HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat your oven to recommended pizza crust cooking temperature. Shred your cheese(if you bought blocks). Start cooking your bacon. Now we start on the pizza sauce . Grab your butter and start melting it in a large non stick pan on medium/low heat(we don't want to burn the butter). As soon as the butter is nice and melted SLOWLY! add and whisk in the flour a little bit at a time. It should never clump up and be lumpy. It should always be smooth and bubbly. Once all the flour is in the mix add your milk and spices. Once the sauce is back up to boiling go ahead and add your cream cheese. Let the cream cheese just melt into the sauce while slowly stirring it. Once its blended set it on a back burner on low heat. Now we make the eggs. Crack all of your eggs into a bowl and add in your spices. Whisk FURIOUSLY! until they are nice and airy(only about 30 seconds of whisking for me). Melt a 1/2 tbsp of butter to the bottom of a nonstick pan and add your eggs. I have a pattern to my eggs follow it if you wish. I do not stir eggs. I scrape the pan in an orderly fashion starting from the center out in both directions. Once the eggs are still a little runny I pile them in the middle of the pan and turn the heat off. They finish on their own. Now that all of the main ingredients are done all that's left is putting them on your crust. Take the pizza crust out and put it on a baking sheet.(I put aluminum foil down and spray it with Pam for ease of removing the pizza later). Now put as much sauce as you prefer on your dough(I like my pizza SAUCY!). Next add your cheese. Add roughly 3/4 of the cheese on now. Sprinkled evenly from edge to edge. Next take your bacon and crumble it up and spread it evenly over the pizza.(I pull the fat off my bacon, to each his/her own). Now sprinkle on your turkey sausage crumbles. Now add your eggs. And the last of the cheese! Now take that remaining 1/2 tbsp of garlic powder and mix it with the 4 tbsp of olive oil. Add this to the "crust" of the pizza. Now pop it in the oven!
Combine the tuna, bread crumbs, celery and mayo in a large bowl. Blend in the chili paste, lemon juice, and celery salt. Mix everything well. Form 4-8 patties, depending on how large you want them. Fry lightly in a sprayed skillet over medium heat about 5-8 minutes, flipping once. Patties are done once they are well-browned.
Boil turnip slices for 2 to 3 minutes. Rub a medium size casserole dish with clove of garlic, and then butter. Layer 1/3 of turnips into dish, and sprinkle with salt and pepper. Top with 1/3 of tarragon, parmesan, and swiss cheeses. Repeat layer steps twice. Pour cream over top. Sprinkle breadcrumbs over top. Using leftover butter, place bits of butter over the top. Bake at 400 for about 45 minutes.
Chop onion and garlic small. In a food processor, chop cilantro (I remove stems). Set aside. In a 4 cup measurer squeeze lime so that all of the juice is extracted. Fill the container with water until it equals 4 cups. (you only want 4 cups liquid total). Place liquid in a sauce pan, add boulion and bring to a boil. When liquid comes to a boil, add onion, cilantro and rice. Cover and cook 20 minutes, or as long as instructed on the rice package. If you can't find a large lime you may want to do 1 1/2 limes. I tried 2 limes and it was too much.
Smoke the eggplant. This can be done under the broiler, on an open flame or on an outdoor grill. First wash the eggplant and dry thoroughly. Using a small knife, pierce the skin all over and rub lightly with the 1 tbsp of oil. Place the eggplant on an open flame or under the broiler. Turn frequently so it blackens evenly on all sides. It is ready when soft and collapses on itself when touched (in 20 to 25 minutes.) Remove in a bowl and set aside. While the eggplant is cooling, prepare the yogurt. In a serving dish, lightly beat the yogurt with a pinch of sugar and salt to taste. Then stir in the chopped onion and cilantro and the (optional) green chili. When completely cool, skin the eggplant. The skin should peel off easily, leaving the wonderful smoky flesh behind. Do not discard the juices that have collected in the bowl. Add the juices and the skinned eggplant to the yogurt mixture and combine well. Do not mash the eggplant; the naturally lumpy texture is desirable. Now make the hot oil dressing. Place the chili powder or paprika in a small pile on the eggplant-yogurt mix. Heat the oil in a small skillet or butter warmer. (Keep a spatter-screen or lid handy.) When the oil just begins to smoke, add the mustard seeds, cover immediately and remove from heat. The seeds will pop wildly; do not panic! When they stop sputtering, uncover and pour this hot oil dressing directly on the chili powder. Do not blend the dressing into the yogurt-instead, swirl it in decoratively just before serving. Serve cold or at room temperature.
