HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add the grated zucchini, carrots, 1/2 cup corn kernels, chopped cilantro, salt and pepper to a large mixing bowl. Set aside. Add the 1/2 cup chopped purple onions to a small frypan or skillet along with the 2 teaspoons of oil and one to two teaspoons of ground cumin. Stir over a medium heat until the onions have softened. Add the onions to the veges in the mixing bowl and stir to mix thoroughly. Using a smaller bowl- add the flour and the baking powder - aerate and mix using a whisk. Stir the flour into the vegetable mixture. Add two eggs and the milk to your now empty mixing bowl and whisk to combine. Add the eggs to the vegetable mixture and mix thoroughly (If the mixture is too thick- add in some extra milk or if too thin-add in some extra flour. The consistency of fritters can vary a little just depending on the moisture content of the ingredients used). Heat a large pan and add some extra oil for pan-frying the fritters. A medium high heat should be used. Drop large spoonfuls of the mixture into the hot pan. Cook fritters a few minutes each side, until nicely golden and cooked through. You may need to cook in batches- place cooked fritters into a warmed oven, cover with foil. While cooking the fritters you can put the salsa together- combine all salsa ingredients. Add salt and pepper to taste. To serve- place two or three fritters into the centre of each plate, Spoon on some bottled salsa, top with your fresh salsa and a dob of sour cream.
Put all ingredients except poppy seeds into a jar with a lid and shake it until thick and smooth. Add seeds, shake again and serve. Store in the fridge and re-shake as it will settle.
Mix sugar and cornstarch; add broth gradually, stirring constantly. Add remaining ingredients and cook, stirring occasionally, until raisins are plump and mixture is thick. Serve hot.
Put first 5 ingredients into small bowl. Beat until well combined. Shape into ball. Cover and chill at least 2 hours. Just before serving, place on serving plate. Pour cocktail sauce over crab ball. Garnish with chives. Add more cocktail sauce as needed.
Boil green beans until they are still a little crunchy but fork tender. Drain. Heat olive oil in a big skillet then add garlic. Cook about 30 seconds or 1 minute (make sure you do not burn it). Add green beans to skillet and saute about 7 minutes, tossing frequently. Squeeze with fresh lemon juice and serve.
Pour the boiling water over the soy or TVP granules, cover, and allow to stand until most of the water is absorbed (about an hour). Squeeze any remaining liquid out of the granules before placing in a large mixing bowl. Add remaining ingredients. Add more lemon juice and mint to taste. Toss together, cover the bowl, and refrigerate at least an hour before serving. The flavor actually improves the second day. Makes about 4 large servings.
Wash the leek very thoroughly (there might be some mud between the leaves) and cut them in 1 inch pieces (also the green parts, at least nice looking one). Preheat the water and when it boils put the leek in it and leave it boil for one minute. During this operation prepare this: put lard in a pot, heat it and brown flour in lard (but not too brown). Add grounded paprika and just few drops of cold water to make "zafrig" (a kind of "sauce veloute"). Take out leek with hollow spoon, add sliced potato in small cubes and water you have cooked leek in it. Season with salt and pepper and cook until potato is soft (10-20 minutes). Serve as a side dish to steaks, sausages, dried smoked ham etc.
Make Vanilla Cream Cheese mixture: Mix vanilla pudding with cream cheese until well blended and creamy (no lumps). Cover and refrigerate immediately. This mixture will store (covered) in the refrigerator up to 5 days. Prepare pancake batter and preheat griddle. Ladle batter onto hot griddle and sprinkle evenly with pecans and banana slices. When they bubble and edges are dry, flip to cook second side. When done, place pancake on plate, top with 4 tablespoons Vanilla. Cream Cheese mixture and top with second pancake. Ladle with caramel sauce and sprinkle with confectioners' sugar. Garnish with whipped topping.
Preheat oven to 325°F. Cut pork ribs into sections of 3 or 4 bones. Mix remaining ingredients well, sprinkle on both sides of ribs and rub into the meat. Seal rib sections in foil with a tablespoon of water in each package, and bake for 2 hours on a cookie sheet in the center of the oven. Open foil carefully as steam escapes. Can be crisped on a hot BBQ if desired but will be great just the way it is. (Enjoy with oven cooked potato nuggets for a really simple meal).
