HumbleIntelligence/food-ner-1-Million huggingface dataset:
---- THE CAKE ----. Preheat oven to 350 Fahrenheit. Sift together flour, sugar, baking soda and salt into an 8" x 8" baking pan. Make 3 holes in the dry ingredients. Place oil in the first hole, vinegar in the second hole, and vanilla in the third hole (again, I kid thee not- trust me on this one!). Pour orange juice over everything and mix well. Spread batter evenly in the pan and bake in dish that the batter was mixed in. Bake 30 minutes or until center is firm. Allow to cool. Refrigerate leftovers (if any). ---- THE FROSTING ----. Combine gelatin, orange juice, and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly, just until gelatin dissolves. Remove from heat and cool, but do not allow to set. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff. Spread thickly on the cake.
Working in batches, puree the canned tomatoes and their thick puree in a food processor until smooth. You should have a rich liquid with no lumps. Combine the puree with the tomato juice in a large bowl, blending well. Add the celery salt, sugar, garlic powder, onion powder, black pepper, cayenne, Tabasco, and vodka. Season with salt; you may need more than you expect to bring up the flavor of the mix (canned tomatoes have less salt than tomato juice). Keep the mixture cold. For each serving, fill an 8-ounce tumbler with ice cubes. Pour about 4 ounces of the Bloody Mary mixture over the ice, which should almost fill the glass. Garnish with pickled vegetables, at least three pieces per drink. Vegetable Garnishes Here are a few specific ideas: Pickled Okra. This, of course, is the perfect garnish for a Cajun Bloody Mary. Strive to find it! Luckily, a company called Talk 0' Texas makes pickled okra in two varieties (I prefer the "hot"), and distributes the product to supermarkets across the country. Pickled String Beans. This is another pickled vegetable you often see in Louisiana Bloodies. A Washington State company called Hogue Farms makes a pickled string bean that is widely distributed. Pickled Asparagus Spears. Hogue Farms makes this as well. Pepperoncini. Also called "Tuscan peppers," and available in most supermarkets across the U.S. Pickled Cocktail Onions. Available everywhere. I like to thread three of them on a fancy toothpick, then assemble dozens of these picks on a plate. Pimiento-Stuffed Olives. Choose smaller olives, and arrange on toothpicks like the cocktail onions.
Coat saute pan with sesame oil and heat. Add chicken and quickly brown, so as not to overcook chicken. Remove chicken from pan and set aside. Sweat zucchini chunks in same pan. Return chicken chunks back to pan. Add remaining ingredients and stiring well to infuse flavor, making sure to coat chicken evenly. Serve immediately.
Preheat oven to 350 degrees. Mix all ingredients (except toppings) together in large bowl. Pour into buttered 9x13 pan. Cover top of potatoes with the crushed cornflakes. Drizzle melted butter over cornflakes. Bake uncovered 45 minutes.
Heat the oven to 170 degrees Centigrade. Warm the margarine, treacle and syrup in a pan until the marge is melted. Add the milk and stir well, allow to cool. Put all the other dry ingriedants in a mixing bowl and mix together well. Add the apple puree, vinegar, and treacle mix to the dry goods. Beat very well with a wooden spoon or hand whisk to obtain a smooth batter. DO NOT ADD ANY OTHER LIQUID! Pour into a lined square 6"/7" baking tin. Freeze when cold, after the cake has been cut into pieces. Or store in an airtight tin.
In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients). Add in the remaining ingredients, and process for 30 seconds, or more until well mixed. Adjust seasonings to taste. Thin with buttermilk (or milk) for a thinner consistency if desired. Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time). Toss desired amount of dressing with Romaine lettuce and croutons. Sprinkle with more grated Parmesan cheese if desired.
Fire up the grill and pour yourself a beer! In a deep pot, cover brats in beer, bring to a boil and simmer for 20-30 minutes. Set aside. Slice onions, pickles. Cut tomatoes in half, put sliced side down, slice through to make thin half moon slices. Place brats on the grill continuing to turn until browned. Remember they are already cooked through from simmering in beer. Toast buns or rolls if desired. Add your favorite toppings but NEVER ketchup!
Melt butter in skillet over medium high heat. Pound turkey to 1/4 inch thickness. In a shallow bowl, flour, salt,and pepper. In another bowl beat egg and water. On a plate, combine bread crumbs with Parmesan cheese. Dredge turkey in flour. Dip in egg. Then coat with bread crumbs. Fry turkey slices in butter until done and golden brown, about 7 minutes (depending on thickness).
