HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Stir together oil and cornstarch in a small bowl until combined. Stack wonton wrappers and halve diagonally. Arrange in single layer on a large baking sheet and lightly brush tops with oil mixture. You might not use all of oil mixture at this time. You just need a light brushing to get the seeds and salt to adhere. Sprinkle evenly with sesame seeds and kosher salt (to taste) and bake in middle of oven until golden brown, 5 to 6 minutes. Transfer crisps to a rack to cool. Crisps can be made 1 day ahead and kept in an airtight container at room temperature.
Bake potatoes in a preheated oven at 450 for 1/2 hour or until done. Peel thinly and dice. (I just make cuts and scoop out in squares) Place in an ovenware dish with cream and butter. Add seasonings. Cook on top of stove for 5 to 10 minutes until it thickens. Sprinkle with cheese and place under the broiler for 3-4 minutes. Serve.
Mix together. Refrigerate for 2-3 hours before serving. Serve with assorted raw vegetables.
Combine first 3 ingredients. Dredge cubed steak in flour mixture. Brown steak, in batches, in hot oil in a Dutch oven. Stir in tomato sauce and soup mix; bring to a boil. Cover, reduce heat and simmer 15 minutes. Remove steak, reserving liquid in pan; keep warm. Stir sour cream into tomato mixture; simmer, stirring constantly, until heated. Serve over steak.
Preheat oven to 350°F. Grease two 8" round cake pans lined with parchment. Mix together the flour, Splenda, and baking powder, and set aside. In a blender whirl the eggs and fructose until light and lemon coloured. (If using sugar, whirl 3/4 cup with eggs until mixed). Add flour, baking powder, Splenda and hazelnuts to blender, and blend at high speed for a few seconds. Pour into prepared pans and bake for about 20 minutes, or until a tester comes out clean. Cool. Beat the filling and topping ingredients till stiff. Use about 1/2 of it as filling, and the remainder to top the torte. Refrigerate. You can garnish with whole toasted hazelnuts. For the alternate filling, Cream 2 tablespoons of soft butter with 1 cup of icing sugar: add 2 tablespoons of strong, hot coffee, 1 teaspoon cocoa and 1/2 teaspoon of vanilla. Spread between the layers. For alternate topping: Whip 1 cup of whipping cream with 1 teaspoon of sugar and 1 tablespoon of Tia Maria until stiff and spread over the filled torte. Refrigerate the torte.
Combine all ingredients. Cover and refrigerate for 30 minutes. This stays good up to 1 week.
Melt the butter in a medium-size saucepot. Add flour, cook 1-2 minutes over moderate heat, then whisk in the chicken stock and mustard. When the stock comes to a bubble and starts to thicken, stir in the cheese with a wooden spoon. Remove from the heat and serve.
Scald the tomatoes in boiling water for 15 minutes and remove. Remove and discard the peels, and halve. Remove the stems, seeds and excess juice from the tomatoes, place them in a blender, and blend them to a smooth puree. Saute the onion in the hot olive oil until glassy. Add the minced garlic and stir frequently for another minute or so. Add the tomato puree, the herbs and the seasoning. Stir well and allow to gently simmer half covered for 45 minutes to an hour (remove lid after 20 minutes). This will depend on the ripeness and character of the tomato used. Stir occasionally. The sauce should be nice and thick. Stir in a teaspoon more of olive oil (optional).
Place sugar and water in a small pan over medium-high heat. Bring to a boil. Swirl pan occasionally (do not stir) until the caramel reaches a dark golden brown. Watch carefully to prevent burning. Set aside. Heat oil in a skillet over medium heat until it shimmers. Add shallot, garlic, ginger and chili. Saute 3-5 minutes until vegetables soften and shallots are translucent. Add the shrimp and 2 tablespoons of the caramel sauce. Add fish sauce, lime juice and black pepper. Simmer until the shrimp curl and turn pink, 2-4 minutes. Remove from heat, stir in sesame oil and cilantro and serve over jasmine rice.
Place a steamer basket over a pot of boiling water. If desired, add herbs to the boiling water to add flavor to the dish (basil, thyme, oregano, lemon peel, etc). In a small bowl, combine the ginger, soy sauce, garlic and lemon juice. Add salt and pepper to taste, then set aside. Rinse the fish filet then pat dry. Cut into three portions. Sprinkle with salt and pepper. Place a piece of snapper in the center of a banana leaf. Top with one third of the cherry tomatoes and 3 clams. Drizzle a third of the marinade over the fish. Fold the banana leaves around the fish to form a packet, then tie with twine to hold it together. Repeat with the remaining fish pieces. Place the packets into the steamer basket. Cover the steamer and steam for 15 minutes. Serve with rice or sweet potato mash (the white kind).
