HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine both the ingredients together in a pot. Bathe your produce in this solution for 20 minutes. Remove from pot and transfer your veggies and fruits to a pot of plain water for 10 minutes. Dry off your produce. Use the veggies and fruits now as normal.
Prepare an ice-water bath. Place eggs in a medium saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover and remove from heat. Let stand for 13 minutes. Drrain, and transfer eggs to ice-water bath until cold. Peel eggs, and halve lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, wasabi, vinegar, and scallions. Season with salt. Pipe or spoon filling into whites. Garnish with pea shoots or sprouts.
Salt and pepper chicken, and grill. Combine broth, veggies and chicken in a pot. this can be done before hand. About 20 minutes before you're ready to eat, bring soup to a boil. While waiting it to boil, prepare dumplings: whisk together egg and herbs/spices. mix xanthan gum and flour, then add; adding water to create a dough consistency. Using a spoon, scoop small balls of dough, and place in boiling water. boil for about 8 minutes (all dumplings should be at the top of the pot. *note: i used a pot that was a little small, so I scooped out the veggies/chicken and did the dumplings in the broth, then added them back in once the dumplings were created.
FOR THE CAKE: Beat together first 6 ingredients. Beat in the melted chocolate. Combine and add the remaining ingredients and beat until blended. Do not overmix. Spread batter into a buttered and floured 9-inch kugelhopf pan and bake in a 350°F oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pan for 15 minutes, and then invert and continue cooling on a rack. When cool, drizzle top decorative. FOR CHESTNUT CREAM GLAZE: Stir together sugar, cream and vanilla until blended. Stir in hazelnuts and chestnut puree until blended. NOTE: -- This can be baked in a 9-inch tube pan, but the kugelhopf pan is far more attractive for this cake. Hazelnuts can be toasted in a 350°F oven for 10 to 15 minutes or until skins have loosened. Place between kitchen towels and rub to remove skins. Easiest & Best! Coffee Cakes and Quick Breads.
Make soffritto (mirepoix or Holy trinity) from carrot, celery and parsley root: cut the vegetables into smaller pieces and coarsely chop in a blender. Briefly saute onions and garlic in olive oil, add soffritto and saute over a medium-high heat for 8-10 minutes, or until softened, stirring occasionally. Stir in the ground beef and pancetta, turn the heat up to high and cook for 5 - 10 minutes, or until browned all over, stirring and breaking it up with a spoon. Add the tomato puree, red wine, beef stock, bay leaves and thyme. Stir well, bring to the boil. Season with pepper, reduce to a low heat, cover and simmer for around 40 minutes, stirring occasionally. Remove the lid and continue cooking for about 15 minutes, or until thickened and reduced. Discard the bay leaves and thyme sprigs. Season with pepper. Cook the spaghetti (al dente) according to packet instructions. Drain, but save about 1/2 cup of the cooking water. Stir the spaghetti into the sauce, adding a splash of pasta water to loosen, if needed. Divide between bowls and sprinkle with Parmesan cheese, then serve.
In the grinder, grind together the garlic, ginger, corriander leaves, green chillies, cumin seeds and onion. Transfer to a bowl. Add the salad oil, flour and Worcestershire sauce to the prepared masala paste. Dip the chicken pieces in this mixture and coat well with the masala on both sides. Allow to marinate for 8 hours. Thereafter, beat an egg in a bowl and dip the chicken pieces in the beaten egg. Coat the chicken pieces dipped in egg with breadcrumbs. Heat oil in a wok. Deep fry the chicken pieces in the oil until lightly browned on either side and thoroughly cooked. Drain on a clean kitchen paper towel. Serve hot. Enjoy!
Cut cauliflower and broccoli into small pieces. Add the sliced onions and mushrooms. Place the remainder of the ingredients into a blender. Blend until combined. Pour over vegetables and refrigerate overnight before serving.
Heat the butter and oil in a large pan. Add the onions and brown sugar. Simmer gently on medium low heat, stirring occasionally, for about twenty minutes, until the onions are translucent and golden. Add the flour and cook for about 2 minutes more. Add the consomme and water, sherry and Worcestershire sauce, cover and simmer gently for 30 minutes. Preheat the broiler. Lightly toast the baguettes on both sides. On one side of each piece spread the mustard and sprinkle on the cheese. Broil until the cheese is golden and bubbling. Ladle the soup into serving bowls , put two croutes on top of each one. Sprinkle with parsley, if desired. Serve immediately.
