HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together the flour and water to make a paste. In a blender or food processor, combine 1 cup of the peanuts with 1 cup broth and blend until pureed. Add remaining nuts and 1 cup of broth and blend again until very smooth. Strain mixture through a fine sieve into a bowl and set aside. In a medium skillet, heat oil over moderately low heat. Add onion, celery, and garlic to pan and saute for 5 minutes. Transfer vegetables to a blender or food processor add another cup of broth and puree. Scrape mixture into a large heavy saucepan over moderate heat. Add flour paste to mixture and cook, stirring, 5 minutes. Add remaining 3 cups broth, the strained peanut mixture, tomato sauce, worcestershire, and tobasco. Season with salt and pepper and stir well. Cook until soup is velvety smooth, about 5 minutes.
Buzz the garlic, ginger, tomatoes and yogurt in a food processor until they are a fine puree. Combine the oil and the pureed mixture in a large heavy-bottomed pan, preferably one with a non-stick surface. Place the pan over medium-high heat, and cook -- stirring constantly to prevent sticking and burning -- until the mixture reduces to a thick sauce and the fat begins to separate (about 15 minutes). It splatters some toward the end, so stay alert. Add the chicken pieces and cook, stirring rapidly, until they lose their pink colour and begin to sear slightly (about 5 minutes), but do not let them brown. Add the mace, nutmeg, almonds, cardamon, cumin, coriander, fennel and salt, and mix well. Reduce heat, cover the pan and let the chicken cook in its own juices for 15 minutes. Uncover and continue cooking for another 15 minutes (or until the chicken is fork tender). Stir in the cream, black pepper and cilantro/coriander leaves, and turn off heat. Let the dish rest, covered, for at least 1 hour. When ready to serve, reheat thoroughly, check for salt and serve.
Cut the halloumi into eight slices and then cut each in half. Coat in the seasoned flour and put aside. Arrange the salad leaves on two or four serving plates and place slices of mango on top. To make the dressing, mix the chopped mint, yoghurt and lemon juice together in a bowl and season to taste. Heat the oil in a non-stick frying pan or griddle and quickly fry the halloumi for about 2 minutes on each side, until golden. Arrange the pieces of halloumi on each bed of leaves and drizzle with a little of the dressing. Garnish with cherry tomatoes and mint sprigs and serve immediately with extra dressing on the side.
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper; butter parchment. Place the chopped dates in a small bowl; pour 1 cup boiling water over dates and let cool, about 1 hour. Using electric mixer, beat butter and sugar in large bowl to blend; add 2 eggs, 1 at a time, beating well after each addition. Add half of flour and beat to blend. Add remaining 2 eggs, 1 at a time, beating to blend after each addition. Add remaining flour and beat until blended. Combine instant coffee and baking soda in small bowl. Pour into date mixture, stirring to dissolve coffee granules. Add date mixture to batter and beat to blend. Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour. Cool pudding until just warm; unmold; sprinkle with powdered sugar. Cut into wedges and serve with whipped cream (or a scoop of vanilla ice cream per serving) and caramel sauce.
When you cut the lid out of the pumpkin do it as evenly as possible and set aside. Clean and carve the pumpkin with any design you wish. Place the candle so that it will stand securely. Turn the pumpkin lid upside down and rub it well with the spice, using as much or little as you need for a good coating. Stick a few whole cloves into the underside of the lid as well. Light the candle and replace the lid on the pumpkin and enjoy the lovely fragrance. It's nice to do this in the evening and place the pumpkin in a window so the folks outside can enjoy your jack o lantern too.
Cut up the chicken in pieces. Put into a kettle with water (you may brown the chicken first if you wish). Add tomatoes and onion. Allow it to boil 30 minutes; add salt and oregano. If the chicken is tender, remove it with a little broth. Prepare the bori by making a circle with the corn flour. In the center, add cheese, egg, and grease from chicken broth. Mix until you obtain a dough. Roll the dough with your hands and make little balls. Add balls to the boiling broth. When balls float to the surface, allow it to boil for a few more minutes. Add the pieces of chicken, whole. Serve hot.
Heat popcorn in oven at 300 degrees. Stir and cook sugar, karo, water, butter and salt until sugar is dissolved. Continue cooking WITHOUT stirring until mixture reaches 270 degrees on candy thermometer, (can use a kitchen thermometer) or until syrup forms a soft ball in cold water. Add vanilla and pour slowly over popcorn. Mix well. Dip hands in water and form balls. Wrap in plastic wrap and enjoy!
