HumbleIntelligence/food-ner-1-Million huggingface dataset:
PREPARATION OF CABBAGE: Discard any wilted or bruised outer leaves of the cabbage. Cut cabbage into halves and cut halves into quarters. Remove core. Cut cabbage into thin shreds until you have 4 cups (use a chef's knife or food processor). PREPARATION OF LEEKS: Remove any withered outer leaves. Cut off leaf tops down to where the dark green begins to pale and discard(using chef's knife). Cut off roots. Cut leeks lengthwise in half. Wash halves thoroughly under running water to remove soil. Cut leeks into 2 inch slivers until you have 3 cups. PREPARATION OF CARROTS: Julienne carrots by cutting a lengthwise strip from carrots so that they can lay flat on cutting board. Cut carrots into 2 inch lengths. For each length, place flat side down on cutting board and cut lengthwise with utility knife into thin slices. Stack a few slices and cut into 1/8 inch wide strips. TO SOFTEN AND WARM TORTILLAS: Preheat oven to 350°F. Stack tortillas and wrap in aluminum foil. Place in oven for 10 minutes or until tortillas are warm. TO COOK VEGGIES: Combine soy sauce, sherry, ginger, cornstarch, sesame oil and garlic in small bowl and whisk until smooth and set aside. Heat wok over medium high heat until hot (about 1 minute). Drizzle peanut oil into hot wok and heat 30 seconds. Add leeks, carrots and mushrooms. Stir fry for 2 minutes until just tender. Add cabbage and stir fry for 3 minutes until just tender. Add bean sprouts and tofu. Stir fry 1 minute until hot. Add prepared soy sauce mixture to wok. Cook and stir until thickened (about 1 minute). PREPARE FOR SERVING: Spread 1 tsp of Simple Peanut sauce on each tortilla. Add 1/2 cup of vegetable mixture on bottom half of tortilla. Sprinkle with chopped peanuts. Fold bottom edge of tortilla over filling. Fold in side edges. Roll up completely, enclosing filling. Serve with peanut sauce. .
Mix sugar and butter. Add eggs and flavorings; mix well. Mix dry ingredients together, and blend in to other mixture. Divide dough into several parts. Tint each a different color. Make as many different colors as you like, but make sure they are really different to get the strongest contrast. Refrigerate dough for two or three hours. Take each color of dough and roll into small balls. Place an assortment of different colors next to each other, making sure no two of the same colors touch. Roll together, until about 1/8-inch thick. Cut as many cookies as possible from dough, because if you reroll it, it will smear together. Or, you can make a few at a time by rolling only a few balls at a time. Bake cookies at 375°F for 7-8 minutes, or until lightly golden on a lightly greased cookie sheet. These cookies freeze well.
Preheat oven to 350°F Saute onions in butter till golden. Add mushrooms and saute 1 minute more. Add chopped ham and saute another minute more. Set aside to cool. Mix all ingredients together. Be sure veggies and ham mixture has cooled slightly before adding to egg mixture. Spoon (I use a small ice cream scoop) into lightly greased mini muffin tin. Bake for 30 minutes or until centers are firm.
In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Preheat your oven to 425°F. First, add all of the dry ingredients together and mix - this will help keep the distribution of ingredients even. Use the cornmeal, flour, granulated sugar, brown sugar, baking powder, and salt. Then, add the remaining ingredients in any order and mix. Use the eggs, milk, creamed corn, shortening, and honey. Using a mixer or a whisk, combine all of the ingredients until well mixed. Note: These mix easily so using a whisk and some elbow grease does the job just fine. Add the mixture to a "prepared" baking dish. You can prepare any baking dish by coating it with cooking spray or - as I like to do - use a paper towel to collect some Crisco and simply rub the dish until it's coated. Bake at 425°F for about 40-45 minutes. To see if the corn bread is ready, insert a table knife into the center and pull it out. If it's dry, you're dish is done. If it's still got some wet batter on it - let it cook for another 5 minutes - checking in intervals. Be careful not to overcook. You want the top of the corn bread to be delicately browned, but not so browned that you now have a hardened crust, so just keep an eye on it during the last leg of baking. Now -- to use the butter! Immediately after you remove the corn bread from the oven, drag as much as 2 tbsp of butter over the top slowly, allowing it to melt as you brush the top of the corn bread. The 2 tbsp (especially if you're using slices of butter from a stick of butter) should be enough to adequately coat the entire loaf. This is an important step. You might think it's just for flavor, but the butter actually softens the top of the corn bread and keeps the texture from becoming too firm or stale. As the butter melts and seeps down into the body of the corn bread, it adds further moisture to the dish, without turning the corn bread into a soft mush like it sometimes can if you slap a spoonful onto an open slice. Let the corn bread sit for about 2-4 minutes, allowing the butter to do its job. Then serve!
