HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a 2 quart sauce pot half full of water to a boil. While water is coming to a boil dice potatoes to 1/4 inch cubes. Add cubed potatoes to boiling water and cook on a slow boil until just fork tender (still firm). Drain in a colander and return potatoes to pot. Add butter cubes and gently stir until butter has melted. Stir in minced chives and season to taste with salt and pepper.
Combine the flours, starch, psyllium husks, yeast and salt in a medium bowl. Whisk together until they are one color. Set aside. In the bowl of a stand mixer, whip the eggs with the paddle attachment on medium speed. Add the hot water and butter. Mix until the water has cooled to room temperature, about 5 minutes. With the mixer running on medium speed, pour in the dry ingredients, a bit at a time. Let the mixer continue to run to whip some air into the batter. The final dough will be like thick, yet pourable pancake batter. (If the dough is thicker than that, add a dribble of hot water at a time until your batter is the consistency of pancake batter.). Grease a 9-by-5-inch loaf pan with baking spray or oil. Pour in the batter. Allow the dough to rise until it is nearly at the top of the pan, about 1 hour. Brush some of the beaten egg onto the top of the bread dough. Slide the loaf pan into a 450-degree oven, close the oven door, and bake the bread until the top is brown, the edges of the bread are pulling away from the pan, and the internal temperature registers 200 degrees on a thermometer, 30 to 45 minutes. - See more at: http://articles.chicagotribune.com/2014-02-04/features/ct-gluten-free-bread-recipes-20140204_1_bread-loaf-shauna-james-ahern#sthash.9G4C746u.dpuf.
In a large mixing bowl, stir together the brown sugar, pumpkin pie spice and salt. Use your clean fingers to really mix it well. Crack the eggs into the bowl and whisk them into the brown sugar mixture with a wire whisk. Add the pumpkin, whisking it in completely. Gently whisk in the half and half. Pour filling into unbaked pie shell and bake at 375°F for 45 minutes or until set. * Substitute pumpkin pie spice, if desired, with the following: * 11/2 tsp cinnamon. * 1 tsp ginger. * 1/4 tsp nutmeg. * 1/8 tsp cloves. Nutrition Info.
Split eggs, remove yolks and mash with fork. Stir in mayo, mustard, vinegar, and salt and pepper. Spoon or pipe into egg cavities. Garnish with a sprinkling of Cajun spice blend.
Whisk together ingredients for marinade and pour into a zip lock bag. Salt and pepper both sides of steak, to taste. Add the steak to bag and marinate in the fridge for 20 minutes to 1 hour. Preheat broiler. (I like to bring the steak to room temperature before I cook it). Remove steak from bag into a shallow baking dish along with extra marinade. Cook steak under broiler until done to your liking (about 5 minutes per side for medium rare, 7-8 minutes for closer to medium). Let steak rest under foil about 5 minutes before serving.
In a large heavy saucepan, bring the water and salt to a boil. Stirring with a wooden spoon, add the grits in a slow, steady stream and cook, stirring frequently, until thickened and tender, 45 minutes to 1 hour. Remove from the heat and add the butter, Parmigiano, and white pepper, stirring until combined. Add the egg and stir to incorporate. Meanwhile, preheat the oven to 375°; butter eight to ten 4-6 ounce ramekins. Divide the grits among the buttered ramekins, place in a baking pan, and add enough hot water to the pan to come halfway up the sides of the ramekins. Cover with foil and bake for 15 minutes. Remove the foil and bake for about 20 minutes longer, or until the tops are crusty and beginning to brown. Meanwhile, in a medium saute pan, combine the wine, vinegar, shallots, bay leaf, chile pepper, and ham and bring to a boil. Cook until only 1 tablespoon of liquid remains. Decrease heat to low and stir in the cream. Whisk in the butter bit by bit, adding each new piece as the previous one is incorporated. Strain the sauce into a saucepan. Add the Parmigiano and season with salt and pepper, lemon juice, and hot sauce to taste; keep warm. Heat the oil in a small saute pan over med-high heat. Add the julienned ham, mushrooms, and shallot and cook until the mushrooms are barely tender, 3-4 minutes. Unmold grits onto serving plates and turn browned side up. Ladle a little sauce around the grits and top with the mushrooms and ham. Garnish with thyme leaves. Note: the grits may be baked up to 1 hour ahead and set aside at room temperature. Reheat on a baking sheet in a 400° oven until warmed through.
