HumbleIntelligence/food-ner-1-Million huggingface dataset:
COMMANDMENT #1: Only Select Great Chocolate. Only use chocolate you like the taste of (which allows you plenty of latitude!). Good chocolate will appeal to all of your senses, and if the brand you are eating and cooking doesn't excite your taste, smell, touch, sight and hearing, switch brands. When deciding on what chocolate to choose, taste and smell are important. The chocolate should feel firm and supple, look glossy and smooth, and break with a pleasing "snap.". COMMANDMENT #2: Never Neglect Ganache. Ganache is the magical amalgamation of chocolate and cream. It is both the chocolatier's workhorse and fairy godmother. When heated, it's a sauce or a glaze; when cooled it's a truffle or a frosting. COMMANDMENT #3: Always Reinvent Your Cookies. Change up chocolate chip cookies with white or milk chocolate chunks or chips. Oh, and most cookies are better if you drizzle them with melted chocolate. COMMANDMENT #4: Don't Turn Your Nose Up at the Microwave. I almost always melt chocolate in the microwave these days. It's ready when the liquid pool appears soft and shiny. COMMANDMENT #5: Store Your Chocolate Wisely. Store chocolate in a cool, dark place. Make sure it's well wrapped. The refrigerator is not the best place to store chocolate because of the humidity. COMMANDMENT #6: More is Best. Never hesitate to cut brownies into larger squares than the recipe indicates. COMMANDMENT #7: Stay Away From Hot Cococa Mix. When a recipe calls for cocoa powder, remember it means unsweetened cocoa powder (not hot cocoa mix!). COMMANDMENT #8: When You Make Truffles-Wear Latex Gloves. They'll keep the ganache from sticking to your warm palms. COMMANDMENT #9: Adhere to the Golden Rules of Ganache. Rule #1: When you make ganache, always pour the hot cream over chopped chocolate. Never melt the chocolate first. Rule #2: Don't refrigerate hot or even warm ganache or the fat will separate. Let it cool to room temperature first. COMMANDMENT #10: Don't Substitute Milk Chocolate for Dark Chocolate. The milk solids in milk chocolate are heat sensitive, which is why you can't substitute milk chocolate for dark chocolate in baking recipes. NOTE: A few delicious recipes from Fritz Knipschildt's Chocopologie: Mini Molten Chocolate Cakes and Chocolate Martini Cocktail.
Preheat oven to 350°F. Thoroughly grease a bundt pan. Mix together the pecans and brown sugar, cut in the butter and sprinkle in bottom of the bundt pan. Mix dry cake mix with dry pudding mix and spices. Blend eggs, oil, apple juice, and pumpkin together then beat into cake mixture until thoroughly combined. Pour into bundt pan. Bake 45-50 minutes or until sides separate from pan. Cool for 10 minutes and invert onto cake platter.
Cook noodles in boiling water, according to package directions. Drain. In Large saucepan, melt butter. Into butter, blend flour, onion, garlic and pepper. Add broth and milk. Cook, stirring until bubbly and thickened. Stir in 1/2 of the Parmesan cheese. Spread 1 cup sauce in the bottom of a greased 9x13-inch pan. Stir mushrooms into remaining sauce. Place layer of 3 noodles over sauce in pan. Then top with chicken, 1/2 spinach, 1/3 shredded mozzarella cheese, and 2 cups of sauce. Next, layer 3 more noodles, followed by ham, 1/2 spinach, 1/3 mozzarella cheese, and 2 cups of sauce. Next, layer final 3 lasagna noodles, followed by 2 cups sauce, and final 1/3 mozzarella cheese. Sprinkle remaining parmesan cheese over top. Bake in 350°F oven until heated through. (about 30-40 minutes).
Cut pork into 1/2-inch cubes. Spray large Dutch oven with cooking spray. Heat over medium heat until hot. Add pork; cook and stir 4 minutes or until pork is browned. Remove pork from Dutch oven. Melt butter in same Dutch oven. Stir in flour. Cook and stir until mixture is dark brown but not burned. Gradually whisk in water until smooth. Add pork and remaining ingredients. Bring to a boil. Reduce heat to low; simmer 15 minutes. Remove bay leaf before serving.
