HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together all of the ingredients for the dressing. Set aside if you want a cold (thinner) dressing. If you want a thicker dressing, place the dressing in a small sauce pan and simmer until it is about to boil. Mix water and cornstarch together into a slurry and add to dressing. Mix until it just begins to thicken. Transfer the dressing (warm or cold) into a large bowl. Heat broth with ground ginger in a small nonstick skillet. Season chicken to taste with salt and pepper and add to skillet. Cover and simmer is cooked through, about 8 minutes per side. Remove from heat and allow to cool. Clean spinach. Dice the red pepper (if using) into 1/2 inch pieces. If using the red onion, slice very thin into half moon shapes. Peel the cucumber and half lengthwise. Cut into 1/4 inch thick slices. Add all vegetables to the large bowl with dressing and toss to coat. Transfer to serving bowl or plates. Cut chicken into bite-size pieces and toss with any dressing left in the bowl. Arrange dressed chicken over the salad.
Put sugar and water in saucepan over medium heat. Stir until dissolved. You're making a simple syrup so you want the sugar to just be melted into the water, not boiling. Take off heat and let cool. Pour wine into gallon pitcher and put sliced fruits in it. Stir. Pour cooled syrup into the wine mixture and stir real good. Refrigerate until ready to use. I usually take the fruits out after 3 days, if by some miracle it has not been all drunk up by then. You can use such cheap wine cause the fruits and sugar make the wine turn really good.
To prepare Salad:. Fry bacon until crisp. Remove to paper towels, reserving fat to use in dressing. Crumble bacon; set aside. Steam or boil potatoes until tender. Peel and slice thinly while they're still warm. You should have 6 cups of sliced potatoes. In a bowl, gently combine potatoes, onion, pimento, egg, parsley, bacon, cider vinegar, and seasoned vinegar. Let sit 30 minutes. Meanwhile, prepare Dressing:. Bring water, vinegar and bacon fat to a boil. Combine flour, sugar, salt and pepper in a small bowl. Add to the boiling mixture, stirring vigorously; cook until clear. Add dressing to potato mixture; stir gently. Serve hot or warm.
Oil a rectangular cake pan with a capacity of 3 to 4 cups. Cut a thin strip of parchment paper (about 12 inches long and 1 1/2 inches wide), and position it in the bottom of the pan so that the ends of the strip run up two opposite sides of the pan and extend a little beyond the edge; this will make the turinois easier to unmold at serving time. Put the chestnut spread in a bowl, and add the rum, soft butter and melted chocolate. Mix thoroughly to combine the ingredients well, then pour into the prepared pan. Cover with plastic wrap, and refrigerate for at least 4 hours (or up to a couple of days). At serving time, unmold the turinois onto a serving platter, and cut it into wedges. Spoon some creme faiche or sour cream over each wedge and serve, if you like, with a cookie.
Toss the sliced apples in the lemon juice as your are cutting them. Combine the barley flour and cinnamon with the apple mixture. Place in a 9 inch pie plate and dot the top with butter. Combine the flax seeds, wheat germ, oats, almonds, flour, sugar, and cinnamon in a bowl and stir together. Stir in the canola oil to make it look like crumbles. You can add some water if it's not moist enough. Place the crumble topping on the pile of apples in the pie plate. Bake at 350°F for 50 minutes.
Heat oven to 375 degrees F. Fill a large pot of water and bring to a rolling boil. Cook the pasta noodles until they are pliable, and mostly cooked. Remove and place in a bowl of cold water. While the water is coming to a boil, slice the squash on a mandolin or thinly with a sharp knife. Set aside. Place 1/2 cup of pasta sauce into the bottom of a 13x9 pan and spread around. Lay one noodle out on a cutting board or clean flat surface. Top in the middle third with 6 slices of squash. Fold the ends over the top and place folded ends down on the sauce. (This is a squash bundle) Continue with the remaining noodles, placing them next to each other in the sauce. You should have 2 rows of 6 bundles each. Top with the remaining sauce and mozzarella. Cover with aluminum foil and bake for 30 minutes, until sauce is bubbly and cheese is melted.
