HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a food processor or through a salad shooter, finely grate peeled potatoes and onion. The faster the grating the less liquid that will come out. Add flour and mix well. Line a sieve with cheesecloth and transfer potatoes and onion to the sieve. Set sieve over a bowl, twist the cheesecloth into a pouch, and squeeze out as much moisture as you can. Let the mixture drain at least 15 minutes. After 15 minutes, pour off liquid from the bowl, but leave the white potato starch that settles on the bottom of the bowl. To the starch, add the eggs. Return drained potato-and-onion mixture and combine well. Return this entire mixture to the sieve and set the sieve over a bowl. Your latke mixture will continue to weep while you're cooking. This is normal, but you don't want any of this moisture; it'll turn your potatoes red. Preheat oven to 200 degrees. Line a baking sheet with paper towels. In a large skillet, heat 1/4 inch of oil over medium-high heat until hot. Take about 2 tablespoons worth of the mixture into your hands and press them together to make a thin cake. Pat lightly in flour. Drop this pressed cake into the oil and fry until brown on both sides, 3 to 4 minutes per side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with apple sauce or sour cream.
Preheat oven to 350 degrees. Bake the bacon until crisp, turning once. Drain bacon on paper towels; crumble. Drain bacon drippings into saute pan. Cook onion in bacon drippings for 8 to 10 minutes or until onion is tender and golden brown. Set aside. In a large saucepan cook macaroni according to package directions. Drain and return to saucepan. Stir in the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the gruyere cheese, cream, and pepper. Toss gently to combine. Spoon into a 1-1/2-quart casserole. Bake, uncovered, in a 350 degree F ovenfor 20 minutes. Stir gently. Top with the remaining mozzarella cheese and sprinkle with crumbs. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes. Serve hot with a green salad.
Pare off edges of cactus paddles and slice into 1/4 inch strips. Bring water, salt, and scallions to a boil. Drop in cactus strips and bring to boiling. Reduce heat and simmer until tender. Drain and rinse. Combine vinegar, lime juice, oil, sun dried tomatoes, and oregano in separate bowl. Arrange cactus strips and sauteed onions on platter, pour vinegar mixture over salad, sprinkle cheese and chilies on top and serve.
Halve the peaches and remove and discard the stones. Cut the peaches into thick slices. There's no need to remove the skins but you can if you wish to. Heat the oil. Add the peaches and cook 3-5 minutes on each side. They should start to caramelise. Sprinkle with the toasted nuts and serve. You can drizzle a little maple syrup around the plate if you wish.
Put Beef Roast into Crock Pot. Pour the jar of mild pepper rings, including the juice over the roast. Cook on low for several hours, until tender.
Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below. Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Preheat oven to 275 degrees. Combine brown sugar and water in microwave safe bowl. Place in microwave on high for 5 minutes and cook until sugar is dissolved. Remove and add vanilla and salt and desired amount of cinnamon. Stir. In a large mixing bowl combine oats, nuts, and syrup. Stir until well coated. Spread on cookie sheet or sheets and bake 45 minutes to one hour or until golden and crunchy. Pour can of sweetened condensed milk over evenly and stir. Bake an additional 45-60 minutes at 300 dgrees stirring every 15 minutes. Allow to cool. Store in an airtight container. May add dried fruits after baking and cooled or substitue other nuts such as almonds or walnuts for the pecans.
Mix the water and dry milk powder together. Then, use in place of the evaporated milk in any recipe.
Cut peeled potatoes into 1 1/2" cubes; peel carrots and cut in half, cut each half into thirds; trim beans and cut into 1 1/2" lengths; cut peeled onions in half, if larger, cut into quarters; cut zucchini in half lengthwise, then cut each half into quarters. Sprinkle chicken with salt and pepper; heat 2 T oil in skillet over medium heat; add chicken skin side down and cook 10 minutes until browned on one side. Place all vegetables except zucchini in salted water and bring to a boil; boil 1 minute and drain. When chicken is browned on one side, turn and cook another 5 minutes. In another skillet, heat remaining 1 T oil and add drained vegetables and zucchini; add salt and pepper to taste, stir gently and cook about 5 minutes; vegetables should still not be tender. Add Calvados to chicken; cover and simmer 10 minutes; uncover and add half-and-half and vegetables; bring to a boil, adjust seasoning; cover, reduce heat, and simmer 10 minutes more; serve.