Microwave 4 of the chocolate squares, 6 Tbs. of butter and the water in a large microwave bowl on high 2 minutes or until butter is melted; stir. Add dry pudding mix; stir until well blended. Add powdered sugar, 1 cup at a time, stirring until well blended after each addition. Press into foil-lined 8-inch square pan. Microwave remaining 4 chocolate squares and 2 tablespoons butter in large microwaveable bowl on high 1-1/2 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over pudding mixture. Refrigerate 2 hours or until firm. Cut into 48 (1 inch) squares.
Add 1 cup of mixture to running bath. Can be stored in airtight container for up to 1 year.
Place in sauce pan and stir well, simmer at a very low temperature for 15- 20 minutes. Remove and cool. May be kept in refrigerator for several days.
Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper. Coat with flour and shake off excess. Heat oil in heavy large skillet over medium-high heat. Add garlic and saute until it begins to color, about 2 minutes. Using slotted spoon, discard garlic. Add pork to skillet and saute until brown and cooked through, about 7 minutes per side. Using tongs, transfer pork to plate. Tent with foil to keep warm. Add chicken broth, white wine, whipping cream, vinegar and remaining 1/4 teaspoon rosemary to skillet. Boil until sauce thickens enough to coat back of spoon, stirring often, about 10 minutes. Season to taste with salt and pepper. Pour any collected pork juiced from plate into skillet. Spoon sauce over pork and serve.
In large soup pot, fry bacon to crisp. Set aside bacon. Reserve grease in the pot (about 1 tablespoon; discard excess). Add butter to the bacon grease. Cook the onion, celery, carrot, and leek in the butter/grease mixture until fairly tender. In a small bowl, mix the flour, salt, pepper, paprika, dried mustard, and thyme. Add to the tender vegetables/butter/grease mixture in the pot. Stir constantly for 1-2 minutes. Add milk. Stir constantly until thickened (about 5 minutes). Add potatoes and stock. Add enough stock so that it covers the vegetables and has some extra liquid. Simmer gently until the vegetables are all tender. Stir frequently to avoid the milk/etc from sticking. When vegetables are tender, remove about a third to half of the soup (or however much you like it, depending on how smooth you like your soup) and blend until smooth. Return to pot. Stir. Remove from heat. Add cheese. Stir to melt. Adjust salt & seasonings. Serve. Garnish each bowl with bacon and a dollop of sour cream and a sprinkle of chives.
Remove rind from ham. Preheat oven to 180 C. Use a sharp knife to score diamond pattern in the rind around shank. Place ham in deep baking dish. Spread marmalade over surface. Combine sugar, nutmeg, pecans and ginger. Spread this mixture over marmalade pressing it down by hand. Bake 45 minutes till golden brown.
Preheat the oven to 350°F. Mix together the oats, flour, sugar, salt, soda, and spices. Shred the zucchinis in a food processor or by hand. Add the eggs, yogurt, applesauce, and honey to the zucchini and mix well. Mix the dry ingredients into the wet. Mix in walnuts and raisins if desired. Pour the batter into 3 small greased loaf pans and bake for 40-45 minutes.
Drain pineapple well, reserving juice. Place pineapple juice in a 2-cup measuring cup and add enough cold orange juice to make 1 1/2 cups liquid. Place orange jello in a large bowl and add boiling water; stir at least 2 minutes or until jello is completely dissolved. Stir pineapple/orange juice into jello. Reserve one cup of the jello mixture; leave this at room temperature. Stir half of the crushed pineapple into jello mixture in bowl; pour into a 6 cup mold that you've sprayed with nonstick cooking spray (like Pam). Refrigerate mold about two hours, or until set but not firm-- mixture should stick to your finger when touched, and should mound. Place cream cheese into mixing bowl and stir in reserved gelatin (what you've been keeping at room temp); whisk well until smooth. Stir in remaining crushed pineapple; spoon this mixture over gelatin layer in mold. Refrigerate for 4 hours or until firm; unmold and serve.
I roast a chicken in a cup of white wine and use the leftover chicken for my soup. See my Chicken in a Pot Recipe for the Crock pot. The wine gives the broth a nice kick. Pour broth and leftover chicken into a bowl and refrigerate. Skim off the fat. Place chicken cut up chicken and broth in crock pot. Pour in three cans of chicken broth and break up gelled chicken and broth. Add all ingredients to slow cooker except noodles and evaporated milk. Cook on High for 4 hours or Low for 6 to 8 hours. Cook noodles on top of stove according to package directions. While noodles are cooking, pour in evaporated milk and blend into soup. Turn crock pot to High to heat milk. Stir in noodles to soup before serving. Enjoy!
