down with the back of a spoon to even out in the pan. Cook until the frittata on top of stove until the bottom is set and golden brown. Transfer the skillet to the broiler and cook until the top of the frittata is set (about 2 minutes). Remove the skillet and cut into wedges. Serve with additional Parmesan cheese.
Place sliced onions into microwavable bowl and microwave for 2 minutes, till soft. Add chopped tomatoes, frozen vegetables and water. Microwave for 2 minutes. Moosh everything up, to ensure that the tomatoes release their tomato-ey juices. Tear up slice of bread and submerge in the soup, mix. Add salt, pepper, tobasco sauce and maybe even some pasta sauce or tomato ketchup to taste. Mix and Enjoy! PS: Amounts are variable. You may want to add less/ more water depending on what you like. Add more bread. Bread is good for you!
Place the fish fillets in a large bowl and drizzle olive oil over them, let stand for 30 minutes. Combine spices in a 9-inch pie plate. Heat a cast iron skillet upside down over high heat for 5 to 10 minutes or until very hot. Turn on vent fan during cooking to eliminate smoke. Using a hot pad, turn pan right side up. Remove fish fillets from oil and drain. Dip each fillet into seasonings and coat each side evenly. Put fillets in hot skillet and cook 2 to 3 minutes per side, turning only once.
Melt butter in a saucepan and add sugar and dates; stir over low heat until gummy. Add 2 beaten eggs and cook for 1 minute. Remove from heat and stir in 4 cups rice krispies. Cool slightly. Roll into balls with crushed walnuts or coconut.
Boil water; combine with bulgur and let stand 1 hour. Drain well; squeeze out excess water. Place prepared bulgur in salad bowl and add peas and cheese. In separate small bowl, combine oil, lemon juice, dillweed, and 1/4 teaspoon salt, mixing well. Gently toss into bulgur mixture. Arrange tomato slices on lettuce-lined plates; top with bulgur mixture.
In a small bowl, whisk together oil, lime juice, garlic, and cayenne. Season with salt. Scoop out meat from avocado halves and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and cilantro. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into avocado shells. Garnish with cilantro leaves.
Bring 500 ml water to the boil, add chicken stock cube. Add sliced galangal, lemongrass, kaffir lime leaves, crushed chillies and quartered mushrooms. Bring back to the boil. Add prawns, fish sauce and chilli paste. Simmer until cooked through. Remove from heat, add lime juice. Garnish with fresh coriander.