Place all the ingredients into a large pot, bring to the boil and simmer for 1 1/2 hours. Remove the hock from the soup and remove the meat from the bone, chop into small pieces and put back into soup. Serve.
Preheat oven to 400°F. Grease well 8 or 9" pan pan. Combine the flour, cornmeal, sugar, baking powder, and salt and mix well. Stir in the milk, vegetable oil, and egg. Mix just until the dough is moistened. Pour the batter into the pan. Bake 20-25 minutes, or until golden-brown.
Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the water, cinnamon stick, cloves, bay leaves, saffron, and salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit, without removing the lid, for 10 minutes. With a fork, gently stir in the butter, cashews, and raisins.
Place Cilantro, Garlic, Salt in Mortar & Pestle. (*If you don't have a Mortar and Pestle use a medium size mixing bowl.) Grind together until garlic and salt mix well into cilantro almost like a paste. . Add avocado cubes and onions to the cilantro mixture, blending together by folding over with your hands.(*If a creamier consistency is desired, smash some of the avocados while blending). Add Ancho, Cayenne and Paprika; again folding over to mix seasonings well. Add Mango and mix once more. Top with additional seasonings (if desi. Enjoy!
Crust: 1 1/4 c flour, 1/3 c sugar, 1/2 c butter. Mix like a pie crust and pat into greased 9x13 pan. Filling: 4 c rhubarb, 1 tsp cinnamon, 1 1/2 c sugar. Mix until rhubarb is well coated, and put on top of crust. Top Crust: 1 1/4 c sugar, 1/2 c butter, 1 c flour. Mix and sprinkle on top of rhubarb filling. Bake at 350 for 40 minutes. May not brown over completely. Cool completely before next step. Topping (best to wait until day of serving to add this part): Mix 2 cups milk with 2 packages instant vanilla pudding. When set, pour over bars. Then top with a container of Cool Whip. Store in refrigerator to keep pudding and cool whip set.
In a large skillet or wok, heat 1 tablespoon oil, add beaten eggs and cook on moderately high heat. When the edges begin to set, lift them with a spatula and tilt the pan to allow uncooked egg to run under (onto the hot skillet). After 2 or 3 minutes, when the bottom is set, flip the omelet over. You may need to cut it into sections to flip it. As soon as it's fully cooked, transfer it from skillet to plate. Cut egg into long, 1/2" wide strips and set aside. Wipe the skillet and heat the 2 tablespoons of oil on medium heat. Add the garlic and curry powder/paste. Cook for 1 minute, stirring constantly to prevent scorching. Add the tomatoes and spinach. Stir-fry on high until the spinach just wilts. Add the rice and peas and cook until heated through. Add in egg strips, soy sauce and lemon/lime juice. Add more soy sauce to taste (or not). Serve immediately.
Arrange crescent rolls on a 12 inch pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). Bake at 375 degrees for 20 to 25 minutes or until golden brown.
Stuff dates with one almond or pecan per date. Roll in powdered sugar. Place on wax paper in the refrigerator until ready to serve.
Prepare vegetables. Combine first four items in a salad bowl. Combine the remaining ingredients in a screw-top jar. Shake well and pour over salad. Marinate for 30 minutes before serving at room temperature.
Wash, dry, and bake potatoes for at least one hour at 350 degrees. You want the potatoes to be soft all the way through so they will be easy to scrape. Meanwhile, combine all remaining ingredients except milk and onions in a large bowl. Once potatoes are baked, cut in half lengthwise and scrape the piping hot innards into the bowl of goodness. Use a potato masher and enough milk to make a creamy, smooth consistency. Fill potato skins with the creamy potato mixture**, dot the top with the remaining 1 TBS butter, and bake for 20 minutes (or until really hot and slightly golden on top). Top the potatoes with caramelized onions and serve! **At this point, you may freeze the potatoes on a baking sheet, then wrap individually and stack in your freezer. Just remove from freezer and bake at 350 degrees until golden brown (about 45 minutes).
Take cream cheese, grill seasoning, ranch seasoning, bacos, garlic powder, jalapeno, and mix together in a big bowl. Create 16 burger pattyies thin and wide. Take one patty, put a little ball of the mix in the center, then take another patty and seal the edges all around. This makes 8 patty's grill to your desired taste.