Halve the pancetta slices to make two thin strips of pancetta. Wrap each scallop tightly with the strips of pancetta, forming a criss-cross pattern across the scallop (like a present). Heat olive oil and pan-fry scallops briefly on each side until the scallop is cooked through (when they lose their transparency and turn opaque: approximately two minutes on each side). Blanch the asparagus in rapidly boiling water for two minutes. Mix the wine and cheese and reduce in a small saucepan until thick. Season with salt and pepper. Assemble the dish by placing 3 asparagus together, place 3 scallops on top and drizzle with 1/2 the gorgonzola sauce per person.
In a mixing bowl beat eggs, sugar, corn syrup and vanilla. Add butter and mix well. Stir in pecans and chocolate chips. Pour into pie shell. Bake at 350 F for 50-55 minutes or until set. It is important for it to be set *before* you remove it from the oven. It will not set afterward if you haven't baked it long enough. Serve with ice cream if desired.
Preheat oven to 350 degrees. Butter a baking dish and set aside until needed. Melt 3 tablespoons of butter in a large skillet over medium heat and add the garlic, shallots, leeks, sweet onion and red pepper. Saute the vegetables for a few minutes until tender then transfer to a large bowl, until they are needed. In a processor or blender, combine the cream cheese, salt, pepper, nutmeg, thyme and oregano, make sure to mix well. Next slowly add the milk, cream and eggs to the cream cheese mixture making sure to blend really well. Add the potatoes to the leek mixture coat well and pour into the prepared baking dish. Next pour the milk, egg and cream cheese mixture over the potatoes and sprinkle the cheddar and provolone cheeses on top of the potatoes. If necessary to prevent burning cover the potatoes with tinfoil. Before removing from the oven check that the potatoes are tender, oven temperatures can often vary. Bake for 1 - 11/2 hours in a 350 oven.
Note: Make the dumplings just before adding them to the stew. For the stew: Melt butter in medium saucepan over medium-high heat. Add carrots and onion and cook until lightly browned, 5 to 8 minutes. Add garlic, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds. Add flour and cook, stirring, for 1 minute. Stir in sherry, scraping up any browned bits, and cook until nearly dry, about 1 minute. Slowly stir in broth and bring to boil. Add chicken, reduce heat to medium-low, cover, and simmer until chicken is cooked through and tender, about 15 minutes. For the dumplings: Combine flour, baking powder, and salt in bowl. Stir in broth and melted butter until just incorporated. Season stew with salt and pepper to taste. Increase heat to medium. Using 2 spoons, drop eight 1-inch dumplings into stew about 1 inch apart. Cover and simmer for 5 minutes. Sprinkle peas around dumplings, cover, and cook 5 minutes longer. Remove from heat and let cool slightly, uncovered, about 10 minutes. Serve.
Line banana slices on the bottom of the graham crust. In a large bowl mix the milk and pudding mix until well blended. Then add one cup of the whipped topping (save the other half for later) and stir. Pour mixture over the bananas and refrigerate about 3 hours or until set. When ready to serve, cover with the remaining whipped topping and drizzle over caramel.
To toast pine nuts heat in a small skillet over low heat, stirring frequently, until lightly browned. Drain olives well and chop. Very finely chop garlic Seed and remove membranes from halapenos and finely chop Dice onion, red and yellow peppers Combine all ingredients and add olive oil and vinegar, mix well Chill several hours or overnight, bring to room temperature to serve.
Heat the oil and butter in a balti pan/wok/cast iron frying pan. Add the spring onions and garlic, and stir-fry over a medium heat for 1 - 2 minutes. Add the whole button mushrooms, and fry over a high heat for 4 - 5 minutes, stirring and tossing with a large wide spatula or wooden spoon, all the time. Stir in the breadcrumbs, parsley, lemon juice and seasoning. Stir-fry for a few minutes, until the lemon juice has virtually evaporated, and then serve.