Preheat your oven to 350°F. Grease a large cookie sheet Whisk the egg, sugar, and vanilla extract in a mixing bowl with an electric mixer until it is thick and pale-ribbons of mixture should trail from the whisk as you lift it Sift the flour, baking powder, and cinnamon in a separate bowl, then sift into the egg mixture and fold in gently. Stir in the chocolate, almonds, and pine nuts Turn out onto a lightly floured surface counter and shape into a flat log about 9-inches long and 3/4 inches wide. Transfer to the prepared cookie sheet Bake for 20-25 minutes, or until golden. Remove from the oven and let cool for 5 minutes, or until firm Transfer to a cutting board. Using a serrated bread knife, cut the log into slices about 1/2 inch thick and arrange them on the cookie sheet. Bake for 10-15 minutes, turning half way through the cooking time Let cool for about 5 minutes, then transfer to a wire rack to cool completely.
Chop the mushrooms into a fine dice. Place in a large sauce pot with the butter and saute until moist of the liquid in the mushrooms is cooked off. Sprinkle with flour over the mushroom mixture. Stir while cooking for a few minutes, then add the chicken stock and mix well. Allow the mixture to reduce over a medium flame to half its original volume (about 30 minutes). Refrigerate until just before dinner. Before serving, heat mixture while adding the heavy cream. Add cognac and salt and white pepper to taste.
Preheat oven to 350 degrees. In a large mixer bowl, beat the peanut butter and butter until smooth, about 1 minute. Add the sugar, eggs and vanilla, and beat until creamy. Blend in the flour and salt. Stir in 1 cup of the chocolate chips and spread into an ungreased 13x9 inch baking pan. Bake for about 25-30 minutes, or until edges begin to brown. Immediately sprinkle the remaining morsels over the cookie layer. Either let sit 5 minutes, or put back in the oven for 1 minute, until the morsels become shiny and soft. Spread the rest of the chocolate chips evenly over the top. Cool completely and serve. Enjoy!
Prepare the vinaigrette first. Combine all the ingredients in a small bowl except for the olive oil. Whisk in olive oil until well incorporated. Adjust seasoning. Best prepared 1 hour in advance if possible. Toast the almonds and set aside to cool. In large salad bowl combine the salad ingredients. Add about 2 tablespoons of the vinaigrette and toss gently. Serve the remaining vinaigrette on the side.
Steam clams and mussels in a little white wine. (This may be done ahead of time.) Heat oil in a pan and add garlic, herbs, and chili pepper. When garlic is light golden, add tomatoes, lemon, and seasoning. Bring to a boil; remove tomato mixture from heat. Per serving, heat 6 mussels and 8 clams in a saute pan with 2 tablespoons of olive oil. Splash in 2-3 tablespoons of white wine, reduce. Add 2 teaspoons of chopped parsley and 6 ounces of the tomato mixture. When hot, arrange in medium oval plate. Top with tomato sauce. Garnish with 2 thin slices of bread, toasted and rubbed with garlic.
Bring chicken broth to a boil with 1 clove of minced garlic. Add orzo pasta, cook for 8 to 10 minutes, stirring occasionally, until al dente. Heat the oil in a skillet over medium-high heat, and stir in the remaining garlic and red pepper about 30 seconds. Stir in chicken, season with salt & pepper, and cook 5-6 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley, spinach, cooked orzo with remaining broth and parmesan. Continue cooking 2-3 minutes, stirring until combined and spinach is wilted. Serve topped with additional Parmesan cheese if desired.
Finely shred the zucchini - I use a food processor for this. Julienne the zucchini flowers and the herbs. Put all into a large bowl; add the salt, spices and the chickpea flour. Mix well - the moisture that comes out of the zucchini may be enough to turn this into a batter, but if not add a tiny bit of water, just so that it turns moist but not runny. Heat up a small (8 inch / 20cm) non-stick frying pan over medium-high heat. Add some olive oil and spread around. Put in about half of the batter and spread around to form a circle. Cook for about 5 minutes, then turn and cook for another 5 minutes or so, until it's cooked all the way through. (You can slice into the middle a bit to see if there's any batter oozing still; if so, cook a bit more.) Repeat for the other half of the batter. Cut into wedges, and serve hot or at room temperature.
