HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown the meat in a large Dutch oven, cook the beef over medium-high heat, about 4-5 minutes. Remove contents from the Dutch oven and set aside. Reduce heat to medium low and add onions and saute until translucent, about 3 minutes. Add garlic and cook 1 minute. Replace meat and add bay leaves, chili powder, cumin, nutmeg, pepper, allspice, salt, thyme, capers, olives, chiles, coffee, molasses, and tomatoes. Simmer uncovered for 20 minutes. Finish the chili: Add raisins and simmer uncovered for 10 minutes. Garnish with almonds. Serve hot over cooked rice.
Saute garlic in oil. Mix eggs, yolks, nutmeg, and beer* until blended. Stir in the garlic. Add flour until a thick batter-like consistency is achieved. Boil water in a large pot. Push spaetzle through spaetzle maker or colander into boiling water; and simmer for 1-2 minutes. Strain spaetzle and spread out on a cookie sheet. Lightly oil and allow to cool. When ready to serve, heat olive oil and saute spaetzle until golden brown. *Beer choice- preferably a brown ale/lager that isn't too bitter. A continental lager like a Munich Dunkel would be my choice. Though a Bock, Maibock, Oktoberfest, Vienna, or Dark American Lager would work.
Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Gradually add cream, beating constantly until combined. Fold cream cheese mixture and Toblerone through softened ice-cream. Transfer to an airtight container. Freeze for 4 to 5 hours or until firm, mixing occasionally so the chocolate doesn't all sink to the bottom. Serve.
In a large saucepan or pot, heat brown sugar, maple syrup and pumpkin pie spice mix over medium heat. Cook, stirring, 3 minutes or until sugar is dissolved and mixture is bubbling. Stir in butter until melted and well blended. Add pecans, if desired, and popcorn and stir until well coated. Allow mixture to cool before serving. Serve immediately or store in an airtight container.
In a large bowl, combine 2 1/2 cups white flour, sugar, yeast and salt. Heat water, milk and butter till very warm. Add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Beat 2 minutes at high speed. Remove half of the batter to a separate bowl. Into one bowl, stir enough white flour to make a soft dough. Into the second bowl, stir molasses and enough rye flour to make a soft dough. Separately knead each dough till smooth, about 5 minutes. Cover each dough, let rest 10-20 minutes. Divide each dough in half; roll each into a 7 x 14 inch rectangle. Place one dark rectangle on top of each white rectangle. Roll up tightly, jelly-roll fasion; pinch seams to seal. Place loaves, seam side down, in two greased loaf pans (I used my baking stone). Cover, let rise 60 minutes (less if using rapid rise yeast). Bake at 375 for 25-35 minutes or till done. Remove from pans and cool on wire racks.
Heat oil over medium heat in large saucepan with tight fitting lid. Saute garlic, onion, and corn kernels until water releases and begins to dry up again. Add rice and stir fry until it begins to turn golden. Add broth and stir. Bring to a boil, then reduce heat to LOW and simmer, covered, 15 minutes. Remove from heat and led stand, covered, 5 minutes. Stir well before serving. Rice may stick slightly to bottom of pan but should release as it cools. The slightly browned rice adds flavor and texture. Season with pepper.
Adjust the oven rack to the position 1 up from the bottom position. Preheat the oven to 400 degrees. Have ready a 9-inch square baking dish or a 6-cup casserole dish. If using a glass dish, reduce the temperature to 375 degrees. For the pears: In a large bowl, gently toss the pears with the lemon juice, granulated sugar and salt to combine. Set aside, stirring occasionally, for 30 to 60 minutes. For the topping: If mixing in a food processor fitted with metal blades: Pulse together the brown sugar, walnuts, salt and cinnamon until the nuts are coarsely chopped. Add the flour, butter and vanilla and pulse until the mixture is coarse and crumbly, about 20 times. Transfer to a small bowl. Using your fingertips, lightly pinch together the mixture to form little clumps. Set aside. If mixing by hand: In a medium bowl, whisk together the brown sugar, walnuts, salt, cinnamon and flour. Using your fingertips, smash any lumps of sugar. Using a pastry blender or 2 knives held crisscross fashion, cut in the butter and vanilla until the mixture resembles coarse meal. Using your fingertips, lightly pinch together the mixture to form little clumps. Set aside. To assemble: Place a colander over a large bowl. Transfer the pear mixture to the colander and drain. Transfer the pears to the baking dish; set aside. Reserve the liquid. Pour the liquid (you should have at least 6 tablespoons) into a small saucepan and heat over medium-low heat. Add the reserved 1 1/2 tablespoons butter and cook, stirring occasionally, until the mixture reduces to 3 tablespoons, about 10 minutes. Pour the liquid over the pears in the baking dish. Cover the dish with aluminum foil, make a 1-inch slash in the middle of the foil and bake the pears for about 30 minutes, until a sharp knife meets with only a little resistance when inserted into a pear. Remove and discard the foil and sprinkle the pears evenly with the reserved topping. Bake, uncovered, for 15 to 20 minutes, until the topping is crisp and golden-brown, the fruit juices are bubbling and the pears are tender but not mushy when a small sharp knife is inserted. Transfer the baking dish to a wire rack to cool. Serve warm or room temperature. (May cover and refrigerate for up to 3 days.).