Remove dough from the machine upon completion of the dough cycle and divide into 3 equal pieces. Roll each piece into a long rope and braid ropes together. Place braid on a lightly grease baking pan, cover and let rise for about 1.5 hours. Brush dough with egg was and bake in a preheated 350 degree oven for 25 minutes or until golden.
Preheat oven to 375 degrees. Slice bread lengthwise. Melt butter in a small skillet, add garlic, and heat gently for two minutes. Brush the melted butter generously on the cut sides of the bread halves; sprinkle with the dill and cheese. Bake until golden and very hot, 5 to 8 minutes. Cut each half crosswise into 1 inch slices and serve immediately with appetizers, salads, or soups.
Put breasts on cutting board, lay plastic wrap over and pound until 1/4 inch thick. Put flour, salt & pepper in shallow dish; mix. Heat oil over medium heat in large skillet. When oil is hot, dredge both sides of chicken in flour mix, shaking off excess. Put in pan and fry for 5 minutes each side until golden. Remove chicken to plate. Lower heat and add prosciutto/pancetta to drippings left in pan, saute for 1 minute. Add onion and garlic, saute 2 minutes. Add mushrooms and saute until nicely browned, about 5 minutes. Add pepper to taste. Pour Marsala/sherry in pan and boil for a few seconds to evaporate alcohol. Add chicken stock and simmer for 1-2 minutes to reduce sauce. Stir in butter and cream, return chicken to pan, simmer for 1 minute to reheat chicken. Serve over your choice of mashed potatoes or pasta.
Combine all ingredients except butter and flour. Bring to a boil and simmer for 5 minutes. Mix together the flour and the butter in small sauce pan. Heat slowly and stir until smooth. Add to simmering corn. Mix well, allowing mixture to simmer for 5 minutes. Remove from heat and serve.
Bake 10 hours in a slow oven. One-quarter of this makes a nice large cake; full quantities, 4 stories high.
Mix cocoa, sugar and salt into a small bowl. Put water in small pot to boil. Once boiling, add cocoa mix and stir with whisk until well blended. When bubbly, continue to stir for another 2-3 minutes. Slowly add in milk (or both milk and cream). Occasionally stir until milk is on the verge of boiling. Stir in vanilla and remove from heat. Pour into your favorite cocoa mug! It may need time to cool. Enjoy! **If there's extra, you can store in the fridge for 1-2 days. Just reheat and stir and will still be good!
Mix the eggs, cream, lemon rind, tabasco, salt and pepper together. Set aside. Microwave onion and potato about 3 minutes (to speed up cooking). Heat oil in frying pan over medium heat and brown potato and onion and cook them through. Add the capsicum and cook a few minutes more. Pour over the egg mix and scatter the crab across the top. Cook gently for about 5 minutes or until almost set through, then place under a griller (broiler) to brown the top. Serve at once.
Preheat the oven to 325 degrees F. Combine the flour, baking soda and salt. Set aside. In a large bowl cream together the butter, brown sugar and white sugar until smooth and cream. Beat in the eggs until blended, then stir in vanilla. Stir in the dry ingredients until blended. Mix in oats and chocolate chips. Drop heaping spoonfuls onto an ungreased baking sheet or parchment paper to avoid sticking. Bake for 12 minutes or until lightly browned. Allow cookies to cool on the baking sheet for approximately 5 minutes before moving to wire racks.
Preheat over to 350. Bring a pot of water to a boil and blanch broccoli for 3 minutes. Rinse well in cold water to stop the cooking and dry well. Beat the butter until soft and creamy. Add the sugar an keep beating until fluffy. Add the eggs one at a time beating well after each one. Mix together the flour, baking powder, turmeric, cayenne and salt. Beat the dry into the wet, well. Fold in the grated cheese with a spatula. Place a heaping tablespoonful of batter in the bottom of each muffin hole and shake to evenly spread the batter. Stand a floret in each muffin hole and top with the remaining batter. Don't worry, it will fill the holes. Bake the cakes for about 30 minutes, until golden brown and hard to the touch. The butter may bubble up -- don't worry -- it's ok. Allow the cakes to cool completely on a wire rack before serving. However, do eat the same day. Cut in quarters for lovely appetizers.