Wash eggplants and pat dry with paper towels, set aside. In a small mixing bowl combine the Chinese 5-spice powder, onion powder, garlic salt, and black pepper. Set aside. Slice the eggplants in half lengthwise, brush with olive oil and rub the mixed spices on both sides. Grill over low heat for about 5 minutes on each side, or until tender. Arrange cabbage on serving plates and top with grilled eggplant; drizzle with the asian vinaigrette. Top with the fresh mint, feta, and sprinkle with toasted sesame seeds. Asian Vinaigrette:. In a blender or food processor, combine all the ingredients except the vegetable and sesame oils. With the blender/processor running, slowly pour in the vegetalbe oil followed by the sesame oil. Process for 10 to 15 seconds longer. Refrigerate until ready to serve. (If necessary, whisk before serving.). COOK'S TIP: Leftover vinaigrette makes for a tasty salad dressing or marinade for fish.
Place the fruit in a buttered 8 X 8 inch baking dish. Cut each slice of bread into five stripe. Place the strips onto the fruit. In a separate bowl, mix the sugar, flour, egg, and melted butter. Pour this mixture evenly over the bread and fruit. Bake at 350 degrees for 30 to 35 minutes or until golden brown.
Position a rack at the center of the oven and preheat to 375°. Pat the chicken dry using paper towels. In a plastic food storage bag, combine the flour, cornstarch, paprika, marjoram, onion salt, and pepper. One by one, place the chicken pieces into the bag; seal and shake to coat. Place the chicken into a shallow baking pan in a single layer and scatter the scallions, parsley, and garlic on top. In a large bowl, blend the soup and milk and pour over the chicken. Bake until browned, about 40 minutes. Cover and reduce the oven temperature to 350°. Bake until the chicken is fork tender and cooked through, about 20 minutes.
Preheat oven to 400. In a large Dutch oven, cook bacon until crispy. Set aside and save drippings. Now you are going to sear your beef. Turn the heat up to med-high and add some oil if you don't have enough bacon grease.Make sure the beef is dry. Wet meat won't brown! Work in small batches, searing the beef in the dutch oven until it is brown on all sides. Remove beef and set aside. Turn the heat down to med and saute onion until soft. Add garlic and saute 1 minute. Return beef to pan. Salt and pepper it to taste. Now add the flour and stir it around so everything is covered. Put the dutch oven in the preheated oven, uncovered, for 5 minutes. Stir, then cook for another 5 minutes. This is cooking the flour and giving it a bit of a crust. (and it's how Julia Child's does it so I won't argue!). After the beef and flour has cooked, take the dutch oven out and turn oven down to 200. Add everything else to the pot (including the cooked, chopped bacon) except mushrooms. The liquid should be enough to just barely cover the meat, not drown it. Bake covered @ 200 for the next 2 - 2.5 hours. You want the beef to simmer on low, so you may have to adjust the temperature. Add the mushrooms in the last half hour of cooking. Meat is done when fork tender.
In a large kettle saute onion, green pepper and green onions in oil for 5 minutes. Add flour and cook until bubbly. Add water (or stock), stewed tomatoes, chopped tomatoes and tomato paste and mix well. Stir in corn, ham, sausage, cayenne pepper, salt and hot sauce. Bring to a boil, stirring frequently. Reduce heat, then simmer uncovered for 1 hour, stirring occasionally.
