HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set-up a pan with about an inch of water and warm it to 160 degrees. Chop chocolate and place in a clean, dry, bowl that fits in the pan without touching the water, but is within an inch or so. Stir chocolate (with a clean, dry spoon) occasionally until almost melted. Remove from heat and continue stirring until smooth, the residual heat will finish the job. In a large bowl that will also fit over the pan with water (I use the bowl from my standing mixer), place eggs, cocoa, sugar and salt. Whisk lightly until blended. Turn heat up so water simmers, place the bowl with the egg mixture over the simmering water and whisk gently until the mixture reaches 165 degrees. 160 degrees is the 'instant' kill temperature for salmonella and many other nasty bacteria. If you don't have an instant read thermometer, then the mixture should feel fairly warm, but not too hot. If you start to smell eggs cooking then you're too hot. (It's OK, so long as there are no actual egg chunks) Place the bowl on your mixer, or pour it into your mixer bowl, and, with a whisk attachment, beat at high speed until cooled to room temperature. I like to do this in the winter and open up a window next to my mixer. If you don't have a standing mixer, you can place your bowl in an ice bath and do it with a hand mixer on high speed. Lower speed on mixer to medium-low, add vanilla extract. Start adding butter one chunk at a time mix until each chunk is incorporated. When all butter is added whip on high speed for a minute or so. Turn off mixer, add chocolate and run on low speed until incorporated. Use immediately, keep at a cool room temperature for a day, refrigerate for a week, or freeze for 3 months. Re-whip before using.
Peel the prawns leaving the tails intact. Heat the oil in a wok or heavy based pan. Add the garlic and ginger and cook for 30 seconds. Stir-fry the prawns until pink, cooking in two batches.Return all of the prawns to the pan and stir in the honey and the soy or tamari sauce. Serve on a bed of boiled rice and sprinkle with sliced shallots or chopped coriander and sesame seeds.
In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper. Heat a panini press or griddle. Spread the cut sides of the rolls with mustard and mayonnaise and top each roll half with a slice of cheese. Spread the tuna salad on the bottoms and cover with the pickles. Close the sandwiches and spread the outsides of the rolls with the butter. Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.
Boil sweet potato for 15 mins or until soft, drain. Mash with all other ingredients.
Put all but chicken in to a large one gallon zip-lock bag. Put chicken in one piece at a time and coat well. Put chicken on greased cookie sheet and bake for 45 minutes at 350*.
Tie allspice, cloves and cinnamon in a cheesecloth bag. . Combine spice bag, apple juice, cranberry juice and oranges in a large saucepan. . Cook over medium-low heat until simmering. . Serve warm, alongside a bottle of dark rum for those who want to spike their punch.
Season meat with salt and pepper and coat with flour. Heat oil in large skillet. Brown floured meat in saute skillet with onion and green pepper. Add 2 cups water, bouillon, vinegar and brown sugar. Bring to boil. Cover and simmer 1- 2 hours until steak is tender. Serve over rice, noodles, or mashed potatoes.
Slice zucchini in half - lengthwise. Scoop out the seeded centre and discard. Scoop out more of the centre of the zucchini and place aside in a bowl. Place shells cut side down in a lightly oiled shallow baking dish. Add some water. Cover with foil and bake at 350°F until tender (depending on size 15 min). Place onions, garlic and sausage meat in frying pan until cooked. Add scooped out centre of zucchini (chopped), sauce, seasonings. Simmer about 10 minutes. Remove from heat. Stir in bread crumbs. Take zucchini - drain water and fill with sausage mix. Sprinkle with cheese - broil until cheese melts.
Preheat oven to 350°. Heat oil in a saute pan over medium heat. Season beef on both sides with salt and pepper. Saute beef until browned on both sides. Transfer steak to an oven baking dish. Combine all other ingredients in a bowl and pour over steaks. Bake, uncovered for about an hour or until beef is tender. Adjust seasonings, if necessary by adding more salt and pepper.
Melt butter over medium heat in a large pan. Add garlic and saute for 2 minutes. Add sliced mushrooms, red, green or yellow peppers, minced chili peppers, and minced hot banana pepper; stir to coat, and cook for about 5 minutes. Drizzle soy sauce into the mushrooms. Sprinkle with pepper, sprinkle with garlic powder. Continue cooking over medium heat for about 10 minutes or until desired doneness is achieved. Remove from pan and serve.
