HumbleIntelligence/food-ner-1-Million huggingface dataset:
Carefully wash the leeks, then trim the root end and the tops just where they start to turn light green. Halve them longways, then check for mud and dirt again and rinse if necessary. Slice into thin half-moons, keeping the slices from one of the leeks separate from the other two. Put the slices from two of the leeks into a small saucepan, cover with the cream, and season with salt and pepper. Bring to a boil and then allow to simmer gently for about 10 minutes. Add tomato and continue to simmer. Meanwhile, start the risotto. In a heavy-bottomed, medium-sized stock pot, melt 1 tbsp butter. Add leeks, and saute over medium heat for a few minutes until softened and beginning to brown slightly. Add rice and saute for 2-3 minutes until coated with butter-leek mixture and beginning to toast. Add 2/3 cup wine and stir until wine is mostly absorbed. Add about 1/2 cup chicken or shrimp stock at a time, stirring frequently, waiting to add more stock until there's just a little bit of liquid left. Continue to add stock until the rice is cooked through and just barely firm in the center. Grate a bit of the Meyer lemon rind (from about 1/4 of the lemon) into the risotto, and season to taste. Add 1/2 basil and peas to cream mixture and stir. Check seasoning, then pour into risotto and gently fold to combine with the rice. Heat a large non-reactive skillet over high heat. Add 1 tbsp butter and melt, then add shrimp, season with salt and pepper, and saute until cooked through - about 2 minutes. Add shrimp to risotto, then return skillet to heat, melt the remaining 1 tbsp butter, then add the garlic cloves, pressing them through a garlic press. Saute for just a few seconds, then pour in 1/3 cup wine to deglaze, scraping up any browned bits on the bottom of the pan with a wooden spoon. Pour liquid into risotto, then squeeze 1/2 Meyer lemon on top and fold gently to combine. Serve in shallow bowls, garnishing with a grating of Parmigiano-Reggiano and some of the basil chiffonade. Serve with the same wine you used to add to the risotto.
Toast your bread. While it's in the toaster, halve, pit and peel your avocado and scoop out the flesh with a spoon then pop it in a bowl. Mash the avocado with a fork and mix in a splash of lime juice. Fold the cheese into the avocado mixture, leaving some bits chunky. Spread the avocado mixture onto your toast and top with salt, pepper and a drizzle of olive oil.
Drain the pickles, dust with flour and set aside. Marinade the thighs in pickle juice just to cover, and use a meat injector to plump them with pickle juice. Let stand for an hour. Mix remaining pickle juice, egg and hot sauce with a couple of tablespoons of flour, beat well and soak the chicken in that for a couple of minutes. Mix remaining flour, corn meal and seasonings together in a gallon zipper bag. Drain the chicken and shake in the bag of flour to coat. Shake off excess flour, and pan fry in shallow oil in a heavy skillet. Drain on a rack or on paper towels. Fry up the pickles when the chicken is completed.
Blend salt, turmeric, cumin, cardamoms, cinnamon, black pepper, cloves and ginger, garlic in a blender.Boil lamb pieces in a pot with little water.When tender, add prepared spices and mix cook till water dries.Blend fresh coriander, mint and green chilies finely in a blender.Remove in bowl and mix cream with it.Heat butter in a pot, fry onions and remove on absorbent paper.Grind onions with little water in a blender.Add lamb, fry for 5 minutes, add onion paste and cream mixture and put on slow heat till dry.
Hard boil your eggs. Peel eggs. Slice eggs lengthwise and empty yolks into a bowl, putting the egg white to the side. stir in mayonnaise, salt, and pepper until egg is relatively smooth. using a spoon, take scoops of egg mix and put them on the egg whites where yolks used to be. sprinkle paprika over eggs. store in refrigerator.
Melt butter in large skillet over medium-low heat. Add onion. Cook 10 minutes or until tender. Heat waffle iron according to manufacturer's instructions. Whisk eggs in large bowl. Stir in mashed potatoes and flour until evenly blended. Stir in onion and butter until blended. Spoon about 1/2 cup batter (depending on size of waffle iron) into center of waffle iron. Close lid and cook 4 minutes or until deep golden brown. Repeat to cook remaining waffles.