Fill a tall glass full of ice. Pour 1 shot Chartreuse into glass. Fill to top with spicy ginger beer. Add a few drops of Angostura bitters. Stir, and serve.
Preheat oven to 350-degrees F. Place 1 slice bacon in each of four custard cups (8 or 10 oz size). Pour eggs over bacon and top with tomatoes, croutons and cheddar. Place cups on baking sheet and bake for 20 minutes or until eggs are set. Garnish with the parsley.
Drain beets well and cut each in half, cut larger beets into quarters. Place in a small salad bowl. Zest as much as possible of the orange peel, right into the bowl with the beets. Cut the ends off the orange and slice the remaining peel off being careful not to leave any pith. Section the orange, over the bowl, dropping the supremes into bowl with the beets, taking care to let any juice run into the bowl. Squeeze the juice out of the remains into the bowl. Discard remains. Vinaigrette: Whisk together all vinaigrette ingredients and pour over beets and orange. Carefully mix to coat, cover and refrigerate for at least one hour. Just before serving sprinkle fresh raspberries on top. (Will keep in refrigerator for at least a week.).
Preheat oven to 350°F. Combine dates, 1 TSP of brown sugar and orange juice in a small saucepan. Bring to a boil. Reduce heat and cook, stirring often, until dates are soft enough to be mashed with a fork. Set aside. In a mixing bowl, blend all-purpose flour, buckwheat flour, flax, wheat bran, baking soda and salt. Cut in butter/margarine until mixture resembles course crumbs. Stir in brown sugar, maple/golden syrup, oats and millet, but do not over mix. Mixture should stay crumbly. Press half of crumb mixture over bottom of lightly buttered 8x8-inch pan to form bottom crust. Gently spread date filling over bottom crust. Sprinkle remaining oat mixture over date filling and lightly pat with palm of hand to even out. Bake for 25 minutes at 350°F. Allow to cool a bit in the pan and cut into squares.
In a mixing bowl, beat together cream cheese, sour cream, yogurt and dill until well-blended and creamy. Mix in remaining ingredients and combine well. Place in bowl. Garnish with fresh dill, if desired. Chill 1-2 prior to serving.
Preheat oven to 300 degrees F. Line two 15 1/2" by 10 1/2" jelly roll pans with parchment paper. In large bowl, combine tomatoes, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Arrange tomatoes, cut sides up, on prepared pans. Scatter garlic cloves and thyme pieces over tomatoes. Bake 4 hours and 30 minutes or until tomatoes have collapsed and begun to brown, rotating pans between racks halfway through baking. Cool tomatoes on parchment paper on wire rack. Transfer to seal-sealing Ziploc plastic bags and store in refrigerator up to one week. (For longer storage, transfer tomatoes to jar with tight-fitting lid. Pour in enough oil to cover by 1/4 inch. Cover and store in refrigerator up to 1 month.).
Measure first 4 ingredients into large bowl. Stir. Cut butter into mixture until it resembles coarse crumbs. Make a well in the centre. Add egg and milk to well. Stir until just moistened. Spread in greased 9 x 13 inch (22 x 33cm) baking pan. Carefully spread pie filling on top. TOPPING: Combine brown sugar and flour in small bowl. Cut butter until mixture resembles coarse crumbs. Sprinkle over pie fliiling. Bake in 375F (190C) oven for about 40 minutes until top is golden and filling bubbles at edges. Let stand for 10 minutes.