Preheat oven to 425. Roll out pizza dough onto your pizza pan or cookie sheet. Prepare sauce. In saucepan over low heat, melt butter. Mix in the cream cheese and stir until melted. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often. If sauce seems too thin, sprinkle in some flour 1 teaspoon at a time. Cook and stir for desired consistency. Stir in the parmesan cheese and season with salt and pepper. You should have a nice creamy alfredo sauce for the pizza. Spread your ranch dressing on your dough first, next spread your alfredo sauce on the dough. Sprinkle half of your mozzarella cheese on the pizza. Add your shredded chicken, bacon and chopped onion. Sprinkle with remaining cheese and bake at 425 on the bottom rack of oven for 20 minutes or until crust appears done on the bottom. Assuming that everyone eats two pieces each, this makes 4 servings. Otherwise it makes 8.
Beat eggs with water and add pepper to mix. Spray Large Omlette Pan with non-stick spray while cold. Melt butter in large omlette pan over medium heat-be careful not to burn the butter. Pour egg mix into pan and swirl around to cover-lower heat to low. keep swirling pan so that egg evenly cooks over the low heat- be careful not to overcook or brown the bottum too much. when eggs are almost cooked through ( top is still soft) sprinkle cheese over the top. put lid onto pan and turn off heat - let this sit for about 1-2 minutes until cheese melts and eggs puff up. Sprinkle salt lightly on top. Fold omlette over and cut in half. serve over a hot bagel ( open face).
Gravy:. Melt butter. Add flour. Mix well until no lumps are left. Gradually add milk to make a thick gravy. Add sausage, salt and pepper to taste. Biscuits:. Combine all dry ingredients. Cut in shortening. Add milk. Roll out and cut into desired size. Bake at 450 degrees for about 12 minutes. To serve- split biscuits and top with sausage gravy.
Preheat oven to 275 degrees F. In a bowl combine eggs, 2 cups of sugar and almond extract and mix for 2-3 minutes. Fold in the ground almonds. The mixture will be quite moist and sticky. Shape into round balls (1 1/2" in diameter). Place the remaining cup of sugar on a separate plate and roll the balls in the sugar. Line the cookie sheet with parchment paper and place cookies on the baking tray. Place one whole almond on top of cookie and press gently. Bake for 12 minutes at 275 degrees F. Allow to cool and place in an airtight container as the cookies should remain chewy and not dry and crunchy.
Combine chicken parts, chicken broth and seasonings in a dutch oven and bring to a simmer. Cover and simmer for 15 minutes. Skim off any fat floating on the broth, turn the chicken pieces, and add the celery, carrots, and onion. Cover and simmer another 15 minutes. Stir in the kale and adjust the seasoning. For the dumplings: Toss together the dry ingredients. Cut in the butter with a pastry blender or your fingertips. Stir in the milk and mix with a fork until it all comes together. Add extra milk if it seems too dry. Drop tablespoons of the dough over the top of the chicken and veggies. You may need to do this in 2 batches, depending how wide your dutch oven is. Keep the first batch warm while you cook the second. Cover and cook about 10 minutes, until the dumplings are cooked through.
Combine the cream and goat cheese and one of the eggs in a food processor or a blender. Blend well, then add one more egg and blend again. Transfer to a medium mixing bowl and whisk together the cream cheese mixture and the remaining six eggs. Whisk in the mayonnaise, cayenne, nutmeg, basil and chives. Warm a 10-inch (preferrably nonstick) skillet over medium heat. Hold the pan away from the stove and spray with the cooking spray. Add the butter to the pan and return to the heat, tilting to spread the butter over the pan. Add the shallots and salt and saute briefly. Pour the egg mixture into the pan and let stand on medium heat about 30 seconds. Remove the pan from the heat, let stand one minute, then gently scrape the curds from the sides and bottom of the pan. Return the pan to the heat. After about one minute, repeat the standing and scraping procedure. Continue until the eggs are cooked almost to your liking. They will continue to cook after removed from the heat. Spoon into the middle of a warmed plate, serve garnished with basil and some nice, hearty toast.
Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets. In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy. Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined. Mix in the flour, then the chips. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread. Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde. Remove them from the oven, and cool on the pan until they've set enough to move without breaking. Repeat with the remaining dough.
To make pastry dough: Place butter and shortening in freezer for 15 minutes then cut both into small pieces. In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until it is blended uniformly. Add shortening and pulse another 3 to 4 times. Remove lid of food processor and pour in the ice water and egg. Replace lid and pulse 5 times. Stop to scrape down the sides and process for another 5 pulses. The dough should hold together when clinched in your fist. Place mixture in a large zip-top bag, squeeze together until it forms a ball, press into a rounded disk, and then refrigerate for 30 minutes. To make pumpkin filling: In a small saucepan over medium heat, melt the butter; stir in the brown sugar. Let this heat for a few minutes until the brown sugar is dissolved into the butter. Stir in the pumpkin and the spices. Continue to stir over medium heat for about 3 to 5 minutes, or long enough that the pumpkin begins to stiffen and hold its shape. Test this by picking up a small amount in a spoon. Remove from heat and stir in the orange peel. In a small bowl, combine cinnamon and sugar; set aside. Prepare oven to 425 degrees F. Lightly grease a large baking sheet. Take the chilled pastry dough and divide it in half. Divide each half into eight pieces. On a floured board, roll each of the pieces into a circle about 4 inches across and 1/8-inch thick. Fill each with a generous tablespoon of the cooled pumpkin filling. Fold the circle into a half-moon shape enclosing filling. Using a fork, press down the edges into a crimped border. Not only will this look nice, it will help keep the empanada closed after baking. With a pastry brush, paint the top with the egg wash (made by combining one egg with a teaspoon of water). Bake approximately 15 minutes or until tops are golden and the edges are lightly browned. Sprinkle with the cinnamon-sugar immediately after removing from the oven.
Cook zucchini in a little boiling salted water until just tender. Drain and set zucchini aside. In saucepan, cook carrot and onion in 4 tablespoons of butter until tender. Stir in 1 1/2 cups of stuffing cubes, the soup, and the sour cream. Add zucchini and mix well. Transfer to a buttered casserole dish. Melt remaining 2 T. of butter and mix with remaining 3/4 cup of stuffing cubes. Place mixture on top of casserole. Bake casserole in 350 oven for 30 minutes.
Soak chickpeas over night. Cover well with water and bring to boil. Cook till soft. Drain and save some of the cooking water. Place in blender of food processor and mix till well blended. Add Tahini, lemon juice and 1/2 cup oil. Process further. Add further oil and cooking water till desired consistency is reached. The mixture will thicken further on sitting. Add salt to taste. Serve with pita bread and riata.
Preheat oven to 350°. Place breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside. Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. Using your hands, mix until just combined. Moisten hands with water, and roll meat mixture into 3-inch meatballs. Place on a baking sheet. Heat 1/4 cup of oil in a large skillet over medium heat. Working in batches, add meatballs, and brown on all sides, about 5 minutes. Finish cooking in sauce, or transfer to a baking sheet fitted with a rack to drain. Bake until cooked through, 12 to 15 minutes.
In a glass with ice pour the pomegranate liquor, orange juice and tonic water. Squeeze the lemon slice and the lime slice into the glass. Stir.
Preheat oven to 350 degrees F. Line 15 1/2" by 10 1/2" jelly-roll pan with foil, leaving 2-inch overhang at each short end; grease foil. In nonstick skillet, melt butter over medium heat. Add green onions & garlic and cook until onions are wilted, about 1 minute. Add white and shiitake mushrooms, salt, pepper; cook, stirring frequently, until mushrooms are tender and liquid has evaporated, about 7 minutes. Remove from heat. In blender or food processor, puree spinach, eggs, milk, Parmesan, a pinch of salt & pepper until smooth. Pour into prepared pan, smoothing top with rubber spatula. Bake just until spinach mixture is set, about 8 to 10 minutes. Lift foil with spinach mixture and place on surface. Sprinkle with Cheddar and spread mushroom mixture on top. Roll up from one long end, using foil to help roll and place, seam side down, in jelly-roll pan. Bake until the cheese melts, about 5 minutes longer. To serve, using serrated knife, cut into 8 thick slices.
