HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In large bowl, beat eggs on medium speed until foamy, about 3 minutes. Gradually add brown sugar, crumbling with hands. Beat until smooth. Mix in cider and melted butter. Add flour mixture and stir with wooden spoon until combined. On sheet of plastic wrap, with floured hands, pat dough into 1 3/4-inch thick disk (about 9-inch round); wrap with plastic. Refrigeraterate at lease 2 hours or overnight. After dough has chilled, heat 8 cups of oil in a 3 1/2-quart heavy duty saucepan over medium -high heat until it registers 365 on deep fat frying thermometer.(Carfully heat oil to 365, using deep fat frying thermometer. Be sure that tip of thermometer is not resting on bottom of pot). While oil is heating, on lightly floured surface, roll out dough to 1/2-inch thickness. Cut into round donuts with donut cutter, or use 2 3/4-inch round cutter for the centers. You may also cut the dough into 3 1/12-inch x 1 1/2-inch strips. Set aside. Place confecners's sugar in medium bowl. Using a slotted spoon carefully slip the donuts, sticks and donut holes, 3 or 4 at a time, into the hot oil. Fry until golden about 1 minute, turning once, about 2-3 minutes per batch. Drain donutson paper towel, then transfer still warm donuts to confectioners' sugar and roll to cover. Serve warm.
Cream together the softened cream cheese and the sugar with an electric mixer, letting the mixer run for 3 or 4 minutes on high speed. Stir into the cream cheese mixture the crushed pineapple, coconut, and pecans, and mix well. Carefully fold in half of the whipped topping until filling is blended well. Reserve remaining half for top (see below). Pour filling into pie shell and chill for several hours. Garnish with a dollop of the whipped topping when served, or you can spread the remaining half of the topping over the whole pie and finish with a sprinkling of chopped pecans. A third alternative is to fold both cups of whipped topping into the filling; this works quite well and makes for an even lighter texture, but allow more chilling time before serving if you go this route.
Cut the orange into 8 sections, then place in a food processor, grind to small chunks. Add cranberries, and continue grinding to small pieces. Add grapes and grind all to very fine bits. Remove mixture from processor, and reserve in large bowl, stirring in sugar to blend. In a separate bowl, dissolve cherry gelatine in boiling water. Add to ground cranberry mixture. Add pineapple (including juice) and stir well to combine. Pour into serving bowl (or jars, if giving away as gifts) and cover and store in refrigerator overnight to set (can also be frozen). Keeps in fridge for up to two weeks.
Combine all the above ingredients, except the pita crisps, in a deep salad bowl. Toss and top with crisps. Eat immediately- before the crisps have a chance to soften too much.
1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Cover and cook over medium heat until tender, 10 to 15 minutes. Drain well and return to the pan. Mash with a potato masher. Measure out 3 cups. (Reserve any extra for another use.). 2. Preheat oven to 350°F Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray. 3. Whisk eggs, oil and honey in a medium bowl. Add mashed sweet potato and mix well. Stir in milk, orange zest, vanilla and salt. Spread the mixture in the prepared baking dish. 4. To prepare topping: Mix flour, brown sugar, orange juice concentrate, oil and butter in a small bowl. Blend with a fork or your fingertips until crumbly. Stir in pecans. Sprinkle over the casserole. 5. Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes. Makes 10 servings, about 1/2 cup each. Per serving: 242 calories; 10 g fat (2 g sat, 5 g mono); 46 mg cholesterol; 36 g carbohydrate; 5 g protein; 4 g fiber; 170 mg sodium; 351 mg potassium.
Crumble the beef into a large bowl. Mix in the grated Parmesan, bread crumbs, parsley flakes, garlic powder, onion powder, salt and pepper. Mix in eggs, one at a time. If your eggs are jumbo, you probably only need 3 eggs. If they are smaller, you'll want 4 eggs. Add about 1/4 cup milk to help moisture. Use a little more or less as needed. You want the meat to be able to stick together when you form balls, but it shouldn't be so wet it is mushy. Lightly grease 2 9*12 baking dishes. Form meat mixture into balls. As mentioned in my intro, I use a medium size cookie scoop, so that I have uniform size. If you use a scoop, make sure to press the meat in tightly. You don't want a loosely packed meatball, or it will fall apart. Bake the meatballs at 375 F for 15 minutes. Turn the meatballs (I use a fork), and then bake for another 15 minutes. To further reduce any latent grease, I put them on absorbent paper towels for a few minutes before serving.