Melt butter in a large sauce pan. Add onions and cook until tender. Add the garlic and chili peppers and continue to cook for an additional 2-3 minutes. Add the chili powder and stir well. Cook over moderate heat until the chili powder's flavor is developed. Add the remaining ingredients and simmer for approximately 45 minutes. Mix approximately 2 tablespoons of cornstarch with 1/4 cup of water until it is smooth. Stir the slurry into the BBQ sauce to adjust the thickness of the sauce. Be certain to bring the sauce back to the boil before cooling to cook out the starch of the cornstarch. Sauce can be used at this point or be stored under refrigeration for up to one week.
Preheat oven to 400°F. Butter a shallow baking dish. Snap stems off mushrooms and chop. Please caps with tops down in buttered dish. Melt butter in a medium size skillet. Add garlic and mushroom stems. Cook over medium heat, stirring, 3 minutes. Add wild rice, cream, salt and pepper and boil 1 minute, stirring until mixture is thickened. Spoon wild rice mixture into the mushroom caps. Sprinkle with the Parmesan cheese and top each with two or three leaves of rosemary. Bake 10-15 minues or until hot. Serve warm.
Melt butter in saucepan, then stir in graham cracker crumbs and 2 T. sugar. Measure and set aside 3 T crumbs for topping. Press remaining crumbs into ungreased 9" square pan and set aside. For filling, dissolve jello in boiling water in a bowl. In small mixing bowl, beat cream cheese, sugar and lemon juice together until smooth. Slowly, beat in warm jello. Chill until it starts to set. Beat cream until stiff and fold into mixture. Pour over crust in pan and sprinkle with reserved 3 T crumbs. Chill well.
Place a rack in the center of the oven and preheat the oven to 350°F Line 24 cupcake cups with paper liners. Set the pans aside. Place the cake mix, pudding mix, sour cream, water, oil, food coloring and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat two minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Fold in the chocolate chips. Spoon batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven. Bake the cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Remove the cupcakes from the pans and place them on a wire rack to cool for 15 minutes before frosting. Meanwhile, prepare the White Chocolate Peppermint Cream Cheese Frosting. When finished, place a heaping tablespoon of frosting on each cupcake and swirl to spread with a short metal spatula or a spoon, taking care to cover the tops completely. Place these cupcakes, uncovered or in a cake server, in the refrigerator until the frosting sets, 20 minutes. The cupcakes are ready to serve.
Preheat oven to 400°. Arrange almonds on a baking sheet in a single layer and toast in oven for 10 minutes. Set aside to cool, then finely chop. Meanwhile, combine honey, orange zest, cinnamon, allspice, and nutmeg in a medium mixing bowl. Add almonds, apricots, and dates and mix well; (add a few drops of liqueur or orange juice if mixture is too dry). Pinch off rounded teaspoon-size pieces of the mixture and roll into balls. (Rinse your hands often, as mixture is very sticky.) Roll balls in sugar, then refrigerate in single layers between sheets of waxed paper in airtight containers for up to 1 month. Their flavor improves after ripening for several days.
Beat cake mix and water in large mixing bowl at low speed for 30 seconds and then on medium speed for one minute. Gently fold in the coffee granuals and semi-sweet chocolate chips. Spoon into ungreased tube pan - spreading evenly. Bake at 350 degrees F for 37 minutes or until it springs back when touched. Cool upside down. Loosen edges with a knife. Invert onto plate.
Brown some bacon - I do a pound so I can add to salad in addition to the croutons or use it with eggs etc -- don't think a pound of bacon will go to waste anywhere?. Cut your bread - I use homemade bread that is a bit past it's prime. I cut the croutons fairly large - like the ones you buy at the grocery? You could use brioche or other bakery bread. Not sure how this would be on purchased sliced bread -- Heat your oven to 350. Put the bread cubes into a big bowl. Drizzle 1 tbl of bacon grease over the croutons, gently stir. Repeat 4 times - this ought to distribute the grease fairly well. Sprinkle in the salt and then stir again. Bake croutons in oven 350 degrees for 10 min - stir - bake 5 more minutes. Keep for a day or two - serving with soup or salad -- in a sealed container.
