HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350°F. Lightly grease a baking sheet or line it with. parchment paper. In a large bowl, stir the flour, sugar, baking soda, baking powder and salt together. In a separate bowl, beat the eggs, buttermilk, and oil together. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Add the caraway seeds and raisins. Stir until a soft dough has formed. Shape the dough into a large ball on a lightly floured board (flour your hands if necessary for easier handling). With a sharp knife, make a cross on the top. Place on the prepared pan. Brush the top with the milk. Bake in the center of the oven until golden brown, 30 to 40 minutes.
Bring the stock to a simmer in a large pan. In a seperate pan, saute the onion in the oil until translucent (~4minutes). Add the garlic and mushrooms and cook another 5 minutes or until mushrooms are soft. Add the apple and stir briefly; then add the rice and cook for 1-2 minutes. Raise the heat to medium high and add 1 cup of stock. Stir the rice constantly, keeping at a simmer. As the liquid is absorbed, continue to add small amounts of stock. Continue this until all of the stock has been absorbed (usually 20-25 minutes) Remove from heat and stir in the thyme. Season with salt and pepper and serve immediately.
Rub the outside of the pepper halves with olive oil. Arrange cut-side down in one layer onto a baking sheet or a shallow pan. Preheat the broiler and set the oven rack 4-5 inches from the heat. Broil the peppers until well charred (the peppers will not char evenly at the ends, this will take about 20 minutes or a little more). Transfer to a plate or bowl and immediately cover tightly with heat-proof heavy plastic wrap (I like using Saran Wrap for this). Allow to stand for about 20-25 minutes. When the peppers are cool enough to handle peel off the the skin. Chop to desired size then use immediately or transfer to a glass jar.
Preheat the oven to 375°F Heat half of the oil in a frying pan and fry the chicken on both sides until brown. Pour the whiskey into a saucepan and add the oregano. Cook until reduced by half. Add the marmalade and stir until fully incorporated. Brush the chicken breasts with the mixture and bake for 20 minutes. While the chicken is in the oven, prepare the carrot mash. Boil the carrots for 5 minutes, drain, toss in olive oil and scatter over a roasting sheet. Add the garlic and roast alongside the chicken for 10 minutes. Cook the potatoes for about 15 minutes, until soft. Drain and add the roasted carrot and garlic; mash until soft. Stir the cream and butter into the mash and season to taste. Take the chicken out of the oven and remove from the roasting tin - leave to rest for 5 minutes. Pour the white wine into the tin and place over a low heat, scraping and lifting any meat sediment from the tin. Cook down for a few seconds to make a jus. To serve, place a dollop of mash in the centre of each plate, slice the chicken breasts and arrange on the top. Drizzle over the jus, and serve immediately.
Place chicken leg quarters in baking pan. Sprinkle with cumin and chili powder. Mix together the ranch dressing, salsa, and sour cream and pour over chicken. Lay bacon slices over all. Bake at 350 degrees for about an hour or until bacon is brown and crisped on the edges.
Grease and rice flour a 9x5 bread pan. In the bowl of an electric mixer sift together the rice flour, sorghum if you're using, tapioca starch, potato starch, guar gum, baking powder, yeast and salt. Grind the quinoa, almonds, flax seeds, sunflower and sesame seeds and two tablespoons of the chia seeds in a clean coffee grinder until very fine. Mix with the dry ingredients on low speed until well combined and no lumps remain. Stir remaining two tablespoons of chia seeds in 1/2 cup of water. Three minutes later, stir well again and set aside. In a medium bowl whisk the eggs, 3/4 cup of warm water, olive oil, honey, vinegar, and molasses if you're using, until well combined. Stir in the chia mix. Add in one dump to the dry ingredients then beat on medium-high for 4 minutes, scaping down as needed. Pour the dough into the prepared pan. Spread evenly with a wet spatula slash down the middle with a sharp knife and sprinkle with the remaining sesame seeds if you wish. Rise dough for approximately 45 minutes, until it barely reaches the top of the pan.(I rise mine over a bowl of boiling water with a cooling rack on top, in the microwave, very successfully and it only takes 20 to 30 minutes). Bake at 350 degrees in a preheated oven for 45 to 60 minutes until the top is medium brown and the internal temperature is between 208 and 210 degrees. Allow to cool thoroughly before slicing with a serrated knife.