Take out the parts of the chicken that you don't want to eat, remove the skin, but do not debone. In the pot, Cover the bird with water. Boil the birdie on medium high heat. When the chicken starts turning white, add the dill with 1/4 cup of salt and some pepper. While the birdie boils, wash and chop your veggies. Don't cut the dill, as this will make it very hard to remove later. When you've gotten this far, take the bird out of the pot and bring th heat down to a mere simmer for the time being. Remove all the chicken meat from the bones, but make sure to keep the bones. Throw the meat and bones together into the pot (except maybe small bones that you would miss when removing the bones from the soup). Throw the potatoes in first, add all the veggies, then add the dill on top of everything else. Bring everything to a boil and cook the soup for about an hour. Make sure it dosn't boil too hard, as this makes the veggies taste bitter. After an hour, take out the chicken bones and skim out the dill weed--this is the hardest part! Boil the soup some more, until the potatoes and other veggies are soft and squashy and the chicken is softened. Add salt and pepper to your own taste. Let it all stand for about fifteen minutes, so the elements have time to steep without boiling.
Combine all the marinade ingredients in a bowl large enough to hold the tuna. Place the tuna steaks in the marinade and refrigerate for 3 hours, turning every hour. Drain the tuna thirty minutes before cooking and bring to room temperature. Preheat a grill, grill pan or outdoor barbecue to very hot. Brush the tuna with olive oil. Grill the steaks for 1 to 2 minutes on each of their six sides. The outside of the tuna should be nicely charred, and the center should be barely warm and quite rare. Cooked this way, the tuna will remain moist and flavorful. Top each steak with pickled ginger and serve.
Heat 6 tablespoons olive oil in heavy large skillet over medium heat. Add onions and saute until deep golden brown, about 20 minutes; sprinkle with salt and pepper. Transfer onions to large bowl; mix in prunes, dates, apricots, sugar, and cinnamon. Do ahead Can be made 1 day ahead. Cover and chill. Preheat oven to 350°F Spread fruit mixture over bottom of large roasting pan. Tuck chicken wing tips under. Rub each chicken with 1/2 tablespoon remaining olive oil and 1/2 teaspoon turmeric. Sprinkle each with salt and pepper; place chickens, side by side, atop fruit mixture. Pour 11/2 cups water around chickens. Roast chickens 1 hour. Turn pan around; add more water to fruit mixture by 1/4 cupfuls if beginning to dry. Continue to roast chickens until brown and juices run clear when thigh is pierced, about 45 minutes. Transfer chickens to carving board; let stand 10 minutes. Spoon fruit onto platter; top with chickens and any accumulated juices. Sprinkle with almonds and serve.
Bring 10 cups cold water to a boil in a wide medium cooking pot over high heat. Add dashi flakes, reduce heat to medium, and simmer, stirring until flakes completely dissolve, about 1 minute. Add pork, sake, and mirin to dashi and simmer, skimming any foam that rises to surface, until pork is tender, 15-30 minutes. Dissolve red and white misos in 1 cup broth from cooking pot in a small bowl, then stir back into cooking pot. At the table, set cooking pot on a portable stove in center of table and bring to a simmer over medium heat. Add carrots, daikon, potatoes, onions, firm tofu, mushrooms, fried tofu, cabbage, and chives, in that order, and simmer until vegetables are just soft, about 5 minutes. The hot pot is now ready to be eaten "self-serve" style in medium bowls. (Optional) Once all the pork, vegetables, and tofu have been eaten, use a small sieve to pick out scraps. Bring remaining broth in cooking pot back to a simmer, then add rice or noodles and stir in eggs. Simmer until broth is absorbed by rice, about 5 minutes, or until noodles are cooked through, 6-8 minutes. Divide between bowls.
Preheat oven to 350°F. In a large bowl, combine 2 cups flour, almonds, 1/2 cup confectioners' sugar, and 1 tsp orange zest. Cut in butter until mixture is crumbly. Press into bottom of a 13x9x2-inch baking pan. Bake for 20 minutes, or until lightly browned. In a medium bowl, whisk together sugar, eggs, orange juice, and extract. Combine remaining 1/4 cup flour and baking powder and add to sugar mixture, whisking to combine. Pour over crust. Bake for 20 minutes, or until set. Sprinkle with confectioners' sugar, if desired. Cut into squares to serve.