Put the stock into the pan and bring to the boil. Add the garlic cloves, cover and simmer gently for 40 minutes. Heat the butter and oil in a saute or frying pan, add the chicken thighs (you can cut them in halves) and cook them gently on all sides until golden. Transfer them to an ovenproof dish. Preheat oven to 190°/375°/gas 5. Strain the stock and reserve it. Distribute the garlic and lemon slices among the chicken pieces. Add the flour to the fat in the pan in which the chicken was browned and cook, stirring, for 1 minute. Add the wine, stirring constantly and scarping the bottom of the pan, than add the stock. Cook stirring until the sauce has thickened and is smooth. Season it with salt and pepper. Pour the sauce over the chicken, add dried basil, cover and cook in the oven for 40-45 minutes. If a thicker sauce is required, lift out the chicken pieces and reduce the sauce by boiling rapidly until it reaches desired consistency. Scatter over the chopped parsley (or fresh basil) and serve with boiled new potatoes or rice.
Combine flour and sugar in large bowl. Heat butter, cocoa and Coca Cola to boiling point; pour over sugar mixture. Mix buttermilk, eggs, baking soda, marshmallows and vanilla and add to mixture. Mix well. Batter will be thin. Pour into a greased and floured 9x13-inch pan and bake 30 minutes at 375 degrees F. Frosting: Combine margarine, cocoa and Coca-Cola and heat to boiling. Pour over sugar. Blend with mixer until smooth; add nuts and vanilla. Pour over cake while frosting is still hot. Cool and cut into squares.
In a microwave safe jug heat the milk on medium-high (70% power) for 1 minute. Combine the sugar and egg yolks and then whisk mixture into the warm milk. Cook uncovered on medium (55% power)for about 5 minutes, whisking twice during cooking, until custard thickens slightly. When cooked, cover with some plastic wrap, laying it on the surface of the custard. Serve either warm or cooled with maybe some fruit & meringues or over a steamed pudding.
Preheat oven to 350 degrees. Grease an 8x8 pan. Use a mixer to combine all ingredients in order. Bake for 25-30 minutes. Slice while cool.
Marinate chicken meat and livers for 30 minutes. Saute onions, chicken meat and livers. Cook for 5 minutes and season with salt and pepper. Add tomato sauce and simmer for 5 minutes. Set aside. Heat 4 tbsp margarine over moderate flame. Add cooked rice and stir with wooden spoon. Pour stock and cook for 15 minutes stirring occasionally to prevent sticking. Add sauteed chicken mixture, cheese and bell peppers. Mix thoroughly. Serve hot.
Finely grate peel from 2 lemons (save for cake), then squeeze out 1 cup juice. In a medium large sauce pan, whisk sugar with cornstarch. Whisk in lemon juice, eggs and egg yolks until blended. Set over medium heat, stirring constantly until mixture boils, 7 - 10 minutes (cornstarch will prevent it from curdling). Remove from heat and stir in cubes of butter until combined. Sieve into a bowl. Place a piece of plastic wrap on surface and refrigerate until cold. Prepare angel food cake as per instructions, folding in lemon peel at the end. Bake and cool as directed on package. When cake is cooled, cut horizontally in half. Place bottom layer on a cake plate and spread with about half of the lemon curd. Place top of cake on curd. Spread top with a layer of curd (there will likely be leftover curd). Sprinkle with pistachios and chocolate.
Wash, core and grate the apples coarsely. Combine flour, baking powder and oats in a bowl. Cream butter, sugar, lemon peel, eggs, orange juice with 2 tbs of lemon juice. Add flour mixture and apples to the egg mixture. Stir in well. Drop spoonfulls of the dough onto a lined baking sheet. Bake in the pre-heated oven at 200°C for ca. 20 minutes. Let cool and enjoy.
