HumbleIntelligence/food-ner-1-Million huggingface dataset:
Follow directions for thawing/preparing puff pastry sheets. Adjust oven rack to low center position, heat oven to 400. Put chicken broth in a dutch oven over medium heat. Add chicken. Cover and bring to a simmer. Simmer until chicken is just done, 8 - 10 minutes. Transfer meat to a bowl to cool. Transfer broth to small bowl. Increase heat to medium-high and heat 1 1/2 tablespoons oil in the dutch oven. Add onions, carrots and celery and saute until just tender, about 5 minutes. Season to taste with salt and pepper. Put cooked veggies in a large mixing bowl and set aside. Saute mushrooms in remaining 1 tablspoon of oil until liquid evaporates and mushrooms start to soften, about 5 minutes. Meanwhile, shred checken into bite size pieces. (Reserve any accumulated chicken juices). Place chicken in bowl with the veggies, add mushrooms to mixture. Heat butter over medium heat in dutch oven. When foaming subsides, add flour, cook for about 1 minute whisking constantly. (This step is important, do NOT cook less than 1 minute). Whisk in reserved chicken broth, milk and any accumulated chicken juices and thyme. Bring liquid to a simmer, reduce heat to low and continue to simmer, stirring, until sauce fully thickens about 1 minute. Season to taste with salt and pepper. Stir in sherry. Taste and adjust seasonings. Pour sauce over chicken-vegetable mixture, stir to combine. Stir in peas an parsley. Pour mixture into a 13x9 pan or any shallow baking dish of your preferred size. Place puff pastry sheet over pan and gently press to edges. You may need to lightly roll out the pastry sheet to get the right size. If you use different pans, you will obviously need to cut the puff pastry to the appropriate size, I use scissors and cut the pastry just a touch bigger than the diameter of the pan. Bake until pastry is golden brown and filling is bubbly, about 30 minutes for large pies and 20 - 25 minutes for smaller pies. Serve immediately.
Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
Blend the ingredients one at a time, in order given. That's it, that simple! Keeps in the frig, for up to 2 weeks, or, part of it can be frozen and thawed for later use. Tip: can whip the softened butter with honey then add the rest of the ingredients.
Unwrap all the Lifesavers. Take one Lifesaver and apply a thin layer of frosting around the inner hole. Grab a jellybean and place one of the short, ROUND ends in it, so the length of the jellybean is coming out of the hole. Flip the Lifesaver over. On the other side, take the frosting and make a slightly thicker (yet still on the thin side) layer of frosting around the inner hole/center, and place another Lifesaver perpendicular attaching edge of 2nd Lifesaver to center of 1st Lifesaver with jellybean attached to it. Place on flat surface and allow to dry. After drying for 3-4 hours, thread curling ribbon through the hole of the 2nd Lifesaver and tie in a knot.
Preheat oven to 350°. Place the juice in a small saucepan; bring to a simmer over medium-high heat. Remove from heat; stir in saffron. Let stand 10 minutes. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Set aside. Place sugar, egg, and egg white in a large bowl, and beat with a mixer at medium speed for 5 minutes or until thickened. Add yogurt, beating well. Gradually add oil and juice mixture, beating until well blended. Add half of flour mixture to sugar mixture; beat just until blended. Repeat procedure with the remaining flour mixture. Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Place cake on a serving platter. Combine marmalade and liqueur in a small saucepan; bring to a simmer over medium heat, stirring constantly. Remove from heat; strain through a fine sieve directly onto surface of cake. Discard solids. Spread marmalade mixture evenly over top of cake, allowing excess to drizzle down sides of cake. Yield: 12 servings (serving size: 1 slice).
Pit and dice avocados. I like mine very chunky, but you could mash or puree them if you like a creamier guacamole. Dice red onion, peppers, garlic, tomatoes and tomatillos. Leave the ribs and seeds in the peppers if you like them to be VERY spicy! Again, chop everything smaller or larger depending on your preference of texture. Add cilantro. Toss diced veggies with cayenne pepper, red pepper flakes, salt and lime juice. Add the mixture to the avocados and toss (or mix if your avocados are pureed) evenly. Adjust seasonings to taste, chill one hour to allow flavors to blend.