Slice the pound cake and lay it down in a 9 x 13" pan. Dissolve the instant coffee in the warm water. Brush the pound cake with a little kahlua. In a large mixing bowl put the cream cheese, sugar, chocolate syrup and the dissolved coffee. Beat with an electric mixer, or by hand, until smooth. Fold in the Cool Whip. Spread the Cooll Whip mixture on top of the pound cake. Grate a chocolate bar over the top or sprinkle on a high-quality sweetened powdered cocoa. Cover and refrigerate for at least 3 hours. Variations: Use an 8 x 8" pan and make into two layers. Instead of pound cake, use lady fingers (a store-bought type of sponge cake the size of fingers). Instead of a pan, put the ingredients into fancy glasses. Do not use kahula and keep it alcohol free. Put the kahula in with the cream cheese (or whatever alcohol you are using). Make up a strong half cup of coffee and brush the cake with it (instead of putting it in the cream cheese). Brush the cake with coffee and the kahula or other alcohol. Instead of using kahula, use a bit of sherry or orange liquer. Do not use chocolate syrup. Drizzle the chocolate syrup over the pound cake instead of adding it to the cream cheese mixture. Instead of cream cheese use mascarpone cheese. Instead of chocolate syrup use some Nutella (chocolate hazelnut spread). Use real whipped cream instead of artificial. Use regular cake instead of pound cake. Garnish with a chopped Heath candy bar (butter brickle covered with chocolate). Make up in a triffle bowl, layering the different ingredients.
Place two sheets of aluminum foil in a cross section and bring up edges. Place potatoes, seafood mix, shrimp, tomato, and bell peppers in center of foil. Thoroughly mix rosemary, garlic, pepper, cumin, thyme, parsley, tomato paste, soy sauce, tomato juice, and olive oil. Pour on top of items in foil. Gather the foil from the outside towards the center. Place one more layer of foil on the top of the foil circle. Turn over and cover with one last layer of foil. At cooking time, place on grill on medium heat 15 - 20 minutes. Flip over and cook for another 10 - 15 minutes To keep warm, place on far edge of grill until ready to serve. ***To complete the dinner, mini-croissants and a small salad of greens dressed with a simple vinaigrette was added.
Combine all the ingredients in a saucepan over high heat. Bring to the boil, decrease heat to medium low and simmer for 30-45 minutes. Remove from the heat and cool completely. Puree the mixture in a blender until smooh. Store in an airtight container for up to 3 days. If you can buy cans of chipotles en adobo (chiles marinated in a saucy paste of vinegar and spices) you can just puree that as a substitute.
CORN DOG DIRECTIONS. In a large bowl, combine flour, sugar, corn meal,baking powder,dry mustard, and salt. Cut in shortening until mixture resembles fine crumbs. In a blender, combine milk, blue cheese,and egg; cover and blend until almost smooth. Add egg mixture to flour mixture along with bacon;mix well (batter will be thick). Meanwhile, heat 1 inch of oil in a heavy 10 inch skillet ovre medium heat to 365°F (should take about 15 minutes). Insert skewers into ends of franks. Holding onto skewers, hold franks over bowl of cornmeal mixture. Spoon cornmeal mixture on franks and slightly spread to completely cover. Place coated franks, 3 or 4 at a time, on their sides in hot oil. Turn franks with tongs after about 10 seconds of cooking to prevent batter from sliding off. Cook for 2 to 3 minutes more or until golden brown, turning to brown evenly. Remove and drain on a baking sheet lined with paper towels. Keep warm in a 200°F oven while frying remaining franks. Serve warm with Blue Cheese Dip. BLUE CHEESE DIP. In a medium bowl combine mayonnaise, sour cream, blue cheese, Worcestershire sauce, and ground black pepper. Cover and chill until ready to serve.
Mix first four ingredients and add hot water. Knead well. Let stand 10 minutes. Cut into desired size. Fry in hot grease.
Heat water to boiling in a saucepan. Remove saucepan from heat, put the tea bag into the water, then let the tea steep, covered, for one hour. Place the sugar and honey in a large pitcher. Pour the steeped tea into the pitcher, stirring until all the sugar is dissolved. Add remaining ingredients and stir well. Chill before serving.
Combine all marinaring ingredients and marinate boned chicken for 3 hours. Combine all the ingredients for stuffing except hard-boiled eggs, melted butter and hot sausages and mix well. Stuff the chicken with the mixture and the 3 hard-boiled eggs and hot sausages, taking care to arrange the eggs and sausages inside the chicken longitudinally (from neck to tail). Sew the slits at the neck and the tail of the bird. Place the chicken in a baking dish and brush with the melted butter. Wrap in aluminum foil. Preheat the oven to 350 degrees F. Bake for I hour. Remove aluminum-foil wrapper and continue baking until chicken is golden brown. Serve with sauce. Sauce: Drippings from chicken 2 tablespoons flour 2 tablespoons soy sauce 1 tablespoon finely minced garlic 2 tablespoons vegetable or corn oil salt to taste Collect drippings from the baking dish. Add 2 tablespoons flour and one table- spoon soy sauce. Set aside. In a small saucepan, saute garlic in oil until brown. Add the mixture of flour soy sauce and drippings. Season with salt. Cook about 5 minutes, stirring often. Slice chicken and serve with sauce.