Basic Syrup: In medium saucepan combine sugar and agar agar. Add water and bring to a boil over medium high heat, stirring until sugar and agar agar dissolves. Can be made in advance and refrigerated up to 2 days in and airtight containter. Makes 2 cups. Lemon Sorbet: Combine, refrigerate 4 hours and freeze in ice cream machine. Stawberry Sorbet: Blend or process until smooth. Strain (or not). Cover and refrigerate 4 hours. Freeze in ice cream machine. Mango Sorbet: Combine, refrigerate 4 hours and freeze in ice cream machine. Passion Fruit Sorbet: Combine, refrigerate 4 hours and freeze in ice cream machine. Raspberry Sorbet: Blend or process until smooth. Strain (or not). Cover and refrigerate 4 hours. Freeze in ice cream machine.
Smoke or barbecue tri tips until medium to medium-rare. Chill tri tips until firm. Trim fat from meat and dice into 1/2-inch cubes. Put tomato sauce, pinto and black beans into pot. Add onion and cilantro. Add jalapenos and other seasonings. Mix thoroughly and add diced tri tip. Cover and simmer over low heat, stirring often, for about an hour. You also can pour chili into deep baking pan or disposable foil pans, cover with foil and heat slowly in 250- to 300-degree oven for 2 hours or until thickened. Makes 3 quarts. Cooking notes: All tablespoons should be heaping, not level. The heating and thickening is simple and forgiving as long as you do not burn it. Instead of cooking the chili on the stovetop or in the oven, you can also put the chili back on your barbecue and simmer it there.
Spread the mustard on the inside of the steak. Arrange a few slices of onion, gherkin and bacon on top then roll up and secure with toothpicks or tie with kitchen string. Coat in seasoned flour then in a large pan or Dutch oven, fry in a little oil until browned. Remove and set aside. In the same pan, saute the onion,celery, carrot and garlic for 6 minutes. Add a little red wine and stir to deglaze the pan. Place the rouladen on top of the vegetables and pour the remaining wine over the top. Heat for 5 minutes to reduce the wine a little. Add a little beef stock, tomato puree, bay leaf and season well. Simmer gently for 1.5 hours Strain the gray before serving and thicken a little if needed Serve hot with boiled or mashed potatoes, carrots and broccoli.
Wash beans, place in medium bowl, cover with cold water and refigerate overnight. Drain beans, place in saucepan and cover with 6 cups hot water, bring to boil. Reduce heat, simmer covered 40 minutes or till tender. Preheat oven to 300°F. Drain beans, reserve 2 cups liquid. Place beans in 2 quart bean pot or casserole with tight fitting lid. Mix together all other ingredients (except pork), add bean liquid and stir to combine. Add pork to beans, mix in well. Pour liquid ingredients over beans and stir well, be sure liquid covers beans. Cover and bake 5 hours. Stir every hour, if bean dry out add small amounts of boiling water as needed. Note: preparation time doesn't include overnight refrigeration.
In a medium bowl, whisk together oil, vinegar, mustard, and sugar; season with salt and pepper. Add carrots and raisins, and toss to combine.
In a large bowl, stir yeast into water to soften. Add milk, eggs, pumpkin, butter, 2 cups flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes. Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough. Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour. Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture. Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes. Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes. While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar). Frost warm rolls with the cream cheese frosting and serve immediately. For night before prep: Prepare the rolls up to the point where you roll and place in the pan. Then, cover in plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge and proceed with the instructions where you left off. Rising time may be slightly longer than noted in the recipe due to the dough being cold vs room temperature.
Mix sour cream and water; heat until warm (105 to 115F). Stir in yeast; let stand 3 minutes or until yeast is dissolved; set aside. In large bowl, combine butter and 1/2 cup flour; stir in sour cream mixture. Stir in egg yolks and enough remaining flour to make soft dough. Divide dough into 3 equal pieces. Wrap in airtight plastic wrap; chill at least 2 hours or up to 3 days. Lightly dust work surface with sugar. Roll each piece of dough to 12-inch circle; cut into 8 pie-shaped wedges. Spread each wedge with about 1 tablespoon filling. Roll up from wide ends to make crescents. Place, with points down, on greased baking sheets. Bake at 375F for 20 minutes or until golden brown. Remove from baking sheets; cool on wire racks. Makes 24 to 30 cookies. Filling----------. In medium bowl, beat egg whites until soft peaks form. Gradually add sugar and vanilla extract; continue beating until very stiff but not dry. Stir in ground walnuts and chopped dates or pitted dates (snipped) OR mini chocolate chips.