Dissolve 1 tbsp sugar in the lukewarm water, Sprinkle with the yeast let stand 10 minutes, then stir briskly with a fork. Scald the milk; add shortening, stir until melted. Add cold water, salt and 1 tsp sugar. Make sure that the milk mixture is lukewarm then add yeast. Stir until blended. Add 2 cups flour and beat with a wooden spoon until smooth. Gradually add more flour until you have a moist dough that no longer sticks to the bowl. Turn dough onto a lightly floured board and knead for at least 10 minutes. Shape into a ball and place in a greased bowl, turning the ball to grease the top. cover with a damp cloth and allow to rise in a warm, draft free place (I put mine in the oven with the oven light on) Leave until it has doubled in size. Punch down the dough and squeeze off pieces of dough approx 1/3 cup, flatten to approx 1/2" circular or triangle shape. Fry the pork fat until scrunchins are golden brown and crisp, remove scrunchins. Fry the toutons in the pork fat until golden on both sides. Put some scrunchins on the touton.
Position oven rack in the middle of oven; preheat oven to 350°; line a standard 12-cup muffin pan iwth paper or foil liners. In a small bowl, whisk the flour, baking powder, and salt together; set aside. In another bowl, with an electric mixer on med-high speed, beat the powdered sugar and butter together until light and fluffy, 2-3 minutes. Add in rose water and the eggs, one at a time, beating on low speed until combined after each addition. Add in the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake until lightly golden and a pick comes out clean, 15-18 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes; transfer the cupcakes to the wire rack to cool completely, about 1 hour. Make the glaze--in a bowl, whisk the sugar, milk, rose water, and food coloring together until smooth; the glaze should be spreadable. If too thick, whisk in additional milk a few drops at a time. If too thin, whisk in additional sugar, one teaspoon at a time; use right away. Spoon the glaze over the cupcakes (the glazed cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing). Top each cupcake with the fresh raspberries and sugared rose petals (if using), dividing evenly, and serve.
Mix cream cheese until fluffy. Blend in peanut butter and powdered sugar, mix well. Slowly add milk. Fold in 2-4 ounces of the whipped topping. Set aside. Spread fudge onto bottom and sides of prepared crust. Put mixture into crust. Freeze a few hours until just set. Spread remaining whipped topping over pie. Sprinkle with chocolate chips. Replace lid and freeze. Thaw in fridge 2 or more hours, or counter 1 hour, before serving.
Crumble meat into a large bowl. Peel and finely chop the onion and add it to the bowl. Add the egg, beat it slightly. Add the bread crumbs, milk and Parmesan cheese; mix all together with your hands. Tear the parsley (if using) into smaller pieces with your fingers, then add them and the remaining ingredients, except for tomato sauce, and mix again with your hands. Heat a 12 inch nonstick skillet that has a lid over medium high heat. Meanwhile, form the meat mixture into 6 patties no more than 1 inch thick. Place in the hot skillet and cook until the meat is browned and cooked through, 4-6 minutes on each side. Pour the tomato sauce evenly over the patties and cover the skillet, reducing heat to medium low. Continue to cook for 1 minute to heat the tomato sauce through. Remove from the heat and serve.
For the roasted vegetables: Position an oven rack in the center of the oven and preheat the oven to 425 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. In a medium bowl, toss together the butternut squash, zucchini, bell peppers, kidney beans, oil, cumin, oregano and salt. Spread the mixture in a single layer on the baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes. Split the pita breads in half horizontally to make 4 rounds. Arrange in a single layer on a heavy baking sheet. Bake until crisp, 7 to 8 minutes. Set aside to cool. For the chipotle cream: In a small bowl, mix together the yogurt, lime juice, agave and chipotle pepper until smooth. Spoon the vegetable mixture on top of the crispy pitas and serve with a dollop of the chipotle cream.
Process all ingredients in blender until they resemble a coarse powder (similar to powdered Parmesan cheese). Don't over process or you'll end up with a savory nut butter! Serve in place of powdered Parmesan cheese on all your savory dishes!