In a small saucepan, melt the butter and stir in flour; remove from heat. Gradually stir in milk, return to heat and heat to boiling, stirring constantly. Boil and stir 1 minute; stir in Cheddar cheese, basil. Adjust salt and cayenne pepper to personal taste, remove from heat and keep warm. In a nonstick 10-inch skillet over medium heat, brown Canadian bacon on both sides, remove and keep warm. Beat the yogurt with with egg substitute and pour into skillet that was used for bacon. As the egg mixture begins to set at bottom and side, gently lift the cooked portions with spatula so that uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 5 minutes or until thickened throughout but still moist. Place 1 slice bacon on each muffin half. Divide eggs among the muffin halves, top with about 2 tablespoons sauce, and grate Parmesan cheese on top. Add a few grinds of fresh pepper to each serving and sprinkle with freshly snipped chives. Serve with fresh fruit for a delightful brunch for 4.
In skillet, saute the sausage, until brown. Drain grease and transfer to bread bowl. In same skillet, melt stick of butter, saute all of the vegetables for 10 minutes until soft. Remove vegetables and place in bowl. Combine the sausage, vegetables, cherries, bread cubes and rest of ingredients EXCEPT the chicken broth. Add just enough chicken broth to moisten the bread mixture. You do not want it soaking wet. If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with skewer. If not, lightly pack stuffing into a large, shallow baking dish. If you bake the stuffing inside the bird, roast the bird at 325 degrees for 15 minutes per pound or until the temperature of the bird reaches 170 degrees and the juices run clear when the thigh is pierced with fork. Let turkey rest at least 20 minutes before carving. If you bake in separate dish, drizzle the stuffing with alittle bit of stock. Cover and bake at 325° for 20 to 30 minutes. Uncover and back for an additional 10 minutes.
Mix all ingredients thoroughly, stir in salad dressing. Chill overnight (best)! Drain if needed. Serve with tortilla chips.
soak beans overnight, drain. add beans to large pot, cover w/water, bring to boil, lower to simmer for 1 hour preheat oven to 300. in ovenproof dish mix next 7 ingredients. saute bacon until semi cooked, add to dish. add onions, beans, mix and bake 2 hours, covered. add rum and bake uncovered 1 hour.
Heat butter and oil in a large skillet until hot. Dip the fish first in buttermilk, then in the flour, shaking to remove excess flour. Saute fish for 2-3 minutes per side, depending on thickness of fish. Remove fish from the pan, drain on paper toweling or a paper bag. Serve with lemon wedges. Variations: With Browned Butter and Almonds: After the fish is cooked through, place on a hot serving dish and keep warm. Clean out the pan and add about 3 TBSP butter. Cook the butter over medium heat until it is lightly browned, adding 2 TBSP slivered almonds just as the color of the butter is turning. Pour the browned butter and almonds over the fish. With Herbs and Butter: Follow directions above, but adding chopped chives and parsley (or chopped sweet marjoram or chirvil) to the butter. Saute the herbs with the butter for 30 seconds. Pour the herb butter over the fish before serving.
Thoroughly mix pumpkin and brownie mix. (easiest with a wooden spoon). Pour into greased/Pam'ed 9x9 pan. Warm peanut butter in microwave. 30 seconds or so. Stir. Pour/drizzle on top of brownie. Swirl with a knife. Bake at 350 for 35 minutes. (you can "feel" when done -- it firms up,check middle). If you double use a 9x13 pan and bake 45 minutes. Cool on counter. Cover with foil and refrigerate at least 2 hours. Cut into 1 1/2 inch squares.
Preheat the oven to 350°F Blanch the spinach in boiling salted water until the leaves are limp, 1 to 2 minutes. Drain and plunge into cold water; drain again and squeeze spinach dry. Transfer the spinach to a blender or food processor and add the cod, bread crumbs, eggs, and cream or half-and half and process until smooth. Line an 8 by 3-3/4 by 2-1/2 inch glass loaf pan with aluminum foil and brush lightly with cooking oil. Spoon half the spinach mixture into the pan. Cut the salmon into 1/2 inch thick crosswise slices. Lay the slices of salmon on top of the spinach mixture and sprinkle with nutmeg, salt, and pepper. Spoon the remaining spinach mixture over the top. Cover with another piece of greased foil, place the loaf pan in a baking dish, and add hot water to come two thirds up the sides of the loaf pan. Bake for 1-1/4 hours. Remove both pans from the oven and let the terrine cool in the water bath for 2 to 3 hours. Remove from the water bath and refrigerate for at least 12 hours or up to 24 hours. To serve, loosen the sides of the terrine with a warm knife and unmold onto a serving plate. Cut into 8 slices and serve over a bed of mixed greens garnished with cherry tomatoes.