Preheat oven to 400 degrees. If the stalks of the asparagus are thick, peel the bottom half of each or break the bottom part off. Combine all the ingredients, except the cheese, in a bowl. After combining, arrange the asparagus on a parchment-lined baking sheet in a single layer. Roast for 15 to 20 minutes, until tender. Sprinkle with the cheese and return to the oven for another minute. Serve with lemon wedges. **Ina Garten prefers thick asparagus to thin ones; as they have more flavor.
Mix sweetened condensed milk and lemon juice and beat on medium high speed until well blended. Fold in 1/3 of the whipped topping and 2 drops yellow food coloring. Pour filling into crust; carefully smooth remainder of whipped topping on top of lemon filling. Place vanilla wafer cookies around the edge of the pie (can do this right before serving if you prefer a crisper cookie). Cover pie and place in freezer. Pie may be kept in freezer for several days until ready to serve. Take from freezer 10- 15 minutes before serving.
Sift together flour, baking powder and salt. Cut in butter with pastry blender. Add milk and mix well. Combine maple syrup with water in a saucepan and bring to a boil. Drop the dough in the hot maple syrup by the tablespoonful. Cover and cook 25 minutes. Serve very hot, pouring over them the syrup in which they were cooked.
Position a rack in the center of the oven and preheat the oven to 325°F. Whisk the buttermilk and oil in a medium bowl; set aside. Whisk 1 cup all-purpose flour, the whole-wheat flour, raisins, caraway seeds, baking soda, baking powder and salt in a large bowl. Stir in the buttermilk mixture with a wooden spoon until thoroughly moistened. Dust a clean, dry work surface with the remaining 1 teaspoon flour. Turn the dough out onto the work surface and knead for 30 seconds, just until it coheres. Shape into a round loaf about 6 inches in diameter and 1 inch high. Use a sharp knife or a new razor blade to cut a "X" about 1/2-inch deep in the top of the loaf. Lightly spray a baking sheet with nonstick spray, place the loaf on it, and bake until lightly browned and crusty, about 45 minutes. Transfer to a wire rack to cool for at least 15 minutes before slicing.
Preheat oven to 325°F In a large skillet, saute onion, carrot and potato in olive oil over medium-high heat 5 minutes. Add garlic, herbes de Provence, salt and pepper and saute another minute. Combine vegetables with bay leaf, beans, tomatoes and vegetable broth in a large, lightly oiled casserole dish. Bake uncovered 20 minutes. To make the bread crumb topping - combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled. Remove cassoulet from oven and take out bay leaf. Raise oven temperature to 400°F (205°C). Sprinkle half the bread crumbs on top; bake another 15 minutes. Remove cassoulet from oven; stir bread crumb topping into beans. Top with remaining bread crumbs. Bake another 15 minutes or until topping is lightly browned. Serve immediately.
A day in advance, combine olive oil with the paprikas. Prepare a brine of 1 cup lemon juice and 1/2 cup salt. Brine steaks for 20 minutes, then rinse in cold water and set aside. In a large skillet, spread cilantro, bell peppers, and onions. Arrange tomatoes over all and place garlic around. Place fish on top of tomatoes. Season with tumeric, pepper, salt, and sugar. Barely cover with cold water, cover pan, and bring to a boil over high heat. Reduce heat and simmer until fish just becomes opaque, 20 to 30 minutes. Uncover pan and spoon in the paprika infused oil, avoiding the actual paprika that will have settled to the bottom of bowl. Simmer 5 minutes, then adjust for salt. Plate fish with sauce and stewed vegetables on individual plates, garnished with fresh cilantro and lime wedge.
In a large skillet brown ribs 5-6 minutes. Cut into individual ribs. Place in 3 1/2 quart sized slow cooker. Mix remaining ingredients; mix well. Pour over ribs. Cover. Cook on low 7-8 hours or until cooked though and tender.
Mix evenly, make into crumbly"dough". Grease pan, put in some fruit or berries (cinnamon-sugar covered apple pieces... blueberries... rhubarb,etc..). pour crumbly mixture over fruit or berries. Bake 450F for 25 minutes, or until golden brown. Serve with whipped cream or swedish"vaniljsas" (vanilla sauce).
Grate cheeses and mix in pecan pieces, green onions and enough mayonnaise to hold together and shape into a ball. Refrigerate until ready to use - then unmold on a tray and cover with raspberry preserves. Serve with crackers.
This is the mincemeat I use all the time now. Don't peel tomatoes or apples. Core and chop in processor. Cook everything together slowly for 1 1/2 to 2 hours. Bottle in sterilized jars and hot water process for 25 minutes.