Slice the garlic. Add salt. Begin to crush until salt has dissolved. Now add 1/2 tps of Virgin Olive Oil and stir in until it disappears. Once the garlic has absorbed the oil add another 1/2 tps and repeat. If you keep doing this 3 cloves of garlic will then become a whole bowl of garlic paste. It is time consuming but the results pay off. Its fantastic as it keeps well and you can use it whenever required for cooking. It tastes great on bbq or grilled chicken.
Mix the breadcrumbs with the salt, pepper and garlic powder and place into a plastic bag so you can shake the crumbs onto the calamari. Beat the egg and combine with the milk and place this into a small dish. Heat the oil up to 160C degrees. Dip the calamari rings individually into the egg/milk mix and then into the plastic bag and shake. The calamari should be well coated. Deep fry until a nice brown tinge. I tend to fry mine for about 4-5 minutes. It also depends on the calamari some it is better at a lower heat for longer. This rule especially applies to bought crumbed calamari. Enjoy. Serve with tartar sauce.
preheat oven to 400. combine sugar, flour, salt, baking soda and whisk to combine. combine oil and eggs in a 2 cup measuring cup. fill the rest with milk to 2 cups and whisk. stir wet into dry ingredients. fold in blueberries gently. fill 18 muffin cups just about full. sprinkle with crumb topping over tops and bake 20-25 minutes. crumb topping: using a fork combine all ingredients until small crumbs form.
Take out a large pot and cook pasta according to directions. Meanwhile, In a wok or a skillet, heat oil and saute chicken with capsicum, onions and raisins for 3-5 minutes, until chicken is done. Add ginger, garlic, and pine nuts and cayenne and toss. Add soy sauce and lime juice, and remove from heat. Drain your pasta; do not rinse it! Put pasta in a large bowl and pour chicken mixture over pasta and lightly toss. Add salt and pepper to taste and serve immediately! Add more soy sauce and more cayenne to your tastes (I use a lot more cayenne!). ENJOY!
Combine ginger, soy sauce and mirin in a large bowl. Add thinly sliced squid into the bowl and mix until all the squid is covered with the sauce. Allow squid to marinade for about 15 minutes. After 15 minutes, heat wok or skillet (pan) at high heat, then add oil. Remove squid from bowl (make sure any juices/marinate are left in the bowl). Reserve any marinate. Add squid into the hot pan. Stir-fry squid quickly in the pan and cook until it changes colour (about 7 minutes). Work quickly as overcooked squid will become rubbery so don't over cook. Pour marinate into the pan and stir quickly. (Marinated meat burns easily so it's important to work quickly). Serve with steam rice and green vegetables. Enjoy.
Preheat oven to 400 degrees. In a medium saucepan, bring potatoes and enough cold water to cover to a boil. Simmer until potatoes are fork tender, about 15 minutes. Drain and return potatoes to pan. Add milk, 2 tablespooons butter, and lemon peel. Mash until smooth. Can add other seasonings if desired. Season with salt and pepper. Transfer potatoes to a work surface, flatten into an even round and cut into quarters. Run your fingers under the skin of each chicken breast to separate it from the meat. Place one quarter of the potatoes unter the skin, gently pressing to evenly distribute. Place stuffed chicken breasts in a roasting pan. Drizzle with olive oil and season with salt and pepper. Bake until tender and juices run clear, about 40 minutes. Transfer to chicken to a plate. Stir lemon juice, parsley and remaining butter into the pan juices, scraping any borwned bits from the bottom. Spoon sauce over the chicken and serve.
Rosemary Honey Butter--Mix all ingredients in blender till smooth. Chicken--Pound chicken breasts between two sheets of plastic wrap to 1/4" thick. Season with salt and pepper. Brush chicken well with Rosemary Honey Butter. Grill until well-browned and cooked through, about 10 minutes, brushing occasionally with Rosemary Honey Butter. Using only what you need to keep chicken basted. Refrigerate left over butter for biscuits, rolls, other bread or for grilled pork or fish.
In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160 and coats the back of a metal spoon. Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate 8 hours or overnight. Garnish with whipped cream if desired.
