HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F. Place a piece of foil on the bottom rack of the oven to catch any drippings. Place the flour, baking powder, salt and baking soda into the bowl of a food processor and process for 3 to 4 pulses. Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces. Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together. Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling. Combine the blackberries, sugar, water and ginger in a large mixing bowl. Pour the mixture into a 10-inch cast iron skillet and place over medium heat. Bring this to a simmer decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon. Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top. Bake in the oven for 15 to 20 minutes, or until the top is just starting to brown. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.
Heat your oven to 375°F. Heat your frying pan to medium. Add the oil to the pan. Add the pork chops. Season with salt, pepper and garlic powder. Lightly brown for about 2 minutes per side. In a separate bowl, combine the salsa (I used mild but you can choose the heat that you like) and marmalade. Remove the pork chops and place into an oven proof dish. (I used a glass pyrex pie plate). Smother the chops with the salsa mixture and chopped onions. Put into the oven for approximately 40 minutes. Turn the chops 1/2 way and baste with the sauce. Serve with the extra sauce over the chops!
Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil. Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes. Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices). Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes. Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.
Put flour, sugar, and salt into large bowl and mix lightly. Add yeast and water, then knead together ingredients with hands. The dough will be sticky at first. Once you have combined the ingredients into a manageable dough, take out the dough onto a flat kneading surface. Knead dough firmly with your hands until the dough is no longer lumpy and powdery, approximately 15min. Add sprinkles of water or flour as necessary to keep the dough manageable -- it will get elastic but pretty stiff. Cut dough into 6 pieces. Shape each piece into a ball. Cover with plastic wrap or a damp paper towel to prevent drying. Shape the dough. You can either poke a hole in the middle with your finger and stretch out into a bagel shape or roll out the dough into a rope and tie the ends together. The dough will expand, so leave a nice big hole in the middle. Cover the bagels with plastic wrap and let rest for about 15 minutes (30-40 min during winter time). In the meantime, fill a large pot with water and a teaspoon of sugar or honey and bring to a simmer. Preheat oven to 375 degrees. When the dough is ready, carefully drop them into the water and let them simmer for about 15 seconds on each side, flipping them only once. The bagels should float. Keeping the water boiling too hard or flipping too much will cause the surface of the bagels to crinkle later. I usually boil two at a time. Take the bagels out with a slotted spoon and blot excess water. If you would like to add toppings, do so now. For small or crumbly toppings such as sesame and poppyseed, dump out the toppings on a small plate and gently press the top of the bagel into the topping. Put the bagels onto a baking sheet and let bake until brown, approximately 15 minute. Note: You can use whole wheat flour and even ingredients such as cocoa, pureed spinach, pureed pumpkin/cinnamon/nutmeg to make different kinds (and different colors!) of bagel dough. Be sure to decrease the amount of added water accordingly -- I would try making the plain first to get an idea of what the dough should feel like.
Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (rich milk) for topping. Dilute the rest of the coconut milk to make 3 1/2 cups. Or use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups. Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning (about 15 to 20 minutes). When the rice is done and almost dry, lower the heat and add the sugar and butter. Mix well and set aside. When cool, add the egg. Spread the rice mixture in a well buttered Pyrex dish (11 3/4 x 7 1/2 x 1 3/4 inch) and bake in a preheated 300°F oven for 20 minutes. Meanwhile, prepare the topping. Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes). Pour topping over rice mixture in dish. Increase oven heat to 350°F Bake until top is brown (about 15 minutes).
In a large saucepan, put the split peas and veggie stock along with the salt, and simmer about 20-25 minutes or until the peas have really softened and somewhat disintegrated. Turn the burner off and stir in the other ingredients. Enjoy with some crushed saltines or crusty bread!
In a 4-quart slow-cooker, stir together chicken, sausage, broth, undrained tomatoes, Spanish rice mix, peas, and onions until thoroughly combined. Cover and cook on HI heat for 2 hours. Stir in shrimp. Cover and cook for 20 or 30 minutes or until shrimp are heated through.
Soak venison cubes in buttermilk, 8hrs or overnight. Rinse cubes and pat dry. Combine flour and spices. Shake the cubes in flour mixture. Gently pound the flour mixture into the cubes with mallet. Brown the venison in the bacon grease; remove. Add onions and celery cook till tender, scraping up browned bits on bottom of pan. Return cubes and add the broth and 1/2 of the hot paprika. Simmer about 2 hours or till tender. Thicken with sour cream and serve over noodles. Sprinkle remaining paprika over venison, but be careful, this makes it really spicy. I let everyone do their own addition, according to taste.