Season pork chops generously with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork to skillet and cook until brown and cooked through, about 5 minutes per side. Transfer pork to platter. Tent with foil to keep warm. Drain off all by 2 tablespoons of drippings from skillet. Add butter to skillet. Once butter is melted add onion, and saute until onion is almost soft, about 5 minutes. Mix in apples,cider, vinegar and bay leaf. Cover skillet and cook onions and apples are tender, about 10 minutes. Discard bay leaves. Add any accumulated juices from pork chop platter to skillet. Increase heat and cook until sauce thickens slightly, about 3 minutes. Spoon sauce over pork chops and serve.
Preheat oven to 350 degrees. Grease 9x13inch pan. Mix together Rhubarb, tapioca, sugar and package of DRY jello (NO WATER) and pour into prepared pan. Prepare cake mix according to package directions (adding the lemon extract to the wet ingredients) and pour over Rhubarb mixture. Bake 1 hour. Serve with whipped cream or ice cream.
Combine water, honey, and butter in a small saucepan; heat until butter melts. Cool to 120°F (really warm but not too hot). Combine wheat flour, oats, yeast, and salt in a large mixing bowl; stir well. Gradually add hot liquid mixture, beating at low speed of an electric mixer 1 minute. Add egg,and beat an additional 2 minutes at medium speed. Gradually add flour to make a soft dough. Turn dough out onto a heavily floured surface, and knead until smooth and elastic (about 8 minutes). Shape dough into 24 balls; place in a lightly greased 13x9x2-inch pan. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in bulk. Bake at 375°F for 20 minutes or until lightly browned.
Place a medium skillet over medium heat. Melt the butter and add the walnuts. Cook, stirring occasionally, until the nuts are barely starting to brown; this can happen quickly, so keep an eye on them. Sprinkle the sugar over the nuts and stir; add the boiled cider or maple syrup and stir again to coat the nuts. Sprinkle with salt and a pinch of cayenne if using. When the nuts are coated, remove from the heat and spread on a baking sheet or piece of parchment to cool.
In a large skillet, fry the bacon over moderate heat till almost crisp, drain on paper towels, and crumble finely. In a bowl, blend the cream cheese and half-and-half till smooth, add the bacon and remaining ingredients except crackers, and mix till well blended. Cover the dip and let stand about 1 hour before serving with crackers.
In a skillet, cook ground beef and onion over medium heat until meat is brown and onion is tender; drain. Add in ketchup, barbecue sauce, and brown sugar; stir to combine. Stir in beans and pineapple; transfer to an ungreased 2 quart casserole dish. Bake, uncovered, in a 350° oven for 1 hour or until mixture is bubbly and heated through.
Place all ingredients in blender or food processor and blend on high until smooth and creamy. Store in an airtight container. To use: Gently massage into your skin; rinse well with tepid water and pat dry. Optionally add 1-2 drops tincture of benzoin as a preservative if desired.
Bake cake mix according to package directions and let cool. Turn cake out of pan(s) and poke holes with a fork all the way through the cake in many places. Pour canned coconut syrup or homemade coconut syrup over and let it set for several hours in the fridge. Ice with frosting and press sweetened shredded coconut into the frosting on top and sides. Homemade Coconut Syrup. 1 cup coconut milk (the kind you drink plain, not the canned kind). 1 cup sweetened shredded coconut. 1 teaspoon vanilla. 1/2 cup of sugar. Mix all ingredients. Heat gently until the texture of a light syrup.
To Make the Filling: Grind the poppy seeds. You may use a mill or grinder, or grind it in several batches in a coffee grinder. Grind them for 1 - 2 minutes or until they are cracked and become darker and oily looking. Mix together the milk, butter, sugar, vanilla, salt, rum, lemon juice, lemon zest, and cinnamon in a saucepan, and bring to a simmer. Cook, stirring, for about 10 minutes, then remove from heat and cool. To Make the Dough: *This recipe calls for instant yeast. If you are using regular dry yeast, mix it with part of the lukewarm milk and let it sit for 10 minutes to rehydrate. Add with the milk to the dry ingredients and proceed as usual. If you wish to use fresh yeast, use a cake (20 - 30 grams) and dissolve in the milk prior to mixing with the flour. Mix the flour, instant yeast*, sugar and salt in a bowl. Melt butter and milk together, cool to lukewarm. Add the milk, butter and egg to the flour and work (mix, then knead) it into a smooth dough. Knead for about 5 minutes, then form it into a ball, dust it with flour and let it rest for 30 minutes. Preheat oven to 400°. To Form Braided Rolls: Divide dough in half, then cut each into six equal pieces each. Roll out each piece to about 2 by 6 inches on a lightly floured surface. Place about 2 tablespoons of poppy seed filling down the center of each piece, lengthwise. Fold the dough lengthwise around the filling and pinch closed to form a rope. Roll this rope a little longer by rocking it back and forth with your hands. Twist two filled ropes together and then form them into a ring, pinching the ends closed so that the ring does not untwist in the oven. Repeat to make six rolls. Place them on a parchment-lined baking sheet. Mix the egg yolk and water together, and brush it over the rolls. Sprinkle poppy seeds on top. Bake the rolls as soon as you finish making all of them (no further rise) for 25 to 30 minutes. Reduce the temperature to 350° after 5 - 10 minutes baking time, and turn the baking sheet about half-way through for even baking.
