HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Combine applesauce, milk and oil; add to flour mixture, stirring just until moist. Stir in cranberries and walnuts. Spread into a 10-inch springform pan coated with cooking spray (batter will be thick). Bake at 350F for 45 minutes or until edges begin to pull away from sides of pan. Cool on a wire rack. Sprinkle with powdered sugar.
At the stove area have your tomatoes on the cookie sheet, with stems cut and removed. Have a stock pot filled with boiling water and another stock pot filled with ice water. Take the tomatos and quickly but all of them in the boiling water for 1 minute. Take out and transfer to the pot of ice water. After a dip in ice water for just a minute, take out and transfer back to the cookie sheet. Peel away and discard the tomoto skin, the bath makes the tomatoes super easy to peel. To deseed, cut the tomato in half horizontally. Lengthwise does not work well for deseeding. Cut horizontally and it will create 2 halves that resemble cups, scoop out seed chambers with a spoon or fingers. Dice tomato after deseeding. Transfer all diced tomatos to a empty stockpot. Add all the ingredients and bring to a boil. Reduce once brought to a boil and let it cook 4 hours to all day if you can. Add medium browned meat if you desire at the end and let simmer for 30 minutes to 1 hour.
Preheat the oven to 220c/gas7. Lightly grease 2 baking trays. Sift the flour, peppers, mustard, salt & baking powder together in a bowl. Add the mixed herbs. Cut butter in to cubes and rub in until it forms 'breadcrumbs'. Add the cheese and tomatoes and mix well. Beat the eggs in a measuring jug and add enough milk to make the quantity up to 275ml. Put 2 tbsp of milk/egg mix to one side and add the remainder to the flour mixture. Mix well to create a soft pliable dough. Add a little flour if it comes too sticky. Roll out onto a floured surface to approximately 1'' thick. Cut into 6cm rounds and place on the trays. Continue in this way until dough is finished. Brush the tops of the scones with the milk/egg mix. bake for 12-15 minutes until risen, golden and cooked all the way through.
In a bowl, combine oranges, olive oil, and salt and pepper to taste. Marinate at room temperature for about 30 minutes. Place a lettuce leaf in the center of each serving plate, fill with salad mixture and garnish with parsley.
Combine pretzel crumbs and butter; firmly press on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake at 325 degrees for 8-10 minutes; set aside. Place strawberries in container of electric blender; process until smooth, stopping once to scrape down sides. Reserve 1/2 c puree. Beat cream cheese at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in lime juice, tequila and liqueur. Pour into prepared pan. Pour reserved strawberry puree on top in a circle and gently swirl batter with a knife. Bake at 325 degrees for 1 hour and 10 minutes (center will be soft). Remove from oven and run knife around edge of pan to release sides. Return to oven; turn oven off and leave cheesecake in oven 30 minutes. Remove from oven and let cool completely on a wire rack. Remove from pan; cover with plastic wrap and chill 8 hours. DO NOT cover with foil! Garnish, if desired.
Combine and toss. **All the measurements are estimates. I typically eyeball everything based on how much I want to make. I like to chop both the kale and cabbage well because it allows all the ingredients to incorporate better and it is just yummier that way. This salad stores really well in an air tight container in the refrigerator minus the dressing. I like to portion it out into single serving containers for ease as well as when I add the dressing I just replace the lid and shake to distribute the dressing.
Set the rack in middle of the oven and preheat to 350° F. Sift together dry ingredients flour, salt, and baking powder in a large mixing bowl. Butter a 9x13 pan. Set up a double boiler over low heat. In a small mixing bowl, beat the egg until frothy. If required, chop the walnuts. Melt the butter and butterscotch chips in the double boiler over low heat. Cool slightly. In a large mixing bowl beat together the egg, vanilla, and brown sugar until fluffy. Gently fold in the butter and butterscotch chips and stir until smooth. Add the dry ingredients to the wet in thirds, blending until just combined after each addition. Fold in the marshmallows, chocolate chips and nuts. Scoop into the buttered 9 x 13 pan and spread evenly. Bake at 350° for 20-25 minute DO NOT OVERBAKE! Let cool completely before cutting or storing. Makes 30 approximately 2" bars (cut 5 x 6). Variations and Substitutions: Use pecans instead of walnuts;. Increase nuts to 1/2 cup for a nuttier experience;. Add 3/4 cup of your favorite chips (white chocolate, peanut butter, or salted caramel).
Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt and brown sugar; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours but no longer than 24 hours. Line 13x9-inch pan with foil. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside. Heat oven to 375°F Brush oil over chicken. Sprinkle with seasoning mixture; rub into chicken skin. Bake 1 hour 15 minutes to 1 hour 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Let stand 15 minutes for easiest carving. Time-Saver Tip: You can skip the step of refrigerating the brined chicken 1 hour to dry the skin. This step results in a crispier skin, a technique used in Chinese cooking.
In a bowl, mix 1/2 cup water, hoisin sauce, garlic, gingerroot, soy sauce, vinegar, and 2 teaspoons of cornstarch; set aside. Cut fish into 3/4-inch pieces. Mix remaining 1 teaspoon cornstarch and the sherry in a medium glass or plastic bowl; stir in fish until coated. Spray nonstick large skillet or wok with cooking spray; heat over medium-high heat. Add in 1/2 teaspoon chili oil; rotate skillet to coat sides. Add in fish; stir-fry 2 1/2 minutes or until fish flakes easily; remove fish from skillet. Add remaining chili oil to skillet; add in broccoli, carrots, bell pepper, onion, and remaining 2 tablespoons water. Cover and cook 5-7 minutes, stirring frequently, until vegetables are crisp-tender (5-7 minutes); add more water if needed to prevent sticking. Stir in hoisin sauce mixture; cook and stir until thickened; stir in fish; heat through.
Wash potatoes. Sometimes I peel the potatoes and sometimes I don't. It's good either way. Slice the potatoes into 1/8-inch thick slices. I take frozen bacon because it's easier to cut and cut strips down the side to get my one inch pieces. Put enough olive oil in a large deep skillet (cast iron is good) to cover bottom of pan about 1/4 inch deep. Add all of the potatoes to the pan, along with cut up bacon which hasn't been cooked yet; diced onions, parsley and salt and pepper. Cook on medium high heat, stirring and watching so that potatoes don't burn because they will stick to the bottom of pan as they are cooking and you will need to scrape them up as they are browning. You can cover the pan for the first 20 minutes of cooking and cook on low and then turn up the heat for the last 15 minutes or so in order to brown some of the potatoes. Good with steaks and a salad. Estimated on servings time to make.
Wash beef with lime juice, & salt; allow to marinate for 10 minutes. Rinse with cold water. Make a paste from green pepper, green onions, parsley, garlic and vinegar; rub it on meat and let marinate for about 30 minutes. Brown beef in small amount of oil. Add tomato paste, seasonings and water to cover the beef. Add chopped green bell pepper and place on top of the beef while it is cooking. Let the beef cook until tender, continually adding tomato paste mixture as needed, so beef does not burn or dry out. After meat is tender, bring a large pot with a medium amount of water to a boil and start placing in the vegetables. First, add the cabbage and eggplant, next add the lima beans and green beans. Add the carrots, and chayottes - allow to steam until somewhat tender, then add spinach and watercress. Pour some oil over the vegetables, add the butter and 1 Maggi cube - continue to let steam till tender. Once tender, add the vegetables to beef mixture and stir everything together. Let cook for another 10-20 minutes. Taste, adjust seasonings. If necessary, add another Maggi cube. Taste again, and adjust all the seasonings. This also goes very well with white rice and black beans or kidney beans, that have been cooked down and blended in a blender to make sauce pois(bean sauce). Enjoy!
Roll the dough and place the cherries and rounded lines. 10 trubusoare are tiny and bake. Once cool remove from oven and place in the form of a pyramid, the base being each 4. After he made the pyramid Spread with cream and decorate with chocolate. For more information ypu can see: http://laranutarina.wordpress.com/2013/03/12/memories-of-childhood/.
In a small bowl, beat the egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside. In an 8-in. nonstick skillet, saute the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender. Add chicken sausage; cook and stir until chicken is warm. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cut into wedges. Serve immediately.
Combine pretzel crumbs, butter, and sugar and mix well. Press firmly on bottom and up sides of a lightly buttered 9-inch pie pan. Combine milk, lime juice, strawberries, tequila and triple sec and blend well. Fold in Cool Whip and pour into crust. Place in freezer for four to eight hours. Remove from freezer and let stand 10 minutes before serving. Garnish with whipped cream or Cool Whip.