Peel and section GRAPEFRUIT over bowl; reserve juice. Drain PINEAPPLE well; reserving juice. Combine juices and add enough water to equal 1 cup of liquid. Combine with CORNSTARCH and SOY SAUCE. Rinse CHICKEN BREASTS and pat dry; remove any excess fat. Cut across grain into thin strips. In large non-stick skillet, sprayed with no stick cooking spray, stir-fry CHICKEN with GARLIC in OIL over medium heat for 5 minutes, or until lightly brown. Add SNOW PEAS and cornstarch mixture; cook, stirring until thickened. Add grapefruit, pineapple and green onions; heat.
Hard boil the eggs in a pot half full of water. While the eggs are boiling peel and cube the potatoes into 1 inch chunks. When the eggs have boiled for 10 minutes set them in the sink or in a bowl of cold water to cool. Place fresh water in the pot and start the potatoes to boiling. The potatoes will need to cook about 25 to 30 minutes until soft when stuck with a fork. While the potatoes are cooking, the eggs can be peeled out of their shells and sliced and placed in a medium to large bowl. Drain the water off of the potatoes and place in the bowl as well. Add all other ingredients in the bowl as well and beat for about a minute with an electric mixer until the salad is thoroughly mixed and has a smooth texture. Taste the salad to your liking and see if anything needs added, my family likes a tarter salad so we always add a little more vinegar and relish than is listed. Then set in the fridge to chill for about an hour and enjoy.
Position rack in lower third of oven and preheat to 350 degrees. Pat veal dry with paper towels; rub with 2 t. paprika, salt and pepper. Melt butter with 4 tablespoons oil in heavy large casserole over medium-high heat. Add veal and brown on all sides. Transfer veal to platter. Pour off all but 2 tablespoons fat from casserole (if fat burns, pour off and add 2 T. oil). Stir in onion,carrot and 1 1/2 tablespoons paprika into fat. Reduce heat to low and cook until onion softens, about 8 minutes. Add flour and stir 2 minutes. Add wine and Sherry and bring to a boil. Mix in stock, peppercorns,parsley sprigs, bay leaf and thyme. Return veal to casserole; cover with foil, then with lid. Transfer to oven and cook until thermometer inserted in meat registers 140 degrees for medium-rare, about 1 hour. Transfer veal to platter; cover and keep warm. Place casserole over medium-high heat and boil pan juices until reduced to 3/4 cup, scraping up any browned bits; strain. Return sauce to casserole;off heat, stir in sour cream. Cut veal into slices and serve with sauce.
Preheat oven to 400 degrees Fahrenheit. Cook beef, bacon and onion in a large skillet on medium heat until beef is evenly browned. Drain. Add Velveeta and cook until completely melted, stirring occasionally. Press pizza dough into a 15x8 inch rectangle on a baking sheet sprayed with cooking spray. Spread evenly with the meat mixture. Roll up dough, starting at one of the long sides. Rearrange if necessary so roll is seam-side down. Bake for 20 to 25 minutes or until golden brown. Cut diagonally into six slices to serve.
Preheat oven to 325 degrees. Spray bundt cake pan with baking spray/flour. In a large bowl, beat butter, shortening, and sugar at medium speed with electric mixer, until light and fluffy. Add eggs, one at a time, beating well after each addition. With a wooden spoon, add flour in 4 parts, alternating with buttermilk, beginning and ending with flour. Stir to combine. Add rum and vanilla, stirring to combine. Place batter in pan. Bake one hour and 20 minutes. After 40 minutes cover with foil. Let cool in pan 15 minutes. While cake is cooling, combine sugar and water for glaze in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat and add rum and vanilla, let cool slightly. Remove cake from pan. Brush glaze on cake, letting it soak onto cake after each application, until all glaze is used. Let cool completely. Enjoy now or wrap as airtight as you can. Let cake mellow for 6 weeks or so in a very cool, dry place. If you make the cake in November, it should be just great by Christmas.