Section oranges over small bowl to cathc juice. Measure juice and add water to equal 1/2 cup of liquid. In small saucepan, combine orange juice, sugar, lemon juice, aniseed and dry mustard. Bring to a boil. Remove from heat; cool. Combine fruits, toss with syrup. Cover and chill at least 2 hours. Spoon in to lettuce-lined bowls.
Preheat oven to 375°F. Blend first 4 ingredients together with mixer. Stir in mini chocolate chips. Pour into mini cupcake papers. Bake for approximately 15-20 minutes. Refrigerate. Enjoy!
Saute the vegetables in a little water, till the onions are well softened. Put the chickpeas in a colander, and rinse for 1 minute under hot water. This will make them much easier to mash. Put them in a large bowl and mash with a fork or potato masher. Heat oven to 300°F. Combine all other ingredients with the chickpeas, and mix well. Transfer mixture to a nonstick or lightly oiled loaf pan and pat in in evenly. Cover the pan with aluminum foil and bake for 1 hour. Cool the loaf, in the pan, for a few minutes before serving. Leftovers are great warmed up on a toasted sandwich with gravy!
Peel and quarter potatoes. Cook covered with enough salted water (sometimes I use chicken broth) to just cover potatoes for 20-25 or until soft. Drain. Beat on low with electric mixer. Add butter, salt & pepper to taste. Beat in enough milk until light & fluffy. Serve with favorite gravy or topping.
Remove fat and skin from chicken pieces. Have sterilized hot quart canning jars ready. Have damp hot cloth ready to wipe rim of jars. Seals should be hot in water. Lay out the chicken pieces in groups for each jar. Pack each jar half full. Add to each jar, 1 bay leaf, 1 tsp lemon juice, 1 tsp salt and 1 tsp parsley or cilantro. Fill the jar with hot water. Leave at least 1 1/2 inch head room. Wipe jar rim with damp clean cloth. Place seal and ring and tighten. Have the pressure cooker ready, fill the jars in the rack, lower the rack. Please the lid on the pressure cooker. Pressure cook 15 lbs pressure for 90 minutes. DO NOT LEAVE THE KITCHEN. You must adjust the heat to stablize the pressure and maintain the 15 lb pressure. This is not hard to do. When 90 minutes have passed. Turn off the heat, take off the burner or leave on, let it cool naturally. Do not remove the pettcock, the pressure gauge. Let the steam go out naturally. Take the jars out, place on a towel, out of drafts. Let seal. Note: I have canned thighs, breasts by themselves when there is a sale. Do not hot water bath.
Soak the moong dal and chana dal together for an hour. Add little salt to shredded cabbage and mix it well and keep it aside for 10-15 minute After 10-15 min drain all the water from cabbage and put in in a mixing bowl. Now wash the dals and grind coarsely without adding any water,along with chillies, ginger & garlic paste, sompu and salt. Add the above ground paste to the cabbage bowl. Now add cut onions and coriander and curry leaves and butter and mix well together. Make balls - vada shape and deep fry in oil. Good snack.
Preheat oven to 350 degrees F. Spray twelve 2 1/2 inch muffin cups with nonstick cooking spray. Mix bran cereal and milk in a medium bowl and let stand for 5 minutes. In a large bowl, mix oil, egg, honey, molasses, vanilla extract, and cereal mixture. Add flour and baking powder. Fold in apple-cinnamon mixture. Divide batter into 12 muffin cups. Bake 25 minutes. Eat fresh out of the oven, or freeze individual muffins in freezer bags.