Pre-heat oven to 375. Mix first 4 ingredients with a pinch of salt and pepper in a bowl; set aside. Cook Pasta al dente, drain and rinse under cold water. Set pasta aside. Heat 4 Tablespoons of the butter, add onions and saute, stirring until onions are translucent. Add garlic, stir until garlic is fragrant. Add flour; lower heat and cook, stirring frequently. Add half and half a 1/2 cup at a time, stirring after each addition, until sauce thickens. Stir in the cheeses, saving 1 cup of the Fontina. Simmer until cheese is melted and sauce is creamy. Taste and adjust salt and pepper. Add Cayenne. Use cooking spray to coat casserole- you should need about a 3 qt size. Place pasta in casserole. Top with sauce, stir to distribute evenly. Place reserved fontina on top. Sprinkle bread crumbs. Dot with remaining butter. Bake 40 minutes, until top is brown and it's bubbly.
Cut apples into cubes and combine with sauerkraut, sugar. Decorate with chopped herbs.
Heat the olive oil over medium to medium high. Add the mushrooms and saute until tender. Rub the steaks evenly with the garlic and steak seasoning or pepper. Push the mushrooms over to one side of the pan, and add the steaks. (You could remove the mushrooms and sear the steaks for 1 minute per side, but I don't know that they would be as tender). Cook the steaks for 2-3 minutes per side for well done. Serve while hot!
Separate eggs carefully,reserving the whites for another use.Make sure to put the yolks in a heatproof bowl,within easy reach of the stove. Mix milk,sugar, 1/2 cup of the cream,and the salt in a pot and cook over medium heat until just under a boil,stirring occasionally.Slowly pour a small amount of milk into the egg yolks while beating them steadily with a wire whisk.Continue adding the milk(add about 1/2 of the milk in the pan) whisking the whole time to temper the eggs. Add the egg yolk mixture back to the pot,whisking to thoroughly combine.Cook over medium-low stirring constantly until the mixture thickens and lightly coats the spoon,about ten minute,It's very important that you do not let the custard boil or the eggs will curdle;if it threatens to come to a boil reduce heat,and do not stop stirring! Remove from heat and stir in the vanilla.Strain the custard into a heat proof bowl and mix in the cajeta and the remaining 1/2 cup cream.Set the bowl inside a larger bowl filled with ice and stir occasionally until cooled.Refrigerate until completely cold. Freeze according to manufacturer's directions for you ice cream maker.It will probably take about 20 minutes to freeze(it will become difficult for the paddle in the machine to turn).stir in nuts by hand and place in freezer until completely frozen. Top with extra cajeta and nuts if desired,.
Fry onions, bacon and noodle soup mix until onions soft. Add mince and brown. Add all other ingredients except cabbage. At this point I usually add a little water, cover and cook until the rice is tender. Add the cabbage now and cook until desired doneness. Some like the cabbage crunchy, others like it more tender.
Heat EVOO in skillet and add onion and garlic. Sautee until the onions are translucent. Add can of tomatoes (Juice and all), allow for mixture to come up to heat. Add wedges of cheese, and Parmesan and mix to combine, until cheese is melted and the mixture takes on a light "cream" sauce look. Add any fix-in's (I like seafood sausage medallions) and serve over pasta! Enjoy!
Preheat oven to 350. With palm of hand, press down lightly on the top of each garlic bulb to loosen the cloves. Put the bulbs in a small baking dish. Drizzle with 1 tsp oil over the exposed cloves. Sprinkle with 1/8 tsp salt over that. Bake 45 minutes Drizzle 1 teaspoons oil over the cloves, return to oven and cook 30 mins more. Remove from oven, let stand 10 minutes then remove the garlic cloves from the bulb. Reserve oil that you baked the garlic inches. Add 4 teaspoons oil, salt and reserved oil from baking pan and place all into a large skillet. Over med-high heat add the mushrooms, thyme, salt and pepper. Cook for 4 minutes. Add the garlic cloves and scallions. Cook 5 minutes.