Combine ground beef thru egg in medium bowl, mix well with spoon. Divide and roll mixture into 8 equal balls, flatten slightly into rissole shapes. Place flour in bowl, toss rissoles in flour, shake off excess flour. Heat butter and oil in frying pan over medium heat, add rissoles, cook for about 10 min on each side; drain on absorbent paper. MUSHROOM SAUCE. measure approx 4 tbsp of pan drippings into small saucepan, stir in flour, stir constantly for 1 min until flour browns slightly. Gradually stir in combined wine and stock, stir constantly until sauce boils and thickens. Add green onions and mushrooms to sauce, simmer for 2 minutes. Place rissoles on serving plates, pour sauce over rissoles and serve with vegetables of your choice.
Rub a lime wedge around the rim of a tall glass, then dip rim in saucer of salt. Fill glass 1/3 full with ice, add tequila and a squeeze of lime juice, then fill with grapefruit juice. Garnish with a wedge of lime.
Place cake mix and pudding in large bowl. Blend with a whisk. Add eggs, oil, water, and rum and mix with a electric mixer for 2 minutes. Place 1 scant cup of batter in each 6 well greased one pint wide-mouthed canning jars. Wipe batter from rim. Place jars on a baking sheet. Bake at 325 for 45 minutes until a toothpick inserted in center comes out clean. Wipe rims. Place hot sterilized seals and rings on hot jars. Keep in refrigerator for prolonged storage.
The Day Before: In a large bowl with an electric mixer, beat cream, kahula, cocoa, salt and sugar until think and of spreading consistency. Spread one side of each graham cracker (one package) with 1/2" of whipped cream mixture. Place one cracker on top of another and place lengthwise on platter. Repeat this with the second package and place next to first stack on platter. Frost between the two rows and join together with remaining frosting covering the top and side of loaf. Shave the semisweet chocolate with carrot peeler or knife to form chocolate curls on top of loaf. This MUST be refrigerated over night to soften the crackers. To server, cut into 1/2"-3/4" slices starting at one end (to show cross section of crackers).
Combine all ingredients in a medium saucepan. Bring to a boil, reduce heat and cook for 5 minutes, stirring occasionally.
Combine cake mix, 1 egg, and butter; blend well. Line bottom of greased 9x13 glass pan with dough. Combine confectioners sugar, 2 eggs, cream cheese; blend well, pour over dough. Sprinkle with pecans. Bake at 350 for 35-45 minutes. Cool. Cut in bars.
Boil 4 quarts of water. Add salt and pasta, and cook to box instructions, about 7 minutes. Drain. Place garlic, ginger, and jalapeno in food processor and pulse until minced. Heat the broiler to high. In a large pot, melt butter and 2 tbsp coconut oil over medium-high heat. Saute the onion and red pepper until starting to soften, about 5-7 minutes. Add garlic mixture and cook for an additional minute. Whisk in the flour and continue whisking for about 1 minute. Add the curry paste and keep whisking until combined. Add coconut milk and broth. Bring to a boil, whisking constantly, and then turn down to a simmer. Simmer until the mixture thickens, whisking occasionally, about 5 minutes. Off heat, whisk in the cheeses and spinach and stir until melted. Add the pasta and toss to combine. Toss the panko with the melted coconut oil. To assemble, pour mac and cheese into a broiler-safe casserole dish, sprinkle with topping, and broil until browned.
Trim zucchini and grate them coarsley. Put them in a bowl and sprinkle with 1/2 tsp salt. Toss to mix and set aside for half an hour. Drain zucchini and press out as much liquid as you can. Separate the shreds so you do not have lumps. Peel the onion, cut in half lenghtwise, and then cut into fine, half-moon-shaped slices. Put yogurt in bowl. Beat it lightly with a fork or whisk until smooth and creamy. Heat oil in a 8-in/20-cm frying pan over a medium flame. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop (just a matter of seconds), put in the onion. Stir and fry for about 2 minutes or until slices are translucent. Add the zucchini. Stir and fry for another 3 minutes. Turn off the heat and let zucchini cool slightly. When cooled, fold it into the yogurt. Add the remaining 1/4 tsp salt, pepper and cayenne. If you wish the to eat the dish cold, cover and refrigerate it. If you wish to eat it warm, put the yogurt-zucchini combination in a double boiler over a low flame. Then heat, stirring in one direction, until warm. Do not let it boil.