Preheat oven to 300 F or 150 C and grease cookie sheet. If you have a silicon cookie sheet, this works best. Cream together eggs and sugar at high speed until you have a thick yellow cream. This will take some time, but don't stop beating before the mixture is really thick and creamy! Mix in spices, rum, vanilla and candied peel, then fold in ground almonds, nuts and baking powder. Drop heaped teaspoons full of batter onto greased cookie sheet and flatten slightly. Bake at 300 degrees 25 - 35 minutes. For the light glaze stir together 3 1/2 ounces powdered sugar with just as much hot water that you get a thick creamy icing. For the dark glaze stir together 3 1/2 ounces powdered sugar with the cocoa powder, melt the coconut oil and mix with sugar and cocoa, add just enough hot water to have a smooth thick creamy icing. Immediately after removing the cookies from the oven glaze half of them with light and half with dark icing. Let cool completely and store in airtight container in a cool place.
Place the bacon in a large saute pan over medium-low heat. Cook, stirring frequently, for about 10 minutes or until the fat is rendered out and the bacon bits are very crisp. If necessary, lower the heat to keep the bacon from burning. Add the leeks and shallots and saute for 3 minutes or just until the vegetables are soft. Remove from the heat. Whisk together the oil, vinegar, and mustard. Place the potatoes in a large saucepan with cold, salted water to cover by 1 inch, over high heat. Bring to a boil; lower the heat and simmer for 20 minutes or until the potatoes are tender when pierced with the point of a small, sharp knife. Remove from the heat and drain well. Working quickly, push the peels off the potatoes in a mixing bowl and add the warm bacon mixture, tossing to combine (see Note). Pour the mustard mixture over the top and season to taste with salt and pepper. Toss to combine. Sprinkle the top with the parsley. Cover lightly and keep warm. Preheat and oil the grill. Season the steaks with salt and pepper to taste. Place them on the hot grill and cook, turning once, for 8 to 10 minutes for medium-rare. Spoon equal portions of the warm potato mixture onto each of six plates. Place a steak on top.
Place the potatoes and carrots in a pot and cover them with cold salted water by a few inches (8 cm). Bring to a boil and cook until the potatoes are tender, 10-15 minutes. Drain and cool. In a large bowl, combine the mayonnaise, yogurt, mustard, vinegar, horseradish, pickle, dill and onion. Add the potatoes and carrots and toss well. Serve immediately or chill for up to 1 day. Serves 4. Screamingly Good Food.
1. Pour 1 of the 2 two cans of Coconut milk and the Chicken broth into a sauce pan and bring to a boil. 2. Add Galangal root, Lemongrass, and Chili peppers simmer for 10 minutes. 3. Add Chicken pieces to pot and simmer until the color looks uniform brown about 3 minutes. 4. Add Straw mushrooms, Kaffir Lime leaves, Coconut Palm sugar, and Fish sauce. Simmer 5 minutes. 5. Add final can of Coconut milk. return to boil and remove pan from heat. 6. Add Lime juice stir and serve.
Soak the dried mushrooms in the hot water for at least 30 minutes. Remove the mushrooms, rinse and chop fine. Strain the soaking liquid through a coffee filter and reserve. Melt 3 tbl butter in a skillet over medium-low heat. Add the onions and cook, stirring occasionally, until caramelized, about 10 minutes. Add the rehydrated mushrooms and 1/2 cup of the soaking liquid and cook about 5 minutes. Add the fresh mushrooms, rest of the butter and freshly ground pepper, plus more soaking liquid if it looks dry. Cover and cook about 25-30 minutes, stirring occasionally and adding more soaking liqiuid, if necessary. It should be moist, a little saucy, but not soupy. Serve with hot pasta and Parmesan cheese. Note: 1/4 oz of dried mushrooms is about 1/4 cup. The recipe calls for 30 minutes of soaking the dried mushrooms, but I feel you get a better result if you soak overnight.
To make soup: Put all the soup ingredients in a blender. Process for 45-seconds to 1 minute, or until you have a completely smooth puree. Taste and adjust seasoning. Empty into a food-safe container and refrigerate for at least 2 hours to marry flavours. (Can be made up to 2 days ahead). To make Creme Fraiche Drizzle: Combine creme fraiche with finely-minced fresh dill. Refrigerate until ready to use. (Can be made up to 2 days ahead). To serve: Serve soup in pretty white bowls, if you have them, as the colour is so amazing. Drizzle with the creme fraiche and top each with a fresh sprig of dill.