Preheat oven to 350 (180 C). Combine chicken, cheese, bacon, broccoli, green onions, mayonaise and ranch dressing, mix well. Unroll crescent rolls and separate into 4 rectangles. Place one quarter of the chicken mixture on each rectangle. Stretch dough to completely enclose filling and crimp edges with fork to seal. Bake on parchment-lined or greased baking sheet for 20 minutes or until golden. Cool for a few minutes before serving.
Mix cream cheese and capers in a small bowl. Spread smoked salmon slices with cream cheese mixture; roll up jelly-roll fashion. Cut rolls into 16 1/2 inch slices. Place a romain leaf on each serving plate. Place 4 salmon rounds in a row down the center of each leaf. Garnish with lemon wedges and serve with bagels.
RECIPE FOR KINDNESS. Fold two hands together,. And express a dash of sorrow,. Marinate it overnight,. And work on it tomorrow. Chop one grudge in tiny pieces,. Add several cups of love,. Dredge with a large sized smile,. And mix the ingredients above. Dissolve the hate within you,. By doing a very good deed,. Dash in some help for any friend,. If they should be in need. Stir in laughter, love and kindness,. From the heart it has to come,. Mix with genuine forgiveness,. And give your neighbour some. The amount of people you can serve,. From the recipe above,. Is in the quality of its ingredients,. And unlimited amounts of love. This recipe's for the whole wide world,. For everyone to make,. Just get it all together,. And cook for God's own sake!
In a medium saucepan, combine the milk with the cream, vanilla bean and seeds, the 1/4 cup of honey and the lemon zest. Bring to a simmer. Remove the saucepan from the heat, cover and let stand for 30 minutes. Strain the milk, discarding the vanilla bean. In a medium bowl, whisk the whole eggs with the yolks, sugar and cornstarch until smooth. Gradually whisk in the warm milk mixture. Pour the contents of the bowl into the saucepan. Bring to a boil over moderately high heat, whisking constantly until thickened, 1 minute. Transfer the custard to a blender. Add the goat cheese, butter, lemon juice and salt and blend until smooth. Pour the custard into eight 3/4-cup ramekins and refrigerate until chilled, about 1 hour. Top with raspberries and a light drizzle of honey and serve.
Start water boiling for pasta. Combine mustard, tamari, chicken stock, and sesame oil and set aside. Heat a large non stick skillet over medium to medium high heat. Add 2 tablespoons veggie oil. Add crushed red pepper flakes to the oil, then the sliced chicken. Season with salt and pepper. Cook chicken 2 minutes then turn. Add pasta to water when it starts to boil. Add veggies and ginger to chicken mixture and stir-fry until all are tender (approx 10 mins). When pasta is al dente drain and add to chicken-veggie mixture. Pour sauce over top of noodles and stir. Let cook for 1-2 mins or until sauce is absorbed. (I often make this with just 8 oz of noodles to"lighten" it up a bit- Still fabulous!).
Mix together the saffron and nutmeg into the milk. Brush the chicken skin with the mixture and then pour the remaining milk into the body cavity. Melt the butter in a large pan and when hot brown the chicken all over, remove the chicken and set aside for stuffing. Using the same pan, in the remaining butter fry the chopped onions chillies, and sultanas, for 3 minutes Remove from the heat. Add the ground almonds, poppy seeds, apricots and eggs. Stuff the chicken with the mixture. In the same pan fry all off the masala ingredients over low heat for 4 mins, add the water and stir well. Place the chicken on the bed of masala, cover the pan and cook over medium heat till chicken is tender, about 1 1/4 hours. Serve the chicken with the masala gravy poured over and garnished with the coconut.
Place raisins in a small bowl and pour enough Brandy so that raisins plump up. In a small sauce pan, add water, cinnamon sticks, and sugar. Boil over medium heat for about 10 minutes. Remove cinnamon sticks and pour raisins into mix. Place toasted bread slices in 9 x 13 baking pan. Layer ingredients: cheese, pecans, bread -- etc. Repeat steps until all bread is used. (Save some pecans for last topping). Pour cinnamon mix over bread pudding and sprinkle pecans on top. Bake at 350 for 30 minutes.