Preheat oven to 350°F Spray 10 madeleine molds with vegetable oil spray. Sift together the flour, cocoa, baking soda, and salt, the sift again into a large bowl. In a small bowl, combine the fudge sauce, orange juice concentrate, coffee and liqueur. Mix well and set aside. In the bowl of an electric mixer, combine the egg, egg white, sugar, vanilla, and chocolate extracts and beat on high speed until the mixture doubles in volume. Reduce the speed to low and gradually add the Fudge Sweet mixture, beating just until incorporated. With the mixer at low speed, gradually add the dry ingredients. Stop the mixer and scrape the sides of the bowl often during the process. Do not overmix,. Spoon the batter into the madeleine molds, filling each one-third full. Set the molds on a baking sheet and bake for 15-20 minutes, until firm. Invert onto a wire rack and cool.
Peel, core and slice apples to desired size (I prefer a little thinner than apple pie slices). Grease well a 9x13 cake pan or an angel food cake pan. Stir flour, sugar, oil, eggs, baking soda, cinnamon, salt and vanilla in a large bowl. Stir in apples and chocolate chips. Pour batter, which will be very thick and lumpy, into pan. Bake at 375 degrees for 1 hour. Let cool. Store in an air-tight container or cover with saran wrap. ***Tips*** if using an angel food cake pan, be very careful when removing it from the pan, it sometimes falls apart. if using a regular cake pan, serve right from the pan. ***If cake seems to be a little dry, place slices of apples on the top of the cake until you are ready to serve.
Preheat oven to 200 degrees Celsius. Grease a 12 capacity muffin pan. Heat olive oil in pan. Add leek, zucchini, capsicum and spinach. Saute vegetables until just tender. Combine beaten eggs, feta, sour cream and parmesan in a large bowl. Add vegetables to egg mixture and mix well. Pour mix into greased muffin pans. Bake in oven for about 30 minuted or until set. If you wish you can brown muffins in pan under grill for a few minutes after baking.
Slice the morels lengthways and soak overnight (or up to 24 hours) in the salt water in the refrigerator. Drain and rinse the mushrooms in cold water. Dry the mushrooms on a towel. Mix the batter, using the tempura mix, the 1 cup of water and the Poultry Magic (if used -- seasoned salt can also be used if you can't find the Poultry Magic). In a large skillet, melt the Crisco over high heat. When the Crisco has melted and is very hot (375-400 degrees), dip each mushroom half in batter and drop into the skillet. Make them in several batches -- do not crowd them. Fry until brown, turning them once. Serve hot. (The cooking time is "per batch").
Preheat oven to 350F degrees. Cut chicken into bite-sized pieces. Combine soy sauce, maple syrup, sherry, ginger, pepper and Chinese five spice. Add chicken and marinate 20 minutes, turning occasionally. Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown. Drain chicken, reserving marinade. Dredge chicken in flour seasoned with a little salt and pepper. Shake off any excess. Heat oil in a non-stick skillet. Add chicken and brown. Remove from heat. Place marinade in a pan and bring to a boil, boil 3-4 minutes. Add chicken, reduce heat and sate 1-2 minutes or until chicken is cooked through. Remove from heat and roll chicken in sesame seeds.
Grease a 10-inch pie plate. Add cranberries and spread out evenly. Top cranberries with 1/2 cup sugar and pecans. In a mixing bowl, add the eggs. Gradually beat in 1 cup of sugar. Add the flour, butter, and shortening, beating until just smooth. Pour the batter over the cranberries. Bake at 325 degrees for 1 hour or until the top is golden. Serve warm with ice cream.