PREPARATION. The shrimp- Remove the shells from the shrimp and devein by cutting a slit along the back of the shrimp (removing the vein), butterfly, place the shrimp in a bowl, add 2 teaspoons of salt, mix and then rinse under cold water, add another 2 teaspoons of salt, mix and then set aside for 15 or more minutes. The salted black beans- Rinse the beans briefly, place in a small bowl, add minced garlic, graded ginger, 1-2 tablespoons rice wine (2 cover) and then set aside to soak for 15 minutes. The ground pork- In a bowl add the ground pork, 1 tablespoon soy sauce, mix and then set aside. The stock- In a bowl add the stock, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, stir and then set aside. The thickening agent- In a small bowl add the tapioca powder (or cornstarch) with water, stir and then set aside. The eggs- In a small bowl add the eggs, with the water, mix lightly and then set aside. The scallions- Wash and clean the scallions and cut at an angle into 1/2 inch pieces, set aside. The sesame oil- In a small frying pan heat 2 tablespoons sesame oil, keep warm and then set aside in the frying pan (to be heated later and used after the eggs are added), as an option see the notes below. COOKING INSTRUCTIONS. In a Teflon pan (or wok) add 1 tablespoons peanut oil and when medium hot add the shrimp, stir-fry until the shrimp turns pink, do not overcook, remove and set aside. Next mash the salted black beans mixture a little, then add 1 tablespoons of oil to a clean Teflon pan (or wok) and when medium hot add the salted black bean mixture, then stir-fry until it starts to release its aroma. Next add the pork mixture and stir-fry until it loses its pink coloring. Next add the stock and stir-fry until boiling. Next re-stir the tapioca powder (or cornstarch), add to the pan and stir-fry to thicken the sauce. Next add the pre-cooked shrimp and cook for about a minute. While the shrimp is re-heating, heat the sesame oil until almost smoking and then set aside (in preparation to add on top of the eggs in order to set). Next add the egg mixture on top of the sauce. Then pour the heated sesame oil on top of the egg mixture to set/cook briefly (eggs should remain somewhat runny and do not stir the eggs into the sauce). Then add the scallions. Finally ladle the shrimp and sauce into a dish and try to retain some of the "set" egg on top for appearance. Serve and enjoy. NOTES: Instead of using heated sesame oil, do not heat the oil (step # 9, 17) but add to the sauce in step #19 and stir once. Then add the eggs on top and use a cover to let steam "set" cook the eggs. However, this will increase the cooking time and you might overcook the shrimp. Serve with white rice on the side.
Heat vinegar and 1/4 cup broth in large saucepan. Add onion and garlic and saute until onion begins to soften, about 4 minutes. Stir in remaining broth, sweet potatoes and curry powder. Cover and simmer for 10 minutes. Add peas and simmer until peas are tender, about 5 minutes. Serve over rice.
Whisk together the flour, milk,eggs, 1tbsp butter, salt& nutmeg if using, Blend until the batter is smooth (use your blender). Let the batter rest for 30 minutes. Set a colander over a pot of boiling water. Put half the batter into the colander and with a wooden spoon push the batter through the colander and into the boiling water. The size of the spatzle depends on how fast you push it through the colander. Reduce heat, cover and simmer for 8 minutes. Transfer the spatzle to a heated bowl, cook remaining half. Toss with remaining butter. Season, Serve.
Preheat oven to 180°C. In a large baking dish, combine the stock with the remaining ingredients and marinate for 30 minutes or more if time allows. Bake uncovered for 1 hour, turning chicken once or twice, or until chicken is cooked through. Serve on a bed of steamed rice or mashed potatoes, and spoon any remaining sauce from pan over the top. Garnish with chopped sprng onions or chives, if desired.
Boil chicken until tender. Debone and cut into small pieces. Reserve 2 cups of broth. Put chicken in a 9x13 pan. In saucepan, bring 2 cups broth and 10 1/2 can cream of chicken soup to a boil. Drain 16 ounce can of veg-all vegatables and pour over chicken. Pour broth mixture over vegetables. In a bowl combine flour, salt, pepper, buttermilk and margarine. Mix thoroughly with spoon to form batter. Spread batter on top. Bake at 425 for 30 minutes. For OAMC: Bake as directed above, then wrap, seal and label. Note: You may want to make slightly saucier if you want it creamier from the freezer.
Boil the onions in plenty of water for 15 minutes, until slightly tender. Remove from the pan and allow to cool. Remove the top 1 inch of each onion and reserve. If need be, slightly trim the stalk end of the onion so that they sit flat on a roasting tray. Cut about a heaped tbsp out from the inside of each onion, keeping the outside intact. Finely chop along with the reserved onion top. Pre heat the oven to 400°F. Heat a frying pan and add a little olive oil, garlic, chopped onions and a little chopped rosemary. Fry for a couple of minutes then turn the heat down and add the cream. Remove from heat and stir in the parmesan and season to taste. Wrap a rasher of bacon around each onion and secure with the sharpened rosemary twig or half a cocktail stick. Place the onions on the roasting tray and spoon some of the filling inside each one. Bake for 25 minutes. Place the onions on a warmed serving plate, warm through any remaining filling and serve on the side.
mix butter and sugar until creamy. add flour and beat together well. put mix into piping bag and pipe into small paper fairy cake cases. top with a glace cherry if you wish. place on a baking sheet and cook for 10 to 15 mins in med oven until lightly golden in colour. allow to cool before eating.