The night before, or at least 6 hours in advance, soak the chickpeas then rinse well. Another method is to rinse the chickpeas, cover them with plenty of water, place in the microwave, set on high, for 10 minutes, then let soak in the hot water for an hour. Simmer (do not boil) the chickpeas for an hour and a half and drain. Do not add salt to any dry bean while cooking; beans do not soften in the presence of salt. Do not allow to boil or they will lose their skins and fall apart. You may simmer them with a bay leaf if you like. Heat the oil in a heavy-bottomed stew pot and brown the meat on all sides. Add the onion and garlic and stir until. caramelized. Stir in the flour and work it into the oil until it is all absorbed. Allow to brown slightly. Add the water, wine, cooked chickpeas, carrots, red potatoes and parsnips. Whack the tied cheesecloth 2-3 times with the flat side of a meat cleaver or meat pounder to bruise the spices; add to the pot. Bring to just under a boil, then reduce heat and simmer 30 minutes. Add mushrooms and bring to just under a boil. Reduce heat and simmer 30-45 minutes, or until the meat and root vegetables are tender. Taste and add salt. Transfer the stew to a tureen and sprinkle on plenty of chopped fresh herbs.
cut cream cheese into chunks, place in a bowl and pour in milk. Set aside for 30 minutes. Place the cream cheese over hot water, stir cream cheese and milk to combine, then add in butter. Set aside to let cool. Sift flour and corn starch, add into the cheese mixture. Add egg yolks and lemon juice. Beat egg whites until foamy, add cream of tar tar. Add in sugar in 3 additions until soft peak. Fold 1/3 egg white into the cheese mixture and then the rest. Do not overmix. Get a large pan, pour in hot water and place a 8 inch cake pan on it. Bake 300F for an hour.
Preheat oven to 400 degrees. Sprinkle tenderloins with salt and black pepper. Cook in hot oil in a large ovenproof skillet over high heat 3 to 4 minutes on each side or until lightly browned. Melt butter in a small skillet over medium-high heat; add shallot, and saute 2 to 3 minutes until tender. Remove from heat and stir in peach preserves, bourbon, mustard, and red pepper. Cook over medium heat, stirring often, 1 minute or until preserves are melted. Pour over tenderloins. Bake at 400 degrees for 20 minutes or until a meat thermometer inserted in thickest portion registers 150 degrees. Transfer to a cutting board, reserving drippings in skillet. Cover loosely with aluminum foil and let stand 10 minutes before slicing. Meanwhile, stir broth into reserved drippings and cook over medium-high heat, stirring constantly, for 5 minutes or until reduced by half. Serve with sliced tenderloins.
Add oils and salt to a large soaking tub of very warm water. Soak feet for as long as it feels wonderful. Rinse, dry and massage a lot of your favorite lotion into your feet. Put on white cotton socks and relax!
MIx ingredients together in the order they're given. Press into a greased loaf pan. Bake uncovered at 350 F for 1-1 1/2 hour.
Trim the leaves of the greens from the stems and discard the stems. Heat chorizo in the bottom of the pressure cooker with the top off until browned. Add beef stock to the pot, making sure to scrape sausage off the sides. Add some of the greens to the pot and mix to cover as much as possible with the chorizo/stock mixture. Add the remaining greens to the pot, pressing down to close the pot. This will be well past the "maximum" line, but don't worry as they will wilt significantly below the line by the time they're done. Seal the pressure cooker and cook for 15 minutes. Stream cold water on the lid - avoiding the vent! - to cool the pressure cooker enough to safely open. Drain the greens to remove excess moisture. Season with pepper, garlic salt, and hot sauce.
Cook the couscous in the chicken stock. Remove the papery skin of the chorizo and hack the sausage into bite sized chunks. Fry them off in a dry pan for a couple of minutes to release loads of tasty, spicy oils. Stir the sausage and all of its oil into the cooked and fluffy couscous to infuse flavour and impart colour. Crumble the feta and finely slice the spring onions. Mix everything together, loosening with a little extra oil if necessary and season well with salt and pepper.
Preheat oven to 350. Combine oats, sugar, flour, salt and nuts. Add butter and mix. Spread a thin layer on silpat covered sheet. Bake 12 minutes. Break with a fork. Remove and cool.
In a Dutch oven or or large pot cook the ground beef with onions and bell peppers over medium-high heat until the meat is no longer pink; drain the fat. Add in garlic and chili flakes; continue to cook over medium-high heat until the meat is browned (this may take about 15 minutes or more to brown the meat). Mix in the taco seasoning (if using) cook stirring for 2 minutes. Stir in beef broth, 2 cans tomato soup, crushed tomatoes and drained mushrooms; bring to a boil stirring. Reduce heat to low and simmer partially covered for about 50-60 minutes, seasoning with salt and pepper about halfway through cooking. At the end of cooking add in the rice and heat through. Ladle into bowls then sprinkle cheddar cheese on top.
Peel and core the apples. Cut into chunks. Mix with the blackcurrants. Add demerara sugar and tip into an ovenproof dish. Preheat the oven to 200C/400F/gas mark 6. Preheat a baking sheet. Sift the flour with the salt into a bowl. Rub in the butter and when the mixture resembles coarse breadcrumbs, mix in the sugar. Stir through the fudge pieces. Sprinkle with mixture over the apples and blackcurrants. Bake on the baking sheet for 45 minutes or until hot and slightly browned on top.