For the shortcakes, use first 8 ingredients: Preheat the oven to 425 degrees with the rack in the middle position. Line a rimmed cookie sheet with parchment paper. In a food processor, mix the flour, 5 teaspoons of sugar, the baking powder, and salt until combined (about 3 pulses) then add the butter and pulse until the mixture resembles coarse cornmeal (about 15 pulses). Transfer the mixture to a medium bowl. Whisk the half-and-half and the whole egg together then mix into the flour mixture with a rubber spatula until large clumps form. The recipe indicates that using regular milk is ok but not as rich as the half-and-half and that using heavy cream makes the cakes too dense. Turn the mixture onto a floured board and shape the dough into two circles about 2-1/2 inches in diameter and about 1 inch thick. Brush the tops with the egg white. Then sprinkle the tops with the remaining 1 teaspoon of sugar. Place on prepared cookie sheet and bake in the oven for 10-12 minutes, turning the pan halfway through cooking. Cool on wire wrack. For the fruit use the next 2 ingredients: Crush 3/4 cup (about 3.75 ounces) of the strawberries with a potato masher in a medium bowl. Slice the remaining strawberries and fold them into the crushed berries, along with the sugar. Let the mixture sit at room temperature for about 10 minutes. For the whipped cream use the last 3 ingredients: Whip the cream, sugar and vanilla together in a large bowl with an electric mixer on medium spead until frothy -- about 1 minute. Then turn to high and whip to soft peaks, 1-3 minutes. Of course, store bought whipped cream will work, too. To serve: Slice the shortcake horizontally. Place some of the strawberries on the bottom half, put a dollop or two of whipped cream on the strawberries and top with the other half of the short cake.
Cut meat into 1/4" thick strips, across the grain of the meat. COmbine the other ingredients and mix to blend. Pour over the meat and cover and refrigerate marinating at least 3 hours. Turn meat occasionally. Skewer meat by threading onto long bamboo sticks that have been soaked in water for 20 minutes. Heat broiler pan. Cook 3-5 minutes, basting with marinade. Serve hot. To reheat: Place on baking sheet, cover loosely with foil and heat in 350 degree oven for about 20 minutes or microwave high for 1 minute.
Prepare or have available one baked, 10" deep dish pie crust. If using the bag of cranberries, combine them in a large saucepan, with the water & sugar & cornstarch. Bring to boil & cook until berries begin to pop & mixture begins to thicken. At this point, which ever is used--fresh cranberries or canned--mix the cranberries with the mincemeat, & pour into the baked pie shell. Cut the butter into the flour until the mixture is coarse, then mix in the sugar & nuts. Sprinkle this mixture over the pie, then bake 45-50 minutes, or until browned. Best served warm with ice cream.
Heat chickpeas according to instructions on package. Blend dressing ingredients. Mix chickpeas with the dressing in a bowl. Add celery and parsley. Add salt and pepper.
In a small bowl, combine oregano, lime zest, cumin, garlic and pepper for marinade. Loosen skin from chicken and rub with marinade inside and outside skin and all over chicken; arrange in a large baking dish and cover with plastic and refrigerate four hours. Preheat oven to 375 degrees F. Heat oil in a large oven proof skillet over medium high heat; season chicken with salt. Add to skillet skin side down and brown about 5 minutes. Turn chicken and transfer skillet to oven and cook until chicken is done, about 25 minutes. Remove chicken to a serving platter; pour off all but 1 1/2 tablespoons of the drippings. Heat the drippings over medium high heat; add flour, cumin and cook about 30 seconds while stirring. Whisk in chicken broth, tequila and lime juice; bring to a boil and cook until reduced to 2/3 cups, about 2 minutes. Serve with chicken.
Carefully remove the pie from the aluminum tin and place it on a parchment paper lined baking sheet. Lay another piece of parchment paper over the pie; place your hand on top of the pie to stabilize it. Insert 10 wooden pop sticks into the side of the pie @ equal intervals, sticking them thru the crust and about 2" into the filling. If the crust starts to crack, pierce it first with a knife before inserting the sticks. Cut the pie into 10 wedges, with a stick in the middle of each wedge. Return to the freezer until rock hard, about 1 hour. Melt the chocolate in a double boiler. If you don't have a double boiler use the following method. Set a heatproof bowl on top of a deep saucepan of water & bring to boil (do not let the bowl touch the water). Once the water boils, turn off the heat and add two thirds of the chocolate to the bowl. Stir constantly with a rubber spatula until the chocolate is melted. Transfer the melted chocolate to a quart-size container and add the remaining chopped chocolate. Puree with an immersion blender until smooth & shiny about 5 to 7 minutes. If you don't have an immersion blender you can stir vigorously with a whisk. Line a baking sheet with heavy-duty foil (shiny side up) or plastic wrap. Working quickly, hold a wedge of pie by the stick and dip it in the chocolate. Let the excess drip off then lay the pie pop on the prepared baking sheet. Repeat with the remaining wedges. Freeze pops at least 15 minutes.