Heat oil in wok. Stir fry the pork with the garlic until the pork is cooked and nicely browned, remove from wok You may need to spray the wok with a little oil (I didn't). Add Carrots ans saute until ala dente remove and put them with the pork. Saute the mushrooms& onion until the onion is translucent. Add tomatoes and black beans. Combine hot sauce, hoisin and ginger; add to the wok. Return the pork and carrots to the wok. Add enough beer so there is some sauce but not swimming. Add broccoli; cover and steam for 3 minutes. Meanwhile cook the ramen noodles. Serve pork mixture over the noodles.
Put the butter and oil in a large saucepan. When the butter is melted, put in the spices, coriander and onion. Let fry for 30 seconds, then add the beef and stir well to coat. Cover the meat with a cup of water and the saffron mixture. The water should be just over halfway up the meat. Bring to the boil and then lower to a gentle simmer. Add half the prunes and cook for 1-1/2 hours until the meat becomes tender and juicy. Keep the pot mostly covered during this time -- the only time I lift the cover is for a few seconds if the heat builds too much and it starts to boil. You need to keep this dish at a very low simmer. Add remaining prunes along with the honey, salt and pepper. Simmer for another 30 minutes or until the meat is tender and the liquid has thickened and reduced. Serve with the sesame seeds and almonds on top.
Preheat the oven to 350F degrees. Butter 2 8-inch round cake pans, and line them with parchment paper. In a large mixing bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Gradually add the maple syrup, stirring until smooth. Alternately add the flour and the hot water, a little at a time, stirring gently until combined and smooth. Stir in the chopped walnuts. Divide the batter between the two prepared pans, and bake in a 350F degree preheated oven for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in their pans on a rack for 8 to 10 minutes, then carefully unmold them and allow them to cool completely on the rack. At this point, you can individually wrap the completely cooled cakes in cling wrap, place in an airtight container, and refrigerate or freeze them until needed. Allow the cakes to defrost completely before filling and frosting them. Make the frosting shortly before you want to frost the cake, as it will get harder with time. For the frosting/filling, melt the butter in a large saucepan over medium heat. Add the brown sugar and bring to a boil over medium-high heat, stirring all the while; continue to boil and stir for about 1 minute, until sugar is dissolved and mixture is thickened (watch carefully). Off the heat, and whisk in the coffee powder, the 1 tablespoon maple syrup, 2 tablespoons milk, and the maple and vanilla extracts, stirring well to combine. Allow to cool slightly, then gradually add the powdered sugar, beating after each addition, until smooth and glossy and of the desired spreadable consistency; beat in a little milk, a tablespoon at a time, if it gets too thick. Place one of the cakes onto a cake plate or pedestal, and spoon some of the frosting/filling over the top, spreading evenly with a flat spatula; sprinkle with chopped pecans. Place the other cake on top and evenly spread the remaining frosting over the top of the cake. Decorate the top of the cake with the pecan halves. Just before serving, you may adorn the plate with autumn leaves as desired. This cake is best eaten the day it's frosted. Makes about 8-10 slices.
For cups: Brush wrappers with butter on one side Sprinkle with sugar (1/2 tsp each) Press each wrapper (sugared side up) into ungreased small muffin tins (1 3/4 inches in diameter) to form flower shape. Bake for 15-20@ 300 degrees till crisp and golden brown. For Mousse: Beat together in medium size bowl till stiff. Immediately spoon into tulip cups.
Rinse meat and pat dry. Season with salt and pepper. Puree glaze ingredients in food processor. Pour into a microwave safe bowl and reduce on high heat for 5 minutes. The glaze should be thick and syrupy. If too thin, put back in microwave and heat in 1 minute increments. If it becomes too thick, add more wine. Taste for seasoning and adjust if necessary. The glaze should be slightly tart and spicy. Remember that sweetness will predominate when it carmelizes on the grill so you might want to start on the tart side. Cover the meat with the glaze. Cook the meat on medium, on an indoor grill or outdoor grill, 8-10 minutes, basting heavily during the last 5 minutes. Thermometer should read 150 degrees for a pink interior. Slice meat on the diagonal. Heat remaining glaze and drizzle over the top.