Mix crabmeat, cheese, and seasoning together and spread on split muffin halves. Place under the brolier (cheese side up) until just browned lightly. Cut each muffin half in to 4 little "pizza slice" like pieces. Serve immediately -- they are best while stll hot!
Place 1 sugar cube, 1 tablespoon cherry juice and 1 teaspoon lemon juice in each of 6 champagne flutes. Fill with champagne.
Spray a serving bowl with cooking spray. Crack the eggs into the bowl, and stir up with a fork, making sure the yolks are broken. Sprinkle with salt and pepper. Cover the bowl with a paper towel and microwave for 1 minute. Remove from the microwave and cut the cooked parts of the eggs with a knife and fork. Return to the microwave, cover, and cook for 1 more minute. Remove from the microwave, cut the eggs up and top with a pat of butter if you wish. As an option, put chunked ham or bacon in the eggs while cooking. Great as well with a small spoon of cheez whiz mixed in after it is done cooking.
Place the hotdogs in the crockpot, leaving space between them and having them touch the sides of the pot. Where they make contact with the surface of the crockpot they will be brown and crispy. Cover and cook the hot dogs on the HI setting for 2 hours. Do not lift the lid of the crockpot while they are cooking. Do not add water or anything else to the crockpot. If you have another crockpot or crockette, use it to heat the chili, if you wish to make chili dogs. If you'd rather, sauerkraut may be heated in the crockette instead of the chili. A few minutes before serving, place hot dog buns in the crockpot the the dogs to warm up and soften the buns. You might enjoy setting up a hotdog bar for your teen-ager's special function. Set out the crocks of hotdogs and chili (or kraut) also with other condiments like mustard, relish, etc. so the teens can help themselves.
Heat the oven to 170 degrees Celcius and line cupcake pans. Sift cake flour and baking powder together. Set aside. Whisk egg white until its frothy, gradually add sugar while whisking in the highest speed. Add egg yolks one at a time while whisking, then the softened butter and vanilla. Gradually add cake flour and baking powder mixture. Continue mixing until texture is well combined and smooth. Pour mixture into cupcake pans and bake for 12-15 minutes.
BREAD MACHINE: Put the ingredients in the bread pan in the order listed, and then put the bread pan into the bread machine. Select the dough setting, as you won't be baking this in the machine. When the dough sequence completes, stop the machine and remove the dough. BY HAND: In a mixing bowl, combine 1 1/2 cups of the flour and the yeast. Combine water, sugar, and salt; pour over flour mixture. Add the tomatoes and beat at low speed of electric mixer for 30 seconds to a minute, scraping bowl a few times. Stir in as much flour as you can mix with a spoon. Turn out onto a lightly floured board and knead in enough flour to make a moderately stiff dough that is smooth and elastic (about 8 minutes). Cover with a clean towel and let rest 10 minutes. FOR BOTH: Cut into 10-12 equal portions; shape each portion into a smooth ball. Punch a hole in the center of each ball with your fingers and pull gently to make a 1 1/2 inch hole in the center. Arrange the rounds on a cookie sheet lined with parchment paper or a silpat (NOT wax paper, trust me) and cover with a clean towel. Put the cookie sheet into a warm place and allow it to rise undisturbed, 45-60 minutes. Preheat your oven to 400 F at this time. In a large saucepan or wok, bring 2 quarts of water to boil over medium heat. (Do NOT use a non-stick pan for this.) Carefully drop the dough rounds into the water one at a time and boil each bagel about 2-3 minutes, until visibly puffed from the water. Remove the bagels from the water and transfer briefly to a clean towel before moving to the cookie sheet again. Bake at 400 F until lightly browned, about 20 minute.
Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper. Process whole almonds in a food processor or blender until finely ground (you will have about 1 3/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda, and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined. Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a handheld mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan. Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely. If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.