Grate the zucchini and set aside. In a large pot of boiling water, cook the shells until al dente, approximately 6-8 minutes. Drain and rinse pasta with cold water. Set aside. Preheat oven to 350 degrees. Place the grated zucchini in a large mixing bowl. Crumble the tofu and add to the bowl. Add remaining ingredients except for the olive oil and pasta sauce. Mix well. Coat a 13"x 9" baking dish with olive oil. Fill each pasta shell with approximately 2 tablespoons of the zucchini-tofu filling. Arrange the shells, filling side up in the prepared baking dish. Pour the pasta sauce over the top, allowing some of the sauce to dribble to the bottom of the baking dish. Cover with aluminum foil and bake 20 minutes. Remove aluminum foil last 5 minutes of baking. Serve hot.
In small bowl, combine sauce ingredients; mix well. Cover; refrigerate until serving time. In large bowl, combine all crab cake ingredients except olive oil; mix well. Using 1/3 cup mixture for each, shape into eight 3-inch patties. Heat oil in large nonstick skillet over medium heat until hot. Add patties; cook 4 to 5 minutes on each side or until golden brown and thoroughly cooked. Drain on paper towels. Serve crab cakes topped with sauce. Garnish as desired.
For the sauce: Melt butter, stir in flour and cook over low heat without browning the flour. About 5 minutes. Remove mixture from heat and when it has stopped bubbling add the wine. Return to heat and stir constantly until mixture comes to a boil. Add cream and salt and pepper to taste. Simmer stirring occasionally for about 10 minutes and taste for seasoning. For the pasta: Cook the tortellini to the "al dente" stage-tender but still a little chewy. Drain. Serve very hot either mixed or topped with the wine sauce per your preference. Top with generous amount of the grated Parmesan cheese. I like to serve in individual small casserole type dishes. Will also work with ravioli.
Bring sugar and water to a boil in a small saucepan, stirring just until sugar dissolves; remove from heat. Cool. Place coarsely chopped rhubarb in a wide-mouth jar. Add vodka, Grand Marnier, and cooled sugar syrup; stir. Screw lid on tightly; let stand at room temperature for 2 to 3 weeks or until all the color leaches out of rhubarb. Strain mixture through a sieve over a bowl; discard solids.
Combine dry ingredients. Make a well in the middle. In a separate bowl, combine wet ingredients, including the 1/3 cup water. Put wet mixture in the well of dry ingredients. Stir just until moistened. Fold in chips. Use a light hand; a heavy hand leads to heavy cupcakes. Use cupcake liners for muffin pans. Fill about 2/3 full with batter. Any empty muffin holders should be filled half full with water. Do not just put under the sink to do this. Put water in a something with a lip, like a liquid measuring cup, and use that. (Yes, I learned this the hard way.). Bake at 375 degrees for 12 minutes. Leaving on the liners, remove from pans immediately. Cool on racks. Number of muffins really depends on how full you fill your tins. Sprinkle tops with confection's sugar, if desired.
Trim excess fat from pork. Tie with butchers string. Put 3 sage leaves on top and 3 on the bottom of roast under string. Rub the meat with salt & pepper. In a dutch oven, on med-high heat, melt butter and oil, when hot add the pork and sear quickly on all sides, 5 minutes or so. The sear is very important. Reduce heat to med-low and add garlic (whole) 1-2 minutes transfer meat and garlic to plate, pour off fat. Return meat to pan( with garlic) and bay leaf. Add 1/2 cup wine, vinegar, and 2 more sage leaves. Cover tightly, reduce to low, simmer for 2 hours turning 1/2 way through cooking, add more wine if needed. Let meat rest covered in foil. Meanwhile, discard bay,garlic,and sage from pan. Skim fat off (you need about 1 cup of liquid, add water if needed. Melt 1 tbsp butter into separate pan add flour and cook 1-2 minutes add pan juices whisking constantly until thick and smooth. Arrange meat on platter, spoon sauce over top and garnish with sage leaves.
make sure all the cubes of beef are cut down and that they are all the same size. Brown the meat in a deep pot - I used a 4.5 qt dutch oven. After all meat is browned add onion and garlic and saute them with the beef for about 5 minutes. Then add the gravy and chicken stock to the pot. You may use more of less chicken stock depending on the consistency you like. Add the bay leaves, thyme, salt and pepper. Turn the heat to low and simmer with the lid on for 45 minutes. After 45 minutes has past, add the diced potatoes and put the lid on and simmer for 1 hour. You can add more broth if the stew is too thick. At 1 hour and 45 minutes of cooking time, add the baby carrots. Put the lid back on and simmer for another 30 minutes. After 2 hours and 15 minutes, take out the bay leaves and serve with some fluffy rice.