Combine all ingredients. Refrigerate in an air-tight container for up to 2 days. It says a serving size is 1 tablespoons.
Bring the vegetable broth to a boil. Put spinach in microwave-safe bowl and microwave for 3 minutes. Once broth is boiling, add the can of tomato sauce and stir. reduce heat to medium-high. Take spinach out of microwave and pull apart. Add to tomato mixture and cook for 3 or 4 minutes stirring constantly. Season to your taste. Add the gnocchi and stir. Cook 4 more minutes and serve.
Mix together dry ingredients. Combine milk, eggs, margarine and pumpkin. Stir into dry ingredients until just blended. Pour about 1/3 cup on to a hot griddle. Cook until top bubbles and turn and cook other side.
Preheat oven to 350°F Line an 8inch cake tin with non-stick baking parchment paper. Bring water to a boil. Melt butter in the boiling water. Beat the eggs and sugar until very thick (this will take at least 10 minutes). Sift the flour. Fold into egg-sugar mixture. Fold in butter-water mixture. Pour batter into tin. Bake 25 minutes until springy to the touch. Cool on a rack. Slice cake in half. Fill with whipped cream and strawberries.
Separate eggs and whip the whites, set whites aside. Mix baking powder, salt, ricotta, milk, vanilla and flour together thouroughly. Gently fold in whites. Add frozen blueberries Put 1/4 cup or so on medium hot greased griddle. Flatten somewhat with spoon. Cook til lightly golden brown and turn once. Serve with real maple syrup.
Place the wafers in a microwave safe bowl and top with the applesauce. Microwave on High for 15 seconds. Top with Cool Whip and sprinkle with cinnamon. Note: You may want to break the wafers into smaller pieces to make this easier for smaller children.
Spray baking sheet with cooking spray. In a medium bowl, mix first 8 ingredients. Gently fold in the crab meat (if using canned, you can use the lid by pressing into the can to squeeze out the liquid to get it well drained). Season with salt and pepper. Chill at least 4 hours in the fridge. Preheat the oven to 400°F. Make four patties and coat in bread crumbs. Place on baking sheet sprayed with non-stick cooking spray (or use parchment paper. Bake 10 minutes, turn, and bake an additional 10 minutes. ASSEMBLY: Heat the buns in the microwave for about 15 seconds. Place a slice of cheese on the bottom of each bun. Top with a small piece of lettuce, then a crabby patty. Squeeze a splash of fresh lemon juice over patties. Spread some tartar sauce on the tops of the buns and place over sandwiches.
Separate phyllo sheets; lay one on work surface, keeping remaining sheets covered with damp towel. Brush with butter. Combine breadcrumbs, Parmesan cheese, mustard and 1/2 cup Swiss cheese. Sprinkle 1 to 2 Tbsp of this mixture on buttered sheet of phyllo. Repeat layers until all 12 sheets are stacked. Combine remaining Swiss cheese, sour cream, seafood and parsley. Spoon mixture along one long side of the stacked sheets of phyllo. Roll up, enclosing the seafood mixture, tuck ends inches (Roll will be the length of the phyllo.). Place on baking sheets, brush with additional butter. Bake at 375F for 40-45 minutes until golden. Serve hot or cooled to room temperature.
Saute chicken, onion, garlic, and cilantro together until the onions are soft. Set aside. Combine the chicken broth and enchilada sauce. Set aside. For the filling, combine chicken mixture, 2 cups of cheese, green onions, and chopped cilantro and 1 cup enchilada/ broth mixture. Mix well. To assemble the enchiladas, warm tortillas and spoon 2-3 Tbsp of the chicken mixture into the tortilla. Roll tortilla and place seam side down into a greased 9 x 13 baking dish. Spoon remaining enchilada/ broth sauce over the enchiladas and cover with remaining cheese. Bake at 350 degrees for 25-35 minutes.
Cut melon horizontally in half. Scoop out and discard seeds. Place melon halves on individual serving plates. Pour up to 1/4 cup of ruby port into each half. Cover loosely with plastic wrap and let stand at room temperature for 30 minutes before serving.