In a large mixing bowl stir together rolled oats, flaked coconut, chopped walnuts, and flour; set aside. In a saucepan combine brown sugar,butter or margarine, and honey,bring mixture to a boil, stirring often. Pour over oat mixture, blending well. For each cookie, press one level tablespoonful mixture into greased 1 3/4 inch muffin pan. (for flatter, crisper cookie place in 2-inch muffin pan). Top each cookie with a candied cherry. Bake at 350°F till well browned, 15-20 minutes (depending on the oven). Cool 10 minutes in pan; remove to rack and let cool thoroughly. Makes about 3 dozen.
Heat 1/3rd of the whipping cream in a heavy bottomed sauce pan but don't let it boil, turn off the heat. Add the chocolate chips and stir until melted, add 1 tsp cinnamon and the grated orange zest und mix well. In a large mixing bowl whip the rest of the cream to stiff peaks, pour the chocolate mixture into the whipped cream and and carefully fold in with a spatula, do not stir. Pour the mixture in 4 dessert bowls, put the rest of the cinnamon and the cocoa in a tea strainer and sieve over the dishes. Put in the fridge and let set for at least 2 hours or over night. When ready to serve, garnish with a swirl of orange zest and some fresh mint.
Combine all ingredients. Chill at least one hour. Serve with your favorite tortilla chips!
Combine 1/4 teaspoons curry powder, paprika, and salt. Sprinkle pork with the curry mixture. Combine 1/4 teaspoons curry, marmalade, horseradish, vinegar, and pepper in a small bowl. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the pork, cook for 5 minutes on each side or until pork loses its pink color and reaches desired temperature. Remove from pan. Add the marmalade mixture to pan; cook for 15 seconds, scraping pan to loosen browned bits. Spoon sauce over the pork chops.
Fennel -- Heat the oven to 400. On a small baking sheet, line with either foil or parchment and add the fennel and drizzle with some olive oil, salt and pepper. Roast for 15 minutes until it starts to brown and it begins to soften. Not too soft - you still want it slightly crisp. Remove and keep warm. Sauce -- Mix the walnuts, parsley, ricotta, garlic, salt and pepper to taste. Pasta -- Cook according to directions. Drain and set to the side, but keep warm. Reserve a little of the pasta water to thin out the sauce just a bit. Combine -- In a large bowl, add the ricotta sauce and the fennel to the pasta and mix well. If you would like the sauce a bit thinner, just add a little of the pasta water. Garnish with some fresh parsley, walnuts and even fresh grated parmesan if you want. ENJOY!
Sift rice flour and sugar together. Mix with the almonds. Work the butter smoothly into the mixture. Add a few drops of water if needed to hold the dough together. Shape into small balls and place on greased cookie sheet, leaving plenty of space around each cookie. Press an almond into the top of each one. Bake in a moderate oven (350 F) about 15 minutes, or till golden brown. . To blanch almonds-. Place almonds in a bowl. Pour boiling water to barely cover almonds. Let the almonds sit for 1 minute and no longer. Drain, rinse under cold water, and drain again. Pat dry and slip the skins off. (Don't let almonds sit in hot water too long or they will lose their crispness). . To roast almonds-. Preheat oven to 350 degrees F. Spread nuts in one layer on ungreased shallow baking pan. Bake for 10 to 15 minutes, stirring occasionally, until golden.
To create the salad itself, slice the bananas and celery and combine in a bowl. Combine the remaining ingredients in a blender at high speed until smooth and pour over salad in individual portions, on plates.
Preheat oven to 350. Sift together the flour, salt, ginger, and cinnamon. Stir the soda into the molasses. Melt the butter in the boiling water. Turn both wet mixtures into a bowl and stir in the flour mixture. Add more flour if needed, but keep the dough as soft as can be handled. Drop by teaspoonfuls unto an greased cookie sheet. Bake until just turning brown at the edges. This recipe will make about twenty cakes.
Mix salad dressing with seasoning. Place pasta, vegetables, cheese and meat in large salad bowl. Add dressing and seasoning; toss gently to coat. Cover and refrigerate at least 4 hours or until ready to serve. (I ALWAYS refrigerate overnight-its better the next day.) Toss before serving. (For the pasta, I cook to al dente, and rinse thoroughly with cold water to chill.).