Combine both flours, sugar, baking soda, and salt. Cut butter into flour mixture till it resembles large crumbs. Coat apricot pieces with 1 or 2 tbs flour to keep from sticking together. Add apricots and walnuts to flour mixture. In a separate container, beat 1 egg and mix with cream. Drizzle into flour mixture and mix gently. Turn out mixture onto lightly floured cutting board. Gently knead dough just till it sticks together. Be sure to turn the dough on the board so it doesn't stick. Add a little more flour to the board if required. Pat or roll out dough to an approximate thickness of 3/4 inches thick. Cut out scones with a 2" floured cutter. Place scones on a baking sheet. Lining sheet with parchment paper or silicone liner helps keeps bottoms from getting too dark. If desired, brush tops of scones with mixture of 1 egg beaten with 1 tbs water. Bake at 425 degrees F for 12 to 15 minutes or until golden. Cool on wire rack.
Preheat oven to 350F. Place two 18" pieces of tinfoil shiny side together. Fold 1/4" over along the entire length of one side. Then fold again. Open the tinfoil to make one large sheet and place on a large cookie sheet or baking pan. Place the ribs in a single layer on the foil and sprinkle with 1 teaspoon garlic powder. Flip and sprinkle with a second teaspoon of garlic powder. Close the tinfoil over the ribs and double fold to seal. Close both ends and double fold. Bake for one hour. Remove the ribs from the foil and cut into individual ribs. Place in a large casserole dish and cover with the sparerib sauce. Place the lid on the casserole or cover with tinfoil. Bake for 70-80 minutes or until very tender. Before serving, stir to coat with sauce.
Toss together all the pilaf ingredients except the chicken stock. Spread the pilaf in the bottom of a 6 qt, oval crock pot. Stuff the chicken cavities with 4 orange chunks and 2 onion quarters. Place the chickens into the crock pot on top of the pilaf. Sprinkle each chicken with a pinch of celery seed, a pinch of cumin, and 1/2tsp of curry powder. Pour the chicken stock into the pot, being careful to not wash the seasoning off the chicken. Since the crock pot will be very full, cook for 3-4 hours on high to get the middle heated quickly then turn down to low for another 4-5 hours.
Peel the sweet potatoes and chop them into 3/4 inch cubes. Place in a pot and cover with water, several inches above the potatoes. Boil until they're soft (about 20 minutes). Meanwhile, preheat the oven to 350 degrees. Drain the sweet potatoes and add to a mixing bowl with one stick of butter. Mash until smooth and the butter has melted. Add the sugar, milk and vanilla and mix. Add in the eggs and mix until smooth. Pour the mixture into a 9x13 baking dish and bake at 350 degrees, uncovered, for 45 minutes, or until the casserole is firm. While the casserole is baking, prepare the topping. Melt one stick of butter in the microwave. Add to it the 1 1/2 cups crushed corn flakes, the pecans, and the brown sugar. After the casserole is done baking, remove it from the oven and spoon on the topping. Return to the oven and cook for another 15 minutes.
Heat peanut oil in a lrg deep skillet & add chicken quarters (or breasts). Fry gently over moderate heat till all chicken surfaces are golden brown, turning occ in the oil. Remove chicken & set aside. Add onions, garlic & chile to the skillet & fry gently till soft (about 5 minutes). Do not allow onion to brown ~ it should be only lightly colored. Return chicken to the skillet & pour in the coconut milk. Sprinkle w/saffron & season w/salt & pepper. Stir well & simmer gently for 30-40 min till the chicken is cooked + tender & the sauce has thickened & somewhat reduced. Serve immediately w/boiled rice, a ladle of sauce over the chicken & rice & sprinkled w/fresh parsley.
Sift flour once and measure. Add salt and sift together. Cream shortening thoroughly adding sugars gradually. Add eggs one at a time beating thoroughly. Add peanut butter, baking soda, water, and vanilla. Blend well. Add flour gradually. Roll into balls and smash with a fork. Bake in a 350 degree preheated oven for approximately 10-12 minutes.
In a bowl, combine the first 4 ingredients; set aside. In another bowl, blend the eggs, sugar, pumpkin, and oil together; add to flour mixture. Stir until just moistened; fold in cranberries. Spoon/pour batter into two greased/floured 9x5 inch loaf pans. Bake in a 350° oven for 55-60 minutes or until pick comes out clean. Cool in pans for 5-10 minutes; remove loaves to wire rack and cool completely.