Cover potatoes with lightly salted water and add lemon juice. Bring to a boil, reduce heat to medium, and cook potatoes until tender when pierced with the point of a knife, about 12 minutes. Drain and cool. Meanwhile, whisk together the rest of the ingredients. Cut the potatoes into serving size pieces (no need to peel) and mix with the dressing. Chill until serving time.
Preheat oven to 450 degrees. Lightly oil 9" X 9" baking dish. Combine olive oil, onion and garlic in sauce pan, sautee over med. low heat until tender. Add cream, salt, pepper, bring to low simmer for 1 minute. Add cheeses and hot sauce. Stip until smooth. Pour into greased baking sidh, bake for 15 minutes.
Mush banana and the pears together in your mixer with the whisk attachment on medium until mostly smooth, a few lumps are okay! Add 1 cup of the flour and the rest of the ingredients and mix on medium. When the ingredients are well combined, gradually add in the remaining 3/4 cup flour. Scrap down sides and mix well. Grease and flour two bread loaf pans, divide the mixture evenly between the two. Tapping the pan on the counter to remove air, leave set 5 minutes Preheat your oven to 350 degrees. Bake loafs for 45-60 minutes or until a toothpick comes out clean.
Melt butter in a dutch oven, add bacon, onions, carrots, garlic, and shallots. Brown lightly. Remove veggies to a separate plate with a slotted spoon, and brown the chicken in the remaining juices. Remove the chicken to a separate plate, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan. Put the chicken back in, turn to low, and simmer for 40 minutes with lid OFF. Lightly saute mushrooms to get rid of the moisture. Drain. Remove chicken from pan, whisk in flour until sauce is thickened and bubbly. For the last 10 minutes of the chicken cooking, add the mushrooms and the vegetable mixture to the chicken. Alternatively, if preparing ahead, once the sauce is thickened and bubbly, you can put the chicken, vegetables, and mushrooms in an oven safe serving dish, and pour the sauce over the top. Place in oven on "warm setting." Do not increase oven temp, so youdon't dry out the chicken.
Fry the bacon pieces until they are crisp, then remove the cooked bacon from the frying pan and reserve. In the bacon drippings fry the onion until limp. Add the tomato juice or V8, salt, pepper, and Tabasco sauce and bring up to a boil. Put in the rice and stir until it comes up to a boil again. Cover the pan and turn the heat down to very low. Cook the dish for 20 minutes without disturbing. At the end of this time remove the cover and stir up the contents of the pan. Cover again, remove from heat, and let stand 15 minutes. Add the reserved bacon and serve.
Preheat the oven to 350°F. Wash and peel the potatoes. Place in a large pot and cover with water. Boil, 30 to 45 minutes, or until tender. Drain and place in a large bowl. Mash the potatoes until smooth. Stir in 11/2 cups of sugar, flour, milk, extract, and butter; mix well. Taste and add more sugar, if needed. Stir in the eggs. Divide into the pie crust and smooth the top. Bake 1 hour or until a knife inserted in the center comes out clean. Cool completely.
In a dutch oven, heat oil over medium-low heat and brown onion. Add cloves, salt, turmeric, ginger, and garlic. Add chicken parts and a few pieces of skin (this helps prevent sticking). Raise heat to medium to brown meat. Mix/turn the chicken parts frequently. Reduce heat to low, cover, cook until tender about 30-45 minutes. Check it frequently and mix/turn chicken. There will be a lot of juice. At this point, the reason it is called Shabbat chicken (Religious Jews do not cook on Shabbat) is to place the pot on a warmer/hot plate until the men arrive home from synagogue and then serve over couscous or rice. I have found that this can be served immediately, simmered for longer, and tastes great heated up. I also usually make 2 chickens and double the spices.
Move your oven rack to the second lowest rack. Grease and flour bundt pan. Mix oil, sugar and egs and beat well. In a separate bowl, sift together flour, salt, soda, baking powder and cinnamon. Gradually add flour mixture to creamed mixture. Add vanilla and fold in apples and pecans and pour into bundt pan. Bake at 350 degrees for 1 hour. If the top of the cake starts to darken too much, cover loosely with foil. (Oven times may vary. Insert toothpick into center of cake, if it comes out clean then cake is finished baking). After cake has cooled, invert onto serving plate. For the glaze, combine and mix all ingredients together and drizzle over cake. Punch holes into cake with a toothpick so glaze will soak into cake.