Freeze a stainless steel bowl while preparing the shrimp and sauce. In medium saucepan, combine water, wine, vinegar, lemon juice, red pepper flakes and salt; bring to a gentle simmer over medium heat. Add shrimp; cook 3 to 4 minutes or until shrimp turn pink. Strain; place shrimp in ice chilled bowl to cool. Cover and refrigerate until ready to serve. Place all sauce ingredients except vodka in food processor or blender; process until sauce is almost smooth. Stir in vodka. Refrigerate at least 30 minutes. (Shrimp and sauce can be prepared up to 1 day ahead.) Serve shrimp with sauce.
In a medium saucepan, heat the bacon grease or olive oil over medium heat until shimmering. Add the onion and garlic and saute until lightly browned. Add the cumin, bay leaf and chopped chipotle. Add the black beans to the saucepan along with just enough chicken stock to make the beans saucy. Stir to make sure everything is well combined and simmer over low heat for 20-25 minutes to allow the flavors to meld. Add more stock if the beans become too dry. Season the beans with salt and freshly ground black pepper to taste. Serve the beans warm, garnished with a few cilantro sprigs and a generous crumble of queso fresco or crema.
Place potatoes, ham, onion, and corn in a 13x9x2 baking pan sprayed with non-stick spray. Sprinkle with salt and pepper. Melt the cheese in whipping cream in saucepan over medium heat. Pour melted cheese over ham and vegetables. Bake 350' FOR 30-35 minutes.
In blender, combine lemon juice concentrate, water, and sugar. Gradually add the 4 cups of ice cubes, blending until smooth. Serve immediately.
Spray the inside of the crock-pot with non-stick spray. Use the onion slices to cover the bottom of the crock-pot, and then sprinkle the garlic slices on top. Sprinkle a small pinch of salt and pepper over the onions and garlic. Rinse and pat dry the chicken thighs. Sprinkle with salt (lightly) and apply a thin dusting of cornstarch- rub in lightly. Pre-heat a large non-stick skillet over medium high with the olive oil. Place chicken in pan with enough room for steam to escape. (You may have to brown in separate batches, depending on your pan and your chicken. You definitely don't want to crowd the pan; we are going for brown here, not steamed.) Cook until brown, about 3-5 minutes. Flip and brown on the other side. Remove from heat. Mix the spices together in a small bowl. Sprinkle about 1/3 of the mix over the onions and garlic. Place chicken in an even layer on top of onions in the crock-pot. Sprinkle 1/3 of the spices on the chicken. Pour the lentils on top of the chicken and sprinkle the rest of the spices on top. Pour the chicken broth over the top, turn the crock-pot on high, and cover. Cook for about 4 hours. I serve mine along with steamed couscous and roasted cauliflower.
Use the funnel to pour the sugar in the bottle. Add the yeast. Toss the sugar and yeast around in the bottle so it mixes well. Just swish it around, don't shake it violently. Make it so there is a little depression in the center of the dry mixture. Add the root beer extract via the funnel. Add some of the water by pouring it over the tablespoon so get the extract residue into the bottle. Fill up the bottle about half way with some more water. Put the cover on the bottle and GENTLY swish to get the sugar/yeast mixture slightly dissolved. Add the rest of the water to about 1 to 1-1/2 inches from the top, then cap this TIGHTLY. Let stand in a cool place (65 to 72 degrees F) for three to four days. Do not shake the bottle or move it around unnecessarily. Leave it be. After about 24 hours of brewing itself, the bottle will start to feel hard as the pressure builds. After three/four days, the bottle should be very hard -- resist the urge to shake it up or open it, you will ruin your root beer. Place in refrigerator overnight. This arrests the yeast action. After chilling, decant into a glass and enjoy. Note: There will be leftover yeast in some sludge at the bottom of the bottle. Be careful decanting as you get to bottom of the bottle. That yeast will be skunky. Another note: The yeast is still working! Drink this up right away, keep it chilled.
Mix ingredients together in a tall glass with a spoon. Eat with a spoon or drink with a straw. Yum!
Preheat broiler. Pour drained green beans into large bowl. Season with salt, pepper and garlic powder. Cut each bacon slice into 3 equal portions. Wrap 6-8 beans with bacon piece, securing with toothpick. Place on broiler pan. Sprinkle evenly with some of the brown sugar. Broil until sugar melts and bacon browns. Turn bundles over and sprinkle with additional brown sugar. Broil until brown and bubbly.
