HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice the tofu block into 8 slices, widthwise. Then cut each slice in half diagonally, to make 16 triangles. Using a wide shallow dish, add the soymilk and cornstarch and wisk until well combined, and cornstarch is completely disolved. In another shallow dish, combine the cornmeal, spices, salt and zest, and gently wisk to combine. Heat about 1/4 inch canola oil in a skillet over medium heat. Dip each tofu triangle into the soymilk mixture, and then dredge completely in the seasoned cornmeal mixture. When oil is hot, fry pieces in skillet for about 3 minutes on each side, I usually do 6-8 pieces at a time. Drain on paper towels. Serve plain, or on grilled rolls with vegan mayo, lettuce and tomato!
Heat vegetable oil in large frying pan with a fitting lid. Sprinkle thighs with salt and pepper to taste. When oil is hot, brown chicken on each side. Remove chicken from pan and drain any water if there is any left. A little bit remaining is okay. While chicken is browning, in a separate, small saucepan, combine all remaining ingredients over high until bubbly. Keep simmering until it gets to a thicker glaze consistency. Return chicken to pan. Pour glaze all over chicken and cover with a lid. Turn heat to medium low and simmer for 30 minutes. Uncover chicken and cook on low to medium until glaze is thick again. Serve chicken and pour remaining glaze over it.
Place all ingredients in slow cooker and stir. Cover and cook on high for 1 hour. Continue cooking on low for up to 10 hours. Puree with a stick blender until smooth. Keeps in refrigerator, tightly covered for up to 6 weeks.
Cut the broccoli into florets, discarding stems or reserving for another use. Combine the florets with butter, soy sauce and 1/4 inch water in a skillet large enough to hold the florets in a single layer. Bring to a boil. Reduce heat and simmer 3 minutes. Remove cover and simmer until most of the liquid has evaporated, 1 -3 minutes longer. Add salt and pepper to taste. Stir florets to coat with sauce and serve.
Preheat oven to 400, line pan with foil and use non-stick cooking spray. In large mixing bowl, combine pork, breadcrumbs, cheese, apple, garlic, parsely, eggs, salt and pepper. Shape into golf ball sized meatballs and place in pan. Bake until done until done (about 20 minutes). While meatballs are baking, bring pot of lightly salted water to a boil and cook the egg noodles. Drain, and toss with butter. Add parsley to taste. Place your pasta in a dish, top with some meatballs and enjoy!
Whisk together all ingredients in a medium bowl until sugar is dissolved. Chill for an hour, then stir once before serving. Makes 1 1/2 cups.
Combine first 8 ingredients . Pour into prebaked 9 inch pie shell. Bake in 375°F oven for 30 minutes . In the meantime, combine the topping ingredients . Crumble over pie. Bake for another 10-15 minutes .
You will need a 12 hole mini-muffin tin. Melt the butter in a small saucepan, add in the chopped onion and cook for about 5 minutes till its softened and then remove from heat and leave it to cool. Once cool, add in the chopped feta cheese and rosemary and season with freshly ground black pepper (there is no need for salt since feta cheese is quite salty by itself) and give it a good mix. Pre-heat the oven to gas mark 6/400F/200°C. Next for the muffin base, sift the flour, baking powder and salt into a large mixing bowl. In another bowl beat the egg, then add in the milk and give it a good whisk again. Next, pour the egg mixture into the flour, using minimum number of folding movements (you should finish folding in 15 seconds and ignore the lumps in the mixture - do not overmix). Now gently add the onion mixture into the muffin mixture, folding in, as before, with as few strokes as possible. Arrange the muffin cases into the muffin tins them spoon the mixture into them. You may even spoon the mixture straight into the tins but they will have to be well-greased. Beat the second egg and brush the muffin tops with it. Bake them in the centre shelf of the oven for about 20 minutes, or until well risen and golden. Remove the muffins from the tins and serve immediately.
Add all ingredients except ice into large container and stir. Let sit for an hour. Add ice to punch bowl and add Sangria.
Heat olive oil in a heavy skillet on medium-high. Brown the ground beef and onions. Drain excess grease. Mix beef, lentils, tomatoes, carrots, garlic, salsa, cumin, chili powder, salt, beef stock, and the reserved tomato juice in a large stockpot. Bring to a boil over medium heat. Reduce heat and simmer, covered, 30 minutes. Add diced celery. Cook 15 minutes more, stirring occasionally or until lentils and vegetables are tender and flavors are well blended. The chili should be thick but if it becomes too thick add additional beef stock OR tomato juice to achieve the desired consistency. Taste and adjust seasonings for desired level of heat. Different brands of chili powder vary in both heat and richness so adjustment is almost always necessary. Serve topped with shredded cheese. Garnish with sour cream and green chilis if desired. Pass the hot sauce at the table. Note:I prefer Franks for flavor without excessive fire. Others prefered Tropical Pepper Co.'s Scotch Bonnet sauce for excessive fire.