Slice the cucumber into very fine julienne strips.; salt lightly, then place in a colander and cover with a plate and small jar of water to act as a weight. Set aside for 10 minutes to drain, then knead lightly, rinse, and pat dry. Cut the tofu into 1-inch cubes. Brush a small frying pan with the oil, heat over medium heat, and saute the tofu for 5 minutes until golden. Allow to cool and combine it with the cucumber. Combine the dressing ingredients in a small saucepan and bring just to a boil, then cool to room temperature. Toss the salad in the dressing just before serving and heap in small mounds in the centers of 4 deep bowls. Garnish with a sprinkle of sesame seeds.
Place chicken in 3- to 4-quart slow cooker. Top with remaining ingredients except sour cream and onions. Cover and cook on low heat setting 8 to 10 hours. Before serving, stir gently to break up chicken pieces. Serve topped with sour cream and onions.
Combine the paprika, salt, garlic powder, cayenne, thyme, oregano and basil in a bowl. Place the peppercorns and the chives in a spice grinder and blend until fine. Combine with blended seasonings.
Mix all ingredients in large mixing bowl. Divide into three parts. Roll each part into a log and wrap each seperately in Saran Wrap. Refridgerate for 24 hours. Remove saran wrap and place on cookie sheet and bake at 300 for an hour Cool, slice and enjoy.
Place rhubarb in a bowl and cover with boiling water for about 5 minutes. Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth. Strain rhubarb well. With wooden spoon, add strawberries and rhubarb to batter and mix. Pour into uncooked pie shell. Mix topping ingredients with a fork, and sprinkle over uncooked pie. Bake at 375 for 50 minutes or until set. Top with whipped cream if desired.
Gently heat the butter, sugar and cream in a saucepan, stirring until the butter has melted. Increase the heat and simmer for 5 minutes, stirring occasionally, until thickened and smooth. Remove from the heat and stir in the vanilla seeds (reserving the pods), rum and a large pinch of salt. Pour the sauce into small, sterilised jars. Slice the reserved vanilla pods into strips and add a piece to each jar. Leave to cool completely, then seal and chill. To serve, reheat the sauce and drizzle over ice cream or use as a dip for fruit.
Mix tequila, juices, garlic, onion, Tabasco, and pepper in a medium bowl. Add steaks to marinade, ensuring they are completely covered. Place in refrigerator 4-6 hours, turning occasionally to ensure they stay submerged in marinade. Remove steaks, and grill about 7 minutes on each side. (You may pour a bit of the marinade on them while they're cooking) When done cooking, slice steak into about 1/2-1 inch slices and serve with tortillas, salsa, guacamole, cheese, or whatever else you'd like.
Thaw bread dough for two hours at room temperature or twelve hours overnight in refrigerator. Cut dough into 12 equal portions. Coat a 9 inch cake or bundt pan with melted butter; place remaining butter in a small bowl; dip each piece of dough into melted butter and place in bottom of pan; pour any leftover melted butter over top; Cover and allow to rise for 30 minutes. In a bowl, combine 2 tblsps of the sugar, cream cheese, Grand Marnier, and egg; beat until well blended; pour mixture over rolls. In a small bowl, mix remaining sugar and lemon zest; sprinkle over rolls; cover and let rise until doubled in size (about 1 hour). Preheat oven to 350F; bake until done, about 25 minutes; allow to cool 15 minutes before glazing. In a small bowl, combine confectioner's sugar and fresh lemon juice; drizzle over rolls.
Pour a little oil in a large skillet/wok. Fry chicken/bacon in skillet on medium heat until cooked thoroughly. Add all other ingredients except rice to the skillet. Add sambal if you want it hot. Mix and simmer until shrimp paste dissolves into mixture and everything is heated through. Add rice to mixture and mix it in . Heat until rice is heated. Add more ketchup to taste. There is usually enough ketchup when the rice is light brown from its color. To make omelet garnish: Put olive oil in small pan. Whip up 2 or 3 eggs. Pour over olive oil on low-medium heat. Cook until middle sets, then turn the heat off and cover the pan to let the steam finish the edges. (This is a great way to make moist scrambled eggs by the way.) Cut into thin strips and serve over rice.