Place thawed or fresh fillets in a baking dish. drizzle with dressing adn sprinkle with cracker crumbs. Bake uncovered at 400 for 19 minutes. Sprinkle with cheese and bake for 3-5 minutes longer or until fish flakes easiliy with fork.
Peel and quarter potatoes. Cook covered in a small amount of boiling salted water for 25 minutes. Drain. Beat with an electric mixer on low speed. Add margarine. Salt and pepper or nutmeg to taste. Beat in enough milk to make potatoes light and fluffy.
Make compote: In a medium saucepan cook the cranberries, 2 cups of sugar, 2 cups of water, ginger, and orange zest for about 5-8 minutes over medium-high heat, until some of the berries just begin to burst. Let compote cool completely. Make Cream Filling: Using an electric mixer, beat cream cheese, brown sugar, 1/4 cup granulated sugar and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form. Arrange 1/3 of cake in a 3 quart trifle dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice more, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with freshly grated orange zest (or candied orange zest), if desired.
Prepare udon noodles as directed on package. Drain and rinse under cold water. Set aside. Combine softened butter and minced garlic in a small bowl, set aside. In a large skillet heat 1 Tbsp of vegetable oil over medium high heat. Add shrimp and saute one minute per side. Add garlic butter and lemon juice, saute for one more minute until butter melts and shrimp is pink, ant then remove into a bowl and set aside. Add remaining 1 Tbsp of vegetable oil to skillet and then add the mushrooms, zucchini and green onions. Saute for 5-7 minutes, until vegetables begin to carmelize. Put shrimp and udon noodles back in skillet with vegetables, and add chicken stock, soy sauce and sesame oil. Toss with tongs to combine. Serve warm with optional toppings (hot sauce, sesame seeds).
In a big bowl combine flour, baking powder, sugar and cinnamon. In a second bowl puree the banana and mix with the applesauce and egg. Add wet ingredients to the dry and stir until just combined. Fold in the nuts. Fill dough into a prepared mini loaf pan and bake in the preheated oven at 180°C/350°F for 30-45 minutes or until skewer inserted in the centre comes out clean. You might need to cover the bread in order to prevent overbrowning. Check for this after 25 minutes.
In a large oven-proof fry pan (I use cast iron), brown the beef until no longer pink, about 8-10 minutes. If the beef is really lean, add a little oil to the pan so it doesn't stick. Stir in the grated garlic, salt and pepper. Remove beef with a slotted spoon to a bowl and set aside. Do not drain the pan. Add the onion and pepper to the pan and saute until onion becomes translucent, about 5 minutes. Add mushrooms and continue to cook another 5-7 minutes. In the meantime, mix together the chopped tomatoes, tomato paste, Worcestershire sauce, chili pepper, brown sugar and wine. Return the meat to the pan and mix thoroughly. Add the tomato mixture and stir to combine. Lower heat and let simmer for 5-10 minutes. If mixture seems dry, add some more wine. While mixture is simmering, preheat your oven to 190C/375°F. Put the pan in the oven and bake for 30-40 minutes. Sprinkle the cheese over top and return to oven for a further 5-10 minutes until cheese melts and starts to turn golden. Remove from oven and let sit 5 minutes. Serve over rice.
Preheat oven at 350 degrees. Press or roll (using powder sugar) cookie dough to a lightly buttered 12 inch pizza pan. Cook 15- 20 minutes till lightly brown. Remove from oven. Sprinkle evenly with peanuts, chocolate chips, and marshmallows. Drizzle with caramel topping. Bake addition 5-10 till marshmallows are lightly brown. Let cool for 10 minutes. Cut into slices or squares. Yummy served with vanilla ice cream.
After splitting the English Muffins, cut them into wedges so each muffin makes 8 wedges. Mix the remaining ingredients in a bowl. (Note: My mom prefers 5 or more drops of Tabasco, but use as little or as much as you like.). Spread each wedge of muffin with some of the mixture. Lay wedges on foil-covered cookie sheet and place under broiler. Boil until hot and cheese is melted (approximately 15 mins).