Heat oil in a heavy Dutch oven over medium-high heat. In a bowl mix together the flour, seasoning salt and pepper. Coat the pork in the flour mixture then brown well on all sides in the oil (working in batches) then remove to a bowl. Add in the onion, garlic, sage and crushed pepper flakes; saute for about 8 minutes. Return the pork to the pot and any juices from the plate. Add in remaining ingredients (along with any other ingredients such as potatoes, carrots or any other veggies) mix to combine and season with salt and pepper. Simmer over medium heat until pork is very tender (about 1 - 1-1/2 hours).
In a small bowl, combine apricot nectar, apricot preserves, Dijon mustard, soy sauce & curry powder. Mix well, then set aside. Sprinkle chops with lemon pepper, then, in a small nonstick skillet, cook the chops in oil for 5 to 7 minutes on each side or until a meat thermometer reads 145 degrees F (Make that 160 degrees, if you're an ol-fashioned cook!). Remove chops & set them aside. Add apricots & onions to the pan & cook, stirring, for 2 minutes. Stir in the nectar mixture, then return chops to the pan & heat through, spooning the sauce over the top of the chops. Cook until sauce is slightly thickened. At that point, eat & enjoy!
heat oven to 400*F. in a bowl mix chicken, mayonnaise, 3 tablespoons butter, mustard and cayenne pepper. taste for salt, add if needed. spread into a 9"inch pie pan. in a separate bowl, mix bread crumbs, parsley and 2 tablespoons of butter. sprinkle over chicken mixture. bake for 20 to 25 minutes, or until golden brown and heated through. Serve while still hot.
Leave the sheets of filo pastry out, separated and uncovered, to dry for a few hours. Crumble the sheets of filo. Put the olive oil and eggs in a mixing bowl and whisk well with a metal whisker. Add the yoghurt, sugar and baking powder and continue whisking until you have a smooth cream. Add the crumbled filo pastry and mix in well with your hands. Put in an oven dish and bake in a preheated oven at 180 degrees Celsius for 20 minutes until it turns a golden colour. In the meantime, prepare the syrup - boil the syrup ingredients in a pan for 5 minutes. After the pie is cold, cut into portions and spread the warm syrup on top. Eat and Enjoy!
To bake sweet potato: Wash and dry the sweet potato then pierce the skin all over with a fork. Bake in a pre-heated over at 400°F for 40-50 minutes, until a small knife can be easily inserted into the flesh. Let it cool completely then scoop out the flesh. Set aside. To make the sweet potato burger buns: Heat the whole milk in the microwave for about 35-45 seconds until it's warm to the touch but not hot (110-115°F). Add the active dry yeast and let it dissolve and foam up for 10 minute In a stand-mixer with a dough-hook, add the bread flour, baked sweet potato, light brown sugar, salt, grated nutmeg and 1 large egg yolk (reserve the egg white for egg-wash later). Add whole milk and yeast, then mix on medium speed for 5 min until the dough is elastic and smooth. If the dough is too dry that it won't come together after a couple minutes, add 1 tsp of the reserved egg white to moisten. Then knead the unsalted butter into the dough on medium speed, 1 tablespoon at a time (only add the next addition when the previous one is completely incorporated into the dough). Increase the speed to medium-high and knead the dough for another 6-8 minutes until shiny, elastic and very smooth. The dough should be slightly sticky, but pulls away cleanly from the bowl while the machine's running. Place the dough in a large, lightly oiled bowl then cover with plastic wrap. Let proof at a warm/room-temperature spot until fully doubled in size, approximately 2 hours. If you are making the buns the day before using, proof refrigerated for 18~24 hours. Scrape the dough onto a lightly floured surface and punch out the air. Divide it into 7 equal portions (or 6 if you want it a little bigger). Stretch the surface of the dough and tuck it underneath itself to form a smooth top-surface while shaping the dough into a ball. Place the doughs on a parchment-lined baking-sheet then loosely cover with plastic wrap. Let proof again at room temperature for 45-50 min (or 2 hours if the dough was refrigerated overnight), until the doughs have almost doubled again. Meanwhile, preheat the oven on 375°F. Beat the reserved egg-white with 1 tsp of water to make egg-wash. For an extra shiny finish, brush the doughs with egg-wash, then let dry for 5 min and brush again for another coating. Sprinkle the top with flaky sea salt and fresh thyme leaves, then bake in the oven until golden browned, about 20 minute.