Mix 1/4 cup granulated sugar and the liqueur in mixing bowl. Add peaches and toss to coat. Let stand at room temperature 30 minutes. Heat oven to 350 degrees. Generously butter 9" round baking dish or glass pie plate. Toast almonds on baking sheet until light brown, 7-10 minutes. I. ncrease oven heat to 375 degrees. Process eggs, egg yolk, and remaining 1/2 cup granulated sugar in food processor fitted with steel blade until blended. With machine running, add butter and flour through feed tube; process 30 seconds. Add milk, almond extract, 3 peach slices, and all the liquid from peaches; process until smooth, about 30 seconds longer. Pour enough batter into prepared dish to measure 1/4" deep. Bake just until set, 5-7 minutes. Arrange peaches over baked batter and sprinkle with almonds. Cover with remaining batter. Bake until puffed and top is browned, 35-45 minutes. Let cool slightly on wire rack. Sift confectioner's sugar over top and serve warm, topping each serving with a dollop of whipped cream.
Toast seeds on med-low heat on the stove top. Toast nuts on med-low heat on the stove top. Let cool. Toss everything in a blender and pulse to coarse grind. Serve with high quality olive oil. Dredge fresh bread through olive oil and dip in dukkah. Or, sprinkle this lovely mixture on anything! Salad, pizza, eggs -- go wild. Store leftover dukkah in a cool, dry place, such as the fridge. Nuts are perishable, so don't forget about it and let it migrate to the back.
Stir together dry ingredients. Put remaining ingredients in a separate bowl and stir, then beat for three minutes. Combine bowl mixture with dry ingredients. Bake in a 9x12-inch greased pan at 350 degrees F for 35-40 minutes. Test with toothpick. Frost cake after it is cool.
Mix and make a soft but not sticky dough. Roll and cut into oblong pieces. Make a cut in the centre (but not from edge to edge). Take an end and pull through the middle. Fry in hot oil until golden brown. Let cool. Sprinkle with icing sugar. Eat with watermelon.
Combine in a shaker. Shake well and strain into a chilled martini glass. Garnish with orange peel.
1. Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove; thinly slice core and reserve. Cut heaping 1 cup of 1/2-inch florets from head of cauliflower; set aside. Cut remaining cauliflower crosswise into 1/2-inch thick slices. 2. Melt 3 tablespoons butter in large saucepan over medium-low heat. Add leek, onion, and 1 1/2 teaspoons salt; cook, stirring frequently, until leek and onion are softened but not browned, about 7 minutes. 3. Increase heat to medium-high; add 4 1/2 cups water, sliced core, and half of sliced cauliflower; and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Add remaining sliced cauliflower, return to simmer, and continue to cook until cauliflower is tender and crumbles easily, 15 to 20 minutes longer. 4. While soup simmers, melt remaining 5 tablespoons butter in 8-inch skillet over medium heat. Add reserved florets and cook, stirring frequently, until florets are golden brown and butter is browned and imparts nutty aroma, 6 to 8 minutes. Remove skillet from heat and use slotted spoon to transfer florets to small bowl. Toss florets with vinegar and season with salt to taste. Pour browned butter in skillet into small bowl and reserve for garnishing. 5. Process soup in blender until smooth, about 45 seconds. Rinse out pan. Return pureed soup to pan and return to simmer over medium heat, adjusting consistency with remaining water as needed (soup should have thick, velvety texture but should be thin enough to settle with flat surface after being stirred) and seasoning with salt to taste. Serve, garnishing individual bowls with browned florets, drizzle of browned butter, and chives and seasoning with pepper to taste.
Heat a large nonstick skillet or wok over med-high heat until a drop of water sizzles. Add the oil to the skillet and swirl to coat the pan. Add in the garlic, ginger, and crushed red pepper; stir-fry until fragrant--about 30 seconds. ADd in the bok choy; cook, stirring often, for 3 minutes. Stir in the broth, soy sauce, sugar, and cornstarch; bring to a boil stirring constantly. Cook 1 minute or until thickened. Remove from heat and sprinkle with sesame seeds.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes. Discard garlic. Add onion, pancetta and fennel seeds to skillet; saute until onion is tender and pancetta begins to brown, about 8 minutes. Add crushed red pepper (if using), then broccoli stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking liquid. Add pasta to skillet with broccoli and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil and 1 cup cheese. Season to taste wtih salt and a generous amount of pepper. Transfer to large shallow bowl. Sprinkle with pine nuts and serve, passing additional grated cheese separately.
