HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place a large pot of water on the stove and cover until boiling. Crack two eggs into each bag. Add butter and milk to each bag. Add desired optional items. Seal bag. Kneed the bag(s) to mix ingredients. Boil each bag (2 - 3 at a time) for 7-10 minutes in an uncovered pot. Unzip the bag and serve.
Line a 9 inch square baking pan with foil, allowing a 2 inch overhand on 2 sides of pan; grease foil. In a bowl whisk together flour, ground almonds, baking powder, baking soda, cardamom, cinnamon, nutmeg, cloves and salt. In a large bowl beat egg with brown sugar until thick and creamy. Combine milk, oil and honey; add to egg mixture and blend. Stir in flour mixture. Fold in apples; spread in prepared pan. Bake at 350 approximately 35 minutes or until cake tester comes our clean. To prepare glaze: In a small saucepan, bring honey, apple juice and cardamom to a boil;. reduce heat and simmer for about 5 minutes or until slightly thickened stirring occasionally. Place cake on wire rack and gently poke several holes in cake with fork. Carefully pour warm glaze over cake. Sprinkle with toasted almonds. Allow to cool about 10 minutes and then lift cake out of pan using foil handles. Serve warm or at room temperaturre. Preparation time includes glaze.
Brush red pepper with olive oil. Roast red bell peppers over a medium indirect heat until charred on all sides. (This took about 20 minutes). Place in bowl and cover with plastic wrap to steam. When cool enough to handle, peel and remove seeds, cut into strips and reserve. Mix the tomatoes, basil, parsley, balsamic vinegar, extra virgin olive oil, garlic, salt and pepper together and set aside to allow the flavors to blend. Brush each side of french bread with olive oil. Grill the bread over medium heat until golden brown on both sides. (about 4-5 minutes on each side, but watch closely). Cut each piece of french bread into 2 slices (I didn't use the very ends of the french bread). Top with 4-5 slices of roasted pepper and spoon the tomato mixture over the top with some of the juice. Add parmesan cheese and enjoy.
In a saucepan combine 1 1/2 cups raspberries and sugar. Heat and stir over medium heat until turn to liquid. Stir in gelatin. Remove from heat and scrape into a large bowl. Let cool for 5 minutes. Remove chilled whipped cream from refrigerator. Mix 1 cup of whipped cream into raspberry mixture until well combined. Fold in remaining whipped cream.
Preheat oven to 375 degrees F. Combine tomatoes, garlic, basil, balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper and fold together. Allow to marinate while you cut the chicken. Carefully cut a pocket into the side of each chicken breast. Remove 1 cup bruschetta to a separate bowl and use that to carefully stuff about 1/4 cup bruschetta into each breast. Arrange the breasts on a parchment lined sheet pan. Top each piece with a piece of mozzarella cheese. Bake for 15-20 minutes, or until chicken registers 165 degrees when measured with a meat thermometer. To serve, top with reserved bruschetta and more basil.
Heat oven to 350°F Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In large bowl, mix ingredients. Pour into baking dish. Bake 45 to 55 minutes or until golden brown and set. Let stand 5 minutes before cutting. Cut into squares.
Mix together all ingredients except chicken. Cut chicken into serving pieces and layer chicken and sauce in crock pot. Cook on high for 1 hour, then turn down to low and cook an additional 2 hours. Serve with corn tortillas or rice.
For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds. For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using. Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve. **Cook's Note: To toast the slivered almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly golden. Cool completely before using.
Stir the soy sauce, tomato paste, tomato sauce, chili sauce, vinegar, sugar and black pepper together in a small bowl, then set aside. Put the chicken strips in a large bowl with the cornstarch, turmeric and salt and mix well. Heat the oil in a large frying pan or wok over a medium heat. Add the chicken pieces and fry, stirring occasionally, for 5 minutes, with a slotted spoon and set aside. Tip the garlic and onion into the oil remaining in the pan and fry, stirring for 3 minutes. Add the green chili and fry for 1 minute. Return the chicken pieces to the pan and fry for a further 1 minute. Stir in the spicy sauce mixture and stir for 2 minutes, or until the chicken pieces are cooked through. Check by cutting into a piece of chicken - the juices should run clear. Serve hot topped with the onion slices and sliced green chilies.