To make the cobbler: Preheat oven to 275 degrees. In a large bowl, add peaches and set aside. Spray an 8-by-8-inch baking pan with cooking spray. Fit one piecrust in pan securely, lining the sides 1 to 2 inches. Make sure to seal all tears in the dough. Bake for 10 minutes, until dough is soft and looks "melted." Remove pan from oven and set pan aside. Increase temperature to 350 degrees. In a large saucepan off heat, mix cornstarch and cold water, stirring until smooth. Add peach brandy. Place over medium heat and whisk until thick and goes from white to translucent. The mixture will pull away from the sides and bottom of the pan. Add brown sugar, salt, cinnamon and nutmeg and whisk until completely smooth and sugar has dissolved. Remove from heat. The mixture will be very thick. Add mixture to peaches and combine gently. Pour peach mixture into cooked crust and cover with top crust. Press down lightly on top crust, tucking it around the filling, and carefully fit edges together for a complete seal. Don't worry if it doesn't look smooth, the mixture will be covered completely with the topping. Make sure there is about an inch of space left on top. If not, gently press the dough down. Bake for 1 hour, or until crust is golden brown. To make the topping: About 15 minutes before the cobbler is ready, prepare topping. In a saucepan over low heat, combine butter and sugar and whisk until melted. Bring to a boil. Add water. The mixture will bubble wildly. Continue to whisk until smooth. When cobbler is done, remove topping from heat and fold in walnuts. Pour over top crust of cobbler.
Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 6 to 8-cup bundt pan and set aside. Blend the cream cheese with the 1/4 cup granulated sugar and the vanilla. Scrape the bowl; add the egg and mix well. Set aside while you prepare the cake batter. Sift the flour, the 1-1/3 cups granulated sugar, baking soda, and salt into a mixing bowl; whisk briefly to blend. Whisk in the oil, lemon zest, and about half of the buttermilk until smooth. This first addition will prevent lumps from forming; do not be tempted to pour in all of the liquid at once. Whisk in the remaining buttermilk, mixing only long enough to combine. Pour half of the cake batter into the prepared bundt pan. Dollop the cream cheese mixture over the batter, trying to center it in the pan so it doesn't reach either edge. Cover with the remaining batter. Bake for about 55 minutes, until the top is golden brown and slightly firm to the touch. If you check it with a toothpick or cake tester, there should be only traces of cream cheese and no loose batter. Cool the cake in the pan for 15 minutes; invert onto a rack to cool completely. To add the final touch, stir the lemon juice into the confectioners' sugar until smooth. Drizzle the glaze over the cake in a random pattern.
Stir dry ingredients. Cut in shortening until mixture resembles cornmeal. Measure 3 cups into each freezer bag. Freeze. To make up biscuits:. 3 cups basic mix. 3/4 cup cold water. Blend well. Knead 10 strokes. Cut into biscuits and bake 450 10 minites.
Preheat oven to 425. Combine brussels sprouts, onion, garlic, and 3 tbsp olive oil. Season with salt and pepper and spread out on a greased cookie sheet. Roast 25-30 minutes until tender. Meanwhile, saute shallot in remaining olive oil over medium-high heat, until tender. Add balsamic vinegar and cook another 3 minutes. Stir in rosemary and pour over brussels sprouts.
Soak matzot with some water for 10 minutes. In a frying pan with the oil saute onions until tender. Add meat and fennel, salt and pepper until no longer pink the meat. Add wine and let all simmer for 20 minutes stirring occasionally. In a bowl mix mashed potatoes with eggs. Add 1/2 of the egg-potato mix to the meat when this last is done. In a rectangular baking bowl (Pyrex is best) previously oiled, put a layer of matzoh, then 1/3 of the meat mixture and so on. You'll have 6 layers--3 matzot, 3 meat mix. Add the last layer:; use the half portion left from the potato-egg mixture. Place it in the oven at 350°F for an hour. Serve it hot with a glass of the best Spanish red wine. Lechaim!
Put on water to boil for pasta. In a lg. frying pan saute half the garlic along with all the onions, and mushrooms in 1/4 cup olive oil. Add salt and pepper, to taste. Set aside. In another lg. frying pan saute the shrimp and the rest of the garlic in 4 T. of olive oil for 1 minute Add vodka and lemon juice, and cook about 2-3 mins., until shrimp are cooked, and vodka is reduced. Mix in with mushroom mixture, and set aside. Cook pasta according to pkg. directions. When done, drain well and return to pan. Set aside. In the meantime mix eggs, cream, and Parmesan cheese in a saucepan, over med. heat, mixing well. Heat until cheese is melted. Add to pasta, tossing well. Cook for 1 minute. Add all other ingredients, and toss well. Add more salt, pepper, to taste. Let simmer a few minutes. Serve.