For sauce:. Cut off duck wing tips at joint. Combine neck, heart, gizzard and wing tips in large saucepan. Add onion, carrot and celery to pan. Add water and bring to boil. Reduce heat and simmer 1 hour. Strain stock into medium saucepan. Boil stock until reduced to 1 cup, about 15 minutes. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced garlic and saute until golden, about 2 minutes. Add Port and boil 5 minutes. Add reduced duck stock and boil until reduced to 1 cup, about 8 minutes. Mix remaining 1 tablespoon butter and flour in small bowl. Whisk into sauce and simmer until thickened, about 1 minute. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving). For duck:. Preheat oven to 400°F. Trim excess fat from cavity of duck. Using fork, pierce duck skin in several places. Place duck, breast side up, on rack in large roasting pan. Brush soy sauce over duck. Mix mustard and pressed garlic in small bowl. Brush mustard mixture over duck. Mix salt, pepper and thyme in another small bowl. Sprinkle spice-herb mixture over duck and in cavity. Roast duck 45 minutes. Turn duck and roast, breast side down, 30 minutes. Turn duck and roast, breast side up, until duck is deep golden brown and cooked through, about 15 minutes longer. Transfer duck to platter. Serve with sauce.
Preheat the oven to 400 degrees F. Put the tomatoes, vinegar, sugar, curry powder, salt, and pepper into a saucepan and place over high heat. Bring to a boil, stir to dissolve the sugar and cook until the tomatoes have broken down and the mixture is slightly thick, about 10 minutes. Pour the mix into a food processor and pulse until smooth. Let cool to room temperature before refrigerating. Place in a decorative bowl to serve. Cut the pastry into 6 equal strips and cut each strip into 3 pieces (I use a pizza cutter here). Place 1 hot dog piece onto a piece of the pastry and roll until the pastry meets itself. Press gently to seal. Place on a baking sheet. Repeat with the remaining hot dogs and pastry. Brush the pastry tops with the cream and sprinkle half with the cheese and half with the poppy seeds. Place in the top half of the oven until the pastry is puffed and golden, about 15 to 18 minutes. Remove, let cool 5 minutes, and serve with the dipping sauce on the side.
Blend all ingredients in a large bowl. Beat at medium speed for 2 minutes. Bake in a tube pan at 350 for 40-45 minutes until center springs back when touched lightly. Cool right side up for 25 minutes. Then remove from pan
Have meat ground together for one 2 lb. combination mixture; bring to room temperature. (not included in prep time) Preheat oven to 350 degrees. In large bowl, lightly but thoroughly combine meat and bread crumbs; use your hands if necessary. In medium bowl, beat eggs, add sour cream, onion, lemon juice and spices. Mix well, pour over meat mixture and blend together. Form mixture into loaf and place in well oiled shallow baking dish. Bake uncovered for 1 hour. NOTE: This mixture isn't packed into a loaf pan, it is a free standing long loaf shape. Meanwhile, prepare basting sauce. In a small saucepan, mix all ingredients and bring to a boil. Thicken with some cornstarch mixed with water; as needed. When ham loaf has baked for 45 minutes, remove from oven and drain off grease. Spoon sauce over ham loaf and continue baking another 15 minutes. Baste every few minutes with sauce until done cooking. Let sit for at least 10 minutes before cutting to allow loaf to retain shape. Enjoy!
Mix all ingrediants together in cylinder of ice cream maker; freeze according to manufacturers directions. Allow to set in freezer for 2-4 hours. Enjoy!
Over ice in a bartender shaker, mix liquid ingredients and shake well. Strain into a chilled martini glass. Garnish with wedge of lime. Mmmmm -- .
Chop ingredients into chunks that are small enough to fit into a food processor or blender. Process until smooth or desired consistency. Note 1: If your food processor is not large enough to hold all of the ingredients, transfer into a large mixing bowl and repeat. Note 2: May be frozen. Divide mixture into ice cube trays or plastic containers and freeze.
Preheat the oven to 350 degrees F. Spray an 8x8 inch baking dish with cooking spray. Set aside. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature. To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the blueberries. Pour the lemon blueberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set. Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Cut into bars and serve.