Heat oven to 190°C. Mix the cardamom, honey, olive oil and seasoning if desired in a large bowl. Add the peppers, aubergine and courgette and mix to coat in the dressing. Spread the vegetables on a roasting tray in a single layer and bake for 1 hour. To make the cake mix the garlic, ricotta and pecorino cheeses reserving a handful of the pecorino. Season with the nutmeg and salt and pepper. Turn the cheese mixture into a greased 23cm round springform tin. Smooth the top and sprinkle with the remaining pecorino. Bake for 30 mins until firm and golden brown. Remove from the tin onto a serving plate and top with the vegetables. Serve immediately.
Place basil, cheese and nuts in food processor or blender. Pulse a few times. Stream olive oil through feed tube until desired consistancy is achieved--I usually use a little more than a 1/4 cup of oil. Toss with hot cooked pasta or use as a spread.
Brown the onion and mushrooms in 4 tablespoon of melted butter. Remove to a platter with the liquid. Slice the filets into 1 inch thick steaks and then slice against the grain into 1/4 inch strips. Dredge the strips in the 1/2 cup flour. Add the remainder of the butter to the skillet and pan fry the strips to rare to medium-rare doneness. Remove from skillet and place on a platter. Mix the bouillon, 2 tablespoons of flour and the 1/2 cup water together and add it with the reserved mushroom/onion mixture to the skillet. This will thicken quickly, remove from heat and stir in the sour cream, Worcestershire sauce, Kitchen Bouquet and the heavy whipping cream. Return the filet strips to the skillet and continue heating until mixture is hot.
Special equipment: Charcoal and hickory and apple wood chips soaked in water 1/2 hour prior to cooking Twelve hours prior to cooking, trim fat cap to 1/4-inch thickness from pork butt. Season heavily with dry rub. Place in plastic bag and refrigerate overnight. Remove pork from refrigerator 2 hours prior to cooking to come to room temperature. Prepare smoker to temperature of 210 to 220 degrees F and place 1 handful of hickory chips and 1 handful of apple chips on hot coals. Place pork butt in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously with apple juice every 2 hours. Pork will be done when the internal temperature reaches 185 to 190 degrees F. Pull or chop meat as desired and top with your favorite sauce!
To Complete the Zushi Bowl: Place a cup of rice, cooled to just above room temperature, in the bottom of each of 6 bowls. Add a layer of the avocado slices, distributing evenly in any pattern you choose. Sprinkle a pinch or two of salt over each bowl. Add the raw matchstick vegetables in an even, randomly arranged layer, and sprinkle on the nori confetti. Add the fish on top, arranging as you wish, perhaps in twists or rolls. Scatter scallions and sesame seeds on top. Serve with condiments like soy sauce, wasabi, pickled ginger and rice vinegar, so diners can season and toss sushi with chopsticks or spoons. To Make Sushi Rice: In a fine strainer, rinse the rice with cold running water, until water runs clear. Pour rice into pot with 2 cups cold water; let sit 30 minutes. Bring rice to a boil over medium-high heat; immediately turn heat to low and cover. Cook 10 minutes, remove from heat and let sit, covered, 15 minutes. In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame. Pour evenly over rice and fold gently with a wooden spoon to mix. Leave rice in front of a fan, or fan with a piece of cardboard for 15 minutes or until rice is just above room temperature. Makes 6 cups.
follow Spaghetti Squash 101 from above: take your knife and poke a few holes in the skin, in a dotted line along where you plan to slice the squash in half (they do not have to be super deep). Place the whole squash in the microwave for about 5-6 minutes. Let it cool slightly, cut off the stem end and then cut it in half along the dotted line you created. place your cut squash (halves or quarters) face down in a glass dish with 4 tbsp of water and microwave for about 10 minutes. Let squash cool. preheat oven to 400 degrees and line a cookie sheet with foil. Spray foil well with cooking spray. use a fork to scrape out the squash into long strands and place squash into a clean tea towel (or cheesecloth) and wring out as much liquid as possible. Place wrung out squash in a large bowl. chop your shallots or onions and place into a bowl with garlic and squash. Add 1 egg and combine. Add the flour, salt, pepper, baking powder, chili powder, and nutmeg. Stir very well. using a 1/4 cup measure, pack it almost to the top and press the mixture into the cup to make compact. Turn cup over and tap out onto the palm of your hand. Place cake on foil lined, oiled baking sheet. Use the back of the measuring cup to press the cake down just a bit (it should be just under an inch thick). Repeat with the rest of the mix until you have 8-10 cakes. Spray the top of your cakes. place baking sheet in the center of the oven and bake for 20 minutes. Take cakes out of oven, flip them over, and place back in the oven for 7-10 minutes. Remove from oven and let the cakes cool for about 5 minutes. top with avocado sauce, salsa, or plain sour cream - for italian version top with marinara sauce or even a little drizzle of pesto).