Quarter and seed red bell peppers. Broil until skins are blackened. Remove from oven and let stand until cool enough to handle. Slough off charred skin and discard. Chop roasted peppers and set aside. In a wide skillet, heat olive oil over medium low heat. Add chopped onion and saute, stirring occasionally, until onion is translucent and soft. Stir in diced peppers, tomatoes and their juices, garlic, corn, and red pepper flakes. Simmer 10 minutes. Add cilantro and zest and simmer 5 minutes more. Remove from heat and let stand. In a medium sauce pan, melt butter over low heat. Raise heat to medium and whisk in flour, stirring until flour loses its raw taste, about 5 minutes. Pour in clam juice and milk, all at once, and whisk constantly over medium heat until mixture begins to thicken and coats the back of a spoon. Season white sauce with salt and pepper. Allow to cool slightly. Remove white sauce to a food processor. Add fish and pulse until evenly mixed. Stir fish mixture into vegetable mixture. Return to heat toward a simmer as you season with salt, white pepper, cayenne, chipotle pepper flakes, paprika, oregano and basil, to taste. Add seafood stock, stirring until evenly mixed. Add vinegar and lemon juice, to taste. When the soup begins to simmer, stir in baby spinach leaves by scattered handfuls, allowing spinach to wilt. Check for seasoning and serve hot.
Slice the rind off the top of the cheese. Combine cranberries, pistachios, orange zest in small bowl; then mound this mixture on top of the cheese. Place cheese on foil-lined baking sheet and refrigerate 30 minutes or longer. (Cheese can be prepared 4 hours ahead if covered and refrigerated.). When ready to bake cheese, arrange rack at center position and preheat oven to 350 degrees. Bake cheese until warm & just softened, about 6-8 minutes. Watch carefully. Check to see if cheese is softened by touching with your fingers. It should be slightly soft when pressed lightly. Remove and cool, about 3-4 minutes. Transfer to serving tray. (Trim foil if you wish). Surround with bread and/or crackers.
Preheat oven 400°F. Saute onions, add beef and brown. Meanwhile, boil potatoes and mash (with butter and milk to your liking); set aside. Mix Bisquick, milk, and eggs. Grease a deep dish pie pan (I actually use a deep spring form pan). Layer, beef and onions, then corn, then peas, then mashed potatoes, then cheese, then pour the Bisquick mix over the top. The cheese will end up rising over the Bisquick mix. Bake for 30-45 minutes until golden. *Make sure you put a baking sheet on the bottom rack, because this will bubble over.
In saucepan, combine whipping cream & butter. Cook over medium heat, stirring constantly, just until mixture boils; remove from heat. Stir in chocolates until melted; continue stirring until mixture cools & thickens slightly. Stir in vanilla. Pour into shallow glass dish. Cover; chill until firm. With spoon scoop mixture into 1 inch balls. Coating Melt chocolate & shortening over low heat; stirring constantly. (use 1 Tbsp of shortening for every 6 oz. of chocolate). When mixture is smooth remove from heat. Dip each truffle into coating. (I found dr opping them in the chocolate & then fishing them out with a spoon worked best. But work quickly or they will melt) Then either place them on foil or in foil candy papers & allow to harden. Mix powdered sugar & milk. Drizzle over truffles in various designs.
Preheat oven to 450 degrees Rinse the ribs, drain them well and season them lightly with salt and pepper. Place the ribs on a rack in a roasting pan (I didn't have one, so I laid 3 ribs of celery lengthwise in a 9 x 13 baking dish and put my ribs on top of the celery). Pour 3 cups of water into the pan and cover the pan with foil. Bake the covered ribs for 30 minutes. Carefully remove the roasting pan from the oven (watching out for the hot liquid in the bottom of the pan). Remove the ribs to a platter and drain off all the accumulated liquid from the pan, wiping the pan dry and lowering the oven temperature to 300 degrees. Return the ribs to the pan. Using approximately 1/4 cup BBQ sauce per pound, brush the BBQ sauce over the top of the ribs. Bake uncovered, for 30 minutes. Remove the ribs from the oven, turn them over and baste top with another 1/4 cup of BBQ sauce per rib. Return to the oven and bake for an additional 20 minutes. Remove from the oven and turn the meatiest side up, baste with remaining BBQ sauce. Preheat the top Broiler to 500 degree and place the ribs about 6 inches under the broiler. Allow the ribs to broil for a few minutes, caramelizing the BBQ sauce and then remove them from oven and serve!