Reduce the grape juice to 1/10 volume. Add the anchovy paste and the oregano. Use as directed. Mussel dish: Wash the mussels thoroughly. Place in pot and add water to cover them. Add remaining ingredients. Boil until done. This means: Shells will open during boiling. After shells open, boiling should continue for 3 to 5 minutes. So watch the mussels ok?
Lightly stir together all ingredients in a medium bowl. Salad may be served immediately or covered and refrigerated for several hours.
Combine dry ingredients; set aside. Beat eggs with milk, gradually beat in dry ingredients until well combined. Heat shortening (or oil) to 375 degrees. Holding finger over hole in funnel, fill funnel with batter. Drop batter from funnel into hot oil and cook until lightly golden brown, turn and cook reverse side until golden. Move to platter w/paper towel, dust with powdered sugar.
Combine the first 5 ingredients in the bowl of a stand-up mixer, and let stand 25 minutes. Dissolve granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to oat mixture. Lightly spoon flours into dry measuring cups; level with a knife. Gradually add flour to oat mixture. Beat at medium speed until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 14 x 8-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each loaf, seam sides down, in a 9-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size. Preheat oven to 350°. Bake at 350° for 45 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pan, and cool on wire racks.
Preheat oven to 275. Line a cookie sheet with wax paper and spray it with nonstick cooking spray. Beat egg white until stiff. Add brown sugar and vanilla and beat until smooth. Mix in pecans and stir until evenly coated; pout on cookie sheet and spread out. Bake for 10-15 minutes or until browned.
Drain pears well; cut into 1/4 inch pieces and set aside. Prepare the muffin mix according to package directions, adding the pears with the blueberries. Spoon the batter into paper lined muffin cups (regular size), filling 3/4 full. Bake 400' 20-25 minutes or until tested done. Cool on wire rack.
Combine all ingredients, cover and chill at least 1 hour or up to 24 hours.
Wisk all dressing ingredients together and set aside. Prepare the oranges by cutting off the top and bottom. Use a knife to cut off the rind (vs. peeling with your hands), including removing all the white pith, which is bitter. Cut oranges in 1/3-inch slices, then cut those in half. Slice the red onion into thin rings. Cut the olives in half. Cut the mint leaves into thin ribbons and/or chop the cilantro. Tear the lettuce into medium pieces; wash and dry. Toss the lettuce in some of the dressing, then place on a platter. Arrange the oranges in overlapping slices on top of the lettuce. Place the onion, optional preserved lemon and olives on top of the oranges. Drizzle all with the remainder of the dressing. Sprinkle the mint or cilantro on top and serve. An alternative presentation is to toss all the ingredients (oranges through mint or cilantro) together with the remaining dressing and place on top of the lettuce.
Mix the garlic, ginger, orange marmalade and soy sauce together in a large bowl. Add the chicken thighs, stir, cover and set aside for 15min. Put the chicken in a roasting tin and roast at 425°F for 35min, basting and moving the chicken around in the tin so that it cooks evenly and is cooked to the centre. Lift the chicken out of the tin and keep warm. Skim the fat off the juices in the roasting tin, discard the fat, bring the juices to the boil and bubble for 30sec. Spoon the juices over the chicken, sprinkle the sesame seeds over and serve with boiled white rice.
Preheat oven to 375°F. Line baking sheet with parchment paper. In a large bowl measure flour, sugar, baking powder. Add butter and work with your fingertips until mixture resembles small peas. Mix in dry fruit. In small bowl mix buttermilk and eggs add to dry mixture. Using your hands, form dough into large ball and place on floured surface. Knead lightly only few times until comes together. Roll out into 1 1/2 inch thickness. Cut into 3 inch rounds place on a prepared baking sheet. Brush with milk to glaze. Bake scones for 20-25 minutes.