Position oven rack in center of oven; preheat to 350°; grease the bottom and sides of a 9 x 3 inch springform pan; sprinkle the bottom of the pan with 1/3 cup cookie crumbs. In the bowl of a food processor, combine the ricotta and sour cream; process until smooth. Add in the egg yolks and 1/2 cup of sugar; process until well blended. Add in the flour, vanilla extract, amaretto, orange zest, and salt; process until blended. Transfer mixture to a bowl. In the bowl of a stand mixer, using the whisk attachment, beat the egg whites and cream of tartar at med-high speed until soft peaks begin to form. Gradually add in teh remaining 1/4 cup sugar and beat at high speed until the whites form stiff, shiny peaks. Gently fold 1/3 of the whites into the ricotta mixture; then fold in the remaining whites in two more additions. Scrape the batter into the prepared pan and smooth the top. Sprinkle the remaining 1/3 cup cookie crumbs over the top. Place the pan on a baking sheet and bake the cake for 35-45 minutes, until the top is browned and cracked and the center jiggles but is not liquid. Transfer the pan to a wire rack and cool for 30 minutes. Run a thin knife around the edge of the pan to loosen the cake; remove the side of the pan and cool cake until just slightly warm. To serve, slice cake using a thin-bladed sharp knife; store in the refrigerator, covered, for up to 3 days.
Preheat oven to 375 degrees F. Heat oil in a large skillet over medium high heat. Add the onion, garlic, and peppers and cook until softened, about 5 to 8 minutes. Season with half of the Cajun seasoning and then stir in the rice. Cook for about 1 to 2 minutes, stirring often. Add the chicken stock and bring to a simmer. Cover with a lid, place in the oven and cook until the stock has absorbed and the rice is tender, about 18 to 20 minutes. Carefully remove from the oven and remove the lid. Place the shrimp on top along with the remaining Cajun seasoning, and replace the lid. Return to the oven and cook for another 5 to 8 minutes or until the shrimp is fully cooked. Remove from the oven, remove lid and gently fold in the lemon juice and parsley. Garnish with sliced scallions and lemon wedges to serve.
For crust: Combine flour and sugar; cut in butter. Add nuts. Mix well and press into buttered 9x13 inch pan. Bake for 12-15 minutes at 350 degrees or until golden brown. Remove from oven and cool. For Filling: Soften gelatin in cold water. Combine milk, 1 cup sugar and egg yolks in saucepan. Stir to dissolve sugar. Add poppyseed, cornstarch and salt. Cook, stirring constantly, until mixture thickens and coats spoon. Remove from heat and stir in gelatin. Blend well. Stir in vanilla. Cool to room temperature. While mixture is cooling, beat egg whites in large bowl until frothy. Add cream of tartar and beat until soft peaks form. Add 1/2 cup sugar gradually, continuing to beat until stiff peaks form. Fold in cooled poppy seed mixture. Pour into baked crust. Chill one hour. For Topping: Stir together whipped topping and dry pudding mix. Spread over filling and let chill at least 6 hours before serving.
Preheat oven to 350. Heat cream to just below boiling. Remove from heat, add chocolate and stir until melted. Then add vanilla extract. Meanwhile, cream together eggs yolks and sugar. Try not to incorporate any air into the mixture. I use a fork for this. Slowly pour the cream into the eggs, mixing constantly (try not to incorporate any air). You have to go slow enough that the hot cream doesn't cook the eggs. Divide mixture between 4 ramekins. Place in a baking pan and fill the pan with water until it is halfway up the sides of the ramekins. Don't splash any water into the custard! Carefully place the pan into the oven and bake about half an hour, until the custard is set but still jiggly in the center. Remove from custards from the pan and allow to cool to room temperature. Then wrap with plastic wrap and chill in the refrigerator for a couple hours (they will keep this way for several days). Just before eating, coarsely break the graham crackers and sprinkle on top of the custards. Then top with the marshmallow cream (or mini marshmallows). Use a kitchen torch to caramelize the marshmallow, then drizzle with a little of the melted chocolate.