Cook pasta according to package directions. Drain and rinse with cold water. Place in large mixing bowl. Add remaining ingredients and toss. Refrigerate until ready to serve. Can be made several days ahead.
Preheat oven to 450°F. Spray a baking dish (about 11"X7") and arrange filets in a single layer. Overlap slightly if necessary. Sprinkle with salt and paprika; Set aside. In a small skillet, heat olive oil; quickly saute portabello, green onion and yellow pepper, about 2-3 minutes. Add sherry and tarragon, and simmer 2-3 minutes more. If this mixture is very wet, simmer to reduce another minute or two. Spoon contents of skillet over fish. Bake@ 450F 20-30 minutes, depending on the thickness of your filets.
Preheat oven to 350°F Combine flour, baking powder, soda and salt. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; beat thoroughly. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Add melted chocolate and beat thoroughly. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Oven: 325 deg F/160 deg C. The pumpkin need only be washed, should not be too old. Do not peel it. Slice like melon, and remove seeds. Arrange the slices either along the length of an oven dish, overlapping slightly, or in a round dish, again overlapping slightly. Smear the butter over the slices more or less as much as 2 good teaspoons per slice, and please do use real butter. Sprinkle the brown sugar over the buttered slices, and be generous. Sprinkle cinnamon over the whole lot, and then sprinkle lightly with salt. Bake until the pumpkin peel is soft and the dish looks done, with the sugar melted -- about 45 minutes. But please use your own judgement. We often made this in the oven of a black coal-and-wood fired stove on a farm, and simply checked to see when it was done. The pumpkin will be tender, of course, and the peel will taste like toffee and will be only slightly chewier, soft and edible. This is delicious if the pumpkin and flavours come together!
With a whisk, beat eggs till well mixed and then start to add the flour. Add enough to thicken the batter to the consistency of a thick cake batter (or brownie batter). Then slowly start to mix in the milk. Add enough milk to thin the batter out to the consistency of half and half. Add salt, and for sweet crepes, the sugar and vanilla. Mix. Heat a 9 inch nonstick pan over med. to med/high heat. Spray with non stick spray or grease with a small drop of butter. Using a small ladle or a 1/3 measuring cup, lift pan off stove and pour measured batter in, quickly swirling the batter to coat the pan. Keep swirling the pan till all the batter has solidified. Return to heat. Cook approximately 1- 2 minutes. You can flip and cook other side for another 45 sec. or just remove to a plate. Repeat with remaining batter. Fill with whatever you would like. My personal favorite is after flipping the crepe, I break an egg on the crepe and quickly scramble it and spread it out over the crepe, being careful not to tear the crepe. Add salt and pepper then a slice of ham and a bit of cheese. Wait a minute for the egg to cook and the cheese to melt and then fold in half and half again. Oh so good! My kids love sugar and cinnamon or jam, my husband loves lemon and sugar. And lets not forget nutella with bananas and toasted almonds.
Add all ingredients except baguette slices to a food processor; process until smooth. Season to taste with salt and pepper. Spread on toasted baguette slices.
Preheat oven to 375°F. Beat egg. Stir in crumbs and pasta sauce. Stir in ground beef. Stir in garlic, salt, pepper, onion, and celery. Put mixture in an 8-inch round cake pan. Combine ketchup, brown sugar, and dry mustard. Spread on top of meatloaf. Bake at 375°F for 40 minutes.
Bring 4 quarts water to rolling boil in large pot. Toast. pine nuts in small dry skillet over medium heat, shaking pan occasionally, until just golden and fragrant, 4 to 5 minutes. When water is boiling, add garlic and let cook 1 minute. Remove. garlic with slotted spoon and rinse under cold water to stop cooking;. set aside to cool. Add 1 tablespoon salt and pasta to water, stir. to separate, and cook until tender (just past al dente). Reserve 1/4. cup cooking water, drain pasta, toss with 1 tablespoon oil, spread in. single layer on rimmed baking sheet, and cool to room temperature,. about 30 minutes. When garlic is cool, peel and mince or press through garlic. press. Place 1/4 cup nuts, garlic, basil, spinach, pepper, lemon. juice, remaining 1/4 cup oil, and remaining 1 teaspoon salt in. bowl of food processor and process until smooth, scraping sides of. bowl as necessary. Add cheese and mayonnaise and process until. thoroughly combined. Transfer mixture to large serving bowl. Cover. and refrigerate until ready to assemble salad. When pasta is cool, toss with pesto, adding reserved pasta water,. 1 tablespoon at a time, until pesto evenly coats pasta. Fold in remaining. 1/2 cup nuts and tomatoes (if using); serve.