Either cut the recipe in half or find a baking dish that holds at least 10 cups ungreased; cooking UNCOVERED is essential. Set oven temperature to 275 degrees F. Move shelf to low center and keep dish near the front so you can just reach in and stir. Stir all the raw ingredients together; the milk will be cold and take awhile to start cooking. Cook for 40 minutes, reach in with fork and stir. Cook for another 40 minutes, reach in and stir. By this time the rice might have started swelling. Cook another 35 minutes and stir, the rice should be swollen, sticking together in clumps so stir a lot, mash down with fork, get in bottom edges of baking dish, try to get as many grains separated as you can. Cook for another 30 minutes and stir, most of the rice will not have clumped again. Fairly early on a skin will form on top, just stir it all back in each time until the last. After another 30 minutes, it should be about done so stir once more. Some of the rice should be floating near the top and it will look runny. Bake another 20 to 30 minutes; I let skin form on the final cooking. Remove from oven and set on trivet to cool. It's best to wait until it's entirely cooled to room temperature or just slightly warm before digging into it with a spoon; this takes patience. If you do it while it's hot, it's very runny and you will get too much creamy and what remains won't be as nice. It thickens as it cools. Store covered in refrigerator; it will thicken more yet, get sticky, chewy and creamy in spots. If it works for you, you can add cinnamon, raisins, or try other ideas. I don't know what would happen if you warmed the milk first but I think it wouldn't be the same. The cooking time may be up to 1/2 hour more than stated.
FOR THE NUTMEG SYRUP: In a saucepan, combine the 1 cup of water along with the sugar, cinnamon & nutmeg. Mix thoroughly & bring to a boil, then reduce heat & cook, stirring for 2-3 minutes. In a small container combine cornstarch & water & mix thoroughly, before stirring it into the syrupy mixture, & blending well. Simmer the syrup for another 5 minutes or so until thickened somewhat. Remove from heat & stir in the rum flavoring, then set aside. FOR THE CHICKEN: Preheat oven to 400 degrees F. Place chicken thighs in a 13"x9" baking dish In a small container combine garlic, onion, salt & pepper, mixing well, then spread this mixture over the chicken thighs. Bake thighs for 15 minutes, then remove from oven. While chicken is baking, in a bowl, combine soy sauce, pepper sauce, Nutmeg Syrup & ground ginger, mixing well. After the 15 minutes of baking, remove chicken from the oven & turn the temperature down to 350 degrees F. Baste the thighs with the Nutmeg Syrup mixture & return them to the oven to bake for at least 60 minutes, basting frequently. Serve hot with additional syrup mixture, if desired.
Place all ingredients in a slow cooker. Cook on high for approximately 5 hours (longer is okay). Add more bbq sauce (to taste) and salt and pepper and make sure the meat has come off the bone and is stringy. Cook for a further 30 minutes. Serve on toasted buns.
DRAIN pears and reserve liquid. COMBINE reserved liquid, balsamic vinegar, thyme and cinnamon (can use allspice too!). CUT chicken breasts horizontally in half and then cut breast vertically in half. SPRINKLE with salt and pepper. HEAT 2 tbsp of chicken broth and garlic in pan and BROWN chicken; remove to warm platter. ADD liquid-pear mixture to pan until slowly BOILS. ADD chicken back to pan with mixture and SIMMER for 10 minutes. REMOVE chicken again to warm platter and reduce liquid for 5 minutes. STIR in pears and raspberries and coat well until warm. SPOON sauce over chicken and. ENJOY! NOTE: Can use canned pears to make it simpler!
In a pot, combine coconut milk, water and seasonings, bring to boil. Add rice, red kidney beans, salt and stir. Add scotch bonnet pepper. Cover and reduce heat, allow to simmer until grains are soft.
Halve the shallots and cook in a little oil for about 5 minutes. Add the brown sugar and thyme and keep cooking and stirring until the shallots are tender and caramelized. Cook the linguine to packet instructions then tip into the pan. Add the shallots, salt and pepper and toss. Divide into bowls then add ricotta in blobs and sprinkle on the parmesan.
Cream sugar, egg and butter together until fluffy. Sift the flour, baking soda and salt together and gradually beat into the butter mixture along with the vanilla and milk. Beat cake batter until smooth. Stir in berries. Pour cake into a greased 9x13 inch pan. Bake at 350 degrees fpr 45-60 minutes.