Mix together all marinade ingredients and place in a sealable plastic bag. Add pork cubes, seal and refrigerate for 2 hours (can be more). Thread onto skewers. Discard marinade. Grill over hot coals for 5 minutes, turn and grill another 5 minutes or until done.
MELT butter in a large skillet over medium-high heat; add garlic, and saute 1 to 2 minutes. Add half-and-half and chicken broth. Bring to a boil, and cook 8 minutes or until reduced by half. WHISK together lemon juice and cornstarch until smooth. Whisk lemon juice and 1/2 teaspoon pepper into butter mixture, and cook, whisking constantly, 2 minutes or until thickened. Remove from heat. DO NOT ADD BASIL UNTIL READY TO SERVE.
In a large non-stick skillet over medium-high heat, add the tablespoon of oil. Add onions and fennel and saute for 4 to 5 minutes. Add the minced garlic and cook an additional minute. Add tomatoes, rosemary, oregano, thyme, and salt and pepper and simmer for ten to fifteen minutes. Whilst the sauce is cooking, about five minutes into simmering time, take the garlic clove and rub both sides of the chops. Season to taste with salt and pepper. Cook chops about 3-4 minutes on each side on grill, grill pan, or skillet. (I used a George Foreman and find 3 minutes per side perfect.) Allow meat to rest a minute before serving.
Preheat oven to 375 degrees. Cut onions in half and slice to 1/4 inch thickness. Place on baking sheet and toss with 1/4 cup balsamic, 1/8 cup olive oil, 1 t. salt and 1/2 t. pepper. Bake the onions 15 - 20 minutes or until tender and nicely roasted. Remove from the oven and toss with 2 T. balsamic and let cool. For the dressing: Whisk shallots, mustard, red wine vinegar, 1/2 t. salt and 1/2 t. pepper in small bowl. While whisking, add 1/2 cup olive oil until dressing is emulsified. Mash 1/4 cup of the blue cheese with a fork and add it to the dressing. To assemble: Toss enough lettuce for 6 with dressing to taste. Place on 6 plates and arrange onions on top. Coursely crumble the rest of the blue cheese on top. Sprinkle with salt and pepper to taste. EAT!
Measure your flour using the same measure you use for liquids, rather than a dry measure. The flour can be loosely spooned or poured into the measure but don't pack it. Place flour into bowl, add salt and yeast, and stir lightly. Put honey into liquid measure, add water and stir to dissolve. Add pumpkin seeds and oat bran (use dry measure for these). Stir water and honey into bowl and mix the dough well enough with a spoon to make sure there are no dry spots; it's ok if the dough is sticky, but it shouldn't be excessively so. Add flour only if you can't avoid it. (You may oil your hands to make mixing the dough easier if you like using your hands to mix). Cover the bowl with plastic wrap and set it aside in a dark place, or cover the plastic with cloth. Take note of the time. 6 hours later, check your dough and see if you can discern bubbles at the surface. There should be some development, but probably not much. Check your dough again at the 12 hour mark--if the bubbles are all over the dough and it sinks in when you poke a damp finger into it, it is ready to start oven prep. If not you may wait longer, perhaps as long as another 6 hours. This is the hard part, because it's up to you and the bread. You can choose to go ahead but the dough will be less developed. When you and the bread are ready, remove it from the bowl onto a lightly oiled surface and shape it into a round. Let rest 15 minutes. Knead or shape the bowl into a loaf form and put into the oiled pan of choice--this can be a baking sheet or a regular loaf pan. Let rise for two or more hours, until it has appreciably filled the pan or risen significantly. You can check this again with a finger poke- When it doesn't fill in, the gluten is developed enough to hold the bread in shape. Bake at 425°F for half an hour, lower temp to 375° and give it another 20-30 minutes, going by how dark the bread appears.When it is done, it should easily slide out of your pan. Cool completely before slicing if you can wait long enough for that!
Sift the flour, salt, baking powder, and sugar together into a mixing bowl. Add the egg, butter, and milk, and mix until smooth. Slowly heat 3 inches oil to 340°F. Dip the chocolate into the batter, coating each piece completely. Fry the fritters, a few at a time in the hot oil until golden brown all over, about 1 or 2 minutes. drain each batch on paper towles, then tranfer to a warm serving platter and dust with confectioner's sugar.