Put all in crock pot, making sure that meat gets covered in the ranch dressing mix. Cook on low for 7-8 hours on low.
Stir black bean sauce and sugar and rice wine together in a small bowl. Prepare scallions on a small plate, ready to add during stir-frying. Have sesame oil measured and ready. Put on a gallon of water to boil. Heat dry wok or large skillet over high heat. When hot, add peanut oil. Swirl in wok until hot but not smoking. If using garlic, add to oil and stir until fragrant. Add ground meat to wok, and stir-fry until well-separated and cooked but not browned. Add bean sauce and stir well. Add scallions and sesame oil, stir well. Remove wok from heat. Combine vinegar and chili oil in a serving bowl, to be sprinkled on individual servings at the table. Clean and chop cilantro to be used as a garnish. Once your water has reached a rolling boil, add spaghetti and cook until tender. Drain spaghetti, pour into bowl, top with meat sauce, stir together, and serve immediately.
GINGER SAUCE: In small saucepan, place vinegar, sugar, 3/4 c water, and soy sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes. Meanwhile, in a small bowl, combine cornstarch and 1 T water; stir into sauce. Cook mixture, stirring until clear and thickened. Remove pan from heat; stir in ginger. Use for Batter Dipped Tofu and Vegetable Stir fry. TOFU: While Ginger Sauce is simmering, cut tofu into 1" squares about 1/4" thick. Set aside. In a med bowl, combine flour, wheat germ, and seasonings. In a separate bowl, lightly beat egg. Add milk and hot pepper sauce. In a large skillet, heat oil. Piece by piece, dip tofu in flour, then in egg mixture, and again in flour. Saute until lightly browned, about 3 minutes on each side. Serve warm, arranged on a platter with cocktail forks and a bowl of Ginger Sauce. Surround platter with curly lettuce leaves or large sprigs of parsley. VARIATIONS: - use egg white only
In a large bowl, mix together the chicken, celery, bell pepper, and green onions. In a small bowl, stir together the mayonnaise, sour cream, feta cheese, and dill weed. Pour sauce over the chicken and stir to blend. Taste and season with salt and pepper as desired. This is best refrigerated for 4 hours or more before serving, covered with plastic wrap.
Preheat oven to 425 degrees with the rack in the upper third of the oven. Combine the flour, cocoa, and salt in a bowl and make a well in the center. Add the eggs and oil in the center of the well and mix with a fork to form a thick dough. Knead the dough for 15 minutes until it is smooth and shiny, adding more flour if necessary to keep the dough from sticking. Wrap in plastic wrap and let rest for half an hour. Roll the pasta out by hand or with a machine and cut into eight 4 1/2 x 11 inch strips. Cook two strips at a time in boiling salted water. Cook just 20 seconds after the water returns to a boil. Plunge the noodles into cold water to stop the cooking. When cooled, place on towels in a single layer to drain. Combine all filling ingredients (except chocolate) and mix until smooth. To assemble: generously butter an 8 x 11 x 2 inch pan. Alternate layers of noodles, cheese filling, and chocolate, ending with a cheese layer. Bake for 20-25 minutes until the top is lightly colored. Let the lasagna stand for 10 minutes to solidify, then serve warm.
Bring 3 cups of the stock to a boil in a large saucepan over high heat. Whisk in the pumpkin puree, 1 teaspoon of the cinnamon, the ginger, allspice, nutmeg, honey, maple syrup, and chipotle puree. Reduce the heat to low and simmer, stirring occasionally, for 15 to 20 minutes. Add more stock if the soup is too thick. Remove from the heat and whisk in cup of the crema and season with salt and pepper to taste. Mix together the remaining cup crema and 1 teaspoon cinnamon until combined. Ladle the soup into bowls. Drizzle with the cinnamon crema and sprinkle with the roasted pumpkin seeds and a little cinnamon. Roasted Pumpkin Seeds (Makes 1 cup). 1 cup raw pumpkin seeds. 2 tablespoons vegetable oil. Kosher salt. Preheat the oven to 325 degrees F. Toss the seeds with the oil and season with salt to taste. Spread the seeds evenly on a baking sheet and bake, tossing occasionally, for 15 to 20 minutes, until they are lightly golden brown and crisp. Let cool. These can be made up to 2 days in advance and stored in an airtight container.