Mix together the flour, eggs, salt and milk into a rough and very thick batter. Don't over mix -- if you can see a little flour, that's okay. If the batter seems very wet, add another teaspoon of flour. Bring a very large pot of water to the boil. Use the spaetzle maker, colander, or other method to force the batter into the boiling water. Don't do more than enough to make a single layer on top of the water. The noodles will rise to the top. They need only about ten seconds, after which they are scooped out with a slotted spoon and put in a large bowl. Each layer of noodles should be sprinkled, liberally, with the grated cheese. Continue with the drop noodles, layer by layer, until you've gone through all the batter. Cover the last layer with what remains of the cheese. Cover the whole bowl with aluminum foil and put in the oven on the lowest setting to keep warm. Melt butter in a large, heavy skillet. When it's very hot, add the onions. Lower heat to medium low, and let the onions cook until they are crisp and brown. Remove the bowl of cheese drop noodles from the oven and pour the buttery, crisp onions over the top. Note that you can increase or decrease this recipe by using this formula: per serving, 1 egg, 100 grams flour, and 1/8 liter milk, with additional cheese to taste.
Spread crushed cornflakes in a shallow baking pan. Whisk mayonnaise, mustard, seasoning, cayenne and egg yolk. Add crab meat. S& p to taste. Divide crab cake mixture into 10 equal piles and form slightly flattened cakes. Turn cakes over in crushed corn flakes until covered. Cover pan w/ plastic, transfer cakes to pan and cover with more plastic wrap. Chill 2-4 hours. Preheat oven to 400 degrees F. Transfer crab cakes to a large greased baking sheet. Put about 1/2 teaspoon butter on each crab cake. Bake around 15 minutes. Cakes should be golden brown.
Preheat oven to 350 degrees F Butter a 9 inch spring form pan and line the bottom of the pan with parchment paper. Set aside. For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside. For cream cheese filling: Beat the cream cheese until creamy and smooth. Add the rest of the filling ingredients and beat until very smooth. Set aside. For cake batter: In a separate bowl whisk together the flour, baking powder, and salt. Set aside. In another large bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture, alternately with the milk, and beat only until combined. Spread the batter onto the bottom, and slightly up the sides, of the prepared pan. Next, spread the cream cheese filling over the cake batter. Scatter the fresh berries over the filling and top with the streusel. Bake for about 60 to 70 minutes or until the streusel is golden brown and a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly. Serve warm or at room temperature.
FOR CRUST: Mix flour and salt in medium bowl. Add butter and rub with fingertips until mixture forms coarse meal. Mix in enough water by Tbsp to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, about 45 minutes. (Can be prepared 2 days ahead; keep refrigerated.) Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch glass pie plate; crimp edges. Refrigerate 30 minutes. Preheat oven to 375 F. Line pie crust with foil. Fill with dried beans or pie weights. Bake 10 minutes. Remove foil and beans. Bake until crust is set and begins to color, piercing bottom with fork if puffy, about 15 minutes more. Transfer to rack and cool. FOR FILLING: Place porcini in small bowl. Add enough hot water to cover. Let soak 30 minutes. Drain mushrooms. Melt butter in heavy large skillet over high heat. Add shallots and garlic and saute 1 minute. Add fresh mushrooms and saute until tender and liquids evaporate, about 5 minutes. Add porcini and saute 2 minutes. Season to taste with salt and pepper. Set aside. Whisk eggs, half and half, basil and thyme in medium bowl until blended. Season with salt and pepper. Sprinkle half of cheese on crust. Top with mushroom mixture and remaining cheese. Carefully pour egg mixture over mushrooms. Bake until center is set, about 40 minutes. Transfer to rack and cool slightly. Garnish with parsley. Cut into wedges and serve. NOTE: such as crimini, chanterelles and/or stemmed Shiitake, thickly sliced
Pour all ingredients in crock pot. Cook on low 6 to 8 hours. If using meatballs they can be cooked all day with sauce or added the last 2 hours. If freezing, cool sauce favorite way and put in containers to freeze.
Heat oven to 350. Coat a 9 inches pie plate with nonstick spray. Melt chocolate and butter in a small sauce pan over low heat. Stit together eggs, sugar, flour and vanilla and add to chocolate mixture. Pour into prepared pie plate. Combine sweetened condensed milk and coconut. Spoon over chocolate mixture leaving 1/2-1 inch border. Bake at 350 for 35-40 minutes until center is firm but still moist Cool completely on wire rack.