The trick to this salsa is the chunkier the better! This is not the "tomato paste with a few peppers" salsa you get at your local Mazatlan. This is the freshest Pico de Gallo you can imagine. How good it tastes is solely based on your tasting the results each step of the process (the most enjoyable part!). So, get out your largest cutting boards, your sharpest knifes, small bowls for each ingredient, your grater, one big steal bowl, and a wooden spoon. This can be a fun kids or couple project if you want to include others. Essentially hand dice everything in their own neat little piles to be placed in their own respective bowls (except for the tomatoes which should be placed in the big bowl). Grate the carrots and cabbage with large holes next. Open the two 4 oz cans of "La Victoria" diced jalapenos three quarters of the way and then drain the juices one at a time into the bowl with the tomatoes. Once drained, dice up SOME of the contents of the cans, but don't use too much. It is easier to get the spiciness you require by tasting with only the tomatoes up front. As soon as you can sense a light aftertaste/tangyness of jalapenos, you are there. I like mine a bit on the hot side and typically dice about two solid tea spoons of actual jalapenos. I only use one and a half cans of the juice. When this step is complete, pile in the onions, carrots, cilantro, and cabbage. Squeeze in some lime juice, add some salt to taste, and it is finished! This salsa is a simple/healthy recipe, but so delicious. If invited to a dinner party, I will often drop by our local market and grab all of the ingredients (no bags necessary), whip up a jar and bring it along with blue chips. People can taste the difference right away between store bought and fresh homemade organic salsa. Ps. Always keep the bottom of the batch at home for yourself though. Day two is even better.
Julienne turkey into 1/4" x 1/4" x 2" long strips. Core and shred cabbage coarsely. Toss in large mixing bowl with green onions and toasted almonds. In a separate bowl, add sugar to rice wine vinegar and whisk until sugar is completely dissolved. Whisk in canola and sesame oil. Pour evenly over turkey and cabbage mixture and toss evenly to coat. Garnish with sesame seeds.
Preheat oven to 350 degrees F. Mix granulated sugar and flour, then stir in rhubarb. Put mixture in a greased 9 x 13 glass pan. Combine topping ingredients: oatmeal, brown sugar, cinnamon, and butter. Sprinkle on top of rhubarb mixture. Bake for 60 minutes or until bubbly. Serve warm.
MIx together the flour, cream of tartar, baking soda, and salt. Set aside. With a stand mixer, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. With the mixture still running, incorporate the flour mixture in small increments. Turn off the mixer, and spoon the dough into a bowl. Wrap the dough in plastic wrap, and refrigerate for a few hours. Mix the sugar with the cinnamon and cayenne in a small bowl. Roll the dough into golf-ball sized balls. Roll the balls into the sugar mixture. Bake on a cookie sheet at 350 degrees Fahrenheit for 8-10 minutes. Enjoy!
1. Rinse frozen blueberries under water in strainer until thawed. 2. In a mixer on high speed, whip the 1/2 banana and 1/2 cup applesauce until mixed without lumps. 3. Add remaining ingredients except for blueberries. Mix until batter is combined. Add 1-2 tsp of almond milk if batter is too dry. 4. Mix batter with blueberries by hand. 5. Bake in preheated oven at 350F or at 330F in a convection oven. Bake for 35 mins or until firm.
Make cake mix according to the box's instrucions. Remove from oven and allow to completely cool. In a large bowl, crumble the entire cake. In a saucepan, melt the butter and add the powdered sugar, the jelly, cocoa poweder, and vanilla. Continue to stir until thorougly mixed and melted. Pour the chocolate mixture over the crumbled cake and stir well. Roll into individual balls. When I make these, I keep them on the smaller side and come up with about 60 balls. Begin to prepare your dipping chocolate. In a medium size sauce pan, combine the butter and chocolate chips and add the powderd sugar. Stir on med/low heat until completely melted. You don't want to have the heat too high or it may burn the chocolate, you just need it warm enough to melt it. If your stove is on the hotter side, then keep it on low to melt it. You may need to add some more butter by tablespoons if the chocolate is not smooth enough. When I made the dipping chocolate it came out a very smooth and glaze like mixture. Using 2 large soup spoons dip the individual balls in and completly coat the ball and lay them on a sheet pan covered with wax paper. These take about 10 minutes to set on the wax paper and be ready to chill. Chill for at least 2 hours before serving.