Heat oven to 375°. Place chicken breasts in a shallow baking dish. Cover chicken breasts with cheese slices. In a small bowl, mix together soup, milk, mushrooms, garlic powder, paprika, salt, pepper, and parmesan cheese. Spoon mixture over chicken breasts. Cover dish and cook for 45 minutes.
1. Cream butter, sugar, and eggs until fluffy. 2.make a mixture of cocoa, food coloring, and applesauce. 3. add to creamed mixture. 4. Mix flour and salt and add to creamed mixture alternating with buttermilk. 5.add vanilla. 6. add soda to vinegar and gently fold into batter. 7. pour into 2- 9" greased cake pans. 8.Bake at 350 for 26-30 minutes.
Chop cranberries in a food processor or blender. Don't cut them too finely as you'll want to have larger chucks in there too. If using frozen berries, chop while still frozen. Combine cranberries and sugar. Let stand for 2 hours. In a large bowl, whip cream until stiff. Fold in the marshmallows and pineapple. Give the cranberries and sugar a stir, then gently fold it into the whipped cream mixture. Over mixing will turn the entire mixture pink. While it won't change the taste, or make it any less attractive, try to have a few 'ribbons' of cranberry throughout the bowl. Spoon into a large glass serving bowl or individual parfait glasses. Chill until ready to serve.
Cut sweet potatoes into 1/4 to 1/2 inch thick slices and place slices in the crock pot. Whisk together the brown sugar, maple syrup and apple cider, pour over potatoes and stir to coat. Cover and cook on low 7 to 9 hours. Season with salt and pepper to taste just before serving. NOTE: Stir a few times during cooking, if possible, to keep the slices coated.
Combine scallion, coriander, lime juice, soy and wasabi paste to a sauce pan and bring to a boil and then remove from heat and whisk in butter. Remove from heat and serve.
Preheat oven to 350. Spray 1 quart dish (oven proof) with pam ( or similar ). Rinse, drain and pat dry shirataki noodles. Wisk together egg whites, splenda, cinnamon & nutmeg. Add shirataki noodles, stir to combine, pour into dish. Bake 30 minutes or until egg whites are done.
Preheat oven to 425 degrees. Pat potatoes dry with paper towels. Toss potatoes and mushrooms with 21/2 tbs oil, 2 tbs cheese, 2 tsp garlic and 2 tsp rosemary, 1/2 tsp salt and 1/4 tsp pepper. Arrange in 13x9 baking dish in one layer. Top with remaining 2tbs cheese and bake 15 minute or until potatoes are just lightly browned. Meanwhile, heat remaining 11/2 tbs oil in large nonstick skillet over med. heat. Add chicken pieces. Season lightly with S&P, sprinkle with remaining rosemary and garlic. Cook 5-6 minutes on each side or until browned. (don't crowd pan, may need to do more than one batch). Arrange chicken pieces on top of potatoes. Drizzle with any oil from skillet and return to oven. Bake 20-25 minute longer or until chicken is done.
Preheat the oven to 300 degrees F. Brown the ground beef in a six-quart dutch oven over medium heat. If your beef is very lean, you may need to use a few tablespoons of oil. Remove browned beef with a slotted spoon and set aside. Brown the cubed pork in batches in the drippings from the beef. Be sure to allow enough space between the cubes so that they brown instead of steam. Remove each batch of browned pork to the same dish as the beef as you go. Once the last batch of pork has been removed, saute the onion and pepper in the drippings. If there is too much fat, drain some off so that a there is still about a tablespoon. Stir the onion and pepper until softened, about seven minutes. Stir in the garlic until it releases a scent. Add the chili powder, cumin and oregano and stir until the vegetables are evenly coated. Pour in the beer and deglaze the pan. Add the meats back to the pot, along with the stock, tomatoes and tomato paste. Stir well to combine. SLOWLY bring the mixture just to the boil. Do not let it boil hard. Put the pot in the oven and cook slowly for three hours. Add the beans (drained and rinsed) and return to the oven for 30 minutes. Cool the chili and refrigerate it overnight. The next day, skim the fat off the top and discard. Stir in the masa harina and reheat on the stovetop over medium-low heat. Serve topped with shredded cheddar cheese, sour cream and or minced onion and jalapeno with a side of corn bread.