Wash and cut on a slant into 1-inch thick slices the whites and pale green of the leeks. Saute leeks in a little oil and place in a baking pan. Chop onions and mushrooms coarsely. Saute onion and mushrooms in remaining oil. Add broth powder, water, tomato sauce, red pepper, salt and pepper, and bring to a boil. If your mushrooms are not very watery, add a little more water and broth. Pour onion/mushroom mixture over the leeks. Bake for 45 minutes at 375 degrees. Serve hot.
Heat the olive oil in a large pot over medium heat. Add the onions and cook for five minutes or until they become translucent. Add the garlic (and the red pepper flakes, if using) and cook for one minute. Add the canned tomatoes and stir well. Add the oregano, basil, sugar, peperoncino (if using), salt and pepper. Make sure you crumble the dried spices in your hand when you add them to release the essential oils. Stir well again. Bring to a simmer and cook, uncovered, for one hour. Sauce will cook down a bit and thicken.
Add tenderizer and water together to form a paste. Apply paste to the stain, and scrub gently. The stain should begin to dissolve immediately.
Saute onion, peppers, and carrots in canola oil, stirring about every minute until veggies soften and begin to brown (about 5 minutes). Add cayenne, black pepper, garlic, and ginger and continue to cook 1 minute. Add sweet potato, broth, and tomatoes. Bring to boil, then lower heat and simmer 20 minutes. Puree soup with an immersion blender ( I leave mine a little chunky). If you don't have an immersion blender, it can be pureed in a regular blender in batches. Add peanut butter and honey and stir over low heat until the peanut butter is melted and well mixed. Serve warm. Garnish with green onion and peanuts (optional). Enjoy!
Syrup: Put the sugar, water, orange juice and bergamot leaves into a pan over a low heat and stir occasionally until the sugar has dissolved, then bring to the boil and boil for 5 minutes or until the syrup has reduced by half. Discard the bergamot leaves and then add the blackcurrants and allow to simmer for a further 5 minutes. Remove from the heat and allow to cool. When cool, stir in the strawberries and raspberries and put in to a decorative glass dish. Decorate with the bergamot flowers and scented pelargonium leaves. Serve with cream, sorbet or creme fraiche. NOTE - RZ will not allow me to add these, scented pelargonium leaves, please use these to decorate the fruit salad!
Heat oven to 325 degrees. Place ham, fat side up, in roasting or on rack in shallow roasting pan. Pour water into pan. Bake for 1 hour. Remove ham from oven. add sherry to roasting pan, If necessary trim fat from ham. Score Ham diagonally at one inch intervals, cutting about 1/4 inch deep; score in opposite direction to from diamonds. Insert meat thermometer so bulb reaches thickest part of ham but does not rest in fat or on bone. In a small bowl, combine marmalade and mustards; mix well. Brush half of marmalade mixture over ham; baste with pan juices. Return to oven; bake 1 to 1 1/2 hours or until meat thermometer registers 140 degrees. ,basting frequently with pan juices and brushing with remaining marmalade mixture. Let ham stand in roasting pan for 15 minutes before slicing, basting frequently with pan juices. Serve, enjoy.
Form each dough third into a ball. Place on a cookie sheet that has been coated with nonstick cooking spray. Brush with beaten egg. Cover with plastic wrap that has also been sprayed and let rise 2-3 hours or until doubled in size. Preheat oven to 350°F Bake 20-25 minutes or until golden brown. Cool and slice off top. Hollow out bread bowl and fill with favorite creamed soup or dip. ***The restaurant I've had these at puts the top back on for you to dip into the soup.
Creating the Gift in a Jar: Wash and thoroughly dry a 1-quart wide-mouth canning jar. Layer the ingredients in the jar as listed above starting with the salt, flour, sugar and then the flaked coconut - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible. Secure the lid and decorate as desired; attach the instructions for making these cookies found below. COCONUT MACAROON COOKIES GIFT TAG: Additional ingredients to be added by the recipient: 4 egg whites and 1 tsp almond extract. COOKIE INSTRUCTIONS: Preheat oven to 325; grease and flour a baking sheet. Place the contents of the jar into a large bowl, and stir in the egg whites and almond extract until well blended. Drop the dough by heaping teaspoonfuls onto prepared baking sheet, spacing the cookies about 2 inches apart. Bake for 20 minutes, or until the edges are light brown in color. Immediately transfer to wire racks and cool completely. Serve immediately or store in an airtight container for up to 1week.
Place lentils and water in a small pot and cover. Bring to a boil, reduce heat and simmer for 20 minutes. Drain and rinse with cool water. In a large mixing bowl, combine remaining ingredients. Add lentils when completely cool and mix. Let sit, refrigerated, for 2 hours or more.