Gently mix all ingredients except crumbs and butter. Place in casserole dish and cover with crumbs and butter. Bake for 45 minutes at 350.
Grease a 2-quart souffle dish and preheat oven to 375 degrees F. Thaw spinach. Drain and squeeze out excess moisture. Melt butter in a medium size frying pan. Sprinkle flour on butter and blend in with a slotted spoon. Cook until it bubbles and begins to brown just a little. Remove from heat and slowly blend in the milk, stirring constantly, until smooth. Return to heat, add seasonings and cook on low for about 10 minutes or until thickened, stirring constantly. Beat egg yolks well with a whisk. Add about 1/4 cup of the sauce into the eggs and stir. Add another 1/4 cup and stir again. Remove pan from heat and slowly stir in the rest of the eggs. Place well-drained spinach into a blender or food processor and pour sauce over it. Blend until smooth, about 5-10 seconds. Pour into a bowl. Beat egg whites until fairly stiff, but not dry. Fold them gently into spinach mixture until all white streaks are gone. Pour into souffle dish and sprinkle cheese on top. Bake 45 minutes to one hour until set. (Souffle is done when puffy and nicely browned. It will be somewhat soft on the inside.) Serve immediately.
Cook pancetta; remove when crisp. Add onion then garlic; cook until clear; remove. Add spinach; cover and cook down on low. Add flour to milk; pour over spinach. Add the onions, bacon, and garlic; cook until thick. Top with Fontina cheese; cover until cheese melts.
Stir together the cream cheese, sour cream, oregano and garlic and pizza sauce in a small bowl until blended and smooth. Spread the mixture into a large pie plate. Top with pepperoni and green onions. Bake at 350 degrees for 10 minutes. Remove from oven and sprinkle mozzeralla cheese over the dip in the pan. Top with parmesan cheese. Bake for 5-7 minutes or more or until the cheese has melted and dip is heated through. Serve warm.
Preheat oven to 350°F. Generously grease bundt pan (be sure to use a larger bundt pan because there will be a lot of batter). In a large bowl, combine cake mix, pumpkin, brown sugar, oil, and pumpkin pie spice. Beat with mixer for 1 minute. Add eggs, beat for 2 minutes more. Prepare topping* by melting butter with brown sugar in small saucepan. Remove from heat and add nuts. Pour half of the cake batter into greased bundt pan. Pour small amount of topping mixture on top of the cake batter, all the way around (be careful to keep in the center and not get close to the side or middle of the pan). Pour the rest of the cake batter into the pan. Bake cake at 350°F for 45 minutes to 1 hour. Cool in pan on wire rack for 15 minutes, then invert onto plate. When cake is completely cool, re-warm remaining topping and drizzle remaining topping on cake. *The topping instructions aren't very specific and you really don't have to cook it a long time, just until the sugar and butter are melted and bubbling.
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste, parsley, salt, mint if desired, cinnamon and pepper. Set aside. For sauce, melt butter in a saucepan over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Add the Parmesan cheese and salt. Place half of the potato slices in a greased shallow 3-qt. baking dish. Top with half of the Parmesan sauce and all of the meat mixture. Arrange the remaining potatoes over meat mixture; top with the remaining Parmesan sauce. Bake, uncovered, at 350 degrees for 1 hour or until potatoes are tender. Let stand for 10 minutes before serving.
In large pot, put potato chunks in 2 qts of water and bring to boil, cover and cook about 10 minutes. Drain. In frying pan, cook bacon until slightly crisp. Take out of pan to cool. Note: Add 2 tblsp vegetable oil to pan if you are using precooked bacon and you need oil to fry onions. Add diced onions and boiled potatoes, cook until slightly browned. Use 1 tblsp of oil or bacon grease to coat a 4 qt casserole dish. Add onions and potatoes. Cut cooked bacon into pieces. Preheat oven 350*. In mixing bowl, add bacon, grated carrots. pimentos, mayonnaise, margarine, sour cream, celery seed, bonapetite seasoning, yellow mustard, salt and pepper.Mix well. Note: Delete 1/2 tsp salt if using bonapetite seasoning, that has salt, pepper and garlic. If you don't have that seasoning, use 1 clove crushed garlic or 1 tsp minced fresh garlic in a jar, the salt and white pepper. Caution: Use mustard only if you love the flavor of mustard because it will really flavor when combined with the mayonnaise. Pour over potatoes and onions. Cover the casserole.Cook one hour.If refrigerated allow an extra 10 minutes cooking time. After cooking let set 10 minutes. Addition: Serve a bowl of grated cheese on the side to sprinkle on top of each serving if desired.
Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced. To Freeze: Mix all ingredients into a large freezer bag, smoosh around to combine, seal, being sure to squeeze out all the air. Label or print recipe and slip both into a 2nd large freezer bag and freeze! YUM.
Use unsalted ingredients when possible, otherwise, rinse well to get rid of excess salt. Put edamame in microwave-safe covered dish (I use pyrex glass 2 QT dish), add a few tablespoons of water, cook for 4 mins or as per directions. Cut up red pepper into small cubes, set aside. Pour cooked edamame and can of corn into colander, rinse with cold water to chill, shake off excess water, and pour into serving dish (I use same glass dish). Empty cans of beans into colander, rinse well with cold water until it runs clear and shake off excess water. Pour beans into dish with edamame and corn. Add cut red pepper to dish. Add fresh dill to taste (I cut up with scissors). Add lime juice and Italian dressing, reduce dressing to cut back on salt, fat. Season to taste with ground pepper. Optional: Add a chopped avocado for a richer-tasting dish. Serve immediately or even better, chill before serving.
Put all the ingredients into a blender and blend! You can of course use just about any fruit& flavoured low fat yogurt that you like.
Thread shallots through roots and stem ends onto 2 metal skewers. Scrape most of the gills out of the mushrooms. Using sharp knife, cut 1/4-inch slits, spaced 1/2 inch apart, in crosshatch pattern on non-gill side of mushrooms. Brush shallots and mushrooms evenly with 1/4 cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste. Whisk remaining 3 tablespoons olive oil, garlic, lemon juice, mustard, rosemary, and 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt) together in small bowl, set aside. Grill vegetables over medium heat, brushing with sauce, turning several times, until tender and caramelized, 16 to 18 minutes (move vegetables as needed to ensure even cooking). Transfer vegetables to platter; remove skewers from shallots and discard any charred outer layers. Re-whisk remaining marinade, pour over vegetables, and serve.
Whisk dry ingredients. In separate bowl, whisk eggs and butter. Then add in buttermilk. Plug in waffle iron. Pour in wet ingredients and stir with a spatula. Do not overstir, the batter should be lumpy and have bubbles. Let the batter sit for five minutes. Spray waffle iron with Pam spray. Pour in batter and cook.
Heat oven to 400 deg F/200 deg Celsius. Whip together the oil and egg. Add the buttermilk or yoghurt. Beat well. Sift the flour, baking powder and salt together. Mix in the liquid mixture until a soft dough forms. Work lightly and quickly: scones do not like heavy hands. On a floured board, pat the dough flat until about 1 1/2 inch thick. Press out circles with a cookie cutter. Pack these rounds, with edges overlapping a tiny bit, around the rim of a greased pie plate or other shallow round oven dish. There should be about 8 - 10 scones, and they fit into most regular-sized pie dishes. Mix together the ingredients for the topping, making sure the butter is hot -- not boiling! Spread the topping carefully over the raw scone ring with a wooden spoon, a knife or a spatula. Sprinkle over a little extra cayenne (or paprika powder) over for colour. Bake in the preheated oven for 15 - 20 minutes or until puffy and golden. Serve hot or warm, and extra butter is unnecessary.
To make topping: In a small bowl with your fingertips blend butter, brown sugar, cinnamon and flour until smooth and blend in nuts. Chill topping, covered. To make filling: Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat. Preheat oven to 350°F Unfold defrosted, store-bought dough into a well-seasoned 10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing to fit. Spoon filling into shell, bake pie in middle of oven for 1 hour (pie will not be completely cooked) and remove from oven. Crumble topping over center of pie, breaking up any large chunks. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling. Cool pie on a rack and serve warm or at room temperature with vanilla ice cream or Sour Cream Ice Cream (also on this site).