Sift the flour, cinnamon, baking powder, and salt together in a medium bowl and set aside. Place the eggs and sugar into a medium mixing bowl and beat with electric mixer on medium speed until pale yellow, about 2 minutes. Add the butter and half of the flour mixture and beat until just mixed, then add remaining flour mixture and beat until dough begins to come together. Add the brandy and continue beating until dough forms completely. Shape the dough into a ball, cover with plastic wrap and refrigerate for at least 2 hours or overnight. Let the covered dough come almost to room temperature. Line 1 sheet pan with wax paper(or parchment) and another pan with paper towels; set both aside. Cut dough in half and re wrap 1 of the pieces in plastic wrap to keep it from drying out. Roll the uncovered dough out on a lightly floured board to 8"x12" rectangle about 1/8" thick. Cut dough into 3/4"x2 1/2" strips. Cut a 1" vertical slit down center of each strip. Twist 1 end of each strip and thread it through the slit, forming a loose loop. Set shaped dough strips on the wax paper lined pan as formed. Repeat the process with remaining dough. Pour oil into a heavy medium saucepan to a depth of 3" and heat over medium heat until temperature registers 375°F on a candy thermometer. Working in batches, fry cookies, turning them over halfway through cooking time, until pale golden brown on each side, about 1 minutes per side. Move cookies with a slotted spoon to the paper towel lined pan to let drain and cool completely. Serve the cookies on a serving plate liberally dusted with powdered sugar. Enjoy!
DRESSING: Whisk all dressing ingredients together in a medium bowl until well blended. Season to taste with salt and pepper. SALAD: Mix lettuce, tomatoes and corn in large bowl. Add 3/4 of dressing and 2 T. of Parmesan. Toss. Determine if more dressing is needed. Add to taste. Sprinkle with remaining Parmesan before serving.
Preheat oven to 350 degrees F. Line 18 muffin cups with liners. In bowl, mix cocoa and hot water until dissolved; reserve. Melt 6 T butter; reserve. In bowl, mix flour with next five ingredients. Whisk in buttermilk, eggs, melted butter and cocoa mixture. Stir in chips. Divide among liners. Bake 18-22 minutes or until toothpick inserted comes out clean. Cool 10 minutes. Transfer from pan to racks; cool. On medium-high speed, beat remaining butter until fluffy. Gradually beat in confectioners' sugar until blended. Add liqueur; beat until light and fluffy, 2 minutes. Beat in 1/8 t food coloring until blended. If desired, fit large star tip into pastry bag. Using paintbrush starting at tip of bag, paint 2-3 lines of food coloring along inside, ending 1 inch from edge. Place bag in glass; fill with frosting. Pipe, or with spoon, spread frosting over cupcakes. If desired, decorate with shamrocks.
MAKE CUPCAKES: Place rack in center of oven. Preheat oven to 350F degrees. Cut ten 8-inch squares of aluminum foil. Place each waffle bowl in center of each foil square. Wrap the outside of of the bowl with the foil, tucking the edges of the foil just inside the top of the bowl. Place bowls on baking sheet and set aside. In large bowl, add cake mix, pudding mix, milk, oil, eggs, egg whites, and coconut flavoring (if using). Blend 30 seconds with electric mixer on low speed. Scrape down the sides of the bowl. Beat 2 more minutes on medium speed, scraping sides if needed. Fill each waffle bowl with a heaping 1/2 cup batter. Bake the cupcakes approximately 24-27 minutes, or until they are lightly golden and spring back when lightly pressed with finger. Place pan on wire rack to cool for 5 minutes. Gently peel off aluminum foil. Allow the bowls to cool to room temperature, about 30 minutes. MAKE BUTTERCREAM FROSTING: In large mixing bowl, add butter and mix with electric mixer on low speed until fluffy (about 30 seconds). Add confectioners' sugar, 3 tablespoons of milk, and vanilla. Blend on low speed until sugar is incorporated (about 1 minute). Beat 1 minute more on medium speed until light and fluffy. Add up to 1 tablespoon milk if the frosting seems too stiff. Note: If you want a slightly lighter color of frosting, beat the butter several extra minutes with the electric mixer before adding sugar. You can also flavor the buttercream frosting with other extracts in place of the vanilla extract. Use almond extract for almond buttercream, coconut flavoring for coconut buttercream, etc. MAKE BASKETS: Place the coconut in a plastic bag. Add 2 drops of green food coloring. Seal the bag and shake well until the coconut turns green. Add more food coloring if needed. TO ASSEMBLE: Place 2 heaping tablespoons of frosting on each cupcake and spread it out smoothly with a short metal spatula or spoon, until the tops are completely covered. Sprinkle on coconut to resemble grass. Place a pile of jelly beans on the coconut to resemble eggs. Create a basket handle by inserting one end of a licorice or Twizzler stick in one side of the cupcake near the edge. Bend the Twizzler over the cupcake and insert the other end in the opposite side of the cupcake.