In enough water to cover, cook the meat until tender. Drain, savng the liquid. Put meat, apples, and suet through food chopper. Add sugar, spices, salt, vinegar, raisins and currants, molasses and 2 cups liquid saved from meat. Grate the rind from lemons and oranges and add juices, plus 3/4/ cup fruit juice. Bring to boiling point and simmer for 45 minutes. Pour into sterilized jars. When using, fill a 9-inch pastry lined pie pan. Cover with top or lattice crust. Bake at 425F for 30 - 40 minutes.
First of all, we need to make the base. Preheat the oven to 150C or 300F degrees. Melt the chocolate in the hot water bath. Brake the chocolate into smaller pieces, place into heatproof ball, add butter and place bowl over a saucepan of simmering water. Make sure the ball does not touch the water. To the melted chocolate and butter mixture add sugar, coffee and hot water. Mix well and stir until sugar dissolves. Remove from hot water bath and let it cool down for about 15 minute. Next add milk to the chocolate mixture. Milk must be cold as it should also lower the temperature of the mixture. Using a hand mixer whisk in eggs one at a time. Add sieved flour, cocoa, bicarbonate of soda, baking powder, salt and mix well either with a wooden spoon or hand mixer until combined. In the end add vegetable oil and vanilla. With a small piece of butter grease 20cm loose bottom cake tin. It should be a deep one as well - approximately 10cm deep as the cake will rise twice in size. Line the tin with parchment paper. Spoon the mixture into the tin and bake for 2 HOURS. When base is ready remove it from the oven, let it cool down so you can handle. Carefully remove from the tin and let it cool down completely. Now you can start preparing the ganache by melting the chocolate in hot water bath same way as described above just without the butter. When chocolate is fully melted remove from hot water bath to cool down (approx. 10min) and add double cream. Mix well until fully combined and glossy. Next step is to make mascarpone cream. Whip the double cream with icing sugar and lemon juice. Add mascarpone and mix well. Cut the base into 3 equal layers and spread mascarpone cream on two of the layers. (reserve a little bit of cream for later) Stuck them on top of each other finishing up with a layer with no mascarpone cream. "plaster" the gaps with remaining mascarpone cream so it looks neat and tidy. Pour the ganache on top of the cake and spread it evenly. When I am covering the cakes with ganache (or any other liquid-ish glazing) I put it onto oven rack so when the glazing is dripping off the sides it goes straight through without flooding the sides and leaving cake looking untidy. Just make sure you put foil or baking tray under the oven rack to catch all the excess ganache without making too much of a mess. Decorate the cake with fruits berries and/or chocolate garnishes.
Preheat oven to 350°. Spray 9x13" baking pan with non-stick cooking spray. Line bottom of pan with parchment or waxed paper. Prepare cake: Cream together sugar and shortening. Mix together dry ingredients. Add molasses and boiling water to sugar and shortening mixture. Slowly add dry ingredients to mixture; mixing well between each addition. Beat eggs well & add into mixture. Pour into prepared pan. Bake until toothpick inserted in center comes out clean (20-30 minutes). Allow to cool. Using 1 3/4" cookie cutter or glass rim, cut into 10 rounds. (If too thick, cut horizontally to 1/2" thickness). Bake on cookie sheet at 300°F 30 minutes more to toast. Garnish: Whip cream with sugar to soft peaks. Add whipped cream to each gingerbread piece, top with fresh raspberries & a mint sprig. Serve.
Heat up grill. Take each sheet of foil and butter with one tbs where corn will be touching. Roll it and pinch the ends. Put on grill with medium low flame and turn after five minutes to other side. Listen for crackling, whereas it might be burning!
Add the eggs, vanilla and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 1 cup, then work your way up to 3 cups or more. Heat some canola oil in a large pot over medium-high heat to about 350 degrees F. Drop in a bit of batter to see if it's ready; the batter should immediately start to sizzle but should not immediately brown/burn. Insert chopsticks into the cooked breakfast sausages so that they're two-thirds of the way through. Dip the sausages into the batter and allow any excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, 2 to 3 minutes. Serve with warm pancake syrup.
First, make the dressing - this can be made up to one day in advance. Mix the walnut vinegar, olive or sunflower oil, honey & Dijon mustard together in a jar. Add salt & freshly ground black pepper to taste. Seal and set to one side. About 1 hour before you want to serve the scallops, wash them, pat them dry, and then leave them to marinate in the zest and juice of the lime. Mix them around, ensuring that they all get a coating of the lime. Then, cook the streaky bacon in a large frying pan until very crispy and well coloured. Set the one side. When you wish to serve the salad, arrange all the leaves into attractive individual salad bowls or plates. In a large frying pan or skillet, add a mere dash of olive oil to grease the pan and set it over a very high heat. As soon as the frying pan is very hot, add the scallops - watch them VERY closely, they need about 2 minutes EACH side depending on the size and thickness of them - you must NOT overcook them! When they have been seared & cooked both sides, take them out of the frying pan & arrange them over the top of the salad leaves. (Six scallops per person for a main meal and four per person for a starter.). Pour the dressing over the top and then crumble the bacon over - keeping fairly large pieces. (Three rashers per person for a main meal and 2 rashers per person for a starter.). Finally, liberally sprinkle the chopped chervil and chives over the top of the salad; garnish with cherry tomatoes & a slice of lime if you wish.