Heat olive oil in a large saucepan and brown the garlic. Add onion, carrots, and potato (if using). Cook 1 minute. Add broth. Add escarole, cover, and bring to a boil. Reduce heat to low and simmer for 1 hour. Spoon into bowls and sprinkle with grated cheese.
Preheat oven to 400°F Lightly grease 12 muffin cups or line with paper baking cups. Set aside. Mix flour, 2/3 cup sugar, baking powder, baking soda and salt in large bowl. Mix sour cream, milk, oil, egg, orange peel and vanilla in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened (batter will be thick and slightly lumpy). Gently stir in blueberries, apple or raspberries. Spoon batter into prepared muffin cups, filling each cup 2/3 full. Mix 2 tablespoons sugar and cinnamon. Sprinkle over muffins. Bake 20 to 25 minutes or until toothpick inserted in center of muffins comes out clean.
Coat Muschrooms in Balsamic vinegar. Coat tomatoes in Red wine vinegar. Prepare Smoker, using 2 tablespoons wood chips of your choice. Cover drip pan with foil an d spray with Non-Stick Cooking Spray. Lay rack in bottom of drip pan, cover with vegetables, and lightly spray with cooking spray. Place smoker on burner on high. Cover when wisps of smoke begin to rise, and cook 12-15 minute on medium. Remove from heat, keep covered an additional 2-3 minutes. Place on baguette, add cheese, crisp lettuce leaves, a sprinkling of fresh herbs, and sauce, and serve. Sandwich Sauce: Mix to together sauce ingredients. Thin with milk if necessary.
Slice the eggplant into thick slices and drop them in a large bowl of lightly salted water. Mix all the other ingredients and check the taste. Add more salt or spices if needed. Heat a skillet and coat it generously with oil. Thickly coat the eggplant slices one at a time in the besan mixture and place on the skillet. Shallow fry only 4 slices at a time. Cover the slices with a lid so the eggplant cooks through. Turn them over once and do not recover. Remove them, and place on a plate. You can prepare them ahead and pop them into a moderate oven for 5 mins before serving. Garnish with chopped coriander and serve on a bed of crisp shredded cabbage leaves.
Roast 2 small acorn squash at 350 degrees farenheit for 45 mins or until tender. Allow to cool to room temperature or until cool enough to handle. Meanwhile, chop/dice the yellow and red peppers, as well as the mushrooms and onion. Preheat a large skillet, add the olive oil and saute diced veg until tender. Add the diced tomatoes to a blender and blend until smooth then add blended tomatoes as well as tomato paste to the sauteing vegetables. Add the italian seasoning, garlic powder, salt and pepper, then taste and adjust seasoning accordingly. Add balsamic vinegar then taste again and adjust as needed. Cover and let simmer over low heat. Finely chop spinach and add to a medium bowl. Mix in 2 eggs, ricotta cheese, salt and pepper. Set aside. In medium bowl add 2 1/2 cups flour and mashed squash (or 1 1/2 cups canned pumpkin), mix until it starts to pull together, then turn out onto floured work surface and knead in enough of the remaining flour to make dough stiff but plyable. You want to be able to roll this thin without being too wet to where your hands will go through it, but you don't want it to be too dry to where it is going to crumble apart either. Divide dough in half and roll into 2 equal sized rectangles. Fold one of the rectangles of dough loosely in half then in half again and set aside. On the remaining rectangle of dough, drop filling by teaspoonfuls about an inch apart. Make an eggwash by beating one egg in a small bowl. Use a pastry brush to brush egg into visible surface of dough (in between each pile of filling and around the outside edges). Unfold second rectangle of dough and place directly on top of the first one being careful not to drag it across the filling piles. Smooth out any air bubbles and gently press seams between each pile of filling. Cut ravioli apart and use a fork to pinch edges together to seal. Drop one at a time into gently boiling water being careful not to drop directly on top of each other to prevent sticking. When they start to float (which won't be long), simmer another 1-2 minutes, then remove with a slotted spoon. Cook in 2-3 batches if necessary. Serve sauce over ravioli and enjoy with freshly grated parmesan.