Make Mushroom pate' by. pulsing mushrooms in food processor until fairly fine (a few chunks here and there are OK. Combine in skillet with next 7 ingredients. Bring to low boil, stir and simmer until reduced to a wet paste. While pate simmers, season and truss meat with the narrow end of one tender next to the thick end of the other (just like they come in the package). Season with Savory Roast Rub, or any other savory seasoning of your choice. Combine 1 whole egg with 2 Tbs water and whisk to make egg wash. Seam the two packs of puff pastry together by brushing one edge of one package, overlapping the second package by about an inch, pressing the two together gently, then painting the seam again. Spread 1/2 of the cooled mushroom pate' thickly over the middle 1/2 of the puff pastry. Lay pork on top of pate'. Spread other half of pate' over top of pork. Pull sides of pastry up to cover all. Paint edges and ends with egg wash and crimp to seal, then paint again. Make 4 0r 5 2"vent slits across top. Brush with melted butter. Bake uncovered in preheated 350* oven on middle rack or above for approximately 45 minutes to an internal temp of 130*. Rest uncovered 20 minutes, slice in 1" slices. Serve with beef or veal cream demiglace.
Separate biscuits and place them on a large baking sheet lined with parchment paper. Preheat oven to 400F but do NOT cook biscuits yet. In a frying pan, heat olive oil over medium heat and add onion. Saute for 10 minutes or until soft and golden. Add garlic and mushrooms and cook for another 5 to 10 minutes, until mushrooms are soft. Add basil, stir and remove from heat. In a large bowl, combine ricotta, mozzarella and/or cheddar, parmesan cheese, pepper, salt and the egg white. (Save egg yolk in a small bowl or cup and set aside.) Stir in mushroom mixture. Stretch out a biscuit with your hands until it. 's about 4 inches wide. Place the biscuit in the palm of your hand and add about 2 tablespoons of the filling in the middle, avoiding the edges. Fold biscuit in half and pinch edges shut. Place on side on baking sheet and seal the edges with a fork. Repeat with the rest of the biscuits. Mix egg yolk with water and stir well. Brush each calzone with the egg yolk mixture. Bake for 15 minutes or until lightly browned. Serve with pizza sauce for dipping if you want to!
Cut up head of cauliflower into bite size chunks. Break eggs into small bowl and mix with small amount of water. In another bowl mix cornmeal and salt. Heat oil to medium heat. Place a few pieces of cauliflower in egg mix and drip off excess. Place egg dipped cauliflower into cornmeal. Shake off excess cornmeal. Place breaded cauliflower into hot oil. Fry until light golden brown. Enjoy.
Heat large suacepan with butter and add leek and garlic. Cover with lid and cook gently for 5 minutes. Add cauliflower, chicken stock and potato. Bring to the boil and simmer for 25-30 minutes. In another frypan, add chorizo and cook until brown on all sides. Drain on kitchen paper and set aside to keep warm. Add cream to soup and blend until smooth using a stick mixer. Check seasoning, divide between 4 bowls using the chorizo as garnish. Serve with the bread of your choosing.
Preheat oven to 350 degrees Fahrenheit. Combine the first four ingredients in a 9x9 dish. Combine the melted butter and the crushed crackers. Spread cracker mixture evenly over the top. Bake for 25 minutes.
In a large bowl with a lid, mix the bottom-of-the-bowl ingredients. Pour dressing ingredients in a jar with a lid, shake vigorously to blend until sugar and salt dissolve. NOTE: Olive or canola oil works very well here. Add the Top Layer of lettuce to the veggies in the bowl; drizzle dressing over this. Put on the lid, go to the picnic or potluck, taking care not to up-end the bowl. :-). This should marinate for at LEAST one hour; if marinating longer than a couple hours, pour the dressing over the veggies BEFORE adding the lettuce layer. At serving time: toss the salad to mix the veggies and lettuce. VARIATIONS: Other veggies can be used or replaced. Try sliced celery, water chestnuts, fresh green peas, canned or fresh mushroom slices, broccoli or cauliflower flowerettes, zucchini or crookneck chunks. MAKE IT MAIN DISH: Add pepperoni slices (bite size pieces) or ham or bacon crumbles.