Preheat oven to 180°C Discard stalk part of eggplants, put them on a tin and cook them for an hour in the middle of the oven. Let cool. Halve eggplants and use a spoon to remove the flesh. Discard the skin. Put flesh into a bowl and use a fork to mix in cumin, minced garlic clove and olive oil. Season with lemon juice, salt and pepper. Put into a serving bowl and sprinkle with the chopped fresh coriander. Serve with flat bread.
Place Sausage in a skillet (cast iron is best) and brown. Add flour and brown. Add milk and water. Simmer until it is the thickness you desire. Stir in the coffee to the mixture. If to thick, add more milk. Serve over your favorite biscuits.
Cut the jelly into squares and place in a saucepan with 150ml water. Gently heat until the jelly cubes have dissolved then remove from the heat to cool. Remove the strawberry stems and hull (the green leafy bit and the part where it's attached to the berry). Roughly chop the strawberries and put in the bowl with half the sugar. Mash the mixture with a potato masher. Stir the jelly into the mashed strawberry mixture and put in the fridge. Leave until it's cold and just starting to set, about 2-3 hours. Stir the strawberry mixture well, then fold in the fromage frais and remaining sugar. Transfer the mixture to a clean serving dish and leave to set for about 2 hours.
Over a medium-high flame, heat the oil and add the onions. Cook them slowly (make sure the heat is high enough that they don't steam) and allow them to gently caramelize, about 30 minutes. Add salt, pepper, and the butter at the end to season. Assemble the sandwich. On a slice of rye, layer cheese, onions, and a second layer of cheese. Cover with the second slice of rye. Place on a panini grill and press. Sandwich is ready when the cheese has melted.
Heat the milk and margarine until melted (but not too hot). In a large bowl mix eggs, 1 1/4°C sugar and salt. Add milk mixture and 7°C flour and mix with hands. Put yeast, warm water and sugar into a bowl and set aside to proof. When thick and bubbly mix until smooth and add to the mixture. Add remaining 7°C flour, one cup at a time, mixing with your hands (dough will be very soft and sticky - don't add more flour). Grease the top with margarine, turn over and grease again. Cover with a damp towel and let rise in a warm place 20 to 30 minutes (this step may be omitted if you're in a hurry). Punch down the dough and divide into quarters, halves or use all of the dough. Roll out into a circle 1/4 inch thick on a floured surface. Cut into 12 wedges if using a quarter of the dough; 24 wedges if using half or 48 for all the dough. Roll up the wedges from the wide end to the pointed end, place on a cookie sheet and let rise until doubled (about 1 hour). Bake in the center of a preheated 350°F oven for about 20 minutes or until golden brown (if you like, a pan of water can be placed on the bottom rack of the oven). If using a quarter of the dough at a time (this makes 1 dozen) the remaining quarters may be put into floured Ziploc bags to be refrigerated for 2 days or to freeze for 1 month. Thaw the frozen dough over night in the refrigerator before using. The dough does not have to be at room Note: you can also use this dough to make cinnamon rolls, pecan rolls, tea rings or Danish rolls.temperature to roll out.
This is best made in a large, high-sided roasting pan, though two smaller pans can be used if necessary. Preheat oven to 250 F (125 C). Rub inside roaster(s) with garlic. Loosely mix nuts, pretzels, and cereals in the roaster(s). Melt butter in a sauce pan over low heat; add seasonings and mix well. Drizzle liquid seasoning blend over dry mix in roaster. Stir thoroughly. Cook at 250 F for 2 hours, stirring every 15 minutes. Cool completely. Store in covered container. Stored at a cool temperature in large, tightly sealed containers, this confection will last several months.