Make mayonnaise: combine all mayonnaise ingredients in a small bowl; stir well to blend; cover and refrigerate until ready to use. Prepare a med-hot fire in a charcoal grill with a cover; or preheat a gas grill to med-high. Make the patties: place the almonds in a small fire-proof skillet on the grill; stir frequently until lightly golden brown, 5-10 minutes; set aside to cool. In a bowl, combine the chicken, egg whites, green onion, and apple; season with salt and pepper; mix well. Divide mixture into 6 equal portions; shape each portion into patties to fit the rolls. Finely chop the toasted almonds and combine with the bread crumbs and curry powder in a shallow bowl/pie plate, stirring well. Coat both sides of the patties with the almond mixture, pressing gently to adhere. Brush the grill rack with vegetable oil; place the patties on the grill rack, cover, and cook, turning once, just until the juices run clear when the patties are pierced in the center (about 4 minutes on each side). During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. Assemble burgers: decoratively fan several spinach leaves on the bottom roll; top each with a patty and a generous dollop of the mayonnaise; add the roll tops and serve.
1. Place the split peas, onion, celery, and bay leaf in a soup pot with enough water to cover it all by an inch. Bring to a boil and simmer for an hour or more, or until the peas have disintegrated. Add water if needed. 2. Remove the bay leaf, then add the remaining ingredients, return to a simmer, and cook until the zucchini is tender (about five minutes). 3. Puree everything in a blender, then return to the soup pot, add water as needed, and serve hot.
Make a roux with the equal parts butter and flour. Melt the remaining butter in a sauce pan with the olive oil. Add the onion, saute until tender. Add the garlic, saute until lightly brown. Deglaze with Whiskey. Add milk, bring to very gently simmer, low heat. Add the roux until sauce starts to thicken, you may not need all the roux. When thick, remove from heat and stir in cheese. Pour over desired side or main dish and ENJOY!
Prep - cook the rice until half done. Set aside to cool. Sour cabbage is just that, sour. Very tangy, soaking the head in cold water will tone down tang. Separating the leaves and soaking the leaves will mellow the taste even more. Allow all meat come to room temperature. Or at least till the chill is off. Mince onion, garlic and bacon. Keep these separate and divide the garlic in half. In a large bowl combine beef, pork and bacon along with the rice, onions, half the garlic and spices as desired. Gently mix vegetable and spices with meat. To make rolls take one leaf, Place a dollop of the meat mixture on leaf. Fold bottom of leaf up over meat then fold sides in and roll. Place rolls in a roaster or dutch oven. Add the tomatoey stuff and enough water to just cover the rolls. While the rolls can be cooked at 350f for a couple of hours and turn out quite edible, cooking at 250f for 5-6 hours will produce a mellower flavour and more tender cabbage and is recommended.
Preheat oven to 350 degrees. Grease and flour a Bundt pan. Combine first six ingredients in a large bowl and beat on medium speed for 2 minutes. Pour batter into prepared Bundt pan. Pour the 1/2 jar of caramel topping on the batter and then swirl it into the batter. Bake for 40 to 45 minutes. Remove from oven. Let cool for about 10 minutes and remove from pan. Let cool for about 25 minutes and then drizzle the remaining 1/2 jar of caramel topping over cake.
Cut tomatoes in half and sprinkle with salt and pepper to taste. Melt butter. Mix dry ingredients. Pour melted butter into mix. Stir until coated with butter. Spoon onto tomatoes. Bake at 350 degrees for 15-20 minutes until top is golden brown.
1. Heat 2 tbsps of olive oil in a large pot. Crumble ground beef in frying pan with potato masher or wooden spoon and brown approximately 5 minutes on medium-high heat. Salt and pepper to taste. 2. Add onions, celery and garlic. Cook for additional 2-3 minutes until onions are softened. Add worcestershire, tabasco and mushrooms; cook on medium heat about 5 minutes until mushrooms soften. 3. Add 2- 680 milliliter cans of tomato sauce and 2 tablespoons each, of oregano and basil. Bring to a boil then simmer on low for about 2 1/2 hours, stirring occasionally.