To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months. In a large pot, bring 3 quarts of water to a boil and add smoked meat, House Seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour. Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-inch thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning. Serve with favorite dish as a side.
Squeeze lemons, reserving rinds. Measure 1 1/2 cups juice into a large freezer-proof jar. Add bourbon,water and sugar and stir until sugar dissolves completely. Add lemon rinds. Cover and let stand at room temperature for 24 hours. Squeeze rinds into bourbon mixture, then discard rinds. Strain bourbon mixture and return to jar. Cover jar and freeze for 24 hours. Scoop slush into tall glasses. Garnish with a mint sprig and lemon slice and serve immediately.
Trim the chicken of fat and gristle, then cut the breasts or thighs into thirds. Sprinkle both sides of the chicken pieces with garlic salt; place into container and let stand in the fridge for an hour. Preheat your crock pot on low. Take the chicken from the fridge; put cornstarch and beaten eggs in separate shallow pans or dishes. Dredge the chicken pieces in the corn starch, then the egg. In a large skillet over medium temperature, heat the oil; slowly cook the dredged chicken pieces, frying to a golden brown on both sides, about 6 to 7 minutes per side. Remove the chicken from the skillet and place in the crock pot. In a saucepan over medium heat, combine the sugar (or sugar substitute*), vinegar, chicken stock, salt, catsup, and soy sauce; simmer, stirring occasionally, until sugar has dissolved and ingredients have incorporated well. Pour the sauce over the cooked chicken in the crock pot. Cook on low for 4 hours, then serve with rice and enjoy! *Note:if you use granular Splenda or Splenda Sugar Blend, you might want to use a bit less than 1/4 cup, then prepare the sauce to taste to make sure that it comes to the sweetness you prefer. Julie notes: I'd make some slight additions to the sauce, such as about a 1/2 teaspoon minced garlic and some chopped scallions; also, if you use chicken broth instead of stock, use unsalted broth then season with salt and/or soy sauce to taste.
Heat oven to 350°F. Combine cornmeal and sugar; stir in 1-cup cheese, milk, eggs and oil. Stir just until moistened. Press mixture on bottom and up sides of 9"pie plate sprayed with non stick cooking spray. In a 10"skillet, cook ground turkey, green peppers, onion, garlic and jalapenos over medium high heat until turkey is no longer pink. Drain. Stir in tomato sauce, corn, chili powder, cumin and cayenne. Spoon turkey mixture into cornmeal crust. Bake at 350 F, 30 to 35 minutes. Remove from oven; sprinkle with 1-cup cheese. Return to oven and bake until cheese melts. Let stand 5 minutes before serving. Serve with sour cream and salsa if desired.
Heat oven to 375 degrees. Combine whipping cream, chicken broth, onion, flour, salt and pepper in 2 quart saucepan. Cook over medium heat, stirring constantly, until bubbles appear around edges and mixture is thickened (4 to 5 minutes). Layer half of potatoes in greased 12X9-inch baking dish or 3-quart casserole. Sprinkle with ham, 1/2 cup Monterey Jack cheese and 1/2 cup Cheddar cheese. Cover with remaining potatoes. Pour hot cream mixture over potatoes; cover. Bake for one hour and 15 minutes, or until potatoes are almost tender when pierced with a fork. Uncover; top with remaining cheeses. Continue baking for 15 minutes or until potatoes are tender and cheese is melted.
Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil,and cocoa. You will need to blend this together well, this will be a very sticky mess. Let stand for 20 minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part, and smash down flat. You will need to spray a large spoon with Pam to make them flat. Bake for about 8 minutes. Let cool until they reach room temperature. Heat chocolate chips in either the microwave, or in a double boiler. When completely melted add a couple drops of the mint flavoring. Be carefull not to add too much, it is a powerfull flavoring. You can either spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.
Simply build over a glass with cubed iceand top up with soda water. Garnish with lemon.
Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat. Stir together cornstarch and kirsch in a cup. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame and serve with bread for dipping.