Place the first 5 ingredients in a mixer using the paddle attachment (not dough hook). Gradually add the water (you may not need it all) until the dough begins to form a ball and is sticky. Remove and place on floured service; kneed for 4-5 minutes incorporating enough additional flour into the dough until the tackiness is gone. Allow to sit for 15-20 minutes. Cut into 6 pieces, and flatten (with roller or by hand) into a rectangular shape. Keep a dish towel over the other pieces to keep them from drying out. Run through the pasta machine at the widest setting 6-10 times until the dough is smooth. If one end is narrower than the other, fold the narrow end until the width evens a bit. To make linguine, I then begin narrowing the roller width step by step, sending the noodle though once on each setting, through the second thinnest setting. (Thinnest setting for spaghetti) Place on a lightly floured baking sheet and cover with another towel. Repeat with the remaining pieces, slightly flouring in between noodles as you stack them. If the noodles are longer than your baking sheet, cut them in half with a pastry cutter. Allow the noodles to sit for 10 minutes before cutting them. It usually takes me longer than 10 minutes to roll the noodles, so I flip the noodles over and start cutting the first one rolled. Your sheets of noodles should no longer be tacky, and should process through the cutter without sticking. If the noodles are still sticky, you may want to flour them a bit before putting them through your cutter. Place noodles through desired cutter and lay on baking sheet to dry for 10-20 minutes before cooking. Dust each batch with a tiny bit of flour and separate them with your fingers to ensure they don't clump. Place in boiling, salted water and cook until they float to the top; 5 minutes or until your desired tenderness.
Roll the pie dough 1/8 inch thick. Cut into rounds using a 2-1/2 inch cutter. You should have about 30. Place rounds into mini muffin tins and prick the dough with a fork. Bake about 20 minutes at 350 degrees. Allow to cool. For filling: Combine the egg, milk, sherry, basil, garlic, flour and pepper in a bowl. Whisk to blend. Sesgt aside. In another bowl, mix together the goat cheese, tomato and green onion. Place 1 t. of goat cheese mixture into each shell. Fill nearly full with egg mixture, about 3/4 t. per shell. Bake until filling is set about 6-8 minutes.
Heat the olive oil in a 2-quart saucepan over medium heat. Add the onion and garlic, stirring, and cook until soft, three munites. Add the bay leaf, beans, and broth. Season the beans with salt and pepper to taste. Stir the beans, then cook them, uncovered, until they are heated through and the liquid reduces a bit, 4 to 5 minutes. Remove and discard the bay leaf and serve.
In a small bowl or container, add the honey-mustard dressing and lime peel; stir to combine; cover and chill until ready to serve. Sprinkle chicken with jerk seasoning. Heat oil in a large skillet over medium-high heat. Cook chicken for approximately 12 minutes (turning once) or until no longer pink. Slice chicken thinly on the bias. Divide salad greens among 4 dinner plates; sprinkle with salt and pepper to taste. Place warm chicken slices and mango slices over greens. Drizzle with dressing.
Preheat oven to 350 degrees. Dip chicken in milk, then in breadcrumbs. Lightly brown coated chicken in a large skillet, then arrange in a 9 x 13 inch baking dish. Top each chicken with mushrooms, then a slice of cheese. Pour broth over and around chicken. Cover dish with aluminum foil. Bake at 350 degrees for 30 minutes.
Mix sugar, cream of tartar, vanilla and egg whites. Add boiling water. Beat on high til mixture forms peaks (like meringue) approx 5-7 minutes.
put all ingredients together except for gum. slowly mix together and slowly add the gum to as you mix. Store as you would regular flour.
In a bowl, combine turkey, garlic, egg, breadcrumbs, parmesan, salt and 1/4 tsp pepper. Using 1 tablespoon for each, roll mixture into meatballs. In a large pot, heat oil over medium heat. Cook onion, stirring occasionally, until softened, 3-4 minutes. Add broth and tomatoes with juice; bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to the surface, about 5 minutes. Add as much spinach to the pot as will fit. Cook, gradually adding remaining spinach, until wilted and meatballs are cooked thru, about 5 minutes more. Thin soup with water or more broth if desired; season with salt and pepper. Serve soup sprinkled with more Parmesan.
peel orange and slice into segments. wash lettuce and drain. place lettuce on plate and layer oranges on top. tear bocconci balls and apply evenly to plate. season with salt, pepper and vinegar.