Blend together the tomato puree, yoghurt, garam masala, chili powder, garlic, mango chutney, salt and sugar. Heat oil and add tomato mixture-cook for approx 2 minutes-stirring occasionally. Add chopped chicken and a little cold water,and continue to cook until chicken is cooked through, stirring occasionally. Add chilies, coriander and cream, stir in well and cook for a few minutes more. If the sauce is a little thick just add water to achieve your preferred consistency. Serve with boiled rice and/or naan bread. N.B-This freezes well-sometimes I just make the sauce up and freeze little tubs of it.
Put onions, and crushed red peppers in food processor or blender. Chop fine. Put all ingredients in a big kettle, and heat until it gets hot, stirring as you go. Simmer for 8 hours. Put in glass jars, and store in fridge, or process in canning jars, following canning procedures.
In shallow bowl, combine butter, cayenne and garlic powder. In another shallow bowl, combine the pretzels, pecans and pepper. Dip chicken in butter mixture, then roll in pretzel mixture. Place in greased 13x9x2" baking dish. Bake uncovered at 350 for 50-55 minutes or until the chicken juices run clear, turning once.
pound loin portions with meat tenderizer to make flat, and to make like cube steak. in a bowl mix other ingredients and put meat in one at a time making sure to coat each side. once all are in the bowl swish them around some more to distribute the mustard mix. let set in refridgerator for 1 hour (or longer if you prefer). heat a large nonstick skillet over medium high heat. when hot spray with non stick spray, add steak pieces one at a time, carefull of splatters. cover if desired, but otherwise once a good sear is on the first side flip over and cook on other side. cook about 4 minutes each side or until cooked through. being careful not to over cook or it will dry out. serve with some steamed vegetables, fruit or a salad.
Melt the 1 1/2 oz of butter and stir in the flour to make a roux. Stir and brown the flour butter mixture for 3 minutes. Gradually add the hot milk, stiring until thick and smooth then simmer for 10 minute. Cook the fettuccine in boiling, salted water until al dente. Meanwhile melt 3/4 of the 3 1/2 oz of butter remaining and cook the proscutto. Drain the pasta and stir in the proscutto and about half of the sauce. Season to taste. Transfer to a large shallow ovenproof pan and cover with the remaining sauce. Dot with the remaining butter then cover with the Parmesan Cheese. Broil the dish until cheese and sauce turn a golden brown. Serve at once.
Preheat oven to 350°F Butter four mini-loaf pans that measure about 5 1/2 by 3 1/2 by 2 inches. Sift flour, baking powder and salt into a medium bowl. Set aside. In a small bowl, stir together cranberries and 1 tbsp of sugar. Set aside. In a large bowl, using an electric mixer on medium speed, beat butter, lemon zest, and remaining 1 cup sugar until smooth and lightened slightly in color, about 1 minute. Beat in eggs until smoothly blended, about 1 minute. On low speed, mix in half the flour mixture, just to incorporate it. Mix in milk and vanilla until blended. Mix in remaining flour mixture until it's incorporated. Use a large spoon to sir in cranberries. Divide batter evenly among the four pans. Place the pans on a cookie sheet for easy placement and removal from oven. Bake until tops are golden, edges are light brown, and a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a rack for 10 minutes. Prepare the glaze. In a small saucepan over low-medium heat, stir together sugar and lemon juice until sugar dissolves, about 5 minutes. Using a toothpick to poke 5 holes in each of the slightly cooled loaves. Spoon about 3 tbsp of glaze over each loaf. Cool loaves completely in their pans. The loaves can be wrapped tightly in platic wrap and stored at room temperature for up to three days or frozen for up to one month.
Preheat oven to 350. Line muffing tin with muffin cups. Mix all dry ingredients (flour, baking powder, salt, nutmeg, and 1 teaspoon cinnamon). Add cinnamon chips and set aside. Beat together room temperature butter and 3/4 sugar till well blended. Add eggs one at a time. Add dry ingredients in three portions alternating with milk, combining just until well mixed. Fill muffin cups and bake 25 minutes. Mix together 1/2 cup sugar and 2 teaspoon cinnamon. Remove from oven and brush muffin top with melted butter and sprinkle with sugar cinnamon mixture. Return to oven and bake about 5 minutes more. Cool.