Preheat oven to 300. Lightly grease the sides of a 9" springform pan. Pour the melted butter over the crushed tortilla chips and toss to combine. Press on bottom and one-half inch up the sides of the pan. Bake for 10 minutes. Remove from oven and set aside. With an electric mixer at high speed, beat cream cheese until light and fluffy. Add eggs, one at a time, and beat to incorporate. Reduce mixer to low and blend in flour and 1 cup sour cream. Beat until smooth. Add garlic, green chilies and minced jalapeno. Turn off mixer and stir in cheese. Pour filling into crust, and bake for 1 hour. Turn off oven for 1 hour with the door closed. Remove from oven and cool. When cool, loosen the cheesecake from the sides of the pan by running a knife around the inside edge. DO NOT REMOVE from pan. Cover and refrigerate for 1 hour. When ready to serve, spring the pan and remove the cheesecake. Spread the remaining 1/2 cup sour cream evenly over the top and sprinkle with chopped tomatoes, green onions, olives and cilantro. Cut into thin wedges and watch it disappear!
Make vinagrette by mixing all ingredients well. Set aside. POACHED FISH: In a medium skillet, bring 1-2 quarts water to simmer. Cut fish into 1" cubes and drop into water. Simmer 1-2 minutes. Drain carefully and allow to cool. BROILED FISH: Cut fish into 1" cubes and place on a parchment lined baking sheet. Spray fish with butter flavored cooking spray if desired and sprinkle with lemon seasoning (such as Greek seasoning blend or Mrs. Dash). Broil 1-2 minutes watching so as not to burn. Remove from broiler and allow to cool. Arrange salad greens onto a serving platter or individual salad plates. Carefully place the fish onto the greens. Gently spoon the vinagrette over top and serve.
In a medium size bowl, add all the ingredients. Stir and cover and refrigerate at least several hours or overnight.
Combine peaches, maple syrup, cream cheese, vanilla and cinnamon in a blender or food processor, and with an adult watching puree on high until smooth. It's okay if there are a few lumps of cream cheese showing; they will disappear when you cook the peach mixture in the next step. Pour the mixture into a pot. If you are allowed to use the stove, warm it over medium- high heat, stirring often, until the cream cheese melts and the sauce is bubbling around the edges. If you aren't allowed to use the stove, have an adult help you. Serve in a big bowl surrounded by whole-grain pancakes, waffles or French toast fingers, or a combination, for dipping. Use your fingers to dip, but remember, no double-dipping. Serving Size: 1/2-cup fondue; 3 whole-grain mini-pancakes, mini-waffles or French toast fingers.
In a saucepan, stir together the first 4 ingredients over low heat until white chocolate melts. Stir in vanilla and almond extracts; pour mixture into 4 mugs. Top with whipped cream and garnish with cinnamon sticks.
In a non stick or well seasoned pan roast cumin seeds, cloves and cardamoms on a high heat until they are aromatic and the cumin seeds start to go brown. Remove the cardamon seeds from the husks, discard husks. Grind the toasted spices. Spray pan with oil. Saute carrots. After a minute add onions. After another minute add ginger and garlic. Cook until the onions are soft. Mince the onions, carrots, ginger and garlic into a paste. Mix in the tomato paste, the crushed toasted spices, the coriander and chili powders. Add oil to pan. Add garam masala to cold oil. Mix - it should form a thick oily paste. Heat up pan until spices are just sizzling. Cook until fragrant (up to 30 seconds). Be very careful not to burn the spices.(This step might be easier in a wok, or at the edge of the pan so the oil pools.). Add paste. Mix. Turn up heat to med/high & fry until the paste starts to dry out. Add water, bay leaf, turmeric and stock. Mix. Bring to the boil then reduce to a simmer. Leave simmering while you cook the cauliflower. Preheat oven to 220 deg Celsius. (425 Fahrenheit). Cut cauliflower into large bitsize pieces. Cover an oven tray with baking paper (or grease). Spread cauliflower out on oven tray one layer deep. Sprinkle generously with salt. Bake. Turn over after 15 min and add extra salt. Bake until cooked but firm. When cauliflower is almost ready, remove bay leaf and add chopped spinach to curry. Cook until spinach is soft (approx 3 min). Add salt to taste. Optional - add honey to taste. Carefully add the cauliflower - don't stir too much or it will turn into a mush. Serve hot. You can eat it as is or with rice or naan bread.