Pre-heat oven to 375°F. FOR APPLE LAYER: Arrange apples in 13 x 9-inch baking pan. Combine butterscotch chips, sugar, flour and cinnamon in small bowl; sprinkle over apples. Bake for 20 minutes. FOR TOPPING: Combine flour and sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Stir in nuts and oats; sprinkle over apple layer. Bake for an additional 30 to 40 minutes or until apples are tender and topping is lightly browned. Cool slightly. Serve warm with ice cream, if desired.
Make dough: Combine flour,salt, and sugar in food processor. Pulse a few times to mix. Add butter and process until mixture resembles cornmeal. Remove and place in a bowl. Gradually mix in enough cold water to form dough into a ball. Wrap in plastic wrap and chill 30 minutes. Make filling: While dough is chilling, peel, slice and pit the peaches. Add brown sugar, spices and cornstarch. Toss to mix. Preheat oven to 375°F. Roll dough out to fit a 9" deep dish pie pan. Place dough in pan and crimp edges. Prick bottom of dough with a fork in several places. Pour the peach mixture into the crust. Make topping: Beat the butter and brown sugar together. Stir in the nuts. Add just enough flour to make mixture crumbly. Spread mixture over top of peaches. Bake for 40-60 minutes, or until pie is bubbly, and streusel and crust are browned.
At high heat add canola oil to a large pot. Add white rice, onion, and garlic; brown. Bring to a medium heat. Carefully add tomato sauce and stir quickly until the sauce thickens. Pour in the 6 cups of water and stir. Add cumin and salt to taste. Add chicken and bring to a boil. Place a lid on pot an bring heat to a low heat. Simmer until rice is tender and chicken is cooked thoroughly. Serve with flour tortillas.
In a shallow bowl, combine 4 tablespoons pineapple juice, soy sauce, ginger, and garlic powder; add pork chops; turn once to coat. Marinate in the refrigerator for at least 4 hours. In a pie pan, toss the bread crumbs and paprika. Dredge pork chops in bread crumb mixture, coating both sides. Place pork chops in an ungreased 13x9 inch baking pan; bake in a 350° oven for 25 minutes. Turn pork chops; place one pineapple slice on each pork chop; bake 25 more minutes; serve warm.
Preheat oven to 350 degrees. In a small bowl, toss 1/2 cup of chocolate chips with 1 TBSP brownie mix. (This will help keep the chips from all sinking in the mix). Combine brownie mix, egg, oil, and water in a medium mixing bowl. Mix on low to medium speed until combined. Fold in marshmallows and dusted chocolate chips. Pour into crust and bake for 30-35 minutes (crust will be quite full, a cookie sheet underneath is a good idea) or until it is set - gooey is good, liquid is bad. Let pie cool completely. While the pie is baking, heat cream in a small saucepan. until the first bubbles appear. Do not bring to a full boil. Pour hot cream over the mini chocolate chips (mini chips will melt better than standard size, but you can use any finely chopped chocolate). Let the cream and chips stand for a minute to soften, then stir until smooth. The ganache needs to be at room temperature to whip. You can either chill it completely and then let it sit on the counter at room temperature for a half hour, or just pop it in the freezer for 15-30 minutes then let it sit at room temperature. Once you have slightly cool chocolate ganache, whip it on high until thick and fluffy, like mousse. Top pie with whipped ganache. You can decorate with mini marshmallows and/or chocolate candies (Hershey Kisses are lovely for this) or eat as is.
Saute chicken pieces in butter until golden brown. Remove chicken and set aside. In same pan, gently saute onions, garlic and all remaining condiments for 2-3 minutes, stirring constantly. Place chicken parts in sauce. Add hot water and heavy cream. Simmer until chicken is tender and sauce is reduced to about half the original amount. Serve over white rice.
Stir flour, sugar, and cornmeal in a medium mixing bowl. Cut in the butter with a pastry blender until the mixture resembles finem crumbs and starts to cling. Stir in snipped or crushed herbs. Add milk and stir with a fork to combine. Form mixture into a ball and knead dough till smooth. Divide dough in half. Roll half of the dough at a time unto a lightly floured surface to 1/8-inch thickness. Cut out dough using a 2 1/2 inch round or oval cookie cutter. Combine egg white and 1 tablespoon water in a small bowl. Brush cutouts with the mixture. If desired, place one or two small sage leaves on each cutout, and brush with egg mixture. Sprinkle cutouts with sugar and place on an ungreased cookie sheet. Bake at 375 for about 7 minutes or until the edges are firm and the bottoms are slightly browned. Transfer to wire racks to cool.