Wash the carrots and peel and trim ends. Cut the carrots in half and place in a large saucepan with enough water to cover them. Add salt and bring to a boil. Cook until tender. Drain the carrots and place them in a mixing bowl. Add milk, butter and nutmeg. Beat with an electric beater until smooth.
Cook berries and water together until nearly soft. Mix sugar, salt and cornstarch together and add slowly to the berries, stirring constantly. Bring to the boiling point and cook for five minutes. Remove from heat and add lemon juice. Serve hot with sugar and cream.
Sprinkle the ribs with salt, pepper, garlic powder, and chili powder. Pat the spices in, and put ribs in the refrigerator for at least an hour. Wrap the ribs loosely in heavy-duty foil, sealing the sides. (If you are using the slow cooker/crock pot, skip this step.) Pour half a can of diet cola into the packet (or crock pot). (If you don't like any sweetness in your ribs, or if you just prefer not to use soda, white wine works well, or even white wine with a few drops of sweetener.). Put the ribs in a covered grill with low heat (either charcoal or gas), or on a baking sheet in the oven. Cook at 250 F for 2 to 2 1/2 hours or at 350 F for 1 1/2 hours. In the crockpot, cook for 8 hours low. Check every 45-60 minutes, add liquid if necessary (it probably won't be, but the amount of juice in the ribs does vary), and turn the ribs over. Open the foil, and brush the ribs with sugar-free BBQ sauce. Grill on medium to medium-high heat for 10 minutes on each side. Serve with sauce to dunk ribs inches. Sugar Free BBQ Sauce. Note: If you can't find low carb catsup, leave it out, but add about a tablespoon of vinegar and some sweetener, to taste. Fry the bacon in a saucepan - a 2 qt pan works well. Add the onion and cook over medium until soft - 3-5 minutes. Add garlic at this point if you're using fresh and stir it for half a minute or so. Add the rest of the ingredients, plus about half a cup of water. Stir well. Simmer for 20-30 minutes. It will cook down a bit and flavors will combine. Adjust the seasonings so you have the balance you want - you can add vinegar, artificial sweetener (liquid preferred), or hot sauce. (If it's too hot, adding more sweetener will tone it down.). The recipe makes approximately 10 servings of 1/4 cup each. Each serving has about 3.5 grams of carbohydrate plus 1 gram of fiber.
Grease a pan (8x6inches) with oil or butter. Heat sugar and milk in large heavy saucepan over low heat. Stir with a wooden spoon until sugar has dissolved. Bring to a boil, cover, and boil for 3 minutes exactly. Uncover and place a prewarmed candy thermometer in the pan. Boil until it reaches 116C/240F, the soft ball stage. Remove from heat and stir in coconut. Quickly pour the mixture into the pan. Add food colouring, stir in quickly and pour into pan on top of the white layer. Cool until half-set, mark into squares or fingers with an oiled knife. Leave until completely set then break or cut into pieces. Wrap in waxed paper and store in an airtight container in a cool place for up to 7 days.
Combine the first 4 ingredients in a bowl. Beat at medium speed with mixer until blended; stir in pecans. Line a lightly greased 4-cup fluted mold or a 7 3/8 x 3 5/8-inch loaf pans with plastic wrap, allowing edges to extend over the sides of pan. Spread 1/3 of blue cheese mixture into mold and chill 1 hour. Combine remaining 3 ounce package of cream cheese and milk, beating well. Add cheddar cheese and next 3 ingredients, mixing well. Spread over chilled blue cheese mixture in mold. Top with remaining 2/3 of blue cheese mixture, spreading. Cover with plastic wrap and chill for 8 hours or up to 3 days. Unmold onto a serving plate; remove plastic wrap and garnish. Serve with ginger snaps or assorted crackers.
Saute the onions and the celery in the butter until the onion is translucent Mix in the salt& curry powder. Add flour. cook until it bubbles. Remove from heat and add sherry. Pour in the milk& broth. Cook on low heat until smooth& thick. Pour half the sauce in a bowl and add the chicken. Divide chicken between the ten crepes, fold each one over and place the crepes side by side in a shallow baking dish Pour remaining sauce evenly over the crepes Sprinkle with the Parmesanand bake in a 350F oven for 20-25 minutes.