Mix cornstarch, sugar, lemon juice, rind and cold water to make a smooth paste. Stir strained raspberries into paste gradually until smooth. Heat in saucepan until mixture boils and thickens. Stir constantly. Remove from heat. Add 1 Tbsp butter if desired. Serve warm.
First layer combine all ingredients in first layer and pat into 9x13 inch pan. Bake at 350 for 15 minutes. Let cool. For second layer beat cream cheese and powdered sugar together. Blend in 1 cup Cool Whip. Spread over cooled crust. Let this cool. Third layer bring all ingredients in third layer to a boil and cook 5 minutes. Cool. Spread over second layer. In fourth layer spread remaining Cool Whip over chilled rhubarb mixture. Sprinkle with chopped nuts if desired.
Combine mustard, vinegar, olive oil, sugar, 1/2 tsp salt, 1/2 tsp pepper and basil in a bowl. Mix well. Substituting chicken stock for water, cook orzo according to package directions until al dente. Drain and mix with 1/3 of the vinaigrette. Toss chicken with 1/2 of the remaining vinaigrette. Add the orozo, almonds, red pepper, celery, green pepper, tomatoes, and salt and pepper to taste. Add the remaining vinaigrette and toss to mix well. Chill, covered in the refrigerator. Remove from refrigerator and let stand at room temperature one hour before serving. Note: Crumbled feta cheese may be added to the salad before serving.
In a small mixing bowl, gently combine artichokes, Parmesan, peppers and mayonnaise. Transfer mixture to an 8-inch round or comparable baking dish. Bake, uncovered, in a 350-degree oven for 20 minutes. Serve warm with tortilla chips or slices of good bread. Just TRY to stop. I dare you!
On medium heat, melt butter in saucepan. Add heavy whipping cream, sugar and salt. Reduce heat and simmer for 5 minutes. Add corn and cook additional 5 minutes. Add cornstarch and water to thicken. Adjust taste accordingly.
1. In a mixing bowl, add butter, shortening, sugars, honey, and peanut butter. Use the whisk attachment and mix/beat well,. 2. Add egg and vanilla and whip until fluffy. 3. Whisk together wheat flour, oat flour, baking soda, and salt. Add slowly to wet ingredients until just incorporated. 4. Use a spatula and incorporate the quick oats. 5. The dough will be slighly sticky. Refrigerate for an hour to make it handle more easily. 6. Preheat oven to 350°F. 7. Roll into about 30-36 balls and bake for approx 12-15 minutes - they can brown nicely and still not become crispy.
Saute the cabbage, leeks, carrots and onions in the butter. Add the cold chicken stock, barley and the chicken leg. Bring to a boil and cook over medium heat for 1 hour or until both the chicken and barley are cooked. Remove the chicken leg, bone it, cut the meat into cubes and add to soup. Sprinkle with chives and season with salt and pepper.
Slice the smoked sausage into thin rounds. Heat 1 tablespoon olive oil in a dutch oven or large, deep skillet over medium heat. Add the sausage to the skillet and cook, stirring often, until sausage is browned on both sides, about 4 minutes. Add the onion and garlic to the skillet and cook 3 more minutes to soften onions. Add the remaining tablespoon of oil to the skillet along with the cabbage and sprinkle with salt and pepper. Cook the cabbage, stirring constantly, until it becomes tender, about 10 minutes. Serve immediately.
Set oven to 400 degrees. Grease a 11 x 7-inch baking pan. In a small saute pan, saute the onion and garlic in oil until soft (about 5-7 minutes). In a medium bowl, combine onion mixture, Mozzarella cheese, cooked rice, spinach, Parmesan cheese, egg white, salt and pepper; mix well to combine. Pour the lemon juice in the bottom of the prepared baking pan; set aside. Cut each fish fillet lengthwise into 2 strips (or leave whole, whatever you desire). Spoon about 1/4 cup (about 1/3 cup for whole fillets) spinach/cheese mixture onto each fillet strip. Roll up to enclose the filling; secure with a toothpick. Sprinkle fillets with salt and pepper (sprinkle with a lttle more fresh lemon juice if desired). Place (cut-side down) over the lemon juice in the baking dish; cover with foil. Bake for 30-35 minutes, or until fish flakes easily with a fork.
Mix all ingredients in a sauce pan and bring to a full boil. Remove from heat and let cool. Makes 1 Quart of the Best Lip smacking Sauce you ever Tried!