Preheat oven 350F, line 3 cookie sheets with parchment or silicone mats. In a large bowl, whisk together the flaxseed and hot water. Let stand 10 minutes. Mash in the bananas, then beat in the honey, oils, vanilla and milk. Beat in the flours, cinnamon, cayenne, cocoa, baking soda, oats, walnuts and chocolate chips. Optional: cover bowl with plastic wrap and chill 2 hours. Drop tablespoons of batter onto cookie sheet. Bake, one sheet at a time, for 10 minutes. Cool before serving.
Cook butter and flour in a deep dutch oven until flour turns light brown. Add water while stirring vigorously with a whisk. Then add chopped onion, minced garlic, cubed elk, chopped green chilis, and bouillon. Let simmer on med low for aprox. 2hrs. Let it cook down to an almost gravy consistency. Check to see if seasonings are to your taste, add salt and pepper if needed. Serve with flour tortillas, cheese, sour cream and salsa if desired and enjoy!
Make sure all ingredients are well chilled before preparing. Place chicken, mango, green onion, bell pepper and nuts in a medium bowl. Drizzle with dressing and toss lightly to coat. Spoon into butter lettuce leaves.
In a small pan, heat the oil. Add the urad dal, red chillies and asafetida. Fry until urad dal changes color slightly. Don't let it burn. In a bowl, combine coconut, onion, tamarind paste and salt. Add the red chilli mixture to the rest of the ingredients. Grind until smooth adding as little water as possible (a traditional Indian mixer is better at this than a blender or food processor). If desired, you may add tempering. Tempering - In a small pan, heat oil then add black mustard seeds, curry leaves and red chillies. When mustard seeds splutter, add to the chutney and mix well. Depending upon what kind of onion you use, the smell of raw onions may be overpowering. If that is the case, after tempering, heat 1 tsp oil in a pan and fry the chutney for about 10 min until all the raw smell is gone.
In a large mixing bowl, add the first 6 ingredients; stir to combine. In another bowl, add the honey, milk, butter, and egg; whisk to combine and until mixture is smooth. Add liquid ingredients to dry ingredients. Fold in just until moistened (do not overmix). Pour batter into 12 muffin tins that have been lightly buttered or sprayed with non-stick spray. Bake at 400° for about 20 minutes or until pick comes out clean. Cool in pan on a wire rack before turning out of pan.
PREHEAT OVER TO 350. COMBINE FLOUR WITH SALT, PEPPER, PARSLEY, AND DILL WEED. LIGHTLY DREDGE CHICKEN IN FLOUR MIX. IN LARGE HEAVY SKILLET MELT 2 TBLS BUTTER. ON MEDIUM HEAT, SAUTE CHICKEN TILL BROWN ON BOTH SIDES. REMOVE CHICKEN TO GLASS BAKING DISH. ADD ANOTHER 2 TBLS BUTTER TO SKILLET. SAUTE MUSHROOMS AND ONIONS UNTIL ONIONS ARE A VERY LIGHT BROWN COLOR. ADD WINE. REDUCE HEAT AND SIMMER ABOUT 3 MINUTES. POUR MIXTURE OVER CHICKEN AND COVER. BAKE 20 MINUTES. REMOVE COVER AND SPRINKLE CHEESE ON TOP. BAKE FOR 10 MINUTES UNCOVERED UNTIL CHEESE IS MELTED AND BUBBLY. SERVE OVER RICE OR WITH MASHED POTATOES. PASS PARMIGANA CHEESE, IF DESIRED.
Pound chicken breasts to 1/2-inch thickness. Season with pepper. Saute in oil 2 to 3 minutes on each side, or until browned. Add orange juice, water and balsamic vinegar and simmer covered for 10 minutes. Remove chicken to a platter and keep warm. Add green onions and pistachios to pan and cook over medium heat until slightly thickened. Pour the sauce over chicken and serve.