Wash the rice. Put into a buttered fire-proof dish. Stir in the raisins, milk and honey. Sprinkle with cinnamon. Bake at 270Degrees F to 300Degrees F for 1 1/4 hours. Serve hot.
combine sugar, salt and 3 to 4 quarts of water in a large bowl. stir until sugar and salt dissolve. add remaining ingredients except for the remaining 1.5 gallons of water. double bag 2 heavy duty, unscented trash bags (not made of recycled materials) and then put them in an ice chest large enough to hold the turkey. place turkey in bags, pour brine and remaining 1.5 gallons of water over turkey - there should be enough liquid to completely cover bird. press out air in bags and tightly close. keep turkey cold with bags of ice which will also help keep it submerged. brine for 12-24 hours.
Preheat oven to 350°F In a small saucepan melt butter. Stir in your crumbs, and combine thoroughly. Press mixture into a 13x9 pan. Pour the condensed milk evenly over the crumbs, and then scatter the chocolate chips evenly. Next, sprinkle the coconut and nuts evenly. Now, press down firmly over the entire mixture. Put into your preheated oven and bake for approximately 25-30 minutes until light golden brown. Cool completely in pan on top of a wire rack.
In a skillet,cook beef,onion and garlic until meat is browned, drain. Set aside 1 tablespoon of taco seasoning; add remaining seasoning to beef. Stir in 3/4 c. water; cover and simmer for 15 minutes. In a saucepan, saute rice mix in butter over medium heat until golden brown. Add the tomatoes, contents of rice seasoning packet and remaining water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in beef mixture. Spread over tortillas to within 1/2 inch of edge. Sprinkle with 1 cup cheese. Roll up and place seam side down in a greased 13x9 inch baking dish. Combine tomato sauce and reserved taco seasoning; pour over the enchiladas. Sprinkle with remaining cheese. Cover and bake at 350 degrees for 30 minutes or until heated thoroughly. Serve with toppings of your choice.
Slice the chicken breasts into thin strips. Cook in a skillet for about 5 mins, or until done. (Optional - cook with some Italian spices, garlic, or an oil-based salad dressing.). Try to pick out a leafy head of lettuce, instead one with crunchy leaves. Seperate and wash some lettuce leaves. Roll the cooked chicken strips in the lettuce. Place about 5 toothpicks (depending on strip of chicken) spaced evenly along the roll. Using a sharp knife, cut the strip into pieces. The toothpicks should hold it all together. WAYS TO MAKE IT CREATIVE - Think of what else you can add to make this more interesting. Try including different ingredients inside the lettuce with the chicken. Hard-boiled egg, peppers, a strip of fresh parmesean cheese, etc -- Or, try attaching something on top of the roll using the toothpick. I've had great success with small madarin orange slices or cut up strawberries! Perhaps try switching lettuce for spinach, or another green. The possibilities are endless, and kids can often help in the creation process! The chicken can be served warm, or, can be refrigerated and served chilled, both taste great!
Cook ground beef, lay in the bottom of a crock pot, layer with carrots, potatoes, and onions. Add water then pour all canned items on top. Cook on low for 6-7 hours or on high for 3-4 hours.
Combine first 5 ingredients for the sauce and marinate the hen in the sauce for 1 hour, turning to coat. Bake in a 325 degree oven for 1 hour and baste with the marinade sauce 2-3 times while cooking. Cut the hen in half to serve.
Place the oxtails, onion, garlic, cilantro sprigs, cinnamon stick, cumin, coriander, and chile in a heavy soup pot. Add the broth and water to cover the ingredients by 1 1/2 inches. Bring to just a boil, reduce the heat, and simmer covered for 2 hours, skimming any foam that rises to the surface. Season with salt and pepper and cook uncovered for another 15 minutes. The oxtail should be very tender. Remove from the heat. Remove the oxtails and shred the meat from the bones, discarding the bones and any fat. Set the meat aside Strain the broth through a very fine strainer. Cool for at least 1 hour so that the fat rises to the top. Skim off all the fat and discard. Return the broth to the soup pot. Add the ginger and slivered garlic. Bring to a boil, reduce the heat, and simmer for 10 minutes. Return the shredded meat to the broth and cook another 5 minutes. Stir in the cilantro and cook 1 minute longer.