Put sweet potatoes in a saucepan; add water to cover; bring to a boil. Lower heat and simmer 15 minutes or until tender. Drain and return potatoes to pan; add in half-and-half, butter, and juice; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Take 2 chilies out of the can and chop them; reserve remaining chiles and sauce for something else. Stir chopped chilies, brown sugar, salt, and 1/2 teaspoon cinnamon into potato mixture. Transfer mixture to a serving bowl and sprinkle remaining cinnamon over the top. Serve immediately.
Drain tofu; slice each block horizontally in half, arrange in a single layer on a baking sheet or tray lined with several thicknesses of paper toweling. Cover with more paper toweling and a second baking sheet or cutting board; top with a heavy weight (such as bricks or canned foods); let stand 1-2 hours to remove excess moisture. Combine soy sauce, wine, vinegar, sesame oil, olive oil, chili oil, garlic and salt to taste in a non-reactive bowl; mix well and set aside. Cut each piece of drained tofu into 4 rectangles; arrange in a shallow non-reactive container, pour marinade over tofu. Cover; refrigerate, turning occasionally, for at least 24 hours or up to 6 days. Return to room temperature before cooking. Prepare grill for moderate direct-heat cooking. Place 8 bamboo skewers in a shallow container and cover with water; set aside to soak, about 30 minutes. Place sesame seeds over medium heat in a small skillet; toast, shaking pan or stirring frequently, until fragrant, about 5 minutes, and pour onto a plate to cool. Remove tofu from marinade, reserving marinade. Cut each onion into 3 pieces of equal length; working with one onion at a time, beginning with root end, thread 3 onion pieces lengthwise onto soaked skewers, alternating them with 2 pieces of tofu; thread onion pieces in order to simulate look of a whole onion. Or, you can just skip the onions and thread tofu onto skewers. Lightly brush grill rack with oil. Place skewered tofu on rack; cook, turning frequently and brushing with marinade, until lightly browned on all sides, 12-15 minutes. To serve, sprinkle tofu with toasted sesame seeds; arrange on warmed plates.
Combine the potatoes and enough water to cover in a large saucepan bring to a boil. Cook until fork tender about 7 minute Drain and let cool 5 minutes. Heat oil in large nonstick skillet over medium high heat. Add the potatoes and cook shaking eh pan occasionally until browned and crisp about 5 minutes. Add the shrimp and garlic cook stirring frequently until shrimp are opaque in the center about 2 minutes. Stir in vinegar and pepper and salt.
Beat the egg yolks until they are light. Gradually beat in the sugar until the mixture is thick& light colored. Beat the egg whites until stiff. Pour the egg mizture into a punchbowl that is sitting in crushed ice. Blend in the milk and the beaten cream (the cream should not be solid just half beaten so it is thick but not stiff) Slowly pour in the bourbon& Cognac. Fold in the egg whites. Sprinkle the punch with the 2 tbsp of dark rum.
Heat skillet to med-high heat. Cook bacon, onions, and peppers until tender. While bacon is cooking stir seasoning and cheese into egg mixture. When bacon is done stire in egg mixture until eggs are scrambled. Add different vegetables to mix it up!
Season chicken pieces with salt and freshly ground black pepper. Combine buttermilk with 3 smashed garlic cloves and half the sage. Add chicken to buttermilk mixture and marinate at least 2 hours or overnight. Preheat oven to 375 degrees F. Combine 1 cup flour, cracker crumbs and paprika. Remove chicken from buttermilk and dredge in flour mixture, shaking off excess. Warm a large cast iron skillet over medium-high heat. When pan is hot, add lard, fat or oil, and then breaded chicken pieces in a single layer (work in batches if necessary; don't crowd pan). Brown chicken on both sides until golden. Transfer chicken to a baking sheet with tongs leaving fat in pan. Bake until cooked through (12 to 15 minutes). While chicken is baking, make gravy. Add remaining 3 cloves garlic and remaining sage to fat in skillet. Cook over medium heat 1 to 2 minutes until sage crisps and garlic becomes aromatic. Add remaining 3 Tbsp flour. Whisk to combine, then cook 1 to 2 minutes. Slowly whisk in 1 cup chicken stock, whisking until there are no lumps, then whisk in remaining stock. Season with salt and freshly ground black pepper and bring to a gentle boil. Reduce heat to maintain a simmer and cook about 15 minutes, stirring occasionally. Strain into a small saucepan and check for seasoning one more time, adding more salt and pepper if necessary. Add a few dashes of your favorite hot sauce, making it as spicy as you'd like. Remove the chicken from the oven and let it rest 5 minutes. Serve with gravy.