Place a Dutch oven over medium heat. Place the chicken broth, tomatoes, and Italian seasoning in the pot and bring the mixture to a boil. Add the pasta, meatballs, vegetables, and onion; decrease the heat to med-low and let simmer, uncovered, until the pasta is tender and the meatballs are heated through, about 15 minutes. Serve hot.
Chop onion and celery into tiny pieces. Put butter in large saucepan. Add onion and celery. Cook over low heat until they are soft-about 5-7 minutes. Chop carrots and potatoes into small pieces. Add peas and set aside. Open canned tomatoes and place in large mixing bowl and add salt, pepper, basil, and parsley. Mash tomatoes and seasonings with wooden spoon. After onions and celery are soft add chicken broth to the saucepan then add carrots, potatoes, peas, and tomatoes and mix with wooden spoon. Bring soup to boil and then turn to medium. Boil gently to cook vegetables-about 15 minutes. Pour soup in large mixing bowl, and then ladle half of it into blender and blend on low till very smooth. Pour back into saucepan and then blend back into saucepan. Stir in the milk. Heat over medium BUT DON"T LET IT BOIL. Ladle soup into bowls and sprinkle the green onions on top.
In a pan, combine the quinoa, salt, and chicken stock. Bring to a boil over high heat, then cover and simmer for approximately 10 minutes or until the water is absorbed. Remove from heat and let cool. Once the quinoa has cooled, add the avocado, mint, and cherry tomatoes. Squeeze the lemon juice onto the salad. Toss and serve or refrigerate for later.
In a large non stick skillet heat the oil and add the butter. Sprinkle each chicken breast with salt, pepper and Italian seasoning. Add the chicken to the skillet. Cook for about 4-5 minutes per side. Remove from heat and top each breast with 3 slices of tomatoes, 1 basil leaf, and 3 Tbs. cheese. Cover the skillet and return to medium heat. Cook until the cheese is melted and chicken is no longer pink in the center. About 2-3 minutes.
Cream Crisco and sugar together. Add all other ingredients except flour. Slowly add flour until you can handle it enough to roll out on a floured surface (Dough can also be used for filled cookies). Cut dough with cookie cutters into fun shapes. Bake at 350 degrees F for 8-10 minutes. Don't overcook. They will look pretty lightly colored when done. If they start to brown, you've cooked them too long and they won't be soft.
In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands. Pour green chile enchilada sauce in a medium saucepan, and bring to a low boil. Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green chile enchilada sauce for just a moment to cover. After frying the tortillas and dipping in the green chile enchilada sauce, mix up the cooked shredded chicken with just enough sour cream to bind it, the onions, chopped green chiles, and 1 cup cheese. Fill each tortilla with the chicken mixture, and a little green chile enchilada sauce. Roll them up, put them in 9X13 can, and cover with remaining green chile enchilada sauce and remaining 1 cup shredded mexican cheese,. Bake in a 425 degree oven until cheese is melty (20 min?). Top with crumbled/shredded cheese, chopped onion, and chopped cilantro and serve.
Rub the steak on both sides with a mixture of the garlic, pepper, and salt, pressing in the mixture with your fingers. Place the asparagus in a shallow dish and drizzle with the oil. For sauce, in a medium skillet stir together the broth and wine; cook over high heat for 4 to 5 minutes or until mixture is reduced to 1/4 cup. Whisk in mustard; keep warm. Preheat grill on high setting, if available, or see Conventional Method below. Place steak on the grill rack; if using a covered grill, close lid. Grill until steak is desired doneness (for a covered grill, allow 3 to 4 minutes for medium rare or 5 to 7 minutes for medium- For an uncovered grill, allow 6 to 8 minutes for medium rare or 8 to 10 minutes for medium, turning steak once). If space allows, add asparagus to covered grill for the last 2 to 3 minutes or for uncovered grill the last 4 to 5 minutes of grilling; cook asparagus until crisp-tender. Spoon sauce on serving plate; cut steak in half crosswise; serve steak halves atop sauce with asparagus on top. Conventional Method: Prepare as above but place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes for medium rare or 10 to 12 minutes for medium, turning once and adding asparagus to the rack of the broiler pan the last 2 minutes of broiling; serve as directed above.