Put the butter into a pan and heat, then add the onions and pepper and saute about 5 minutes. Add tomato paste. Add sauerkraut an wine. Cover pan and simmer for 20-25 minutes. Stir now and then. Add sugar, pepper, salt, sour cream and creme fraiche. Stir well. In a 9x13-inch dish layer noodles and sauerkraut. Repeat layers, until the last layer= sauerkraut. Put layer of cheese on top of sauce. Bake at 350 degrees for about 30-40 minutes.
Spread lettuce evenly in a wide 4-quart glass serving bowl. Top with a layer each of bean sprouts, water chestnuts, onions, cucumber and chicken. Pat pea pods dry and arrange on top. In a small bowl, stir together mayonnaise, curry powder, sugar and ginger. Spread mayonnaise mixture evenly over pea pods. Cover and refrigerate for several hours or until the next day. Just before serving, garnish with nuts and tomato halves. To serve, use a spoon and fork to lift out servings, scooping down to the bottom of the dish to include all layers.
Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoon and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot.
Make cake mix according to directions and bake in a well-greased 9x13 pan. Just before cake is done, start making pudding. In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed. Let pudding mixture sit for about 2 minutes. You want it to thicken slightly so it isn't overly runny but not fully thickened into pudding. When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or a straw. Pour pudding mixture over warm cake. Allow the cake to cool for several minutes on the counter then put into the fridge to set up. About an hour. Once it is set, top with crushed Oreo cookies.
Soup: Melt the butter in a heavy saucepan and add the potatoes and onion tossing until well coated. Cover and sweat on a gentle heat for 10 minutes Pour in stock and cook for 15 - 20 minutes until the veg is soft. When ready liquidise soup until smooth add the milk and season if needed. Serve drizzled with the parsley pesto. Pesto: Whiz everything apart from the oil until smooth, slowly add the oil, stirring well.
Core the 5 medium tomatoes and coarsely chop them. Whiz the garlic in a blender or food processor, add the tomatoes and puree until smooth. Strain the puree into a large non-reactive bowl. Coarsely chop 1 of the cucumbers, 1/2 of the onion, and 1/2 of the green and red bell peppers. Add the chopped vegetables to the processor (if using a blender, add 1/2 cup of the tomato or vegetable juice as well). Process until liquefied; strain into the large bowl, pressing down with the back of a spoon to extract all liquid. Add to the bowl the remaining juice, olive oil, red wine vinegar, vodka or vermouth if using, lime juice, Worcestershire, Tabasco, cayenne pepper, celery salt and pepper. Stir well. Cover and refrigerate for 4 hours or overnight. Finely dice the Roma tomatoes, remaining onion, peppers and cucumber. Add the finly diced celery. Reserve, refrigerated in small mixing bowl. To serve, ladle soup into chilled individual bowls. Sprinkle with the chopped vegetables and croutons, if using.
Assemble dough by whisking together the flour, yeast, sugar and salt. With a spatula, stir in the yogurt. Mix until dough mostly forms together, then knead in the bowl for about 20 times. Spray a small, clean bowl with nonstick cooking spray and place dough ball in bowl. Cover with plastic and let rise in a non-drafty place for about an hour. Dough won't rise that much, but it will develop great flavor and you'll see puffiness in the oven as they bake. Preheat oven to 400 degrees. If using an air fryer, preheat to 375. Line a small baking sheet with parchment paper and set aside. With a sharp knife, cut down the middle of each hot dog from end to end, being careful not to cut all the way through. Using your fingers, insert cheese into each hot dog, dividing the cheese equally. Set aside while preparing dough. Remove dough from bowl and divide into four equal pieces. Cut each of the four pieces in half for a total of eight dough balls. (Note: There will be some dough left over. Use it to make more hot dogs if you wish!). Lightly dust the workspace and with a rolling pin, roll one piece of dough into a rectangle until dough is about 1/8 inch thick. Using a sharp knife or a pizza cutter, slice dough into narrow strips, no more than 1/4 inch wide. Start at the end of a hot dog and begin wrapping the dough around the hot dog, being careful not to lose the cheese. There should be a little space in between the wraps. Repeat with all the hot dogs, placing each wrapped dog on the parchment lined baking sheet. Beat an egg and brush each wrapped dog with egg wash. Bake until golden brown and cheese is bubbling. About 15 minutes in the oven or about 12 minutes in the air fryer.