Preheat oven to 275 degrees F. In a dutch oven (that is oven safe) brown the chicken thighs until you have plenty of deep brown, flavorful bits. They do not need to be cooked through. Sprinkle browned chicken with bouquet garni and toss to coat. Mix wine, broth, dijon, and salt in a small bowl. Pour evenly over chicken. Scatter the chopped leeks over the top of the chicken. Cover the dutch oven and bake at a low temperature until leeks soften and begin to smell good. Once they have softened, stir the leeks into the chicken and continue to bake for another 3-4 hours. If you would like less juice, uncover it until it reduces. If you would like more juice, just add more broth, wine, or water. Check on it every hour or so to make sure it's looking lovely :) Enjoy over rice or scoop it up with bread.
Preheat oven to 375. Mix first 4 ingredients, sugar, oil, eggs and vanilla in a bowl with a wooden spoon. Mix together next 4 ingredients, flour, cinnamon, baking soda and salt and add to the first 4. Add last 4 ingredients, coconut, carrots, pineapple and walnuts. Use cupcake liners and let cool before frosting with cream cheese frosting.
Preheat oven to 400°F Roll out each pastry sheet on lightly floured surface to 12-inch square. Stack squares and roll to 15-inch square. Using 14-inch pizza pan as guide, cut stacked dough into 14-inch round. Crimp edge of dough to form 1/4-inch rim. Transfer to pizza pan or baking sheet. Freeze 10 minutes. Melt butter in heavy large skillet over medium heat. Add leeks and 1/4 cup water; cook until leeks are tender, about 15 minutes. Season leeks with salt; set aside to cool. Bring cream to simmer in medium saucepan over medium heat. Reduce heat to low; add Camembert and stir until melted. Remove from heat and cool 5 minutes. Whisk in egg, cayenne, and nutmeg. Set custard aside. Sprinkle Parmesan over crust. Spread leeks over. Drizzle custard over. Bake until bottom is golden, about 20 minutes. Transfer to rack; cool 10 minutes. Serve warm or at room temperature.
Combine sweet pickle vinegar, white vinegar, and sugar. Shake jar. Add catsup. Shake jar. Add spices. Shake jar. Transfer dressing to your favorite cruet or bottle. Shake before pouring on salad.
Brown hamburger in skillet and drain. Wipe 6 quart crockpot with oil. Spread a thin layer of pizza sauce in bottom of crockpot. Spread 1/2 of hamburger over the sauce. Stir remaining pizza sauce into hamburger, along with garlic powder and parsley. Layer half of the zucchini and spinach over hamburger. Top with 1/2 of the cottage cheese, spreading evenly. Sprinkle with 1 Celsius of Mozzarella cheese. Top with 1/2 of hamburger mixture, spreading evenly. Then top with veggies and the rest of the cottage cheese. Sprinkle with the rest of the mozzarella cheese and sprinkle Parmesan on top. Cook on low 3-1/2 to 4-1/2 hours. Let rest for 10 minutes. Cut into wedges & serve.
Measure whole berries, sugar and lemon juice into a 16-cup microwave-safe bowl. Stir well. Let stand for 10 minutes. Microwave, uncovered, on High for about 12 minutes, until mixture comes to a full roiling boil and boils for one minute. Stir well 3 times during cooking. Immediately stir in pectin and Amaretto liqueur. Skim off foam with a metal spoon. Continue stirring often and skimming off foam for 10 minutes. Pour into sterilized jars and seal.
Preheat oven to 450°, and spray cookie sheet with non-stick cooking spray. Sprinkle a little cornmeal over the spray. Heat water in microwave for 20 seconds, or use hot tap water heated to 110 - 120 degrees. Add white sugar and sea salt. Stir to dissolve. Add yeast, stir to dissolve, and cover with a towel. Let proof for 10 minutes. (The yeast should bubble and puff up, if not, then your yeast is no good. Start over with new yeast.). Combine flour and brown sugar in a large mixing bowl, add yeast mixture, and stir with a spoon until you can no longer stir it. Now use your hands to continue mixing and kneading the dough ball. Use additional flour on your hands to keep the dough from sticking. Knead dough for at least 10 minutes, then shape dough into one large round, or divide into four pieces for individual pies, and place on cookie sheet. Brush a thin coat of olive oil over dough, and then spread on sauce. Sprinkle sauce with Italian seasoning, cheese, basil and tomatoes. Cook for 5 - 10 minutes, but watch closely after 5 minutes. Allow to cool slightly before slicing.