Snip ends and remove string from snow peas. Fill a large bowl full of ice water. Bring a large saucepan of salted water to a boil, and add snow peas and carrots. Cook just until snow peas turn bright green, about 15 seconds, drain and plunge into cold water. Drain well and pat dry. Cut snow peas diagonally into 1/2-inch (1-cm) wide pieces. Place in a bowl along with carrots. To prepare dressing, whisk soy with lemon juice, sesame oil, sugar and wasabi powder, making sure sugar and wasabi powder are dissolved. Stir with snow peas and carrots. Taste and add salt if needed. Sprinkle with sesame seeds.
Heat oil in large skillet or saucepan over medium heat. Add onions and garlic. Cook for 2 minutes, stirring often. Add zucchini and cook for 5 more minutes, until zucchini is softened. Add tomatoes, wine, oregano, black pepper, crushed red pepper flakes, and salt. Bring to a Boil. Reduce heat to medium. Cook, uncovered, for 10 minutes. Add shrimp and feta cheese. Increase heat to Med-high. Cook until shrimp turns pink, about 5 minutes. Stir often. Serve over hot, cooked rice.
Preheat oven to 190C/375°F. Whisk together the flour, salt, baking soda, garlic powder, parsley and thyme and set aside. In a large bowl, stir together the cheese, egg, olive oil and Parmesan cheese. Add the dry ingredients to the wet ingredients and mix to form a dough. Roll out on a lightly floured surface about 1/2 inch thick. Cut out circles with a 2 1/2 inch biscuit cutter. Place biscuits on a greased baking sheet. Bake for 10-12 minutes until risen and lightly golden. Allow to cool on a rack.
Cook the meat in a large Dutch oven over medium-high heat until browned, stirring to crumble. Drain meat well, and set aside. Wipe out pan with a paper towel, and coat with cooking spray. Place the pan over medium-high heat until hot. Add the diced onion, diced bell peppers, mushrooms and minced garlic, and saute 5 minutes or until tender. Add zucchini, and saute 5 minutes. Drain vegetables. Return meat and vegetables to pan, and stir in dried oregano, salt, black pepper, and crushed red pepper. Cook mixture over medium-high heat 5 minutes. Add sugar, crushed and stewed tomatoes, tomato paste, and roasted red bell peppers to pan, and bring mixture to a boil. Reduce heat, and simmer 1 hour or until sauce is thick. Serve the meat sauce over pasta.
Brown ground beef and garlic in skillet. Drain well. Mix cooked and drained ground beef/garlic mixture with the Prego spaghetti sauce in a large skillet. Cook on medium/low until heated through. Beat eggs and add parmesan cheese in a large bowl. Add cooked and drained pasta (cooled slightly so as not to "scramble" the eggs) and toss well to coat. Spread pasta mixture on bottom and up sides of 2- 9" glass deep dish pie plates. (Press it down firmly with a spoon to resemble the shape of a pie crust.). Sprinkle 1/2 tablespoons Italian Seasoning evenly on pasta mixture on each 9" pie. Spread 1/2 Ricotta cheese evenly on EACH pie, over the pasta mixture. Top each pie with 1/2 the meat mixture. Sprinkle each pie with 1 cup mozzerella cheese. (I sprinkle a little bit more Parmesan cheese on top -- ). Bake in a preheated 350 degree oven for 20 minutes, until the cheese melts and is SLIGHTLY crispy on top. Let stand and cool for 5 minutes, and then cut into wedges. YUMMMMY!
Mix all ingredients except popcorn in a heavy sauce pan. Bring to a boil and cook just till jello and sugar are dissolved. Pour over popcorn and mix well and fast. Wet your hands under cold water, shake it off don't dry it and work quickly forming popcorn balls. As you make them , wrap them in squares of wax paper. Re-wet your hands in between forming. The amount you get will depend on how big you make them -- cook time is left blank because it will vary.
Put the pasta in boiling water and cook for the minutes it requires (10 to 12 usually). Heat oil in a skillet, when hot put in the garlic. After the garlic is starting to brown, add chicken and curry, stir. After the chicken is cooked, add heavy cream. When the pasta is ready, strain, place in bowl. Add the chicken mix to the pasta. Stir and ENJOY!
For cake, preheat oven to 350° F. Mix all ingredients well. Pour batter equally into 3 greased and floured round cake pans. Bake for 25 minutes. Cool and Frost. For Frosting: Mix dry pudding mix and pineapple, then add cool whip. Frost cooled cake, and sprinkle with coconut and refrigerate until serving. Warning, since the frosting has cool whip in it, exposure to heat will make it runny.