Bring jello and pineapple to a boil and mix with cream cheese. Mix in cool whip. Chill till set in the fridge. May add marachino cherries and pecans.
Slice the top 1 1/4-inch from the top of angel food cake with a serrated knife. Hollow out cake center, leaving a 1-inch wall inside,using a grapefruit knife. Set top aside. Beat heavy cream in a medium bowl until stiff with an electric mixer at high speed. Fold in confectioners sugar until dissolved; fold in Baileys and vanilla just until blended. Fill hollowed out cake with half the cream mixture. Place filled cake on small cookie sheet. Replace cake top. Frost outside of cake with remaining cream mixture. Cover cake with sliced almonds. Freeze cake until sides are firm. Cover cake with freezer plastic wrap. Freeze until 2 hours before serving. Transfer cake to cake plate and refrigerate until serving time.
Whip the cream in a cold bowl with chilled beaters until fairly thick. Stop the mixer and add the cold mascarpone to the bowl. Continue whipping until thick and peaks form. Add sugar 1 tbsp at a time until the mixture is sweet enough for you. I usually add about 2-4 tbsp of the sugar.
Saute eggplant and garlic in olive oil until the eggplant is tender. Remove to a plate. In the same pan, cook the sausage. Add the red wine, using it to deglaze the pan. Reduce slightly. Add the broth and the tomatoes, crushing the tomatoes by hand into the pan. Return eggplant to the sauce. Salt to taste. Simmer until flavors blend and sauce has thickened slightly. Serve over cooked penne or other pasta.
Heat oil in a large pan and saute the onions and carrots until translucent, about 5 minutes. Add the garlic, thyme and chile flakes. Saute for 2 more minutes. Add 1/2 cup veal stock into the vegetable mixture. Add the ground beef, veal and pork, stirring and adding more veal stock when necessary to keep the meat moist. Sprinkle with salt and pepper. Cook for about 10 minutes. Add the milk and stir. Continue cooking until half of the liquid has evaporated, about 2 minutes. Add the tomato paste, the remaining veal stock and continue cooking until desired thickness. Adjust the seasoning. Cook the pasta in salted boiling water, about 8 minutes. Drain and mix with the butter, and then add the sauce, chives and basil. Mix well. Serve with grated Pecorino cheese.
Spray medium saucepan with cooking spray; heat over medium until hot. Saute onion, bell pepper, and garlic until tender, 5-8 minutes. Stir in mushrooms, catsup, water, brown sugar, mustard, celery seeds and chili powder; heat to boiling. Stir in vegetable protein; reduce heat and simmer, covered, 10 minutes. Season to taste with salt and pepper. Spoon sandwich mixture into buns; serve with pickles.
Preheat oven to 350. 13x9 baking dish. Mix together sugar, flour, salt. Add to berries and mix well,sprinkle on lemon juice. Pour into baking dish and dot with butter. Bake until hot and bubbly. make topping just before you are ready to put it on: Mix together dry ingredients and cut in butter until resembles coarse meal (can be done in food processor). Whisk egg into milk. Stir in milk and egg until just blended. Spoon topping on in dollops. Return to oven until biscuits are done.
Mix wasabi powder with just enough soy sauce to make a thick paste. Rub wasabi paste onto both sides of tuna steaks. Heat 1 tbsp oil in a nonstick skillet over med-high heat. Sear tuna for about 30-45 seconds on each side, just enough to get a crust. Slice tuna thin, and set aside. Arrange salad greens on a plate, and top with tuna, avocado, ginger, and daikon. Mix remaining soy sauce, oil, rice vinegar, and a little of the juice from the ginger if you have some, drizzle onto salads, and salt and pepper to taste. This goes great with Miso soup and a little sticky rice.
Mix all of the slaw ingredients together in a large salad bowl. Mix the dressing ingredients together. Pour the dressing over the slaw and toss. Refrigerate slaw for two hours to allow the flavors to blend.