Whisk all ingredients together until well blended. Store in clean glass jar in refrigerator. If sauce separates, just whisk it to emulsify. Wonderful with cold roast beef, lamb and chicken dishes. Spread on steamed fish and foods off the grill. Great on cheese sandwiches!
Scald the milk and dissolve in it the sugar, salt and butter; cool to lukewarm. In a large bowl, dissolve the yeast in the warm water. Add the cooled milk, flour, onion and herbs. Stir well with a large wooden spoon. When the batter is smooth, cover the bowl with a towel and let the dough rise in a warm place until triple in bulk- about 45 minutes. Stir down, and beat vigorously for a few minutes, then turn into a greased bread pan. Let it stand for 10 minutes before putting into a preheated 350 deg. oven. Bake about one hour. The dough will be sticky- resist the urge to add too much flour. My bread was done in 50 minutes. Of course you can vary the herbs. Delicious!
Cut the steak into two portions, each about 120 mm x 50 mm x 50 mm. Season with salt and pepper. Heat the oil and fry the steak until brown on all sides. Keep aside. Lay out the bacon rashers side by side to the length of the pork steaks (slight overlap). Roll the pork steaks in the bacon. Preheat the oven to 200 degC. Place the wrapped steaks on a griddle in a baking pan and brush coat generously with the honey. Roast in the oven for 30 minutes basting around every 5 minutes. Remove from the oven and allow to stand.
In large bowl, combine butter and cream cheese with sugar; add egg, juice and lemon zest. Continue beating till light and fluffy. Sift flour and baking soda together. Gradually add to creamed mixture.blending after each addition. Chill for 1 hour. Preheat oven to 350°F. Lightly grease cookie sheet, divide dough into three portions. Working on floured surface, roll each portion into a rectangle about 9x10 inches and 1/8 inch thick. Trim edges. Brush with 1/3 cup raspberry jam and roll up. Repeat with remaining dough. Cut rolls in slices and place on cookie sheet. Bake for 10-12 minutes or till firm. When done, transfer to racks and let cool completely.
In a medium saucepan, gently toss together raspberries, sugar and flour. Drizzle water over all and cook on stovetop burner over medium-low heat for 10-15 minutes, stirring often, until juicy and slightly thickened. Remove from heat, cover and set aside. In a medium mixing bowl, whisk together pancake ingredients (except for chopped peach). Heat a griddle pan or electric griddle to medium heat (approximately 300 F for electric griddle). Coat with cooking spray. With a 1/4-cup measuring cup, drop batter onto griddle. The batter will spread out into a circle of 5-6 inch diameter. Sprinkle with chopped peaches. Watch carefully as not to burn pancakes. When entire surface of pancake is covered in air bubbles (about 2-3 minutes), carefully turn with a large spatula and cook for another 2-3 minutes. Note: Between each batch of pancakes, CAREFULLY blot excess grease from griddle with a bunched-up paper towel. This prevents the grease from blackening and discoloring your pancakes. With large spatula, remove pancakes to serving dish and cover until ready to serve. Serve two pancakes (side-by-side and overlapping) with desired amount of raspberry sauce spooned over both.
Preheat oven to 350°FF. Place a paper cupcake liner in each cup of a muffin pan. Beat cream cheese with electric mixer until fluffy. Add sugar, vanilla and coco powder and beat well. Add eggs, 1 at a time, beating well after each addition. Place a pecan sandie, top side down, in each muffin cup. Spoon cream cheese mixture over pecan sandies. Bake for 17 minutes and allow tarts to cool completely. Spread coconut pecan frosting on top of each and refrigerate. Enjoy!
Prepare cookie sheet or jelly roll pan by covering it with waxed paper. Sprinkle 1/4 cup hazelnuts on pan, spread out evenly. Melt butter over low heat. Add sugar, salt, and corn syrup and stir till sugar is dissolved. Bring heat to medium-high, bring mixture to a boil, stirring occasionally, and boil until it caramelizes and reaches 300 on a candy thermometer. Pour candy over hazelnuts on sheet pan, spreading with a metal or wooden spatula as thin as possible (approximately 1/4 inch). Immediately top with chocolate, spreading with a spatula as it melts to cover the entire surface of the toffee. Top with remaining nuts, pressing into chocolate. Chill until cool and chocolate has hardened. Peel toffee from wax paper, break into bite-size pieces to serve.