Preheat the oven to 400 degrees F. In a very large saucepan, gently fry the garlic and onion in the oil for about 5-10 minutes until translucent. Add the tomato puree and refill the cans with water about three-quarters full, giving them a shake to mop up any tomato. This will give you about 4 1/2 cups water. Add it to the pan. Bring the sauce to the boil and then partially cover and simmer for about 25 minutes. Soak the fresh spinach in the sink to get rid of any mud, drain, and then cook in just the water that's still clinging to the leaves until it has wilted down and cooked through, then drain well and chop roughly (you can just go at it with scissors while it's sitting in the colander). If you're using frozen chopped spinach, make sure - once it's thawed - that you've pressed out every last bit or water; you can. Empty the ricotta into a bowl, add the eggs and then grate in about 3 ounces (6 tablespoons) of the Parmesan. Add the spinach when it is cool, squeezing out (again) any excess water with your hands, then stir everything together and season it well with the nutmeg and salt and pepper. Cook the pasta shells in a large pan of water, for about 5 minutes once they have come back to the boil, then drain and leave them to get cool enough for you to stuff them without burning your fingers. Tip the shells into a dish, of approximately 15 x 13 inches, so that they lie in a single layer, then fill each shell with a heaped teaspoon of the spinach and ricotta filling. Ladle the tomato sauce over the pasta, and grate over the remaining Parmesan. Bake for about 20 - 30 minutes, by which time the pasta will be tender and the light tomato sauce hot and bubbling. Remove from the oven and let stand for a while to cool down slightly before serving.
Preheat oven to 375°F. Melt 2 tbsp butter in 9 inch round, flameproof, aluminum pan over medium low heat (make sure to cover entire bottom of pan). Sprinkle sugar over top. Carefully place pineapple rings in a single layer in bottom of pan. Increase heat to medium - high and cook until pineapple caramelizes, flipping once, about 2 minutes per side. Remove pan from heat. Melt remaining 2 tbsp butter on stove top or in microwave. In a medium size mixing bowl beat egg with remaining melted butter,. Add cake mix and reserved pineapple juice. Combine well. Pour batter over pineapple. Bake until a toothpick inserted in centre of cake comes out clean, about 30 to 35 minutes. Allow cake to cool for about 15 to 20 minutes. When still warm loosen sides with a knife and invert cake onto a serving plate. Slice into 10 pieces and serve. Yields 1 slice per serving.
Wash the fish with the lemon juice, rinse, pat dry and salt to taste; set aside. Mix rest of the ingredients and add enough water to make a thick batter, salt to taste. Dip the fish in the batter and fry in batches in medium to high heat until the coating is a deep golden brown and the fish is cooked thoroughly. Drain on paper towels, serve with lemon wedges and your choice of garnishes.
Combine cocoa, sugar, salt and cornstarch in a medium saucepan. Gradually blend in milk, stirring until smooth. Cook over medium heat, stirring constantly, until filling boils. Boil for 1 minute. Remove from heat. Blend in butter and vanilla. Pour into pie crust. Carefully press cling wrap directly on to pie filling. Cool then chill for 3-4 hours. Garnish with whipped cream.
Sprinkle pork chops with salt and pepper. Coat a big nonstick skillet with cooking spray; place over medium heat. Add in the pork chops; cook until browned on both sides and cooked through, 2-3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm. Swirl the oil in the pan; add in shallot; cook, stirring, until soft, about 30 seconds. Add in mushrooms; cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add in vermouth and cook 15 seconds. Stir in mustard, thyme, and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1-2 minutes. Spoon sauce over chops and serve.
Mix dry ing's,. Add all liquids & mix. Spread into a well greased 9 X 13 pan. Bake 350 degrees for 25 minutes. Cool before cutting, Your choice to how big you want to cut your pieces.
Reserve approximately 2oz of liquid from each can used. Drain the rest of the liquid from the cans. Put the 4oz reserved can liquid in a fry type pan. Add large lump of butter. Bring to a boil. Add beans, salt and pepper,cover. Cook on medium high heat until nearly all the liquid is gone. Check on and stir. You may turn to a low temperature after intial boil and let it cook slower. They will be best if nearly all or all liquid is gone.