Open and drain the cans of olives. Put the olives in a blender. Peel the garlic and put in the blender. You can use more or less, depending on your garlic tolerance. Pour in the olive oil and begin blending. I have never actually measured the amount of olive oil - just add it until the olives blend easily. Blend well and enjoy!
Preheat oven to 400°F. Grease a 3-quart shallow baking dish. Bring a pot of salted water (Who wants bland pasta?) to boil for the macaroni. The yummy topping: Melt 2 T unsalted butter In a bowl stir melted butter together with crushed Ritz and 1 cup cheddar until well combined. This can be made 1 day ahead and chilled, covered. The yummy sauce: In a 5-quart heavy saucepan melt 3 T butter over med low heat. Stir in flour and red pepper flakes. Stir about 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly. Simmer, whisking occasionally, for about 3 minutes or so. Stir in the cream, the 4 cups of cheddar, mustard, salt, and pepper. Remove pan from heat and cover surface of sauce with wax paper. Cook macaroni in boiling water, al dente. (per package instructions) Reserve 1 cup of the cooking water. Drain macaroni. Return the macaroni to the pot (off the burner) and mix together the macaroni, reserved cooking water, and the sauce. (The sauce does stick a bit to the wax paper when removed) Transfer macaroni mixture to baking dish. Sprinkle topping evenly over the macaroni and bake on middle rack for 20 to 25 minutes, or until light golden brown and bubbling.
Warm the olive oil over medium-low heat in a skillet; cook the onion, garlic and red pepper flakes in the oil until the onion is translucent. Stir in the tomatoes, olives, capers and oregano; raise the heat just until the mixture rebring just to a boil; cover the pan, reduce the heat to medium-low, and simmer for 20 minutes. Add the ouzo, basil leaves and shrimp, then immediately spoon the mixture into four shallow individual casseroles. Top each casserole with crumbled feta and place them under the broiler until the shrimp are just pink and the cheese is browned, about 7 minutes. Sprinkle with minced parsley and serve immediately with hot crusty bread for dipping.
For topping: combine bananas, orange juice, sugar and lemon juice and cook over medium heat for 5 minutes or until the bananas become very soft. With a slotted spoon, transfer bananas to blender. Add 1/4 cup of the liquid from the pan and puree until smooth. Place in a bowl, cover with plastic wrap and chill until cold (at least 2 hours). Just before serving, beat whipping cream in a medium bowl until stiff peaks form. Fold banana puree into whipping cream. For French toast, whisk together the eggs, milk, cinnamon and vanilla. Dip bread slices into egg mixture, coating both sides well. Melt butter in skillet or griddle and cook slices over medium heat until golden brown. Keep slices in warm oven until all are completed. Serve with a generous dollop of banana cream topping and garnish with a few slices of freshly sliced bananas.
Preheat oven to 375 degrees. In a large saucepan, saute celery and onion in butter until tender. Stir in soup and chicken broth. Simmer 5 minutes. Add chicken and soy sauce. Cook over low heat 5 minutes. Stir in rice. Spoon into a 9x13 inch baking dish and bake until liquid bubbles to the surface, 15-20 minutes. Sprinkle noodles and nuts on top and brown in oven.
Cook deer burger, onion, basil, salt and pepper together until deer is done and lost its color. Meanwhile, parboil potatoes until just tender. Put deer burger in a deep 7 1/2 x 7 1/2-inch casserole and stir in potatoes and tomatoes (if canned tomatoes are used, do not drain). Bake, uncovered, in a 350 degree oven for 30 minutes. Top with cheese and bake 15 minutes longer.