In a bowl, whisk together the flours, oats, cornmeal, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together the buttermilk, eggs, melted butter, and syrup to blend thoroughly. Pour the liquid ingredients over the dry ingredients and mix with a whisk, stopping when everything is just combined (the batter will be lumpy). Lightly butter, oil, or spray a griddle or skillet. Preheat over medium heat, or if using an electric griddle, set to 350°. If you want to hold the pancakes until serving, preheat your oven to 200°. Spoon 1/3 cup batter onto the griddle for each pancake, allowing space for spreading. When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown. Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch. Serve with butter and syrup.
mix ingredients well. bake in little tins 1/2 full for 1/2 hour at 350 degrees. eat with butter.
Preheat oven to 425°F. Fry pork or bacon; pour off most of the fat and arrange slices over the bottom of the frying pan. Beat egg yolk and sugar until light. Combine flour and pepper; add alternately with milk to the egg yolks, beating to make a smooth batter. Fol in stiffly-beaten egg whites. Pour batter over fried pork or bacon and bake for ten minutes; reduce temperature to 350F and bake until mixture is set in center, about 10 to 20 minutes.
Combine ingredients and store in air-tight container or plastic sealed bag. Great to use when cooking organic grass feed beef or extra lean ground beef.
Heat aebleskiver pan until hot. Put small amount of melted fat in each cup and add 2 tablespoons batter. When batter starts to bubble and edges are browned, turn over with a fork and bake on other side. Serve while hot, with jelly and sugar.
Melt butter in a saucepan over medium-low heat. Saute mushrooms until cooked through. Stir in flour a little at a time until a paste is formed and remove from heat. Add broth and milk a little at a time, stirring to keep mixture smooth. Return to the heat and bring sauce to a gentle boil, stirring constantly until sauce thickens. Add salt and pepper to taste. I find it usually doesn't need salt and only a couple of dashes of pepper.
Preheat oven to 300 degrees. Grease bottom of 10 inch springform pan. Combine crumbs,sugar and butter and press evenly on bottom of pan to form crust;set aside. Evenly distribute coconut on baking sheet. Toast in oven until golden brown, stirring frequently, for about 15 minutes; set aside. Using electric mixer at medium speed, beat sugar and eggs in large bowl until fluffy. Sprinkle gelatin over cold water in heatproof measuring cup or bowl and let stand about 5 minutes to soften. Set cup in a small pan of hot water over direct heat, stirring until gelatin is completely dissolved. Fold gelatin, Amaretto, and almond extract into egg mixture;let stand until slightly thickened. Beat whipping cream until soft peaks form. Fold coconut(reserving a small amount for garnish) into thickened egg mixture. Fold in whipping cream and blend thoroughly. Pour mixture over crust in springform pan and chill thoroughly, at least six hours. Loosen sides before serving and sprinkle with reserved coconut. Whip remaining cream with sugar. Garnish each slice with a dollop of whipped cream and a strawberry.
Season loin with salt& pepper to taste. Arrange sage leaves over loin. Sear in cast iron skillet w/just enough oil to coat bottom of pan. Remove from stove top when sides are nicely browned. Mix together prepared stuffing with cranberries and chopped apple. Remove loin from skillet and make a slit down the long side of the loin (one side only- careful not to cut into two pieces). Loosely pack the stuffing into the cut loin and return to skillet- any extra can go around the outside of the loin. Bake at 400° on top rack of oven till done- 35-45 minutes.
In a 6-8 quart cast iron pot add one cup of cooking oil and turn heat on medium to high. Add pork and cook until all water evaporates from the meat. Turn heat to low and add onions on top of meat. Stir bottom frequently to keep pork and onions from sticking. Cook until onions become glazed and most of the liquid has evaporated from them. Add 3/4 quart of water and 1/2 lb. of sausage and turn heat to low boil. Make mental note of water level in pot. Cook 10 minutes, adding seasonings to taste. Turn heat off and check water level to make sure it has not decreased much. Replace water if needed. Skim off excess oil, leaving a small amount. Turn heat back to low boil and season to taste again. Add extra salt and pepper because the rice will absorb much of the seasonings. Turn heat on medium to high and stir in the rice and make sure the rice is completely covered by the water. Set the timer for 20-25 minutes and don't touch. Stir and serve.