Before beginning place raisins in a bowl of water and allow to soak for approximately 1 hour while preparing ingredients and cooking. Put lamb, onion and olive oil into a pan and cook on medium heat; turning lamb regularly until beginning to brown. Add water, black pepper, ginger, paprika, saffron, parsley, cilantro, and salt and pepper to taste. Mix ingredients well, turn down heat and simmer until most of the water evaporates. Prepare plates with food and sprinkle raisins on tagine.
First, you need 4 pie shells in pie pans. Mix wet bottom and pour into shells. Top with cake batter. Bake at 450 for 10 minutes then 350 for 30 minutes.
Heat oven to 425 degrees. Line a rimmed baking sheet with foil or parchment paper. In a large bowl, combine the carrots, olive oil, salt, black pepper and Aleppo flakes. Toss well to coat. Spread carrots in a single layer on the prepared baking sheet. Roast 15 to 20 minutes or until carrots are almost tender. Drizzle with pomegranate molasses, stir well and roast 5 minutes more.
Put peaches pieces, eggs,cream 1cup sugar and vanilla in blender. Blend just til peaches are smashed. Do not blend to long or you will whip the cream! Pour in 1 gal ice cream maker, then pour some of the milk and lemon juice in blender add last 1 cup sugar blend quickly-you do this to get all the goodie out of the blender. Pour this in maker. Fill to fill line on maker with milk. Put into freezer and fasten in, turn on ice cream maker, then start putting in layers of ice and salt. Finish according to makers directions.
Pre-heat oven to 350. beat butter & cheese until well blended. add green chilis, worcestershire sauce and hot sauce. graduallly add flour, you may have to use your hands at this point. mix well. shape heaping teaspoonfuls of dough into balls, place onto a cookie sheet and flatten to about 1/4 inch thick. you want them pretty thin.they can be put close together because they do not spread much. bake for 18 to 20 minutes or until golden brown.
Sift flours and xanthan into a mixing bowl and combine well. Add in the sugar and mix evenly. Cut room temperature butter into small pieces and rub into flour with fingertips until distributed evenly. I do this in a food processor and just keep pulsing until the butter is evenly distributed and there are no clumps. Don't walk away and leave the machine on or you will end up with a butter ball. Mix the rose water with the filtered water and sprinkle onto flour mixture. Pulse again to form a firm dough and then knead lightly until smooth. Cover the dough with cling film and rest for about 30 minutes. Meanwhile make the filling - Chop the dates and then gently heat them on low with the butter, stirring until the dates have softened - about 5 - 10 minutes, depending on your dates. Remove from the heat and set aside. Roll the dough into small round balls about the size of a large walnut or tablespoon. Flatten each ball like a pancake in the palm of your hand and place a teaspoonful of the date filling in the centre. Fold over the edges of the dough to close over and cover the date filling. Roll the dough back into a ball with your hands. This can be a bit tricky if you fill the balls with too much filling. If you want to be really traditional you can press each ball into a special Middle Eastern carved mould similar to a tabi. Alternatively, (which is the way I did it) press each side of the ball with a fork to indent, slightly flatten, and then press the sides of the balls to round up, before placing on a baking sheet. Bake in the oven at about 160 C / 325 F oven for 30 minutes until lightly browned. Allow the cookies to cool on the tray as they will firm up and get a little bit more crispy. Store in a sealed container for use later - if they last that long.
In a large nonstick skillet, heat the oil. Add the onion, shallots and garlic; cook, stirring as needed, until softened, about 5 minutes. Add the wine, lemon juice, tarragon, bay leaf and pepper. Add the fish, gently spooning the onion mixture over the filets. Reduce the heat and simmer, until partially cooked, about 3 minutes. Gently stir in the tomatoes; simmer, covered, until the fish is opaque and flakes easily with a fork, about 2 to 3 minutes. Discard the bay leaf. Serve, topped with the sauce. Per Serving: Calories 254; Fat 7g (sat 1g); Cholesterol 68mg; Sodium 132mg; Carbs 13g; Fiber 2g; Protein 29g; Calcium 64mg. This is good with brown rice and a salad.